JPH1114061A - Cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To hold charring at almost an equal degree regardless of the material of a pot and the contents of a material to be cooked in a cooker. SOLUTION: This cooker is constituted of a temperature detection means 25 to detect the temperature of a pot and an overheating prevention/judgment means 28 which detects the temperature of the temperature detection means reaching an overheating prevention temperature to output a signal. The overheating prevention/judgment means 28 performs at least one of operations of sending a warning when an overheating inhibiting temperature predetermined on the overheating prevention/judgment means is reached before an overheating prevention temperature is done and controlling a heating value of a heating control means 24 to decrease so that the temperature of the temperature detection means falls below the overheating prevention temperature. In this operation, when the temperature of the temperature detection means 25 exceeds the overheating prevention temperature, the overheating of a heating control means is stopped. With such an arrangement, repeating the maximum and the minimum of a heating value allows control between moderate temperatures of fried cooking to finish the most of cooks delicious while securing safety.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an object to be cooked which automatically determines whether or not the content of the object to be cooked has moisture, prevents the food having moisture from being scorched, and provides an object to be cooked which does not have moisture. The present invention relates to a cooker for realizing safe and secure cooking that prevents oil fires.

2. Description of the Related Art FIG.
1 to 13 are shown. FIG. 11 is a front perspective view of a conventional gas cooker of this type, and FIG. 12 is an enlarged view of the operation panel 1.

(Conventional Example 1) As shown in FIG. 11, a cooker is composed of an operation panel 1, a stove burner 2, a combo 3, a heat control knob 4, a pot bottom temperature sensor 5, an ignition fire extinguishing button 6, and the like. At this time, select a key suitable for the purpose of cooking from the cooking menu (FIG. 12) in the operation panel 1,
It was necessary to press the ignition / extinguishing button 6 for use. Therefore, there is an inconvenience that the purpose is not achieved unless the intended cooking content and the cooking mode of the operation panel 1 match, and the overheating prevention device (automatically extinguishes the oil at 250 ° C. to prevent oil fire) operates automatically. However, the non-sticking device could not be expected to be used frequently because of the unclear use of the device for the elderly and the young and the inconvenience.

(Conventional example 2) In addition, a water heater key 7 (automatically extinguishes when hot water is boiled) and a boiler key 8 (preset when boiled), which are keys on the operation panel 1 shown in FIG. A high-precision boiling detection means is provided in order to accurately realize the purpose of cooking, such as activating an automatic fire extinguishing timer which operates after the boiling, and automatically switching the heat to low heat at the same time. One example of a conventional boiling detection method is described below. As shown in FIG.
After the temperature reaches ℃, the temperature rise value (da) per hour (dt) is calculated, and the magnitude of the water amount is estimated from the state of the temperature gradient (the magnitude of da), and the temperature is increased according to the temperature gradient state (da). To estimate the boiling prediction point (ka) and calculate the boiling prediction point (k
a) the temperature rise value per unit elapsed time (da)
1, da2...) And a predetermined comparative numerical value of the temperature rise value provided for each of the large and small amounts of water, and the boiling point (fp) is detected by a considerably complicated program. Therefore, a large area of a microcomputer (hereinafter referred to as a microcomputer) is used, and a large number of stoves are used.
When controlling with a microcomputer, it is difficult to employ the boiling detection method for all the stoves due to the capacity of the elements. In addition, stirring or addition of water was prohibited during the period from 78 ° C. to the boiling judgment to improve boiling accuracy, which was inconvenient.

[0005] (Conventional example 3) When the pan bottom temperature sensor 5 rises by 13 deg from the boiling temperature, the burnt temperature (fg) is determined and the fire is automatically extinguished. However, there is a problem in the quality of heat conduction due to the material and thickness of the pan. In the case where the content of the object to be cooked is high and low, the same temperature rise value (13 de) is used.
The determination of the non-stick temperature (fg) in g)
Those with little juice have a disadvantage that they tend to burn. However, if the 13 deg temperature was lowered too much, the non-stick device was activated before the boiled water was cut off, and it was cut off quickly.
There is a problem that it cannot be set to 13 deg or less.

(Conventional Example 4) Since the conventional overheat prevention device is set to operate at a temperature of the pan bottom sensor 5 of about 250 ° C., for example, when no key is input on the operation panel 1, the overheat prevention device is automatically activated. There was an inconvenience that the fire was extinguished when it was noticed because the fire was automatically extinguished when the set bottom sensor temperature reached 250 ° C.

SUMMARY OF THE INVENTION In the above-mentioned prior art 1, the operation of the ignition / extinguishing button is only required to determine whether or not there is moisture in the cooked food. It is in providing simple safety and security stoves.

In the above conventional example 2, in the case of high-precision boiling detection, a large number of RAM and ROM areas of the microcomputer are required and the capacity becomes insufficient when dealing with a large number of stoves. A means for judging boiling is required. At the same time, even if the boiling accuracy is slightly lowered, it is possible to provide an easy-to-use appliance that can remove the regulation items up to the boiling determination.

[0009] In the prior art example 3, managing the non-sticking temperature at one point can reduce the problem of heat conduction due to the material and thickness of the pot and the degree of scorching caused by the size of the juice of the food to the same degree. It was impossible to manage.

In prior art example 4, prior to automatic fire extinguishing, consideration was not given to, for example, manually reducing the heating power to slightly lower the temperature. This means that most cooking
The misunderstanding that the appliance with the overheat prevention device can only perform limited cooking although the temperature can be reduced to 50 ° C. or less has been caused.

The present invention is directed to the conventional example 4 among the above problems.
To provide a cooker that solves the problem of (1).

[0012]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a heating means for heating a pot, a heating control means for controlling a heating value of the heating means, and a temperature detecting means for detecting a temperature of the pot. When the temperature of the temperature detecting means reaches an overheating prevention temperature which is a predetermined value lower than a dangerous temperature at which the object to be cooked is overheated in the case of cooking oil and a fire may occur, an overheating prevention signal is output. The overheating prevention determining means is configured to determine whether the object to be cooked has reached an overheating prevention temperature that is predetermined in the overheating prevention determining means before reaching an overheating preventing temperature at which an overheated state does not occur and a danger of fire does not occur. Performing at least one operation of controlling the amount of heat generated by the warning and the heating control means to reduce the temperature of the temperature detection means to be equal to or lower than the overheating prevention temperature. In the above operation, the temperature of the temperature detection means is excessive. When exceeding the prevention temperature, it is constituted to stop overheating of the heating control means.

When the temperature of the temperature detecting means is within the range of the boiling detection temperature band, if the temperature gradient detected by the temperature gradient detecting means is equal to or less than a predetermined value, it is determined that water cooking is performed, and the temperature gradient is determined to be a predetermined value. If the following conditions are not satisfied, the apparatus is provided with a moisture presence / absence determining means for determining that the cooking is oily cooking.

According to the present invention, in the case of cooking oil, the object to be cooked is overheated, and a warning means or heating is provided when the temperature reaches an overheating suppression temperature before reaching an overheating prevention temperature at which a fire does not occur. The heating amount is controlled by the control means. For example, when the temperature of the temperature detection means decreases by the secondary action such as adding oil from the outside and becomes lower than the overheating suppression temperature, the heating control means is operated to perform heating. When the temperature of the temperature detecting means exceeds the upper limit temperature even in the above state, the heating control means is operated to extinguish the fire automatically. As a result, the cooking is controlled at an appropriate temperature, most of the cooking can be finished in a delicious state, and safety can be ensured.

[0015]

Embodiments of the present invention will be described below with reference to the accompanying drawings.

The parts having the same functions as those of the prior art are denoted by the same reference numerals, and detailed description thereof will be omitted. 1 to 3
1 is a perspective view of a gas cooker according to an embodiment of the present invention, and FIG. 2 is a block diagram showing a schematic configuration of an electronic circuit including a microcomputer and a control path of a gas as a heating means. . 3 to 6 show a configuration and a flow mainly of a microcomputer.

FIG. 1 shows that only the ignition / extinguishing button 6 and the heating power control knob 4 need to be operated.

FIG. 2 shows the structure of one heating stove block, which is constituted by a plurality of heating stoves,
It is roughly composed of a heating means 10 and an electronic circuit block 11.

In this embodiment, the heating means 10 is provided with the gas conduit 1.
2. Ignition / extinguishing button 6, thermal power control lever 4, main valve 13 for mechanically opening / closing gas by operating ignition / extinguishing button 6, safety valve 1 for electronically opening / closing gas
4, a lead wire 14a of the safety valve, a heating power adjustment mechanism 15 for manually adjusting the heating power by operating the heating power adjustment lever 4, and an electromagnetic valve 1 for setting a minimum gas flow rate by electronic control.
6, a lead wire 16a of the solenoid valve, when the solenoid valve 16 is closed, a bypass nozzle 17 for setting the minimum gas flow rate, a main nozzle 18 for setting the maximum gas amount, and a switch 19 that operates in conjunction with the ignition / extinguishing button 6. Switch lead wire 19
a, stove burner 2, pan bottom temperature sensor 5, ignition electrode 2
0 and at least an ignition electrode lead wire 20a.

The electronic circuit block 11 is connected to a power supply circuit 2 from a power supply cord 21 for AC 100 V via a power supply switch 22.
3 from the power supply circuit 23 to each electronic circuit block 11
Is supplied with power. The electronic circuit blocks 11 required according to the number of stoves are roughly divided into heating control means 2
4, a temperature detecting means 25, a moisture presence determining means 26, a non-sticking determining means 27, an overheating preventing determining means 28, an ignition device 30, a warning buzzer 29, and a warning lamp 9.

In the above configuration, the power supply is connected to the electronic circuit, the power switch 22 is turned on, and the ignition / extinguishing button 6 is operated. Electric power is supplied to the safety valve 14 and the solenoid valve 16, and the safety valve 14 and the solenoid valve 16 are opened. The gas of the heating means 10 is supplied to the gas conduit 1
2. Main valve 13, safety valve 14, thermal power adjustment mechanism 15
One is supplied to the burner 2 through the solenoid valve 16 and the other through the bypass nozzle 17 and is supplied to the burner 2, and the spark from the ignition electrode of the ignition device 30 that operates for a limited time after the stove switch 19 is turned on. Burner 2 by
Ignition of the gas starts burning. Normally, in the initial ignition state, the temperature of the object to be cooked is close to room temperature.
Is also close to room temperature. In this state, the safety valve 14,
The solenoid valve 16 is in an open state, and the amount of heat generation can be adjusted by operating the heating power adjustment mechanism 15 with the heating power adjustment lever 4 to set the user's desired heating power. The amount of heat generated at the time of the minimum heating power adjustment of the heating power adjustment mechanism 15 is determined by the solenoid valve 16 as o.
ff state, and is set in advance to the same level as the minimum regulated gas amount flowing out of the bypass nozzle 17. Therefore, even if the solenoid valve 16 is not provided, the solenoid valve 16 can be substituted by manually adjusting the heating power control lever 4 to the minimum position. The fire is extinguished by operating the ignition / extinguishing button 6 or by stopping the power supply to the safety valve 14.

When the above combustion state is continued, the temperature of the food increases, but the resistance change of the pan bottom temperature sensor 5 using the thermistor as a temperature measuring element also changes at the same time. The state of this resistance change is input to the electronic circuit block 11 via the pan bottom temperature sensor lead wire 5a. Electronic circuit block 1
In FIG. 1, a temperature detecting means 25 for adding and subtracting a predetermined coefficient to and from a resistance value of the pan bottom temperature sensor 5 which changes according to a temperature change and converting the resistance value into a temperature is constituted.

FIG. 3 shows the basic structure of various judging means. The heating means 10 controlled by the heating control means 24 is shown in FIG.
The heating state of the pot in which the food is placed is detected by the temperature detecting means 25 by the heat generated by the heat, and the water presence / absence determining means 26 determines whether the cooking is water or oil cooking. The scorching of the object to be cooked is monitored, and a control signal is sent to the heating control means 24 and the warning means 29 when the scorching temperature is reached. On the other hand, at the time of cooking the oily product, the overheating prevention determining means 28 is operated to monitor the overheating of the object to be cooked.
9, a control signal is transmitted.

As described above, by adopting the basic configuration shown in FIG. 3, conventionally, the operation of previously selecting the menu to be cooked from the cooking menu in the cooking selection operation panel 1 (FIG. 12) is omitted. It can be used with the same feeling as an ordinary stove without a safety function, so that it can be used without trouble even for the use of old people or young people, and safety can be ensured.

Here, the pot 31 containing the food to be heated by the heating means 10 shown in FIG. 12 is heated by the flame of the stove burner 2 so that the heating point 32 at the bottom of the pot is heated and transmitted to the pot 31 to be heated. You. The heat of the heated pot 31 is diffused from the heating point 32 to the pot 31 and is simultaneously transferred to the object to be cooked. The pan bottom sensor 5 for measuring the pan bottom temperature provided at the center of the pan bottom detects the above two types of heat conditions (however, the pan bottom temperature sensor 5 is used for cooling in order to reduce the influence of the heat of the flame (a)). Cooled by the secondary air 33).

In the above-described state, the conduction of heat to the central portion of the pan 31 differs while the heat is transferred to and replaced by the object to be cooked, depending on the material and thickness of the pan 31. For example, in the case of a thin aluminum material having good heat conduction, the temperature difference between the temperature of the measuring point 34 at the center of the bottom of the pot and the temperature of the water is about 2 deg. The soaking of the pan precedes the replacement of heat, and as a result the measuring point 34 rises. FIG.
Shows the temperature at the time of boiling at the measuring point 34 of the pot 31 in which water is poured. The boiling temperature of water is 100 ° C., but the measuring point temperature at the bottom of the pot is 102 to 125 ° C. depending on the material and thickness of the pot. It shows that the range varies.

Similarly, when the concentration of the object to be cooked is high in the above state, the convection is also slow, and the convection heat reaches the central portion of the bottom of the pot slowly. When the concentration of the food is high, the boiling temperature is higher than that of water. FIG. 9 shows the temperature at the measurement point 34 when the water A is boiled in the same pot having the same material thickness and when the object to be cooked such as the curry B is boiled. It shows that there is a temperature difference of

As described above, the temperature at the measuring point 34 at the bottom of the pan differs depending on the material and thickness of the pan and the contents of the object to be cooked. And the temperature considered as the boiling temperature in the measurement at the measuring point on the bottom of the pan also depends on the material, thickness and the content of the food to be cooked,
A certain range of boiling detection temperature band is required.

This boiling detection temperature band is set as follows. That is, F in FIG. 13 is a temperature curve when water is poured into the earthen pot. After the water boils, the bottom temperature of the pot also rises slowly, and the temperature gradient is reduced. I have. That is, the upper limit temperature of the boiling detection temperature band is set to about 130 ° C. from the temperature of the measuring point 34 of the earthen pot during cooking of the earthen pot. It is not preferable to set the upper limit temperature to 130 ° C. or higher, because it is close to the cooking temperature of oil-cooked thick-fried eggs and the cooking temperature of stir-fry cooking and causes an erroneous determination (it will be described later when cooking stir-fry). The lower limit of the boiling detection temperature band is lower than the boiling point of water (approximately 97
° C).

Therefore, the water presence / absence determination means 26 shown in FIG. 4 is provided with a boiling detection temperature band, and the non-sticking determination means 27 shown in FIG. 10 determines whether the boiling temperature is lower than a predetermined value for heat transfer determination. (P10), (P11), and (P12) for determining the non-sticking temperature by individually adding a predetermined value to the boiling temperature according to the determination result.

FIG. 4 first explains the contents of the moisture presence / absence determination means 26. The temperature of the temperature detection means 25 (hereinafter referred to as "detection temperature") is taken into the moisture presence / absence determination means 26 at predetermined time intervals. It is determined whether the detected temperature is equal to or higher than the lower limit of the boiling detection temperature band (eg, 97 ° C.) (P
1) In the following cases, the system waits until the condition is satisfied, and when the condition is satisfied, the detected temperature becomes the upper limit of the boiling detection temperature band (Example 130).
° C) or less (P2), and when the condition is satisfied (Example 13)
(In case of 0 ° C. or less) The temperature difference from 60 seconds before the detected temperature is calculated, and it is determined whether or not the calculated temperature difference becomes a predetermined value at least two consecutive times at a minimum (P3). At the time of establishment, it is determined that water cooking is to be performed (P4), and a water cooking signal output is output to the next stage determination means, an indicator lamp, or the like (P5). (P3)
When the detected temperature becomes higher than the upper limit of the boiling detection temperature band (eg, 130 ° C.) while the condition is not satisfied, the cooking is determined to be oily cooking (P6), and the oily cooking signal output (P7) is determined by the next-stage determining means. The output is made to a display lamp or the like.

FIG. 10 explains the content of the non-sticking determination means 27. The detected temperature when the water presence / absence determination means 26 has determined that the cooking of water is determined is determined as the boiling temperature (P8). It is determined whether or not the temperature (P8) is lower than a predetermined value for heat transfer determination (eg, 108 ° C.) (P8).
9) When the condition is satisfied (when the boiling temperature is lower than 108 ° C.), a predetermined coefficient of high heat transfer to the boiling temperature (eg, 13 deg)
Is added (P10). When the above conditions are not satisfied (when the boiling temperature is higher than 108 ° C.), a low heat transfer predetermined coefficient (eg, 5 deg) is added to the boiling temperature (P11). The above result is determined as the non-sticking determination temperature (P12). The temperature is compared with the non-sticking determination temperature to determine whether the detected temperature is high (P13), and a non-sticking control signal is output only when the condition is satisfied (P14). To the means 24.

A time limit timer means (P15) in the non-sticking determination means 27 counts the time from when the non-sticking control signal is output (P15a), and determines whether a predetermined time (for example, 20 seconds) has elapsed. Is determined (P15
b) Whether the detected temperature has fallen below the non-sticking temperature within a predetermined period of time due to a decrease in the calorific value under the control of the heating control means 24 or a secondary operation such as stirring or adding cooked food is performed; Then, when the condition is satisfied (when the detected temperature is lower than the non-sticking temperature), the timed timer operation is canceled (P15d), and the heating control means is returned to connect to (P13). On the other hand, when the detected temperature is equal to or higher than the non-sticking temperature within the predetermined time, heating is stopped by the heating control means 24 (P
15e).

As described above, the non-sticking determination means 27 shown in FIG. 10 can be used to determine whether or not the same food is cooked, even if the temperature is constant regardless of the material and thickness of the pan 31 and the type of the food. The degree of scorching differs depending on the type, and it is configured as described above for the purpose of eliminating the adverse effect such as the prevention of non-sticking and the premature cut-out even though it is not boiled, and when boiling based on the above results The setting of the scorching temperature is also changed in accordance with the pan bottom temperature in order to keep the scorching state as constant as possible. Simultaneously, when the detected temperature reaches the individually set burning temperature, automatic fire extinguishing is not immediately performed when the detected burning temperature reaches the individually set burning temperature, and it is possible to determine a situation in which the user stirs the food or adds the food. A timed timer means (P15) is provided for the purpose of exercising, providing convenient use.

As described above, the provision of the moisture presence / absence determination means 26 described above means that: (1) If the boiling determination is not possible within 130 ° C., it is regarded as an oil dish, and a signal indicating that the cooking is oil cooking is given. Output. (2) In a state before about 97 ° C., the water presence / absence determining means 26 does not operate. (3) The boiling determination means (P3) is relatively simple and does not require much RAM and ROM of the microcomputer. For example, it is easy to determine whether the food currently being cooked is determined to be water-based (for example, when cooking a stir-fry, heat the frying pan, then add vegetables and fry, etc.) In the above, when the onion is fried without excessively heating the frying pan, it is determined that water is cooked based on the onion moisture and the initial temperature state. Will not achieve its purpose). In order to avoid such a state, an effect can be expected as a judging means for heating the frying pan to 130 ° C. or more. At 97 ° C. or lower, the moisture presence / absence determining means 26 does not operate, so that operations such as adding food can be freely performed. In addition, it is possible to control a large number of cooking stoves with one microcomputer, and it is possible to expect an effect such that it can be provided at low cost.

Next, FIG. 11 illustrates the overheating prevention determining means 28. When the moisture presence / absence detecting means 26 determines that cooking with oil is to be performed, first, it is determined whether or not the detected temperature is higher than the overheating suppression temperature. Then, when the condition is satisfied, an overheating suppression signal is output (P17), and transmitted to the next stage, and at the same time, a heating amount reduction command is issued to the warning buzzer 29 and the heating control means 24 (P18). It is determined whether or not the detected temperature is lower than the overheating prevention temperature from when the temperature has risen to the overheating suppression temperature (P1).
9) While the condition is satisfied, it is determined whether the temperature is lower than a temperature obtained by subtracting a predetermined temperature (eg, 2 ° C.) from the overheating suppression temperature (P20),
When the condition is satisfied, the output of the overheat suppression signal is released (P21), and a heating value return command is issued to the heating control means (P22), (P1).
Connect to 6). On the other hand, when the condition is not satisfied in (P19) (when the detected temperature is higher than the overheat prevention temperature), a signal indicating that the detected temperature is equal to or higher than the overheat prevention temperature is output (P2).
3), the warning buzzer 29 and the heating control means 24 are instructed to stop heating (P24).

The overheat prevention judging means 28 shown in FIG. 11 sets two-stage temperatures of an overheat prevention temperature (P19) and an overheat suppression temperature (P16), and it is difficult to use a conventional stove having an overheat prevention function. It has the effect of resolving complaints. That is, FIG. 10 shows the temperature zones of various cooking when the ordinary stove is used, in which the temperature zones until the user adjusts the heating power unconsciously to complete the cooking are recorded. According to the results, the temperature of roasting (beans, sesame beans, etc.) cooked in a frying pan and cooking pottery (wrapping, meuniere, beef steak, etc.) must be cooked at a temperature higher than the temperature required for cooking exceeding the overheating prevention temperature. found. In the conventional overheating prevention device, the above-mentioned cooking is inconvenient because the overheating prevention device operates during cooking and automatically extinguishes the fire. The overheating prevention determination means of the present invention provides an overheating suppression temperature (P16) so that the cooking can be performed at 250 ° C or less of the overheating prevention temperature, issues an alarm, controls the amount of heating (P18), and sets the temperature of the frying pan. Does not reach the overheating prevention temperature (P19). That is, even when the heating amount is suppressed when the pan bottom temperature sensor 5 reaches the overheating suppression temperature (P16), overshoot occurs under the conditions shown in FIG. 12 and heating is suppressed. The temperature does not drop sharply. It is necessary to determine the overheating suppression temperature (P16) and the heating amount so that the frying pan temperature does not reach the overheating prevention temperature (P19) in anticipation of the overshoot. If the frying pan temperature falls below the overheating suppression temperature (P16), the proper cooking temperature may not be maintained depending on the content of the cooking. Therefore, an alarm is issued when the temperature of the predetermined temperature frying pan falls from the overheating suppression temperature (P16). It is necessary to restore the amount. Issuing an alarm is effective as a judging means for performing manual thermal power adjustment in a stove having a configuration in which the heating control means 24 does not have an automatic heating amount adjusting means.

As described above, the cooking appliance of this embodiment has the following advantages. By simply operating the ignition / extinguishing button (without selecting the cooking menu), the microcomputer automatically determines whether or not the food contains moisture. It is possible to provide a safe and secure stove that can be used with confidence regardless of children or the elderly, because it is not necessary to select a cooking menu because it is not necessary to select a cooking menu. Become. (2) Since there is no need to select a cooking menu, inadvertent mistakes can be prevented, and the operation of preventing burning or overheating can be reliably performed.

The moisture presence / absence determining means changes the temperature of the temperature detecting means from the lower limit temperature (eg, 97 ° C.) to the upper limit temperature (eg, 130 ° C.).
(° C) because it is a simple program that determines whether or not there is a satylate temperature. (3) It is possible to use a single microcomputer for a large number of cooking stoves without requiring many RAM and ROM areas of the microcomputer. Now available. (4) Since the means for judging the presence or absence of water is simple, there is no restriction that water cannot be added or stirred until boiling as in the conventional example. I was freed from the hassle of matters. (5) The result of the determination of the presence or absence of water in the food to be cooked is displayed by a lamp / buzzer.
In the case of thick-baked eggs, etc., it can be used as a guide when performing empty baking up to the moisture presence determination display in advance.

By clarifying the large and small categories of the saturate temperature determined by the water presence / absence determining means, it is possible to determine (6) whether the food is juicy or not. (7) The quality of the heat conduction of the pot in which the food is placed can be determined.

By clarifying the size of the saturate temperature determined by the moisture presence / absence determining means and setting the non-sticking temperature corresponding to the saturate temperature, (8) the malfunction due to premature cut is reduced and the water is surely eliminated. It became possible to operate when (9) Accuracy of the non-sticking function can be improved by reducing excessive sticking due to delay.

When the temperature of the temperature detecting means reaches the non-sticking temperature, a warning is issued, the heating amount is automatically reduced, a time lag is provided until the fire is automatically extinguished, and the temperature of the temperature detecting means falls below the non-sticking temperature. (10) Users have more time to judge the situation, such as by stirring. (11) When the temperature of the cooked food drops due to the addition of water, it can be used as a traditional stove, so that the user's sense of restraint when using the stove can be removed. (12) If the user is not near the appliance, the fire is automatically extinguished after the elapse of the time lag, and the purpose of preventing burning can be achieved. (13) By issuing a warning, a stove without automatic heating reduction means can be used as a means for knowing the opportunity for manual thermal power adjustment.

When there is no satylate temperature within the upper limit temperature for moisture determination by the moisture presence / absence determining means (when there is no moisture), the food reaches an overheating prevention temperature (about 250 ° C.) at which no danger of fire occurs due to overheating. When the overheating suppression temperature (about 230 ° C.) has been reached before, a warning means (a lamp, a buzzer, etc.) is activated, and the heating amount is controlled by the heating control means.
When the temperature of the temperature detecting means exceeds the upper limit temperature even in the above state, the heating control means is operated to automatically extinguish the fire, and a secondary means such as adding oil from outside by the warning means. (14) A frying pan for fluorine resin processing by having an overheating prevention temperature that activates the heating control means to return the heating amount to the original heat amount when the temperature of the temperature detection means falls below the overheating suppression temperature due to the act. (If the resin is not used below the heat resistance limit of about 300 ° C., the resin will melt), and the user can use it without worry. (15) Since the overheating prevention second temperature is provided, the frying pan temperature is 230 to 2 by repeating the heating amount at the maximum and minimum.
Since the result is controlled between 50 ° C. and most of the cooking is below this temperature range, it is possible to finish the delicious state by narrowing the maximum heating amount, which has an effect of expressing as an indication that the heating amount is excessive. . (16) The above (15) provides an appliance that has the effect of cooking all kinds of oils regardless of frying pans, ie, roasting, frying, steaming, frying, etc. It can be done. (17) Since there is a means for sounding a warning buzzer when the temperature of the pot bottom rises to the overheating suppression temperature, equipment that is inexpensively configured does not use a solenoid valve when the warning buzzer sounds. It is now possible to operate the thermal power control lever of this type, and it is possible to eliminate the conventional disadvantage that overheating prevention works immediately and extinguishes the fire, making it difficult to use.

[0044]

As described above, in the cooking device according to the present invention, in the case of cooking oil, the object to be cooked has reached the overheating suppression temperature before reaching the overheating prevention temperature at which the danger of fire does not occur due to overheating of the article to be cooked. When the amount of heating is controlled by a warning means or a heating control means,
For example, when the temperature of the temperature detecting means drops and becomes lower than the overheating suppression temperature due to a secondary action such as adding oil from the outside, the heating control means is operated to return the heating amount to the original heat amount, and the state Also in the case where the temperature of the temperature detecting means exceeds the upper limit temperature, the heating control means is operated to automatically extinguish the fire, so that the heating amount is controlled between the optimum temperature of oil cooking by repeating the maximum and minimum, Most cooking can be finished in a delicious state and safety can be ensured.

Further, the apparatus further comprises a temperature gradient detecting means for detecting a temperature gradient due to a temporal change of the temperature of the temperature detecting means, wherein when the temperature of the temperature detecting means is within the boiling detection temperature band,
When the temperature gradient detected by the temperature gradient detection means is equal to or less than a predetermined value, it is determined that water cooking is to be performed. Since it is automatically determined whether the food is cooked with water or oil, cooking menu selection is not required, and it can be used with confidence regardless of children or the elderly, and mistakes can be prevented inadvertently. Alternatively, an operation for preventing overheating can be performed.

In particular, according to the present invention, the above determination is made such that when the temperature gradient detected by the temperature gradient detecting means is equal to or less than a predetermined value, the cooking is determined to be water cooking, and when the temperature gradient is not less than the predetermined value, the cooking is determined to be oil cooking. Therefore, a reliable determination can be made. That is, when determining whether or not the temperature detected by the temperature detector exceeds a predetermined set temperature after the lapse of the set time, water is not allowed within the set time and the set temperature range depending on the content of the food and the amount of heat generated. Although there may be cases where it is not possible to make a determination between cooking and cooking with oil or misjudgment, according to the configuration of the present invention, the phenomenon that the temperature gradient value that always occurs in cooking with water falls below a predetermined value is used. Since the determination is made based on whether the temperature gradient is equal to or less than a predetermined value, it is possible to reliably determine whether cooking with water or oil is to be performed regardless of the calorific value and time.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooker according to an embodiment of the present invention.

FIG. 2 is a block diagram of gas and an electronic circuit of the cooking device.

FIG. 3 is a flowchart of the determination means.

FIG. 4 is a flowchart of the determination means.

FIG. 5 is a flowchart of the determination means.

FIG. 6 is a flowchart of the determination means.

FIG. 7 is a schematic view of the pot.

FIG. 8 is a characteristic diagram of the pot bottom temperature at the time of boiling.

FIG. 9 is a diagram showing the temperature characteristics of the bottom of the pot depending on the type of the food.

FIG. 10 is a diagram showing the relationship between various cooking execution temperature distributions and the thermal state of oil.

FIG. 11 is a perspective view of a conventional stove with an overheat prevention device.

FIG. 12 is a plan view of a cooking selection operation panel of the cooking stove;

FIG. 13 is a characteristic diagram showing a conventional boiling detection determination.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 2 stove burner 4 heating power control lever 5 pan bottom temperature sensor 6 ignition / extinguishing button 10 heating means 11 electronic circuit block 26 moisture presence / absence determination means 27 non-stick prevention determination means 28 overheating prevention determination means

Claims (2)

[Claims] 1. A heating means for heating a pan, a heating control means for controlling a heating value of the heating means, a temperature detecting means for detecting a temperature of the pan, and a temperature detecting means for cooking oily food. The overheating prevention determining means for detecting that the cooking object has reached an overheating prevention temperature lower than a predetermined value which is lower than a dangerous temperature at which a danger of fire is caused by the overheating prevention condition and outputting a signal, wherein the overheating prevention determining means comprises A warning is issued when the overheating prevention temperature reaches a predetermined overheating suppression temperature before the overheating prevention temperature at which the object is overheated and a danger of fire does not occur, and a temperature detection is performed by controlling the heating value of the heating control means. At least one operation of reducing the temperature of the means to be equal to or lower than the overheating prevention temperature is performed, and if the temperature of the temperature detection means exceeds the overheating prevention temperature also in the above operation, the overheating of the heating control means is stopped. Cooker, characterized in that to. A temperature gradient detecting means for detecting a temperature gradient due to a temporal change of the temperature detecting means, wherein a temperature detected by the temperature gradient detecting means when the temperature of the temperature detecting means is within a boiling detection temperature band. 2. The cooking device according to claim 1, further comprising a moisture presence / absence determining unit that determines that the cooking is water-based cooking when the inclination is equal to or less than a predetermined value, and determines that the cooking is oil-based cooking when the temperature inclination is not less than the predetermined value.