JP2020074819A - Fryer control device and fryer control method - Google Patents

Abstract

To provide a fryer control device and a fryer control method capable of promoting proper use of a fryer based on the acid number.SOLUTION: A fryer control device includes a control unit for controlling a fryer, based on a degradation state of oil and fat being input from a measuring device. The control unit is provided so as to be shifted between a start-up mode for making the frying cooking using the oil and fat be impossible, and a normal mode for making the frying cooking using the oil and fat be possible. When a value showing the degradation state of the oil and fat acquired at the start-up mode is not in a predetermined range, the control unit inhibits the shift from the start-up mode to the normal mode.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a fryer control device and a fryer control method for controlling a fryer.

  When oils and fats contained in foods deteriorate, problems such as change in taste and offensive odor occur, so standards are established for oils and fats contained in foods or oils and fats used in food processing. . The state in which the fats and oils for food are deteriorated is said to be a state in which oxygen is bound to the fatty acids contained in the fats and oils, that is, the state in which the amount of free fatty acids has increased due to the decomposition of the fats and oils. Among these, what indicates the amount of free fatty acid per unit amount of food is "acid value", which is used as one of the measurement items in the above criteria used for food.

  The acid value is defined in JIS-K0070 and other standards as the amount (mg) of potassium hydroxide value used to neutralize free fatty acids, resin acids and the like contained in 1 g of a sample. In order to accurately know the acid value, a measurement method such as a neutralization titration method or a potentiometric titration method is used.

  However, it is not realistic to measure the acid value by the measuring method in a kitchen or the like in order to manage the condition of edible oil and fat on a daily basis. Therefore, as a method for easily measuring the acid value, a measuring method using a test paper has become widespread. This test paper is a filter paper impregnated with an indicator and the like. In the measurement method using test paper, the user changes the color of the test paper by attaching edible oil and fat to the test paper, and compares the changed color with the color sample associated with the acid value to determine the acid value of the edible oil and fat. Determine the value of.

  In addition, a sensor that detects the intensity of transmitted light that has passed through a detection target has been developed (see, for example, Patent Document 1). Then, if an attempt is made to measure the deterioration state of fats and oils during frying using such a sensor, there is a risk of being affected by bubbles generated. The same applies not only to a sensor that detects light, but also to a sensor that detects other things such as odor and viscosity. For this reason, it is preferable to measure in the startup mode or the heat retention mode in which the oil and fat is in a stable state.

JP 2012-117951 A

  By the way, it is left to the user to replace the fats and oils of the fryer at an appropriate timing according to the deterioration state of the fats and oils as described above. Therefore, the fryer control device is required to properly use the fryer based on the deterioration state of the oil and fat.

  The present invention has been made in view of such circumstances, and an object of the present invention is to provide a fryer control device and a fryer control method capable of promoting proper use of the fryer based on the deterioration state of oil and fat.

  A fryer control device for solving the above problem includes a control unit that controls a fryer based on a deterioration state of oil and fat input from a measuring device, and the control unit is a first non-fry cook using the oil and fat. The control mode and the second control mode capable of fried cooking using the fats and oils are provided so as to be transitionable, and the value indicating the deterioration state of the fats and oils acquired in the first control mode is within a predetermined range. When it is not, the transition from the first control mode to the second control mode is prohibited.

  According to the above configuration, since the oil and fat temperature is low in the first control mode and the oil and fat can be exchanged, the oil and fat exchange is prohibited by prohibiting the transition from the first control mode to the second control mode. Can be encouraged. Therefore, it is possible to promote the proper use of the fryer based on the deterioration state of the oil and fat.

  In the fryer control device, the control unit goes to a third control mode in which the temperature of the oil and fat is kept higher than the temperature in the first control mode and lower than the temperature in the second control mode. It is provided so that the shift is possible, and it is preferable to permit the shift from the third control mode to the second control mode regardless of the value obtained from the deterioration state of the oil and fat acquired in the third control mode. ..

  According to the above configuration, while prohibiting the transition to the second control mode in the first control mode to promote the exchange of oil and fat, it is possible to transition to the second control mode in the third control mode to perform fried cooking. it can. Therefore, it is possible to achieve both appropriate use and convenience of the fryer based on the deterioration state of the oil and fat.

  Regarding the fryer control device, a presentation unit for presenting the state of the fryer is provided, and the control unit, when the value obtained from the deterioration state of the oil or fat acquired in the third control mode is not within a predetermined range, It is preferable that the presentation unit presents a message prompting replacement of the oil or fat.

  According to the above configuration, in the third control mode, the convenience is ensured by shifting to the second control mode and performing fried cooking, and at the same time, it is possible to properly present the prompting of the exchange of the oil and fat on the presentation section of the fryer. Can be used.

In the fryer control device, it is preferable that the measuring device includes a detection sensor that detects the intensity of transmitted light that has passed through the oil and fat.
According to the above configuration, the influence of the generated bubbles is small and the fat or oil is directly detected, so that the deterioration state of the fat or oil can be detected with high accuracy.

  In the fryer control device, the measuring device has a measuring unit for the detection sensor to output a detection signal, and the measuring unit responds to the detection signal R (of the transmitted light according to the detection signal input from the detection sensor. It is preferable to measure the acid value of the fat based on at least two of the R value indicating the intensity of red), the G value indicating the intensity of G (green), and the B value indicating the intensity of B (blue). According to the above-mentioned composition, since the acid value of fats and oils is measured, the deterioration state of fats and oils can be measured with high accuracy.

  Regarding the fryer control device, the detection sensor is disposed in the oil and fat, a detection unit that transmits light to the oil and fat, an optical path unit that is connected to the detection unit and forms an optical path, the detection unit and the optical path. It is preferable that the joint portion is welded to the portion. According to the above configuration, it is possible to suppress the infiltration of oil and fat, suppress the deterioration of detection accuracy due to air bubbles, etc., and measure the deterioration state of oil and fat with high accuracy.

  The fryer control device for solving the above problem includes a control unit that controls the fryer based on the deterioration state of the oil and fat input from the measuring device, and the control unit is the deterioration state of the oil and fat acquired when the fryer is activated. When the value indicating is not within the predetermined range, the state in which fried cooking using the oil and fat is impossible is maintained.

  According to the above configuration, when the fryer is activated, the temperature of the fats and oils is low, and the fats and oils can be exchanged. Therefore, it is possible to promote the exchange of the fats and oils by maintaining the state in which frying using the fats and oils is impossible. be able to. Therefore, it is possible to promote the proper use of the fryer based on the deterioration state of the oil and fat.

  The fryer control method for solving the above-mentioned problem is a determination step of determining whether or not a value indicating the deterioration state of the oil or fat obtained from the measuring device is within a predetermined range, and when the value is within the predetermined range, the oil or fat is And a maintaining step of maintaining a state in which fried cooking using the fats and oils is impossible when the value is not within the predetermined range.

  According to the above method, when the fryer is activated, the temperature of the oil / fat is low, and the oil / fat can be exchanged. Therefore, it is possible to promote the oil / fat exchange by maintaining a state in which frying using the oil / fat is impossible. be able to. Therefore, it is possible to promote the proper use of the fryer based on the deterioration state of the oil and fat.

  According to the present invention, proper use of the fryer can be promoted.

The block diagram which shows the schematic structure of one Embodiment of a fryer control apparatus and a measuring apparatus. The figure which shows schematic structure of the fryer control apparatus and the fryer of the same embodiment. Sectional drawing which shows schematic structure of the detection sensor of the same embodiment. The figure which shows operation | movement of a fryer control apparatus. The flowchart which shows operation | movement of a fryer control apparatus.

An embodiment of a fryer control device and a fryer control method will be described with reference to FIGS. Note that the fryer control device controls using a fryer control method.
As shown in FIG. 1, the fryer control device 50 is a device that controls the fryer 10. The fryer 10 is a fried food cooker that heats the stored edible oil and fat to fry the food. The edible oil / fat is deteriorated by repeatedly frying the food. Therefore, the fryer control device 50 promotes the proper use of the fryer 10 on the basis of the acid value indicating the deterioration degree of the edible oil and fat, and further achieves both proper use and convenience. The fryer control device 50 includes a control unit 51 that controls the fryer 10 based on the acid value information corresponding to the acid value of the oil or fat input from the measuring device 1. The control unit 51 compares the acid value information input from the measurement unit 3 with a reference value that is used as a reference for deterioration, determines whether or not edible oil / fat needs to be replaced or added, and controls the fryer 10.

A display unit 52 is connected to the fryer control device 50. The fryer control device 50 causes the display unit 52 to display the measurement result or the state of edible oil and fat.
The measuring device 1 is connected to the fryer control device 50. The measuring device 1 measures the acid value of the edible oil and fat stored in the fryer 10. The measurement device 1 includes a detection sensor 20 and a measurement unit 3 electrically connected to the detection sensor 20.

  The detection sensor 20 allows light to pass through the detection target, detects the intensity of transmitted light that has passed through the detection target, and outputs a detection signal including the detection result to the measurement unit 3. The measurement unit 3 includes a calculation unit, a volatile storage unit, and a non-volatile storage unit, and uses the detection signal input from the detection sensor 20 to execute various programs by executing a program stored in the non-volatile storage unit. To do.

  The measuring unit 3 indicates the R value indicating the intensity of R (red) of the transmitted light, the G value indicating the intensity of G (green), and the intensity of B (blue) according to the detection signal input from the detection sensor 20. Calculate the B value. The measuring unit 3 also calculates the acid value based on the R value, the G value, and the B value. Then, the measuring unit 3 converts the calculated acid value into a voltage value, and outputs the voltage as acid value information corresponding to the acid value to the fryer control device 50.

  As shown in FIG. 2, the fryer 10 includes an oil tank 11 that stores edible oil and fat. A heating unit 12 that heats the edible oil and fat stored in the oil tank 11 is provided inside the oil tank 11. The heating unit 12 may be an electric type, a gas type, or the like.

  A discharge passage 13 for discharging the edible oil and fat in the oil tank 11 is connected to the lower portion of the oil tank 11. The tip of the discharge path 13 opens into the container 15 for collecting the discharged edible oil and fat. An on-off valve 14 is attached to the discharge passage 13. The opening / closing valve 14 allows the edible oil / fat to pass through the discharge passage 13 when opened, and prevents the edible oil / fat from passing through the discharge passage 13 when closed. The on-off valve 14 is, for example, a butterfly valve or a solenoid valve.

  The detection sensor 20 is attached to the oil tank 11 of the fryer 10. That is, the detection part of the detection sensor 20 is provided in the oil tank 11 and is immersed in the stored edible oil and fat. Note that it is desirable to include a moving mechanism (not shown) that moves the detection sensor 20. The detection sensor 20 corresponds to the heating temperature of the edible oil and fat in the oil tank 11.

  As illustrated in FIG. 3, the detection sensor 20 includes a sensor main body 21, a detection unit 30 that transmits light to edible oil and fat, and a pair of first pipe 35 and second pipe that connect the sensor main body 21 and the detection unit 30. And 36. The detection unit 30 is arranged in the edible oil and fat.

  The sensor body 21 includes a sensor base 26 and a cover 29 that covers an upper portion of the sensor base 26. The sensor base 26 and the cover 29 are made of metal such as aluminum alloy. The sensor base 26 is a plate-shaped member. The cover 29 is a box-shaped member having an open bottom. The opening of the cover 29 is closed by the sensor base 26.

  The tip of a pair of first pipe 35 and second pipe 36 forming the optical path OP is fixed to the detection unit 30. The detection unit 30 and the tips of the first pipe 35 and the second pipe 36 are welded after being fastened with screws. The first pipe 35 and the second pipe 36 are long parallel members and correspond to an optical path portion.

  The detection unit 30 includes a first prism holder 41 to which the first pipe 35 is connected, a second prism holder 42 to which the second pipe 36 is connected, and a pair of the first prism holder 41 and the second prism holder 42. And a cap holder 43 to be connected.

  The first prism holder 41 has a first communication passage 37 that is bent by 90 ° and communicates with the first pipe 35. The first communication passage 37 accommodates a first prism 31 having a triangular cross section that changes the path of light passing through the first pipe 35 by 90 degrees and passes through the gap 39 of the cap holder 43.

  The second prism holder 42 has a second communication path 38 that is bent by 90 ° and communicates with the second pipe 36. The second communication passage 38 accommodates the second prism 32 having a triangular cross section that changes the path of light passing through the gap 39 of the cap holder 43 by 90 degrees and passes through the second pipe 36.

  The detection unit 30 is arranged in the edible oil and fat and has a gap 39 that allows light to pass through the edible oil and fat. The gap 39 is provided in the cap holder 43. The cap holder 43 is provided with a first cap 44 and a second cap 45 with a gap 39 in between. The first cap 44 and the second cap 45 are optical windows that are located on the optical path OP and allow light to pass therethrough. Then, the light passing through the first cap 44 enters the gap 39, and the light passing through the gap 39 enters the second cap 45. The first prism holder 41 is sealed by the first pipe 35 and the cap holder 43 (first cap 44). The second prism holder 42 is sealed by the second pipe 36 and the cap holder 43 (second cap 45).

  The first pipe 35 and the second pipe 36 are made of metal such as aluminum alloy and are directly fixed to the lower portion of the sensor base 26. The first pipe 35, the second pipe 36, and the sensor base 26 are welded.

  The sensor base 26 is covered with a cover 29. The circuit board 22 is housed in the 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 portion 23 and one or a plurality of light receiving portions 24 are mounted on the lower surface of the circuit board 22.

  The light emitting unit 23 is a light source that emits light in the white visible light range, and includes a white LED or the like. The light emitting unit 23 is fixed to the circuit board 22 in a direction capable of emitting light to the first prism 31. The light receiving unit 24 is a sensor that detects the intensity of light 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 the 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 portion 24 is fixed at a position where it can receive the light emitted from the second prism 32 side.

  The sensor base 26 has a first passage hole 26A that allows the light emitted from the light emitting unit 23 to pass therethrough. The first pipe 35 is fixed to the first passage hole 26A. Further, the sensor base 26 is penetrated by a second passage hole 26 </ b> B 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 to 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. In other words, the light emitted from the light emitting unit 23 includes the first passage hole 26A, the first pipe 35, the first communication path 37 (first prism 31), the first cap 44, the gap 39, the second cap 45, and the second connection hole. The light passes through the passage 38 (second prism 32) → second pipe 36 → second passage hole 26B and reaches the light receiving unit 24. This path is the optical path OP.

  A communication line 27, which is a bundle of signal lines and power lines, is connected to the circuit board 22. The “RGB” detected by the light receiving unit 24 is converted into a voltage signal or the like by a conversion circuit (not shown) provided on the circuit board 22, and is output to the measurement unit 3 via the communication line 27.

Next, the operation of the fryer control device 50 will be described with reference to FIGS. 4 and 5.
In FIG. 4, the horizontal axis represents time t and the vertical axis represents temperature T. The fryer 10 has a start mode immediately after the power of the fryer 10 is turned on, a normal mode in which fried cooking using edible oil and fat is possible, and a temperature of the edible oil and fat is higher than the temperature in the start mode and is in the normal mode. And a heat retention mode in which the temperature is maintained at a temperature lower than the temperature. That is, the startup mode is the section A shown in FIG. 4, which is the first control mode until the power of the fryer 10 is turned on and the heat retention is reached. The normal mode is a section B shown in FIG. 4, and is a second control mode in which fried cooking is possible by heating from heat retention. The heat retention mode is the section C shown in FIG. 4 and is the third control mode. The measurement unit 3 performs measurement at any time in the startup mode and the heat retention mode, and outputs the acid value information corresponding to the acid value of the edible oil and fat stored in the fryer 10 to the fryer control device 50.

  When the acid value obtained from the acid value information acquired in the startup mode exceeds the reference value, the control unit 51 of the fryer control device 50 displays the fact on the display unit 52, and starts the startup mode. Prohibiting the transition from the normal mode to the normal mode. Further, when the acid value obtained from the acid value information acquired in the heat retention mode does not exceed the reference value, the control unit 51 causes the display unit 52 to display that effect and changes from the heat retention mode to the normal mode. Allow migration to. The permission to shift from the heat retention mode to the normal mode may not be prohibited. The acid value up to the reference value corresponds to the predetermined range.

As shown in FIG. 5, the fryer control device 50 performs the control based on the above acid value information as follows.
First, the control unit 51 acquires acid value information from the measurement unit 3 (step S10). That is, the control unit 51 acquires the voltage value as the acid value information from the measurement unit 3.

  The control unit 51 determines whether or not the acid value exceeds the reference value (step S11). That is, the control unit 51 makes a determination by comparing the voltage value as the acid value information input from the measuring unit 3 with the reference value. Step S11 corresponds to the determination step. Then, when the control unit 51 determines that the acid value does not exceed the reference value (step S11: NO), the control unit 51 permits the shift to the normal mode (step S15). That is, since the edible oil / fat of the fryer 10 can be used, the control unit 51 enables heating and fried cooking if a heating operation is performed by the user.

  On the other hand, when the control unit 51 determines that the acid value exceeds the reference value (step S11: YES), the control unit 51 determines whether it is in the start mode (step S12). That is, even if the acid value exceeds the reference value, the control unit 51 controls differently depending on the mode.

  Then, when the control unit 51 determines that it is not in the startup mode (step S12: NO), it displays that the acid value exceeds the reference value (step S14), and permits the shift to the normal mode (step S14). Step S15). That is, the control unit 51 is in the heat retention mode because it is not in the start-up mode, the fried cooking is started, and the acid value exceeds the reference value. For this reason, the control unit 51 enables the fried cooking without prohibiting the fried cooking while displaying on the display unit 52 the fact that the edible oil / fat needs to be replaced or added. Note that step S15 corresponds to the transition step. For example, the display unit 52 may be a display device that displays a character such as “Please replace edible oil and fat” or a lamp that lights up when the edible oil and fat needs to be replaced or added. The lamp may be lit in red when edible oil and fat needs to be replaced or added, and may be lit in blue when edible oil and fat needs to be replaced and added. The display unit 52 corresponds to the presentation unit.

  For example, it is assumed that the fried cooking F1 and the fried cooking F2 are performed in the normal mode shown in FIG. 4, and the acid value exceeds the reference value in the heat retention mode after the fried cooking F2. When the user tries to perform fried cooking again here, it is possible to shift from the heat retention mode to the normal mode while displaying that edible oil / fat needs to be replaced or added, so that fried cooking F3 can be performed. Then, after the fried cooking F3 is performed, or after the fried cooking is performed several times, the edible fats and oils are exchanged or added, which is highly convenient.

  On the other hand, when the control unit 51 determines that it is in the startup mode (step S12: YES), it displays that the acid value exceeds the reference value and prohibits the transition to the normal mode (step S13). .. That is, in the start-up mode, the fryer 10 has just been turned on and the temperature of the oil / fat is low, so that the edible oil / fat can be replaced. Therefore, the control unit 51 prohibits fried cooking while displaying on the display unit 52 that the edible oil / fat needs to be replaced or added. By doing so, the proper use of the fryer 10 can be promoted. Note that step S12 corresponds to the maintaining step.

The effects of this embodiment will be described.
(1) In the start-up mode, the temperature of the edible oil / fat is low and the edible oil / fat can be exchanged. Therefore, by prohibiting the transition from the start-up mode to the normal mode, the edible oil / fat can be exchanged. Therefore, it is possible to promote the proper use of the fryer based on the deterioration state of the edible oil and fat.

  (2) In the startup mode, by prohibiting the transition to the normal mode, it is possible to promote the exchange of edible fats and oils, while in the heat retention mode, the transition to the normal mode can be performed for fried cooking. Therefore, it is possible to achieve both appropriate use and convenience of the fryer 10 based on the acid value.

  (3) In the heat retention mode, while shifting to the normal mode and performing fried cooking to ensure convenience, the display unit 52 of the fryer 10 is presented to prompt the replacement of the edible oil and fats to promote proper use. You can

  (4) The measuring device 1 having the detection sensor 20 for detecting the intensity of the transmitted light that has passed through the edible oil / fat has a small effect of bubbles and directly detects the edible oil / fat, so that the deterioration state of the edible oil / fat is detected with high accuracy. can do.

(5) Since the acid value of the edible oil / fat is measured, the deterioration state of the edible oil / fat can be measured with high accuracy.
(6) The detection sensor 20 in which the detection unit 30 and the first pipe 35 and the second pipe 36 are welded can suppress intrusion of edible oil and fat, and can suppress deterioration of detection accuracy due to bubbles or the like. Therefore, the deterioration state of oils and fats can be measured with high accuracy.

The above embodiment can be modified and implemented as follows. The above-described embodiment and the following modified examples can be implemented in combination with each other within a technically consistent range.
In the above embodiment, the deterioration degree of the edible oil / fat is determined based on the acid value, but the deterioration degree of the edible oil / fat is not limited to the acid value, and the amount of a polar compound, triacylglycerol (TG: Triglyceride (triglyceride)), or the like. You may judge based on.

  In the above-described embodiment, the display unit 52 is a display device that displays characters or a lamp that lights up as an example of the presentation unit, but the presentation unit is not limited to these, and may be a speaker that emits sound, a vibrator that vibrates, or the like. Good.

In the above-described embodiment, the determination process of step S11 as to whether or not the acid value exceeds the reference value and the determination process of step S12 as to whether or not the activation mode may be performed together.
-In the above-mentioned embodiment, although fryer 10 had control modes of starting mode, normal mode, and heat retention mode, it may control without having control mode. That is, the control unit 51 maintains a state in which fried cooking using edible oil / fat is impossible when the value indicating the deterioration state of the edible oil / fat obtained when the fryer 10 is activated is not within the predetermined range.

-In the said embodiment, the structure of the display part 52 as a presentation part may be abbreviate | omitted.
-In above-mentioned embodiment, although the measuring device 1 measured the acid value by the transmitted light which permeated the edible oil and fat which is a measuring object, the measuring method of the acid value by the measuring device 1 is not specifically limited. The fryer control device 50 only needs to obtain the acid value information corresponding to the acid value of the fat or oil from the measuring device.

  In the above-described embodiment, the acid value information is output from the measuring device 1 as voltage to the fryer control device 50. However, the acid value information is not limited to voltage, and the acid value itself is information obtained by replacing the acid value. Good.

Further, the detection result may be directly input from the detection sensor 20 to the fryer control device 50, and the fryer control device 50 may convert the detection result of the detection sensor 20 into acid value information.
In the above-described embodiment, the deterioration state of the fats and oils was measured based on the acid value information, but not limited to the acid value information, the odor, the viscosity, the water content in the oil, etc. are detected and the fats and oils are deteriorated based on the detection result. The condition may be measured.

  For example, an odor detection sensor that detects odor may include a sensitive film that adsorbs gas molecules that are the source of odor, and a transducer that converts gas molecules in the sensitive film into an electric signal. The odor detection sensor outputs the electric signal converted by the transducer to the measurement unit 3. When the edible oil / fat is degraded, the sensitive film decomposes the fatty acid contained in the edible oil / fat to generate an aldehyde-based or ketone-based substance, and thus the aldehyde-based or ketone-based substance can be detected. Further, the odor detection sensor may include a sensitive film made of an organic thin film and a crystal oscillator. The crystal oscillator detects an odor by changing the resonance frequency of the crystal oscillator when gas molecules are adsorbed on the sensitive film. The crystal oscillator functions as a transducer that converts the detection of gas molecules into an electric signal. Moreover, the odor detection sensor may include a semiconductor gas sensor. When gas molecules are adsorbed on the oxide semiconductor, the semiconductor gas sensor changes the resistance value of the oxide semiconductor and detects the gas concentration. The oxide semiconductor functions as a transducer that converts detection of gas molecules into an electric signal.

  Further, the viscosity detection sensor for detecting the viscosity may be a tuning fork vibrating viscometer. The tuning fork vibrating viscometer has two oscillators facing each other having the same natural frequency, and the oscillators are individually synchronized and driven by electromagnetic force. At this time, the two oscillators move in opposite phases, and like the tuning fork, a reaction force to the outside does not occur, so that driving at a natural frequency with little damping is possible. The tuning-fork vibration type viscometer measures the viscosity because the electromagnetic force required to drive the oscillator is proportional to the viscosity of the liquid in which the oscillator is immersed times the density under the condition of constant amplitude. The viscosity may be measured by outputting the electromagnetic force to the measuring unit 3. The vibrating viscometer applies a small amount of displacement to the sample liquid, so that the energy applied to the sample is small, and the heat capacity of the oscillator is small, so that interference with the physical properties of the sample due to the measurement can be minimized. Further, since the sample liquid is not caused to flow or be agitated, there is almost no mechanical change in the physical properties of the sample even after the start of measurement, and stable measurement can be performed in a short time.

  -In the above-mentioned embodiment, although the measuring object was edible oil and fat, other oils and fats may be used.

  DESCRIPTION OF SYMBOLS 1 ... Measuring device, 3 ... Measuring part, 10 ... Fryer, 11 ... Oil tank, 12 ... Heating part, 13 ... Discharge path, 14 ... Open / close valve, 15 ... Container, 20 ... Detection sensor, 21 ... Sensor body, 22 ... Circuit Substrate, 23 ... Light emitting part, 24 ... Light receiving part, 26 ... Sensor base, 27 ... Communication line, 28 ... Connector, 29 ... Cover, 30 ... Detection part, 31 ... First prism, 32 ... Second prism, 35 ... Optical path 1st pipe as a part, 36 ... 2nd pipe as an optical path part, 37 ... 1st communicating path, 38 ... 2nd communicating path, 39 ... Gap, 41 ... 1st prism holder, 42 ... 2nd prism holder, 43 ... a cap holder as a connecting member, 45 ... a second cap, 50 ... a fryer control device, 51 ... a control unit, 52 ... a display unit.

Claims (8)

It is equipped with a control unit that controls the fryer based on the deterioration state of oil and fat input from the measuring device,
The control unit is
It is provided so as to be able to transition between a first control mode in which fried cooking using the oil and fat is impossible and a second control mode in which fried cooking using the oil and fat is possible.
A fryer control device for prohibiting the transition from the first control mode to the second control mode when the value indicating the deterioration state of the oil and fat acquired in the first control mode is not within a predetermined range. The control unit is
It is provided to be able to shift to a third control mode in which the temperature of the oil and fat is kept higher than the temperature in the first control mode and lower than the temperature in the second control mode,
The fryer control device according to claim 1, wherein the shift from the third control mode to the second control mode is permitted regardless of a value obtained from the deterioration state of the oil and fat acquired in the third control mode. A presentation unit for presenting the state of the fryer,
The control unit performs a presentation to prompt the replacement of the oil or fat to the presentation unit when a value obtained from the deterioration state of the oil or fat acquired in the third control mode is not within a predetermined range. Fryer control device. The fryer control device according to any one of claims 1 to 3, wherein the measuring device includes a detection sensor that detects an intensity of transmitted light that has passed through the oil and fat. The measuring device has a measuring unit in which the detection sensor outputs a detection signal,
The measurement unit, in accordance with the detection signal input from the detection sensor, the R value indicating the intensity of R (red) of the transmitted light, the G value indicating the intensity of G (green), and the intensity of B (blue). The fryer control device according to claim 4, wherein the acid value of the oil / fat is measured based on at least two of the B values indicating The detection sensor is disposed in the oil and fat, a detection unit that transmits light to the oil and fat,
An optical path unit that is connected to the detection unit and forms an optical path,
The fryer control device according to claim 4, further comprising: a joint portion in which the detection portion and the optical path portion are welded to each other. It is equipped with a control unit that controls the fryer based on the deterioration state of oil and fat input from the measuring device,
The said control part is a fryer control device which maintains the state which cannot be deep-fried cooking using the said oil and fat, when the value which shows the deterioration state of the said oil and fat acquired when starting the said fryer is not within a predetermined range. A determination step of determining whether or not the value indicating the deterioration state of the oil or fat obtained from the measuring device is within a predetermined range,
When the value is in the predetermined range, a transition step of transitioning to a state in which fried cooking using the oil and fat is possible,
A fryer control method, which maintains a state in which fried cooking using the oil and fat is impossible when the value is not within the predetermined range.