JPH04212316A - Rotary cooking machine - Google Patents

Abstract

PURPOSE:To automatically cook the cooking material stirring and heating at a temperature corresponding to a cooking course, by a procedure conforming to a program by setting a heating temperature, the speed of revolution and an inclination angle of a cooking vessel. CONSTITUTION:The rotary cooking machine is provided with a cooking course setting means for setting a cooking course, a temperature setting means for setting a heating temperature of a heating means, a rotation setting means for setting the speed of revolution of a rotation driving means, an inclination setting means for setting an inclination angle of a cooking pan by an inclination driving means, and a controller for controlling the cooking, and constituted so that cooking is executed automatically in accordance with the cooking course set by the cooking course setting means under said each cooking condition, based on the program set in advance by this controller. In accordance with the cooking course, a stirring condition consisting of the speed of revolution and the inclination angle of the cooking vessel is selected automatically by a set input, stirring which follows heating is controlled optimumly and such an effect as everybody can execute delicious cooking without a failure, etc., is obtained.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rotary cooking machine that rotates a cooking pot that is heated by electromagnetic induction and cooks cooking ingredients such as rice and vegetables while automatically stirring them.

0002

2. Description of the Related Art FIG. 10 shows the structure of a conventional rotary cooking machine of this type, which is disclosed in, for example, Japanese Patent Application Laid-Open No. 175375/1983. In FIG. 10, a main body 2 is rotatably mounted on a base 1 incorporating a heating power source via a hinge 3, and is configured to be supported and fixed at a desired inclination angle by a support member 4. ing. Support member 4
is a first support lever 4b and a second support lever connected by a pin 4a.
It consists of a support lever 4c, and by tightening the pin 4a, the main body 2 can be supported and fixed at a desired angle.

A cooking pot 7 is arranged in the center of the main body 2 so as to be rotatable from the bottom via a shaft 9 by a pot drive device 8. A heating coil 6 is provided. A lid 10 is screwed onto the top of the main body 2, and a slip ring 11 is interposed between the lid 10 and the cooking pot 7 to prevent the material in the pot 7 from spilling into the main body 2. There is. Further, a small lid 12 for putting in seasonings and the like is provided in the upper center of the lid. In addition, 13 and 14 are adjustment parts of rotation speed, heating output, or heating time, 15 is a housing|casing which accommodates the said heat insulating material 5 and heating coil 6, and 16 is a cooking material.

When using such a rotary cooking machine to cook stir-fried food, for example, the main body 2 is tilted at a predetermined angle by the support member 4, and the drive device 8 is activated to cause the cooking pot 7 to rotate. While feeding, the induction heating coil 6 is energized and oil is put into the cooking pot. When the oil is evenly coated in the cooking pot 7, the rotation is stopped, stir-fry ingredients 16 are added, the lid 10 is placed on the cooking pot 7, and the cooking pot 7 is closed. When rotated, the ingredients 16 are stirred and stir-fried while being heated within the cooking pot 7. Next, when the time is right, open the small lid 12, add the seasonings, adjust the taste, and the cooking of the stir-fry is complete.

A conventional rotary cooking machine is constructed and used as described above.

[0006]

[Problems to be Solved by the Invention] In the conventional rotary cooking machine as described above, when cooking something such as stir-frying, the user does not know the temperature of the cooking pot 7 and has to put his/her hand into the cooking pot 7 to change the atmosphere. You have to sense the temperature of the cooking pot from the temperature,
There is a risk of burns if you put your hands in it. Furthermore, the temperature of the cooking pot is not known during cooking, and heating adjustment is left to the user's senses and experience, and the user cannot leave the rotary cooking machine unattended during cooking. If you leave the rotary cooker unattended during cooking, the temperature of the cooking pot will rise too much, causing the food to burn and potentially causing a fire. Furthermore, if heating is continued with no food in the cooking pot 7, the cooking pot will reach an excessive temperature, causing problems such as damage to the cooking container and the like.

[0007] The present invention was made to solve the above-mentioned problems of the conventional apparatus, and when cooking such as stir-frying, the temperature of the cooking pot is adjusted to an appropriate state, and furthermore, the cooking pot can be adjusted to suit various types of cooking. To provide an easy-to-use rotary cooking machine that can automatically cook a desired dish according to the type of cooking by formulating a program of conditions.

[0008]

[Means for Solving the Problems] In the rotary cooking machine according to the present invention, the control means performs appropriate control according to a predetermined program, and automatically adjusts the tilt angle, pan rotation speed, heating output, etc. It is configured so that cooking conditions can be selected according to the procedure. Further, a contactor in contact with the outer surface of the cooking pot is provided in the main body, a heat-sensitive element for detecting the temperature of the contactor, a temperature detecting means for detecting the temperature of the heat-sensitive element, and a pot driving means based on the output of the temperature detecting means. A control means for controlling the heating means and the angle adjustment means is provided.

[0009] Furthermore, when cooking consists of a plurality of continuous cooking processes, a confirmation means is provided to confirm the transition at the time of transition of the cooking process, and the confirmation means confirms the transition and moves on to the next process. This is a rotary cooking machine for cooking.

[0010] Furthermore, when cooking consists of a plurality of consecutive cooking processes, a masking time is provided to mask the temperature detected by the temperature sensor immediately after the transition of the cooking process, and the next process is started after the masking time has elapsed. This is a rotary cooking machine that cooks food by cooking.

Furthermore, when cooking consists of a plurality of continuous cooking processes, a masking time is provided immediately after the start of cooking to mask the temperature detected by the temperature sensor, and the temperature detected by the temperature sensor after this masking time has elapsed. This is a rotary cooking machine that determines the first and next stages of cooking based on changes in detected temperature.

0012

[Operation] Since the rotary cooking machine according to the present invention is constructed as described above, if temperature setting values determined according to the type of cooking are stored in the control device in advance as a cooking procedure program, Cooking can be performed automatically by changing the tilt angle of the pot, the heating output, and the number of rotations of the pot according to a set program. Also, when cooking, it is possible to detect changes in the temperature of the cooking pot and cook at an appropriate cooking pot temperature.

[0013] Further, in cooking which consists of a plurality of cooking processes, when the cooking process is transitioned, the confirmation means confirms the transition of the cooking process to ensure appropriate process management. Furthermore, a masking time for the detected temperature is set after moving to the next process,
Temperature changes immediately after the masking time has elapsed immediately after the start of cooking are detected, and the first and next steps of the continuous cooking process are determined and cooked, thereby preventing malfunctions due to residual heat from the previous process.

[0014]

[Embodiment] Fig. 1 is an explanatory diagram of the configuration of an embodiment of the present invention, and Fig. 2
1 is an enlarged cross-sectional view of a portion of FIG. 1, and FIG. 3 is an explanatory diagram of the configuration of a control mechanism according to an embodiment of the present invention. It is.

In FIG. 1, 1 is a base, and 2 is a main body of the rotary cooking machine. 6 is an induction heating coil, and 7 is a cooking pot. The cooking pot 7 is stored in a removable manner from the main body 2. 8 is a pot drive mechanism, and 17 is an angle adjustment mechanism that changes the inclination angle of the cooking pot 7 together with the main body 2. Reference numerals 18 and 19 are manual switches provided on the base 1 to select the type of cooking, the angle of inclination of the pot, etc., and both are composed of a plurality of switches arranged horizontally, for example. Cooking selection switch 1
8 selects a cooking course such as "curry" or "stir-fry", and manual switch 19 selects cooking conditions such as the tilt angle, rotation speed, and heating output of the cooking pot 7. 20 is a contact that comes into contact with the bottom surface of the cooking pot 7, and 21 is a heat-sensitive element provided inside the contact 20. For the contactor 20, a non-magnetic metal with high thermal conductivity, such as aluminum, is suitable.

The structure around the contactor 20 is shown in an enlarged scale in FIG. 2 (see also FIG. 2 below). 24 is a pot holder base for receiving the cooking pot 7, 25 and 26 are springs, and 27 is a stopper attached to the pot holder base 24. Contact 20
is pushed upward by the spring 26, and the stopper 27 regulates the upper limit position. 28 is a pot detection switch that detects the presence or absence of a pot; 29 is a pin that elastically presses the pot detection switch 28 via a spring 25; 30 is a guide for vertically sliding the pin 29; 31 is a guide 30; It is a guide base for receiving. 32 is a coil base that fixes the induction heating coil 6; 22 is a temperature detection mechanism (FIG. 1) that detects the temperature of the cooking pot 7 via the heat-sensitive element 21; and 23 is the pot drive mechanism 8 and the pot drive mechanism 8 based on the output of the temperature detection mechanism 22. This is a control mechanism that controls the heating output of the angle adjustment mechanism 17 and the induction heating coil 6.

40 in FIG. 3 is an input interface; 41
is an output interface, 42 is a clock control mechanism, 4
3 is a timer, 44 is a CPU, 45 is a memory, 46 is a power switch, 47 is a heating output adjustment mechanism, and 48 is a buzzer. In the rotary cooking machine configured as described above, the power switch 46 is turned on and the cooking pot 7 is housed inside the main body 2. Then, by manually operating the manual switch 19 after putting cooking ingredients into the cooking pot 7, cooking is started by adjusting the inclination angle and rotation speed of the cooking pot 7, the heating output of the induction heating coil 6, etc. to your preference. .

When the cooking pot 7 is placed on the main body 2, the contact 20 is pushed down by the weight of the cooking pot 7 as shown by arrow A and is held on substantially the same plane as the pot holder base 24. At this time, the contact 20 is pressed against the bottom surface of the cooking pot 7 under the spring pressure of the springs 25 and 26, and the contact 20 and the cooking pot 7 are thermally coupled. At the same time, following the descent of the contact 20, the pin 29 is guided by the guide 30 and presses the pot detection switch 28, and it is determined that the cooking pot 7 is placed on the main body 2. Conversely, when the cooking pot 7 is taken out from the main body 2, the pin 29 rises, the pot detection switch 28 is opened, and the absence of the cooking pot 7 is detected.

Further, the control device 23 equipped with the CPU 44 is configured as shown in FIG. A program of conditions has been formulated and built-in. Therefore, by putting cooking ingredients into the cooking pot 7 and inputting a desired cooking course to the input interface 40 using the manual switch 18, the desired dish will be automatically cooked.

Next, the operation of the rotary cooking machine in the case of the "stir-fry course" shown in FIG. 4 will be explained using a time chart and the transition of the temperature change of the contactor 20. When cooking starts at time t0 after the cooking pot 7 is set in the main body 2, the angle adjustment mechanism 17 changes the angle of the main body 2, and at the same time, the heating output adjustment mechanism 47 starts energizing the induction heating coil 6. When the inclination of the main body 2 reaches a predetermined angle, the angle adjustment mechanism 17 stops driving, the pot drive mechanism 8 starts operating, and the cooking pot 7
begins to rotate. Immediately after the start of cooking, the heat-sensitive element 21 in the contactor 20 measures the temperature of the cooking pot 7 heated by the induction heating coil 6 every moment, and when time t0 to t1 has passed and the temperature reaches the appropriate temperature T1 for adding oil, a buzzer sounds. 48 instructs to add oil. When there is a certain interval between the addition of the oil and the addition of the cooking ingredients, the control mechanism 23 adjusts the energization of the induction heating coil 6 so that the temperature does not exceed Tmax. t2
When cooking ingredients are put into the cooking pot 7 at a certain time, the heat-sensitive element 2
After the detected temperature of No. 1 drops once, it starts to rise again.

[0021] Then, when the temperature Te has been reached (time T3
), the cooking ingredients are finished and the induction heating coil 6 is de-energized. Immediately after the power supply is stopped, the cooking pot 7 is kept at a relatively high temperature. Therefore, even after the induction heating coil 6 is no longer energized, the pot driving device 8 continues to rotate and stir for a while to prevent the cooking material from burning. After a certain period of time has elapsed or after the residual heat of the cooking pot 7 has decreased to a certain temperature, the drive of the pot drive mechanism 8 is stopped. Next, angle adjustment mechanism 1
7 is returned to the horizontal position, and the cooking of the "stir-fry course" is completed. All cooking operations from the inclination of the main body 2 at the start of cooking until the main body 2 returns to the horizontal position after the cooking is completed are automatically operated by the control mechanism 23.

In the above-described operation, the pot drive mechanism 8 may be controlled by the control mechanism 23 to change the rotational speed of the cooking pot 7 after the cooking ingredients are added. Further, as shown in FIG. 4, between time t1 and t2, the control mechanism 23 adjusts the input to the induction heating coil 6 and controls the temperature so that the temperature does not exceed Tmax, so that the cooking pot 7 becomes abnormal. It never gets too hot. Moreover, from time t1 to t2
It is also possible to set a maximum time during which the induction heating coil 6 is energized and automatically stop the energization time of the induction heating coil 6 after this set time. With this configuration, it is possible to prevent the cooking ingredients from burning, the cooking pot 7 to burn out, or a fire to occur due to the long-term energization heating of the induction heating coil 6. Furthermore, even if the heating output is manually adjusted using the manual switch 19, the temperature of the cooking pot 7 can be automatically controlled using the control mechanism 23 so that the temperature does not exceed Tmax.

[0023] On the other hand, depending on the type of cooking, there are some types of cooking that involve a plurality of consecutive cooking steps. When cooking curry or stew, stir-fry meat and vegetables in cooking oil, then add water and start cooking. Pilaf is also prepared by frying washed rice in butter or olive oil, then adding crab, onions, or carrots, and then cooking the rice.

FIG. 5 is an explanatory diagram of the configuration of a control mechanism according to another embodiment of the present invention, which is applied to cooking consisting of a plurality of continuous cooking steps, such as the above-mentioned curry and pilaf. And C.P.
The memory 45 of the control device 23 equipped with the U44 has built-in programs for cooking conditions that follow various cooking procedures consisting of two consecutive cooking processes such as "stir-fry → simmer" and "stir-fry → rice cooking". There is. In particular, the illustrated manual switch 18 is provided with a confirmation switch 18a for confirming the transition from the previous stroke to the next stroke. If a confirmation operation is input to the input interface 40 using the confirmation switch 18a, the next cooking process will be automatically performed according to the established program.

FIG. 6 shows a flowchart of this cooking process. For example, when a curry course is selected with the setting cooking selection switch 18 and started, step S1
In step 1, the process of "frying → boiling" is determined, and the first process, stir-frying, is performed. When the "stir-fry" process is completed, cooking pot 7
stops rotation and heating, and the angle adjustment mechanism 17 is driven to restore the horizontal position and temporarily stop. Therefore, after adding water, soup stock, etc. for "boiling" in the subsequent step, the confirmation switch 18a is pressed to proceed to the boiling step (S1
4 and S15). Also, in the pilaf course, step S2
Cooking automatically proceeds by following steps 1 to S25. Also in this course, when moving from the first stroke to the next step, the transition of the stroke is confirmed by the confirmation switch 18a (S24).

FIG. 7 is an explanatory diagram of the configuration of a control mechanism according to another embodiment of the present invention, FIG. 8 is a flowchart explaining the operation of FIG. 7, and FIG. 9 is a flowchart explaining another operation. be.

In these embodiments, the input interface 40 includes a selection course switch 18 for selecting a cooking course.
b is illustrated. When the curry course is input by the selection course switch 18b and the process moves from "stir-frying" to "simmering", the output of the heat-sensitive element 21 of the temperature detection mechanism 22 is immediately detected as shown in step S15 in FIG. Don't mask the time when it starts. By setting the masking time immediately after transition, the "boiling" process is not involved.
This prevents malfunctions caused by residual heat during the "fry" process. After the masking time has elapsed and the heating in the next step becomes normal, the "simmering" cooking operation in the later step of the curry course is started (step S19). Similarly,
When the pilaf course of "stir-fry" → "cooked rice" is selected, the cooking of "cooked rice" is performed after the normal heating state is reached in the next step after the masking time has elapsed, as in step S29. .

Further, in the flowchart of FIG. 9, a certain masking time starts immediately after the initial stroke is started and the initial setting of the inclination angle, etc. is started (S103). When the set masking time ends and is canceled, the temperature detection means 22
The temperature T1 of the cooking pot 7 is measured and stored. The detected temperature T1 is compared with the detected temperature T2 after a certain period of time, and the difference (T2 - T1) is compared in step S109. Then, the first step is determined by the following equation (1), and the next step is determined by the following equation (2). T2-T1>0
...(1) T2-T1≦0
(2) After determining the first step and the next step, the process is guided to the respective subroutines.

In the above embodiment, the case where the contactor 20 is fixed to the main body 2 was explained as an example, but the contact surface of the contactor 20 has high thermal conductivity and high wear resistance. Metal balls, metal rollers, etc. may also be arranged. Outside of this,
A contactor 20 including a heat-sensitive element 21 is rotatably attached to the main body 2 side, and is configured to be brought into elastic contact with approximately the center of the bottom surface of the cooking pot 7, and a temperature detection signal is taken out by a sliding contact. Good too. By configuring the contactor 20 as in the two application examples described above, friction between the contact surfaces of the contactor 20 and the cooking pot 7 can be eliminated, and the thermal coupling between the two can be further ensured. In addition, although the example describes the case of the cooking pot 7 without a lid, if a pot lid made of a transparent material such as tempered glass is used, the cooking status can be observed very easily. It becomes convenient.

[0030]

Effects of the Invention As described above, the present invention includes a temperature detection means for detecting the temperature of a cooking pot through a heat-sensitive element that detects the temperature of a contact that is thermally coupled to the cooking pot, and a It is equipped with a control means for controlling cooking conditions such as a pot driving means, a pot heating means, and an angle adjustment means by output, and also has a built-in program for cooking conditions according to the procedure based on the type of dish, and according to this program. A rotary cooking machine that automatically cooks food was constructed.

As a result, the following effects can be expected. ■It can automatically cook even the most complex dishes, saving you the hassle of cooking. ■Anyone can do complex cooking without making mistakes. ■The range of available food types will expand. ■The usability of the rotary cooking machine is greatly improved.

[0032] Furthermore, if the contact is provided at the center of rotation of the cooking pot, there is very little need to consider the effects of friction. In particular, if the contactor is provided with a metal ball or if the contactor is configured to be rotatable toward the main body, there are also advantages in that the influence of friction is further reduced and the thermal coupling becomes tighter, making the detected temperature more accurate. Therefore, according to the present invention, the above ■~
It is possible to provide a rotary cooking machine with various features such as (1).

[0033]Furthermore, when the cooking process is made up of a plurality of cooking processes, the process is transferred after the confirmation means confirms that the cooking process has been transferred, so that the subsequent cooking process can be performed properly without any spillage of cooking ingredients. be exposed. Additionally, a masking time for the detected temperature is provided when the cooking process moves from the previous process to the next process, and the process is determined based on the temperature change after the masking time has passed after the start of cooking. Therefore, malfunctions due to residual heat from the previous process are prevented and correct automatic cooking is performed.

[Brief explanation of the drawing]

FIG. 1 is a configuration explanatory diagram of an embodiment of the present invention.

FIG. 2 is an enlarged cross-sectional view of a portion of FIG. 1;

FIG. 3 is a configuration explanatory diagram of a control mechanism according to an embodiment of the present invention.

FIG. 4 is a time chart for stir-fry cooking.

FIG. 5 is a configuration explanatory diagram of a control mechanism according to another embodiment of the present invention.

FIG. 6 is a flowchart explaining the operation of FIG. 5;

FIG. 7 is a configuration explanatory diagram of a control mechanism according to yet another embodiment of the present invention.

FIG. 8 is a flowchart illustrating the operation of FIG. 7;

FIG. 9 is a flowchart illustrating another operation of FIG. 7;

FIG. 10 is a configuration explanatory diagram of a conventional electromagnetic cooker.

[Explanation of symbols]

1 base, 2 main body, 6 induction heating coil, 7
cooking pot, 8 pot drive mechanism, 17 angle adjustment mechanism, 18 cooking selection switch, 18a confirmation switch, 20 contact, 21 heat sensitive element, 22 temperature detection mechanism, 23 control mechanism, 24 pot holder base, 2
5, 26 Spring, 27 Stopper, 28 Pot detection switch, 29 Pin, 30 Guide, 31 Guide base, 32 Coil base, 40 Input interface, 41 Output interface, 42
Clock control mechanism, 43 timer, 44 CPU
, 45 memory, 46 power switch, 47 heating output adjustment mechanism, 48 buzzer,

Claims (6)

[Claims] 1. A cooking pot which is removably housed in a main body of a cooking machine and into which cooking ingredients are placed for cooking; heating means for induction heating the cooking pot; rotational drive means for rotating the cooking pot; a tilting drive means for tilting the cooking pot; a temperature detection means for detecting the temperature of the cooking pot; and a cooking method corresponding to the cooking procedure of the cooking type of the cooking material based on a detection signal such as the detected temperature of the temperature detection means. Rotary cooking machine with control means for controlling conditions. 2. The rotary cooking machine according to claim 1, wherein the temperature sensor is provided approximately at the center of the cooking pot. 3. A control means has a built-in program that defines cooking conditions corresponding to the cooking procedure of the type of cooking, and the cooking is automatically performed according to the built-in program in the control means. The rotary cooking machine according to claim 1. 4. The cooking method according to claim 1, characterized in that when the cooking process is transitioned to a cooking process consisting of a plurality of consecutive cooking processes, a confirmation means is provided to confirm the transition of the cooking process. rotary cooking machine. 5. The rotating apparatus according to claim 1, wherein a masking time is provided to mask the detected temperature of the cooking pot after the transition of the cooking process, and the next process is cooked after the masking time has elapsed. cooking machine. 6. After the start of cooking, a masking time is provided for masking the temperature detected by the cooking pot, and a change in the temperature detected by the temperature detector after the masking time has elapsed allows the first and second steps of the continuous cooking process to be performed. 2. The rotary cooking machine according to claim 1, wherein the rotary cooking machine is configured to perform cooking by determining the next process.