JPH0894087A - Insulation cooker - Google Patents

Abstract

(57) [Abstract] [Purpose] To provide a heat retaining cooker capable of accurately controlling the cooking temperature without moving a cooking container such as a pot. [Configuration] The gas table 1 includes an ignition switch 3, a Gotoku 5, a temperature sensor 7, a load sensor 9, and a setting switch 1.
1. It has a control unit 15. The user can arbitrarily set the boiling time and the heat retention time with the setting switch 11 each time cooking is performed. After the manual ignition, the control unit 15 automatically controls all the heating states, and after the boiling time is over, the temperature T of the main body of the cooking container 13 is decreased from the boiling temperature to the predetermined lower temperature limit for keeping the temperature over a predetermined time. After that, the material is heated and kept warm for a predetermined time so as to be kept at a temperature lower than the lower temperature limit and higher than the upper temperature limit. Further, the load sensor 9 constantly determines whether or not there is a load, and heating is stopped when there is no load.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a warm cooking apparatus in which a warm cooking control function is added to a commonly used heating cooking apparatus such as a gas table, an electric cooker, and an electromagnetic cooker.

[0002]

2. Description of the Related Art Recently, after heating cooking ingredients once, the temperature is lowered very slowly by residual heat.
A heat-retaining cooking method is becoming popular, which does not impair the nutritional value, does not lose the aroma and taste, and allows the cooking ingredients to sufficiently contain tastes such as broth, dashi, and seasonings to save energy.

Among those conventionally used for the purpose of heat retaining cooking, a skirt portion 12 for heat retaining as shown in FIG. 9 is used.
There is a hot-pot cooking pot 123 having 5 or the like. In this case, after placing the heat-retaining cooking pot 123 on the Gotoku 129 of the gas table 127, which is a heating / cooking device, and heating it for an arbitrary time, as shown in FIG.
The heat retaining cooking pot 123 is moved to the upper side, and the heat retaining cooking is performed by lowering the temperature more slowly than in an ordinary cooking container (pot or the like).

[0004]

However, in the conventional warm cooking pot 123, the user manually heats the extremely warm warm cooking pot 123 on the flat table 129 after heating it on the gas table 127. You have to move
There is also a problem that the temperature decrease time also differs depending on the external conditions such as the temperature and may not meet the purpose of cooking. In addition, in the conventional cooking device (gas table 127),
There is an inconvenience that the user has to manually adjust the heating and heating duration.

The present invention has been made in view of the above problems, and an object of the present invention is to keep warm cooking without moving a cooking container such as a pot and to accurately control cooking temperature and warming time. It is to provide a device.

[0006]

In order to achieve the above-mentioned object, the present invention provides a heating means for heating an object to be heated and a temperature of the object to be heated to a first set temperature a1. After the set time b1 is maintained and after the first set time b1 has passed, the temperature is decreased from the first set temperature a1 to the second set temperature a2 during the second set time b2, and after the second set time b2 has passed. Is
During the third set time b3, the heating amount is adjusted and the heating is started so that the temperature of the object to be heated is maintained at the second set temperature a2 or more and the third set temperature b3 or less. And a control means for controlling heating stoppage.

[0007]

According to the present invention, the user can set predetermined cooking conditions in advance, the heating state is automatically controlled after the ignition is manually performed, and the object to be heated is boiled for the first set time b1. After continuing, the temperature is gradually decreased during the second set time b2, and the predetermined heat retention temperature is maintained during the third set time b3, thereby performing effective heat retention cooking.

[0008]

Embodiments of the present invention will now be described in detail with reference to the drawings. Here, 1 of the heat insulation cooking apparatus which concerns on this invention
As an example, a case of using a gas table will be described.
FIG. 1 is a diagram for explaining a cooking state of heat retention cooking, and 1 is a gas table for heat retention cooking according to the present invention. The gas table 1 is provided with an ignition switch 3, Gotoku 5, a temperature sensor 7, and a load sensor 9. Also, gas table 1
A setting switch 11 is provided for the user, and the user can set the cooking conditions according to the purpose of each cooking.
When cooking, the cooking container 13 containing the cooking material, which is the object to be heated, is placed on the Gotoku 5 and the temperature sensor 7 is used to cook the cooking container 1.
3 Measure the temperature of the main unit at all times. Further, in order to avoid the risk of heating without the cooking container 13 on the gas table 1, the load sensor 9 or the like determines whether or not there is a load on the Gotoku 5, and the cooking container 13 or the like is placed on the gas table 1. It is determined whether or not there is.

FIG. 2 is a block diagram showing the structure of the heat retaining cooking apparatus. The controller 15 has a timer (not shown) built therein, and based on information from the temperature sensor 7, the load sensor 9 and the setting switch 11, ignition of the burner 17,
Extinguishing the fire, or controlling the heating power of the burner 17 and the heating time.

In this embodiment, the first set temperature is the boiling temperature a1, the second set temperature is the lower temperature keeping temperature a2, and the third set temperature is
The set temperature is set to the heat retention upper limit temperature a3, the first set time is set to the boiling time b1, the second set time is set to the heat adjustment time b2, the third set time is set to the heat set time b3, and the boiling temperature a1 and the heat set lower limit temperature are set. In the case where a2, the heat retention upper limit temperature a3, and the heating adjustment time b2 are fixed and set in advance at the manufacturing stage of the gas table 1 and only the boiling time b1 and the heat retention time b3 are arbitrarily set by the user using the setting switch 11. Will be described.

FIG. 3 is a flowchart showing the heat retaining cooking. First, the user arbitrarily determines according to the purpose of cooking, and sets the boiling time b1 and the heat retention time b3 using the setting switch 11 (step 101). Also, the cooking container 13 containing cooking ingredients may be placed on the Gotoku 5 before or after step 101. Next, the ignition switch 3
Is manually operated to start heating with arbitrary heat power (step 102).

After the start of the manual heating, the temperature sensor 7 is continuously operated by the cooking container 13 until the entire heat retention cooking control is completed.
The temperature T of the main body is measured, and the control unit 15 controls the heating amount of the burner 17 and controls ignition, extinction and the like.

First, it is judged whether or not the temperature T of the main body of the cooking vessel 13 has become equal to or higher than a predetermined boiling temperature a1 (step 1
03), when it is lower than the predetermined boiling temperature a1, heating and temperature measurement are continued. This predetermined boiling temperature a1 is, for example, 10 degrees Celsius at the manufacturing stage of the gas table 1.
It is set to be fixed at 0 degrees or the like, and when the temperature T of the main body of the cooking container 13 reaches or exceeds the boiling temperature a1, it is determined that the cooking material has boiled. Cooking container 13 in step 103
From the time when the temperature T of the main body becomes equal to or higher than the boiling temperature a1, the time measurement of the boiling time b1 set in advance is started, and the heating is continued as it is during the boiling time b1 (step 104).

After completion of the boiling time b1, the heating adjustment time b2
While the temperature T of the main body of the cooking container 13 is gradually lowered from the boiling temperature a1 to the lower limit temperature a2 of the heat retention during the period, the heating by the burner 17 is controlled and the cooking container 13 and the cooking ingredients are controlled. Is heated (step 105). The lower temperature limit a2 is set to a fixed value of, for example, 70 degrees Celsius at the manufacturing stage of the gas table 1. As a method of gradually lowering the temperature T of the main body of the cooking container 13 during the heating adjustment time b2, basically, the burner 1
Although the heating amount by 7 is reduced stepwise, the heating by the burner 17 is stopped or restarted as necessary so that the end time of the heating adjustment time b2 and the temperature T of the cooking container 13 are changed. The time point when the temperature lowers to the lower temperature limit a2 is set to coincide. Regarding the heating adjustment method during the heating adjustment time b2, an example thereof will be described later with reference to FIG.

After the heating adjustment time b2 ends, the heat retention time b3
Of the cooking container 13 is started during the heat retention time b3.
The heating by the burner 17 is controlled so that the temperature T of the main body becomes a temperature within a predetermined allowable range, which is equal to or higher than the lower limit temperature a2 and lower than the upper limit temperature a3. The heat retention upper limit temperature a3 is fixed and set at, for example, 73 degrees Celsius at the manufacturing stage of the gas table 1. Burner 1
The heating by 7 is basically performed on a low heat, and the cooking container 1
The burner 17 is extinguished when the temperature of the 3 main body exceeds the heat retention upper limit temperature a3, and the burner 17 is reignited when the temperature of the cooking container 13 main body falls below the heat retention lower limit temperature a2.

Note that the heat retention time b3 may be set to 0 (zero) here, and the heat retention cooking control may be terminated when the temperature T of the cooking container 13 is gradually lowered to the heat retention lower limit temperature a2. This is possible, and this method is a heat retention cooking control method similar to the heat retention cooking of the conventional heat retention cooking pot 123.

When the heat retention time b3 is set to a time other than 0 (zero), when the set heat retention time b3 elapses,
If heating by the burner 17 is in progress, heating is stopped and all heat retention cooking control is terminated (step 107).

FIG. 4 is a flow chart showing an example of a heating adjusting method after boiling. First, the boiling time b1 and the heat retention time b3 are set by the setting switch 11 of the gas table 1.
After setting, the ignition is manually performed to start heating with an arbitrary heating amount (step 201). Next, the gas supply amount is measured for the heating amount set arbitrarily (step 20).
2). The reason for measuring the gas supply amount is that the temperature T of the container body 13 rises slowly when heated by low heat, and the temperature T of the container body 13 rapidly rises when heated by high heat. Gas supply amount) and the temperature T of the container body 13
This is because it is necessary to understand the relationship with the rate of increase (“easiness of warming”). In this case, when the amount of heat initially set is fixed and boiling is performed, the "easiness of warming" is easily calculated. However, if you want to manually adjust the heating amount several times in the middle of the stage before boiling, calculate for each heating amount and calculate the "easiness of warming" as a whole, or from the time of ignition to boiling. There is a method of measuring the total gas supply amount for the entire heating time (b4 in FIG. 5) up to the point of time and approximately calculating the “easiness of warming” for the entire corresponding time. In any case, the temperature T of the cooking container 13 is measured at regular intervals (step 203),
The measurement results are collected in the control unit 15.

When the temperature T of the cooking container 13 reaches the boiling temperature a1, the measurement of the boiling time b1 is started, and the heating amount from the start of heating to the time when the temperature T of the cooking container 13 reaches the boiling temperature a1. Finally, the "easiness of warming up" is determined from the relationship between the temperature T of the cooking container 13 and the temperature T (step 20).
4).

At the end of the boiling time b1 (step 2
05 ... (corresponding to step 104 in FIG. 3), the gas supply amount is reduced stepwise at regular intervals according to the determined rank of “easiness of warming” (step 206). In this case, in the manufacturing stage of the gas table 1, the boiling temperature a1 is changed from the boiling lower limit temperature a2 to the container temperature T in advance.
The heating adjustment time b2 until the temperature decreases is set to a fixed value, for example, 1 hour.
The target temperature is set for each fixed time. Therefore, the temperature T of the cooking container 13 is measured at regular time intervals, and the difference between the temperature T of the cooking container 13 and the target temperature at each measurement time is calculated (step 207).

Next, the control unit 15 determines whether or not the deviation from the target temperature for each time is within a predetermined allowable range (step 208). If the deviation is not within the predetermined allowable range, The gas supply amount is adjusted (step 209). That is, in step 209, if the temperature T of the cooking container 13 is lower than the target temperature, the gas supply amount is increased, and if the temperature T of the cooking container 13 is higher than the target temperature, the gas supply amount is reduced.

If the temperature T of the cooking container 13 is too high as compared with the target temperature, the gas supply is temporarily stopped to digest the gas.
If the gas supply is once stopped, then the target temperature at each time and the temperature T of the cooking container 13 are compared again, and the deviation between the target temperature at each time and the temperature T of the cooking container 13 is within an allowable range. When it is inside, re-ignite the burner 17,
While adjusting the gas supply amount at regular intervals, it is periodically determined whether or not the heating adjustment time b2 has been reached after the end of the boiling time b1 (step 210).

After the heating adjustment time b2 has elapsed in step 210, the heat retention time b3 is started (step 21).
1 ... corresponding to step 106 in FIG. 3).

In step 208, if the difference between the temperature T of the cooking container 13 and the target temperature at each measurement time is within the allowable range, the time measured from the end of boiling is the heating adjustment time b.
It is determined whether the number has reached 2 (step 212). In step 212, if the heating adjustment time b2 has not been reached,
Subsequently, heating is continued while adjusting the gas supply amount so that the difference between the temperature T of the cooking container 13 and the target temperature at each measurement time is within the allowable range. If the heating adjustment time b2 is reached in step 212, it is found in step 208 before that that the difference between the temperature T of the cooking container 13 and the target temperature is within the allowable range. The temperature T is almost the lower limit temperature a2.
Therefore, the gas supply amount at that stage is fixed and the heat retention time b3 is started (step 213 ... Corresponding to step 106 in FIG. 3).

FIG. 5 is a graph for explaining heat-retaining cooking over time, in which the abscissa axis indicates the passage of time and the ordinate axis indicates the temperature. The boiling time b1 and the heat retention time b3 set by the setting switch 11 in step 101 of FIG. 2 are indicated by double-headed arrows. In this embodiment, the heating adjustment time b2 is fixed and set in advance, and the substantial heat retention cooking time (b2 + b3) from the end of the boiling time b1 to the end of heating is:
The absolute heat retention time is b5.

The temperature of the main body of the cooking container 13 is controlled by the burner 17
It rises by manually igniting, and the required time varies depending on conditions such as thermal power, temperature, cooking ingredients, etc.
Reach Start the time measurement from this point and set the boiling time b
After one lapse of time, the adjustment of the heating amount is started, and the temperature T of the cooking container 13 main body is gradually decreased. When the temperature T of the main body of the cooking container 13 is gradually lowered and is lowered to the heat retention lower limit temperature a2, the heating amount of the burner 17 is fixed, and from this time, the time measurement of the heat retention time b3 is started. Until the heat retention time b3 elapses, the heating amount is adjusted as needed or the heating by the burner is performed so that the temperature of the cooking container 13 main body is kept within a predetermined allowable range of the heat retention lower limit temperature a2 or more and the heat retention upper limit temperature a3 or less. The control of suspension or resumption may be repeatedly performed as necessary. If heating is in progress when the heat retention time b3 has elapsed, the heating is stopped and the heat retention cooking control ends.

FIG. 6 is a flowchart showing safety management by the load sensor 9. The load sensor 9 continues to measure the load of the cooking container 13 while the heat retention cooking control is being performed (step 301). The load is 0 in the control unit 15.
It is constantly monitoring whether it is (zero), and step 3
If the load is not 0 (zero) in 02, the heat retention cooking control is continued as it is.

If the load is 0 (zero) in step 302, it means that the cooking container 13 and the like are not on the gas table 1, so the heat retention cooking control is interrupted (step 303).
For safety, heating is stopped (step 304). When the heating is stopped in step 304, the whole heat-retaining cooking may be canceled, or if the heat-retaining cooking control interrupted in step 303 is temporarily held for a short time, the cooking container 13 is again placed on the gas table. You may continue and restart heat retention cooking control at the stage returned to 1 above.

As described above, according to the present embodiment, the user can arbitrarily set the boiling duration and the heat retention duration within a predetermined allowable temperature range, and after ignition once, the heat retention cooking state is automatically controlled. can do.

In this embodiment, in the manufacturing stage of the gas table 1, from the boiling temperature a1 to the lower temperature keeping temperature a in advance.
The heating adjustment time b2, which is the required time until the container temperature T decreases, is fixed to 2, and the user needs to set the heat retention time b3 in consideration of this heating adjustment time b2. Therefore, instead of setting the heat retention time b3, the user may be allowed to set the absolute heat retention time (b5 in FIG. 5) from boiling to stopping heating. The absolute heat retention time b5 is the time from the end of the boiling time b1 to the end of the entire heat retention cooking control, and the cooking container 13
The heat retention time b3 for keeping the temperature T of the main body within the allowable range of the heat retention lower limit temperature a2 or more and the heat retention upper limit temperature a3 or less is the heating adjustment time b fixed from the absolute heat retention time b5 set by the user.
It is the time when 2 is subtracted.

Further, in the present embodiment, as described above, as an example of the method of setting the cooking conditions, the first set temperature (boiling temperature) a1, the second set temperature (lower temperature retention temperature) a2, the third set temperature. The preset temperature (upper-limit temperature) a3 and the second preset time (heating adjustment time) b2 were fixed and set in advance at the manufacturing stage of the gas table 1, but the first preset temperature a1 The second set temperature a2, the third set temperature a3, and the second set time b2 may be arbitrarily set by the user. Various methods can be considered for the cooking condition setting method, depending on which part is combined so as to be arbitrarily settable.

In this embodiment, the first set temperature a1, the third set temperature a3, and the second set temperature a3
The set temperature a2 is set to the third set temperature a3, the second set temperature a2, and the first set temperature a1.
By setting the above, it is possible to perform cooking control such that heating is first performed at a low temperature for a predetermined time and then at a high temperature for a predetermined time.

Further, in this embodiment, whether or not the cooking container 13 is placed on the gas table 1 is determined by measuring the presence / absence of a load by the load sensor, but it is provided so as to be pushed to the bottom of the cooking container 13. A position sensor or the like may determine whether or not the sensor is pressed.

In the present embodiment, the temperature is divided into three stages of the first set temperature a1, the second set temperature a2, and the third set temperature a3, and the time is the first set time b.
Although the heat retention cooking was performed by controlling only the three stages of the first, second set time b2, and the third set time b3, by increasing the number of these control stages, the one that was once heated to a high temperature was cooled to a low temperature. It is also possible to perform fine cooking control such as reheating after cooling down to warm up to an arbitrary temperature, and then slowly lowering the temperature.

FIG. 7 is a view for explaining the use of the heat insulation cooking canopy 19 in the gas table 1 according to the present invention. From any point of time such as manual ignition point, boiling end point, warming cooking control end point, etc., Gotoku 5, temperature sensor 7, load sensor 9
And, the heating cooking canopy 19 is placed so as to cover the entire cooking container 13. By using this canopy 19 for heat insulation, the heat insulation efficiency can be increased and the energy efficiency can be improved.
Insulation cooking can be performed.

FIG. 8 shows a gas table 2 of a sleeve sleeve to prevent fire.
It is a usage explanatory view when putting and using the heat retention cooking pot 23 on 1. This clothes sleeve flame prevention type gas table 21
The cooking container can be placed on the upper surface of the gas table 21 without using the Gotoku 5, and the temperature sensor 27 and the load sensor 29 are also housed in a portion below the upper surface of the gas table 21. In addition, a skirt portion 25 for increasing heat retention efficiency is provided in the heat retention cooking pot 23, and the heat retention cooking pot 23 is placed on the clothes table ignition prevention type gas table 21 to perform the heat retention cooking. The heat loss from the bottom of the cooking pot 23 is reduced, and the heat retention cooking can be performed more energy efficiently. Further, it is possible to use the clothes-flame-prevention-type gas table 21 and the ordinary cooking container 13 in combination.

In each of the above-mentioned embodiments, the gas table has been described as an example, but the gas table may be heated by electricity or some other method.

[0038]

As described above in detail, according to the present invention, it is possible to provide a warm cooking apparatus which can accurately control the cooking temperature without moving a cooking vessel such as a pot.

[Brief description of drawings]

[Fig. 1] Cooking state explanatory diagram of heat retention cooking

FIG. 2 is a block diagram showing the configuration of a heat retention cooking device.

FIG. 3 is a flowchart showing heat retention cooking control.

FIG. 4 is a flowchart showing an example of a heating adjustment method.

FIG. 5 is a graph illustrating heat retention cooking over time.

FIG. 6 is a flowchart showing safety management by the load sensor 9.

[Fig. 7] Illustration for using the canopy 19 for heat insulation cooking

FIG. 8 is an explanatory diagram of the use of the gas table 21 of the clothes sleeve ignition prevention type and the pot 23 for heat retention cooking.

FIG. 9 is an explanatory view of a heating state of a conventional pot 123 for heat retention cooking.

FIG. 10 is an explanatory diagram of a heat retention state of a conventional heat retention cooking pot 123.

[Explanation of symbols]

 1 ... Gas table 3 Ignition switch 5 Gotoku 7 Temperature sensor 9 Load sensor 11 Setting switch 13 Cooking vessel 15 Control unit 17 … Burner 19 ……… Insulated cooking canopy 21 ……… Gas table 23 ……… Insulated cooking pot 25 ……… Skirt

Front page continuation (72) Inventor Kazuya Fujisawa 2-5-3-305 Nukii, Nerima-ku, Tokyo (72) Inventor Tokushige Masuko 2174 C-608, Koyo-cho, Tokorozawa, Saitama Prefecture (72) Inventor Kanako Nakayama Chiba 7-39-10 Kogane, Matsudo-shi, Japan (72) Inventor Mitsunori Komaki 2-4-17 Sarue, Koto-ku, Tokyo (72) Inventor Satoshi Morita 6-9-5 Chuo, Ota-ku, Tokyo

Claims (9)

[Claims] 1. A heating unit for heating an object to be heated, the temperature of the object to be heated maintains a first set temperature a1 for a first set time b1, and after the first set time b1 elapses, Two
During the set time b2, the temperature is lowered from the first set temperature a1 to the second set temperature a2, and after the second set time b2 has elapsed, the temperature of the object to be heated is kept during the third set time b3. Control means for adjusting the heating amount of the heating means and controlling heating start and stop so as to maintain a temperature not lower than the second set temperature a2 and not higher than the third set temperature b3. A characteristic heat retention cooking device. 2. The heat retention cooking apparatus according to claim 1, wherein the first set temperature a1 can be arbitrarily set. 3. The warm cooking apparatus according to claim 1, wherein the second set temperature a2 can be arbitrarily set. 4. The heat retention cooking apparatus according to claim 1, wherein the third set temperature a3 can be arbitrarily set. 5. The heat retention cooking apparatus according to claim 1, wherein the first set time b1 can be arbitrarily set. 6. The heat retention cooking apparatus according to claim 1, wherein the second set time b2 can be arbitrarily set. 7. The heat retention cooking apparatus according to claim 1, wherein the third set time b3 can be arbitrarily set. 8. A heating amount measuring means for measuring a heating amount by the heating means during a heating time b4 for heating the heated object to a first set temperature, and the heated object for the heating time b4. Further comprising: a temperature measuring unit that measures a temperature rise rate of the first heating unit; and a first determining unit that uses the heating amount and the temperature rising rate of the heated body to determine warming easiness of the heated body. However, the said control means adjusts the heating amount of the said heating means in the said 2nd setting time b2 using the determination result by the said 1st determination means, The heat insulation cooking apparatus of Claim 1 characterized by the above-mentioned. . 9. The apparatus according to claim 1, further comprising a second determining means for determining the presence / absence of an object to be heated on the heat retaining cooking device, wherein the control means determines that there is no object to be heated by the second determining means. 9. The heat retention cooking apparatus according to claim 1, wherein the heating means is stopped.