WO2024106779A1 - Appareil de cuisson et son procédé de commande - Google Patents

Appareil de cuisson et son procédé de commande Download PDF

Info

Publication number
WO2024106779A1
WO2024106779A1 PCT/KR2023/016404 KR2023016404W WO2024106779A1 WO 2024106779 A1 WO2024106779 A1 WO 2024106779A1 KR 2023016404 W KR2023016404 W KR 2023016404W WO 2024106779 A1 WO2024106779 A1 WO 2024106779A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
tray
cooking chamber
food
chamber
Prior art date
Application number
PCT/KR2023/016404
Other languages
English (en)
Korean (ko)
Inventor
김성민
황금철
Original Assignee
삼성전자주식회사
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 삼성전자주식회사 filed Critical 삼성전자주식회사
Publication of WO2024106779A1 publication Critical patent/WO2024106779A1/fr

Links

Images

Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01R—MEASURING ELECTRIC VARIABLES; MEASURING MAGNETIC VARIABLES
    • G01R29/00—Arrangements for measuring or indicating electric quantities not covered by groups G01R19/00 - G01R27/00
    • G01R29/08—Measuring electromagnetic field characteristics
    • G—PHYSICS
    • G08—SIGNALLING
    • G08B—SIGNALLING OR CALLING SYSTEMS; ORDER TELEGRAPHS; ALARM SYSTEMS
    • G08B3/00—Audible signalling systems; Audible personal calling systems
    • G08B3/10—Audible signalling systems; Audible personal calling systems using electric transmission; using electromagnetic transmission
    • G—PHYSICS
    • G08—SIGNALLING
    • G08B—SIGNALLING OR CALLING SYSTEMS; ORDER TELEGRAPHS; ALARM SYSTEMS
    • G08B5/00—Visible signalling systems, e.g. personal calling systems, remote indication of seats occupied
    • G08B5/22—Visible signalling systems, e.g. personal calling systems, remote indication of seats occupied using electric transmission; using electromagnetic transmission
    • G—PHYSICS
    • G08—SIGNALLING
    • G08B—SIGNALLING OR CALLING SYSTEMS; ORDER TELEGRAPHS; ALARM SYSTEMS
    • G08B5/00—Visible signalling systems, e.g. personal calling systems, remote indication of seats occupied
    • G08B5/22—Visible signalling systems, e.g. personal calling systems, remote indication of seats occupied using electric transmission; using electromagnetic transmission
    • G08B5/222—Personal calling arrangements or devices, i.e. paging systems
    • G08B5/223—Personal calling arrangements or devices, i.e. paging systems using wireless transmission
    • G08B5/224—Paging receivers with visible signalling details
    • G08B5/227—Paging receivers with visible signalling details with call or message storage means
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6402—Aspects relating to the microwave cavity
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6408—Supports or covers specially adapted for use in microwave heating apparatus
    • H05B6/6411—Supports or covers specially adapted for use in microwave heating apparatus the supports being rotated
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating

Definitions

  • the disclosed invention relates to cooking appliances and their control methods.
  • a cooking device is a device for heating and cooking a cooking object, such as food, and refers to a device that can provide various functions related to cooking, such as heating, defrosting, drying, and sterilizing the cooking object.
  • Such cooking appliances include, for example, ovens such as gas ovens or electric ovens, microwave heating devices (hereinafter referred to as microwave ovens), gas ranges, electric ranges, gas grills, or electric grills.
  • an oven is a device that cooks food by transferring heat directly to the food or by heating the inside of the cooking chamber through a heat generating source such as a heater, while a microwave oven uses high frequency waves as a heating source to disrupt the molecular arrangement of the food. It is a device that cooks food by the frictional heat generated between molecules.
  • the disclosed invention can provide a cooking appliance and a control method thereof that can identify whether a tray is mounted in a cooking chamber.
  • a cooking appliance includes a cooking chamber; a heating source provided at a lower portion of the cooking chamber and including a magnetron that generates high frequencies; an electromagnetic wave sensor provided at the upper part of the cooking chamber and detecting the high frequency; a tray that can be placed inside the cooking chamber or removed from the cooking chamber; a storage unit that stores information about cooking conditions for each food; a user interface that receives input from a user; and a controller that determines whether the tray is needed for cooking based on food information received from the user and cooking conditions for each food, and determines whether the tray is mounted in the cooking chamber based on information received from the electromagnetic wave sensor. Includes ;
  • the controller may control the heating source based on cooking conditions for each food when the tray is required for cooking and the tray is mounted in the cooking chamber.
  • the controller may control the user interface to output a notification to encourage mounting of the tray inside the cooking chamber when the tray is required for cooking and the tray is not mounted in the cooking chamber.
  • the controller may control the heating source by changing cooking conditions for each food when the tray is required for cooking and the tray is not mounted in the cooking chamber.
  • the controller may control the heating source based on cooking conditions for each food when the tray is not needed for cooking and the tray is not mounted in the cooking chamber.
  • the controller may control the user interface to output a notification to encourage removal of the tray when the tray is not needed for cooking and the tray is mounted in the cooking chamber.
  • the controller may control the heating source by changing cooking conditions for each food when the tray is not needed for cooking and the tray is mounted in the cooking chamber.
  • the cooking conditions may include whether the tray is needed.
  • the cooking conditions are set to not require the tray in the case of the first cooking method of directly heating the object to be cooked by the high frequency, and the second cooking method of heating the object to be cooked by the tray heated by the high frequency.
  • the tray may be set as necessary.
  • a method of controlling a cooking appliance according to an embodiment including a tray, a storage unit for storing information about cooking conditions for each food, and a user interface for receiving input from a user includes receiving information about the food from the user. ; detecting the high frequency at the electromagnetic wave sensor; and determining whether the tray is needed for cooking based on food information received from the user and cooking conditions for each food, and determining whether the tray is mounted in the cooking chamber based on information received from the electromagnetic wave sensor. Includes ;
  • controlling the heating source when the tray is required for cooking and the tray is mounted in the cooking chamber, controlling the heating source based on cooking conditions for each food item. It can be included.
  • controlling the heating source by changing cooking conditions for each food item when the tray is required for cooking and the tray is not mounted in the cooking chamber, controlling the heating source by changing cooking conditions for each food item; More may be included.
  • a method of controlling a cooking appliance includes: controlling the heating source based on cooking conditions for each food when the tray is not needed for cooking and the tray is not mounted in the cooking chamber; It may further include.
  • the method of controlling a cooking appliance may further include outputting a notification to induce removal of the tray when the tray is not needed for cooking and the tray is mounted in the cooking chamber. there is.
  • controlling the heating source by changing cooking conditions for each food item; More may be included.
  • a cooking appliance and a control method thereof it is possible to identify whether a tray is mounted in a cooking chamber.
  • FIG. 1 is a perspective view of a cooking appliance according to an embodiment.
  • Figure 2 is a diagram illustrating a partial internal configuration of a cooking appliance according to an embodiment.
  • Figure 3 is a cross-sectional view of a cooking appliance according to one embodiment.
  • Figure 4 is a diagram illustrating an example of a plurality of heaters and trays of a cooking appliance according to an embodiment.
  • Figure 5 is a block diagram showing the operation of a cooking appliance according to an embodiment.
  • Figure 6 is a flowchart of a method of controlling a cooking appliance according to an embodiment.
  • FIGS. 7 to 10 are diagrams illustrating examples of notifications output from the cooking appliance in a cooking appliance and a method of controlling the cooking appliance according to an embodiment.
  • first may be named a second component without departing from the scope of the present invention, and similarly, the second component may also be named a first component.
  • ⁇ unit may refer to a unit that processes at least one function or operation.
  • the terms may refer to at least one hardware such as a field-programmable gate array (FPGA) / application specific integrated circuit (ASIC), at least one software stored in memory, or at least one process processed by a processor. there is.
  • FPGA field-programmable gate array
  • ASIC application specific integrated circuit
  • the codes attached to each step are used to identify each step, and these codes do not indicate the order of each step.
  • Each step is performed differently from the specified order unless a specific order is clearly stated in the context. It can be.
  • FIG. 1 is a perspective view of a cooking appliance according to an embodiment
  • FIG. 2 is a diagram illustrating a partial internal configuration of the cooking appliance according to an embodiment
  • FIG. 3 is a cross-sectional view of the cooking appliance according to an embodiment.
  • the cooking appliance 1 is arranged in a three-dimensional space defined by the X-axis, Y-axis, and Z-axis.
  • the X-axis, Y-axis, and Z-axis are defined based on the cooking appliance 1, with the Corresponds to , and the Z-axis corresponds to the height direction of the cooking appliance (1).
  • a cooking appliance 1 includes a housing 10 forming an exterior and a cooking chamber 11 provided inside the housing 10 and in which a cooking object is placed. .
  • the cooking appliance 1 may include an inner housing 12 that is disposed inside the housing 10 and forms a cooking chamber 11 . At least a portion of the inner housing 12 may be made of stainless steel that is easy to clean.
  • a predetermined space 15 may be formed between the inner housing 12 and the housing 10.
  • the housing 10 and the inner housing 12 may be provided to be open in the +X direction, which is the front direction of the cooking appliance 1.
  • the cooking chamber 11 may be provided in a substantially rectangular parallelepiped shape with a long side in the Y direction.
  • the cooking appliance 1 may include a machine room 13 formed inside the housing 10 and disposed below the cooking chamber 11 . Inside the machine room 13, various electrical components that drive the cooking appliance 1 may be placed.
  • the cooking appliance 1 may include a housing 10 and a door 20 provided to open and close the opening of the inner housing 12. When the door 20 is opened, the user can put the food to be cooked into the cooking chamber 11 through the opening of the inner housing 12.
  • the door 20 may be provided with a user interface 500 that receives input from a user or displays operation information.
  • the user interface 500 may be provided on the outer surface of the door 20.
  • the inner surface of the door 20 may be a surface facing the inside of the galley 11 when the door 20 is closed, and the outer surface of the door 20 may be a surface facing in the opposite direction of the inner surface.
  • the user interface 500 may include an input unit 510 that receives input from the user and a display 520 that displays operation information.
  • the user interface 500 may further include a speaker 530 that outputs sound for operation information, depending on the embodiment.
  • the input unit 510 may be provided in the form of a jog dial to receive inputs such as selection of cooking temperature, selection of cooking time, selection of cooking area, selection of food, selection of food, etc., and may be provided in the form of a jog dial to perform cooking operations. It may be provided in the form of a button or icon so that inputs such as starting the cooking operation, stopping the cooking operation, selecting the control object, etc. can be received.
  • the input unit 510 is not limited to the example, and may be provided in various types that can receive input for controlling the cooking appliance 1 from the user, depending on the embodiment.
  • the display 520 may display information input by the user, such as the cooking temperature selected by the user, cooking time, and information about the cooking area. Additionally, the display 520 may display a notification to encourage placement or removal of the tray inside the cooking compartment, etc., as will be described later. For this purpose, the display 520 may be provided as a display panel of a known type.
  • the display 520 may be provided as a touch screen depending on the embodiment, and in this case, the input unit 510 may be provided integrally with the display 520.
  • the user interface 500 is provided on the door 20 as an example, but the embodiment of the cooking appliance 1 is not limited thereto.
  • the display 520 can be provided anywhere that can be seen by the user, and the input unit 510 can be provided anywhere that can be operated by the user.
  • the door 20 may include a transparent member 22 that allows the user to observe the inside of the cooking compartment 11 when the door 20 is closed.
  • the cooking appliance 1 is mounted inside the cooking chamber 11 and may include a tray 30 on which a user can place a cooking object.
  • the tray 30 may be provided to be detachable from the inside of the cooking chamber 11.
  • the cooking chamber 11 may include support portions 11c formed on both sides of the cooking chamber 11 so that the tray 30 is mounted between the upper surface 11a and the lower surface 11b of the cooking chamber 11.
  • a plurality of support parts 11c may be provided along the Z-axis direction so that the tray 30 can be mounted at various heights.
  • the tray 30 may include a main body 31 and a cooking surface 32 on which a cooking object can be placed.
  • the cooking surface 32 may be provided to face the upper surface 11a of the cooking chamber 11 when the tray 30 is mounted.
  • the cooking appliance 1 may include a heating source 100 that provides heat to the inside of the cooking chamber 11 for cooking the food.
  • the heating source 100 may be provided to provide heat to the cooking object positioned on the tray 30 so that the cooking object can be cooked. Additionally, the cooking object may be placed on the lower surface 11b of the cooking chamber 11 without the tray 30. Even at this time, the heating source 100 can provide heat to the cooking object located on the lower surface 11b of the cooking chamber 11.
  • the cooking appliance 1 may include a convection fan for promoting circulation of air heated by the heating source 100 and a motor that provides rotational force to the convection fan.
  • the cooking appliance 1 is equipped with a heater capable of transferring heat to the entire cooking object, so that heat can be evenly transmitted to all areas of the cooking object.
  • the heating source 100 may include a second heating source 200 disposed at the upper portion of the cooking chamber 11 and a first heating source 300 disposed at the lower portion of the cooking chamber 11 .
  • the first heating source 300 may include a magnetron 310 that generates high frequencies.
  • the cooking device 1 is capable of heating the cooking object by the frictional heat between the molecules generated by repeatedly changing the molecular arrangement of the moisture contained in the cooking object by irradiating the high frequency generated from the magnetron 310 into the inside of the cooking object. there is.
  • the magnetron 310 may be placed in the machine room 13.
  • the first heating source 300 oscillates high frequency waves from the machine room 13 toward the lower surface 11b of the cooking chamber 11, and the high frequency waves may pass through the lower surface 11b and be radiated into the cooking chamber 11.
  • the first heating source 300 may include a stirrer 320 that mixes high frequency waves oscillated from the magnetron 310 and radiates them uniformly into the cooking chamber 11.
  • the stirrer 320 may be provided in a circular shape with a cutout portion.
  • the stirrer 320 may be provided to radiate high frequency waves in various directions through rotation so that they reach the entire inside of the cooking chamber 11.
  • the stirrer 320 may be provided to have a diameter d of a predetermined length or more to evenly mix the high frequencies and radiate the high frequencies evenly into the cooking chamber 11.
  • the diameter and length (d) of the stirrer 320 is set to a predetermined length or more, the high frequency waves oscillated from the magnetron 310 can be easily mixed.
  • the stirrer 320 may be provided with a diameter and length (d) of 150 mm or more when the capacity of the cooking chamber 11 is approximately 20L to 30L.
  • the stirrer 320 may be provided in a circular shape.
  • the circumference of the stirrer 320 may be provided in a ring shape that is not cut. As at least a portion of the stirrer 320 is cut and rotated, the high frequencies passing through the stirrer 320 are mixed.
  • the circumference of the stirrer 320 is provided in a ring shape, so that the high frequencies are more evenly radiated into the cooking chamber 11. can do.
  • the second heating source 200 may include a plurality of heaters 210, 220, 230, and 240 that generate radiant heat.
  • the plurality of heaters 210, 220, 230, and 240 may radiate heat generated from themselves and transfer heat directly to the cooking object.
  • the plurality of heaters 210, 220, 230, and 240 may include quartz heaters or ceramic heaters.
  • the cooking appliance 1 may include a heating unit 33 disposed on the main body 31 of the tray 30 so that heat is transmitted to the lower side of the cooking object during cooking.
  • the heating unit 33 is disposed on the opposite side of the cooking surface 32 and can face the lower surface 11b of the cooking chamber 11 when the tray 30 is placed in the cooking chamber 11.
  • the heating unit 33 may generate heat by absorbing high frequencies generated from the magnetron 310.
  • the high frequency irradiated from the magnetron 310 facing the heating unit 33 is absorbed by the heating unit 33, and the heating unit 33 can generate heat by the absorbed high frequency.
  • Heat generated in the heating unit 33 may be transferred to the cooking surface 32 through the main body 31 of the tray 30. That is, as the heat generated in the heating unit 33 is conducted to the cooking surface 32, heat can be supplied to the lower side of the cooking object located on the cooking surface 32.
  • the heating portion 33 may be made of ferrite material to absorb high frequencies.
  • the material is not limited to this, and materials capable of generating heat by high frequency may be mixed with ceramics, etc. to form the heating portion 33.
  • the tray 30 may be provided to partition the inner area of the cooking compartment 11.
  • the tray 30 can divide the inside of the cooking chamber 11 into a first cooking area 11d and a second cooking area 11e in the vertical direction (Z-axis direction).
  • the first cooking area 11d is an area formed in the upper part of the tray 30, and the second cooking area 11e is an area formed in the lower part of the tray 30.
  • the cooking object placed in the first cooking area 11d is the first heating source 300 and the second heating source 300. It can be cooked by being heated by the heating source 200.
  • the cooking object disposed in the second cooking area 11e that is, the cooking object disposed on the lower surface 11b of the cooking chamber 11 may be cooked by being heated by the first heating source 300.
  • the area of the tray 30 on the XY plane may be formed to correspond to the area of the cooking chamber 11 on the XY plane. Accordingly, it is possible to partially block heat generated by the second heating source 200 in the first cooking area 11d from being transferred to the second cooking area 11e.
  • the cooking appliance 1 when the cooking appliance 1 has a rectangular parallelepiped-shaped cooking chamber 11 having a long side 11L in the Y-axis direction, a plurality of plurality of cells are arranged along the direction of the long side 11L of the cooking chamber 11. may include a heater.
  • each heater When a plurality of heaters are placed on the upper surface 11a of the cooking chamber 11 and each provides heat at a different temperature, each heater supplies heat to a position corresponding to each heater along the Y-axis direction inside the cooking chamber 11. heat can be provided. In detail, areas in which heat of different temperatures is provided may be divided on the cooking surface 32 of the tray 30.
  • each cooking object is cooked according to different cooking temperatures.
  • Object can be cooked.
  • each cooking object when each cooking object is placed in different areas, each cooking object may be cooked at a different temperature.
  • Figure 4 is a diagram illustrating an example of a plurality of heaters and trays of a cooking appliance according to an embodiment.
  • a plurality of heaters 210.220, 230, and 240 are provided to each include a long axis 200L extending in the 11L) and can be arranged spaced apart along the corresponding Y-axis direction.
  • the plurality of heaters 210, 220, 230, and 240 may include four first heaters 210, second heaters 220, third heaters 230, and fourth heaters 240, but the cooking device ( The embodiment of 1) is not limited to this, and may include only the first heater 210 and the second heater 220, or may include more heaters than the four heaters 210, 220, 230, and 240.
  • the first heater 210 may be placed on one side and the second heater 220 may be placed on the opposite side with respect to the center line G of the cooking surface 32 in the X-axis direction.
  • the third heater 230 may be placed on one side adjacent to the first heater 210, and the fourth heater 240 may be placed on the opposite side adjacent to the second heater 220. That is, the third heater 230, the first heater 210, the second heater 220, and the fourth heater 240 may be arranged in the order of the +Y direction.
  • the first heater 210 and the third heater 230 may generate heat of the same temperature. Additionally, the second heater 220 and the fourth heater 240 may generate heat of the same temperature.
  • the first and third heaters 210 and 230 and the second and fourth heaters 220 and 240 may generate heat at different temperatures. That is, with respect to the center line G, the temperature generated on one side of the center line G may be different from the temperature generated on the opposite side.
  • the tray 30 may include a first cooking surface 34 and a second cooking surface 35 formed on the cooking surface 32.
  • the first cooking surface 34 and the second cooking surface 35 may be divided along the Y-axis direction.
  • a first cooking surface 34 may be formed on one side based on the center line G, and a second cooking surface 35 may be formed on the opposite side.
  • the first cooking area 11d includes an area 11d-1 corresponding to the first cooking surface 34 and an area 11d-2 corresponding to the second cooking surface 35 based on the center line G. It can be divided into:
  • the first cooking surface 34 may be disposed at a position corresponding to the first and third heaters 210 and 230 based on the Y-axis direction.
  • the second cooking surface 35 may be disposed at a position corresponding to the second and fourth heaters 220 and 240 based on the Y-axis direction.
  • the temperature of the heat transferred to the first cooking surface (34) and the second cooking surface (35) is different. Therefore, it is possible to place cooking objects with different cooking temperatures on the first cooking surface 34 and the second cooking surface 35 and cook them in one cooking chamber 11 at the same time.
  • different cooking objects of the cooking appliance 1 can be arranged in the left and right directions (Y-axis direction), so that the user can view the cooking process of different cooking objects in real time during the operation of the cooking appliance 1 through the transparent member 22. ) can be easily observed.
  • the short side 32S of the cooking surface 32 is perpendicular to the long side 32L and may extend in a direction corresponding to the X-axis direction.
  • the first cooking surface 34 and the second cooking surface 35 are partitioned in the Y-axis direction, and the long side 32L of the cooking surface 32 is Y-axis. Since they extend in the axial direction, the first cooking surface 34 and the second cooking surface 35 may have sufficient length in one direction.
  • the first length 34a and the second length 35a are The second length 35a may be provided to have a length that allows the entire cooking object to be positioned inside the first cooking surface 34 or the second cooking surface 35.
  • the first length 34a and the second length 35a are formed to be longer than the length of dividing the short side 32S of the cooking surface 32 in half, so that the first cooking surface 34 and the second cooking surface 35 are formed.
  • the cooking surface 32 can be divided into a rectangular shape close to a square. That is, the cooking surface 32 can be efficiently divided.
  • the areas of the first cooking surface 34 and the second cooking surface 35 on which different cooking objects can be positioned can be formed to be 34a * 32S and 35a * 32S, respectively.
  • the first length 34a or the second length 35a may be provided to approximately correspond to the short side 32S of the cooking surface 32.
  • the shape of the cross-sectional area of the first cooking surface 34 and the second cooking surface 35 can be approximately square, and the cooking object can be easily cooked on the first cooking surface 34 or the second cooking surface 35. It can be located inside.
  • first length 34a or the second length 35a may be formed to have different lengths on each short side 32S of the cooking surface 32, and the first cooking surface 34 and the second cooking surface 34 may be formed to have different lengths.
  • the cross-sectional area of (35) may be rectangular.
  • the ratios (34a/32S, 35a/32S) of the short side (32S) of the cooking surface (32) to the first length (34a) or the second length (35a) are the first and second cooking surfaces (34, 35). It may be provided to be larger than the ratio of the long side 32L of the cooking surface 32 to the length when divided in the X-axis direction.
  • Figure 5 is a block diagram showing the operation of a cooking appliance according to an embodiment.
  • the cooking appliance 1 includes a heating source 100, a controller 400, a user interface 500, an electromagnetic wave sensor 600, a communication module 700, and a storage unit ( 800).
  • the controller 400 is electrically connected to the heating source 100, the user interface 500, the electromagnetic wave sensor 600, and the communication module 700.
  • the controller 400 can control the configurations of the cooking appliance 1.
  • the heating source 100 is provided at the lower part of the cooking chamber 11, and the first heating source 300 including a magnetron that generates high frequencies is provided at the upper part of the cooking chamber 11, and includes at least one It may include a second heating source 200 including a heater.
  • the user interface 500 may include an input unit 510 that receives input from the user, a display 520 that displays operation information, and a speaker 530 that can output sound.
  • the input unit 510 can receive inputs such as selection of cooking temperature, selection of cooking time, selection of cooking area, start of cooking operation, and stop of cooking operation.
  • the display 520 may display information input by the user, such as information on the cooking temperature, cooking time, and cooking area selected by the user. Additionally, the display 520 may display a notification to encourage placement or removal of the tray inside the cooking compartment.
  • the speaker 530 can audibly output information about the current state of the cooking appliance 1 or a notification to be provided to the user. For example, when cooking of the cooking device 1 is completed, a beep sound or melody can be output, and when a tray is mounted inside the cooking chamber, a sound to facilitate removal can be output. To this end, the speaker 530 may be composed of a known type of speaker device.
  • the electromagnetic wave sensor 600 may be provided on the upper part of the cooking chamber, measure electromagnetic waves (eg, microwaves) inside the cooking chamber, and output data indicating the intensity of the measured electromagnetic waves.
  • electromagnetic waves eg, microwaves
  • the electromagnetic wave sensor 600 can measure the intensity of high-frequency waves oscillated from the magnetron 310 provided at the bottom of the galley and radiated to the galley through the stirrer 320, and provide data representing the intensity of the measured electromagnetic waves. It can be output to the controller 400.
  • the electromagnetic wave sensor 600 may be composed of a known type of electromagnetic wave sensor and may be composed of a plurality of electromagnetic wave sensors.
  • the communication module 700 may include a wireless communication module that wirelessly exchanges data with external devices. Alternatively, it is also possible to further include a wired communication module.
  • the wireless communication module can communicate wirelessly with a base station or an access point (AP) and exchange data with external devices through the base station or access point.
  • AP access point
  • the wireless communication module communicates wirelessly with an access point (AP) using WiFi (IEEE 802.11 technical standard), or uses CDMA, WCDMA, GSM, LTE (Long Term Evolution), 5G, WiBro, etc. This allows communication with the base station.
  • WiFi IEEE 802.11 technical standard
  • CDMA Code Division Multiple Access
  • WCDMA Wideband Code Division Multiple Access
  • GSM Global System for Mobile communications
  • LTE Long Term Evolution
  • 5G Fifth Generation
  • WiBro Wireless Fidelity
  • the wireless communication module is also capable of communicating directly with external devices.
  • the wireless communication module can exchange data with external devices in a short distance using Wi-Fi Direct, Bluetooth (IEEE 802.15.1 technical standard), ZigBee (IEEE 802.15.4 technical standard), etc. there is.
  • the communication module 700 may receive a control signal for the cooking appliance 1 or various information for controlling the cooking appliance 1 from the user's terminal through Wi-Fi or Bluetooth.
  • an application for controlling the cooking appliance 1 may be installed on the user's terminal, and the user may select a desired cooking recipe by executing the application on the user terminal.
  • the user terminal can transmit information about the selected cooking recipe to the communication module 700 of the cooking device 1, and the controller 400 controls the heating source 100 according to the transmitted cooking recipe. can do.
  • the storage unit 800 may be provided as a known type of storage medium to store various types of information required for control.
  • the storage unit 800 can store cooking conditions for each food item, a standard value for determining whether to place the tray 30, etc. At this time, the cooking conditions for each food item may include information regarding whether a tray is needed for cooking.
  • the storage unit 800 is set to not require a tray in the case of the first cooking method of directly heating the cooking object by high frequency, and the second cooking method of heating the cooking object by the tray heated by high frequency. In this case, you can save the cooking conditions that set the tray as needed.
  • the standard value for determining whether the tray 30 is mounted means a value that can determine whether the tray 30 exists in the cooking compartment. Specifically, it may be a value that can be compared with data measured by the electromagnetic wave sensor 600.
  • the information stored in the storage unit 800 may be periodically updated by information received by the server or user terminal connected to the communication module 700, and may be updated periodically by the server or user terminal connected to the communication module 700. Information received can be stored.
  • the controller 400 can control the overall operation of the cooking appliance 1. Turning on/off the heating source 100 according to the user command received by the input unit 510, data received from the electromagnetic wave sensor 600, information received by the communication module 700, or information stored in the storage unit 800, Output, etc. can be controlled, and notifications can be output by controlling the display 520 and speaker 530.
  • the controller 400 may include at least one memory storing a program that performs operations described later and at least one processor executing the stored program.
  • Figure 6 is a flowchart of a method of controlling a cooking appliance according to an embodiment
  • Figures 7 to 10 show examples of notifications output from the cooking appliance in a cooking appliance and a method of controlling a cooking appliance according to an embodiment. It is a drawing.
  • the object to be controlled is the cooking appliance 1 described above. Accordingly, the information regarding the cooking appliance 1 described above may also be applied to the control method of the cooking appliance even if not otherwise stated, and conversely, the description of the control method of the cooking appliance also applies to the cooking appliance 1 even if not otherwise stated. possible.
  • the cooking appliance 1 may receive food information from the user (1000).
  • the food is an object cooked in the cooking device 1 and may be food ingredients, a meal kit, or HMR (home meal replacement).
  • Cooked food can become food by being cooked by the cooking device 1.
  • food may correspond to the result of cooking food by the cooking device 1.
  • the cooking appliance 1 may receive food information from the user through the input unit 510 and may receive food information input by the user through the user terminal.
  • the controller 400 may determine whether the tray 30 is needed for cooking (1100).
  • the controller 400 may determine whether the tray 30 is needed during cooking based on the cooking conditions for each food item stored in the storage unit 800.
  • the cooking conditions for each food may be a recipe for each food.
  • the recipe may include information about the cooking temperature and cooking time corresponding to the food.
  • the recipe is a cooking parameter for operating the heating source 100 and may include at least one of cooking temperature, cooking time, or output of the heating source 100.
  • the cooking conditions for each food item may include whether or not the tray 30 is needed as a cooking parameter for operating the heating source 100.
  • controller 400 determines that the tray 30 is necessary for cooking (example in 1100), it may determine whether to place the tray 30 inside the cooking chamber (1200).
  • the controller 400 determines whether to place the tray 30 based on the fact that the heating part 33 of the tray 30 absorbs the high frequency irradiated from the magnetron 310. can do.
  • the controller 400 can use electromagnetic wave data detected by the electromagnetic wave sensor 600 to determine whether to place the tray 30 inside the cooking compartment.
  • the controller 400 may control the electromagnetic wave sensor 600 to detect high frequencies oscillated from the magnetron 310 for a certain period of time (e.g., 30 seconds), and measure the electromagnetic wave sensor 600 for a certain period of time. The average of the electromagnetic wave intensity data values is calculated, and if it is below the standard value, it can be determined that the tray 30 is mounted inside the galley.
  • a certain period of time e.g. 30 seconds
  • the controller 400 determines that the tray 30 is required for cooking and that the tray 30 is mounted inside the cooking chamber (example 1200)
  • the controller 400 heats the food based on the recipe for each food stored in the storage unit 800. Cooking can be performed by controlling the circle 100 (1210).
  • the controller 400 determines that the tray 30 is required for cooking but the tray 30 is not mounted inside the cooking chamber (No in 1200), it controls the user interface 500 to install the tray 30. You can display deferred notifications.
  • the display 520 can visually output a notification such as “Please place the tray.” Not only can the content of the guidance message be different as long as there is guidance on how to place the tray, but it is also possible to output it in the form of an image rather than text.
  • controller 400 is also capable of audibly outputting a notification to the above effect through the speaker 530.
  • the notification to induce tray placement is not limited to this and may also include sending a message to the user terminal.
  • the controller 400 can control the heating source 100 by selecting a different recipe for the food. For example, cooking is done by placing the tray 30, but if the tray 30 is not placed, if cooking is done according to an existing recipe, the cooking time becomes longer and the moisture in the food becomes insufficient, so the heating source is used to shorten the cooking time. (100) can be controlled. Additionally, referring to the example of FIG.
  • the display 520 may visually output a notification such as “Cooking time is shortened with the tray not placed.” As long as it is possible to inform about the shortening of cooking time due to not placing the tray, the content of the guidance message can be different from this, and it is also possible to output it in the form of an image rather than text.
  • controller 400 is also capable of audibly outputting a notification to the above effect through the speaker 530. Additionally, the notification is not limited to this and may also include sending a message to the user terminal.
  • controller 400 determines that the tray 30 is not needed during cooking (No in 1100), it may determine whether to place the tray 30 inside the cooking chamber (1300).
  • the controller 400 can determine whether to place the tray 30 inside the cooking chamber based on the above-described method.
  • the controller 400 may control the electromagnetic wave sensor 600 to detect high frequencies oscillated from the magnetron 310 for a certain period of time (e.g., 30 seconds), and measure the electromagnetic wave sensor 600 for a certain period of time. The average of the electromagnetic wave intensity data values is calculated, and if it exceeds the standard value, it can be determined that the tray 30 is not mounted inside the galley.
  • a certain period of time e.g. 30 seconds
  • the controller 400 determines that the tray 30 is not needed for cooking but the tray 30 is not mounted inside the cooking chamber (example of 1300), the controller 400 controls the user interface 500 to remove the tray 30. Notifications can be displayed.
  • the display 520 may visually output a notification such as “Please remove the tray.” Not only can the content of the guidance message be different if it is possible to provide guidance on removing the tray, but it is also possible to output it in the form of an image rather than text.
  • controller 400 is also capable of audibly outputting a notification to the above effect through the speaker 530.
  • the notification to induce tray removal is not limited to this and may also include sending a message to the user terminal.
  • the controller 400 may control the heating source 100 by selecting a different recipe for the food. For example, cooking is performed without placing the tray 30, but if the tray 30 is placed and cooked according to an existing recipe, the cooking time is short and insufficient heat is not applied to the food, so the cooking time is short.
  • the heating source 100 can be controlled to extend.
  • the display 520 may visually output a notification such as “Cooking time is extended when the tray is placed.” Not only can the content of the guidance message be different as long as it is possible to inform about the extension of the cooking time due to placing the tray, but it is also possible to output it in the form of an image rather than text.
  • controller 400 is also capable of audibly outputting a notification to the above effect through the speaker 530. Additionally, the notification is not limited to this and may also include sending a message to the user terminal.
  • the controller 400 determines that the tray 30 is not needed for cooking and that the tray 30 is not mounted inside the cooking chamber (No in 1300)
  • the food stored in the storage unit 800 Cooking can be performed by controlling the heating source 100 based on the recipe (1320).
  • the disclosed embodiments may be implemented in the form of a recording medium that stores instructions executable by a computer. Instructions may be stored in the form of program code, and when executed by a processor, may create program modules to perform operations of the disclosed embodiments.
  • the recording medium may be implemented as a computer-readable recording medium.
  • Computer-readable recording media include all types of recording media storing instructions that can be decoded by a computer. For example, there may be read only memory (ROM), random access memory (RAM), magnetic tape, magnetic disk, flash memory, optical data storage, etc.
  • ROM read only memory
  • RAM random access memory
  • magnetic tape magnetic tape
  • magnetic disk magnetic disk
  • flash memory optical data storage

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Electric Ovens (AREA)

Abstract

Un appareil de cuisson selon un mode de réalisation comprend : une chambre de cuisson ; une source de chauffage disposée au-dessous de la chambre de cuisson et comprenant un magnétron qui génère des fréquences élevées ; un capteur d'ondes électromagnétiques qui est disposé au-dessus de la chambre de cuisson et détecte les fréquences élevées ; un plateau qui peut être monté à l'intérieur de la chambre de cuisson ou retiré de la chambre de cuisson ; une unité de stockage qui stocke des informations concernant des conditions de cuisson pour chaque plat à cuire ; une interface utilisateur qui reçoit une entrée d'un utilisateur ; et un dispositif de commande qui détermine si le plateau est nécessaire pour la cuisson sur la base des informations concernant le plat à cuire reçues de l'utilisateur et des conditions de cuisson pour chaque plat à cuire et détermine si le plateau est monté dans la chambre de cuisson sur la base des informations reçues du capteur d'ondes électromagnétiques.
PCT/KR2023/016404 2022-11-18 2023-10-20 Appareil de cuisson et son procédé de commande WO2024106779A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2022-0155767 2022-11-18
KR1020220155767A KR20240073662A (ko) 2022-11-18 2022-11-18 조리 기기 및 그 제어 방법

Publications (1)

Publication Number Publication Date
WO2024106779A1 true WO2024106779A1 (fr) 2024-05-23

Family

ID=91085100

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2023/016404 WO2024106779A1 (fr) 2022-11-18 2023-10-20 Appareil de cuisson et son procédé de commande

Country Status (2)

Country Link
KR (1) KR20240073662A (fr)
WO (1) WO2024106779A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940022005A (ko) * 1993-03-30 1994-10-19 이헌조 전자레인지의 트레이 위치 감지방법 및 그 장치
JPH07127862A (ja) * 1993-11-08 1995-05-16 Toshiba Corp 調理装置
KR100213126B1 (ko) * 1995-11-09 1999-08-02 윤종용 전자렌지의 히터높낮이 조절장치 및 방법
KR20190038184A (ko) * 2017-09-29 2019-04-08 삼성전자주식회사 자동 조리 장치 및 방법
KR20210074648A (ko) * 2019-12-12 2021-06-22 엘지전자 주식회사 조리장치 및 조리장치 제어방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940022005A (ko) * 1993-03-30 1994-10-19 이헌조 전자레인지의 트레이 위치 감지방법 및 그 장치
JPH07127862A (ja) * 1993-11-08 1995-05-16 Toshiba Corp 調理装置
KR100213126B1 (ko) * 1995-11-09 1999-08-02 윤종용 전자렌지의 히터높낮이 조절장치 및 방법
KR20190038184A (ko) * 2017-09-29 2019-04-08 삼성전자주식회사 자동 조리 장치 및 방법
KR20210074648A (ko) * 2019-12-12 2021-06-22 엘지전자 주식회사 조리장치 및 조리장치 제어방법

Also Published As

Publication number Publication date
KR20240073662A (ko) 2024-05-27

Similar Documents

Publication Publication Date Title
WO2021172650A1 (fr) Appareil de cuisson
WO2021230577A1 (fr) Appareil de cuisson, procédé de commande d'appareil de cuisson et système de cuisson
KR100487733B1 (ko) 유전가열장치
WO2017171345A1 (fr) Table intelligente et son procédé de fonctionnement
WO2016035971A1 (fr) Dispositif de cuisson
WO2019205769A1 (fr) Dispositif de cuisson à basse température, procédé de régulation de température, four à micro-ondes, terminal et support d'informations
CA2988304A1 (fr) Cuiseur
WO2021149932A1 (fr) Appareil de cuisson et son procédé de commande
WO2024106779A1 (fr) Appareil de cuisson et son procédé de commande
WO2019083226A1 (fr) Four
WO2020116814A1 (fr) Appareil de cuisson chauffant comprenant un dispositif de mesure tridimensionnel
WO2023113244A1 (fr) Dispositif de cuisson et procédé pour le commander
WO2021241930A1 (fr) Appareil de cuisson
WO2022065608A1 (fr) Appareil de cuisson
WO2021215593A1 (fr) Cuiseur
WO2022149922A1 (fr) Dispositif de cuisson et procédé de commande de dispositif de cuisson
WO2021107353A1 (fr) Cuiseur électrique assurant des fonctions spécifiques en fonction de gestes de l'utilisateur
WO2020218760A1 (fr) Dispositif de cuisson et procédé de commande de dispositif de cuisson
WO2021150067A1 (fr) Appareil de cuisson et procédé de commande associé
WO2023113177A1 (fr) Dispositif de mesure de charge dans un appareil de cuisson et son procédé de commande
WO2023136446A1 (fr) Dispositif de cuisson et son procédé de commande
WO2022177219A1 (fr) Appareil de cuisson, procédé de commande d'appareil de cuisson et bouton permettant de commander un appareil de cuisson
WO2022149727A1 (fr) Bouton de commande et système de cuisson
WO2021101044A1 (fr) Cuisinière électrique dont la puissance thermique est régulée sans intervention de l'utilisateur et procédé de régulation associé
WO2022005086A1 (fr) Appareil de cuisson

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23891846

Country of ref document: EP

Kind code of ref document: A1