CN107148234B - Electronic conditioner - Google Patents
Electronic conditioner Download PDFInfo
- Publication number
- CN107148234B CN107148234B CN201580059878.5A CN201580059878A CN107148234B CN 107148234 B CN107148234 B CN 107148234B CN 201580059878 A CN201580059878 A CN 201580059878A CN 107148234 B CN107148234 B CN 107148234B
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- China
- Prior art keywords
- container
- unit
- food material
- suction
- pressure
- Prior art date
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- 235000013305 food Nutrition 0.000 claims abstract description 139
- 239000000463 material Substances 0.000 claims abstract description 100
- 230000003750 conditioning effect Effects 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims description 36
- 238000001514 detection method Methods 0.000 claims description 28
- 238000005086 pumping Methods 0.000 claims description 28
- 238000007789 sealing Methods 0.000 claims description 14
- 239000006260 foam Substances 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000007921 spray Substances 0.000 abstract 3
- 230000002159 abnormal effect Effects 0.000 description 41
- 230000003287 optical effect Effects 0.000 description 20
- 210000000078 claw Anatomy 0.000 description 17
- 230000005540 biological transmission Effects 0.000 description 11
- 230000002093 peripheral effect Effects 0.000 description 11
- 238000005259 measurement Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 229920005989 resin Polymers 0.000 description 7
- 239000011347 resin Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 238000004891 communication Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000007599 discharging Methods 0.000 description 4
- 239000013013 elastic material Substances 0.000 description 4
- 238000005192 partition Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 238000003780 insertion Methods 0.000 description 3
- 230000037431 insertion Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000004308 accommodation Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000007769 metal material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005674 electromagnetic induction Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Food-Manufacturing Devices (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
- General Preparation And Processing Of Foods (AREA)
- Crushing And Pulverization Processes (AREA)
Abstract
The present invention provides a kind of electronic conditioner (1), by acting suction section (45) while being detected using food materials shred test section (11), and it can not only prevent nutritional ingredient from reducing because of food materials oxidation, but also food materials shred can be prevented to be sucked into suction section (45).Electronic conditioner (1) has: container (2)；Improve the conditioning component (3) for the food materials being housed in container (2)；It is interior to be equipped with driving portion (44) and suction section (45), and for ontology (4) that container (2) is loaded in a manner of it can freely assemble and disassemble；Lid (5) with prominent spray nozzle part (51a)；Detect the food materials shred test section (11) that the flowing towards prominent spray nozzle part (51a) is formed by by food materials shred；And the testing result according to food materials shred test section (11), and control the control unit (13) of the movement of driving portion (44) and suction section (45), control unit (13) is detected in food materials shred test section (11) towards the case where the flowing of the food materials shred of prominent spray nozzle part (51a), at least stops the movement of suction section (45).
Description
Technical Field
The present invention relates to an electric cooker.
Background
Known electric conditioners are: juice makers (juice makers) for producing juice (juice) from food materials (hereinafter, referred to as food materials) such as fruits and vegetables, food processors (food processors) for cooking other than juice for preparation of various dishes, and the like. The electric cooking device comprises: the cooking device includes a container for receiving food materials, a cooking member provided at the bottom of the container, and a main body in which a driving motor for driving the cooking member is provided, and various cooking (hereinafter, referred to as cooking) such as cutting, crushing, and stirring of the food materials is performed in the container by mounting the container for receiving the food materials on the main body and rotating the cooking member by the driving motor. Such an electric cooker has a problem that the food is mixed with air and oxidized during cooking to reduce the nutritional components, and in recent years, intensive studies have been made to solve this problem (patent document 1).
For example, patent document 2 (a known example) discloses an electric cooker 100, and as shown in fig. 14, the electric cooker 100 covers a container 160 containing a food material (not shown) with a lid 115 having an air suction means 116 (having a switching valve 120 and a suction pump 116a) provided therein, and sucks air in the container 160 with the suction pump 116a to form a low oxygen state, and then switches the switching valve 120 to cut the food material with a cutter 190 to prevent the reduction of nutritional components due to the oxidation of the food material.
[ Prior art documents ]
(patent document)
(patent document 1) Japanese patent laid-open No. 2014-73276
(patent document 2) Japanese patent application laid-open No. 2008-206907.
Disclosure of Invention
(problems to be solved by the invention)
However, in the electric cooker 100 disclosed in patent document 2, since the air in the container 160 directly flows into the suction pump 116a, the following possibility is given to the operation of the suction pump 116 a: the finely pulverized food material conditioned by the cutter 190, water droplets and foam generated during the conditioning, and food material pieces (hereinafter, referred to as food material pieces) (not shown) such as steam generated by vaporization of water droplets adhering to the container 160 before the conditioning are sucked into the suction pump 116a, causing a problem in the suction pump 116 a.
The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide an electric cooker which can cook food by bringing the inside of a container into a low-oxygen state while detecting food shreds by a food shred detecting section when a pumping section is operated, thereby preventing not only the reduction of nutrients due to the oxidation of the food, but also the pumping of the food shreds into the pumping section, and improving the durability of the pumping section.
(means for solving the problems)
A first aspect accomplished to solve the above problems is an electric cooker including: a container having an opening at least one end thereof for receiving food; a cooking member that is rotatably supported by the container and cooks the food material contained in the container; a main body in which a driving unit for driving the conditioning member and a suction unit for sucking air in the container are provided, and on which the container is detachably mounted; a lid body having a protruding nozzle portion serving as a suction port leading to the suction portion, and fitted to the opening end portion of the container; a food material chip detecting section for detecting a flow of food material chips generated during the cooking by the cooking member toward the protruding nozzle section; and a control part for controlling the actions of the driving part and the suction part according to the detection result of the food material flake detection part; wherein a swing closing valve that swings between a closing position closing the projected nozzle portion and a separating position separating from the projected nozzle portion and closes the projected nozzle portion depending on a state in the container is formed in the lid body; the control unit moves to the closed position by the swing closing valve, and stops at least the operation of the pumping unit when the food piece detecting unit detects the flow of the food piece to the protruding nozzle unit.
According to the first aspect, since the food is cooked by bringing the container into a low-oxygen state while detecting the food shreds by the food shred detecting portion when the pumping portion is operated, not only the decrease of the nutritional components due to the oxidation of the food can be prevented, but also the food shreds can be prevented from being pumped into the pumping portion, and the durability of the pumping portion can be improved.
A second aspect is the electric conditioner of the first aspect, wherein the cover has: an upper cover body having the protruding nozzle portion formed thereon; the rocking seal valve; and a lower cover body which is fitted to the opening end of the container and has a sealing valve accommodating portion for accommodating the swing sealing valve; the bottom surface of the sealing valve accommodating part is formed by a plurality of ribs, and a supporting protrusion for supporting the swing sealing valve is formed on the upper surface of each rib.
According to the second aspect, by oscillating the oscillation closing valve between the closed position and the spaced position, when a large amount of food material pieces (particularly foam) are generated in the container and rise to approach the protruding nozzle portion, the oscillation closing valve is pushed up by the food material pieces and moved to the closed position, thereby preventing the food material pieces from flowing into the protruding nozzle portion.
A third aspect is the electric cooker of the first or second aspect, wherein the food piece detecting portion detects a pressure in the container, and the control portion detects a flow of the food piece to the protruding nozzle portion from a variation in the detected pressure of the food piece detecting portion caused by the movement of the swing closing valve to the closing position, and at least stops the operation of the pumping portion.
According to the third aspect, the abnormal state is determined by the pressure detected by the food material chip detecting portion, and the operation of the suction portion is stopped, so that the flow of the food material chips flowing into the protruding nozzle portion can be restricted. Further, according to the third aspect, since the abnormal state can be determined by using only the pressure detected by the food chip detecting portion, the pressure sensor that converts the resistance into the electric signal can be used as the food chip detecting portion, and the manufacturing cost of the electric cooker can be reduced.
(Effect of the invention)
The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide an electric cooker which can cook food by bringing the inside of a container into a low-oxygen state while detecting food shreds by a food shred detecting section when a pumping section is operated, thereby preventing not only the reduction of nutrients due to the oxidation of the food, but also the absorption of the food shreds into the pumping section, and improving the durability of the pumping section.
Drawings
Fig. 1 is an oblique view of an electric conditioner of a first embodiment.
Fig. 2 is a cross-sectional view taken along line a-a in fig. 1.
Fig. 3A is an enlarged view of a portion B in fig. 2.
Fig. 3B is an enlarged view of fig. 3A when the protruding nozzle portion is closed by the swing closing valve.
Fig. 4 is an oblique view showing a cover in the electric conditioner of fig. 1.
Fig. 5 is a developed view of the cover of fig. 4.
Fig. 6 is an oblique view showing the rocking seal valve of fig. 5.
Fig. 7 is a developed view of the rocking seal valve of fig. 6 being developed.
Fig. 8 is an oblique view showing the lower cover in fig. 5.
Fig. 9 is a control flow chart showing a method of determining an abnormal state in the electric conditioner of fig. 1.
Fig. 10 is a control flow diagram showing a conditioning action of the electric conditioner of fig. 1.
Fig. 11 is a schematic sectional view of an electric cooker according to a second embodiment.
Fig. 12 is a schematic sectional view of an electric cooker according to a third embodiment.
Fig. 13 is a schematic sectional view of an electric cooker according to a fourth embodiment.
Fig. 14 is a sectional view of a conventional electric cooker.
Description of the main Components
1. 1 ', 1' electric cooker
11 pressure detecting part (food material flake detecting part)
12 operation input unit
13. 13 ', 13' control unit
14 temperature detecting part (food material flake detecting part)
2 Container
21 container body
21a handle
22 container base station
22a through hole
22b base fitting part
22c base screwing groove
23 sealing member
3 Conditioning Member
31 container side driving shaft
32 container-side transfer part
4 main body
41 horizontal base
42. 42' vertical base
42a fitting projection
42b detection part (food material flake detection part)
43. 43 ', 43' rotary connection
43a switch member
43b engaging claw
43c curved nozzle section
43d sealing member
43e optical sensor (food material chip detector)
43f light projecting part
43g light receiving part
44 drive part
44a drive shaft
44b drive side transmission part
45 suction part
46 breather pipe
5. 5 ', 5' cover
51. 51 ', 51 ", 51'" upper side cover
51a protruding nozzle part
51b guide surface
51c engaging groove
51d outer peripheral wall surface
51e cover side insertion hole
51f accommodating recess
52 rocking shut-off valve
53 rocking closing valve body
53a curved convex part
53b fitting hole
53c inclined plane
54 sealing member
54a fitting projection
55. 55 ', 55' underside cover
55a, 55 a' seal valve receiving portion
55b upper protruding part
55c lower projection
55d rib
55e supporting projection
55f vent hole
55g, 55 g', 55g ″ "food material slice accommodating part
55h surrounding wall
55i upper extension part
55j communication air passage
55h extend the partition.
Detailed Description
(first embodiment)
Hereinafter, an electric cooker 1 according to a first embodiment of the present invention will be described with reference to the drawings.
Fig. 1 is an oblique view of an electric cooker 1 of a first embodiment, fig. 2 is a sectional view taken along line a-a in fig. 1, fig. 3A is an enlarged view of a portion B in fig. 2, fig. 3B is an enlarged view of fig. 3A when a protruding nozzle portion is closed by a rocking closing valve, fig. 4 is an oblique view showing a lid body 5 in the electric cooker 1 of fig. 1, fig. 5 is an expanded view of fig. 4 showing the lid body 5, fig. 6 is an oblique view showing the rocking closing valve 52 in fig. 5, fig. 7 is an expanded view of the rocking closing valve 52 in fig. 6, and fig. 8 is an oblique view showing a lower lid body 55 in fig. 5.
The length direction of the electric cooker 1 is defined as the x-axis, the width direction of the electric cooker 1 is defined as the y-axis, and the height direction of the electric cooker 1 is defined as the z-axis.
As shown in fig. 1 and 2, reference numeral 1 denotes an electric cooker of the present embodiment. The electric cooker 1 includes: a container 2 having an opening at least one end thereof and receiving food (not shown); a cooking member 3 rotatably supported at the bottom of the container 2 to cook the food in the container 2; a main body 4 on which the container 2 is detachably mounted; and a lid 5 for sealing the open end of the container 2. The electric cooker 1 further includes: a pressure detecting unit 11 (food material chip detecting unit) for detecting the pressure inside the container 2; an operation input unit 12 for inputting various operation inputs from a user; a memory unit (not shown) for memorizing various operation modes of the electric cooker 1 inputted by the operation input unit 12; a time measuring unit (not shown) for measuring the operation time of the electric cooker 1; and a control unit 13 for controlling the operation of the whole electric cooker 1 based on the input information from the operation input unit 12, the time measured by the time measuring unit, the detection result from the pressure detecting unit 11, and the like.
As shown in fig. 1 and 2, the container 2 includes: a container main body 21 formed in a shape expanding upward, and a container base 22 screwed to a lower portion of the container main body 21 in an airtight manner. The container body 21 is made of, for example, a transparent resin material or glass, and is formed so that the inside thereof can be easily recognized. However, the container body 21 may be formed of a metal material such as stainless steel. The container base 22 is made of, for example, a resin material.
As shown in fig. 1 and 2, the container body 21 has a handle 21a formed on a side surface thereof. The container base 22 is formed so that a central portion and an outer peripheral portion are convex, an insertion hole 22a through which a container-side drive shaft 31 described later is inserted is formed in the central portion, and a base fitting portion 22b extending downward is formed in the outer peripheral portion. Further, a seal member 23 made of an elastic material such as rubber is housed in a base screwing groove 22c formed between the central portion and the outer peripheral portion, and the container body 21 and the container base 22 are connected airtightly when the lower end of the container body 21 is screwed.
As shown in fig. 1 and 2, the cooking member 3 is formed of, for example, a curved blade that curves upward toward the outer periphery and a curved blade that curves downward toward the outer periphery, and is formed so as to reliably interfere with the food material contained in the container 2. The conditioning member 3 is rotatably supported at one end of the container-side drive shaft 31 at the bottom in the container 2. A tank-side transmission portion 32 is formed at the other end of the tank-side drive shaft 31, and the end surface of the tank-side transmission portion 32 is formed in a wavy shape. The cooking member 3 is, for example, a cutter member for cutting a food material, a crushing member for finely crushing a food material, a slicing member for thinly cutting a food material, a foaming member for foaming a food material, or the like.
As shown in fig. 1 and 2, the main body 4 includes: a horizontal base portion 41 extending in the horizontal direction, a vertical base portion 42 standing vertically from the rear of the horizontal base portion 41, and a pivotal connecting portion 43 having a base end pivotally attached to the upper portion of the vertical base portion 42. The body 4 is made of a metal material such as stainless steel, a resin material, or the like.
As shown in fig. 1 and 2, a fitting convex portion 42a to be fitted to the base fitting portion 22b is formed on the upper surface of the horizontal base portion 41, and the container base 22 is detachably formed.
An engagement claw 43b that operates in conjunction with the operating lever (lever)43a is formed on the distal end side of the rotation connecting portion 43. The engagement claw 43b is formed to operate between an engagement position where the engagement claw 43b is engaged with the projected nozzle portion 51a described later and a non-engagement position where the engagement claw 43b is not engaged, in accordance with an operation of the operation lever 43a by a user. Further, a curved nozzle portion 43c for bending the air passage into an L-shape is formed on the tip end side of the rotation connecting portion 43, and a seal member 43d made of an elastic material such as rubber is formed on the end surface of the curved nozzle portion 43c on the side of the engaging claw 43 b.
As shown in fig. 2, the main body 4 includes: a drive portion 44 that drives the conditioning member 3; a suction unit 45 for sucking air in the container 2; and a breather pipe 46 connected at one end to the curved nozzle portion 43c and at the other end to the suction portion 45. The driving portion 44 is, for example, a motor, and a driving-side transmission portion 44b is formed at an end portion of a driving shaft 44a of the driving portion 44, and the driving-side transmission portion 44b is formed in a wave shape to mesh with the container-side transmission portion 32. The suction unit 45 is, for example, a vacuum pump, and the breather pipe 46 is made of, for example, a stretchable fluororesin, silicone resin, polyvinyl chloride, or the like.
As shown in fig. 2 to 5, the lid 5 includes: an upper cover 51 connected to the rotary connection portion 43 and having a protruding nozzle portion 51a as a suction port to the suction portion 45; a swing closing valve 52 which swings between a closing position (hereinafter referred to as a closing position) (fig. 3B) closing the protruding nozzle portion 51a and a separating position (hereinafter referred to as a separating position) (fig. 3A) separating from the protruding nozzle portion 51a, and closes the protruding nozzle portion 51a according to the state in the container 2; and a lower lid 55 that houses the swing closing valve 52 and is fitted to the opening end of the container main body 21. The lid 5 is made of, for example, a resin material.
As shown in fig. 2, 4, and 5, the protruding nozzle portion 51a is formed to protrude upward from the center, and is formed with a guide surface 51b on the lower side that expands downward, and an engagement recess 51c on the outer periphery with which the engagement claw 43b is engaged. When the rotation connecting portion 43 is connected to the upper cover 51, the engaging claw 43b is engaged with the engaging groove 51c, so that the rotation connecting portion 43 and the upper cover 51 are fixed and integrated. An outer peripheral wall surface 51d extending in the vertical direction is formed on the outer peripheral edge of the upper cover body 51.
As shown in fig. 2, 5, 6, and 7, the swing closing valve 52 includes: a swing closing valve body 53 formed with a curved convex portion 53 a; and a sealing member 54 fitted to the upper surface of the curved convex portion 53a and made of an elastic material such as rubber. The sealing member 54 is integrally fixed to the swing closing valve main body 53 by fitting a fitting protrusion 54a formed on the lower surface thereof into a fitting hole 53b of the sealing member 54.
Here, the curved convex portion 53a is formed so that its center is curved upward, and its upper surface is formed with an inclined surface 53c corresponding to the guide surface 51 b. With this configuration, the electric cooker 1 of the present embodiment can smoothly guide the swing closing valve 52 to the closing position (fig. 3B) when the swing closing valve 52 is pushed up by food material pieces (not shown) or the like.
As shown in fig. 2, 5, and 8, the lower cover 55 includes: a closing valve housing portion 55a housing the swing closing valve 52; an upper protrusion 55b formed around the sealing valve housing part 55 a; and a lower protrusion 55c formed around the closed valve housing portion 55 a. The upper protrusion 55b is screwed to the lower portion of the outer peripheral wall surface 51d, and the lower cover 55 and the upper cover 51 are fixed and integrated. The bottom surface of the closing valve housing portion 55a is formed by a plurality of circular ribs (rib)55d, and a support protrusion 55e for supporting the swing closing valve 52 is formed on the upper surface of the rib 55 d. Further, an air vent hole 55f for discharging air in the container 2 to the outside of the container 2 is formed in the outer periphery of the bottom surface of the closed valve housing portion 55 a.
With this configuration, in the electric cooker 1 of the present embodiment, the swing closing valve 52 is supported by the support protrusion 55e formed on the upper surface of the rib 55d, and when the swing closing valve 52 is located at the spaced position as shown in fig. 3A, a space is formed between the swing closing valve 52 and the bottom surface of the closing valve housing portion 55a, so that an air passage from the container 2 to the suction portion 45 is ensured, and the air in the container 2 can be reliably sucked by the suction portion 45.
In the electric cooker 1 of the present embodiment, the rocking shut valve 52 is supported only by the support projection 55e, and the bottom surface of the rocking shut valve 52 has a rib structure, so that when a large amount of food chips are generated in the container 2, the bottom surface of the rocking shut valve 52 can be pushed upward by the food chips and moved to the closed position shown in fig. 3B. Specifically, the electric cooker 1 of the present embodiment can block the protruding nozzle portion 51a as shown in fig. 3B by pushing up the swing closing valve 52 with a large amount of food material pieces (particularly, bubbles) generated in the container 2 and rising to approach the lid 5, and prevent the food material pieces from flowing into the protruding nozzle portion 51 a.
As shown in fig. 2, the pressure detection unit 11 is, for example, a pressure sensor, and is provided in the middle of the inside of the breather pipe 46. The pressure detector 11 detects the pressure in the container 2 through the vent pipe 46 at predetermined intervals and transmits the detected pressure (hereinafter referred to as detected pressure) to the controller 13.
The operation input unit 12 receives various operation inputs from a user, and transmits input information to the control unit 13. As shown in fig. 2, the operation input unit 12 is provided, for example, on the front side of the horizontal base portion 41.
The Memory unit is, for example, an HDD (Hard Disk Drive), a Memory (Memory), a RAM (Random Access Memory), or the like, and stores various cooking modes of the electric cooker 1 (for example, a vacuum cooking operation mode (a mode in which the cooking material is cooked by the cooking means 3 with the container 2 being set at a predetermined pressure), a vacuum storage operation mode (a mode in which the cooking material and food pieces are stored with the container 2 being set at a predetermined pressure), or the like). In the storage unit, in accordance with the input information from the operation input unit 12, a set time (hereinafter, referred to as a set time) for operating the cooking member 3, a set rotational speed (hereinafter, referred to as a set rotational speed) for rotating the cooking member 3, a set pressure (hereinafter, referred to as a set pressure) in the container 2 during the operation of the cooking member 3, and the like in the various cooking modes are stored.
The time measuring unit is, for example, a measuring timer, measures time after the start of the operation of the suction unit 45, and transmits the measured time to the control unit 13. The time measuring unit measures the operation time of the suction unit 45 and the driving time of the driving unit 44.
As shown in fig. 2, the control Unit 13 is, for example, a CPU (Central Processing Unit) or the like, and is electrically connected to the driving Unit 44, the suction Unit 45, the pressure detection Unit 11, the operation input Unit 12, the time measurement Unit, and the memory Unit. The control unit 13 controls the operations of the driving unit 44 and the suction unit 45 based on the set time, the set pressure, the set rotational speed, the measured time, the detected pressure, and the like. Specifically, when the input information from the operation input unit 12 is acquired, the control unit 13 acquires information (set time, set rotational speed, set pressure, and the like) on the conditioning mode corresponding to the input information from the storage unit, and operates the driving unit 44 and the suction unit 45 based on the acquired information (set time, set rotational speed, set pressure, and the like). The control unit 13 determines an abnormal state by combining the ambient pressure determination described later and the average pressure difference determination described later, and then stops the operation of the suction unit 45.
The abnormal state is a state in which the swing closing valve 52 is pushed upward by the food material pieces (particularly, bubbles) generated in the container 2 during the pumping operation of the pumping section 45, and the swing closing valve 52 is moved from the separated position of fig. 3A to the closed position of fig. 3B, or a state in which a flow of the food material pieces to the protruding nozzle portion 51a is generated.
As described above, the electric cooker 1 of the present embodiment changes the set pressure in the container 2, the set rotational speed of the cooking member 3, and the set time according to the cooking mode, and thus can perform cooking suitable for various cooking modes with respect to the food materials contained in the container 2.
Next, a method of determining an abnormal state of the control unit 13 in the electric cooker 1 of the present embodiment (ambient pressure determination and average pressure difference determination) will be described. As an initial condition, the container 2 containing the food is set to the main body 4, and the driving-side transmission portion 44b is engaged with the container-side transmission portion 32, so that the driving force of the driving portion 44 can be transmitted to the cooking member 3. The lid 5 is fitted to the opening end of the main body 4, and the engagement claw 43b is engaged with the protruding nozzle portion 51a, so that the rotation connecting portion 43 and the lid 5 are fixed and integrated.
Fig. 9 is a control flowchart showing a method of determining an abnormal state in the electric conditioner 1 of fig. 1.
< determination of ambient pressure >
The control unit 13 detects the detected pressure by the pressure detecting unit 11 before the operation of the suction unit 45 is started, and sets the detected pressure as the start pressure PstartAnd a limit pressure value PlimitSet to 0(STEP1, 2, 3). When the pumping unit 45 is operated, the control unit 13 calculates an average value of a plurality of detected pressures received during a predetermined time (a (s)), and calculates a pressure average value Pm(0)(STEP 4 is YES and STEP 5). Similarly, the control unit 13 calculates an average value of a plurality of detected pressures received in the next predetermined time (a (s)), and calculates a next pressure average value Pm(1)(STEP 6)。
The control part 13 calculates the pressure average value Pm(0)Subtract the next pressure average value Pm(1)To calculate an average pressure difference Pd(0’)(STEP 7). When the average pressure difference P is calculatedd(0’)In this case, the control unit 13 sets the relative pressure (the standard atmospheric pressure P)o(101.3kPa) divided by the starting pressure PstartThe result) times the average pressure difference Pd(0’)And calculating the relative average pressure difference Pd(0)(STEP 8). The control section 13 determines the relative average pressure difference Pd(0)Whether or not it is larger than 1kPa (STEP 9).
The control unit 13 determines the relative average pressure difference Pd(0)When the pressure is 1kPa or less, the pressure average value of the plurality of detected pressures received at the predetermined time is calculated again (STEP 9 is NO and STEP 5), and then the processes of STEPs 6, 7, 8 and 9 are repeated. The control unit 13 determines the relative average pressure difference Pd(0)If it exceeds 1kPa, the next average pressure difference determination is made (STEP 9 is YES).
< determination of average pressure difference >
The control unit 13 determines the relative average pressure difference Pd(0)When the pressure exceeds 1kPa, the average value of a plurality of detected pressures received in a predetermined time (a (s)) is calculated again and used as the pressure average value (P)m(n)) (STEP 9 is YES) andSTEP 10). The control unit 13 similarly calculates an average value of a plurality of detected pressures received in the next predetermined time period (a (s)) and sets the average value as a next pressure average value (P)m(n+1))(STEP 11)。
The control section 13 calculates the pressure average value (P)m(n)) Subtract the next pressure average (P)m(n+1)) To calculate an average pressure difference Pd(n)(STEP 12). The control unit 13 determines the first relative average pressure difference P calculated in the ambient pressure determinationd(0)Multiplied by a threshold (e.g., threshold 4) and a pressure average (P)m(n)) And is divided by the standard atmospheric pressure PoAnd a limit pressure value P is calculatedlimit(STEP 13). The control part 13 determines the calculated limit pressure value PlimitWhether or not it is less than the mean pressure by Pd(n)Small (STEP 14).
The control unit 13 determines the limit pressure value PlimitSpecific mean pressure difference Pd(n)If the pressure is large, the control unit 13 calculates an average value of the plurality of detected pressures received in the predetermined time period (a) and(s) again, sets the average value as a pressure average value (STEP14 is no and STEP 10), and repeats the processing of STEPs 11, 12, 13, and 14. The control unit 13 determines the limit pressure value PlimitLess than or equal to the mean pressure difference Pd(n)In this case, the control unit 13 stops the suction operation of the suction unit 45 and ends the determination of the abnormal state (STEP14 is yes and STEPs 15 and 16).
Since the electric cooker 1 of the present embodiment determines the abnormal state using only the detected pressure from the pressure detecting unit 11, the abnormal state can be reliably detected even when only the pressure sensor that converts the resistance into the electric signal is used as the pressure detecting unit 11.
The electric cooker 1 of the present embodiment determines an abnormal state by detecting the pressure in the container 2 by the pressure detecting unit 11 and then stops the driving unit 44, so that the flow of the food material pieces into the protruding nozzle portion 51a can be restricted before the flow flows into the vent pipe 46.
The electric cooker 1 of the present embodiment also includes the ambient pressure determination to determine the abnormal state, and therefore, the abnormal state can be determined by taking into account the pressure difference due to the environmental factors (for example, the pressure difference due to the difference in level between the use places).
In addition, since the electric conditioner 1 of the present embodiment performs the ambient pressure determination before the average pressure difference determination, it is possible to eliminate the case (noise) that is apparently not in the abnormal state and to quickly perform the abnormal state determination.
In the electric cooker 1 of the present embodiment, the control unit 13 can compare the limit pressure value P even in a state where the pressure gradient is not easily detected, such as a constant fluctuation of the pressure gradientlimitDifference P from average pressured(n)The abnormal state is determined, so that the abnormal state can be accurately determined. That is, the electric cooker 1 of the present embodiment uses the limit pressure value P calculated by the detection pressure of the pressure detection unit 11limitAnd the difference P of the average pressured(n)And the like, so that the determination can be accurately performed.
The method of determining an abnormal state described in the control unit 13 is applied to both the vacuum conditioning operation mode and the vacuum storage operation mode.
Next, a cooking operation of the electric cooker 1 of the present embodiment will be described. As an initial condition, the container 2 containing the food is set to the main body 4, and the driving-side transmission portion 44b is engaged with the container-side transmission portion 32, so that the driving force of the driving portion 44 can be transmitted to the cooking member 3. The lid 5 is fitted to the opening end of the main body 4, and the engagement claw 43b is engaged with the protruding nozzle portion 51a, so that the rotation connecting portion 43 and the lid 5 are fixed and integrated.
Fig. 10 is a control flowchart showing the conditioning operation of the electric conditioner 1 of fig. 1.
As shown in fig. 10, first, the control unit 13 determines whether or not input information is input to the operation input unit 12(STEP21, 22). When the control unit 13 acquires input information from the operation input unit 12(STEP 22 is yes), the control unit 13 acquires information on the set pressure, the set time, and the set rotational speed corresponding to the input information from the storage unit, and then operates the suction unit 45 and the time measurement unit (STEP 23, STEP 24). The control unit 13 determines whether or not the pressure detection unit 11 is not in the abnormality detection state (STEP 24). Specifically, the control unit 13 determines whether or not the state is abnormal by performing the ambient pressure determination and the average pressure difference determination.
When the control unit 13 determines that the state is not the abnormal state (STEP 25 is no), the control unit 13 determines whether or not the operation time of the suction unit 45 in the time measurement unit has elapsed a predetermined time (for example, 3 minutes) (STEP 26). When the control unit 13 determines that the predetermined time has not elapsed since the operation time of the suction unit 45 measured by the time measuring unit (STEP26 is no), it determines whether or not the detected pressure of the pressure detecting unit 11 is higher than the set pressure (STEP 27). Here, when the control unit 13 determines that the state is abnormal (STEP 25 is yes) and that the operation time of the suction unit 45 has elapsed a predetermined time (STEP26 is yes), the control unit 13 stops the suction unit 45 and ends the conditioning operation (STEP 31, 33).
The electric cooker 1 of the present embodiment can prevent overload due to the operation of the suction unit 45 by stopping the suction unit 45 when the operation of the suction unit 45 exceeds a predetermined time.
When the control unit 13 determines that the detected pressure of the pressure detection unit 11 is equal to or lower than the set pressure (no in STEP27), the operation of the suction unit 45 is stopped, the drive unit 44 is operated, and the operation time of the drive unit 44 is measured by the time measurement unit (STEP 28, STEP 29). After the driving unit 44 is operated, the control unit 13 determines whether or not the operation time of the driving unit 44 in the time measuring unit has elapsed for a predetermined time (STEP 30). When determining that the set time has not elapsed from the operation time of the driving unit 44 in the time measurement unit, the control unit 13 performs time determination again (STEP 30 no, STEP 30).
When determining that the measurement time of the time measurement unit has elapsed the set time, the control unit 13 stops the drive unit 44 and ends the conditioning operation (STEP 30 is yes, STEP 32, STEP 33).
The electric cooker 1 of the present embodiment determines whether or not the state is abnormal during the operation of the pumping part 45, and stops the operation of the pumping part 45 before the food material pieces flow into the protruding nozzle part 51a, thereby preventing the durability of the pumping part 45 from being shortened due to the flow of the food material pieces into the pumping part 45. In particular, in the electric cooker 1 of the present embodiment, when the food material pieces are moved toward the protruding nozzle portion 51a during the cooking of the food material, the moving food material pieces cause the rocking closing valve 52 to be pushed up to close the protruding nozzle portion 51a, whereby the pressure detecting portion 11 transmits an abnormal signal to the control portion 13, and the control portion 13 stops the operation of the pumping portion 45, thereby preventing the food material from being sucked into the pumping portion 45 and improving the durability of the pumping portion 45.
In addition, in the electric cooker 1 of the present embodiment, since the interior of the container 2 can be made low-oxygen by the pumping unit 45, the food can be prevented from being oxidized during cooking and from being reduced in nutritional ingredients.
(second embodiment)
The electric cooker 1 'of the second embodiment is different only in the configurations of the rotation connecting portion 43', the lid 5 ', and the control portion 13' of the first embodiment, and therefore, only such different configurations will be described, and the other configurations are the same as those of the first embodiment, and therefore, the description thereof will be omitted.
In addition, the coordinate system is the same as that of the first embodiment.
Fig. 11 is a schematic sectional view of an electric cooker 1' of the second embodiment.
The base end of the rotary connecting portion 43' is rotatably pivoted, and an engaging claw 43b that operates in conjunction with the operating lever 43a is formed on the distal end side. The engagement claw 43b is formed to operate between an engagement position where the engagement claw 43b is engaged with the projected nozzle portion 51a described later and a non-engagement position where the engagement claw 43b is not engaged, in accordance with an operation of the operation lever 43a by a user. Further, a curved nozzle portion 43c for bending the air passage into an L-shape is formed on the tip end side of the rotation connecting portion 43', and a seal member 43d made of an elastic material such as rubber is formed on the end surface of the curved nozzle portion 43c on the side of the engaging claw 43 b.
Further, a temperature detecting portion 14 (food piece detecting portion) protruding toward the lid body 5 ' side is formed on the lid body 5 ' side of the rotation connecting portion 43 '. The temperature detection unit 14 is, for example, a temperature sensor such as a thermistor (thermistor), and transmits a detected temperature (hereinafter referred to as a detected temperature) to the control unit 13'.
As shown in fig. 11, the lid body 5' has: an upper cover 51 'connected to the rotary connection portion 43' and formed with a protruding nozzle portion 51a as a suction port of the suction portion 45; and a lower lid 55' fitted to the open end of the container body 21. The lid 5' is made of, for example, a resin material.
As shown in fig. 11, the protruding nozzle portion 51a is formed so as to protrude upward from the center, and a guide surface 51b that expands downward is formed on the lower side, and an engagement recess 51c with which the engagement claw 43b is engaged is formed on the outer periphery. When the rotation connecting portion 43 'is connected to the upper cover 51', the engaging claw 43b is engaged with the engaging groove 51c, so that the rotation connecting portion 43 'and the upper cover 51' are fixed and integrated.
An outer peripheral wall surface 51d extending in the vertical direction is formed on the outer peripheral edge of the upper cover 51'. Further, a cover-side insertion hole 51e into which the temperature detection unit 14 is inserted is formed in the upper cover body 51 'on the surface on the side of the rotation connection portion 43'.
As shown in fig. 11, the lower cover 55' includes: a food material chip accommodating portion 55g for accommodating the food material chips flowing into the lid body 5'; an upper protrusion 55b formed around the food piece receiving portion 55 g; and a lower protrusion 55c formed around the food piece receiving portion 55 g. The upper protrusion 55b is screwed to the lower portion of the outer peripheral wall surface 51d, and the lower cover 55 'and the upper cover 51' are fixed and integrated.
As shown in fig. 11, an enclosing wall 55h is formed in the food piece accommodating portion 55g so as to enclose the lower portion of the protruding nozzle portion 51 a. The surrounding wall 55h is located outside the temperature detecting part 14 when the upper lid body 51 'and the lower lid body 55' are fixed integrally, and is formed to a height at which the food material pieces or the steam passing over the surrounding wall 55h can contact or pass through the temperature detecting part 14. Further, between the surrounding wall 55h and the lower protruding portion 55c of the bottom surface of the lower lid body 55', an air vent 55f for discharging air in the container 2 to the outside of the container 2 is formed.
As shown in fig. 11, the control unit 13' is, for example, a cpu (central Processing unit), and is electrically connected to the driving unit 44, the pumping unit 45, the temperature detecting unit 14, the pressure detecting unit 11, the operation input unit 12, the time measuring unit (not shown), and the memory unit (not shown). The control unit 13' controls the operations of the driving unit 44 and the suction unit 45 based on the set time, the set pressure, the set rotational speed, the measurement time, the detected pressure, and the detected temperature. Specifically, when the control unit 13' acquires the input information from the operation input unit 12, it acquires information (set time, set rotational speed, set pressure, etc.) on the conditioning mode corresponding to the input information from the storage unit, and operates the driving unit 44 and the suction unit 45 based on the acquired information (set time, set rotational speed, set pressure, etc.).
In addition, the control section 13' monitors whether or not the detected temperature is changed by the contact of the food material chips with the temperature detecting section 14 during the operation. When the control unit 13' determines that the detected temperature from the temperature detecting unit 14 has changed abruptly, it recognizes it as an abnormal state and stops the operations of the driving unit 44 and the suction unit 45.
With this configuration, in the electric cooker 1 'of the present embodiment, even when the food material piece flows into the protruding nozzle portion 51a beyond the surrounding wall 55h, the detected temperature of the temperature detecting portion 14 changes abruptly, so that the control portion 13' can accurately determine the abnormal state, and then the operation of the driving portion 44 and the suction portion 45 is stopped, so that the food material piece is prevented from entering the suction portion 45, and the durability of the suction portion 45 can be improved.
In the electric cooker 1 ' of the present embodiment, since the surrounding wall 55h is formed in the lid 5 ', the food pieces and the steam flowing into the lid 5 ' from the air vent hole 55f are received in the food piece receiving portion 55g by being collided with the surrounding wall 55h to reduce the momentum thereof.
In the electric cooker 1 'of the present embodiment, when the food material pieces (particularly, steam) are adhered to the inner wall surface of the protruding nozzle portion 51a beyond the surrounding wall 55h and then cooled and liquefied after the operation of the electric cooker 1', the liquefied food material pieces can be accommodated in the food material piece accommodating portion 55 g.
(third embodiment)
The electric cooker 1 ″ of the third embodiment is different only in the configurations of the rotation connecting portion 43 ', the lid 5 ', and the control portion 13 ' of the second embodiment, and therefore, only such different configurations will be described, and the other configurations are the same as those of the first embodiment, and therefore, the description thereof will be omitted.
In addition, the coordinates are the same coordinate system as in the first embodiment.
Fig. 12 is a schematic sectional view of an electric cooker 1 ″ of the third embodiment.
As shown in fig. 12, the cover 5 ″ has: an upper cover body 51 ″ connected to the rotary connection portion 43 ″ and formed with a protruding nozzle portion 51a as a suction port of the suction portion 45; and a lower lid 55 ″ fitted to the opening end of the container body 21. The lid 5 ″ is made of, for example, a resin material.
As shown in fig. 12, a pair of receiving recesses 51f for receiving a pair of optical sensors 43e described later are formed on the side of the rotation connecting portion 43 ″ of the upper cover body 51 ″. The lower cover 55 ″ has: a food piece receiving portion 55 g' for receiving the food pieces flowing into the lid body 5 ″; and a pair of upward extending portions 55i extending upward with the housing recess 51f interposed therebetween. An air vent hole 55f for discharging air in the container 2 to the outside of the container 2 is formed in the end portion side of the lower lid 55 ″ where the upward extending portion 55i is formed.
The configuration of the protruding nozzle portion 51a and the outer peripheral wall surface 51d formed on the upper cover 51 ″ and the configuration of the upper protrusion 55b formed on the lower cover 55 ″ are the same as those in the second embodiment, and therefore, the description thereof will be omitted.
According to this configuration, when the upper cover 51 "and the lower cover 55" are screwed together, the flow path leading from the air discharge hole 55f to the protruding nozzle portion 51a becomes a communication air passage 55j in a vertically curved form.
A pair of optical sensors 43e (food piece detecting portions) are formed on the lid 5 "side of the pivot coupling portion 43" so as to protrude toward the lid 5 "and be accommodated in the pair of accommodating recesses 51 f. The pair of optical sensors 43e are each composed of a light projecting portion 43f that projects light and a light receiving portion 43g that receives light projected from the light projecting portion 43f, and are, for example, an optical transmission sensor or an optical absorbance sensor. The light projecting unit 43f and the light receiving unit 43g are formed so that the light projected from the light projecting unit 43f can be received by the light receiving unit 43e through the communication air path 55 j. The light projecting section 43f and the light receiving section 43e are electrically connected to the control section 13 ″.
The controller 13 ″ determines an abnormal state from the detection results from the light projector 43f and the light receiver 43e (the detection result of whether or not the amount of light received by the light receiver 43e has changed). Specifically, the control unit 13 ″ determines that the light from the light projecting unit 43f is abnormal when the amount of light received by the light receiving unit 43e changes by being blocked by the food material chips in the communicating air passage 55 j. The control unit 13 ″ stops at least the suction unit 45 when it determines that the abnormal state is present.
The other configurations of the rotation connecting portion 43 ″ and the control portion 13 ″ are the same as those of the rotation connecting portion 43 ″ and the control portion 13 ″ of the second embodiment, and therefore, the description thereof will be omitted.
As described above, in the electric cooker 1 ″ of the present embodiment, the food material pieces flowing into the lid 5 ″ are detected before flowing into the protruding nozzle portion 51a, and the control portion 13 ″ determines that the food material pieces are in an abnormal state and stops at least the suction portion 45, so that the food material pieces are prevented from entering the suction portion 45, and the durability of the suction portion 45 is improved.
In the above embodiment, the optical sensor 43e is described as an example of a pair including the light projecting portion 43f and the light receiving portion 43g, but the present invention is not particularly limited to this, and may be a single optical sensor 43 e.
In this case, a reflective optical sensor, for example, is used as the optical sensor 43 e. Specifically, when a reflective optical sensor is used as the optical sensor 43e, the control unit 13 ″ determines that the state is abnormal when the light from the optical sensor 43e is reflected by the food material chips in the communication air passage 55j and then received by the optical sensor 43 e.
In the above-described embodiment, the optical sensor 43e is used to detect the pieces of food material flowing into the lid 5 ″, but the present invention is not limited to this, and an electrostatic capacitance type proximity sensor (not shown) may be used instead of the optical sensor 43e to detect the pieces of food material flowing into the lid 5 ″. In this case, the control unit 13 ″ determines that the state is abnormal when the capacitance proximity sensor detects a change in capacitance due to the food material chip passing through the communication passage 55 j.
(fourth embodiment)
The electric cooker 1' ″ of the fourth embodiment is different only in the configurations of the lid 5, the vertical base 42, and the control unit 13 of the first embodiment, and therefore, only such different configurations will be described, and the other configurations are the same as those of the first embodiment, and therefore, the description thereof will be omitted.
In addition, the coordinate system is the same as that of the first embodiment.
Fig. 13 is a schematic sectional view of an electric cooker 1' ″ according to the fourth embodiment.
As shown in fig. 13, the cap 5' ″ has: an upper cover body 51' ″ which is connected to the rotary connecting part 43 and in which a protruding nozzle part 51a is formed as a suction port of the suction part 45; and a lower lid 55' "fitted to the open end of the container body 21. The cap 5' ″ is made of, for example, a resin material.
As shown in fig. 13, the lower cover 55' ″ includes: a food material chip accommodating portion 55g ″ formed in a concave shape so as to be in close contact with the inner wall surface of the container body 21 to accommodate the food material chips flowing into the lid body 5'; an air discharge hole 55f formed in the bottom surface of the food piece storage part 55g ″ for discharging the air in the container 2 to the outside of the container 2; and an extension partition portion 55h extending upward from the bottom surface of the food piece accommodation portion 55g ″ and partitioning the exhaust hole 55f from the central portion of the food piece accommodation portion 55g ″.
The configuration of the upper lid is the same as that of the first embodiment, and therefore, the description thereof will be omitted.
The upper cover 51 '"and the lower cover 55'" are screwed together and fixed as a unit, so that the pulverized chips formed to flow into the cover 5 '"are guided by the extension partition 55h to move upward, and then flow into the central portion of the upper cover 51'".
As shown in fig. 13, the vertical base portion 42 'is formed to vertically stand from the rear of the horizontal base portion 41, and is provided so that the detection portion 42b (food material chip detection portion) is positioned corresponding to the extended partition portion 55h when the lower lid body 55' ″ is assembled to the container main body 21. The detection unit 42b is, for example, a reflection-type optical sensor or a capacitance-type proximity sensor, and is electrically connected to the control unit 13' ″.
The control unit 13' ″ determines an abnormal state from the detection result from the detection unit 42 b. Specifically, in the case where the detection unit 42b is a reflection-type optical sensor, the control unit 13 '"determines an abnormal state based on whether or not the light irradiated from the detection unit 42b is reflected by the food material chips flowing into the lid 5'" and received. In the case where the detection unit 42b is a capacitance type proximity sensor, the control unit 13 '"determines an abnormal state based on whether or not the capacitance detected by the detection unit 42b changes due to the food material pieces flowing into the lid 5'". The control unit 13' ″ stops at least the suction unit 45 when it determines that such an abnormal state exists.
As described above, in the electric cooker 1 ' ″ of the present embodiment, the food material pieces intruding into the lid body 5 ' ″ are detected before flowing into the protruding nozzle portion 51a, and the control portion 13 ' ″ determines that the food material pieces are in the abnormal state and stops at least the suction portion 45, so that the food material pieces are prevented from flowing into the suction portion 45, and the durability of the suction portion 45 is improved.
(other embodiments)
In the electric cooker 1 of the first embodiment, the suction unit 45 is described as one example, but the present invention is not particularly limited thereto, and two suction units 45 may be provided. When two pumping units 45 are provided, a DUAL PUMP HEAD (DUAL PUMP HEAD) system in which two PUMPs are driven by one motor or a system in which two vacuum PUMPs (including a PUMP having a motor) are provided may be employed.
In this way, the air in the container 2 is sucked by the two suction units 45, and the pressure in the container 2 can be set to a predetermined pressure more quickly than by one suction unit 45, and the interior of the container 2 can be brought into a low-oxygen state. In this case, even when the pressure in the container 2 is low and the suction speed of only one suction unit 45 is slow, so that the difference in the detected pressure of the pressure detection unit 14 with the elapse of time is small and the determination of the abnormal state in the control unit 13 is difficult, the suction speed can be increased and the difference in the detected pressure of the pressure detection unit 14 with the elapse of time can be increased, so that the control unit 13 can accurately determine the abnormal state.
In the above-described embodiment, the example in which two suction portions 45 are provided has been described, but the present invention is not particularly limited thereto, and a plurality of suction portions 45 such as three or four may be arranged.
In the first to fourth embodiments, the example in which at least the pumping unit 45 is stopped when the control unit 13, 13 ', 13 "' determines an abnormal state has been described, but the present invention is not particularly limited to this, and an atmospheric release means (not shown) such as a discharge pump may be provided in the middle of the vent pipe 46, and the operation may be returned to the lid 5, 5 ', 5"' in the case where food material pieces flow into the vent pipe 46.
In the second to fourth embodiments, the control units 13 ', 13 ", 13 '" have been described as an example in which the thin pieces of the food material intruding into the lid body 5 ' "are detected by various sensors (a temperature sensor, an optical sensor 43e, a capacitance type proximity sensor, and the like), but the present invention is not limited to this, and an electromagnetic determination method may be employed in which a coil (not shown) is wound around a pipe leading from the protruding nozzle portion 51a to the suction portion 45, and then an abnormal state is determined based on whether or not there is an electromotive force generated in the pipe. Specifically, the control units 13 ', 13 ", 13 '" determine the presence or absence of an electromotive force (determination method by faraday's electromagnetic induction) generated when the food chips belonging to the conductive substance such as moisture pass through the inside of the pipe wound with the coil, thereby determining the abnormal state.
In the second to fourth embodiments, the examples have been described in which various sensors (temperature sensor, optical sensor 43e, capacitance type proximity sensor, and the like) are provided in the vicinity of the covers 5 ', 5 ", 5'", but the present invention is not limited to this, and may be provided in a pipe from the protruding nozzle portion 51a to the suction portion 45.
The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments described above are merely illustrative and are not to be construed in a limiting sense. The scope of the present invention is defined by the scope of the claims, and is not limited by the content of the specification at all. Further, all changes, various improvements, substitutions and modifications that fall within the scope of the claims and their equivalents fall within the scope of the invention.
Claims (3)
1. An electric cooker is provided with:
a container having an opening at least one end thereof for receiving food;
a cooking member that is rotatably supported by the container and cooks the food material contained in the container;
a main body in which a driving unit for driving the conditioning member and a suction unit for sucking air in the container are provided, and on which the container is detachably mounted;
a lid body having a protruding nozzle portion serving as a suction port leading to the suction portion, and fitted to the opening end portion of the container;
a food material chip detecting section for detecting a flow of food material chips or bubbles generated during the cooking by the cooking member toward the protruding nozzle section; and
a control unit for controlling the operation of the driving unit and the pumping unit according to the detection result of the food material slice detecting unit; wherein,
a swing closing valve is formed in the lid body and capable of swinging between a closing position closing the protruding nozzle portion and a spaced position spaced from the protruding nozzle portion,
the swing closing valve is located at the separated position when there is no food material piece or foam flowing toward the protruding nozzle portion, and is pushed up to the closed position to close the protruding nozzle portion when there is food material piece or foam flowing toward the protruding nozzle portion;
the control portion at least stops the operation of the pumping portion when the swing closing valve is pushed up to the closing position and the flow of the food material piece or the foam toward the protruding nozzle portion is detected by the food material piece detecting portion.
2. The electric conditioner of claim 1,
the cover body has: an upper cover body having the protruding nozzle portion formed thereon; the rocking seal valve; and a lower cover body which is fitted to the opening end of the container and has a sealing valve accommodating portion for accommodating the swing sealing valve;
the bottom surface of the rocking shut-off valve is formed by a plurality of ribs, and a support protrusion for supporting the rocking shut-off valve is formed on the upper surface of the rib.
3. An electric conditioner according to claim l or 2,
the food material chip detecting part detects the pressure in the container,
the control unit detects a flow of the food material pieces to the protruding nozzle unit from a change in the detected pressure of the food material piece detecting unit caused by the movement of the swing closing valve to the closing position, and at least stops the operation of the suction unit.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810034772.5A CN108143312B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
| CN201810034771.0A CN108113512B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-227411 | 2014-11-07 | ||
| JP2014227411 | 2014-11-07 | ||
| PCT/JP2015/078344 WO2016072203A1 (en) | 2014-11-07 | 2015-10-06 | Electric food processor |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810034772.5A Division CN108143312B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
| CN201810034771.0A Division CN108113512B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107148234A CN107148234A (en) | 2017-09-08 |
| CN107148234B true CN107148234B (en) | 2019-04-26 |
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| CN201810034772.5A Active CN108143312B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
| CN201580059878.5A Active CN107148234B (en) | 2014-11-07 | 2015-10-06 | Electronic conditioner |
| CN201810034771.0A Active CN108113512B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810034772.5A Active CN108143312B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810034771.0A Active CN108113512B (en) | 2014-11-07 | 2015-10-06 | Electric cooker |
Country Status (5)
| Country | Link |
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| JP (2) | JP6285047B2 (en) |
| CN (3) | CN108143312B (en) |
| HK (1) | HK1254834A1 (en) |
| TW (1) | TWI670036B (en) |
| WO (1) | WO2016072203A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12133613B2 (en) | 2023-09-19 | 2024-11-05 | Sharkninja Operating Llc | Vacuum food processing system |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018019620A1 (en) | 2016-07-25 | 2018-02-01 | Koninklijke Philips N.V. | Food blender and blending method |
| FR3056090B1 (en) | 2016-09-16 | 2019-09-13 | Aline Constantin | REMOVABLE INTERNAL TANK MACHINE FOR THE PREPARATION OF LACTE HOT BEVERAGES FROM LIQUID, SOLID OR PASTY INGREDIENTS |
| KR102096518B1 (en) * | 2017-08-18 | 2020-04-02 | 씨티엠(주) | Container of vacuum blender with function of preventing overflowing |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN108143312A (en) | 2018-06-12 |
| JP6657493B2 (en) | 2020-03-04 |
| JPWO2016072203A1 (en) | 2017-09-21 |
| TWI670036B (en) | 2019-09-01 |
| WO2016072203A1 (en) | 2016-05-12 |
| CN108143312B (en) | 2021-02-09 |
| JP2018108381A (en) | 2018-07-12 |
| CN108113512A (en) | 2018-06-05 |
| JP6285047B2 (en) | 2018-03-07 |
| HK1254834A1 (en) | 2019-07-26 |
| TW201625169A (en) | 2016-07-16 |
| CN107148234A (en) | 2017-09-08 |
| CN108113512B (en) | 2020-12-29 |
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