JP2011095971A - Cooking equipment management system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a management system allowing effective reduction of power consumption of cooking equipment without hindrance to cooking work. <P>SOLUTION: The cooking equipment management system includes: the cooking equipment (11-14) in each of which temperature setting can be changed over between a prescribed cooking temperature and a prescribed standby temperature lower than the cooking temperature; a management device 1 performing changeover control of the temperature setting of the cooking equipment; and an imaging device 18. The management device 1 performs the changeover control of the temperature setting of the cooking equipment to the cooking temperature according to that the imaging device 18 detects a customer entering a store. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a system for managing the operation of cooking appliances such as ovens, griddles, and fryer installed in kitchens of restaurants, restaurants, fast food restaurants, and the like.

  Traditionally, restaurants such as family restaurants, and kitchens of restaurants such as cafeterias and fast food restaurants have been equipped with several cooking devices such as ovens, griddles (fried iron plates), fryer and rice noodles for cooking dishes. ing. In recent years, all of these cooking appliances have been constituted by electric heating appliances, and are usually used with their power turned on during business hours (see, for example, Patent Document 1).

  That is, each cooking appliance is kept turned on during business hours, and the cooking temperature in each cooking appliance (for example, 200 ° C. to 300 ° C. in the case of an oven, In this case, the temperature is maintained at 160 ° C. to 180 ° C., and when the order is received, the cooking state can be quickly started.

JP 2005-176617 A

  However, these restaurants are not always busy 24 hours, and cooking equipment is used (operated) concentrated on lunch time and dinner time (including breakfast time at stores that offer breakfast). In the so-called idle time, the fact is that it is hardly used.

  Therefore, if the cooking appliance is turned off during such an idle time, wasteful power consumption can be reduced. However, once the cooking appliance has been cooled to room temperature, the cooking appliance is turned on and the temperature is reduced to the cooking temperature. It takes too long to raise. For this reason, there is a risk that the cooking operation will be delayed and the customer will wait, and it has been common knowledge that cooking appliances are used with the power on during business hours.

  The present invention has been made to solve the conventional technical problems, and provides a management system capable of effectively reducing the power consumption of cooking appliances without hindering cooking operations. To do.

  In order to solve the above problems, a cooking appliance management system of the present invention includes a cooking appliance whose temperature setting can be switched between a predetermined cooking temperature and a predetermined standby temperature lower than the cooking temperature, and a temperature setting of the cooking appliance. And a management device that controls the switching, and includes a visitor detection means, and the management device controls the temperature setting of the cooking appliance to switch to the cooking temperature in response to the visitor detection means detecting a customer entering the store. It is characterized by doing.

  The cooking appliance management system of the invention of claim 2 is characterized in that the visitor detection means detects an entrance of a customer by analyzing an image taken around the entrance of the store.

  In the cooking appliance management system according to the third aspect of the present invention, the visitor detection means detects the number of customers entering the store and the number of customers leaving the store, and the management device detects the current value from the detection result of the visitor detection means. The presence or absence of customers in the store is calculated and held, and the temperature setting of the cooking appliance is switched to the standby temperature in accordance with the absence of customers in the store.

  Moreover, the cooking appliance management system of the invention of claim 4 is the temperature setting of the cooking appliance according to the fact that the management device in the invention of claim 1 or claim 2 is controlled to switch to the cooking temperature and a predetermined time has elapsed. Is switched to the standby temperature.

  In the cooking appliance management system according to the fifth aspect of the present invention, the visitor detecting means detects the number of customers entering the store and the number of customers leaving the store, and the management device detects the current result from the detection result of the visitor detecting means. The presence / absence of customers in the store is calculated and held, and switching control to standby temperature is prohibited while customers are present in the store.

  Further, in the cooking appliance management system of the invention of claim 6, the management device in the invention of claim 2 is based on the database set in advance based on the information of the customer and the information on the store entrance time when the visitor detecting means analyzes the image. The temperature setting of the cooking appliance associated with the desired dish is controlled to be switched to the cooking temperature.

  According to the present invention, a cooking device including a cooking device whose temperature setting can be switched to a predetermined cooking temperature and a predetermined standby temperature lower than the cooking temperature, and a management device that switches and controls the temperature setting of the cooking device. In the management system, a visitor detection means is provided, and the management device switches the temperature setting of the cooking appliance to the cooking temperature in response to the visitor detection means detecting the customer's entry, so there is no empty space In terms of time, power consumption can be reduced by lowering the temperature setting of the cooking appliance to the standby temperature.

  On the other hand, the cooking equipment is not stopped during the idle time, and the cooking equipment is maintained at the standby temperature. Therefore, when the temperature setting is switched to the cooking temperature, the cooking equipment temperature is quickly changed to the cooking temperature. Can be raised. In this case, since the temperature setting of the cooking appliance can be switched from the standby temperature to the cooking temperature when the visitor detection means detects the customer's visit, the cooking appliance temperature at an earlier stage before the cooking appliance starts cooking. You will be able to start climbing. As a result, it is possible to achieve a significant reduction in power consumption as compared with the prior art without hindering the cooking operation using the cooking appliance.

  According to the invention of claim 2, in addition to the above, the visitor detecting means detects an entrance of a customer by analyzing an image taken in the vicinity of the entrance of the store. This makes it possible to effectively suppress the inconvenience that the temperature setting switching control is activated even though the customer is not visiting the store.

  According to the invention of claim 3, in addition to the above, the visitor detecting means detects the number of customers entering the store and the number of customers opening the store, and the management device detects the current store from the detection result of the visitor detecting means. The presence / absence of customers in the store is calculated and held, and when the customer no longer exists in the store, the temperature setting of the cooking appliance is switched to the standby temperature, so there is a customer in the store. When there is no possibility that a new order or an additional order is generated, the temperature can be switched to the standby temperature. This makes it possible to realize a smooth cooking operation while preventing frequent switching of temperature settings due to new and additional orders and ensuring the durability of the cooking appliance.

  According to the invention of claim 4, in addition to the invention of claim 1 or claim 2, the management device switches the control to the cooking temperature and then sets the temperature of the cooking appliance according to the elapse of a predetermined time. Since the control is switched to the standby temperature, it is possible to automatically switch to the standby temperature after a predetermined time has elapsed when cooking is completed, thereby saving the operator from switching the temperature setting of the cooking appliance. It will be possible.

  According to the invention of claim 5, in addition to the above, the visitor detecting means detects the number of customers entering the store and the number of customers opening the store, and the management device detects the current store from the detection result of the visitor detecting means. The presence / absence of customers in the store is calculated and held, and while there are customers in the store, switching control to standby temperature is prohibited, so there are customers in the store and new orders and additional orders are placed In a situation that may occur, the cooking temperature can be maintained without switching to the standby temperature. Thereby, smooth cooking operation | work can be implement | achieved, preventing switching of a frequent temperature setting and ensuring the durability of a cooking appliance.

  According to the invention of claim 6, in addition to the invention of claim 2, the management device is obtained from a preset database based on the customer information analyzed by the visitor detection means and the store entry time information. Since the temperature setting of the cooking appliance associated with the cooking is controlled to be switched to the cooking temperature, when cooking a plurality of types of dishes using a plurality of cooking appliances, not all cooking appliances but a visitor detection means It is possible to switch the temperature setting only for cooking appliances that cook custom dishes that are assumed from the customer information detected at the time of entry and the time of entering the store, thereby further effectively and accurately reducing power consumption. It will be possible.

It is the schematic explaining the cooking appliance management system which shows one Example of this invention. It is a functional block diagram of the cooking appliance management system of FIG. It is a figure which shows the cooking database which the cooking appliance management system of FIG. 1 holds. It is a figure which shows the customer information database which the cooking appliance management system of FIG. 1 holds.

  Hereinafter, embodiments of the present invention will be described in detail. FIG. 1 shows a schematic diagram of a cooking appliance management system for a 24-hour family restaurant as an embodiment to which the present invention is applied. In this figure, reference numeral 1 denotes a management apparatus installed in, for example, an office of a family restaurant, and this management apparatus 1 is connected to a POS controller 3 via a communication line 2 (wired or wireless). The management device 1 and the POS controller 3 include a general-purpose microcomputer having a calendar function and a timer function, storage devices 21, 22, and 8 (memory, hard disk, and the like) that can store various data, a keyboard, and a mouse. Etc., and a display (display device), and executes a predetermined program.

  The POS controller 3 outputs an order input terminal 4 for inputting order data consisting of a dish name and quantity ordered by a customer, and output of order data (a dish name and quantity) received from the order input terminal 4. A printer 6 having a keyboard for inputting that the cooked food is provided to the customer, a register 7 for performing settlement, and the like are connected via the communication line 2. The POS controller 3 collects and accumulates the cost of ingredients purchased in the store and information from the register 7 provided in the store, analyzes it, and manages sales.

  The register 7 is installed in the store, the printer 6 is installed in the kitchen, and the order input terminal 4 is owned by a waitress or a waiter. Further, as shown in FIG. 2, the POS controller 3 is a storage device in which a food database storing information related to the stock status of food and a sales database storing information related to the sales status of dishes (products) are recorded. 8 is connected. The POS controller 3 and the management apparatus 1 are configured to be able to communicate with each other via the communication line 2 and are configured to be able to share data.

  A plurality of cooking appliances (11 to 14) installed in the store kitchen are connected to the management apparatus 1 via the communication line 2. The cooking devices are all electric heating devices. In the embodiment, the oven 11, the griddle (teppanyaki) 12, the fryer 13, and the boiled noodle machine 14 are installed in the kitchen. Further, the management device 1 is connected to a display device 16 (notification means) and a cooking time timer 17 (timer) installed in the kitchen via the communication line 2, and analyzes the image by photographing the vicinity of the store entrance. The imaging device 18 (visitor detection means) is also connected via the communication line 2.

  The oven 11 has an electric heater and a fan for heating the inside thereof, and is a cooking device for cooking oven dishes such as gratin. The temperature setting of the cooking temperature of the oven 11 is set to + 200 ° C. to 300 ° C., and the temperature setting can be switched to a standby temperature of, for example, + 100 ° C. lower than the cooking temperature when the power is turned on. Yes. These temperatures are controlled by a temperature control device such as a thermostat (not shown) of the oven 11 itself.

  The griddle 12 has an electric heater for heating an iron plate, and is a cooking device for cooking teppanyaki dishes such as steak and hamburger. The temperature setting of the cooking temperature of the griddle 12 is set to + 200 ° C. to 220 ° C., and the temperature setting can be switched to a standby temperature, for example, + 70 ° C. lower than the cooking temperature when the power is turned on. Yes. These temperatures are also controlled by a temperature control device such as a thermostat (not shown) included in the griddle 12 itself.

  The fryer 13 has an electric heater for heating the frying oil, and is a cooking device for cooking fried dishes such as french fries, fried shrimp and tempura. The temperature setting of the cooking temperature of the fryer 13 is set to + 160 ° C. to 180 ° C., and the temperature setting can be switched to a standby temperature of, for example, + 120 ° C. lower than the cooking temperature when the power is turned on. Yes. These temperatures are also controlled by a temperature control device such as a thermostat (not shown) included in the fryer 13 itself.

  The boiled noodle machine 14 has an electric heater for boiling water, and is a cooking device for cooking noodles such as pasta and udon. The cooking temperature setting of the boiled noodle machine 14 is set to + 95 ° C. to 100 ° C., and the temperature setting can be switched to a standby temperature lower than the cooking temperature, for example, + 50 ° C. when the power is turned on. Has been. These temperatures are also controlled by a temperature control device such as a thermostat (not shown) included in the noodle machine 14 itself.

  The oven 11, griddle 12, fryer 13, and boiled noodle machine 14 perform data communication with the management device 1 and transmit temperature information such as the current temperature to the management device 1. The temperature setting is switched between the cooking temperature and the standby temperature based on the switching control data transmitted from.

  The display device 16 is composed of a liquid crystal display. The display content of the display device 16 is controlled by the management device 1, and various information including order data when the order is received, processing status as to whether or not a dish has been provided, and cookable information are displayed. indicate. A plurality of cooking time timers 17 are provided corresponding to the cooking devices 11 to 14, respectively. Each cooking time timer 17 is started by the operator and measures the cooking time of each dish (the operator manually changes according to the amount and ingredients). When the time is up, a buzzer sounds. Let A start signal when the cooking time timer 17 is started and a time-up signal when the time is up are transmitted to the management device 1. Further, the cooking time timer 17 is provided with an alarm lamp 19.

  In addition, when the function same as the cooking time timer 17 which concerns on each cooking appliance 11-14 is provided, this cooking time timer 17 is unnecessary. However, the cooking time timer 17 is effective when the present system is applied to existing equipment.

  The imaging device 18 includes, for example, a CCD camera that captures the vicinity of the entrance of the store. The image captured by the camera is analyzed to detect customer entry (command) and store opening, and the number of customers entering / opening the store. In addition, from the analysis of the image, customer information such as whether the customer (especially a customer) is a man, a woman, a child, an adult, an elderly person, etc. It is generated and transmitted to the management apparatus 1.

  In addition, when the system only detects a customer's entrance and a store opening, the signal of the door control apparatus which controls opening and closing of the automatic door of a store by weight or infrared rays other than the imaging device concerned may be used. Is possible.

  The management device 1 receives the order data (command) input from the order input terminal 4 and the food provision information input from the printer 6 via the POS controller 3. Therefore, the POS controller 3 constitutes means for receiving the order data from the outside (order input terminal 4). Moreover, the management apparatus 1 has beforehand the dish database shown in FIG. 3, and the customer information database shown in FIG. 4 in the memory | storage device 21 (ROM etc.).

  This cooking database (FIG. 3) includes a single or a plurality of cooking appliances (11 to 14) used for cooking the cooking corresponding to each cooking name of the menu that can be provided in the store, the cooking The cooking temperature mentioned above of the equipment (11-14) (oven 11 is + 200 ° C to 300 ° C, griddle 12 is + 200 ° C to 220 ° C, fryer 13 is +160 to 180 ° C, boiled noodle machine 14 is + 95 ° C to 100 ° C), And the cooking time required for the cooking of the said dish is preset and written, respectively. Note that this cooking time is determined in advance in the case of the central kitchen system, but in the case of a normal restaurant, an operator can prepare each cooking appliance (11-14) according to the state and amount of ingredients. Change manually when cooking in. Therefore, the management apparatus 1 starts cooking in the case of the first switching mode to be described later at the longest cooking time assumed from the menu of the store or settable by the cooking appliance (11-14). The time obtained by adding the previous preparation time is set as the cooking time, and in the case of the second switching mode to be described later, the longest time expected from the visit to the order is set as the cooking time in the first switching mode. The added value is set as the cooking time.

  Further, in the customer information database (FIG. 4), customer information including the sex (male or female) and age (child, adult or elderly) of the visitor detected and analyzed by the imaging device 18, and entering the store Corresponding to the time (for example, noon or night), the name of the dish that the customer will order is determined in advance, and the cooking equipment (11-14) used for cooking this assumed dish corresponds And has been written.

  Further, the management device 1 is provided with another storage device 22 (a readable / writable EEPROM, hard disk or the like), and this storage device 22 has an order database in which order data input from the order input terminal 4 is written. (That is, the storage device 22 serves as order data holding means). When order data is input, the order data is written in the order database. When food provision information is input from the keyboard of the printer 6, the order data related to the food is deleted from the order database. Thereby, the management apparatus 1 can determine whether there is an order remaining.

  Furthermore, the storage device 22 holds a customer database relating to the number of customers entering the store detected by the imaging device 18 and the number of customers opening the store, and the management device 1 subtracts the number of customers opening the store from the number of customers entering the store, thereby It can be determined whether or not.

  Next, the management operation | movement of the cooking appliances (11-14) which the management apparatus 1 which comprises the cooking appliance management system of this invention by the above structure performs next is demonstrated concretely. It should be noted that the operation of the cooking time timer 17 and the actual cooking work are performed by the work of the kitchen. In addition, it is assumed that the power sources of the cooking devices (11 to 14), the management device 1, the POS controller 3, the cash register 7, the printer 6, the imaging device 18 and the like are always turned on during business.

  Regarding the management of the cooking appliances (11 to 14), the management device 1 includes four management modes in the embodiment, and switches between the modes by a selection operation. The four management modes are a normal mode, a first switching mode in which the temperature setting is controlled to switch between the cooking temperature and the standby temperature according to the order data (command), and the image pickup apparatus 18 enters the customer's store. In accordance with the detection (command) of the temperature, the second switching mode for switching the temperature setting between the cooking temperature and the standby temperature, and the temperature setting in accordance with the time-up signal from the cooking time timer 17 as the cooking temperature. This is a third switching mode for switching control to the standby temperature.

(1) Normal mode When the normal mode is selected, the management apparatus 1 sets the switching control data indicating that the temperature setting of each cooking appliance (11-14) is always the above-described cooking temperature to each cooking appliance (11-14). ). When the oven 11 receives the switching control data, the oven 11 keeps the temperature setting as described above (+ 200 ° C to 300 ° C) while the power is on, and the griddle 12 also sets the temperature setting to the cooking temperature (+ 200 ° C to + 200 ° C). 220 ° C.), the fryer 13 also maintains the temperature setting at the cooking temperature (+160 to 180 ° C.), and the boiled noodle machine 14 also maintains the temperature setting at the cooking temperature (+ 95 ° C. to 100 ° C.).

(2) 1st switching mode When the said 1st switching mode is selected, the management apparatus 1 always has the switching control data to the effect that the temperature setting of each cooking appliance (11-14) is made into the standby temperature mentioned above. It transmits to each cooking appliance (11-14). When the oven 11 receives the switching control data, the temperature setting is set to the standby temperature (+ 100 ° C.), the griddle 12 is set to the standby temperature (+ 70 ° C.), and the fryer 13 is also set to the standby temperature (+ 120 ° C.). The boiled noodle machine 14 also sets the temperature to the standby temperature (+ 50 ° C.). Therefore, the temperature setting of each cooking appliance (11-14) is always set to the standby temperature, and their power consumption is also reduced.

  In this state, when the order data is input from the order input terminal 4, the order data becomes a command, and the cooking appliances (11 to 14) used for cooking the dish of the order data are retrieved from the dish database of FIG. Extract. Then, switching control data for switching the temperature setting to the above-described cooking temperature is transmitted only to the extracted cooking appliances (11 to 14). For example, when dish B in FIG. 3 is ordered, switching control data is transmitted to griddle 12 to switch the temperature setting to the cooking temperature. Since the griddle 12 that has received this switching control data raises the temperature setting to the cooking temperature (+ 200 ° C. to 300 ° C.) described above, the temperature of the griddle 12 rises from the time of receiving the order.

  The operator prepares the ordered food and then cooks using the griddle 12. When a dish is provided after cooking, the order data related to the dish is deleted from the order database as described above.

  On the other hand, the management apparatus 1 reads the cooking time of the food from the food database of FIG. 3, and counts the cooking time by a timer that has its own function. Then, when the cooking time has elapsed and the timer has expired, switching control data for switching the temperature setting to the standby temperature is transmitted to the griddle 12. The griddle 12 that has received the switching control data returns the temperature setting to the standby temperature (+ 70 ° C.) described above.

  Thus, since the temperature setting of the cooking appliances (11-14) is always set as the standby temperature, the power consumption of the cooking appliances (11-14) in the idle time when cooking according to an external command is not performed. Can be reduced. On the other hand, the cooking appliances (11-14) are not turned off during the idle time, but the cooking appliances (11-14) are maintained at the standby temperature, so when the temperature setting is switched to the cooking temperature, The temperature of a cooking appliance (11-14) can be raised to cooking temperature rapidly. Further, when the cooking time has elapsed, the temperature is automatically switched to the standby temperature, so that it is possible to save the operator from switching the temperature setting of the cooking device (11-14). As a result, it is possible to achieve a significant reduction in power consumption as compared with the prior art without hindering the cooking operation using the cooking appliances (11 to 14).

  Moreover, since the command from the outside is the order data, the temperature setting of the cooking appliances (11 to 14) can be switched from the standby temperature to the cooking temperature when a food order is received from the customer. Thereby, since it becomes possible to raise the temperature of a cooking appliance (11-14) during the preparation work before cooking with a cooking appliance (11-14), it is possible to smooth a cooking operation. It becomes. Furthermore, since the management apparatus 1 refers to the dish database and performs switching control to the standby temperature based on the elapse of the cooking time corresponding to the dish of the order data, it is possible to realize accurate temperature setting switching control for each dish. Will be able to.

  Moreover, since the management apparatus 1 refers to the dish database and switches and controls the temperature setting of the cooking appliances (11 to 14) corresponding to the dishes of the order data, the cooking apparatus (11 to 14), not all of the cooking appliances (11 to 14). Only the cooking device that performs the cooking can switch the temperature setting, and the power consumption can be reduced more effectively and accurately.

  Here, when the cooking time in the above-described cooking appliance (the griddle 12) has elapsed, the management device 1 refers to the order database, and when the order data using the griddle 12 remains, the temperature is set to the standby temperature. Switching control data for switching the setting is not transmitted to the griddle 12. That is, while the order data for using the cooking appliance (griddle 12) remains, the control to switch to the standby temperature is prohibited, so the order of the food to be cooked by the griddle 12 remains, and this cooking In the situation where the next cooking must be performed immediately after ending, the cooking temperature can be maintained without switching to the standby temperature. Thereby, smooth cooking operation | work can be implement | achieved, preventing switching of a frequent temperature setting and ensuring the durability of a cooking appliance.

(3) Second switching mode Next, even when the second switching mode is selected, the management device 1 always sets the temperature setting of each cooking appliance (11-14) to the standby temperature described above. Switching control data is transmitted to each cooking appliance (11-14). When the oven 11 receives the switching control data, the temperature setting is set to the standby temperature (+ 100 ° C.), the griddle 12 is set to the standby temperature (+ 70 ° C.), and the fryer 13 is also set to the standby temperature (+ 120 ° C.). The boiled noodle machine 14 also sets the temperature to the standby temperature (+ 50 ° C.). Therefore, the temperature setting of each cooking appliance (11-14) is always set to the standby temperature, and their power consumption is also reduced.

  In this state, when the imaging device 18 detects the customer's entry and information related to the customer's entry is input, the entry information becomes a command, and the temperature setting is performed on the cooking appliances (11 to 14). The switching control data for switching to the cooking temperature is transmitted. In this case, the cooking appliance that transmits the switching control data with reference to the customer information database from the customer information analyzed by the imaging device 18 and the store entry time is transmitted. decide.

  For example, if the customer is an adult male and the store entry time is night, the order name is assumed to be F (for example, fried food such as fried shrimp). The fryer 13 which is a cooking device used for cooking is extracted from the customer information database, and switching control data is transmitted to only the fryer 13 so as to switch the temperature setting to the cooking temperature. The fryer 13 that has received this switching control data raises the temperature setting to the cooking temperature (+ 160 ° C. to 180 ° C.) described above, so that the temperature of the fryer 13 rises from the point when the customer arrives before the order is received. Will go.

  If the dish ordered after that is not F, the management apparatus 1 shifts to the first switching mode based on the actually ordered order data, and the dish of the order data indicates the flyer 13. If not used, the temperature setting of the fryer 13 is returned to the standby temperature.

  On the other hand, when the dish actually ordered is F, the management device 1 continues the second switching mode. The operator prepares the ordered food as described above, and then cooks using the fryer 13. When a dish is provided after cooking, the order data related to the dish is deleted from the order database as described above.

  On the other hand, the management apparatus 1 reads the cooking time of the food F from the cooking database of FIG. 3, and counts this cooking time by a timer that has its own function. Then, when the cooking time has elapsed and the timer has expired, switching control data for switching the temperature setting to the standby temperature is transmitted to the fryer 13. The flyer 13 that has received the switching control data returns the temperature setting to the standby temperature (+ 120 ° C.) described above.

  Thus, since the temperature setting of the cooking appliances (11-14) is always set as the standby temperature in this case, the temperature setting of the cooking appliances (11-14) is lowered to the standby temperature in the idle time when there are no visitors. Power consumption can be reduced. Similarly, the cooking appliances (11-14) are not turned off during the idle time, and the cooking appliances (11-14) are maintained at the standby temperature. Therefore, when the temperature setting is switched to the cooking temperature. Also, the temperature of the cooking device (11-14) can be quickly raised to the cooking temperature. In this case, since the temperature setting of the cooking appliance (11-14) can be switched from the standby temperature to the cooking temperature when the imaging device 19 detects the visit of the customer, cooking is started by the cooking appliance (11-14). The temperature rise of the cooking appliance (11-14) can be started at an earlier stage before. As a result, it is possible to achieve a significant reduction in power consumption as compared with the prior art without hindering the cooking operation using the cooking appliances (11 to 14).

  In addition, since the image pickup device 18 that detects an image of the vicinity of the entrance of the store and analyzes the customer's entrance is used, the visit of the customer can be detected more accurately. As a result, it is possible to effectively suppress the inconvenience that the temperature setting switching control is activated even though the customer is not visiting the store.

  In addition, the management device 1 uses the cooking appliances (11 to 14) associated with the dishes obtained from the preset customer information database based on the customer information and the store entry time information analyzed by the imaging device 18. Since the temperature setting is controlled to be switched to the cooking temperature, not all of the plurality of cooking devices (11 to 14), but the cooking device that cooks the custom dishes assumed from the customer information detected by the imaging device 18 and the entrance time. Only the (flyer 13 described above) can switch the temperature setting, and the power consumption can be further effectively and accurately reduced.

  And also in this case, since the management apparatus 1 refers to the cooking database and automatically switches to the standby temperature when a predetermined time has elapsed for cooking, the operator sets the temperature of the cooking appliance (11-14). The trouble of switching can be saved.

  In that case, the management device 1 refers to the customer number database described above, and subtracts the number of store customers from the number of customers entering the store, thereby determining the presence or absence of customers in the store and holding the information. And while the customer exists in a shop, the switching control data to standby temperature are not transmitted to a cooking appliance (flyer 13 mentioned above). That is, while the customer is present in the store, the control of switching to the standby temperature of the cooking device (the fryer 13 described above) that has been switched to the cooking temperature is prohibited. In a situation where an order may be generated, the cooking temperature can be maintained without switching to the standby temperature. Thereby, a smooth cooking operation | work can be implement | achieved, preventing the switching of a frequent temperature setting and ensuring the durability of a cooking appliance (11-14). This control is executed even in the case of shifting from the second switching mode to the first switching mode as described above.

  In addition to the case of switching to the standby temperature as the cooking time elapses as described above, depending on the presence or absence of customers in the store ascertained based on the aforementioned customer database, the cooking appliance Switching control data for switching the temperature setting to the standby temperature may be transmitted to the above-described fryer 13. This control is also executed in the case of shifting from the second switching mode to the first switching mode as described above.

  According to such control, when there is no customer in the store and there is no possibility of a new order or an additional order, it becomes possible to switch to the standby temperature. It is possible to realize a smooth cooking operation while preventing a change in temperature setting and ensuring the durability of the cooking appliances (11 to 14).

(4) Third switching mode Next, even when the third switching mode is selected, the management device 1 always sets the temperature setting of each cooking appliance (11-14) to the standby temperature described above. Switching control data is transmitted to each cooking appliance (11-14). When the oven 11 receives the switching control data, the temperature setting is set to the standby temperature (+ 100 ° C.), the griddle 12 is set to the standby temperature (+ 70 ° C.), and the fryer 13 is also set to the standby temperature (+ 120 ° C.). The boiled noodle machine 14 also sets the temperature to the standby temperature (+ 50 ° C.). Therefore, the temperature setting of each cooking appliance (11-14) is always set to the standby temperature, and their power consumption is also reduced.

  In this state, when the imaging device 18 detects the customer's entry and information related to the customer's entry is input, the entry information becomes a command, and the temperature setting is performed on the cooking appliances (11 to 14). The switching control data for switching to the cooking temperature is transmitted. In this case as well, the cooking device that transmits the switching control data with reference to the customer information database from the customer information analyzed by the imaging device 18 and the store entry time. To decide.

  For example, if the customer is an adult female and the store entry time is noon, the order name is assumed to be P (for example, noodles such as pasta). The boiled noodle machine 14 which is a cooking device used for cooking is extracted from the customer information database, and switching control data is transmitted to only the boiled noodle machine 14 so as to switch the temperature setting to the cooking temperature. The boiled noodle machine 14 that has received this switching control data raises the temperature setting to the cooking temperature (+ 95 ° C. to 100 ° C.) described above, so that the temperature of the boiled noodle machine 14 has arrived before the order was received. It will go up from that point.

  If the ordered food is not P, the management apparatus 1 is used for cooking the actually ordered food based on the actually ordered data as in the first switching mode. Change the temperature setting of the cooking appliance (11-14) to cooking temperature. That is, when the order data is not cooked using the boiled noodle machine 14, the temperature setting of the boiled noodle machine 14 is returned to the standby temperature.

  Here, assuming that the food actually ordered is also P, the worker prepares the ordered food in the same manner as described above, and then starts cooking using the noodle machine 14 with this bowl. However, before the pasta noodles are boiled into the noodle machine 14, the cooking time timer 17 corresponding to the boiled noodle machine 14 is started. The cooking time timer 17 is set to measure the cooking time of the dish P. The start signal of the cooking time timer 17 is transmitted to the management apparatus 1, and the management apparatus 1 also receives information about the temperature of the boiled noodle machine 14 from the boiled noodle machine 14 at that time.

  When the temperature of the noodle machine 14 has not reached the cooking temperature when the start signal of the cooking time timer 17 is input, control data is transmitted to the cooking time timer 17 so that the lamp 19 is lit. When the cooking time timer 17 receives the control data from the management device 1, the lamp 19 is turned on and an alarm is issued, so that the worker still boils the temperature of the noodle machine 14 when the pasta noodles are put in, and reaches the cooking temperature. You can be sure that it is not. Then, the worker resets the cooking time timer 17, waits for a while, and then restarts. At this time, if the temperature of the boiled noodle machine 14 has reached the cooking temperature, the management device 1 does not turn on the lamp 19, so that the operator confirms that the lamp 19 does not turn on, and then the pasta noodles are boiled. Into the machine 14.

  As described above, when the cooking device (11-14) does not reach the cooking temperature when the start signal of the cooking time timer 17 is input, the management device 1 turns on the lamp 19 of the cooking time timer 17 and outputs an alarm. Therefore, the cooking time timer 17 starts measuring the cooking time regardless of whether the cooking temperature has not risen, and it is possible to avoid the disadvantage that cooking is insufficient.

  In addition to or instead of the alarm by the lamp 19, it is managed that the temperature of the boiled noodle machine 14 has reached the cooking temperature ascertained from the cooking database of FIG. The device 1 may be displayed on the display device 16 for notification. If the pasta noodles are put into the boiled noodle machine 14 after seeing the display on the display device 16, the pasta noodles are put into the boiled noodle machine 14 regardless of whether the cooking temperature has risen. It is possible to avoid inconveniences that become insufficient.

  Then, the cooking time of the pasta elapses, the cooking time timer 17 is timed up, and the buzzer sounds, so that the worker finishes cooking. When a dish is provided after cooking, the order data related to the dish is deleted from the order database as described above.

  On the other hand, the cooking time timer 17 transmits a time-up signal to the management device 1 when the time is up. When the time-up signal is input, the management device 1 transmits switching control data for switching the temperature setting to the standby temperature to the boiled noodle machine 14. Upon receiving such switching control data, the boiled noodle machine 14 returns the temperature setting to the standby temperature (+ 50 ° C.) described above.

  Thus, since the temperature setting of the cooking appliances (11 to 14) is always set as the standby temperature in this case, the cooking appliance (11) is used in the free time after cooking by the cooking appliances (11 to 14) is completed. ˜14) can be lowered to the standby temperature to reduce power consumption.

  On the other hand, the cooking appliances (11-14) are not turned off during the idle time, and the cooking appliances (11-14) are maintained at the standby temperature, so when the temperature setting is switched to the cooking temperature, The temperature of a cooking appliance (11-14) can be raised to cooking temperature rapidly. In particular, since the temperature is switched to the standby temperature in accordance with the time-up of the cooking time timer 17 for measuring the cooking time, when the cooking time has elapsed, the temperature is automatically switched to the standby temperature, and the operator can change the cooking device (11-14). There is no need to change the temperature setting. As a result, it is possible to achieve a significant reduction in power consumption as compared with the prior art without hindering the cooking operation using the cooking appliances (11 to 14).

  Moreover, the management apparatus 1 inputs the instruction | command (detection of the visitor by the imaging device 18 mentioned above) which switches the temperature setting of cooking appliances (11-14) from standby temperature to cooking temperature, and cooking appliances according to the input of the said instruction | command Since the temperature setting of (11-14) is controlled to be switched to the cooking temperature, the temperature setting of the cooking appliance (11-14) is automatically switched to the cooking temperature in accordance with the command. In this case, the operator also sets the temperature setting. The trouble of switching can be saved.

  In particular, if the detection information of the imaging device 18 is a command to switch to the cooking temperature as in the embodiment, the temperature setting of the cooking device (11 to 14) is switched from the standby temperature to the cooking temperature when the customer visit is detected. It becomes possible to start the temperature rise of the cooking appliances (11 to 14) at an earlier stage before starting cooking with the cooking appliances (11 to 14).

  In each of the switching modes, the management device 1 is based on a calendar that it has as a function. For example, the current time is between 11 am and 2 pm at lunch time, or between 5 pm and 10 pm at dinner time. If it is, the switching control data which makes the temperature setting of each cooking appliance (11-14) the cooking temperature mentioned above is transmitted, and the switching control data for switching the temperature setting to the standby temperature is not transmitted. That is, since the management apparatus 1 prohibits the switching control to the standby temperature during the busy hours of the store described above, the cooking appliances (11 to 14) are maintained at the cooking temperature during the time when food orders are concentrated. It becomes possible to process a large number of orders smoothly and provide food without hindrance.

  In each of the above embodiments, an oven, a griddle, a fryer, and a boiled noodle machine are used as cooking devices. However, the present invention is not limited to this, and the present invention can be applied to various cooking devices installed in a store kitchen.

  Furthermore, in the above embodiment, the management apparatus 1 has three switching modes in addition to the normal mode. However, the present invention has a first switching mode and a second switching mode in addition to the normal mode. May be. In that case, if the dish assumed from the result of analysis by visitor detection differs from the dish actually ordered, the second switching mode may be shifted to the first switching mode as in the embodiment. In addition, only the normal mode and the second switching mode may be provided. In that case, the temperature setting of all the cooking appliances is switched to the cooking temperature by the visitor detection, and after the order data is actually input, the management apparatus 1 excludes the cooking appliances used for cooking the cooking. The temperature setting of the device may be returned to the standby temperature or all may be returned to the standby temperature, and the temperature setting of the cooking device used by the operator for manually cooking the food may be switched to the cooking temperature.

DESCRIPTION OF SYMBOLS 1 Management apparatus 2 Communication line 3 POS controller 4 Order input terminal 6 Printer 11 Oven (cooking equipment)
12 Griddle (cooking equipment)
13 Flyer (cooking equipment)
14 Boiled noodle machine (cooking equipment)
16 Display device 17 Cooking time timer 18 Imaging device (visitor detection means)
19 Lamp

Claims (6)

A cooking appliance management system comprising a cooking appliance whose temperature setting can be switched to a predetermined cooking temperature and a predetermined standby temperature lower than the cooking temperature, and a management device that switches and controls the temperature setting of the cooking appliance,
A cooking appliance management system comprising a visitor detection means, wherein the management device switches and controls the temperature setting of the cooking appliance to the cooking temperature in response to the customer detection means detecting a customer entering the store. .   2. The cooking appliance management system according to claim 1, wherein the visitor detection means detects an entrance of a customer by analyzing an image taken near the entrance of the store. The visitor detection means detects the number of customers entering the store and the number of customers opening the store,
The management device calculates and holds the presence or absence of a customer in the current store from the detection result of the visitor detection means, and sets the temperature setting of the cooking appliance according to the fact that the customer no longer exists in the store The cooking appliance management system according to claim 2, wherein the control is switched to a standby temperature.   3. The control device according to claim 1, wherein the management device performs switching control of the temperature setting of the cooking appliance to the standby temperature when a predetermined time has elapsed after switching control to the cooking temperature. The cooking equipment management system described. The visitor detection means detects the number of customers entering the store and the number of customers opening the store,
The management device calculates and holds the presence / absence of customers in the current store from the detection result of the visitor detection means, and prohibits switching control to the standby temperature while there are customers in the store. The cooking appliance management system according to claim 4, wherein   The management device is configured to set the cooking temperature of the cooking appliance associated with a dish obtained from a preset database based on the customer information and the information on the store entry time when the visitor detection unit analyzes the image. The cooking appliance management system according to claim 2, wherein switching control is performed.

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