JPH05256445A - Control device of cooking device - Google Patents

Abstract

PURPOSE:To perform a smooth heating operation by a method wherein a boiling cooking and a fried cooking are automatically discriminated, scorching during the boiling cooking is prevented and the heating is not stopped erroneously. CONSTITUTION:The fact that the temperature of a cooked item in a cooking container heated by a cooking burner 2 is kept at a balanced state is detected in response to a detected temperature of a temperature sensor 2a. In the case that a balanced state sensing temperature at that time is less than the predetermined temperature, the boiling operation cutting operation for determining the cutting temperature in response to the balanced state sensing temperature is carried out. In the case that the balanced state sensing temperature exceeds the predetermined temperature, the forced 200 deg.C cutting operation with the high fixed temperature being applied as the cutting temperature is carried out for 30 minutes without having any relation with the balanced state sensing temperature and subsequently the boiling cutting operation is performed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention comprises a temperature sensor for detecting the temperature by contacting a cooking container heated by a burner or the like, and suppressing heating power such as stopping heating of the burner or the like in accordance with the detected temperature. The present invention relates to a stove control device.

[0002]

2. Description of the Related Art For example, in a gas stove, in order to prevent burning of cooked food in cooked dishes and ignition in oil cooked foods, a temperature sensor for detecting the temperature of the cooked food in contact with a cooking container has a stove burner. , Which is provided in the central portion of the, and stops heating when the temperature detected by the temperature sensor reaches a predetermined condition. Here, since the temperature for preventing charring in the case of boiled food is lower than the temperature for performing oily food, in the past, the user previously selects whether it is boiled food or oily food by using the selection switch. When the stewed dish is selected by operation, the heating is stopped at the temperature for preventing sticking, and when the oil dish is selected, the cooking can be performed at a higher temperature. Also, in cooked dishes, the temperature at which charring starts after the temperature of the cooked food reaches a certain temperature differs depending on the cooking container, so the temperature for stopping heating is appropriately determined according to the cooking container. Therefore, it is considered that an equilibrium state of the temperature detected by the temperature sensor is detected and the temperature for stopping heating is determined based on the temperature when the equilibrium state is detected.

[0003]

However, in the case where the cooked food and the oiled food are set by the user as described above, the user is forced to make a selection each time the cooking is performed, and the selection judgment is made. If it is wrong, it is not possible to reliably prevent burning in simmered dishes, or conversely, in oil dishes, the heating power is reduced or extinguished during heating, which hinders smooth cooking. There is a problem that it will be done. For this reason, it is possible to automatically discriminate between cooked dishes and oil dishes, but a method for clearly and automatically distinguishing cooked dishes and oil dishes has not been established, and prevents burning in cooked dishes. In addition, there is a demand for a stove control device having an automatic discrimination function capable of smoothly cooking oil.

The present invention relates to a stove control device for suppressing heating power such as stopping heating on the basis of the temperature detected by a temperature sensor which comes into contact with a cooking container such as the bottom of a pan to detect the temperature.
An object of the present invention is to automatically discriminate between cooked dishes and oil dishes, prevent burning in cooked dishes, and perform smooth heating of oil dishes without accidentally stopping heating.

[0005]

According to the present invention, it is determined whether or not the temperature of the food in the cooking container is in an equilibrium state based on the temperature detected by a temperature sensor that contacts the cooking container heated by the heating means. In the control device of the stove, which comprises a balance detecting means for detecting, and which determines the reference temperature for suppressing the heating power of the heating means at least based on whether or not the balance state is detected by the balance detecting means, A first heating suppressing operation for suppressing the heating power of the heating means based on the reference temperature determined according to the equilibrium detected temperature when the equilibrium state is detected by A second heating suppressing operation for suppressing the heating power of the heating means on the basis of the fixed temperature that has been set, and when the equilibrium state is detected, the equilibrium detected temperature is equal to or lower than a predetermined temperature The case selects the first heating suppression operation, the first after the balanced detection temperature obtained by selecting the second heating suppressing operation a predetermined time in the case exceeds a predetermined temperature
The technical means is to select the heating suppression operation.

[0006]

In the present invention, when cooking is started, the equilibrium state is detected based on the temperature detected by the temperature sensor, and the reference temperature for suppressing heating power such as heating stop is determined based on the presence or absence of the equilibrium state. Be done. As a result of the equilibrium detection, when the equilibrium state is detected, when the equilibrium detection temperature when the equilibrium state is detected is equal to or lower than the predetermined temperature, the reference temperature is determined according to the equilibrium detection temperature, and the equilibrium detection temperature is set to the predetermined value. When the temperature is equal to or higher than the temperature, it is determined to be high regardless of the equilibrium detection temperature, and after a predetermined time has elapsed, it is determined according to the equilibrium detection temperature.

When cooking is performed, the equilibrium state may be detected in the case of a cooked dish containing water in the cooked food and in the case of an oiled dish having a weak heating power such as heating power. The equilibrium detection temperature when is detected is relatively low in the case of simmered dishes because the equilibrium state occurs with boiling of water, whereas in the case of oil dishes such as tempura, Since the equilibrium state is detected only when the heating power such as heat power is small for the food, the temperature becomes relatively high. Therefore,
When the equilibrium detection temperature is lower than the predetermined temperature, it can be determined that cooking is done, and the optimum heating suppression temperature according to the cooking container is determined in a predetermined relationship with the equilibrium detection temperature, resulting in burning. The heating can be smoothly performed up to, and when charring occurs, the heating power such as stopping the heating can be promptly suppressed based on the heating suppression temperature.

On the contrary, when the equilibrium detected temperature exceeds the predetermined temperature, it can be apparently judged that oil cooking is performed, but even in the case of stewed cooking, the equilibrium detected temperature may vary depending on the cooking container. However, the stewed food and the oiled food cannot be uniquely distinguished because the food can be high. In this case, in the present invention, the second heating suppression operation in which the fixed temperature irrelevant to the equilibrium detection temperature is used as the reference temperature is selected until the predetermined time elapses. Therefore, since the fixed temperature is set to be high irrespective of the equilibrium detection temperature, the heating power is not suppressed, for example, the heating is stopped during the cooking of oil. Further, if simmered food is being cooked, the second heating suppressing operation may cause charring, but the second heating suppressing operation ends after a lapse of a predetermined time and then the first heating suppressing operation ends. Since the heating suppression operation is selected, the sticking can be prevented by the reference temperature according to the equilibrium detection temperature. Here, when boiled dishes are performed, it generally takes a long time until cooking takes a long time, whereas when oil dishes are performed,
Generally, since the cooking time is short, the predetermined time during which the second heating suppressing operation is selected can be appropriately set according to the capability of the heating means, etc. In addition, the oily food can be smoothly heated, and it is possible to prevent the heating power from being hindered during cooking.

[0009]

According to the present invention, the equilibrium state is detected, and when the equilibrium detection temperature is higher than the predetermined temperature, the second heating suppressing operation is performed for a predetermined time with the fixed temperature higher than the equilibrium detection temperature as the reference temperature. After that, since the first heating suppression operation is performed at the reference temperature according to the equilibrium detection temperature, the charring is less likely to occur when cooked dishes are cooked, and the oil is cooked halfway when cooked dishes are cooked. Heating is not stopped at and smooth cooking is possible. Therefore, it is possible to add each function such as a charring prevention function or a premature cutting prevention function, which is required according to each cooking, without strict discrimination between simmered dishes and oil dishes. In cooking, it is possible to prevent ignition of cooking oil.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described based on the embodiments shown in the drawings. In the gas table 1 shown in FIG. 1, 2 and 3 are 2
One stove burner, 4A is a grill door for opening and closing the heating chamber of the grill, 5, 6, 7 are fire extinguishing buttons for operating the stove burners 2, 3 and the grill burner 4, respectively, and 20 is a stove burner. 3 is an operation panel for setting the operating state of No. 3. 2a and 3a are stove burners 2 and 3
Each temperature sensor 2 is a temperature sensor with a built-in thermistor for detecting the temperature of a cooking container such as a pot heated to the inside.
a and 3a are elastically supported by a spring (not shown) toward the upper side of the gas table 1, and when the cooking container is placed on the stove, the bottoms of the cooking container serve as the temperature sensors 2a and 3a. Push down to turn on the temperature sensors 2a, 3
The temperature detecting portion at the upper end of a is pressed and comes into close contact with the cooking container or the like.

As shown in FIG. 2, the gas pipe 11 for supplying the fuel gas is divided into supply pipes 12, 13, 14 corresponding to the respective burners 2, 3, 4, and the respective supply pipes 12-1.
4, main valves 12a, 13a, 14a that are opened and closed by operating the point fire extinguishing buttons 5-7, respectively, are opened by operating the point fire extinguishing buttons 5-7, and thereafter, by energization control by the control circuit 30. Electromagnetic safety valves 12b, 13b, 14b that are maintained open or closed are provided respectively, and a supply pipe 13 to the stove burner 3 is further provided.
Is branched into two narrow pipes and merges, and one of them joins the solenoid valve 1 that is controlled to open and close for temperature control of the stove burner 3.
3c is provided.

The supply pipes 12, 13 and 14 for the stove burners 2 and 3 and the grill burner 4 are provided with a heat control provided near the point fire extinguishing buttons 5, 6 and 7 on the front face 1a of the gas table 1. A gas amount adjusting valve (not shown) is provided for adjusting the gas supply amount by operating the levers 5a, 6a and 7a. It should be noted that each of the burners 2 to 4 has ignition electrodes 15, 16 and 17 for performing spark discharge for ignition, and a thermocouple 15 for generating electromotive force by sensing combustion heat.
a, 16a, 17a, respectively.

On the operation panel 20, with respect to the stove burner 3, cooking for fried food such as tempura, stewed food such as stewed food, heat retention after boiling in a water heater, and roasted food by temperature control or time control, respectively. Keys 21 to 23 and a cancel key 24 for canceling them
Is provided, and an LED for displaying the selection state of each cooking is provided. In the gas table 1 having the above configuration, the burners 2 to 4 are controlled by the control circuit 30 provided in the gas table 1.

The control circuit 30 is operated by a commercial power source,
It is composed mainly of microcomputers,
As control by the control circuit 30, the fire extinguishing buttons 5 to 5
In accordance with the operation of 7, the ignition control of each burner 2-4 and the ignition / misfire detection control based on each thermocouple 15a-17a are performed. Further, for the stove burner 3, temperature control control according to the operation of the cooking keys 21 to 23, heat retention control after boiling detection, and the like are performed.

Further, each stove burner 2, 3 is provided with an automatic fire extinguishing function for extinguishing the fire based on the cut temperature Tc in order to prevent burning in cooking stew and ignition of cooking oil in cooking oil. Has been. The cut temperature Tc in the automatic fire extinguishing function is a temperature for preventing charring of cooked food and a temperature for preventing ignition of oiled food (here, prevention of ignition means prevention of a state where ignition is likely to occur). In addition, it is necessary to enable smooth cooking to prevent accidental fire extinguishing during cooking in boiled dishes, and the temperature for preventing charring depends on the type of cooking container or the amount of cooking. Since it is necessary to give a difference, it is necessary to set the cut temperature Tc according to each cooking condition.

In this embodiment, in order to automatically set an appropriate cut temperature Tc without imposing a setting burden on the user even if there are differences in these cooking conditions and the like, it is a cooked food or an oil product. It has an automatic discrimination function for automatically discriminating whether it is a dish and an equilibrium detection function for automatically setting an appropriate cut temperature Tc according to the discrimination result, and each temperature sensor 2a, 3a during combustion. The cut temperature Tc for stopping the combustion can be automatically determined based on the detected temperature T of.

Usually, when boiled dishes are cooked, the specific heat of water is large, so that the rate of temperature rise is generally slow and the above rise time is long, while in the case of oil dishes, the specific heat is small. Therefore, the rise time becomes short. Further, in cooking boiled food, since water is contained in the cooked food, the temperature of the cooked food in the pan serving as the cooking container becomes substantially constant if heating is continued. At this time, the heat given to the cooking container and the heat released from the cooking container are balanced, so that when the temperature of the cooked food becomes constant, the temperature of the cooking container hardly rises, A certain temperature continues. In this case, the detected temperature T of the cooking container or the like detected by the temperature sensors 2a and 3a is not necessarily the same as the temperature of the food, but may be various values depending on the material of the pot, the thickness, and the like, and the cooking container is the same. Even though it depends on the amount of heating (thermal power), the temperature sensors 2a, 3
When the detected temperature T of “a” becomes substantially constant, the temperature of the cooked product also becomes constant. Therefore, here, the cooking temperature and the oil cooking are distinguished based on the rate of temperature rise and the presence / absence of equilibrium detection, and in the cooking food, the temperature at which this equilibrium state is detected is the equilibrium detection temperature. The cut temperature Tc is determined based on the equilibrium detected temperature Th.

First, the balance detection control will be described.
In the equilibrium detection control of the present embodiment, the temperature sensor 2 for detecting the equilibrium state starts when the detected temperature T reaches 100 ° C.
Equilibrium detection control for extracting (sampling) the detected temperatures T of a and 3a to obtain temperature data is started, and the detection of the detected temperature T is thereafter performed while the detected temperature T is less than 200 ° C.
As shown in FIG. 3, the extraction of the temperature data is performed every 15 seconds after the detected temperature T reaches 100 ° C., and 9 consecutive temperature data extracted every 15 seconds. Memorize it in order. Next, temperature differences ΔT (n−6), ΔT (n−5), ΔT (n−) for 30 seconds based on the nine temperature data extracted every 15 seconds.
4), ΔT (n-3), ΔT (n-2), ΔT (n-
1) and ΔTn are calculated as the first temperature difference. As shown in FIG. 3, when the latest temperature data is extracted, and these seven temperature differences are Tn, the eight temperature data extracted so far are replaced by T (n-8). ), T
(N-7), T (n-6), T (n-5), T (n-
4), T (n-3), T (n-2), and T (n-1), the above temperature differences are respectively T (n-6) -T.
(N-8), T (n-5) -T (n-7), T (n-
4) -T (n-6), T (n-3) -T (n-5), T
(N-2) -T (n-4), T (n-1) -T (n-
3) and Tn-T (n-2). These temperature differences are calculated and calculated each time each temperature data represented by the above equations is extracted.

The first condition for determining whether or not the equilibrium state is detected is that when the detected temperature T is extracted, seven consecutive temperature differences ΔT (n−) calculated as described above.
6), ΔT (n−5), −, and ΔTn are all within ± 2 ° C. That is, when the latest temperature data is extracted, the first temperature difference of 7
That is, it is determined that the individual temperature differences are continuously within ± 2 ° C.

This first condition may be satisfied even when the temperature of the cooked food is not in an equilibrium state. For example, in each of the seven determinations, the limit limit of about +2 is given.
This is a temperature change of ° C, and the first condition may be satisfied even when the temperature of the cooked food continues to rise. However, when the temperature of the cooked product reaches a constant temperature, the temperature rise of the cooking container is remarkably reduced, so that the latest temperature of the seven consecutive temperature differences when the first condition is satisfied. The data Tn and the oldest temperature data T (n-
8) and Tn−T (n−8) are calculated as the second temperature difference, and the second temperature difference is within ± 4 ° C., that is, −4 ° C.
The second condition is that ≦ Tn−T (n−6) ≦ + 4 ° C.
Is set as a condition.

When both the first condition and the second condition are satisfied, it is determined that the equilibrium state has been detected, and the detected temperature Tn extracted as the latest temperature data at that time has detected that the equilibrium state has been detected. It is determined as the equilibrium detection temperature Th shown. The above-mentioned control for detecting the equilibrium state is obtained by deleting the oldest temperature data when the latest detected temperature Tn is extracted as temperature data at 15-second intervals even after the equilibrium state is detected. This temperature data is repeated many times.

In the present embodiment, the cut temperature Tc is determined on the basis of the determined equilibrium detection temperature Th in the later-described cooking cut operation. If the cut temperature Tc is changed when the temperature changes, it becomes impossible to set an appropriate cut temperature Tc according to the cooking state, and in some cases, the cut temperature Tc may not serve as the cut temperature Tc.
Therefore, the equilibrium state is detected for the first time, and the equilibrium detection temperature T
After h is determined, the newly detected equilibrium detection temperature T
The new equilibrium detection temperature Th is changed only when h becomes lower than the previous equilibrium detection temperature Th. This is because in this case, it is considered that the temperature detected by the temperature sensor 2a becomes low because the heating power is weakened by adjusting the heating power of the stove burner 2. In the equilibrium detection control, when the detected temperature T falls below 100 ° C., the equilibrium detection temperature Th up to that time is cleared to 100
It will be restarted when the temperature reaches ℃.

Next, based on the result of the above equilibrium detection control and the temperature rise result after the detected temperature T reaches 100 ° C., the cooked dish and the oil dish are automatically discriminated and the respective cutting operations are automatically discriminated. The function control operation will be described with reference to FIG. When the ignition of the stove burner 2 is started by the point fire extinguisher button 5 and heating is started, it is determined whether the temperature T of the cooking container detected by the temperature sensor 2a is 100 ° C or higher or lower than 100 ° C. Then 10
If the temperature is lower than 0 ° C (NO in step 1), 10
Wait until it reaches 0 ° C. When the detected temperature T reaches 100 ° C. (YES in step 1), the initial temperature rise time for determining the slope of the temperature rise for roughly distinguishing between cooked dishes and oil dishes. t
1 is started, and at this time, extraction of the temperature T detected by the temperature sensor 2a is started to detect the above-mentioned equilibrium state (step 2), and this equilibrium detection control is performed up to 200 ° C.

Thereafter, it is determined whether or not the detected temperature T has reached 150 ° C., and while the temperature does not reach 150 ° C. (NO in step 3), the initial temperature rise time t1 measured from step 2 is 150 seconds. Until (NO in step 4), the process proceeds to step 3 to repeatedly determine whether or not the detected temperature T has reached 150 ° C. 150
If the detected temperature T does not reach 150 ° C. before the lapse of seconds (YES in step 4), it is highly likely that the cooked food takes a long time to rise in temperature due to the use of water. Then, it is further determined whether or not an equilibrium state is detected (step 5).

Here, when the cooked food is actually cooked, the equilibrium state is detected while the detection temperature T is not so high, whereas the oil cooked and the cooked food is cooked. When the initial temperature rise time t1 is long due to the large number, the equilibrium state is not detected. Therefore, if the equilibrium state is not detected (in step 5, N
O), until the detected temperature T reaches 220 ° C. (NO in step 6), the process proceeds to step 5 to repeatedly determine equilibrium detection.

When the equilibrium state is detected before reaching 220 ° C. (YES in step 5), it is determined that the dish is a cooked dish and a cooked dish cutting operation described later is performed (step 10). If the equilibrium state is not detected before reaching 220 ° C (YE in step 6)
S), the oil cut operation described later is performed (step 3).
0).

On the other hand, when the detected temperature T reaches 150 ° C. before the lapse of 150 seconds (YES in step 3), it is considered that the temperature rise time is short due to the oil cooking, so Although it is determined as an oil dish, there is a possibility of a cooked dish when the initial temperature rise time t1 is short because there are few dishes and the like, so it is determined whether or not the equilibrium state is detected (step 7).

Here, when the oily food is actually being cooked, the detected temperature T rapidly rises without detecting the equilibrium state. Therefore, when the equilibrium state is not detected (NO in step 7), the detected temperature T is 2
Until the temperature reaches 20 ° C (in Step 8, N
O), the process proceeds to step 7 to repeatedly determine equilibrium detection. If the equilibrium state is not detected by the time the temperature reaches 220 ° C. (YES in step 8), the oil cut operation described later is performed (step 30).

When the equilibrium state is detected before reaching 220 ° C. (YES in step 7), it is in the equilibrium state when it is a simmered dish and as a result of weakening the heating power in the oil dish. Since there are two cases, one is the case and the other is the case. Therefore, the determination is performed based on the equilibrium detection temperature Th when the equilibrium state is detected. The equilibrium detection temperature Th is
When the temperature is 100 ° C. or higher and 120 ° C. or lower (“100 ° C. ≦ Th ≦ 120 ° C.” in step 9), it is determined to be a cooked dish, and the process proceeds to step 10 to perform a cooked dish cutting operation.

The equilibrium detection temperature Th is higher than 120 ° C. and is 1
When the temperature is 40 ° C or lower (in Step 9, "120 ° C
<Th ≦ 140 ° C. ”), in the case of boiled food or in the case of equilibrium state due to low heat in oily food, cooking is continued even at a temperature higher than the cut temperature Tc in the boiled food cutting operation, and The cut temperature Tc is set to 20 so that cooking can be performed smoothly.
A forced 200 ° C. cutting operation for forcibly maintaining the state of 0 ° C. for 30 minutes is performed (step 50).

If the cooking is an oil dish, 200
Since ℃ is the cut temperature Tc, smooth cooking is possible, and even if boiled dishes are cooked, it takes a considerable time to start burning in boiled dishes and it does not burn in about 30 minutes, whichever There is no problem even when cooking.
When the forced 200 ° C cutting operation in step 50 ends,
The process moves to the stew cut operation of step 10. Therefore, even if the water content of the cooked food decreases in 30 minutes, the heating can be surely stopped by the cut cooking operation when the burning starts to occur.

In step 9, if the equilibrium detection temperature Th exceeds 140 ° C. (“Th> 140
° C "), the process proceeds to step 8 and when it reaches 220 ° C, the process proceeds to the oil product cutting operation of step 30.

Next, the cooking cut operation in step 10 will be described with reference to FIG. In the automatic discrimination control described above, when it is determined that the dish is a cooked dish, the cut temperature Tc is determined according to the equilibrium detection temperature Th. The equilibrium detection temperature Th is less than 140 ° C (100 ° C ≤ Th <140
In the case of (° C.) (NO in step 11), the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is cut temperature Tc (=
Th + 20) (step 12).

The equilibrium detection temperature Th is 140 ° C. or higher (140
≦ Th) (YES in step 11),
A change in the detected temperature T after the equilibrium is detected is detected, and it is determined whether the change is due to a change in thermal power or due to burning, and the cut temperature Tc is determined. Wait until the detection temperature T reaches a temperature obtained by adding 15 ° C to the equilibrium detection temperature Th (NO in step 13), and set the equilibrium detection temperature Th to 15 ° C.
When the temperature reaches the temperature at which
ES), and then, the counting of the rise time t2 until the temperature reaches the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is started (step 14).

Thereafter, it is determined whether or not the detected temperature T reaches the temperature obtained by adding 20 ° C. to the equilibrium detected temperature Th within 50 seconds after reaching the temperature obtained by adding 15 ° C. to the equilibrium detected temperature Th, and then 50 seconds is determined. If the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th is not reached (t2> 50) (NO in step 15 and YES in step 16), it is determined to be an increase due to burning, and the equilibrium detection temperature Th at this time is determined. To 2
The temperature at which 0 ° C is added is the cut temperature Tc (= Th + 20 ° C)
(Step 12). Equilibrium detection temperature T within 50 seconds
When the temperature reached by adding 20 ° C. to h (t2 ≦ 50) (YES in step 15), it is determined that there was a rapid temperature change due to the change in thermal power, and premature disconnection due to false detection of burning. For prevention, the higher temperature obtained by adding 30 ° C to the equilibrium detection temperature Th is cut temperature Tc (= Th + 30 ° C)
(Step 17). When the cut temperature Tc is determined in step 12 or step 17, it is determined whether or not the detected temperature T has reached the cut temperature Tc.

When the detected temperature T reaches the cut temperature Tc (YES in step 18), it will be described later whether it is preferable to perform the fire extinguishing operation without starting the fire extinguishing operation immediately, or whether the fire extinguishing operation is not necessary. It is determined whether or not a predetermined fire extinguishing condition is satisfied. If the extinguishing condition is not satisfied (NO in step 19), the extinguishing operation is not performed even if the cut temperature Tc is reached, and the step 1
Repeated determinations are made at 8 and 19. If the fire extinguishing condition is satisfied (YES in step 19), as a scorching error detection, a fire extinguishing operation is performed in a predetermined sequence (step 20), the electromagnetic safety valve 12b is closed, and the fuel gas to the stove burner 2 is closed. Stop the supply and notify the fire extinguishing operation with a buzzer, lamp, etc.

Next, the oil cut operation in step 30 will be described with reference to FIG. In the oil cut operation, the cut temperature Tc is determined based on whether or not the pan swing is detected and the temperature increase rate from 220 ° C.
Here, the determination method of the pan swing detection is that the detected temperature T is 220.
Temperature difference ΔT between the maximum temperature and the minimum temperature of four continuous temperature data items that are extracted every 0.5 seconds when the temperature exceeds ℃
m is determined, and it is determined whether or not the temperature difference ΔTm is 5 ° C. or more. Then, the detected temperature T is 220 ° C. to 240 ° C.
When it is detected five times that the temperature difference ΔTm is 5 ° C. or more (ΔTm ≧ 5 ° C.) between the temperatures of 0 ° C., it is determined that the pan has shaken. Therefore, when the process moves from Step 6 or Step 8 to Step 30, extraction of temperature data every 0.5 seconds is started to detect the pan swing, and at this time, until the temperature reaches 220 ° C to 240 ° C. Rise time t3
(Step 31) is started.

After the start of counting the rising time t3, it is determined whether or not the pan swing is detected by 25 seconds and 240
It is determined whether or not the temperature has reached 0 ° C., and if the pan swing is detected during that time (YES in step 32), the cut temperature Tc is determined to be 270 ° C. (step 33). Even if the pan swing is not detected (N in step 32
O), when the detected temperature T reaches 240 ° C. before the elapse of 25 seconds (YES in step 34), the process proceeds to step 36 and the cut temperature Tc is determined to be 240 ° C.

When there is no pan swing detection and the temperature does not reach 240 ° C. (NO in step 34), the above determination is repeated until 25 seconds elapse (NO in step 35) and there is no pan swing detection. If the temperature does not reach 240 ° C. during 25 seconds (YES in step 35), the process proceeds to step 33 and the cut temperature Tc is set to 270 ° C.

When the cut temperature Tc is determined in steps 33 and 36, it is determined whether the detected temperature T has reached the cut temperature Tc. When the detected temperature T reaches the cut temperature Tc (YE at step 37)
S), it is determined whether or not a fire extinguishing condition described later is satisfied. If the fire extinguishing condition is not satisfied (NO in step 38), the fire extinguishing operation is not performed even if the cut temperature Tc is reached, and in steps 37 and 38, Repeatedly determine.
When the fire extinguishing condition is satisfied (YES in step 38), as the oil ignition prevention error detection, the fire extinguishing operation is performed according to a predetermined sequence (step 39), the electromagnetic safety valve 12b is closed, and the fuel to the stove burner 2 is closed. Stop the gas supply and notify the fire extinguishing operation with a buzzer, lamp, etc.

Next, the forced 200 ° C. cutting operation will be described. Even in oil dishes, when low heat is used, equilibrium may be detected. At such times,
If the cutting temperature Tc is set to a temperature for preventing charring in the cut operation of boiled food, when the heating power is increased,
The cutting temperature Tc may cause premature cutting, and the fire is extinguished during cooking. This forced 200 ° C. cut operation is provided to enable smooth cooking without premature cutting even when equilibrium detection is performed in oil dishes as described above. In such a case, the cutting temperature Tc is set to 200 ° C. so that it can be continued for 30 minutes.

Hereinafter, forced 200 ° C. in step 50
The cutting operation will be described with reference to FIG. When the process moves to step 50, the forced 200 ° C. timer starts counting (step 51), and until 30 minutes elapse,
The detection temperature T is compared with the cut temperature Tc, where 200 ° C. is the cut temperature Tc. When the detected temperature T has not reached 200 ° C. (NO in step 52), until 30 minutes have elapsed (NO in step 53), it is determined whether or not the cut temperature Tc has been repeatedly reached. When 30 minutes have passed without reaching 200 ° C. as the cutting temperature Tc (YES in step 53), the forced 200 ° C. cutting operation in step 50 is finished,
Moving to step 10, the stew cut operation is performed. Thirty
If the detected temperature T reaches 200 ° C. before the lapse of minutes (YES in step 52), it is determined whether or not the extinguishing condition is satisfied, and if the extinguishing condition is satisfied (( If YES in step 54), a fire extinguishing operation is performed as an oil ignition prevention error detection (step 55), and the combustion of the stove burner 2 is stopped.

Next, step 19 and step 38 described above.
The determination of each extinguishing condition in step 54 will be described. The extinguishing condition is that if the detected temperature T reaches the cut temperature Tc determined as described above, as long as it is possible to detect a situation in which the cook's intervention is clearly recognized, the cook Since the fire extinguishing operation is not always necessary because it performs some appropriate processing, it is set from the viewpoint that smooth cooking may be hindered, and the detection temperature T of the temperature sensor 2a is the cut temperature. This is to determine whether the cause of becoming Tc or more is due to the operation of the cooking container such as shaking of the pot by the user or the cause of overheating.

In the determination of the extinguishing condition, when the detected temperature T reaches the cut temperature Tc, the detected temperature T of the temperature sensor 2a is repeatedly extracted every 0.5 seconds, and 2 is determined based on the temperature data obtained by the extraction. Determine the street. Regarding the four temperature data extracted every 0.5 seconds, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin is the predetermined temperature difference Tx (5
C.) indicates that the cooking container has been in continuous contact with the temperature sensor 2a of the stove burner 2, for example, when the user intervenes and shakes the cooking container. In addition, since the temperature sensor 2a is separated from the cooking container and the heating power of the stove burner 2 directly heats the temperature sensor 2a, as shown in FIG. 8, the detected temperature T becomes extremely high instantaneously. Therefore, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin far exceeds the predetermined temperature difference Tx (5 ° C.).

In the first determination, for four continuous temperature data obtained by extraction, the temperature difference ΔTm between the maximum temperature Tmax and the minimum temperature Tmin of the four temperature data is calculated, and the temperature difference ΔTm is calculated. The difference ΔTm is equal to the predetermined temperature difference Tx (5
C.), and when new temperature data is extracted 0.5 seconds later, the above determination is also performed for the four temperature data obtained by deleting the oldest temperature data. Repeated every second. Then, for all temperature differences ΔTm obtained based on the temperature data extracted in 18 seconds in the boiled cut operation, the temperature data extracted in 3.5 seconds in the oil cut operation and the forced 200 ° C cut operation Based on all the temperature differences ΔTm obtained on the basis of the predetermined temperature differences Tx
When the temperature is lower than (5 ° C.), it is determined that the first extinguishing condition is satisfied.

Further, when the cut temperature Tc is reached and no intervention of the cooker is recognized in the above determination, the cut temperature Tc is reached because the cooked product is burnt or the cooking oil is overheated. In that case, as shown in FIG. 9, the temperature rise gradually progresses. Therefore, the final temperature data is always higher than the initial temperature data. Therefore, in the second determination, when the first fire extinguishing condition is satisfied, 18 seconds (or 3.
The temperature difference ΔTp between the last temperature data and the first temperature data in 5 seconds) is obtained, it is determined whether or not the temperature difference ΔTp ≧ 0, and the temperature difference ΔTp ≧ 0 is set as the second extinguishing condition. It is set. The reason why the duration of the second fire extinguishing condition in the oil cut operation is shortened to 3.5 seconds (8 times) is because oil is often used in this case, so that the temperature is higher than the high cut temperature Tc. This is because if the state is continued for a long time, there is a risk of ignition. The cut temperature T
Separately from the determination of the extinguishing condition based on c, the detected temperature T is 2
When the temperature reaches 90 ° C., the fire is extinguished immediately as an error detection.

Next, the operation of the above control operation in this embodiment will be described with reference to FIG. When the ignition switch 5 is ignited to start heating the cooking container, the temperature T of the temperature sensor 2a gradually rises. When stewed food is cooked, as shown by the solid line A, 100 ℃ to 150 ℃
Until the initial temperature rise time t1 becomes longer, and then the equilibrium state is detected. When the equilibrium detection temperature Th is less than 140 ° C. (100 ° C. ≦ Th <140 ° C.) as indicated by the solid line B, the cut temperature Tc is set to the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th, and the solid line C Equilibrium detection temperature T
When h is 140 ° C. or higher (Th ≧ 140 ° C.), the rise time t2 from reaching the temperature obtained by adding 15 ° C. to the equilibrium detection temperature Th to reaching the temperature obtained by adding 20 ° C. to the equilibrium detection temperature Th The cut temperature Tc is determined accordingly, and when the temperature rise is due to charring, a low cut temperature Tc can be determined, and when the temperature rise is due to a change in heating power, a high cut temperature Tc can be determined. Therefore, burning can be prevented, and cooking can be smoothly continued in the case of changing the heat power.

On the other hand, when oil cooking is performed, the initial temperature rise time t1 becomes short as shown by the solid line D, and if equilibrium is not detected thereafter, the oil cutting operation changes from 220 ° C to 240 ° C. The cut temperature Tc is determined according to the rising time t3 until the temperature reaches Tc. Initial temperature rise time t
If 1 is short and then equilibrium is detected at 120 <Th ≦ 140 ° C., in order to be able to cope with both oil-cooked dishes and cooked-cooked dishes with low heat power, as indicated by the dotted line E, The control operation of the 200 ° C. cut operation is performed. As a result, the cutting temperature Tc is determined to be 200 ° C., which continues for 30 minutes, and thereafter, the cooking process of step 10 is started. Therefore, even if the equilibrium state is detected, it is possible to continue the heating without performing the fire extinguishing operation at a low temperature for burning.

As described above, in the present embodiment, the cut temperature Tc for performing the fire extinguishing operation is determined based on the equilibrium detection temperature Th and the cooked food cutting operation for preventing burning and the oil for setting the cut temperature Tc to a high temperature. Since the object cutting operation can be automatically discriminated based on both the initial temperature rise rate and whether or not equilibrium is detected, the burden on the user is reduced and inadvertent heating due to incorrect settings. It is possible to provide a gas table that is easy to use and does not cause a stoppage or cause burning. Further, in the boiled food cutting operation, the cut temperature Tc is determined according to the temperature rise after reaching the equilibrium detection temperature Th. Therefore, when the detected temperature becomes high due to the change of the heat power to high heat after the equilibrium detection,
It is easy to use because it does not cause premature disconnection due to false detection of burning. Furthermore, in the oil cut operation, even if the equilibrium state is detected due to the low heat due to the heat adjustment, the forced 200 ℃ cut operation is provided, so the cut temperature to prevent burning during cooking is prevented. It is easy to use because it does not cut off early due to Tc.

In the above embodiment, the fire extinguishing operation is performed when the reference temperature for preventing the burning and the oil ignition is reached. However, the burner may be set to a small fire, and in that case, the small fire is set. After that, it is more preferable to perform the fire extinguishing operation after a predetermined time elapses. In addition, as a method of equilibrium detection,
Alternatively, for example, the equilibrium detection may be performed when the temperature rise slope is simply below a predetermined value, or the equilibrium detection may be performed based on the rate of change of the temperature rise slope.

[Brief description of drawings]

FIG. 1 is a perspective view of the appearance of a gas table showing an embodiment of the present invention.

FIG. 2 is a schematic diagram showing a configuration of a gas table according to an embodiment of the present invention.

FIG. 3 is a time chart for explaining extraction of temperature data and calculation of temperature difference in the equilibrium detection control according to the embodiment of the present invention.

FIG. 4 is a flow chart for explaining a control operation of an automatic discriminating function for automatically discriminating a stew cut operation and an oil cut operation in the embodiment of the present invention.

FIG. 5 is a flow chart showing a stew cut operation in the embodiment of the present invention.

FIG. 6 is a flowchart showing an oil material cutting operation in the embodiment of the present invention.

FIG. 7 is a flowchart showing a forced 200 ° C. cutting operation in the example of the present invention.

FIG. 8 is a time chart showing an example of changes in the detected temperature when the pan is shaken, for explaining the first operation of determining the fire extinguishing condition in the embodiment of the present invention.

FIG. 9 is a time chart showing an example of a change in the detected temperature at the time of burning or overheating, for explaining the second operation of determining the extinguishing condition in the embodiment of the present invention.

FIG. 10 is a time chart for explaining the operation of determining the cut temperature of the gas table according to the embodiment of this invention.

[Explanation of symbols]

2 stove burner (heating means) 2a temperature sensor 30 control circuit (stove control device, heating stop temperature determination means, fixed temperature storage means)

Claims (1)

[Claims] 1. An equilibrium detection unit for detecting whether or not the temperature of the food in the cooking container is in an equilibrium state based on the temperature detected by a temperature sensor that contacts the cooking container heated by the heating unit, In a control device of a stove that determines a reference temperature for suppressing the heating power of the heating means based on at least whether or not the equilibrium state is detected by the equilibrium detection means, when the equilibrium state is detected by the equilibrium detection means. A first heating suppressing operation for suppressing the heating power of the heating means based on the reference temperature determined according to the equilibrium detected temperature, and a fixed temperature that is set high regardless of the equilibrium detected temperature. A second heating suppressing operation for suppressing the heating power of the heating means, and when the equilibrium state is detected,
If the equilibrium detection temperature is lower than or equal to a predetermined temperature, the first heating suppression operation is selected, and if the equilibrium detection temperature exceeds a predetermined temperature, the second heating suppression operation is selected for a predetermined time and then the first heating suppression operation is selected. 1. A control device for a stove characterized by selecting the heating suppression operation of 1.