Heating cooker, heating method, and heating program

Abstract

The heating cooker (100) includes a heating chamber (110), a mounting component (120), a heater (170), a temperature detector (130), and a control device (140). The control device (140) includes a distribution acquisition unit (141) that obtains the temperature distribution from the temperature detector (130), a heating control unit (142) that controls the heater (170), and a region determination unit (143) that determines the region of the food (210). The heating control unit (142) causes the heater (170) to perform preheating to heat the mounting component (120) from below. The distribution acquisition unit (141) obtains the temperature distribution after the preheating. The region determination unit (143) determines the region in the obtained temperature distribution where a temperature gradient appears as a side region (211) corresponding to the thickness of the food (210). The heating control unit (142) controls the heater (170) so that the position of the hot spot in the vertical direction is located at a predetermined position within the side region (211).

Description

Technical Field

[0001] This disclosure relates to a heating cooker, heating method, and heating procedure for heating food in a heating chamber. Background Technology

[0002] Conventionally, in heating cookers capable of performing microwave heating, oven heating, grill heating, steam heating, etc., there are technologies that use infrared sensors to detect the temperature of the food being heated and reflect this in the cooking process. For example, Patent Document 1 describes a technology in which, when high and low temperature portions of the food are detected based on information from an infrared sensor, the portion of the food being irradiated by microwaves is moved.

[0003] Existing technical documents Patent documents Patent Document 1: International Publication No. 2014 / 087967 Summary of the Invention

[0004] The problem that the invention aims to solve However, in the heating cooker described in Patent Document 1, the microwave irradiation position is changed only based on the surface temperature of the food, so it cannot adequately cope with the uneven heating of food with complex shapes and varying thicknesses depending on the position.

[0005] This disclosure was made in view of the above-mentioned problems, and provides a heating cooker, heating method and heating program that can perform heating and cooking with reduced uneven heating even for ingredients with complex shapes.

[0006] Methods for solving problems As one of the heating cooking appliances disclosed herein, it includes: a heating chamber; a mounting member disposed in the heating chamber for holding food; a heater for heating the food on the mounting member; a temperature detector for detecting the temperature distribution of a region including the mounting member and the food on the mounting member; and a control device, the control device including: a distribution acquisition unit for acquiring the temperature distribution from the temperature detector; a heating control unit for controlling the heater; and a region determination unit for determining a region of the food on the mounting member, wherein the heating control unit causes the heater to perform preheating to heat the mounting member from below or above, the distribution acquisition unit acquires the temperature distribution after the preheating, the region determination unit determines the region in the acquired temperature distribution where a temperature gradient occurs as a side region corresponding to the thickness of the food, and the heating control unit controls the heater such that the position of the hot spot (heating point) in the vertical direction is located at a predetermined position within the side region.

[0007] One of the heating methods disclosed herein is a heating method using a heating cooker, the heating cooker comprising: a heating chamber; a mounting member disposed in the heating chamber for holding food; a heater for heating the food on the mounting member; a temperature detector for detecting the temperature distribution of a region including the mounting member and the food on the mounting member; and a control device comprising: a distribution acquisition unit for acquiring the temperature distribution from the temperature detector; a heating control unit for controlling the heater; and a region determination unit for determining a region of the food on the mounting member. In the heating method, as preheating, the mounting member is heated from below or above. After the preheating, the temperature distribution is acquired, and the region in the acquired temperature distribution where a temperature gradient appears is determined as a side region corresponding to the thickness of the food. The heater is controlled such that the position of the hot spot in the vertical direction is located at a predetermined position within the side region.

[0008] As part of this disclosure, a heating procedure causes a processor to execute a heating method using a heating cooker, the heating cooker comprising: a heating chamber; a mounting member disposed in the heating chamber for holding food; a heater for heating the food on the mounting member; a temperature detector for detecting a temperature distribution in a region including the mounting member and the food on the mounting member; and a control device comprising: a distribution acquisition unit for acquiring a temperature distribution from the temperature detector; a heating control unit for controlling the heater; and a region determination unit for determining a region of the food on the mounting member. In the heating method, as preheating, the mounting member is heated from below or above. After the preheating, a temperature distribution is acquired, and a region in the acquired temperature distribution where a temperature gradient appears is determined as a side region corresponding to the thickness of the food. The heater is controlled such that the position of a hot spot in the vertical direction is located at a predetermined position within the side region.

[0009] Invention Effects According to this disclosure, even ingredients with complex shapes can be heated properly, reducing uneven heating. Attached Figure Description

[0010] Figure 1 It is a three-dimensional view showing the appearance of a heating cooker.

[0011] Figure 2 It is a 3D diagram showing a heated cooker and ingredients with the door open.

[0012] Figure 3 This is a three-dimensional diagram of the internal structure of a heating cooker, showing the open state of the door.

[0013] Figure 4This is a diagram showing the detection status of the temperature detector from the front of the heating chamber.

[0014] Figure 5 This is a diagram showing the temperature distribution in the temperature measurement area of ​​the temperature detector.

[0015] Figure 6 It is a block diagram representing the functional structure of the control device.

[0016] Figure 7 This is a flowchart illustrating one of the processing steps of a heating cooker.

[0017] Figure 8 This is a diagram showing the temperature distribution in the temperature measurement area of ​​the temperature detector.

[0018] Figure 9 This is a diagram showing the temperature distribution in the temperature measurement area of ​​the temperature detector. Detailed Implementation

[0019] Hereinafter, embodiments of the heating cooker, heating method, and heating procedure of this disclosure will be described with reference to the accompanying drawings. Furthermore, the following embodiments are examples provided for illustrative purposes and are not intended to limit the scope of this disclosure. For example, the shapes, structures, materials, constituent elements, relative positional relationships, connection states, numerical values, mathematical formulas, the content of each stage in the method, and the order of each stage shown in the following embodiments are merely examples, and sometimes include content not described below. Additionally, geometric expressions such as parallel and orthogonal are sometimes used, but these expressions do not imply mathematical rigor, but rather include substantially permissible errors and deviations. Furthermore, expressions such as simultaneous and identical also include substantially permissible ranges.

[0020] Furthermore, the accompanying drawings are schematic diagrams that have been appropriately emphasized, omitted, or proportionally adjusted for the purpose of illustrating this disclosure, and differ from actual shapes, positional relationships, and proportions. Additionally, the X, Y, and Z axes shown in the figures represent orthogonal coordinates arbitrarily set for the purpose of illustrating the figures. That is, the Z-axis is not limited to an axis along the vertical direction, and the X and Y axes are not limited to existing in the horizontal plane.

[0021] Furthermore, several inventions may be described in general terms as a single embodiment in the following description. Additionally, a portion of the content described below is described as any constituent element relating to this disclosure.

[0022] In addition, flowcharts are one example, and even if the processing order is different, multiple processes are merged, or a single process is separated, the process flow is sometimes included in the implementation of this disclosure.

[0023] Figure 1 This is a perspective view showing the appearance of the heating cooker 100. Figure 2This is a perspective view of the heating cooker 100 and the ingredients 210 with the door 111 open. Figure 3 This is a perspective view of the internal structure of the heating cooker 100, showing the state of the door 111 being open.

[0024] The heating cooker 100 is a device for heating food 210 placed in a heating chamber 110, which is formed by a cuboid housing 112 with an opening on its front surface and a door 111. The heating cooker 100 includes a mounting component 120, a heater 170, a temperature detector 130, and a control device 140. In this embodiment, the heating cooker 100 includes a notification unit 160.

[0025] Ingredient 210 refers to an ingredient of one or more kinds that is grouped together in one (piece) form. Ingredient 210 is also defined as an ingredient placed in a container. Ingredient 210 can be liquid, solid, or any of their intermediates, and they can also exist in mixtures. Ingredient 210 sometimes also includes containers such as plates and utensils, bags made of paper or resin, sheets made of paper or resin, and inedible items such as hard bones.

[0026] The mounting component 120 is a component for holding the food 210. The type of mounting component 120 is not particularly limited. For example, a heating coating, including ferrite or similar material applied to the mounting component 120, can also be heated by microwave irradiation. In this case, the mounting component 120 functions as one of the heaters 170. Furthermore, the mounting component 120 can be easily attached to and detached from the housing 112, which is referred to as a grill plate. The mounting component 120 can also be integrated with the housing 112, becoming part of it. The shape of the mounting component 120 is not limited; examples include a rectangular disc, a rectangular plate, and a circular plate.

[0027] The heater 170 is a device for heating the food 210 placed on the mounting member 120. The type of heater 170 is not limited. Examples of heater 170 include devices that irradiate microwaves, components that generate heat via microwaves, heaters that heat the food 210 via radiant heat, heaters that heat the food 210 via the mounting member 120, and steam generating devices that generate steam (including heated water steam). The heating cooker 100 includes at least one heater 170, and may also include multiple heaters 170. Furthermore, the heating cooker 100 may also include multiple heaters 170 of the same type. In this embodiment, the heating cooker 100 includes an upper heater 171, which is disposed on the top surface of the heating chamber 110 and heats the food 210 from above, and a lower heater 172, which is disposed on the bottom surface and heats the food 210 from below. Furthermore, the heating cooker 100 includes a first heater 173, a second heater 174, a third heater 175, a fourth heater 176, a fifth heater 177, a sixth heater 178, a seventh heater 179, and an eighth heater 180, which are multiple segmented heaters capable of independently heating each of the at least two (four in this embodiment) areas divided on the horizontal plane. Additionally, the first heater 173, the second heater 174, the third heater 175, and the fourth heater 176 function as the upper heater 171, while the fifth heater 177, the sixth heater 178, the seventh heater 179, and the eighth heater 180 function as the lower heater 172.

[0028] Figure 4 This diagram shows the detection status of the temperature detector 130 from the front of the heating chamber 110. The temperature detector 130 is a device that detects the temperature distribution of a temperature measurement area 220 including the mounting member 120 and the food 210 on the mounting member 120. The type of temperature detector 130 is not limited; examples include infrared sensors that detect the temperature of a predetermined area based on infrared light emitted from the mounting member 120 and the food 210. The method for obtaining the temperature distribution within the temperature measurement area 220 is not limited. For example, methods can be illustrated such as obtaining the overall temperature distribution of the temperature measurement area 220 by scanning the field of view of a single or multiple infrared sensors, or obtaining the overall temperature distribution of the temperature measurement area 220 at once using multiple infrared sensors arranged on a plane, such as a thermal imager. In this embodiment, the temperature detector 130 is positioned obliquely above the food 210 within the heating chamber 110. Therefore, the temperature distribution of the side region 211 corresponding to the thickness portion of the food 210 placed on the mounting member 120 and the upper surface region 212 corresponding to the upper surface can be used as a food region 213 and detected. Figure 5This is a diagram showing the temperature distribution 1 of the temperature measurement area 220 of the temperature detector 130. Figure 5 This indicates that the food ingredient 210 and the mounting component 120 are both at approximately the same temperature at room temperature before heating. Furthermore, Figure 5 The dashed grid shown is illustrated as an example to show the resolution of the temperature detector 130 and does not represent the actual resolution.

[0029] The notification unit 160 is a device for notifying the user of the heating cooker 100 of information. The type of notification unit 160 is not limited. In this embodiment, the heating cooker 100 includes a display device such as a liquid crystal panel or an organic EL (electroluminescent) panel as the notification unit 160. The notification unit 160 can display images or text, and can also notify via sound, light, etc. Furthermore, the notification unit 160 can also notify the user of the heating cooker 100's terminal device via a network.

[0030] Figure 6 This is a block diagram showing the functional structure of the control device 140. The control device 140 is a device that controls the heating operation of the heating cooker 100, and includes a processor. The control device 140 implements the distribution acquisition unit 141, the heating control unit 142, and the area determination unit 143 by having the processor execute a heating program. In this embodiment, the control device 140 implements the notification unit 144 and the opening / closing detection unit 145 by having the processor execute a heating program. Furthermore, the descriptions of each processing unit are described below, but there may be instances where the order of description differs from the order of processing. A specific example of the processing flow will be described later.

[0031] The opening and closing detection unit 145 is a processing unit that detects the opening and closing of the door 111 by obtaining opening and closing information indicating the opening and closing of the door 111 from the opening and closing sensor 113 provided in the heating cooker 100.

[0032] The temperature distribution acquisition unit 141 is a processing unit that acquires information output from the temperature detector 130 as a temperature distribution. For example, the temperature distribution acquisition unit 141 may also acquire information obtained by the temperature detector 130 scanning the temperature measurement area 220 once or multiple times to generate a temperature distribution within the temperature measurement area 220. Alternatively, the temperature distribution acquisition unit 141 may acquire information from one or more images from the temperature detector 130, which functions as a thermal imager, and use this information as a temperature distribution.

[0033] The region determination unit 143 is a processing unit that determines the overall region of the food ingredient 210 on the mounting component 120 and the region within the food ingredient 210 based on the temperature distribution obtained by the distribution acquisition unit 141. Furthermore, the specific method for determining the region will be described later.

[0034] The heating control unit 142 controls the processing unit of the heater 170 based on the area determined by the area determination unit 143. When multiple heaters 170 exist, the heating control unit 142 can also control each heater 170 individually. The specific control method of the heating control unit 142 will be described later.

[0035] The notification unit 144 is a processing unit that sends a notification to the user of the heating cooker 100 to take out the food 210 via the notification unit 160.

[0036] Next, the operation of the heating cooker 100 will be explained. Figure 7 This is a flowchart illustrating one of the processing flows of the heating cooker 100. In this embodiment, the case where the user places room-temperature food 210 on the mounting member 120 will be described. When the user places the food 210 and closes the door 111, the opening / closing detection unit 145 detects that the door 111 is closed (S101, Yes). The heating control unit 142 causes the heater 170 to perform preheating from below or above to heat the mounting member 120 (S102). The preheating method is not limited. In this embodiment, the mounting member 120 is heated using the heater 170, i.e., four heating elements, which are disposed on the lower side (bottom surface) of the mounting member 120. For example, the heating control unit 142 heats the four heating elements evenly so that the mounting member 120 is heated evenly as a whole. Furthermore, in the case where the mounting member 120 can be heated by microwaves emitted by an electronic heater (not shown), the mounting member 120 can also be heated by microwaves. Alternatively, the mounting component 120 and the food 210 can be heated by the heater 170, i.e., four heaters, located on the top surface of the heating chamber 110.

[0037] After a predetermined time has elapsed since it is assumed that a temperature gradient has been generated in the thickness direction (Z-axis direction in the figure) of the food 210 placed on the carrier 120 (S103, yes), the temperature detector 130 detects the temperature distribution of the temperature measurement area 220, and the distribution acquisition unit 141 acquires the temperature distribution (S104). Figure 8 This is a diagram showing the temperature distribution 2 obtained by the distribution acquisition unit 141. Figure 8 and the following Figure 9 In this context, higher temperatures are represented by a darker shade of black. However, as... Figure 8 As shown, when the heater is heating in preparation for heating, it is assumed that the temperature of the mounting component 120 is higher than the temperature of the lower surface of the food 210. Therefore, in order to easily distinguish the temperature detection area of ​​the food 210 and the temperature detection area of ​​the mounting component 120 in the attached figure, for convenience, the temperature detection area of ​​the mounting component 120 around the food area 213 is compared with the temperature detection area near the lower surface of the food 210 when preparing for heating. Figure 8The area below the side region 211 (of the food) is a slightly thin black marking. If preheating begins and a predetermined time has elapsed, the mounting component 120 heats up faster than the food 210, thus creating a temperature gradient in the portion of the food 210 that contacts the mounting component 120—that is, the lower surface of the food 210 has a higher temperature and the upper surface has a lower temperature. This temperature gradient... Figure 8 The temperature distribution in the lateral region 211 is represented in the figure.

[0038] Based on the temperature distribution obtained by the distribution acquisition unit 141, the region determination unit 143 determines the region with a lower temperature than the mounting member 120 as the food region 213 corresponding to the food 210, and determines whether the temperature distribution within the food region 213 is uneven (S105). If it is determined that the temperature distribution within the food region 213 is uniform (S105, No), the heating control unit 142 implements third heating control (S116). The third heating control is, for example, a control that continues heating without moving the hot spot (heating point). Figure 8 As shown, when it is determined that there is a deviation in the temperature distribution within the food ingredient region 213 (S105, Yes), the region determination unit 143 determines the region in the obtained temperature distribution where a temperature gradient occurs as the side region 211 corresponding to the thickness of the food ingredient 210, and determines the region outside the side region 211 within the food ingredient region 213 as the upper surface region 212 (S106).

[0039] The heating control unit 142 controls the heater 170 through first heating control to position the hot spot in the vertical direction (thickness direction of the food 210) at a predetermined position within the side region 211 (S107). The specific heating control method of the heating control unit 142 is not limited. For example, the heating control unit 142 derives the thickness of the food 210 based on the side region 211, controlling the heater 170 so that the central portion of the food 210 in the thickness direction becomes the hottest spot. Specifically, the heating control unit 142 may control the heater 170 so that the output of the upper heater 171 disposed on the top surface of the heating chamber 110 is greater than the output of the lower heater 172 disposed on the bottom surface of the heating chamber 110. Alternatively, the heater 170 may be controlled so that the irradiation position of the microwaves emitted by the electronic heater (not shown) is located at the central portion in the thickness direction of the food 210. Furthermore, the energy used to heat the food 210 in the first heating control (S107) is higher than the energy used to heat the food 210 in the preheating (S102).

[0040] In the first heating control, at predetermined intervals, the temperature detector 130 detects the temperature distribution of the temperature measurement area 220, and the distribution acquisition unit 141 acquires the temperature distribution (S108). If the area determination unit 143 determines, based on the temperature distribution acquired by the distribution acquisition unit 141, that the food 210 has reached the predetermined temperature (S109, Yes), the heating control unit 142 accepts this determination and ends the heating (S114). On the other hand, if the area determination unit 143 determines, based on the temperature distribution, that the food 210 has not reached the predetermined temperature (S109, No), the area determination unit 143 further determines, each time, whether there is a deviation in the temperature distribution within the upper surface area 212 based on the temperature distribution acquired by the distribution acquisition unit 141 (S110). If it is determined that the temperature of the central portion within the upper surface area 212 is the highest (S110, No), the heating control unit 142 maintains the first heating control. Figure 9 This indicates a temperature distribution deviation at the location of the highest temperature within the upper surface region 212. For example... Figure 9 As shown, if it is determined that there is a deviation in the position of the highest temperature within the upper surface region 212 (S110, Yes), the heating control unit 142 controls the heater 170 through a second heating control to position the hot spot in the horizontal plane (XY plane in the figure) at the center within the upper surface region 212 (S111). The specific heating control method of the heating control unit 142 is not limited. For example, the heating control unit 142 adjusts the energy applied to the food 210 by the segmented heaters from the first heater 173 to the eighth heater 180, so that the central portion in the thickness direction of the food 210 becomes the hottest spot, and the central portion within the upper surface region 212 of the food 210 becomes the hottest spot. Alternatively, the position of the hot spot can be adjusted by adjusting the irradiation position of the microwaves emitted by the electronic heater (not shown).

[0041] In the second heating control, at predetermined intervals, the temperature detector 130 detects the temperature distribution of the temperature measurement area 220, and the distribution acquisition unit 141 acquires the temperature distribution (S112). If the heating control unit 142 determines, based on the temperature distribution, that the food 210 has not reached the predetermined temperature (S113, No), the heating control unit 142 maintains the second heating control (S111). On the other hand, if the heating control unit determines, based on the temperature distribution, that the food 210 has reached the predetermined temperature (S113, Yes), the heating is terminated (S114).

[0042] If the heating controlled by the heating control unit 142 ends (S114), the notification unit 144 sends a notification to the notification unit 160 that the heating of the food ingredient 210 has ended and the food ingredient 210 can be taken out (S115). Thus, the operation of the heating cooker 100 ends.

[0043] Furthermore, this disclosure is not limited to the embodiments described above. For example, other embodiments implemented by arbitrarily combining the constituent elements described in this specification, or by excluding some of the constituent elements, may also be embodiments of this disclosure. In addition, variations of the above embodiments that can be conceived by those skilled in the art without departing from the spirit of this disclosure, i.e., the meaning of the statements in the claims, are also included in this disclosure.

[0044] For example, implementing a heating program corresponding to each process executed by the control device 140 is also equivalent to an implementation of this disclosure. Of course, implementing a recording medium that records the heating program is also equivalent to an implementation of this disclosure.

[0045] In addition, Figure 8 The diagram shows a temperature gradient generated at the end close to the temperature detector 130, but a temperature gradient could also exist at the other end of the food region 213.

[0046] Furthermore, the food 210 disposed on the mounting component 120 can be not only room temperature food, but also refrigerated food 210 and frozen food 210. In addition, two or more food 210 can be placed on the mounting component 120. In this case, the hot spot can be moved to the appropriate position for each of the two food areas 213.

[0047] Alternatively, detecting that door 111 is closed can be used as a trigger for preheating, but preheating can also be started by triggering events such as the user pressing the start button.

[0048] (Summarize) The heating cooker 100 of the first type includes: a heating chamber 110; a mounting component 120 disposed in the heating chamber 110 and holding food 210; a heater 170 for heating the food 210 on the mounting component 120; a temperature detector 130 for detecting the temperature distribution of an area including the mounting component 120 and the food 210 on the mounting component 120; and a control device 140, which includes: a distribution acquisition unit 141 for acquiring the temperature distribution from the temperature detector 130; a heating control unit 142 for controlling the heater 170; and a zone... The region determination unit 143 determines the region of the food 210 on the mounting member 120. The heating control unit 142 causes the heater 170 to perform preheating to heat the mounting member 120 from below or above. The distribution acquisition unit 141 acquires the temperature distribution after the preheating. The region determination unit 143 determines the region in the acquired temperature distribution where the temperature gradient appears as the side region 211 corresponding to the thickness of the food 210. The heating control unit 142 controls the heater 170 so that the position of the hot spot in the vertical direction is located at a predetermined position within the side region 211.

[0049] According to the first method, even for complex-shaped ingredients 210, the thickness can be adjusted, and the position of hot spots in the thickness direction can be adjusted to at least avoid uneven heating in the thickness direction.

[0050] The second heating cooker 100 includes a first method, wherein the region determination unit 143 determines the temperature uniform area connected to the side region 211 as the upper surface region 212 corresponding to the upper surface portion of the food 210 based on the temperature distribution, and the heating control unit 142 controls the heater 170 so that the position of the hot spot in the horizontal plane is located at a predetermined position within the upper surface region 212.

[0051] According to the second method, even for complex-shaped ingredients 210, a hot spot can be configured in the center of the upper surface area 212, which can prevent uneven heating of the ingredients 210.

[0052] The third type of heating cooker 100 includes the first type or the second type. The heater 170 has an upper heater 171 that heats the food 210 from above and a lower heater 172 that heats the food 210 from below. The heating control unit 142 controls the upper heater 171 and the lower heater 172 respectively, so that the position of the hot spot in the vertical direction is located at a predetermined position within the side area 211.

[0053] The fourth type of heating cooker 100 includes any one of the first to third types. The heater 170 has a plurality of segmented heaters that can independently control the heating of at least two areas divided on the horizontal plane. The heating control unit 142 controls the segmented heaters so that the hot spots on the horizontal plane are located at a predetermined position within the upper surface area 212.

[0054] The fifth type of heating cooker 100 includes any one of the first to fourth types. The heater 170 has at least one of an upper heater 171 that heats the food 210 from above and a lower heater 172 that heats the food 210 from below, and an electronic heater that heats the food 210 using microwaves. The heating control unit 142 changes the position of the hot spot by changing the radiation direction of the microwaves from the electronic heater.

[0055] Any of the third to fifth methods provides a specific structure for adjusting the location of hotspots.

[0056] The sixth heating method uses a heating cooker 100, which includes: a heating chamber 110; a mounting member 120 disposed in the heating chamber 110 and holding food 210; a heater 170 for heating the food 210 on the mounting member 120; a temperature detector 130 for detecting the temperature distribution of the area including the mounting member 120 and the food 210 on the mounting member 120; and a control device 140. In this heating method, as preheating, the heater 170 heats the mounting member 120 from below or above. After preheating, a temperature distribution acquisition unit 141 acquires the temperature distribution, a region determination unit 143 determines the region in the acquired temperature distribution where a temperature gradient appears as a side region 211 corresponding to the thickness of the food 210, and a heating control unit 142 controls the heater 170 so that the position of the hot spot in the vertical direction is located at a predetermined position within the side region 211.

[0057] According to the sixth method, even for complex-shaped ingredients 210, thickness can be achieved, and the position of hot spots in the thickness direction can be adjusted to at least avoid uneven heating in the thickness direction.

[0058] The seventh heating procedure is used to cause the processor to execute a heating method using a heating cooker 100, which includes: a heating chamber 110; a mounting member 120 disposed in the heating chamber 110 and holding food 210; a heater 170 for heating the food 210 on the mounting member 120; a temperature detector 130 for detecting the temperature distribution of the area including the mounting member 120 and the food 210 on the mounting member 120; and a control device 140. In this heating method, as preheating, the heater 170 heats the mounting member 120 from below or above. After preheating, a temperature distribution acquisition unit 141 acquires the temperature distribution, a region determination unit 143 determines the region in the acquired temperature distribution where a temperature gradient appears as a side region 211 corresponding to the thickness of the food 210, and a heating control unit 142 controls the heater 170 so that the position of the hot spot in the vertical direction is located at a predetermined position within the side region 211.

[0059] According to the seventh method, even for complex-shaped ingredients 210, thickness can be achieved, and the position of hot spots in the thickness direction can be adjusted to at least avoid uneven heating in the thickness direction.

[0060] Industrial applicability This disclosure can be applied to all heating cookers capable of heating and cooking food arranged in a heating chamber.

[0061] Explanation of reference numerals in the attached figures 100 Heating Cooker 110 Heating Chamber 111 doors 112 Casing 113 Opening / closing sensor 120 mounting components 130 Temperature Detector 140 Control device 141 Distribution Acquisition Department 142 Heating Control Unit 143 Area Determination Department 144 Notification Department 145 Opening and Closing Detection Department 160 Notification Unit 170 heater 171 Upper heater 172 Lower heater 173 First Heater 174 Second heater 175 Third Heater 176 Fourth Heater 177 Fifth Heater 178 Sixth Heater 179 Seventh Heater 180 Eighth heater 210 ingredients 211 Side Area 212 Upper surface area 213 Ingredient Area 220 Temperature Measurement Area

Claims

1. A heating cooker, have: Heating chamber; A food-holding component is disposed within the heating chamber; A heater is used to heat the food on the mounting component; A temperature detector detects the temperature distribution in the area containing the mounting component and the food on the mounting component; and Control device, The control device has: The temperature distribution acquisition unit acquires the temperature distribution from the temperature detector; The heating control unit controls the heater; as well as The region determination unit determines the region of the food ingredient on the mounting component. The heating control unit causes the heater to perform preheating to heat the mounting component from below or above. The temperature distribution acquisition unit acquires the temperature distribution after the preheating. The region determination unit identifies the regions exhibiting temperature gradients in the obtained temperature distribution as side regions corresponding to the thickness of the food ingredient. The heating control unit controls the heater so that the position of the hot spot in the vertical direction is located at a predetermined position in the side area.

2. The heating cooker as described in claim 1, The region determination unit determines the region outside the side region within the food ingredient region as the upper surface region corresponding to the upper surface portion of the food ingredient based on the temperature distribution. The heating control unit controls the heater so that the hot spot in the horizontal plane is located at a predetermined position within the upper surface area.

3. The heating cooker as described in claim 1, The heater includes an upper heater that heats the food from above and a lower heater that heats the food from below. The heating control unit controls the upper heater and the lower heater respectively, so that the position of the hot spot in the vertical direction is located at a predetermined position in the side area.

4. The heating cooker as described in claim 2, The heater comprises multiple segmented heaters, which are capable of independently heating and controlling each region that is divided into at least two areas in a horizontal plane. The heating control unit controls the segmented heaters so that the hot spots in the horizontal plane are located at a predetermined position within the upper surface area.

5. The heating cooker as described in claim 1 or 2, The heater includes at least one of an upper heater for heating food from above and a lower heater for heating food from below, and an electronic heater for heating food using microwaves. The heating control unit changes the location of the hot spot by altering the direction of microwave radiation from the electronic heater.

6. A heating method using the heating cooker as described in claim 1, As a preheating process, the mounting component is heated from below or above. The temperature distribution is obtained after the preheating. The regions exhibiting temperature gradients in the obtained temperature distribution are defined as the lateral regions corresponding to the thickness of the food ingredient. The heater is controlled such that the position of the hot spot in the vertical direction is located at a predetermined position within the side region.

7. A heating program for causing a processor to execute the heating method as described in claim 6.

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