JPH06140140A - Heating cooker - Google Patents
Heating cookerInfo
- Publication number
- JPH06140140A JPH06140140A JP28851692A JP28851692A JPH06140140A JP H06140140 A JPH06140140 A JP H06140140A JP 28851692 A JP28851692 A JP 28851692A JP 28851692 A JP28851692 A JP 28851692A JP H06140140 A JPH06140140 A JP H06140140A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- load
- heating
- oil
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Frying-Pans Or Fryers (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、温度制御装置を備えた
加熱調理器に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker equipped with a temperature control device.
【０００２】[0002]
【従来の技術】従来の温度制御機能を持つ一般的な誘導
加熱調理器の構成を図８に、揚げ物調理における負荷投
入時の設定温度補正動作を図９と図１０に示す。2. Description of the Related Art FIG. 8 shows the configuration of a conventional induction heating cooker having a conventional temperature control function, and FIGS. 9 and 10 show a set temperature correction operation when a load is applied in fried food cooking.
【０００３】図８において、１は商用交流電源、２は高
周波電源２ａと加熱コイル２ｂで構成される誘導加熱装
置、３は負荷の鍋で、加熱コイル２ｂの上面に設置され
たセラミックプレート４上に置かれている。In FIG. 8, 1 is a commercial AC power source, 2 is an induction heating device composed of a high frequency power source 2a and a heating coil 2b, 3 is a pan for a load, on a ceramic plate 4 installed on the upper surface of the heating coil 2b. It is located in
【０００４】５は温度検知手段で、セラミックプレート
４の下面に接するように設けられた温度検知素子のサー
ミスタ５ａの抵抗値の変化により、温度測定を行ってい
る。Reference numeral 5 denotes a temperature detecting means, which measures the temperature by changing the resistance value of the thermistor 5a of the temperature detecting element provided in contact with the lower surface of the ceramic plate 4.
【０００５】６は温度設定手段で、使用者が任意に鍋３
の温度を設定できるようになっている。Reference numeral 6 is a temperature setting means, and the user can arbitrarily set the pan 3
The temperature can be set.
【０００６】７は温度制御手段で、温度検知手段５の入
力を受けて温度設定手段６で設定された温度になるよう
に誘導加熱装置２の加熱出力を制御しているものであ
る。A temperature control means 7 receives the input of the temperature detection means 5 and controls the heating output of the induction heating device 2 so that the temperature is set by the temperature setting means 6.
【０００７】図９にこの従来例の誘導加熱調理器の温度
制御装置による揚げ物調理の際の負荷である調理材料の
投入時の制御温度補正動作を示す。FIG. 9 shows a control temperature correction operation at the time of adding a cooking material, which is a load when frying food, by the temperature control device of the induction heating cooker according to the conventional example.
【０００８】時間０で加熱を開始した後、温度検知手段
５により測定した温度があらかじめ温度設定手段６にて
設定した制御温度Ｓ０に達すると、温度制御装置５の働
きで誘導加熱装置２の加熱出力を調節しながら温度をＳ
０で一定に保っている。After the heating is started at time 0, when the temperature measured by the temperature detecting means 5 reaches the control temperature S0 set by the temperature setting means 6 in advance, the temperature control device 5 functions to heat the induction heating device 2. Adjust temperature while adjusting temperature
It keeps constant at 0.
【０００９】この温度調節動作は、一般に、設定温度ま
での温度差が大きいと大きな加熱出力とし設定温度との
差が小さくなるにつれて、加熱出力を低くしているもの
である。In this temperature adjusting operation, generally, the heating output is set to be large when the temperature difference up to the set temperature is large, and the heating output is lowered as the difference from the set temperature becomes smaller.
【００１０】このとき、誘導加熱方式の特徴として、図
９中の破線で示す鍋３の中の油の温度は、加熱開始当初
は鍋３が直接温まった熱がセラミックプレート４を介し
て先に温度検知素子のサーミスタ５ａを加熱するため、
サーミスタ５ａよりも遅く温度が上昇している。At this time, as a characteristic of the induction heating system, the temperature of the oil in the pan 3 shown by the broken line in FIG. In order to heat the thermistor 5a of the temperature detecting element,
The temperature rises later than the thermistor 5a.
【００１１】時間Ａ点で揚げ物調理の材料を投入する
と、先に油の温度が降下し、遅れてサーミスタ５ａの測
定温度が低下している。つまり、まず油の温度が下がっ
てから次に鍋３の温度が低下し、さらにセラミックプレ
ート４の温度が下がった後に、サーミスタ５ａにより検
知された温度が低下し始める。そして温度検知手段５に
より測定された温度が判定時間Ｔｃｏｎｓｔ以内に判定
温度θｃｏｎｓｔ以上低下すると、温度制御手段５によ
り揚げ物の材料が投入されたと判断して、制御温度をＳ
０からＳ１へ上昇させているものである。When the ingredients for fried food are added at time A, the temperature of the oil drops first, and the temperature measured by the thermistor 5a drops after a delay. That is, first, the temperature of the oil decreases, then the temperature of the pan 3 decreases, and further, the temperature of the ceramic plate 4 decreases, and then the temperature detected by the thermistor 5a starts to decrease. Then, when the temperature measured by the temperature detection means 5 falls by the judgment temperature θconst or more within the judgment time Tconst, it is judged by the temperature control means 5 that the fried food material has been introduced, and the control temperature is S
The value is increased from 0 to S1.
【００１２】この動作により、揚げ物の調理材料を投入
した際の実際の油の温度とサーミスタ５ａの温度差を埋
めているものである。つまり、サーミスタ５ａの温度よ
り油の温度が低くなった分だけ設定温度を上昇させるた
め、温度調節動作により設定温度との温度差が見かけ上
大きくなって加熱出力が増加するため、調理中の油の温
度の復帰を早急に促しているものである。By this operation, the difference between the actual temperature of oil and the temperature of the thermistor 5a when the cooking material for fried food is charged is filled up. That is, since the set temperature is increased by the amount that the temperature of the oil is lower than the temperature of the thermistor 5a, the temperature difference between the set temperature and the set temperature is apparently increased by the temperature adjustment operation and the heating output is increased. It is an urgent need to restore the temperature of.
【００１３】[0013]
【発明が解決しようとする課題】しかしながら図８の従
来の加熱調理器の温度制御装置構成では、揚げ物に用い
る油の量が少なかった場合には、油の温度の低下が少し
の遅れでサーミスタ５ａに反映されるものであるが、油
の量が多かった場合には、図１０に示すようにサーミス
タ５ａの温度変化が油の温度変化に追従せず、測定温度
が判定時間Ｔｃｏｎｓｔ以内に判定温度θｃｏｎｓｔよ
り大きく下がらないため設定温度の補正が行えず図１０
のＢ点においては、油の温度はまだ復帰していないにも
かかわらず、サーミスタ５ａの温度だけ復帰しているた
め、油の温度が低いまま調理を行わねばならず、揚げ物
を失敗してしまう、という不具合点を有していた。However, in the temperature control device configuration of the conventional heating cooker shown in FIG. 8, when the amount of oil used for frying is small, the thermistor 5a slightly decreases in temperature of the oil. However, when the oil amount is large, the temperature change of the thermistor 5a does not follow the oil temperature change as shown in FIG. 10, and the measured temperature is within the judgment time Tconst. Since the temperature does not fall much below θconst, the set temperature cannot be corrected.
At point B, the temperature of the oil has not yet recovered, but only the temperature of the thermistor 5a has recovered, so cooking must be performed while the oil temperature is low, and the fried food will fail. It had the disadvantage of.
【００１４】本発明は上記課題を解決するもので、油の
量によらず正確に調理材料が投入されたことを検出し、
調理に用いる油の量によらず良好な調理性能を得る事を
第１の目的とする。The present invention solves the above problems by detecting that cooking ingredients have been accurately introduced regardless of the amount of oil,
The first purpose is to obtain good cooking performance regardless of the amount of oil used for cooking.
【００１５】また、本発明の第２の目的は、調理開始時
に油の温度が使用者が設定した温度よりも高かった場合
にも、油の量を判断する事ができ、油の量によらず正確
に調理材料が投入されたことを検出し、調理に用いる油
の量によらず良好な調理性能を得ることにある。A second object of the present invention is to determine the amount of oil even when the temperature of the oil is higher than the temperature set by the user at the start of cooking, and it is possible to determine the amount of oil. It is to detect that cooking ingredients have been accurately added and obtain good cooking performance regardless of the amount of oil used for cooking.
【００１６】また、従来の誘導加熱調理器の温度制御装
置の構成では、設定温度が異なっても、調理材料が投入
されたと判断する判定時間と判定温度が一定であった
が、このために、高温の設定では油の温度の低下が著し
く調理材料が投入されたと判断できる場合でも、低温の
設定では油の温度の低下が少なく調理材料の投入を判断
できない場合があった。Further, in the structure of the conventional temperature controller for the induction heating cooker, the judgment time and the judgment temperature for judging that the cooking material has been input are constant even if the set temperatures are different. Even when it can be determined that the cooking oil has been drastically lowered at the high temperature setting, there are cases where it is not possible to judge whether the cooking material is fed at the low temperature setting because the oil temperature is not so much lowered.
【００１７】本発明の第３の目的は、上記課題を解決す
るもので、どの温度設定においても正確に調理材料が投
入されたことを検出し、調理に用いる油の温度設定によ
らずどの温度設定においても良好な調理性能を得られる
ことにある。A third object of the present invention is to solve the above-mentioned problems by detecting that cooking ingredients have been accurately introduced at any temperature setting and irrespective of the temperature setting of the oil used for cooking. Even in the setting, good cooking performance can be obtained.
【００１８】さらに、従来の誘導加熱調理器の温度制御
装置の構成では、所定時間以内に所定温度以上温度が低
下すれば調理材料が投入されたと判断していたものであ
るが、たとえば油の温度が極端に低下する冷凍食品の場
合でも、さほど低下しない野菜のてんぷら等の場合で
も、同じ補正温度としているため、冷凍食品には設定温
度補正が十分でなく加熱がうまくできなかったり、野菜
のてんぷらでは補正温度が高すぎて加熱出力が大きくな
りすぎるという不具合点があった。Further, in the structure of the conventional temperature controller for the induction heating cooker, it is judged that the cooking material has been added if the temperature drops by a predetermined temperature or more within a predetermined time. The same correction temperature is used for frozen foods with extremely low temperature, and for tempura with vegetables that does not decrease so much. However, there was a problem that the correction temperature was too high and the heating output was too large.
【００１９】本発明の第４の目的は、上記課題を解決す
るもので、あらゆる調理物において常に適切な補正温度
で良好な調理性能を得ることにある。A fourth object of the present invention is to solve the above-mentioned problems and to obtain good cooking performance at any appropriate correction temperature in all kinds of food.
【００２０】[0020]
【課題を解決するための手段】上記第１の目的を達成す
るために本発明の第１の手段は、銅等の負荷を加熱する
加熱装置と、前記加熱装置により加熱される鍋等の負荷
の温度を測定する温度検知手段と、前記鍋等の負荷の温
度を任意に設定する温度設定手段と、前記加熱装置によ
り前記鍋等の負荷の加熱を開始した際に前記温度検知手
段の入力を受けて前記鍋等の負荷の温度上昇の傾きを測
定し、その傾きにより前記鍋等の負荷により揚げ物調理
に用いる油の量を推定する油量検知手段と、前記温度探
知手段で測定した前記鍋等の負荷の温度が前記温度設定
手段の設定になるように前記加熱装置の加熱出力を制御
し、この温度調節動作中に前記温度検知手段の測定した
前記鍋等の負荷の温度が、所定の判定時間に所定の判定
温度以上降下した場合に、前記温度設定手段により設定
された温度を所定温度上昇させ、かつその判定時間と判
定温度を前記油量測定手段により推定した油量により変
化させる温度制御手段とを設けたものである。To achieve the first object, the first means of the present invention is to provide a heating device for heating a load such as copper, and a load such as a pot heated by the heating device. Temperature detecting means for measuring the temperature of the pot, a temperature setting means for arbitrarily setting the temperature of the load such as the pot, and an input of the temperature detecting means when the heating of the load such as the pot is started by the heating device. The inclination of the temperature rise of the load of the pan or the like is measured and the oil amount detection means for estimating the amount of oil used for fried food cooking by the load of the pan or the like by the inclination, and the pan measured by the temperature detection means The heating output of the heating device is controlled so that the temperature of the load such as the load becomes the setting of the temperature setting unit, and the temperature of the load of the pot or the like measured by the temperature detecting unit during the temperature adjusting operation is a predetermined value. Dropped more than a predetermined judgment temperature during judgment time The case, the predetermined temperature is raised to set temperature by the temperature setting means, and is provided with a temperature control means for changing the amount of oil was estimated by the oil amount measuring means and the determination time and the determination temperature.
【００２１】第２の目的を達成するための第２の手段
は、第１の手段の油量検知手段において、前記加熱装置
により前記鍋等の負荷の加熱を開始した際に前記温度検
知手段の入力が、前記温度設定手段の設定温度よりも高
かった場合には、前記温度検知手段で測定した前記鍋等
の負荷の温度が前記温度設定手段で設定した温度に達す
るまでの下降の傾きを測定して、その傾きにより前記鍋
等の負荷により揚げ物調理に用いる油の量を推定するよ
うにしたものである。A second means for achieving the second object is the oil amount detecting means of the first means, wherein the temperature detecting means of the temperature detecting means is used when the heating of the load such as the pan is started by the heating device. When the input is higher than the set temperature of the temperature setting means, the slope of the fall until the temperature of the load of the pot or the like measured by the temperature detecting means reaches the temperature set by the temperature setting means is measured. Then, the amount of oil used for cooking fried foods is estimated by the load of the pan or the like based on the inclination.
【００２２】第３の目的を達成するための第３の手段
は、第１の手段の温度制御手段において、前記所定の判
定時間と前記所定の判定温度を前記温度設定手段により
設定された設定温度により変更するようにしたものであ
る。A third means for achieving the third object is a temperature control means of the first means, wherein the predetermined judgment time and the predetermined judgment temperature are set by the temperature setting means. It is intended to be changed by.
【００２３】第４の目的を達成するための第４の手段
は、第１の手段の温度制御手段において、前記所定の判
定時間と前記所定の判定温度を複数設け、それぞれの判
定時間と判定温度により、前記温度設定手段により設定
された設定温度を上昇させる温度幅を変化させるように
したものである。A fourth means for achieving the fourth object is the temperature control means of the first means, wherein the predetermined judgment time and the predetermined judgment temperature are provided in plural, and the respective judgment times and judgment temperatures are provided. Thus, the temperature range for raising the set temperature set by the temperature setting means is changed.
【００２４】[0024]
【作用】上記第１の手段によれば、油量検知手段を設け
ることにより揚げ物調理のために油の加熱を開始してか
ら設定温度に達するまでの温度上昇の傾きから調理に用
いている油の量を推定し、その油の量に合わせて、揚げ
物調理の材料が投入されたかどうかの判定時間と判定温
度を変更しているものである。According to the first means, the oil amount detecting means is provided so that the oil used for cooking is obtained from the inclination of the temperature increase from the start of heating the oil for cooking the fried food until the temperature reaches the set temperature. The estimation time and the determination temperature for determining whether or not the ingredients for fried cooking have been added are changed according to the estimated amount of oil.
【００２５】上記第２の手段によれば、揚げ物調理のた
めに油の加熱を開始した際に、そのときの油の温度が調
理のために設定した温度よりも高かった場合にも、油量
検知手段により、設定温度に達するまでの自然冷却によ
る温度下降の傾きから調理に用いている油の量を推定
し、その油の量に合わせて、揚げ物調理の材料が投入さ
れたかどうかの判定時間と判定温度を変更している。つ
まり、油の多い時には短時間の少しの温度変化にも敏感
に反応して設定温度を高く補正し、油が少ないと判断し
たときには、大きな温度変化がないと設定温度の補正を
行わないようにしているものである。According to the second means, when the heating of the oil for cooking the deep-fried food is started and the temperature of the oil at that time is higher than the temperature set for cooking, the amount of the oil is increased. The detection means estimates the amount of oil used for cooking from the slope of the temperature drop due to natural cooling until the set temperature is reached, and determines whether or not the ingredients for fried food were added according to the amount of oil. And the judgment temperature is changed. In other words, when there is a lot of oil, it reacts sensitively to a small temperature change for a short time to correct the set temperature high, and when it is judged that there is little oil, do not correct the set temperature unless there is a large temperature change. It is what
【００２６】上記第３の手段によれば、使用者が任意に
設定した揚げ物調理の設定温度によって揚げ物調理の材
料が投入されたかどうかの判定時間と判定温度を変更し
ている。つまり、同じ調理材料を投入された際にも高温
に設定された場合には、低温に設定された場合よりも温
度の変化が大きいため、低温の設定では短時間の少しの
温度変化にも敏感に反応して設定温度を高く補正し、高
温の設定では大きな温度変化がないと設定温度の補正を
行わないようにしているものである。According to the third means, the determination time and the determination temperature of whether or not the ingredients for fried food cooking have been input are changed according to the set temperature for fried food cooking arbitrarily set by the user. In other words, when the same cooking ingredients are added and the temperature is set to a high temperature, the temperature changes more greatly than when set to a low temperature. In response to the above, the set temperature is corrected to a high value, and the set temperature is not corrected unless there is a large temperature change at a high temperature setting.
【００２７】上記第４の手段によれば、温度制御手段に
おいて、前記所定の判定時間と前記所定の判定温度を複
数設け、それぞれの判定時間と判定温度により、前記温
度設定手段により設定された設定温度を上昇させる温度
幅を変化させるようにしているため、揚げ物調理の材料
が投入された際の所定判定時間における温度変化が大き
かった場合には、設定温度を高温側に補正する温度幅を
大きくし、温度変化が小さかった場合には、設定温度を
補正する温度幅を小さくしているものである。According to the fourth means, in the temperature control means, the predetermined judgment time and the predetermined judgment temperature are provided in plural, and the setting set by the temperature setting means is made according to each judgment time and judgment temperature. Since the temperature range for raising the temperature is changed, if there is a large temperature change during the predetermined determination time when the ingredients for fried food are added, the temperature range for correcting the set temperature to the high temperature side should be increased. However, if the temperature change is small, the temperature range for correcting the set temperature is made small.
【００２８】[0028]
【実施例】以下、本発明の実施例を図面を参照して説明
する。Embodiments of the present invention will be described below with reference to the drawings.
【００２９】図１は本発明による加熱調理器の第１の実
施例を示すブロック図である。図１において、１は商用
交流電源、２は高周波電源２ａと加熱コイル２ｂで構成
される誘導加熱装置、３は負荷の鍋で、加熱コイル２ｂ
の上面に設置されたセラミックプレート４上に置かれて
いる。FIG. 1 is a block diagram showing a first embodiment of a heating cooker according to the present invention. In FIG. 1, 1 is a commercial AC power supply, 2 is an induction heating device composed of a high frequency power supply 2a and a heating coil 2b, 3 is a pan for a load, and a heating coil 2b.
Placed on a ceramic plate 4 installed on the upper surface of the.
【００３０】５は温度検知手段で、セラミックプレート
４の下面に接するように設けられた温度検知素子のサー
ミスタ５ａの抵抗値の変化により、温度測定を行ってい
る。Reference numeral 5 denotes a temperature detecting means, which measures the temperature by changing the resistance value of the thermistor 5a of the temperature detecting element provided so as to be in contact with the lower surface of the ceramic plate 4.
【００３１】６は温度設定手段で使用者が、任意に鍋３
の温度を設定できるようになってる。Reference numeral 6 denotes a temperature setting means, which allows the user to arbitrarily set the pan 3
You can set the temperature of.
【００３２】７は温度制御手段で、温度検知手段５の入
力を受けて温度設定手段６で設定された温度になるよう
に誘導加熱装置２の加熱出力を制御しているものであ
る。A temperature control means 7 receives the input of the temperature detection means 5 and controls the heating output of the induction heating device 2 so that the temperature is set by the temperature setting means 6.
【００３３】８は油量検知手段で、誘導加熱装置２によ
り鍋３の加熱を開始した際に温度検知手段５の入力を受
けて鍋３の温度上昇の傾きを測定し、その傾きにより鍋
３の中の揚げ物調理に用いる油の量を推定している。Reference numeral 8 denotes an oil amount detection means, which receives an input from the temperature detection means 5 when the heating of the pan 3 by the induction heating device 2 is started, and measures the inclination of the temperature rise of the pan 3 and the inclination is used to measure the pan 3 It estimates the amount of oil used to cook the fried food in the.
【００３４】そして、温度制御手段７による温度調節動
作中に温度検知手段５の測定した鍋３の温度が、所定の
判定時間に所定の判定温度以上降下した場合に、温度設
定手段６により設定された温度を所定温度上昇させ、か
つその判定時間と判定温度を油量測定手段８により推定
した油量により変化させている。Then, when the temperature of the pan 3 measured by the temperature detecting means 5 during the temperature adjusting operation by the temperature controlling means 7 drops by a predetermined judging temperature or more within a predetermined judging time, it is set by the temperature setting means 6. The predetermined temperature is raised by a predetermined temperature, and the determination time and the determination temperature are changed according to the oil amount estimated by the oil amount measuring means 8.
【００３５】図２と図３に本発明の第１の実施例の誘導
加熱調理器の温度制御装置による揚げ物調理の際の負荷
投入時の制御温度補正動作を示す。2 and 3 show a control temperature correction operation at the time of loading a load when cooking fried food by the temperature control device of the induction heating cooker according to the first embodiment of the present invention.
【００３６】図２において時間０で加熱を開始した後、
温度検知手段５により測定した温度があらかじめ温度設
定手段６にて設定した制御温度Ｓ０に達すると、温度制
御装置５の働きで誘導加熱装置２の加熱出力を調節しな
がら温度をＳ０で一定に保っている。After starting heating at time 0 in FIG.
When the temperature measured by the temperature detection means 5 reaches the control temperature S0 preset by the temperature setting means 6, the temperature control device 5 keeps the temperature constant at S0 while adjusting the heating output of the induction heating device 2. ing.
【００３７】この温度調節動作は、一般に、設定温度ま
での温度差が大きいと大きな加熱出力とし設定温度との
差が小さくなるにつれて、加熱出力を低くしているもの
である。In this temperature adjusting operation, generally, when the temperature difference up to the set temperature is large, the heating output becomes large, and the heating output is lowered as the difference from the set temperature becomes smaller.
【００３８】この設定温度での温度調節動作に至る過程
で、温度がθｘ１からθｘ２に達するまでの時間Ｔ０を
測定している。In the process of reaching the temperature adjusting operation at this set temperature, the time T0 until the temperature reaches from θx1 to θx2 is measured.
【００３９】また図３でも同様にθｘ１からθｘ２に達
するまでの時間Ｔ２を測定している。Similarly, in FIG. 3, the time T2 from when the angle θx1 is reached to the angle θx2 is measured.
【００４０】このときＴ２＞Ｔ０であるので、図３のケ
ースの方が揚げ物調理に用いている油の量が多いことが
わかる。At this time, since T2> T0, it can be seen that the case of FIG. 3 has a larger amount of oil used for fried food cooking.
【００４１】図２の時間Ｃ点で揚げ物調理の材料を投入
すると、先に破線で示す油の温度が降下し、遅れて実線
で示すサーミスタ５ａの測定温度が低下している。ここ
で、サーミスタ５ａにより検知された温度は、油の温度
が下がってから次に鍋３の温度が低下しさらにセラミッ
クプレート４の温度が下がった後に、低下し始める。そ
して、温度検知手段により測定された温度が判定時間Ｔ
１以内に判定温度θ２以上低下すると、温度制御手段５
により揚げ物の材料が投入されたと判断して、制御温度
をＳ０からＳ１へ上昇させているものである。When the ingredients for fried cooking are added at time C in FIG. 2, the temperature of the oil shown by the broken line first drops, and the temperature measured by the thermistor 5a shown by the solid line drops later. Here, the temperature detected by the thermistor 5a starts to decrease after the temperature of the oil decreases and then the temperature of the pan 3 decreases and the temperature of the ceramic plate 4 decreases. Then, the temperature measured by the temperature detecting means is the determination time T
When the judgment temperature θ2 or more falls within 1 the temperature control means 5
Therefore, the control temperature is increased from S0 to S1 by determining that the fried food material has been added.
【００４２】この動作により、揚げ物の調理材料を投入
した際の実際の油の温度とサーミスタ５ａの温度差を埋
めているものである。つまり、サーミスタ５ａの温度よ
り油の温度が低くなった分だけ設定温度を上昇させるた
め、温度調節動作により設定温度との温度差が見かけ上
大きくなって加熱出力が増加するため、調理中の油の温
度の復帰を早急に促しているものである。By this operation, the temperature difference between the actual oil temperature and the temperature of the thermistor 5a when the cooking material for fried food is charged is filled up. That is, since the set temperature is increased by the amount that the oil temperature is lower than the temperature of the thermistor 5a, the temperature difference from the set temperature is apparently increased by the temperature adjustment operation, and the heating output is increased. It is an urgent need to restore the temperature of.
【００４３】次に図３でも同様にＤ点で図２と同量の揚
げ物調理の材料を投入すると、油の量が多いため温度の
低下は図２の場合に比べて小さいが、油量検知手段８に
より調理に用いている油の量が図２の場合よりも多いと
判断しているため、図２の場合の判定時間Ｔ１よりも短
い判定時間Ｔ３の期間に、図２の場合の判定温度θ２よ
り小さい判定温度θ３だけ温度が低下すれば、揚げ物材
料が投入されたという判断を行っている。Next, in FIG. 3 as well, when the same amount of fried food ingredients as in FIG. 2 is added at point D, the amount of oil is large and the temperature drop is smaller than in the case of FIG. Since it is determined by the means 8 that the amount of oil used for cooking is larger than that in the case of FIG. 2, the determination in the case of FIG. 2 is performed during the period of the determination time T3 shorter than the determination time T1 in the case of FIG. If the temperature decreases by the judgment temperature θ3 which is smaller than the temperature θ2, it is judged that the fried food has been added.
【００４４】次に、本発明の第２の実施例の動作を図４
と図５を用いて説明する。なお、本発明の第２の実施例
の構成図は第１の実施例と同じ図１である。Next, the operation of the second embodiment of the present invention will be described with reference to FIG.
Will be described with reference to FIG. The block diagram of the second embodiment of the present invention is the same as FIG. 1 of the first embodiment.
【００４５】図４においては、調理開始時に時間０での
鍋３の温度が、設定温度Ｓ２よりも高かった場合を示し
ている。第１の実施例の中でも述べたように、加熱出力
は現在の温度と設定温度との差が大きければ加熱出力も
大きくなるものであり、この場合は設定よりも現在温度
が高いので加熱出力は停止する。そして、加熱出力が停
止して自然冷却により鍋３とその中の油の温度が低下し
ていく過程でθｙ２からθｙ１まで温度が下がる時間Ｔ
４を測定して油量検知手段８によって油の量を推定して
いる。FIG. 4 shows a case where the temperature of the pan 3 at time 0 at the start of cooking is higher than the set temperature S2. As described in the first embodiment, the heating output is large if the difference between the current temperature and the set temperature is large. In this case, since the current temperature is higher than the setting, the heating output is Stop. The time T during which the temperature decreases from θy2 to θy1 in the process in which the heating output is stopped and the temperature of the pan 3 and the oil therein is decreased by natural cooling.
4 is measured and the amount of oil is estimated by the oil amount detection means 8.
【００４６】図５においては、図４よりも油の量が多い
場合で、θｙ２からθｙ１まで温度が下がる時間Ｔ５は
時間Ｔ４よりも長くなっており、油の量の差がこの時間
の差になっている。In FIG. 5, when the amount of oil is larger than in FIG. 4, the time T5 for the temperature to fall from θy2 to θy1 is longer than the time T4, and the difference in the amount of oil is the difference in this time. Has become.
【００４７】そして、揚げ物材料が投入されてからは、
さきに述べた本発明の第１の実施例と同様に推定した油
の量に合わせて、温度制御手段７の働きにより、揚げ物
材料が投入されたと判断する判定時間と判定温度を変更
して、その結果、設定温度をＳ２からＳ３に上げてい
る。Then, after the fried food material is charged,
In accordance with the amount of oil estimated similarly to the first embodiment of the present invention described above, the function of the temperature control means 7 changes the determination time and the determination temperature for determining that the fried material has been added, As a result, the set temperature is raised from S2 to S3.
【００４８】次に、本発明の第３の実施例の動作を図６
を用いて説明する。なお、本発明の第３の実施例の構成
図は第１の実施例と同じ図１である。Next, the operation of the third embodiment of the present invention will be described with reference to FIG.
Will be explained. The block diagram of the third embodiment of the present invention is the same as FIG. 1 of the first embodiment.
【００４９】図６において、実線は設定温度がＳ０の場
合、破線はＳ０よりも低いＳ４の場合を示し、いずれも
調理に用いている油の量は同じである。油量は同じで、
揚げ物材料の量も同じであるが、設定温度が低い場合に
は材料を投入してからの温度の低下が設定温度が高い場
合に比べて小さくなっている。この設定温度による材料
投入時の温度低下の差を補正するために、温度制御手段
７の働きにより、高い設定温度Ｓ０では判定時間Ｔ６と
判定温度θ５で揚げ物材料の投入を判断し、設定温度が
低いＳ４の場合には、同じ判定時間Ｔ６で判定温度をθ
５より小さなθ４で判断している。In FIG. 6, the solid line shows the case where the set temperature is S0, and the broken line shows the case where S4 is lower than S0. In both cases, the amount of oil used for cooking is the same. The amount of oil is the same,
The amount of the fried food material is also the same, but when the set temperature is low, the temperature drop after the material is introduced is smaller than when the set temperature is high. In order to correct the difference in temperature drop at the time of feeding the material due to this set temperature, the function of the temperature control means 7 determines whether the deep-fried food material is fed at the high set temperature S0 at the determination time T6 and the determination temperature θ5, and the set temperature is In the case of low S4, the determination temperature is set to θ at the same determination time T6.
Judgment is made with θ4 smaller than 5.
【００５０】次に、本発明の第４の実施例の動作を図７
を用いて説明する。なお、本発明の第４の実施例の構成
図は第１の実施例と同じ図１である。Next, the operation of the fourth embodiment of the present invention will be described with reference to FIG.
Will be explained. The block diagram of the fourth embodiment of the present invention is the same as FIG. 1 of the first embodiment.
【００５１】図７において、実線は通常の揚げ物調理を
行った場合の温度変化で、破線は同じ設定温度同じ油の
量で実線の場合よりも多くの揚げ物材料を投入した場合
の温度変化を示している。この時同じＥ点で材料を投入
した場合、同じ判定時間Ｔ７の間に低下した温度が、材
料の少ない実線の場合がθ６で、材料を多く投入した破
線の場合はθ６より大きなθ７だけ温度が低下してい
る。このとき、温度制御手段７の働きにより、同じ判定
時間Ｔ７における温度低下がθ６の場合には設定温度を
Ｓ０からＳ１に引き上げ、温度低下がθ７の場合にはＳ
１よりも高いＳ８まで設定温度を引き上げている。この
ことにより、揚げ物材料がたくさん投入されて温度低下
が大きい場合には、設定温度をより高く変更することに
より現在温度と設定温度の差が大きくなって、その結果
本来の温度制御手段７の動作により加熱出力が大きくな
って、調理中の油の温度の復帰を早急に促しているもの
である。In FIG. 7, the solid line shows the temperature change in the case of normal fried food cooking, and the broken line shows the temperature change in the case where the same set temperature and the same amount of oil were used and more fried material was charged than in the case of the solid line. ing. At this time, when the material is charged at the same point E, the temperature decreased during the same determination time T7 is θ6 in the case of the solid line with a small amount of material, and the temperature is increased by θ7 larger than θ6 in the case of the broken line with a large amount of material. It is falling. At this time, the temperature control means 7 works to raise the set temperature from S0 to S1 when the temperature decrease at the same determination time T7 is θ6, and when the temperature decrease is θ7, the set temperature is S7.
The set temperature is raised to S8, which is higher than 1. As a result, when a large amount of deep-fried food material is charged and the temperature drop is large, the difference between the present temperature and the set temperature is increased by changing the set temperature higher, and as a result, the original operation of the temperature control means 7 is performed. As a result, the heating output is increased, promptly prompting the recovery of the oil temperature during cooking.
【００５２】なお、本実施例では誘導加熱調理器で説明
したが、ヒータ加熱あるいはガス加熱の調理器にも用い
ることができる。Although the induction heating cooker has been described in this embodiment, it can be used for a heater heating or a gas heating cooker.
【００５３】[0053]
【発明の効果】以上のように本発明の第１の効果は、油
量検知手段を設けることにより、加熱を開始してから設
定温度に達するまでの過程でその温度変化の傾きによ
り、調理に用いる油の量を推定し、その結果をもちいて
調理材料が投入されたかどうかを判断する判定時間と判
定温度を変更しているため、材料が投入されたと判断で
きずに低い温度のまま揚げ物調理をしてしまったり、設
定温度を補正する必要の無い軽い揚げ物の時に誤って設
定温度を高く補正してしまって調理材料を加熱し過ぎる
こと無く、同じ材料の揚げ物調理を行う際には調理に用
いる油の量によらず常に一定の条件で、同じ温度で揚げ
物調理を行うことのできる誘導加熱調理器の温度制御装
置を得ることができるものである。As described above, the first effect of the present invention is that by providing the oil amount detecting means, cooking can be performed due to the inclination of the temperature change in the process from the start of heating until the temperature reaches the set temperature. Estimating the amount of oil used and using the results to change the judgment time and judgment temperature to judge whether cooking ingredients have been added, it is not possible to judge that ingredients have been added and cooking fried food at a low temperature If you do fried food of the same material without overheating the cooking material by mistakenly correcting the setting temperature to a high value when you have a light fried food that does not need to correct the setting temperature It is possible to obtain a temperature control device for an induction heating cooker capable of performing fried food cooking at the same temperature under constant conditions regardless of the amount of oil used.
【００５４】本発明の第２の効果は、油量検知手段を、
調理開始時の温度が設定温度よりも高かった場合にもそ
の自然冷却による温度低下の傾きを見て油の量を判断で
きるようにしたため、調理に用いる油の量によらず常に
一定の条件で揚げ物調理を行うことのできる誘導加熱調
理器の温度制御装置を得ることができるものである。The second effect of the present invention is that the oil amount detecting means is
Even when the temperature at the start of cooking is higher than the set temperature, the amount of oil can be judged by looking at the slope of the temperature drop due to the natural cooling, so that the amount of oil used for cooking always remains constant. It is possible to obtain a temperature control device of an induction heating cooker capable of performing fried food cooking.
【００５５】本発明の第３の効果は、温度制御手段を、
設定温度によって揚げ物材料が投入されたと判断する判
定時間と判定温度を変更するようにしたため、使用者が
任意に設定した設定温度によらず、常に一定の条件で揚
げ物調理を行うことができる誘導加熱調理器の温度制御
装置を得ることができるものである。The third effect of the present invention is that the temperature control means is
Since the judgment time and judgment temperature for judging that the fried food has been added are changed according to the set temperature, induction heating can always be performed under certain conditions regardless of the set temperature set by the user. It is possible to obtain a temperature control device for a cooking device.
【００５６】本発明の第４の効果は、温度制御手段によ
る設定温度の補正温度を、揚げ物材料が投入されたとき
の油の温度の低下量によって変更しているため、たくさ
んの揚げ物を一度に揚げようとした際や極端に温度の低
い冷凍食品を揚げようとした際にはより大きな加熱出力
が得られるため、揚げ物材料の量や温度が変化した場合
にも常に一定の条件で揚げ物調理を行うことができる誘
導加熱調理器の温度制御装置を得ることができるもので
ある。The fourth effect of the present invention is that the correction temperature of the set temperature by the temperature control means is changed by the amount of decrease in the temperature of the oil when the fried food material is fed, so that a large number of fried foods can be processed at once. Greater heating output is obtained when trying to fry frozen foods with extremely low temperatures, so even when the amount or temperature of the fried material changes, fried foods are always cooked under constant conditions. It is possible to obtain a temperature control device for an induction heating cooker which can be performed.
【図１】本発明の第１から第４の実施例の誘導加熱調理
器のブロック図FIG. 1 is a block diagram of an induction heating cooker according to first to fourth embodiments of the present invention.
【図２】本発明の第１の実施例の動作を示す揚げ物調理
の温度変化図FIG. 2 is a temperature change diagram of fried food cooking showing the operation of the first embodiment of the present invention.
【図３】本発明の第１の実施例の動作を示す揚げ物調理
の温度変化図FIG. 3 is a temperature change diagram of fried food cooking showing the operation of the first embodiment of the present invention.
【図４】本発明の第２の実施例の動作を示す揚げ物調理
の温度変化図FIG. 4 is a temperature change diagram of fried food cooking showing the operation of the second embodiment of the present invention.
【図５】本発明の第２の実施例の動作を示す揚げ物調理
の温度変化図FIG. 5 is a temperature change diagram of fried food cooking showing the operation of the second embodiment of the present invention.
【図６】本発明の第３の実施例の動作を示す揚げ物調理
の温度変化図FIG. 6 is a temperature change diagram of fried food cooking showing the operation of the third embodiment of the present invention.
【図７】本発明の第４の実施例の動作を示す揚げ物調理
の温度変化図FIG. 7 is a temperature change diagram of fried food cooking showing the operation of the fourth embodiment of the present invention.
【図８】従来例の誘導加熱調理器のブロック図FIG. 8 is a block diagram of a conventional induction heating cooker.
【図９】従来例の誘導加熱調理器の動作を示す揚げ物調
理の温度変化図FIG. 9 is a temperature change diagram of fried food cooking showing the operation of the conventional induction heating cooker.
【図１０】従来例の誘導加熱調理器の動作を示す揚げ物
調理の温度変化図FIG. 10 is a temperature change diagram for fried food cooking showing the operation of the conventional induction heating cooker.
１ 商用交流電源 ２ 誘導加熱装置 ２ａ 高周波電源 ２ｂ 加熱コイル ３ 鍋 ４ セラミックプレート ５ 温度検知手段 ５ａ 温度検知素子サーミスタ ６ 温度設定手段 ７ 温度制御手段 ８ 油量検知手段 1 Commercial AC power supply 2 Induction heating device 2a High frequency power supply 2b Heating coil 3 Pan 4 Ceramic plate 5 Temperature detection means 5a Temperature detection element thermistor 6 Temperature setting means 7 Temperature control means 8 Oil amount detection means
Claims (4)
熱装置により加熱される銅等の負荷の温度を測定する温
度検知手段と、前記鍋等の負荷の温度を任意に設定する
温度設定手段と、前記加熱装置により前記鍋等の負荷の
加熱を開始した際に前記温度検知手段の入力を受けて前
記鍋等の負荷の温度上昇の傾きを測定し、その傾きによ
り前記鍋等の負荷により揚げ物調理に用いる油の量を推
定する油量検知手段と、前記温度検知手段で測定した前
記鍋等の負荷の温度が前記温度設定手段の設定になるよ
うに前記加熱装置の加熱出力を制御し、この温度調節動
作中に前記温度検知手段の測定した前記鍋等の負荷の温
度が、所定の判定時間に所定の判定温度以上降下した場
合に、前記温度設定手段により設定された温度を所定温
度上昇させ、かつその判定時間と判定温度を前記油量検
知手段により推定した油量により変化させる温度制御手
段とを備えた加熱調理器。1. A heating device for heating a load such as copper, temperature detecting means for measuring the temperature of the load such as copper heated by the heating device, and a temperature for arbitrarily setting the temperature of the load such as the pot. When the heating of the load such as the pan is started by the setting means and the heating device, the inclination of the temperature rise of the load such as the pan is measured by receiving the input of the temperature detecting means, and the inclination of the pan or the like is measured by the inclination. An oil amount detection means for estimating the amount of oil used for fried food cooking by a load, and a heating output of the heating device so that the temperature of the load of the pan or the like measured by the temperature detection means becomes the setting of the temperature setting means. The temperature set by the temperature setting means is controlled when the temperature of the load of the pan or the like measured by the temperature detecting means during the temperature adjusting operation falls below a predetermined judging temperature at a predetermined judging time. Raise the specified temperature, and Judgment time and cooking device and a temperature control means for varying the amount of oil was estimated by determining the temperature of the oil amount detection means.
において、負荷の加熱を開始した際に温度検知手段の入
力が温度設定手段の設定温度よりも高かった場合には、
前記温度検知手段で測定した前記負荷の温度が前記温度
設定手段で設定した温度に達するまでの下降の傾きを測
定して、その傾きにより油の量を推定するようにした請
求項１記載の加熱調理器。2. The oil amount detecting means of the heating cooker according to claim 1, wherein when the input of the temperature detecting means is higher than the set temperature of the temperature setting means when the heating of the load is started,
2. The heating according to claim 1, wherein the slope of the decrease until the temperature of the load measured by the temperature detecting means reaches the temperature set by the temperature setting means, and the amount of oil is estimated by the slope. Cooking device.
において、所定の判定時間と所定の判定温度を温度設定
手段により設定された設定温度により変更するようにし
た請求項１記載の加熱調理器。3. The heating according to claim 1, wherein in the temperature control means of the heating cooker according to claim 1, the predetermined judgment time and the predetermined judgment temperature are changed according to the set temperature set by the temperature setting means. Cooking device.
において、所定の判定時間と判定温度を複数設け、それ
ぞれの判定時間と判定温度により、温度設定手段により
設定された設定温度を上昇させる温度幅を変化させるよ
うにした請求項１記載の加熱調理器。4. The temperature control means of the heating cooker according to claim 1, wherein a plurality of predetermined judgment times and judgment temperatures are provided, and the set temperature set by the temperature setting means is raised by each judgment time and judgment temperature. The heating cooker according to claim 1, wherein the temperature range to be changed is changed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28851692A JP3049971B2 (en) | 1992-10-27 | 1992-10-27 | Cooking device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28851692A JP3049971B2 (en) | 1992-10-27 | 1992-10-27 | Cooking device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06140140A true JPH06140140A (en) | 1994-05-20 |
| JP3049971B2 JP3049971B2 (en) | 2000-06-05 |
Family
ID=17731246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28851692A Expired - Fee Related JP3049971B2 (en) | 1992-10-27 | 1992-10-27 | Cooking device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3049971B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000100554A (en) * | 1998-09-21 | 2000-04-07 | Toshiba Corp | Induction-heated cooking device |
| JP2008300256A (en) * | 2007-06-01 | 2008-12-11 | Panasonic Corp | Induction-heating cooker |
| JP2009104857A (en) * | 2007-10-23 | 2009-05-14 | Hitachi Appliances Inc | Induction-heating cooker |
| JP2009112555A (en) * | 2007-11-07 | 2009-05-28 | Panasonic Corp | Induction heating cooker and program |
| JP2010038517A (en) * | 2008-08-08 | 2010-02-18 | Mitsubishi Electric Corp | Display device and heating cooker |
| JP2010158457A (en) * | 2009-01-09 | 2010-07-22 | Nichiwa Denki Kk | Fryer |
-
1992
- 1992-10-27 JP JP28851692A patent/JP3049971B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000100554A (en) * | 1998-09-21 | 2000-04-07 | Toshiba Corp | Induction-heated cooking device |
| JP2008300256A (en) * | 2007-06-01 | 2008-12-11 | Panasonic Corp | Induction-heating cooker |
| JP2009104857A (en) * | 2007-10-23 | 2009-05-14 | Hitachi Appliances Inc | Induction-heating cooker |
| JP2009112555A (en) * | 2007-11-07 | 2009-05-28 | Panasonic Corp | Induction heating cooker and program |
| JP2010038517A (en) * | 2008-08-08 | 2010-02-18 | Mitsubishi Electric Corp | Display device and heating cooker |
| JP2010158457A (en) * | 2009-01-09 | 2010-07-22 | Nichiwa Denki Kk | Fryer |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3049971B2 (en) | 2000-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10595366B2 (en) | Method for operating an induction hob | |
| CN110726159B (en) | Heating control method, cooking utensil and system and computer readable storage medium | |
| JP3049971B2 (en) | Cooking device | |
| JP2003319875A (en) | Electromagnetic induction heating cooker and control method for cooking rice using it | |
| JP5262944B2 (en) | Induction heating cooker | |
| JP4284809B2 (en) | Induction heating cooker | |
| KR102010671B1 (en) | A Temperature Control Device for Fryer | |
| JP2002280157A (en) | Induction heating cooker | |
| JP4862710B2 (en) | Cooker | |
| JPH07265204A (en) | Boiled rice warmer | |
| JPH10125457A (en) | Induction heating cooker | |
| JP3834753B2 (en) | Induction heating cooker | |
| JP3661567B2 (en) | Induction heating cooker | |
| JPH0152004B2 (en) | ||
| JPH04361714A (en) | Cooking apparatus | |
| JP2004129919A (en) | Rice cooker | |
| JPS59231326A (en) | Temperature controller of heating cooker | |
| JP2553674B2 (en) | rice cooker | |
| KR100263706B1 (en) | Method for judge of cooking amount of electric rice cooker | |
| JP3127144B2 (en) | Cooking device | |
| JP2669735B2 (en) | Cooker | |
| JP4289247B2 (en) | Induction heating cooker | |
| JPH06178722A (en) | Preparing cooked food appliance and method cooking method | |
| KR20220155819A (en) | Apparatus and method for controlling output of heating area | |
| JP2004335342A (en) | Control method of induction cooker, and induction cooker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Year of fee payment: 8 Free format text: PAYMENT UNTIL: 20080331 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090331 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100331 Year of fee payment: 10 |
|
| LAPS | Cancellation because of no payment of annual fees |