JP2002174477A - Method of controlling food material in kitchen - Google Patents

Abstract

PROBLEM TO BE SOLVED: To get a method of controlling food material in a kitchen by which the labor in control of each kitchen apparatus is lightened and besides the data on control of food material can be obtained en bloc. SOLUTION: The food material in a kitchen is controlled by one controller 2 and terminal controllers 5 provided severally in one or plural kitchen apparatuses 6 communicating with each other. The main controller 2 controls the condition so that the processing such as the cooling, freezing, thawing, heating, custody, etc., of food material may be performed under preset temperature conditions, by receiving the temperature data related to each kitchen apparatus 6 from each terminal controller 5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for managing foodstuffs in a kitchen for managing the foodstuffs in the kitchen and ensuring the safety of the foodstuffs.

[0002]

2. Description of the Related Art In kitchens such as restaurants and hotels, a large number of kitchen appliances such as commercial refrigerators and commercial freezers are installed, and using these kitchen appliances, cooling, freezing, thawing, heating and storing foods. And so on. In order to ensure the safety of the food in such a process, it is necessary to control not only the temperature of the food in the kitchen equipment but also the indoor temperature of the kitchen where the food is placed.

[0003]

That is, in order to ensure the safety of foods, it is necessary to manage the entire kitchen, but in the conventional kitchen, each kitchen appliance is individually managed, which is troublesome. I was In addition, in order to comply with HACCP (hazard analysis and critical control point monitoring method) for ensuring the safety of food materials, it is necessary to store, for example, food management data for two weeks (for example, temperature history in the refrigerator). is there. For this reason, it is desired to be able to collect this kind of management data collectively.

[0004] It is an object of the present invention to reduce the trouble of managing each kitchen appliance and to collectively obtain food management data. It is a further object of the present invention to ensure the safety of foodstuffs. It is another object of the present invention to ensure rapid cooling of foodstuffs. An object of the present invention is to make it possible to obtain food management data in an easily viewable state.

[0005]

The method for managing foodstuffs in a kitchen according to the present invention comprises a single main management device 2 as shown in FIG.
The terminal and the terminal management device 5 provided in each of the one or more kitchen appliances 6 communicate with each other to manage the ingredients in the kitchen. The kitchens here include kitchens such as restaurants, hotels and schools, and food processing facilities such as supermarkets and food processing factories. In kitchen equipment 6,
Includes commercial refrigerators, commercial freezers, rapid cooling devices, prefabricated refrigerators, air conditioners, lighting devices, and abnormality detection devices such as leakage sensors and fire sensors.

[0006] The food management method of the present invention comprises a main management device 2
However, by receiving data on each kitchen appliance 6 from each terminal management device 5, the kitchen appliance 6 is managed based on the data so that the processing of the foodstuff is performed under preset conditions. The data relating to the kitchen equipment 6 includes temperature data inside the refrigerator or freezer, core temperature data of foodstuffs, room temperature data of the kitchen, and the like. Food processing includes cooling, freezing, thawing, heating and storing the food.

More specifically, the main management device 2 manages the kitchen appliances 6 so that the temperature of the food material changes under preset conditions. The transition of the temperature of the food here includes, for example, a case where the temperature of the food decreases due to cooling of the food, and a case where the temperature of the food increases due to heating of the food. The conditions set in advance include, for example, cooling the food so that the core temperature of the food falls below a predetermined temperature (for example, 3 ° C.) within a predetermined time (for example, 90 minutes), or cooling the food at a temperature above a predetermined temperature (for example, 80 ° C.). A predetermined time (for example, 10
Min) or more conditions such as heating the ingredients.

[0008] The method of managing food ingredients will be described in more detail.
The main management device 2 can manage so as to lower the set temperature of the kitchen equipment 6 when the temperature of the food material exceeds the predetermined temperature even after being cooled by the kitchen equipment 6 for a predetermined time. Further, the main management device 2 can manage so as to issue an alarm when the temperature of the food material exceeds a predetermined temperature. Further, by exchanging data relating to the management of the kitchen equipment 6 with the main management device 2, the central management device 1 that stores and edits data for a predetermined period can be provided.

[0009]

The method for managing foodstuffs in a kitchen according to the present invention will be specifically described with reference to FIG. The main management device 2 includes, from the terminal management device 5 of each kitchen device 6 such as a commercial refrigerator, a commercial freezer, and an air conditioner, kitchen devices 6 such as temperature data in the refrigerator, core temperature data of foods, and room temperature data of the kitchen. Various data regarding the information is sent. The main management device 2 manages, based on data from each terminal management device 5, whether or not the food is processed such as cooling, freezing, and thawing under the condition that the safety of the food can be ensured.

For example, in the case of chilling processing in which the core temperature of the food is cooled to 3 ° C. or less within 90 minutes by the rapid cooling device (kitchen equipment) 6, the main management device 2 performs processing of the food properly. Based on the core temperature data of the food sent from the terminal management device 5 of the rapid cooling device 6 in order to manage whether the core temperature of the food has changed to 10 ° C. or less when 60 minutes have elapsed. Is determined. And the core temperature of the ingredients is 1
When the temperature is 0 ° C. or lower, the food material can be cooled to 3 ° C. or less within 90 minutes. Therefore, the main management device 2 performs the management of continuing the rapid cooling of the food material by the rapid cooling device 6. On the other hand, 60
If the core temperature of the food exceeds 10 ° C. even after a lapse of minutes, there is a high possibility that the food cannot be cooled to 3 ° C. or less within 90 minutes, so the main management device 2 issues an alarm to that effect. Manage foodstuffs by emitting. In addition, the rapid cooling device 6
If the core temperature of the food is frozen to -18 ° C or less within 120 minutes by the above process, if the core temperature of the food is -5 ° C or less after 90 minutes, the main control device 2 performs rapid cooling. The food is rapidly cooled by the apparatus 6 and an alarm is issued if the core temperature of the food exceeds −5 ° C. even after 90 minutes.

The main management device 2 manages the interior temperature of the kitchen, which is the environment where the food is placed, so as to be 20 ° C. or less based on the room temperature data of the kitchen, and further stores the temperature data in the refrigerator or the like. The main management device 2 collectively manages the kitchen appliances 6 in the kitchen so as to secure the safety of the food in the kitchen, for example, by controlling the temperature in the refrigerator or the like in which the food is stored to be constant on the basis of the food. And manage.

[0012]

According to the method for managing foodstuffs in a kitchen according to the present invention, since one main management device 2 collectively manages the kitchen devices 6 in the kitchen, the temperature management of each kitchen device 6 can be controlled by one. This can be performed by the main management device 2, and the time and effort for management can be reduced as compared with the case where temperature management or the like is performed for each kitchen appliance 6. In addition, the main management device 2 includes a refrigerator (kitchen appliance) 6 for storing ingredients.
Temperature data and the like are transmitted from the terminal management device 5, the main management device 2 can output, for example, a history of two weeks of food temperature as food management data, and sends the data to HACCP. Can respond.

When the main management device 2 controls the kitchen equipment 6 so that the temperature of the food material changes under a preset condition, the operator checks the temperature of the food material being processed at predetermined time intervals and checks the food material. Since it is not necessary to perform an operation of checking whether or not the food is properly processed, the labor required for processing food in a kitchen can be reduced. If the temperature of the food material exceeds the predetermined temperature even after being cooled by the kitchen equipment 6 for a predetermined time, when the main management device 2 manages the kitchen equipment 6 to lower the set temperature of the kitchen equipment 6, Even if it is not possible to cool the food within a predetermined time at which the safety of the food can be secured at the initially set temperature due to the large heat capacity of the food, the food can be cooled within the predetermined time by lowering the set temperature of the kitchen appliance 6, and the food can be cooled. However, since it is warm for a long time, it is possible to prevent germs from propagating in advance and ensure the safety of foodstuffs.

When the main management device 2 manages to issue an alarm when the temperature of the food exceeds the predetermined temperature even after being cooled by the kitchen appliance 6 for a predetermined time, it is determined that the food is warm for a long time. Can be notified to the worker, and the food can be removed from the process by the worker.

When the central management device 1 that stores and edits data for a predetermined period by exchanging data related to the management of the kitchen equipment 6 with the main management device 2 is provided, for example, two weeks of foodstuffs The management data can be displayed in an easily viewable state such as a table or a graph.

[0016]

FIG. 1 shows an embodiment of a method for managing foodstuffs in a kitchen according to the present invention. In this method for managing foodstuffs, one central management device 1 and one main management device 2 are provided. When,
A plurality of terminal management devices 5 are used. Each terminal management device 5 is provided in a kitchen device 6 used in a kitchen such as a commercial refrigerator, a commercial freezer, and an air conditioner, and the central management device 1 is arranged in an office or a service head office outside a store,
The main management device 2 is arranged in a machine room or the like. The central management device 1 and the main management device 2 are, for example, EIA standard RS-232.
C or an RS-485 communication line, and the main management device 2 and each terminal management device 5 are, for example, EIA standard RS
-485 communication line. When the central management device 1 is located outside the store or the like, the central management device 1 and the main management device 2 perform data communication via a telephone line or wireless communication.

As shown in FIG. 2, the central management unit 1 stores a control unit 13 composed of a microcomputer, a RAM for storing various data from the main management unit 2, a control program for the central management unit 1 itself, and the like. ROM
And a display unit 15 such as a display or a printer, a keyboard 16, a transmission / reception unit 17, etc., and various data of each kitchen appliance 6 sent from the main management device 2, For example, core temperature data, which is the temperature at the center of the food, room temperature data in the kitchen, and data on occurrence of abnormalities are stored, and statistics such as temperature history and alarm history for two weeks are edited and displayed in a table or graph. . The central management device 1 can set or change the contents of control such as the refrigerator temperature of the refrigerator (kitchen appliance) 6 using the keyboard 16 or the like in advance, and transmit data of the control contents to the main management device 2. I do.

As shown in FIG. 3, the main management unit 2 includes a control unit 20 composed of a microcomputer and the like, a RAM for storing data and the like of each kitchen appliance 6, a ROM for storing a control program for the main management unit 2 itself, and the like. , A small liquid crystal display 22, and a numeric keypad 23
And a transmission / reception unit 24. Based on the control data from the central management device 1 and the control contents set by the numeric keypad 23 of the main management device 2, the control contents data of each kitchen appliance 6 is It is transmitted to the terminal management device 5. Further, the main management device 2 transmits various data of each kitchen device 6 sent from each terminal management device 5 to the central management device 1.

As shown in FIG. 4, the terminal management device 5 includes a control unit 32 composed of a microcomputer or the like, a RAM for storing data of control contents from the main management device 2, a control program for the terminal management device 5 itself, and the like. A storage unit 33 such as a ROM for storing, various sensors 34 such as a temperature sensor for detecting the temperature inside the refrigerator and a core temperature sensor for detecting the core temperature of food, and an alarm when the kitchen equipment 6 is abnormal. An alarm output unit 35 that issues an alarm, a transmission / reception unit 36, and the like are provided, and the kitchen device 6 is controlled in accordance with the contents of control data from the main management device 2. In addition, the terminal management device 5 transmits various data such as temperature data of the kitchen equipment 6 and core temperature data of food materials to the main management device 2.

As shown in FIG. 1, the terminal management device 5 is also connected to lighting devices such as store lighting and showcase lighting, as well as abnormality detection devices such as a leak sensor and a fire sensor. A terminal management device 5 for the lighting device based on the lighting time of the lighting set by the management device 2 and the like.
Controls the turning on and off of the illumination, and issues an alarm through the alarm output unit 35 when receiving data indicating an abnormality such as electric leakage or fire from the terminal management device 5 of the abnormality detection device.

A method of managing foodstuffs using the apparatus having the above configuration will be described in detail. That is, various data relating to the kitchen equipment 6 such as the core temperature data of the food and the in-fridge temperature data are sent to the main management apparatus 2 from the terminal management apparatus 5 of each kitchen equipment 6 such as a rapid cooling device and a refrigerator. Main management device 2
Manages, based on various data from each terminal management device 5, whether the food is processed such as cooling, freezing, thawing, and storage under the condition that the safety of the food can be ensured.

For example, in the case where the food after cooking is stored after being chilled, the food is cooled to 3 ° C. or less within 90 minutes after the food is stored in the rapid cooling device (kitchen equipment) 6. 6 is controlled. That is, after cooking the food, the food is stored in the rapid cooling device 6 and cooled while the core temperature sensor provided in the rapid cooling device 6 is inserted into the food. The main management device 2 controls the rapid cooling device 6 to manage whether or not the rapid cooling of the food is properly performed.
Based on the core temperature data of the core temperature sensor sent via the terminal management device 5 of the above, it is determined whether or not the core temperature of the food has changed to 10 ° C. or less when 60 minutes have elapsed since the accommodation. .

When the core temperature of the food is 10 ° C. or less, rapid cooling of the food is properly performed and the food can be cooled to 3 ° C. or less within 90 minutes. The rapid cooling device 6 is controlled via the terminal management device 5 so that the rapid cooling of the food is continued. On the other hand, if the core temperature of the food exceeds 10 ° C. even after 60 minutes have elapsed, it is highly likely that the food cannot be cooled to 3 ° C. or less within 90 minutes. Is displayed, and the control data is transmitted to the terminal management device 5 so as to lower the set temperature of the rapid cooling device 6.

The main management device 2 determines whether or not the cooling of the food has been completed and the core temperature of the food has fallen to 3 ° C. or less when 90 minutes have elapsed based on the core temperature data. If the core temperature of the food is 3 ° C. or less at the time of the lapse of time, the cooling of the food has been properly completed. The inside temperature of the cooling device 6 is controlled. On the other hand, if the core temperature of the food exceeds 3 ° C. even after 90 minutes have elapsed, the food is not properly cooled, and there is a high possibility that various germs may propagate. Is done.

Further, the main management device 2 controls the temperature of the kitchen, which is the environment where the food is placed, to be 20 ° C. or less based on the room temperature data sent from the terminal management device 5 of the air conditioner 6. to manage. In other words, if foodstuffs are placed in a kitchen where the indoor temperature exceeds 20 ° C. for a long time, there is a high possibility that germs will proliferate. And an alarm is issued when the room temperature exceeds 20 ° C. Furthermore,
The main management device 2 collectively manages the kitchen appliances 6 in the kitchen, such as managing the internal temperature of the refrigerator or the like in which ingredients are stored based on the internal temperature data of the refrigerator or the like. .

[Brief description of the drawings]

FIG. 1 is a block diagram schematically showing an overall configuration of the present invention.

FIG. 2 is a block configuration diagram of a central management device according to the present invention.

FIG. 3 is a block diagram of a main management device according to the present invention.

FIG. 4 is a block diagram of a terminal management device according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Central management apparatus 2 Main management apparatus 5 Terminal management apparatus 6 Kitchen equipment

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroshi Tanibayashi 3-16-11 Moundoshima, Nishiyodogawa-ku, Osaka-shi, Osaka Fukushima Industry Co., Ltd. No. 11 F term in Fukushima Industry Co., Ltd. (reference) 3L045 AA02 BA01 CA02 LA16 LA18 PA02 3L061 BA05

Claims (5)

[Claims] 1. A method for managing food in a kitchen in which food is managed in a kitchen by communication between one main management device 2 and a terminal management device 5 provided in each of one or more kitchen devices 6. The main management device 2 receives the data on each kitchen appliance 6 from each terminal management device 5 and manages the kitchen appliances 6 based on the data so that the processing of the foodstuff is performed under preset conditions. A method for managing foodstuffs in a kitchen, comprising: 2. The food management method according to claim 1, wherein the main management device (2) manages the kitchen equipment (6) so that the temperature of the food changes under a preset condition. 3. The kitchen according to claim 2, wherein the main control device lowers the set temperature of the kitchen equipment when the temperature of the food exceeds the predetermined temperature even after being cooled by the kitchen equipment for a predetermined time. Food management method in the country. 4. The method for managing foodstuffs in a kitchen according to claim 2 or 3, wherein the main management device (2) issues an alarm if the temperature of the foodstuffs exceeds a predetermined temperature even after being cooled for a predetermined time by the kitchen equipment (6). . 5. A central management device 1 for storing and editing data for a predetermined period by exchanging data relating to the management of kitchen equipment 6 with the main management device 2. Or the foodstuff management method in the kitchen of 4.