JP2019066073A - Store centralized control system - Google Patents

Abstract

To provide a store centralized control system that can reduce air conditioning load inside a store by optimally controlling a ventilation device that is installed to the store.SOLUTION: A store centralized control system 31 includes a controller 32 for centralizing and controlling multiple devices including a ventilation device 22 that is installed to a store. The controller 32 controls the ventilation device 22 based on an operational state of a flyer 18 that is installed to the store. The controller 32 controls the ventilation device 22 based on the power consumption by the flyer 18 so as to increase a ventilation volume as the power consumption by the flyer 18 increases.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a store central control system for centrally controlling a plurality of devices installed in a store.

  Conventionally, stores such as convenience stores are provided with a plurality of devices such as a refrigerated and frozen showcase. And in recent years, a centralized control system which centrally controls each device installed in these stores has come to be used (for example, refer to patent documents 1).

  In addition, a cooker such as a fryer is installed in the cooking room of the store to provide fried food. When cooking is performed by this cooker, the odor of oil is generated and the temperature of the kitchen increases. Therefore, in order to prevent the spread of the odor into the store, the ventilation fan (ventilating device) is manually turned on / off to perform ventilation.

Unexamined-Japanese-Patent No. 2017-133787

  As described above, conventionally, since the cooker and the ventilation device installed in the store were operated separately, it is forgotten that the ventilation device is turned off, and the ventilation device operates even when cooking is not performed, so The air conditioning load of the air conditioner has increased, causing unnecessary consumption of power in the air conditioner and the ventilator. In addition, since the conventional ventilation system (ventilating fan) operates at a constant speed at commercial frequency, it has the disadvantage that it must be turned on and off frequently to reduce the power consumption of the air conditioning system in the store. There was also.

  The present invention has been made to solve such conventional technical problems, and centralized control of a store in which the air conditioning load in the store can be reduced by optimally controlling a ventilation device installed in the store. It aims to provide a system.

  The store central control system according to the present invention is provided with a control device for centrally controlling a plurality of devices including a ventilation device installed in the store, and the control device is a cooking device installed in the store. It controls the ventilator based on the operation state.

  According to the store central control system of the second aspect of the present invention, in the above-mentioned aspect, the control device is such that the power consumption of the cooker increases based on the power consumption of the cooker or the temperature of the cooker, or the temperature of the cooker Control the ventilation system in the direction of increasing the ventilation volume as the temperature rises.

  According to the store central control system of the invention of claim 3, the cooker in the above respective inventions is a fryer for cooking fry, and the control device is prepared based on the operation of the lift switch of the cooking stove possessed by the fryer If the cooking is being performed, the ventilator is controlled to increase the ventilation volume.

  The store central control system of the invention of claim 4 is characterized in that, in the invention of claim 2 or claim 3, the control device adjusts the ventilation volume by the ventilation device stepwise or continuously.

  According to the store central control system of the invention of claim 5, the control device in the invention of claims 2 to 4 changes the operating state of the cooker serving as the control of the direction to decrease the ventilation amount by the ventilator. Also, it is characterized by maintaining the current ventilation volume for a predetermined time.

  According to the store central control system of the invention of claim 6, in each of the inventions described above, the ventilator comprises an exhaust fan for exhausting the air around the cooker to the outside, and an air supply fan for supplying the outside air around the cooker It is characterized by

  According to the present invention, in the store central control system provided with a control device for centrally controlling a plurality of devices including the ventilation device installed in the store, the control device operates the operating state of the cooker installed in the store Since the ventilator is controlled based on the above, it becomes possible to control the ventilator according to the operating state of the cooker, which generates odor during cooking and causes a temperature rise, and to control the ventilation amount appropriately.

  Thus, for example, by the ventilating apparatus comprising the exhaust fan and the air supply fan as in the invention of claim 6, while preventing the spread of the odor into the store, the increase of the air conditioning load in the store accompanying the ventilation is prevented and the power consumption is reduced. To be able to

  In this case, for example, as in the invention of claim 2, the control device increases the power consumption of the cooker or the temperature of the cooker increases based on the power consumption of the cooker or the temperature of the cooker. By controlling the ventilator in the direction of increasing the ventilation volume, it becomes possible to optimally control the ventilation volume by the ventilator during operation of the cooker.

  Particularly when the cooker is a fryer for cooking fry, as in the invention of claim 3, the control device determines whether or not the cooking is being performed based on the operation of the lift switch of the cooking stick that the fryer has. When cooking is being performed, controlling the ventilator in the direction of increasing the ventilation volume makes it possible to optimally control the ventilation volume by the ventilator at the time of cooking by the fryer.

  Also, as in the invention of claim 4, if the control device adjusts the ventilation volume by the ventilation device stepwise or continuously, the ventilation volume by the ventilation device can be accurately adjusted, and effectively It will be possible to reduce the power consumption in the store.

  Furthermore, as in the invention of claim 5, the control device maintains the current ventilation rate for a predetermined time even when there is a change in the operating condition of the cooker which is to control the direction of decreasing the ventilation rate by the ventilator. If so, the odor generated after the cooking by the cooking device can be discharged to the outside without any problem.

It is a schematic plan view of the store of the example to which the present invention is applied. It is a schematic cross-sectional view of the cooking chamber of the store of FIG. It is a block diagram of a store centralized control system of one example of the present invention. It is explanatory drawing of the operation state of the fryer as an example of the cooking appliance installed in the shop of FIG. It is operation | movement explanatory drawing of the air supply fan which comprises the ventilator installed in the shop of FIG. 1, and an exhaust fan. It is a flowchart of ventilator control by the control device of the store centralized control system of FIG. 3 (Example 1). It is a timing chart explaining control of FIG. It is a flowchart of another ventilator control by the control device of the store centralized control system of FIG. 3 (Example 2). It is a timing chart explaining control of FIG.

  Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

(1) Store 1
FIG. 1 shows a schematic plan view of a general convenience store as an example of the store 1. In the sales floor 2 of the store 1, the showcase 4 (refrigerated and refrigerated. There are a plurality of units) and product shelves 6 to 8 of the open type are installed from the back as viewed from the front entrance 3 Is a reach-in type showcase 11 (refrigerated and refrigerated. A plurality of units are provided), a toilet 12 is disposed in front of it, and a register space 13, a cooking chamber 14 and an office 16 are disposed on the right. An air conditioner (indoor unit) 17 is provided on the ceiling of the sales floor 2, the cooking chamber 14 and the office 16.

(1-1) Flyer 18
The cooking chamber 14 is provided with a fryer 18 for cooking fried foods such as fried potatoes and fried chicken as an example of the cooker according to the present invention. FIG. 2 shows a schematic cross-sectional view of the cooking chamber 14. The fryer 18 is generally provided with an oil tank 19, a cooking pot 21, and a lift 20. The cooking pot 21 is lowered into the oil tank 19 by the lift 20 at the time of cooking, and the cooking pot 21 is an oil tank by the lift 20 after cooking is completed. It is configured to be pulled up automatically from 19. Further, the fryer 18 is provided with a heater 53 for heating the oil in the oil tank 19, a power switch 54, a preparation heating button 56, a menu number switch 57, and the like. The operation of the fryer 18 will be described later.

(1-2) Ventilator 22
In the air supply port 26 formed in the wall of the cooking chamber 14 at a position corresponding to the fryer 18, an air supply fan 23 constituting the ventilation device 22 of the present invention is provided. Further, at an exhaust port 27 formed in a ceiling at a position corresponding to the fryer 18, an exhaust fan 24 which also constitutes a ventilating device 22 is provided. Then, when the air supply fan 23 is operated, the outside air is sucked from the outside of the store through the air inlet 26 and is supplied to the periphery of the flyer 18 as indicated by the solid line arrow in the figure. In addition, when the exhaust fan 24 is operated, air around the fryer 18 is drawn as shown by a broken arrow in the figure and is discharged to the outside through the exhaust port 27.

  In the present application, the inside of the bold line frame shown in FIG. 1 is inside the shop, and the outside (shown in FIG. 2) outside the shop. Then, a refrigerator 28 (FIG. 3) for circulating the refrigerant through the showcases 4 and 11 and an outdoor unit of the air conditioner 17 are installed outside the store. Further, the store 1 is provided with a total heat exchange device 29 (FIG. 3) for exchanging heat between the outside air supplied into the store and the air discharged outside the store. The showcases 4 and 11, the refrigerator 28, the air conditioner 17, the total heat exchange device 29, the air supply fan 23 and the exhaust fan 24 (ventilating device 22) are installed in the store 1 according to the present invention. .

(2) Store central control system 31
Next, FIG. 3 shows a configuration diagram of the store central control system 31 of the present invention which centrally controls these devices installed in the store 1. The store central control system 31 of the embodiment includes a controller 32 as a control device configured by a microcomputer including a processor, and the controller 32 has a function of the flyer ventilator control unit 33 and an air conditioning control unit. 34, a showcase control unit 36, a refrigerator control unit 37, and a total heat exchange air control unit 38.

  The fryer ventilator control unit 33 is composed of a status data reception unit 39, a ventilator designation determination unit 41, and a ventilator designation transmission unit 42. The status data reception unit 39 includes the temperature and humidity and smell in the store. Various information such as carbon dioxide concentration and air conditioning set temperature are input. Here, the fryer 18 is further provided with a lift switch 43 for detecting the operation of the cooking stove 21 moved up and down by the lift 20. The lift switch 43 is turned on, pulled up and turned off in a state where the cooking pot 21 is lowered to the oil tank 19. Then, the on / off state of the lift switch 43 is also input to the state data receiving unit 39 of the flyer ventilator control unit 33.

  Further, the energization of the flyer 18 is detected by a current transformer 46 provided on the power panel 44, and the output of the current transformer 46 is inputted to the power measuring device 47. Then, the power consumption of the fryer 18 is measured by the power measuring device 47, and the measured power consumption of the fryer 18 is also input to the state data receiving unit 39 of the fryer ventilator control unit 33.

Furthermore, the air supply fan 23 and the exhaust fan 24 are connected to the ventilation device instruction transmission unit 42 of the fryer ventilation device control unit 33 via the inverters 51 and 52, respectively. The operating frequency (rotational speed) of the exhaust fan 24 and the exhaust fan 24 are independently controlled.

  The air conditioner 17 is controlled by the air conditioning control unit 34 of the controller 32, and the showcases 4 and 11 are controlled by the showcase control unit 36 of the controller 32. The operation of the refrigerator 28 is controlled by the refrigerator control unit 37 of the controller 32, and the operation of the total heat exchange system 29 is controlled by the total heat exchange air control unit 38 of the controller 32. Thus, the store central control system 31 can control each device in a centralized manner.

  Here, the operation of the fryer 18 is not controlled by the controller 32 in the embodiment, but the power consumption of the fryer 18 and the on / off state of the lift switch 43 are input to the controller 32. Can also be considered as devices involved in control of the store central control system 1 of the present invention.

(3) Operation of Fryer 18 Next, the operation (frying of fried food) of the fryer 18 will be described with reference to FIG. FIG. 4 shows the transition of the operating state of the flyer 18. When the worker depresses the power switch 54 from the power off state (i), the flyer 18 is turned on. However, at this stage, the heater is in the OFF state (ii), and the heater 53 is not yet energized. When the operator depresses the preparation heating button 56 from the heater off state (ii), the fryer 18 starts to energize the heater 53 (heater on state) to be in the heating state (iii).

  In this heating state (iii), the oil temperature is increased from normal temperature to time t1 from the normal temperature to temperature T2 from time T2 to temperature T2 to be ready for cooking (iv), and temperature T2 is Maintained. The temperature T1 is a predetermined standby temperature higher than normal temperature, and the temperature T2 is a cooking temperature higher than the standby temperature T1. Further, time t2 is a value shorter than time t1. In this state, when the predetermined time t6 elapses in the non-operation state, the fryer 18 enters the energy saving mode state (v), and the oil temperature is maintained at the temperature T1. When the preparation heating button 56 is depressed in this state, the fryer 18 is again in the heating state (iii).

  On the other hand, when the menu switch number 57 is depressed while the lift switch 43 is off (the cooking pot 21 is pulled up) in the ready-to-cook state (iv), the lift 20 lowers the cooking stick 21 to the oil tank 19 The lift switch 43 is turned on. Thereafter, when a predetermined cooking time (timer) has elapsed and the cooking of the fried food is completed, the lift 20 automatically pulls up the cooking stick 21 and the lift switch 43 is turned off.

(4) Control of ventilation device 22 by controller 32 (part 1)
Next, an example of control of the ventilator 22 by the controller 32 will be described with reference to FIGS. 5 to 7. FIG. 5 is a diagram for explaining the operation of the air supply fan 23 and the exhaust fan 24 of the ventilation device 22. FIG. 6 is a flowchart for explaining control of the ventilation device 22 (the air supply fan 23 and the exhaust fan 24) by the controller 32. is there. FIG. 7 shows the control of FIG. 6 in a timing chart.

  As described above, the power consumption of the flyer 18 and the on / off state of the lift switch 43 are input to the state data receiving unit 39 of the flyer ventilator control unit 33 of the controller 32. The ventilator instruction determination unit 41 of the flyer ventilator control unit 33 has a cycle of a predetermined time t4, and in step S1 in FIG. 6, the instantaneous electric power maximum value of the flyer 18 is equal to or higher than the predetermined ventilation HIGH threshold during the past predetermined time t5. It is determined whether or not the lift switch 43 has been turned on one or more times during the past predetermined time t5.

  Now, the fryer 18 is in the heating state (iii) or the cookable state (iv) in FIG. 4 and the power consumption is increased, and even if the instantaneous power maximum value of the fryer 18 is once during the predetermined predetermined time t5 If the threshold value (relatively large power W3) or more is reached, or if the lift switch 43 is turned on even once during the past predetermined time t5, the ventilator instruction determination unit 41 proceeds to step S2 and sets the ventilation HIGH mode. Set (Figure 5). The set of the ventilation HIGH mode is transmitted from the ventilator command transmission unit 42 to the inverters 51 and 52, and the inverters 51 and 52 set the operating frequency of the air supply fan 23 and the exhaust fan 24 to X2 (Hz).

  The operating frequency X2 is a relatively fast frequency, and the amount of air supplied by the air supply fan 23 is increased, and the amount of air discharged by the exhaust fan 24 is also increased, so the ventilation amount of the ventilator 22 is increased. When the fryer 18 is in the heating state (iii) or the cookable state (iv), a large amount of odor is generated and the ambient temperature is also increased. Therefore, the ventilation volume by the ventilator 22 is increased, so that the odor generated from the fryer 18 is It is strongly discharged to the outside, and the temperature rise of the cooking chamber 14 is also effectively suppressed.

  On the other hand, when the fryer 18 changes from the ready-to-cook state (iv) to the energy saving mode state (v) in FIG. 4, the power consumption also decreases, and the lift switch 43 also turns off. The ventilator command determination unit 41 determines that the instantaneous power maximum value of the flyer 18 has not reached the ventilation HIGH threshold value or more once during the past predetermined time t5, and the lift switch 43 is 1 during the past predetermined time t5. If it has not been turned on again, the process proceeds from step S1 to step S3.

  In this step S3, the ventilator designation determination unit 41 determines whether or not the instantaneous electric power maximum value of the flyer 18 has become equal to or higher than a predetermined ventilation MID threshold (electric power W1) during the past predetermined time t5. Note that this ventilation MID threshold (power W1) has a relationship of ventilation MID threshold (power W1) <ventilation HIGH threshold (power W3). When the flyer 18 is in the energy saving mode state (v) in FIG. 4, although the power consumption decreases, the instantaneous power maximum value becomes equal to or higher than the ventilation MID threshold (power W1). Proceed to S4, set the ventilation MID mode (FIG. 5).

  The set of the ventilation MID mode is transmitted from the ventilator instruction transmission unit 42 to the inverters 51 and 52, and the inverters 51 and 52 set the operating frequency of the air supply fan 23 and the exhaust fan 24 to X1 (Hz). This operating frequency X1 is a frequency lower than the operating frequency X2 (X1 <X2), and the amount of air supplied by the air supply fan 23 is smaller than in the ventilation HIGH mode, and the amount of exhaust by the exhaust fan 24 is also reduced. The ventilation volume of the ventilator 22 decreases.

  When the fryer 18 is in the energy saving mode (v), the amount of odor generation decreases and the temperature rise in the surrounding area also decreases. Therefore, even if the ventilation volume by the ventilation device 22 decreases, the odor generated from the fryer 18 is not disturbed externally It is discharged and the temperature rise of the cooking chamber 14 is also suppressed without any problem.

  Thereafter, when the flyer 18 is in the heater off state (ii) or the power off state (i), the instantaneous electric power maximum value of the flyer 18 does not become equal to or higher than the ventilation MID threshold (electric power W1) during the past predetermined time t5. The instruction determination unit 41 proceeds from step S3 to step S5, and sets the ventilation LOW mode (FIG. 5).

  The set of the ventilation LOW mode is transmitted from the ventilator command transmission unit 42 to the respective inverters 51 and 52, and the inverters 51 and 52 stop the operating frequency of the air supply fan 23 and the exhaust fan 24 at, for example, 0. As a result, although the air supply and discharge by the ventilation device 22 is not performed, no odor is generated from the fryer 18 and the temperature rise in the cooking chamber 14 is not generated either, so the odor does not diffuse in the shop, The temperature of the chamber 14 does not rise abnormally.

  On the contrary, when the fryer 18 is in the power off state (i) or the heater off state (ii), the air in the air-conditioned store is unnecessarily discharged to the outside because the ventilation device 22 does not supply or discharge air. Is not introduced into the store, so that an increase in the load of the air conditioner 17 for air conditioning the store 1 is prevented.

  FIG. 7 shows the above-described control in the form of a timing chart, where the top row shows the mode of the ventilator 22, the middle row shows the on / off state of the lift switch 43, and the bottom row shows the operating condition of the flyer 18 and power consumption. In this embodiment, the fryer 18 changes from the heating state (iii) to the cookable state (iv) and the power consumption rises, and the maximum value of the instantaneous power also exceeds the ventilation HIGH threshold more than once, and the ventilator 22 is the ventilation HIGH It becomes a mode. Further, the cooking is started and the lift switch 43 is also turned on.

  Thereafter, when the fryer 18 is in the energy saving mode state (v), the power supply to the heater 53 is also temporarily turned off, so the power consumption becomes zero. However, at step S1 in FIG. 6, the ventilator instruction determination unit 41 determines whether the instantaneous power maximum value of the flyer 18 is equal to or higher than the ventilation HIGH threshold at least once during the past predetermined time t5 or during the past predetermined time t5. Since it is determined whether or not the lift switch 43 has been turned on even once, a step is taken for a predetermined time t5 since the moment when the instantaneous power maximum value becomes equal to or higher than the ventilation HIGH threshold (or the lift switch 43 is turned on). The process proceeds from step S1 to step S2, and the ventilation HIGH mode of the ventilator 22 is kept set.

  Therefore, the predetermined time t5 is a confirmation time to change the mode, and the ventilator instruction determination unit 41 determines that the ventilator 18 changes from the ready state (iv) to the energy saving mode state (v), that is, the ventilator Even when there is a change in the operating state of the fryer 18, which serves to control the direction to decrease the ventilation volume by 22, the current ventilation volume (ventilation HIGH mode) is maintained for a predetermined time t5.

  Further, in FIG. 7, since the instantaneous power maximum value is equal to or more than the ventilation MID threshold a plurality of times after the flyer 18 is in the energy saving mode state (v), the ventilator instruction determination unit 41 proceeds from step S3 to step S4. The ventilation MID mode will be set, but after that, even if the power is turned off (i), similarly, immediately after the momentary power maximum value becomes the ventilation MID threshold or more for a predetermined time t5, step S3 In step S4, the ventilation MID mode of the ventilator 22 is kept set.

  Therefore, also in this case, the predetermined time t5 is a confirmation time to change the mode, and the ventilator instruction determination unit 41 determines that the flier 18 transitions from the energy saving mode state (v) to the power off state (i), that is, Even when there is a change in the operating state of the fryer 18, which serves to control the direction in which the ventilation device 22 reduces the ventilation volume, the current ventilation volume (ventilation ventilation mode) is maintained for a predetermined time t5.

  As described above in detail, in the present invention, the controller 32 of the store central control system 31 of the store 1 controls the ventilating device 22 based on the operating condition of the fryer (cooker) 18 installed in the store 1. At the time of cooking, a smell is generated, and the ventilator 22 can be controlled according to the operating condition of the fryer 18 causing the temperature rise, and the ventilation amount can be appropriately controlled.

  As a result, the ventilating device 22 including the exhaust fan 24 and the air supply fan 23 as in the embodiment prevents the spread of the odor into the store while preventing the increase of the air conditioning load in the store accompanying the ventilation, and the reduction of the power consumption. Will be able to

  In this case, in the embodiment, the controller 32 controls the ventilator 22 in the direction to increase the ventilation amount as the power consumption (maximum instantaneous power) of the fryer 18 increases based on the power consumption of the fryer 18. Therefore, the ventilation volume by the ventilator 22 can be optimally controlled when the fryer 18 operates.

  Further, in the embodiment, the controller 32 determines whether or not the cooking is being performed based on the operation of the lift switch 43 of the cooking stick 21 of the fryer 18, and if the cooking is being performed (the heating state Because the ventilator 22 is controlled to increase the amount of ventilation and the amount of ventilation, it is possible to optimally control the amount of ventilation by the ventilator 22 when cooking with the fryer 18.

  Further, in the embodiment, the controller 32 adjusts the ventilation volume by the ventilation system 22 in a stepwise manner in three stages of ventilation HIGH mode, ventilation MID mode and stop, so that the ventilation volume by the ventilation system 22 is precisely adjusted As a result, the power consumption in the store 1 can be effectively reduced.

  Furthermore, in the embodiment, the controller 32 maintains the current ventilation rate for a predetermined time t5 even when there is a change in the operating state of the flyer 18 serving to control the direction of decreasing the ventilation rate by the ventilator 22. Thus, the odor generated after cooking by the fryer 18 can be discharged to the outside without any problem.

(5) Control of ventilation device 22 by controller 32 (part 2)
Next, another embodiment of control of the ventilator 22 by the controller 32 will be described with reference to FIGS. 8 and 9. FIG. 8 is a flow chart for explaining the control of the ventilation device 22 in this case by the controller 32, and FIG. 9 is a timing chart showing the control of FIG. The steps denoted by the same reference numerals as in FIG. 6 indicate the same operations, and FIG. 9 also shows the mode of the ventilator 22 in this case and the middle stage turns on the lift switch 43 in the same way as FIG. The lowermost stage is the operating state of the flyer 18 and the power consumption.

  In the case of this embodiment, it is judged only at step S1A corresponding to step S1 of the flowchart of FIG. 6 whether or not the lift switch 43 of the flyer 18 is turned on. Then, when the lift switch 43 is turned on, the process proceeds from step S1A to step S2, and the ventilation HIGH mode of the ventilating apparatus 22 is set as described above. When the lift switch 43 is off, the process proceeds to step S3. Steps S3 to S5 are executed as in the case described above.

  Since the cooking is being performed when the lift switch 43 is turned on, the ventilation device 22 is set to the ventilation HIGH mode when the lift switch 43 is turned on as in this embodiment, the ventilation amount by the ventilation device 22 is And the odor generated from the fryer 18 during cooking can be strongly discharged to the outside, and the temperature rise of the cooking chamber 14 can be effectively suppressed.

  However, in the case of this embodiment, as shown in FIG. 9, the ventilator 22 is in the ventilation HIGH mode only when the lift switch 43 is on, and in the ventilation MID mode during the other periods (from step S3 to step S4) Because there is a risk that the odor generated after cooking may be diffused, in this case, for example, the lift switch 43 is turned off, and a delay is made to transition to the ventilation MID mode after a predetermined time has elapsed. Just do it.

  In step S1 of FIG. 6 of the first embodiment, the ventilator instruction determination unit 41 determines whether the instantaneous power maximum value of the flyer 18 has become equal to or more than the predetermined ventilation HIGH threshold during the past predetermined time t5, or Although it was determined whether or not the lift switch 43 was turned on one or more times during the past predetermined time t5, the present invention is not limited thereto, and the instantaneous power maximum value of the flyer 18 is predetermined ventilation HIGH during the past predetermined time t5. The present invention is also effective in the case where it is determined whether or not the threshold value is exceeded or not, and is suitable in the case where the information on the lift switch 43 of the flyer 18 can not be obtained.

  In each of the above embodiments, the operating state of the fryer 18 is determined by the power consumption (maximum instantaneous power) of the fryer 18, but the invention is not limited thereto, the temperature of the fryer 18 (temperature of fryer 18 itself, oil temperature The operating state of the fryer 18 may be determined based on the air temperature above the fryer 18 or the like. In that case, the ventilator 22 is controlled in the direction to increase the ventilation volume (the direction from the ventilation LOW mode to the ventilation MID mode and the direction from the ventilation MID mode to the ventilation HIGH mode) as the temperature rises.

  Specifically, for example, at step S1 in FIG. 6, whether the temperature of the fryer 18 has become equal to or higher than the predetermined ventilation HIGH threshold (in this case, becomes the temperature value) during the past predetermined time t5 In step S3, it is determined whether or not the temperature of the fryer 18 has become equal to or higher than a predetermined ventilation MID threshold (also in this case, a temperature lower than the ventilation HIGH threshold) in the past predetermined time t5. Just do it.

  In the embodiment, the ventilation volume by the ventilator 22 is adjusted in three stages of the ventilation LOW mode, the ventilation MID mode, and the ventilation HIGH mode, but it is not limited thereto, and may be adjusted in more stages or It may be adjusted to convert continuously.

  Moreover, although the ventilating device 22 was comprised with the air supply fan 23 and the exhaust fan 24 in the Example, according to the condition of not only it but the ventilating device 22 may be comprised only with the exhaust fan 24 depending on the condition of the shop 1. Furthermore, the present invention is effective not only for the fryer 18 of the embodiment but also for discharging odors and heat generated from an electromagnetic cooker for cooking grilled food and a device for cooking a dish with a kiln.

1 Store 14 Cooking Room 18 Flyer 20 Lift 21 Cooking Bowl 22 Ventilation 23 Air Supply Fan 24 Exhaust Fan 31 Store Central Control System 32 Controller (Controller)
33 Flyer Ventilator Control Unit 41 Ventilator Instruction Determination Unit 42 Ventilator Instruction Transmission Unit 43 Lift Switch 47 Power Measurement Device 51, 52 Inverter

Claims (6)

A store central control system comprising a control device for centrally controlling a plurality of devices including a ventilation device installed in a store, comprising:
The store central control system, wherein the control device controls the ventilation device based on an operation state of a cooker installed in the store.   The control device increases the ventilation rate as the power consumption of the cooker increases or the temperature of the cooker increases, based on the power consumption of the cooker or the temperature of the cooker. The store centralized control system according to claim 1, wherein the ventilator is controlled by direction. The cooker is a fryer for cooking fried food,
The control device determines whether or not cooking is being performed based on the operation of a lift switch of the cooking stick that the fryer has, and if the cooking is being performed, the ventilation is performed in a direction to increase the ventilation volume. The store centralized control system according to claim 1 or 2, which controls an apparatus.   The store central control system according to claim 2 or 3, wherein the control device adjusts the ventilation volume by the ventilation device stepwise or continuously.   The control device maintains the current ventilation amount for a predetermined time even when there is a change in the operating state of the cooker, which is the control of the direction to decrease the ventilation amount by the ventilation device. The store central control system according to any one of claims 2 to 4.   The ventilation system is characterized by comprising an exhaust fan for discharging air around the cooking device to the outside, and an air supply fan for supplying outside air around the cooking device. The store central control system according to any of the above.

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