JPH0826989B2 - Stove controller - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention includes a temperature sensor for detecting a temperature by contacting a cooking vessel heated by a burner or the like, and suppressing a heating force such as stopping the heating of the burner or the like based on the detected temperature. The present invention relates to a control device for a hob.

[0002]

2. Description of the Related Art For example, in the case of a gas stove, a temperature sensor for detecting the temperature of the cooked food in contact with the cooking container is provided at the center of the stove burner in order to prevent burning of the cooked food and ignition of cooking oil. , The heating is stopped when the temperature detected by the temperature sensor reaches a predetermined condition. Here, in the case of boiled dishes, the temperature for preventing charring and the temperature for preventing ignition of cooking oil in oil dishes are greatly different. Therefore, whether it is boiled dishes or oil dishes in the past. The user selects in advance by operating the selection switch, and the respective reference temperatures are determined according to the selection result.

[0003]

However, in the case where the reference temperature for stopping heating is set by the user as described above, the user is forced to make a selection each time cooking is performed, and the selection judgment is made. If it is wrong, it is not possible to reliably prevent burning in cooked dishes,
On the contrary, there is a problem that in oily dishes, fire is extinguished during heating and the heating power is reduced, which hinders smooth cooking.

[0004] The present invention relates to a controller for controlling a heating power, such as stopping heating, based on a temperature detected by a temperature sensor that detects a temperature by contacting a cooking vessel such as a pot bottom.
It is an object of the present invention that the user does not need to select cooked dishes or oil dishes in advance, and can suppress the optimum heating power according to the cooking content.

[0005]

SUMMARY OF THE INVENTION The present invention comprises a temperature sensor in contact with a cooking vessel heated by heating means,
The control apparatus for suppressing stove heating power of the heating means based on the temperature detected by the temperature sensor, the detected temperature
After the temperature reaches the inclination detection reference temperature,
An inclination detecting means for detecting an inclination with respect to the
After the inclination is detected by the step, the detected temperature is
Before reaching the constant temperature, the temperature of the food in the cooking container
Whether or not the equilibrium state is detected is determined by the temperature
Balance detection means for detecting the temperature detected by the sensor,
The inclination detected by the inclination detecting means is more than the predetermined inclination.
When detected, the detected temperature reaches the first predetermined temperature
The equilibrium state has been detected by the equilibrium detection means up to
And the equilibrium state is detected by the equilibrium detection means.
The equilibrium detection temperature when released is lower than the first predetermined temperature.
The heating power of the heating means when the temperature is lower than the second predetermined temperature.
The equilibrium in the equilibrium state with a reference temperature for suppressing
The first control temperature higher than the detected temperature is determined, and the detected temperature is
To the equilibrium detection means before the temperature reaches the first predetermined temperature.
Therefore, when the equilibrium state is detected, and
Equilibrium detection temperature when the equilibrium state is detected by the output means
The temperature is higher than the second predetermined temperature, or
The equilibrium detection is performed until the known temperature reaches the first predetermined temperature.
If no equilibrium state is detected by the means,
The temperature is set to a second control temperature higher than the first predetermined temperature.
The first reference temperature determining means and the inclination detecting means.
If the tilt detected by the
By the time the temperature reaches the first predetermined temperature, the equilibrium detection
If the equilibrium state is detected by the
Is higher than the equilibrium detection temperature in the equilibrium state.
The first control temperature is determined, and the detected temperature is the first predetermined temperature.
Until the equilibrium state is reached by the equilibrium detection means.
If not detected, the reference temperature is set to the first predetermined temperature.
Second reference temperature determining means for determining higher second control temperature
The technical means is to have a step .

[0006]

[Action] In general, when the boiled cooking was done, because the specific heat of water is large, the rate of temperature rise is slow, slope of the detected temperature
Becomes smaller. On the other hand, in the case of oil dishes, the specific heat is small.
Therefore, the temperature rises quickly and the detected temperature has a large slope.
I hear Also, in cooked dishes, the heating power is large.
Even though the equilibrium state is detected with the boiling of water,
In oil dishes, the heat is weakened in fried dishes.
Equilibrium states are not detected, except in the unique cases given.
Therefore, determine whether an equilibrium state was detected at a low temperature.
By distinguishing between cooked dishes and oil dishes,
be able to.

In the case of fried food such as tempura,
Because the specific heat of oil is small and the boiling temperature is high, when the heat power is weak
If the oil temperature is in equilibrium with a constant temperature according to the thermal power,
And this equilibrium temperature is the equilibrium in boiled dishes.
Higher than state temperature. However, in boiled dishes, cooking containers
The equilibrium temperature varies depending on the material of the
It may be higher than the equilibrium detection temperature when the thermal power is weak.
It

According to the present invention, the temperature of food is increased to some extent.
After the temperature becomes higher than the reference temperature,
Is detected and the temperature rises quickly and the slope is large, the
Considering the case of oil dishes, the first reference temperature determining means
Therefore, the reference temperature is determined, and the temperature rises slowly and the slope is small.
In the case, consider the case of simmered food mainly, the second reference temperature
The reference temperature is determined by the degree determining means. First reference temperature
Degree determining means is used in oil dishes such as fried foods and stir-fried foods.
Set the temperature to prevent burning to the highest of the standard temperatures.
The second control temperature, which is the temperature (oil cut motion in the embodiment
Set as the cutting temperature of the work 240 ℃ or 270 ℃)
However, the first predetermined temperature lower than the second control temperature (in the embodiment
“220 in step S6 and step S8
C) ”) is reached when an equilibrium state is detected.
The equilibrium detection temperature is flat with boiling water in cooked dishes.
The second predetermined temperature considered to be the equilibrium detection temperature (the step of the embodiment
If it is less than "140 ℃" in S9,
The first control temperature higher than the equilibrium detection temperature (step S of the embodiment)
The cut temperature of the stew cut operation in 10) is the reference temperature.
And the second place to judge whether or not the water is in equilibrium due to boiling
If the temperature is higher than the constant temperature, the second control higher than the second predetermined temperature
Temperature (oil cutting motion in step S30 of the embodiment)
The cut temperature of the work 240 ℃ or 270 ℃) is used as the reference temperature.
I do. This makes it possible to smell fried food using oil.
To prevent ignition when weakening the heating power and detecting equilibrium.
Can determine the reference temperature for Therefore, the equilibrium state is detected.
Even when cooked, boiled dishes accompanied by boiling water and fried
Based on the temperature suitable for each dish, in case of cooking
It can be determined as the temperature, and in the case of boiled dishes, cooking
Even if the equilibrium detection temperature differs depending on the container,
To be higher than the equilibrium detection temperature according to the cooking container of
Since the reference temperature is decided in, even if the cooking container is different,
A suitable reference temperature can be determined. Furthermore, the equilibrium state is detected
High enough for oil dishes such as stir-fried dishes
When cooking temperature is required, in this case, stir
The equilibrium state is detected until the first predetermined temperature is reached due to things etc.
However, the reference temperature in this case is charred in stir-fry etc.
Second control at a temperature higher than the first predetermined temperature so that sticking does not occur
Temperature (oil object cutting operation in step S30 of the embodiment)
The cut temperature of 240 ° C. or 270 ° C.) is used as the reference temperature. On the other hand, in the second reference temperature determining means, the detected temperature is
Note If an equilibrium state is detected before reaching the first predetermined temperature,
In this case, it is considered that the equilibrium state is due to the boiled dishes.
Therefore, the equilibrium detection temperature detected in equilibrium
By determining the higher first control temperature as the reference temperature
Therefore, the equilibrium detection temperature rises due to the difference in the cooking container.
Even if the temperature rises, the reference temperature will be determined sufficiently
it can. Also, before the detected temperature reaches the first predetermined temperature
If the equilibrium state is not detected, consider that it is oil-based cooking.
Therefore, the second temperature higher than the first predetermined temperature
By deciding on the temperature, heating will be stopped halfway
Without, smooth cooking is possible.

[0009]

According to the present invention, when the detected inclination is large,
If it's a stir-fry dish, go to the first predetermined temperature
Whether the equilibrium state is detected before reaching
If is detected, it depends on the equilibrium detection temperature.
Boiled dishes and oil dishes are distinguished, and each cooking state
The optimum reference temperature can be determined according to Therefore, each dish
Reaches the limit temperature to prevent burning and ignition in
In such cases, before reaching the temperature limit suitable for each dish
In addition, the heating power can be limited. Therefore, for each dish
It does not exceed the limit temperature. Also, the equilibrium state is detected.
For stir-fried dishes that are not cooked, the temperature is higher than the first specified temperature.
During the heating because the second control temperature is determined as the reference temperature
In addition, the heating power is not
There is no delay in cooking due to the limit. Also detected
If the tilt is small and the equilibrium state is detected,
As a boiled dish, the optimum base is selected according to the cooking container used.
If the sub-temperature can be determined and no equilibrium state is detected, oil
As a dish, you can determine a reference temperature that can prevent ignition.
Therefore, it is possible to prevent cooking delay and unintended burning or ignition due to an incorrect selection by the user.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described based on the embodiments shown in the drawings. In the gas table 1 shown in FIG.
Two stove burners, 4A is a grill door for opening and closing the heating chamber of the grill, 5, 6, 7 are fire extinguishing buttons for operating the stove burners 2, 3 and the grill burner 4, respectively, and 20 is a stove burner. 3 is an operation panel for setting the operating states of 3 respectively. 2a and 3a are temperature sensors having a built-in thermistor for detecting the temperature of a cooking container such as a pot heated by the stove burners 2 and 3, and the temperature sensors 2a and 3a are gas tables by springs (not shown). When the cooking container is placed on the stove, the bottom of the cooking container pushes down the temperature sensors 2a, 3a, and the upper ends of the temperature sensors 2a, 3a are supported. The temperature detection unit presses and comes into close contact with the cooking container or the like.

As shown in FIG. 2, the gas pipe 11 for supplying the fuel gas is divided into supply pipes 12, 13, 14 corresponding to the burners 2, 3, 4, respectively, and the respective supply pipes 12-1.
4 are main valves 12a, 13a, 14a that are opened and closed by operating the point fire extinguishing buttons 5-7, respectively, and are opened by operating the point fire extinguishing buttons 5-7, and thereafter by energization control by the control circuit 30. Electromagnetic safety valves 12b, 13b, 14b that are maintained open or closed are provided respectively, and a supply pipe 13 to the stove burner 3 is further provided.
Is branched into two narrow pipes and merges, and at one of them, an electromagnetic valve 1 that is controlled to open and close to control the temperature of the stove burner 3 is connected.
3c is provided.

The supply pipes 12, 13 and 14 for the stove burners 2 and 3 and the grill burner 4 are provided with a heat control provided near the point fire extinguishing buttons 5, 6 and 7 on the front face 1a of the gas table 1. A gas amount adjusting valve (not shown) is provided to adjust the gas supply amount by operating the levers 5a, 6a and 7a. It should be noted that each of the burners 2 to 4 has ignition electrodes 15, 16 and 17 for performing spark discharge for ignition, and a thermocouple 15 for generating electromotive force by sensing combustion heat.
a, 16a, and 17a are provided, respectively.

On the operation panel 20, for the stove burner 3, cooking for fried food such as tempura, stewed food such as stewed food, heat retention after boiling in a kettle, and grilled food by temperature control or time control, respectively. Keys 21 to 23 and a cancel key 24 for canceling them
Are provided, and an LED for indicating a selected state of each cooking is provided. In the gas table 1 having the above configuration, each of the burners 2 to 4 is controlled by a control circuit 30 provided in the gas table 1.

The control circuit 30 is operated by a commercial power source,
It is composed mainly of a microcomputer,
As control by the control circuit 30, each point fire button 5
In accordance with the operation of 7, the ignition control of each of the burners 2 to 4 and the ignition / misfire detection control based on each of the thermocouples 15a to 17a are performed. Further, for the stove burner 3, temperature control control according to the operation of the cooking keys 21 to 23, heat retention control after boiling detection, and the like are performed.

Further, each stove burner 2, 3 is provided with an automatic fire extinguishing function for extinguishing the fire based on the cut temperature Tc in order to prevent burning in cooking stew and ignition of cooking oil in cooking oil. Has been. The cut temperature Tc in the automatic fire extinguishing function is a temperature for preventing charring of cooked food and a temperature for preventing ignition of oily food (here, prevention of ignition means prevention of a state where ignition is likely to occur). In addition, it is necessary to enable smooth cooking to prevent accidental fire extinguishing during cooking in boiled dishes, and the temperature for preventing charring depends on the type of cooking container or the amount of cooking. Since it is necessary to give a difference, it is necessary to set the cut temperature Tc according to each cooking condition.

In this embodiment, in order to automatically set an appropriate cutting temperature Tc without imposing a setting burden on the user even if there are differences in these cooking conditions and the like, it is a cooked dish or oil-based dish. It has an automatic discrimination function for automatically discriminating whether it is a dish and an equilibrium detection function for automatically setting an appropriate cut temperature Tc according to the discrimination result, and each temperature sensor 2a, 3a during combustion. It is possible to automatically determine the cut temperature Tc for stopping the combustion based on the detected temperature T.

Generally, when stewed food is cooked, the specific heat of water is large, and therefore the temperature rise rate is generally slow and the rise time is long. On the contrary, in the case of oil cooked food, the specific heat is small. Therefore, the rise time becomes short. Further, in cooking boiled food, since the food contains water, the temperature of the food in the pan serving as a cooking container becomes substantially constant if heating is continued. At this time, the heat given to the cooking container and the heat released from the cooking container are balanced, so that when the temperature of the food is constant, the temperature of the cooking container hardly rises, A certain temperature continues. In this case, the detected temperature T of the cooking container or the like detected by the temperature sensors 2a, 3a is not necessarily the same as the temperature of the food, but has various values depending on the material, thickness, etc. of the pan, and the cooking container is the same. Even though it depends on the amount of heating (thermal power), the temperature sensors 2a, 3
When the detected temperature T of “a” becomes substantially constant, the temperature of the cooked product also becomes constant. Therefore, here, the cooking temperature and the oil cooking are determined based on the rate of temperature rise and the presence or absence of equilibrium detection, and in the cooking dish, the temperature at which this equilibrium state is detected is the equilibrium detection temperature. The cut temperature Tc is determined based on the equilibrium detected temperature Th.

First, the balance detection control will be described.
In the equilibrium detection control of the present embodiment, the temperature sensor 2 for detecting the equilibrium state starts when the detected temperature T reaches 100 ° C.
The balanced temperature detection control for extracting (sampling) the detected temperatures T of a and 3a to obtain temperature data is started, and the detection of the detected temperature T is thereafter performed while the detected temperature T is less than 200 ° C.
As shown in FIG. 3, the temperature data is extracted one after another every 15 seconds after the detected temperature T reaches 100 ° C., and the continuous 9 pieces of temperature data extracted every 15 seconds are extracted. , Remember it in order. Next, the temperature differences ΔT (n−6), ΔT (n−5), ΔT (n−4) for 30 seconds based on the nine pieces of temperature data extracted every 15 seconds,
ΔT (n-3), ΔT (n-2), ΔT (n-1), Δ
Tn is calculated as the first temperature difference. As shown in FIG. 3, when the latest temperature data is extracted and the difference is Tn, these seven temperature differences have been extracted up to that point.
The temperature data of each piece are T (n-8) and T (n-
7), T (n-6), T (n-5), T (n-4), T
Assuming that (n-3), T (n-2), and T (n-1), the above temperature differences are T (n-6) -T (n-).
8), T (n-5) -T (n-7), T (n-4) -T
(N-6), T (n-3) -T (n-5), T (n-
2) -T (n-4), T (n-1) -T (n-3), T
It is represented by n−T (n−2). These temperature differences are calculated and obtained each time each temperature data represented by the above equations is extracted.

The first condition for determining whether or not the equilibrium state is detected is that when the detected temperature T is extracted, seven consecutive temperature differences ΔT (n-
6), ΔT (n−5), −, and ΔTn are all within ± 2 ° C. That is, when the latest temperature data is extracted, the first temperature difference of 7
That is, it is determined that the individual temperature differences are continuously within ± 2 ° C.

The first condition may be satisfied even when the temperature of the cooked food is not in an equilibrium state. For example, in each of the seven determinations, the limit limit of about +2 is given.
This is a temperature change of ° C, and the first condition may be satisfied even when the temperature of the cooked food continues to rise. However, when the temperature of the cooked product reaches a constant temperature, the temperature rise of the cooking container is remarkably reduced, so that the latest temperature of the seven consecutive temperature differences when the first condition is satisfied is reached. The data Tn and the oldest temperature data T (n-
8) and the difference Tn−T (n−8) is calculated as the second temperature difference, and the second temperature difference is within ± 4 ° C., that is, −4 ° C.
The second condition is that ≦ Tn−T (n−8) ≦ + 4 ° C.
Is set as a condition of.

When both the first condition and the second condition are satisfied, it is determined that the equilibrium state has been detected, and the detected temperature Tn extracted as the latest temperature data at that time has detected that the equilibrium state has been detected. It is determined as the equilibrium detection temperature Th shown. The above-mentioned control for detecting the equilibrium state is obtained by deleting the oldest temperature data when the latest detected temperature Tn is extracted as temperature data at 15-second intervals even after the equilibrium state is detected. This temperature data is repeated many times.

In the present embodiment, the cut temperature Tc is determined on the basis of the determined equilibrium detection temperature Th in the cooking cut operation to be described later. If the cut temperature Tc is changed as is when the change occurs, it becomes impossible to set the appropriate cut temperature Tc according to the cooking state, and in some cases, the cut temperature Tc may not serve as the cut temperature Tc.
Therefore, the equilibrium state is detected for the first time, and the equilibrium detection temperature T
After h is determined, the newly detected equilibrium detection temperature T
The new equilibrium detection temperature Th is changed only when h becomes lower than the previous equilibrium detection temperature Th. This is because in this case, it is considered that the temperature detected by the temperature sensor 2a becomes low because the heating power is weakened by adjusting the heating power of the stove burner 2. In the equilibrium detection control, when the detection temperature T drops below 100 ° C., the equilibrium detection temperature Th up to that time is cleared to 100
It will be restarted when the temperature reaches ℃.

Next, based on the result of the above equilibrium detection control and the result of the temperature rise after the detected temperature T reaches 100 ° C., the cooked dish and the oil dish are automatically discriminated and the respective cutting operations are automatically discriminated. The function control operation will be described with reference to FIG. When the ignition of the stove burner 2 is started by the ignition button 5 and the heating is started, it is determined whether or not the detected temperature T of the cooking vessel detected by the temperature sensor 2a is 100 ° C. or higher or lower than 100 ° C. And 10
If the temperature is lower than 0 ° C. (NO in Step 1), 10
Wait until it reaches 0 ° C. When the detected temperature T reaches 100 ° C. (YES in step 1), the initial temperature rise time for determining the slope of the temperature rise for roughly distinguishing between cooked dishes and oil dishes. t
1 is started, and at this time, extraction of the temperature T detected by the temperature sensor 2a is started to detect the above-mentioned equilibrium state (step 2), and this equilibrium detection control is performed up to 200 ° C.

Thereafter, it is determined whether or not the detected temperature T has reached 150 ° C., and while the temperature does not reach 150 ° C. (NO in step 3), the initial temperature rise time t1 measured from step 2 is 150 seconds. Until elapses (NO in step 4), the process proceeds to step 3 to repeatedly determine whether or not the detected temperature T has reached 150 ° C. 150
If the detected temperature T does not reach 150 ° C. before the lapse of seconds (YES in step 4), it is highly likely that the cooked food takes a long time to rise in temperature due to the use of water. Then, it is further determined whether or not an equilibrium state is detected (step 5).

Here, when the cooked food is actually cooked, the equilibrium state is detected while the detection temperature T is not so high, whereas the oil cooked and the cooked food is cooked. When the initial temperature rise time t1 is long due to the large number, the equilibrium state is not detected. Therefore, when the equilibrium state is not detected (in step 5, N
O), until the detected temperature T reaches 220 ° C. (NO in step 6), the process proceeds to step 5 to repeatedly determine equilibrium detection.

If an equilibrium state is detected before reaching 220 ° C. (YES in step 5), it is determined that the dish is a cooked dish, and a cooked dish cutting operation described later is performed (step 10). If the equilibrium state is not detected by the time the temperature reaches 220 ° C (YE in step 6)
S), the oil cut operation described later is performed (step 3).
0).

On the other hand, when the detected temperature T reaches 150 ° C. before the lapse of 150 seconds (YES in step 3), it is considered that the temperature rise time is short due to oil cooking, so Although it is determined as an oil dish, there is a possibility of a cooked dish when the initial temperature rise time t1 is short because there are few dishes and the like, so it is determined whether or not the equilibrium state is detected (step 7).

Here, when oil cooking is actually performed, the detected temperature T rises rapidly without detecting the equilibrium state. Therefore, when the equilibrium state is not detected (NO in step 7), the detected temperature T is 2
Until the temperature reaches 20 ° C (in Step 8, N
O), the process proceeds to step 7 to repeatedly determine equilibrium detection. If the equilibrium state is not detected by the time the temperature reaches 220 ° C. (YES in step 8), the oil cut operation described later is performed (step 30).

When the equilibrium state is detected before reaching 220 ° C. (YES in step 7), it is in the state of equilibrium state when it is a cooked dish and as a result of weakening the heating power in the oil dish. Since there are two cases, one case and the other case, the determination is performed based on the equilibrium detection temperature Th when the equilibrium state is detected. The equilibrium detection temperature Th is
When the temperature is 100 ° C. or more and 120 ° C. or less (“100 ° C. ≦ Th ≦ 120 ° C.” in step 9), it is determined that the dish is cooked, and the process proceeds to step 10 to perform the cooked cut operation.

The equilibrium detection temperature Th is higher than 120 ° C. and is 1
When the temperature is 40 ° C or lower (in Step 9, "120 ° C
<Th ≦ 140 ° C. ”), in the case of boiled dishes or in the case of equilibrium state due to low heat in oil dishes, cooking is continued at a temperature higher than the cut temperature Tc in the boiled cut operation, and The cut temperature Tc is set to 20 so that cooking can be performed smoothly.
The operation shifts to a forced 200 ° C. cutting operation that allows the state of 0 ° C. to be forcedly continued for 30 minutes (step 50).

If the cooking is an oil dish, 200
Since the cut temperature Tc is ℃, smooth cooking is possible, and even if boiled dishes are cooked, it takes a considerable time to start burning in the boiled dishes and it does not burn in about 30 minutes. But there is no problem. When the forcible 200 ° C. cut operation in Step 50 is completed, the process proceeds to Step 10 for cooking cuts. Therefore, even if the water content of the boiled food decreases in 30 minutes, the heating can be surely stopped by the boiled food cutting operation when the burning starts to occur.

In step 9, when the equilibrium detection temperature Th exceeds 140 ° C. (“Th> 140
° C)), the process proceeds to step S8, and when the temperature reaches 220 ° C, the process proceeds to the oil-material cutting operation of step S30.

Next, the cooking cut operation in step 10 will be described with reference to FIG. In the above-described automatic discrimination control, when it is determined that the dish is a cooked dish, the cut temperature Tc is determined according to the equilibrium detection temperature Th. The equilibrium detection temperature Th is less than 140 ° C (100 ° C ≤ Th <140
In the case of (° C.) (NO in step 11), the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is the cut temperature Tc (=
Th + 20) (step 12).

The equilibrium detection temperature Th is 140 ° C. or higher (140
≦ Th) (YES in step 11),
A change in the detected temperature T after the equilibrium detection is detected, and it is determined whether the change is due to a change in thermal power or due to burning, and the cut temperature Tc is determined. Wait until the detection temperature T reaches a temperature obtained by adding 15 ° C to the equilibrium detection temperature Th (NO in step 13), and set the equilibrium detection temperature Th to 15 ° C.
When the temperature reaches the temperature at which
(ES), and then starts measuring the rising time t2 until the temperature reaches the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th (step 14).

Thereafter, it is determined whether or not the detected temperature T reaches the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th within 50 seconds after reaching the temperature obtained by adding 15 ° C. to the equilibrium detection temperature Th, and then 50 seconds is determined. If the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is not reached (t2> 50) (NO in step 15, YES in step 16), it is determined that the temperature is increased due to burning, and the equilibrium detection temperature Th at this time is determined. To 2
The temperature at which 0 ° C is added is the cut temperature Tc (= Th + 20 ° C)
(Step 12). Equilibrium detection temperature T within 50 seconds
When the temperature reached by adding 20 ° C. to h (t2 ≦ 50) (YES in step 15), it is determined that there was a rapid temperature change due to the change in thermal power, and premature disconnection due to false detection of burning. To prevent this, the equilibrium detection temperature Th is set to 30
The higher temperature including ℃ is cut temperature Tc (= Th + 30
° C) (step 17). When the cut temperature Tc is determined in step 12 or step 17, it is determined whether the detected temperature T has reached the cut temperature Tc.

When the detected temperature T reaches the cut temperature Tc (YES in step 18), it will be described later whether it is preferable to perform the fire extinguishing operation without starting the fire extinguishing operation immediately, or whether the fire extinguishing operation is not necessary. It is determined whether or not a predetermined fire extinguishing condition is satisfied. If the extinguishing condition is not satisfied (NO in step 19), the extinguishing operation is not performed even if the cut temperature Tc is reached, and the step 1
Repeated determinations are made at 8 and 19. When the fire extinguishing condition is satisfied (YES in step 19), as a scorching error detection, the fire extinguishing operation is performed in a predetermined sequence (step 20), the electromagnetic safety valve 12b is closed, and the fuel gas to the stove burner 2 is closed. Stop the supply and notify the fire extinguishing operation with a buzzer, lamp, etc.

Next, the oil cut operation in step 30 will be described with reference to FIG. In the oil cut operation, the cut temperature Tc is determined based on whether or not the pan swing is detected and the temperature increase rate from 220 ° C.
Here, the determination method of the pan swing detection is that the detected temperature T is 220.
Temperature difference ΔT between the maximum temperature and the minimum temperature of four continuous temperature data items that are extracted every 0.5 seconds when the temperature exceeds ℃
m is determined, and it is determined whether or not the temperature difference ΔTm is 5 ° C. or more. Then, the detected temperature T is 220 ° C to 240 ° C.
When it is detected 5 times that the temperature difference ΔTm is 5 ° C. or more (ΔTm ≧ 5 ° C.) between 0 ° C., it is determined that the pan has shaken. Therefore, when the process moves from Step 6 or Step 8 to Step 30, extraction of temperature data every 0.5 seconds is started to detect the pan swing, and at this time, the temperature data from 220 ° C to 240 ° C is reached. Rise time t3
(Step 31).

After the start of counting the rising time t3, it is determined whether or not the pan swing is detected by 25 seconds, and 240
It is determined whether or not the temperature reaches 0 ° C., and if the pan swing is detected during that time (YES in step 32), the cut temperature Tc is determined to be 270 ° C. (step 33). Even if the pan swing is not detected (N in step 32
O), when the detected temperature T reaches 240 ° C. before the elapse of 25 seconds (YES in step 34), the process proceeds to step 36 and the cut temperature Tc is determined to be 240 ° C.

If there is no pan swing detection and the temperature does not reach 240 ° C. (NO in step 34), the above determination is repeated until 25 seconds elapse (NO in step 35), and there is no pan swing detection. If the temperature does not reach 240 ° C. during 25 seconds (YES in step 35), the process proceeds to step 33 and the cut temperature Tc is set to 270 ° C.

When the cut temperature Tc is determined in steps 33 and 36, it is determined whether the detected temperature T has reached the cut temperature Tc. When the detected temperature T reaches the cut temperature Tc (YE at step 37)
S), it is determined whether or not a fire extinguishing condition to be described later is satisfied. If the fire extinguishing condition is not satisfied (NO in step 38), the fire extinguishing operation is not performed even if the cut temperature Tc is reached, and in steps 37 and 38. Repeatedly judge.
When the fire extinguishing condition is satisfied (YES in step 38), as an oil ignition prevention error detection, a fire extinguishing operation is performed according to a predetermined sequence (step 39), the electromagnetic safety valve 12b is closed, and the fuel for the stove burner 2 is closed. Stop the gas supply and notify the fire extinguishing operation with a buzzer, lamp, etc.

Next, the forced 200 ° C. cutting operation will be described. Even in oil dishes, equilibrium may be detected when low heat is used. At such times,
If the cut temperature Tc is determined to be a temperature for preventing charring during the cooking operation of the stew, when the heating power is increased,
The cutting temperature Tc may cause premature cutting, and the fire is extinguished during cooking. This forced 200 ° C. cutting operation is provided in order to enable smooth cooking without premature cutting even when the equilibrium detection is performed in the oil dish as described above. In such a case, the cutting temperature Tc is set to 200 ° C. so that it can be continued for 30 minutes.

Hereinafter, forced 200 ° C. in step 50
The cutting operation will be described with reference to FIG. When the process moves to step 50, the forced 200 ° C. timer starts counting (step 51), and until 30 minutes elapse,
The detection temperature T is compared with the cutting temperature Tc, with 200 ° C. as the cutting temperature Tc. When the detected temperature T has not reached 200 ° C. (NO in step 52), until 30 minutes have elapsed (NO in step 53), it is determined whether or not the cut temperature Tc has been repeatedly reached. When 30 minutes have passed without reaching 200 ° C. as the cutting temperature Tc (YES in step 53), the forced 200 ° C. cutting operation in step 50 is finished,
Moving to step 10, the stew cut operation is performed. 30
When the detected temperature T reaches 200 ° C. before the lapse of minutes (YES in step 52), it is determined whether or not the fire extinguishing condition is satisfied, and when the fire extinguishing condition is satisfied (( If YES in step 54), as the oil ignition prevention error detection, the fire extinguishing operation is performed (step 55), and the combustion of the stove burner 2 is stopped.

Next, step 19 and step 38 described above.
The determination of each extinguishing condition in step 54 will be described. The extinguishing condition is that if the detected temperature T reaches the cut temperature Tc determined as described above, as long as it is possible to detect a situation in which the cook's intervention is clearly recognized, Since the fire extinguishing operation is not necessarily required because some appropriate processing is performed by the above, it is set from the viewpoint that smooth cooking may be hindered, and the detection temperature T of the temperature sensor 2a is set to the cut temperature. This is to determine whether the cause of the Tc or more is due to the user operating the cooking container such as shaking the pot or accompanying the overheating.

In the determination of the extinguishing condition, when the detected temperature T reaches the cut temperature Tc, the detected temperature T of the temperature sensor 2a is repeatedly extracted every 0.5 seconds, and 2 is detected based on the temperature data obtained by the extraction. Determine the street. Regarding the four temperature data extracted every 0.5 seconds, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin is the predetermined temperature difference Tx (5
C.) indicates that the cooking container has been in continuous contact with the temperature sensor 2a of the stove burner 2. For example, when the user intervenes and shakes the cooking container. In addition, since the temperature sensor 2a is separated from the cooking container and the temperature sensor 2a is directly heated by the heating power of the stove burner 2, as shown in FIG. 8, the detected temperature T becomes extremely high instantaneously. Therefore, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin far exceeds the predetermined temperature difference Tx (5 ° C.).

In the first judgment, with respect to four continuous temperature data obtained by extraction, a temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin of the four temperature data is calculated, and the temperature difference ΔTm is calculated. The difference ΔTm is the predetermined temperature difference Tx (5
C.), and when new temperature data is extracted 0.5 seconds later, the above determination is also made for the four temperature data obtained by deleting the oldest temperature data. Repeated every second. Then, for all the temperature differences ΔTm obtained based on the temperature data extracted in 18 seconds in the boiled cut operation, the temperature data extracted in 3.5 seconds in the oil cut operation and the forced 200 ° C. cut operation Based on all the temperature differences ΔTm obtained on the basis of all the predetermined temperature differences Tx
When the temperature is lower than (5 ° C.), it is determined that the first fire extinguishing condition is satisfied.

When the cut temperature Tc is reached and no intervention of the cooker is recognized in the above determination, the cut temperature Tc is reached because the cooked product is scorched or the cooking oil is overheated. In that case, as shown in FIG. 9, the temperature rise gradually progresses. Therefore, the last temperature data is always higher than the first temperature data. Therefore, in the second determination, when the first extinguishing condition is satisfied, 18 seconds (or 3.
The temperature difference ΔTp between the last temperature data and the first temperature data in 5 seconds) is obtained, it is determined whether or not the temperature difference ΔTp ≧ 0, and the temperature difference ΔTp ≧ 0 is set as the second extinguishing condition. It is set. In addition, the reason why the duration of the second fire extinguishing condition in the oil cut operation is shortened to 3.5 seconds (8 times) is that oil is often used in this case. This is because if the state is continued for a long time, there is a risk of ignition. The cut temperature T
In addition to the determination of the extinguishing condition based on c, the detected temperature T is 2
When the temperature reaches 90 ° C., the fire is extinguished immediately as an error detection.

Next, the operation of the above control operation in this embodiment will be described with reference to FIG. When the ignition switch 5 is ignited and heating of the cooking container is started, the temperature T of the temperature sensor 2a gradually increases. When stewed food is cooked, as shown by the solid line A, 100 ℃ to 150 ℃
Until the initial temperature rise time t1 becomes longer, and then the equilibrium state is detected. When the equilibrium detection temperature Th is less than 140 ° C. (100 ° C. ≦ Th <140 ° C.) as indicated by the solid line B, the cut temperature Tc is set to the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th, and the solid line C indicates Equilibrium detection temperature T
When h is 140 ° C. or higher (Th ≧ 140 ° C.), the rising time t2 from reaching the temperature obtained by adding 15 ° C. to the equilibrium detection temperature Th to reaching the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th The cut temperature Tc is determined accordingly, and when the temperature rise is due to charring, a low cut temperature Tc can be determined, and when the temperature rise is due to a change in thermal power, a high cut temperature Tc can be determined. Therefore, burning can be prevented, and cooking can be smoothly continued when the heat power is changed.

On the other hand, when oily food is cooked, the initial temperature rise time t1 becomes short as shown by the solid line D, and if equilibrium is not detected thereafter, the oily material cut operation changes from 220 ° C to 240 ° C. The cut temperature Tc is determined according to the rising time t3 until the cut temperature Tc is reached. Initial temperature rise time t
If 1 is short and then equilibrium is detected at 120 <Th ≦ 140 ° C., as shown by a dotted line E, in order to be able to correspond to both oil-cooked dishes and cooked-cooked dishes with low heat power,
Shift to control operation of forced 200 ° C cut operation. As a result, the cutting temperature Tc was determined to be 200 ° C, which was 30 ° C.
It continues for a minute, and thereafter, the process shifts to the stew cut operation of step 10. Therefore, even if the equilibrium state is detected, it is possible to continue the heating without performing the fire extinguishing operation at a low temperature for burning.

As described above, in the present embodiment, the cut temperature Tc for performing the fire extinguishing operation is determined based on the equilibrium detection temperature Th to prevent charring, and the oil for setting the cut temperature Tc to a high temperature. The object cutting operation can be automatically discriminated based on both the initial temperature rise rate and whether or not equilibrium is detected, reducing the burden on the user and inadvertent heating due to incorrect settings. It is possible to provide a gas table that is easy to use and does not cause a stoppage or cause burning. Further, in the boiled food cutting operation, the cut temperature Tc is determined according to the temperature rise after reaching the equilibrium detection temperature Th, so when the detection temperature becomes high due to the change in the heat power to high heat after the equilibrium detection,
It is easy to use and does not cause premature disconnection due to false detection of burning. In addition, in the oil cut operation, even if the equilibrium state is detected due to the low heat due to the adjustment of the heating power, the forced temperature cut operation of 200 ° C is provided, so the cut temperature for preventing sticking during cooking It is easy to use because it does not turn off early due to Tc.

In the above embodiment, the cutting temperature Tc was set to 240 ° C. or 270 ° C. according to the rising time t3 between 220 ° C. and 240 ° C. However, the rising time t3 was not measured and the cutting temperature Tc was uniformly set. Predetermined temperature, for example, 25
It may be 0 ° C. Further, in the above embodiment, the fire extinguishing operation was performed when the reference temperature for preventing burning or oil ignition was reached, but the burner may be set to a small fire, or in that case, after making a small fire, For example, it is more preferable to perform the fire extinguishing operation after a predetermined time has elapsed. In addition, as a method of detecting the equilibrium, for example, the case where the temperature rise slope simply falls below a predetermined value may be used as the balance detection, or the balance detection may be performed based on the rate of change of the temperature rise slope.

[Brief description of drawings]

FIG. 1 is a perspective view of an external appearance of a gas table showing an embodiment of the present invention.

FIG. 2 is a schematic diagram showing a configuration of a gas table according to an embodiment of the present invention.

FIG. 3 is a time chart for explaining temperature data extraction and temperature difference calculation in the equilibrium detection control according to the embodiment of the present invention.

FIG. 4 is a flow chart for explaining a control operation of an automatic discrimination function for automatically discriminating a stew cut operation and an oil cut operation in the embodiment of the present invention.

FIG. 5 is a flow chart showing a stew cut operation in the embodiment of the present invention.

FIG. 6 is a flowchart showing an oil material cutting operation in the embodiment of the present invention.

FIG. 7 is a flowchart showing a forced 200 ° C. cutting operation in the example of the present invention.

FIG. 8 is a time chart showing an example of changes in the detected temperature when the pan is shaken, for explaining the first operation of determining the fire extinguishing condition in the embodiment of the present invention.

FIG. 9 is a time chart showing an example of changes in the detected temperature at the time of burning and overheating, for explaining the second operation of determining the extinguishing condition in the embodiment of the present invention.

FIG. 10 is a time chart for explaining the operation of determining the cut temperature of the gas table according to the embodiment of this invention.

[Explanation of symbols]

2 stove burner (heating means) 2a temperature sensor 30 control circuit (stove controller, flat衡検detecting means, the
(1 reference temperature determining means, second reference temperature determining means )

Claims (1)

[Claims] 1. A control device for a stove, comprising: a temperature sensor that comes into contact with a cooking container heated by a heating means; and the heating power of the heating means is controlled based on the temperature detected by the temperature sensor. Inclination detection The above detection after reaching the reference temperature
An inclination detecting means for detecting an inclination of temperature with respect to time, and an inclination detecting means for detecting the inclination ,
By the time the intelligent temperature reaches the first predetermined temperature,
Whether the temperature of the cooked food is detected to be in equilibrium
Is detected based on the temperature detected by the temperature sensor.
The output means and the inclination detected by the inclination detection means are more than a predetermined inclination.
When the detected temperature reaches the first predetermined temperature,
If the equilibrium state is detected by the equilibrium detection means, and
When the equilibrium state is detected by the equilibrium detection means,
The second predetermined temperature whose equilibrium detection temperature is lower than the first predetermined temperature.
When the temperature is lower than the temperature, the heating power of the heating means is suppressed.
The reference temperature for the
The higher first control temperature is determined, and the flattening is performed until the detected temperature reaches the first predetermined temperature.
If the equilibrium state is detected by the equilibrium detection means, and
When the equilibrium state is detected by the equilibrium detection means,
If the equilibrium detected temperature is higher than the second predetermined temperature,
Or until the detected temperature reaches the first predetermined temperature
If the equilibrium state is not detected by the equilibrium detection means,
The reference temperature is higher than the first predetermined temperature by the second control.
The first reference temperature determining means for determining the control temperature and the inclination detected by the inclination detecting means are different from the predetermined inclination.
When the detected temperature is lower than the predetermined temperature,
If the equilibrium state is detected by the equilibrium detection means,
The reference temperature from the equilibrium detection temperature in the equilibrium state
The first control temperature that is high is determined, and the detected temperature is the first control temperature.
1 By the equilibrium detection means, the temperature is leveled by the time the temperature reaches a predetermined temperature.
When the equilibrium state is not detected, the reference temperature is set to the first value.
A second reference temperature that determines a second control temperature higher than a predetermined temperature
A stove control device having a degree determining means .