JP2020016505A - Analyzer - Google Patents

Abstract

To provide an analyzer by which a user can know the operational situation of a device using fat.SOLUTION: The analyzer includes: a data logger 40 for storing the results of detection output from a detection sensor 20 detecting fat of a fryer 10 as a device using fat; and a first analysis unit 2A and a second analysis unit 3B for analyzing the results of detection stored in the data logger 40.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an analyzer.

  The fryer includes an oil tank for storing oil and fat and a heating unit for heating the oil and fat stored in the oil tank. Then, the food material is dropped on the oil and fat in the heated oil tank, and fried cooking is performed. The fats and oils deteriorate due to repeated frying and cooking, so that the replacement of the fats and oils is required.

Therefore, a detection device that determines the degree of deterioration of fats and oils by detecting substances generated from the fats and oils has been proposed (for example, see Patent Document 1).
The detection device described in Patent Literature 1 includes a sensor unit that detects a substance generated from fat and oil, and a control unit that determines a degree of deterioration based on a distance to the sensor unit, so that the fat and oil can be removed without being attached to the oil tank. The degree of deterioration is detected.

JP 2017-138308 A

  By the way, in the detection device described in Patent Document 1, it is difficult to accurately detect the degree of deterioration of fats and oils because there is a distance between the oil tank and the sensor unit, and the operation status of the device using the fats and oils to be detected is grasped. Can not do it.

  The present invention has been made in view of such circumstances, and an object of the present invention is to provide an analyzer capable of grasping the operation status of an apparatus using fats and oils.

An analyzer for solving the above-mentioned problem is a storage unit that stores a detection result output from a sensor unit that detects a state of the fat or oil of a device that uses fat or oil, and an analysis unit that analyzes the detection result stored by the storage unit. And.
According to the above configuration, it is possible to grasp the operation status of the device using the fat or oil to which the sensor unit is attached.

In the above analyzer, it is preferable that the detection result includes an acid value of the fat or oil.
According to the above configuration, the state of the fat or oil can be quantified by detecting the acid value.

In the above analyzer, it is preferable that the detection result includes a temperature of the fat or oil.
According to the above configuration, the analysis can be performed in more detail than when only one of the acid value and the temperature is analyzed.

Regarding the analyzer, the analysis unit may include a part where the acid value and the temperature are interrupted in the accumulated detection result, and the acid value changes to a low value before and after the interrupted part, and the It is preferable to analyze that the grease exchange operation has been performed when the temperature is changed to a low value before and after the portion where the oil and fat is changed.
According to the above configuration, it is possible to grasp that the fat / oil replacement operation has been performed.

Regarding the analysis device, the analysis unit includes, in the accumulated detection results, those in which the change in the acid value is large and the temperature is low, and the acid value and the portion where the temperature is interrupted before and after the change. It is preferable to analyze that the boiling operation has been performed during the operation.
According to the above configuration, it is possible to grasp that the boiling operation has been performed, and it is possible to determine that the fat or oil has been replaced.

Regarding the analysis device, the analysis unit may analyze that, when the accumulated detection results include those in which the change in the acid value is small and stable and the temperature is reduced, the heat retaining operation is performed. Is preferred.
According to the above configuration, it is possible to grasp that the heat retaining work has been performed.

In the above-mentioned analyzer, it is preferable that the analysis unit analyzes that the frying operation has been performed when the accumulated detection result includes an increase in the acid value and the temperature.
According to the above configuration, it is possible to know that the frying operation has been performed.

In the analyzer, the temperature is a temperature of a substrate provided in the sensor unit, and the analysis unit sets the temperature of the substrate based on a tendency of a temperature change of the fat and oil and a temperature change of the substrate. It is preferable to use as the temperature of fats and oils.
According to the above configuration, the temperature of the substrate can be detected without directly measuring the temperature of the fat or oil.

The analyzer preferably includes an output unit that outputs an analysis result analyzed by the analysis unit.
According to the above configuration, an analysis result can be output.

  ADVANTAGE OF THE INVENTION According to this invention, the operating condition of the apparatus using fats and oils can be grasped.

FIG. 1 is a block diagram illustrating a schematic configuration of an embodiment of an analyzer. FIG. 3 is a block diagram showing a sensor unit and a storage unit in the analyzer according to the embodiment. FIG. 2 is a block diagram showing a storage unit and an analysis unit in the analyzer of the embodiment. FIG. 2 is a block diagram showing an analysis unit in the analyzer of the embodiment. Sectional drawing which shows the structure of the sensor part in the analyzer of the embodiment. FIG. 3 is a diagram showing a time change of an acid value and a substrate temperature in the analyzer of the embodiment. FIG. 4 is a view showing a state of a power supply, an acid value, and a substrate temperature corresponding to work in the analyzer of the embodiment. FIG. 9 is a block diagram showing a schematic configuration of a modification of the analyzer.

  Hereinafter, an embodiment of the analyzer will be described with reference to FIGS. The analysis device analyzes the operation status of a fryer installed in a convenience store (CVS: Convenience Store).

  As shown in FIG. 1, a convenience store (CVS) 1 is provided with a fryer 10 that fries and cooks ingredients. The fryer 10 includes a fryer control unit 11 that controls the operation of the fryer 10, and a power switch (SW) 12. The flyer control unit 11 is activated when the power switch 12 is turned on. Further, the fryer 10 includes an oil tank 13 for storing the oil and fat, and a heating unit 14 for heating the oil and fat stored in the oil tank 13. When operated via an operation unit (not shown), the fryer control unit 11 controls the heating unit 14 to control the temperature of the oil in the oil tank 13. Note that the fryer 10 corresponds to an apparatus using fats and oils.

  The oil tank 13 of the fryer 10 is provided with a detection sensor 20 for detecting the state of the fat. The detection sensor 20 is installed by being inserted into the oil tank 13 and outputs a detection result based on light transmitted through the oil and fat. The detection sensor 20 is turned ON / OFF together with the power supply of the fryer 10. That is, the detection sensor 20 is connected to the power switch 12 of the fryer 10 and is supplied with power. Note that the detection sensor 20 functions as a sensor unit. Further, the data logger 40 functions as a storage unit.

  The CVS 1 is provided with a data logger 40 that accumulates detection results of the detection sensor 20. The data logger 40 includes a conversion unit 41 that converts a detection result input from the detection sensor 20 as needed, a storage unit 42 that stores the converted detection result, and a connection unit 43 that provides the detection result stored in the storage unit 42. It has. In other words, the data logger 40 converts the detection result as needed, and stores the converted detection result by storing it as needed. The connection unit 43 includes a wireless communication unit that performs wireless communication, a wired communication unit that performs wired communication, and a memory connection unit that can connect a semiconductor memory (such as a USB memory).

  The data logger 40 is connected to a network NW such as the Internet. The data loggers 40 installed in the respective CVSs 1 are connected to the network NW. The network NW is connected to the first server 2 and the second server 3 for storing and analyzing the accumulated data of the detection results stored in the data logger 40 of each CVS 1. The first server 2 includes a first analysis unit 2A. The second server 3 includes a second analysis unit 3A. In addition, a convenience store head office (CVS head office) 4 that uses analysis results analyzed by the first server 2 and the second server 3 is connected to the network NW. The CVS head office 4 includes a third analysis unit 4A. The first server 2 and the second server 3 may be managed in-house or may be so-called clouds managed by a service provider. Note that the first server 2 and the second server 3 function as an analysis unit.

  The notebook personal computer (NPC) 50 can acquire the accumulated data of the detection result via the connection unit 43 of the data logger 40 and analyze the accumulated data. The NPC 50 includes a first analyzer 51 corresponding to the first analyzer 2A of the first server 2, and a second analyzer 52 corresponding to the second analyzer 3A of the second server 3. The NPC 50 acquires the stored data of the detection result stored in the storage unit 42 by wireless communication via the wireless communication unit of the connection unit 43. In this way, the accumulated data can be directly acquired from the data logger 40 via the wireless communication, and the accumulated data of the detection result can be analyzed on the spot. Alternatively, the NPC 50 obtains stored data by connecting a semiconductor memory to the memory connection unit of the connection unit 43, and obtains stored data by connecting the semiconductor memory to the NPC 50 side. Thus, through the semiconductor memory, it is possible to acquire the stored data without going through the network NW.

  The personal computer (PC) 61 and the tablet 62 can acquire the analysis results of the first analysis unit 2A and the second analysis unit 3A by connecting to the network NW via wireless communication or the like. Note that the PC 61 and the tablet 62 function as output units.

Next, the structure of the detection sensor 20 will be described with reference to FIG.
As shown in FIG. 2, the detection sensor 20 includes a sensor main body 21, a detection unit 30, and a pair of a first pipe 35 and a second pipe 36. The sensor main body 21 includes a sensor base 26 and a cover 29 that covers an upper part of the sensor base 26. The sensor base 26 and the cover 29 are made of a metal such as an aluminum alloy or a resin. The pair of first and second pipes 35 and 36 connect the sensor body 21 and the detection unit 30. The base ends of the first pipe 35 and the second pipe 36 are fixed to the sensor base 26. Note that, even if welding is used for fixing the first pipe 35 and the second pipe 36 to the sensor base 26, a male screw or a female screw is provided at the base end of the first pipe 35 and the second pipe 36, and the sensor base 26 is fixed to the sensor base 26. It may be fastened.

  The detection section 30 is fitted with tips of a pair of a first pipe 35 and a second pipe 36 forming an optical path OP. The method of fixing the detection unit 30 to the distal ends of the first pipe 35 and the second pipe 36 may be welding or fastening with a male screw or a female screw. A 90 ° bent second communication passage 38 communicating with the second pipe 36 is formed in the detection unit 30 while a 90 ° bent first communication passage 37 communicating with the first pipe 35 is formed. . A first prism 31 is provided at a bent portion of the first communication path 37 so as to change the optical path OP by 90 °. The second prism 32 is provided at a bent portion of the second communication path 38 so as to change the optical path OP by 90 °. A gap 39 is formed at the center of the detection unit 30. The detection unit 30 is provided with a first optical window 33 and a second optical window 34 with a gap 39 interposed therebetween. The first optical window 33 and the second optical window 34 are located on the optical path OP and allow light to pass therethrough. Then, the light passing through the first optical window 33 enters the gap 39, and the light passing through the gap 39 enters the second optical window 34.

  The sensor base 26 is covered by a cover 29. The circuit board 22 is accommodated in a space defined by the sensor base 26 and the cover 29. The circuit board 22 is fixed to the sensor base 26 with bolts 21A. One light emitting unit 23 and one or a plurality of light receiving units 24 are mounted on the lower surface of the circuit board 22. On the upper surface of the circuit board 22, a temperature detector 25 for detecting the temperature of the circuit board 22 is mounted.

  The light emitting unit 23 is a light source that emits light in a white visible light range, and is configured by a white LED or the like. The light emitting section 23 is fixed to the circuit board 22 in a direction in which light can be emitted to the first prism 31. The light receiving unit 24 is a sensor that detects light intensity for each color component such as R (red), G (green), and B (blue), and includes a photodiode and a color filter. The light receiving unit 24 has an R value indicating the intensity of R (red) of transmitted light, a G value indicating the intensity of G (green), a B value indicating the intensity of B (blue), (hereinafter referred to as “RGB”). ) Is output. Each light receiving section 24 is fixed at a position where it can receive light emitted from the second prism 32 side.

  The sensor base 26 has a first passage hole 26A through which light emitted by the light emitting unit 23 passes. The first pipe 35 is fixed to the first passage hole 26A. The sensor base 26 has a second passage hole 26B through which the light passing through the detection unit 30 and reflected by the first prism 31 and the second prism 32 passes after passing through the second pipe 36. The light receiving unit 24 is attached at a position where the light passing through the second passage hole 26B can be received. The second pipe 36 is fixed to the second passage hole 26B. That is, the light emitted from the light emitting section 23 is transmitted through the first passage hole 26A → the first pipe 35 → the first communication path 37 (the first prism 31) → the first optical window 33 → the gap 39 → the second optical window 34 → The two-way passage 38 (the second prism 32) → the second pipe 36 → passes through the second passage hole 26B and reaches the light receiving section 24. This path is the optical path OP.

  Further, a communication line 27 in which signal lines and power supply lines are bundled is connected to the circuit board 22. The “RGB” detected by each light receiving unit 24 and the “substrate temperature” detected by the temperature detecting unit 25 are converted into a voltage signal or the like by a conversion circuit (not shown) provided on the circuit board 22, for example, via the communication line 27. The data is output to the data logger 40.

  Next, conversion and analysis of the detection result detected by the detection sensor 20 will be described with reference to FIGS. Note that the detection result is converted or analyzed in the order of the detection sensor 20 → the data logger 40 → the first server 2 → the second server 3 and moved.

  As shown in FIG. 3, in the detection sensor 20, the light receiving unit 24 detects “RGB” from the light transmitted through the fat and oil in the detection unit 30, and detects the “temperature” of the circuit board 22 in the detection sensor 20 by the temperature detection unit 25. Is detected. The detection sensor 20 outputs “RGB” and “substrate temperature” to the data logger 40 as detection results. When an extremely high “substrate temperature” is detected, the detection sensor 20 performs an abnormality diagnosis and checks whether or not the abnormality is abnormal. Here, the “temperature” of the circuit board 22 is used as the “temperature” of the oil and fat because the heat is transmitted from the detection unit 30 inserted into the oil and fat of the oil tank 13 of the fryer 10 and rises. I do. In addition, since time is required for heat transfer, the “temperature” of the circuit board 22 changes slightly later than the “temperature” of the fat or oil. In addition, since the tendency of the temperature rise, maintenance, and decrease is similar, it is possible to confirm the operation state of the fryer 10.

  The data logger 40 converts “RGB” input from the detection sensor 20 into “acid value” in the conversion unit 41. The conversion unit 41 has a calculation formula or a map for calculating the “acid value” from “RGB” in advance, and converts “RGB” to an “acid value” using the calculation formula or the map. For example, the conversion unit 41 calculates the lightness ΔE based on RGB and converts the lightness ΔE into an “acid value” corresponding to the calculated lightness ΔE using correlation information indicating a relationship between the lightness ΔE and the acid value. Note that the “acid value” may be directly calculated from “RGB” without calculating the lightness ΔE. As “RGB” decreases, “acid value” tends to increase. Also, when the “lightness ΔE” decreases, the “acid value” tends to increase. Here, the “acid value” indicates the amount of free fatty acid per unit amount of food, and is used as one of the measurement items in the standard used for food.

  Then, the data logger 40 stores “acid value” and “temperature” as needed. The “acid value” and “temperature” stored in the data logger 40 are referred to as accumulated data. The detection sensor 20 may output the values of “acid value” and “temperature” at the same timing, or may output the values of “acid value” and “temperature” at different timings. . The data logger 40 may store the values of “acid value” and “temperature” at the same timing, or may store the values of “acid value” and “temperature” at different timings.

  As shown in FIG. 4, the data logger 40 outputs the stored data including the stored “acid value” and “temperature” to the first server 2. The output timing of the stored data may be output at any time, or may be output at predetermined intervals. If the accumulated data is output as needed, the first analysis unit 2A can analyze the latest situation. If the stored data is output every predetermined period, the output frequency from the data logger 40 can be suppressed.

  The first server 2 accumulates “acid value” and “temperature” input from the data logger 40, and the first analysis unit 2A analyzes based on the accumulated data. The first analysis unit 2A takes in the “acid value” and “temperature” and creates a graph of the change of “acid value” and “substrate temperature” with respect to time (see FIG. 6). As shown in FIG. 6, in the graph, the “acid value” and the “temperature” characteristically change according to the “operating state” of the fryer 10. Since the “acid value” of the accumulated data is calculated from “RGB”, the “acid value” includes noise according to the “operation state” of the flyer 10.

  As shown in FIG. 7, the first server 2 analyzes the “operation status” of the fryer 10 and the “correct acid value” of the fat or oil from the graph. In addition, although it demonstrates using a graph, you may analyze directly from data, without creating a graph. The first analysis unit 2A specifies the “operation status” from the change in “acid value” and “substrate temperature” with respect to time, and specifies the “acid value” when the operation is stable as “correct acid value”. And memorize. Specifically, the analysis is performed as follows.

  The first analysis unit 2A includes, in the graph of the accumulated data, a portion where “acid value” and “substrate temperature” are interrupted, and the “acid value” changes to a low value before and after the interrupted portion, and the graph is interrupted. When the “substrate temperature” changes to a low value before and after the portion (the TA portion in FIG. 6), it is analyzed that the “oil and grease exchange operation” has been performed. In other words, in the “oil and fat changing operation”, the power of the fryer 10 is turned off, the oil and fat in the oil tank 13 is discharged, and new oil and fat is put into the oil tank 13. For this reason, the power of the fryer 10 is turned off during the “oil replacement work”, so that the “acid value” and the “substrate temperature” are interrupted. Further, since the deteriorated fats and oils are replaced with new fats and oils, the “acid value” and the “substrate temperature” change to values lower than before the interruption. By analyzing this feature from the “acid value” and “substrate temperature”, it is specified that the operation is “oil replacement work”.

  In the graph of the accumulated data, the first analysis unit 2A includes a graph in which the change in “acid value” is large and the “substrate temperature” is low. When it is included (TD portion in FIG. 6), it is analyzed that the “boiling operation” has been performed. That is, in the “boiling operation”, the power of the fryer 10 is turned off, the fats and oils are discharged from the oil tank 13, water is supplied to the oil tank 13, and the power is turned on. The oil tank 13 is washed by boiling. After the power is turned off after the cleaning, the water is discharged, and the oil and fat is put into the oil tank 13. Since the boiling temperature of water is 100 ° C., the temperature at the time of boiling is lower than 180 ° C. or the like, which is the temperature of fats and oils during fried cooking. For this reason, when the detection sensor 20 detects the boiling water during the “boiling operation”, the light transmitted through the water containing the bubbles is detected by the light receiving unit 24, and the “acid value” is disturbed, Since the amount of light decreases, “RGB” decreases, and a very high “acid value” is also detected. Further, since the temperature is lower than in the case of fried cooking, the “substrate temperature” is lower. In addition, since the power of the fryer 10 is turned off when replacing “oil to water” or “water to oil”, the “acid value” and the “substrate temperature” are interrupted before and after the change. By analyzing this feature from “acid value” and “substrate temperature”, it is specified that the operation is “boiling operation”.

  In the graph of the accumulated data, the first analysis unit 2A includes a graph in which the change in the “acid value” is small and stable and the “substrate temperature” is low (TB portion in FIG. 6). Analyze that "warming work" was performed. That is, in the “warming operation”, the temperature of the fat in the oil tank 13 of the fryer 10 is maintained at about 120 ° C. by the fryer control unit 11 controlling the heating unit 14. For this reason, during the “warming operation”, the deep-fried food is not cooked, the fat and oil are hardly deteriorated, and the “acid value” is small and stable unlike the “boiling operation” and the “fried operation”. Further, since the temperature of the fat is maintained, the “substrate temperature” decreases. By analyzing this feature from the “acid value” and the “substrate temperature”, it is specified that the operation is “heat keeping work”.

  Further, the first analysis unit 2A specifies the “acid value” at this time as “correct acid value” because the change in “acid value” is small and stable during the “warming operation”. Then, when the “correct acid value” exceeds a value (for example, 2.0) at which the replacement of the fat or oil is required, the first analysis unit 2A outputs a notification of the replacement of the fat or oil. When the store manager of the CVS 1 or the person in charge of the CVS headquarters 4 notices the notification, the fat and oil of the fryer 10 can be replaced. When the fryer control unit 11 is connected to the network NW, a notification of oil and fat replacement may be directly transmitted to the fryer control unit 11 or the operation of the fryer 10 may be restricted.

  The first analysis unit 2A determines that the “fried work” has been performed when the graph of the accumulated data includes those in which “acid value” and “substrate temperature” increase (TC portion in FIG. 6). analyse. To be precise, this is a case where the “acid value” is increased after the “substrate temperature” is increased. That is, in the “frying operation”, the fryer control unit 11 controls the heating unit 14 so as to maintain the temperature of the oil and fat in the oil tank 13 of the fryer 10 at about 180 ° C. For this reason, during the “frying operation”, the fried food is cooked, the fats and oils deteriorate, and the “acid value” increases. In addition, the heating is repeated so that the temperature of the fat or oil is not reduced by the food material, so that the “substrate temperature” rises. In addition, in each TC part, the change in “acid value” is different but different depending on the type of foodstuff. For example, the leftmost TC part has a relatively small target size of each individual such as french fries and fries a large number of foodstuffs. This indicates that many bubbles were generated and the disturbance of the “acid value” became large. By analyzing this feature from “acid value” and “substrate temperature”, it is specified that the operation is “frying operation”.

  As shown in FIG. 5, the first server 2 outputs the analysis data analyzed from the accumulated data to the second server 3. The output timing of the analysis data may be output at any time, or may be output at predetermined intervals.

  The second server 3 accumulates the analysis data input from the first server 2, and the second analysis unit 3A analyzes based on the analysis data. The second analysis unit 3A captures the “operation status” and “correct acid value” of the fryer 10, and “fry time”, “number of times of frying”, “type of fried food”, “number of times of boiling washing”, “replacement of new oil”, and the like. Is analyzed and memorized. That is, the second analysis unit 3A can grasp the operation status of the flyer 10. Specifically, the analysis is performed as follows.

  The second analysis unit 3A can specify the “fry time” from the date and time when the “fry work” was performed in the analysis data, and further specify the “number of fries” that is the number of “fry work”. Can be. By obtaining the “fry time” and “the number of times of frying”, it is possible to confirm whether or not fry cooking is being performed at an appropriate timing. "Fried time" and "number of times of frying" are information that cannot be obtained from POS information because point-of-sale information (POS: Point of sale) knows only when fried food is sold.

  The second analysis unit 3A can specify the “fried food type” from the “acid value” of the accumulated data based on the detection tendency of the “acid value” at the time of “frying work”. By obtaining the “type of fried food”, it is possible to specify which fried food has been fried and how many times, and to confirm whether or not fried food is being performed at an appropriate timing.

  The second analysis unit 3A can specify, in the analysis data, the “number of times of boiling washing” that is the number of times of the “boiling operation” during a predetermined period, for example, one week or one month from the “boiling operation”. By obtaining the “number of times of boiling washing”, it is possible to confirm whether or not the fryer 10 is washed at an appropriate timing.

  The second analysis unit 3A can specify, in the analysis data, “new oil change”, which means that the oil and fat in the oil tank 13 has been changed from “oil and oil change work”. By obtaining "new oil exchange", it is possible to confirm whether or not the oil and fat of the fryer 10 has been exchanged at an appropriate timing.

  As shown in FIG. 1, the third analysis unit 4A of the CVS headquarters 4 uses the operation status of the flyer 10 analyzed by the second server 3 to analyze the operation of the CVS 1 and to manage point-of-sale information (POS). And analysis in combination with the point-of-sale information.

  The third analysis unit 4A performs the following as an analysis of the operation of the CVS 1. For example, the third analysis unit 4A analyzes the “acid value” of the fat and oil and the timing of “new oil exchange”. When the “new oil change” is specified by the number of operating days, the “acid value” of the fat or oil exceeds the value (for example, 2.0) at which the replacement of the fat or oil is required, or the value at which the replacement of the fat or oil is required. (For example, 2.0). Therefore, if there is a difference between the “acid value” of the fat or oil and the timing of “new oil replacement”, the third analysis unit 4A proposes to correct the operation for each CVS 1 so that the difference is reduced.

  The third analysis unit 4A performs the following as an analysis in combination with point-of-sale information such as POS. For example, the third analyzer 4A analyzes the lead time between cooking and selling by comparing the timing at which the fried food was cooked with the timing at which the fried food was sold. Further, the third analysis unit 4A compares the CVSs 1 and analyzes the difference between a store where sales of fried foods are good and a store where sales are poor. Therefore, if the shorter the lead time, the better the sales are, the third analysis unit 4A proposes that the fried food be cooked in accordance with the timing at which the fried food is sold.

  In addition, the third analysis unit 4A changes the timing of “new oil exchange” and the timing of “boiling cleaning” when the fried food is sold frequently at the timing of “new oil exchange” or the timing of “boiling cleaning”. To suggest.

  Then, the analysis result of the third analysis unit 4A is obtained by the PC 61 or the tablet 62 by connecting to the network NW via wireless communication or the like. The store manager and manager (area manager) of the CVS headquarters 4 and the CVS 1 can aim at avoiding loss of sales opportunities and increasing sales opportunities by changing operations based on the analysis results. In addition, the CVS headquarters 4 can instruct each CVS 1 based on the “acid value” that can quantitatively evaluate the state of fats and oils, and improve the operation status of the fryer 10 of each CVS 1, particularly the state of fats and oils. Can be done.

  In addition, since the CVS head office 4 and each CVS 1 can estimate the schedule of “new oil change”, it is possible to automatically order new fats and oils, and it is not necessary to have unnecessary inventory in the CVS 1 and appropriate timing. Thus, new fats and oils can be provided to the CVS 1.

  Further, the third analyzer 4A checks whether the detection of “RGB” by the detection sensor 20 is normal. That is, the third analysis unit 4A compares the “correct acid value” immediately after the oil change is performed, and if the “acid value” is within the error range, the detection of “RGB” by the detection sensor 20 is normal. Confirm that.

As described above, according to the present embodiment, the following effects can be obtained.
(1) The data logger 40 accumulates the detection results output from the detection sensor 20, and the first analysis unit 2A and the second analysis unit 3A analyze the accumulated detection results, so that the flyer to which the detection sensor 20 is attached is provided. 10 operation statuses can be grasped.

(2) The state of the fat or oil can be quantified by detecting the "acid value" of the fat or oil as a detection result.
(3) Since the accumulated data in which the “acid value” and “substrate temperature” are accumulated as the detection result are analyzed, the analysis can be performed in more detail than when only one of “acid value” and “substrate temperature” is analyzed. .

(4) By the analysis of the first analysis unit 2A, it is possible to grasp that the “fat change operation” has been performed in the fryer 10.
(5) By the analysis of the first analysis unit 2A, it is possible to know that the “boiling operation” has been performed in the fryer 10, and it is possible to determine that the fats and oils have been replaced.

(6) By the analysis of the first analysis unit 2A, it is possible to grasp that the “heat keeping work” has been performed in the fryer 10.
(7) By the analysis of the first analysis unit 2A, it is possible to grasp that the “frying operation” has been performed in the fryer 10.

(8) Since the "temperature" of the fat or oil is estimated from the "substrate temperature", the "temperature" of the fat or oil can be used instead of directly measuring the "temperature" of the fat or oil.
(9) Since the analysis result can be output and displayed on the PC 61 or the tablet 62, the analysis result can be output.

In addition, the above-mentioned embodiment can also be implemented in the following forms in which this is appropriately changed.
In the above embodiment, the first analysis unit 2A is provided in the first server 2, but the first analysis unit 2A may be provided in the detection sensor 20. As shown in FIG. 8, the data logger 40 is provided with a first analysis unit 45, analyzes the accumulated data stored in the storage unit 42, and outputs the data directly to the flyer control unit 11 of the flyer 10 according to the analysis result. For example, when the first analysis unit 45 analyzes the failure, the failure is output to the fryer control unit 11 and the fryer 10 is stopped. Further, when the first analysis unit 45 analyzes that the “acid value” is high and there is a possibility that the oil and fat that deteriorates remarkably is used, the first analysis unit 45 outputs a command or a stop command for prompting the fryer control unit 11 to change the oil or fat. You may.

In the above embodiment, the first analyzer 2A is provided on the first server 2 and the second analyzer 3A is provided on the second server 3. However, the first analyzer 2A and the second analyzer 3A are provided on the same server. You may.
In the above embodiment, the analysis results of the first analysis unit 2A and the second analysis unit 3A are used in the third analysis unit 4A of the CVS head office 4, but the first analysis unit 2A, the second analysis unit 3A, and the third analysis unit are used. The unit 4A may be provided in the same server or the same place.

In the above embodiment, the device that directly analyzes the data stored in the data logger 40 is not limited to the NPC 50, but may be a smart device such as a tablet.
In the above embodiment, when the connection unit 43 of the data logger 40 is not connected to the network NW, the NPC 50 acquires the accumulated data of the detection result, and transmits the acquired accumulated data to the first server 2 via the network NW. May be sent. In this case, the NPC 50 may not include the first analysis unit 51 and the second analysis unit 52.

  In the above embodiment, the connection unit 43 includes the wireless communication unit, the wire communication unit, and the memory connection unit. However, the connection unit 43 includes at least one of the wireless communication unit, the wire communication unit, and the memory connection unit. Is also good.

  In the above embodiment, the detection sensor 20 outputs data to the data logger 40 via the communication line 27. However, the detection sensor 20 includes a wireless communication device that performs wireless communication, and the detection sensor 20 outputs data to the data logger 40 by wireless communication. You may.

  In the above embodiment, the lightness ΔE is calculated by the data logger 40 from “RGB” detected by the light receiving unit 24 of the detection sensor 20. However, the lightness ΔE may be directly measured by a sensor capable of measuring the lightness ΔE.

  In the above embodiment, the light receiving unit 24 of the detection sensor 20 has the R value indicating the intensity of R (red) of the transmitted light, the G value indicating the intensity of G (green), and the B value indicating the intensity of B (blue). “RGB” including “. However, the detection sensor 20 may calculate the “acid value” from “RGB” and output the “acid value” to the data logger 40.

  In the above embodiment, the light receiving unit 24 of the detection sensor 20 has the R value indicating the intensity of R (red) of the transmitted light, the G value indicating the intensity of G (green), and the B value indicating the intensity of B (blue). “RGB” including “. However, the light receiving unit 24 of the detection sensor 20 may output the detected value of the transmitted light itself to the data logger 40 and calculate “RGB” in the data logger 40.

  In the above-described embodiment, the “temperature” of the fat is estimated from the “substrate temperature” and used. However, the detection sensor 20 separately includes a sensor for detecting the “temperature” of the fat, and separately detects the “temperature” of the fat. You may.

  In the above-described embodiment, the detection sensor 20 outputs the “temperature” or “substrate temperature” of the fat or oil as a detection result, but the “temperature” or “substrate temperature” of the fat or oil may be omitted from the detection result. For example, the status of the fryer 10 may be grasped only by “RGB”, or the “temperature” of the fat or oil may be obtained from the fryer 10 itself and used for analysis.

  NW network, 1 convenience store (CVS), 2 first server, 2A first analyzer, 3 second server, 3A second analyzer, 4 CVS headquarters, 4A third analyzer, 10 fryer, 11 fryer control unit, 12 power switch, 13 oil tank, 14 heating unit, 20 detection sensor, 21 sensor body, 21A bolt, 22 circuit board, 23 light emitting unit, 24 Light receiving unit, 25 temperature detecting unit, 26 sensor base, 26A first passage hole, 26B second passage hole, 27 communication line, 29 cover, 30 detection unit, 31 first prism, 32 ... 2nd prism, 33 ... 1st optical window, 34 ... 2nd optical window, 35 ... 1st pipe, 36 ... 2nd pipe, 37 ... 1st communication path, 38 ... 2nd communication path, 39 ... gap, 40 ... Data logger, 41 conversion unit, 42 storage , 43 ... connecting unit, 50 ... a notebook personal computer (NPC), 51 ... first mass analyzer, 52 ... second assay, 61 ... personal computer (PC), 62 ... tablet.

Claims (9)

A storage unit that stores the detection result output from the sensor unit that detects the state of the fat or oil of the device that uses fat or oil,
An analyzer configured to analyze the detection result accumulated by the accumulation unit. The analyzer according to claim 1, wherein the detection result includes an acid value of the fat or oil. The analyzer according to claim 2, wherein the detection result includes a temperature of the fat or oil. The analysis unit includes, in the accumulated detection result, the portion where the acid value and the temperature are interrupted, the acid value changes to a low value before and after the interrupted portion, and before and after the interrupted portion. 4. The analyzer according to claim 3, wherein when the temperature includes a value that changes to a low value, it is determined that the grease replacement operation has been performed. 5. The analysis unit, the stored detection results, the change in the acid value is large, the temperature is low is included, when the acid value and the portion where the temperature is interrupted before and after is included, The analyzer according to claim 3, which analyzes that the boiling operation has been performed. The analysis unit, when the accumulated detection results include those in which the change in the acid value is small and stable and the temperature is reduced, analyzes that the heat retaining operation has been performed. The analyzer as described. The analyzer according to claim 3, wherein the analysis unit analyzes that the frying operation has been performed when the accumulated detection result includes an increase in the acid value and the temperature. The temperature is a temperature of a substrate provided in the sensor unit,
The analyzer according to any one of claims 3 to 7, wherein the analysis unit uses the temperature of the substrate as the temperature of the fat based on the tendency of the temperature change of the fat and the temperature of the substrate. The analyzer according to any one of claims 1 to 8, further comprising an output unit configured to output an analysis result analyzed by the analysis unit.