JPH0134583B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cooking device that performs hot air circulation heating such as an oven or microwave oven, and more specifically, proposes a cooking device suitable for fermenting dough when baking bread. It is something to do.

People tend to prefer baking bread at home,
The oven that can be used for this purpose is preferably one that can be used not only for baking but also for fermenting the dough. However, conventional ovens do not have a sufficient temperature control function in the low temperature range suitable for dough fermentation, and therefore tend to overheat. When the pedestal is used in two stages, upper and lower, in order to simultaneously process dough for a large number of bread rolls, etc., there is a particular problem in that the dough in the upper stage is overheated.

The present invention has been made in view of the above circumstances, and is a cooking device such as an oven or an oven range that is suitable not only for baking bread but also for other heating cooking in general, as well as for fermenting bread dough. The purpose is to provide.

The present invention will be specifically explained below based on drawings showing an embodiment in a microwave oven.

FIG. 1 is a schematic front cross-sectional view of a microwave oven according to the present invention, showing a turntable 2 (driven by a motor 5a described later) in a heating chamber 1 and a removable device placed on the turntable 2. A plurality of pieces of bread dough A are placed on each of the multilayer pedestals 2a.

The heating means for this cooker is magnetron 3.
and a heater 4. Although not used for bread dough fermentation, when the magnetron 3 is driven, the microwaves emitted from it enter the heating chamber 1 through a waveguide 3a and heat the food inside the heating chamber. A heater 4 is disposed in a duct provided in the upper part of the heating chamber 1, and a fan 5, which is also arranged in the duct and serves as a blowing means for hot air circulation, is driven to blow hot air onto the upper surface of the heating chamber 1. The bread dough can be fed into the heating chamber 1 through the air outlet 1a, and fermentation of the dough is performed by driving the heater 4 and fan 5. The hot air sent into the heating chamber 1 raises the temperature of the bread dough A, etc., and then passes through the fan 5 from the suction port 1b opened on the top surface of the heating chamber 1.
is sucked into the duct by the suction force. Note that the blower outlet 1a is oriented such that hot air spreads into the heating chamber 1.

The fan 5 is driven by a motor 5a,
This motor 5a blows cooling air to the magnetron 3 using a fan (not shown), and also blows cooling air to the turntable 2 via a reducer 2b, a belt 2c, a pulley 2d, etc.
And the multilayer pedestal 2a is driven to rotate at a low speed. A temperature sensor 6 as a temperature detector made of a thermistor is installed in the duct housing the heater 4 and the fan 5 to indirectly detect the temperature inside the refrigerator, that is, the temperature inside the heating chamber 1. is placed upstream of the heater 4 in the hot air flow. Other heating chamber 1 and case 20 each have ventilation holes 1c.
and 20a are provided.

FIG. 2 is a schematic diagram of the main parts of the electric circuit of the product of the present invention. The heater 4 is directly supplied with power from a commercial power source 9, but the magnetron 3 is boosted by a high-voltage transformer 11 and rectified by a rectifier circuit 13. After that, power is supplied.
Reference numeral 14 denotes a control unit including a microcomputer, etc., which includes an electromagnetic relay 12 that controls on/off of the main switch, and an electromagnetic relay 1 that controls energization of the motor 5a.
5. Excite and demagnetize the electromagnetic relay 18 that selectively controls the power supply to the heater 4 and the magnetron 3, the electromagnetic relay 17 that controls the power supply to the heater 4, and the electromagnetic relay 19 that controls the power supply to the magnetron 3, In addition, command input via the operation unit 8, temperature sensor 6
Read the detection signal.

As shown in FIG. 2, the operating section 8 includes a changeover switch 81 for instructing the heating method, a cooking temperature indicating member 82 for hot air heating by the heater 4, and a timer setting section 83 for manually setting cooking conditions. , a finish adjustment key 84 for instructing whether the finish is strong, normal or weak, a menu key 85 for selecting and executing heating cooking according to a pre-prepared program, and a start key 86 for instructing the start of heating.

Next, control by the control section 14 will be explained. When heating by the heater 4 is selected by the changeover switch 81, the electromagnetic relays 12, 17, and 18 are energized to energize the heater 4, and the motor 5a is driven by the energization of the electromagnetic relay 15, and cooking is performed using hot air. . Since the temperature sensor 6 is placed in the hot air circulation path, its temperature changes following the temperature inside the refrigerator, and the voltage that changes as the temperature inside the refrigerator increases is read into the control section 14. Based on this read temperature, heating control is performed by intermittent energization of the electromagnetic relay 17 and turning on and off the heater 4.
In addition, the electromagnetic relay 15 is energized intermittently and the motor 5 is
Air blowing control is performed by turning on and off a.

On the other hand, when microwave heating is performed by driving the magnetron 3, the electromagnetic relays 12, 15, and 19 are excited and power is supplied to the magnetron 3 via the high voltage transformer 11 and the rectifier circuit 13, and the microwave is generated by the excitation. It will be issued. In this case, the rotation of the fan 5 introduces the air inside the heating chamber 1 into the duct, and the temperature inside the heating chamber 1 is measured by the output of the sensor 6.

The present invention is characterized by control when dough fermentation is selected using the menu key 85 and hot air heating is performed by driving the heater 4 and fan 5. First, an outline of this control will be explained.

FIG. 3 is a graph showing temporal changes in the internal temperature of the heating chamber 1, that is, internal temperature, and temporal changes in the driving conditions of the heater 4 and the fan 5 when fermenting bread dough.

The feature of this control is that the fan 5 (motor 5a)
The heater 4 is repeatedly driven in a cycle of being on for ₁ hour (for example, 5 seconds) and off for ₂ hours (for example, 2 minutes), and the heater 4 is driving the fan 5.
In addition, the temperature inside the refrigerator is set to its control upper limit _tA (for example, 43℃)
to the control lower limit t _B (for example, 37°C). In other words, until the temperature inside the refrigerator first reaches the control upper limit value _tA , the heater 4 and the fan 5 are turned off.
Both are driven in such a manner that they are turned on for T ₁ hour and turned off for T ₂ hours, but when the temperature inside the refrigerator reaches t _A , the power to heater 4 is cut off at that point even during the driving period of fan 5. It will be done. While the temperature inside the refrigerator is between _tA and _tB , the heater 4 is not energized and only the rotation of the fan 5 is repeated in the above cycle. When the temperature inside the refrigerator falls to the control lower limit value _tB , the heater 4 is energized only during the drive period of the fan 5 until the temperature inside the refrigerator rises to _tA . Such control is continued for a time T ₀ (set according to the amount of dough A) set by the timer setting section 83.

Next, based on the flowchart of FIG.
The control mode will be explained.

When the menu key for instructing bread dough fermentation among the menu keys 85 is pressed, the above-mentioned temperatures t _A , t _B , times T ₁ , T ₂ , T ₀ , and a register for storing or measuring the heating means, respectively; The counter is cleared once, and then the temperature _tA , which is predetermined in association with this dough fermentation menu key, is
_tB , times _T1 , _T2 , and heating means (heater 4 in this case) are stored in predetermined registers, and time _T0 is set in a time counter. The time T ₀ is a value set by operating the timer setting section 83 as described above.

Next, when the start key 86 is pressed, the electromagnetic relays 12, 15, 17, and 18 are energized, the heater 4 is energized, the motor 5a is energized, and the fan 5 is rotated, and the counter that has set the time _T0 starts counting down. , and also reads T ₁ from the register storing the time T ₁ and sets it in another counter to start counting down T ₁ . This state continues until T ₀ =0 and the temperature t detected by the sensor 6 is equal to or higher than t _A or T ₁ =0. Generally, during the first energization, the condition of T ₁ =0 is satisfied, and both the heater 4 and the fan 5 are turned off. and T ₂ from the register that stored time T ₂
Read T ₂ and set it in another counter.
start the countdown.

Then, when T ₂ =0, heater 4 is turned on again.
Turn on fan 5 at the same time and start timing _T1 . While repeating such control, T ₁ =
When the condition of the internal temperature tt _A is met before the temperature reaches 0, the heater 4 is turned off, but the fan 5 is turned off at T ₁
=0. Then, after T ₁ =0, a countdown of T ₂ is performed. and
After T ₂ =0, the fan 5 is driven during the time T ₁ and the heater 4 is energized during this period necessary to maintain the internal temperature t between t _A and t _B. Then, the series of cooking controls ends when T ₀ =0.

As is clear from the above explanation, according to the cooking device of the present invention, the blowing means is intermittently driven and the air is intermittently circulated in the heating chamber, so it is possible to prevent the air from continuously hitting bread dough, for example. This prevents the dough from drying out undesirably. Moreover, since the heating chamber is successively stirred by the intermittent circulating wind, the temperature distribution within the heating chamber can be made uniform, and uneven heating can be prevented.

Furthermore, the heater is controlled to be driven based on the temperature detected by the temperature sensor when the blower is driven, and when the heater is driven, air always hits the heater and hot air circulates in the heating chamber, so even if the heater is being driven, Regardless, it is possible to prevent a situation in which the heat of the heater is difficult to be transmitted to the bread dough and the heating efficiency is reduced when the blowing means is not driven.

Furthermore, since the heater is controlled based on the temperature detected by the temperature sensor during intermittent operation of the air blowing means, it is possible to reliably prevent the temperature inside the heating chamber from rising to an undesirably high temperature. Therefore, the above-mentioned bread dough will not be overheated and cannot be properly fermented.

[Brief explanation of drawings]

Fig. 1 is a schematic front cross-sectional view of the microwave oven according to the present invention, Fig. 2 is an electric circuit diagram of the main part thereof, Fig. 3 is an explanatory diagram of the principle of control of the product of the present invention, and Fig. 4 is a diagram of this control. It is a flowchart. 1... heating chamber, 2... turntable, 3...
Magnetron, 4... Heater, 5... Fan, 6
...Temperature sensor, 14...Control unit.

Claims (1)

[Claims] 1. A heating chamber, a heater, a blowing means for blowing air to the heater to generate hot air and circulating the hot air within the heating chamber, a temperature detector for detecting the temperature inside the heating chamber, and a detection device for the temperature detector. a control section that inputs a temperature and controls the driving of the heater and the blowing means; the control section drives the blowing means intermittently and detects the temperature of the temperature sensor when the blowing means is driven; A cooking appliance characterized in that the heater is driven and controlled based on temperature.