JPS59195033A - Controlling system of cooking apparatus - Google Patents

Abstract

PURPOSE:To contrive an improvement in operatablity and reiability, by a method wherein a temperature of the inside of a heating chamber is detected when a setting key of frementation cooking is turned ON and the temperature of the inside of the heating chamber is alarmed and the frementation cooking is prohibited when the temperature of the inside of the heating chamber is higher than a predetermined value. CONSTITUTION:When a setting key 5a of frementation cooking is turned ON, the temperature of the inside of a heating chamber is detected, and when the temperature of the inside of the heating chamber is higher than a predetermined value, the temperature is alarmed on an indicator and the frementation cooking is prohibited, in a cooling apparatus having a frementation cooking function. A matter whether practice of the frementation cooking is possible or not can be alarmed timely and reliably and an improvement in operability and reliability can be contrived in this manner.

Description

[Detailed description of the invention] [Technical field of invention] The present invention relates to a cooking device equipped with a fermentation cooking function.

[Technical background of the invention]

Generally, this type of buried appliance, such as a microwave oven, is shown in FIG. Reference numeral 1 denotes a main body of a microwave oven, and a door 2 is pivotably supported on the front surface of the main body 1 so that it can be opened freely, and an operation/controller 3 is provided. A heating chamber (not shown) is provided within the main body l corresponding to the door 2. The operation control panel 3 is provided with a display 4, a cooking type setting key 5, a recipe setting key (including a numeric keypad) 6, a power switch key 7, a cooking start key 8, etc. in order from the upper part to the lower part. By operating the cooking type setting key 5, microwave cooking, open cooking, grill cooking, fermentation, etc. can be performed as appropriate.

By the way, melting is carried out by maintaining the temperature inside the heating chamber at a low temperature, for example, 38°C. If the temperature is above 60 degrees Celsius, Ys F'EM 77) will die, so it is impossible to carry out.

To deal with this, the following control has conventionally been performed. That is, as shown in FIG. 2(,), when the fermentation cooking key 5a of the cooking type setting key 5 is turned on, the characters ``'fermentation'' are displayed on the display 4, and the code corresponding to fermentation cooking is displayed. Next, when the fermentation cooking time is set using the cooking condition setting key 6, the set cooking time is displayed on the display 4, as shown in FIG. 2(b).

Finally, when the start key 8 is turned on, fermentation cooking starts, but at this time the temperature in the heating chamber is detected, and if the temperature in the heating chamber drops by a certain value or more, for example by 60 degrees Celsius, the user
E When I saw the display at 11, I realized that the temperature in the heating room was too high for cooking, so I closed door 2 at 10.
Release the food and remove it from the heating chamber. The flowchart in Figure 3 is based on this fli! I It shows the control.

[Problems with background technology]

However, detecting the humidity in the heating chamber when the start key 8 is turned on means that the food is necessarily stored in the heating chamber at this time, and therefore the humidity in the heating chamber is 60°C or higher. In this case, the user would have to take out the food once stored, which was extremely troublesome for the user.

[Purpose of the invention]

This invention was made in view of the above circumstances,
The purpose of this is to provide a cooker that can notify the cook in a timely manner whether fermentation cooking is possible or not, and that improves operability and reliability. Our goal is to provide a method for you.

[General summary of the invention]

This invention detects the temperature inside the heating head when the fermentation cooking setting key is turned on, and if the temperature in the heating room is equal to or higher than a certain f'j11, it notifies you of the temperature inside the cooking cabinet and prohibits fermentation cooking. It is.

[Embodiments of the invention]

Below, an embodiment of the present invention will be explained with reference to the drawings. However, in the drawings, FIGS.
a) (b) The same parts as (C) are given the same symbols,
The detailed explanation will be omitted.

FIG. 4 shows the main part of the control section of the electronic lens.

Reference numeral 10 denotes a wet throat detector, such as a thermistor, in the heating chamber, and a DC voltage Vd is applied to this thermistor 10 via a resistor 11. The voltage applied to the interconnection point between the thermistor 10 and the resistor 1 is supplied via the resistor 12 to an analog/digital/I/M converter (hereinafter referred to as A/D converter 1112!) 13, where converted into a digital signal. This digital signal is supplied to the microcomputer 14. This microcomputer 14 includes a group of keys consisting of the cooking time setting key 5, the cooking condition setting key 6, the power switch 7, and the cooking start key 8, which are operated for 15 months. That is, the microcomputer 14 performs heating HyH control in accordance with the heating chamber temperature based on commands from the key group 15 and the output of the A/D converter 13, and also transmits necessary information. This is displayed on the display 4.

Therefore, as shown in the flowchart of FIG. 5, when the user turns on the fermentation A setting key 5a to execute fermentation cooking, the microcomputer 14 selects a cooking program for fermentation cooking in response. At the same time, the display unit 4 displays the characters ``P-fermentation'' and a code corresponding to fermentation cooking.At the same time, the microcomputer 14 detects the temperature in the heating room using the thermistor 10, and determines whether the humidity in the heating room is suitable for fermentation cooking. If the temperature is 60°C or higher, as shown in Fig. 6, the display 4 will turn on ``b'' and start the cooking time setting command and start by operating the cooking condition 1 OK key 6. The cooking start command 2 by turning on the key 8 is not accepted.

In other words, 1 calculation - 7i! In addition to informing the public that the process is impossible, fermentation cooking is prohibited. However, if microwave cooking, open cooking, :1 cooking, or grill cooking is set using the ILJ cooking type setting key 5, the control immediately shifts to that mode.

On the other hand, if the temperature of 1□ in the heating chamber is 60° C. or lower, the microcomputer 14 completes the cooking time setting and turns on the start key 8 to perform fermentation cooking.

In this way, when the fermentation MU process setting key 5a is turned on, the temperature in the heating chamber is detected, and if the temperature in the heating chamber m4 degrees is not suitable for fermented cooking, a notification is made to that effect, and execution of fermented cooking is prohibited. As a result, the user can timely determine whether fermentation is possible or not before placing the food in the heating chamber, and if it is not possible, the user can It is very convenient as there is no need to take food in and out. In other words, operability and reliability can be improved.

In addition, in the above example, the execution of the 1jliil principle was made impossible when the temperature in the heating chamber was 60'C or higher, but it is not necessarily limited to 60'C or higher, and the temperature can be changed according to various circumstances. It may be determined as appropriate. In addition, this invention is l111! Of course, the present invention is not limited to this, and various modifications can be made without changing the gist.

〔Effect of the invention〕

As described above, according to the present invention, it is possible to timely and accurately inform the user whether the fermentation 'ijN process is possible or not, thereby improving operability and reliability. It is possible to provide a control method for a measuring device.

[Brief explanation of drawings]

FIG. 1 is an overview perspective view of a conventional microwave oven and a microwave oven according to the present invention, and FIGS. 2(a), (b), and (C) are diagrams specifically showing the display contents of a conventional display and the configuration of its peripheral parts, respectively. , Figure 3 shows the conventional light 1・i? FIG. 4 is a schematic diagram of the control unit according to an embodiment of the present invention, FIG. 5 is a flowchart for explaining the embodiment, and FIG. 6 is a flowchart showing the control of the embodiment. It is a diagram showing the display contents of the display device and the surrounding area. 4...Display unit, 5...Crystal/a logic setting key, 5a
...Start [jL Cooking setting key, 6...Cooking condition setting key, 8...Cooking start key, lO...Thermistor (
heating room temperature detector).

Claims (1)

[Claims] In the controller 3B equipped with a fermentation cooking function, when the fermentation cooking setting key is turned on, the temperature in the heating chamber is detected, and if the temperature in the heating chamber is above a certain value, the temperature in the heating chamber is notified, and the temperature in the heating chamber is set to 1. 1, which is characterized by prohibiting lodging.
1. MJJ control method of physical equipment.