Heat cooker and heat cooking system

Abstract

To provide a heat cooker and a heat cooking system that facilitate maintenance of a heat cooker and the peripheral sanitation thereof.SOLUTION: A heat cooker includes: a firing compartment for firing an object to be heated; and a controller for controlling operation of the firing compartment. The controller includes: dirt prediction means for predicting a dirty state in the firing compartment; and cleaning means for cleaning the firing compartment with steam when the dirt prediction means determines that the firing compartment is dirty.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present disclosure relates to a cooking appliance and a cooking system having a baking chamber for baking an object to be heated.

Background Art

[0002] As a cooking appliance, a space formed by a cooking appliance main body and a lid, or a cooking appliance main body and a door body is used as a cooking chamber for an object to be heated, and a heater installed inside heats a plate on which the object to be heated is placed, or a baking net or the like to perform cooking. When cooking is performed in a cooking appliance, the object to be heated may be discolored or burned. Further, when moisture, oil, or the like evaporates from the object to be heated, it is discharged into the baking chamber together with the burnt matter, and dirt may adhere to the inner wall surface of the chamber or the exhaust path of the steam. For example, Patent Document 1 discloses a cooking appliance that decomposes dirt substances in a baking chamber with an activation lamp. The cooking appliance of Patent Document 1 is configured to determine the degree of dirt in the baking chamber according to a menu, a heating time, and the weight of the object to be heated, and to set the start or end time of the activation lamp.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in a configuration such as that of Patent Document 1, which determines the dirt in the baking chamber from the menu, heating time, and the weight of the object to be heated, and gasifies and removes the dirt with an activation lamp, the information is not sufficient to determine the degree of dirt. Further, removing the dirt with an activation lamp takes time and the dirt removal is incomplete. Furthermore, the cooking heater is liable to have dirt adhere to the baking chamber or the steam exhaust path. In particular, in the exhaust path, char contained in the steam remains, and when a brownish dirty liquid is discharged from the outlet hole outside the baking chamber of the exhaust path, the area around the cooking heater may become dirty, which is unsanitary.

[0005] An object of the present disclosure is to provide a cooking heater and a cooking heating system that are easy to maintain the hygiene around the cooking heater.

Means for Solving the Problems

[0006] The cooking heater according to the present disclosure includes a baking chamber in which an object to be heated is baked, and a control unit that controls the operation of the baking chamber. The control unit includes dirt prediction means for predicting the degree of dirt in the baking chamber, and cleaning means for cleaning the baking chamber with steam when it is determined by the dirt prediction means that the baking chamber is dirty.

[0007] The cooking heating system according to the present disclosure includes a cooking heater having a baking chamber in which an object to be heated is baked, and a control device that controls the operation of the cooking heater. The control device includes dirt prediction means for predicting the degree of dirt in the baking chamber, and cleaning means for cleaning the baking chamber with steam when it is determined by the dirt prediction means that the baking chamber is dirty.

Effects of the Invention

[0008] According to the cooking heater and the cooking heating system according to the present disclosure, when it is determined by the dirt prediction means that the baking chamber is dirty, the cleaning means fills the inside of the baking chamber with steam and the baking chamber is cleaned. For this reason, dirt inside the cooking heater and around the cooking heater is suppressed, and it becomes easy to maintain hygiene.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Embodiments for Carrying Out the Invention

[0010] Embodiments for carrying out the present disclosure will be described with reference to the accompanying drawings. In each figure, the same or corresponding parts are denoted by the same reference numerals, and overlapping descriptions are appropriately simplified or omitted. In the following description, for convenience, the positional relationship of each structure may be expressed based on the illustrated state. Note that the present disclosure is not limited to the following embodiments, and within the scope not departing from the gist of the present disclosure, any combination of the embodiments, deformation of any component of each embodiment, or omission of any component of each embodiment is possible. Also, in each figure, the dimensional relationships and shapes of the respective constituent members may be different from the actual ones. In addition, the positional relationship between the respective constituent members, for example, the vertical relationship, etc., is, in principle, that when installed in a usable state.

[0011] Embodiment 1. <Cooking appliance 100> FIG. 1 is a schematic cross-sectional view showing the configuration of a cooking appliance 100 according to Embodiment 1 of the present disclosure. As shown in FIG. 1, the cooking appliance 100 includes a baking chamber 2 formed in a heat-insulating box body 1, a first heating means 4, and a second heating means 5. The baking chamber 2 is formed inside the heat-insulating box body 1.

[0012] A rotating part 8 is provided on the heat-insulating box body 1. The rotating part 8 connects a main body that closes the front surface of the heat-insulating box body 1 and a lid body. By rotating the lid body about the rotating part 8, the lid body opens and closes. With the lid body open, the object to be heated 3 is placed inside the baking chamber 2. With the lid body closed, the inside of the baking chamber 2 is in a sealed state.

[0013] The baking chamber 2 is a space where the object to be heated 3 is placed and baked. The baking chamber 2 has a top surface portion 21, a bottom surface portion 22, a pair of side surface portions 23, a front surface portion 24, and a back surface portion 25. The back surface portion 25 is disposed on the side of the rotating part 8. The dimensions of the baking chamber 2 are, for example, 19 cm in length, 23.5 cm in width, and 3.5 cm in height, and the volume is 1.5 m 3 It is as follows. Hereinafter, the case where the object to be heated 3 is a confectionery will be exemplified, but the object to be heated 3 is not limited to confectionery.

[0014] The first heating means 4 is provided on the bottom surface portion 22 of the baking chamber 2. The first heating means 4 heats the bottom surface of the object to be heated 3. The first heating means 4 heats the object to be heated 3 by conduction heat. The heating amount of the first heating means 4 is controlled by the control unit 50 based on the measured value of the first temperature sensor 12.

[0015] The first heating means 4 is, for example, a planar heater. Examples of the planar heater include a planar heater in which a heating element is wound around a mica plate, or a ceramic heater formed by sandwiching a heating element with ceramics.

[0016] A first temperature sensor 12 is disposed near the first heating means 4. The first temperature sensor 12 measures the temperature of the bottom surface portion 22 of the baking chamber 2. Information on the temperature measured by the first temperature sensor 12 is notified to the control unit 50. The first temperature sensor 12 is, for example, a thermistor.

[0017] The second heating means 5 is provided on the top surface 21 of the baking chamber 2. The second heating means 5 heats the surface of the object to be heated 3. The second heating means 5 heats the object to be heated 3 with radiant heat. The second heating means 5 has its heating amount controlled independently of the first heating means 4. The heating amount of the second heating means 5 is controlled by the control unit 50 based on the measured value of the second temperature sensor 13.

[0018] The second heating means 5 is, for example, a planar heater. Examples of the planar heater include a planar heater in which a heating element is wound around a mica plate, or a ceramic heater formed by sandwiching a heating element with ceramics. For example, when a rod-shaped heater is used, even if the temperature is adjusted, the area near the heater or the bottom surface of the object to be heated 3 is likely to burn, and it is difficult for the baking color of the object to be heated 3 to become uniform. Therefore, an effect can only be obtained for foods such as bread with a generally determined size. By using a planar heater as the second heating means 5, it becomes easier for the user to adjust the baking color.

[0019] A second temperature sensor 13 is disposed near the second heating means 5. The second temperature sensor 13 measures the temperature of the top surface 21 of the baking chamber 2. Information on the temperature measured by the second temperature sensor 13 is notified to the control unit 50. The second temperature sensor 13 is, for example, a thermistor.

[0020] A coating area is provided on the inner surface of the baking chamber 2. The coating area is an area coated with a blackbody coating. The coating area is provided on the entire inner surface of the baking chamber 2. For the blackbody coating, for example, a fluorine-based paint or a silicon-based paint can be used.

[0021] On the top surface 21 of the baking chamber 2, a steam exhaust hole 6 and an exhaust duct 7 serving as an exhaust path for steam are provided. The steam exhaust hole 6 is a hole for discharging the steam inside the baking chamber 2 to the outside, and the exhaust duct 7 is a path for discharging the steam inside the baking chamber 2 that has passed through the steam exhaust hole 6 to the outside. The steam exhaust hole 6 has a hole diameter R1 that is smaller than the path diameter R2 of the exhaust duct 7, and serves to prevent large foreign objects from entering the exhaust duct 7. One end of the exhaust duct 7 communicates with the inside of the baking chamber 2 through the steam exhaust hole 6. The exhaust duct 7 communicates with the outside of the cooking appliance 100 through an outer opening 7a at the opposite end.

[0022] A water receiving part 71 is provided at the outer opening 7a of the exhaust duct 7. The water receiving part 71 is a part where the steam discharged from the exhaust duct 7 is cooled and the water droplets generated by liquefaction are stored. The water receiving part 71 is, for example, box-shaped with an open top. The water receiving part 71 is configured to store water at the lower part and let the steam escape from the upper part.

[0023] A humidity sensor 11 is provided on the side surface 23 of the baking chamber 2. The humidity sensor 11 measures the humidity inside the baking chamber 2. The humidity information measured by the humidity sensor 11 is notified to the control unit 50. Based on the humidity information measured by the humidity sensor 11, it is possible to determine whether steam is coming out of the object to be heated 3. The humidity information measured by the humidity sensor 11 is used, together with other elements, to predict the degree of dirt inside the baking chamber 2 and the exhaust duct 7. Also, the humidity information may be used as an indicator when the object to be heated 3 is made to contain a large amount of moisture at high humidity and baked moistly, or baked crisply while being dried at low humidity. Note that the position of the humidity sensor 11 is not limited to the side surface 23 of the baking chamber 2, and it may be provided on the top surface 21 or the like.

[0024] The heating cooker 100 has a timer 54. The timer 54 is provided, for example, in the control unit 50. The timer 54 measures, for example, the heating time or the cooking time. The time measured by the timer 54 is used, for example, for the determination by the dirt prediction means 51. The time measured by the timer 54 may be used for cooking the object to be heated 3.

[0025] A weight sensor 10 is provided on the bottom surface portion 22 of the baking chamber 2. The weight sensor 10 measures the weight of the object to be heated 3 placed inside the baking chamber 2. The information on the weight measured by the weight sensor 10 is notified to the control unit 50. Based on the information on the weight measured by the weight sensor 10, the amount of steam emitted from the object to be heated 3 can be predicted. The information on the weight measured by the weight sensor 10 is used, in combination with other elements, to predict the degree of dirt in the baking chamber 2 and the exhaust duct 7. Also, when heating the object to be heated 3 at an appropriate temperature or time, since the weight of the object to be heated 3 has an impact, the information on the weight obtained by using the weight sensor 10 may be used as an index for the optimum heating conditions.

[0026] A water storage portion 14 is provided on the bottom surface portion 22 of the baking chamber 2. The water storage portion 14 is a portion where water is stored. The water storage portion 14 has a volume that can store, for example, 100 ml of water. The water stored in the water storage portion 14 is used for cleaning the baking chamber 2. The water stored in the water storage portion 14 can also be used when performing humidifying cooking.

[0027] <Control unit 50> FIG. 2 is a functional block diagram of the cooking appliance 100 according to Embodiment 1 of the present disclosure. As shown in FIG. 2, the control unit 50 includes a dirt prediction unit 51, a cleaning unit 52, a notification unit 53, and a timer 54. The control unit 50 constitutes a cooking system together with the cooking appliance 100. Information acquired by various sensors is notified to the control unit 50, and control of various control targets such as the first heating unit 4 or the second heating unit 5 is performed. The control unit 50 may be provided for each control target and configured to control each of them, or may be provided separately from the control targets and configured to control all the control targets collectively. The mode of the control unit 50 is not particularly limited.

[0028] The control unit 50 is constituted by, for example, a CPU (Central Processing Unit, also referred to as a central processing unit, processing unit, arithmetic unit, microprocessor, microcomputer, processor, DSP (Digital Signal Processor)). The control unit 50 has a memory constituted by, for example, a non-volatile or volatile semiconductor memory such as a RAM (Random Access Memory), a ROM (Read Only Memory), a flash memory, an EPROM (Erasable Programmable Read Only Memory), an EEPROM (Electrically Erasable Programmable Read Only Memory), a magnetic disk, a flexible disk, an optical disk, a compact disk, a mini disk, a DVD (Digital Versatile Disk), etc. The control unit 50 realizes processing by a program stored in the memory. The control unit 50 is an example of a control unit and a control device.

[0029] <Dirt prediction means 51> The dirt prediction means 51 predicts the degree of dirt of the baking chamber 2, and the process is executed by the control unit 50. The dirt prediction means 51 predicts the degree of dirt of the baking chamber 2 based on the heating temperature information, heating time information, humidity information, and weight information. The dirt prediction means 51 calculates and accumulates dirt prediction points based on the combination of the heating temperature information, heating time information, humidity information, and weight information, and when the dirt prediction points exceed a specified value, it determines that the baking chamber 2 is dirty.

[0030] The heating temperature information is the information of the temperature inside the baking chamber 2, for example, the temperature information measured by the first temperature sensor 12 and the second temperature sensor 13. The heating temperature information may be the average value of the temperatures measured by the first temperature sensor 12 and the second temperature sensor 13, or may be the temperature information measured by either the first temperature sensor 12 or the second temperature sensor 13. The heating temperature information may be the temperature information measured by an additional sensor separately from the first temperature sensor 12 and the second temperature sensor 13.

[0031] The heating time information is the information of the time measured by the timer 54, and when the inside of the baking chamber 2 is heated to a certain temperature, it is the information of the time during which the temperature is maintained. The heating time information is, for example, the information of the time during which the temperature is maintained at 160°C or higher.

[0032] The humidity information is the information of the humidity inside the baking chamber 2, and is the humidity information measured by the humidity sensor 11. The weight information is the weight information of the object to be heated 3 measured by the weight sensor 10.

[0033] <Cleaning means 52> When the cleaning means 52 is determined by the dirt prediction means 51 that the baking chamber 2 is dirty, it performs a process of cleaning the baking chamber 2. The cleaning means 52 gives an instruction to the first heating means 4 to heat the water stored in the water storage section 14. When the heated water becomes steam and fills the inside of the baking chamber 2, the inside of the baking chamber 2 and the exhaust duct 7 are cleaned.

[0034] <Notification means 53> When the soiling prediction means 51 determines that the baking chamber 2 is soiled, the notification means 53 notifies the user to prompt cleaning of the baking chamber 2. As a method of prompting cleaning, for example, methods such as lighting an LED for soiling detection, lighting an existing LED, or changing the lighting pattern can be adopted. When the cooking heater 100 has external communication means, as a method of prompting cleaning, a method of notifying the user's smartphone, mobile phone, smart speaker, etc. may be adopted.

[0035] <Timer 54> The timer 54 measures time and has a temperature timer 541 and a soiling point timer 542. The temperature timer 541 measures the time that becomes heating time information. For example, it measures the time during which the heating temperature is maintained at a value of 160 °C or higher. The soiling point timer 542 is the time for measuring the point in time when soiling points are accumulated, and measures the time from the point in time when soiling occurs.

[0036] <Accumulation of soiling points> When the soiling prediction means 51 determines that the baking chamber 2 is soiled, for example, it accumulates soiling points. The soiling prediction means 51 is configured to prompt cleaning when the soiling points are accumulated up to a certain point, that is, when the soiling points exceed the threshold value.

[0037] The upper limit value of the threshold for soiling points may be, for example, 90 points. When 90 soiling points are accumulated, there is a possibility that soiling will adhere to the exhaust duct 7 and soil the surroundings of the cooking heater 100. The accumulation of 90 soiling points is, for example, when baking a large-sized cupcake-sized confectionery dough is performed 3 times a day for about 3 days.

[0038] The lower limit of the threshold value of the dirt point may be, for example, 30 points. If the dirt point is 30 points or less, it will be necessary to clean every time after cooking. Therefore, it is desirable that the dirt point is greater than 30 points and less than 90 points.

[0039] The dirt point is mainly accumulated based on three factors. Below, regarding how the dirt point accumulates, specific examples of dirt prediction are shown when assuming confectionery dough such as cookies, cheesecakes, chocolate gateaux, or pound cakes as the object to be heated 3.

[0040] The first factor is humidity. When the volume of the baking chamber 2 is 1.5 m 3 If the humidity is less than 70% RH, it is assumed that even if moisture and oil are released from the confectionery dough, the baking chamber 2 will not get dirty enough to accumulate dirt points, so it is determined that the baking chamber 2 is not dirty and the dirt points are not accumulated. On the other hand, when the humidity is 70% RH or more, since the amount of moisture and oil released from the confectionery dough increases, it can be determined that the baking chamber 2 gets dirty. Therefore, in this case, the dirt points are accumulated.

[0041] The second factor is the heating temperature and heating time. The confectionery dough is likely to burn when the temperature inside the baking chamber 2 reaches 160 °C or higher. Also, when heating is continued for 20 minutes at a temperature of 160 °C or higher and less than 170 °C, burning occurs on the object to be heated 3. Similarly, when heating is continued for 15 minutes at a temperature of 170 °C or higher and less than 180 °C, burning also occurs on the object to be heated 3. Similarly, when heating is continued for 10 minutes at a temperature of 180 °C or higher, burning occurs on the object to be heated 3. Therefore, based on the relationship between the heating temperature and the heating time, points are accumulated.

[0042] As the third factor, the weight of the confectionery dough can be mentioned. When the weight decreases, the dough itself is likely to burn, but the distance between the dough and the first heating means 4 arranged on the top surface 21 of the baking chamber 2 increases, and the amounts of moisture and oil contained in the confectionery dough also decrease. Considering these points, when the weight is small, it is considered that dirt is less likely to adhere. On the other hand, when the weight increases, the amounts of moisture and oil contained in the dough also increase, and it is considered that dirt is likely to adhere. Therefore, for example, when the weight of the dough is based on 70 g, if the weight of the dough is 70 g, the dirt point is accumulated by multiplying the dirt point by 1. If the weight of the dough is 35 g, the dirt point is accumulated by multiplying the dirt point by 0.5, and if the weight of the dough is 140 g, the dirt point is accumulated by multiplying the dirt point by 2.

[0043] <Accumulation of dirt points> FIG. 3 is a flowchart for explaining the processing by the dirt prediction means 51 of the cooking heater 100 according to Embodiment 1 of the present disclosure. As shown in FIG. 3, the control unit 50 executes the processing by the dirt prediction means 51 and accumulates the dirt points. Specifically, when the processing starts, the dirt prediction means 51 initializes the dirt point timer 542 in step S01 and proceeds to step S02.

[0044] In step S02, the dirt prediction means 51 acquires information from various sensors of heating temperature information, heating time information, humidity information, and weight information, and proceeds to step S03.

[0045] In step S03, the dirt prediction means 51 determines whether the humidity is 70% RH or more. If it is less than 70% RH (No in step S03), it returns to step S01. If the humidity is 70% RH or more (Yes in step S03), it proceeds to step S04.

[0046] The dirt prediction means 51 determines, in step S04, whether 20 minutes have elapsed with the heating temperature being 160°C or higher, whether 15 minutes have elapsed with the heating temperature being 170°C or higher, or whether 10 minutes have elapsed with the heating temperature being 180°C or higher. If the dirt prediction means 51 determines in step S04 that none of the conditions are met (No in step S04), it returns to step S01. If it determines that any of the conditions are met (Yes in step S04), it proceeds to step S05.

[0047] In step S05, the dirt prediction means 51 determines whether 1 minute has elapsed for the dirt point timer 542. If not (No in step S05), it returns to step S02. If so (Yes in step S05), it proceeds to step S06.

[0048] In step S06, the dirt prediction means 51 accumulates 1 point of dirt and proceeds to step S07.

[0049] In step S07, the dirt prediction means 51 calculates the dirt accumulation point by multiplying the dirt point by a number corresponding to the weight and proceeds to step S08.

[0050] In step S08, the dirt prediction means 51 determines whether the dirt accumulation point exceeds the threshold value. If it determines that it does not exceed (No in step S08), it proceeds to step S02. Also, if the dirt prediction means 51 determines that the dirt accumulation point exceeds the threshold value (Yes in step S08), it proceeds to step S09.

[0051] In step S09, the dirt prediction means 51 instructs the notification means 53 to notify the user and instructs the cleaning means 52 to perform cleaning, and ends the process.

[0052] <Procedure for cleaning the baking chamber 2> The baking chamber 2 is cleaned by the cleaning means 52. In cleaning the baking chamber 2, prior to the treatment by the cleaning means 52, the dirt on the inner wall of the baking chamber 2 is simply wiped off with a cloth or the like containing moisture. Also, water is poured into the water storage section 14. The amount of water is arbitrary, but it is preferably 40 ml or more. The above procedure is performed by the user, for example.

[0053] FIG. 4 is a flowchart for explaining the cleaning process of the cooking heater 100 according to Embodiment 1 of the present disclosure. As shown in FIG. 4, when the process starts, the cleaning means 52 energizes the first heating means 4 in step S20 and proceeds to step S21. Thereby, the water in the water storage section 14 is heated. The first heating means 4 is an example of a heating means. When the water in the water storage section 14 is heated by energizing the first heating means 4, the water evaporates and fills the inside of the baking chamber 2. The steam that fills the baking chamber 2 becomes water droplets in the process of passing through the exhaust duct 7 and being discharged to the outside, and adheres to the inside of the baking chamber 2 or the inner wall of the exhaust duct 7. The water droplets capture the dirt on the inside of the baking chamber 2 or the inner wall of the exhaust duct 7.

[0054] In step S21, the cleaning means 52 determines whether or not the lid of the cooking heater 100 is opened. If it is determined that the lid of the cooking heater 100 is opened (Yes in step S21), the process proceeds to step S22. The lid of the cooking heater 100 is opened by the user, for example. When the lid of the cooking heater 100 is opened, the water droplets adhering to the inside of the baking chamber 2 or the inner wall of the exhaust duct 7 flow by their own weight. The water droplets adhering to the inner wall of the exhaust duct 7 flow into the water receiving portion 71.

[0055] In step S22, the cleaning means 52 determines whether or not the state in which the lid of the cooking heater 100 is opened has continued for a predetermined time. If it is determined that the predetermined time has elapsed (Yes in step S22), the process proceeds to step S23. The predetermined time is, for example, 1 minute. After the predetermined time has elapsed, the lid of the cooking heater 100 is closed by the user, for example.

[0056] In step S23, the cleaning means 52 energizes the second heating means 5 and ends the process after a predetermined time has elapsed. The predetermined time in this case may be measured by, for example, the timer 54. The control unit 50 controls the heating amount of the second heating means 5 so that the baking chamber 2 and the exhaust duct 7 are heated to 100°C or higher. By heating the baking chamber 2 and the exhaust duct 7 to a high temperature of 100°C or higher by the second heating means 5, the water droplets remaining in the baking chamber 2 and the exhaust duct 7 are evaporated, and the cleaning of the cooking appliance 100 can be completed.

[0057] Note that the cleaning process may be partially performed by the user.

[0058] <Mechanism of dirt> FIG. 5 is a front cross-sectional view of the cooking appliance 100 according to Embodiment 1 of the present disclosure. As shown in FIG. 5, in the cooking appliance 100, when the confectionery dough burns, dirt occurs in the portion indicated by the dotted line A. The burning of the confectionery dough occurs when the confectionery dough is baked, for example, by being heated for 20 minutes or more.

[0059] At this time, when the humidity inside the baking chamber 2 reaches 70%, the moisture contained in the confectionery dough evaporates and becomes steam, filling the inside of the baking chamber 2. The steam contains the burnt confectionery dough. Therefore, when the steam containing the burnt part adheres to the inside of the baking chamber 2 and the exhaust duct 7, dirt is generated in the portion indicated by the dotted line A.

[0060] Also, while the inside of the baking chamber 2 is at a high temperature by the first heating means 4, the inside of the exhaust duct 7 is at a lower temperature than the inside of the baking chamber 2. Therefore, particularly in the exhaust duct 7, it is considered that the steam containing the burnt confectionery dough cools to become a brown liquid and easily adheres to the inside of the exhaust duct 7. When the brown dirty liquid is discharged from the outer opening 7a of the exhaust duct 7 to the outside of the baking chamber 2, dirt is generated on the outside of the exhaust duct 7.

[0061] Since the cooking appliance 100 is provided with the dirt prediction means 51, it is determined that the baking chamber 2 is dirty, and the baking chamber 2 can be cleaned by the cleaning means 52. Thereby, it is possible to suppress the discharge of the dirty liquid discharged from the outer opening 7a of the exhaust duct 7. It is possible to suppress the occurrence of dirt not only inside the cooking appliance 100 but also around the cooking appliance 100 due to the dirty liquid, and the hygiene around the cooking appliance 100 can be maintained.

[0062] Note that the cooking appliance 100 does not have a configuration in which it is cleaned by the cleaning means 52 of the control unit 50. For example, the baking chamber 2 or the exhaust duct 7 may be detachable and may be configured such that the user can remove it and wash it by hand.

[0063] According to the cooking appliance 100 according to the first embodiment described above, when it is determined by the dirt prediction means 51 that the baking chamber 2 is dirty, the cleaning means 52 fills the inside of the baking chamber 2 with steam, so the baking chamber 2 is cleaned. When the steam filled in the baking chamber 2 is exhausted, the baking chamber 2 is cleaned, and it becomes difficult for dirt to occur around the cooking appliance 100, and the hygiene of the cooking appliance 100 and its surroundings can be maintained.

[0064] Further, the dirt prediction means 51 predicts dirt based on the information acquired by the first temperature sensor 12, the second temperature sensor 13, the temperature timer 541, and the humidity sensor 11, and comprehensively determines the information on the heating temperature, the heating time, and the humidity. Thereby, it is possible to surely determine whether or not dirt is attached.

[0065] Further, when the humidity inside the baking chamber 2, where it is considered that the amount of moisture and oil released from the confectionery dough increases, reaches 70% RH or more, the dirt prediction means 51 accumulates dirt prediction points. Thereby, it is possible to achieve the preset value of the prediction points at an early stage and encourage cleaning.

[0066] Further, the dirt prediction means 51 predicts the accumulation amount of dirt based on the measured values of the first temperature sensor 12, the second temperature sensor 13, the temperature timer 541, and the humidity sensor 11 every time cooking is performed, and accumulates dirt points. Thereby, based on the combination of the heating temperature information, the heating time information, and the humidity information, the degree of dirt in the baking chamber 2 can be comprehensively predicted.

[0067] Further, when the dirt points exceed a threshold value which is a preset value, the dirt prediction means 51 determines that the baking chamber 2 is dirty. Therefore, it is possible to determine the point in time when dirt may adhere to the exhaust duct 7 and soil the surroundings of the heating cooker 100.

[0068] Further, when the dirt prediction means 51 determines that the baking chamber 2 is dirty, it notifies the user. By notifying the point in time when dirt may adhere to the exhaust duct 7 and soil the surroundings of the heating cooker 100, the user can recognize the necessity of cleaning the baking chamber 2.

[0069] Further, when the cleaning means 52 determines that the baking chamber 2 is dirty, it heats the water in the water storage section 14 by the first heating means 4 to generate steam with the water in the water storage section 14. By filling the baking chamber 2 with steam, the baking chamber 2 can be cleaned.

[0070] Further, the dirt prediction means 51 predicts the degree of dirt inside the baking chamber 2 and in the exhaust duct 7, and the cleaning means 52 cleans the inside of the baking chamber 2 and the exhaust duct 7. With the dirt prediction means 51 and the cleaning means 52, the dirt in the exhaust duct 7 is determined, and the exhaust duct 7 is cleaned together with the inside of the baking chamber 2 by steam. Therefore, the hygiene of the heating cooker 100 and its surroundings can be maintained.

[0071] Embodiment 2. FIG. 6 is a side cross-sectional view of the heating cooker 100 according to Embodiment 2 of the present disclosure. The heating cooker 100 according to Embodiment 2 is different from Embodiment 1 in that it includes a photographing device 9. In Embodiment 2, parts common to Embodiment 1 are denoted by the same reference numerals and description thereof is omitted, and the description will be centered on the differences from Embodiment 1.

[0072] <Imaging device 9> As shown in FIG. 6, the cooking device 100 is provided with an imaging device 9 for imaging the state of the object to be heated 3 to check the state of the dough. The imaging device 9 is provided, for example, on the side surface portion 23 close to the top surface portion 21 of the baking chamber 2. The original image acquired by the imaging device 9 is notified to, for example, the control unit 50, and the control unit 50 generates image information. The image information includes information on the baking color of the dough of the object to be heated 3, that is, the degree of burning, the area of burning, and the time when burning has occurred. The image information is used for predicting dirt by the dirt prediction means 51. The information on the time when burning has occurred is measured by the burning measurement timer 543 included in the timer 54 of the control unit 50.

[0073] FIG. 7 is a schematic diagram of the original image obtained by the imaging device 9 of the cooking device 100 according to Embodiment 2 of the present disclosure. In FIG. 7, uniform heating shows the image information when the heating amounts of the first heating means 4 and the second heating means 5 are the same, and upper and lower individual heating shows the case where the heating amount of the second heating means 5 is increased compared to the heating amount of the first heating means 4. Further, in FIG. 7, the burning rate is calculated from the ratio of the burned portion B and the unburned portion U in the original image.

[0074] As shown in FIG. 7, in uniform heating, the burning rate of the front surface is 8.0%, and the burning rate of the back surface is 79.4%. Further, when upper and lower individual heating is performed, the burning rate of the front surface is 17.2%, and the burning rate of the back surface is 9.2%. Image information is acquired based on the original image obtained by the imaging device 9. The image information includes information on the degree of burning, information on the area of burning, and information on the time when burning has occurred.

[0075] The information on the degree of burning is a pixel in the original image where the value of G among the RGB values of the color information is less than 8. In the example of FIG. 7, the portion B corresponds to the pixel where the value of G is less than 8.

[0076] The information on the burnt area is calculated from the ratio of the number of pixels in the burnt state to the total number of pixels in the entire dough. That is, assuming that among the color information, the pixels with a G value less than 8 are in the burnt state, the ratio of the number of such pixels is calculated. In the example of Fig. 7, the burning rate, which is the ratio of part B to part U, corresponds to the information on the burnt area.

[0077] The information on the time when burning has occurred is the time when the burnt area exceeds 70%, and it is the time when burning was measured based on the original image obtained by the imaging device 9. In the example of Fig. 7, since the burning rate of the back surface in uniform heating exceeds 70%, it is in a burnt state, and the time in the state shown in the example of Fig. 7 corresponds to the time when burning has occurred.

[0078] Note that the original image acquired by the imaging device 9 can be used not only for predicting dirt but also for observing the degree of doneness of the object to be cooked, the heated object 3. When confirming the degree of doneness of the object to be cooked from the original image acquired by the imaging device 9, a display such as a liquid crystal screen may be provided on the heat insulation box 1 of the heating cooker 100 for confirmation. Also, when the heating cooker 100 is equipped with communication means, the original image acquired by the imaging device 9 may be used for confirmation on a display such as a smartphone when confirming the degree of doneness of the object to be cooked.

[0079] <Dirt prediction means 51> The dirt prediction means 51 predicts the degree of dirt in the baking chamber 2 based on the image information, weight information, and humidity information. The dirt prediction means 51 calculates and accumulates dirt points based on a combination of the image information, weight information, and humidity information, and when the dirt points exceed a specified value, it determines that the baking chamber 2 is dirty.

[0080] The dirt points are mainly accumulated based on three factors. Below, a specific example of dirt prediction is shown when assuming confectionery dough such as cookies, cheesecakes, gateau chocolat, or pound cakes as the heated object 3 regarding how the dirt points are accumulated.

[0081] As the first factor, similar to the first embodiment, humidity is mentioned. If the humidity inside the baking chamber 2 is 70%RH or more, it is assumed that the amounts of moisture and oil released from the confectionery dough increase, so it is determined that the baking chamber 2 gets dirty and dirt points accumulate.

[0082] As the second factor, the state of burning is mentioned. The state of burning is determined from the color of the dough in the original image obtained by photographing the surface of the confectionery dough with the photographing device 9. The photographing device 9 irradiates the inside of the baking chamber 2 with illumination at the same time as photographing, so that the object to be heated 3 can be visually recognized and photographed.

[0083] As the cooking of the object to be heated 3 progresses, the baked color of the dough changes to brown and charring occurs. The state of burning is determined from information on the degree of burning, the area of burning, and the time when burning has occurred, obtained from the original image obtained by the photographing device 9. Therefore, in the original image obtained by the photographing device 9, when the number of pixels whose G value of the RGB value is less than 8 exceeds 70% of the total number of pixels of the dough, it is assumed that burning has occurred in the object to be heated 3. When it is determined that burning has occurred, it is determined that the baking chamber 2 gets dirty, and from that point on, when the elapsed time exceeds 1 minute, 1 dirt point is added one by one.

[0084] For example, in the case of a light yellow dough color such as a cookie, cheesecake, or pound cake, it is easy to visually determine the burning of the dough. However, for a chocolate gateau, the dough color is a dark brown color, and it is difficult to visually determine the burning. Even when it is difficult to visually determine the burning, if it is configured to determine the burning and predict the dirt based on the image information obtained by the photographing device 9, the occurrence of burning can be accurately detected.

[0085] As the third factor, similar to the first embodiment, the weight of the confectionery dough can be mentioned. Therefore, for example, when the reference is the weight of the dough of 70 g, if the weight of the dough is 70 g, the soiling point is multiplied by 1 and the soiling points are accumulated. If the weight of the dough is 35 g, the soiling point is multiplied by 0.5 and the soiling points are accumulated. If the weight of the dough is 140 g, the soiling point is multiplied by 2 and the soiling points are accumulated.

[0086] Similar to the first embodiment, when the soiling points are accumulated up to a certain point in the cooking heater 100, that is, when the soiling points exceed the threshold value, cleaning is prompted. The upper limit value of the threshold value of the soiling points may be, for example, 90 points, similar to the first embodiment. The lower limit value of the threshold value of the soiling points may be, for example, 30 points, similar to the first embodiment. Also, the cleaning method of the cooking heater 100 may be the same as that of the first embodiment.

[0087] Note that the first embodiment and the second embodiment can be combined as appropriate.

[0088] The cooking heater 100 according to the second embodiment described above predicts soiling based on the information of the image of the object to be heated 3 acquired by the imaging device 9 and the time during which burning has occurred measured by the burning measurement timer 543. For this reason, it is possible to detect the degree of burning and the time during which burning has occurred in various objects to be heated 3, and comprehensively consider them together with the humidity information to determine whether or not soiling has adhered. As a result, the soiling of the baking chamber 2 and the exhaust duct 7 can be accurately predicted, and in addition to the baking chamber 2, the inside of the exhaust duct 7, which is usually difficult to clean, can be kept clean. Also, by exhausting steam, there is an effect that soiling around the cooking heater 100 is less likely to occur.

[0089] Further, the stain prediction means 51 determines that burning has occurred when the number of pixels with a G value of the RGB value less than 8 in the color information of the image of the object to be heated 3 exceeds 70% of the total number of pixels of the object to be heated 3. Then, the stain prediction means 51 adds 1 point to the stain point every time 1 minute has elapsed since the occurrence of burning. By using the imaging device 9, the stain prediction means 51 can determine the time point of burning based on the combination of the color information and the time information of the object to be heated 3 without relying on visual inspection, and can predict the degree of stain of the baking chamber 2.

[0090] Note that Embodiments 1 and 2 can be combined as appropriate.

[0091] Hereinafter, various aspects of the present disclosure will be collectively described as appendices.

[0092] (Appendix 1) A baking chamber in which an object to be heated is baked, A control unit that controls the operation of the baking chamber, Comprising The control unit Stain prediction means for predicting the degree of stain of the baking chamber, Cleaning means for cleaning the baking chamber with steam when it is determined by the stain prediction means that the baking chamber is stained, A cooking heater having (Appendix 2) A temperature sensor for measuring the temperature inside the baking chamber, A humidity sensor for measuring the humidity inside the baking chamber, Further comprising The stain prediction means Has a temperature timer for measuring the heating time, Based on the information obtained by the temperature sensor, the temperature timer, and the humidity sensor, predicting the degree of stain The cooking heater according to Appendix 1. (Appendix 3) Further comprising an imaging device that acquires the baked color of the object to be heated as an image, The stain prediction means It has a burn measurement timer for measuring the time during which the object to be heated has burned. Based on the information acquired by the imaging device and the burn measurement timer, predict the degree of soiling. The cooking appliance according to Supplementary Note 1. (Supplementary Note 4) The soiling prediction means Predicts the accumulation amount of the soiling each time cooking is performed, and accumulates soiling prediction points. When the humidity inside the baking chamber is 70% RH or more, accumulate soiling prediction points. The cooking appliance according to any one of Supplementary Notes 1 to 3. (Supplementary Note 5) The soiling prediction means Predicts the accumulation amount of the soiling each time cooking is performed, and accumulates soiling prediction points. After the temperature inside the baking chamber measured by the temperature sensor reaches 160°C or more and 20 minutes have elapsed as measured by the temperature timer, After the temperature inside the baking chamber measured by the temperature sensor reaches 170°C or more and 15 minutes have elapsed as measured by the temperature timer, After the temperature inside the baking chamber measured by the temperature sensor reaches 180°C or more and 10 minutes have elapsed as measured by the temperature timer, Or If the humidity of the baking chamber measured by the humidity sensor is 70% RH, Each time 1 minute elapses after the heating time measured by the temperature timer, add 1 soiling prediction point. The cooking appliance according to Supplementary Note 2. (Supplementary Note 6) The soiling prediction means Predicts the accumulation amount of the soiling each time cooking is performed, and accumulates soiling prediction points. In the color information of the image of the object to be heated taken by the imaging device, Each time 1 minute elapses after the number of pixels with a G value of the RGB value less than 8 exceeds 70% of the total number of pixels of the object to be heated, add 1 soiling prediction point. The cooking appliance according to Supplementary Note 3. (Supplementary Note 7) The dirt prediction means When the dirt prediction point exceeds a preset value, it is determined that the baking chamber is dirty. The cooking appliance according to any one of Supplementary Notes 1 to 6. (Supplementary Note 8) The control unit When it is determined by the dirt prediction means that the baking chamber is dirty, it further has a notification means for notifying the user. The cooking appliance according to any one of Supplementary Notes 1 to 7. (Supplementary Note 9) A water storage part where water is stored, Heating means for heating the water storage part, and further includes The cleaning means When it is determined by the dirt prediction means that the baking chamber is dirty, the water storage part is heated by the heating means to generate steam. The cooking appliance according to any one of Supplementary Notes 1 to 8. (Supplementary Note 10) In the baking chamber, An exhaust duct for discharging the steam in the baking chamber to the outside is provided, The degree of dirt in the baking chamber and the exhaust duct is predicted by the dirt prediction means, The baking chamber and the exhaust duct are cleaned by the cleaning means. The cooking appliance according to any one of Supplementary Notes 1 to 9. (Supplementary Note 11) A cooking appliance having a baking chamber in which an object to be heated is baked, A control device for controlling the operation of the cooking appliance, and includes The control device has dirt prediction means for predicting the degree of dirt in the baking chamber, When it is determined by the dirt prediction means that the baking chamber is dirty, cleaning means for cleaning the baking chamber with steam, and a cooking system.

Explanation of Signs

[0093] 1 heat insulation box, 2 firing chamber, 3 object to be heated, 4 first heating means, 5 second heating means, 6 steam exhaust hole, 7 exhaust duct, 7a outer opening, 8 rotating part, 9 imaging device, 10 weight sensor, 11 humidity sensor, 12 first temperature sensor, 13 second temperature sensor, 14 water storage part, 21 top surface part, 22 bottom surface part, 23 side surface part, 24 front surface part, 25 back surface part, 50 control part, 51 dirt prediction means, 52 cleaning means, 53 notification means, 54 timer, 71 water receiving part, 100 heating cooker, 541 temperature timer, 542 point timer, 543 measurement timer.

Claims

1. A baking chamber in which an object to be heated is baked, A control unit for controlling the operation of the baking chamber, Comprising, The control unit, Soil prediction means for predicting the degree of soil in the baking chamber, Cleaning means for cleaning the baking chamber with steam when it is determined by the soil prediction means that the baking chamber is soiled, A cooking appliance having.

2. A temperature sensor for measuring the temperature inside the baking chamber, A humidity sensor for measuring the humidity inside the baking chamber, Further comprising, The soil prediction means, Has a temperature timer for measuring the heating time, Predicting the degree of soil based on the information obtained by the temperature sensor, the temperature timer, and the humidity sensor The cooking appliance according to claim 1.

3. Further comprising a photographing device for acquiring an image of the baking color of the object to be heated, The soil prediction means, Has a burning measurement timer for measuring the time when burning occurs on the object to be heated, Predicting the degree of soil based on the information obtained by the photographing device and the burning measurement timer The cooking appliance according to claim 1.

4. The soil prediction means, Each time cooking is performed, it predicts the accumulation amount of soil and accumulates soil prediction points, When the humidity inside the baking chamber is 70% RH or more, accumulating soil prediction points The cooking appliance according to any one of claims 1 to 3.

5. The soil prediction means, Each time cooking is performed, it predicts the accumulation amount of soil and accumulates soil prediction points, After the internal temperature of the baking chamber measured by the temperature sensor reaches 160 ° C or more and the heating time measured by the temperature timer has elapsed for 20 minutes, After the internal temperature of the baking chamber measured by the temperature sensor reaches 170 ° C or more and the heating time measured by the temperature timer has elapsed for 15 minutes, After the internal temperature of the baking chamber measured by the temperature sensor reaches 180 ° C or more and the heating time measured by the temperature timer has elapsed for 10 minutes, Or, If the humidity of the baking chamber measured by the humidity sensor is 70% RH, Each time the heating time measured by the temperature timer elapses by 1 minute, adding 1 point to the soil prediction points The cooking appliance according to claim 2.

6. The soil prediction means, Each time cooking is performed, it predicts the accumulation amount of soil and accumulates soil prediction points, In the color information of the image of the object to be heated photographed by the photographing device, Every time one minute elapses since the number of pixels with a G value of the RGB value being less than 8 exceeds 70% of the total number of pixels of the object to be heated, add one point to the dirt prediction point. The cooking heater according to claim 3.

7. The dirt prediction means When the dirt prediction point exceeds a preset value, it is determined that the baking chamber is dirty. The cooking heater according to any one of claims 1 to 3.

8. The control unit When it is determined by the dirt prediction means that the baking chamber is dirty, it further has a notification means for notifying the user. The cooking heater according to any one of claims 1 to 3.

9. A water storage section for storing water, Heating means for heating the water storage section, Further provided with The cleaning means When it is determined by the dirt prediction means that the baking chamber is dirty, the water storage section is heated by the heating means to generate steam. The cooking heater according to any one of claims 1 to 3.

10. In the baking chamber, An exhaust duct for discharging the steam in the baking chamber to the outside is provided, The dirt condition of the inside of the baking chamber and the exhaust duct is predicted by the dirt prediction means, The inside of the baking chamber and the exhaust duct are cleaned by the cleaning means. The cooking heater according to any one of claims 1 to 3.

11. A cooking heater having a baking chamber in which an object to be heated is baked, A control device for controlling the operation of the cooking heater, Comprising The control device Dirt prediction means for predicting the dirt condition of the baking chamber, Cleaning means for cleaning the baking chamber with steam when it is determined by the dirt prediction means that the baking chamber is dirty, A cooking system having

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