JP2024066294A - refrigerator - Google Patents

Abstract

To provide a refrigerator that facilitates a user to eat a food product taken out from a storage room at best timing to eat.SOLUTION: A refrigerator includes a storage room and controls cooling of the storage room. In accordance with a storage condition or feature of a food product stored in the storage room, the refrigerator presents approximate time from taking out the food product from the storage room to eating the food product.SELECTED DRAWING: Figure 4

Description

An embodiment of the present invention relates to a refrigerator.

Conventionally, food stored in a storage compartment such as a freezer or refrigerator has been packed into a lunch box for reuse. When using the food in this way, it is troublesome for the user to have to defrost the food in a microwave oven after taking it out of the storage compartment.

For this reason, as described in Patent Document 1, for example, it is known that food taken out of a storage compartment is packed directly into a lunch box or the like without being processed, such as by thawing it in a microwave, and then eaten after a certain amount of time has passed.

JP 2016-80318 A

However, if food is taken out of the storage compartment and then packed directly into a lunch box or the like, there is a risk that the food will be too warm and spoil when it is actually eaten, or conversely, that the food will not be thawed sufficiently.

Therefore, the objective of the present invention is to provide a refrigerator that makes it easy to take food out of the storage compartment and eat it at the right time.

The refrigerator of the embodiment is characterized in that it has a storage compartment and performs cooling control of the storage compartment, and displays an estimated time from when the food is removed from the storage compartment until when the food is eaten, depending on the storage condition of the food stored in the storage compartment.

FIG. Front view of the refrigerator. FIG. 3 is a flowchart according to the first embodiment. 11 is a flowchart of a fifth modified example of the first embodiment. 13 shows display on the display unit in the sixth modification of the first embodiment. 13 is a flowchart of a seventh modification of the first embodiment. 13 shows display on the display unit in the eighth modification of the first embodiment. 13 is a flowchart of a tenth modification of the first embodiment.

The following embodiments are described with reference to the drawings. The following embodiments are illustrative, and the scope of the invention is not limited thereto. The following embodiments can be implemented in various other forms, and various omissions, substitutions, and modifications can be made without departing from the spirit of the invention. The following embodiments and their variations are within the scope of the invention and its equivalents as set forth in the claims.

1. Embodiment 1
1 and 2 show a refrigerator 10 according to an embodiment. The refrigerator 10 has a heat-insulating housing 11 that forms an outer shell. A communication unit 44 (see FIG. 3 ) capable of communicating with an external terminal such as a smartphone is provided at a predetermined position of the housing 11.

The inside of the housing 11 is divided into upper and lower parts by an insulating partition wall 21. The area above the insulating partition wall 21 is a refrigerated space. The refrigerated space is maintained at a refrigeration temperature that is suitable for refrigerated storage. The area below the insulating partition wall 21 is a freezer space. The freezer space is maintained at a freezer temperature that is suitable for frozen storage.

The refrigerated and freezer spaces each have multiple storage compartments for storing food (also referred to as ingredients). Each storage compartment has an opening at the front, through which users can take food in and out.

The refrigeration space is provided with a refrigerator compartment 20 and a vegetable compartment 22 as storage compartments from top to bottom. A number of storage shelves 24 are provided within the refrigerator compartment 20. The surroundings of the storage shelves 24 within the refrigerator compartment 20 are maintained within the refrigeration temperature range, for example, at 2 to 5°C. A chilled compartment 26 is provided at the bottom of the refrigerator compartment 20. The chilled compartment 26 is a place within the refrigerator compartment 20 that is maintained at an especially low temperature, for example, at 0 to 3°C.

The front opening of the refrigerator compartment 20 is opened and closed by a pair of left and right refrigerator compartment doors 50, 51 in a French style (double door style). The left refrigerator compartment door 50 is provided with an operation panel 12. The operation panel 12 is provided with an operation unit 13 and a display unit 14. The operation unit 13 is a section that allows the user to operate the refrigerator 10. The display unit 14 is a section that displays necessary information to the user.

Various buttons are displayed on the operation unit 13. The buttons include a temperature setting button for setting the temperature of the storage compartment, a food information input button for inputting information about the food placed in the storage compartment (e.g., type of food, amount of food, packaging condition of food, etc.), a time information input button for inputting information about time (e.g., time when food was placed in the storage compartment, time when food is stored in the storage compartment, planned time for food to be stored in the storage compartment, planned time for food to be removed from the storage compartment, etc.), an environmental information input button for inputting information about the environment (e.g., outdoor temperature and humidity), a post-removal information input button for inputting information about the environment after food is removed from the storage compartment (e.g., how to store and carry food after removal), and a control button for giving instructions about controlling the refrigerator (e.g., instructions about ice making and quick freezing).

By operating the buttons, the user of the refrigerator 10 can input information to display the estimated time (the estimated time from when food is removed from the storage compartment until it is eaten), which will be described later, and can also give instructions regarding control to the refrigerator 10.

The display unit 14 is, for example, a liquid crystal display device. The display unit 14 displays the above-mentioned estimated time, advice for the user, the operating status of the refrigerator 10, etc. Also, a speaker 15 that emits voice and buzzer sounds is provided adjacent to the display unit 14.

The vegetable compartment 22 is maintained within the refrigeration temperature range, for example, at 4 to 7°C. A drawer-type storage container is housed in the vegetable compartment 22. The front opening of the vegetable compartment 22 is opened and closed by a drawer-type vegetable compartment door 52.

An ice-making compartment (not shown) is provided at the upper left side of the freezer space. A small freezer compartment 27 is provided at the upper right side of the freezer space (to the right of the ice-making compartment). A freezer compartment 28 is provided below the ice-making compartment and small freezer compartment 27. A drawer-type storage container is housed in each of the small freezer compartment 27 and freezer compartment 28. During normal operation, the insides of the ice-making compartment, small freezer compartment 27 and freezer compartment 28 are maintained within the freezing temperature range, for example, at -20 to -18°C.

The small freezer compartment 27 is the target storage compartment in which the food items for which the above-mentioned guideline time is presented are stored. The small freezer compartment 27 has a smaller volume than the freezer compartment 28, so temperature control is relatively easy and the food placed inside can be cooled quickly.

The front opening of the ice making compartment is opened and closed by a drawer type ice making compartment door 53. The front opening of the small freezer compartment 27 is opened and closed by a drawer type small freezer compartment door 54. The front opening of the freezer compartment 28 is opened and closed by a drawer type freezer compartment door 55.

Behind the refrigerated space, a first cooler 30 that generates cold air and a first fan 32 that acts as a blower to circulate the generated cold air are provided. The cold air generated by the first cooler 30 passes through a duct 31 that extends upward from the first cooler 30 and is blown out into the refrigerated space, circulating through the refrigerated space. The cold air that has circulated through the refrigerated space returns to the location of the first cooler 30.

In addition, behind the freezer space, a second cooler 33 that generates cold air and a second fan 34 that serves as a blower for circulating the generated cold air are provided. The cold air generated by the second cooler 33 is blown out into the freezer space, circulates in the freezer space, and then returns to the location of the second cooler 33.

A defroster 35 is provided near the second cooler 33. When powered, the defroster 35 heats up and melts and removes the frost that has adhered to the second cooler 33 (i.e., defrosts the second cooler 33). Defrosting by the defroster 35 is performed when a predetermined condition is met, for example, when the second cooler 33 has been generating cold air continuously for a predetermined period of time.

A machine room 36 is provided at the lower rear of the refrigerator 10. The machine room 36 houses a compressor 37, a condenser (not shown), etc. The compressor 37, the condenser, the first cooler 30, the second cooler 33, etc. constitute a well-known refrigeration cycle device. The refrigerant compressed by the compressor 37 flows alternately through the first cooler 30 and the second cooler 33, so that cold air is generated alternately in the first cooler 30 and the second cooler 33.

The refrigerator compartment 20, the vegetable compartment 22, the chilled compartment 26, the ice-making compartment, the small freezer compartment 27, and the freezer compartment 28 are each provided with a temperature sensor 42 (see FIG. 3) that measures the temperature of the storage compartment. In addition, the refrigerator compartment doors 50, 51, the vegetable compartment door 52, the ice-making compartment door 53, the small freezer compartment door 54, and the freezer compartment door 55 are each provided with a door sensor 43 (see FIG. 3) that detects whether the door is open or closed.

As shown in FIG. 3, the refrigerator 10 is provided with a control unit 40 and a memory unit 41. The control unit 40 is connected to a temperature sensor 42, a door sensor 43, an operation unit 13, a display unit 14, a speaker 15, a communication unit 44, a compressor 37, a first fan 32, a second fan 34, etc. The control unit 40 controls devices such as the compressor 37 and displays on the display unit 14 based on input from the operation unit 13 and the measurement results of the temperature sensor 42 and the door sensor 43, etc.

The memory unit 41 stores information used to determine the approximate time between when the food is removed from the storage compartment and when the food is eaten, as well as information on the control executed by the control unit 40 (control information).

Here, when determining the guideline time, the estimated temperature of the food when it is removed from the storage compartment (in this embodiment, the small freezer compartment 27), information about the environment in which the food will be placed from the time the user removes it from the storage compartment until eating it, information indicating the degree to which the temperature of the food will be maintained after it is removed from the storage compartment, etc. are used.

Examples of information used to estimate the temperature of food when it is removed from the storage compartment include information such as the storage time of the food. In addition, examples of information that can improve the accuracy of the estimated temperature of food when it is removed from the storage compartment include the temperature of the storage compartment (e.g., the set temperature of the storage compartment, the measured temperature of the storage compartment, the temperature of the storage compartment input by the user, etc.), control information (e.g., as described below, information on defrosting and information on the amount of cold air supplied to the storage compartment, etc.), information on how easily the food is cooled (e.g., information on the amount, type, processing state, storage state, etc. of the food), the temperature of the food before it was placed in the storage compartment, etc.

Information about the environment in which food is stored from the time the user takes it out of the storage room until it is eaten includes the outside air temperature (e.g., the outside air temperature input by the user, the outside air temperature measured by a sensor, etc.), the outside air humidity (e.g., the outside air humidity input by the user, the outside air humidity measured by a sensor, etc.), information about how the food is stored (e.g., putting it in a lunch box, putting it in a cooler bag, putting it in a lunch box and then in a cooler bag, whether it is stored indoors, whether it is stored outdoors (including carrying it outdoors), etc.), etc.

In addition, information indicating the extent to which the temperature of the food will be maintained after it has been removed from the storage compartment may include information related to the temperature rise of the food (e.g., information on the type, weight, shape, storage method, etc. of the food) and information on the state of the food when it is eaten (e.g., information on whether to eat it at room temperature, whether to eat it in a cold state such as semi-thawed, or whether to eat it in a frozen state).

The storage unit 41 stores materials to be used when determining the estimated time based on this information. For example, such materials may be a table showing the relationship between one or more of the above information and the estimated time, or a function in which one or more of the above information is an independent variable and the estimated time is a dependent variable.

The control information stored in the memory unit 41 includes various information related to control (actually executed control), such as information about defrosting after food is placed in the storage compartment (e.g., information about whether defrosting has occurred and the number of times defrosting has occurred), information about the amount of cold air supplied to the small freezer compartment 27 after food is placed in the storage compartment (e.g., information about the operation of the compressor 37, the first fan 32, and the second fan 34 (e.g., time series information about start, stop, and rotation speed during operation)), and the detection results of the door sensor 43 after food is placed in the storage compartment (e.g., whether a door such as the small freezer compartment door 54 has been opened or closed, and the number of times it has been opened and closed).

In the refrigerator 10 configured as described above, the display unit 14 displays the estimated time from when the food is removed from the small freezer compartment 27 until it can be eaten, depending on the storage status of the food. In detail, it is assumed that food has been stored in the small freezer compartment 27 in advance. It is assumed that the entire food, including the core of the food, has reached the set temperature of the small freezer compartment 27 due to being stored in the small freezer compartment 27 for a long period of time.

The user operates the operation unit 13 to input the planned time (planned removal time) to remove the food from the small freezer compartment 27. Here, the memory unit 41 has previously stored therein information showing the relationship between the temperature of the food at the time of removal from the small freezer compartment 27 and the time it takes for the food to become optimally ready to eat after it is removed from the small freezer compartment 27. The control unit 40 determines an approximate time based on the information and the set temperature of the small freezer compartment 27 (as described above, this set temperature is assumed to be the temperature of the food at the time of removal). Furthermore, the control unit 40 determines the optimal time to eat (optimum meal time) by adding the determined approximate time to the planned removal time input from the operation unit 13. The display unit 14 then displays the optimal meal time.

Figure 4 is a flowchart when the control unit 40 determines the estimated time to be 4 hours based on the set temperature of the small freezer compartment 27 and the data in the memory unit 41.

As shown in FIG. 4, if a user inputs 6 o'clock as the planned removal time, the control unit 40 determines the estimated time to be 4 hours based on the materials in the memory unit 41, and then determines the optimal meal time to be 10 o'clock by adding 4 hours to the planned removal time of 6 o'clock, and the display unit 14 displays 10 o'clock as the optimal meal time. Here, although the display unit 14 displays the optimal meal time, it can be said that it indirectly presents the estimated time from when the food is removed from the small freezer compartment 27 until when the food is eaten.

Similarly, if the user inputs 8 o'clock as the planned pick-up time, the control unit 40 determines the optimal meal time to be 12 o'clock by adding 4 hours to the planned pick-up time of 8 o'clock, and the display unit 14 displays 12 o'clock as the optimal meal time. Also, if the user inputs 10 o'clock as the planned pick-up time, the control unit 40 determines the optimal meal time to be 14 o'clock by adding 4 hours to the planned pick-up time of 10 o'clock, and the display unit 14 displays 14 o'clock as the optimal meal time.

The user checks the optimal meal time displayed on the display unit 14. Then, the user removes the food from the small freezer compartment 27 at the scheduled removal time and packs it directly into the lunch box without defrosting or other processing. The user carries the lunch box, and when the displayed optimal meal time arrives, opens the lunch box and eats the food. At this time, the food has already been naturally defrosted and is in the optimal state for eating in terms of temperature, softness, etc. In this way, according to this embodiment, it is easy to eat food removed from the small freezer compartment 27 at the perfect time to eat it.

Various modifications can be made to the first embodiment. Any one of the modifications described below may be applied to the above embodiment, or any two or more of them may be combined and applied to the above embodiment.

<Modification 1 of First Embodiment>
The target storage compartment in which food items for which a guideline time is presented are stored is not limited to the small freezer compartment 27. A storage compartment other than the small freezer compartment 27 in the freezer space (e.g., the freezer compartment 28) may be predefined as the target storage compartment, or any storage compartment in the refrigerated space (e.g., the chilled compartment 26) may be predefined as the target storage compartment.

<Modification 2 of First Embodiment>
The target storage compartment in which the food for which the estimated freezing time is to be presented is stored may not be a predetermined storage compartment, but may be selectable by the user. Specifically, when the user performs a predetermined operation on the operation panel 12, the multiple storage compartments of the refrigerator 10 are displayed on the display unit 14. The user selects the storage compartment that he/she wishes to use as the target storage compartment from among the displayed storage compartments. Then, the user performs the method of using the small freezer compartment 27 in the above embodiment for the selected storage compartment.

<Modification 3 of First Embodiment>
The arrangement and number of storage compartments are not limited to those in the above embodiment. For example, there may be only one storage compartment, which functions as a refrigerator compartment, a freezer compartment, or both, and which is a target storage compartment in which food items for which a guide time is presented are stored.

<Fourth Modification of First Embodiment>
The optimal meal time, the estimated time, etc. may be presented by voice from the speaker 15. In addition, the optimal meal time, the estimated time, etc. may be presented on an external terminal via the communication unit 44. In addition, the optimal meal time, the estimated time, etc. may be presented by any two or more of the display unit 14, the speaker 15, and the external terminal.

Furthermore, the operation unit 13 and the display unit 14 do not need to be clearly distinguished. The display unit 14 may also function as the operation unit 13, for example by displaying operation buttons within the display unit 14.

<Fifth Modification of First Embodiment>
The control unit 40 may adjust the estimated time based on the cooling control of the small freezer chamber 27 after food is placed in the small freezer chamber 27 (preferably, the cooling control of the small freezer chamber 27 from the time the food is placed in the small freezer chamber 27 to the time the estimated time is confirmed).

Here, the cooling control of the small freezer 27 refers to the overall control related to the cooling of the small freezer 27, and includes the control by the control unit 40 and items measured or detected by various sensors (also called detectors). Examples of the control by the control unit 40 include the set temperature of the freezer 27, the presence or absence of defrosting, the number of defrosts performed, the amount of cold air supplied to the small freezer 27 (more specifically, at least one of the following: the refrigerant flow time to the second cooler 33, the rotation time of the second fan 34, the number of rotations of the second fan 34, etc.). In addition, examples of items measured or detected by various sensors include the actual temperature of the small freezer 27 measured by the temperature sensor 42, the presence or absence of opening and closing of the small freezer door 54 detected by the door sensor 43, and the number of times the small freezer door 54 is opened and closed. At least a part of the information related to the cooling control overlaps with the above-mentioned "control information".

The information on the cooling control of the small freezer compartment 27 may be obtained directly from the control unit 40, obtained from various sensors equipped in the refrigerator 10, obtained by input from the user via the operation unit 13, or obtained from an external terminal via the communication unit 44, etc.

The cooling control of the small freezer compartment 27 includes control to cool food stored in the small freezer compartment 27 to a lower temperature or faster, and control to cool food to a higher temperature or slower. For example, if the set temperature or actual temperature of the small freezer compartment 27 is low, if defrosting has not been performed, if the amount of cold air supplied to the small freezer compartment 27 is large, or if the small freezer compartment door 54 has not been opened or closed, it can be said that control has been performed to cool food to a lower temperature or faster. Conversely, if the set temperature or actual temperature of the small freezer compartment 27 is high, if defrosting has been performed, if the amount of cold air supplied to the small freezer compartment 27 is small, or if the small freezer compartment door 54 has been opened and closed many times, it can be said that control has been performed to cool food to a higher temperature or slower.

The control unit 40 first determines the estimated time based on the storage state of the food (more specifically, the set temperature of the small freezer compartment 27 as described with reference to FIG. 4) as described above. The estimated time determined at this time is a tentative estimated time.

Furthermore, the control unit 40 adjusts the provisional guide time based on the information on the cooling control of the small freezer compartment 27, and determines the final guide time. Specifically, if control is performed to cool the food to a lower temperature or faster after the food is placed in the small freezer compartment 27, the control unit 40 performs subtraction, division, etc. on the provisional guide time to determine a final guide time that is shorter than the provisional guide time. Also, if control is performed to cool the food to a higher temperature or slower after the food is placed in the small freezer compartment 27, the control unit 40 performs addition, multiplication, etc. on the provisional guide time to determine a final guide time that is longer than the provisional guide time.

The memory unit 41 prestores information for adjusting the provisional estimated time to the final estimated time.

Figure 5 shows a specific example of this modification. In the specific example shown in Figure 5, it is assumed that the user first operates the operation unit 13 to input the planned removal time as 6 o'clock. Here, it is assumed that the set temperature of the small freezer compartment 27 after the food is placed in the small freezer compartment 27 is -18°C. In this case, the control unit 40 adds 4 hours, which is set as the guideline time when the set temperature of the small freezer compartment 27 is -18°C, to the planned removal time of 6 o'clock, to set the optimal meal time to 10 o'clock.

However, if the set temperature of small freezer compartment 27 after the food is placed in small freezer compartment 27 is -10°C, the food will be controlled to a higher temperature than if the set temperature was -18°C. In this case, control unit 40 sets the above four hours as a provisional guide time, and subtracts 30 minutes from the guide time based on the data in memory unit 41, resulting in a final guide time of 3 hours and 30 minutes. Control unit 40 then adds these 3 hours and 30 minutes to the planned removal time of 6:00, to determine the optimal meal time as 9:30.

Similarly, if the set temperature of small freezer compartment 27 after food is placed in small freezer compartment 27 is -5°C, which is higher than -18°C, control unit 40 subtracts one hour from the provisional guide time of four hours based on the data in memory unit 41, resulting in a final guide time of three hours. Control unit 40 then adds these three hours to the planned removal time of 6 o'clock, resulting in the optimal meal time being 9 o'clock.

The display unit 14 then displays the optimal meal time according to the set temperature of the small freezer compartment 27. In this way, the estimated time is adjusted based on the cooling control of the small freezer compartment 27 after the food is placed in the small freezer compartment 27, improving the accuracy of the presented estimated time and allowing the user to eat food in a better condition.

<Sixth Modification of First Embodiment>
In modified example 6, first, the control unit 40 determines a provisional guide time in the same manner as modified example 5 above. Next, the control unit 40 assumes cooling control for the small freezer compartment 27 after food is placed in the small freezer compartment 27. Here, the control unit 40 assumes multiple types of control (e.g. multiple set temperatures) for a freezing control item (e.g. set temperature) selected by a user, etc. Next, the control unit 40 determines each of the final guide times after adjustments have been made based on these assumptions. The method of adjusting the provisional guide times to determine the final guide times is the same as the method in modified example 5 above.

The display unit 14 then classifies cases according to the cooling control of the small freezer compartment 27 and displays the estimated time for each case. What is displayed may also be the optimal meal time, which indirectly indicates the estimated time.

Figure 6 shows an example of what is displayed on the display unit 14 when it is assumed that the set temperature of the small freezer compartment 27 after food is placed in the small freezer compartment 27 is either -18°C, -10°C or -5°C as in the above modification example 5, and the control unit 40 adjusts the guideline time based on these assumptions. This display example shows the optimal meal time for set temperatures of -18°C, -10°C and -5°C.

This display allows the user to know the optimal meal time depending on the difference in cooling control of the small freezer compartment 27.

<Seventh Modification of First Embodiment>
The control unit 40 may obtain information about the environment in which the food is placed from when it is taken out of the small freezer compartment 27 until when it is eaten, and adjust the estimated time in accordance with the information about the environment.

Here, environmental information refers to general information about the environment in which the food is kept from the time the food is taken out of the small freezer compartment 27 until it is eaten. Such environmental information includes the outside temperature, the outside humidity, how the food is transported and stored (for example, whether the food is put in a lunch box, or put in a lunch box and then in a cooler bag, whether the lunch box is kept indoors or outdoors, etc.).

Such environmental information may be obtained by sensors (e.g., sensors not shown that measure outside air temperature and humidity) provided in the refrigerator 10, may be obtained by input from the operation unit 13 by the user, or may be obtained from an external terminal via the communication unit 44, etc.

The time it takes for food to become optimally ready to eat varies depending on the environment in which the food is placed between the time it is taken out of the small freezer compartment 27 and the time it is eaten. For example, food will thaw quickly if the outside temperature is high or if the lunch box containing the food is not placed in a cooler bag. Also, if the outside temperature or humidity is high, food may spoil if it is left for a long time after it is taken out of the small freezer compartment 27. In these cases, it takes less time for the food to become optimally ready to eat. Taking this into account, the control unit 40 adjusts the estimated time according to information about the environment between the time the food is taken out of the small freezer compartment 27 and the time it is eaten.

The control unit 40 first determines the estimated time based on the storage state of the food (more specifically, the set temperature of the small freezer compartment 27 as described with reference to FIG. 4) as described above. The estimated time determined at this time is a tentative estimated time.

Furthermore, the control unit 40 adjusts the provisional guide time based on the environmental information to determine the final guide time. Specifically, if the environment in which the food is placed between removal from the small freezer compartment 27 and consumption is an environment that shortens the time it takes for the food to become optimally ready to eat, the control unit 40 performs subtraction, division, etc. on the provisional guide time to determine a final guide time that is shorter than the provisional guide time. Also, if the environment in which the food is placed between removal from the small freezer compartment 27 and consumption is an environment that lengthens the time it takes for the food to become optimally ready to eat, the control unit 40 performs addition, multiplication, etc. on the provisional guide time to determine a final guide time that is longer than the provisional guide time.

The memory unit 41 prestores information for adjusting the provisional estimated time to the final estimated time.

In the specific example shown in FIG. 7, first, the user operates the operation unit 13 to input the planned removal time as 6 o'clock. At this point, the provisional target time is assumed to be 4 hours. The user further operates the operation unit 13 to input the outside temperature. Here, the outside temperature is assumed to be 30°C. The memory unit 41 stores a document showing the relationship between the outside temperature and the adjustment value of the target time, and according to this document, when the outside temperature is 30°C, no adjustment is made to the provisional target time. Therefore, the control unit 40 sets the provisional target time of 4 hours as the final target time as it is, and adds this final target time to the planned removal time of 6 o'clock to set the optimal meal time as 10 o'clock. The display unit 14 displays 10 o'clock as the optimal meal time.

However, when the outside air temperature is 20°C, which is lower than 30°C, it will take longer for the food to thaw. In this case, the control unit 40 sets the above four hours as a provisional guide time, and then adds two hours to the guide time based on the information in the memory unit 41, resulting in a final guide time of six hours. The control unit 40 then adds these six hours to the scheduled removal time of 6 o'clock, thereby setting the optimal meal time to 12 o'clock. The display unit 14 displays 12 o'clock as the optimal meal time.

Similarly, when the outside air temperature is 10°C, which is lower than 30°C, the control unit 40 sets the above four hours as a provisional guide time, and then adds four hours to the guide time based on the data in the memory unit 41 to arrive at a final guide time of eight hours. The control unit 40 then adds these eight hours to the scheduled removal time of 6 o'clock, to arrive at the optimal meal time of 2 o'clock. The display unit 14 displays 2 o'clock as the optimal meal time.

In this way, the estimated time is adjusted based on information about the environment in which the food is placed from when it is removed from the small freezer compartment 27 until it is eaten, improving the accuracy of the estimated time presented and allowing the user to eat the food in a better condition.

<Eighth Modification of First Embodiment>
In Modification Example 8, first, the control unit 40 determines a provisional guide time in the same manner as Modification Example 7 above. Next, the control unit 40 assumes information about the environment in which the food will be placed from the time it is removed from the small freezer compartment 27 until it is eaten. Here, the control unit 40 assumes multiple environments (e.g. multiple outside temperatures) as the environment in which the food will be placed. Next, the control unit 40 determines each of the final guide times after adjustments have been made based on these assumptions. The method of adjusting the provisional guide times to determine the final guide times is the same as the method in Modification Example 7 above.

The display unit 14 then classifies cases according to the environmental information and displays the estimated time for each case. What is displayed may also be the optimal meal time, which indirectly indicates the estimated time.

Figure 8 shows an example of the display on the display unit 14 when the control unit 40 adjusts the guideline time based on the assumptions that the outside air temperatures are 30°C, 20°C, and 10°C. This example shows the optimal meal times for set temperatures of 30°C, 20°C, and 10°C.

This type of display allows users to know the optimal meal times depending on different environments.

<Ninth Modification of First Embodiment>
In the ninth modified example, the control unit 40 first determines a tentative guide time based on the storage state of the food (more specifically, the set temperature of the small freezer compartment 27 as described with reference to FIG. 4) as described above. Next, the control unit 40 acquires information on the characteristics of the food (e.g., characteristics related to temperature such as the ease of cooling the food, the degree of low temperature retention, the temperature of the food when it is placed in the storage compartment, and the purpose of using the food), and adjusts the tentative guide time based on that information to determine the final guide time. Materials used when making this adjustment are stored in the memory unit 41 in advance. Then, the display unit 14 displays the guide time (final guide time) or the optimal meal time.

In this way, the estimated time is adjusted based on the characteristics of the food, improving the accuracy of the estimated time presented, allowing the user to eat the food in a better condition.

Here, we will explain two specific examples of Modification Example 9.

In the first specific example, the control unit 40 determines a tentative guide time based on the storage state of the food. Furthermore, the control unit 40 acquires information regarding the ease of cooling the food as a characteristic of the food, adjusts the tentative guide time based on the acquired information, and determines a final guide time. The display unit 14 then presents the final guide time that has been adjusted based on the information regarding the ease of cooling the food.

Here, information relating to ease of cooling refers to, for example, the amount of food (e.g., weight and volume), the type of food (e.g., types such as vegetables, meat, frozen processed foods, rice balls, cakes, etc.), the processing state of the food (e.g., if meat, the processing state such as block or thin slices), the storage state of the food in the small freezer compartment 27 (e.g., whether it is in a container such as a lunch box, the material of the container such as plastic or metal, the shape of the container such as whether it has a lid, etc.), etc. In order to present this embodiment, the memory unit 41 has pre-stored therein information relating to the ease of cooling of food and materials showing the relationship between the time it takes for the food to be optimally ready to eat after it is removed from the small freezer compartment 27.

Materials showing the relationship between how easily food can be cooled and the time it takes for it to become optimally ready to eat include, for example, materials showing that the more the amount of food, the longer it takes for it to become optimally ready to eat, and materials showing the time set for each type of food.

When a user performs a predetermined operation on the operation unit 13, a screen for inputting information regarding the ease of cooling appears on the display unit 14. The screen has, for example, one or more of the following: an input field for the amount of food, an input field for the type of food, an input field for the processing state of the food, an input field for the storage state of the food, etc. The user inputs information regarding the ease of cooling on the screen.

When information regarding the ease of cooling is input, the control unit 40 adjusts the previously determined tentative guide time based on the input information and the materials stored in the memory unit 41, and determines the final guide time (the guide time from when the food is removed from the storage compartment to when the food is eaten). The determined guide time is then displayed on the display unit 14.

In this way, the estimated time is adjusted based on information about how easily the food can be cooled, improving the accuracy of the estimated time presented and allowing the user to eat food in a better condition.

In the second specific example, the control unit 40 determines a provisional estimated time according to the storage state of the food. Furthermore, the control unit 40 acquires information on the intended use of the food, adjusts the provisional estimated time based on the acquired information, and determines a final estimated time. The display unit 14 then presents the final estimated time that has been adjusted based on the information on the intended use of the food.

Here, examples of the purposes for which food can be used include packing it in a lunch box to carry around and completely thaw before eating, partially thawing it at home and using it at an outdoor barbecue. Examples of foods that can be packed in a lunch box to carry around and completely thaw before eating include frozen foods. Examples of foods that can be partially thawed at home and used at an outdoor barbecue include sweets. Examples of foods that can be used at an outdoor barbecue include meat. Information on the approximate time required for each purpose of use is pre-stored in the memory unit 41.

The user operates the operation unit 13 at any time to input the intended use of the food. When the intended use information is input, the control unit 40 adjusts the provisional estimated time determined earlier based on the input information and the materials stored in the memory unit 41, and determines the final estimated time (the estimated time from when the food is taken out of the storage compartment to when the food is eaten). The determined estimated time is then displayed on the display unit 14.

In this way, the estimated time is adjusted based on the purpose of use, improving the accuracy of the estimated time presented, allowing the user to eat food in a better condition.

<Modification 10 of First Embodiment>
The display unit 14 may provide advice regarding the environment in which the food should be placed from the time it is taken out of the small freezer compartment 27 until it is eaten.

For example, if the outside air temperature is higher than a preset temperature or if the storage time of food in the small freezer compartment 27 is shorter than a preset time, the display unit 14 will display a message suggesting that the food be placed in a cooler bag or stored in a cool, dark place.

In particular, if there are environmental factors that were not taken into account when determining the guideline time, it is preferable to make suggestions regarding those environmental factors.

Figure 9 shows a specific example of modification example 10. In this specific example, first, as in one of the options in Figure 4, the planned pick-up time is input as 6 o'clock, and the optimal meal time is displayed as 10 o'clock. In this specific example, after the optimal meal time is displayed, a question about the outside temperature is displayed on the display unit 14.

If the user enters a temperature below 20°C in response to the question, the display unit 14 will only display that the food should be eaten at the optimal meal time. However, if the user enters a temperature between 20°C and 30°C in response to the question, the display unit 14 will not only display that the food should be eaten at the optimal meal time, but will also display content advising the user to store the food in a cool, dark place. If the user enters a temperature above 30°C in response to the question, the display unit 14 will not only display that the food should be eaten at the optimal meal time, but will also display content advising the user to put the food in a cooler bag. Such displays allow the user to store food in an appropriate environment and eat it at the best time to eat it.

<Eleventh Modification of First Embodiment>
The user may input, as storage time information on the operation unit 13, the time after which the food is to be removed (in other words, the time from now for which the food is to be stored) instead of the scheduled time for removing the food from the storage compartment.

In this case, too, the control unit 40 determines the estimated time and the display unit 14 displays the optimal meal time based on the assumption that the temperature of the food when it is removed from the small freezer compartment 27 is equal to the set temperature.

2. Embodiment 2
In the second embodiment, the estimated time is determined based on the storage time of the food in the small freezer compartment 27. The storage time of the food is one of the storage states of the food. In the second embodiment, the estimated time is determined based on the remaining number of hours the food will be stored, and the user checks the estimated time when placing the food in the small freezer compartment 27.

The user operates the operation unit 13 when placing food in the small freezer compartment 27, and inputs the planned time to remove the food from the small freezer compartment 27 (planned removal time) as storage time information. Here, the memory unit 41 prestores information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food, as well as information showing the relationship between the temperature of the food when it is removed from the small freezer compartment 27 and the time it takes for the food to become optimally ready to eat after it is removed from the small freezer compartment 27.

After the user has entered the information, the control unit 40 first estimates the temperature of the food at the time it is removed from the small freezer compartment 27 based on the set temperature of the small freezer compartment 27, the input planned removal time, the current time, and the information in the memory unit 41 (specifically, information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food).

Next, the control unit 40 determines an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten, based on the estimated temperature of the food at the time of removal and the information in the memory unit 41 (specifically, information showing the relationship between the temperature of the food at the time of removal and the time it takes for the food to become optimally ready to eat after being removed from the small freezer compartment 27). Furthermore, the control unit 40 determines the optimal time to eat the food (optimum meal time) based on the estimated time determined and the planned removal time input from the operation unit 13.

The display unit 14 then displays the optimal meal time. At this time, the display unit 14 displays the optimal meal time, but it can be said that it indirectly presents an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten.

In the second embodiment, one or more of the modifications from the first embodiment to the tenth modification may be made. If there are multiple items to be input by the user, an input screen may be displayed so that the user can input multiple items on a single input screen (the input screen is displayed on the display unit 14), or the input screen may change each time the user inputs an item.

Also, in the second embodiment, as described in modification example 11 of the first embodiment, the user may input, in the operation unit 13, as information on the storage time, the time after which the food is to be removed (in other words, the time from now for which the food is to be stored), instead of the scheduled time for removing the food from the storage compartment.

3. Embodiment 3
In the third embodiment, the estimated time is determined based on the storage time of the food in the small freezer compartment 27. In the third embodiment, the user checks the estimated time when removing the food from the small freezer compartment 27, and the estimated time is determined based on the storage time up to that point.

When the user removes food from the small freezer compartment 27, the user operates the operation unit 13 and inputs the time the food was placed in the small freezer compartment 27 (storage start time) as storage time information. Here, the memory unit 41 prestores information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food, as well as information showing the relationship between the temperature of the food when it is removed from the small freezer compartment 27 and the time it takes for the food to become optimally ready to eat after it is removed from the small freezer compartment 27.

After the user has entered the information, the control unit 40 first estimates the current temperature of the food at the time the food is removed from the small freezer compartment 27 based on the set temperature of the small freezer compartment 27, the storage start time, the current time, and the data in the memory unit 41 (specifically, data showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food).

Next, the control unit 40 determines an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten, based on the estimated current food temperature and the material in the memory unit 41 (specifically, material showing the relationship between the temperature of the food at the time of removal and the time it takes for the food to become optimally ready to eat after being removed from the small freezer compartment 27). Furthermore, the control unit 40 determines the optimal time to eat (optimum meal time) by adding the determined approximate time to the current time. The display unit 14 then displays this optimal meal time. At this time, the display unit 14 displays the optimal meal time, but it can be said that it indirectly presents an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten.

In the third embodiment, one or more of the modifications from the first to tenth embodiments of the first embodiment can be implemented. If there are multiple items to be input by the user, an input screen may be displayed so that the user can input multiple items on a single input screen (the input screen is displayed on the display unit 14), or the input screen may change each time the user inputs an item.

In addition, instead of the start time of storage, the number of hours the food was stored in the small freezer compartment 27 may be input as information on storage time. Also, instead of the control unit 40 estimating the temperature of the food at the time of removal, a temperature sensor (such a temperature sensor may be located, for example, in the small freezer compartment 27) may measure the temperature of the food at the time of removal.

4. Embodiment 4
In the fourth embodiment, the reference time is determined based on the storage time of the food in the small freezer compartment 27. In the fourth embodiment, the reference time is determined based on the number of hours the food will have been stored before it is removed from the small freezer compartment 27.

The user operates the operation unit 13 while storing food in the small freezer compartment 27, and inputs the time the food was placed in the small freezer compartment 27 (storage start time) and the planned time to remove the food from the small freezer compartment 27 (planned removal time) as information on the storage time. Here, the memory unit 41 prestores information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food, as well as information showing the relationship between the temperature of the food when it is removed from the small freezer compartment 27 and the time it takes for the food to become optimally ready to eat after it is removed from the small freezer compartment 27.

After the user has entered the information, the control unit 40 first estimates the temperature of the food at the time it is removed from the small freezer compartment 27 based on the set temperature of the small freezer compartment 27, the storage start time, the planned removal time, and the information in the memory unit 41 (specifically, information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food).

Next, the control unit 40 determines an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten, based on the estimated temperature of the food at the time of removal and the material in the memory unit 41 (specifically, material showing the relationship between the temperature of the food at the time of removal and the time it takes for the food to become optimally ready to eat after being removed from the small freezer compartment 27). Furthermore, the control unit 40 determines the optimal time for eating (optimum meal time) by adding the determined approximate time to the scheduled removal time. The display unit 14 then displays this optimal meal time. At this time, the display unit 14 displays the optimal meal time, but it can be said that it indirectly presents an approximate time from when the food is removed from the small freezer compartment 27 until when the food is eaten.

In the fourth embodiment, any one or more of the modifications from the first to tenth embodiments of the first embodiment can be implemented. If there are multiple items to be input by the user, an input screen may be displayed so that the user can input multiple items on a single input screen (the input screen is displayed on the display unit 14), or the input screen may change each time the user inputs an item.

In addition, as information on storage time, the number of hours before the food was placed in the small freezer compartment 27 may be input instead of the storage start time, and the number of hours after which the food will be removed from the small freezer compartment 27 may be input instead of the scheduled removal time.

5. Embodiment 5
In the fifth embodiment, the guide time is determined based on the storage time of the food in the small freezer compartment 27. The fifth embodiment is an embodiment in which the guide time is determined based on the storage time input by the user via the operation unit 13 at any timing.

Specifically, the user inputs the storage time of food in the small freezer compartment 27 at any time. Here, the arbitrary time may be when food is in the small freezer compartment 27, or when there is no food in the small freezer compartment 27. Furthermore, the memory unit 41 prestores information showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food, as well as information showing the relationship between the temperature of the food when it is removed from the small freezer compartment 27 and the time it takes for the food to become optimally ready to eat after it is removed from the small freezer compartment 27.

After the user has input the information, the control unit 40 first estimates the temperature of the food at the time the food is removed from the small freezer compartment 27 based on the storage time input by the user and the information in the memory unit 41 (specifically, data showing the relationship between the set temperature of the small freezer compartment 27, the storage time in the small freezer compartment 27, and the temperature of the food). Next, the control unit 40 determines an approximate time until the food is optimally ready to eat based on the estimated food temperature at the time of removal and the information in the memory unit 41 (specifically, information showing the relationship between the food temperature at the time of removal and the time it takes for the food to become optimally ready to eat after being removed from the small freezer compartment 27). The display unit 14 then displays the approximate time.

In the fifth embodiment, one or more of the modifications from the first to tenth embodiments of the first embodiment can be implemented. If there are multiple items to be input by the user, an input screen may be displayed so that the user can input multiple items on a single input screen (the input screen is displayed on the display unit 14), or the input screen may change each time the user inputs an item.

6. Embodiment 6
In the sixth embodiment, the control unit 40 determines the guide time based on the storage state of the food. As a specific example, the control unit 40 determines the guide time by any of the methods of the first to seventh embodiments (excluding the fifth and sixth modifications of the first embodiment). Furthermore, the control unit 40 presents cooling control suitable for the determined guide time.

As a more specific example, in embodiment 1, the guideline time is determined by estimating that the food in small freezer compartment 54 has reached the set temperature of small freezer compartment 54. However, if the storage time in small freezer compartment 54 is less than the specified time and the food has not yet reached the set temperature of small freezer compartment 54, or if the food is one that thaws quickly, the guideline time determined by the method of embodiment 1 may be too long.

Therefore, if it is determined based on the user's operation of the operation unit 13 that the storage time in the small freezer compartment 54 is less than a predetermined time (and therefore the food has not yet cooled to the set temperature of the small freezer compartment 54) or that the food is one that thaws quickly, the control unit 40 will display a suggestion on the display unit 14 to lower the set temperature of the small freezer compartment 54 below the current temperature.

Various modifications can be made to embodiment 6.

For example, the control unit 40 may obtain information about the environment in which the food is placed from when it is removed from the small freezer compartment 54 until it is eaten, and may present cooling control adjusted according to the environmental information. The environmental information is as described in Modification Example 7 of the first embodiment.

More specifically, for example, in the case where it is proposed to lower the set temperature of the small freezer compartment 54 below the current temperature as described above, if the outside air temperature acquired as environmental information is equal to or higher than a predetermined temperature (and therefore food removed from the small freezer compartment 54 is expected to thaw faster than usual), the control unit 40 will propose lowering the set temperature by a larger amount than usual (i.e., lowering the set temperature by a larger amount than the current temperature).

For example, in the case where it is proposed to lower the set temperature of the small freezer compartment 54 below the current temperature as described above, the user operates the operation unit 13 to input that the food is to be placed in a cooler bag after being removed from the small freezer compartment 54. In this case, the control unit 40 proposes lowering the set temperature by a smaller amount than usual (i.e., lowering the set temperature slightly below the current temperature).

In addition, in this embodiment, the control unit 40 may not only present cooling control adjusted according to environmental information, but may also implement the presented control.

7. Embodiment 7
In the seventh embodiment, the control unit 40 determines the estimated time based on the storage state of the food. As a specific example, the control unit 40 determines the estimated time by any of the methods of the first to seventh embodiments (excluding the fifth and sixth variations of the first embodiment). Furthermore, the control unit 40 performs cooling control appropriate for the determined estimated time.

As a more specific example, in embodiment 1, the guideline time is determined by estimating that the food in small freezer compartment 54 has reached the set temperature of small freezer compartment 54. However, if the storage time in small freezer compartment 54 is less than the specified time and the food has not yet reached the set temperature of small freezer compartment 54, or if the food is one that thaws quickly, the guideline time determined by the method of embodiment 1 may be too long.

Therefore, if it is determined based on the user's operation of the operation unit 13 that the storage time in the small freezer compartment 54 is less than a predetermined time (and therefore the food has not yet cooled to the set temperature of the small freezer compartment 54) or that the food is one that will thaw quickly, the control unit 40 will lower the set temperature of the small freezer compartment 54 below the current temperature.

Various modifications can be made to embodiment 7.

For example, the control unit 40 may obtain information about the environment in which the food is placed from when it is removed from the small freezer compartment 54 until it is eaten, and may implement cooling control adjusted according to the environmental information. The environmental information is as described in Modification Example 7 of the first embodiment.

More specifically, for example, when the set temperature of the small freezer compartment 54 is to be lowered from the current temperature as described above, if the outside air temperature acquired as environmental information is equal to or higher than a predetermined temperature (and therefore food removed from the small freezer compartment 54 is expected to thaw faster than usual), the control unit 40 will lower the set temperature by a larger amount than usual (i.e., the set temperature is lowered by a larger amount than the current temperature).

For example, in the case where it is proposed to lower the set temperature of the small freezer compartment 54 below the current temperature as described above, the user operates the operation unit 13 to input that the food is to be placed in a cooler bag after being removed from the small freezer compartment 54. In this case, the control unit 40 will lower the set temperature by a smaller amount than usual (i.e., the set temperature is slightly lowered below the current temperature).

10...refrigerator, 11...casing, 12...operation panel, 13...operation unit, 14...display unit, 15...speaker, 20...refrigerator compartment, 21...insulating partition wall, 22...vegetable compartment, 24...mounting shelf, 26...chilled compartment, 27...small freezer compartment, 28...freezer compartment, 30...first cooler, 31...duct, 32...first fan, 33...second cooler, 34...second fan, 35...defroster, 36...machine compartment, 37...compressor, 40...control unit, 41...storage unit, 42...temperature sensor, 43...door sensor, 44...communication unit, 50...refrigerator compartment door, 51...refrigerator compartment door, 52...vegetable compartment door, 53...ice maker compartment door, 54...small freezer compartment door, 55...freezer compartment door

Claims (12)

A refrigerator including a storage compartment and performing cooling control of the storage compartment,
This refrigerator is characterized in that it displays an estimated time from when the food is taken out of the storage compartment until when the food is eaten, according to the storage state of the food stored in the storage compartment. The refrigerator according to claim 1, which obtains information about the storage time in the storage chamber in the storage state, and presents the estimated time based on the information about the storage time. The refrigerator according to claim 1, which obtains information on the ease of cooling the food in addition to the storage state, and presents the estimated time based on the information on the ease of cooling the food. The refrigerator according to any one of claims 1 to 3, wherein the estimated time is adjusted based on cooling control of the storage compartment after the food is placed in the storage compartment. The refrigerator according to any one of claims 1 to 3, which presents the estimated time in different cases according to the cooling control of the storage compartment after the food is placed in the storage compartment. The refrigerator according to any one of claims 1 to 3, which adjusts the estimated time based on information about the environment from when the food is removed from the storage compartment until when the food is eaten. The refrigerator according to any one of claims 1 to 3, which presents the estimated time by dividing the cases according to environmental information from when the food is taken out of the storage compartment until when the food is eaten. The refrigerator according to any one of claims 1 to 3 presents cooling control appropriate for the estimated time. The refrigerator according to any one of claims 1 to 3, which performs cooling control appropriate for the reference time. The refrigerator according to claim 8, which obtains information about the environment from when the food is removed from the storage compartment until the food is eaten, and presents cooling control adjusted according to the information about the environment. The refrigerator according to claim 9, which obtains information about the environment from when the food is removed from the storage compartment until the food is eaten, and performs cooling control adjusted according to the information about the environment. The refrigerator according to any one of claims 1 to 3, further comprising: advice on the environment from when the food is taken out of the storage compartment until when the food is eaten.

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