KR940008517B1 - Control system for a range - Google Patents

Abstract

The controller controls heating of the cooking burnner by use of a temperature sensor in contact with a cooking container, so that it can stably heat foods irrespective of cooking containers. The cooking burnner controller comprises a temp detedtion means a detecting the temp sensed from the temp sensor at a predefined interval; a temp difference means for calculating the maimum temp. difference among the detected temp; a means for determining if the maximum temp. difference is within a predefined temp. range. The controller controls heating based on the temp. increase velocity and the maximum temp difference determination results.

Description

Control equipment

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

2 is a schematic view showing the configuration of the gas table.

3 is a flowchart showing the basic operation of the stew cooking mode in the gas table.

4 is a flowchart showing the operation of determining the cut temperature in the simmering cooking mode.

5 is a flowchart showing initial setting control in the simmering cooking mode.

6 is a view showing an example of a change in detection temperature in simmered cooking for explaining the initial setting control of the simmered cooking mode.

FIG. 7 is a diagram showing a change in detection temperature during roasting in simmered cooking for explaining initial actual control of the simmered cooking mode. FIG.

Fig. 8 is a flowchart showing the balance detection control in the simmering cooking mode.

9 is a time chart diagram for explaining extraction of temperature data and calculation of a temperature difference in the equilibrium detection control of the simmering cooking mode.

10 is a flowchart showing a method for determining an equilibrium basic temperature of the simmered cooking mode.

FIG. 11 is a time chart diagram showing an example of a change state of a detection temperature by explaining a method of determining an equilibrium basic temperature of the simmered cooking mode; FIG.

12 is a time chart diagram showing yet another example of the state of change of detection temperature for explaining a method of determining the equilibrium basic temperature of the simmered cooking mode.

FIG. 13 is a time chart diagram showing an example of a change in detection temperature when a pot is shaken for explaining the operation of determining the extinguishing condition of the stew cooking mode; FIG.

FIG. 14 is a time chart diagram showing an example of a change in detection temperature at the time of pressing for explaining the operation of determining the extinguishing condition of the simmered food mode; FIG.

15 is a flowchart for explaining an operation of determining the extinguishing condition of the stew cooking mode.

Fig. 16 is a flowchart showing the basic operation of the fried food mode in the gas table.

* Explanation of symbols for the main parts of the drawings

2: goro burner (heating means) 2a: temperature sensor

30: control circuit (control apparatus of furnace, control temperature determining means, temperature extraction means, temperature difference calculating means, temperature difference discriminating means)

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a control apparatus for a furnace, comprising a temperature sensor contacting a cooking vessel heated by butter or the like and detecting a temperature, and controlling heating means such as a burner based on the detection temperature of the temperature sensor.

For example, in the gas stove, a temperature sensor which detects the temperature of the food by bringing it into contact with the cooking container in order to prevent the food from sticking or igniting the cooking vessel is provided at the center of the governing burner. When the detection temperature reaches a predetermined condition, heating control may be performed to stop the heating or to weaken the heating power.

Conventionally, in order to perform this kind of control, a relatively low temperature of around 150 ° C. for preventing squeezing and a relatively high temperature of 250 ° C. for preventing ignition while enabling frying can be applied to the user. It is set by being selected by the selector switch operated by.

However, in cooking frying, a small amount of oil may be cooked. In such a case, only a small amount of oil, for example, about 50 cc, is placed in a cooking vessel such as a frying pan, and the user cooks. If the heating power becomes too large when away from the container, the temperature rise of the cooking oil is rapid, so that the temperature is set to around 250 ° C as in the prior art, and the control to weaken the heating power such as automatic fire extinguishing operation such as a burner is started. Even if the temperature rise side of the cooking oil is fast, there is a fear of ignition.

Therefore, it may be possible to set the temperature for automatic fire control in frying cooking to a lower temperature than before, but in cooking fire, it is preferable to cook at a high temperature due to a large heating power. For this reason, if the temperature is lowered, the automatic fire extinguishing control is activated during cooking, and the convenience of use is deteriorated. In addition, when the intervention of the cooker is confirmed, it is necessary to set it at a low temperature because any proper treatment is performed by the cooker. If the temperature is unnecessarily low, the convenience of use deteriorates.

An object of the present invention is to improve the convenience of use while ensuring stability when using a small amount of oil in cooking in a control apparatus of a stove equipped with a temperature sensor in contact with a cooking vessel. .

The present invention includes a temperature sensor in contact with a cooking vessel heated by heating means, and has control temperature determining means for determining a control temperature for controlling the heating means based on a detection temperature of the temperature sensor. A control apparatus of a furnace for controlling the heating means based on a control temperature, wherein the control temperature determining means comprises: temperature extracting means for extracting a detection temperature of the temperature sensor at a predetermined time, and continuous extraction by the temperature extracting means; And a temperature difference calculating means for calculating a maximum temperature difference at a predetermined number of extraction temperatures, and a temperature difference discrimination means for discriminating whether or not the maximum temperature difference is greater than or equal to the comparison temperature, until the detection temperature reaches a predetermined temperature. The technical means is to determine the control temperature based on the temperature rise rate and the result of the discrimination of the temperature difference discrimination means. The.

In the present invention, for example, when the temperature detected by the temperature sensor reaches a predetermined temperature, the detection temperature is extracted every predetermined time, and the maximum temperature difference is calculated by comparing the comparison temperature by calculating the maximum temperature difference at a predetermined number of extracted extraction temperatures. Are compared.

When the pot shakes with the cooking vessel, since the heat from the heating means directly affects the temperature sensor, the detection temperature is remarkably high, so the maximum temperature difference becomes larger than the comparative temperature. Therefore, when the maximum temperature difference is greater than the comparison temperature difference, the user can determine that the cooking is around the stove, so that the control temperature is high, so that cooking requiring high temperature such as roasting can be performed smoothly.

On the other hand, when the temperature rise rate is slow until the detection temperature reaches a predetermined temperature, it is judged that a sufficient amount of cooking oil is put in the cooking container. Therefore, the large heating required to determine a high control temperature and heat a large amount of oil is required. Even if the force is applied, the detection temperature is difficult to reach the control temperature, so that smooth cooking is possible.

On the contrary, when the temperature rise speed is high, the cooking oil is judged to be small, and in this case, the control temperature is determined as low as possible because it may ignite. Therefore, if the user is overheated when he is away, the ignition can be prevented.

In the present invention, since the control temperature is determined based on the presence or absence of the cooker and the degree of cooking oil based on the temperature rising speed, the control temperature corresponding to each cooking state is obtained.

Therefore, since the heating power necessary for each cooking can be obtained, the heating means is not stopped or the heating power is weakened.

In the case where a small amount of oil is left in the cooking vessel, the heating means can be controlled by reliably detecting this. Therefore, it is very safe and easy to use.

Next, this invention is demonstrated based on the Example shown in drawing.

FIG. 1 shows a gas table 1 having a control device for a furnace of the present invention, and two furnace burners 2 and 3 are formed on the upper surface of the gas table 1. In addition, the front door 1a of the gas table 1 has a grill door 4A for opening and closing the heating chamber of the grill in which the grill burner 4 is formed inside the gas table 1, and each of the furnace burners 2,3. And an ignition / fire extinguishing button 5, 6, 7 for operating the grill burner 4, and an operation panel 20 for setting the operating states of the gourd burners 2, 3 and the grill burner 4, respectively. It is.

In the center part of each goro burner (2,3), the temperature sensor (2a, 3a) which incorporates the thermistor for detecting the temperature of cooking vessels, such as a pot, is supported toward the upper side of the gas table (1) by the spring which is not shown in figure. When the cooking vessel is placed on the cooker, the bottom of the cooking vessel presses the temperature sensors 2a and 3a downward so that the temperature detecting part only on the top of the temperature sensors 2a and 3a is in close contact with the cooking vessel. consist of.

As shown in FIG. 2, the gas pipe 11 which supplies fuel gas consists of supply pipes 12, 13, 14 branched corresponding to each burner 2, 3, 4, and each supply pipe ( 12, 13 and 14 are provided with main valves 12a, 13a and 14a which are opened and closed by respective ignition and fire extinguishing buttons 5, 6 and 7 and respective ignition and fire extinguishing buttons 5, 6 and 7 respectively. When the main valves 12a, 13a, and 14a are opened by operation, thereafter, the solenoid safety valves 12b, 13b, and 14b keep the valves open or close the valves by energization control by the control circuit 30. ) Are formed respectively. In addition, the supply pipe 13 to the go furnace burner 3 is divided into two narrow pipes, and on one side thereof, a solenoid valve 13c that is opened and closed to control the temperature control of the go furnace burner 3 is formed. .

In addition, in the supply pipes 12, 13, and 14 to the goro burners 2 and 3 and the grill burner 4, the thermal power control is formed close to the ignition and fire extinguishing buttons 5 and 6.7 on the front face 1a of the gas table 1. The gas amount regulating valve which is not shown in figure which respectively controls gas supply amount is formed by operation of the lever 5a, 6a, 7a.

In addition, each butter (2, 3, 4) is provided with ignition electrodes (15, 16, 17) for spark discharge for ignition and thermocouples (15a, 16a, 17a) for sensing the heat of combustion to generate electromotive force It is.

The operation panel 20 is for switching the stew cooking mode for cooking stew with water and the frying cooking mode with oil, respectively, to control the overheat prevention control corresponding to the cooking condition for the goro burners (2,3). The mode switching switches 21 and 22 are provided, and the roasting mode switch 23 for setting the roasting mode for high temperature cooking is provided in the go-ro burner 3, and each switch 21, LEDs indicating the selection state by 22 and 23 are provided.

The switching between the stew cooking mode and the fried cooking mode in the go-ro burners (2, 3) can be switched with each other by pressing each mode switching switch (21, 22), but the grilled cooking mode is very high temperature (270 ° C). It is possible to set the grilling cooking mode only when the roasting cooking mode switch 23 is pressed twice within 3 seconds, so that the roasting cooking mode is not easily selected because the temperature is controlled.

In the gas table 1 having the above configuration, each butter 2, 3, 4 is controlled by the control circuit 30 formed in the gas table 1.

The control circuit 30 is operated by a commercial power source and is configured around a microcomputer, and the control by the control circuit 30 corresponds to the operation of the respective ignition / extinguishing buttons 5, 6, and 7 in accordance with the operation of each butter ( Ignition control of 2, 3, and 4 and misfire detection control based on the thermocouples 15a, 16a, and 17a are performed.

In addition, for each of the goro burners 2, 3 in accordance with the operating state of each switch 21, 22, 23 in the operation panel 20 based on the detection temperature of each temperature sensor 2a, 3a during combustion. The overheat prevention control is further performed with respect to the grill burner 4 for controlling the heating time by the cooking timer.

The overheat prevention control grasps the temperature of the food in the cooking vessel heated by each goro burner (2, 3) based on the detection temperature (T) of the temperature sensors (2a, 3a) and takes into account the cooking vessel or cooking state being used. To enable smooth cooking, and if there is a risk of sticking or ignition, stop the fuel supply to the gourd burners (2, 3) to control the progress of the sticking and to prevent each ignition. A suitable cut temperature Tc corresponding to the state is determined, and an automatic fire extinguishing operation is performed based on the determined cut temperature Tc.

Here, different control operations are performed in correspondence with the cooking modes selected by the mode switching switches 21 and 22 of the operation panel 20, respectively.

The outline of the overheat prevention control in the go-ro burners 2 and 3 will be described below using the go-ro burner 2 as an example.

First, the control operation in the stew cooking mode will be described based on FIG.

When the ignition operation of the go-ro burner (2) is started by ignition and fire extinguishing button (5) and the heating is started, whether the detection temperature (T) of the cooking vessel detected by the temperature sensor is higher than 90 ° C or lower than 90 ° C. If the temperature is less than 90 ° C (YES in step 101), the cut temperature Tc serving as a standard for automatic fire extinguishing is determined until the detection temperature T reaches 90 ° C to 100 ° C. Initial setting control set corresponding to the initial time DELTA t1 is performed (step 102).

After the detection temperature T reaches 100 ° C., the process proceeds to step 105 and discriminates for equilibrium detection as described later.

On the other hand, when the detection temperature T is already 90 ° C. or higher (NO in step 101) when the heating is started, since the determination for the above initial setting control cannot be made, regardless of the initial setting control, Irrespective of the speed | rate of the temperature rise of detection temperature T, 240 degreeC is initial-set uniformly as cut temperature Tc (step 103).

When detection temperature T is 90 degreeC or more, it determines again whether or not detection temperature T is 100 degreeC or more, and when it is less than 100 degreeC (NO in step 104), when it reaches 100 degreeC If the temperature is 100 ° C or more (YES in step 104), the equilibrium detection control is started to determine whether or not the temperature of the food reaches the equilibrium state.

In the equilibrium detection control, when the equilibrium state is detected (YES in step 105), the equilibrium state is the equilibrium basic temperature Te which is the reference temperature for determining the cut temperature Tc corresponding to the equilibrium state. It is determined based on the equilibrium detection temperature Th at the time of detection (step 106).

When the equilibrium state is detected from the beginning, the equilibrium base temperature Te is determined as the equilibrium base temperature Te as it is, and after that, the equilibrium base detection temperature Th is basically the equilibrium base temperature. In many cases, the temperature Te may be changed. However, the equilibrium detection temperature Th is not necessarily the equilibrium basic temperature Te as the change state of the equilibrium detection temperature Th.

The detailed description about the determination method of the equilibrium basic temperature Te is mentioned later.

When the equilibrium basic temperature Te is determined, the new cut temperature Tc is determined based on the equilibrium basic temperature Te instead of the cut temperature Tc initially set in step 102 or 103 described above (step 107).

Here, the method of calculating the cut temperature Tc is selected corresponding to the equilibrium basic temperature Te, and as shown in FIG. 4, when the equilibrium basic temperature Te is lower than 130 ° C (in step 121). YES) If the cut temperature Tc is set to 150 ° C uniformly (step 122), and the equilibrium basic temperature Te is 130 ° C or more (NO in step 121), the calculation formula represented by Tc = Te + 20 ° C is given. The temperature obtained by adding 20 DEG C to the equilibrium basic temperature Te is determined as the cut temperature Tc (step 123).

Therefore, since the appropriate cut temperature Tc corresponding to the cooking container can be calculated, the heating is not continued forever when the extinguishing operation is performed before the heating is sufficiently performed or when the extinguishing operation is required.

In step 105, when the equilibrium state is not detected (NO), when the detection temperature T is between 100 ° C and 200 ° C (NO in step 108), the flow advances to step 105 and is performed at 15 second intervals. Each time a new detection temperature T is extracted, it is repeatedly determined whether it is in an equilibrium state.

Thereafter, in step 109, the detection temperature T has reached each cut temperature Tc with respect to the cut temperature Tc newly determined by the equilibrium detection, not limited to the cut temperature Tc in the initial setting. If it is determined that the cut temperature Tc has not been reached (NO), the flow proceeds to step 105 and the heating is continued until the detection temperature T reaches the cut temperature Tc.

On the other hand, when the detection temperature T reaches the cut temperature Tc (YES in step 109), it is determined whether it is desirable to perform the fire fighting operation immediately without starting the fire fighting operation or whether the fire fighting operation is not necessary. Determine whether the fire extinguishing conditions are satisfied.

If the predetermined extinguishing condition is not satisfied (NO in step 110), even if the cut temperature Tc is reached, the process proceeds to step 109 without performing a fire extinguishing operation and repeatedly determines whether or not the cut temperature Tc is higher than the cut temperature Tc. In the case of the cut temperature (Tc) or more, the extinguishing conditions are repeatedly determined.

When the fire extinguishing condition is satisfied at the cut temperature Tc or higher (YES in step 110), the fire extinguishing operation is performed by a predetermined sequence (step 111), and the electronic safety valve 12b is closed to close the go-ro burner ( The supply of fuel gas to 2a) is stopped and the fire extinguishing operation is informed by a buzzer or a lamp.

Next, initial setting control in step 102 will be described.

In afforestation cooking, it is assumed that cooking using water is required, so that if the heating is continued, an equilibrium state occurs where the temperature of the food does not rise but reaches a constant temperature.

Therefore, the overheat prevention control in the cooked cooking mode detects that the temperature of the food is in an equilibrium state as described later, and based on the equilibrium detection temperature Th at this time, the cut temperature Tc for preventing overheating. It is the basic operation to properly determine.

However, even if it is stewed, in the case of curry rice or beef stew, it is stir-fryed at the beginning of cooking and then boiled with hot water. In such a case, if the cut temperature Tc is too low, a control operation for preventing overheating is performed during the roasting process, and thus cooking cannot be performed.

In afforestation cooking, not only the target cooking is performed sequentially from an initial stage to a final stage, but also the cold thing once cooked may be reheated.

Reheating cooking in such stewed cooking includes curry rice and beef stew. However, when the curry rice or beef stew gets cold, fluidity is lost, so hot water must be added and reheated. There may be cases where it is not detected.

In such a case, if the cut temperature Tc is not set appropriately, there is a possibility that pressing will proceed due to carelessness, as opposed to the case of the roasting process.

In consideration of the above-mentioned phenomena, the initial setting control judges when roasting in curry rice, beef stew, etc., and when reheating and boiling, which is difficult to detect equilibrium at the beginning of the start of heating in the cooked cooking mode, and cut temperature (Tc). This is to control the initial setting to determine the proper.

In the initial actual control, as shown in FIG. 5, when the detection temperature T reaches 90 ° C (YES in step 1), the time of the initial time DELTA t1 is started (step 2). When the detection temperature T reaches 100 ° C (YES in step 3), the counting of the initial time Δt1 ends (step 4).

As shown in Fig. 6, when the initial time Δt1 exceeds 10 seconds (Δt1> 10 seconds), that is, when the temperature rise of the detection temperature T is slow (NO in step 5). It is judged that a lot of water and other foods are put in the cooking container instead of the initial roasting process in the simmering dish, and in particular, the temperature rise such as curry rice or beef stew is reheated slowly and equilibrium cannot be detected. In this manner, a relatively slightly lower cut temperature Tc of 200 ° C. is initially set as a temperature for preventing the progress of seizure in reheating such as curry rice or beef stew (step 6).

As shown in Fig. 7, the initial roasting in the stewed cooking when the initial time (Δt1) is 10 seconds or less (Δt1 <10 seconds), that is, when the temperature rise is rapid (YES in step 5). Assuming that the process is being performed, a high cut temperature Tc of 240 ° C. is initially set so that cooking can be performed smoothly without stopping the heating during the roasting process (step 7).

The initial setting control performed on the basis of the determination result of step 101 is performed only once at the beginning of cooking when the ignition operation is performed by the ignition / fire extinguishing button 5 and the temperature is first detected by the temperature sensor 2a. Thereafter, when the detection temperature (T) falls below 90 ° C. due to the addition of water during cooking, it is not used.

Next, the control regarding the detection of the equilibrium state in step 105 will be described.

Normally, in cooking, since water is contained in the food, the temperature of the food in the cooking container becomes substantially constant when the heating is continued. At this time, since the heat applied to the cooking vessel and the heat emitted from the cooking vessel become equal, when the temperature of the food becomes constant, the temperature of the cooking vessel does not increase so much, and the constant temperature continues.

However, even if the temperature of the food becomes constant, the temperature of the pot, etc., as the cooking vessel is not necessarily the same as the temperature of the food, and the temperature detected by the temperature sensor 2a in contact with the bottom of the cooking vessel is determined by the material, thickness, The temperature is different depending on the size, and even if the cooking vessels are the same, the temperature detected by the temperature sensor 2a is not necessarily constant at the same temperature because they are different depending on the size of the heating amount.

Here, in the present embodiment, the tendency of the detection temperature T of the temperature sensor 2a to become a substantially constant temperature is regarded as an equilibrium state, and when the equilibrium state is detected, the temperature of the food is made constant. The temperature Th is determined to control the heating force corresponding thereto.

Next, the control for detecting the equilibrium state in the present embodiment will be described based on FIG.

In the equilibrium inspection control of this embodiment, extraction (samp1ing) of the detection temperature T by the temperature sensor 2a is started as temperature data for detecting the equilibrium state when the detection temperature T reaches 100 ° C. .

As shown in Fig. 9, the extraction of the temperature data is continuously extracted every 15 seconds thereafter, and the sequence data is stored in sequence for the seven consecutive temperature data extracted every 15 seconds (step 11). .

Subsequently, a temperature difference of 30 seconds based on the seven temperature data extracted every 15 seconds {ΔT (n-4), ΔT (n-3), ΔT (n-2), ΔT (n-1) ,? Tn} is calculated as the first temperature difference (step 12). As shown in FIG. 9, the five temperature differences are obtained by extracting the latest temperature data and making it Tn. The temperature data extracted up to this time is T (n-6), T (n-5). , T (n-4), T (n-3), T (N-2), and T (n-1), each of the above temperature differences is a value calculated based on the above temperature data, respectively. (n-4) -T (n-6), T (n-3) -T (n-5), T (n-2) -T (n-4), T (n-1) -T ( n-3) and Tn-T (N-2), respectively.

These temperature differences are calculated by calculating each time the temperature data represented by the above formula is extracted.

The first condition for determining whether or not an equilibrium state has been detected is that when the detection temperature T is extracted, five consecutive temperature differences calculated by the above equation {ΔT (n-4), ΔT (n-3) For ΔT (n-2), ΔT (n-1) and ΔTn}, the values are all within ± 2 ° C. That is, when the latest temperature data is extracted, it is determined that five temperature differences as the first temperature difference are continuously within ± 2 ° C.

The first condition may be satisfied even when the temperature of the food is not in an equilibrium state and is not a constant temperature. For example, in each determination of five times, the limit is about ± 2 ° C. In the case of a change and the temperature of the food continues to rise, the first condition may be satisfied.

Therefore, for the five consecutive temperature differences when the first condition is satisfied, the difference {Tn-T (n-6)} between the newest temperature data Tn and the old temperature data {T (n-6)} is calculated. It calculates as a 2nd temperature difference, and sets it as 2nd conditions that this 2nd temperature difference is a relationship of +4 degrees C or less, ie, Tn-T (n-6) <= 4 degreeC. This is because when the temperature of the food becomes a constant temperature, the temperature rise of the food becomes remarkably small.

If the first temperature difference satisfies the above first condition (YES in step 13), a second temperature difference is obtained (step 14), and it is determined whether the second temperature difference satisfies the second condition.

If the first condition is not satisfied (NO in step 13), the following steps are omitted, and the process proceeds to step 17, waits for 15 seconds to elapse after the previous temperature data is extracted, and goes to step 11 after 15 seconds have elapsed. And extract the temperature data again.

If the second condition is satisfied (YES in step 13), it is determined that the equilibrium state has been detected, and the detection temperature T extracted as the latest temperature data at this time indicates that the equilibrium state has been detected. Th) (step 16).

If the second condition is not satisfied (NO in step 15), step 16 is omitted, and the routine proceeds to step 17 and waits for 15 seconds to elapse.

The control for detecting the equilibrium state following the above determination is repeated several times for the seven temperature data obtained by deleting the oldest temperature data when the latest detection temperature T is extracted as the temperature data at 15 second intervals. When both conditions are satisfied, in the present invention, it is determined that the temperature of the first food is a constant temperature, and the equilibrium detection temperature when the detection temperature T extracted as the latest temperature data at this time detects an equilibrium state ( Th).

Therefore, in this embodiment, since the temperature sensor 2a contacts the bottom of the cooking vessel and detects the temperature, the detection temperature T when the temperature of the food in the cooking vessel is in equilibrium is the kind of cooking vessel. Even if it appears different depending on the temperature of the food can be surely detected that the equilibrium state.

In addition, even when cooking is once heated, even if cooking is resumed on the way, the equilibrium can be detected immediately when the temperature of the food becomes in equilibrium during heating.

In addition, in order to detect the equilibrium quickly, the equilibrium detection temperature Th indicating the equilibrium state can be accurately detected by setting the last detection temperature T when the equilibrium state is detected as the equilibrium detection temperature Th. The precision in heating control is improved.

In addition, in the determination of the first condition, the extraction interval is set to a temperature difference of 30 seconds, which is doubled, but may be a temperature difference of 45 seconds, which is 15 seconds or three times the extraction interval.

Next, a method of determining the equilibrium basic temperature Te determined in step 106 will be described based on FIG.

The equilibrium detection in the present embodiment is to detect the case where the two conditions are satisfied as described above with respect to the detection temperature T by the temperature sensor 2a that contacts the pot bottom and detects the temperature as the equilibrium state. However, the equilibrium detection temperature Th determined at the time of detecting the equilibrium state may change every time the equilibrium state is detected because the determination for the equilibrium detection is repeated as described above. There is a possibility.

In the present embodiment, the cut temperature Te determined based on the equilibrium basic temperature Te is determined based on only the value of the equilibrium basic temperature Te as described above, and the change in the equilibrium basic temperature Te is performed. Since it is a temperature that is not considered at all regarding the tendency of, the cut temperature Tc changes as it is when the equilibrium basic temperature Te changes.

However, the equilibrium base temperature Te determined based on the equilibrium detection temperature Th is immediately changed in response to the change in the equilibrium detection temperature Th, so that if the cut temperature Tc changes to the temperature at which the equilibrium state is detected, Since the cut temperature Tc determined to limit the heating changes sequentially in response to the detection of a delicately changing equilibrium state, an appropriate cut temperature Tc corresponding to the cooking state cannot be set. There exists a possibility that it may not play a role as cut temperature Tc.

Here, in the present embodiment, the equilibrium state is repeatedly detected and the equilibrium detection temperature is determined as described below so that the cut temperature Tc is appropriately determined even when the equilibrium detection temperature Th determined by the temperature is changed. Corresponding equilibrium base temperature Te can be determined according to the change state of (Th).

When the equilibrium detection is first performed (YES in step 21), the equilibrium detection temperature Th determined at this time is determined as the equilibrium base temperature Te (step 22).

On the other hand, if the equilibrium detection has already been performed and the equilibrium basic temperature Te is determined by this (NO in step 21), the equilibrium basic temperature Te is determined as follows in response to the equilibrium detection temperature Th determined thereafter. Is determined.

When the equilibrium detection temperature Th becomes lower than the last equilibrium basic temperature Te as shown in FIG. 11 (Tb ≦ Ta in FIG. 11) (YES in step 23), the furnace Since the heating power is weakened by adjusting the thermal power of the burner 2, it is considered that the temperature detected by the temperature sensor 2a is lowered. Therefore, the changed equilibrium detection temperature Th is changed to the equilibrium base temperature Te as it is. (Step 22).

Therefore, the cut temperature Tc can be set lower in correspondence with the newly determined equilibrium basic temperature Te, so that this can be reliably detected when the press is started.

Once equilibrium detection is performed after equilibrium detection is performed again, if the equilibrium detection temperature Th is higher than the equilibrium basic temperature Te at this time (NO in step 23), the equilibrium detection is performed the previous time. Then, the new equilibrium is detected only when a sudden rise in temperature is detected (YES in step 24) indicating that the heating power is increased by thermal control after the equilibrium basic temperature Te is determined until the current equilibrium detection is made. If the detection temperature Th is changed to the equilibrium basic temperature Te (step 22), and a sudden rise in temperature indicating that the heating power is weakened by the thermal control is not detected and the equilibrium detection temperature Th gradually increases (step) NO at 24) Equilibrium basic temperature Te is maintained without changing the equilibrium basic temperature Te.

Here, the rapid temperature rise after the equilibrium detection is recognized as shown in A at 12 degrees C. When the temperature rise for 30 seconds of the detection temperature T extracted every 15 seconds for equilibrium detection is three consecutive times or more. Is detected.

In other words, if the above rise in temperature is detected three times in a row, the burner's thermal power may have become stronger. As a result, only the temperature of the pot as a cooking vessel rises without changing the temperature itself. Since the equilibrium is detected (Tb> Ta in FIG. 12), it is the case that the temperature rise is about 6 ° C or more for about 60 seconds by the change of thermal power after the equilibrium state is detected. Change the equilibrium base temperature (Te).

On the contrary, if only the equilibrium detection temperature Th, which is not recognized as a sudden rise in temperature, is gradually rising, it is likely that water is gradually decreasing in cooking such as curry rice. Since it is preferable not to change (Tc), only the equilibrium base temperature Te is not changed when the equilibrium detection temperature Th is gradually increased.

Therefore, when equilibrium detection is repeatedly performed, and the equilibrium detection temperature Th is changed at this time, when the equilibrium detection temperature Th is low, the cut temperature Tc immediately becomes low, but the equilibrium detection temperature Th is In the case of a high change, the cut temperature Tc is not changed uniformly, but the cut temperature Tc is changed only when a sudden temperature rise is recognized based on the thermal power control, so that the appropriate cut temperature Tc can be set.

Further, even when the equilibrium state is detected and the cut temperature Tc is set based on this, the cut temperature Tc set by the equilibrium detection is released when the detection temperature T falls below 100 ° C. 250 ° C. is initialized.

Next, the determination of the extinguishing conditions in step 110 described above will be described.

Even in the case where the detection temperature T is set to the cut temperature Tc determined as described above, any appropriate processing is performed by the cooker if the situation can be detected such that the cooker's intervention is clearly recognized. It is not necessary to extinguish the fire because it is losing, but if the cooker's involvement is not recognized at the cut temperature (Tc), the cooking problem may occur, such as the sticking of the food. It is desirable to operate.

The fire extinguishing condition is set based on the above point of view, where the operation temperature of the cooking vessel such as mixing of the pot by the user is caused by the detection temperature T of the temperature sensor 2a being higher than the cut temperature Tc. Is determined by the following method.

In order to judge whether the extinguishing condition is satisfied, after the detection temperature T reaches the cut temperature Tc, the detection temperature T of the temperature sensor 2a is repeatedly extracted and extracted every 0.32 seconds. Two determinations are made based on the temperature data.

In the first discrimination, with respect to four consecutive temperature data obtained by extracting the detection temperature T every 0.32 seconds, the temperature difference ΔTm between the highest temperature Tmax and the lowest temperature Tmin is calculated. It extracts and determines whether this temperature difference (DELTA) Tm is less than predetermined temperature difference Tx (4 degreeC).

This determination is also performed on the four temperature data obtained by deleting the oldest temperature data every time new temperature data is extracted after 0.32 seconds, and then repeatedly extracted for 20 seconds (or 5 seconds) every 0.32 seconds. It is determined that the first fire extinguishing condition is satisfied when all of the temperature difference DELTA Tm obtained based on the value is continuously less than the predetermined temperature difference Tx (4 占 폚).

The reason that the temperature difference (ΔTm) between the highest temperature (Tmax) and the lowest temperature (Tmin) for the four temperature data extracted every 0.32 seconds is less than the predetermined temperature difference (Tx) (4 ° C) means that the cooking vessel of the cooker burner 2 It indicates that the temperature sensor 2a is continuously connected. For example, when the user lifts the cooking container (the pot shakes), the temperature sensor 2a is separated from the cooking container and the gourr burner 2 is removed. Since the temperature sensor 2a is directly heated by the thermal power of, as shown in FIG. 13, the detection temperature T is instantaneously increased significantly at this time. Therefore, the temperature difference DELTA Tm between the highest temperature Tmax and the lowest temperature Tmin far exceeds the predetermined temperature difference Tx (4 占 폚).

The first fire extinguishing condition is detected when there is an intervention by a user (cooker) such as lifting a pot, and in such a case, since the fire extinguishing operation is not necessary, for example, the detection temperature T Does not satisfy the extinguishing condition even when the cut temperature (Tc) is reached.

On the contrary, when the detection temperature T reaches the cut temperature Tc, and the intervention of the cooker is not recognized in the above determination, it is judged that the cut temperature Tc has been reached since the food is being pressed. . In this case, as shown in FIG. 14, the temperature rises gradually. Therefore, the last temperature data is necessarily higher than the first temperature data.

Therefore, when the first fire extinguishing condition is satisfied, the temperature difference (ΔTp) between the last temperature data and the first temperature data for 20 seconds (or 5 seconds) when the first fire extinguishing condition is satisfied is again obtained. One having ΔTp ≧ 0 is set as the second extinguishing condition.

The above is summarized and described in FIG.

At first, it is determined whether or not there was shaking of the pot, and when the shaking of the pot is not detected (ΔTm <4 ° C.) (NO in step 31), a timer is operated to time the continued time ( Step 32), discrimination is made as to whether or not the continuous time for which the shaking of the pot is not detected has elapsed for 20 seconds (or 5 seconds).

If it is not continued for 20 seconds (or 5 seconds) (NO in step 33), the flow advances to step 31 to repeatedly detect the detection of pot shaking.

On the other hand, when the shaking of the pot is detected (ΔTm ≧ 4 ° C.) (YES in step 31), it is determined that the first fire extinguishing condition is not satisfied, and the time at which the pot shake is not detected is timed. The timer is reset once (step 34), and then, the flow advances to step 31 to determine whether or not the pot shakes again.

If the shaking of the pot is not detected for 20 seconds (or 5 seconds) (YES in step 33), it is determined that the first extinguishing condition is satisfied, and during this 20 seconds (or 5 seconds). It is discriminated whether or not the temperature difference ΔTp between the last temperature data and the first temperature data in &quot;) is zero or positive.

If the temperature difference DELTA Tp is 0 or positive (YES in step 35), it is determined that the extinguishing condition is satisfied when pressing is likely to proceed, and the completion of the stew cooking mode is judged (sten 36).

If the temperature difference DELTA Tp is negative (NO in step 35), it is determined that the extinguishing condition is not satisfied, and the flow advances to step 31 to detect the shaking of the pot again.

In addition, as a continuous time of the state in which the mixing of the pot under the 1st fire extinguishing condition is not detected, it is set to 20 second or 5 second. In step 105, an equilibrium state is detected and equilibrium detection temperature ( 20 seconds is selected when the cut temperature Tc is determined based on Th), and 5 seconds is selected when the extinguishing condition is determined by the cut temperature Tc initially set in the above-described steps 102 and 103.

In the latter case, the reason why the duration is shortened to 5 seconds is that since oil is often used at this time, it is possible to ignite if the state longer than the high temperature cut temperature Tc is continued. .

Apart from the determination of the extinguishing conditions based on the cut temperature Tc, when the detecting temperature T reaches 290 ° C, the extinguishing operation is immediately performed as an error detection.

Next, the control operation in the tempura cooking mode will be described.

Since the fried food mode is used for frying fish, the fried food mode performs a control operation for automatic fire extinguishing to prevent oil burning (hereinafter referred to as oil fire prevention). The temperature at which fire extinguishing is based is determined as the oil fire prevention level. A description with reference to FIG. 16 is as follows.

In the fried food mode, when the detection temperature T by the temperature sensor 2a reaches 220 ° C (YES in step 201), the timer starts to be clocked (step 202), and at the same time every 0.32 seconds Extraction of temperature data starts.

Thereafter, on the basis of the four temperature data extracted continuously, it is determined whether or not there has been an intervention in the shaking of the pot by the user.

The method for discriminating the shaking of the pot determines whether or not the temperature difference ΔTm between the highest temperature and the lowest temperature of the four consecutive temperature data is 4 ° C or more.

Then, when the detection temperature T is detected five times between 220 DEG C and 240 DEG C and the temperature difference DELTA Tm becomes Δ DEG C or higher, that is, ΔTm?

If the shaking of the pot is not detected by the user's intervention until the detection temperature T reaches 240 ° C (NO in step 203), and when it reaches 240 ° C (YES in step 204) The timer is completed (step 205) and the measurement of the time required for the temperature to rise from 220 ° C to 240 ° C is completed.

If the temperature rise time t0 is 25 seconds or less (YES in step 206), it is determined that the amount of oil in the pot is small and easy to ignite, and the oil fire prevention level is set low to 240 ° C (step 207).

On the contrary, when the temperature rise time t0 is longer than 25 seconds (NO in step 206), it is judged that the amount of oil in the pot is large, and the oil fire prevention level is set high at 260 ° C. to enable smooth cooking ( Step 208).

On the other hand, when the shaking of the pot is detected until reaching 240 ° C, that is, when ΔTm≥4 ° C is detected five times (YES in step 203), the shaking of the pot is detected. Stopping by the timer is stopped (step 209) and the oil fire prevention level is set to 260 ° C (step 208).

Wait until the respective temperature is reached (NO in step 210) until the detection temperature T reaches the set oilification prevention level (NO in step 210), and when the oil fire prevention level is reached (in step 210). YES) Determine whether the fire extinguishing condition is satisfied.

As in the case of the stew cooking mode, the fire extinguishing condition is a case where there is no user's intervention such as shaking of the pot for 5 seconds, the temperature rise during this time is recognized, and the temperature difference becomes ΔTp ≧ 0.

If the extinguishing condition is not satisfied (NO in step 211), the extinguishing condition is repeatedly determined while the oil fire prevention level is reached.

If the extinguishing condition is satisfied (YES in step 211), the supply of fuel gas is stopped by a predetermined extinguishing operation, and the extinguishing operation is informed by a buzzer, a lamp or the like (step 212).

As described above, in the present invention, the cut temperature Tc is set in correspondence with the temperature rise time t0 until the detection temperature T becomes 220 ° C to 240 ° C in the stew cooking mode, and the cooking oil is a small amount. In this case, since a slightly lower cut temperature Tc of 240 ° C. is set, there is little risk of ignition, and in the case of a lot of cooking oil, the automatic fire extinguishing operation is not performed even if sufficient fire power is given.

Moreover, since it is set to the high cut temperature Tc of 260 degreeC in the stir-fry cooking by which a shake operation of a pot by a user is detected, since there is no heating stop during cooking, smooth cooking can be performed.

In addition, in the cooking mode of the present embodiment, it is possible to cope with not only the stew cooked by simply using water but also the cooked cooked by using hot oil, such as curry rice or beef stew, before adding hot water and boiling.

In addition, even when the curry rice and beef stew that have been cooked once are reheated, smooth cooking can be performed, thereby further improving the convenience of use in normal cooking.

In the above embodiment, it has been shown that the go-ro burner 2 is extinguished based on the cut temperature Tc as the control temperature. However, the fire power of the go-ro burner may be weakened.

Claims (1)

And a temperature sensor contacting the cooking vessel heated by the heating means, and having a control temperature determining means for determining a control temperature for controlling the heating means based on the detection temperature of the temperature sensor, and based on the control temperature. In the control apparatus of the furnace for controlling the heating means, the control temperature determining means includes a temperature extracting means for extracting a detection temperature of the temperature sensor at a predetermined time, and a predetermined number of consecutive predetermined numbers extracted by the temperature extracting means. And a temperature difference calculating means for calculating a maximum temperature difference at the extraction temperature, and a temperature difference discrimination means for discriminating whether or not the maximum temperature difference is greater than or equal to the comparison temperature, and a temperature rising rate until the detection temperature reaches a predetermined temperature. The control furnace is characterized in that for determining the control temperature on the basis of the determination result of the temperature difference discrimination means. Device.