JP4557415B2 - Food management method in the kitchen - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food management method in a kitchen that manages food in the kitchen to ensure the safety of the food.
[0002]
[Prior art]
In kitchens such as restaurants and hotels, many kitchen equipment such as commercial refrigerators and commercial freezers are installed, and these kitchen equipment is used to cool, freeze, thaw, heat, and store foods. . In order to ensure the safety of food in such a process, it is necessary to manage not only the temperature of the food in the kitchen equipment but also the room temperature of the kitchen, which is the environment in which the food is placed.
[0003]
[Problems to be solved by the invention]
In other words, in order to ensure the safety of food, it is necessary to manage the entire kitchen. However, in the conventional kitchen, each kitchen device is individually managed, which is troublesome. Also, in order to comply with HACCP (hazard analysis / critical control point monitoring method) to ensure food safety, it is necessary to store, for example, two weeks of food management data (for example, temperature history in the refrigerator). is there. For this reason, it is desirable to be able to obtain this type of management data collectively.
[0004]
An object of the present invention is to reduce labor for managing each kitchen device and to obtain food management data collectively. A further object of the present invention is to ensure the safety of foodstuffs. Another object of the present invention is to ensure rapid cooling of foodstuffs. An object of the present invention is to make it possible to obtain food management data in an easy-to-view state.
[0005]
[Means for Solving the Problems]
The foodstuff management method in the kitchen which concerns on this invention is equipped with the core temperature sensor, the multiple rapid cooling apparatus 6 for carrying out the chilling process of the foodstuff after cooking, and the terminal management apparatus each provided in each rapid cooling apparatus 6 5 , a food management method in the kitchen using the main management device 2 that communicates with each terminal management device 5 and collectively manages the rapid cooling device 6, and the central management device 1 that communicates with the main management device 2. The kitchens here include kitchens such as restaurants, hotels and schools, and food processing facilities such as supermarkets and food processing factories. Each terminal management device 5 controls the rapid cooling device 6 in accordance with the content of the control data received from the main management device 2, and also includes rapid cooling devices such as internal temperature data, food core temperature data, and kitchen room temperature data. 6 is transmitted to the main management apparatus 2. The main management device 2 manages each rapid cooling device 6 based on the data regarding the rapid cooling device 6 received from each terminal management device 5 so that the processing of the food is performed under preset conditions. The central management device 1 stores data related to the rapid cooling device 6 received from the main management device 2 for a predetermined period. The control content of each rapid cooling device 6 can be set in each of the central management device 1 and the main management device 2. The main management device 2 manages the rapid cooling device 6 so that the temperature of the food material changes under preset conditions. The main management device 2 manages whether or not the food can be chilled to the cooling target temperature within a predetermined target time, and a predetermined higher time than the cooling target temperature in the predetermined management time prior to the target time. It is detected whether the core temperature of the foodstuff caught by the core temperature sensor has reached the management temperature, and a warning is issued when it is determined that the core temperature has not reached the management temperature at the time of the management time.
[0009]
[Action]
The food material management method in the kitchen according to the present invention will be specifically described with reference to FIG. The main management device 2 includes a kitchen appliance 6 such as internal temperature data, food core temperature data and kitchen room temperature data from the terminal management device 5 of each kitchen device 6 such as a commercial refrigerator, commercial freezer and air conditioner. Various data about is sent. Based on the data from each terminal management device 5, the main management device 2 manages whether the food is processed such as cooling, freezing, and thawing under conditions that can ensure the safety of the food.
[0010]
For example, in the case of chilled processing in which the core temperature of the food is cooled to 3 ° C. or less within 90 minutes by the rapid cooling device (kitchen device) 6, the main management device 2 determines whether the food is processed properly. In order to manage, based on the core temperature data of the food sent from the terminal management device 5 of the rapid cooling device 6, it is determined whether or not the core temperature of the food has transitioned to 10 ° C. or less after 60 minutes have passed. To do. And when the core temperature of a foodstuff is 10 degrees C or less, since a foodstuff can be cooled to 3 degrees C or less within 90 minutes, the main management apparatus 2 performs management which performs the rapid cooling of the foodstuff by the rapid cooling apparatus 6 continuously. . On the other hand, if the core temperature of the food exceeds 10 ° C. even after 60 minutes have passed, it is highly possible that the food cannot be cooled to 3 ° C. or less within 90 minutes. Ingredients are managed by issuing a warning. Further, in the case of processing in which the core temperature of the food is frozen to −18 ° C. or lower within 120 minutes by the rapid cooling device 6, if the core temperature of the food is −5 ° C. or lower after 90 minutes, the main control is performed. The apparatus 2 continues the rapid cooling of the food by the rapid cooling device 6 and issues an alarm if the core temperature of the food exceeds -5 ° C even after 90 minutes.
[0011]
In addition, the main management device 2 manages the room temperature of the kitchen, which is the environment where the food is placed, based on the room temperature data of the kitchen so that it becomes 20 ° C. or less, and further, the food based on the temperature data in the refrigerator or the like The main management device 2 collectively manages each kitchen device 6 in the kitchen so that the safety of food in the kitchen can be ensured, for example, the temperature inside the refrigerator such as a refrigerator where the food is stored is kept constant. To do.
[0012]
【The invention's effect】
According to the kitchen food material management method of the present invention, one main management device 2 collectively manages each kitchen device 6 in the kitchen, so that the temperature management of each kitchen device 6 is performed by one main management device. 2 and the labor of management is reduced compared to the case where temperature management is performed for each kitchen device 6. Moreover, since the internal temperature data etc. of the refrigerator (kitchen equipment) 6 which stores the foodstuff are sent to the main management apparatus 2 from the terminal management apparatus 5, the main management apparatus 2 is for 2 weeks, for example. The history of the internal temperature can be output as food management data, and it can cope with HACCP.
[0013]
When the main management device 2 manages the kitchen device 6 so that the temperature of the food material changes under a preset condition, the operator confirms the temperature of the food material being processed every predetermined time, and the food material is properly processed. Since it is not necessary to check whether the food is processed, the labor required for processing the food in the kitchen can be reduced. When the temperature of the food exceeds the predetermined temperature even after cooling by the kitchen device 6 for a predetermined time, when the main management device 2 manages the kitchen device 6 so as to lower the set temperature of the kitchen device 6, Even when the initial set temperature cannot cool the food within a predetermined time that can ensure the safety of the food due to the large heat capacity of the food, the food can be cooled within the predetermined time by lowering the set temperature of the kitchen device 6. It is possible to prevent the germs from breeding due to the warmness of the food for a long time, and to ensure the safety of the food.
[0014]
When the main management device 2 manages to issue an alarm when the temperature of the food exceeds the predetermined temperature even after being cooled by the kitchen device 6 for a predetermined time, the operator is informed that the food is warm for a long time. And the operator can remove the food from the process.
[0015]
When the central management device 1 that stores and edits data for a predetermined period by communicating data related to the management of the kitchen device 6 with the main management device 2, for example, management data of food for two weeks is provided. It can be displayed in an easy-to-read state such as a table or graph.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
FIG. 1 shows an embodiment of a food material management method in a kitchen according to the present invention. In this food material management method, one central management device 1, one main management device 2, and plural terminal management Device 5 is used. Each terminal management device 5 is provided in a kitchen device 6 used in a kitchen such as a commercial refrigerator, a commercial freezer, an air conditioner, and the central management device 1 is disposed in an office or a service headquarters outside the store, The main management device 2 is arranged in a machine room or the like. The central management device 1 and the main management device 2 are connected by, for example, an EIA standard RS-232C or RS-485 communication line, and the main management device 2 and each terminal management device 5 are, for example, an EIA standard RS-485 communication. Connected by line. When the central management device 1 is arranged outside the store or the like, the central management device 1 and the main management device 2 perform data communication via a telephone line or wireless.
[0017]
As shown in FIG. 2, the central management device 1 includes a control unit 13 including a microcomputer, a RAM that stores various data from the main management device 2, and a ROM that stores a control program of the central management device 1 itself. A storage unit 14, a display unit 15 including a display or a printer, a keyboard 16, a transmission / reception unit 17, and the like, and various data of each kitchen device 6 sent from the main management device 2, such as food The core temperature data, the room temperature data of the kitchen, and the abnormality occurrence data are stored, and statistics such as temperature history and alarm history for two weeks are edited and displayed in a table or graph. The central management device 1 can preset or change the control content such as the internal temperature of the refrigerator (kitchen device) 6 using the keyboard 16 or the like, and transmits the control content data to the main management device 2. To do.
[0018]
As shown in FIG. 3, the main management apparatus 2 includes a control unit 20 including a microcomputer, a RAM that stores data of each kitchen device 6 and a ROM that stores a control program of the main management apparatus 2 itself, and the like. Unit 21, a small liquid crystal display unit 22, a numeric keypad 23, a transmission / reception unit 24, and the like. The control data from the central management device 1 and the control contents set by the numeric keypad 23 of the main management device 2 Based on this, the control content data of each kitchen device 6 is transmitted to each terminal management device 5. In addition, the main management device 2 transmits various data of each kitchen device 6 sent from each terminal management device 5 to the central management device 1.
[0019]
As shown in FIG. 4, the terminal management device 5 includes a control unit 32 including a microcomputer, a RAM that stores data of control contents from the main management device 2, and a ROM that stores a control program of the terminal management device 5 itself. And various other sensors 34 such as a temperature sensor for detecting the internal temperature of the refrigerator and a core temperature sensor for detecting the core temperature of the food, and an alarm output for issuing an alarm when the kitchen device 6 is abnormal. A unit 35 and a transmission / reception unit 36 are provided, and the kitchen device 6 is controlled in accordance with the content of the control data from the main management device 2. Further, the terminal management device 5 transmits various data such as temperature data of the kitchen device 6 and core temperature data of the food to the main management device 2.
[0020]
As shown in FIG. 1, the terminal management device 5 is also connected to lighting devices such as store lighting and showcase lighting, and abnormality detection devices such as leakage sensors and fire sensors, and the central management device 1 and the main management device 2. The terminal management device 5 of the lighting device controls the lighting on and off of the lighting based on the lighting lighting time set in step 5, and data indicating an abnormality such as a leakage or a fire is transmitted from the terminal management device 5 of the abnormality detection device. When received, the alarm output unit 35 issues an alarm.
[0021]
A food material management method using the apparatus configured as described above will be specifically described. That is, various data related to the kitchen device 6 such as food core temperature data and internal temperature data are sent to the main management device 2 from the terminal management device 5 of each kitchen device 6 such as a rapid cooling device or a refrigerator. The main management device 2 manages whether the food is processed such as cooling, freezing, thawing and storage on the condition that the safety of the food can be ensured based on various data from each terminal management device 5.
[0022]
For example, when the cooked food is chilled and stored, the temperature of the rapid cooling device 6 is such that the food is cooled to 3 ° C. or less within 90 minutes after being stored in the rapid cooling device (kitchen device) 6. Is managed. That is, after cooking the food, the food is stored in the rapid cooling device 6 and cooled in a state where the core temperature sensor provided in the rapid cooling device 6 is inserted into the food. The main management device 2 is based on the core temperature data of the core temperature sensor sent via the terminal management device 5 of the rapid cooling device 6 in order to manage whether or not the rapid cooling of the food is properly performed. Then, it is determined whether or not the core temperature of the food has transitioned to 10 ° C. or less when 60 minutes have passed since the above accommodation.
[0023]
When the core temperature of the food is 10 ° C. or lower, the food is rapidly cooled, and can be cooled to 3 ° C. or lower within 90 minutes. The rapid cooling device 6 is controlled via the terminal management device 5 so that the cooling continues. On the other hand, if the core temperature of the food exceeds 10 ° C. even after 60 minutes have passed, it is highly possible that the food cannot be cooled to 3 ° C. or less within 90 minutes. The control data is transmitted to the terminal management device 5 so as to lower the set temperature of the rapid cooling device 6.
[0024]
Then, the main management device 2 determines whether or not the food is completely cooled when 90 minutes have elapsed based on the core temperature data and the core temperature of the food is 3 ° C. or less. When the core temperature is 3 ° C. or lower, the cooling of the food is properly completed, so that the main management device 2 uses the rapid cooling device 6 via the terminal management device 5 so that the cooling state of the food is maintained. Controls the internal temperature. On the other hand, if the core temperature of the food exceeds 3 ° C. even after 90 minutes have passed, the food is not properly cooled and there is a high possibility that various germs have propagated. Is done.
[0025]
Further, the main management device 2 manages the room temperature of the kitchen, which is the environment where the food is placed, at 20 ° C. or less based on the room temperature data sent from the terminal management device 5 of the air conditioner 6. That is, if foodstuffs are placed in a kitchen where the room temperature exceeds 20 ° C. for a long time, there is a high risk that germs will propagate, so the main management device 2 sets the temperature of the air conditioner 6 so that the room temperature does not exceed 20 ° C. When the room temperature exceeds 20 ° C, an alarm is issued. Further, the main management device 2 collectively manages each kitchen device 6 in the kitchen such as managing the temperature in the refrigerator such as the refrigerator where the food is stored based on the temperature data in the refrigerator. to manage.
[Brief description of the drawings]
FIG. 1 is a block diagram schematically showing an overall configuration of the present invention.
FIG. 2 is a block diagram of a central management apparatus according to the present invention.
FIG. 3 is a block diagram of a main management apparatus according to the present invention.
FIG. 4 is a block diagram of a terminal management apparatus according to the present invention.
[Explanation of symbols]
1 Central management device 2 Main management device 5 Terminal management device 6 Kitchen equipment

Claims (1)

A plurality of rapid cooling devices (6) provided with a core temperature sensor for chilling the cooked food, terminal management devices (5) provided in the respective rapid cooling devices (6), and terminal management Food management in the kitchen using the main management device (2) that collectively manages the rapid cooling device (6) by communicating with the device (5) and the central management device (1) that communicates with the main management device (2) A method,
Each terminal management device (5) controls the rapid cooling device (6) according to the contents of the control data received from the main management device (2), and also stores the internal temperature data, the food core temperature data, and the kitchen room temperature. Data related to the rapid cooling device (6) such as data is transmitted to the main management device (2).
Based on the data regarding the rapid cooling device (6) received from each terminal management device (5), the main management device (2) can process each of the rapid cooling devices (6 )
The central management unit (1) is data relating to rapid cooling apparatus (6) received from the main management unit (2) Save a predetermined period,
The control content of each rapid cooling device (6) can be set in each of the central management device (1) and the main management device (2) ,
The main management device (2) manages the rapid cooling device (6) so that the temperature of the food material changes under preset conditions,
The main management device (2) manages whether or not the food can be chilled to the cooling target temperature within a predetermined target time, and is higher than the cooling target temperature at the predetermined management time prior to the target time. It is detected whether the core temperature of the foodstuff caught by the core temperature sensor has reached a predetermined management temperature, and a warning is given if it is determined that the management temperature has not reached the management temperature at the time of the management time. food management method in the kitchen, characterized in that it emits.

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