JP2596277B2 - Cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as a cooking heater provided with a heating chamber for grilling fish.

[0002]

2. Description of the Related Art A heating cooker of this type is provided with two or three cooking heaters used for heating a pan on the upper surface and a grill heater for grilling fish. The total amount of heat generation is generally 4.5 KW to 5.5 K even when the voltage is 200 V due to internal wiring in a house.
W is the maximum limit. In recent years, the number of cooking heaters used for heating a pot has been shifted from two types to three types in order to improve cooking ability, and the capacity tends to be higher.

[0003] Therefore, a grill heater provided in a heating chamber for grilling fish is generally used by switching to a part of the heater for cooking for the above-mentioned reason.
The heater capacity for the grill is also switched to about 1.0 kW to 1.2 kW in accordance with the capacity of the cooking heater used by switching. When baking fish with this heat capacity,
After pouring water in the saucer, preheat the entire heating cabinet, put the fish in the heating cabinet when the inside temperature rises to a certain temperature, and adjust the baking degree in the middle through the front glass window many times. Except for baking while watching the progress of the baking condition. After confirming that it was baked, it was usual to pull out the grill, turn the fish over, put it back in the heating cabinet and bake the other side.

[0004] In order to bake fish by repeating these,
There was annoyance that he could not always leave the kitchen and could not do other work. In addition, in order to slightly reduce these inconveniences, for example, as described in Japanese Utility Model Laid-Open Publication No. Hei 3-30743, a notification of putting fish inside the refrigerator after preheating, a notification of a timing of turning the fish inside out, a notification of taking out the fish, and the like. However, if the user was not present at the notification time or neglected a predetermined operation, the best baking was not achieved.

[0005] That is, if the fish is not turned upside down at the time of turning over, one side is too scorched, and if the fish is not taken out at the time of completion, the fish will cool down.

[0006]

As described above, in the conventional heating cooker, the grilling of fish is mainly performed by only one grill heater, and "preheating starts"-"preheating completion"-
There was the trouble of baking while checking the degree of grilling, often looking at the inside of the storage, such as "fish holder"-"one-sided grilling completed"-"fish turning over"-"fish grilling completed".

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems. From the start of preheating to the completion of baking, there is provided a heating cooker capable of uniformly baking both sides with only the first fish putting operation. It is intended to provide.

[0008]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems, the present invention provides a heating chamber, heaters provided at a lower portion and an upper portion of the heating chamber, and a plurality of sensors for detecting a temperature inside the heating chamber. A temperature sensor and a control unit for controlling energization of both heaters based on the temperature in the heating chamber detected by the plurality of temperature sensors. The control unit heats the upper heater and the lower heater according to the progress of cooking. In the cooking device in which the distribution of the ratio is changed, the plurality of temperature sensors are constituted by a first temperature sensor and a second temperature sensor, and the first temperature sensor is connected to an upper heater and a lower heater in a heating chamber. And a second sensor is provided on the bottom surface of the heating chamber below the lower heater, and a convex portion protruding upward is formed on the bottom of the pan opposite to the second temperature sensor. Also provided It is.

[0009]

The cooking device according to the present invention is used in a state in which water is put in the saucer by providing an upwardly projecting projection on the bottom of the saucer in the heating chamber opposite to the second temperature sensor. Even in this case, the temperature below the heating chamber and the temperature condition on the lower surface of the fish can be accurately detected, and the effect of easily and reliably grilling the lower surface of the fish can be obtained.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. 1 and 2, reference numeral 1 denotes a top plate of furniture set in a kitchen, and has a top plate opening 2 in which an upper unit 3 is embedded. The upper unit 3 includes three cooking heater units 5 for heating a pot and the like inside the upper part.
The upper surface is covered with a translucent crystallized glass 4 having printed thereon heat-resistant and mechanically strong marks 5a, 6a, 7a indicating the mounting position of the heating source.

Reference numeral 8 denotes a display unit which has a display LED 9 and various display lamps inside, and is covered with a transparent tempered glass 14 which is surrounded by a fixing plate 11 drawn from aluminum. The crystal glass 4, the tempered glass 14, and the aluminum fixed plate 11 are sealed around the periphery with an adhesive 15 having excellent heat resistance.
Water, dust, oil, etc. do not enter the interior.

Reference numeral 16 denotes an exhaust cover provided at an upper rear portion of the upper unit 3 and provided with an exhaust hole 17 for discharging smoke and heat generated from inside when cooking fish and the like. 18
Is a heat-resistant cushion which is in contact with the opening 2 of the top plate 1 and shields heat generated from the upper unit 3 and prevents water, oil and dust from entering the inside. Mounted in the groove.

Numeral 19 denotes a top panel 1 of furniture together with the upper unit 3.
The lower unit is inserted from the front side opening 20 of the above-mentioned furniture and placed on the installation table 22 inside the furniture, and has support legs 21. Reference numeral 23 denotes a drawer-type grill composed of a mounting table 27 on which fishes 24 are mounted, a receiving tray 28 for receiving the mounting table 27, and a handle 29.

Reference numeral 30 denotes an upper heater provided above the heating chamber 25, which is composed of a high-radiation tubular heater protected by a hollow insulating pipe, and radiates mainly from the upper side of the heating chamber 25 downward to emit fish. Works like burning the top. 31 is a heating cabinet 25
A lower heater provided at the lower part of the heating chamber 25, which is constituted by a sheath heater having a large heat capacity in which the radiant heating component gradually increases at the same time as the start of heat generation, and is heated upward from below the heating chamber 25,
It mainly works to bake the back of fish. 32 is mainly a heating cabinet 25
The first temperature sensor that detects the temperature of the central portion of the inside of the refrigerator and the degree of scorching of the upper surface of the fish mainly controls the power supply to the upper heater 30.

Reference numeral 33 denotes a second temperature sensor for detecting mainly the temperature in the lower part of the heating chamber 25 and the degree of burning of the back of the fish, and mainly controls the power supply to the lower heater 31. The first temperature sensor 32 is located between the upper heater 30 and the lower heater 31 of the heating chamber 25, and the second temperature sensor 33 is located below the lower heater 31 and substantially at the center of the bottom surface of the heating chamber 25. It is provided.

The receiving tray 28 receives splatters and drops of oil at the time of grilling the fish, and is provided with a concave portion 34 into which water is added to reduce the generation of smoke and a second concave portion 34 for improving the detection performance of the second temperature sensor 33. A protrusion 35 is provided at a position facing the second temperature sensor 33. The upper surface of the convex portion 35 may be slightly immersed in water in the early stage of grilling the fish, but its height is set in advance so that the lower heater 31 loses moisture when the lower heater 31 generates heat in the process of grilling the back surface of the fish.

Reference numeral 38 denotes a heat shield plate provided so that high-temperature heat in the heating chamber 25 does not adversely affect external components. 39 denotes one end connected to the heating chamber 25 and the other end to the rear of the upper unit 3. It is connected to an adjusting cylinder 42 for adjusting the displacement of the positions of the upper unit 3 and the lower unit 19. This is a grill exhaust tube that exhausts air. The upper exhaust pipe 40, the middle exhaust pipe 41, the adjustment pipe 42, and the grill exhaust pipe 39 are provided through the exhaust holes 17 of the exhaust cover 16 when cooking with the cooking pot placed on the upper unit 3 or during cleaning. The structure is such that the intruded juice or water is guided to the tray 28 of the heating chamber 25, and is prepared for the intrusion of water from the heat exhaust port.

Reference numeral 43 denotes the upper unit 3 and the lower unit 19
Is a fan motor that is operated when power is supplied to the heater units 5, 6, 7 provided in the upper unit 3 and the upper heater 30 and the lower heater 31 provided in the lower unit 19. This fan motor 4
As shown by the arrows in the drawing, the cold outside air is sucked from the intake port 43 by the operation of 4, and the LED 9 and the like of the display unit 8 are cooled and passed through the lattice window 40a of the upper exhaust tube 40 and the exhaust hole 17 of the exhaust cover 16 Is discharged.

Reference numeral 45 denotes a BCR for controlling a heater attached to the radiation fins, reference numeral 46 denotes a controller mainly constituted by a microcomputer, and a control unit for controlling the heaters 5, 6, 7, 30, and 31; Reference numeral 48 denotes a power switch. When the power switch 48 is turned on, a power lamp 49 is turned on to prepare for heating. Reference numeral 50 denotes an operation unit which has operation keys and operates the BCR 45 and the control unit 46 to start and stop energization of the upper unit 3 and the lower unit 19, control a heating amount, and set a cooking time.

The operation unit 50 is constructed so as to be able to come and go.
During operation, as shown in FIG. 2, the operation surface protrudes forward, and after the operation is completed, the operation surface is pushed into the lower unit 19 so that it can be stored. FIG. 3 shows the progress of the temperature rise in the heating chamber and the progress of the heat supply heat quantity of the upper heater 30 and the lower heater 31 in the fish grilling process.

The operation when grilling fish in the configuration of the above embodiment will be described. In FIG. 3, first,
Water is put into the pan 28 of the grill 23 and put into the heating cabinet 25. Next, when the power switch 48 is turned on and fish grilling is selected on the operation unit 50, a preheating process is started. In the initial stage of preheating, the maximum value of the supply heating amount for grilling fish (about 1.2 KW in this embodiment) is given,
At the same time as the start of heat generation, the lower heater 31 having a large heat capacity in which the radiant heating component gradually rises is energized.

In the initial stage of preheating, the water in the pan 28 and the inside of the heating chamber 25 are cooled, and it is effective to heat the lower heater 31 having a sufficient heat capacity. Since the amount of heat supplied is larger than the heat generation,
5 will work effectively.

Next, in the latter half of preheating, when the temperature in the heating chamber 25 becomes about 120 ° C. (T ₁ ), the heating chamber 25
To raise the temperature average, slightly reduces the amount of heating of the lower heater 31, and the subtracting the minute current to the upper heater 30, then the energization of only the upper heater 30 When the time t ₁ has elapsed, the heating The temperature of each part in the storage 25 is raised on average. Thereby, the best conditions for fish storage can be obtained in a short time. Next, the timing notification and the power supply control of the fish tank are performed by detecting the internal temperature by the first temperature sensor 32 and the second temperature sensor, and the control unit 46 notifies the display unit 8 of the upper unit 3 by sound or display. . At this time, the temperature of the heating chamber 25 is about 160 ° C. (T ₂ ).
Then, heating is performed by the upper heater 30 for a time t ₃ , and mainly during the time t ₂ before the upper surface of the fish 24 is baked.
The amount of heating of the upper heater 30 is slightly reduced, and the lower heater 31 is energized by the amount reduced by the upper heater 30, and the fish 2
Preparation for the bottom grilling of 4 begins.

Here, the upper and lower heater switching preparation period t ₁ in the latter half of the preheating period is the time t ₂ for preparing to switch the heater from the upper surface side to the lower surface side of the grilled fish under the condition of t ₁ <t _2. . This is because the upper heater 30 is a high-radiation tubular heater protected by a hollow insulating pipe, and the rise in temperature rises quickly, and the lower heater 31 is a sheath heater with a large heat capacity in which the radiant heating component gradually increases simultaneously with the start of heat generation. This is because the rise of the temperature rise is slow. That the upper surface of the fish 24 is baked it is mainly determined by the temperature and the elapsed time t ₃ of the first temperature sensor 32.

Next, the lower heater 31 is provided with the maximum value of the supply heating amount for grilling the fish, and the lower surface grilling of the fish is started. Here, located between the lower heater 31 is pan 28 which takes the table 27 water, mainly by the second temperature sensor 33 is heated during the lower surface of the fish time t _4. The pan 28 is a second temperature sensor 3
3 has a convex portion 35 at a position opposite to that of the fish 2 and detects the temperature condition of the lower surface of the fish 24 during grilling.
By setting the heating time t _{4 according} to the four types, the lower surface of the fish 24 can be stably and uniformly burned in a short time.

[0026] During the time shortly before both sides grilled fish 24 is completed t _5, slightly reducing the amount of heating of the lower heater 31, energized its reduced and the amount to the upper heater 30, performs finishing of fish.
After the notification of the completion of the grilling of the fish, the upper heater 30 and the lower heater 31 are provided.
To the extent that the temperature of the heating chamber 25 does not drop extremely,
And cold by extraction forgetting fish 24, after removal of the fish 24, is energized by a time t ₆ in preparation for the case where burning two animals fish consecutively. Here, since a waste of electricity at time t ₆ is too long, and so as to stop the energization in minutes as set. Thereafter, in the case of performing continuous grilling, the fish 24 is turned on again, and by pressing the fish grilling switch provided on the operation unit 50, the temperature changes as indicated by the one-dot chain line in FIG. Stable and uniform
In addition, fish can be grilled in a known time.

[0027]

As described above, according to the cooking device according to the present invention, a plurality of temperature sensors for detecting the temperature inside the heating chamber are provided, and control is performed based on the temperature detection information from the plurality of temperature sensors. Wherein the unit distributes a heating amount to the upper heater and the lower heater so as to conduct electricity, wherein the plurality of temperature sensors are composed of a first temperature sensor and a second temperature sensor, and the first temperature sensor is A second temperature sensor is provided on the bottom surface of the heating chamber below the lower heater, and is provided between the upper heater and the lower heater of the heating chamber and on the rear surface of the heating chamber, and is opposed to the second temperature sensor. Provision of an upwardly projecting protrusion at the bottom of the pan in the heating chamber enables accurate detection of the temperature below the heating chamber and the temperature of the fish underside even when used with water in the pan. Can, fish The effect is obtained that the bottom surface grilled be easily and reliably as possible.

[0028]

[0029]

[0030]

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a cooking device showing one embodiment of the present invention.

FIG. 2 is a perspective view of a cooking device showing one embodiment of the present invention.

FIG. 3 is a time chart showing changes in the inside temperature of the fish and the supply heating amounts of an upper heater and a lower heater when grilling fish according to the present invention.

FIG. 4 is an electric circuit diagram of the lower unit of the present invention.

[Explanation of symbols]

 23 Grill 24 Fish 25 Heater 28 Receiving tray 30 Upper heater 31 Lower heater 32 First temperature sensor 33 Second temperature sensor 34 Concave 35 Convex 45 BCR 46 Control unit 48 Power switch 50 Operation unit

Claims (2)

(57) [Claims] And 1. A pressurized hot box, provided at an upper portion in the heating chamber
And the upper portion heater, a lower portion heater provided in the lower part of the heating chamber,
Wherein a plurality of temperature sensors for detecting the inside temperature of the heating housing, and a control unit for controlling power supply to the both the heaters based on the plurality of inside temperature detected by the temperature sensor, the control unit regulating management of depending on the progress, cooker smell and to change the distribution of heat ratio of the upper heater and the lower heater
The plurality of temperature sensors may be different from a first temperature sensor.
A first temperature sensor, comprising: a second temperature sensor;
Between the upper and lower heaters in the heating cabinet
At the back of the heating cabinet, and the second sensor at the bottom
The second temperature sensor is provided on the bottom of the heating chamber below the heater.
A cooking device characterized in that a convex portion protruding upward is provided at the bottom of the saucer facing the sir . 2. The first temperature sensor is mainly composed of an upper part.
Controls the heater and sets the second temperature sensor
Mainly controls the lower heater.
The cooking device according to claim 1, wherein