JPH0623612B2 - Cooking device - Google Patents

Description

Description: TECHNICAL FIELD OF THE INVENTION The present invention relates to a cooker.

[Technical background of the invention and its problems]

In a microwave oven (cooking device), a main body c is provided with an operation panel b having a plurality of automatic cooking keys a ... In which cooking conditions (output, time, temperature, etc.) are preset as shown in FIG. Then, there is one that can automatically cook various kinds of foods according to cooking conditions. These microwave ovens
Although not shown in the body c, various sensors such as a gas sensor are provided to detect the state of the cooked food contained in the heating chamber,
The detection signal is used to feed back the cooking state of the food to the control circuit in sequence to control the output of the magnetron and heater, the time, etc. according to the previous cooking conditions.
It is possible to easily perform a troublesome cooking process simply by operating the keys.

By the way, cooking with such automatic control in the microwave oven
Before the start of cooking, the inside of the heating chamber d is forcedly ventilated, that is, refreshing is performed. The refresh is performed by keeping the inside of the heating chamber d free from odor and always starting from a blank sheet. Conventionally, the refreshing time is set to a constant time regardless of whether the food is reheated or prepared such as preparing root vegetables. Specifically, about 16 seconds is assigned as the fresh time, and after that time, the magnetron, the heater and the like are operated to shift to automatic cooking according to the set conditions.

However, such a microwave oven has a refresh time (about 16 seconds) regardless of whether the cooked food to be cooked has a strong odor, or conversely, it has a weak odor such as prepared potatoes. Since the value is constant, there is a risk that the cooking time will become longer or the finish of cooking will become worse.
Specifically, the former has an excessive refresh time,
In addition to spending the cooking time accordingly, in the latter case, the refresh time is insufficient, and the odor of cooking before remaining in the heating chamber d may affect the sensor, and a stable cooking result may not be obtained.

[Object of the Invention]

The present invention has been made in view of such problems, and an object thereof is to provide a cooker capable of optimizing the implementation time of forced ventilation.

[Outline of Invention]

The present invention intends to appropriately determine the strong ventilation time by providing means for variably controlling the execution time of the forced ventilation according to the type of food to be cooked.

Example of Invention

The present invention will be described below with reference to an embodiment shown in FIGS. 1 to 3. FIG. 2 shows the external appearance of the microwave oven (cooker), and FIG. 1 shows its schematic configuration.
In the figure, 1 is a main body, 2 is a heating chamber arranged in the main body 1,
Reference numeral 3 is a door pivotally supported on the front side of the main body 1, and 4 is an operation panel provided adjacent to the door 3 on the front side of the main body 1. The operation panel 4 includes a plurality of automatic cooking keys 5 for setting various types of automatic cooking on the panel surface, a setting key 6 for manually setting a cooking time and a temperature, a cooking state, a cooking time and a temperature. It is configured by providing a display unit 7 for displaying, etc.

On the other hand, as shown in FIG. 2, a waveguide 9 having a magnetron 8 connected to one end, a blower 10, and a gas sensor 11 are arranged in the main body 1. Specifically, the waveguide 9 is arranged on the upper wall of the heating chamber 2 and has an outlet opening into the heating chamber 2, whereby microwaves oscillated from the magnetron 8 are heated in the heating chamber 2. It is possible to oscillate within 2. Further, the blower 10 is provided with the outlet side facing the intake port 2a provided on the side wall of the heating chamber 2 so that the blower 10 can blow the outside air into the heating chamber 2 and the upper wall of the heating chamber 2 can be provided. A gas component such as odor remaining in the heating chamber 2 can be discharged to the outside through the exhaust port 2b provided.
That is, the inside of the heating chamber 2 can be forcedly ventilated. Further, the gas sensor 11 is provided with its detection portion facing the exhaust port 2b.

Further, in the main body 1, a microcomputer (control circuit) 13 in which various cooking conditions (output, time, temperature, etc.) are set in advance is provided. The automatic cooking key 5 of the operation panel 4, the motor 10a of the blower 10, and the gas sensor 11 are connected to the input side of the microcomputer 13, and the automatic cooking key 5 ...
By selecting and setting according to cooking, the heating state of the cooking product 14 is fed back by the gas sensor 11, and the magnetron 8 is automatically controlled according to the set cooking condition so that the cooking product 14 can be cooked. There is. In addition to the control program associated with such automatic cooking, the microcomputer 13 is provided with a refreshing time (forced ventilation) according to the smell of the cooked food 13, for example. With this setting, the blower 10 is operated for an appropriate time according to the type of the cooking product 14 before the start of the previous automatic cooking. Specifically, for example, the automatic cooking key 5 ...
No. 4 itself has a strong odor, and the forced ventilation time is short (or almost no need), and cooking group A can perform automatic cooking.
On the contrary, it is divided into cooking group B which has a weak odor of itself such as potato preparation and is affected by the surrounding odor and cannot perform good automatic cooking unless the forced ventilation time is long. Then, the execution time of two refreshes (forced ventilation) is set in advance in the microcomputer 13 in accordance with the cooking groups A and B (odor intensity: short time t
_1. Smell weakness: a long time t ₂ ) is performed, and automatic cooking is performed using the automatic cooking keys 5 corresponding to the cooking group A, whereby a refreshing process is performed for a short time t ₁ and then an operation is performed. By performing automatic cooking according to the cooking conditions of the automatic cooking key 5 described above and performing automatic cooking using the automatic cooking keys 5 corresponding to the cooking group B.
After passing through the refreshing step of _2, the automatic cooking is performed according to the cooking conditions of the similarly operated automatic cooking key 5.

Needless to say, the setting keys 6 ... Are also connected to the microcomputer 13 so that the same cooking can be performed manually.

Next, the operation will be described with reference to the flowchart shown in FIG.

When reheating 1 cup (150 cc) of miso soup (cooked food 14), the miso soup is stored in the heating chamber 2 and cooking group A ...
Select the "key" that suits the reheating from the above and operate. As a result, first, as shown in steps S ₁ and S ₂ , the microcomputer 13 selects the time t ₁ suitable for the strongly odorous cooking product 14 from the preset refresh time (t ₁ or t ₂ ). At the same time, the blower 10 is activated to forcibly ventilate the inside of the heating chamber 2. Then, the blower 10 is operated for the time t ₁ as shown in the next steps S ₃ and S ₄ . As a result, a short refreshing process suitable for the odorous cooking product 14 is performed. And, then, the process proceeds to step S _5, the sensor 11, we moved to the heating operation using a magnetron 8.

Thus, cooking can be performed without requiring an excessive refresh time as in the conventional case. According to the experiment, when reheating 1 cup (150 cc) of miso soup, it took 1 minute and 40 seconds to reach the optimum temperature in the past, but by appropriately controlling the refresh time,
Cooking was completed in 5 seconds.

Also, unlike the above-mentioned cooking, potatoes (cooked food 1
4) When cooking an item that is easily affected by the surrounding odor, such as preparing a dish, after placing the item 14 in the heating chamber 2, select the "key" that matches it from the cooking group B .... If this operation is performed, steps S _{6 to} S ₈ are similarly advanced, and after a long refresh time t ₂ , the heating operation is started. Then, from the long refreshing time t ₂ suitable for the cooked food 14, the inside of the refrigerator (in the heating chamber 2)
Can be surely put into an odorless state (blank sheet state), and a good-finished cooking result can be obtained.

Therefore, by variably controlling the refresh time (forced ventilation time), it is possible to shorten the long time and obtain a stable cooking result.

In the above-described embodiment, the automatic cooking setting key is used as it is in the operation unit for variably operating the refresh time. However, it is possible to variably operate the refresh time by separately providing a key, a knob or the like. You may Further, although the refresh time is changed in association with the automatic cooking setting key, it may be changed independently. Furthermore, in the above-described embodiment, two refresh times are set and varied, but the refresh times may be varied according to various kinds of food. Specifically, different refresh times may be set for all the automatic cooking keys. Further, although the present invention is applied to a microwave oven having only a range function, it may be applied to a microwave oven or the like having a heater.
Besides, the present invention may be applied to a cooking device capable of automatic cooking.

〔The invention's effect〕

As described above, according to the present invention, for example, even if the cooking is not affected by the odor having a strong odor and remains in the refrigerator, on the contrary, the cooking is suitable for the food even if the smell is weak and the cooking is easily influenced by the refrigerator. You will be able to ventilate at the time of optimal forced ventilation.

As a result, the cooking time can be shortened and a good cooking result can be stably obtained.

[Brief description of drawings]

1 to 3 show an embodiment of the present invention.
The figure is a block diagram showing the structure around the control device, which is the main part,
FIG. 4 is a perspective view showing the appearance of the cooker, FIG. 3 is a flow chart for explaining the variable forced ventilation time, and FIG. 4 is a perspective view showing the conventional cooker. 2 ... Heating chamber, 2a ... Intake port, 2b ... Exhaust port, 5 ...
… Automatic cooking key, microcomputer (means for variably controlling forced ventilation time), 8 …… Magnetron, 10 ……
Blower, 11 ... Gas sensor.

Claims (1)

[Claims] Claim: What is claimed is: 1. In a cooker in which cooking is automatically controlled according to preset cooking conditions, and the heating chamber is forcibly ventilated before starting cooking, the forced cooking is performed according to the type of food to be cooked. A cooking device comprising means for variably controlling the ventilation time.