Abstract: This invention offers an battery system that reduces a conversion loss due to a charger to reduce power consumption. The battery system has a solar battery, a battery module, a bypass route to bypass a charger to charge the battery module with DC power generated by the solar battery, and a control unit to control so that the electric power generated by the solar battery is supplied to the battery module through the bypass route when an output voltage of the solar battery is equal to or higher than a first predetermined voltage, that is higher than a terminal voltage of the battery module, and equal to or lower than a second predetermined voltage.

Abstract: This invention offers an battery system that reduces a conversion loss due to a charger to reduce power consumption. The battery system has a solar battery, a battery module, a bypass route to bypass a charger to charge the battery module with DC power generated by the solar battery, and a control unit to control so that the electric power generated by the solar battery is supplied to the battery module through the bypass route when an output voltage of the solar battery is equal to or higher than a first predetermined voltage, that is higher than a terminal voltage of the battery module, and equal to or lower than a second predetermined voltage.

Abstract: A electric power storage system includes: a solar battery, a solar-battery DC/AC converter converting DC power of the solar battery into AC power at a prescribed frequency and supplying it to AC wiring, a battery, a charger charging the battery using one of DC power and DC power obtained by rectifying AC power of AC wiring, and a storage-battery DC/AC converter converting the DC power of the battery into AC power and supplying it to the AC wiring. The solar-battery DC/AC converter working under MPPT control such that power generated by the solar battery approaches a maximum output. The storage-battery DC/AC converter working or controlled such that power supplied to the load through the AC wiring and an amount of conversion into AC power of the storage-battery does not fall below a preset value.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: In a sake/milk heating process, the field of view of an infrared sensor is moved by a predetermined pattern in a heating chamber as an initial search. When the field of view is fixed after the initial search, if the temperature variation of an object within the field of view after a predetermined time has passed is equal to or lower than a specified value, various determinations are made, and the field of view of the infrared sensor is again moved in the heating chamber as a re-search. Thus, even if the field of view is fixed at a position where no food item is placed for some reason in the initial search, the field of view will not be fixed in the incorrect position and can be moved again.

Abstract: In a sake/milk heating process, the field of view of an infrared sensor is moved by a predetermined pattern in a heating chamber as an initial search. When the field of view is fixed after the initial search, if the temperature variation of an object within the field of view after a predetermined time has passed is equal to or lower than a specified value, various determinations are made, and the field of view of the infrared sensor is again moved in the heating chamber as a re-search. Thus, even if the field of view is fixed at a position where no food item is placed for some reason in the initial search, the field of view will not be fixed in the incorrect position and can be moved again.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: A cooking device includes an infrared ray sensor disposed to sense infrared radiation from food obliquely from the above. Infrared ray sensor includes a printed circuit board, a light receiving portion, a photointerrupter, and a chopper. The chopper includes a horizontal vane portion and a vertical vane portion. The chopper is disposed between the light receiving portion of infrared ray sensor and food such that the vertical vane portion passes between the light emitting device and light receiving device of photointerrupter and that horizontal vane portion passes between the light receiving portion of infrared ray sensor and food when chopper rotates. Thus, an improved microwave oven having a reduced occupied area which can be manufactured less costly can be provided.

Abstract: In the operation of a thoroughly heating course of a microwave oven, when an ordinary temperature food having a weight of less than 500 g is heated to a desired finishing temperature of 75.degree. C., heating is performed until the temperature of the food reaches 75.degree. C. by a normal output of 650 W (a first mode). After time t.sub.1 at which 75.degree. C. is reached, the food is heated and kept warm at 90.degree. C. higher than 75.degree. C. by a lower output of 350 W (a second mode). As a result, the food can be surely and thoroughly heated to the inside.

Abstract: After the initial temperature T0 of a heating chamber is sensed (S34), heating by microwaves is conducted until the sensor output of a humidity sensor exhibits a prescribed humidity change amount of 1.0 V (S35-S39). Then, an additional time period is operated based on initial temperature T0 and a time period passed for the elevation of 1.0 V (S40-S42, S50). Heating by microwaves is conducted for the additional time period (S43, S51), and then heating by a heater is conducted. As a result, the moisture included in the food is evaporated and finished crisp. In other words frozen precooked food may be thawed and cooked into a tasty state.

Abstract: Since, food sealed tightly in a packaged does not permit steam to be released from the food during heating, conventional microwave ovens using a hygrometer cannot identify the type of food, and an automatic heating is therefore impossible. A microwave oven of the present invention includes: a temperature detector for detecting the temperature at the top of the lid of the package of a packaged food; a first calculating unit for calculating a first parameter representing a degree of rise in the detected temperature during a period of time since the heating is started until a predetermined change in the detected temperature is attained; a second calculating unit for calculating a second parameter representing a degree of rise in the temperature after the predetermined change in the temperature is attained. A controller judges the amount of food in the packaged food based on the first parameter, and judges the packing state of the packaged food based on the second parameter.

Abstract: A microwave oven in which a plurality of projections are formed on an interior surface of a cavity for reflection and distribution of microwaves. The plurality of projections are dispersedly arranged so that neighboring projections do not contact each other. With this arrangement, microwaves can be efficiently distributed within the cavity, since the interior surface of the cavity does not have any depressions which would converge microwaves.

Abstract: A microwave oven mainly comprises a heating chamber (3) where food (2) is placed, a magnetron (8) for supplying microwaves to the heating chamber, a humidity sensor (11) for detecting an absolute humidity in the heating chamber, and a microcomputer (12) for controlling operation of the magnetron. The microcomputer (12) determines whether the food is covered with clear-plastic wrap or not, based on a humidity change rate at an early stage of heating. Further, the microcomputer determines the quantity of the food based on the detection of a humidity change rate at a later stage. The microcomputer determines a heating pattern suited for the state of the food, based on the two determinations.