JP2006127107A - Cooking management system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To attain sufficient cooking management since the preparation of foods until final cooking while reducing the operation labor of a cook. <P>SOLUTION: An IC tag is mounted on each container on which prepared foods are placed is mounted with an IC tag, and entrance side tag readers 4 and 6 and exit side tag readers 5 and 7 are respectively set in an opening at a kitchen side where the preparation of foods is operated and an opening at the kitchen side where final cooking is operated of both side double door type refrigerators 2 and 3 installed between a kitchen A where the preparation of foods is operated and kitchens B and C where final cooking such as heating cooking is operated by using the materials. Then, a management computer 1 receives data from the IC tag reader, and manages the number of foods held in the refrigerators 2 and 3, and outputs the cooking instruction signal of the foods reaching the predetermined number, and outputs an operation instruction to operation instruction monitors 9 and 10 in the kitchen where the final cooking is operated. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking management system that can be applied in a facility that cooks and supplies a large amount of food like an employee cafeteria.

  A facility that cooks and supplies a large amount of food, such as an employee cafeteria, where a cooking plan is prepared for each food in advance, cooking is started before the start of business, and a predetermined amount of food is prepared and displayed in a showcase Start business at. Then, the user takes his favorite dishes from the various dishes displayed in the showcase, puts them on the tray, finishes his accounting, sits down and eats.

  In such a cafeteria, it is necessary to prepare for cooking such as peeling and cutting vegetables and creating intermediate ingredients such as hamburger patties at the start of cooking, and cooking is performed after that. And, in a facility that cooks and supplies a large amount of food like an employee cafeteria, the preparation room and the cooking room are separate in the kitchen space. It is difficult to understand how far the preparation work being done in the room is progressing. Therefore, a cook who cooks by heating goes directly to the room where the preparation is made or checks the degree of progress using an interphone or the like.

  In addition, there are conventional types of refrigerators for kitchens that can be opened and closed on both front and back sides, and refrigerated items can be taken in and out from both sides, but such refrigerators can be prepared as a room for preparation and a room for cooking. In between, there is a kitchen that is installed so as to penetrate through the wall, and the prepared food is put in from the room where the preparation is prepared, and is taken out from the room side where the cooking is performed. In such a kitchen, a cook who cooks cooks sometimes opens the refrigerator and determines the preparation stage by checking the degree of preparation.

On the other hand, as shown in Patent Document 1, as a system for managing food in a refrigerator, an IC tag is affixed to a food package or container, and information on the IC tag of the food is obtained by a tag reader provided on the inner wall of the refrigerator. It has been proposed to manage food by reading.
JP 2001-317862 A (F25D23 / 00)

  As in the case of the employee cafeteria above, a cook who cooks and cooks occasionally opens the refrigerator and looks at the degree of preparation, and the preparation of the preparation is heavy, and the work load on the cook is large and sufficient cooking management is provided. There was a problem that it was not possible.

  In view of such problems, the present invention uses the technology of IC tags used for food management in refrigerators for cooking management, reducing the work burden on the cook, and preparing food from the final preparation. The purpose is to enable sufficient cooking management.

  In order to solve the above-mentioned problems, the cooking management system according to claim 1 includes an IC tag attached to each container for placing the prepared food, a cooking chamber for preparing the food, and a cooking chamber for performing the final cooking. A front and back double-sided refrigerator provided between the IC tag reader provided inside the refrigerator, and receiving data from the IC tag reader, managing the number of foods put in the refrigerator, to a predetermined number A management computer that outputs a cooking instruction signal for the food, if there is a food that has reached, and a work instruction device that issues a work instruction in the cooking chamber for final cooking based on the cooking instruction signal output from the management computer It is characterized by that.

  Further, the cooking management system according to claim 2 is provided with the IC tag reader at a cooking chamber side opening for preparing the refrigerator and a cooking chamber side opening for final cooking, respectively, The number of ingredients put in the refrigerator is managed based on the detection result of the IC tag reader.

The cooking management system of the present invention has the following effects.
That is, the cooking management system according to claim 1 is provided between the cooking chamber for preparing the food and the cooking chamber for final cooking while attaching the IC tag to each container on which the prepared food is placed. An IC tag reader is installed inside the front and back double-sided refrigerator, the management computer receives data from the IC tag reader, manages the number of ingredients put in the refrigerator, and if there is a certain number of ingredients, the instructions for cooking the ingredients A signal is output and work instructions are issued in the cooking chamber where the final cooking is performed. As a result, sufficient cooking management can be performed while reducing the work load on the cook.

  Further, the cooking management system according to claim 2 is provided with the IC tag reader at a cooking chamber side opening for preparing the refrigerator and a cooking chamber side opening for final cooking, respectively, The number of ingredients put in the refrigerator is managed based on the detection result of the IC tag reader, so it is possible to reliably detect the entry and exit of the prepared ingredients into the refrigerator, and to grasp the progress of the preparations through it. it can.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a system configuration diagram of an embodiment of the present invention. In Fig. 1, A is a cooking room that prepares ingredients such as cutting vegetables and preparing intermediate ingredients such as hamburger patties, B is a cooking room that cooks foods such as boiled, baked and fried, and C is salad. Non-heated cooking room for cooking, D is a dining room in the employee cafeteria, E is a management room, 1 is a management computer, 2 and 3 are front and back double refrigerators, 4 and 6 are inlet tag readers, and 5 and 7 are An outgoing tag reader, 8 to 10 are work instruction monitors, and 11 is a showcase.

  Before the opening time of the cafeteria, first in the cooking room A, preparation of ingredients such as peeling and cutting of vegetables, creation of intermediate ingredients such as hamburger patties, etc. started. And put into the front and back double refrigerators 2 and 3. In the heating cooking chamber B and the non-heating cooking chamber C, the doors on the side of the two-sided open refrigerators 2 and 3 are opened to take out the ingredients, and various dishes are cooked using these ingredients. When a predetermined amount of food is prepared, it is placed on tableware and displayed in the showcase 11. The store opens in that state, and the customer enters the dining room E. A customer takes out dishes from the showcase 11 as appropriate, puts them on a tray and finishes accounting, then arrives at a table and eats.

  An IC tag is affixed to the bottom side of a container such as a bat, a sword, or a ball that contains the above-prepared ingredients. At least the contents of the ingredients placed on the tableware Information indicating the quantity of ingredients entering the container is recorded. And the entrance side tag readers 4 and 6 are provided in the opening part of the cooking chamber A side of the front-and-back double refrigerators 2 and 3, and the exit side tag reader is provided in the opening part of the heating cooking chamber B and the non-heating cooking chamber C side. 5 and 7 are provided. In the cooking management system of the present invention, based on the container detection output of the inlet tag readers 4 and 6 and the outlet tag readers 5 and 7, the progress of preparation is grasped and notified to the cooking chamber.

  Next, the flow of work from the start of business to the start of cooking of the final dish will be described. FIG. 2 is a diagram showing a work procedure.

Step 1 ... First, based on the sales forecast, a cooking plan for the day is created to determine how much and how much food to make.
Step 2 ... Then, based on the cooking plan, the number of stocks at the start of business, that is, how many dishes are displayed on the showcase 11 at the start of business is determined.
Step 3 ... For those with intermediate ingredients such as hamburger putty, the number of intermediate ingredients to be prepared is determined how many intermediate ingredients are prepared, and those numbers are input to the management computer 1.
Step 4: The amount of preparation is determined for each ingredient that needs preparation, and the number thereof is input to the management computer 1.

Step 5: In the cooking room A, the preparation of the ingredients that need to be prepared is started, and the ingredients that have been prepared are put in a container with a predetermined IC tag, and stored in the front and back double refrigerators 2 and 3. At that time, the quantity of ingredients to be put in the container is determined for each kind and size of the container.
Step 6: For those with intermediate ingredients such as hamburger patties, preparation of the intermediate ingredients is started, and the finished ones are put into a predetermined IC tag container and stored in the front and back double refrigerators 2 and 3. At that time, in the same manner as described above, the number of intermediate ingredients to be put therein is determined for each type and size of the container.
Step 7: After the management computer 1 determines the completion of preparation and intermediate food preparation by the processing described later, in the cooking chamber B and the non-heating cooking room C, preparation and intermediate food preparation are performed from the front and back double refrigerators 2 and 3. The finished food is taken out and the final product is cooked.

  FIG. 3 is a flowchart showing the business process. This process is executed by the management computer 1. In order to simplify the explanation and make it easier to understand, this process will be described in the case of managing a certain type of dish, but the same process is performed for all the dishes that require preparation of ingredients to be used and preparation of intermediate ingredients. Is called.

Step 1... It is determined whether or not the incoming tag readers 4 and 6 have detected a container.
Step 2 ... If detected, it is determined that the work for one container has been completed, and one container determined as the storage amount of the container in the stock amount N of the foodstuff (N = 0 at the start of processing) Add the minute quantity.
Step 3 ... it is determined whether or not the amount of stock N has reached the planned amount of N _P, return to step 1 if has not been reached.
Step 4 ... When the inventory amount N has reached the planned amount of N _P, the work instruction monitor 9 and 10 of the cooking chamber applicable, to display a message indicating ingredients of mise en place or intermediate food it was fully created, indicating the cooking start.

Step 5 ... for counting the elapsed time from the completion of creation, and advances the count T _M of the timer predetermined amount.
Step 6 ... count T _M of the timer is determined whether exceeds a predetermined time limit T _LIM.
Step 7: When the time limit T _LIM is exceeded, a display for instructing cooking promotion is performed on the work instruction monitors 9 and 10 in the corresponding cooking chamber.
Step 8: It is determined whether or not the outgoing tag readers 5 and 7 have detected the container. If not detected, the process returns to Step 5.
Step 9: When detected, the quantity of one container determined as the storage amount of the container is subtracted from the stock quantity N of the foodstuff.
Step 10: It is determined whether or not the stock quantity N has become 0. If it has not become 0, the process returns to Step 5, and if it has become 0, the process ends.

  In the above embodiment, the work instructions to the respective cooking chambers are made by the work instruction monitors 8 to 10. However, other means such as instruction output by a printer and lamp display can be used.

It is a system configuration figure of one example of the present invention. It is a figure which shows a work procedure. It is a flowchart which shows the process in business.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Management computer 2, 3 ... Front-and-back double-opening type refrigerator 4,6 ... Incoming tag reader 5,7 ... Outgoing tag reader 8-10 ... Work instruction monitor 11 ... Showcase

Claims (2)

An IC tag is attached to each container on which the prepared ingredients are placed, a front and back double-sided refrigerator provided between the cooking room for preparing the ingredients and the cooking room for final cooking, and the interior of the refrigerator An IC tag reader provided; and a management computer that receives data from the IC tag reader, manages the number of ingredients put in the refrigerator, and outputs a cooking instruction signal for the ingredients when a predetermined number of ingredients are found A cooking management system comprising: a work instruction device for issuing a work instruction in a cooking chamber for final cooking based on a cooking instruction signal output from the management computer. The IC tag reader is provided in each of the opening on the cooking chamber side for preparing the refrigerator and the opening on the cooking chamber side for final cooking, and the management computer is placed in the refrigerator based on the detection results of both IC tag readers. The cooking management system according to claim 1, wherein the number of food ingredients is managed.

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