JP2020162977A - Cooking method, system, program, and apparatus - Google Patents

Abstract

To uniformize grilled quality including grilled color and enhance cooking efficiency by adjusting heating periods of time depending on thicknesses of objects to be cooked.SOLUTION: A cooking method includes steps of: measuring thicknesses of objects (F) to be cooked by holding the objects between griddle parts (6, 6-L1, 6-L2, 6-L3, 6-L4, 6-R1, 6-R2, 6-R3, 6-R4) and platen parts (14, 14-L1, 14-L2, 14-L3, 14-L4, 14-R1, 14-R2, 14-R3, 14-R4); and setting or adjusting heating periods of time depending on the thicknesses of the objects to be cooked. The cooking method makes it possible to uniformize grilled quality including grilled color and enhance cooking efficiency even when the thicknesses of objects to be cooked are different.SELECTED DRAWING: Figure 1

Description

The present invention relates to a cooking technique for cooking an object to be cooked such as a patty such as a clam shell griddle.

A clam shell griddle is a cooking device that heats an object to be cooked such as a patty by sandwiching it between a baking plate and a platen, and has a combustion heat source on the baking plate side and an electric heat source on the platen side.
Regarding such a clam shell griddle, it is known that the platen is raised and lowered, the rotation is moved, and the distance between the baking plate and the platen is set automatically and in one step by the rotation of a single motor (Patent Document 1).

JP-A-10-309236

By the way, in the clam shell griddle, it is possible to bake a plurality of patties and other objects to be cooked with one cooking.
However, the clam shell griddle, which has a common grill plate, has a problem that energy consumption efficiency is low and running cost is high when the number of cooked foods is small, while the number of cooked foods is large.
In addition, multiple objects to be cooked are heated at once with a common platen, and even if the thickness of each dish is different, it is heated under the same heating conditions, so that each dish is baked or baked. There is a problem that the colors are different and the baking cannot be made uniform. Opening and closing the platen during cooking has the problem of reducing cooking efficiency.
Therefore, in view of the above problems, an object of the present invention is to adjust the heating time according to the thickness of the object to be cooked to make the baking quality including the baking color uniform and to improve the cooking efficiency.

In order to achieve the above object, according to one aspect of the cooking method of the present invention, the step of measuring the thickness of the food to be cooked by sandwiching it between the griddle portion and the platen portion and the thickness of the food to be cooked Includes a step of setting or adjusting the heating time accordingly.
In this cooking method, a step of correcting the heating time according to the baking color of the object to be cooked may be further included.
This cooking method may further include a step of setting or adjusting the distance between the griddle portion and the platen portion according to the thickness of the object to be cooked or the baking color.

In order to achieve the above object, according to one aspect of the cooking system of the present invention, the griddle portion, the platen portion whose heating surface faces the griddle portion, and the platen portion sandwiched between the griddle portion and the platen portion are covered. It includes a thickness measuring unit that measures the thickness of the cooked food, and a control unit that sets or adjusts the heating time according to the thickness of the cooked food.
In this cooking system, the control unit may further correct the heating time according to the baking color of the object to be cooked.
In this cooking system, the control unit may further set or adjust the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked.

In order to achieve the above object, according to one aspect of the program of the present invention, it is a program to be realized by a computer, and has a function of acquiring measurement information including the thickness of the food to be cooked and the food to be cooked. The computer realizes a function of generating control information for setting or adjusting the heating time of the object to be cooked according to the thickness.
In this program, the computer may further realize a function of generating control information for correcting the heating time according to the baking color of the food to be cooked.
In this program, the computer may further realize a function of generating control information for setting or adjusting the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked.

In order to achieve the above object, according to one aspect of the cooking apparatus of the present invention, the griddle portion, the platen portion whose heating surface faces the griddle portion, and the platen portion sandwiched between the griddle portion and the platen portion are covered. A thickness measuring unit for measuring the thickness of the cooked food and a control unit for setting or adjusting the heating time according to the thickness of the cooked food are provided.
In this cooking device, the control unit may further correct the heating time according to the baking color of the object to be cooked.
In this cooking device, the control unit may further set or adjust the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked.

According to the present invention, any of the following effects can be obtained.
(1) As a result of setting or adjusting the heating time according to the thickness of the object to be cooked, even if the thickness of the object to be cooked is different, the baking quality including the color of the object to be cooked is made uniform. be able to.
(2) If the heating time is corrected according to the baking color, the heating time can be optimized and the quality of the baked product can be improved.
(3) Energy loss required for overcooking and overcooking can be reduced.
(4) Since the setting and adjustment of the heating time can be automated, the human load on the cooking of the object to be cooked can be reduced.

It is a flowchart which shows the procedure of the cooking process which concerns on 1st Embodiment. It is a figure which shows an example of the cooking apparatus seen from the upper surface side. It is a figure which shows the heat source part on the griddle part side of a cooking apparatus. It is a figure which shows the heat source part on the platen part side of a cooking apparatus. It is a figure which shows an example of the platen opening / closing mechanism part. A is a diagram showing an ascending state of the platen portion, and B is a diagram showing a descending state of the platen portion. A is a diagram showing a rotating state of the platen portion, and B is a diagram showing a fully open state of the platen portion. It is a figure which shows an example of the photograph of the object to be cooked. It is a figure which shows an example of the thickness measurement of the object to be cooked. It is a figure which shows the heating time information file. It is a figure which shows the heating state of the object to be cooked by a griddle part and a platen part. A is a diagram showing a photograph of an object to be cooked, and B is a diagram showing an example of taking out the object to be cooked. It is a figure which shows the burnt color information file. It is a figure which shows the heating time correction information file. It is a figure which shows an example of the cooking system which concerns on 2nd Embodiment. It is a figure which shows an example of the hardware of a control part. It is a figure which shows an example of a cooking information file. It is a figure which shows the information presentation by an information presentation part. It is a figure which shows the processing sequence of cooking. It is a figure which cutout and shows a part of the cooking equipment which concerns on 3rd Embodiment.

[First Embodiment]
FIG. 1 shows an example of a cooking process according to the first embodiment. The process shown in FIG. 1 is an example, and the present invention is not limited to such a process.
This cooking step is a step realized by the cooking method or program of the present invention. In FIG. 1, S is a step and the number assigned to S is an example of the step order.
In this cooking process, the food to be cooked F is charged (S101), the food to be cooked F is detected (S102), the thickness of the food to be cooked F is measured (S103), and the heating time of the food to be cooked F is set and adjusted (S103). S104), heating of the object F to be cooked (S105), and removal of the object F to be cooked (S106) are included.

Input of the object to be cooked F (S101): The object to be cooked F to be cooked is charged into the cooking device 2 (FIG. 2). If the cooking device 2 is, for example, a clam shell griddle, the object F to be cooked is, for example, a patty.
Detection of the object to be cooked (S102): The object to be cooked F put into the cooking apparatus 2 is a means for detecting the object to be cooked, for example, from the image information acquired by taking a picture of the camera 42 (FIG. 8). Detect the presence or absence. This detection information is provided to the control unit 78 (FIG. 15).
Measurement of thickness of object F to be cooked (S103): The thickness of the object to be cooked F is measured in a state of being put into the cooking device 2. The measured thickness information is provided to the control unit 78.
Setting and adjusting the heating time of the object F to be cooked (S104): The heating time is set or adjusted for each object F to be cooked in accordance with the thickness information.

Heating of the object to be cooked (S105): The object to be cooked F is heated for a heating time determined by the thickness information. That is, each object to be cooked F is cooked in the adjusted heating time.
Extraction of cooked food F (S106): The cooked food F heated in a predetermined heating time is taken out and provided as a cooked product.

<Cooking equipment 2>
FIG. 2 shows an example of the planar configuration of the cooking device 2. The cooking device 2 is, for example, a clam shell griddle. The cooking device 2 has a griddle 4 capable of heating a plurality of objects F to be cooked.
The griddle 4 is a heating plate such as an iron plate that heats the object F to be cooked. As an example, the griddle 4 has two rows on the left and right, and four griddles in each row, for a total of eight griddles 6, and the griddles 6-L1, 6-L2, 6-L3, 6-L4, 6-R1, 6-R2, It is divided into 6-R3 and 6-R4. Hereinafter, when a specific position is not specified, it is simply referred to as a griddle portion 6. Although each griddle portion 6 shows a single object F to be cooked in the figure by a broken line, two or more objects F to be cooked may be heated, and the griddle portion 6 may be used to heat two or more objects F to be cooked. It may have the required area.
In this example, in the figure, a pre-heating standby unit 8-1 for waiting the cooked object F before heating is provided on the upper side, and a post-heating standby unit 8-2 for waiting the cooked object F after heating is provided on the lower side. ing.

<Heat source portion 10 of each griddle portion 6>
FIG. 3 shows a heat source portion 10 of each griddle portion 6. Each griddle portion 6 is provided with a heat source portion 10 for individually heating each griddle portion 6. Each heat source unit 10 may be either a combustion heat source or an electric heat source. Each heat source unit 10 is individually controlled by the heating drive unit 12.

<Platen part 14>
FIG. 4 shows the platen portion 14 in each griddle portion 6. As a plurality of platen portions 14, the griddle portions 6-L1, 6-L2, 6-L3, 6-L4, 6-R1, 6-R2, 6-R3, 6-R4 have platen portions 14-L1, 14-. L2, 14-L3, 14-L4, 14-R1, 14-R2, 14-R3, 14-R4 are installed so as to be openable and closable. Hereinafter, when a specific position is not specified, it is simply referred to as a platen portion 14. Each platen portion 14 has, for example, an area required for heating one or more objects F to be cooked.
Each platen portion 14 is provided with a heat source portion 16 that individually heats, for example, the upper surface side of the object F to be cooked on each griddle portion 6. For each heat source unit 16, for example, an electric heat source is used. Each heat source unit 16 is individually controlled by the heating drive unit 18.
Each platen portion 14 can be individually opened and closed by the platen opening / closing mechanism portion 20 (FIG. 5).

<Platen opening / closing mechanism 20>
FIG. 5 shows the platen opening / closing mechanism portion 20. The platen opening / closing mechanism portion 20 is provided in each platen portion 14. The platen opening / closing mechanism unit 20 has an elevating mechanism unit 22 for individually raising and lowering each platen portion 14 and a rotating mechanism for individually rotating each platen portion 14 under the control of the control unit 78 (FIG. 15). It has a part 24. The opening and closing of the platen portion 14 is performed by a combination of raising and lowering the platen portion 14 by the elevating mechanism portion 22 and rotating the platen portion 14 by the rotating mechanism portion 24.
The elevating mechanism portion 22 includes a plunger 28 that supports the rotation mechanism portion 24 of the platen portion 14, and the plunger 28 is supported by the cylinder portion 30 to raise and lower the platen portion 14. The elevating mechanism unit 22 is provided with an elevating drive unit 32, and the elevating position of the platen unit 14 is detected by the elevating sensor 34. The detection information of the elevating sensor 34 is provided to the control unit 78.
The rotation mechanism unit 24 rotatably supports the platen unit 14 and is driven by the rotation drive unit 36. The angle of the platen portion 14 rotated by the rotation driving portion 36 is detected by the angle sensor 38. The detection information of the angle sensor 38 is provided to the control unit 78.

<Up and down of platen part 14>
A in FIG. 6 shows an ascending state of the platen portion 14, and B in FIG. 6 shows a descending state of the platen portion 14.
As shown in A of FIG. 6, the platen portion 14 can be raised by the elevating mechanism portion 22 to be separated from the object to be cooked F of the griddle portion 6, and as shown in B of FIG. 6, the elevating mechanism portion 22 can raise the platen portion 14. It can be lowered and brought into contact with the upper surface of the object to be cooked F placed on the griddle portion 6. The elevating position of the platen portion 14 can be detected by the elevating sensor 34.

<Rotation of platen portion 14>
A in FIG. 7 shows the rotating state of the platen portion 14, and B in FIG. 7 shows the fully opened state of the platen portion 14.
As shown in A of FIG. 7, the platen portion 14 can be rotated by the rotation mechanism portion 24 at a position where the plunger 28 is raised to the upper limit point, and at an arbitrary angle θ in the range of 0 degrees to 90 degrees. Can be maintained. This rotation control is performed by the control unit 78 (FIG. 15). Further, as shown in B of FIG. 7, the platen portion 14 is fully opened at the position of θ = 90 degrees, and the heating surface 40 can be maintained in a state orthogonal to the upper surface of the griddle portion 6. The angle θ of the platen portion 14 can be detected by the angle sensor 38.

<Detection of input of food F to be cooked>
FIG. 8 shows the detection of the object F to be cooked in the griddle portion 6. For example, a camera 42 is used as a charging detection means for detecting the charging of the object F to be cooked. The camera 42 is installed above the platen portion 14 that opens and closes.
With the griddle portion 6 at the 90-degree position described above, that is, in the fully open state, the object to be cooked F thrown onto the griddle portion 6 can be detected by photographing the camera 42, but this detection can be performed even in the half-open state of the platen portion 14. It is possible. Shooting and image acquisition of the camera 42 are executed by the control unit 78 (FIG. 15).

<Measurement of thickness of cooked food F>
FIG. 9 shows the thickness measurement of the object F to be cooked. The object F to be cooked placed on the griddle portion 6 is sandwiched between the platen portion 14 and the griddle portion 6, and the thickness d is measured. The thickness measuring unit 44 is used for this measurement. The thickness measuring unit 44 is installed in, for example, the elevating mechanism unit 22, and is measured at the elevating position of the plunger 28 under the control of the control unit 78 (FIG. 15). This thickness measurement information is provided to the control unit 78.

<Heating time information file 46>
FIG. 10 shows the heating time information file 46. The heating time of the object F to be cooked is obtained from the heating time information file 46.
The heating time information file 46 includes a food portion 48 to be cooked, a thickness portion 50, a heating time portion 52, and a corrected heating time portion 54. The object to be cooked 48 stores attribute information and the like for identifying the object to be cooked F. The thickness portion 50 stores the thickness information of the food to be cooked F measured by the thickness measuring unit 44. The heating time portion 52 stores, for example, the heating time as a reference value converted from each thickness d. The corrected heating time unit 54 stores the corrected heating time information in which the heating time, which is a reference value, is corrected by the burnt color.
In this example, the heating time T2 is a reference value for the thickness d2, but since the corrected heating time T2'is stored in the corrected heating time portion 54, the corrected heating time T2'is used as the heating time. become. This corrected heating time will be described later.

<Heat treatment of cooked food F>
FIG. 11 shows the heat treatment of the object F to be cooked. As shown in FIG. 11, the platen portion 14 is horizontally applied to the upper surface of the object F to be cooked placed on the griddle portion 6. With such a position setting, the object F to be cooked is heat-treated by the heat source portion 10 of the griddle portion 6 and the heat source portion 16 of the platen portion 14. That is, the upper and lower surfaces of the object F to be cooked are heated at the same time, and double-sided baking is performed.

<Detection and removal of the color of the object F to be cooked>
A in FIG. 12 shows a photograph of the object F to be cooked after heating. When the cooking of the object F to be cooked is completed, the platen portion 14 is controlled to be in a fully open state as shown in A of FIG. In this state, the object F to be cooked is photographed by the camera 42. This shooting is for detecting the burnt color, and acquires image information representing the burnt color of the object F to be cooked. The acquired image information is provided to the control unit 78.
FIG. 12B shows the taking out of the food to be cooked F after photographing. After the baking color is detected by photographing, the object to be cooked F is taken out from the griddle portion 6 and provided as a cooked product.

<Burning color information file 56>
FIG. 13 shows the burnt color information file 56. The grilled color information file 56 includes a food portion 58 to be cooked, a thickness portion 60, a heating time portion 62, and an image information portion 64. The object to be cooked 58 stores attribute information and the like for identifying the object to be cooked F. The thickness unit 60 stores the thickness information of the object F to be cooked measured by the thickness measuring unit 44. The heating time portion 62 stores, for example, the heating time as a reference value converted from each thickness d. The image information unit 64 stores the image information acquired by the camera 42.

<Heating time correction information file 66>
FIG. 14 shows the heating time correction information file 66. The heating time correction information file 66 includes a cooked object unit 68, an image information unit 70, a comparative image information unit 72, and a heating time unit 74. The object to be cooked 68 stores attribute information and the like for identifying the object to be cooked F. The above-mentioned image information is stored in the image information unit 70. A plurality of different comparative image information is stored in the comparative image information unit 72. The heating time unit 74 stores the heating time corresponding to the comparative image information. The heating time T2 as the above-mentioned reference value, the heating time T2', T2'', ... To be corrected are stored in this heating time. That is, in this example, when setting a darker baking color than the comparative image information obtained by the heating time T2 which is the reference value, the corrected heating time T2', T2'', ... -You can select either one. In this example, the magnitude relationship between the heating time T2, the corrected heating time T2', and T2'is T2 <T2'<T2'.
By using this heating time correction information file 66, when the acquired image information and the comparison image information are compared and the desired comparison image information is selected, the heating time corresponding to the comparison image information can be selected. That is, the corrected heating time information can be calculated by this selection.

<Effect of the first embodiment>
According to this first embodiment, any of the following effects can be obtained.
(1) The thickness of the object to be cooked F can be measured, and the heating time can be set or adjusted according to the thickness of the object to be cooked F obtained from the measurement result.
(2) By such a series of treatments, it is possible to make the baking quality including the baking color of the cooking object uniform even if the thickness of the cooking object F is different.
(3) The heating time can be optimized by correcting the heating time according to the baking color. Therefore, even if the heating temperature or the thickness of the object to be cooked F changes, the heating time can be automatically adjusted, so that the quality of baking can be improved.
(4) By setting and adjusting the heating time, the energy loss required for overcooking and overcooking can be reduced.
(5) By automating the setting and adjustment of the heating time, the burden on the cook of the object F to be cooked can be reduced.

[Second Embodiment]
FIG. 15 shows an example of a cooking system according to the second embodiment. The configuration shown in FIG. 15 is an example, and the present invention is not limited to such a configuration.
The cooking system 76 can realize the above-mentioned cooking process by information processing by a computer.
The cooking system 76 includes a cooking device 2, a control unit 78, an operation input unit 80, and an information presentation unit 82. The control unit 78 controls the heating drive unit 12 in the griddle unit 6, the heating drive unit 18 in the platen unit 14, the elevating drive unit 32 or the rotation drive unit 36, the imaging control of the camera 42, the heating time control, and the like. Information input control of the input unit 80 and display control of the information presentation unit 82 are performed.

The operation input unit 80 includes a keyboard used for information input, a barcode reading unit, a mouse, an information terminal connected to an I / O, and a touch panel. The touch panel may be installed on the display screen of the information presentation unit 82.
The information presenting unit 82 is composed of, for example, an LCD (Liquid Crystal Display), and under the control of the control unit 78, presents cooking information of the object F to be cooked, including, for example, the stored information of the cooking information file 92 (FIG. 17). ..

<Hardware of control unit 78>
FIG. 16 shows the hardware of the control unit 78. In FIG. 16, the same parts as those in FIG. 15 are designated by the same reference numerals.
The control unit 78 includes a processor 84, a storage unit 86, an input / output unit (I / O) 88, and a communication unit 90. The processor 84 executes an OS (Operating System) in the storage unit 86, and executes information processing for realizing the above-mentioned cooking method and cooking program. For this information processing, the heating time information file 46 (FIG. 10), the burnt color information file 56 (FIG. 13), the heating time correction information file 66 (FIG. 14), and the cooking information file 92 (FIG. 17) are updated to the latest information. including.

The I / O 88 is used for inputting information, extracting information, and the like under the control of the processor 84.
The storage unit 86 includes a storage element such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory), stores various programs such as an OS and a cooking program, and also stores a heating time information file 46 and a burning color information file. 56, a heating time correction information file 66, a cooking information file 92, and the like are stored.
Under the control of the processor 84, the communication unit 90 exchanges information with a management center, a personal digital assistant, or the like by wireless or wired connection.

<Information processing of control unit 78>
For information processing of the control unit 78, a) input of the object to be cooked F, b) detection of the object to be cooked F, c) measurement of the thickness of the object to be cooked F, d) setting of the heating time of the object to be cooked F, or Adjustment, e) heating control of heat source units 10 and 16, f) acquisition of burnt color information, g) opening / closing control of platen opening / closing mechanism unit 20, h) file update, and the like are included.

<Cooking information file 92>
FIG. 17 shows an example of the cooking information file 92. The cooking information file 92 includes a food to be cooked part 94, a griddle platen information part 96, a thickness part 98, a heating time part 100, a correction heating time part 102, and a detection image information part 104. Attribute information for identifying the object to be cooked F is stored in the object to be cooked unit 94. In the griddle platen information unit 96, each platen unit 14-L1, 14-L2, 14-L3, 14-L4, 14-R1, 14-R2, 14-R3, 14-R4 and each griddle unit 6-L1 , 6-L2, 6-L3, 6-L4, 6-R1, 6-R2, 6-R3, 6-R4 and the like for identifying the positions and the like are stored.

The thickness unit 98 stores the measurement information of the object F to be cooked measured by the thickness measurement unit 44. The heating time unit 100 stores, for example, the heating time as a reference value converted from each thickness d. The corrected heating time unit 102 stores the above-mentioned corrected heating time information. Image information including the detected image is stored in the detected image information unit 104.

<Presentation of information>
FIG. 18 shows a display example of the information presentation screen 106 of the information presentation unit 82. As the cooking result of the object F to be cooked, the updated cooking information is presented on the information presentation screen 106 as in the cooking information file 92. In this example, the cooking information file 92 is presented.

<Information processing>
FIG. 19 shows a processing sequence of information processing by the cooking system 76. This processing sequence is an example of a cooking program or cooking method of the present invention. In this processing sequence, S indicates a procedure or process, and the number assigned to S is an example of the order of the procedure or process.
In this information processing, after the initial setting of the control unit 78, cooking information is acquired from the storage unit 86 and cooking is started.
The control unit 78 gives an instruction to open the specific platen opening / closing mechanism unit 20 (S201). The platen opening / closing mechanism unit 20 controls the platen unit 14 in the open state (S202). The control unit 78 gives an instruction to put the food to be cooked F (S203). For example, the input instruction may be presented to the information presentation unit 82 as presentation information representing the griddle unit 6 in the platen unit 14 controlled in the open state. After this closing instruction, a shooting instruction is given to the camera 42 (S204), and the camera 42 takes a picture on the heated surface of the griddle portion 6 (S205). As a result, the object to be cooked F put on the griddle portion 6 can be photographed, and the object to be cooked F can be detected.

The control unit 78 acquires the image information of the object to be cooked F from the camera 42 (S206) and recognizes the existence of the object to be cooked F. The control unit 78 issues an instruction to the platen opening / closing mechanism unit 20 to close the platen unit 14 (S207), and the platen opening / closing mechanism unit 20 closes the platen unit 14 (S208). As a result, the object F to be cooked is held by the griddle portion 6 and the platen portion 14.
The control unit 78 issues an instruction to measure the thickness of the object to be cooked F to the thickness measuring unit 44 (S209), and the thickness measuring unit 44 measures the thickness of the object to be cooked F (S210). The control unit 78 acquires measurement information from the thickness measurement unit 44 (S211), and sets or adjusts the heating time (or correction heating time) of the object F to be cooked (S212).
The control unit 78 generates a heating control output (S213) and controls the heat source units 10 and 16. Each of the heat source units 10 and 16 receiving the heating control output heats the object F to be cooked (S214).
The control unit 78 monitors the heating time of the object F to be cooked and determines the end of the heating time (S215). When the heating time ends (YES in S215), the control unit 78 instructs the heat source units 10 and 16 to end heating (S216), and the heat source units 10 and 16 end heating (S217).
After the heating is completed, the control unit 78 issues an instruction to the platen opening / closing mechanism unit 20 to open the platen unit 14 (S218). The platen opening / closing mechanism portion 20 opens the platen portion 14 to bring it into a fully open state (S219).
The control unit 78 gives a shooting instruction to the camera 42 (S220), and the camera 42 shoots the object F on the griddle unit 6 (S221).
The control unit 78 acquires image information from the camera 42 (S222), compares the acquired image information with the comparative image information, and corrects the heating time according to the burnt color (S223). The heating time information file 46, the heating time correction information file 66, and the cooking information file 92 are updated by this corrected heating time (S224).

<Functions realized by the program>
In the cooking program, the computer realizes the following functions.
(1) While generating the presentation information to be presented to the information presentation unit 82, either the griddle part information or the platen part information that can be put in or taken out of the cooked object F or the platen part information is generated according to the passage of the heating time. Generate presentation information that includes both.
(2) The control unit 78 monitors the passage of the heating time of the object F to be cooked by the griddle unit 6 and the platen unit 14, searches for the griddle unit 6 and the platen unit 14 at which the heating time ends, and receives the search results together with the search results. The presentation information including the input instruction of the cooked food F is generated.
(3) The control unit 78 generates heating control information for heating with a heating time or a corrected heating time according to the thickness of the object F to be cooked.
(4) The control unit 78 generates heat control information for heating the object F to be cooked with respect to the heat source units 10 and 16.
(5) The control unit 78 generates the opening / closing control information of the platen unit 14 with respect to the platen opening / closing mechanism unit 20.
(6) The control unit 78 generates update information of the heating time information file 46, the heating time correction information file 66, and the cooking information file 92.
(7) The control unit 78 may present information on the usage status, vacant position, and baking status of the griddle unit 6 on the information presentation screen 106 of the information presentation unit 82.

[Third Embodiment]
FIG. 20 shows the cooking equipment according to the third embodiment. In FIG. 20, the same parts as those in FIG. 15 are designated by the same reference numerals.
In the cooking equipment 2, for example, the above-mentioned control unit 78, operation input unit 80, and information presentation unit 82 are installed in the equipment housing 108. The cooking device 2, the operation input unit 80, and the information presentation unit 82 are controlled by the control unit 78.
The cooking device 2 includes the configuration and functions of the control unit 78, and the details thereof are described in the first embodiment and the second embodiment, and the description thereof will be omitted.

<Effect of the third embodiment>
According to this third embodiment, any of the following effects can be obtained.
(1) According to this embodiment, in the cooking device 2, the cooking method of the object F to be cooked can be realized by information processing by a computer.
(2) According to this cooking device 2, the cooking system and the cooking program provide the same effects as those of the first embodiment and the second embodiment.
(3) The following effects can be obtained on the clam shell griddle.
A) In the cooking device 2, even if the object F to be cooked is put in the device, any platen portion 14 can be freely opened and closed until it is baked.
B) It is possible to respond to additional orders during peak orders and has good responsiveness.
C) Since the cooked matter F can be cooked individually, it is possible to cook a desired number of cooked foods F regardless of the busy state, and additional cooking is possible even if there is a cooked food F in the middle of cooking.
D) It is possible to cope with fluctuations in the thickness of the object F to be cooked such as patties, and it is possible to alleviate the accuracy of the object F to be cooked.
E) The object to be cooked F can be sequentially heated according to the demand, and the cooking efficiency can be improved.
F) The equipment structure is simplified, the manufacturing cost can be reduced, and the running cost can be suppressed by the selective drive of the griddle part.
(4) It is possible to cook a plurality of items F to be cooked in a batch or in a small number on a multi-faceted cooking surface, and to reduce the burden on the cook such as adjusting the heating time of the item F to be cooked and checking the baking color, and to be safe. Can be enhanced.

[Fourth Embodiment]
In each of the above embodiments, the heating time of the object F to be cooked is set or adjusted based on the thickness measurement information, but the distance between the griddle portion 6 and the platen portion 14 may be set or adjusted. Further, after heating, the distance between the griddle portion 6 and the platen portion 14 set by the thickness may be corrected according to the baking color in the same manner as the correction of the heating time by the baking color photography.
In this way, the baking color of the object F to be cooked can be made uniform by adjusting the distance between the griddle portion 6 and the platen portion 14.

[Other Embodiments]
(1) In the above embodiment, four sets of left and right griddle portions 6 and platen portions 14 are installed, but three or less sets or five or more sets of griddle portions 6 and platen portions 14 may be provided.
(2) In the above embodiment, the control unit 78 is configured as the control unit of the cooking system 76, but an information terminal that can be linked with the cooking system 76 may be used for the control unit 78.
(3) In the above embodiment, the grill surface is divided into a plurality of griddle portions, but the present invention can also be used for a cooking system in which the cooking surface is not multifaceted, such as a clam shell griddle. It is not limited to the form.
As described above, the most preferable embodiment of the present invention has been described. The present invention is not limited to the above description. Various modifications and modifications can be made by those skilled in the art based on the gist of the invention described in the claims or disclosed in the form for carrying out the invention. Needless to say, such modifications and modifications are included in the scope of the present invention.

According to the present invention, as a result of setting or adjusting the heating time according to the thickness of the object to be cooked, the baking quality including the color of the object to be cooked is uniform even if the thickness of the object to be cooked is different. Can be used to improve the clam shell griddle.

F Food to be cooked 2 Cooking equipment 4 Griddle 6, 6-L1, 6-L2, 6-L3, 6-L4, 6-R1, 6-R2, 6-R3, 6-R4 Griddle part 8-1 Standby before heating Part 8-2 Waiting part after heating 10 Heat source part 12 Heating drive part 14, 14-L1, 14-L2, 14-L3, 14-L4, 14-R1, 14-R2, 14-R3, 14-R4 Platen part 16 Heat source part 18 Heating drive part 20 Platen opening / closing mechanism part 22 Elevating mechanism part 24 Rotating mechanism part 28 Plunger 30 Cylinder part 32 Elevating drive part 34 Elevating sensor 36 Rotating drive part 38 Angle sensor 40 Heating surface 42 Camera 44 Thickness measurement Part 46 Heating time information file 48 Cooking part 50 Thickness part 52 Heating time part 54 Corrected heating time part 56 Burning color information file 58 Cooking part 60 Thickness part 62 Heating time part 64 Image information part 66 Heating time correction Information file 68 Cooking part 70 Image information part 72 Comparison image information part 74 Heating time part 76 Cooking system 78 Control part 80 Operation input part 82 Information presentation part 92 Cooking information file 94 Cooking part 96 Griddle platen information part 98 Thickness part 100 Heating time part 102 Corrected heating time part 104 Detection image information part 106 Information presentation screen 108 Equipment housing

Claims (12)

The process of measuring the thickness of the food to be cooked by sandwiching it between the griddle part and the platen part,
The step of setting or adjusting the heating time according to the thickness of the object to be cooked, and
A cooking method characterized by containing.
The cooking method according to claim 1, further comprising a step of correcting the heating time according to the baking color of the object to be cooked.
The cooking method according to claim 1 or 2, further comprising a step of setting or adjusting the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked.
Griddle part and
A platen portion whose heating surface faces the griddle portion and
A thickness measuring unit that measures the thickness of the food to be cooked by sandwiching it between the griddle portion and the platen portion.
A control unit that sets or adjusts the heating time according to the thickness of the object to be cooked.
A cooking system characterized by being equipped with.
The cooking system according to claim 4, wherein the control unit corrects the heating time according to the baking color of the object to be cooked.
The cooking system according to claim 4 or 5, wherein the control unit sets or adjusts the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked. ..
A program to be realized on a computer
A function to acquire measurement information including the thickness of the food to be cooked,
A function to generate control information for setting or adjusting the heating time of the food to be cooked according to the thickness of the food to be cooked.
A program for realizing the above on the computer.
The program according to claim 7, further, wherein the computer realizes a function of generating control information for correcting the heating time according to the baking color of the food to be cooked.
Further, claim 7 or claim for realizing the function of generating control information for setting or adjusting the distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked by the computer. Item 8. The program according to item 8.
Griddle part and
A platen portion whose heating surface faces the griddle portion and
A thickness measuring unit that measures the thickness of the food to be cooked by sandwiching it between the griddle portion and the platen portion.
A control unit that sets or adjusts the heating time according to the thickness of the object to be cooked.
Cooking equipment characterized by being equipped with.
The cooking device according to claim 10, wherein the control unit corrects the heating time according to the baking color of the object to be cooked.
The cooking apparatus according to claim 10 or 11, wherein the control unit sets or adjusts a distance between the griddle portion and the platen portion according to the thickness or the baking color of the object to be cooked. ..

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