HEATING COOKER, ELECTROMAGNETIC INDUCTION COOKER, AND ITS PROGRAM
PROBLEM TO BE SOLVED: To provide a heating cooker reducing a discharge smoke amount to a cooking chamber exterior, and securing primary cooking performance. SOLUTION: The heating cooker is provided with a heating means 104 of an object 101 to be heated, an electric power control means 106, and a fat...
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| creator | OKUDA SUNAO MISHIMA MOTOMICHI |
| description | PROBLEM TO BE SOLVED: To provide a heating cooker reducing a discharge smoke amount to a cooking chamber exterior, and securing primary cooking performance. SOLUTION: The heating cooker is provided with a heating means 104 of an object 101 to be heated, an electric power control means 106, and a fat and fatty oil detecting means 107 for detecting an amount of fat and fatty oil. The electric power control means 16 makes control so as to reduce electric power to the heating means 104 when the amount of fat and fatty oil is larger than predetermined amount. If the amount of fat and fatty oil is large, therefore, amounts of dripping and smoking of the fat and fatty oil in the heating means 104 is reduced by reducing electric power to the heating means 104, an amount of dripped and accumulated fat and fatty oil heated and smoked by the heating means 104 is reduced, and the discharge smoke amount to the cooking chamber 103 exterior is reduced. If the amount of fat and fatty oil of the object 101 to be heated is small, the primary cooking performance is secured since the electric power to the heating means 104 is not reduced. COPYRIGHT: (C)2008,JPO&INPIT |
| format | Patent |
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SOLUTION: The heating cooker is provided with a heating means 104 of an object 101 to be heated, an electric power control means 106, and a fat and fatty oil detecting means 107 for detecting an amount of fat and fatty oil. The electric power control means 16 makes control so as to reduce electric power to the heating means 104 when the amount of fat and fatty oil is larger than predetermined amount. If the amount of fat and fatty oil is large, therefore, amounts of dripping and smoking of the fat and fatty oil in the heating means 104 is reduced by reducing electric power to the heating means 104, an amount of dripped and accumulated fat and fatty oil heated and smoked by the heating means 104 is reduced, and the discharge smoke amount to the cooking chamber 103 exterior is reduced. If the amount of fat and fatty oil of the object 101 to be heated is small, the primary cooking performance is secured since the electric power to the heating means 104 is not reduced. 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| language | eng |
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| subjects | APPARATUS FOR MAKING BEVERAGES BLASTING COFFEE MILLS DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION DOMESTIC ARTICLES OR APPLIANCES FURNITURE HEATING HUMAN NECESSITIES KITCHEN EQUIPMENT LIGHTING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES RANGES SPICE MILLS SUCTION CLEANERS IN GENERAL VENTILATING WEAPONS |
| title | HEATING COOKER, ELECTROMAGNETIC INDUCTION COOKER, AND ITS PROGRAM |
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