KR101400881B1 - Induction cooker with multiple temperature sensing units - Google Patents

Abstract

The present invention relates to an induction cooker, and particularly to an induction cooker including a plurality of temperature detection units which can accurately detect a temperature of a cooking container to allow a normal cooking operation even through one of the plurality of temperature detection units malfunctions or the cooking container is eccentrically located. The induction cooker including the temperature detection units according to the present invention includes: a power supply unit for receiving a commercial AC power, converting the AC power into a DC power, and supplying the DC power; an inverter resonance unit including a working coil for receiving the DC voltage from the power supply unit to resonate according to an inverter driving signal; an inverter control unit for producing the inverter driving signal according to an inverter control signal to apply the inverter driving signal to the inverter resonance unit; a first temperature detection unit mounted at the center of the working coil; a second temperature detection unit mounted to be spaced apart from the first temperature detection unit at a predetermined interval; and an operation control unit for performing a cooking operation based on a temperature detected from the first and second temperature detection units and variably setting at least one peripheral reference temperature according to the detection temperature of the first temperature detection unit.

Description

TECHNICAL FIELD [0001] The present invention relates to an induction cooker having a plurality of temperature sensing portions,

The present invention relates to an induction heating cooker, and more particularly, to an induction heating cooker that includes a plurality of temperature sensing units to perform accurate temperature sensing of a cooking vessel even when a malfunction of another temperature sensing unit or eccentricity of the cooking vessel occurs, And an induction heating cooker having a sensing part.

Generally, when electric power is supplied to the heat transfer plate, the electric heating plate consumes power represented by the product of the square of the current and the resistance, and the consumed electric power is transferred to the heating target in the form of heat in the form of heat, And then heated. In principle, the principle of generating heat in induction heating is not different from other electric heaters, but in induction heating, electricity is directly generated in an object blocking magnetic flux lines, and it is consumed and heated.

For this reason, the heat efficiency of the induction heating is much higher than that of the gas range or the electric heater.

A conventional electric range includes a main body having an external appearance, at least one heater assembly for generating a heat source, a power supply unit for supplying power to each heater assembly, a control assembly for controlling the overall operation of the electric range, And a top plate on which the cooking container is placed.

Here, the heater assembly is an induction heating structure using an induction heating method in which electromagnetic force is applied to the cooking vessel to generate heat in the cooking vessel itself, and the working coil transmits the electromagnetic force to the cooking vessel. Usually, a cooking zone is displayed on the upper plate located on the upper side of the working coil, and the heating efficiency is maximized when the cooking vessel is placed inside the cooking zone. A temperature sensor for detecting the temperature of the cooking container heated by the walking coil is provided on the bottom surface of the upper plate portion or outward from the upper plate portion. The temperature sensor corresponds to the center of the working coil, that is, corresponds to the center of the cooking area, and accurately senses the temperature of the cooking container.

In the case of such a conventional electric range, if the temperature sensor does not accurately detect the temperature of the cooking container when foreign substances are formed on the upper plate portion or when the cooking container deviates from the cooking region (i.e., eccentricity problem of the cooking container) Is generated. Particularly, when a failure occurs in the temperature sensor, there arises a problem of abnormal overheating and damage due to heating of other elements.

The present invention relates to an induction heating cooker having a plurality of temperature sensing units and having a plurality of temperature sensing units for enabling a normal cooking operation by allowing a heating output to be adjusted to a cooking vessel even when a failure occurs in a temperature sensing unit The purpose is to provide.

It is another object of the present invention to provide an induction heating cooker having a plurality of temperature sensing units for performing a normal cooking operation even when foreign substances are present on the upper plate or an eccentricity of the cooking vessel is deviated from the center of the cooking zone do.

An induction heating cooker having a plurality of temperature sensing units according to the present invention includes a power supply unit that receives commercial AC power and converts the AC power into DC power and supplies the DC power to the heating coil, and a working coil that receives DC power from the power supply unit and resonates according to an inverter driving signal An inverter control unit for generating the inverter driving signal according to an inverter control signal and applying the generated inverter driving signal to the inverter resonance unit; a first temperature sensing unit mounted at the center of the working coil; A second temperature sensing unit which is mounted at a predetermined distance from the first temperature sensing unit and performs a cooking operation using sensing temperatures from the first and second temperature sensing units, And an operation control unit for varying the magnitude of the reference temperature.

If the sensed temperature of the first temperature sensing unit is higher than the reference temperature, the ambient reference temperature is set higher, and the sensed temperature of the first temperature sensing unit Is lower than or equal to the reference temperature, the peripheral reference temperature is preferably set lower.

Preferably, the operation control unit compares the sensed temperature of the second temperature sensing unit with the ambient reference temperature, and performs the output control according to the comparison result.

The peripheral reference temperature may include a first peripheral reference temperature, a second peripheral reference temperature higher than the first peripheral reference temperature, and a third peripheral reference temperature higher than the second peripheral reference temperature,
Wherein the operation control unit maintains an output when the sensed temperature of the second temperature sensing unit is equal to or lower than the first ambient reference temperature and the sensed temperature of the second temperature sensing unit is higher than the first ambient reference temperature, And when the sensed temperature of the second temperature sensing unit is higher than the second ambient reference temperature and lower than or equal to the third ambient reference temperature, 2 < / RTI > temperature sensor is higher than the third ambient reference temperature, the cooking operation is canceled.

The working coil may include a first heating part and a second heating part, wherein the first heating part has a space formed at a central portion thereof, and the second heating part surrounds the outside of the first heating part and is spaced apart from the first heating part by a predetermined distance It is preferable that a space is formed.

Further, the second temperature sensing part is located between the first heating part and the second heating part.
Also, the peripheral reference temperature may include a first peripheral reference temperature and a second peripheral reference temperature that is higher than the first peripheral reference temperature, and the operation control unit may determine that the sensed temperature of the second temperature sensing unit is lower than the first peripheral reference temperature And when the sensed temperature of the second temperature sensing unit is higher than the first ambient reference temperature and lower than or equal to the second ambient reference temperature, When the sensed temperature of the sensing unit is higher than the second ambient reference temperature, it is preferable to turn off the output or cancel the cooking operation.
Also, the peripheral reference temperature may include a first ambient reference temperature, and the operation control unit may maintain the output when the sensed temperature of the second temperature sensing unit is equal to or lower than the first ambient reference temperature, It is preferable to reduce the output, turn off the output, or cancel the cooking operation when the sensing temperature of the sub-unit is higher than the first peripheral reference temperature.

The present invention has an effect of enabling a normal cooking operation by allowing a heating output to be adjusted to a cooking vessel even when a failure occurs in a part of the temperature sensing unit.

In addition, the present invention has an effect that a normal cooking operation can be performed even when foreign substances are present on the upper plate portion or when the cooking vessel is deviated from the central portion of the cooking region.

In addition, the present invention has an effect of performing an abnormal overheat protection function while eliminating a negative influence (such as a lack of a thermal power or a weakening of a protection operation) during normal cooking by making the temperature at which output regulation (regulation) .

1 is a configuration diagram of an induction heating cooker having a plurality of temperature sensing units according to the present invention.
2 is a schematic plan view of the induction heating cooker of FIG.
3 is a schematic cross-sectional view of the induction heating cooker of FIG.
4 is a flowchart showing an output control method of the induction heating cooker of FIG.

Hereinafter, the present invention will be described with reference to embodiments and drawings.

FIG. 2 is a schematic plan view of the induction heating cooker of FIG. 1, and FIG. 3 is a schematic cross-sectional view of the induction heating cooker of FIG. 2;

As shown in FIG. 1, the induction heating cooker includes a commercial power supply unit 10 that receives external commercial power and supplies the external commercial power to the induction heating cooker, and a commercial power supply unit 10, An inverter resonance part 14 which receives direct current power from the inverter rectification part 12 and resonates in response to the inverter drive signal to form an electromagnetic force and an inverter control part 14 which is connected to the output control signal of the operation control part 30 An inverter control unit 16 for generating an inverter driving signal, a thermal fuse 18 for shutting off the supply of commercial power according to the temperature of the induction heating cooker, a commercial power supply unit 10 for receiving a commercial AC power, A first temperature sensing unit 22 positioned above the center of the first heating unit for sensing the temperature of the cooking vessel, A second temperature sensing part 24 positioned on the upper side between the heating part 14a and the second heating part 14b for sensing the temperature of the cooking container, an input part 26 for obtaining an input from the user, A display unit 28 for displaying information such as a current performing operation of the cooking apparatus, and an operation control unit 30 for controlling the above-described components and performing a cooking operation.

The commercial power supply unit 10 corresponds to a device that receives and supplies commercial AC power, and may include a noise filter or the like.

The inverter rectifying unit 12 corresponds to a device which receives a commercial AC power and generates and applies a DC power of a desired size.

The inverter resonator 14 includes a working coil composed of a first heating portion 14a and a second heating portion 14b and is connected to the first heating portion 14a and the second heating portion 14b in parallel An IGBT element that operates by receiving an inverter drive signal, and the like. The inverter resonance unit 14 corresponds to a degree that can be readily recognized by those skilled in the art, and thus a detailed description thereof will be omitted. The first heating part 14a and the second heating part 14b provided in the inverter resonance part 14 are connected in series. The first heating portion 14a is a circular coil in which a space is formed at a central portion of the first heating portion 14a. The first heating portion 14a is located inside the second heating portion 14b. And a space is formed at the center of the coil so as to be spaced apart from each other by a predetermined distance.

Since the inverter control unit 16, the thermal fuse 18, and the DC power supply unit 20 correspond to elements provided in a general induction heating cooker, they are easily recognized by those skilled in the art. The description will be omitted. The above-described commercial power supply unit 10, inverter rectification unit 12, and DC power supply unit 20 may be collectively referred to as a power supply unit.

The first temperature sensing part 22 and the second temperature sensing part 24 are spaced apart from each other by a distance from the center of the working coil provided in the inverter resonance part 14 so that the temperature of a plurality of areas of the cooking cavity or the cooking cavity As shown in FIG.

2 and 3, the induction heating cooker has a top plate portion 100 on which a cooking vessel is placed, and a case 110 supporting the top plate portion 100 and accommodating other components. A cooking zone 40 is formed on the upper plate part 100 above the first and second heating parts 14a and 14b which are working coils. The cooking area 40 means an area where the induction effect by the first and second heating parts 14a and 14b can be efficiently performed. The first heating portion 14a and the second heating portion 14b are mounted apart from each other by a predetermined distance. The first temperature sensing part 22 is configured such that a part of the first temperature sensing part 22 is exposed to the outside through the protruding opening 101 formed in the top plate part 100. The first heating part 14a and / ). The second temperature sensing part 24 is mounted on the bottom surface of the upper plate part 100 between the first heating part 14a and the second heating part 14b and the thermal fuse 18 is connected to the first heating part 14a, And the second heating portion 14b. 2, a first temperature sensing unit 22 is mounted at the center of the cooking zone 40 and a second temperature sensing unit 24 is spaced apart from the first temperature sensing unit 22 by a predetermined distance Respectively. In the present embodiment, one second temperature sensing unit 24 is provided, but it may be additionally provided.

The input unit 26 corresponds to a means for obtaining a user input including selection of a menu to be cooked, setting of cooking time, adjustment of cooking strength (output intensity), and the like.

The display unit 28 corresponds to a means for providing information such as a menu to be cooked, a set cooking time and a remaining time, and a display of the selected cooking intensity.

The operation control unit 30 performs a cooking function of a general induction heating cooker. That is, the operation control unit 30 also performs the cooking function and the output control function of the induction heating cooker having the conventional one temperature sensing unit 22. In response to the user input inputted from the input unit 26, An inverter control signal is applied to the control unit 16 to perform cooking through output control and the like, and various information is provided through the display unit 28. The operation control unit 30 includes a second temperature sensing unit 24 in addition to the first temperature sensing unit 22 so that additional output control is possible.

Also, the operation control unit 30 stores the cooking algorithm for each menu of the induction heating cooker, and performs the cooking operation according to the selected cooking algorithm. This cooking algorithm includes at least the control temperature (cooking temperature) of each menu.

As shown in FIG. 2, when the cooking vessel 42 is placed in the cooking zone 40, the first and second temperature sensing units 22 and 24 can sense the temperature of the cooking vessel 42 A normal cooking operation is performed using the temperature sensed by the second temperature sensing unit 24 when a foreign substance or the like is present on the upper plate 100 or a failure or malfunction of the first temperature sensing unit 22 occurs .

In addition, when the cooking vessel 44 is eccentrically placed in the cooking zone 40, the first temperature sensing unit 22 can not accurately sense the temperature of the cooking vessel 44 from the cooking vessel 44, (24) can accurately sense the temperature of the cooking container (44). Even if the first temperature sensing unit 22 can normally sense the temperature, the temperature sensed by the first temperature sensing unit 22 due to eccentricity or the like is lower than the temperature sensed by the second temperature sensing unit 24 Therefore, when output regulation is performed only by the first temperature sensing unit 22, continuous high output control is performed to cause abnormal overheating. In order to overcome such abnormal overheating, a second temperature sensing unit 24 is provided. Here, a plurality of second temperature sensing units 24 are provided around the first temperature sensing unit 22, so that they can correspond to various eccentric conditions of the cooking vessel.

The present invention includes a plurality of temperature sensing units (22, 24) so that abnormal heating can be prevented and stable cooking can be performed by applying output control even during normal cooking progress.

4 is a flowchart showing an output control method of the induction heating cooker of FIG.

The operation control unit 30 acquires the menu selected by the user from the input unit 26, reads the cooking algorithm corresponding to the selected menu, and starts the output control. In addition, the operation control unit 30 receives the sensed temperature from the first and second temperature sensing units 22 and 24, and performs control corresponding thereto. The operation control unit 30 compares the control temperature of the selected menu with the sensed temperature Temp_Cent from the first temperature sensing unit 22 and controls the output of the control unit 30 to a person familiar with the technical field of the present invention And the description thereof is omitted.

In the present invention, a process of controlling output based on the sensed temperature from the second temperature sensing unit 24 will be described.

In step S41, the operation control unit 30 controls the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 of the second temperature sensing unit 24 according to the sensed temperature Temp_Cent of the first temperature sensing unit 22, (Temp_Cent) of the first temperature sensing unit 22 and the reference temperature TH_Cent1 in order to vary and set the reference temperature TH_Cent1. If the sensed temperature Temp_Cent of the first temperature sensing unit 22 is higher than the reference temperature TH_Cent1, the process proceeds to step S43. If the sensed temperature Temp_Cent of the first temperature sensing unit 22 is lower than the reference temperature TH_Cent1 ), The flow advances to step S45. For example, the reference temperature TH_Cent1 may be 130 [deg.] C. Here, the reference temperature TH_Cent1 is a temperature that is compared with the sensed temperature Temp_Cent of the first temperature sensing unit 22, and the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 are sensed by the second temperature sensing unit 24, (Temp_Mid). The reference temperature TH_Cent1 and the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 are set to a set temperature in consideration of the eccentricity temperature, the control temperature of the menu to be cooked to a high temperature, and the control temperature of the menu to be cooked at a low temperature It is a fixed value.

In step S43, the operation control unit 30 sets the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 as the first surrounding high-temperature reference temperatures TH_Mid_H1 to TH_Mid_H3.

In step S45, the operation control unit 30 sets the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 to the first to third peripheral low-temperature reference temperatures TH_Mid_L1 to TH_Mid_L3, respectively.

The first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 may be varied in a variable manner depending on whether the sensed temperature Temp_Cent of the first temperature sensing unit 22 during cooking is high or low through steps S43 and S45, . For example, the first to third ambient high temperature reference temperatures TH_Mid_H1 to TH_Mid_H3 are 125 ° C, 142 ° C and 152 ° C, respectively, and the first to third peripheral low temperature reference temperatures TH_Mid_L1 to TH_Mid_L3 are 105 ° C Deg.] C, 140 [deg.] C.

The first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 of the second temperature sensing unit 24 are set according to the sensed temperature Temp_Cent of the first temperature sensing unit 22 to adjust the output, Provide the necessary firepower to cook. The reason why the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 are set differently from the high and low of the reference temperature TH_Cent1 is that both the menu to be cooked to a high temperature and the menu to be cooked to a low temperature It is to make it possible to cook.

For example, menus such as fried dishes and pan dishes must be cooked at a high temperature, so that when the output is regulated at a relatively low temperature (regulation), a problem of lack of heat is generated. That is, if the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 are reset to the first to third peripheral low temperature reference temperatures TH_Mid_L1 to TH_Mid_L3, normal cooking is difficult due to a lack of thermal power, To the third surrounding high temperature reference temperature (TH_Mid_H1 to TH_Mid_H3). On the other hand, menus such as non-moisture cooking, rain forest, etc. must be cooked at a low temperature, and output regulation (regulation) at a relatively high temperature weakens the overheat protection operation. That is, if the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 are reset to the first to third surrounding high-temperature reference temperatures TH_Mid_H1 to TH_Mid_H3, abnormal overheating occurs and normal cooking becomes difficult, It is necessary to reset the first to third peripheral low temperature reference temperatures TH_Mid_L1 to TH_Mid_L3 to perform the cooking process.

For this, when the sensed temperature Temp_Cent of the first temperature sensing unit 22 is high (i.e., when a menu to be cooked to a high temperature is cooked), the sensed temperature Temp_Mid of the second temperature sensing unit 24, When the sensed temperature Temp_Cent of the first temperature sensing unit 22 is low (that is, when the sensed temperature Temp_Cent is lower than the sensed temperature Temp_Cent of the first temp. Sensing unit 22) ) Compares the sensed temperature (Temp_Mid) of the second temperature sensing unit (24) with the first to third peripheral low temperature reference temperatures (TH_Mid_L1 to TH_Mid_L3) to perform output control.

In step S47, when the sensed temperature Temp_Mid of the second temperature sensing unit 24 is higher than the first peripheral reference temperature TH_Mid1 and lower than or equal to the second peripheral reference temperature TH_Mid2, The process proceeds to step S49, and if not, the process proceeds to step S51.

In step S49, the operation control unit 30 transmits an inverter control signal for reducing the output of the normal output to a predetermined ratio (for example, 50%, 40%, etc.) to the inverter control unit 16, The cooking algorithm of the menu is performed and the process proceeds to step S41 to reset and reset the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 based on the sensed temperature Temp_Cent of the first temperature sensing part 22, 2 Temp_Mid of the temperature sensing unit 24 as a reference.

In step S51, when the sensed temperature Temp_Mid of the second temperature sensing unit 24 is higher than the second peripheral reference temperature TH_Mid2 and equal to or lower than the third peripheral reference temperature TH_Mid3, , The process proceeds to step S53, and if not, the process proceeds to step S55.

In step S53, the operation control unit 30 transmits an inverter control signal for stopping the output to the inverter control unit 16, and maintains the process on the cooking algorithm of the currently performed menu. Then, the operation control unit 30 proceeds to step S41 to gradually lower the detection temperature since the heating by the first and second heating units 14a and 14b is stopped. Thereafter, (S49).

In step S55, if the sensed temperature Temp_Mid of the second temperature sensing unit 24 is higher than the third peripheral reference temperature TH_Mid3, the operation control unit 30 proceeds to step S57. Otherwise, , And if it is equal to or lower than the first peripheral reference temperature TH_Mid1, the process proceeds to step S61.

In step S57, the operation control unit 30 cancels the process according to the cooking algorithm of the currently performed menu, and displays an error code (for example, an overheated state) on the display unit 28. [ The operation control unit 30 generates and transmits an inverter control signal for stopping the heating to the inverter control unit 16, and the inverter control unit 16 performs the heating stop and proceeds to step S59.

In step S59, the operation control unit 30 maintains the standby state while the heating process is canceled by performing the step S57, so that the additional heating operation is not performed.

In step S61, since the appropriate output control is maintained during cooking according to the cooking algorithm currently being executed, the operation control unit 30 maintains the current output state, proceeds to step S41, So that the output control and the output state are maintained.

The output control described above resets the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 by comparing the sensed temperature Temp_Cnet of the first temperature sensing unit 22 with the reference temperature TH_Cent1, By comparing the first to third peripheral reference temperatures TH_Mid1 to TH_Mid3 with the sensed temperature Temp_Mid from the second temperature sensing unit 24 and performing a normal output, a decrease in the normal output, an output interruption, .

When a plurality of the second temperature sensing units 24 are mounted, the operation control unit 30 can perform output control using the sensing temperature from the second temperature sensing unit 24 having the highest sensing temperature .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the general inventive concept as defined by the appended claims. It is to be understood that modifications are possible and that such modifications are within the scope of the claims.

10: commercial power supply unit 12: inverter rectification unit
14: inverter resonance part 14a, 14b: first and second heating parts
16: inverter control unit 18: thermal fuse
20: DC power supply unit 22: first temperature sensing unit
24: second temperature sensing unit 26: input unit
28: display unit 30: operation control unit
40: cooking zone 42, 44: cooking vessel
100: upper plate portion 101: opening
110: Case

Claims (8)

A power supply unit that receives commercial AC power and converts the DC power into DC power;
An inverter resonance unit having a working coil receiving DC power from the power supply unit and resonating according to an inverter driving signal;
An inverter control unit for generating the inverter drive signal according to an inverter control signal and applying the generated inverter drive signal to the inverter resonance unit;
A first temperature sensing unit mounted at the center of the working coil;
A second temperature sensing unit mounted at a predetermined distance from the first temperature sensing unit;
And an operation control unit for performing a cooking operation using the sensed temperature from the first and second temperature sensing units and varying the magnitude of at least one or more peripheral reference temperatures according to the sensed temperature of the first temperature sensing unit And a plurality of temperature sensing portions. The method according to claim 1,
Wherein when the sensed temperature of the first temperature sensing unit is higher than the reference temperature, the sensed temperature of the first temperature sensing unit is higher than the sensed temperature of the first temperature sensing unit, And when the temperature is equal to or lower than the reference temperature, the peripheral reference temperature is set to be lower. The method according to claim 1,
Wherein the operation control unit compares the sensed temperature of the second temperature sensing unit with the ambient reference temperature, and performs the output control according to the comparison result. The method of claim 3,
Wherein the peripheral reference temperature includes a first peripheral reference temperature, a second peripheral reference temperature higher than the first peripheral reference temperature, and a third peripheral reference temperature higher than the second peripheral reference temperature,
Wherein the operation control unit maintains an output when the sensed temperature of the second temperature sensing unit is equal to or lower than the first ambient reference temperature and the sensed temperature of the second temperature sensing unit is higher than the first ambient reference temperature, And when the sensed temperature of the second temperature sensing unit is higher than the second ambient reference temperature and lower than or equal to the third ambient reference temperature, And when the temperature sensed by the second temperature sensing unit is higher than the third ambient reference temperature, the cooking operation is canceled. The method according to claim 1,
The working coil includes a first heating part and a second heating part. The first heating part has a space formed at a central part thereof. The second heating part surrounds the outside of the first heating part and has a space And a plurality of temperature sensing portions are formed on the substrate. 6. The method of claim 5,
And the second temperature sensing unit is located between the first heating unit and the second heating unit. The method of claim 3,
Wherein the peripheral reference temperature includes a first peripheral reference temperature and a second peripheral reference temperature that is higher than the first peripheral reference temperature,
Wherein the operation control unit maintains an output when the sensed temperature of the second temperature sensing unit is equal to or lower than the first ambient reference temperature and the sensed temperature of the second temperature sensing unit is higher than the first ambient reference temperature, Wherein when the detected temperature of the second temperature sensing unit is higher than the second ambient reference temperature, the output is turned off or the cooking operation is canceled. And a temperature detection unit for detecting a temperature of the cooking cavity. The method of claim 3,
Wherein the ambient reference temperature comprises a first ambient reference temperature,
Wherein the operation control unit maintains the output when the sensed temperature of the second temperature sensing unit is equal to or lower than the first ambient reference temperature and when the sensing temperature of the second temperature sensing unit is higher than the first ambient reference temperature, Wherein the temperature sensing unit is provided with a plurality of temperature sensing units, wherein the temperature sensing unit is configured to decrease the temperature of the cooking cavity, to turn off the output, or to cancel the cooking operation.

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