WO2021059742A1 - フライ油処理作業情報報知システム及びフライ油処理作業情報報知方法 - Google Patents
フライ油処理作業情報報知システム及びフライ油処理作業情報報知方法 Download PDFInfo
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Definitions
- the present invention relates to a frying oil processing work information notification system and a frying oil processing work information notification method that assist the processing work of frying oil used for cooking fried foods.
- the frying oil in the fryer deteriorates as the number of cooked foods (the number of deep-fried foods) increases. Therefore, in order to maintain the quality of the fried food cooked with the frying oil, it is necessary to replace the frying oil with new frying oil when the deterioration degree of the frying oil reaches the threshold value or before reaching the threshold value.
- Waste oil collection and supply of frying oil is usually carried out by an outside contractor common to multiple stores.
- cleaning of the flyer may be outsourced to an external specialized cleaning company as appropriate in order to reduce the burden on employees.
- Patent Document 1 As a system for smoothly carrying out frying oil processing work such as replacement work, waste oil recovery work, supply work and cleaning work, for example, the system described in Patent Document 1 is known.
- Patent Document 1 generates schedule information in which work is assigned to a hand-held clerk when a plurality of clerk perform various tasks (work) to be performed in a predetermined cycle of the store in cooperation with each other. Disclose the store support system that notifies the clerk. According to the store support system, schedule information is generated based on the priority of each task, the workload, the target period, and the like.
- the progress of deterioration of frying oil in the fryer in the store differs depending on, for example, the type of fried food fried in the frying oil.
- the progress of deterioration of frying oil also varies greatly depending on the date and time and the situation.
- the content of the frying oil management work is not constant.
- the schedule information generated in the system described in Patent Document 1 divides a fixed task in one store into a plurality of tasks and allocates each task to a hand-held clerk.
- the schedule executor is the target. If the person does not have sufficient knowledge about the object, there is a problem that the processing work related to the object cannot be carried out appropriately. In addition, it is not possible to compare the degree of deterioration of frying oil between stores, and there is a problem that the quality of frying oil cannot be kept constant between stores.
- An object of the present invention is to provide a system and a method for notifying frying oil processing work information capable of appropriately performing a frying oil processing work, and a system and a method for determining and notifying an abnormality of a fried food kitchen. It is to be.
- the frying oil processing work information notification system of the present invention The fryer, which is filled with frying oil to fry the fried food and is installed in the fried food kitchen, A deterioration state analysis unit that analyzes the deterioration state of the frying oil in the fryer, A processing work information recognition unit that recognizes processing work information of the frying oil based on the result of analysis that the deterioration state analysis unit analyzes the deterioration state of the frying oil.
- the first notification unit that notifies the processing work information and
- the deterioration state of the frying oil of the fryer in the fried food kitchen is analyzed, the processing work information of the frying oil is recognized based on the analysis result, and the recognized processing work information is notified.
- the frying oil processing work information notification system of the present invention is A schedule recognition unit that recognizes at least one schedule of the operation schedule of the fryer, the business hours schedule of the fried food kitchen, and the working hours schedule of the cook of the fried food kitchen.
- a schedule planning unit for planning a processing work schedule to be included in the processing work information notified by the first notification unit is provided based on the schedule recognized by the schedule recognition unit and the analysis result in the deterioration state analysis unit. ..
- the overall schedule of the store other than frying oil processing work including at least one schedule of fryer operation schedule, fried food kitchen opening time schedule and fried food cooking staff working time schedule.
- the processing work schedule to be formulated is not only the processing work of frying oil whose deterioration progresses depending on the situation, but also the whole fried food kitchen. It will be rational considering the schedule of.
- the processing work schedule includes the start timing of at least one work of the waste oil work of the frying oil, the cleaning work of the fryer, and the replenishment work of the frying oil to the fryer.
- the executor of the schedule can grasp the processing work to be performed, so that the business can be improved. Can be planned.
- the schedule planning unit At least one of the work periods of the waste oil work, the work period of the cleaning work, and the work period of the replenishment work for a plurality of fryer of the same fried food kitchen are used.
- the processing work schedule is devised so as to overlap or not overlap.
- the frying oil processing work information notification system of the present invention has a configuration including a schedule planning unit, it is preferable.
- the schedule planning unit plans the processing work schedule of the fried food kitchen independently of the analysis result by the deterioration state analysis unit of the other fried food kitchen.
- the schedule planning department of each fried food kitchen can formulate a processing work schedule even if there is no analysis result of other fried food kitchens.
- the schedule planning department of each fried food kitchen can independently formulate the processing work schedule of each fried food kitchen, so that communication with the schedule planning department of other fried food kitchens is omitted to reduce the processing load. While reducing the amount, you can quickly formulate your own processing work schedule.
- the schedule planning unit plans the processing work schedule of the fried food kitchen based on the result of analysis by the deterioration state analysis unit of another fried food kitchen.
- the frying oil processing work schedule of each fried food kitchen may be better coordinated among multiple fried food kitchens than to be planned individually for each fried food kitchen. For example, when requesting a common waste oil recovery company for waste oil recovery work between neighboring fried food kitchens, it is better to request the waste oil recovery time at the same time so that the waste oil recovery will come earlier.
- the schedule planning department plans the processing work schedule based on both the analysis result of its own fried food kitchen and the analysis result of other fried food kitchens.
- the processing work schedule is coordinated with the processing work schedule of other fried food kitchens, and it is possible to formulate a processing work schedule that contributes to improvement such as speeding up and efficiency of processing work of one's own fried food kitchen.
- the frying oil processing work information notification system of the present invention has a configuration including a schedule planning unit
- the schedule planning unit sets the processing work schedule of the fried food kitchen among a waste oil recovery company that performs waste oil work, a cleaning worker that performs cleaning work, and a supplier that supplies the fried oil to the fried food kitchen. Plan based on the schedule of at least one vendor.
- the schedule planning department can formulate a processing work schedule with improved cooperation with an external contractor.
- the frying oil processing work information notification system of the present invention refers to the schedule of another supplier when planning the schedule.
- the schedule planning department informs at least one of the waste oil recovery company that performs the waste oil work, the cleaning worker that performs the cleaning work, and the supplier that supplies the frying oil to the fried food kitchen.
- a notification unit for notifying the processing work schedule is provided.
- At least one vendor can schedule corresponding to the notified processing work schedule, thus improving the business not only in the fried food kitchen but also in the entire network related to the business including the fried food kitchen. Can be planned.
- the frying oil processing work information notification system of the present invention is further,
- the fried food is based on the comparison between the result of the analysis in the deterioration state analysis unit of the fried food kitchen and the result of the analysis of the frying oil in the fryer of the other fried food kitchen in the deterioration state analysis unit of the other fried food kitchen.
- Anomalous determination unit that determines the presence or absence of anomalies in the frying oil in the fryer of the kitchen
- a second notification unit that notifies the fried food kitchen that the abnormality determination unit has determined that there is an abnormality in the frying oil in the fryer, and To be equipped.
- a threshold value for the progress of the deterioration state of the frying oil in the frying food kitchen, and compare it with the threshold value to use the frying oil in an abnormal usage. There is a way to determine if it has been done. For example, an abnormality may occur in which the time to reach the threshold value is shortened due to a failure of the temperature sensor attached to the fryer.
- the abnormality can be appropriately determined.
- the deterioration state analysis unit includes the color, viscosity, viscosity increase rate, acid value, odor, cumulative time above the reference temperature, the sound generated by the frying oil during oiling, and the frying oil in the fryer.
- the oil temperature when the oil is smoked the state of foam generation, the amount of polymer on the inner surface of the fryer, the amount of decomposition products accumulated due to the volatilization of the frying oil, and the amount of electricity or gas consumed by the fryer.
- the deterioration state of the frying oil is analyzed based on at least one.
- the deterioration state of frying oil in the fryer can be accurately analyzed according to the analysis environment based on various detection parameters.
- the color of frying oil is used as a detection parameter, subtle color changes can be detected easily and at low cost from the image captured by the color camera.
- the viscosity, the rate of increase in viscosity, or the acid value is used as the detection parameters, the detection accuracy can be improved because the variation in the correspondence between them and the deteriorated state of the frying oil is small.
- the deteriorated state of the frying oil can be detected even from a place sufficiently distant from the fryer.
- the cumulative time above the reference temperature of frying oil is used as the detection parameter, the variation in the detected value becomes small, so the deterioration state of frying oil can be checked with high accuracy at low cost and in a low space by using a temperature sensor and a timer. Can be detected.
- a low-cost microphone or the like can be used as a sensor.
- the relationship between the temperature at the time of smoking and the temperature of the frying oil is highly reliable, so that the deteriorated state of the frying oil can be detected with high reliability. .. Since the state of foam generation in frying oil can be easily detected from the image captured by the camera, oversight can be reduced. Since the amount of the polymer on the inner surface of the fryer and the amount of the decomposition product accumulated due to the volatilization of the frying oil can be detected even when the fryer is stopped, the limitation of the detection time can be reduced.
- a power meter or a gas meter can be attached to the fryer to detect the degree of deterioration of frying oil in detail.
- the frying oil processing work information notification system of the present invention is Further, it includes an advice information presenting unit that presents advice information on the treatment of the frying oil based on the analysis result of the deterioration state analysis unit.
- the cook of the fried food kitchen is presented with the deterioration state analysis unit with advice information on the treatment of the frying oil based on the analysis result of the frying oil in the fryer. Even if you do not have sufficient knowledge about frying oil, you can improve the treatment for frying oil.
- the advice information includes information relating to the implementation of oil addition in which a portion of the residual oil of the frying oil in the fryer is discarded or no new frying oil is added to the fryer.
- the cook in the fried food kitchen is presented with advice information on the implementation of oil addition to add new frying oil in the fryer. This makes it possible to fry high-quality fried foods while avoiding unnecessary replacement and addition of frying oil.
- the frying oil processing work information notification method of the present invention analyzes the deterioration state of the frying oil in the fryer installed in the frying food kitchen where the frying oil for frying the fried food is filled, and the deterioration state analysis step.
- a processing work information recognition step in which the processing work information recognition unit recognizes the processing work information of the frying oil based on the analysis result in the deterioration state analysis step.
- a notification step for notifying the processing work information and To be equipped.
- the deterioration state of the frying oil of the fryer in the fried food kitchen is analyzed, the processing work information of the frying oil is recognized based on the analysis result, and the recognized processing work information is notified.
- Another notification system of the present invention is Deterioration state analysis unit that analyzes the deterioration state of frying oil in the fryer of the fried food kitchen, With other deterioration state analysis units that analyze the deterioration state of other frying oils in other fryer of other fried food kitchens, Anomaly determination unit that determines the presence or absence of anomaly in the frying oil in the fryer of the fried food kitchen based on the comparison between the analysis result in the deterioration state analysis unit and the analysis result in the other deterioration state analysis unit.
- a second notification unit that notifies the fried food kitchen that the abnormality determination unit has determined that there is an abnormality in the frying oil in the fryer, and To be equipped.
- the deterioration tendency of frying oil in one's own fried food kitchen is significantly different from the deterioration tendency of past frying oil, or the deterioration of other fried food kitchens having the same sales and shipment amount. It is possible to easily determine the deviation from the tendency and improve cooking.
- the state analysis unit analyzes the deterioration state of the frying oil in the fryer of the fried food kitchen, and the deterioration state step. With other deterioration state analysis steps, another state analysis unit analyzes the deterioration state of other frying oils in other fryer of other fried food kitchen.
- the abnormality determination unit determines whether or not there is an abnormality in the frying oil in the fryer of the fried food kitchen based on the comparison between the analysis result in the deterioration state analysis step and the analysis result in the other deterioration state analysis step. Abnormality determination steps to be performed and When the second notification unit determines that there is an abnormality in the abnormality determination step, the second notification step for notifying the fried food kitchen and the second notification step To be equipped.
- the deterioration tendency of the frying oil in one's own fried food kitchen is significantly different from the deterioration tendency of the past frying oil, or the deterioration of other fried food kitchens having the same sales and shipment amount. It is possible to easily determine the deviation from the tendency and improve cooking.
- the preferred embodiment is a frying oil processing work information notification system in which the present invention is applied to a case where a store constituting a convenience store chain has a clerk in charge cook fried food using frying oil and sell it. And the method of transmitting information on frying oil processing work.
- the present invention is not limited to the embodiment, and includes all the forms included in the scope of the gist of the invention described in the claims as well as the modifications described below. Needless to say.
- a common reference code is used for substantially the same or equivalent elements and parts. Further, for the elements of a pair or group having the same configuration, reference codes having the same numbers but different subscript alphabets are used (example: button switches 23a, 23b, ..., 23i). Further, when the elements constituting the pair or the set are collectively referred to, the subscript part is omitted and the reference code of only numbers is used (example: button switch 23).
- FIG. 1 is a diagram showing a kitchen 10 for cooking fried food 19 to be sold to customers.
- the kitchen 10 is provided in a store 32 such as a convenience store or a supermarket, and an electric flyer 14 is installed.
- the fryer 14 has an oil tank 15 and a housing 16 for accommodating the oil tank 15.
- the upper side of the oil tank 15 is opened, and the oil tank 15 is provided on the upper part of the housing 16.
- the frying oil 17 is spread in the oil tank 15 until it reaches a predetermined height.
- the fried food 19 is put into the frying basket 21 with the handle 22 and then immersed in the heated frying oil 17 in the oil tank 15.
- the types of fried foods 19 eg, chicken (fried chicken), potatoes and croquettes
- the pickling time (fried time) of the frying oil 17 is different for each type of fried food 19, and it is difficult to fry different kinds of fried food 19 at the same time because the pickling time is different.
- a plurality of button switches 23a, 23b, ..., 23i are provided on the outer surface of the housing 16 for each type of fried food 19, and when the button switch corresponding to the fried food 19 is pressed, the pickling time suitable for the fried food 19 is met. After that, a buzzer sound is output from a speaker (not shown) of the fryer 14, or the display 25 on the wall 26 indicates that the frying is completed.
- a switch for adjusting the temperature of the frying oil 17 may be provided for each type of fried food 19. However, since the temperature of the frying oil 17 often does not change so much depending on the type of the fried food 19, it may only be possible to set the temperature to a specific temperature.
- the camera 29 is hung from the ceiling or mounted on the wall 26.
- the camera 29 may be either a video camera or a still camera, and captures the state of the fryer 14 in the oil tank 15 continuously or at regular time intervals. From the output image of the camera 29, the type and number of fried foods 19 in the fly basket 21 can be detected.
- the information processing device 27 is deployed inside or outside the store 32 (the figure is an example of being deployed inside the store 32), and implements the store support software 28.
- the information processing device 27 sends and receives data to and from the display 25 and the camera 29.
- the type and number of fried foods 19 in the fly basket 21 can be detected from the captured image data sent from the camera 29 to the information processing device 27. Further, since the loading and unloading of the fly basket 21 into and out of the oil tank 15 can be detected from the image captured by the camera 29, the frying time of each frying basket 21 can also be detected.
- the cook (not shown) of the kitchen 10 puts the fried food 19 in the frying basket 21, and then the whole fried food 19 in the frying basket 21 is fried.
- the frying basket 21 is hung on the upper end of the peripheral wall of the oil tank 15 so as to be immersed in the oil 17, or the frying basket 21 is submerged until the bottom of the frying basket 21 hits the bottom of the oil tank 15. After that, the cook presses one button switch 23 corresponding to the type of fried food 19 to be fried this time.
- the fryer 14 determines the button switch 23 operated by the cook, and when the frying time associated with the operated button switch 23 elapses, as described above, a buzzer sound is emitted from a speaker (not shown) of the fryer 14. Output.
- the information processing apparatus 27 continuously displays that the degree of deterioration of the frying oil 17 has reached the second threshold value. It may be displayed at 25. Further, the operation of the button switch 23 of the flyer 14 may be invalidated to forcibly prohibit the use of the flyer 14.
- the display on the display 25 is attached to a position where a clerk other than the person in charge of cooking, for example, the person in charge can also see.
- the fly basket 21 may be raised or lowered automatically by providing a drive mechanism.
- FIG. 2 is a schematic diagram of a network system to which the frying oil processing work information notification system is applied.
- the stores 32a, 32b, ..., 32j form, for example, a convenience store chain or a supermarket chain, and are controlled by the headquarters 37 as a jurisdiction.
- a flyer 14 is installed in each of the stores 32a, 32b, ..., 32j, and the store support software 28 of the information processing device 27 (FIG. 1) is installed.
- the management server 40 is deployed at the headquarters 37 and transmits / receives data to / from the store support software 28 of the stores 32a, 32b, ..., 32j via the Internet 36.
- the management server 40 implements the headquarters software 41 and is connected to the database 42.
- the database 42 and the display 43 are connected to the management server 40.
- the database 42 also serves as a storage device for the management server 40, and information other than the database can be appropriately stored.
- the display 43 corresponds to the display 25 of the store 32, and is visible to the persons concerned at the headquarters 37.
- the management server 40 has a well-known structure that includes all basic hardware (eg, CPU, ROM, RAM, I / F (interface), etc.) as an execution body of various computer software.
- a waste oil recovery company 45 In order to support various processing operations of the frying oil 17 in the store 32, there are a waste oil recovery company 45, a cleaning company 46, and a frying oil supplier 47 as external companies common to the plurality of stores 32.
- the waste oil recovery company 45 collects the waste oil of the frying oil 17 in the store 32.
- the cleaning company 46 cleans the oil tank 15 of the store 32.
- the frying oil supplier 47 supplies the frying oil 17 to the store 32.
- the waste oil recovery company 45, the cleaning company 46, and the frying oil supplier 47 drive the work vehicles 48, 49, and 50, respectively, and go to one or more stores 32 of the work destination in order to perform work at each store 32. ..
- the deteriorated frying oil 17 is extracted from the oil tank 15 of each store 32, and the waste oil as the frying oil 17 after extraction is replenished to the waste oil can by an employee (example: clerk) of each store 32.
- the volume of one waste oil can is sufficiently large compared to the volume of one new frying oil case filled with new frying oil, and has a volume corresponding to a plurality of new frying oil cases. ..
- the cleaning work of the oil tank 15 after the frying oil 17 is extracted may be performed by a specialized cleaning company 46 or by an employee (also a clerk) of each store 32.
- the waste oil recovery company 45 and the cleaning company 46 may be the same company.
- the cleaning work is to remove the debris adhering to the oil tank 15 and remove the dirt on the surface of the oil tank 15 with a neutral detergent or the like.
- a replenishment operation for replenishing the oil tank 15 with frying oil 17 is performed.
- the frying oil 17 is stored in a case.
- the cases are well stocked, and when the stock reaches about 5 cases, an order is placed with the frying oil supplier 47.
- FIG. 3 is a functional block diagram of the frying oil processing work notification device 52 included in the store support software 28 of the information processing device 27. Unlike the frying oil processing work notification device 72 of FIG. 4, which will be described later, the frying oil processing work notification device 52 can independently execute the frying oil processing work notification device 52.
- the frying oil processing work notification device 52 includes a fryer 14, a deterioration state analysis unit 55 as other elements, a processing work information recognition unit 56, a first notification unit 57, a notification unit 58, an abnormality determination unit 59, and a second notification.
- a unit 60 and an advice information presentation unit 61 are provided.
- the processing work information recognition unit 56 further includes a schedule recognition unit 63 and a schedule planning unit 64.
- the other elements are generated with the execution of one of several routines included in the store support software 28. Details of each function will be described in the flowcharts after FIG. 5 described later.
- the first notification unit 57 and the second notification unit 60 may be the same notification unit instead of being separate bodies.
- the processing work information recognition unit 56 further includes a schedule recognition unit 63 and a schedule planning unit 64. Details of each function will be described in the flowcharts after FIG. 5 described later.
- FIG. 4 is a functional block diagram of a frying oil processing work notification device 72 different from the frying oil processing work notification device 52 of FIG.
- the blocks that perform the same function are designated by the same reference numerals.
- the processing of the frying oil processing work notification device 72 is distributed to the store-side processing device 72a and the headquarters-side processing device 72b, which are capable of transmitting and receiving data via the Internet 36.
- the store-side processing device 72a includes a fryer 14, a deterioration state analysis unit 55 as other elements, a first notification unit 57, and an advice information presentation unit 61.
- the head office side processing device 72b includes a processing work information recognition unit 56, a notification unit 58, an abnormality determination unit 59, and a second notification unit 60 as other elements. All other elements are generated with the execution of a predetermined routine in the store support software 28 or the headquarters software 41 (FIG. 2).
- the frying oil processing work notification devices 52 and 72 are both the frying oil processing work information notification system of the present invention, and whether each functional block is concentrated in the frying oil processing work notification device 52 or the store side processing device 72a It is different whether it exists dispersedly in the processing device 72b on the headquarters side. In the following description, a case where the frying oil processing work notification device 72 is adopted will be described.
- FIG. 5 is a flowchart of a frying oil processing work notification method.
- the deterioration state analysis unit 55 executes the analysis processing of the deterioration state of the frying oil 17. Specifically, the deterioration state analysis unit 55 can recognize the degree of deterioration of the frying oil 17 in the oil tank 15 by, for example, at least one of the following methods (a1) to (a8) or a combination of a plurality of methods (a1) to (a8).
- the deterioration state analysis unit 55 recognizes the replenishment date and time of the new frying oil 17 to the oil tank 15 of the fryer 14 from the output of the camera 29. After that, the progress of deterioration of the frying oil 17 can be recognized by counting the types of the fried foods 19 fried in the fryer 14 and the number of fried foods for each type.
- the type of fried food 19 fried in the fryer 14 and the counting of the number of fried foods for each type can also be recognized by counting the number of operations of the button switch 23 of the fryer 14.
- the color of the frying oil 17 changes as the deterioration progresses. Therefore, the deterioration state analysis unit 55 can monitor the color of the frying oil 17 and recognize the current degree of deterioration.
- the degree of deterioration of the frying oil 17 in the oil tank 15 is determined by monitoring the oil tank 15 with a camera 29, measuring the heating time of the frying oil 17, and counting the number of deep-fried foods 19 in the oil tank 15 for each type. , It is possible to recognize by analyzing the sound generated from the frying oil 17 when the fried food 19 is fried in the frying oil 17.
- the employee of the store 32 appropriately measures the acid value of the frying oil 17 with the color of a test paper such as AV-CHECK (R) (manufactured by Toyo Filter Paper Co., Ltd.), and determines the result. Enter from the user interface (eg tablet).
- the deterioration state analysis unit 55 can recognize the current degree of deterioration of the frying oil 17 based on the measured acid value. When the acid value of the frying oil 17 exceeds 2.5, the frying oil 17 in the oil tank 15 is wasted and replaced with new frying oil 17.
- the odor of the frying oil 17 changes as the deterioration progresses.
- the odor can be measured using an odor sensor such as a handy odor monitor (manufactured by Shinei Technology Co., Ltd.), and the result is input from a predetermined user interface (example: tablet).
- the deterioration state analysis unit 55 can recognize the current degree of deterioration of the frying oil 17 based on the measured sensor value.
- the amount of the polar compound of the frying oil 17 changes as the deterioration progresses.
- the amount of the polar compound can be measured using a commercially available polar compound measuring device (manufactured by Testo Co., Ltd., etc.), and the result is input from a predetermined user interface (eg, tablet).
- the deterioration state analysis unit 55 can recognize the current degree of deterioration of the frying oil 17 based on the measured sensor value.
- the foaming state on the surface of the frying oil 17 changes.
- the current degree of deterioration of the frying oil 17 can be recognized from the output of the camera 29 by image analysis or the like for the foaming state (foam generation state).
- the sound generated from the frying oil 17 changes when the frying oil 17 in the fryer 14 is frying the fried food 19.
- the current state of deterioration of the frying oil 17 can be recognized from the sound output of the built-in microphone of the camera 29 by acoustic analysis or the like.
- the frying oil 17 in the fryer 14 deteriorates as the cumulative time, which is equal to or higher than the reference temperature, increases. Therefore, by measuring the cumulative time, the current degree of deterioration of the frying oil 17 can be recognized.
- the relationship between the cumulative time above the reference temperature and the degree of deterioration of the frying oil 17 will be described later with reference to FIG.
- the current degree of deterioration of the frying oil 17 can be recognized from the temperature at the time of smoking. Therefore, the current degree of deterioration of the frying oil 17 can be recognized by recognizing the smoke generated from the image taken by the camera 29 and further recognizing the temperature of the frying oil 17 in the fryer 14 at the time of smoking from the temperature sensor. ..
- the normal oil temperature when frying the fried food 19 is 170 to 190 ° C., and no smoke is emitted at this oil temperature.
- the oil temperature at the time of smoking decreases, and smoking occurs even at this oil temperature.
- smoke generation smoke emission from the frying oil 17 in the oil tank 15 can be monitored by the camera 29, but a dedicated monitoring camera can be separately provided in the vicinity of the oil tank 15.
- the oil temperature at the time of smoking is less than 170 ° C., all or part of the frying oil 17 in the oil tank 15 is wasted. Then, when the entire amount of waste oil is exhausted, the entire amount is replaced with new frying oil 17, and when the total amount is partially wasteed, the amount of waste oil is replaced with new frying oil 17.
- the cleaning work may be omitted and the entire amount of frying oil 17 in the fryer 14 may be replaced with new frying oil 17.
- the amount of the polymer adhering to the new frying oil 17 at the start of use is stored as the initial adhering amount, and the current degree of deterioration of the frying oil 17 is calculated based on the difference between the current adhering amount and the initial adhering amount. Will be recognized.
- Decomposition products will be removed by cleaning the ventilation fan and the like. Therefore, during the first period of use of the frying oil after removal, the amount of decomposition products adhered indicates the current degree of deterioration of the frying oil 17. On the other hand, while the decomposition product is not removed, the amount of the decomposition product adhered at the start of use of the new frying oil 17 is stored as the initial adhesion amount, and the frying oil 17 is based on the difference between the current adhesion amount and the initial adhesion amount. The current degree of deterioration will be recognized.
- the fryer 14 uses electricity or gas during cooking of the fried food 19. Therefore, the power or gas consumption of the fryer 14 is related to the oiling time. Further, the deterioration of the frying oil 17 progresses as the oil filling time increases. Thus, the current degree of deterioration of the frying oil 17 can also be recognized based on the power or gas consumption of the fryer 14.
- the carbonyl value of the frying oil 17 can also be selected as a deterioration index of the frying oil 17.
- the frying oil 17 When the frying oil 17 is oxidized, it first produces a peroxide. The peroxide is then decomposed to produce a secondary product containing a carbonyl group. Therefore, the degree of deterioration of the frying oil 17 can be analyzed from the carbonyl value of the frying oil 17.
- the carbonyl value exceeds 50, all or part of the frying oil 17 in the oil tank 15 is wasted. Then, when the entire amount of waste oil is exhausted, the entire amount is replaced with new frying oil 17, and when the total amount is partially wasteed, the amount of waste oil is replaced with new frying oil 17.
- the processing work information recognition unit 56 recognizes the processing work information of the frying oil 17 based on the analysis result obtained by the deterioration state analysis unit 55 analyzing the deterioration state of the frying oil 17, and executes the schedule processing. Details of STEP 102 will be described later in FIG.
- the processing work information recognition unit 56 compares the frying oil 17 between the stores 32 (including the comparison between the target store and a single or a plurality of other stores). Specifically, for example, the progress state of deterioration between the frying oils 17 of the store 32 is compared. Details of STEP 103 will be described later in FIG.
- the advice information presentation unit 61 presents the advice information to the employees of the store 32, especially the person in charge of cooking the fried food 19. Specific examples of the advice information will be described later with reference to FIG.
- FIG. 6 is a flowchart of schedule processing by the processing work information recognition unit 56.
- the schedule processing is performed based on the analysis of the deterioration state of the frying oil 17 in STEP 101, as described in FIG. Therefore, the processing work schedule for the waste oil work, the cleaning work of the oil tank 15, and the replenishment work of the frying oil 17 to the oil tank 15 described in FIGS. 7A-8B is also the deterioration state of the frying oil 17 by the deterioration state analysis unit 55.
- the processing work schedule for the waste oil work, the cleaning work of the oil tank 15, and the replenishment work of the frying oil 17 to the oil tank 15 described in FIGS. 7A-8B is also the deterioration state of the frying oil 17 by the deterioration state analysis unit 55.
- the processing work schedule formulated based on the business hours schedule of the store 32 which is described as an example in FIGS. 7A-8B, is a planning policy that minimizes the influence of the waste oil recovery work, etc. on the cooking business of the store 32. It is planned in.
- the schedule recognition unit 63 recognizes at least one schedule of the operation schedule of the flyer of the store 32, the business hour schedule, and the working time schedule of the clerk of the store 32.
- the schedule planning unit 64 includes the processing work schedule to be included in the processing work information notified by the first notification unit 57 based on the schedule recognized by the schedule recognition unit 63 and the analysis result by the deterioration state analysis unit 55. Make a plan.
- 7A and 7B are explanatory diagrams of a planning example when the schedule planning unit 64 plans a processing work schedule based on the business hours schedule of the store 32 and the working hours schedule of the clerk of the store 32.
- the number of clerk working in the same store 32 is two, clerk A and B. to and ct mean the opening time and closing time of the store 32 where the clerk A and B work, respectively.
- FIGS. 7A and 7B a schedule planned based on the business hours and working hours of the first day and the second day is described.
- FIGS. 7A and 7B it is assumed that the clerk B performs the cleaning work of the oil tank 15.
- FIGS. 8A and 8B described later since there are a plurality of flyers 14 in a single store 32, it is assumed that the cleaning work of the oil tank 15 is performed by an external cleaning company 46. .. Since replenishment of the new frying oil 17 to the oil tank 15 after cleaning is a relatively simple operation, it is assumed that the clerk A who works early in the morning is in charge of FIGS. 7A to 8B.
- Cleaning of the oil tank 15 is not performed every time the frying oil 17 of the oil tank 15 is replenished (replaced), but is usually performed once for each replenishment.
- a waste oil can having a sufficient volume for one replenishment frying oil case is prepared, and each time the old frying oil 17 is removed from the oil tank 15, the clerk puts the old frying oil 17 into the waste oil can. I try to move it to.
- the waste oil recovery company 45 comes to the store 32 and the schedule planning unit 64 formulates a schedule for collecting the waste oil.
- the clerk A has a working time schedule in which work starts from the opening time to of the store 32 on both days (first day and second day).
- the clerk B has a working time schedule for finishing work at the closing time ct of the store 32 on both days.
- the clerk A has a working time schedule in which work starts shortly before the opening time to of the store 32 on both days (first day and second day).
- the clerk B has a working time schedule that ends the work shortly after the closing time ct of the store 32 on both days.
- the schedule is set so that the start timing of the replenishment work of the frying oil 17 to the oil tank 15 is the opening time to of the second day when the clerk A first starts the work after the cleaning work is completed.
- Department 64 formulates a schedule.
- the schedule planning unit 64 formulates a processing work schedule so that the start timing of the cleaning work of the frying oil 17 in the oil tank 15 coincides with the work end time of the clerk B.
- the schedule planning department 64 formulates a processing work schedule so that the work time for waste oil recovery by the waste oil recovery company 45 is within the closing period of the store 32 so as not to interfere with the business of the store 32.
- a processing work schedule is devised so that at least one work period of the work period overlaps or does not overlap with each other.
- FIGS. 7A and 7B are explanatory views of an example of planning a processing work schedule by the schedule planning unit 64 when a plurality of flyers 14 are deployed as flyers A and B in the store 32.
- the working hours of the clerk A and B correspond to FIGS. 7A and 7B, respectively.
- FIGS. 8A and 8B it is assumed that the cleaning of the oil tank 15 is performed by an external cleaning company 46 in order to reduce the burden on the clerk A and B. Further, in this example, the cleaning company 46 also serves as the waste oil recovery company 45. Therefore, the cleaning company 46 assumes that the waste oil recovery work will be performed as soon as the cleaning of the oil tank 15 is completed.
- the schedule planning unit 64 processes so that the cleaning work periods of the fryer A and B and the waste oil recovery work period overlap each other. Develop a work schedule.
- the degree of deterioration of the frying oil 17 differs between fryer A and B.
- the fryer A so that the final use end timing of the frying oil 17 (the timing when the deterioration degree of the frying oil 17 reaches a predetermined threshold value) before the cleaning work of the fryer A and B becomes the closing time ct on almost the same day.
- the progress rate of the degree of deterioration of the frying oil 17 differs depending on the type of the fried food 19.
- the replenishment work of frying oil 17 after the cleaning work is scheduled as the first work in which the clerk A starts working after the cleaning work.
- the notification unit 58 notifies the related parties and related companies of the processing work schedule drafted by the schedule planning unit 64.
- the related parties include the clerk of the store 32 and the like, and the related companies include a waste oil recovery company 45, a cleaning company 46, and a frying oil supplier 47.
- the notification source of the notification is, for example, the information processing device 27 or the management server 40, and the notification destinations are the waste oil recovery company 45, the cleaning company 46, and the frying oil supplier 47.
- the form of notification is generally e-mail. E-mail notifications are sent to each destination email address.
- the notification source application automatically notifies the notification destination application of the notification content (processing work schedule).
- notification can be given in two stages. In that case, for example, in the first stage, the information processing device 27 or the management server 40 notifies the frying oil supplier 47 by e-mail or an application. Then, in the second stage, the frying oil supplier 47 notifies the waste oil recovery company 45 and the cleaning company 46 by another e-mail or another application.
- the schedule planning unit 64 reviews and adjusts the work schedule between the stores 32 so that the work of each related company can be performed efficiently before sending the drafted processing work schedule to the related parties and related companies. be able to.
- the waste oil recovery company 45, the cleaning company 46, and the frying oil supplier 47 can request a review of the work schedule received from the notification unit 58.
- the schedule planning unit 64 adjusts the work schedule so that the work of the related companies can be smoothly carried out.
- the notification unit 58 re-notifies the related parties and related companies of the adjusted work schedule.
- the second notification unit 60 notifies the schedule planned by the schedule planning unit 64.
- This notification is, for example, visually displayed on both the display 25 of the store 32 and the display 43 of the headquarters 37.
- FIG. 9 is a flowchart of frying oil comparison processing.
- the anomaly determination unit 59 collects analysis results from each store 32 by the deterioration state analysis unit 55 of the store 32.
- the anomaly determination unit 59 creates a regression line of the deteriorated state based on the analysis result collected in STEP 111.
- FIG. 10 shows a regression deterioration straight line Wc of a deterioration state created based on analysis results collected from a plurality of stores 32.
- the horizontal axis is the number of deep-fried foods 19.
- the vertical axis is the degree of deterioration of the frying oil 17.
- Us is the coordinates corresponding to when the frying oil 17 in the oil tank 15 is replaced with a new frying oil 17 and the use is started.
- the degree of deterioration of the frying oil 17 progressed.
- the increase in the degree of deterioration per fried food (unit number) of the fried food 19 differs depending on the type of fried food 19.
- the number of fried foods of each type is converted into the number of fried foods of the reference type, and the horizontal axis is the number of fried foods of the reference type.
- the regression deterioration straight line Wc is completed based on the analysis results collected from the plurality of information processing devices 33 over a sufficiently long period.
- Wu and Wd show normal deterioration straight lines of upper and lower limits with respect to Wc.
- Va and Vb show the deterioration characteristic lines of the analysis results of the frying oils 17 of the stores A and B, respectively.
- Va is an example as a deterioration characteristic line exceeding Wu.
- Vb is an example of a deterioration characteristic line below Wd.
- Va and Vb are examples of deterioration characteristic lines that are determined to have anomalies in STEP 114, which will be described later.
- the anomaly determination unit 59 collates the deterioration characteristic line of the store 32 subject to the abnormality determination with the regression deterioration straight line.
- the abnormality determination unit 59 determines whether or not there is an abnormality in the analysis result of each store 32 based on the comparison in STEP123. Then, when the abnormality determination unit 59 determines that there is an abnormality, the process proceeds to STEP 125, and when it is determined that there is no abnormality, the process ends.
- the time to reach the threshold of deterioration of frying oil 17 is earlier than the information of own store or the information of other stores in the past, and the time to reach the threshold of deterioration is reached.
- the quickness may shorten the feeling of ordering frying oil.
- the temperature sensor (not shown) attached to the fryer 14 breaks down and the frying oil 17 in the oil tank 15 becomes hotter than expected, the frying oil 17 deteriorates faster. Further, when the frying residue in the frying oil 17 is not sufficiently removed, the frying oil 17 deteriorates faster.
- the temperature sensor at a specific store 32 fails and the frying residue is insufficiently removed. Can be promptly recognized and appropriate measures can be taken.
- the second notification unit 60 notifies the information processing device 33 determined to have an abnormality. This notification is performed on both the display 25 of the store 32 and the display 43 of the headquarters 37, which are determined to have an abnormality.
- the anomaly determination unit 59 determines the presence or absence of anomalies based on the comparison between the deterioration characteristic line of each store 32 and the regression deterioration straight line Wc.
- a predetermined store 32 is set as a model store for using frying oil 17, and the regression line of the model store is set as a model regression line.
- the presence or absence of abnormality is determined based on the comparison between the model regression line and the deterioration straight line of each store 32, and the second notification unit 60 reports the determination result to the headquarters 37 via the display 25 of each store 32 and the Internet 36.
- the display 43 of the installation may be notified.
- FIG. 11 is a flowchart of the advice information presentation process.
- adding new frying oil 17 to the oil tank 15 hereinafter, appropriately referred to as “additional oil”.
- the additional oil is not to replace all the frying oil 17 in the oil tank 15 with a new frying oil 17, but to add a new frying oil 17 to the oil tank 15 by an amount Wn while leaving the old frying oil 17 in the oil tank 15. It shall mean to do.
- the old frying oil 17 is discarded by the amount Wo from the oil tank 15.
- FIG. 12 is a graph showing the relationship between the heating duration of the frying oil 17 and the acid value of the frying oil 17. It shows how the acid value of the frying oil 17 changes with respect to the heating duration (0 to 12 hours) while maintaining the frying oil 17 at an equal temperature.
- the heating temperature is 120 ° C.
- the acid value does not change even if the heating duration increases
- the heating temperature is 170 ° C.
- the acid value increases as the heating duration increases. Can be seen to be increasing.
- Cooking of the fried food 19 in the fryer 14 is typically performed by maintaining the frying oil 17 in the oil tank 15 at 170 ° C.
- FIG. 13 shows a general relationship between the time during business hours of the store 32 and the temperature of the frying oil 17 in the oil tank 15 of the fryer 14.
- the fried food 19 is not cooked in the fryer 14 at all times during the business hours of the store 32, but is performed intermittently.
- the temperature of the frying oil 17 in the oil tank 15 is determined to be 160 ° C. or higher. Therefore, the period during which the temperature of the frying oil 17 in the oil tank 15 is less than 160 ° C. is excluded from the cumulative time shown in FIG. 14 below as the exclusion period Te. that's all
- FIG. 14 is a graph showing the relationship between the cumulative time when the frying oil 17 is 160 ° C. or higher and the deterioration (particularly the acid value). It can be seen that the acid value and the cumulative time are in a proportional relationship.
- FIG. 15 is a graph showing how the relationship between the acid value and the usage time of the frying oil 17 in the oil tank 15 changes with the turnover rate R of the additional oil.
- the turnover rate R is defined by the following equation (1).
- R (% / h) ⁇ total amount of additional oil within the set time (liter) / amount of squeezed oil (liter) ⁇ ⁇ set time (h) x 100% ... (1)
- the amount of filled oil is the volume of the oil tank 15.
- the turnover rate R is calculated as follows from the equation (1).
- the total amount of waste oil is 10 liters.
- the additional oil in the formula (1) the same amount of old frying oil 17 as the additional amount is wasted in each addition of the new frying oil 17.
- the turnover rate R the more the acid value of the frying oil 17 in the oil tank 15 can be suppressed.
- the larger the turnover rate R the larger the amount of waste oil (purchased amount of frying oil 17).
- the acid value reaches the waste oil level Ld, it is necessary to replace the entire amount of frying oil 17 in the oil tank 15 with new frying oil 17. Cleaning of the oil tank 15 is difficult only when the entire amount of frying oil 17 is replaced.
- the turnover rate R ⁇ 10% the acid value does not reach the waste oil level Ld, so it is not necessary to replace the entire amount of frying oil 17, but it is carried out regularly to clean the oil tank 15. It is preferable to do so.
- additional oil is applied at a turnover rate R ⁇ 10% / h, and when it becomes necessary to clean the frying oil 17 or when the day when the cleaning work of the frying oil 17 is approaching, the rotation is performed. It is efficient to set the rate R ⁇ 5 or 0. Alternatively, it is effective to carry out additional oil at a turnover rate R ⁇ 10% during the busy season when the fried food 19 is selling well, and to set the turnover rate R ⁇ 5 or 0 during the off-season.
- the advice information presentation unit 61 advises the store 32 on the timing and amount of the additional oil while referring to the sales of the fried food 19 at the store 32.
- the advice information presenting unit 61 determines whether or not the current state of the flyer 14 is a rest period.
- the rest period of the flyer 14 is, for example, the exclusion period Te in FIG.
- the advice information presenting unit 61 advances the process to STEP 132 when the determination is positive, and ends the process when the determination is negative.
- the advice information presenting unit 61 recognizes the work date and time of the next cleaning work of the oil tank 15 desired by the person involved in cooking the fried food 19 of the store 32.
- a person involved in cooking the fried food 19 in the store 32 can specify in advance the work date and time of the next cleaning work of the oil tank 15 in the advice information presentation unit 61.
- the work date and time of the next cleaning work of the oil tank 15 is set by the processing work information recognition unit 56 without the person involved in cooking the fried food 19 of the store 32 instructing the advice information presentation unit 61 one by one. You can also contact and recognize.
- the advice information presenting unit 61 recognizes the current degree of deterioration of the frying oil 17 based on the analysis of the deterioration state analysis unit 55.
- the advice information presenting unit 61 sells the fried foods 19 by type from the actual number of fried foods 19 sold in the past predetermined period (eg, the past 10 days or 2 weeks) to the next cleaning work of the oil tank 15. Predict the number.
- the advice information presenting unit 61 predicts the degree of deterioration of the frying oil 17 until the next cleaning operation of the oil tank 15 based on the current degree of deterioration and the number of sales of each type of fried food 19 predicted in STEP 134.
- the advice information presenting unit 61 calculates the turnover rate R of the fryer 14 during the rest period so that the deterioration degree of the frying oil 17 predicted in STEP 134 does not exceed the threshold value (example: waste oil level Ld in FIG. 15). To do.
- the advice information presenting unit 61 notifies the person in charge of cooking the fried food 19 of the turnover rate R calculated in STEP 134 as advice information. Specifically, the notification is performed by displaying on the display 25.
- the first notification unit 57 and the second notification unit 60 of FIGS. 3 and 4 are at least one of the voice notification unit and the visual notification unit.
- voice output and visual display for voice notification and visual notification include (c1) "It's about time to replace the oil” and (c2) "It's about time to run out of oil.” it can.
- the clerk can not only manually replace the frying oil 17 in the fryer 14, but also automate the replacement work of the fryer 14 and respond by pressing a button. That is, when the button is pressed, the on-off valve at the bottom of the oil tank 15 opens, and the old frying oil 17 in the oil tank 15 is discharged from the oil tank 15. When the discharge of the old frying oil 17 is completed, the on-off valve is automatically closed, and then a predetermined amount of new frying oil 17 is automatically supplied to the oil tank 15 via the supply path.
- the clerk orders a predetermined amount of frying oil 17.
- the frying oil supplier 47 stops at the store 32 and supplies the frying oil to the frying oil cooking storage tank (not shown) of the store 32.
- the frying oil 17 is packed in cans having a predetermined volume, and the frying oil 17 may be supplied by the frying oil supplier 47 according to the number of cans.
- the worker manually puts the fly basket 21 in and out of the oil tank 15 of the fryer 14.
- a lifting mechanism that automatically raises and lowers the fly basket 21 in the vertical direction is added, and when the operator presses the button switch 23, the fly basket 21 set in the lift is lowered and the frying oil 17 in the oil tank 15 is lowered. It can also be automatically immersed in. Then, when the frying time is completed, the frying basket 21 can be automatically raised and separated from the oil tank 15 together with the notification.
- the store 32 is described as an example of a fried food kitchen.
- the fried food kitchen of the present invention includes a factory as well as a store. This is because even in factories, fried foods are sometimes fried using frying oil.
- a clerk at a store 32 is used as an example for explanation.
- Other cooking-related persons of the present invention may include the owner of the store 32 and the employees of the factory.
- the headquarters 37 is, for example, a chain headquarters of a store, a headquarters that manages a factory, a frying oil supplier (a wholesaler, a frying oil manufacturer, etc.), and a cloud designed by the chain headquarters or a frying oil supplier.
- a frying oil supplier a wholesaler, a frying oil manufacturer, etc.
- a cloud designed by the chain headquarters or a frying oil supplier.
- the jurisdiction is preferably the chain headquarters of the store, the headquarters that manages the factory, and the manufacturer of frying oil.
- the jurisdiction of the present invention does not have to be the headquarters 37, but may be any department that has jurisdiction over the store 32 regarding the handling of the frying oil 17.
- an electric fryer 14 is used as the fryer.
- the fryer of the present invention may be any cooking container for frying fried foods in frying oil, and may be a gas type or electromagnetic type fryer, a pan, or the like.
- the single other store has only the analysis result of the deterioration state of the frying oil 17 of the two stores 32, and the frying oil of the target store It will be determined whether or not there is an abnormality in the deteriorated state.
- the deterioration state analysis unit 55 analyzes the deterioration state of the frying oil 17 in terms of acid value, viscosity, etc.
- the characteristics examined experimentally for individual parameters such as the viscosity, acid value, etc. of the frying oil 17 are used. And analyze.
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- the oil tank 15 for storing the frying oil 17 is integrally formed with the fryer 14.
- the oil tank for storing the frying oil 17 can be separated from the fryer 14 as a cartridge type.
- the oil tank cartridge is dropped from above into a recess (for example, a recess such as the oil tank 15 in FIG. 1) formed by opening the upper part of the fryer 14.
- the upper sealing wall of the oil tank cartridge is removed, the frying oil 17 inside is exposed upward, and the oil tank cartridge is started to be used as shown in the oil tank 15 of FIG.
- part of the recognition of the deterioration state analysis unit 55 about the progress of deterioration of the frying oil 17 is that the sensor is used instead of the manual input from the tablet by the employee of the store 32. it can.
- the color of the test paper in (a4) described above is read by the tablet or the application of the information processing device 27 from the built-in camera of the tablet or the camera installed in the vicinity of the flyer 14, and is recognized by the deterioration state analysis unit 55. May be
- the schedule planning unit 64 formulates a processing work schedule based on the operation schedule and business hours schedule of the flyer of the store 32, the working time schedule of the cook in charge of the store 32, and the analysis result by the deterioration state analysis unit 55. (FIGS. 7A-7B).
- schedule planning unit 64 At least one work period of waste oil work period, cleaning work work period, and replenishment work work period for a plurality of fryer 14s of the same store 32 overlaps with each other.
- the processing work schedule is formulated as described above (FIGS. 8A-8B).
- schedule planning unit 64 At least one work period of waste oil work period, cleaning work work period, and replenishment work work period for a plurality of fryer 14s of the same store 32 is heavy.
- a processing work schedule is devised so as not to be (a modified example of FIGS. 8A-8B).
- the schedule planning unit 64 plans the processing work schedule of the store 32 without referring to the analysis result by the deterioration state analysis unit 55 of the other store 32 (the embodiment of FIG. 3).
- the schedule planning unit 64 of each store 32 can formulate the processing work schedule even if there is no analysis result of the other store 32. That is, since the schedule planning unit 64 of each store 32 can independently formulate the processing work schedule of each store 32, communication with the schedule planning unit 64 of the other store 32 is omitted to reduce the processing load. At the same time, it is possible to quickly formulate an individual processing work schedule.
- the schedule planning unit 64 plans the processing work schedule of the store 32 based on the analysis result by the deterioration state analysis unit 55 of the other store 32 (the embodiment of FIG. 4).
- the schedule planning unit 64 of each store 32 can improve the processing work schedule of its own store 32 with reference to the processing work schedule of the other store 32.
- the schedule planning unit 64 sets the processing work schedule of the store 32 to the waste oil recovery company 45 that performs the waste oil recovery work, the cleaning company 46 that performs the cleaning work, and the frying oil supplier 47 that supplies the frying oil 17 to the store 32. Make a plan based on the schedule (related explanation in FIG. 6 / STEP113).
- the schedule planning unit 64 can formulate a processing work schedule with an improved cooperative relationship with an external contractor.
- the notification unit 58 notifies the waste oil recovery company 45 and the like of the processing work schedule at the store 32 planned by the schedule planning unit 64 (FIG. 6 / STEP113).
- the cooperating company such as the waste oil recovery company 45 can set a schedule according to the notified processing work schedule and improve his / her work efficiency as an external cooperating company.
- a threshold value is set for the progress of the deterioration state of the frying oil 17 in the store 32, and the frying oil 17 is abnormal in comparison with the threshold value. There is a way to judge whether or not it is used in the usage.
- analysis results are collected from the deterioration state analysis unit 55 of the plurality of stores 32, a regression line is created from the collected analysis results, and the analysis results of each store 32 are collated with the regression line. (Figs. 9 and 10).
- the employees of the store 32 are based on the advice information presented by the advice information presentation unit 61 regarding the processing of the frying oil 17 by the deterioration state analysis unit 55 based on the analysis result of the frying oil 17 in the fryer 14.
- the treatment for frying oil 17 can be improved.
- the deterioration state of the frying oil 17 in the fryer 14 is analyzed based on various detection parameters.
- the color of the frying oil 17 is used as the detection parameter, a subtle color change can be detected easily and at low cost from the image captured by the color camera.
- the viscosity, viscosity increase rate or acid value are used as detection parameters, the variation in the correspondence between them and the deteriorated state of the frying oil 17 is small, so that the detection accuracy can be improved.
- the deteriorated state of the frying 17 oil can be detected even from a place sufficiently distant from the fryer 14.
- the cumulative time above the reference temperature of the frying oil 17 is used as the detection parameter, the variation in the detected values becomes small. Therefore, the deterioration state of the frying oil 17 is high at low cost and in a low space by using a temperature sensor and a timer. It can be detected with accuracy.
- a low-cost microphone or the like can be used as a sensor.
- the relationship between the temperature at the time of smoking and the temperature of the frying oil 17 is highly reliable, so that the deteriorated state of the frying oil 17 is detected with high reliability. be able to. Since the state of foam generation in the frying oil 17 can be easily detected from the image captured by the camera, oversight can be reduced. Since the amount of the polymer on the inner surface of the fryer 14 and the amount of the decomposition product accumulated due to the volatilization of the frying oil 17 can be detected even while the fryer 14 is stopped, the limitation of the detection time can be reduced. When the amount of electric power or gas consumed by the fryer 14 is used as a detection parameter, a power meter or a gas meter can be attached to the fryer 14 to finely detect the degree of deterioration of the frying oil 17.
- each store 32 fries by collating the analysis result by the deterioration state analysis unit 55 of its own store with the regression line.
- oil 17 it is possible to easily and accurately determine how the usage of the own store is based on the average of a plurality of stores or the past information of the own store.
- the frying oil supplier 47 of the embodiment is, in common sense, a frying oil delivery company that specializes in delivering frying oil 17 to each store 32. However, if the company delivers the frying oil 17 to the store 32, the frying oil supplier 47 does not have to be a frying oil delivery company specializing in delivery. The wholesaler of the frying oil 17 and the frying oil manufacturer / distributor may be the frying oil supplier 47.
- an order for frying oil 17 from a store 32 is placed with a wholesaler, and a frying oil manufacturer / distributor receives a contact from the wholesaler and sends frying oil to each store 32. 17 is delivered and supplied.
- the frying oil manufacturer / distributor receives an order for frying oil 17 directly from the store 32 without intervening a wholesaler with the store 32, and delivers and supplies the frying oil 17 to the store 32 that received the order. You can also do it. Further, the frying oil manufacturer / distributor can also manufacture the frying oil 17 based on the order for the frying oil 17 received from the wholesaler or the store 32.
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Abstract
Description
揚げ物を揚げるフライ油が張られ、揚げ物調理所に設置されたフライヤーと、
前記フライヤー内の前記フライ油の劣化状態を解析する劣化状態解析部と、
前記劣化状態解析部が前記フライ油の劣化状態について解析した解析の結果に基づいて該フライ油の処理作業情報を認識する処理作業情報認識部と、
前記処理作業情報を報知する第1報知部と、
前記フライヤーの稼働スケジュール、前記揚げ物調理所の営業時間スケジュール及び前記揚げ物調理所の調理担当者の勤務時間スケジュールの少なくとも1つのスケジュールを認識するスケジュール認識部と、
前記スケジュール認識部で認識されたスケジュールと、前記劣化状態解析部における解析の結果とに基づいて、前記第1報知部で報知する前記処理作業情報に含める処理作業スケジュールを立案するスケジュール立案部を備える。
前記処理作業スケジュールは、前記フライ油の廃油作業、前記フライヤーの清掃作業及び前記フライヤーへの前記フライ油の補給作業の少なくとも1つの作業の開始タイミングを含む。
前記スケジュール立案部は、同一の揚げ物調理所の複数のフライヤーに対する前記廃油作業の作業期間同士、前記清掃作業の作業期間同士、及び前記補給作業の作業期間同士のうちの少なくとも1つの作業期間同士が、重なるように又は重ならないように、前記処理作業スケジュールを立案する。
前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、他揚げ物調理所の前記劣化状態解析部による解析結果とは独立に立案する。
前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、他揚げ物調理所の前記劣化状態解析部における解析の結果に基づいて立案する。
前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、廃油作業を行う廃油回収業者、清掃作業を行う清掃作業業者、及び前記揚げ物調理所に前記フライ油を供給する供給業者のうちの少なくとも1つの業者のスケジュールに基づいて立案する。
さらに、前記スケジュール立案部が、廃油作業を行う廃油回収業者、清掃作業を行う清掃作業業者及び前記揚げ物調理所に前記フライ油を供給する供給業者のうちの少なくとも1つの業者に前記揚げ物調理所の前記処理作業スケジュールを通知する通知部を備える。
さらに、
前記揚げ物調理所の前記劣化状態解析部における解析の結果と他揚げ物調理所のフライヤー内のフライ油についての該他揚げ物調理所の前記劣化状態解析部における解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定部と、
前記異常性判定部がフライヤー内のフライ油について異常性有りと判定した前記揚げ物調理所を報知する第2報知部と、
を備える。
前記劣化状態解析部は、前記フライヤー内の前記フライ油の色、粘度、粘度上昇率、酸価、におい、基準温度以上である累積時間、油ちょう時の前記フライ油の発生音、前記フライ油が発煙した時の油温、泡の発生状態、前記フライヤーの内面の重合物の量、前記フライ油の揮発に起因する分解物の蓄積量、及び前記フライヤーの電力又はガスの消費量のうちの少なくとも1つに基づいて前記フライ油の劣化状態を解析する。
さらに、前記劣化状態解析部の解析の結果に基づいて前記フライ油に対する処理についてのアドバイス情報を提示するアドバイス情報提示部を備える。
前記アドバイス情報には、前記フライヤー内の前記フライ油の残油の一部を廃棄して又は廃棄無しで前記フライヤー内に新しいフライ油を付加する油付加の実施に係る情報を含む。
劣化状態解析部が、揚げ物を揚げるフライ油が張られ、揚げ物調理所内に設置されたフライヤー内の前記フライ油の劣化状態を解析する劣化状態解析ステップと、
処理作業情報認識部が、前記劣化状態解析ステップにおける解析の結果に基づいて該フライ油の処理作業情報を認識する処理作業情報認識ステップと、
前記処理作業情報を報知する報知ステップと、
を備える。
揚げ物調理所のフライヤー内のフライ油の劣化状態を解析する劣化状態解析部と、
他揚げ物調理所の他のフライヤー内の他のフライ油の劣化状態を解析する他の劣化状態解析部と、
前記劣化状態解析部における解析の結果と前記他の劣化状態解析部における解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定部と、
前記異常性判定部がフライヤー内のフライ油について異常性有りと判定した前記揚げ物調理所を報知する第2報知部と、
を備える。
状態解析部が、揚げ物調理所のフライヤー内のフライ油の劣化状態を解析する劣化状態ステップと、
他の状態解析部が、他揚げ物調理所の他のフライヤー内の他のフライ油の劣化状態を解析する他の劣化状態解析ステップと、
異常判定部が、前記劣化状態解析ステップにおける解析の結果と前記他の劣化状態解析ステップにおける解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定ステップと、
第2報知部が、前記異常性判定ステップにおいて異常性有りと判定したときは、前記揚げ物調理所を報知する第2報知ステップと、
を備える。
図1は、顧客に販売する揚げ物19を調理する調理場10を示す図である。調理場10は、コンビニエンスストアやスーパーマーケット等の店舗32内に設けられており、電気式のフライヤー14が設置されている。
図2は、フライ油処理作業情報報知システムが適用されるネットワークシステムの模式図である。店舗32a,32b,・・・,32jは、例えばコンビニエンスストアチェーンや、スーパーのチェーンを構成し、管轄部としての本部37により管轄される。
図3は、情報処理機器27の店舗支援ソフトウェア28に含まれるフライ油処理作業報知装置52の機能ブロック図である。このフライ油処理作業報知装置52は、後述の図4のフライ油処理作業報知装置72とは異なり、単独でフライ油処理作業報知を実行可能になっている。
図4は、図3のフライ油処理作業報知装置52とは別のフライ油処理作業報知装置72の機能ブロック図である。フライ油処理作業報知装置52とフライ油処理作業報知装置72とにおいて、同一の機能を果たすブロック同士は、同じ符号を付けている。
図5は、フライ油処理作業報知方法のフローチャートである。
図9は、フライ油対比処理のフローチャートである。
図11は、アドバイス情報の提示処理のフローチャートである。アドバイス情報の一例として油槽15に新しいフライ油17を付加すること(以下、適宜「追加油」という。)について説明する。
R(%/h)={設定時間内の追加油の合計量(リットル)/張り込み油量(リットル)}÷設定時間(h)×100%・・・(1)
図3及び図4の第1報知部57及び第2報知部60は、音声報知部及び視覚報知部の少なくとも一方である。音声報知及び視覚報知による報知には、音声出力及び視覚表示の例として、(c1)「そろそろ油の交換時期です。」、及び(c2)「そろそろ油の在庫がなくなります。」が挙げることができる。
実施形態では、揚げ物調理所として店舗32を例にして説明している。本発明の揚げ物調理所は、店舗以外に工場も含む。工場においても、フライ油を使って、揚げ物を揚げることがあるからである。
実施形態の作用及び効果をまとめると、次のとおりである。
Claims (15)
- 揚げ物を揚げるフライ油が張られ、揚げ物調理所に設置されたフライヤーと、
前記フライヤー内の前記フライ油の劣化状態を解析する劣化状態解析部と、
前記劣化状態解析部が前記フライ油の劣化状態について解析した解析の結果に基づいて該フライ油の処理作業情報を認識する処理作業情報認識部と、
前記処理作業情報を報知する第1報知部と、
を備えることを特徴とするフライ油処理作業情報報知システム。 - 前記処理作業情報認識部は、
前記フライヤーの稼働スケジュール、前記揚げ物調理所の営業時間スケジュール及び前記揚げ物調理所の調理担当者の勤務時間スケジュールの少なくとも1つのスケジュールを認識するスケジュール認識部と、
前記スケジュール認識部で認識されたスケジュールと、前記劣化状態解析部における解析の結果とに基づいて、前記第1報知部で報知する前記処理作業情報に含める処理作業スケジュールを立案するスケジュール立案部を備えることを特徴とする請求項1に記載のフライ油処理作業情報報知システム。 - 前記処理作業スケジュールは、前記フライ油の廃油作業、前記フライヤーの清掃作業及び前記フライヤーへの前記フライ油の補給作業の少なくとも1つの作業の開始タイミングを含むことを特徴とする請求項2に記載のフライ油処理作業情報報知システム。
- 前記スケジュール立案部は、同一の揚げ物調理所の複数のフライヤーに対する前記廃油作業の作業期間同士、前記清掃作業の作業期間同士、及び前記補給作業の作業期間同士のうちの少なくとも1つの作業期間同士が、重なるように又は重ならないように、前記処理作業スケジュールを立案することを特徴とする請求項3に記載のフライ油処理作業情報報知システム。
- 前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、他揚げ物調理所の前記劣化状態解析部による解析結果とは独立に立案することを特徴とする請求項2~4のいずれか1項に記載のフライ油処理作業情報報知システム。
- 前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、他揚げ物調理所の前記劣化状態解析部における解析の結果に基づいて立案することを特徴とする請求項2~4のいずれか1項に記載のフライ油処理作業情報報知システム。
- 前記スケジュール立案部は、前記揚げ物調理所の前記処理作業スケジュールを、廃油作業を行う廃油回収業者、清掃作業を行う清掃作業業者、及び前記揚げ物調理所に前記フライ油を供給する供給業者のうちの少なくとも1つの業者のスケジュールに基づいて立案することを特徴とする請求項2~6のいずれか1項に記載のフライ油処理作業情報報知システム。
- さらに、前記スケジュール立案部が、廃油作業を行う廃油回収業者、清掃作業を行う清掃作業業者及び前記揚げ物調理所に前記フライ油を供給する供給業者のうちの少なくとも1つの業者に前記揚げ物調理所の前記処理作業スケジュールを通知する通知部を備えることを特徴とする請求項2~7のいずれか1項に記載のフライ油処理作業情報報知システム。
- さらに、
前記揚げ物調理所の前記劣化状態解析部における解析の結果と他揚げ物調理所のフライヤー内のフライ油についての該他揚げ物調理所の前記劣化状態解析部における解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定部と、
前記異常性判定部がフライヤー内のフライ油について異常性有りと判定した前記揚げ物調理所を報知する第2報知部と、
を備えることを特徴とする請求項1~8のいずれか1項に記載のフライ油処理作業情報報知システム。 - 前記劣化状態解析部は、前記フライヤー内の前記フライ油の色、粘度、粘度上昇率、酸価、におい、基準温度以上である累積時間、油ちょう時の前記フライ油の発生音、前記フライ油が発煙した時の油温、泡の発生状態、前記フライヤーの内面の重合物の量、前記フライ油の揮発に起因する分解物の蓄積量、及び前記フライヤーの電力又はガスの消費量のうちの少なくとも1つに基づいて前記フライ油の劣化状態を解析することを特徴とする請求項1~9のいずれか1項に記載のフライ油処理作業情報報知システム。
- さらに、前記劣化状態解析部の解析の結果に基づいて前記フライ油に対する処理についてのアドバイス情報を提示するアドバイス情報提示部を備えることを特徴とする請求項1~10のいずれか1項に記載のフライ油処理作業情報報知システム。
- 前記アドバイス情報には、前記フライヤー内の前記フライ油の残油の一部を廃棄して又は廃棄無しで前記フライヤー内に新しいフライ油を付加する油付加の実施に係る情報を含むことを特徴とする請求項11記載のフライ油処理作業情報報知システム。
- 劣化状態解析部が、揚げ物を揚げるフライ油が張られ、揚げ物調理所内に設置されたフライヤー内の前記フライ油の劣化状態を解析する劣化状態解析ステップと、
処理作業情報認識部が、前記劣化状態解析ステップにおける解析の結果に基づいて該フライ油の処理作業情報を認識する処理作業情報認識ステップと、
前記処理作業情報を報知する報知ステップと、
を備えることを特徴とするフライ油処理作業情報報知方法。 - 揚げ物調理所のフライヤー内のフライ油の劣化状態を解析する劣化状態解析部と、
他揚げ物調理所の他のフライヤー内の他のフライ油の劣化状態を解析する他の劣化状態解析部と、
前記劣化状態解析部における解析の結果と前記他の劣化状態解析部における解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定部と、
前記異常性判定部がフライヤー内のフライ油について異常性有りと判定した前記揚げ物調理所を報知する第2報知部と、
を備えることを特徴とする報知システム。 - 状態解析部が、揚げ物調理所のフライヤー内のフライ油の劣化状態を解析する劣化状態ステップと、
他の状態解析部が、他揚げ物調理所の他のフライヤー内の他のフライ油の劣化状態を解析する他の劣化状態解析ステップと、
異常判定部が、前記劣化状態解析ステップにおける解析の結果と前記他の劣化状態解析ステップにおける解析の結果との対比に基づいて前記揚げ物調理所のフライヤー内のフライ油についての異常性の有無を判定する異常性判定ステップと、
第2報知部が、前記異常性判定ステップにおいて異常性有りと判定したときは、前記揚げ物調理所を報知する第2報知ステップと、
を備えることを特徴とする報知方法。
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WO2023054100A1 (ja) * | 2021-09-29 | 2023-04-06 | 株式会社J-オイルミルズ | 食用油の劣化度判定装置、食用油の劣化度判定システム、食用油の劣化度判定方法、食用油の劣化度学習装置、および食用油の劣化度判定に用いられる学習済モデル |
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US20220335548A1 (en) | 2022-10-20 |
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