Cooking appliance

Abstract

A cooking appliance according to an embodiment of the present disclosure may comprise: a case forming a cavity in which a load is disposed; an antenna that radiates RF energy for heating the load; an RF generator that transmits RF output to the antenna; and a control unit that receives information related to the load and sets at least one of a target time, which is the total time for heating the load, and a target temperature, which is the final temperature for heating the load, on the basis of the information related to the load.

Description

Cooking appliances

[0001] The present disclosure relates to a cooking appliance. More specifically, it relates to a cooking appliance that performs sous vide cooking.

[0002] A variety of cooking appliances are used to heat food at home and in restaurants. While gas-fired ranges have traditionally been widely used, devices that use electricity instead of gas to heat objects, such as cooking vessels like pots, are becoming increasingly popular.

[0003] Methods for heating an object using electricity are broadly divided into resistance heating and induction heating. Resistance heating involves passing current through a metallic resistance wire or a non-metallic heating element such as silicon carbide, which then transfers the heat generated to the object (e.g., a cooking vessel) through radiation or conduction, thereby heating the object. Induction heating involves applying a certain amount of high-frequency power to a coil, which then utilizes the magnetic field generated around the coil to generate eddy currents in the metallic object, thereby heating the object itself.

[0004] Meanwhile, various cooking methods such as Sous Vide have emerged recently and are becoming more widespread.

[0005] Sous vide is a cooking method that uses low-temperature vacuum cooking to preserve nutrients, texture, and flavor.

[0006] Conventional oven-based sous vide cooking methods can be categorized as water bath and steam cooking. Water bath cooking involves heating both the container and the water in which the ingredients are contained. Steam cooking, on the other hand, heats the entire oven chamber with steam or air to cook the ingredients.

[0007] These sous vide methods, such as water tank and steam, have the problem of consuming a lot of energy and taking a long time.

[0008] The present disclosure provides a cooking device that efficiently performs sous vide cooking using RF energy for sous vide cooking.

[0009] The present disclosure seeks to provide a cooking device that efficiently performs sous vide cooking using RF energy and thermal energy.

[0010] A cooking appliance according to one embodiment of the present disclosure may include a case forming a cavity in which a load is placed, an antenna radiating RF energy for heating the load, an RF generator transmitting RF output to the antenna, and a control unit receiving information related to the load and setting at least one of a target time, which is a total time for heating the load, and a target temperature, which is a final temperature for heating the load, based on the information related to the load.

[0011] Information related to a load received by a cooking appliance according to one embodiment of the present disclosure may include at least one of a type of load, a weight of the load, and a thickness of the load.

[0012] A cooking appliance according to one embodiment of the present disclosure may further receive a target cooking degree, which is a final cooking degree of a load, and set at least one of a target time and a target temperature based on the target cooking degree.

[0013] A cooking appliance according to one embodiment of the present disclosure can obtain a frequency of RF energy radiated by an antenna and an RF reflectivity, which is a ratio of RF energy reflected from a cavity among the RF energy radiated by the antenna, and adjust the frequency of the RF energy based on the RF reflectivity.

[0014] A cooking appliance according to one embodiment of the present disclosure may determine a scanned frequency as a heating frequency when the RF reflectivity is less than a preset reflectivity, and change the frequency of RF energy when the reflectivity is greater than or equal to the preset reflectivity.

[0015] A cooking appliance according to one embodiment of the present disclosure further includes an IR sensor for measuring a surface temperature of a load, and a control unit can estimate a core temperature of the load based on the surface temperature of the load and obtain the core temperature of the load as the temperature of the load.

[0016] A cooking appliance according to one embodiment of the present disclosure can adjust RF output based on heating temperature data including a temperature of a load and a reference heating temperature.

[0017] A cooking appliance according to one embodiment of the present disclosure further includes a heater that generates thermal energy, and a control unit can control turning the heater on and off based on a temperature of a load and a target temperature.

[0018] A cooking appliance according to one embodiment of the present disclosure can perform a first heating operation of heating a load by turning on an RF generator and a heater, or a second heating operation of heating a load by turning on an RF generator and selectively turning on a heater.

[0019] According to one embodiment of the present disclosure, when it is determined that the temperature of the load has reached a target temperature while performing the first heating operation, the cooking appliance can turn off the heater to end the first heating operation and start the second heating operation.

[0020] A cooking appliance according to one embodiment of the present disclosure can turn on the power of the heater when the temperature of the load is obtained below the target temperature while performing the second heating operation, and can turn off the power of the heater when the temperature of the load is obtained above the target temperature.

[0021] A cooking appliance according to one embodiment of the present disclosure can end the second heating operation when the time for heating the load reaches a target time.

[0022] A cooking appliance according to an embodiment of the present disclosure can save time and energy compared to a sous vide method using a conventional oven.

[0023] A cooking appliance according to an embodiment of the present disclosure can heat a load by automatically setting at least one of a target temperature and a target time, thereby maximizing convenience.

[0024] FIG. 1 is a control block diagram of a cooking appliance according to an embodiment of the present disclosure.

[0025] FIG. 2 is a flowchart for explaining an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0026] FIG. 3 is an example of heating temperature data used by a cooking appliance according to one embodiment of the present disclosure to control RF output.

[0027] FIG. 4 is a flowchart showing an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0028] Figure 5 is a table containing RF outputs set according to the weight of the load, thickness of the load, and target time.

[0029] FIG. 6 is a flowchart for explaining an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0030] Figure 7 is a drawing showing a cross-section of a load according to the cooking degree of the load.

[0031] Figure 8 is a graph showing the heating temperature and heating time according to the cooking degree of the load.

[0032] Figure 9 is a table showing the target time set by the cooking appliance according to the target cooking degree.

[0033] FIG. 10 is a table for comparing cooking times of a cooking appliance according to an embodiment of the present disclosure and a conventional cooking appliance.

[0034] Hereinafter, embodiments related to the present disclosure will be described in more detail with reference to the drawings. The suffixes "module" and "part" used for components in the following description are assigned or used interchangeably solely for the convenience of writing the specification, and do not in themselves have distinct meanings or roles.

[0035] Hereinafter, a cooking appliance and its operating method according to an embodiment of the present disclosure will be described. The cooking appliance described herein may include various devices that heat a load using RF (Radio Frequency) energy.

[0036] Additionally, the cooking appliance described herein may include various devices that further utilize thermal energy to heat the load, depending on the embodiment.

[0037] Referring to FIG. 1, a cooking device that heats a heated object using RF energy and thermal energy is described.

[0038] FIG. 1 is a control block diagram of a cooking appliance according to an embodiment of the present disclosure.

[0039] A cooking appliance (10) according to an embodiment of the present disclosure may include some or all of a housing (11), a power supply (110), an RF generator (120), an antenna (130), a heater (140), and a control unit (150).

[0040] The housing (11) may be a case of a cooking appliance (10). A cavity (12) may be formed in the housing (11). The cavity (12) may be a space inside the housing. A load such as food may be placed inside the cavity (12).

[0041] The power supply (110) can supply power to at least one of the RF generator (120) and the heater (140).

[0042] The RF generator (120) can generate RF power for heating a load using power supplied from the power supply unit (110). The RF generator (120) can output RF power through the antenna (130). Accordingly, the antenna (130) can radiate RF energy. The RF power output by the RF generator (120) can be RF output.

[0043] An antenna (130) may be placed in a cavity (12) formed within a case (11). The antenna (130) may receive RF power from an RF generator (120). Accordingly, the antenna (130) may radiate RF energy into the cavity (12). The RF energy radiated by the antenna (130) may heat a load inside the cavity (12).

[0044] The heater (140) may be a heat source for heating a load using thermal energy. The heater (140) may generate thermal energy for heating the load using power supplied from the power supply unit (110). The heater (140) may release the generated thermal energy into the cavity (12). The heat released by the heater (140) may heat the interior of the cavity (12).

[0045] The control unit (150) can control the overall operation of the cooking appliance (10).

[0046] The control unit (150) can control the RF power generated by the RF generator (130). In addition, the control unit (150) can control the RF output output by the RF generator (130). In addition, the control unit (150) can control the frequency of the RF energy.

[0047] The control unit (150) can control the on / off of the heater (120).

[0048] A cooking appliance (10) according to one embodiment of the present disclosure may be an RF oven that heats a load using RF energy.

[0049] In relation to this, it is explained with reference to Fig. 2.

[0050] FIG. 2 is a flowchart for explaining an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0051] The control unit (150) can receive a command to select the subid mode among the heating modes (S101).

[0052] The control unit (150) can heat the load according to the selected heating mode. For example, the heating mode may include a sous vide mode, a defrosting mode, etc. The types of heating modes may vary depending on the embodiment. The user can select any one of the heating modes according to the desired cooking method.

[0053] The cooking appliance (10) can heat the load by differently adjusting the type of energy used for heating, output, cooking time, etc. in response to the selected heating mode.

[0054] When the control unit (150) receives a command to select the sub mode, it can receive a command to select one of the detailed modes (S103).

[0055] The cooking appliance (10) can heat the load by differently adjusting the type of energy, output, cooking time, etc. used in the sous vide method in response to the selected detailed mode.

[0056] The detailed mode may include at least some of the fast mode, normal mode, and high quality mode. However, the types of the detailed mode may vary depending on the embodiment.

[0057] Sous vide cooking times can vary in order of importance, from rapid mode to standard mode and then to high-quality mode. For example, for a 1kg steak, the time required to complete a sous vide cooking process can be 1 hour in rapid mode, 2 hours in standard mode, and 3 hours in high-quality mode.

[0058] Due to the nature of the sous vide method, the longer the cooking time, the higher the quality of the food. Therefore, the quality of sous vide cooking can be ranked in order: quick mode, standard mode, and high-quality mode.

[0059] Users can choose any of the detailed modes based on cooking time and food quality.

[0060] The control unit (150) can receive at least one of the type of load, the weight of the load, and the target temperature (S105).

[0061] The control unit (150) can receive input of at least one of the type of load, the weight of the load, and the target temperature.

[0062] The type of load can be any type of cooked food, including meat, poultry, fish, and vegetables. For example, the type of load can include chicken breast, beef steak, etc.

[0063] The target temperature may be the final temperature to which the load is heated.

[0064] Meanwhile, the step (S103) of receiving a command to select one of the detailed modes and the step (S105) of receiving the type of load, the weight of the load, and the target temperature may be performed simultaneously.

[0065] The control unit (150) can set a target time (S107).

[0066] The control unit (150) can set the target time based on at least one of the selected detailed mode, the type of load, the weight of the load, and the target temperature.

[0067] The target time may be the total time it takes to heat the load to complete cooking. The target time may be the time from the time the cooking appliance (10) starts heating operation to the time the heating operation ends.

[0068] The control unit (150) can set the target time to be short in the order of rapid mode, normal mode, and high-quality mode under the condition that the type and weight of the load are the same.

[0069] The control unit (150) can set the target time to be shorter as the target temperature is higher under the conditions of the selected detailed mode, the type of load, and the weight of the load being the same.

[0070] Accordingly, the cooking appliance (10) according to the embodiment of the present disclosure has the advantage of being able to automatically set an optimal target time even when the user does not know the time required for cooking.

[0071] The control unit (150) can initiate heating operation (S109).

[0072] The control unit (150) can initiate a heating operation that heats the load using RF energy.

[0073] Meanwhile, a cooking appliance (10) utilizing RF energy may not include a turntable (not shown). The turntable (not shown) may be a device that rotates a load in a microwave oven to heat the load evenly.

[0074] Therefore, the control unit (150) may adjust the frequency of RF energy to uniformly heat the load, instead of including a turntable (not shown).

[0075] In relation to this, it is specifically described with reference to steps S111 to S117.

[0076] The control unit (150) can scan the frequency of RF energy (S111).

[0077] The control unit (150) can scan the frequency of RF energy radiated by the antenna (130) into the cavity (12). The control unit (150) can scan the frequency of RF energy through a scanner (not shown).

[0078] At this time, the RF output may be output at a level lower than a predetermined level to prevent damage to components inside the cooking device (10) during the frequency scanning process.

[0079] The control unit (150) can obtain RF reflectivity (S113).

[0080] RF reflectivity may be the ratio of RF energy reflected from the cavity (12) to the RF energy radiated by the antenna (130) to the cavity (12).

[0081] For example, the control unit (150) can obtain the ratio of RF energy reflected by the antenna (130) among the RF energy radiated by the antenna (130). Alternatively, the control unit (150) can obtain the ratio of RF energy reflected by another antenna (130) among the RF energy radiated by one antenna (130).

[0082] The control unit (150) can obtain whether the acquired RF reflectivity is greater than or equal to a preset reflectivity (S115).

[0083] A higher RF reflectivity may indicate more RF energy penetrating the load. Therefore, a higher RF reflectivity may indicate a greater efficiency with which RF energy heats the load.

[0084] For example, the preset reflectivity may be 50%. However, this is merely an example, and the preset reflectivity may be determined in various ways, taking into account the target heating efficiency or the time required to obtain heating energy.

[0085] If the RF reflectivity is less than a preset reflectivity, the control unit (150) can determine the frequency of the scanned RF energy as the heating frequency (S117).

[0086] The control unit (150) can heat the load using RF energy having a heating frequency.

[0087] Meanwhile, if the RF reflectivity is higher than the preset reflectivity, the control unit (150) can change the frequency of the RF energy and return to step S111.

[0088] The control unit (150) can repeat steps S111 to S127 until the RF reflectivity is obtained to be less than a preset reflectivity.

[0089] The control unit (150) can adjust the RF output based on the heating temperature data (S119).

[0090] Specifically, the control unit (150) can adjust the RF output based on the heating temperature data and the temperature of the load.

[0091] The heating temperature data may be data including the optimal heating temperature according to the heating time. The heating time may be the elapsed time from the time the heating operation is initiated to the present.

[0092] The heating temperature data may be data including an optimal heating temperature considering at least one of a heating mode, a detailed heating mode, a type of load, a weight of the load, and a target time.

[0093] The heating temperature data may be stored inside or outside the cooking device (10). If the heating temperature data is stored outside the cooking device (10), the control unit (150) may receive the heating temperature data from the outside.

[0094] An example of heating temperature data is described with reference to Fig. 3.

[0095] FIG. 3 is an example of heating temperature data used by a cooking appliance according to one embodiment of the present disclosure to control RF output.

[0096] The heating temperature data may include a reference heating temperature (t1).

[0097] The reference heating temperature (t1) may be the optimal temperature for heating the load for each heating time. The reference heating temperature (t1) may vary depending on heating conditions. For example, the reference heating temperature (t1) may vary depending on at least one of the type of load, the weight of the load, and the thickness of the load. In addition, the reference heating temperature (t1) may vary depending on at least one of the target cooking degree and the target time.

[0098] The control unit (150) can obtain the temperature (t2) of the load.

[0099] Specifically, the control unit (150) can estimate the temperature (t2) of the load using the temperature sensed by the IR sensor (not shown). The IR sensor (not shown) can sense the temperature of the surface of the load. The control unit (150) can estimate the core temperature of the load based on the temperature of the surface of the load sensed by the IR sensor (not shown). The control unit (150) can obtain the estimated temperature as the temperature (t2) of the load.

[0100] The control unit (150) can adjust the RF output based on the reference heating temperature (t1) and the load temperature (t2). For example, the control unit (150) can adjust the RF output using a SSPM (Solid State Power Module), but the method by which the control unit (150) adjusts the RF output is not limited thereto. When the temperature (t2) of the load is higher than the reference heating temperature (t1), as in the first section (a1), the control unit (150) can lower the RF output to lower the temperature (t2) of the load to the reference heating temperature (t1).

[0101] Additionally, the control unit (150) can increase the RF output to increase the temperature (t2) of the load to the reference heating temperature (t1) when the temperature (t2) of the load is lower than the reference heating temperature (t1), as in the second section (a2).

[0102] The control unit (150) can adjust the RF output to 200 W or less. Accordingly, the cooking device (10) according to the embodiment of the present disclosure can heat the load with a low output of 200 W or less and perform sous vide cooking.

[0103] For example, the control unit (150) can adjust the RF output in the range of 50 W to 200 W. However, the range of RF output adjusted by the control unit (150) may vary depending on the embodiment. The control unit (150) can adjust the RF output between the minimum output for heating the load and the maximum output for maintaining the characteristics of sous vide cooking.

[0104] The control unit (150) can heat the load with optimal efficiency by controlling the heating frequency and RF output to heat the load.

[0105] Again, Figure 2 is explained.

[0106] The control unit (150) can obtain whether the heating time has reached the target time (S121), and if it is obtained that the heating time has reached the target time, the heating operation can be stopped (S123).

[0107] If the control unit (150) determines that the heating time has not reached the target time, it can return to step S111. The control unit (150) can repeat steps S111 to S121 until it determines that the heating time has reached the target time.

[0108] The control unit (150) can obtain the temperature of the load (S120) and determine whether the temperature of the load has reached the target temperature (S122). If the control unit (150) determines that the temperature of the load has reached the target temperature, the control unit (150) can stop the heating operation (S123).

[0109] Additionally, the control unit (150) may return to step S111 if it is determined that the temperature of the load has not reached the target temperature. The control unit (150) may repeat steps S111 to S122 until it is determined that the temperature of the load has reached the target temperature.

[0110] That is, the control unit (150) can heat the load by adjusting the heating frequency and RF output until the target time or target temperature is reached.

[0111] This is because as the load is heated, the moisture content of the load changes, and accordingly, the amount of load changes, which may cause the optimal frequency for heating the load to vary.

[0112] According to an embodiment, the control unit (150) may output a notification indicating that the heating operation has stopped after the heating operation has stopped. Accordingly, the user can recognize that the heating has stopped and visually confirm whether cooking is complete.

[0113] The user can initiate RF heating by inputting a reheat command depending on whether cooking is complete or not, or withdraw the load outside the case (11).

[0114] The control unit (150) can terminate heating if it does not receive a reheating command (S37).

[0115] Meanwhile, when the control unit (150) receives a reheating command, it can return to step S109 and initiate heating operation.

[0116] As illustrated in FIG. 2, a cooking device (10) according to an embodiment of the present disclosure can perform sous vide cooking using RF energy. Accordingly, the cooking device (10) according to an embodiment of the present disclosure can utilize a low output of 200 W or less.

[0117] Accordingly, it is possible to solve the problem of uneven heating that occurs at high output in a general oven while simultaneously performing sous vide cooking quickly.

[0118] Additionally, the RF characteristic allows for internal penetration of the load, facilitating sous vide cooking even for thick loads, such as thick cuts of meat. Furthermore, microorganisms within the load can be killed.

[0119] In addition, since there is no need to heat the entire cavity (150), power consumption is lower than that of the sous vide method using a conventional oven, and thus energy can be saved.

[0120] Meanwhile, a cooking device (10) according to one embodiment of the present disclosure can perform sous vide cooking using both RF energy and thermal energy.

[0121] In relation to this, it is explained with reference to Fig. 4.

[0122] FIG. 4 is a flowchart for explaining an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0123] The control unit (150) can receive a command to select the subid mode among the heating modes (S201).

[0124] Step S201 may be the same step as step S101 of FIG. 2.

[0125] The control unit (150) can receive the type of load, the weight of the load, the thickness of the load, and the target time (S203).

[0126] Compared to step S105 of FIG. 2, the control unit (150) can further receive the thickness of the load and the target time.

[0127] The control unit (150) can set the RF output (S205).

[0128] The control unit (150) can set the RF output based on at least one of the type of load, the weight of the load, the thickness of the load, and the target time.

[0129] In relation to this, it is explained with reference to Fig. 5.

[0130] Figure 5 is a table containing RF outputs set according to the weight of the load, thickness of the load, and target time.

[0131] The types of loads in Fig. 5 can all be the same, such as beef steaks.

[0132] The control unit (150) can set the RF output higher as the weight of the load becomes heavier.

[0133] The control unit (150) can set the RF output to 100 W when the load weight is 2 kg, the load thickness is 1 inch, and the target time is 4 hours. The control unit (150) can set the RF output to 50 W when the load weight is 1 kg, the load thickness is 1 inch, and the target time is 4 hours.

[0134] The control unit (150) can set the RF output higher as the target time becomes shorter.

[0135] The control unit (150) can set the RF output to 100 W when the load weight is 1 kg, the load thickness is 1 inch, and the target time is 2 hours. The control unit (150) can set the RF output to 50 W when the load weight is 1 kg, the load thickness is 1 inch, and the target time is 4 hours.

[0136] In this way, the cooking appliance (10) according to the embodiment of the present disclosure has the advantage of being able to automatically set the RF output even when the user does not know the appropriate RF output.

[0137] Again, Figure 4 is explained.

[0138] The control unit (150) can initiate the first heating operation (S207).

[0139] The control unit (150) can perform a first heating operation to heat the load by turning on both the RF generator (120) and the heater (140).

[0140] When the control unit (150) initiates the first heating operation, the load can be heated using all of the RF energy and thermal energy (S209).

[0141] The control unit (150) can heat the load by controlling the RF output in the same manner as steps S111 to S119 of FIG. 2.

[0142] The RF energy radiated by the antenna (130) can penetrate into the interior of the load and heat the load.

[0143] At the same time, the control unit (150) can heat the load using the heater (140). The thermal energy emitted from the heater (140) can heat the entire interior of the cavity (12). Additionally, the thermal energy can heat the surface of the load.

[0144] The cooking appliance (10) according to the embodiment of the present disclosure can shorten cooking time by simultaneously using different types of energy to heat the load. Furthermore, since the preheating process can be omitted, cooking time can be further shortened.

[0145] Next, the control unit (150) can obtain the temperature of the load. The control unit (150) can obtain the temperature of the load using the same method as described in step S120 of FIG. 2.

[0146] The control unit (150) can obtain whether the temperature of the load is higher than the target temperature (S211).

[0147] If the control unit (150) determines that the temperature of the load is higher than the target temperature, the control unit can terminate the first heating operation and initiate the second heating operation (S213).

[0148] The control unit (150) can turn off the power to the heater (140) to terminate the first heating operation.

[0149] The control unit (150) can perform a second heating operation of turning on the power of the RF generator (120) and selectively turning on the power of the heater (140).

[0150] The second heating operation may be an operation in which the cooking device (10) maintains the load heating using RF energy while selectively using thermal energy to maintain the temperature of the load close to the target temperature.

[0151] When the second heating operation is initiated, the control unit (150) can heat the load with the RF output set in step S205. However, according to an embodiment, the control unit (150) can heat the load by adjusting the RF output in the same manner as steps S111 to S119 of FIG. 2.

[0152] Additionally, when the second heating operation is initiated, the control unit (150) can control the on / off of the heater (140) based on the temperature of the load and the target temperature. To this end, the control unit (150) can obtain the temperature of the load.

[0153] The control unit (150) can obtain the temperature of the load in real time.

[0154] Alternatively, the control unit (150) may periodically acquire the temperature of the load. The control unit (150) may acquire the temperature of the load at preset intervals. The period during which the control unit (150) acquires the temperature of the load may be a time set in consideration of the time during which the temperature of the load increases as the heater (140) is turned on. In addition, the period during which the control unit (150) acquires the temperature of the load may be a time set in consideration of the time during which the temperature of the load decreases as the heater (140) is turned off.

[0155] The control unit (150) can turn on the heater (140) if the temperature of the load is lower than the target temperature (S216). In addition, the control unit (150) can turn off the heater (140) if the temperature of the load is higher than the target temperature (S217).

[0156] The control unit (150) can obtain whether the heating time has reached the target time (S219).

[0157] If the control unit (150) determines that the heating time has not reached the target time, it can repeat steps S215 to S219 until the heating time reaches the target time.

[0158] The control unit (150) can terminate the second heating operation when it is determined that the heating time has reached the target time (S221).

[0159] The temperature of the load at the point in time when the control unit (150) ends the second heating operation may be the same temperature as the target temperature or a temperature close to the target temperature.

[0160] Meanwhile, the control unit (150) can obtain whether a reheating command is received, as in step S125 of Fig. 2, after the second heating operation is completed. When the control unit (150) receives a reheating command, it can initiate either the first heating operation or the second heating operation.

[0161] To summarize Fig. 4, a cooking device (10) according to one embodiment of the present disclosure can perform sous vide cooking by using both RF energy and thermal energy, or by selectively using thermal energy.

[0162] The cooking appliance (10) according to the embodiment of the present disclosure heats the load using multiple heat sources, so it has the advantage of shortening the cooking time and maximizing energy efficiency.

[0163] Additionally, the cooking appliance (10) according to the embodiment of the present disclosure can heat while maintaining the temperature of the load at a target temperature. Accordingly, it has the advantage of enabling high-quality sous vide cooking.

[0164]

[0165] FIG. 6 is a flowchart for explaining an operation method of a cooking appliance according to an embodiment of the present disclosure.

[0166] The control unit (150) can receive a command to select the subid mode among the heating modes (S301).

[0167] Step S201 may be the same step as step S101 of FIG. 2.

[0168] The control unit (150) can receive at least one of the type of load, the weight of the load, the thickness of the load, and the target cooking degree (S303).

[0169] Compared to step S105 of FIG. 2, the control unit (150) may further receive the thickness of the load and the target cooking degree. In addition, compared to step S105 of FIG. 2, the control unit (150) may not receive the target temperature.

[0170] The target doneness may be the final doneness of the load after heating is complete. The doneness of the load may be the degree of browning or the degree of doneness of the load.

[0171] Regarding the cooking method of the load, it is explained with reference to Fig. 7.

[0172] Figure 7 is a drawing showing a cross-section of a load according to the cooking degree of the load.

[0173] The cooking degree of the load can be divided into stages according to the degree of ripeness of the load.

[0174] For example, the doneness of the load can be classified into Rare, Medium rare, Medium, Medium well, and Well-done in descending order of doneness. However, the doneness of the load can be classified in various ways depending on the embodiment.

[0175] Again, Figure 6 is explained.

[0176] The control unit (150) can set the target temperature and target time (S305).

[0177] The control unit (150) can set the target temperature and target time based on the target cooking degree.

[0178] In relation to this, it is explained with reference to Fig. 8.

[0179] Figure 8 is a graph showing the heating temperature and heating time according to the cooking degree of the load.

[0180] As illustrated in Figure 8, the cooking degree of a load may be proportional to the final temperature at which the load is heated. Furthermore, the cooking degree of a load may be proportional to the heating time of the load. Accordingly, the control unit (150) may set a target temperature and target time based on the target cooking degree.

[0181] The control unit (150) can set the target temperature to be high in the order of target cooking degrees: Rare, Medium Rare, Medium, Medium Well, and Well-done.

[0182] For example, the control unit (150) may set the target temperature to 49°C when the target cooking degree is Rare, set the target temperature to 54°C when the target cooking degree is Medium Rare, set the target temperature to 57°C when the target cooking degree is Medium Well, set the target temperature to 63°C when the target cooking degree is Medium Well, and set the target temperature to 69°C when the target cooking degree is Well-done.

[0183] However, each target temperature according to the target cooking degree is merely an example for convenience of explanation and may vary depending on the embodiment.

[0184] Meanwhile, the control unit (150) may set the target cooking time in the order of Rare, Medium Rare, Medium, Medium Well, and Well-done.

[0185] With regard to the target time set according to the target cooking degree by the cooking appliance (10) according to the embodiment of the present disclosure, a detailed description will be given with reference to FIG. 9.

[0186] Figure 9 is a table showing the target time set by the cooking appliance according to the target cooking degree.

[0187] Figure 9 is a table showing the target time set by the control unit (150) according to the target cooking degree when the type of load is beef steak, the weight of the load is 1 kg, and the weight of the load is 1 inch.

[0188] The higher the target cooking level, the longer the target time can be set.

[0189] If the target doneness is rare, medium rare, medium, medium well, or well done, the target time can be set to 30 minutes, 1 hour, 1 hour 30 minutes, 2 hours, or 2 hours 30 minutes, respectively.

[0190] Again, Figure 6 is explained.

[0191] The control unit (150) can initiate the first heating operation (S307).

[0192] When the control unit (150) initiates the first heating operation, the load can be heated using all of the RF energy and thermal energy (S309).

[0193] The control unit (150) can heat the load using both RF energy and thermal energy in the same manner as step S207 of FIG. 4.

[0194] Next, the control unit (150) can obtain the temperature of the load. The control unit (150) can obtain the temperature of the load using the same method as described in step S120 of FIG. 2.

[0195] The control unit (150) can obtain whether the temperature of the load is higher than the target temperature (S311).

[0196] If the control unit (150) determines that the temperature of the load is higher than the target temperature, the control unit can terminate the first heating operation and initiate the second heating operation (S313).

[0197] The control unit (150) can turn off the power to the heater (140) to terminate the first heating operation.

[0198] When the second heating operation is initiated, the control unit (150) can heat the load by controlling the RF output in the same manner as steps S111 to S119 of FIG. 2.

[0199] In addition, when the second heating operation is initiated, the control unit (150) can obtain the temperature of the load in the same manner as step S213 of FIG. 4 and control the on / off of the heater (140) based on the obtained temperature.

[0200] The control unit (150) can turn on the heater (140) if the temperature of the load is lower than the target temperature (S316). In addition, the control unit (150) can turn off the heater (140) if the temperature of the load is higher than the target temperature (S317).

[0201] The control unit (150) can obtain whether the heating time has reached the target time (S319).

[0202] If the control unit (150) determines that the heating time has not reached the target time, it can repeat steps S315 to S319 until the heating time reaches the target time.

[0203] The control unit (150) can terminate the second heating operation when it is determined that the heating time has reached the target time (S321).

[0204] The temperature of the load at the point in time when the control unit (150) ends the second heating operation may be the same temperature as the target temperature or a temperature close to the target temperature.

[0205] Meanwhile, the control unit (150) can obtain whether a reheating command is received, as in step S125 of Fig. 2, after the second heating operation is completed. When the control unit (150) receives a reheating command, it can initiate either the first heating operation or the second heating operation.

[0206] To summarize Fig. 6, a cooking device (10) according to one embodiment of the present disclosure can perform sous vide cooking by using both RF energy and thermal energy, or by selectively using thermal energy.

[0207] The cooking appliance (10) according to the embodiment of the present disclosure has the advantage of allowing the user to easily obtain the desired dish by setting the target temperature and target time based on the target cooking degree.

[0208] In summary, FIGS. 2 through 8, a cooking appliance (10) according to an embodiment of the present disclosure can receive load-related information and set at least one of a target time and a target temperature. The load-related information can include at least one of the type of load, the weight of the load, and the thickness of the load.

[0209] Additionally, the control unit (150) can receive the target cooking degree, which is the final cooking degree of the load, and set at least one of the target time and the target temperature based on the target cooking degree.

[0210] Additionally, the control unit (150) can adjust at least one of the heating frequency and the RF output to heat the load with RF energy. Additionally, the control unit (150) can selectively turn on the heater (140) to heat the load with thermal energy.

[0211] FIG. 10 is a table for comparing cooking times of a cooking appliance according to an embodiment of the present disclosure and a conventional cooking appliance.

[0212] Specifically, FIG. 10 is a table for comparing the time it takes for a cooking device (10) according to one embodiment of the present disclosure to heat chicken breast and beef steak, respectively, with the time it takes for a conventional cooking device (20) to heat chicken breast and beef steak, respectively.

[0213] When the cooking device (10) cooks 272 g of chicken breast using the sous vide method, the cooking time required to complete is 67 minutes. On the other hand, when the conventional cooking device (20) cooks 278 g of chicken breast using the steam sous vide method, the cooking time required to complete is 150 minutes. The cooking time of the cooking device (10) is only about 45% of the cooking time of the conventional cooking device (20).

[0214] When the cooking device (10) cooks a 474g beef steak using the sous vide method, the cooking time is 90 minutes. On the other hand, when the conventional cooking device (20) cooks a 474g chicken breast using the steam sous vide method, the cooking time is 180 minutes. The cooking time of the cooking device (10) is only 50% of the cooking time of the conventional cooking device (20).

[0215] It can be confirmed that the time required for a cooking device (10) according to one embodiment of the present disclosure to complete sous vide cooking is significantly shorter than the time required for a conventional cooking device (20) to complete sous vide cooking.

[0216] The above description is merely an example of the technical idea of ​​the present disclosure, and those skilled in the art to which the present disclosure pertains will be able to make various modifications and variations without departing from the essential characteristics of the present disclosure.

[0217] Accordingly, the embodiments disclosed in the present disclosure are intended to illustrate rather than limit the technical idea of ​​the present disclosure, and the scope of the technical idea of ​​the present disclosure is not limited by these embodiments.

[0218] The scope of protection of the present disclosure should be interpreted by the claims below, and all technical ideas within the scope equivalent thereto should be interpreted as being included in the scope of the rights of the present disclosure.

[0219] According to an embodiment of the present invention, a cooking appliance for performing sous vide cooking can be provided.

Claims

1. A case forming a cavity in which a load is placed; An antenna radiating RF energy for heating the above load; an RF generator for delivering RF output to the antenna; and A control unit that receives information related to the load and sets at least one of a target time, which is a total time for heating the load, and a target temperature, which is a final temperature for heating the load, based on the information related to the load. Cooking appliances.

2. In claim 1, Information related to the above load Contains at least one of the type of load, the weight of the load, and the thickness of the load. Cooking appliances.

3. In claim 1, The above control unit Further receiving the target cooking degree, which is the final cooking degree of the above load, and setting at least one of the target time and target temperature based on the target cooking degree. Cooking appliances.

4. In claim 1, The above control unit Obtain the frequency of RF energy radiated by the antenna and the RF reflectance, which is the ratio of RF energy reflected from the cavity among the RF energy radiated by the antenna, Controlling the frequency of the RF energy based on the RF reflectivity Cooking appliances.

5. In claim 4, The above control unit If the above RF reflectivity is less than the preset reflectivity, the scanned frequency is determined as the heating frequency, If the above reflectivity is greater than the preset reflectivity, the frequency of the RF energy is changed. Cooking appliances.

6. In claim 1, Further comprising an IR sensor for measuring the surface temperature of the above load, The above control unit Estimating the core temperature of the load based on the surface temperature of the load, and obtaining the core temperature of the load as the temperature of the load. Cooking appliances.

7. In claim 6, The above control unit Controlling the RF output based on heating temperature data including the temperature of the load and the reference heating temperature. Cooking appliances.

8. In claim 7, The above control unit Adjust the above RF output to 200W or less Cooking appliances.

9. In claim 6, Further comprising a heater that generates thermal energy, The above control unit Controlling the on / off of the heater based on the temperature of the load and the target temperature. Cooking appliances.

10. In claim 9, The above control unit A first heating operation for heating the load by turning on the RF generator and the heater or A second heating operation is performed by turning on the RF generator and selectively turning on the heater to heat the load. Cooking appliances.

11. In claim 10, The above control unit When it is determined that the temperature of the load has reached the target temperature while performing the first heating operation, the heater is turned off to end the first heating operation and the second heating operation is started. Cooking appliances.

12. In claim 11, The above control unit If the temperature of the load is obtained below the target temperature while performing the second heating operation, the power of the heater is turned on, and if the temperature of the load is obtained above the target temperature, the power of the heater is turned off. Cooking appliances.

13. In claim 12, The above control unit When the time for heating the above load reaches the target time, the second heating operation is terminated. Cooking appliances.

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