Heating Regulator

Abstract

To detect a surface temperature of a food accurately in a non-contact manner even when a temperature in a heating chamber is high in a heating cooker.SOLUTION: A heating cooker (5) includes: a housing (10) formed with a heating chamber (12) in which a food (F) is placed; a heating part (20) which heats the interior of the heating chamber (12); a control unit (90) which controls the heating part (20); and a food temperature detection part (40) which detects a surface temperature of the food (F) being cooked in the heating chamber (12) in a non-contact manner. A window material (11) is disposed between the food temperature detection part (40) and the heating chamber (12). The control unit (90) corrects the surface temperature of the food (F) which is detected by the food temperature detection part (40) based on at least a temperature of the window material (11).SELECTED DRAWING: Figure 9

Description

[Technical Field]

[0001] The present disclosure relates to a cooking device that applies heat to food ingredients to cook them. [Background technology]

[0002] Technology for detecting the temperature of ingredients without contact has come into use in cooking appliances. In the cooking appliance disclosed in Patent Document 1, a detection hole is provided in the heating chamber, and infrared rays from inside the heating chamber are detected through the detection hole to detect the temperature of ingredients without contact. Patent Document 1 also discloses that a shutter disk with an infrared-transmitting portion is provided between the ingredients and the infrared sensor to prevent the infrared sensor from being soiled by debris from the ingredients. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 3395613 Summary of the Invention [Problem to be solved by the invention]

[0004] Currently, microwave ovens are equipped with infrared sensors to detect the surface temperature of food. However, when the temperature inside the heating chamber exceeds 100°C, as in ovens and grills, the infrared sensor must be protected from exposure to high heat, making it difficult to accurately detect the surface temperature of food without contact.

[0005] An object of the present disclosure is to enable accurate non-contact detection of the surface temperature of food ingredients even when the temperature inside the heating chamber of a cooking device becomes high. [Means for solving the problem]

[0006] A first aspect of the present disclosure is directed to a cooking device. The cooking device of the first aspect includes a housing having a heating chamber in which food is placed, a heating unit that heats the heating chamber, a control unit that controls the heating unit, a food temperature detection unit that non-contactly detects the surface temperature of the food being cooked in the heating chamber, and a window material disposed between the food temperature detection unit and the heating chamber. The control unit corrects the surface temperature of the food detected by the food temperature detection unit based on at least the temperature of the window material.

[0007] In the first aspect, a window material is disposed between the food temperature detection unit, which detects the surface temperature of food ingredients without contact, and the heating chamber. This prevents the food temperature detection unit from being exposed to high temperatures even when the interior of the heating chamber becomes hot due to heater heating, and prevents the food temperature detection unit from becoming dirty due to oily smoke, etc. Furthermore, the temperature of the window material is used to correct the food surface temperature detected by the food temperature detection unit. In other words, the effects of radiation and infrared transmittance fluctuations caused by the temperature of the window material itself are eliminated from the measured food surface temperature, allowing for accurate non-contact detection of the food surface temperature. Therefore, non-contact detection of the food surface temperature is possible even in cooking appliances such as ovens, where the interior temperature of the heating chamber becomes high. Furthermore, by displaying the food surface temperature during cooking on a display unit equipped on the cooking appliance or a mobile device, the user can check the progress of cooking in real time. Furthermore, if the user is concerned about the finished food or whether the food is burning, they can check the cooking status, such as whether the food temperature is too high, without opening the heating chamber door.

[0008] A second aspect of the present disclosure relates to the cooking device of the first aspect, further comprising a rotation mechanism that rotates the food temperature detection unit. The rotation mechanism rotates the food temperature detection unit at least through a first rotation angle and a second rotation angle while the food is being heated. At the first rotation angle, the food temperature detection unit detects the temperature of the food in the heating chamber through the window material. At the second rotation angle, the food temperature detection unit detects the temperature of the periphery of the window material. The control unit estimates the temperature of the window material based on the temperature of the periphery.

[0009] In the second aspect, the temperature of the window material can be estimated using the food temperature detection unit, so the surface temperature of the food can be corrected even when the temperature of the window material cannot be directly detected.In addition, the manufacturing costs of the cooking appliance can be reduced compared to when a separate contact sensor or detection circuit is provided to directly detect the temperature of the window material.

[0010] A third aspect of the present disclosure is the cooking device of the second aspect, wherein the first rotation angle is variable depending on at least one of the size and position of the food material.

[0011] In the third aspect, the surface temperature of the food material can be detected more accurately.

[0012] A fourth aspect of the present disclosure is the cooking device according to the second or third aspect, wherein the rotation mechanism initially sets the food material temperature detection unit to the second rotation angle.

[0013] In the fourth aspect, the temperature of the window material in the initial state can be accurately estimated.

[0014] In a fifth aspect of the present disclosure, in the cooking device of any one of the second to fourth aspects, the rotation mechanism rotates the food temperature detection unit to a third rotation angle, and at the third rotation angle, the food temperature detection unit detects the temperature of a member other than the window member provided on the outside of the heating chamber.

[0015] In the fifth aspect, temperature information of the space in which the food temperature detection unit is located can be obtained, so that cooling control of the space can be performed accurately to protect the food temperature detection unit.

[0016] A sixth aspect of the present disclosure relates to the cooking device of the first aspect, further comprising a movement mechanism for horizontally moving the food temperature detection unit. The movement mechanism moves the food temperature detection unit to at least a first position and a second position while the food is being heated. At the first position, the food temperature detection unit detects the temperature of the food in the heating chamber through the window material. At the second position, the food temperature detection unit detects the temperature of the periphery of the window material. The control unit estimates the temperature of the window material based on the temperature of the periphery.

[0017] In the sixth aspect, the temperature of the window material can be estimated using the food temperature detection unit, so the surface temperature of the food can be corrected even when the temperature of the window material cannot be directly detected.In addition, the manufacturing cost of the cooking device can be reduced compared to when a separate contact sensor or detection circuit is provided to directly detect the temperature of the window material.

[0018] A seventh aspect of the present disclosure is the cooking device of the first aspect, wherein the food temperature detection unit includes at least a first detection unit and a second detection unit. The first detection unit detects the temperature of the food in the heating chamber through the window material. The second detection unit detects the temperature of the periphery of the window material. The control unit estimates the temperature of the window material based on the temperature of the periphery.

[0019] In the seventh aspect, the temperature of the window material can be estimated using the food temperature detection unit, so the surface temperature of the food can be corrected even when the temperature of the window material cannot be directly detected. Furthermore, the manufacturing cost of the cooking device can be reduced compared to when a contact sensor or detection circuit is separately provided to directly detect the temperature of the window material. Furthermore, since there is no need to provide a mechanism for rotating or moving the food temperature detection unit, the configuration of the cooking device can be simplified.

[0020] An eighth aspect of the present disclosure is a cooking device according to any one of the second to seventh aspects, wherein the peripheral portion is a holding mechanism for the window material, or a metal member provided on the window material or the holding mechanism.

[0021] In the eighth aspect, the temperature of the window material, which cannot be detected without contact, can be estimated by detecting the temperature of the window material holding mechanism, or the temperature of the window material or a metal component provided on the holding mechanism using a food temperature detection unit.

[0022] A ninth aspect of the present disclosure is the first cooking device, further comprising a window material temperature detector attached to the window material and configured to directly detect the temperature of the window material.

[0023] In the ninth aspect, the temperature of the window material can be detected accurately.

[0024] A tenth aspect of the present disclosure is the cooking device of any one of the first to ninth aspects, further comprising an internal temperature detection unit that detects an internal temperature of the heating chamber. The control unit corrects the surface temperature of the food material detected by the food temperature detection unit based on at least the temperature of the window material and the internal temperature of the heating chamber.

[0025] In the tenth aspect, the surface temperature of the food material can be corrected more accurately using the internal temperature of the heating chamber.

[0026] An eleventh aspect of the present disclosure is the cooking device of any one of the first to tenth aspects, further comprising an internal temperature detection unit that detects the internal temperature of the food material temperature detection unit. The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material and the internal temperature of the food material temperature detection unit.

[0027] In the eleventh aspect, the surface temperature of the food material can be corrected more accurately using the internal temperature of the food material temperature detection unit. [Effects of the Invention]

[0028] According to the technology of the present disclosure, it is possible to accurately detect the surface temperature of food materials without contact, even when the temperature inside the heating chamber of a cooking device becomes high. [Brief explanation of the drawings]

[0029] [Figure 1] FIG. 1 is a schematic overall configuration diagram of a cooking system including a cooking device according to an embodiment. [Figure 2] FIG. 2 is a perspective view of the cooking device according to the embodiment, seen from the upper right. [Figure 3] FIG. 3 is a perspective view of the cooking device according to the embodiment, seen from the bottom right. [Figure 4] FIG. 4 is a front view of the inside of the heating chamber of the cooking device according to the embodiment. [Figure 5] 5 is a cross-sectional view of the cooking device taken along line VV in FIG. [Figure 6] FIG. 6 is a schematic diagram illustrating an ingredient temperature detection unit of a cooking device according to an embodiment. [Figure 7] FIG. 7 is a schematic diagram illustrating an ingredient temperature detection unit of a cooking device according to an embodiment. [Figure 8] FIG. 8 is a block diagram illustrating a control unit and its related configuration in the cooking device according to the embodiment. [Figure 9] FIG. 9 is a flowchart showing an example of heating control of the cooking device according to the embodiment. [Figure 10] FIG. 10 is a schematic diagram illustrating an ingredient temperature detection unit of a cooking device according to the first modification. [Figure 11] FIG. 11 is a schematic diagram illustrating an ingredient temperature detection unit of a cooking device according to the second modification. [Figure 12] FIG. 12 is a schematic diagram illustrating an ingredient temperature detection unit of a cooking device according to Modification 2. In FIG. [Figure 13] FIG. 13 is a schematic diagram illustrating a window material temperature detection unit of a cooking device according to Modification 3. In FIG. [Figure 14] FIG. 14 is a flowchart showing another example of heating control of the cooking device according to the fourth modification. [Figure 15] FIG. 15 is a schematic diagram illustrating a window material temperature detection unit of a cooking device according to the fourth modification. DETAILED DESCRIPTION OF THE INVENTION

[0030] Exemplary embodiments will be described in detail below with reference to the drawings. In the following description, the upper side of a cooking device in the vertical direction will be referred to as "upper" and the lower side as "lower." The door side of the heating chamber will be referred to as "front" and the side opposite the door as "rear." When viewed from the front side where the door is provided to the rear side, the left side will be referred to as "left" and the right side will be referred to as "right." Note that the drawings are intended to conceptually explain the present disclosure. Therefore, in the drawings, dimensions, ratios, or numbers may be exaggerated or simplified to facilitate understanding of the technology of the present disclosure.

[0031] (Embodiment) As shown in Fig. 1, the cooking appliance 5 of this embodiment constitutes a cooking system 1. The cooking system 1 includes the cooking appliance 5 and an information terminal 100. The cooking system 1 is a system that presents information about food ingredients F during cooking (for example, the surface temperature of food ingredients F) to a user using the cooking appliance 5. The presentation of information by the cooking system 1 enables the user to check the cooking status of food ingredients F being cooked, thereby supporting the user using the cooking appliance 5.

[0032] <Configuration of the cooking device> The cooking device 5 is a so-called convection oven. The cooking device 5 has a function of automatically cooking food ingredients F. As shown in FIGS. 2 to 5, the cooking device 5 mainly includes a heating chamber 12, a heating unit 20, an exhaust mechanism 35, a food ingredient temperature detection unit 40, a three-dimensional measurement unit 46, an internal temperature detection unit 48, an imaging unit 50, a display unit 62, an operation unit 64, a memory unit 70, a locking mechanism 80, and a control unit 90.

[0033] <Heating storage> The heating chamber 12 is formed in the housing 10. Food ingredients F are placed in the heating chamber 12. Examples of food ingredients F include meat, seafood, vegetables, and those in the process of being cooked. The housing 10 is a rectangular box-shaped object with an open front. The internal space of the housing 10 forms the heating chamber 12. The housing 10 has an outer housing 10a and an inner housing 10b. The outer housing 10a forms the exterior part of the housing 10. The inner housing 10b forms the inner wall of the heating chamber 12. An air flow path 13 is formed between the outer housing 10a and the inner housing 10b. The air flow path 13 is a flow path for flowing air taken in from the outside and air drawn in from inside the heating chamber 12.

[0034] A door 14 is installed on the front surface (opening surface) of the housing 10. The door 14 is connected to the lower portion of the opening of the housing 10 via a hinge. The door 14 opens and closes the heating chamber 12 by rotating around a rotation axis extending in the left-right direction of the hinge. A locking mechanism 80 is provided around the opening of the housing 10 on the side away from the rotation axis of the door 14 (the upper right side in the example shown in FIG. 4). The locking mechanism 80 is a device that locks the door 14 in a closed state.

[0035] The heating chamber 12 is provided with a loading shelf 16. The loading shelf 16 is configured by integrally combining a rectangular frame-shaped member made of wire material with a plurality of rod-shaped members that extend in the front-rear direction inside the frame-shaped member and are aligned in the left-right direction. Both left and right ends of the loading shelf 16 are supported by the side walls of the housing 10, i.e., the side surfaces that define the heating chamber 12. A tray 18 is placed on the loading shelf 16. The tray 18 is a metal plate-shaped object. Food material F is placed on the tray 18.

[0036] An interior light 19 is provided on the rear wall of the housing 10, i.e., the rear surface that defines the heating chamber 12. Two interior lights 19 are provided, one on the top and one on the bottom. Specifically, one interior light 19 is located on the upper left side of the heating chamber 12. The other interior light 19 is located on the lower right side of the heating chamber 12. The interior light 19 illuminates the inside of the heating chamber 12 to make it easier to check the state of the food material F during cooking. The interior light 19 is configured, for example, by an incandescent bulb, a fluorescent lamp, or an LED (Light Emitting Diode) bulb.

[0037] <Heating part> The heating unit 20 heats the inside of the heating chamber 12. The heating unit 20 has a plurality of heaters. As shown in Figs. 2 to 5, the plurality of heaters in this example include an upper heater 22, a lower heater 24, and a convection heater 26. The upper heater 22, the lower heater 24, and the convection heater 26 are configured so that their outputs can be adjusted individually and independently.

[0038] The upper heater 22 is provided on the upper wall of the housing 10. Specifically, the upper heater 22 is disposed along the upper surface of the inner housing 10b. The lower heater 24 is provided on the bottom wall of the housing 10. Specifically, the lower heater 24 is embedded below the lower surface of the inner housing 10b. The upper heater 22 and the lower heater 24 are each formed, for example, of an electric heating wire that generates heat when electricity is applied. The upper heater 22 and the lower heater 24 may be formed of an infrared heater that emits infrared rays, or may be formed of a combination of an electric heating wire and an infrared heater.

[0039] Two convection heaters 26 are provided, one above the other, in the center portion in the left-right direction on the rear wall of the housing 10, i.e., the rear surface that defines the heating chamber 12. The convection heater 26 has a casing 27, a fan 28, and a heat generating unit 29. The casing 27 is formed in the shape of a shallow, roughly oval dish when viewed from the front. The casing 27 is attached to the rear surface of the heating chamber 12 in the housing 10 with its opening facing rearward.

[0040] The casing 27 protrudes inside the heating chamber 12 to form a storage section 30 on the rear side. An intake hole 31 that opens toward the front side is formed in the center of the casing 27. An air outlet 33 that opens toward the outer periphery of the casing 27 is formed in a peripheral wall 32 that forms the outer periphery of the casing 27. The fan 28 is housed in the storage section 30 inside the casing 27 and is arranged behind the intake hole 31. The fan 28 is formed, for example, by a centrifugal fan.

[0041] Heat generating unit 29 is provided inside casing 27 so as to surround fan 28. Heat generating unit 29 is formed, for example, from an electric heating wire that generates heat when electricity is applied. By rotating fan 28, convection heater 26 draws air inside heating chamber 12 into casing 27 through intake hole 31 and causes it to flow toward the outer periphery of fan 28, and sends the air heated by heat generating unit 29 into heating chamber 12 through air outlet 33. This circulates the air inside heating chamber 12, causing heat to convect within heating chamber 12.

[0042] The output of the heating unit 20 is adjustable. The output of the heating unit 20 depends on the number of heaters that are in an activated state among the multiple heaters, in this example, the upper heater 22, the lower heater 24, and the convection heater 26, and the output of the heaters that are in an activated state. Specifically, when the outputs of the multiple heaters are the same, the output of the heating unit 20 increases as the number of heaters that are in an activated state increases. Furthermore, the output of the heating unit 20 increases as the output of the heaters that are in an activated state among the multiple heaters increases.

[0043] Furthermore, the multiple heaters included in the heating unit 20, in this example, the upper heater 22, the lower heater 24, and the convection heater 26, can each be switched between a continuous drive state in which they are driven continuously and an intermittent drive state in which they are driven intermittently. The ratio of drive time to the drive cycle of each of the multiple heaters can be changed. For example, when the upper heater 22 switches from the continuous drive state to the intermittent drive state, the output of the upper heater 22 decreases. Furthermore, when the ratio of drive time to the drive cycle of the upper heater 22 in the intermittent drive state decreases, the output of the upper heater 22 decreases.

[0044] <Exhaust system> The exhaust mechanism 35 is a mechanism that exhausts air inside the heating chamber 12 to the outside. The exhaust mechanism 35 has an exhaust section 36, an exhaust passage 37, and an exhaust fan 38. The exhaust section 36 is a part of the housing 10 that connects the heating chamber 12 and the exhaust passage 37. The exhaust section 36 is provided in approximately the center of the upper surface of the inner housing 10b of the housing 10. The exhaust passage 37 is formed as part of the ventilation flow path 13. The exhaust passage 37 is provided from the top to the rear and further to the bottom of the housing 10. An exhaust port 39 is formed in the front lower part of the housing 10. When the exhaust fan 38 is driven, an air flow is generated in the ventilation flow path 13.

[0045] The exhaust fan 38 is disposed in the exhaust passage 37 at the upper rear of the housing 10. The exhaust fan 38 is, for example, a cross-flow fan. The exhaust fan 38 draws air from the heating chamber 12 into the exhaust passage 37 from the exhaust section 36, flows through the exhaust passage 37, and discharges it from the exhaust port 39. The exhaust fan 38 also serves as a cooling fan that generates cooling air for cooling the control unit 90 and the food material temperature detection unit 40. The cooling air is generated by air taken into the ventilation flow path 13 from the air intake port 15 (see Figures 2 and 3) formed on the upper side surface of the housing 10. The air that forms the cooling air flows through the exhaust passage 37 together with the air from the heating chamber 12 and is discharged from the exhaust port 39.

[0046] <Food temperature detection unit> The food ingredient temperature detection unit 40 is a device for detecting the internal temperature of the food ingredient F. In this example, the food ingredient temperature detection unit 40 detects the surface temperature of the food ingredient F in a non-contact manner. The food ingredient temperature detection unit 40 is configured, for example, by an infrared sensor. The food ingredient temperature detection unit 40 is installed, for example, above the heating chamber 12. The food ingredient temperature detection unit 40 scans substantially the entire top surface of the tray 18 and detects the heat distribution of the target area including the food ingredient F. The detection results of the food ingredient temperature detection unit 40 (data indicating the surface temperature of the target area including the food ingredient F) are output to the control unit 90.

[0047] In this embodiment, to prevent the food temperature detection unit 40 from being exposed to high heat when the temperature inside the heating chamber 12 becomes high due to heating by the heater, a window member 11 is provided in a through-hole in the inner housing 10b and is placed between the food temperature detection unit 40 and the heating chamber 12, as shown in FIG. 6. The food temperature detection unit 40 is located in the ventilation channel 13 through which cooling air flows. The window member 11 is made of a material, such as calcium fluoride or silicon, that is heat-resistant to temperatures of at least about 300°C or higher and transparent to infrared rays in the temperature range of at least 0°C to 200°C. The window member 11 is, for example, about 1 mm thick, and the surface facing the food temperature detection unit 40 measures about 2 cm x 3 cm. If the inner housing 10b is made of iron, the window member 11 may be attached to the inner housing 10b using stainless steel hardware.

[0048] The food temperature detection unit 40 mainly comprises a detection element 40a, such as a thermopile, that detects infrared rays, and a support 40b that supports the detection element 40a. The support 40b is provided with a detection circuit, a microcomputer, and the like, for converting the detected infrared rays into temperature data. The food temperature detection unit 40 may comprise multiple detection elements 40a. The detection element 40a may have a field of view (the range enclosed by two dashed arrows in FIG. 6), which is the detection range.

[0049] The food temperature detection unit 40 is provided with a rotation mechanism 41 that rotates the food temperature detection unit 40. The rotation mechanism 41 includes, for example, a motor and a rotation shaft. A support member 40b is attached to the rotation shaft, and the food temperature detection unit 40 rotates when driven by the motor. The rotation mechanism 41 rotates the food temperature detection unit 40 at least to a first rotation angle (the state shown in FIG. 6(a)) and a second rotation angle (the state shown in FIG. 6(b)) during heating of the food material F. At the first rotation angle, the food temperature detection unit 40 detects the temperature (surface temperature) of the food material F in the heating chamber 12 through the window material 11. In other words, the first rotation angle is the rotation angle at which the food temperature detection unit 40 is positioned so that it can measure the surface temperature of the food material F in the heating chamber 12 through the window material 11. Here, the measured value of the surface temperature of the food material F detected by the food temperature detection unit 40 at the first rotation angle is affected by the amount of radiation and fluctuations in infrared transmittance due to the temperature of the window material 11 itself. At the second rotation angle, the food ingredient temperature detection unit 40 detects the temperature of the periphery of the window material 11, for example, the inner housing 10b that serves as the holding mechanism for the window material 11. In other words, the second rotation angle is the rotation angle when the food ingredient temperature detection unit 40 is positioned so that it does not include the window material 11 in its field of view and can measure the temperature of only the holding mechanism for the window material 11. The data on the surface temperature of the food ingredient F and the temperature of the periphery of the window material 11 detected by the food ingredient temperature detection unit 40 are output to the control unit 90.

[0050] The first rotation angle may be variable depending on at least one of the size and position of the food material F. Alternatively, multiple different angles may be set as the first rotation angle. In this embodiment, the rotation mechanism 41 rotates the food material temperature detection unit 40 until the window material 11 is out of the field of view of the food material temperature detection unit 40, thereby enabling maximum observation of the entire interior of the heating chamber 12 from end to end. Therefore, the surface temperature of the food material F can be detected regardless of the size or position of the food material F within the heating chamber 12.

[0051] Furthermore, the rotation mechanism 41 may initially set the food temperature detection unit 40 to the second rotation angle, thereby enabling accurate estimation of the temperature of the window material 11 in the initial state before heating.

[0052] Furthermore, as shown in FIG. 7, the rotation mechanism 41 may rotate the food temperature detection unit 40 at a third rotation angle different from the first and second rotation angles. At the third rotation angle, the food temperature detection unit 40 may detect the temperature of another member 42 other than the window member 11 that is provided on the inner housing 10b on the ventilation flow path 13 side (i.e., outside the heating chamber 12). The other resin member 42 may be made of, for example, resin. This allows temperature information about the ventilation flow path 13 to be acquired, thereby accurately controlling the cooling of the ventilation flow path 13 and protecting the food temperature detection unit 40. In this case, the temperature of the other member 42 may be detected as the temperature of the area around the window member 11.

[0053] <3D Measurement Department> The three-dimensional measurement unit 46 is a device for measuring the three-dimensional shape of the food ingredient F placed in the heating chamber 12, thereby obtaining three-dimensional data indicating the three-dimensional shape of the food ingredient F. Specifically, the three-dimensional data includes three-dimensional coordinates indicating the three-dimensional shape of the food ingredient F. For example, the three-dimensional measurement unit 46 is configured with a TOF (Time Of Flight) camera, a stereo camera, etc. The measurement results of the three-dimensional measurement unit 46 (three-dimensional data indicating the three-dimensional shape of the food ingredient) are output to the control unit 90.

[0054] <Interior temperature detection unit> The internal temperature detection unit 48 is a device for detecting the temperature inside the heating chamber 12. The internal temperature detection unit 48 is installed inside the heating chamber 12. Strictly speaking, the internal temperature detection unit 48 detects the temperature of the air at the installation location inside the heating chamber 12. The internal temperature detection unit 48 is configured by a known temperature sensor such as a thermistor. The detection result of the internal temperature detection unit 48 (internal temperature data indicating the temperature inside the heating chamber 12) is output to the control unit 90.

[0055] <Photography Department> The photographing unit 50 photographs the interior of the heating chamber 12 to obtain a photographed image of the interior of the heating chamber 12, including the food material F. For example, the photographing unit 50 is configured with a CCD (Charge Coupled Device) camera, a CMOS (Complementary Metal Oxide Semiconductor) camera, or the like. The photographing unit 50 also functions as a smoke detector. The smoke detector is a device for detecting smoke inside the heating chamber 12.

[0056] The photographing unit 50 is disposed at a central position in the front-to-rear direction on the upper side of one of the left and right sides of the housing 10 (the upper left side in the example shown in Figures 3 and 4) so ​​that the food material F in the heating chamber 12 is included in the angle of view. In this example, the photographing unit 50 is composed of one camera. The photographing unit 50 may also include multiple cameras that photograph the inside of the heating chamber 12 from different directions. The photographing results (image data) of the photographing unit 50 are output to the control unit 90.

[0057] <Display section, operation section> The display unit 62 and the operation unit 64 are integrally provided above the opening of the heating chamber 12 as a control panel 60. The control panel 60 is configured, for example, by a display device with a touch panel. The display unit 62 is the screen of the display device that forms the control panel 60. The operation unit 64 is a touch panel. The operation unit 64 may include physical operation buttons, dial switches, etc.

[0058] The display unit 62 displays information related to cooking. Examples of information displayed on the display unit 62 include the cooking operation mode, the output level of the heating unit, the time required for cooking, and the surface temperature of the food material F. The display unit 62 also displays captured images. The operation unit 64 accepts user operations related to cooking. The control panel 60 allows the user to input cooking setting information and start and stop cooking by touching the control panel 60. The information input on the control panel 60 (cooking setting data) is output to the control unit 90.

[0059] <Storage part> The storage unit 70 stores various types of information. The storage unit 70 is configured, for example, by a hard disk drive (HDD), a solid state drive (SSD), a flash memory provided on a board, a USB memory, an SD card, etc. The storage unit 70 is built into the cooking appliance 5. The storage unit 70 may be configured integrally with the control unit 90 (described later), or may be configured as an external storage unit provided outside the housing 10. The storage unit 70 stores ingredient images (images of ingredients F) prepared for each type of ingredient F.

[0060] The storage unit 70 further stores cooking conditions prepared for each combination of type and size of food ingredient F. For example, the size of food ingredient F is any one of thickness, volume, surface area, and weight of food ingredient F, or a combination of at least two of these. The size of the food ingredient may be obtained by calculation based on an image of the food ingredient. The cooking conditions are conditions for cooking food ingredient F with heat to give the food ingredient F a suitable texture and flavor.

[0061] <Control Unit> The control unit 90 comprehensively controls the operation of the cooking appliance 5. As shown in Fig. 8, the control unit 90 is electrically connected to and capable of communicating with the heating unit 20, exhaust mechanism 35 (exhaust fan 38), food ingredient temperature detection unit 40, rotation mechanism 41, three-dimensional measurement unit 46, internal temperature detection unit 48, photographing unit 50, display unit 62, operation unit 64, memory unit 70, and locking mechanism 80. The control unit 90 is a controller based on a well-known microcomputer.

[0062] The control unit 90 has a CPU (Central Processing Unit) 92, a memory 94, and a communication unit 96. The memory 94 stores various programs and data. The CPU 92 executes programs read from the memory 94. The communication unit 96 has a communication function using a wireless LAN (Local Area Network) such as WiFi (Fireless Fidelity) and a communication function using a short-range wireless communication standard such as Bluetooth (registered trademark).

[0063] The control unit 90 executes a program stored in the memory 94 to control the heating unit 20 based on setting data related to cooking input via the control panel 60 and various data input from the food material temperature detection unit 40, the three-dimensional measurement unit 46, the inside temperature detection unit 48, and the photography unit 50. Specifically, the control unit 90 controls the upper heater 22, the lower heater 24, and the convection heater 26 in accordance with cooking conditions according to the type of food material F placed in the heating chamber 12.

[0064] The control unit 90 drives the rotation mechanism 41 to rotate the food material temperature detection unit 40 at least to a first rotation angle (see FIG. 6(a)) and a second rotation angle (see FIG. 6(b)).

[0065] The control unit 90 acquires the temperature data of the periphery of the window material 11 output from the food material temperature detection unit 40, and estimates the temperature of the window material 11 based on the temperature of the periphery of the window material 11. The control unit 90 may estimate the temperature of the window material 11 from the temperature of the periphery of the window material 11 using a coefficient obtained in advance by experiment or the like, or may use the temperature of the periphery of the window material 11 as the temperature of the window material 11 directly.

[0066] The control unit 90 acquires the surface temperature data of the food material F output from the food material temperature detection unit 40 and corrects the surface temperature of the food material F based on the estimated temperature of the window material 11. This makes it possible to eliminate the effects of radiation and fluctuations in infrared transmittance caused by the temperature of the window material 11 itself from the measured surface temperature of the food material F. The correction value for the surface temperature of the food material F is calculated, for example, using the formula "(corrected surface temperature value of food material F) = (measured surface temperature of food material F) - (estimated temperature of window material 11) × (weighting coefficient)." The weighting coefficient is a coefficient used to calculate the error caused by the temperature of the window material 11. The weighting coefficient may be calculated in advance, for example, by processing experimental results under various conditions using a statistical method and stored in the memory unit 70, so that the control unit 90 can retrieve the weighting coefficient from a correction table as needed.

[0067] The control unit 90 causes the display unit 62 to display the correction value of the surface temperature of the food material F. When the communication unit 96 receives a request command from the information terminal 100, it transmits the correction value data of the surface temperature of the food material F to the information terminal 100.

[0068] <Information terminal> The information terminal 100 shown in FIG. 1 is a portable mobile device having a communication function. The information terminal 100 is an example of an external device. For example, a small multi-function mobile phone called a smartphone is used as the information terminal 100. As shown in FIG. 8, the information terminal 100 has a display unit 102, an operation unit 104, and a communication unit 106. The display unit 102 and the operation unit 104 are configured by a display device with a touch panel. The display unit 102 is the screen of the display device. The operation unit 104 is a touch panel.

[0069] The communication unit 106 is an interface for communicating with other devices. The communication unit 106 communicates with an external network N, which is a wide-area communication network such as the Internet. The communication unit 106 has a communication function using a wireless LAN (Local Area Network) such as WiFi (Fireless Fidelity) and a communication function based on a mobile communication standard such as LTE (Long Time Evolution). When specific application software is installed in the information terminal 100, communication with the cooking appliance 5 via the external network N can be established.

[0070] In the cooking appliance 5 of this embodiment, the control unit 90 has a communication unit 96. The communication unit 96 transmits correction value data for the surface temperature of food ingredient F to the information terminal 100. When the information terminal 100 displays the correction value for the surface temperature of food ingredient F on the display unit 102 based on the transmitted correction value data, the user can check the cooking status of food ingredient F on the information terminal 100 even when the user is away from the cooking appliance 5.

[0071] When a predetermined input operation is performed on the operation unit 104, the information terminal 100 uses the function of the communication unit 106 to send a request command requesting correction value data for the surface temperature of food ingredient F to the cooking appliance 5. The information terminal 100 also receives the correction value data for the surface temperature of food ingredient F sent from the cooking appliance 5 using the communication unit 106. The display unit 102 of the information terminal 100 displays the correction value for the surface temperature of food ingredient F based on the received correction value data using the function of the application software.

[0072] <Operation of the cooking device> To cook food ingredient F using the cooking device 5, the user first places food ingredient F in the heating chamber 12. Next, the user operates the control panel 60 to set the cooking method for food ingredient F. After setting the cooking method for food ingredient F, the user operates the control panel 60 to instruct the start of cooking. In this way, the cooking device 5 automatically cooks the food ingredient F placed in the heating chamber 12.

[0073] 9, first, the control unit 90 determines whether or not an operation to instruct the start of cooking has been input by the user (step S01). Whether or not an operation to instruct the start of cooking has been input is determined based on an operation on the control panel 60. If the control unit 90 determines that an operation to instruct the start of cooking has not been input (NO in step S01), it ends the process without starting cooking.

[0074] If the control unit 90 determines that an operation to start cooking food material F has been input (YES in step S01), it reads various data input from the food material temperature detection unit 40, the three-dimensional measurement unit 46, the internal temperature detection unit 48, and the photographing unit 50 (step S02). Then, the control unit 90 recognizes the type and size of food material F based on the three-dimensional data of the food material input from the three-dimensional measurement unit 46 and the image data input from the photographing unit 50 (step S03).

[0075] When the control unit 90 recognizes the type and size of the food ingredient F, it sets the cooking conditions for that food ingredient F based on the type and size of the food ingredient F (step S04). The cooking conditions for the food ingredient F are selected from a plurality of cooking conditions stored in the memory unit 70 to suit the type and size of the food ingredient F. If the doneness of the food ingredient F is input via the control panel 60, the cooking conditions are selected taking that doneness into consideration.

[0076] Then, the control unit 90 turns on the heating unit 20 in accordance with the set cooking conditions, and starts cooking the food material F (step S05).

[0077] When cooking begins, control unit 90 causes rotation mechanism 41 to rotate food material temperature detection unit 40 to a first rotation angle (see FIG. 6(a)), and food material temperature detection unit 40 detects the surface temperature of food material F in heating chamber 12 through window material 11 at the first rotation angle and outputs the detection result to control unit 90 (step S06). At this time, window material 11 generates infrared rays due to heat generation itself and its infrared transmittance fluctuates, so an error occurs in the surface temperature of food material F detected at the first rotation angle.

[0078] Therefore, after detecting the surface temperature of the food material F, the control unit 90 rotates the food material temperature detection unit 40 to a second rotation angle (see (b) of Figure 6) using the rotation mechanism 41, and the food material temperature detection unit 40 detects the temperature of the surrounding area of ​​the window material 11 (for example, the inner housing 10b, which serves as a holding mechanism for the window material 11) at the second rotation angle and outputs the detection result to the control unit 90 (step S07).

[0079] Next, the control unit 90 estimates the temperature of the window material 11 based on the temperature data of the periphery of the window material 11 acquired from the food material temperature detection unit 40 (step S08). Note that steps S07 and S08 may be performed before step S06.

[0080] Next, the control unit 90 corrects the surface temperature of the food ingredient F obtained from the food ingredient temperature detection unit 40 based on the estimated temperature of the window material 11, and calculates a corrected value for the surface temperature of the food ingredient F (step S09). The control unit 90 causes the display unit 62 to display the calculated corrected value for the surface temperature of the food ingredient F. When the communication unit 96 receives a request command from the information terminal 100, the control unit 90 transmits the corrected value data for the surface temperature of the food ingredient F to the information terminal 100, and the information terminal 100 displays the corrected value for the surface temperature of the food ingredient F on the display unit 102. While cooking food ingredient F, control unit 90 estimates and monitors the internal temperature of food ingredient F based on the correction value for the surface temperature of food ingredient F. Control unit 90 drives at least one of upper heater 22, lower heater 24, and convection heater 26 to heat food ingredient F so that the internal temperature of food ingredient F changes according to the temperature profile included in the cooking conditions. At this time, exhaust fan 38 is driven to cool control unit 90 and exhaust air from heating chamber 12.

[0081] The control unit 90 determines whether the conditions for completing cooking are met, for example, whether the internal temperature of the food ingredient F has reached the target temperature (step S10). If the conditions for completing cooking are not met, the control unit 90 repeats the processes of steps S06 to S09 at predetermined intervals. On the other hand, if the conditions for completing cooking are met, the control unit 90 stops the heating operation for heating the food ingredient F by the heating unit 20, and completes the cooking. When the cooking of the food ingredient F is complete, the control unit 90 notifies the user that the cooking of the food ingredient F is complete by turning on a lamp provided as part of the display unit 62 on the control panel 60 or by sounding a sound emitter provided in the cooking appliance 5.

[0082] <Features of the embodiment> The cooking device 5 of this embodiment includes a housing 10 having a heating chamber 12 in which food material F is placed, a heating unit 20 that heats the interior of the heating chamber 12, a control unit 90 that controls the heating unit 20, a food material temperature detection unit 40 that non-contactly detects the surface temperature of food material F being cooked in the heating chamber 12, and a window material 11 that is arranged between the food material temperature detection unit 40 and the heating chamber 12. The control unit 90 corrects the surface temperature of food material F detected by the food material temperature detection unit 40 based on the temperature of the window material 11.

[0083] In the cooking device 5 of this embodiment, the window material 11 is disposed between the food temperature detection unit 40, which detects the surface temperature of food material F in a non-contact manner, and the heating chamber 12. This prevents the food temperature detection unit 40 from being exposed to high temperatures even when the interior of the heating chamber 12 becomes hot due to heater heating, and also prevents the food temperature detection unit 40 from being contaminated by oily smoke or the like. Furthermore, the temperature of the window material 11 is used to correct the surface temperature of food material F detected by the food temperature detection unit 40. In other words, the effects of radiation and variations in infrared transmittance due to the temperature of the window material 11 itself are eliminated from the measured surface temperature of food material F, allowing for accurate non-contact detection of the surface temperature of food material F. Therefore, non-contact detection of the surface temperature of food material F is possible even in cooking devices 5 where the interior temperature of the heating chamber 12 becomes high, such as ovens. Furthermore, the surface temperature of food material F during cooking can be displayed on the display unit 62 or information terminal 100 provided on the cooking device 5, allowing the user to check the progress of cooking in real time. Furthermore, even if the user is worried about the doneness or burning of the food material F, the user can check the cooking status, such as whether the temperature of the food material F is rising too much, without opening the door 14 of the heating chamber 12.

[0084] The cooking device 5 of this embodiment may further include a rotation mechanism 41 that rotates the food temperature detection unit 40. The rotation mechanism 41 rotates the food temperature detection unit 40 at least through a first rotation angle and a second rotation angle while the food F is being heated. At the first rotation angle, the food temperature detection unit 40 detects the temperature of the food F in the heating chamber 12 through the window material 11. At the second rotation angle, the food temperature detection unit 40 detects the temperature of the area surrounding the window material 11. The control unit 90 estimates the temperature of the window material 11 based on the temperature of the area surrounding the window material 11. This configuration allows the food temperature detection unit 40 to estimate the temperature of the window material 11, making it possible to correct the surface temperature of the food F even when the temperature of the window material 11 cannot be directly detected. Furthermore, the manufacturing cost of the cooking device 5 can be reduced compared to when a contact sensor or detection circuit is separately provided to directly detect the temperature of the window material 11.

[0085] In the cooking device 5 of the present embodiment, the first rotation angle may be variable depending on at least one of the size and position of the food material F. In this way, the surface temperature of the food material F can be detected more accurately.

[0086] In the cooking device 5 of this embodiment, the rotation mechanism 41 may initially set the food material temperature detection unit 40 to the second rotation angle. In this way, the temperature of the window material 11 in the initial state can be accurately estimated.

[0087] In the cooking device 5 of this embodiment, the rotation mechanism 41 rotates the food ingredient temperature detection unit 40 to a third rotation angle, and at the third rotation angle, the food ingredient temperature detection unit 40 may detect the temperature of a member 42 other than the window material 11 provided on the outside of the heating chamber 12. In this way, temperature information of the space (air flow path 13) in which the food ingredient temperature detection unit 40 is located can be obtained, and therefore the cooling of the space can be accurately controlled to protect the food ingredient temperature detection unit 40.

[0088] In the cooking appliance 5 of this embodiment, the periphery of the window material 11, whose temperature is detected by the food ingredient temperature detection unit 40 at the second rotation angle, may be the holding mechanism (inner housing 10b) of the window material 11, or a metal member provided on the window material 11 or the holding mechanism. In this way, the temperature of the window material 11, which cannot be detected without contact, can be estimated based on the temperature detected by the food ingredient temperature detection unit 40 at the second rotation angle.

[0089] In the cooking appliance 5 of this embodiment, the control unit 90 may transmit correction value data for the surface temperature of the food material F to the information terminal 100 using the function of the communication unit 96. In this way, even if the user is away from the cooking appliance 5, the user can check the cooking status of the food material F in the heating chamber 12 based on the data received by the information terminal 100. The information terminal 100 is a portable mobile device and is therefore highly convenient.

[0090] The cooking device 5 of this embodiment may be provided with a display unit 62, which may display a corrected value for the surface temperature of the food material F. In this way, the user can check the cooking state of the food material F in the heating chamber 12 by looking at the display unit 62.

[0091] <Variation 1> Variation 1 differs from the above-described embodiment in that, as shown in FIG. 10 , instead of the rotation mechanism 41 (see FIG. 6 ), a movement mechanism 43 is provided to horizontally move the food temperature detection unit 40. The movement mechanism 43 may be, for example, a link mechanism or a crank mechanism. The movement mechanism 43 moves the food temperature detection unit 40 to at least a first position (shown by the solid line in FIG. 10 ) and a second position (shown by the dashed line in FIG. 10 ) while the food F is being heated. At the first position, the food temperature detection unit 40 detects the temperature of the food F in the heating chamber 12 through the window member 11. At the second position, the food temperature detection unit 40 detects the temperature of the periphery of the window member 11, for example, the temperature of the inner housing 10b that serves as a holding mechanism for the window member 11. The data on the surface temperature of the food F and the periphery of the window member 11 detected by the food temperature detection unit 40 are output to the control unit 90. As in the above-described embodiment, the control unit 90 estimates the temperature of the window material 11 based on the temperature of the periphery of the window material 11, and corrects the surface temperature of the food material F based on the estimated value of the temperature of the window material 11.

[0092] According to Modification 1, the same effects as those of the above-described embodiment can be obtained. That is, because the temperature of window material 11 can be estimated using food material temperature detection unit 40, the surface temperature of food material F can be corrected even when the temperature of window material 11 cannot be directly detected. Furthermore, the manufacturing cost of cooking appliance 5 can be reduced compared to when a contact sensor, detection circuit, or the like is separately provided to directly detect the temperature of window material 11.

[0093] <Variation 2> Variation 2 differs from the above-described embodiment in that, as shown in FIG. 11 , food ingredient temperature detection unit 40 does not include rotation mechanism 41, and food ingredient temperature detection unit 40 includes at least one first detection element (first detection unit) 40a1 and at least one second detection element (second detection unit) 40a2 as detection elements 40a. First detection element 40a1 detects the temperature of food ingredient F in heating chamber 12 through window member 11. In other words, the field of view of first detection element 40a1 includes window member 11 but does not include the area outside window member 11. Second detection element 40a2 detects the temperature of the periphery of window member 11. In other words, the field of view of second detection element 40a2 includes the periphery of window member 11 but does not include window member 11 itself. Data on the surface temperature of food ingredient F and the temperature of the periphery of window member 11 detected by food ingredient temperature detection unit 40 is output to control unit 90. As in the above-described embodiment, the control unit 90 estimates the temperature of the window material 11 based on the temperature of the periphery of the window material 11, and corrects the surface temperature of the food material F based on the estimated value of the temperature of the window material 11.

[0094] In the second modification, the first sensing elements 40a1 and the second sensing elements 40a2 may be arranged one-dimensionally (linearly) or two-dimensionally (in a matrix).

[0095] According to the second modification, the same effects as those of the above-described embodiment can be obtained. That is, since the temperature of the window material 11 can be estimated using the food material temperature detection unit 40, the surface temperature of the food material F can be corrected even when the temperature of the window material 11 cannot be detected directly. Furthermore, the manufacturing cost of the cooking appliance 5 can be reduced compared to when a contact sensor, detection circuit, or the like is separately provided to directly detect the temperature of the window material 11.

[0096] Furthermore, according to the second modification, there is no need to provide a rotation mechanism 41 or a movement mechanism 43 for the food material temperature detection unit 40, so the configuration of the cooking device 5 can be simplified compared to the above-mentioned embodiment and the first modification.

[0097] In Modification 2, as shown in FIG. 12, a metal member 44 may be provided on the holding mechanism (inner housing 10b) of window material 11 or on window material 11, and the temperature of metal member 44 may be detected as the temperature of the periphery of window material 11. In this way, the metal member 44 can be selected according to the material of window material 11, etc., so that the temperature of window material 11 can be accurately estimated. Furthermore, the field of view of each detector element 40a1, 40a2 can be narrowed, so the surface temperature of food material F and the temperature of the periphery of window material 11 can be accurately detected. In particular, when metal member 44 is provided on window material 11 as shown in FIG. 12(b), the field of view of second detector element 40a2 includes window material 11, so the number of detector elements 40a1, 40a2 can be reduced.

[0098] In addition, in Modification 2, when a plurality of first detection elements 40a1 are provided, the temperature detected by the first detection element 40a1 having a field of view in the center of the heating chamber 12 or the first detection element 40a1 having a field of view in the region with the largest area occupancy of food ingredient F may be taken as the surface temperature of food ingredient F. The area occupancy of food ingredient F can be calculated by analyzing the captured image acquired by the photographing unit 50.

[0099] Furthermore, in Modification 2, as in the above-described embodiment and Modification 1, a rotation mechanism 41 and a movement mechanism 43 may be provided for food temperature detection unit 40. In this case, for example, at a first rotation angle or a first position, food temperature detection unit 40 may be driven so that the fields of view of all detection elements 40a include window member 11, and at a second rotation angle or a second position, food temperature detection unit 40 may be driven so that the fields of view of at least some detection elements 40a include the periphery of window member 11.

[0100] <Variation 3> Variation 3 differs from the above-described embodiment in that, as shown in FIG. 13, food ingredient temperature detection unit 40 does not include rotation mechanism 41, and window material temperature detection unit 45 that directly detects the temperature of window material 11 is attached to window material 11. Window material temperature detection unit 45 is configured using, for example, a thermistor. In this case, considering that window material 11 is small, a detection circuit that converts the thermistor output into temperature, a microcomputer, and the like may be provided outside window material 11 via a wire harness.

[0101] In the third modification, data on the surface temperature of food material F detected by food material temperature detection unit 40 is output to control unit 90, and data on the temperature of window material 11 detected by window material temperature detection unit 45 is output to control unit 90. Control unit 90 corrects the surface temperature of food material F based on the temperature of window material 11.

[0102] According to the third modification, the temperature of the window material 11 can be accurately detected, and the surface temperature of the food material F can be corrected with high precision. This makes it possible to obtain an accurate value for the surface temperature of the food material F. Furthermore, since there is no need to provide a rotation mechanism 41 or a movement mechanism 43 for the food material temperature detection unit 40, the configuration of the cooking device 5 can be simplified compared to the above-described embodiment and the first modification.

[0103] <Variation 4> The difference between variant example 4 and the above-described embodiment (operation of the cooking device 5 shown in Figure 9) is that, as shown in Figure 14, after cooking begins (step S05), the temperature inside the heating chamber 12 (hereinafter sometimes referred to as the chamber temperature) is detected (step S11) and the internal temperature of the food temperature detection unit 40 (hereinafter sometimes referred to as the sensor internal temperature) is detected (step S12), and then, in step S09, the control unit 90 calculates a correction value for the surface temperature of the food material F based on the estimated temperature of the window material 11, the chamber temperature, and the sensor internal temperature.

[0104] The inside temperature is detected by the inside temperature detection unit 48 (see FIGS. 4 and 8). Data on the inside temperature detected by the inside temperature detection unit 48 is output to the control unit 90.

[0105] The sensor internal temperature is detected by an internal temperature detector 40c provided inside the food material temperature detector 40 (support part 40b), as shown in FIG. 15. The internal temperature detector 40c is configured, for example, by a thermistor. The sensor internal temperature data detected by the internal temperature detector 40c is output to the control part 90.

[0106] In the cooking appliance 5, as the temperature inside the heating chamber 12 rises, the error in the measured value of the surface temperature of the food material F obtained by the food material temperature detection unit 40 increases due to factors such as the influence of infrared radiation from sources other than the food material F. In addition to the radiant energy from the window material 11 considered in the above embodiment, other error factors include radiant energy from inside the heating chamber 12 excluding the food material F, and the temperature dependency of the food material temperature detection unit 40 (fluctuations in the detection level due to temperature). The radiant energy from inside the heating chamber 12 includes radiant energy from the wall surfaces of the heating chamber 12 and radiant energy from the tray 18 on which the food material F is placed.

[0107] In contrast, according to variant example 4, the control unit 90 calculates a correction value for the surface temperature of food material F based on the estimated temperature of the window material 11 as well as the temperature inside the cabinet and the temperature inside the sensor, thereby enabling the surface temperature of food material F to be corrected with higher accuracy.

[0108] In the fourth modification, the correction value for the surface temperature of food ingredient F is calculated, for example, according to the formula: "(Correction value for surface temperature of food ingredient F) = (Measured value of surface temperature of food ingredient F) - (Estimated value of temperature of window material 11) x (Weighting coefficient α) - (Interior temperature of food ingredient F) x (Weighting coefficient β) - (Internal temperature of sensor) x (Weighting coefficient γ)." Weighting coefficient α is a coefficient used to calculate the error due to the window material temperature when the interior temperature of the food ingredient F and the internal temperature of the sensor are at room temperature. Weighting coefficient β is a coefficient used to calculate the error due to the interior temperature of the food ingredient F when the internal temperature of the sensor and the window material are at room temperature. Weighting coefficient γ is a coefficient used to calculate the error due to the interior temperature of the sensor when the interior temperature of the food ingredient F and the window material are at room temperature. These weighting coefficients may be calculated in advance, for example, by statistically processing experimental results under various conditions and stored in the memory unit 70 as a correction table, so that the control unit 90 can retrieve each weighting coefficient from the correction table as needed.

[0109] In addition, in variant example 4, if the measurement error due to the internal temperature of the cabinet or the internal temperature of the sensor is sufficiently small, the control unit 90 may calculate a correction value for the surface temperature of the food ingredient F using only one of the internal temperature of the cabinet or the internal temperature of the sensor, in addition to the estimated value of the temperature of the window material 11.

[0110] Furthermore, in Variation 4, in addition to or instead of the internal temperature of the cabinet and the internal temperature of the sensor, a correction value for the surface temperature of food material F may be calculated based on the temperature dependency of the transmittance of window material 11 and the heating method of heating unit 20. There are various heating methods for heating unit 20, such as heating using hot air or heating using radiation, depending on the type and amount of food material F, and heating using radiation in particular has a large impact on the amount of infrared rays. When considering the heating method of heating unit 20, for example, the influence of radiation inside heating cabinet 12 may be estimated based on the heating method and the internal temperature of the cabinet, and the surface temperature of food material F may be corrected.

[0111] (Other embodiments) In the above-described embodiment (including various modified examples, the same applies below), the food material temperature detection unit 40, which measures the surface temperature of food material F in a non-contact manner, is configured using an infrared sensor, but this is not limited to this. The non-contact temperature sensor used in the food material temperature detection unit 40 may be another type of radiation thermometer, such as a total radiation thermometer, which measures thermal energy over a wide wavelength band. Alternatively, the food material temperature detection unit 40 may be configured using a thermal image sensor, such as a thermograph, which can measure the temperature distribution over a relatively wide area.

[0112] In the above-described embodiment, the heating unit 20 has a plurality of heaters, specifically the upper heater 22, the lower heater 24, and the convection heater 26, but this is not limiting. The heating unit 20 may be composed of only the upper heater 22 and the convection heater 26, or may be composed of only the upper heater 22 and the lower heater 24. The heating unit 20 may also be composed of a single heater.

[0113] In the embodiment described above, the control unit 90 recognizes the type and size of the food ingredient F placed in the heating chamber 12 based on the three-dimensional data input from the three-dimensional measurement unit 46 and the image data input from the photographing unit 50, but this is not limited to this. The cooking device 5 may be configured to accept, via the control panel 60, an operation to specify the type of food ingredient F to be cooked. The cooking device 5 may also be configured to accept, via the control panel 60, an operation to specify the size of the food ingredient F to be cooked.

[0114] In the above embodiment, the food ingredient images and cooking conditions are stored in the memory unit 70 built into the cooker 5, but this is not limited to this. The food ingredient images and cooking conditions may be stored in a cloud server on the Internet, and the control unit 90 may access the Internet and appropriately acquire the food ingredient images and cooking conditions from the cloud server.

[0115] In the above embodiment, the cooking appliance 5 according to the technology of the present disclosure is an oven, but this is not limiting. An oven is merely one example of the cooking appliance 5, and the technology of the present disclosure can also be applied to other cooking appliances, such as a grill attached to a stove or a microwave oven.

[0116] As described above, preferred embodiments have been described as examples of the technology of the present disclosure. However, the technology of the present disclosure is not limited to these, and can be applied to embodiments in which appropriate modifications, substitutions, additions, omissions, etc. are made. It will be understood by those skilled in the art that various modifications are possible to the above-described embodiments without departing from the spirit of the technology of the present disclosure, and that such modifications also fall within the scope of the technology of the present disclosure. [Industrial Applicability]

[0117] As described above, the technology of the present disclosure is useful for cooking appliances. [Explanation of symbols]

[0118] F ingredients 5 Cooker 10. Cabinet 10b Retention mechanism (inner housing) 11 Window materials 12 Heating cabinet 20 Heating section 40 Food temperature detection unit 40a1 First detection unit (first detection element) 40a2 Second detection unit (second detection element) 40c Internal temperature detection unit 41 Rotation mechanism 42 Other parts 43 Moving mechanism 44 Metallic parts 45 Window material temperature detection unit 48 Internal temperature detection unit

Claims

1. a housing formed with a heating chamber in which food ingredients are placed; A heating unit that heats the inside of the heating chamber; a control unit that controls the heating unit; A food temperature detection unit that detects the surface temperature of the food being cooked in the heating chamber without contact; a window material disposed between the food temperature detection unit and the heating chamber; Equipped with The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material, Further provided is a rotation mechanism that rotates the food temperature detection unit, The rotation mechanism rotates the food temperature detection unit at least to a first rotation angle and a second rotation angle during heating of the food material, At the first rotation angle, the food temperature detection unit detects the temperature of the food in the heating chamber through the window material, At the second rotation angle, the food temperature detection unit detects the temperature of the periphery of the window material, The control unit estimates the temperature of the window material based on the temperature of the surrounding area. A heating cooker characterized by:

2. The cooking device according to claim 1, The first rotation angle is variable depending on at least one of the size and the position of the food material. A heating cooker characterized by:

3. The cooking device according to claim 1 or 2, The rotation mechanism initially sets the food temperature detection unit to the second rotation angle. A heating cooker characterized by:

4. The cooking device according to any one of claims 1 to 3, The rotation mechanism rotates the food temperature detection unit to a third rotation angle, At the third rotation angle, the food temperature detection unit detects the temperature of a member other than the window member provided on the outside of the heating chamber. A heating cooker characterized by:

5. A housing having a heating chamber in which food ingredients are placed; A heating unit that heats the inside of the heating chamber; a control unit that controls the heating unit; A food temperature detection unit that detects the surface temperature of the food being cooked in the heating chamber without contact; a window material disposed between the food temperature detection unit and the heating chamber; Equipped with The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material, Further provided is a movement mechanism for horizontally moving the food temperature detection unit, The moving mechanism moves the food temperature detection unit to at least a first position and a second position during heating of the food material, In the first position, the food temperature detection unit detects the temperature of the food in the heating chamber through the window material, In the second position, the food temperature detection unit detects the temperature of the periphery of the window material, The control unit estimates the temperature of the window material based on the temperature of the surrounding area. A heating cooker characterized by:

6. A housing having a heating chamber in which food ingredients are placed; A heating unit that heats the inside of the heating chamber; a control unit that controls the heating unit; A food temperature detection unit that detects the surface temperature of the food being cooked in the heating chamber without contact; a window material disposed between the food temperature detection unit and the heating chamber; Equipped with The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material, The food temperature detection unit includes at least a first detection unit and a second detection unit, The first detection unit detects the temperature of the food material in the heating chamber through the window material, the second detection unit detects the temperature of the periphery of the window material; The control unit estimates the temperature of the window material based on the temperature of the surrounding area. A heating cooker characterized by:

7. The cooking device according to any one of claims 1 to 6, The peripheral portion is a holding mechanism for the window material, or a metal member provided on the window material or the holding mechanism. A heating cooker characterized by:

8. The cooking device according to any one of claims 1 to 7, Further provided is an internal temperature detection unit that detects the internal temperature of the heating chamber, The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material and the internal temperature of the heating chamber. A heating cooker characterized by:

9. The cooking device according to any one of claims 1 to 8, Further, an internal temperature detection unit is provided to detect the internal temperature of the food material temperature detection unit, The control unit corrects the surface temperature of the food material detected by the food material temperature detection unit based on at least the temperature of the window material and the internal temperature of the food material temperature detection unit. A heating cooker characterized by:

Images