Conditioning device

Abstract

To provide a cooking device excellent in a movable range and operational stability of a temperature sensor for measuring the temperature of an object to be cooked.SOLUTION: A cooking device includes a heating container 20 for storing an object to be cooked, whose top face is open, a lid member 30 for covering the top face of the heating container, and a temperature sensor 40 for measuring the temperature of the object to be cooked stored in the heating container. The lid member includes a slit 31 extending in a predetermined direction. The temperature sensor is inserted into the heating container from the lid member through the slit, and is capable of moving along the extending direction of the slit, and capable of moving inside the heating container intersecting with the extending direction of the slit.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a cooking appliance. [Background technology]

[0002] Patent Document 1 describes a cooking device that cooks ingredients. The cooking device includes a base on which ingredients are placed, a lid that opens and closes to cover the top of the base, and a rod-shaped sensor that measures the core temperature of the ingredients. A sensor insertion section for inserting the sensor is provided so as to include the boundary between the base and the lid. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Registered Utility Model No. 3216774 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the cooking device of Patent Document 1 is configured to insert the sensor part through a sensor insertion part that includes the boundary between the base part and the lid part, and adjust the insertion amount (insertion length) of the sensor part, so there is room for improvement in terms of the movable range and operational stability of the sensor part.

[0005] The present invention has been made in consideration of the above points, and has an object to provide a cooking device that has an excellent movable range and operational stability of a temperature sensor that measures the temperature of an object to be cooked. [Means for solving the problem]

[0006] The cooking device of this embodiment comprises a heating container that contains an object to be cooked and has an open top, a lid member that covers the top of the heating container, and a temperature sensor that measures the temperature of the object to be cooked contained in the heating container, wherein the lid member has a slit extending in a predetermined direction, and the temperature sensor is inserted from the lid member into the heating container through the slit and is capable of moving along the extension direction of the slit and moving inside the heating container intersecting the extension direction of the slit. Effect of the Invention

[0007] According to the present invention, a cooking device can be provided that has an excellent movable range and operational stability of a temperature sensor that measures the temperature of an object to be cooked. [Brief description of the drawings]

[0008] [Figure 1] 1 is a first perspective view showing a cooking device of the present embodiment. FIG. [Diagram 2] FIG. 2 is a second perspective view showing the cooking device of the present embodiment. [Diagram 3] FIG. 3 is a third perspective view showing the cooking device of the present embodiment. [Figure 4] FIG. 4 is a fourth perspective view showing the cooking device of the present embodiment. [Diagram 5] FIG. 2 is a first perspective view showing a unitary structure of a heating vessel. [Figure 6] FIG. 2 is a second perspective view showing the unitary structure of the heating vessel. [Figure 7] FIG. 2 is a perspective view showing a temperature sensor and a cooking object. [Figure 8] FIG. 11 is a diagram showing an example of temperature measurement positions in a vertical and horizontal cooking appliance. [Figure 9] FIG. 11 is a diagram showing an example of temperature measurement results of a vertical cooking appliance. [Figure 10] FIG. 13 is a diagram showing an example of temperature measurement results of a horizontal cooking appliance. [Figure 11] FIG. 2 is a functional block diagram illustrating an example of a cooking device according to the present embodiment. [Figure 12]FIG. 4 is a diagram showing an example of a display screen of a display panel. [Figure 13] 11 is a timing chart showing an example of a cooking flow in a core temperature cooking mode. [Figure 14] 13 is a flowchart showing an example of a cooking flow in a core temperature cooking mode. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The cooking device 1 of this embodiment will be described in detail with reference to Figures 1 to 14. In this specification, the up-down, front-back, left-right directions are based on the directions of the arrows shown in the figures. However, the front-back and left-right directions in this specification may be interpreted as interchangeable. For example, the front-back and left-right directions in this specification may be interpreted as first and second directions that are perpendicular to each other in a plane (horizontal plane) perpendicular to the up-down direction (vertical direction).

[0010] Cooking apparatus 1 has a housing 10, a heating container (heating tank) 20, a lid member 30, and a temperature sensor (first temperature sensor) 40. Cooking apparatus 1 is a so-called "vertical type" cooking apparatus that has a rectangular shape that is long in the front-to-back direction and short in the left-to-right direction when viewed from the top-to-bottom direction, a rectangular shape that is long in the front-to-back direction and short in the left-to-right direction when viewed from the front-to-back direction, and a rectangular shape that is long in the front-to-back direction and short in the up-to-down direction when viewed from the left-to-right direction.

[0011] The housing 10 houses the heating container 20 and has the lid member 30 attached thereto. A small portion of the housing 10 on the front side is a solid portion that houses various components, and the remaining large portion on the rear side is an opening that houses the heating container 20 and has the lid member 30 attached thereto. Support legs 11 that are supported on the placement surface (not shown) of the cooking device 1 are provided at the four corners of the bottom surface of the housing 10. An on / off switch 12, a dial switch 13, and a display panel 14 are provided on the front surface of the housing 10. The on / off switch 12 switches the cooking device 1 on and off. The dial switch 13 sets the cooking mode, cooking temperature, cooking time, etc. of the cooking device 1. The display panel 14 displays the cooking mode, cooking temperature, cooking time, etc. of the cooking device 1. The display panel 14 also displays the temperature (for example, measured by a first temperature sensor) of the cooking target 100 (see FIG. 7) housed in the heating container 20 and the temperature of the heating container 20 (for example, measured by a second temperature sensor).

[0012] The heating container 20 has an open storage section 21 that stores the cooking target 100 and has an open top. The cooking target 100 can be put in and taken out from above the open storage section 21. The open storage section 21 has a box shape (approximately a rectangular parallelepiped structure) with a bottom wall, a front wall, a rear wall, a left side wall, and a right side wall connected. The open storage section 21 has an approximately rectangular parallelepiped structure that is long in the front-rear direction and short in the left-right direction when viewed from the top-bottom direction, similar to the above-mentioned heating container 20. For this reason, the internal volume of the open storage section 21 can be reduced to improve heating efficiency, for example, compared to a case in which the open storage section has an approximately cubic structure in which the vertical, front-rear, left-right lengths are largely unified. As a result, the internal volume (volume) of the open storage section 21 of the heating container 20 is reduced, and the temperature uniformity of the open storage section 21 of the heating container 20 is increased during heating, and the heating temperature is stabilized. Furthermore, as described below, when the temperature sensor 40 is attached to the cooking object 100 (for example, by inserting a rod-shaped cooking object thermometer into the food ingredient) and placed in the open storage section 21 of the heating container 20, the cooking object 100 can be stored stably.

[0013] Since the open storage section 21 of the heating container 20 becomes the heating surface for the cooking object 100, it is preferable to configure it from a metal material in consideration of the thermal conduction to the cooking object 100. The metal material preferably includes, for example, copper, aluminum, aluminum alloy, and iron, which have good thermal conduction. Of course, the materials listed here are merely examples, and there is a degree of freedom in the material of the open storage section 21 of the heating container 20, and various design changes are possible.

[0014] A heating section (heating surface) 22 for heating the heating container 20 and thus the object to be cooked 100 is provided on the bottom wall, front wall, rear wall, left side wall, and right side wall (five walls other than the top open section) of the open storage section 21. The object to be cooked 100 can be cooked (heat-cooked) by directly contacting the heating section 22.

[0015] The heating section 22 can be, for example, a heater attached to the exterior side of the open storage section 21. The heater used can be, for example, a sheet heater, a film heater, or a silicon heater. A mica heater wrapped around a mica sheet heater can also be used. The heater can be attached, for example, by sandwiching an insulating layer (such as a sheet or insulating coating) and thermally contacting the open storage section 21 of the heating container 20. By not providing an air layer between the open storage section 21 of the heating container 20 and the heater, the heat of the heater can be directly and efficiently transferred to the open storage section 21 of the heating container 20, and further, the thermal response of the open storage section 21 of the heating container 20 during heater operation can be made faster, allowing for accurate temperature control (for example, temperature control in units of 1°C is possible).

[0016] In this embodiment, the heating unit 22 is provided on the bottom wall, front wall, rear wall, left side wall, and right side wall (five surfaces other than the top open portion) of the open storage section 21. However, it is also possible to provide the heating unit 22 on only a part of the bottom wall, front wall, rear wall, left side wall, and right side wall (five surfaces other than the top open portion) of the open storage section 21 (for example, any one, two, three, or four of the five surfaces). More specifically, for example, it is possible to provide the heater on the bottom or side surface, to provide the heater only on the bottom surface to reduce the number of heater parts, or to provide the heater on the bottom surface and all four side surfaces with more emphasis on heating performance. It is also more preferable to provide the heater on the bottom surface and two side surfaces with a large area (the left side wall and the right side wall). This is because by installing heaters on the bottom surface and two large side surfaces (left side wall and right side wall), the entire space inside the open storage section 21 of the heating container 20 can be heated to maintain temperature uniformity and the number of heater parts can be reduced. Also, if the open storage section 21 is made of metal, the surface on which the heater is not installed also becomes a heating surface due to the thermal conduction of metal, and it is possible to heat the cooking object 100 by contacting it with it.

[0017] A heating container temperature sensor (second temperature sensor) 23 is attached to the outer surface of the left side wall or right side wall of the open storage section 21 of the heating container 20, located at the upper front side or upper rear side. The heating container temperature sensor 23 measures the temperature of the heating container 20 (open storage section 21). By providing the heating container temperature sensor 23 in contact with the outer surface of the open storage section 21 of the heating container 20, the temperature of the heating container 20 (open storage section 21) can be directly measured and the temperature of the heating container 20 (open storage section 21) can be controlled with high accuracy (for example, temperature control in 1°C units is possible). For example, an NTC thermometer, a thermocouple, a resistor thermometer, etc. can be used as the heating container temperature sensor 23. The temperature of the heating container 20 (open storage section 21) measured by the heating container temperature sensor 23 is transmitted as an electric signal to the control device 50 described later.

[0018] The position, number, and manner of the heating container temperature sensor 23 are flexible, and various design modifications are possible. For example, the heating container temperature sensor 23 may be brought into contact with the heater constituting the heating unit 22 to control the temperature of the heater. The mounting position of the heating container temperature sensor 23 is preferably away from the center portion where the cooking target 100 is placed. This allows the temperature of the heating container 20 detected by the heating container temperature sensor 23 to be stabilized without being affected by the temperature of the cooking target 100. If the mounting position of the heating container temperature sensor 23 is the outer surface of the portion in contact with the cooking target 100, the temperature of the heating container 20 detected by the heating container temperature sensor 23 during heating will be lower than the surface not in contact with the cooking target 100 due to the heat capacity of the cooking target 100. For this reason, if heater control is performed toward the set temperature (target temperature) with the heating container temperature sensor 23 at this position, the temperature of the heating surface not in contact with the cooking target 100 will exceed the set temperature (target temperature), and problems such as overheating may occur. Furthermore, by installing the heating container temperature sensor 23 in a portion away from the center portion where the cooking object 100 is placed and between the heater wires, the responsiveness of the heat from the heater can be improved and highly accurate temperature control can be achieved (for example, temperature control in 1°C increments is possible). As described above, the temperature sensor (first temperature sensor) 40 that measures the internal temperature of the cooking object 100 and the heating container temperature sensor (second temperature sensor) 23 that measures the temperature of the heating container 20 (open storage portion 21) (without being affected by the internal temperature of the cooking object 100) are provided separately and independently.

[0019] The lid member 30 covers (closes) the upper surface of the open storage section 21 of the heating container 20. As described above, the heating container 20 is stored in most of the opening on the rear side of the housing 10, and the lid member 30 is positioned so that the open space directly above the open storage section 21 of the heating container 20 is minimized. This prevents the heat of the open storage section 21 of the heating container 20 from escaping, and keeps the temperature of the air inside the open storage section 21 of the heating container 20 uniform at a temperature close to that of the heating section 22, so that the cooking target 100 can be heated and cooked not only by the heating section 22 but also by the heated air.

[0020] In the heating container 20, the air heated in the heating section 22 becomes less dense and moves upward inside the open storage section 21, but since the top (directly above) of the open storage section 21 is closed by the lid member 30, the inside of the open storage section 21 can be maintained as a uniform temperature space. If the open surface of the open storage section of the heating container is provided on the side surface instead of the top surface as in this embodiment, at least one unheated surface will be provided on the side surface. In this case, the air temperature at and near the open side surface will be low, causing unevenness in the air temperature inside the heating container, which will affect the uniform heating of the food to be cooked.

[0021] The cover member 30 has a slit (opening) 31 extending in a predetermined direction. As described below, this slit 31 is for inserting the temperature sensor 40 from the cover member 30 into the heating container 20 and allowing the temperature sensor 40 (the object to be cooked 100) to move along the extending direction of the slit 31 and to move inside the heating container 20 intersecting with the extending direction of the slit 31.

[0022] In this embodiment, the slit 31 extends in the front-rear direction. The housing 10 and the lid member 30 have the mounting opposing surface 15 and the mounting opposing surface 32 that face each other in the front-rear direction. The slit 31 is an open slit that reaches the mounting opposing surface 15 and the mounting opposing surface 32 of the housing 10 and the lid member 30. This allows the configuration of the cooking device 1 to be compact, and ensures the insertion of the temperature sensor 40 through the slit 31 and its operational stability. For example, the temperature sensor 40 inserted into the slit 31 can be restricted in position between the closed end (rear end) of the slit 31 and the mounting opposing surface 15 of the housing 10 or the mounting opposing surface 32 of the lid member 30 located on the open side of the slit 31, or a part of the open storage section 21 of the heating container 20 located slightly behind the mounting opposing surface 15 and the mounting opposing surface 32 (the front movement end and the rear movement end can be defined). Furthermore, when the cooking device 1 is used, the temperature sensor 40 inserted into the slit 31 can be prevented from moving (moving wildly) unintentionally and becoming a nuisance. Furthermore, since the structure is such that the mounting surface 32 of the lid member 30 reaches the mounting surface 15 of the housing 10 when the lid member 30 is closed, the position of the temperature sensor 40 inserted into the slit 31 of the lid member 30 is close to the center of the cooking appliance 1, allowing the temperature sensor 40 to be used compactly.

[0023] The extending direction of the slit 31 is not limited to the front-rear direction, but may be the left-right direction, or a predetermined direction in a horizontal plane spanning the front-rear and left-right directions. In other words, the direction of the slit 31 may be either the longitudinal direction or the lateral direction of the cover member 31, as long as it is a direction suitable for the product. The slit 31 may also be a V-shaped slit or an inverted V-shaped slit that becomes wider or narrower from the closed end to the open end. In this way, there is a degree of freedom in the shape of the slit, and various design modifications are possible.

[0024] The temperature sensor 40 measures the temperature (internal temperature, central temperature) of the cooking object 100 contained in the heating container 20 (open container section 21). The temperature sensor 40 has a connector 41, a cable 42, an intermediate support section 43, and a rod-shaped probe 44.

[0025] The connector 41 has a function of electrically connecting the temperature sensor 40 and the housing 10 (the control unit 50 described below). The connector 41 is detachably attached to the upper front part of the right side surface of the housing 10, and is connected to the housing 10 when the temperature sensor 40 is in use, and can be removed from the housing 10 when the temperature sensor 40 is not in use. The temperature sensor 40 with the connector 41 removed from the housing 10 can be washed separately.

[0026] The cable 42 extends from the housing 10 (connector 41 connected to the housing 10) and has a material and shape that allows it to be deformed freely to a certain extent (it has flexibility). An electric signal transmission line is arranged inside the cable 42, and transmits an electric signal indicating the temperature (internal temperature, central temperature) of the cooking object 100 detected by a rod-shaped probe 44 described later to a control unit 50 described later via the connector 41.

[0027] Intermediate support portion 43 is provided at the end of cable 42 opposite connector 41, and supports the intermediate portion of cable 42 and rod-shaped probe 44 (connecting the ends of cable 42 and rod-shaped probe 44). Intermediate support portion 43 has a thick portion and a wide portion that protrudes outward and is thicker than the diameters of cable 42 and rod-shaped probe 44. Intermediate support portion 43 can be made of, for example, a resin material, but there is a degree of freedom in the material of construction, and various design changes are possible.

[0028] The rod-shaped probe 44 extends from the cable 42 across the intermediate support part 43 and is inserted into the object to be cooked 100 contained in the open container part 21 of the heating container 20. A tip needle part (needle-shaped sensor) 44X is provided at the tip of the rod-shaped probe 44, and this tip needle part 44X is inserted so as to reach the inside (center) of the object to be cooked 100. The tip needle part 44X is a sensor for measuring the internal temperature (center temperature) of the object to be cooked 100, and the sensor detection result is transmitted as an electrical signal via the cable 42 and connector 41 to the control device 50 described later.

[0029] FIG. 7 is a schematic diagram showing a state where the tip needle 44X of the rod-shaped probe 44 is stuck into the inside (center) of the cooking target 100. The cooking target 100 preferably has a certain degree of fixed shape in order to be stuck with the tip needle 44X of the rod-shaped probe 44, but the type is not limited, and various design modifications are possible. The cooking target 100 can be, for example, various meats such as beef, pork, and chicken, various fishes, various vegetables, and various original dishes combining these. The cooking target 100 may be pierced with the tip needle 44X of the rod-shaped probe 44 in an exposed state and stored in the open storage section 21 of the heating container 20, or may be pierced with the tip needle 44X of the rod-shaped probe 44 in a bag member (storage member) such as a plastic bag and stored in the open storage section 21 of the heating container 20.

[0030] The housing 10 has a temperature sensor support part 16 that supports the rod-shaped probe 44 while keeping the cable 42 in a free state when the temperature sensor 40 is not in use. The temperature sensor support part 16 is composed of a rod-shaped probe accommodating groove located at the right front end and extending in the vertical direction, and a snap-fit ​​part 16X that supports the intermediate support part 43 in a slightly press-fit state is formed at the upper end of this rod-shaped probe accommodating groove. The width of the rod-shaped probe 44 is narrower than the width of the rod-shaped probe accommodating groove, and the width of the thick part and wide part of the intermediate support part 43 is set to correspond to the width of the snap-fit ​​part 16X. By snap-fitting (installing and fixing) the thick part and wide part of the intermediate support part 43 to the snap-fit ​​part 16X, the rod-shaped probe 44 can be supported on the temperature sensor support part 16 while keeping the cable 42 in a free state.

[0031] The width (diameter) of the rod-shaped probe 44 is set slightly smaller than the width (width in the left-right direction) of the slit 31 of the lid member 30, and the width of the thick part and the wide part of the intermediate support part 43 is set slightly larger than the width (width in the left-right direction) of the slit 31 of the lid member 30. Furthermore, the length (length in the vertical direction) of the rod-shaped probe 44 is slightly smaller than the depth (depth in the vertical direction) of the open storage part 21. Therefore, when the rod-shaped probe 44 is passed through the slit 31 and the intermediate support part 43 is positioned directly above the slit 31, the temperature (internal temperature, central temperature) of the cooking target 100 can be measured without the tip needle part 44X coming into contact with the bottom of the open storage part 21 of the heating container 20. Furthermore, since the intermediate support part 43 is caught directly above the slit 31, the cable 42 does not enter the open storage part 21 of the heating container 20 through the slit 31.

[0032] Here, the slit 31 of the cover member 30, the connector 41 which is the connection part between the housing 10 and the cable 42, and the temperature sensor support part 16 are arranged in a positional relationship in which they do not overlap each other in the extending direction of the slit 31 (front-rear direction here) (arranged apart in the extending direction of the slit 31 (front-rear direction here)). That is, in order to separate the slit 31 (heating container 20) and the temperature sensor support part 16, the slit 31 (heating container 20) and the temperature sensor support part 16 are arranged on one side and the other side of the connector 41 in the extending direction of the slit 31 (front-rear direction here). This can improve the space efficiency of the components of the cooking device 1 and the temperature detection accuracy of the temperature sensor 40. Furthermore, it is possible to prevent the temperature sensor 40 supported by the connector 41 and the temperature sensor support part 16 from interfering with the opening and closing of the cover member 30.

[0033] When using the temperature sensor 40, the tip needle 44X of the rod-shaped probe 44 is inserted into the inside (center) of the cooking object 100 and housed in the open housing section 21 of the heating container 20. Thereafter, the top surface of the heating container 20 (open housing section 21) is covered with the lid member 30, and the intermediate support part 43 is positioned directly above the slit 31, and the rod-shaped probe 44 is passed through the slit 31. In this way, it is possible to close the lid member 30 with the temperature sensor 40 attached to the cooking object 100.

[0034] Incidentally, the cooking target 100 varies in size and shape depending on the food material, and even the same food material has individual differences in size and shape. In addition, subtle differences occur depending on the situation as to which part of the cooking target 100 the tip needle 44X of the rod-shaped probe 44 is pierced. For this reason, when the tip needle 44X of the rod-shaped probe 44 is pierced into the inside (center) of the cooking target 100 and accommodated in the open accommodation section 21 of the heating container 20, and then the lid member 30 is closed, the temperature sensor 40 is required to have an excellent range of movement and excellent operational stability.

[0035] Therefore, in this embodiment, a slit 31 extending in a predetermined direction (for example, the front-rear direction) is formed in the cover member 30, and the temperature sensor 40 (rod-shaped probe 44) is inserted from the cover member 30 into the heating container 20 through the slit 31, and is capable of moving along the extending direction of the slit 31 (for example, the front-rear direction) and moving inside the heating container 20 (open storage section 21) intersecting with the extending direction of the slit 31 (for example, the front-rear direction). Specifically, when the cover member 30 is closed, the temperature sensor 40 (rod-shaped probe 44) is capable of moving in the front-rear direction along the slit 31, moving in the up-down direction through the slit 31, and further, rotating (swinging) around a predetermined position in the slit 31. In the case of rotating (swinging), the rod-shaped probe 44 is brought into contact with the peripheral wall surface that defines the slit 31, and the rod-shaped probe 44 can be rotated (swinged) around the contact point. This makes it possible to improve the range of movement and operational stability of the temperature sensor 40, and ultimately the quality of the cooking appliance 1.

[0036] An example of a method of using the cooking device 1 is as follows. First, the rod-shaped probe 44 of the temperature sensor 40 is inserted into the cooking object 100 outside the heating container 20. Next, the cooking object 100 with the rod-shaped probe 44 of the temperature sensor 40 inserted therein is housed in the open housing section 21 of the heating container 20. After that, the lid member 30 is closed so as to close the open housing section 21 of the heating container 20. At this time, since the slit 31 is formed in the lid member 30, the lid member 30 can be closed without changing the position of the rod-shaped probe 44 of the temperature sensor 40 (under the positional regulation by the slit 31). Furthermore, since the slit 31 is formed in the lid member 30, the lid member 30 can be closed in any location, for example, by closing the lid member 30 from the rear side through the slit 31, closing the lid member 30 from the front side while rotating through the slit 31, or closing the lid member 30 from the side (left or right side) while rotating through the slit 31. Furthermore, because the temperature sensor 40 can be removed, the object 100 to be cooked can be placed on a stand (for example, a stand such as a cutting board) and stabilized, and then the rod-shaped probe 44 of the temperature sensor 40 can be inserted into the center of the object 100 to be cooked, and then the object 100 can be placed in the heating container 20. The method of using the cooking device 1 described here is merely an example, and other possible modes include inserting the rod-shaped probe 44 of the temperature sensor 40 into the center of the object 100 to be cooked after placing it in the heating container 20, and then closing the lid member 30.

[0037] Furthermore, the effect on heating due to the provision of the slit (opening) 31 in the cover member 30 is extremely small. This is because the slit (opening) 31 is provided in the upper cover member 30, and the slit (opening) 31 is provided with a minimum width (slit width) for passing the rod-shaped probe 44 of the temperature sensor 40. In the open storage section 21 of the heating container 20, the heated air always rises, and it is difficult for cold air from the outside to mix in from above the open storage section 21. In addition, because the slit (opening) 31 has a minimum width (slit width), the heated air that flows out to the outside is also suppressed, and the effect on the temperature distribution in the open storage section 21 is extremely small.

[0038] Fig. 8A is a diagram showing an example of a temperature measurement position of a vertical cooking appliance, and Fig. 8B is a diagram showing an example of a temperature measurement position of a horizontal cooking appliance. Fig. 9 is a diagram showing an example of a temperature measurement result of a vertical cooking appliance. Fig. 10 is a diagram showing an example of a temperature measurement result of a horizontal cooking appliance.

[0039] A vertical type uses a heating container with a slit in the lid member, and the opening (lid member) of the heating container is located at the top, while a horizontal type uses the opening (lid member) of the heating container at the side. In Figures 8A and 8B, the surface with the dot pattern is the surface where the opening (lid member) of the heating container is located. The heating container has a roughly rectangular parallelepiped shape similar to those depicted in Figures 5 and 6, and has an open storage section and an opening (lid member) located on its upper surface.

[0040] In FIG. 8A, measurement points 1, 2, and 3 are set from bottom to top on a vertical line passing through the center of the open storage part of the heating container. Measurement point 4 is set at a position shifted to the side from measurement point 2 (a position separated by a predetermined distance in a horizontal plane). Measurement points 1 to 4 in FIG. 8B correspond to measurement points 1 to 4 when the heating container of FIG. 8A is laid down sideways. In FIG. 8A, the heating part (heater) is provided on a total of three surfaces, namely the bottom surface, the front surface (which has the largest area), and the back surface, and in FIG. 8B, the heating part (heater) is provided on a total of three surfaces, namely the left side surface, the top surface (which has the largest area), and the bottom surface. In addition, the temperature feedback control of the heating part (heater) is performed based on the measurement result of the heating container temperature sensor attached to the exterior of the heating container.

[0041] As shown in the temperature measurement results of Figures 9 and 10, the horizontal cooking device has a larger variation in temperature inside the open storage section than the vertical cooking device. That is, in the vertical cooking device of Figure 9, even if the elapsed time on the horizontal axis progresses or the set temperature changes, the temperature variation at measurement points 1 to 4 on the vertical axis is small, and the graphs almost overlap. In contrast, in the horizontal cooking device of Figure 10, the temperature variation at measurement points 1 to 4 on the vertical axis is large over the entire range of elapsed time on the horizontal axis. Moreover, this temperature variation tends to increase as the set temperature increases. Furthermore, in the horizontal cooking device, the temperature of measurement point 3 close to the lid member is significantly lower than the temperature of measurement point 1 close to the opposite side of the lid member. From these results, it can be seen that when the open storage section of the heating container is closed using a lid member with a slit formed therein, it is easier to make the temperature distribution inside the open storage section uniform in the vertical cooking device with the lid member (slit) installed at the top than in the horizontal cooking device with the lid member (slit) installed at the side.

[0042] The cooking device 1 of this embodiment can execute either a "first cooking mode" in which the temperature of the heating section (heater) 22 of the heating container 20 is controlled based on the internal temperature of the cooking target 100 measured by the temperature sensor 40, or a "second cooking mode" in which the temperature of the heating section (heater) 22 of the heating container 20 is controlled without measuring the internal temperature of the cooking target 100. Of course, the cooking device 1 may execute a cooking mode other than the first and second cooking modes. For example, the dial switch 13 provided on the housing 10 constitutes a "cooking mode selection section" that selects either the first or second cooking mode. The first, second cooking mode, or another cooking mode can be selected by the dial switch 13 according to the cooking target 100.

[0043] The first cooking mode may be interpreted as a core temperature cooking mode or a core temperature detection low-temperature cooking mode. In the first cooking mode, water is not used as a heating medium for the cooking target 100, and the cooking target 100 is heated to a temperature below 100°C.

[0044] We will explain low-temperature cooking, which is assumed as the first cooking mode. Unlike normal heating cooking, low-temperature cooking is a cooking method in which the meat is heated at less than 100°C. When cooking meat, the meat becomes soft and moisture is trapped, resulting in a texture different from that of normal heating cooking. This is because myotin, a protein contained in meat, denatures at 50°C, making the meat elastic and giving it a savory taste, and actin, a protein, denatures at 66°C or higher, changing the texture. Collagen, a protein, gelatinizes and hardens at 68°C or higher, but it denatures slowly from a low temperature of 60°C, so by uniformly adjusting the temperature between 60°C and 66°C with an accuracy of 1°C, it can be made soft and delicious. The texture of the ingredients changes depending on the temperature in 1°C increments, so it can be cooked to your liking. Therefore, temperature control of ingredients becomes even more important in low-temperature cooking.

[0045] The advantage of low-temperature cooking is that it prevents the denaturation of meat and proteins, so the finished product retains moisture and has a soft texture. Another advantage is that nutrients are not destroyed by the heat of cooking, so temperature control of the food is important. The disadvantage of low-temperature cooking is that the food is cooked at a low temperature, so sterilization by heating is insufficient, which raises the risk of food poisoning. In order to keep the food safe, it is generally necessary to heat the food at 75°C for more than one minute or at 63°C for 30 minutes to kill bacteria and ensure the safety of the food. For things like meat, the temperature and time of this heating must be controlled in the center, where heating is difficult. Therefore, it is important to control the temperature of the center of the food and maintain that temperature for the required heating time. In this regard, with normal heating cookers, the heating temperature and cooking time are set and cooking is performed, but the temperature inside the food depends largely on the thickness of the food and the ingredients of the food, not on the weight of the food. Therefore, even when cooking food of the same weight, there is a problem of variation in the center temperature.

[0046] Therefore, in order to provide a cooking device 1 with excellent efficiency and accuracy in controlling the heating of the cooking object 100, the cooking device 1 of this embodiment has a control unit 50 that controls the temperature of the heating part (heating surface, heater) 22 of the heating container 20 based on the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor 40. The control unit 50 increases or decreases the temperature of the heating part (heating surface, heater) 22 of the heating container 20, for example, by increasing or decreasing the amount of electricity supplied to the heating part (heating surface, heater) 22 of the heating container 20.

[0047] In addition, the control unit 50 may control the temperature of the heating section (heating surface, heater) 22 of the heating container 20 based on the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor 40 serving as the "first temperature sensor" and the temperature of the heating container 20 measured by the heating container temperature sensor 23 serving as the "second temperature sensor" (based on the measurement results of the first and second temperature sensors).

[0048] FIG. 11 is a functional block diagram showing an example of the cooking device 1 of this embodiment. As shown in FIG. 11, the temperature (internal temperature, central temperature) of the cooking target 100 measured by the temperature sensor (first temperature sensor) 40 is input to the control unit 50. The temperature of the heating container 20 measured by the heating container temperature sensor (second temperature sensor) 23 is also input to the control unit 50. The control unit 50 then outputs a temperature control instruction signal (including heating temperature and heating time) based on the detection result of at least one of the temperature sensor (first temperature sensor) 40 and the heating container temperature sensor (second temperature sensor) 23 to the heating unit (heating surface, heater) 22 of the heating container 20. The control unit 50 is configured by a processor including a CPU (Central Processing Unit), for example, and controls all the components of the cooking device 1 in addition to the temperature sensor 40, heating container temperature sensor 23, and heating unit 22 listed here.

[0049] The control unit 50 sets the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 to a first temperature equal to or higher than a predetermined cooking target set temperature, and when the temperature (internal temperature, core temperature) of the cooking target 100 measured by the temperature sensor (first temperature sensor) 40 reaches the predetermined cooking target set temperature, sets the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 to a second temperature equal to or higher than the predetermined cooking target set temperature and lower than the first temperature, and continues heating at the second temperature for a predetermined time. This prevents the temperature of the cooking target 100 from rising too much beyond the cooking target set temperature, and makes it possible to maintain the internal temperature (core temperature) of the cooking target 100 at a desired value. Here, the predetermined cooking target set temperature is a set value (target value) of the internal temperature, core temperature of the cooking target 100, and is set to a predetermined temperature below 100°C, for example, in the case of low-temperature cooking of meat.

[0050] The control unit 50 lowers the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds an upper threshold higher than a predetermined cooking object set temperature, and raises the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 when the temperature (internal temperature, core temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds a lower threshold lower than the predetermined cooking object set temperature, thereby maintaining the temperature (internal temperature, core temperature) of the cooking object 100 within a predetermined range based on the predetermined cooking object set temperature. This allows the temperature of the heating container 20 to be flexibly and quickly changed in response to fluctuations in the internal temperature (core temperature) of the cooking object 100 (unintended fluctuations away from the cooking object set temperature), making it possible to maintain the internal temperature (core temperature) of the cooking object 100 at a desired value regardless of the type or size of the cooking object 100. Here, the upper threshold may be set to a temperature value, for example, about 0.5°C to 1°C higher than the predetermined cooking target temperature, and the lower threshold may be set to a temperature value, for example, about 0.5°C to 1°C lower than the predetermined cooking target temperature. This allows for highly accurate temperature control in 1°C increments. In addition, it is preferable that the temperature of the heating part (heating surface, heater) 22 of the heating container 20, which is lowered after exceeding the upper threshold, is lower than the temperature of the heating part (heating surface, heater) 22 of the heating container 20, which is raised after exceeding the lower threshold.

[0051] After the setting change conditions for the temperature of the heating part (heating surface, heater) 22 of the heating container 20 are satisfied, the control part 50 is triggered by the lapse of a predetermined setting change timer to change the setting of the temperature of the heating part (heating surface, heater) 22 of the heating container 20. Here, examples of cases in which the setting change conditions for the temperature of the heating part (heating surface, heater) 22 of the heating container 20 are satisfied are as follows. The time when the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 reaches a predetermined cooking object set temperature. The timing when the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds an upper limit threshold that is higher than a predetermined cooking object set temperature. The timing when the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 exceeds a lower limit threshold that is lower than a predetermined cooking object set temperature.

[0052] In the above-mentioned first cooking mode (core temperature cooking mode, core temperature detection low-temperature cooking mode), the control unit 50 controls the heating temperature and heating time of the heating unit (heating surface, heater) 22 of the heating container 20 after the temperature (internal temperature, central temperature) of the cooking object 100 measured by the temperature sensor (first temperature sensor) 40 reaches a predetermined cooking object set temperature. In the above-mentioned second cooking mode (normal cooking mode), the control unit 50 controls the heating temperature and heating time of the heating unit (heating surface, heater) 22 of the heating container 20 according to manual settings or automatic settings according to the cooking object 100.

[0053] When the cooking target 100 is stored in a bag member (container) such as a heat-resistant plastic bag and cooked, the control unit 50 can control the temperature of the heating unit (heating surface, heater) 22 of the heating container 20 within the range in which the bag member (container) such as the heat-resistant plastic bag can be used. Each surface of the open container 21 of the heating container 20 is the heating unit 22, and since the temperature is controlled in units of 1°C, the plastic bag can be used without melting even if it comes into contact with the heating unit. For example, when cooking in a heat-resistant plastic bag at 80°C, the heating unit 22 can be set to a temperature of up to 79°C to cook without damaging the heat-resistant plastic bag. By using a heat-resistant plastic bag, the open container 21 of the heating container 20 is not soiled with food after cooking is completed, so the open container 21 of the heating container 20 can be kept clean, and there is no need to clean the open container 21 of the heating container 20.

[0054] In this way, the temperature control of the heating container 20 is performed by feedback control based on the detection result of at least one of the temperature sensor (first temperature sensor) 40 and the heating container temperature sensor (second temperature sensor) 23. For example, when based on the detection result of the heating container temperature sensor (second temperature sensor) 23, temperature feedback control is performed with the temperature set by the dial switch 13 as a target value.

[0055] FIG. 12 is a diagram showing an example of a display screen of the display panel 14. At the top of the display panel 14, it is displayed whether the currently set cooking mode is a core temperature cooking mode (for example, a first cooking mode) or a cooking mode (for example, a second cooking mode) (the currently set cooking mode is highlighted by lighting or the like). In the core temperature cooking mode (for example, a first cooking mode), for example, the temperature of the cooking object 100, the temperature of the heating container 20, and the cooking time to be maintained after the internal temperature (center temperature) of the cooking object 100 reaches the target temperature are set. In the cooking mode (for example, a second cooking mode), for example, the temperature and heating time of the heating container 20 are set. In addition, the cooking device 1 has a memory function, and the setting conditions (core temperature (temperature of the cooking object 100), inside the cooking container (temperature of the heating container 20), cooking time) to be stored in each cooking mode can be left in each memory. This memory function makes it possible to call up and use the conditions to be used, and can save the trouble of setting various cooking conditions every time cooking is performed.

[0056] In the core temperature cooking mode (for example, the first cooking mode), the temperature sensor 40 (rod-shaped probe 44) is inserted into the center of the cooking object 100 and set in the heating container 20. The rod-shaped probe 44 of the temperature sensor 40 is passed through the slit 31 of the lid member 30, and the lid member 30 is closed. On the display panel 14, the temperature of the cooking object 100, the temperature of the heating container 20, and the cooking time for maintaining the target temperature of the cooking object 100 after it has been reached are set. At this time, the heating speed of the cooking object 100 is increased by setting the set temperature of the heating container 20 higher than the set temperature of the cooking object 100. The set temperature of the heating container 20 is preferably +1°C to +20°C of the set temperature of the cooking object 100, and more preferably +5°C to +10°C of the set temperature of the cooking object 100. After that, the operation button is pressed to start cooking.

[0057] When operation is started, control of the heating unit (heater) 22 is started toward the set temperature of the heating container 20. When the heating container 20 reaches the set temperature, the output of the heating unit (heater) 22 is adjusted to maintain that temperature. The control method of the heating unit (heater) 22 is temperature feedback control, and ON-OFF control or power control is performed on the heating unit (heater) 22.

[0058] The cooking target 100 is heated in the heating container 20, and the temperature of the cooking target 100 rises little by little. During this time, the time displayed on the display panel 14 is counted up, and the operation time from the start of operation may be confirmed. After that, when the detected temperature of the temperature sensor 40 inserted in the cooking target 100 reaches the target temperature, the set temperature of the heating container 20 is changed to a temperature equal to or higher than the set temperature of the cooking target 100 (for example, +2°C) (however, it is lower than the original set temperature). This changed temperature is preferably set higher than the actual temperature of the cooking target 100, and the temperature range is preferably, for example, about 1°C to 5°C higher than the actual temperature of the cooking target 100.

[0059] Here, when the heating section (heater) 22 of the heating container 20 is turned off, the internal temperature (core temperature) of the cooking object 100, which has reached the set value, drops, so the set temperature of the heating container 20 needs to be maintained at the same temperature as or higher than the set temperature of the cooking object 100. In this way, by changing the temperature setting of the heating container 20, the internal temperature (core temperature) of the cooking object 100 can be maintained at a constant temperature. Also, when the temperature detected by the temperature sensor 40 reaches the target temperature, a timer is started, and cooking ends when the set cooking time has elapsed. At that time, a countdown of the cooking time begins on the display panel 14, allowing the user to know the time when cooking will be completed.

[0060] In this way, the control unit 50 counts up the heating time of the cooking object 100 by the heating unit (heater) 22 of the heating container 20, and grasps the operation time (heating time of the cooking object 100) from the start of operation. When the internal temperature of the cooking object 100 measured by the temperature sensor 40 reaches the target temperature, the control unit 50 changes (updates) the set temperature (target temperature) of the heating container 20 to a temperature equal to or higher than the set temperature (target temperature) of the cooking object 100 and lower than the previous set temperature (target temperature) of the heating container 20. This changed temperature (updated temperature) is set by the control unit 50 so as to be higher than the actual temperature of the cooking object 100. Furthermore, by setting the set temperature (target temperature) of the heating container 20 to be equal to or higher than the set temperature (target temperature) of the cooking target 100, the control unit 50 can stabilize the internal temperature (core temperature) of the cooking target 100 at or near the set temperature (target temperature) without excessively lowering the internal temperature (core temperature) of the cooking target 100 that has reached the set temperature (target temperature) even after the heating by the heating unit (heater) 22 of the heating container 20 is weakened or stopped. Furthermore, when the internal temperature of the cooking target 100 measured by the temperature sensor 40 reaches the target temperature, the control unit 50 may heat-cook the cooking target 100 for a predetermined cooking time set by operating a timer. The predetermined cooking time may be known to the user by a countdown on the display panel 14.

[0061] Furthermore, maintaining the temperature at the center of the cooking object 100 is affected, strictly speaking, by the type and size of the cooking object 100 and the set temperature of the cooking object 100, so the optimal set temperature of the heating container 20 varies. For example, at around 40°C, which is close to room temperature, the temperature of the cooking object 100 is difficult to cool once it has risen, so the temperature of the heating container 20 can be adequately maintained at the same as the temperature of the cooking object 100 or +1°C. On the other hand, when the temperature becomes high, close to 100°C, the temperature of the cooking object 100, once raised, is more likely to drop compared to when it is around 40°C, so the temperature of the heating container 20 needs to be, for example, +2°C to +5°C the temperature of the cooking object 100.

[0062] In this way, in order to maintain the central temperature of the food at a constant temperature for various food items and cooking temperatures, when the temperature of the food item is to be maintained, it is necessary to control the temperature by raising or lowering the set temperature of the heating container depending on the state of the central temperature of the food item. Also, when maintaining the temperature of a thick food item such as meat, since the temperature adjustment position is the center of the food item, it is necessary to take into consideration that even if the set temperature of the heating container is changed, it takes time for the temperature to respond.

[0063] Therefore, as described above, it is preferable to define upper and lower threshold values ​​based on the set temperature of the object to be cooked 100 (for example, the set temperature of the object to be cooked 100 ±0.5°C to 1°C), and dynamically (in real time) control the internal temperature (core temperature) of the object to be cooked 100 so that it falls within the range between the upper and lower threshold values.

[0064] In the core temperature cooking mode (for example, the first cooking mode), the temperature rise of the temperature sensor 40 is monitored to confirm whether the temperature sensor 40 is attached to the cooking object 100. If no temperature rise of the temperature sensor 40 is observed even after a certain time has passed since cooking started, an error is issued to notify the cook that the temperature sensor 40 is not attached to the cooking object 100. Also, an error is issued if the temperature sensor 40 itself is not attached to the housing 10.

[0065] FIG. 13 is a timing chart showing an example of a cooking flow in a core temperature cooking mode (for example, a first cooking mode). In FIG. 13, the horizontal axis indicates time (elapsed time), and the vertical axis indicates temperature. In FIG. 13, the cooking target temperature T0 may be synonymous with (or may be read as) the above-mentioned "predetermined cooking target temperature". Furthermore, the cooking target temperature X may be synonymous with (or may be read as) the above-mentioned "temperature (internal temperature, central temperature) of the cooking target 100, temperature detected by the temperature sensor (first temperature sensor) 40". Furthermore, the inside temperature B may be synonymous with (or may be read as) the above-mentioned "temperature of the heating section (heating surface, heater) 22 of the heating container 20, temperature detected by the heating container temperature sensor (second temperature sensor) 23". Furthermore, the upper limit setting temperature T1 may be synonymous with (or may be read as) the above-mentioned "upper limit threshold". Furthermore, the lower limit setting temperature T2 may be synonymous with (or may be read as) the above-mentioned "lower limit threshold".

[0066] The control unit 50 sets the chamber temperature B to a first temperature equal to or higher than the cooking item set temperature T0, and when the cooking item temperature X reaches the cooking item set temperature T0, sets the chamber temperature B to a second temperature equal to or higher than the cooking item set temperature T0 and lower than the first temperature, and continues heating at the second temperature for a predetermined time. At timing 1 in FIG. 13, the chamber temperature (chamber set temperature) B is changed to B=T0+α, triggered by the cooking item temperature X reaching the cooking item set temperature T0. This chamber set temperature B=T0+α corresponds to the second temperature, and the first temperature is higher than the second temperature. After this temperature setting change, the setting change timer C1 starts counting, and the next change to the chamber temperature B is not accepted until the setting change timer C1 ends. This is because the temperature sensor 40 (rod-shaped probe 44) is inserted into the center of the food, so the temperature does not respond immediately and rises for a while. At that time, there is a possibility that the cooking food temperature X may reach the upper limit set temperature T1, but the next change to the inside temperature B will not be accepted until the setting change timer C1 has finished.

[0067] When the cooking temperature X exceeds the upper limit set temperature T1 which is higher than the cooking set temperature T0, the control unit 50 lowers the inside temperature B, and when the cooking temperature X exceeds the lower limit set temperature T2 which is lower than the cooking set temperature T0, the control unit 50 raises the inside temperature B, thereby maintaining the cooking temperature X within a predetermined range (for example, ±0.5°C to 1°C) based on the cooking set temperature T0. At timing 2 in FIG. 13, triggered by the cooking temperature X dropping below the lower limit set temperature T2 (X < T2), the inside temperature (inside set temperature) B is raised by β (B = B + β). At timing 3 in FIG. 13, after the set change timer C1 has elapsed (for example, after 10 minutes), triggered by the cooking temperature X rising above the upper limit set temperature T1 (X > T1), the inside temperature (inside set temperature) B is lowered by θ (B = B - θ). At timing 4 in FIG. 14, again, triggered by the cooking temperature X dropping below the lower limit set temperature T2 (X < T2), the inside temperature (inside set temperature) B is raised by β (B = B + β).

[0068] In this way, by quickly and flexibly changing the inside temperature (inside set temperature) B in response to fluctuations in the cooking temperature X, the cooking temperature X can be maintained at a constant temperature with high precision. While repeating the processes of timings 1 to 4 using the upper limit set temperature T1, the lower limit set temperature T2, and the set change timer C1, the cooking time is counted, and when the set cooking time has elapsed, the cooking is completed. At any of timings 1 to 4, until the set change timer C1 is completed, the set temperature is not changed. This is because the center of the cooked food responds slowly to the temperature of the heating container, and even after the setting is changed, the temperature continues to rise or fall. If the set value is changed regardless of the set change timer C1, there is a possibility that the temperature of the heating container will be excessively lowered or raised.

[0069] Here, it is preferable that the amount of decrease θ of the internal temperature (internal set temperature) B, which is changed after the cooking food temperature X reaches the upper limit set temperature T1, satisfies the relationship (condition) θ<β with respect to the amount of increase β of the internal temperature (internal set temperature) B, which is changed after the cooking food temperature X reaches the lower limit set temperature T2. This is because it requires more energy to heat something whose temperature has already started to decrease than to decrease the temperature, and responsiveness after heating is improved when θ<β.

[0070] An example of the set values ​​will be described. The upper limit set temperature T1 can be set as T1=T0+0.5°C or T1=T0+1°C, with the cooking item set temperature T0 as the reference. The lower limit set temperature T2 can be set as T2=T0-0.5°C or T2=T0-1°C, with the cooking item set temperature T0 as the reference. In addition, the above-mentioned amount of decrease θ and amount of increase β can be set as θ=1°C and β=2°C, so as to satisfy the relationship θ<β.

[0071] FIG. 14 is a flowchart showing an example of a cooking flow in the core temperature cooking mode (eg, the first cooking mode).

[0072] In step ST1, a start switch is turned on as an instruction to start cooking in a core temperature cooking mode (for example, a first cooking mode).

[0073] In step ST2, it is determined whether or not core temperature X exceeds the set core temperature A (X>A). For example, when the set core temperature is 70°C, it is determined whether or not the core temperature detected by the core temperature sensor 40 exceeds 70°C. In step ST2, if core temperature X exceeds the set core temperature A (X>A), the process proceeds to step ST3; if core temperature X does not exceed the set core temperature A (X≦A), the process waits for core temperature X to exceed the set core temperature A.

[0074] In step ST3, it is determined whether or not the holding timer has counted up (for example, 10 seconds) while the core temperature X determined in step ST2 is above the core temperature setting A (X>A). If the holding timer has counted up (for example, 10 seconds) while the core temperature X is above the core temperature setting A (X>A), the process proceeds to step ST4, and if the holding timer has not counted up (for example, 10 seconds) while the core temperature X is above the core temperature setting A (X>A), the process returns to step ST2. For example, if the core temperature setting A is 70°C and the count-up threshold is 10 seconds, the process proceeds to step ST4 if the core temperature X is held above 70°C for 10 seconds, and if the core temperature X falls below 70°C in about 5 seconds, the process returns to step ST2.

[0075] In step ST4, the internal temperature setting B is changed to A+2.0° C. (B=A+2.0). In step ST5, a timer for changing the internal temperature setting during operation in the core temperature cooking mode (eg, the first cooking mode) is started.

[0076] In step ST6, it is determined whether or not the core temperature cooking mode (for example, the first cooking mode) is in operation. If the core temperature cooking mode is in operation, the process proceeds to step ST7, and if the core temperature cooking mode is not in operation, the process proceeds to step ST8. In step ST8, the heating unit (heater) of the heating container is stopped, and the internal temperature setting and the setting change timer are reset, and cooking ends.

[0077] In step ST7, it is determined whether or not the timer for changing the setting of the internal temperature has counted up (e.g., 10 seconds) (ended). If the timer for changing the setting of the internal temperature has counted up (ended), the process proceeds to step ST9. If the timer for changing the setting of the internal temperature has not counted up (ended), the process returns to step ST6.

[0078] In step ST9, it is determined whether the core temperature X is lower than the core temperature setpoint A by more than 1.0 °C (X < A - 1.0). If the core temperature X is lower than the core temperature setpoint A by more than 1.0 °C (X < A - 1.0), the process proceeds to step ST10. If the core temperature X is not lower than the core temperature setpoint A by more than 1.0 °C (X ≥ A - 1.0), the process proceeds to step ST11.

[0079] In step ST10, the current internal temperature setpoint B is increased by 2.0 °C (B = B + 2.0). In step ST12, the internal temperature setting change timer is reset, and the process returns to step ST5.

[0080] In step ST11, it is determined whether the core temperature X is higher than the core temperature setpoint A by more than 1.0 °C (X > A + 1.0). If the core temperature X is higher than the core temperature setpoint A by more than 1.0 °C (X > A + 1.0), the process proceeds to step ST13. If the core temperature X is not higher than the core temperature setpoint A by more than 1.0 °C (X ≤ A + 1.0), the process returns to step ST6.

[0081] In step ST13, the current internal temperature setpoint B is decreased by 1.0 °C (B = B - 1.0). In step ST12, the internal temperature setting change timer is reset, and the process returns to step ST5.

[0082] Thus, in the cooking apparatus 1 of the present embodiment, a slit 31 extending in a predetermined direction (for example, the front-rear direction) is formed in the lid member 30, and the temperature sensor 40 (rod-shaped probe 44) is inserted from the lid member 30 into the heating container 20 through the slit 31, enabling movement along the extending direction of the slit 31 (for example, the front-rear direction) and movement inside the heating container 20 (open storage portion 21) that intersects the extending direction of the slit 31 (for example, the front-rear direction). Thereby, the movable range and operation stability of the temperature sensor 40 for measuring the temperature of the cooking target 100 can be improved.

[0083] Furthermore, in the cooking device 1 of this embodiment, the control unit 50 controls the temperature of the heating unit (heater) 22 of the heating container 20 based on the internal temperature of the cooking object 100 measured by the temperature sensor 40. This can improve the efficiency and accuracy of the heating control of the cooking object 100.

[0084] In the cooking device 1 of this embodiment, water is not used as a heating medium for the cooking object 100, and low-temperature cooking is possible by heating the cooking object 100 at a temperature below 100°C. When water is used as the heating medium, the temperature of the heating surface becomes uniform due to the thermal conduction of water. Therefore, even if there is only one heater at the bottom, the temperature of the water becomes uniform. However, it is necessary to take the trouble of heating the water of the heating medium in addition to the cooking object, which requires extra energy and time to heat the water. The cooking device 1 of this embodiment has a structure that allows temperature control of the heating container in 1°C increments without using liquid such as water, and is also excellent in energy efficiency.

[0085] In the cooking device 1 of this embodiment, a temperature sensor 40 (rod-shaped probe 44) is inserted into the cooking object 100, and cooking is performed by measuring the internal temperature of the cooking object 100 and monitoring the cooking time, so that it is possible to eliminate temperature unevenness inside the cooking object 100. In addition, by managing the cooking time of the cooking object 100, sterilization management of the cooking object 100 can be performed, and a safe cooking object 100 can be provided.

[0086] In the cooking device 1 of this embodiment, a temperature sensor (first temperature sensor) 40 connected by a cable 42 is used instead of a wireless thermometer, so there is no need to use components such as wireless devices, and the number of components can be reduced.

[0087] In addition to the above-mentioned Patent Document 1, cooking devices with various structures and functions have been proposed, but from the viewpoint of structure and control, there are significant differences between these and the cooking device 1 of the present embodiment.

[0088] [Structural viewpoint] For example, JP 2014-157820 A describes a cooking device in which food is placed in a resin bag and then placed in water, and the water is heated to 45°C to 85°C to cook the food. However, since this is a device in which food is placed in water to cook the food, it is not possible to insert a thermometer to measure the temperature inside the food. In addition, it is necessary to prepare a pot filled with water, and then place the food and heating device in the pot to cook the food, which takes up a lot of space. In addition, in order to heat the food, it is necessary to first heat the water, which results in the use of extra energy.

[0089] In addition, JP 2019-017364 A describes a cooker that heats food by attaching a heater to a container and its periphery as a yogurt maker. However, although it is a cooker that heats food using a heating container, it does not monitor the temperature of the center of the food.

[0090] Furthermore, JP2017-515568A describes a heating device in which a fluid is placed in a container equipped with a heating unit, a baby bottle is placed in the container, and milk is heated. However, although this is a cooking device in which a fluid is placed in a heating container and a baby bottle is heated, the temperature of the center of the milk is not monitored. Also, in order to heat the milk, it is necessary to heat a fluid such as water, which results in the use of extra energy.

[0091] In addition, JP 2018-138110 A describes a heating device that detects the temperature of ingredients in a water bath cooking device using a wireless temperature sensor. However, since it is a cooking device that uses water bathing, it is necessary to first heat the water in order to heat the food, which results in the use of extra energy. In addition, since a wireless temperature sensor is used, extra parts are required for communication, resulting in a large number of parts.

[0092] [Control perspective] For example, JP 2011-085318 A describes a cooking device that uses steam to heat food, measuring the food temperature and measuring the time the food temperature is above a set value. However, although the temperature of the food is measured and the time is measured, it does not specify that the temperature of the cooking chamber is changed after the food temperature reaches the set temperature and cooking is continued.

[0093] Furthermore, WO 1997 / 003323 describes multiple temperature detection means for detecting the temperature of multiple ingredients in a high-frequency cooker and a control method. However, although it clearly describes a method for heating multiple ingredients while measuring the temperature of the ingredients using a temperature sensor, it does not specify a specific method for controlling the heating of the cooking device.

[0094] Furthermore, JP 2007-187372 A describes an operation control method for a cooking device that extends the heating time in the final heating step if the product temperature has not remained above the product temperature confirmation temperature for the set time. However, although the product temperature and time are monitored, the control method does not adjust the set temperature in the cooking chamber even if the product temperature reaches the set temperature, but simply extends the time.

[0095] Furthermore, Japanese Patent Laid-Open Publication No. 6-193884 describes a high-frequency cooking device that has multiple food temperature measuring means and controls heating based on two set temperatures, a limit temperature LT1 and a lower temperature LT2. However, although it is clearly stated that the high-frequency cooking device stops or irradiates high frequencies when the limit temperature is reached, it does not clearly state that the set temperature (set output) of the cooking chamber is changed when the temperature of the food reaches the set temperature.

[0096] Although the above description is based on the illustrated embodiment, the technology of the present invention is not limited to the above embodiment and modified examples, and may be modified, substituted, or altered in various ways without departing from the spirit of the technical idea. Furthermore, if the technical idea can be realized in a different way due to the progress of technology or a different technology derived therefrom, the invention may be implemented using that method. Therefore, the claims cover all embodiments that may be included within the scope of the technical idea.

[0097] For example, the cooking device of this embodiment can be applied to both home cooking devices and commercial cooking devices.

[0098] For example, the lid member may be detachably attached to the heating container, or may be fixed to the heating container with a hinge or the like. That is, the lid member may be capable of switching between covering and exposing the open storage portion of the heating container. However, a lid member that is detachable from the heating container provides a higher degree of freedom during installation and is excellent in assembling ability with the rod-shaped probe of the temperature sensor attached. [Explanation of symbols]

[0099] 1 Cooking equipment 10. Chassis 11 Support legs 12 Start / Stop Switch 13 Dial switch (cooking mode selection section) 14 Display Panel 15 Mounting surface 16 Temperature sensor support 16X Snap fit part 20 Heating container (heating tank) 21 Open storage section 22 Heating section (heating surface, heater) 23 Heating container temperature sensor (second temperature sensor) 30 Lid member 31 Slit (opening) 32 Mounting surface 40 Temperature sensor (first temperature sensor) 41 Connector 42 Cable 43 Intermediate support part 44 Rod Probe 44X Tip needle (needle-shaped sensor) 50 Control section 100 Cooking Targets

Claims

1. A heating container that contains an object to be cooked and has an open top; A cover member for covering the upper surface of the heating container; A temperature sensor for measuring the temperature of the object to be cooked contained in the heating container; having The cover member has a slit extending in a predetermined direction, The temperature sensor is inserted into the heating container from the lid member through the slit, and is capable of moving along an extension direction of the slit and moving inside the heating container intersecting the extension direction of the slit. A cooking device characterized by:

2. The heating device further includes a housing that houses the heating container and to which the lid member is attached, The temperature sensor has a cable extending from the housing and a rod-shaped probe extending from the cable and inserted into the cooking object contained in the heating container. The cooking device according to claim 1 .

3. the housing has a temperature sensor support portion that supports the rod-shaped probe while keeping the cable in a free state when the temperature sensor is not in use. The cooking device according to claim 2 .

4. the slit, the connection portion between the housing and the cable, and the temperature sensor support portion do not overlap with each other in an extension direction of the slit. The cooking device according to claim 3 .

5. The slit is an open slit that reaches the opposing mounting surfaces of the cover member and the housing. The cooking device according to any one of claims 2 to 4.

6. Water is not used as a heating medium for the object to be cooked, and the object to be cooked is heated at a temperature of less than 100°C. The cooking device according to any one of claims 1 to 5.

7. The heating container has a heating unit that heats the heating container, The object to be cooked is placed in a container and accommodated in the heating container, The temperature sensor measures the temperature of the object to be cooked, and the control unit controls the temperature of the heating unit within a usable range of the storage member. The cooking device according to any one of claims 1 to 6.

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