JP7229622B2 - heating cooker - Google Patents

Description

The present disclosure relates to a heat cooker.

Patent Literature 1 discloses a heating cooker. This heating cooker comprises heating means capable of heating the cooking container and the food put into the cooking container, control means controlling the heating operation of the heating means, and cooking container temperature measuring means measuring the temperature of the cooking container. , provided.

The cooking vessel temperature measuring means can also measure the elapsed time for the cooking vessel temperature to reach a predetermined first temperature from a predetermined second temperature.

The control means measures the temperature of the cooking vessel based on the elapsed time measured by the cooking vessel temperature measuring means when the cooking vessel is heated from the first temperature to the second temperature by the heating means with no food to be cooked. It is configured to execute a cooking container heat capacity determination process for determining the cooking container heat capacity, which is the heat capacity.

In the above-described heating cooker, the heating means heats the cooking vessel and the food to be cooked with a constant heating power until the temperature of the cooking vessel reaches the predetermined first temperature to the predetermined second temperature. The smaller the heat capacity, the larger the temperature gradient (rate of temperature rise in the cooking container) from the first predetermined temperature to the second predetermined temperature. be judged.

Japanese Patent Application Laid-Open No. 2011-191000

However, in the above-described heating cooker, from the start of heating until the temperature of the cooking vessel reaches the predetermined second temperature and the heat capacity of the cooking vessel and the food to be cooked is determined, the heating means is kept at a constant heating power. was to heat the cooking vessel and the food to be cooked. For this reason, it was not possible to change the heating power during the period from the start of heating until the temperature of the cooking vessel reached the predetermined second temperature.

The present disclosure has been made in view of the above reasons, and an object thereof is to provide a heating cooker capable of performing a cooking mode for controlling the amount of heating even before obtaining heat capacity information of an object to be heated.

A heating cooker according to an aspect of the present disclosure includes a heating section, a temperature sensor, and a control section. The heating unit heats an object to be heated. The temperature sensor detects the temperature of the object to be heated. The control unit controls the heating amount of the heating unit so that the temperature detected by the temperature sensor becomes a target temperature. The controller can execute one or more cooking modes under the control. In at least one of the cooking modes, the controller executes a first step and a second step. The first step is a step of heating the object to be heated by the heating unit for a first predetermined time. The second step is a step of heating the object to be heated by the heating unit for a second predetermined time after the first step. The control unit obtains heat capacity information of the object to be heated based on the amount of heat to be heated by the heating unit in the first step.

A heating cooker according to an aspect of the present disclosure can perform a cooking mode for controlling a heating amount even before obtaining heat capacity information of an object to be heated.

FIG. 1 is a perspective view of the heating cooker according to the first embodiment. FIG. 2 is a cross-sectional view showing a grill device included in the same heating cooker as a cross section perpendicular to the front-rear direction. FIG. 3 is a perspective view showing a part of the grill apparatus as above in cross section. FIG. 4 is a diagram showing a gas supply path of the same grill apparatus. FIG. 5 is a plan view showing an operation panel of the same heating cooker. FIG. 6 is a block diagram of the same heating cooker. FIG. 7 is a flow chart showing a control method of the automatic cooking process of the same heating cooker. FIG. 8 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the same heating cooker. FIG. 9 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the heating cooker according to the second embodiment. FIG. 10 is a flow chart showing the control method of the automatic cooking process according to the third embodiment. FIG. 11 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the same heating cooker. FIG. 12 is a time chart of the temperature detected by the temperature sensor in the automatic cooking process of the heating cooker according to the fourth embodiment.

(1) Overview The heating cooker 1 of the first embodiment shown in FIG. 1 is a gas stove with a grill, and is installed by being inserted from above into a hole formed in a kitchen counter (not shown). It is a drop-in stove that is made. Note that the technology of the present disclosure can also be applied to a table stove with a grill, a gas grill without a stove, or the like. Furthermore, the technology of the present disclosure can also be applied to a heating cooker that does not have a grill. It can also be applied to an electromagnetic cooker or the like having a heating unit that heats by induction heating.

Hereinafter, the heating cooker 1 of the first embodiment will be described using the directions in which the heating cooker 1 is installed. Specifically, when viewed from the heating cooker 1, the direction in which the user is positioned is defined as the front in terms of design. Moreover, the left-right direction is defined on the basis of when the cooking device 1 is viewed from the front.

The heating cooker 1 of the first embodiment includes a heating section 26 (see FIG. 3), a temperature sensor 46 (see FIG. 3), and a control section 16 (see FIG. 6). The heating unit 26 heats the object to be heated. A temperature sensor 46 detects the temperature T of the object to be heated. The control unit 16 controls the heating amount of the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature.

The control unit 16 can execute one or a plurality of cooking modes under the control. In at least one cooking mode, the controller 16 executes the first step and the second step. In the first step, the control unit 16 causes the heating unit 26 to heat the object to be heated for a first predetermined time. In the second step, after the first step, the heating unit 26 heats the object to be heated for a second predetermined time. The control unit 16 obtains heat capacity information of the object to be heated based on the amount of heat to be heated by the heating unit 26 in the first step.

In the heating cooker 1 of the first embodiment, in the first step, while executing the cooking mode by feedback control, the heat capacity information of the object to be heated can be obtained, and the automatic cooking in the cooking mode can be performed more accurately. It can be carried out.

(2) Configuration The heating cooker 1 will be described in detail below. As shown in FIG. 1, the heating cooker 1 of the first embodiment includes a casing 10, a grill device 2, a plurality of stove burners 11, a control unit 16 (see FIG. 6), and a top plate 12. I have it.

The casing 10 is formed in a box shape that is open upward. A plurality of stove burners 11 are installed inside the casing 10 . A top plate 12 is installed on the casing 10 . A top plate 12 covers the upper surface of the casing 10 . Each of the plurality of stove burners 11 penetrates the top plate 12 and protrudes upward.

The heating cooker 1 includes a plurality of stove operating portions 15 respectively corresponding to the plurality of stove burners 11 . The user can switch between ignition and extinguishing of the corresponding stove burner 11 and change the heating power by operating each stove operation unit 15 .

The grill device 2 has a heating chamber 20 . As shown in FIGS. 2 and 3, the heating chamber 20 of the first embodiment is a box-shaped grill chamber that opens forward. Heating chamber 20 is arranged in a space surrounded by casing 10 and top plate 12 . The heating chamber 20 has a bottom portion 200 , left and right side wall portions 201 , a rear wall portion 202 and a ceiling portion 203 . A heating space surrounded by a bottom portion 200 , left and right side wall portions 201 , a rear wall portion 202 and a ceiling portion 203 is formed inside the heating chamber 20 . An object to be heated including an object to be cooked such as meat or fish is placed in the heating space.

As shown in FIG. 3, an opening 25 is formed at the front end of the heating chamber 20 . An internal space of the heating chamber 20 is open to the front of the casing 10 (see FIG. 1) through an opening 25 . An object to be heated is put into and taken out of the heating chamber 20 through the opening 25 .

The grill device 2 of the first embodiment further includes a grill door 22 (see FIG. 1) that opens and closes the opening 25, and a support mechanism 21 that supports the grill door 22 (see FIG. 2). The support mechanism 21 is installed in the heating chamber 20 and supports the grill door 22 so as to be movable in the front-rear direction. The support mechanism 21 is composed of, for example, a pair of slide rails. By moving the grill door 22 in the front-rear direction, the opening 25 of the heating chamber 20 is opened and closed by the grill door 22 .

The grill device 2 of the first embodiment further has a cooking object receiver 5 shown in FIGS. 2 and 3 . An object to be cooked by the grill device 2 is placed in the heating chamber 20 while being placed on the object tray 5 . That is, the object to be heated by the grill apparatus 2 of the first embodiment is composed of the object to be cooked and the object to be cooked 5 for receiving the object to be cooked.

The cooking object receiver 5 is made of metal. The cooking object receiver 5 is formed in the shape of a shallow-bottomed container that opens upward. The cooking object tray 5 has a plate-like bottom plate portion 50 that is rectangular when viewed from above and spreads in the horizontal direction, and a peripheral wall portion 51 that protrudes upward from the peripheral edge of the bottom plate portion 50 . The bottom plate portion 50 is not formed with a hole penetrating vertically. The bottom plate portion 50 is a portion on which an object to be cooked is placed. That is, in the first embodiment, the bottom plate portion 50 constitutes a plate-shaped placing portion on which the object to be cooked is placed.

Note that the cooking object receiver 5 may be composed of a container-like main body that opens upward and a lid that closes the upper opening of the main body. In this case, the bottom portion of the main body constitutes the placement portion. Further, the cooking object tray 5 may be a flat plate or the like, and in this case, the entire cooking object tray 5 serves as the placing portion.

The grilling device 2 of the first embodiment further has a support 6 that detachably supports the cooking object receiver 5 . The support 6 supports the object tray 5 from below. The support 6 has a frame shape when viewed from above. The support 6 is formed, for example, by deforming a metal wire rod and connecting both ends of the wire rod by welding or the like.

A front end of the support 6 is detachably connected to the grill door 22 . The support 6 and the cooking object receiver 5 are associated with the grill door 22 . When the grill door 22 is placed in the closed position closing the opening 25 as shown in FIG. By moving the grill door 22 forward from the closed position, the user can arrange the support 6 and the object receiver 5 forward of the opening 25 of the heating chamber 20 .

As shown in FIGS. 2 and 3 , the grilling device 2 further has a heating section 26 . The heating section 26 of the first embodiment has a plurality of burners (an upper burner 260 and a lower burner 261 which will be described later) as grill burners for heating an object to be heated arranged in the heating chamber 20 . Note that the heating unit 26 may have only one burner.

The heating unit 26 of the first embodiment has an upper burner 260 and a lower burner 261 as multiple burners. Each of upper burner 260 and lower burner 261 is a Bunsen burner. The upper burner 260 is attached to the upper part of the heating chamber 20 (specifically, the ceiling part 203). The upper burner 260 heats the object to be cooked placed in the heating chamber 20 from above. In this case, the cooking target placed on the cooking target receiver 5 is heated by radiant heat from the upper burner 260 .

The lower burner 261 is installed in the lower part of the heating chamber 20 (specifically, the bottom part 200). The lower burner 261 heats the cooking object receiver 5 (more specifically, the bottom plate portion 50) and the cooking object placed in the heating chamber 20 from below. The flame generated by the lower burner 261 hits the bottom plate portion 50 of the cooking object receiver 5 . In this case, the cooking object placed on the cooking object tray 5 is heated by transferring the heat of the cooking object tray 5 heated by the lower burner 261 to the cooking object.

The grilling device 2 further has a gas supply line 28 shown in FIG. The gas supply path 28 supplies fuel gas such as city gas to the upper burner 260 and the lower burner 261 . The gas supply channel 28 of the first embodiment has a main channel 280 and a pair of branch channels (an upper burner channel 281 and a lower burner channel 282 which will be described later) branched from the main channel 280 . Fuel gas is supplied to the main flow path 280 . One of the pair of branched passages is an upper burner passage 281 leading to the upper burner 260 and the other is a lower burner passage 282 leading to the lower burner 261 .

The heating unit 26 has a heating amount changing unit 27 that changes the heating amount (thermal power) of the heating unit 26 per unit time. The heating amount changing unit 27 of the first embodiment has an on-off valve 270, an upper burner spark plug 271, an upper burner thermal power adjusting unit 272, a lower burner spark plug 273, and a lower burner thermal power adjusting unit 274. .

An on-off valve 270 is provided in the main flow path 280 . The on-off valve 270 is, for example, an electromagnetic valve. The fuel gas supplied to the main flow path 280 is supplied to the upper burner 260 and the lower burner 261 while the on-off valve 270 is open.

The upper burner 260 is provided with an upper burner ignition plug 271 for igniting the upper burner 260 . A lower burner ignition plug 273 for igniting the lower burner 261 is installed in the lower burner 261 . The upper burner 260 is ignited by operating the upper burner ignition plug 271 while the on-off valve 270 is open. The lower burner 261 is ignited by operating the lower burner ignition plug 273 while the on-off valve 270 is open. By closing the on-off valve 270, the upper burner 260 and the lower burner 261 are extinguished.

The upper burner thermal power adjustment unit 272 of the first embodiment is an electromagnetic valve 272 a provided in the upper burner flow path 281 . The gas supply path 28 has a bypass path 34 that connects the upstream side and the downstream side of the electromagnetic valve 272a in the upper burner flow path 281 . A part of the bypass passage 34 is the passage 35 having a passage cross-sectional area smaller than that of the upper burner passage 281 .

The heating power of the upper burner 260 is adjusted by opening and closing the electromagnetic valve 272a. When the solenoid valve 272 a is open, the fuel gas supplied from the main channel 280 to the upper burner channel 281 passes through both the solenoid valve 272 a and the channel 35 and is supplied to the upper burner 260 . In this case, the heating power of the upper burner 260 becomes "strong". On the other hand, when the solenoid valve 272a is closed, the fuel gas supplied from the main channel 280 to the upper burner channel 281 passes only through the solenoid valve 272a and the channel 35 out of the channels 35, and passes through the upper burner 260. supplied to In this case, the flow rate of the fuel gas supplied to the upper burner 260 becomes smaller than when the electromagnetic valve 272a is open, and the heating power of the upper burner 260 becomes "weak".

The lower burner thermal power adjustment unit 274 of the first embodiment is an electromagnetic valve 274 a provided in the lower burner flow path 282 . The gas supply path 28 has a bypass path 44 that connects the upstream side and the downstream side of the electromagnetic valve 274a in the lower burner flow path 282 . A part of the bypass channel 44 is a channel 45 having a channel cross-sectional area smaller than that of the lower burner channel 282 .

The heating power of the lower burner 261 is adjusted by opening and closing the electromagnetic valve 274a. When the solenoid valve 274a is open, the fuel gas supplied from the main channel 280 to the lower burner channel 282 passes through both the solenoid valve 274a and the channel 45 and is supplied to the lower burner 261. In this case, the heating power of the lower burner 261 becomes "strong". On the other hand, when the solenoid valve 274a is closed, the fuel gas supplied from the main channel 280 to the lower burner channel 282 passes only through the solenoid valve 274a and the channel 45 out of the channels 45 and passes through the lower burner 261. supplied to In this case, the flow rate of the fuel gas supplied to the lower burner 261 becomes smaller than when the electromagnetic valve 274a is open, and the heating power of the lower burner 261 becomes "weak".

Each of the upper burner thermal power adjustment section 272 and the lower burner thermal power adjustment section 274 is not limited to the electromagnetic valves 272a and 274a. For example, the upper burner thermal power adjustment unit 272 may be a flow control valve provided in the upper burner flow path 281 . Further, the lower burner thermal power adjustment section 274 may be a flow control valve provided in the lower burner flow path 282 . Further, each of the upper burner heating power adjusting section 272 and the lower burner heating power adjusting section 274 may be capable of adjusting the heating power of the corresponding burners 260 and 261 in three or more stages.

The grilling device 2 has a temperature sensor 46 shown in FIGS. The temperature sensor 46 detects the temperature T of the bottom plate portion 50 of the object tray 5 placed in the heating chamber 20 . The temperature sensor 46 is installed in the central portion of the lower burner 261 in plan view. The temperature sensor 46 is located below the cooking object receiver 5 arranged in the heating chamber 20 .

The temperature sensor 46 has a detection portion 47 positioned at the upper end of the temperature sensor 46 . The detector 47 is vertically movable. An upward force is applied to the detecting portion 47 by, for example, an urging member such as a spring.

When the cooking object receiver 5 is arranged in the heating chamber 20 , the detection part 47 contacts the lower surface of the bottom plate part 50 of the cooking target object receiver 5 . Thereby, the temperature T of the object to be heated (more specifically, the bottom plate portion 50 of the object tray 5 for cooking) can be detected by the temperature sensor 46 .

The heating cooker 1 of the first embodiment includes a grill operation section 14 shown in FIG. 1 as an operation section for operating the grill device 2 . The grill operating portion 14 is a kangaroo pocket type operating portion provided on the front surface of the casing 10 . The grill operating portion 14 is arranged inside the casing 10 when not in use, and is arranged at a position projecting forward from the casing 10 when in use.

The grill operation section 14 has an operation panel 17 shown in FIG. The operation panel 17 constitutes the upper surface of the grill operation section 14 . The operation panel 17 is exposed and operable only when the grill operation portion 14 is arranged at a position projecting forward from the casing 10 . The operation panel 17 has an operation portion 170 and an operation portion 171 . The operating portion 170 is used by the user to select a cooking mode. That is, in the first embodiment, the operation portion 170 constitutes a cooking mode selection section for selecting an arbitrary cooking mode from among a plurality of cooking modes. The operation portion 171 is used by the user to issue a command to start automatic cooking of the grill device 2 in the selected cooking mode. The grill operation unit 14 may be, for example, an operation panel or the like that is fixedly provided on the front surface of the casing 10 .

The operation part 170 of the first embodiment has a first operation part 170a for selecting a cooking menu and a second operation part 170b for selecting the heat level in the selected cooking menu. That is, the cooking mode of the first embodiment is a mode combining a cooking menu selected from among a plurality of cooking menus and a heat level selected for each cooking menu.

The heating cooker 1 of the first embodiment further includes a control section 16 shown in FIG. The control unit 16 is composed of, for example, a microcomputer. The control section 16 is electrically connected to the heating amount changing section 27 . That is, the control unit 16 includes an on-off valve 270, an upper burner spark plug 271, an upper burner thermal power adjustment unit 272 (solenoid valve 272a), a lower burner spark plug 273, and a lower burner thermal power adjustment unit 274 (solenoid valve 274a). is electrically connected to The control unit 16 is also electrically connected to the temperature sensor 46 and the grill operation unit 14 .

A user first places an object to be heated in the heating chamber 20 when automatically cooking with the grill device 2 . Next, the user operates the first operation section 170a of the operation panel 17 to select a cooking menu, and then operates the second operation section 170b to select the heat level in the selected cooking menu. Thereby, an arbitrary cooking mode is determined from a plurality of cooking modes. Next, the user operates the operation portion 171 to issue a command to start automatic cooking.

When the control unit 16 receives a command to start automatic cooking from the grill operation unit 14, the control unit 16 determines control conditions corresponding to the selected cooking mode from among a plurality of control conditions set for each cooking mode. , based on this control condition and the temperature T detected by the temperature sensor 46, the heating amount changing unit 27 is automatically controlled. In this way, automatic cooking is executed according to the cooking mode.

Cooking modes that can be selected by the user include, for example, different types of cooking objects such as bread, fish, or chicken, different states of cooking objects such as fillet or whole grilling, and differences in degree of cooking. There are multiple cooking modes with determined control conditions.

In automatic cooking, the heating amount changing unit 27 is controlled by the control unit 16, thereby executing an automatic cooking process set for each cooking mode.

Automatic cooking according to the first embodiment will be described below based on the flowchart shown in FIG. 7 and the temperature chart 8 shown in FIG. In the first embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is "fish: Whole broil" and the heat level is "medium". The object to be cooked is one horse mackerel.

As shown in FIG. 7, when the controller 16 receives an instruction to start automatic cooking of the cooking menu "Fish: Grilled Whole", first, the first step is started in step S1. In step S<b>1 , the control unit 16 opens the on-off valve 270 and activates the upper burner spark plug 271 and the lower burner spark plug 273 . Thereby, each of the upper burner 260 and the lower burner 261 is ignited, and the object to be heated is started by the upper burner 260 and the lower burner 261 .

The first step continues for a first predetermined time from the start of heating. Although the first predetermined time is 600 seconds in the first embodiment, it is not particularly limited. The elapsed time from the start of heating is measured by a timing function that the control unit 16 has as a function or by a timing means or the like provided separately from the control unit 16 , and is grasped by the control unit 16 .

Next, in step S2, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The heating unit 26 can switch the heating amount per unit time between a first heating amount and a second heating amount different from the first heating amount. The first heating amount is the heating amount when the heating power of the upper burner 260 is set to "high" and the heating power of the lower burner 261 is set to "high". The second heating amount is the heating amount when the heating power of the upper burner 260 is set to "high" and the heating power of the lower burner 261 is set to "low". That is, in the first step, the heating power of the upper burner 260 is fixed at "high" and the heating power of the lower burner 261 is switched between "high" and "low".

The target temperature is a function of time, as shown by the dash-dotted line in FIG. In the first embodiment, the target temperature is 15° C. at 0 seconds when heating is started, and the target temperature is 200° C. at 600 seconds when the first predetermined time has elapsed. Also, the target temperature from the time point of 0 seconds to the time point of 600 seconds is determined based on experiments, experience, or the like so that the desired heating can be performed on the object to be cooked. The control unit 16 performs feedback control so that the temperature T detected by the temperature sensor 46 becomes the target temperature.

Further, in step S2, the time during which the heating unit 26 heats with the first heating amount (that is, the time during which the upper burner 260 and the lower burner 261 heat with the heating power "strong") is integrated. The integrated time is stored in storage means (not shown) such as a memory that the controller 16 has internally or that is provided separately from the controller 16 .

Next, in step S3, the controller 16 determines whether or not a first predetermined time (that is, 600 seconds) has elapsed since the start of heating. If the first predetermined time has not passed since the start of heating, the process returns to step S2, and if the first predetermined time has passed since the start of heating, the process proceeds to step S4.

Next, in step S4, the control section 16 ends the first step. When the first step ends, the control unit 16 ends the integration of the time during which the heating unit 26 is heating with the first heating amount. Note that even when the first step ends, the control unit 16 does not end the heating by the heating unit 26, but continues the heating by the heating unit 26 in the state at the end of the first step.

In step S4, the control unit 16 obtains heat capacity information based on the ratio of the time of heating with the first heating amount in the first step to the time of the entire first step (hereinafter referred to as "this ratio"). This point will be further explained.

When this ratio is known, the time (accumulated time) of heating with the first heating amount in the first step can be known, since the entire time of the first step is constant (that is, 600 seconds). In the first embodiment, the time heated with the first heating amount is integrated to obtain this ratio, but in this case, the integrated time heated with the first heating amount directly without going through this ratio sought.

When the heating amount per unit time (cal/sec) when heated with the first heating amount is multiplied by the accumulated time of heating with the first heating amount in the first step, the heating with the first heating amount in the first step The amount of heating heat (cal) given to the object to be heated is obtained by the following.

Further, when the integrated time heated with the first heating amount is obtained, if the integrated time heated with the first heating amount is subtracted from the time of the entire first step, the time heated with the second heating amount in the first step (integrated time) is obtained. When the heating amount per unit time when heated with the second heating amount is multiplied by the accumulated time heated with the second heating amount in the first step, the heating object is heated with the second heating amount in the first step. The applied heating heat amount is obtained.

If the amount of heat applied to the object to be heated by heating with the second heating amount in the first step is added to the amount of heating applied to the object to be heated by heating with the first amount of heating in the first step, the first The total amount of heating heat given to the object to be heated in the process can be obtained.

In the first step, the actual temperature T detected by the temperature sensor 46 does not match the target temperature indicated by the one-dot chain line, as indicated by the solid line in FIG. , it is safe to assume that they are consistent with each other.

In the first step, the heat capacity information of the object to be heated is obtained from the amount of heat required for the object to be heated to reach 200° C. after the first predetermined time has elapsed from 15° C. at the start of heating. Here, the heat capacity information of the object to be heated includes the heat capacity of the object to be heated and various information derived from the heat capacity of the object to be heated. For example, the heat capacity of the object to be heated is the sum of the heat capacity of the object to be cooked and the heat capacity of the object tray 5. Therefore, if the known heat capacity of the object to be heated 5 is subtracted from the heat capacity of the object to be heated, cooking The heat capacity of the object is obtained. The heat capacity of the object to be cooked is one piece of heat capacity information of the object to be heated. In addition, even if the user of the heating cooker 1 knows the specific numerical value of the heat capacity (in units of K/J) of the object to be cooked, it is difficult to intuitively understand and use it for cooking. For the user of the heating cooker 1, the heat capacity of the object to be cooked is converted to the heat capacity of how many common fish (horse mackerel in the first embodiment). It is intuitive and easy to understand and useful for cooking. This information such as "X fish" is also one of the heat capacity information of the object to be heated.

In the heating cooker 1 according to the first embodiment, due to the capacity relationship between the heating chamber 20 and the cooking object tray 5, in the cooking mode of "fish: Whole broil", it is possible to cook a general fish or a general It is envisaged that either two fishes will be cooked. Automatic cooking is performed in a cooking mode in which the cooking menu is ``fish: grilled whole'' and the heat level is ``medium'' in a state where one fish, which is a common cooking object, is placed on the cooking object tray 5. , it is known from experiments or experience that this ratio is 12.6%. Similarly, in the case of two general fish, it is known from experiments or experience that this ratio is 37.3%. For the sake of convenience, this consideration excludes cases where the ratio is less than 12.6% and exceeds 37.3% in the cooking mode of "Fish: Whole Grill".

If this ratio is greater than 12.6% and less than 37.3%, then an appropriate threshold will be used to determine whether the item to be cooked is for one or two typical fish. For example, if it is less than 24.95%, which is the median value of 12.6% and 37.3%, it is determined that the cooking object is one common fish, and is 24.95% or more. In this case, it is determined that the object to be cooked is two ordinary fish. In the first embodiment, this ratio is 12.6%, and it is determined that the cooking target is the size of one common fish. As described above, the heat capacity information of the object to be heated is obtained.

Next, in step S5, the control section 16 starts the second step, and proceeds to step S6. In step S6, in the second step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S4.

Specifically, in step S6, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. In the second step, no target temperature is set and no feedback control is performed. In the second step, the heating power of the upper burner 260 is fixed at "strong" and the heating power of the lower burner 261 is fixed at "low".

Next, in step S7, the controller 16 determines whether or not a second predetermined time (that is, 900 seconds) has elapsed since the start of heating. If the second predetermined time has not passed since the start of heating, the process returns to step S6, and if the second predetermined time has passed since the start of heating, the process proceeds to step S8.

The second predetermined time is determined based on heat capacity information of the object to be heated. That is, the second predetermined time is 900 seconds when the cooking object is determined to be the size of one common fish, but when the cooking object is determined to be not the size of one common fish, It is not 900 seconds (see second embodiment).

Next, in step S8, the control unit 16 closes the on-off valve 270, extinguishes the upper burner 260 and the lower burner 261, and ends the second step. After that, the automatic cooking is finished.

In the heating cooker 1 of the first embodiment, the cooking mode is executed by feedback control in the first step. Since the first step is a step of raising the temperature from a low temperature such as room temperature to a high temperature for cooking, the target temperature in the first step is the heat capacity of the object to be heated. almost unaffected. Therefore, in the first step, although the cooking mode is executed by feedback control, the heat capacity information of the object to be heated is not required. Then, it is possible to obtain heat capacity information of the object to be heated, which is required in the second step, while executing the cooking mode by feedback control in the first step. As a result, automatic cooking in the cooking mode can be performed with high accuracy.

Next, the heating cooker 1 of the second embodiment will be described with reference to FIG. 9 . In addition, the heat cooker 1 of 2nd embodiment is the same as the heat cooker 1 of 1st embodiment in most. For this reason, explanations that overlap with the first embodiment will be omitted.

In the second embodiment, as in the first embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is "Fish: Grilled whole" and the heat level is "Medium". The object to be cooked is one horse mackerel in the first embodiment, whereas it is two horse mackerel in the second embodiment.

A flow chart of the control method in the second embodiment is the same as in the first embodiment (see FIG. 7).

When the controller 16 receives an instruction to start automatic cooking of the cooking menu "Fish: Grilled Whole", it starts the first step in step S1. Since steps up to step S4 are the same as those in the first embodiment, description thereof is omitted.

In step S4, the ratio becomes 37.3%, and it is determined that the cooking object is two common fish.

Next, in step S5, the control section 16 starts the second step, and proceeds to step S6.

Specifically, when the object to be cooked is two common fish, the target temperature in the second step is 220°C. In the second step, the heating power of the upper burner 260 is fixed at "strong" and the heating power of the lower burner 261 is switched between "high" and "low" to maintain the temperature T at 220°C. is feedback controlled.

Next, in step S7, the control unit 16 determines whether or not the second predetermined time has elapsed since the start of heating. If the second predetermined time has not passed since the start of heating, the process returns to step S6, and if the second predetermined time has passed since the start of heating, the process proceeds to step S8.

The second predetermined time is 1200 seconds. That is, when it is determined that the cooking target is one fish as in the first embodiment, the second predetermined time is 900 seconds, but the cooking target is two fish as in the second embodiment. If it is determined to be minutes, it is 1200 seconds.

Next, in step S8, the control unit 16 closes the on-off valve 270, extinguishes the upper burner 260 and the lower burner 261, and ends the second step. After that, the automatic cooking is finished.

Even in the heat cooker 1 of the second embodiment, as in the first embodiment, while executing the cooking mode by feedback control in the first step, the heat capacity information of the object to be heated required in the second step is obtained. Obtainable. As a result, automatic cooking in the cooking mode can be performed with high accuracy.

Next, the heating cooker 1 of the third embodiment will be described based on the flowchart shown in FIG. 10 and the temperature chart 8 shown in FIG. In addition, the heating cooker 1 of the third embodiment is mostly the same as the heating cooker 1 of the first embodiment. For this reason, explanations that overlap with the first embodiment will be omitted.

In the third embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is "grilled chicken thigh" and the heat level is "medium". Also, the objects to be cooked are two chicken thighs.

As shown in FIG. 10, when the controller 16 receives an instruction to start automatic cooking of the cooking menu "grilled chicken thigh", first, the first step is started in step S11. In step S11, heating of the object to be heated by these upper burner 260 and lower burner 261 is started.

The first step continues for a first predetermined time from the start of heating. Although the first predetermined time is 480 seconds in the first embodiment, it is not particularly limited.

Next, in step S12, the control unit 16 performs control by feedback control. In the first step, the heating power of the upper burner 260 is fixed at "high" and the heating power of the lower burner 261 is switched between "high" and "low".

The target temperature is a function of time, as shown by the dash-dotted line in FIG. In the first embodiment, the target temperature is 15° C. at 0 seconds when heating is started, and the target temperature is 150° C. at 480 seconds when the first predetermined time has elapsed. Also, the target temperature from the time point 0 to the time point 480 seconds is determined based on experiments, experience, or the like so that the desired heating can be performed on the object to be cooked.

Further, in step S12, the time during which the heating unit 26 heats with the first heating amount (that is, the time during which the upper burner 260 and the lower burner 261 heat with the heating power "strong") is integrated. The integrated time is stored in storage means (not shown) such as a memory that the controller 16 has internally or that is provided separately from the controller 16 .

Next, in step S13, the controller 16 determines whether or not a first predetermined time (that is, 480 seconds) has elapsed since the start of heating. If the first predetermined time has not passed since the start of heating, the process returns to step S12, and if the first predetermined time has passed since the start of heating, the process proceeds to step S14.

Next, in step S14, the control unit 16 ends the first step. When the first step ends, the control unit 16 ends the integration of the time during which the heating unit 26 is heating with the first heating amount. Note that even when the first step ends, the control unit 16 does not end the heating by the heating unit 26, but continues the heating by the heating unit 26 in the state at the end of the first step.

Further, in step S14, the control unit 16 obtains heat capacity information based on the ratio of the time of heating with the first heating amount in the first step to the time of the entire first step. For the sake of convenience, cases in which this ratio is less than 14.8% and cases in which this ratio exceeds 32.2% are excluded in the cooking mode of "grilled chicken thigh".

When this ratio exceeds 14.8% and is less than 32.2%, an appropriate threshold value is used to determine whether the cooking target is one or two general chicken thighs. For example, if it is less than 23.5%, which is the median value of 14.8% and 32.2%, it is determined that the cooking object is a common chicken thigh, and 23.5% or more , it is determined that the object to be cooked is two general chicken thighs. In the first embodiment, this ratio is 32.2%, and it is determined that the object to be cooked is two general chicken thighs.

Next, in step S15, the control unit 16 starts the second step, and proceeds to step S16. In the second step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S14.

Specifically, in step S16, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The target temperature in the second step is 150°C. In the second step, the heating power of the upper burner 260 is fixed at "strong" and the heating power of the lower burner 261 is switched between "strong" and "low" to maintain the temperature T at 150°C. is feedback controlled.

Next, in step S17, the controller 16 determines whether or not the second predetermined time has elapsed since the start of heating. If the second predetermined time has not passed since the start of heating, the process returns to step S16, and if the second predetermined time has passed since the start of heating, the process proceeds to step S18.

The second predetermined time is determined based on heat capacity information of the object to be heated. That is, when the cooking object is determined to be two common chicken thighs, the second predetermined time is 1200 seconds, but the cooking object is not determined to be two common chicken thighs. is not 1200 seconds (see the fourth embodiment below).

Next, in step S18, the control unit 16 closes the on-off valve 270 to extinguish the upper burner 260 and the lower burner 261, ends the second step, and proceeds to step S19.

In step S19, the control unit 16 starts the third step, and proceeds to step S20. In the third step, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information obtained in step S14.

Specifically, in step S20, the control unit 16 controls the heating amount per unit time in the heating unit 26 so that the temperature T detected by the temperature sensor 46 becomes the target temperature. The target temperature in the third step is 170°C. In the third step, the heating power of the upper burner 260 is fixed at "strong" and the heating power of the lower burner 261 is switched between "strong" and "low" to maintain the temperature T at 170°C. is feedback controlled.

Next, in step S21, the controller 16 determines whether or not a third predetermined time has passed since the start of heating. If the third predetermined time has not passed since the start of heating, the process returns to step S20, and if the third predetermined time has passed since the start of heating, the process proceeds to step S22.

The third predetermined time is determined based on heat capacity information of the object to be heated. That is, when the cooking object is determined to be two common chicken thighs, the third predetermined time is 1440 seconds, but the cooking object is not determined to be two common chicken thighs. is not 1440 seconds (see the fourth embodiment below).

Next, in step S22, the control unit 16 closes the on-off valve 270, extinguishes the upper burner 260 and the lower burner 261, finishes the third step, and then finishes the automatic cooking.

Even in the heating cooker 1 of the third embodiment, as in the first embodiment and the second embodiment, while executing the cooking mode by feedback control in the first step, the heating target required in the second step It is possible to obtain the heat capacity information of an object. As a result, automatic cooking in the cooking mode can be performed with high accuracy.

Next, the heating cooker 1 of the fourth embodiment will be described with reference to FIG. 12 . The heating cooker 1 of the fourth embodiment is mostly the same as the heating cooker 1 of the third embodiment. For this reason, explanations overlapping with those of the third embodiment will be omitted.

In the fourth embodiment, as in the third embodiment, automatic cooking is performed in a cooking mode in which the cooking menu is "grilled chicken thigh" and the heat level is "medium". The object to be cooked is two pieces of chicken thigh meat in the third embodiment, whereas it is one piece of chicken thigh meat in the fourth embodiment.

A flowchart of the control method in the fourth embodiment is the same as in the third embodiment (see FIG. 10).

When the controller 16 receives an instruction to start automatic cooking of the cooking menu "grilled chicken thighs", the controller 16 starts the first step in step S11. Since steps up to step S14 are the same as those in the third embodiment, description thereof is omitted.

In step S14, the ratio becomes 14.8%, and it is determined that the object to be cooked is a general piece of chicken thigh.

Next, in step S15, the control unit 16 starts the second step, and proceeds to step S16.

Specifically, when the object to be cooked is a general piece of chicken thigh, the target temperature in the second step is 150°C. In the second step, the heating power of the upper burner 260 is fixed at "strong" and the heating power of the lower burner 261 is switched between "strong" and "low" to maintain the temperature T at 150°C. is feedback controlled.

Next, in step S17, the controller 16 determines whether or not the second predetermined time has elapsed since the start of heating. If the second predetermined time has not passed since the start of heating, the process returns to step S16, and if the second predetermined time has passed since the start of heating, the process proceeds to step S18.

The second predetermined time is 960 seconds. That is, when it is determined that the cooking object is two pieces of chicken thigh meat as in the third embodiment, the second predetermined time is 1200 seconds, but the cooking object is chicken thigh meat as in the fourth embodiment. If it is determined to be for one sheet, it is 960 seconds.

Next, in step S18, the control unit 16 closes the on-off valve 270 to extinguish the upper burner 260 and the lower burner 261, ends the second step, and proceeds to step S19.

In step S19, the control unit 16 starts the third step, and proceeds to step S20. In step S20, the control unit 16 performs feedback control, and in step S21, the control unit 16 determines whether or not the third predetermined time has elapsed from the start of heating. The third predetermined time is 0 seconds when it is determined that the object to be cooked is two general chicken thighs.

Next, in step S22, the control unit 16 closes the on-off valve 270, extinguishes the upper burner 260 and the lower burner 261, ends the third step, and ends the second step. After that, the automatic cooking is finished.

Even in the heating cooker 1 of the fourth embodiment, as in the third embodiment, while executing the cooking mode by feedback control in the first step, the heat capacity information of the object to be heated required in the second step is obtained. Obtainable. As a result, automatic cooking in the cooking mode can be performed with high accuracy.

In the above-described embodiment, in the first step, the time during which the heating unit 26 is heated with the first heating amount is integrated, and the ratio of the integrated time during which the heating is performed with the first heating amount to the time of the entire first step is calculated. Based on this, heat capacity information was obtained. On the other hand, in the first step, the time during which the heating unit 26 is heated with the second heating amount is integrated, and based on the ratio of the integrated time during which the heating is performed with the second heating amount to the entire time of the first step, Heat capacity information may be obtained. Furthermore, the heating unit 26 sets the heating amount per unit time to any of the first heating amount, the second heating amount different from the first heating amount, ... the first heating amount to the (n-1)th heating amount. The heat capacity information may be obtained from the time ratio between the first heating amount to the n-th heating amount, which is configured to be switchable to any one of different n-th heating amounts.

The control unit 16 executes the cooking mode not only for the cooking menus "Fish: Whole grilled" and "Chicken thigh grilled" but also for the cooking menus such as "Toast", "Foil grilled", and "Fish: Fillet". It is possible.

(3) Aspect As is clear from the first to fourth embodiments and their modifications described above, the heating cooker 1 of the first aspect includes the heating unit 26, the temperature sensor 46, and the control unit 16 and. The heating unit 26 heats the object to be heated. A temperature sensor 46 detects the temperature of the object to be heated. The control unit 16 controls the heating amount of the heating unit 26 so that the temperature detected by the temperature sensor 46 becomes the target temperature. The control unit 16 can execute one or a plurality of cooking modes under the control. In at least one cooking mode, the controller 16 executes the first step and the second step. The first step is a step of heating the object to be heated by the heating unit 26 for a first predetermined time. The second step is a step of heating the object to be heated by the heating unit 26 for a second predetermined time after the first step. The control unit 16 obtains heat capacity information of the object to be heated based on the amount of heat to be heated by the heating unit 26 in the first step.

According to the first aspect, the heat capacity information of the object to be heated can be obtained while executing the cooking mode by feedback control in the first step, so that automatic cooking in the cooking mode can be performed with high accuracy.

The second aspect can be realized by a combination with the first aspect. In the second aspect, the heating unit 26 can switch the heating amount per unit time between a first heating amount and a second heating amount different from the first heating amount. The control unit 16 obtains heat capacity information based on the ratio of the time for heating with the first heating amount or the second heating amount in the first step to the time for the entire first step.

According to the second aspect, the heat capacity information of the object to be heated can be efficiently obtained.

The third aspect can be realized by a combination with the first aspect. In the third mode, the control unit 16 integrates the heating amount per unit time of the heating unit 26 in the first step to obtain heat capacity information.

According to the third aspect, the heat capacity information of the object to be heated can be obtained with high accuracy.

The fourth aspect can be realized by combining with any one of the first to third aspects. In the fourth aspect, the control unit 16 controls the heating amount of the heating unit 26 based on the heat capacity information in the second step.

According to the fourth aspect, automatic cooking in the cooking mode can be performed with even higher accuracy.

1 heating cooker 16 control section 26 heating section 46 temperature sensor

Claims (2)

a heating unit for heating an object to be heated;
a temperature sensor that detects the temperature of the object to be heated;
a control unit that controls the heating amount of the heating unit so that the temperature detected by the temperature sensor becomes the target temperature;
The control unit can execute one or more cooking modes by the control,
In at least one of the cooking modes, the control unit causes the heating unit to heat the object to be heated for a first predetermined time;
After the first step, performing a second step of heating the object to be heated by the heating unit for a second predetermined time,
The heating unit can switch the heating amount per unit time between a first heating amount and a second heating amount different from the first heating amount,
The control unit obtains heat capacity information of the object to be heated based on the ratio of the time of heating with the first heating amount or the second heating amount in the first step to the time of the entire first step. heating cooker. The heating cooker according to claim 1, wherein in the second step, the control section controls the heating amount of the heating section based on the heat capacity information .

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