cooker

Abstract

To provide a cooker that has improved accuracy in detecting boiling of an object to be cooked.SOLUTION: A microwave oven of the present invention includes: a cooking chamber 14 for storing an object S to be cooked including liquid; microwave heating means 78 for microwave-heating the object S to be cooked; automatic microwave cooking control part 88 for controlling the microwave heating means 78; in-chamber temperature detection means 72 for detecting in-chamber temperature of the cooking chamber 14; and object-to-be cooked temperature detection means 65 for detecting the temperature by receiving an infrared ray in the cooking chamber 14 with infrared detection elements 63 and 68. The automatic microwave cooking control part 88 determines that the object S to be cooked has boiled when a first condition is satisfied that the increase rate ΔTQTM of the detection temperature TQTM by the in-chamber temperature detection means 72 is a first threshold TB or more, or on the basis of a second condition that the increase rate ΔTIR of the detection temperature TIR by the object-to-be cooked temperature detection means 65 is the value (maximum increase quantity×C) or less.SELECTED DRAWING: Figure 14

Description

Technical Field

[0001] The present invention relates to a cooking heater provided with temperature detection means for detecting the temperature of an object to be cooked and the temperature inside the cooking chamber.

Background Art

[0002] As this type of cooking heater, the patent applicant of the present application includes object-to-be-cooked temperature detection means (65) composed of an infrared sensor for detecting the surface temperature of the object to be cooked, and a thermistor (15) serving as inside-temperature detection means for detecting the temperature inside the cooking chamber (14). When the detected temperature by the object-to-be-cooked temperature detection means (65) exceeds the threshold value (Th 1 ) for the object-to-be-cooked temperature during range heating, or when the detected temperature by the thermistor (15) exceeds the threshold value (Th 2 ) for the inside temperature, a device for detecting the boiling of the object to be cooked has been proposed (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the cooking heater of Patent Document 1, for example, when a food packaging wrap film is placed over the opening of a container containing an object to be cooked, and this container is placed in the cooking chamber and heated by a range, the object-to-be-cooked temperature detection means (65) detects the temperature of the food packaging wrap film. Even when the temperature of the object to be cooked reaches the boiling temperature, the detected temperature by the object-to-be-cooked temperature detection means (65) does not exceed the threshold value (Th 1 ) for the object-to-be-cooked temperature, and range heating is performed more than usual. Also, since the food packaging wrap film is interposed, the release of steam from the container is suppressed. Even when the temperature of the object to be cooked reaches the boiling temperature, the detected temperature by the thermistor (15) does not exceed the threshold value (Th 2There was a problem in that excessive range heating might be performed more than usual without exceeding [[ID=]], and the object to be cooked might be overheated.

[0005] Therefore, in view of the above circumstances, an object of the present invention is to provide a cooking appliance that improves the accuracy of detecting the boiling of an object to be cooked.

Means for Solving the Problem

[0006] The cooking appliance of the present invention includes a cooking chamber that houses an object to be cooked containing a liquid, microwave heating means for range heating the object to be cooked, control means for controlling the microwave heating means, first temperature detection means for detecting the temperature inside the cooking chamber, and second temperature detection means for detecting the temperature by receiving infrared rays inside the cooking chamber. The control means determines that the object to be cooked has boiled when a first condition that an increase amount per unit time of the detected temperature by the first temperature detection means is equal to or higher than a first threshold value is satisfied, or based on a second condition that an increase amount per unit time of the detected temperature by the second temperature detection means is equal to or lower than a second threshold value.

Effect of the Invention

[0007] According to the present invention, the accuracy of detecting the boiling of an object to be cooked can be improved.

Brief Description of the Drawings

[0008]

Figure 1

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Figure 18

Figure 19

Embodiments for Carrying Out the Invention

[0009] Hereinafter, preferred embodiments of the heating cooker according to the present invention will be described with reference to the accompanying drawings. In all these drawings, common parts will be denoted by common reference numerals.

[0010] Figs. 1 to 17 show a configuration in which the heating cooker according to an embodiment of the present invention is applied to a microwave oven. First, the overall configuration of the microwave oven will be described with reference to Figs. 1 to 6. Reference numeral 1 denotes a main body configured in a substantially rectangular box shape. This main body 1 includes a metal cabinet 2 as a member that covers the outer shell of the microwave oven that becomes the product. Further, reference numeral 3 denotes a door that can be opened and closed provided on the front surface of the main body 1.

[0011] At the upper part of the door 3, there is provided a handle 4 for opening and closing operation to be used when opening and closing the vertically-opening door 3. On the side part of the door 3, there is provided an operation panel unit 5 for display, notification, and operation. The operation panel unit 5 includes a display means 6 for displaying the set contents and progress status of cooking, etc. In addition, operation means 7 such as keys provided on the operation panel unit 5 or a touch panel provided on the surface of the display means 6 that enables various operation inputs related to heating cooking are arranged. Although not shown, an operation panel PC (printed circuit) board is arranged at the rear side of the operation panel unit 5 inside the door 3 for controlling the display means 6, operation means 7, etc.

[0012] At the lower part of the main body 1, a water supply cassette 8 and a water receiver 9 that can be detached from the front surface of the main body 1 are respectively arranged. The water supply cassette 8 is a bottomed container for containing liquid water as a supply source of water vapor ejected from a water vapor supply device 43 described later. The water receiver 9 is a bottomed container for receiving food scraps, water droplets, steam, etc. from the main body 1.

[0013] The cabinet 2 that forms the left and right side surfaces and the upper surface of the main body 1 is provided between the oven front plate 12 that forms the front surface of the main body 1 and the oven rear plate 13 that forms the rear surface of the main body 1 so as to cover the oven bottom plate 11 that forms the bottom surface of the main body 1 and thus the bottom surface of the oven range. Also, the main body 1 is provided with a cooking chamber 14 for accommodating the object to be cooked S to be heat-cooked therein, and a thermistor 15 which is a temperature detection element for detecting the temperature of the cooking chamber 14. The front surface of the cooking chamber 14 reaches the oven front plate 12 and is open for putting in and taking out the object to be cooked S, and this opening is configured to be opened and closed by a door 3. Further, the thermistor 15 serving as the in-cabinet temperature detection means is disposed in the vicinity of the door 3 inside the cooking chamber 14.

[0014] The peripheral wall that forms the inner surface of the cooking chamber 14 is composed of a ceiling wall 14a, a bottom wall 14b, a left side wall 14c, a right side wall 14d, and a back wall 14e. The back wall 14e of the cooking chamber 14 is provided with a suction port 16 at its center, and a plurality of blowout ports 17 are provided around the suction port 16. Also, facing the dome-shaped ceiling wall 14a that becomes the upper wall surface of the cooking chamber 14, an upper heater 18 for grilling to radiantly heat the object to be cooked S from above the cooking chamber 14 is provided at the upper part of the main body 1, and at the bottom of the main body 1, a microwave generation device 19 including a magnetron is provided to supply microwaves, which are radio waves, into the cooking chamber 14. Thereby, the object to be cooked S accommodated in the cooking chamber 14 is grill-heated from above by the heat radiation accompanying the energization of the upper heater 18, and by the energization operation of the microwave generation device 19, microwaves are radiated to the object to be cooked S accommodated in the cooking chamber 14 to range-heat the object to be cooked S.

[0015] On the left and right side walls 14c and 14d of the cooking chamber 14, a pair of left and right shelf supports 22 are provided in two upper and lower stages to store and hold a metal square plate 21 in a suspended state inside the cooking chamber 14. The square plate 21 used here is formed in a bottomed concave shape with an open upper surface, and is composed of a storage portion 21A formed without holes and a flange portion 21B extending in the outer horizontal direction from the upper end of the storage portion 21A. Further, ventilation holes 21C that allow the circulation of hot air through the square plate 21 are formed in the flange portion 21B. In FIG. 2, the state where the flange portion 21B of the square plate 21 is placed on the lower shelf support 22 inside the cooking chamber 14 and the object to be cooked S is placed in the storage portion 21A is shown. However, depending on the cooking, the square plate 21 may be placed only on the upper shelf support 22, or two square plates 21 may be placed on the upper and lower shelf supports 22 respectively. Instead of the square plate 21, other accessories such as a baking net (not shown) may be stored and held. Also, in the range heating by the microwave generating device 19 described above, the object to be cooked S can be heated and cooked by placing it in a container (not shown) capable of range heating inside the cooking chamber 14 without putting the square plate 21, baking net, etc. inside the cooking chamber 14.

[0016] 24 is a hot air unit for oven heating provided from the outdoor rear to the lower part inside the main body 1 and extending downward along the rear of the cooking chamber 14. This hot air unit 24 generally includes, as a heating means for the object to be cooked S, a convex casing 26 attached to the back wall 14e, a hot air heater 27 for heating air, a hot air fan 28 for sending and circulating the heated air into the cooking chamber 14, an electric hot air motor 29 for rotating the hot air fan 28 in a predetermined direction, and a transmission mechanism 30 for transmitting the driving force from the hot air motor 29 to the hot air fan 28. As an internal space between the back wall 14e and the casing 26, in a heating chamber 31 formed at the outdoor rear of the cooking chamber 14, the hot air heater 27 and the hot air fan 28 are respectively arranged, while in a lower space 32 between the cooking chamber 14 formed inside the main body 1 and the oven bottom plate 11, the hot air motor 29 is arranged. Then, an oven rear plate 13 is arranged at the rear part of the main body 1 so as to cover the entire hot air unit 24 from the rear outer side.

[0017] The hot air fan 28 of this embodiment is provided as a so-called centrifugal fan that discharges the air taken in axially in the radial direction perpendicular to the axial direction by the centrifugal force during rotation. The tubular hot air heater 27 is arranged to surround the radial direction of the hot air fan 28. The hot air heater 27, which is also a heat generating part, uses, for example, a sheathed heater, a mica heater, a quartz tube heater, or a halogen heater. The above-described suction port 16 and hot air outlet 17 function as a ventilation part that communicates between the cooking chamber 14 and the heating chamber 31.

[0018] In this embodiment, when the hot air fan 28 is rotationally driven with the energization of the hot air motor 29, the air sucked from the inside of the cooking chamber 14 through the suction port 16 is blown out in the radial direction of the hot air fan 28, heated by the energized hot air heater 27, and the hot air passes through the outlet 17 and is supplied into the cooking chamber 14. Thereby, a path for circulating the hot air inside and outside the cooking chamber 14 is formed, and the object to be cooked S in the cooking chamber 14 is configured to be heated by hot air convection. The object to be cooked S in the cooking chamber 14 is configured to be heated by hot air convection.

[0019] Subsequently, as a heating means for heating the object to be cooked S, a microwave generator 19 as a microwave heating means and its peripheral detailed structure will be described. The bottom wall 14b of the cooking chamber 14 is configured by covering the upper surface opening of the concave antenna storage portion 35 formed in the metal plate material 34 with a bottom plate 36 through which microwaves can pass, such as a ceramic plate. The metal plate material 34 that cannot transmit microwaves forms not only the peripheral portion of the bottom wall 14b but also the left side wall 14c, the right side wall 14d, and the back wall 14e integrally. The inner surface of the cooking chamber 14 except for the bottom plate 36 is entirely formed of a material that cannot transmit microwaves.

[0020] The microwave generator 19 mainly consists of, in addition to a magnetron (not shown) serving as a source of microwaves, in the lower space 32 inside the main body 1, a waveguide 37 that guides the microwaves oscillated by the magnetron directly below the antenna storage section 35, an antenna motor 38 disposed below the waveguide 37, an antenna holder 39 whose lower end is disposed inside the waveguide 37 and is attached and fixed to the rotating shaft of the antenna motor 38, a columnar cable shaft 40 inserted and fixed inside the antenna holder 39, and an antenna 41 whose upper end is attached and fixed to the center of the cable shaft 40 and is rotatably provided inside the antenna storage section 35. When the upper surface opening of the antenna storage section 35 is closed by the bottom plate 36, the entire antenna 41 is arranged parallel to the bottom plate 36 facing the flat bottom plate 36 forming the bottom wall 14b of the cooking chamber 14.

[0021] The steam supply device 43 for sending steam into the cooking chamber 14 mainly consists of, in addition to the water supply cassette 8 described above, a nozzle 45 for making the supplied liquid water into a mist, a water supply pipe 46 connecting between the water supply cassette 8 and the nozzle 45, a water supply pump 47 for guiding the water from the water supply cassette 8 to the nozzle 45, and a plurality of steam ejection holes 44 communicating with the inside of the nozzle 45. Thus, during the operation of the steam supply device 43, the water from the water supply cassette 8 is sent into the nozzle 45 by the water supply pump 47, the water supplied by this nozzle 45 is atomized, and is supplied into the cooking chamber 14 from the steam ejection holes 44. At this time, when the temperature inside the cooking chamber 14 is higher than 100°C at atmospheric pressure (hereinafter, the temperature value is the temperature value in °C at atmospheric pressure), this steam instantaneously vaporizes inside the cooking chamber 14 to become superheated steam, and is configured to quickly and evenly heat the object to be cooked placed inside the cooking chamber 14 with appropriate water molecules (superheated steam).

[0022] FIG. 7 shows the temperature detection means for the object to be cooked and the main parts around it. As shown in this figure, between the cooking chamber 14 and the main body 1, facing the outside of the raised member 52 including the window 53, the first sensor 55 and the sensor motor 56 are arranged, and the second sensor 58 is arranged facing the window 54. Further, the sensor motor 56 and the second sensor 58 are attached and fixed inside the main body 1, while the first sensor 55 is attached to the rotatable rotary shaft 59 of the sensor motor 56.

[0023] The sensor motor 56 serving as the driving device for the first sensor 45 is composed of a stepping motor or the like and has a rotary shaft 59 that swings the first sensor 55 in the front-rear direction inside the main body 1. The first sensor 55 includes a hollow sensor case 61 attached and fixed to the rotary shaft 59, a sensor substrate 62 housed inside the sensor case 61, a plurality (for example, eight) of infrared detection elements 63 mounted on the surface of the sensor substrate 62, and a lens 64 attached and fixed to the sensor case 61 facing the infrared detection elements 63 as main components.

[0024] In this embodiment, as shown in FIGS. 7 and 8, a plurality of infrared detection elements 63 are arranged in a straight line along the vertical direction of the cooking chamber 14. As shown in FIGS. 10 and 11, the visual fields V1 of the respective infrared detection elements 63 are arranged in the left-right direction of the bottom wall 14b having a substantially rectangular shape through the window 53 from the upper center of the right side wall 14d of the cooking chamber 14. Further, in this embodiment, as shown in FIG. 11, when receiving a motor drive signal from the control means 71 (see FIG. 13) described later, and the sensor motor 56 reciprocally rotates the rotary shaft 59 in the forward and reverse directions by a predetermined angle, as the first sensor 55 swings, the visual fields V1 of the plurality of infrared detection elements 63 reaching the bottom wall 14b of the cooking chamber 14 repeatedly swing in a fan shape along the moving direction X1 centering on each infrared detection element 63. The straight line connecting the plurality of infrared detection elements 63 indicated by the dashed-dotted line in FIG. 7 is made to substantially coincide with the rotation center axis of the rotary shaft 59. In order to reduce the thermal influence on the inside of the main body 1, the window 53 may be blocked by an infrared transmitting member (not shown). When receiving the motor drive signal from the control means 71 (see FIG. 13) described later, and the sensor motor 56 reciprocally rotates the rotary shaft 59 in the forward and reverse directions by a predetermined angle, as the first sensor 55 swings, the visual fields V1 of the plurality of infrared detection elements 63 reaching the bottom wall 14b of the cooking chamber 14 repeatedly swing in a fan shape along the moving direction X1 centering on each infrared detection element 63. The straight line connecting the plurality of infrared detection elements 63 indicated by the dashed-dotted line in FIG. 7 is made to substantially coincide with the rotation center axis of the rotary shaft 59. In order to reduce the thermal influence on the inside of the main body 1, the window 53 may be blocked by an infrared transmitting member (not shown).

[0025] On the one hand, as shown in FIGS. 7 and 9, the second sensor 58 mainly includes a hollow sensor case 66 fixedly attached inside the main body 1, a sensor substrate 67 housed inside the sensor case 66, one infrared detection element 68 mounted on the surface of the sensor substrate 67, and a lens 69 fixedly attached to the sensor case 66 facing the infrared detection element 68. And as shown in FIG. 12, the second sensor 58 is fixedly attached inside the main body 1 such that the visual field V2 of the infrared detection element 68 always reaches the center of the front, rear, left, and right of the bottom wall 14b through the window 54 from the center of the upper, lower, front, and rear of the right side wall 14d. In addition, in order to reduce the thermal influence on the inside of the main body 1, the window 54 may be blocked by an infrared transmission member (not shown).

[0026] Both the first sensor 55 and the second sensor 58 are infrared sensors, and they constitute the object-to-be-cooked temperature detection means 65 of the present embodiment. The object-to-be-cooked temperature detection means 65 here detects the temperature distribution of the entire inside of the cooking chamber 14 by the swinging first sensor 55 and the fixed second sensor 58, and from the amount of infrared rays radiated by the object-to-be-cooked S accommodated therein, the surface temperature of the object-to-be-cooked S is detected in a short time.

[0027] FIG. 13 shows the main electrical configuration of the oven range of the present embodiment. In the figure, 71 is a control means constituted by a microcomputer. As is well known, this control means 71 includes a CPU as an arithmetic processing means, a storage means 76 such as a memory, a timer as a timing means, and an input / output device and the like.

[0028] Connected electrically to the input port of the control means 71 are, in addition to the operation means 7 by the keys and touch panel described above and the object-to-be-cooked temperature detection means 65, an in-chamber temperature detection means 72 including a thermistor 15 for detecting the temperature inside the cooking chamber 14, a hot air motor rotation detection means 73 for detecting the rotation speed of the hot air fan 28, a door opening / closing detection means 74 for detecting the open / closed state of the door 3, and an antenna position detection means 75 for detecting the origin position of the antenna constituting the microwave generator 19, respectively.

[0029] In addition to the display means 6 described above, the output port of the control means 71 is electrically connected to a microwave heating means 78 including a magnetron and its driving means, a heater driving means 79 such as a relay for turning on and off an upper heater 18 for grill heating and a hot air heater 27 for oven heating, an antenna driving means 80 for operating an antenna motor 38 that rotationally drives an antenna 41 for radiating microwaves into the cooking chamber 14, a hot air motor driving means 81 for rotationally driving a hot air motor 29, a sensor motor driving means 82 for driving a sensor motor 56 to rotate forward and backward, and a pump driving means 83 for operating a water supply pump 47 of a steam supply device 43, respectively.

[0030] The control means 71 receives an operation signal from the operation means 7 and detection signals from the object-to-be-cooked temperature detection means 41, the inside temperature detection means 72, the hot air motor rotation detection means 73, the door opening / closing detection means 74, and the antenna position detection means 75, and outputs a control signal for driving to the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, the sensor motor driving means 82, and the pump driving means 83 at a predetermined timing based on the timing from the timing means, and also has a function of outputting a control signal for display to the display means 6. Such a function is realized by the control means 71 reading a program recorded in a storage means 76 as a storage medium. In particular, in this embodiment, the control means 71 is provided with a program that causes it to function as a heating cooking control section 85 and a display control section 86.

[0031] The cooking control unit 85 mainly controls the operations of each part related to the cooking of the object to be cooked S. When it receives an operation signal associated with the operation of the operation means 7, and when it determines from the detection signal from the door opening / closing detection means 74 that the door 3 is closed, according to the operation signal, it sends control signals to the microwave heating means 78, the antenna driving means 80, the heater driving means 79, the hot air motor driving means 81, the sensor motor driving means 82, and the pump driving means 83 to control various cooking operations for the object to be cooked S. In this embodiment, as cooking information including the material and heating conditions of the object to be heated S for performing cooking, a plurality of menus are stored and held in the storage means 76 in advance. When an operation to execute cooking is performed from the operation means 7 for one of the menus selected by the cooking control unit 85, it has an automatic cooking function of automatically heating the object to be cooked S in a predetermined procedure according to the selected menu.

[0032] Among such automatic cooking functions, in this embodiment, for example, when a menu of an automatic oven for warming or thawing the object to be cooked S is selected, while radiating microwaves from the microwave generator 19 into the cooking chamber 14, the cooking time, the oven output, etc. are automatically set without an operation input from the operation means 7, and the microwave generator 19 is driven and controlled at the set output until the set time is reached, and an automatic oven cooking control unit 88 for oven heating the object to be cooked S placed in the cooking chamber 14 is provided as one function in the cooking control unit 85.

[0033] The display and notification control unit 86 cooperates with the cooking control unit 85 to control the operations related to the display of the display means 6. The display means 6 that is the control target of the display and notification control unit 86 is composed of a liquid crystal panel, a lighting lamp, etc., but other displays may also be used.

[0034] In the oven range of the present embodiment, menus corresponding to respective range heating, oven heating, grill cooking, and steaming (steam cooking) using mist superheated steam are stored in the storage means 58. The display notification control unit 86 controls the display means 6 to selectively display the stored menus and the settings of the menus, and selects and sets the cooking menu by performing these menus and the settings of the menus.

[0035] Next, the operation of the oven range having the above configuration will be described in detail. With the object to be cooked S placed in the cooking chamber 14 in advance, while holding the handle 4 by hand, the door 3 is closed, and after selecting and operating the cooking menu by the operation means 7, when an instruction to start heating and cooking the object to be cooked S is given, according to the control program incorporated in the storage means 76 of the control means 71, a control signal generated corresponding to the selected cooking menu is output from the output port of the control means 71 at a predetermined timing, and the object to be cooked S is heated and cooked.

[0036] Here, for example, when the cooking menu of range heating is selected, the heating and cooking control unit 85 of the control means 71 receives each detection signal from the object to be cooked temperature detection means 65 and the inside of the cabinet temperature detection means 72, and sends control signals to the microwave heating means 78, the antenna driving means 80, and the sensor motor driving means 82 so that the object to be cooked S is heated to the set temperature. As a result, the microwave generator 19 is energized to operate and microwaves are supplied and radiated, the rotational force generated in the antenna motor 38 is transmitted to the antenna 41 to be rotationally driven, microwaves are radiated into the cooking chamber 14, and the object to be heated S placed on the bottom wall 14b is range heated.

[0037] During this range heating and cooking, the rotation axis 59 of the sensor motor 56 is at a position where the rotation angle is 0° (as shown in FIG. 10, the visual field V1 of the eight infrared detection elements 63 is the bottom wall of the cooking chamber 14 When in a state where they are lined up in a row at the center in the front - rear direction of 14b, it repeatedly rotates in the clockwise direction (positive direction) and the counter - clockwise direction (negative direction). As a result, inside the main body 1, the first sensor 55 swings, and the visual field V1 of each infrared detection element 63 repeatedly swings fan - shaped along the moving direction X1 as shown in FIG. 11. At this time, the rotation shaft 59 of the sensor motor 56 rotates intermittently at a predetermined angle, and every time the control means 71 rotates the rotation shaft 59 at a predetermined angle, it takes in the detection signals from each infrared detection element 63 and monitors the temperature of the object to be cooked S placed in the cooking chamber 14. In this way, each infrared detection element 63 can receive infrared rays from substantially the entire bottom wall 14b of the cooking chamber 14 and detect the temperature of the object to be cooked S placed in the cooking chamber 14.

[0038] The sensor motor 56 swings the first sensor 55 with a cycle of, for example, 5 seconds as a predetermined time. During that time, the first sensor 55 detects the temperatures at 64 positions in one - way and 128 positions in round - trip for each infrared detection element 63. That is, by swinging the first sensor 55 having 8 infrared detection elements 63, the first sensor 55 can measure the temperatures at 128×8 = 1024 positions per cycle, and the internal temperature of the large cooking chamber 14 can be detected in detail up to every corner over a wide range by the first sensor 55.

[0039] Separately from this, the second sensor 58 fixed to the main body 1 continuously detects the temperature of the object to be cooked S placed in the visual field V2 of the infrared detection element 68 as shown in FIG. 12. The control means 71 takes in the detection signal from the single infrared detection element 68 every time at least the rotation shaft 59 of the sensor motor 56 rotates at a predetermined angle, or at a shorter time interval than that, and monitors the temperature of the object to be cooked S near the central part in the cooking chamber 14.

[0040] In this way, each detection signal from the first sensor 55 having eight infrared detection elements 63 enables the temperature inside the cooking chamber 14 to be detected in detail over a wide range and down to every corner, and the detection signal from the second sensor 58 having one infrared detection element 68 enables the temperature near the center inside the cooking chamber 14 to be continuously detected. The control means 71 receives these detection signals and controls the operation of the microwave generator 19 so that desired range heating cooking is performed on the object to be cooked S. Also, as a function of abnormality monitoring, when the detected temperature of the object to be cooked S exceeds the normal range, it is determined that an abnormality has occurred in the equipment, and the power supply to the microwave generator 19 is forcibly stopped. In any case, by using the first sensor 55 and the second sensor 58 in combination to instantaneously judge the temperature of the object to be cooked S, it becomes possible to accurately control the heating cooking and perform abnormality monitoring as a result.

[0041] Also, when the oven heating menu is selected, the heating cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and sends control signals to the heater drive means 79 and the hot air motor drive means 81 respectively so that the inside of the cooking chamber 14 is heated to the set temperature, and controls the on / off power supply of the hot air heater 27 and the hot air motor 29. Thereby, the rotational force generated in the hot air motor 29 is transmitted to the hot air fan 28, the hot air fan 28 rotates inside the heating chamber 31, and its speed is taken into the heating cooking control unit 85 by the hot air motor rotation detection means 73. At the same time, the air sucked into the heating chamber 31 from the cooking chamber 14 through the suction port 16 is sent to the energized hot air heater 27 side, and the heated air is supplied as hot air to the cooking chamber 14 through the blowout port 17, so that the object to be cooked S inside the cooking chamber 14 is heated by hot air convection.

[0042] And when the grill cooking menu is selected, the heating cooking control unit 85 receives the detection signal from the internal temperature detection means 72 and controls the on / off power supply of the upper heater 18 by the heater drive means 79 so that the inside of the cooking chamber 14 is heated to the set temperature, and the object to be cooked S inside the cooking chamber 14 is grill-heated from above.

[0043] When a menu for steaming (steam cooking) using superheated steam is selected, the heating cooking control unit 85 receives a detection signal from the internal temperature detection means 72, and controls the energization and de-energization of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. When the heating cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, it sends a control signal to the pump driving means 83 to control the operation of the water supply pump 47 incorporated in the steam supply device 43, and mist-like water is ejected from the steam ejection hole 44 into the inside of the cooking chamber 14 to supply steam.

[0044] When steam is supplied into the cooking chamber 14, the internal temperature of the cooking chamber 14 decreases. The heating cooking control unit 85 determines whether the internal temperature of the cooking chamber 14 has reached the set temperature based on the detection signal from the internal temperature detection means 72. If the heating cooking control unit 85 determines that it has not reached, the heating cooking control unit 85 controls the energization and de-energization of the upper heater 18 by the heater driving means 79 so that the inside of the cooking chamber 14 is heated to the set temperature. When the heating cooking control unit 85 determines that the internal temperature of the cooking chamber 14 has reached the set temperature, mist-like water is ejected into the inside of the cooking chamber 14 again to supply steam as described above. Thereby, the steam is instantaneously vaporized into superheated steam, and the object to be cooked S in the cooking chamber 14 is heated with appropriate water molecules (superheated steam).

[0045] Subsequently, among the range heating described above in the present embodiment, particularly for the cooking menu of the automatic range by the automatic range cooking control unit 88 in the state where a food packaging wrap film is applied, for example, for the cooking menu of pasta, with reference to FIGS. 14 to 16, its operation will be described in detail. In FIGS. 14, 16 and 17, T QTM is a graph of the detected temperature by the internal temperature detection means 72, T IR is a graph of the detected temperature by the object-to-be-cooked temperature detection means 65, P R shows a graph of the output of the magnetron as the microwave generator 19.

[0046] The first sensor 55 and the second sensor 58 of the object-to-be-cooked temperature detection means 65 detect the surface temperature of the object-to-be-cooked S. As described above, the first sensor 55 swings to detect a wide range, and the second sensor 58 continuously detects a certain point. However, in the case of an infrared sensor, when the temperature inside the cabinet approaches 70 °C, steam starts to be generated from the object-to-be-cooked S, and thus there is a characteristic that the accuracy deteriorates due to the diffuse reflection by the steam. On the other hand, the thermistor 15 of the inside-cabinet temperature detection means 72 detects the temperature inside the cooking chamber 14 due to the steam generated from the object-to-be-cooked S. Therefore, there is a characteristic that the temperature rise is slow until the steam is generated. Therefore, if the temperature of the food material of the object-to-be-cooked S is judged by only one sensor, the temperature of the food material may not be accurately detected due to reasons such as diffuse reflection by the steam and slow temperature rise, and there is a risk that the finish of the heat cooking deteriorates due to overheating or insufficient heating. However, in the present embodiment, with a triple sensor that combines these sensors 15, 55, and 58, the automatic range cooking control unit 88 controls the operations of the microwave generator 19 and the antenna drive device 80, thereby significantly improving the range heating performance for automatically heating the object-to-be-cooked S.

[0047] Also, when a food packaging wrap film is put on the opening of the container that houses the object-to-be-cooked S, and this container is housed in the cooking chamber 14 and range-heated, there is a characteristic that the infrared detection by the first sensor 55 and the second sensor 58 is performed from the food packaging wrap film because the food packaging wrap film is interposed. Therefore, a temperature difference may occur between the temperature T detected by the object-to-be-cooked temperature detection means 65 and the actual temperature of the object-to-be-cooked S. Similarly, because the food packaging wrap film is interposed, the steam from the object-to-be-cooked S is suppressed from filling the inside of the container and being released from the container. Therefore, a temperature difference may occur between the temperature T detected by the inside-cabinet temperature detection means 72 without the temperature inside the cooking chamber 14 rising and the actual temperature of the object-to-be-cooked S. Therefore, in the present embodiment, the automatic range cooking control unit, not only the temperature T IR but also the temperature T QTM and, in addition to the change amount of the temperature T IR and the temperature T QTM also the change amount of the temperature T IR and the temperature T QTMIt is also configured to determine the boiling of the object to be cooked S using the amount of change.

[0048] Specifically described, a food packaging wrap film is placed on a container that has previously contained the object to be cooked S. With this container placed inside the cooking chamber 14, while holding the handle 4 by hand, the door 3 is closed. When a cooking menu for an automatic range for heating the object to be cooked S is selected by the operating means 7 and the start of cooking is instructed, the heating cooking starts and shifts to the boiling heating step which is the first step. During the range heating until the boiling of the object to be cooked S is detected, the automatic range cooking control unit 88 controls the continuous energization of the microwave generator 19 to strongly heat the object to be cooked S and raise its temperature to the boiling temperature in a short time.

[0049] In the boiling heating step, during the range heating of the object to be heated S placed in the cooking chamber 14, until steam is released from the object to be cooked S into the cooking chamber 14, the automatic range cooking control unit 88 takes in the detection signal from the object to be cooked temperature detection means 65 at predetermined intervals such as every 5 seconds, and repeatedly measures the temperature of the object to be cooked S from it. On the other hand, steam is generated from the object to be cooked S and the pressure inside the container rises, and a part of the food packaging wrap film peels off from the container and steam is released from the peeled portion into the cooking chamber 14. For this reason, the detection signal from the inside temperature detection means 72 is also taken in at predetermined intervals such as every 5 seconds, and the food material temperature which becomes the temperature of the object to be cooked S is repeatedly measured from it. The measured food material temperature is heated to an appropriate set temperature higher than room temperature, and the microwave heating means 78 and the antenna driving means 80 are controlled so that the moisture inside the object to be cooked S boils. Therefore, the automatic range cooking control unit 88 also has a function as a boiling determination means for determining that the object to be cooked S has boiled. Also, the automatic range cooking control unit 88 measures the time from the start of cooking by the timing of a timer as the timing means of the control means 71.

[0050] For example, when the object to be cooked S is in contact with the food packaging wrap film, and the detection by the object to be cooked temperature detection means 65 is performed from the food packaging wrap film at the contact location, etc., the detected temperature T of the object to be cooked S by the object to be cooked temperature detection means 65 before the steam from this object to be cooked S is released into the cooking chamber 14 IR reaches the temperature at which the moisture in the object to be cooked S boils. In this case, as shown in "Condition (i)" of FIG. 14 and the graph of FIG. 16(A), in this embodiment, as the first boiling detection, during such range heating, the automatic range cooking control unit 88 uses the detected temperature T of the object to be cooked S by the object to be cooked temperature detection means 65 IR when receiving a detection signal that it has reached the fourth threshold value T A or more, that is, when the automatic range cooking control unit 88 satisfies the formula of condition (i): the detected temperature T of the object to be cooked S IR ≧ the fourth threshold value T A it is configured to determine that the object to be cooked S has boiled at this point. Also, as described in the table of FIG. 15, the value of this fourth threshold value T A is set for each cooking menu and is constant regardless of the temperature inside the oven immediately after the start of range heating. For example, in the case of the "Pasta (Tomato)" cooking menu, the fourth threshold value T A is set to G °C, and in the case of the "Pasta (Cream)" cooking menu, the fourth threshold value T A is set to H °C. Here, in this embodiment, the fourth threshold value T A is set so that G ≧ H, and for the liquid of the object to be cooked S, the value of the fourth threshold value T A is set to be smaller for cooking menus with stronger thickening to suppress overheating of the object to be cooked S. Note that in order to prevent overheating of the object to be cooked S, the value of the fourth threshold value T A is set to be less than 100 °C.

[0051] In this embodiment, the automatic range cooking control unit 88 also employs a boiling detection different from the first boiling detection. Specifically, for example, when the object to be cooked S contains a large amount of moisture, a large amount of steam is generated from the object to be cooked S before boiling, so the pressure in the container rises more, and the time when a part of the food packaging wrap film peels off becomes earlier, and more steam is released by the cooking chamber 14. And when this steam fills the cooking chamber 14, the accuracy of the object to be cooked temperature detection means 65 decreases. Therefore, as shown in FIG. 14, the graph T of the infrared sensor IR has a reduced rise amount per unit time and a reduced rise rate due to diffuse reflection by steam. Also, when the temperature of the object to be cooked S reaches around 70° C., steam starts to be generated from the object to be cooked S. When there is a large amount of this steam, as shown in FIG. 14, the change amount of the detection signal from the object to be cooked temperature detection means 65 within a predetermined period, that is, the graph T of the infrared sensor IR has a slope that suddenly becomes gentle. Also, when steam is generated from the object to be cooked S and this steam is released into the cooking chamber 14 and the temperature is detected by the thermistor 15, the change amount of the detection signal from the in-chamber temperature detection means 72 within a predetermined period, that is, the graph T of the thermistor QTM has a slope that suddenly rises. In this embodiment, as shown in the "condition (ii)" of FIG. 14 and the graphs of FIGS. 16(B)(C), the automatic range cooking control unit 88 uses, as a boiling detection different from the first boiling detection, the change amount of the temperature T IR and the change amount of the temperature T QTM to determine the boiling of the object to be cooked S.

[0052] During range heating, the automatic range cooking control unit 88 takes in the detection temperature T IR which is the detection signal from the object to be cooked temperature detection means 65 and the detection temperature T QTM which is the detection signal from the in-chamber temperature detection means 72, for example, every predetermined time such as every 5 seconds, repeatedly stores them in the storage means 76 together with the time information at the time of taking them in, and the stored detection temperature T IR and the detection temperature T QTM are compared with the detection temperature T IR and the detection temperature T QTMCompared with that, the amount of temperature rise, i.e., how much the temperature has risen, is repeatedly calculated and stored in the storage means 76. Then, as shown in "Condition (ii)(1)" of FIG. 14 and the graph of FIG. 16(B), in this embodiment, as the second boiling detection, during such range heating, the automatic range cooking control unit 88 determines that the amount of rise in the detected temperature T QTM at a certain point in time is equal to or greater than the first threshold value ΔT B , that is, when the automatic range cooking control unit 88 determines that the formula of Condition (ii)(1): (Detected temperature T at a certain point in time QTM )-(Detected temperature T at a certain time before a certain point in time QTM ) ≥ First threshold value T B is satisfied, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Here, as described in the table of FIG. 15, the value of this first threshold value T A is set for each cooking menu and is constant regardless of the temperature inside the oven immediately after the start of range heating. For example, in the case of the cooking menu of "Pasta (Tomato)" or the cooking menu of "Pasta (Cream)", the first threshold value ΔT B is set to K°C.

[0053] Also, as shown in "Condition (ii)(2)" of FIG. 14 and the graph of FIG. 16(C), in this embodiment, as the third boiling detection, during such range heating, the automatic range cooking control unit 88 determines that the amount of rise in the detected temperature T IR at a certain point in time is less than or equal to the value obtained by multiplying C (0 < C < 1) by the maximum rise amount, which is the largest value among the amounts of rise in the detected temperature T IR from the start of range heating to the immediately preceding sampling time at a certain point in time, and determines that the amount of rise in the detected temperature T QTM at that certain point in time is equal to or greater than the third threshold value ΔT B2 , that is, when the automatic range cooking control unit 88 determines that the formula of Condition (ii)(2): (Detected temperature T at a certain point in time IR )-(Detected temperature T at a certain time before a certain point in time IR ) ≤ Second threshold value (maximum rise amount × C) is determined to be satisfied, and (the detected temperature T at a certain time QTM ) - (the detected temperature T a predetermined time before at a certain time QTM ) ≥ the third threshold value T B2 When it is determined to be satisfied, for the detected temperature T when taken in next at a certain time IR and the detected temperature T QTM , it is determined whether the formula of condition (ii)(2) is satisfied. Thereafter, the automatic range cooking control unit 88 repeatedly executes this, and when it is determined that the detected number of times C1, which is the number of consecutive times taken in including a certain time, continuously satisfies the formula of condition (ii)(2) using the detected temperature T IR and the detected temperature T QTM , the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time. Here, as described in the table of FIG. 15, the value of C to be multiplied by the maximum rise amount, the value of the third threshold value T B2 , and the value of the detected number of times C1 are set for each cooking menu and also for each internal temperature immediately after the start of range heating. For example, in the case of the cooking menu of "pasta (tomato)" or the cooking menu of "pasta (cream)", when the internal temperature is 35 degrees or less (internal temperature ≤ 35°C), the value of C is P, the third threshold value T B2 is L°C, and the value of the detected number of times C1 is V times. On the other hand, when the internal temperature exceeds 35 degrees (internal temperature > 35°C), the value of C is Q, the third threshold value T B2 is W°C, and the value of the detected number of times C1 is W times, where 1 > P > Q > 0, 1 ≤ W < V, and K < L < M are set. Therefore, it is set so that it is easier to determine that the object to be cooked S has boiled as the internal temperature immediately after the start of cooking is higher, suppressing overheating of the object to be cooked S.

[0054] Also, as shown in "condition (iii)" of FIG. 14, in this embodiment, as the fourth boiling detection, during such range heating, the automatic range cooking control unit 88, by counting the timer, does not satisfy the formulas of the above-described conditions (i)(ii) from the start of range heating to the set time t as the fifth threshold value DWhen it is determined that the set time has elapsed, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has been sufficiently heated and boiled at this point. Also, as described in the table of FIG. 15, the value of this set time t D is set for each cooking menu and is constant regardless of the temperature inside the oven immediately after the start of range heating, suppressing overheating of the object to be cooked S. For example, in the case of the cooking menus of "Pasta (Tomato)" and "Pasta (Cream)", the set time t D is set to N minutes. Note that the value of the set time t D may be configured to be set to a constant value regardless of the cooking menu.

[0055] Thus, in the present embodiment, "boiling" is not limited to the case where the temperature of the object to be cooked S has reached the boiling temperature of the moisture contained in the object to be cooked S, but refers to a state in which the automatic range cooking control unit 88 determines that the object to be cooked S has boiled, that is, a predetermined state in which the heating cooker determines that the object to be cooked S is in a boiling state. Although the first to fourth boiling detections have been described in the present embodiment, the boiling of the object to be cooked S may be determined by other boiling detections, and the boiling detection method of the present invention is not limited thereto.

[0056] When the automatic range cooking control unit 88 determines that the object to be cooked S has boiled, it shifts to the high-temperature maintenance process, which is the second process, and calculates the time elapsed until the object to be cooked S measured by the timer boils, that is, the boiling heating time, which is the time from the start of range heating until boiling is determined. Based on this boiling heating time, it determines the remaining time, which is the duration of range heating after boiling. For example, referring to the embodiment shown in FIG. 17, when the automatic range cooking control unit 88 calculates that the boiling heating time is approximately 5 minutes as shown in FIG. 17(A), it determines that the amount of pasta, which is the object to be cooked S, is for one person and determines the remaining time to be 5 minutes. Also, when the automatic range cooking control unit 88 calculates that the boiling heating time is approximately 7 minutes as shown in FIG. 17(B), it determines that the amount of pasta, which is the object to be cooked S, is for two people and determines the remaining time to be 6 minutes. When the automatic range cooking control unit 88 calculates that the boiling heating time is approximately 10 minutes as shown in FIG. 17(C), it determines that the amount of pasta, which is the object to be cooked S, is for four people and determines the remaining time to be 8 minutes. Note that depending on the cooking menu, the remaining time may be adjusted to a fixed value regardless of the amount of the object to be cooked S. Also, the set values are examples, and the present invention is not limited thereto.

[0057] After the automatic range cooking control unit 88 determines the remaining time, it controls the display control unit 86 to display this remaining time on the display means 6. The automatic range cooking control unit 88 controls the display control unit 86 so that the displayed remaining time decreases with the passage of time as measured by the timer and becomes 0 seconds at the end of the automatic range cooking. Therefore, after the determination of the remaining time, the user can confirm the remaining time until the end of the automatic range cooking by the display means 6.

[0058] Also, the automatic range cooking control unit 88 takes in the detection signals from the object-to-be-cooked temperature detection means 65 and the inside-of-cabinet temperature detection means 72 until the remaining time displayed on the display means 6 becomes 0, measures the temperature of the food material, which is the temperature of the object to be cooked S, from them, and controls the microwave heating means 78 and the antenna driving means 80 so that the range heating of the measured food material temperature to the set temperature continues.

[0059] Specifically, when shifting to the high-temperature maintenance process, the automatic oven cooking control unit 89 reduces the output P of the magnetron compared to that in the boiling heating process, and performs the first step of controlling the microwave heating means 78 so as to perform duty control for controlling the magnetron on and off. Then, when the automatic range cooking control unit 88 determines that the predetermined time set in the first step has elapsed based on the timer measurement, it performs the second step of controlling the microwave heating means 78 so as to control by changing the duty ratio of the on / off control while keeping the output P of the magnetron the same. Here, the output of the magnetron, that is, the output of the microwave generator 19, may be realized by PWM control for adjusting the duty ratio of the maximum high-frequency output of the magnetron by the microwave heating means 78. In this case, the "output" of the microwave generator 19 is realized by PWM control of the high-frequency output, and the "duty ratio" of the microwave generator 19 may be configured to be realized by PWM control of the duty ratio of the on / off time for the selected "output". R R R

[0060] By heating in this range, even when the object to be cooked S contains a large amount of moisture, the object to be cooked S can be prevented from spilling out of the container. Depending on the object to be cooked S, the heating amount in the second step can be increased to prevent underheating, or the heating amount in the second step can be decreased to prevent the object to be cooked S from spilling out of the container due to overheating. In particular, when heating and cooking objects to be cooked such as curry and stew, the object to be cooked has a strong thickness, convection is unlikely to occur inside the object to be cooked during heating, and there is a problem that spilling is likely to occur when maintaining a high temperature after boiling. However, like the oven range of this embodiment, after the boiling heating step, by shifting to a high-temperature maintenance step in which the heating amount per unit time is reduced, the occurrence of spilling is suppressed. The automatic range cooking control unit 88 preferably measures the food temperature from the detection signals from the object to be cooked temperature detection means 65 and the inside-of-cabinet temperature detection means 72 even when shifting to the high-temperature maintenance step for detecting abnormalities such as overheating. In this case, for example, when the food temperature reaches a predetermined temperature equal to or higher than the threshold value used for detecting boiling, the automatic range cooking control unit 88 determines that an abnormality has occurred and controls the microwave heating means 78 to stop the range heating.

[0061] Thereafter, when the automatic range cooking control unit 88 determines that the remaining time displayed on the display means 6 has reached 0, it controls the microwave heating means 78 and the antenna driving means 80 to stop the range heating.

[0062] FIGS. 18 and 19 show a modified example of this embodiment. In this modified example, in addition to the first to fourth boiling detections, the automatic range cooking control unit 88 also employs a fifth boiling detection different from these.

[0063] Specifically, as described above, the automatic range cooking control unit 88 takes in the detected temperature T IR at every predetermined time during range heating, repeatedly stores it in the storage means 76 together with the time information at the time of taking it in, and the detected temperature T IR stored is compared with the detected temperature T IRThe amount of increase compared to that is repeatedly calculated and stored in the storage means 76. Then, as shown in "Condition (ii)(3)" of FIG. 18 and the graph of FIG. 19, in this embodiment, as the fifth boiling detection, during such range heating, the automatic range cooking control unit 88, at a certain detection temperature T IR becomes equal to or higher than the sixth threshold value T F , and it is determined that the amount of increase in the detection temperature T IR at that certain time point is equal to or less than the value obtained by multiplying the maximum amount of increase from the start of range heating to the capture time point immediately before that certain time point as the seventh threshold value by E (0 < E < 1). That is, the automatic range cooking control unit 88 satisfies the formula of Condition (ii)(3): (Detection temperature T at a certain time point IR ) ≧ Sixth threshold value T F is determined to be satisfied, and (Detection temperature T at a certain time point IR ) - (Detection temperature T at a predetermined time before that certain time point IR ) ≦ Seventh threshold value (maximum amount of increase × E) is determined to be satisfied, then, using the detection temperature T IR at the next capture at a certain time point, it is determined whether the formula of Condition (ii)(3) is satisfied. Thereafter, the automatic range cooking control unit 88 repeatedly executes this, and using the detection temperature T IR at the time of capture, when it is determined that the detection times E1 times, which is the number of consecutive captures including a certain time point, continuously satisfy the formula of Condition (ii)(3), the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled at this time point. Here, as described in the table of FIG. 18, the sixth threshold value T F is set to be lower than the fourth threshold value T A of Condition (i) so that boiling can be detected at an earlier stage than Condition (i), and the value of the detection times E1 is set to be larger than the value of the detection times C1 of Condition (ii)(2), increasing the number of detection times compared to Condition (ii)(2) which is boiling detection using the detection temperature T IR and the detection temperature T QTM , and the detection temperature T IRIt improves the accuracy of boiling detection using only [it]. Also, as described in the table of FIG. 18, the value of E multiplied by the maximum increase amount, the value of the sixth threshold T F The value of, and the value of the detection count E1 are set for each cooking menu. Also, the value of E multiplied by the maximum increase amount and the value of the detection count E1 are set for each internal temperature in the oven immediately after the start of range heating. On the other hand, the sixth threshold T F The value of is constant regardless of the internal temperature in the oven immediately after the start of range heating. For example, in the case of the "curry" cooking menu, when the internal temperature is 35 degrees or less (internal temperature ≤ 35°C), the value of E is 0, the sixth threshold T F Is set to J°C, and the value of the detection count E1 is set to X times. On the other hand, when the internal temperature exceeds 35 degrees (internal temperature > 35°C), the value of E is R, and the sixth threshold T F Is set to J°C, and the value of the detection count E1 is set to Y times. Here, 1 > 0 > R > 0, 1 ≤ W < V < Y < X, and J < I are set. Therefore, it is set so that it is easier to determine that the object to be cooked S has boiled as the internal temperature in the oven immediately after the start of cooking is higher, suppressing overheating of the object to be cooked S.

[0064] As described above, the oven range as the cooking appliance of the present embodiment includes a cooking chamber 14 that houses an object to be cooked S containing a liquid, microwave heating means 78 that range-heats the object to be cooked S, an automatic range cooking control unit 88 as control means for controlling the microwave heating means 78, an internal temperature detection means 72 as first temperature detection means for detecting the internal temperature of the cooking chamber 14, and an object to be cooked temperature detection means 65 as second temperature detection means for detecting the temperature by receiving infrared rays in the cooking chamber 14 with infrared detection elements 63 and 68. The automatic range cooking control unit 88 determines that the object to be cooked S has boiled based on a first condition that the rate of increase ΔT QTM As the rate of increase per unit time of the detected temperature T QTM Of the internal temperature detection means 72 is equal to or higher than the first threshold T B Or, based on a second condition that the rate of increase ΔT IR As the rate of increase per unit time of the detected temperature T IR Of the object to be cooked temperature detection means 65 is less than or equal to the value of (maximum increase amount × C) as the second threshold.

[0065] By configuring in this way, it is possible to detect the boiling of the object to be cooked S based on the change amount of the surface temperature of the object to be cooked S and the change amount of the temperature inside the cooking chamber 14. For example, even when an object such as a wrap is interposed between the thermistor 15 of the inside temperature detection means 72, the first sensor 55 and the second sensor 58 of the object to be cooked temperature detection means 65, and the object to be cooked S, the boiling of the object to be cooked S can be accurately detected, and the accuracy of detecting the boiling of the object to be cooked S can be improved as compared with the conventional case.

[0066] In addition, when the automatic range cooking control unit 88 of the present embodiment satisfies the above-described first condition, or satisfies the above-described second condition and the rate of increase ΔT of the detected temperature T of the inside temperature detection means 72 QTM as the rate of increase per unit time QTM is equal to or greater than the third threshold value T B2 it is configured to determine that the object to be cooked S has boiled when the third condition is satisfied.

[0067] By configuring in this way, the accuracy of detecting the boiling of the object to be cooked S can be further improved as compared with the conventional case.

[0068] In addition, the automatic range cooking control unit 88 of the present embodiment repeatedly calculates the rate of increase ΔT of the detected temperature T of the inside temperature detection means 72, and is configured to determine that the object to be cooked S has boiled when the above-described first condition is satisfied. Therefore, even if the detected temperature T of the object to be cooked temperature detection means 65 QTM is less than the fourth threshold value T QTM and the equation of condition (i) is not satisfied, the boiling of the object to be cooked S can be detected from the rate of increase ΔT of the detected temperature T IR and since the rate of increase ΔT of the detected temperature T A is repeatedly calculated, it is possible to quickly detect that the rate of increase ΔT of the detected temperature T QTM has become equal to or greater than the first threshold value T QTM QTM QTM QTM QTM B or more.

[0069] ​​​​​ In addition, the automatic microwave cooking control unit 88 of this embodiment detects the temperature T IR Rate of increase ΔT IR is repeatedly calculated, and the value of (maximum rise amount x C) as the second threshold value is determined based on the maximum rise amount, which is the maximum rise amount per unit time. IR is the fourth threshold T A Even if the formula of condition (i) is not satisfied, the detection temperature T IR Rate of increase ΔT IR Based on the comparison result, the boiling of the food S to be cooked can be detected, and the detected temperature T IR Rate of increase ΔT IR Since the above is repeatedly calculated, it is possible to quickly detect when the value falls below (maximum increase amount x C).

[0070] In addition, in the microwave oven of this embodiment, the temperature T detected by the inside temperature detection means 72 QTM Rate of increase ΔT QTM Therefore, the temperature T detected by the food temperature detection means 65 is calculated repeatedly. IR Even if the condition (i) is not satisfied, the boiling of the food S can be detected based on the change in the surface temperature of the food S or the change in the temperature inside the cooking chamber 14. This improves the accuracy of boiling detection of the food S compared to the conventional method. In addition, the detection temperature T QTM Rate of increase ΔT QTM is calculated repeatedly, so the detected temperature T QTM Rate of increase ΔT QTM is the third threshold T B2 This makes it possible to quickly detect when the voltage exceeds the threshold.

[0071] In addition, the oven range of this embodiment has a first threshold T B is the third threshold T B2 The detected temperature T QTM Increase in ΔT QTM Rather than using only the QTM Increase in ΔTQTM and the detected temperature T IR and the rate of increase ΔT IR By adopting a configuration in which the boiling detection of the object to be cooked S using these is carried out earlier, the accuracy of the boiling detection of the object to be cooked S can be further improved.

[0072] Also, in the oven range of this embodiment, when the rate of increase ΔT of the detected temperature T of the object-to-be-cooked temperature detection means 65 IR is less than or equal to the value of (maximum increase amount × C) continuously for a plurality of times, the second condition is satisfied, and when the rate of increase ΔT of the detected temperature T of the inside-of-cabinet temperature detection means 72 IR is continuously greater than or equal to the third threshold value T QTM for a plurality of times, the third condition is satisfied. Therefore, it is possible to suppress the possibility of false detection in the boiling detection of the object to be cooked S according to the formula of condition (ii) (2), and the accuracy of the boiling detection of the object to be cooked S can be further improved. QTM B B Also, in the oven range of this embodiment, when the rate of increase ΔT of the detected temperature T of the inside-of-cabinet temperature detection means 72

[0073] satisfies the first condition, or when the rate of increase ΔT of the detected temperature T of the object-to-be-cooked temperature detection means 65 QTM satisfies the second condition and the rate of increase ΔT of the detected temperature T QTM satisfies the third condition, or when the detected temperature T IR is greater than or equal to the fourth threshold value T IR QTM QTM QTM A QTM A QTM A the automatic range cooking control unit 88 determines that the object to be cooked S has boiled. By also adopting the method of boiling detection of the object to be cooked S that satisfies the formula of condition (i), the accuracy of the boiling detection of the object to be cooked S can be further improved.

[0074] Also, in the oven range of this embodiment, when the rate of increase ΔT of the detected temperature T of the inside-of-cabinet temperature detection means 72 QTM satisfies the first condition, or when the rate of increase ΔT of the detected temperature T of the object-to-be-cooked temperature detection means 65 QTM IR IR ​​satisfies the second condition and the detection temperature T QTM has a rising rate ΔT QTM satisfies the third condition, or when the detection temperature T QTM is greater than or equal to the fourth threshold value T A or when a set time t D has elapsed after the start of range heating, the automatic range cooking control unit 88 is configured to determine that the object to be cooked S has boiled. Even when the equations of conditions (i) and (ii) are not satisfied, by satisfying the equation of condition (iii) with different parameters to be used, it is possible to surely shift to the next step in range heating and suppress overheating of the object to be cooked S.

[0075] In addition, when the automatic range cooking control unit 88 of the present embodiment determines that the object to be cooked S has boiled, it changes the control of the microwave heating means 78 and shifts to the high-temperature maintenance step, and is configured to determine the remaining time until the end of range heating. Therefore, after the determination of the remaining time, the user can check the remaining time until the end of range cooking, improving convenience.

[0076] In addition, the oven range of the present embodiment is configured such that the object to be cooked S corresponds to a designated cooking menu for cooking in a state covered with a food packaging wrap film, such as a pasta cooking menu or a curry cooking menu. Since the boiling of the object to be cooked S can be detected even when covered with a food packaging wrap film, overheating of the object to be cooked S can be suppressed.

[0077] Note that the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the spirit of the present invention. For example, in the oven range of the present embodiment or the modified example, while the range heating is performed with a food packaging wrap film covering the opening of the container containing the object to be cooked S, for example, when the container is a covered tapper, or when the container is covered with a silicon cover instead of the food packaging wrap film, etc., the opening of the container containing the object to be cooked S may be covered with a resin lid having, for example, a hole for discharging steam. Even in this case, the boiling of the object to be cooked S can be detected by satisfying the formulas of the above-mentioned conditions (i) to (iii).

[0078] Also, in the oven range of the present embodiment or the modified example, it has been described that the above-described control is implemented by selecting an automatic menu such as a cooking menu for "pasta" or a cooking menu for "curry". However, the present invention is not limited to this. For example, even when a manual menu is selected and the user specifies the heating time and output, the above-described control may be applied to configure the boiling detection of the object to be cooked.

[0079] Also, in the oven range of the present embodiment or the modified example, it has been described that when the automatic range cooking control unit 88 as the boiling detection means determines that the object to be cooked S has boiled by the first to fifth boiling detections, it shifts to the high-temperature maintenance step. However, the present invention is not limited to this. The automatic range cooking control unit 88 is not limited to the detection of "boiling". For example, in low-temperature cooking such as making tea, it may function as a predetermined temperature detection means for detecting that a predetermined temperature lower than the boiling temperature, such as 60°C or 70°C, which is predetermined, has been reached, that is, detecting that the "predetermined temperature" has been reached. In this case, the automatic range cooking control unit 88 as the predetermined temperature detection means may be configured to shift to the high-temperature maintenance step when it determines that the object to be cooked S has reached the "predetermined temperature".

[0080] Alternatively, it may be configured to include an imaging unit such as a camera that images the interior of the cooking chamber 14. In this case, the automatic range cooking control unit 88 may be configured to estimate the type of the object to be cooked S based on the information captured by the imaging unit and apply the above-described control according to the estimated type of the object to be cooked S. Also, the configurations and shapes of the respective parts in the present embodiment and the modified examples are not limited to those shown in the drawings and can be changed as appropriate.

Explanation of Signs

[0081] 14 Cooking chamber 65 Object-to-be-cooked temperature detection means (second temperature detection means) 72 Interior temperature detection means (first temperature detection means) 78 Microwave heating means 88 Automatic range cooking control unit (control means) C1 Number of detections (predetermined number of times) S Object to be cooked T A Fourth threshold value T B First threshold value T B2 Third threshold value T IR Detection temperature of the object-to-be-cooked temperature detection means ΔT IR Increase amount of the detection temperature of the object-to-be-cooked temperature detection means T QTM Detection temperature of the interior temperature detection means ΔT QTM Increase amount of the detection temperature of the interior temperature detection means t D Set time (predetermined time)

Claims

1. A cooking chamber for containing a food item to be cooked that contains a liquid, microwave heating means for range-heating the food item to be cooked, control means for controlling the microwave heating means, first temperature detection means for detecting the temperature inside the cooking chamber, second temperature detection means for detecting the temperature by receiving infrared rays inside the cooking chamber, and comprising: The control means: when a first condition that an increase amount per unit time of the detected temperature of the first temperature detection means is equal to or greater than a first threshold value is satisfied, or based on a second condition that an increase amount per unit time of the detected temperature of the second temperature detection means is equal to or less than a second threshold value, determines that the food item to be cooked has boiled, characterized by a heating cooker.

2. The control means: when the first condition is satisfied, or when the second condition is satisfied and a third condition that an increase amount per unit time of the first temperature detection means is equal to or greater than a third threshold value is satisfied, determines that the food item to be cooked has boiled, characterized by the heating cooker according to claim 1.

3. The control means repeatedly calculates an increase amount per unit time of the detected temperature of the first temperature detection means, and determines that the food item to be cooked has boiled when the first condition is satisfied, characterized by the heating cooker according to claim 1 or 2.

4. The control means repeatedly calculates an increase amount per unit time of the detected temperature of the second temperature detection means, wherein the second threshold value is determined based on the maximum of the increase amounts per unit time of the detected temperature of the second temperature detection means, characterized by the heating cooker according to claim 2.

5. repeatedly calculating an increase amount per unit time of the detected temperature of the first temperature detection means, characterized by the heating cooker according to claim 4.

6. wherein the first threshold value is greater than the third threshold value, characterized by the heating cooker according to claim 2.

7. the second condition is satisfied when an increase amount per unit time of the detected temperature of the second temperature detection means is equal to or less than the second threshold value for a plurality of consecutive times, the third condition is satisfied when an increase amount per unit time of the detected temperature of the first temperature detection means is equal to or greater than the third threshold value for a plurality of consecutive times, characterized by the heating cooker according to claim 5.

8. A cooking chamber for containing a food item to be cooked that contains a liquid, microwave heating means for range-heating the food item to be cooked, control means for controlling the microwave heating means, a first temperature detection means for detecting the temperature inside the cooking chamber; a second temperature detection means for detecting the temperature by receiving infrared rays inside the cooking chamber, and comprising: when the increase amount per unit time of the detected temperature of the first temperature detection means satisfies a first condition, or when the increase amount per unit time of the detected temperature of the second temperature detection means satisfies a second condition and the increase amount per unit time of the first temperature detection means satisfies a third condition, or when the detected temperature of the second temperature detection means is equal to or higher than a fourth threshold value, the control means determines that the object to be cooked has boiled, and a cooking heater characterized by this.

9. a cooking chamber for accommodating an object to be cooked containing a liquid; microwave heating means for range-heating the object to be cooked; control means for controlling the microwave heating means; a first temperature detection means for detecting the temperature inside the cooking chamber; a second temperature detection means for detecting the temperature by receiving infrared rays inside the cooking chamber, and comprising: when the increase amount per unit time of the detected temperature of the first temperature detection means satisfies a first condition, or when the increase amount per unit time of the detected temperature of the second temperature detection means satisfies a second condition and the increase amount per unit time of the first temperature detection means satisfies a third condition, or when the detected temperature of the second temperature detection means is equal to or higher than a fourth threshold value, or when a predetermined time has elapsed after the start of the range heating, the control means determines that the object to be cooked has boiled, and a cooking heater characterized by this.

10. When the control means determines that the object to be cooked has boiled, the control of the microwave heating means is changed, and the remaining time until the end of the range heating is determined, and the cooking heater according to any one of Claims 1, 2, 4 to 9, characterized by this.

11. The object to be cooked is for heat cooking in a state covered with a food packaging wrap film and corresponds to a designated cooking menu, and the cooking heater according to any one of Claims 1, 2, 4 to 9, characterized by this.

Images