JPH11270853A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve safety by shortening the time reqired until a control means stops the heating operation of a heating means after determining accidental negligence of extinguishing when a detected temperature of a temperature detection means exceeds a threshold temperature to allow the stopping of heating operation of the heating means in a short time even when any accidental negligence of extinguishing occurs. SOLUTION: A timer part 5 counts the time elapsed from the ignition timing and when the counted time at the timer part 5 reaches the first time of stoppage, a control part 2 determines that an accidental negligence of extinguishing a heating part 1 occrs and automatically starts the operation of extinguishing the heating part 1. A temperature detection part 3 detects the cooking temperature of a cooking container housing material to be cooked. A cooking mode judging part 4 determines the cooking by frying when the detected temperature of the temperature detection part 3 exceeds a threshold temperature and the cooking by boiling when the temperature is up to the threshold temperature. When the detected temperature of the temperature detection part 3 exceeds the threshold temperature, the control part 2 stops the heating operation of the heating part 1 if the condition of holding changes per unit time in the detected temperature of the temperature detection part 3 within a specified temperature range continues for a second time of stoppage shorter than the first time of stoppage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as a gas stove, an electric stove or an oven.

[0002]

2. Description of the Related Art A heating cooker of this type includes a heating means for heating a cooked material, a control means for controlling a heating operation of the heating means, and a timing means for measuring an elapsed time from the time of ignition. The control means monitors the elapsed time measured by the time counting means, and when the elapsed time reaches a predetermined stop time (about 2 hours), determines that the user has forgotten to extinguish the fire and automatically extinguishes the heating means. Here, the stop time refers to a time period from the time of ignition until the control means automatically extinguishes the heating means in order to prevent forgetting to extinguish the fire.

[0003]

In the above-mentioned heating cooker, the control means monitors only the elapsed time from the time of ignition and does not monitor the contents of cooking or the cooking work. The stop time when heating and cooking in a low temperature range is the same as the stop time when heating and cooking in a high temperature range of about 200 to 250 ° C. Therefore, even if the user forgets to extinguish when performing heating cooking in a high-temperature range, it takes a relatively long time before the control means determines that the user has forgotten to extinguish and automatically extinguishes the fire.

[0004] The present invention has been made in view of the above problems, and an object of the present invention is to provide a cooking device with improved safety.

[0005]

To achieve the above object, according to the first aspect of the present invention, there is provided a heating means for heating a cooking container containing a food, and a time measuring means for measuring an elapsed time from the start of heating. And control means for controlling the heating operation of the heating means and stopping the heating operation of the heating means when the elapsed time measured by the timer means reaches a predetermined first stop time,
Temperature detecting means for detecting the temperature of the cooking vessel, and when the detected temperature of the temperature detecting means is stabilized at a temperature equal to or higher than the threshold temperature, the temperature change of the detected temperature of the temperature detecting means per unit time is a predetermined temperature. When the state within the range continues for the second stop time shorter than the first stop time, the control means stops the heating operation of the heating means, and the temperature detected by the temperature detection means is equal to or higher than the threshold temperature. In this case, the time until the control means determines that the heating means has been forgotten to be turned off and the heating operation of the heating means is stopped is shortened, so that even if the turning off of the heating means occurs, the heating operation of the heating means can be stopped in a short time. it can. Further, when the temperature detected by the temperature detecting means is equal to or higher than the threshold temperature, the state in which the temperature change per unit time of the temperature detected by the temperature detecting means is within the temperature range at the time of equilibrium is shorter than the first stop time. Since the control means stops the heating operation of the heating means when the stop time of No. 2 continues, it is possible to prevent the control means from erroneously stopping the heating operation of the heating means during cooking.

According to the second aspect of the present invention, the heating means for heating the cooking container containing the food, the time keeping means for measuring the time elapsed from the start of heating, the heating operation of the heating means are controlled and the time keeping means is controlled. Control means for stopping the heating operation of the heating means when the measured elapsed time reaches a predetermined first stop time, and temperature detecting means for detecting the temperature of the cooking vessel, wherein the control means sets the output of the heating means to a large fire. When the temperature detected by the temperature detecting means is stabilized at a temperature equal to or higher than the threshold temperature by alternately switching to the first stop time, the state in which the temperature detected by the temperature detecting means is within a predetermined temperature range is the first stop time. If the second stop time is shorter than the control time, the control means stops the heating operation of the heating means, and similarly to the invention of claim 1, the temperature detected by the temperature detection means is equal to or higher than the threshold temperature and the temperature change is small. Place In other words, if the detected temperature is within the temperature change due to switching between large fire / small fire, the time until the control means determines that the heating means has not been turned off and the heating operation of the heating means is stopped is shortened. Even if it does, the heating operation of the heating means can be stopped in a short time.

[0007]

Embodiments of the present invention will be described with reference to the drawings. (Embodiment 1) As shown in the block diagram of FIG. 1, a heating cooker according to the present embodiment ignites a stove burner 1a as a heating source, an electromagnetic valve 1b for controlling gas supply to the stove burner 1a, and gas. A heating unit 1 serving as a heating means for heating a cooking container containing cooking products, provided with a spark plug 1c for cooking, a control unit 2 for controlling a heating operation of the heating unit 1, and a cooking product mounted on the heating unit 1. A temperature detecting unit 3 serving as a temperature detecting means, for example, a thermistor for detecting the temperature of the food by contacting the bottom of a vessel such as a pot for storing the food. A cooking mode determining unit 4 for determining whether cooking is performed, a timer unit 5 serving as a time measuring unit for measuring an elapsed time from the time of ignition, and an operation unit 6 for performing operations such as ignition / extinguishing of the heating unit 1; From the control unit 2 and the cooking mode determination unit 4 Control means is configured. The timer unit 5 is started by the control unit 2 when the heating unit 1 is ignited, and the elapsed time measured by the timer unit 5 is a first stop time (for example, about 2 seconds).
When the time reaches), the control unit 2 automatically extinguishes the heating unit 1.

[0008] Here, the cooking mode judging section 4 has about 200
The cooking mode determination unit 4 determines whether cooking is cooking for a long time in a relatively low temperature range of about 200 ° C. or less, or oil cooking is cooking for a short time in a relatively high temperature range of about 200 ° C. or more. When it is determined that the cooking is oily, if the state in which the temperature change per unit time of the detected temperature of the temperature detection unit 3 is within a predetermined temperature range continues for a second stop time shorter than the first stop time, the control is performed. The part 2 extinguishes the heating part 1. Therefore, if forgetting to extinguish occurs in the case of cooking oils cooked in a relatively high temperature range, the heating unit 1 can extinguish the fire in a shorter time than in the case of cooking cooking in a relatively low temperature range.

FIG. 3 shows the relationship between the heating time and the temperature t detected by the temperature detector 3 in cooking of boiled food and cooking of oily food. Since the temperature is 100 ° C., the detected temperature t of the temperature detecting section 3 is stabilized at about 100 ° C. [FIG. 3]. On the other hand, in the case of cooking oil in a state where the heating power of the large fire of the heating unit 1 is small (for example, in a case where a large amount of gas is reduced with a gas appliance plug and a large fire is squeezed, or in a case where the gas pressure is low), in the case of oil cooking, Since the boiling point of oil is much higher than that of water, the temperature t detected by the temperature detecting section 3 is stabilized at a temperature equal to or higher than a predetermined threshold temperature ta (for example, about 200 ° C.) ['in FIG. Therefore, when the detected temperature t of the temperature detecting unit 3 is lower than the threshold temperature ta (when the detected temperature t of the temperature detecting unit 3 is lower than the threshold temperature ta, the cooking mode determining unit 4 determines that the cooking is low-temperature cooking or boiled cooking, and the detected temperature t of the temperature detecting unit 3 is a threshold. If the temperature is equal to or higher than the value temperature ta, it is determined that the cooking is oily.

Next, the operation of the cooking device will be described with reference to the flowchart of FIG. First, when the user performs an ignition operation of the heating unit 1 using the operation unit 6, the control unit 2 controls the electromagnetic valve 1b to start gas supply to the stove burner 1b, and energizes the ignition plug 1c. A spark is generated and the stove burner 1b is ignited (step 11).
At this time, the control unit 2 starts the timer unit 5, and the timer unit 2 measures the elapsed time from the time of ignition. Next, the control unit 2 starts from the elapsed time measured by the timer unit 5 for two hours from the ignition time (first time).
Is determined (step 1).
2). The first stop time is usually set to two hours. Here, when two hours have elapsed from the time of ignition, the control unit 2 determines that it has been forgotten to extinguish, closes the solenoid valve 1b, shuts off gas supply to the stove burner 1a, and automatically extinguishes the stove burner 1a ( Step 13). On the other hand, when two hours have not elapsed after the ignition, the cooking mode determination unit 4 determines whether the temperature t detected by the temperature detection unit 3 and the threshold temperature ta (200 ° C.)
Then, it is determined whether the cooking is low-temperature cooking, boiled cooking, or oil-based cooking (step 14).

Here, the detected temperature t of the temperature detecting section 3 is 20
If the temperature is lower than 0 ° C., the cooking mode determination unit 4 determines that the cooking is low-temperature cooking or boiled cooking. In the case of boiled food cooking, when the food boils, the temperature of the food is stabilized at about 100 ° C., so that the temperature t detected by the temperature detection unit 3 is the boiling detection temperature tb (about 100 ° C.) when the food is boiling. Since the temperature falls within the included temperature range, the control unit 2 detects whether or not the cooked food has boiled (step 15). Here, if the food is not boiling, the process returns to step 12, and the above processing is repeatedly executed. On the other hand, as shown in FIG. 4, when the detected temperature t of the temperature detector 3 is substantially stabilized at the boiling detection temperature tb during the period T1, and the detected temperature t falls within the temperature range including the boiling detection temperature tb at the time of boiling. The controller 2 detects from the temperature t detected by the temperature detector 3 that the food has boiled. Next, the control unit 2 determines that the temperature t detected by the temperature detection unit 3 is a predetermined temperature (for example, about 30 ° C.) from the boiling detection temperature tb which is the temperature detected at the time of boiling.
It is determined whether or not it has risen (step 16). Here, as shown in FIG. 4, during the period T2, the detected temperature t of the temperature detecting unit 3 rises by 30 ° C. or more than the detected boiling temperature tb, that is, the detected temperature t and the detected boiling temperature tb.
When the difference [Delta] t1 (= t-tb) from the above becomes 30 [deg.] C. or more, the control unit 2 determines that scorching has occurred due to lack of boiling and automatically extinguishes the heating unit 1 (step 17).
On the other hand, the difference Δt1 between the detected temperature t and the boiling detected temperature tb is 30
If the temperature is lower than ° C, the control unit 2 returns to step 12 and repeatedly executes the above-described processing. As described above, after the boiling detection, the detected temperature t of the temperature detecting unit 3 is increased by 30 from the detected boiling temperature tb.
If the temperature rises by more than ° C., the control unit 2 determines that the food is burnt and automatically extinguishes the fire in the heating unit 1. Therefore, it is possible to prevent the food from burning.

In step 14, the temperature detector 3
As a result of comparing the level of the detected temperature t with the threshold temperature ta, as shown in FIG. 3 'and FIG.
When the detected temperature t becomes equal to or higher than the threshold temperature ta, the cooking mode determining unit 3 determines that the cooking is oily. Then, it is determined whether or not the absolute value of the difference between the temperature t3 detected by the temperature detection unit 3 in Step 18 and the temperature t4 detected by the temperature detection unit 3 in Step 19 after a predetermined time is equal to or less than 10 ° C. 20). The absolute value of the difference between temperature t3 and temperature t4 is 10 ° C
When the time becomes less than the above, the controller 2 measures the elapsed time from the time T3 when the absolute value of the difference between the temperature t3 and the temperature t4 becomes 10 ° C. or less from the time measured by the timer 5 (step 21). The control unit 2 determines whether 30 minutes have elapsed from the time T3. If 30 minutes have elapsed since time T3, the control unit 2 automatically extinguishes the heating unit 1 (step 23). If 30 minutes have not elapsed since time T3, the process returns to step 12 and returns to step 12 described above. Repeat the process. On the other hand, in step 20, it was determined whether or not the absolute value of the difference between the temperature t3 and the temperature t4 was 10 ° C. or less.
When the absolute value of the difference between t3 and temperature t4 is greater than 10 ° C., the control unit 2 clears the time measured from time T3 (step 24), returns to step 12, and repeats the above-described processing.

As described above, when the output of the large fire of the heating unit 1 is small, the detected temperature t of the temperature detecting unit 3 is equal to the threshold temperature ta.
When the temperature is stabilized at the above temperature, the detected temperature t of the temperature detecting unit 3
The state where the temperature change per unit time (= | t3−t4 |) is within a predetermined temperature range (for example, about 10 ° C.) is shorter than the first stop time (for example, 2 hours). (For example, tens of minutes, 30 minutes in this embodiment)
Since the control unit 2 has stopped the heating operation of the heating unit 1,
Even if forgetting to turn off occurs when cooking oil with a short cooking time in a relatively high temperature range, the heating unit 1 can automatically extinguish the fire in a shorter time than when cooking with boiled food. The safety of the vessel is improved and gas waste can be eliminated. In addition, while oil cooking is being performed, the temperature t detected by the temperature detector 3 changes. In the present embodiment, the temperature change of the temperature t detected by the temperature detector 3 falls within a predetermined temperature range. Since the control unit 2 automatically extinguishes the heating unit 1 at the point in time when the heating has continued for the second stop time, the control unit 2 does not accidentally extinguish the heating unit 1 during cooking. In addition, in the case of low-temperature cooking or boiled food cooking, the cooking time generally becomes long. However, in the present embodiment, the first stop time in the case of low-temperature cooking or boiled food cooking is set to a sufficiently long time, so that heating during cooking is performed. Part 1 is not automatically extinguished.

(Embodiment 2) In Embodiment 1, the heating unit 1
The temperature t detected by the temperature detector 3 in a state where the heat of the large fire is small
Has been described above, the control unit 2 alternately switches the output of the heating unit 1 between large fire and small fire, and detects the temperature detected by the temperature detection unit 3 in this embodiment. The case where the temperature t is stabilized to a state where the temperature change is small above the threshold temperature ta (FIG. 3) will be described.
Note that the basic configuration and operation of the heating cooker are the same as those in the first embodiment, and a description thereof will be omitted.

The operation of the heating cooker according to the present embodiment will be described with reference to the flowchart of FIG. It should be noted that the flowchart of FIG. 5 is different from the flowchart of FIG.
Shows the processing when the detected temperature t of the sample is 200 ° C. or higher. First, in step 30, the control unit 2
Is set to a large fire, and it is determined whether or not the detected temperature t of the temperature detecting unit 3 is, for example, 250 ° C. or higher (step 31). If the detected temperature t is lower than 250 ° C., the control unit 2 proceeds to step 3
When the detected temperature t is equal to or higher than 250 ° C., the control unit 2 further controls the temperature detection unit 3
It is determined whether or not the detected temperature t is, for example, 270 ° C. or higher (step 32). Then, if the detected temperature t is 270 ° C. or higher, the control unit 2 automatically extinguishes the fire in the heating unit 1 (step 33). On the other hand, if the detected temperature t is lower than 270 ° C., the control unit 2 sets the heating power of the heating unit 1 to low heat (step 34), and the detected temperature t becomes 2 based on the time measured by the timer unit 5.
The elapsed time from the time T4 when the temperature reaches 50 ° C. or more is measured (step 35), and it is further determined whether or not the detected temperature t of the temperature detecting unit 3 becomes 248 ° C. or less (step 3).
6). Here, if the detected temperature t is higher than 248 ° C.,
Returning to step 34, the above processing is repeatedly executed.
On the other hand, if the detected temperature t is equal to or lower than 248 ° C., the control unit 2 further determines whether or not the detected temperature t becomes equal to or lower than 240 ° C. (step 37). When the detected temperature t is 2
When the temperature falls below 40 ° C., the control unit 2 clears the result of counting the elapsed time from time T4, returns to step 30, and repeats the above-described processing. On the other hand, the detected temperature t is 240 ° C.
If it is higher, the control unit 2 determines whether 30 minutes or more have elapsed since time T4 (step 39). If 30 minutes or more have elapsed since time T4, the control unit 2 automatically turns the heating unit 1 on. If the time has not elapsed since time T4, the process returns to step 30 to repeatedly execute the above processing.

As described above, the control unit 2 alternately switches the heating power of the heating unit 2 between large fire and small fire, so that the temperature detected by the temperature detection unit 3 is equal to or higher than the threshold temperature ta and the temperature change is small. (That is, when the detected temperature t is within the temperature change due to switching between large fire / small fire), the temperature detection unit 3
When the state where the detected temperature t falls within the predetermined temperature range continues for a second stop time (for example, tens of minutes, 30 minutes in the present embodiment) shorter than the first stop time (for example, 2 hours),
Since the control unit 2 has stopped the heating operation of the heating unit 1,
Even if forgetting to turn off occurs when cooking oil with a short cooking time in a relatively high temperature range, the heating unit 1 can automatically extinguish the fire in a shorter time than when cooking with boiled food. The safety of the vessel is improved and gas waste can be eliminated. In addition, in the case of low-temperature cooking or boiled food cooking, the cooking time generally becomes long. However, in the present embodiment, the first stop time in the case of low-temperature cooking or boiled food cooking is set to a sufficiently long time, so that heating during cooking is performed. Part 1 is not automatically extinguished.

In each of the above embodiments, the first stop time is set to 2 hours and the second stop time is set to 30 minutes. However, the first and second stop times are set to the above values. The time is not limited, and may be set to an optimum time in consideration of the safety of the apparatus. Further, in each of the above-described embodiments, the gas cooker has been described as an example of the heating cooker, but the heating cooker is not intended to be limited to the gas cooker.
Needless to say, the present embodiment may be applied to a heating cooker such as an electric stove or an oven.

[0018]

As described above, according to the first aspect of the present invention, the heating means for heating the cooking container containing the food, the time measuring means for measuring the elapsed time from the start of the heating, and the heating operation of the heating means. Control means for controlling the heating operation of the heating means when the elapsed time measured by the time measuring means reaches a predetermined first stop time, and temperature detecting means for detecting the temperature of the cooking vessel, When the temperature detected by the means is stabilized at a temperature equal to or higher than the threshold temperature, the state in which the temperature change per unit time of the temperature detected by the temperature detecting means is within a predetermined temperature range is shorter than the first stop time. When the stop time of No. 2 continues, the control means stops the heating operation of the heating means, and when the temperature detected by the temperature detection means is equal to or higher than the threshold temperature, the control means determines that the heating means has not been turned off and heats the heating means. Stop operation Since the short time in an effect that can be stopped in a short time heating operation of the heating means as forgetting occurs. In addition, when the temperature detected by the temperature detecting means is equal to or higher than the threshold temperature, the state in which the temperature change per unit time of the temperature detected by the temperature detecting means is within the temperature range at the time of equilibrium is shorter than the first stop time. Since the control means stops the heating operation of the heating means when the stop time of No. 2 continues, it is possible to prevent the control means from erroneously stopping the heating operation of the heating means during cooking.

According to the second aspect of the present invention, the heating means for heating the cooking container containing the food, the time measuring means for measuring the time elapsed from the start of heating, the heating operation of the heating means are controlled, and the heating means is controlled by the heating means. Control means for stopping the heating operation of the heating means when the measured elapsed time reaches a predetermined first stop time, and temperature detecting means for detecting the temperature of the cooking vessel, wherein the control means sets the output of the heating means to a large fire. When the temperature detected by the temperature detecting means is stabilized at a temperature equal to or higher than the threshold temperature by alternately switching to the first stop time, the state in which the temperature detected by the temperature detecting means is within a predetermined temperature range is the first stop time. If the second stop time is shorter than the control time, the control means stops the heating operation of the heating means, and similarly to the invention of claim 1, the temperature detected by the temperature detection means is equal to or higher than the threshold temperature and the temperature change is small. Place In other words, if the detected temperature is within the temperature change due to switching between large fire / small fire, the time until the control means determines that the heating means has not been turned off and the heating operation of the heating means is stopped is shortened. Even if it does, there is an effect that the heating operation of the heating means can be stopped in a short time.

[Brief description of the drawings]

FIG. 1 is a block diagram illustrating a heating cooker according to a first embodiment.

FIG. 2 is a flowchart showing the operation of the above.

FIG. 3 is a diagram illustrating the operation of the above.

FIG. 4 is a diagram illustrating the operation of the above.

FIG. 5 is a flowchart showing an operation of the heating cooker according to the second embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Heating part 2 Control part 3 Temperature detection part 4 Cooking mode detection part 5 Timer part

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yumi Nishikawa, 1-15-1 Oka, Minami-shi, Minato-ku, Osaka-shi Inside Herman (72) Inventor Takayuki Fukuda 1-1-52, Oka, Minami-shi, Minato-ku, Osaka Harman, Inc. Inside

Claims (2)

[Claims] 1. A heating means for heating a cooking vessel containing a food, a time measuring means for measuring an elapsed time from the start of heating, a heating operation of the heating means being controlled, and an elapsed time measured by the time measuring means. Control means for stopping the heating operation of the heating means when a predetermined first stop time is reached, and temperature detection means for detecting the temperature of the cooking vessel, wherein the temperature detected by the temperature detection means is equal to or higher than the threshold temperature If the state in which the temperature change of the temperature detected by the temperature detecting means per unit time is within the predetermined temperature range continues for the second stop time shorter than the first stop time, the control means A heating cooker characterized by stopping the heating operation of the cooking device. 2. A heating means for heating a cooking vessel containing a food, a time measuring means for measuring an elapsed time from the start of heating, a heating operation of the heating means being controlled, and an elapsed time measured by the time measuring means. Control means for stopping the heating operation of the heating means when a predetermined first stop time is reached, and temperature detection means for detecting the temperature of the cooking vessel, wherein the control means alternately changes the output of the heating means to large fire and small fire When the temperature detected by the temperature detecting means is stabilized at a temperature equal to or higher than the threshold temperature by switching to the second state, the state in which the temperature detected by the temperature detecting means is within a predetermined temperature range is shorter than the second stop time. The control device stops the heating operation of the heating device when the stop time of the heating device is continued.