JP2009178598A - Business-use cooking appliance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a business-use cooking appliance with which energy saving can be achieved more properly than ever. <P>SOLUTION: This business-use cooking appliance, having heating arrangement which can heat a cooking medium such as cooking oil, a cooking heating plate, a cooking container and the like, and lid arrangement which is attached so that it can be opened and closed and is closed during a non-heating cooking period so that it stops heat dissipation from the cooking medium, includes a lid opening and closing data storing arrangement which stores the lid opening and closing data that determines whether the lid arrangement should be closed or not during a non-heating cooking period and a lid opening and closing notifying arrangement that notifies whether the lid arrangement should be closed or not during that period. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking device for business use such as a fryer or a griddle used in a restaurant, a fast food restaurant or the like.

In restaurants and fast food stores, cookers such as fryer and griddle are used, but these cookers need not be under cooking so that the food can be provided promptly at any time. It is also necessary to heat cooking oil and cooking iron plate.
During such standby, the cook changes the heating set temperature of the cooking device to a temperature (standby temperature) lower than the set temperature during cooking.

JP 2004-275431 A

However, the timing at which the standby temperature should be changed is left to the chef's judgment, and in practice, the proper judgment cannot be made, and heating is often maintained at the cooking set temperature as it is. Even if the set temperature is changed, the standby temperature is set higher than necessary for ease of cooking.
As a result, fuel consumption during standby was large.
In particular, in the time zone where the cooking frequency is low, as shown in FIG. 11, the ratio of gas consumption during standby is very high.
In the fryer, the deterioration of cooking oil is accelerated, so that not only the cost of cooking oil but also the number of oil exchange operations and filtering operations are increased.
In addition, the air conditioning load increased due to the temperature rise in the kitchen room.

  The present invention has been made to solve such problems, and an object of the present invention is to provide a commercial cooking device that can achieve energy saving more appropriately.

In order to achieve the above object, a commercial cooking device according to claim 1 is:
Heating means for heating cooking media such as cooking oil, cooking heating plate, cooking container;
In commercial cooking equipment provided with lid means that can be opened and closed, closed during non-heat cooking, and suppresses heat radiation from the cooking medium,
Lid opening / closing data storage means for storing lid opening / closing data for determining whether or not to close the lid means during non-heating cooking for each time period during business hours;
A lid opening / closing notifying means for notifying whether or not the lid means is closed in each time zone based on the lid opening / closing data during non-heating cooking is provided.

Moreover, in order to achieve the said objective, the heat cooking apparatus for business by Claim 2 is the following.
Heating means for heating cooking media such as cooking oil, cooking heating plate, cooking container;
Lid means that can be opened and closed, is closed during non-heating cooking, and suppresses heat radiation from the cooking medium;
In commercial cooking equipment comprising: lid driving means for opening and closing the lid means,
Lid opening / closing data storage means for storing lid opening / closing data for determining whether or not to close the lid means during non-heating cooking for each time period during business hours;
A lid opening / closing control means for controlling the lid driving means based on the lid opening / closing data during non-heating cooking is provided.

In order to achieve the above object, a commercial cooking device according to claim 3 is a commercial cooking device according to claim 1 or claim 2,
The lid opening / closing data storage means stores lid opening / closing data set for each day of the week.

In order to achieve the above object, the commercial cooking device according to claim 4 is the commercial cooking device according to any one of claims 1 to 3,
The lid opening / closing data storage means stores lid opening / closing data set for each season.

In order to achieve the above object, the commercial cooking device according to claim 5 is the commercial cooking device according to any one of claims 1 to 4,
An input means for inputting the lid opening / closing data from the outside is provided.

  According to the cooker for business use according to claim 1, since the instruction to close the lid means is notified at an appropriate timing according to the business hours, the cook is not based on the notification and based on the notification. By closing the lid, it is possible to achieve both energy saving (reduction of fuel cost for heating or electricity cost) and prompt provision of cooked foods. Moreover, the temperature rise of a kitchen room can be suppressed and the burden of an air conditioning becomes light. Moreover, the lifetime of a cooking appliance can also be lengthened. As a result, overall energy saving and cost reduction can be achieved without sacrificing service to customers.

  In addition, according to the heat cooking apparatus for business use according to claim 2, since the lid means is automatically closed at an appropriate timing, in addition to the above effects, the cooker is not troublesome and easy to use. In addition, forgetting to close the lid is prevented and energy saving is ensured.

  Moreover, according to the cooking device for business use according to claim 3, since the lid opening / closing data is set for each day of the week, the visitor status and order status for each day of the week can be reflected in the closing operation of the lid, It will be more appropriate.

  Moreover, according to the cooking device for business use according to claim 4, since the lid opening / closing data is set for each season, the visitor status and order status for each season can be reflected in the closing operation of the lid, It will be more appropriate.

  Further, according to the cooking device for business use according to claim 5, since the lid opening / closing data can be input from the outside, for example, by sending lid opening / closing data from the headquarters to the chain store, the lid closing operation of each chain store is performed. It can be managed appropriately. Therefore, energy-saving management can be performed thoroughly up to the end stores.

It is the schematic of the fryer of 1st Example. It is a system block diagram of the fryer of 1st Example. It is explanatory drawing showing standby control data. It is a control flowchart of a 1st example. It is explanatory drawing showing the control data of 2nd Example. It is a control flowchart of a 2nd example. It is the schematic of the fryer of 3rd Example. It is a system block diagram of the fryer of 3rd Example. It is explanatory drawing showing the lid opening / closing data of 3rd Example. It is a control flowchart of a 3rd example. It is explanatory drawing showing the conventional gas consumption.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 shows a schematic configuration of a fryer as one embodiment of a commercial cooking appliance, and FIG. 2 shows its system configuration.

  The fryer includes a main body casing 10, an oil tank 11 filled with cooking oil, a burner 12 that heats the oil tank 11, an operation panel 13 that selects a menu for cooking, an instruction to stop heating cooking, and the like, and an operation panel 13. The cooking heating controller 14 (hereinafter simply referred to as a controller) having a microcomputer that controls the heating of the burner 12 as a main part is provided.

  The controller 14 includes a temperature sensor 15 that detects the temperature of cooking oil in the oil tank 11, two electromagnetic valves 16 a and 16 b that open and close the gas supply pipe to the burner 12, an igniter 17 that ignites the burner 12, and a burner A flame sensor 18 for detecting 12 flames, a fan 19 for supplying combustion air to the burner 12, and an operation panel 13 are connected. Further, the controller 14 includes a communication interface 20 for receiving standby control data, which will be described later, via a communication line.

  Standby control data, cooking programs, and the like are stored in a memory 21 provided in the controller 14. The controller 14 also has a calendar function for grasping the current date and day of the week and a clock function for grasping the current time.

  The operation panel 13 is provided on the front surface of the main body casing 10, and includes a power switch 22, a menu switch 23 for selecting a cooking menu, a start switch 24 for instructing start of cooking time counting, a selected menu name and cooking Cooking indicator 25 for displaying remaining time, cooking oil temperature, etc., buzzer 26 for notifying completion of cooking, standby lamp 27 for lighting during standby operation, and standby for displaying set temperature during standby operation Display 28.

  In this fryer, the heating of the burner 12 is controlled so that the temperature of the cooking oil is maintained at a standby set temperature preset by standby control data during non-heating cooking (hereinafter, this heating control is referred to as standby operation). In this embodiment, the cooking oil temperature is maintained at the set temperature by the on / off control of the burner 12.

  During the standby operation, the standby set temperature is displayed on the standby indicator 28, and the standby lamp 27 indicating that the standby operation is being performed is lit. When cooking is started, the cooking oil set temperature is set for each menu from the standby set temperature (for example, 100 ° C.) by selecting and pressing the cooking menu switch 23 and pressing it. (For example, 180 ° C .: hereinafter referred to as cooking set temperature). At this time, the standby lamp 27 is turned off.

  Accordingly, heating by the burner 12 is started, and when the temperature rises to near the cooking set temperature, cooking start OK is displayed on the cooking indicator 25. Based on this display, the cook puts food into cooking oil and presses the start switch 24. Thereby, cooking time is counted and the remaining time until cooking is completed is displayed on the cooking indicator 25. When the remaining cooking time becomes zero, the buzzer 26 is notified, the set temperature is automatically switched to the standby set temperature, the standby lamp 27 is lit, and the set temperature is displayed on the standby indicator 28. The cook takes out the ingredients from the cooking oil based on this notification, and cooking is completed.

  Next, standby control data will be described.

  The standby control data is data for determining a standby set temperature set for each time zone during business hours. The standby control data is received from the head office (head office) of the store where the flyer is installed via a communication line and is stored in the memory 21 of the controller 14. Remembered. As shown in FIG. 3, the standby set temperature determined by the standby control data is set to a higher temperature in the time zone where the cooking frequency is higher. For example, in the meal time zone, cooking is almost continuously performed, so the temperature is set to be almost the same as the cooking set temperature. Conversely, in the time zone where the number of visitors is small such as late at night, the temperature is set to a lower temperature.

  In addition, since the cooking frequency varies depending on the day of the week and the season, in this embodiment, standby control data is configured for each day of the week in each season. The term “season” does not necessarily mean the four seasons, but may be any one that divides a year in advance, such as every month. For example, one year divided into four seasons has a total of 28 types (4 × 7 = 28) of standby control data.

  At the headquarters that manages each store, a standby set temperature suitable for each store is determined based on data such as sales amount, number of customers, and gas consumption for each time period, and is sent to the store flyer (controller) as standby control data. To do.

  Next, the heating operation control process executed by the controller 14 will be described based on the flowchart of FIG.

  When the power switch 22 is turned on and the controller 14 is turned on, cooking oil melting (heating for liquefying solid oil) is performed, and then this routine is entered. First, it is determined whether the menu switch 23 is turned on (S1). The menu switch 23 is selected and operated by the cook according to the menu when cooking is started. If the menu switch 23 is not turned on, the standby switch corresponding to the current season, day of the week, and time is selected from the standby control data. The set temperature is read (S2).

  And combustion of the burner 12 is controlled so that cooking oil is maintained by this standby preset temperature (S3). At the same time, the standby display temperature is displayed on the standby indicator 28, and the standby lamp 27 is turned on (S4). As shown in FIG. 3, the standby temperature is set high in a time zone with a large number of visitors and conversely set low in a time zone with a small number of visitors.

  The state of the menu switch 23 in step 1 is constantly monitored, and when the menu switch 23 is turned on halfway, the standby lamp 27 that has been turned on is turned off and the standby indicator 28 is also turned off (S5). It is switched to the cooking set temperature corresponding to (S6). Therefore, cooking oil will be heated to this cooking preset temperature. The cooking indicator 25 displays the selected menu name and its cooking set temperature, and when the cooking oil is heated to near the cooking set temperature, a cooking start OK sign is displayed. With this display, the cook puts the ingredients into the cooking oil and simultaneously presses the start switch 24 to start counting the cooking time. The cooking indicator 25 displays the remaining cooking time instead of the cooking set temperature (S7).

  Thus, the heating control is continued until the remaining cooking time becomes zero (S8), and when the time is up, the buzzer 26 that signals the end of cooking sounds, and based on this, the cooker takes out the ingredients from the oil tank and the cooking is completed. . When cooking is completed, the menu switch 23 is automatically turned off and the cooking indicator 25 is turned off (S9).

  Then, returning to the processing in step 1, until the menu switch 23 is turned on again, the standby operation at the standby set temperature at that time is executed.

  As described above, according to the flyer of this embodiment, an appropriate standby operation according to the business hours is performed without depending on the intuition of the cook, saving fuel costs and providing quick cooking products. It is possible to achieve both. Moreover, the temperature rise of a kitchen room can be suppressed and the burden of an air conditioning becomes light. Moreover, the deterioration by heating of cooking oil more than necessary is suppressed, cooking oil replacement work and filtering work are reduced, and cooking oil cost can be reduced. In addition, the life of the flyer itself can be extended. As a result, overall energy saving and cost reduction can be achieved without sacrificing service to customers.

  Furthermore, since the standby control data is set for each season and day of the week, the visitor status and the order status are accurately reflected in the standby operation, and a more appropriate standby operation is possible. Since standby control data can be input from the outside, for example, the standby operation of each chain store can be appropriately managed by sending the standby control data from the headquarters to the chain store.

  Next, the flyer of the second embodiment will be described. In this embodiment, instead of changing the standby set temperature, the standby control data for determining whether to perform the standby operation or not to perform the standby operation according to the time zone is stored, and this is stored. Based on this, the heating operation is controlled.

  In the standby control data of the second embodiment, as shown in FIG. 5, it is determined that the standby operation is executed (standby ON) or not (standby OFF) for each time zone according to the season and day of the week. For example, in this example, standby control data is configured at intervals of 5 minutes, standby operation is performed between time 6: 00 and 6: 10, and standby operation is performed until time 6: 10 to 6: 20 It is decided not to. And the ratio of this standby operation ON becomes so high that there are many visitors. In this example, the meal time zone is always set to standby operation ON. The standby temperature is set in advance to a temperature lower than the cooking temperature.

  Next, the heating operation control process of 2nd Example is demonstrated based on FIG.

  First, it is determined whether or not the menu switch 23 is turned on (S11). When the menu switch 23 is not turned on, standby control data corresponding to the current season, day of the week, and time is read from the standby control data (S12), and it is determined whether or not standby operation should be performed (S13).

  If the standby control data at the current time is standby ON, the combustion of the burner 12 is controlled so that the cooking oil is maintained at a preset standby temperature (S14). At the same time, the standby display temperature is displayed on the standby indicator 28, and the standby lamp 27 is turned on (S15).

  On the other hand, if the time does not require standby operation, heating of the burner 12 is stopped (S16), and the standby indicator 28 and the standby lamp 27 are turned off (S17).

  The state of the menu switch 23 in step 1 is constantly monitored. If the menu switch 23 is not turned on, such processing is repeated. When the menu switch 23 is turned on during such processing, the standby lamp 27 is turned off and the standby indicator 28 is also turned off (S18), and the cooking set temperature corresponding to the menu is switched (S19). . Therefore, cooking oil will be heated to this cooking preset temperature. Then, as in the first embodiment, a predetermined display is made on the cooking indicator 25 (S20). When the cooking count time reaches the set time (S21), the cooking indicator 25 is turned off (S22) and again. Returning to the process of step 1, until the menu switch 23 is turned on again, the standby operation and the operation stop corresponding to the time are selected and executed.

  In the second embodiment described above, the same effects as in the first embodiment can be obtained. In this embodiment, the standby operation is temporarily stopped. However, since the time interval for setting ON / OFF of the standby operation is short, a significant temperature drop of the cooking oil can be prevented and heating cooking is not hindered. This time interval may be arbitrarily set. In the first and second embodiments, the standby operation is changed to the cooking operation when the menu switch 23 is turned on. However, as a modified example, as shown by a broken line in FIG. When the order information is input from the order menu input device 50, the device 50 may be connected to the controller 14, and the order information may be used to switch from the standby operation to the cooking operation. That is, the determination of S1 of the first embodiment and the determination of S11 of the second embodiment may be changed to determination of whether or not an order has been input from the order menu input device 50.

Further, instead of the order menu input device 50, entry information may be input from entry detection means such as an entrance sensor of an automatic door at the entrance of the store, and the standby operation may be switched to the cooking operation. In this case, what is necessary is just to set target heating temperature to the arbitrary setting temperature of a cooking menu.
In such an example, the cooking provision time to the customer is further shortened, and energy can be saved by setting the standby temperature to be much lower. The temperature setting means of the present invention corresponds to the processing performed in steps 3 and 6 in FIG. 4 and steps 14 and 19 in FIG.

  Next, a flyer according to a third embodiment will be described. As shown in FIGS. 7 and 8, the flyer according to the third embodiment includes a lid 30 that covers the oil tank 11 from above, and is based on lid opening / closing data that sets whether to close the lid 30 for each cooking time zone. The lid 30 is automatically closed. Hereinafter, parts common to the first embodiment are denoted by the same reference numerals in the drawings and description thereof is omitted.

  The lid 30 is provided in the main body case 10 so as to be opened and closed, and is driven to open and close by a motor 31 controlled by the controller 14. In addition, the operation panel 32 is provided with a lid lamp 33 indicating the open / closed state of the lid 30 and lights up when the lid 30 is closed.

  In the third embodiment, lid opening / closing data is stored in the controller 14, and this lid opening / closing data indicates whether the lid 30 is closed (lid ON) or not (lid OFF: as it is) as shown in FIG. It is determined). In this embodiment, data is set at 30 minute intervals. The lid opening / closing data is stored for each season and day of the week as in the previous embodiment. The lid opening / closing data is transmitted from the headquarters via a communication line.

  The lid opening / closing data is set to ON during a time zone with a small number of visitors. In this example, the lid opening / closing data is ON between time 6:00 to 7:00, and time 7:00 to 8-8. : The lid open / close data is OFF for 30 minutes.

  Next, the heating operation control process of 3rd Example is demonstrated based on FIG.

  First, it is determined whether or not the menu switch 23 is turned on (S31). If the menu switch 23 is not turned on, standby operation at a preset standby temperature is executed (S32), and then lid open / close data is read (S33). Based on the lid opening / closing data, it is determined whether or not the current time is a time zone for closing the lid (S34). If the lid opening / closing data is ON, the motor 31 is driven to close the lid (S35). At this time, the buzzer 26 is sounded and the lid lamp 33 is turned on (S36). On the other hand, if the lid opening / closing data is OFF, this process is skipped.

  Such processing is repeated until the menu switch 23 is turned on. When the menu switch 23 is turned on, the motor 31 is driven to open the lid 30 (S37), and the lid lamp 33 is turned off (S38). Subsequently, the heat cooking process is started in the same manner as in the previous embodiment (S39 to S42).

  When cooking is completed, the process returns to step 31 again, and the lid 30 is controlled to close according to the time until the menu switch is turned on again. In the state where the lid 30 is closed, even if the determination in step 34 is NO, that is, the lid opening / closing data is switched to OFF, the lid 30 is not purposely opened and the menu switch 23 is turned on. This prevents unnecessary heat dissipation.

  According to the third embodiment described above, since the lid is closed at an appropriate timing according to the business hours, it is possible to achieve both saving of fuel cost by suppressing heat dissipation and prompt provision of cooked goods. It becomes. Moreover, the temperature rise of a kitchen room can be suppressed and the burden of an air conditioning becomes light. In addition, it is possible to lower the set temperature during standby by closing the lid, so that deterioration of cooking oil due to heating more than necessary is suppressed, cooking oil replacement work and filtering work are reduced, and cooking oil costs are also reduced. I can do it. In addition, the life of the flyer itself can be extended. As a result, overall energy saving and cost reduction can be achieved without sacrificing service to customers. Furthermore, since the lid opening / closing is set for each season and day of the week, the lid closing operation according to the visitor situation and the order situation can be performed with high accuracy, so that the cooking operation is not hindered.

  In the third embodiment, the lid 30 is of an open / close type driven by a motor, and is automatically closed based on the lid opening / closing data (S35). However, the lid may be manually opened / closed. In this case, the lid closing operation in step 35 is omitted, and the cook is manually closed by the notification process in step 36. Further, the lid opening operation in step 37 may be omitted, and the lid 30 may be manually opened when the cook presses the menu switch 23.

  Although the business flyer of the present embodiment has been described above, the present invention is not limited to such an embodiment and can be implemented in various forms. For example, it can be applied to other cooking equipment such as a griddle instead of a fryer. Various temperature set values, time set values, and the like are not limited to the values in this embodiment, and can be set arbitrarily.

11. Oil tank 12. Burner 13, 32. Operation panel 14. Controller 20. Communication interface 21. Memory 23. Menu switch 24. Start switch 25. Cooking indicator 27. Standby lamp 28・ ・ Standby indicator 30 ・ ・ Cover 31 ・ ・ Motor 33 ・ ・ Cover lamp

Claims (5)

Heating means for heating cooking media such as cooking oil, cooking heating plate, cooking container;
In commercial cooking equipment provided with lid means that can be opened and closed, closed during non-heat cooking, and suppresses heat radiation from the cooking medium,
Lid opening / closing data storage means for storing lid opening / closing data for determining whether or not to close the lid means during non-heating cooking for each time period during business hours;
A cooking apparatus for business use, comprising: lid opening / closing notification means for notifying whether or not the lid means is closed in each of the time periods based on the lid opening / closing data during non-heating cooking. Heating means for heating cooking media such as cooking oil, cooking heating plate, cooking container;
Lid means that can be opened and closed, is closed during non-heating cooking, and suppresses heat radiation from the cooking medium;
In commercial cooking equipment comprising: lid driving means for opening and closing the lid means,
Lid opening / closing data storage means for storing lid opening / closing data for determining whether or not to close the lid means during non-heating cooking for each time period during business hours;
A cooker for business use comprising lid opening / closing control means for controlling the lid driving means based on the lid opening / closing data during non-heating cooking.   The commercial cooking appliance according to claim 1 or 2, wherein the lid opening / closing data storage means stores lid opening / closing data set for each day of the week.   The commercial cooking appliance according to any one of claims 1 to 3, wherein the lid opening / closing data storage means stores lid opening / closing data set for each season. The commercial cooking appliance according to any one of claims 1 to 4, further comprising input means for inputting the lid opening / closing data from outside.

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