Liquid heat-cooking device

ES 2 318 807 T3

DESCRIPTION

Liquid heating-cooking device.

Field and background of the invention

The present invention relates to liquid heating-cooking devices. In particular, it refers to a liquid heating-cooking device such as a deep fryer or a pasta kettle, capable of heating and cooking foodstuffs with hot liquid, such as oil or water.

Traditionally, a liquid heating-cooking device, such as a deep fryer for use in a restaurant or equivalent, comprises a cooking vat that receives liquid, such as cooking oil, a heating medium, such as a burner, which heats the cooking tank, a temperature sensor that detects the temperature of the liquid and a control means that controls the heating means. The control means monitors the temperature of the liquid according to a selected kitchen menu and operates the heating means to heat the liquid in the cooking tank to a preset temperature, and thus, introduced food materials can be heated and cooked. in the cooking tank.

Conventionally, a liquid heating-cooking device is known comprising a program setting means in which a cooking program is set, such as a start-up or execution time of a kitchen menu, during a predetermined period of time, for example per day or per week (see, for example, Japanese Patent Publication Laid-Open 2004-275431). In this liquid heating-cooking device, a heating means is operated with a control means based on the cooking program. In that case, when the cooking means is not driven to cook by heating, the temperature of the liquid is kept at a predetermined holding temperature set according to the duration of the non-operating time. Thus, as soon as heat cooking is done in the cooking program, it is ensured that heat cooking always starts very quickly.

However, in the liquid heating-cooking device according to Japanese patent publication LaidOpen 2004-275431, the holding temperature (stand-by temperature) of the liquid is changed based on the cooking program set with the program setting means. . This raises the problem of a mismatch between the current customer congestion in the restaurant or the like and the time for heating cooking. Thus, for example, even if the congestion of customers at that time increases so that the restaurant fills up, the temperature of the liquid must be kept low, thus making it impossible to quickly fulfill customer orders. On the contrary, even if the restaurant is not as full after the congestion of customers has surpassed its maximum point, the temperature of the liquid has to be kept high, thus causing the heating medium to waste energy during its operation.

The present invention has been developed to solve the above problems, and its purpose is to provide a liquid heating-cooking device that can suitably adjust a liquid holding temperature according to the congestion of customers in a restaurant.

Brief description of the invention

To achieve the above purpose, a liquid heating-cooking device of the invention according to a first aspect comprises a cooking tank that receives liquid; a heating medium that heats the liquid in the cook tank, a temperature sensor that detects the temperature of the liquid, a customer congestion sensor that detects customer congestion in a predetermined area, a temperature regulator that regulates a maintenance temperature of the liquid in correspondence with the result of the detection of the customer congestion sensor and a heat control means that controls the operation of the heating means so that the liquid is at the maintenance temperature adjusted with the temperature regulator, wherein the temperature controller sets a first holding temperature when the result of the customer congestion sensor detection indicates a value equal to or greater than a predetermined value, and adjusts a second holding temperature lower than the first holding temperature when the customer congestion sensor detection result indicates a value lower than the default value.

Also, in a liquid heating-cooking device of the invention according to a second aspect, in addition to the structure of the invention according to the first aspect, the customer congestion sensor comprises means for calculating the number of pressures that detects a pressure on a switch for opening and closing a door that is at an entrance to a predetermined zone and calculates the number of pressures per unit of time; and the temperature regulator sets a first holding temperature when the number of pressures per unit time calculated by the number of pressure calculating means is equal to or greater than a predetermined number, and adjusts the second holding temperature when the number of pressures is less than the predetermined number.

Furthermore, in a liquid heating-cooking device of the invention according to a third aspect, in addition to the structure of the invention according to the first aspect, the customer congestion detector comprises a means of calculating the number of openings / closings that detects a number of openings / closings of a door of an entrance of the predetermined zone and calculates a number of openings / closings of the door per unit of time; and the regulator

ES 2 318 807 T3 temperature regulates the first holding temperature when the number of door openings / closes per unit time calculated by the number of openings / closes calculation means is equal to or greater than a predetermined number, and adjusts the second holding temperature when the number of openings / closings is less than the predetermined number.

Still further, in a liquid heating-cooking device according to a fourth aspect, in addition to the structure of the invention according to the first aspect, the customer congestion detector comprises a means of calculating the number of heads that detects the number of people that pass through the entrance of the predetermined zone and calculates the number of people that pass per unit of time, and the temperature controller adjusts the first holding temperature when the number of people per unit time calculated by the number of heads calculating means is equal to or greater than a predetermined number of heads, and adjusts the second holding temperature when the number of people passing is less than the predetermined number of heads.

In the liquid heating-cooking device of the invention according to the first aspect, since the heating means heats the liquid in the cooking tank, the food materials introduced into the cooking tank are heated and cooked. The customer congestion detector then detects the customer congestion in a predetermined area, and depending on the detection result, the temperature controller adjusts the holding temperature of the liquid. Furthermore, the heat control means actuates the heating means so that the liquid in the cooking vessel is at the holding temperature. Thus, the temperature of the liquid in the cooking vessel can be adjusted according to the congestion of customers in the predetermined area. The temperature regulator sets the liquid holding temperature at a first holding temperature when the detection result of the customer congestion detector indicates a value equal to or greater than the predetermined value, and at a second holding temperature lower than the first temperature maintenance when the detection result indicates a value lower than the default value. Thus, for example, when the first holding temperature is set to a desired temperature allowing the foodstuffs to heat up rapidly, even if the detection result of the customer congestion detector indicates a value equal to or greater than the predetermined value, the Foodstuffs can be heated and cooked according to the congestion of customers. In addition, when the detection result of the customer congestion detector indicates a value lower than the predetermined value, the second holding temperature is set lower than the first holding temperature, thus saving energy required for the operation of the heating medium. Here, customer congestion indicates a degree of customer congestion in a predetermined area, and indirectly indicates a degree of crowding of people in the predetermined area.

Furthermore, in the liquid heating-cooking device of the invention according to the second aspect, in addition to the effects of the invention according to the first aspect, when a customer passes into the predetermined zone, the customer presses the switch to open and close the door at the entrance of the predetermined zone. Therefore, the customer congestion detector detects the number of pressures of this switch, and the number of press calculating means calculates the number of pressures per unit time, thus assuming the customer congestion in the predetermined area. In addition, when the number of pressures per unit time calculated by the number of pressure calculating means is equal to or greater than the predetermined number, the temperature regulator sets the first holding temperature. When the number of pressures is less than the predetermined number, the temperature regulator sets the second holding temperature. For example, even if the number of pressures per unit of time is equal to or greater than the predetermined number, if the first holding temperature is set to a desired temperature that allows the foodstuffs to heat up rapidly, the foodstuffs can be heated and cooked even though customer congestion is high. In addition, when the number of pressures per unit time is less than the predetermined number, the second holding temperature is set lower than the first holding temperature, thereby reducing the energy consumption of the heating medium.

Furthermore, in the liquid heating-cooking device of the invention according to the third aspect, in addition to the effects of the invention according to the first aspect, when a customer passes into the predetermined area, the entrance door opens and closes. close at least once. Therefore, the client congestion detector detects a number of openings / closings of this door and the means of calculating the number of openings / closings calculates a number of openings / closings of the door per unit of time, thus assuming the congestion of clients in the default zone. In addition, when the number of door openings / closings per unit time calculated by the number of openings / closings calculating means is equal to or greater than the predetermined number, the first holding temperature is set. When the number of openings / closings is less than the predetermined number, the second holding temperature is set. For example, even if the number of door openings / closings per unit of time is equal to or greater than the predetermined number, if the first holding temperature is set to a desired temperature that allows food materials to be heated rapidly, the food materials can be heated and cook even when customer congestion is high. Furthermore, when the number of door openings / closings per unit time is less than the predetermined number, the second holding temperature is set lower than the first holding temperature, thus reducing the energy consumed by the operation of the heating medium.

Still further, in the liquid heating-cooking device of the invention according to the fourth aspect, in addition to the effects of the invention according to the first aspect, when a customer passes into the predetermined zone, the customer passes through the entrance of the default zone. Therefore, the customer congestion detector detects the number of customers who have passed, and the number of heads calculating means calculates the number of people who pass by per unit of time, thus assuming the customer congestion in the predetermined area. Also, when

ES 2 318 807 T3 the number of people passing per unit of time calculated by the number of heads calculation means is equal to or greater than the predetermined number of heads, the first holding temperature is set. When the number of people passing by is less than the predetermined number of heads, the second holding temperature is adjusted. For example, if the number of people passing by per unit of time is equal to or greater than the predetermined number of heads, if the first holding temperature is set to a desired temperature that allows the food materials to be heated rapidly, the food materials can be heated and cook even when customer congestion is high. Furthermore, when the number of people passing by per unit of time is less than the predetermined number of heads, the second holding temperature is set lower than the first holding temperature, thus reducing the energy consumed by the operation of the heating means.

Brief description of the drawings

Figure 1 is a layout diagram of the interior of a restaurant in which the fryer 1 is arranged in a kitchen area.

Figure 2 is a sectional view of the fryer 1.

Figure 3 is a sectional view according to line AA of Figure 2.

Figure 4 is a block diagram illustrating the configuration of a control device 50.

Figure 5 is a conceptual diagram illustrating storage areas of a ROM 52.

Figure 6 is a conceptual diagram illustrating storage areas of a RAM 53.

Figure 7 is a flow chart of a main control operation by means of a CPU 51.

Figure 8 is a flowchart of a customer congestion detection process.

Figure 9 is a flow chart of a temperature regulation process.

Description of the preferred embodiments

A fryer 1 according to an embodiment of the present invention is described below based on the drawings. Figure 1 is a layout diagram of the interior of a restaurant in which the fryer 1 is arranged in a kitchen area. Figure 2 is a sectional view of the fryer 1. Figure 3 is a sectional view on the line AA of Figure 2. Figure 4 is a block diagram illustrating the configuration of a control device 50. Figure 5 is a conceptual diagram illustrating the storage areas of a ROM 52. Figure 6 is a conceptual diagram illustrating storage areas of a RAM 53. Figure 7 is a flow chart of a main control operation by a CPU 51. Figure 8 is a flow chart of a customer congestion detection process. Figure 9 is a flow chart of a temperature regulation process.

The fryer 1 according to the present embodiment (see figure 2) is placed for use in the kitchen area 70 of a restaurant or equivalent which is illustrated, for example, in figure 1, and having a feature of the present invention in the that a cooking oil holding temperature can be changed depending on the congestion of customers 7 in hall 60 of the restaurant. In the following description it is assumed that "customer congestion 7" means "a degree of customer congestion 7 in hall 60 of the restaurant".

First, an example of a distribution diagram of the interior of the room where the fryer 1 is placed according to the present embodiment is described. As illustrated in Figure 1, the interior of the restaurant is divided by partitions into three zones: Hall 60, which is an area for customers 7 to eat and drink; the kitchen area 70, which is an area for a cook 9 to cook food materials; and a storage area 80, which is an area for storing foodstuffs and equivalents for use in the kitchen area 70. A partition to separate the hall 60 from the kitchen area 70 is provided with an entrance / exit 92. A partition for separating the kitchen area 70 from the storage area 80 is provided with an inlet / outlet 93. An outer wall of the storage area 80 is provided with an inlet / outlet 94 for entering from the outside and exiting to the outside. Here, hall 60 illustrated in Figure 1 corresponds to "predetermined zone."

An outer wall surrounding hall 60 is provided with an entrance / exit 91 for customers 7 to enter and exit hall 60. The inlet / outlet 91 is provided with an automatic door 100 to open and close the inlet / outlet 91 by sliding it. Near the inlet / outlet 91 a door opener (not shown) is provided for opening and closing the automatic door 100 by sliding it. In addition, on an external surface of the automatic door 100 that faces outward from the restaurant, a contact-type entry switch 75 is mounted to open the automatic door 100 to enter the hall 60 through the entrance / exit 91. On an inner surface opposite the outer surface, a contact type exit switch 76 is mounted to open the automatic door 100 to exit to the outside through the inlet / outlet 91. Furthermore, in an upper part of the inlet / outlet 91, an infrared sensor (not shown) is provided which detects the presence or absence of a person.

ES 2 318 807 T3

The input switch 75, the output switch 76, and the infrared sensor (not shown) are connected to the door opener. The input switch 75 and the output switch 76 send an ON signal to command the door opener to open the automatic door 100. Thus, the door opener upon recognizing the signal sent, makes the door opener open. automatic door 100 slide to open and close entrance / exit 91. After a predetermined time elapses after the automatic door 100 has slid open to open the inlet / outlet 91, the door closes again. Even though a person who has opened the automatic door 100 with the entrance switch 75 passes, when the infrared sensor detects the presence of the person at the entrance / exit 91, the automatic door 100 is controlled not to close. Furthermore, in hall 60, a plurality of tables 15 and chairs (not shown) are arranged for customers 7 to eat and drink. In a location facing the entrance / exit 91, a checkout 65 is arranged to pay after the customers 7 have eaten and drunk. In box 65, a cash register 67 is placed which is operated by an employee 8.

On the other hand, the kitchen area 70 has arranged a stove containing a pair of gas cookers, the fryer 1 according to the present invention, a work table 72, a sink 73 for washing dishes, cleaning foodstuffs and others, and a work table 74. The fryer 1 arranged in this kitchen area 70 can change the holding temperature of the cooking oil that is in an oil vat 10 (see figure 2) of the fryer 1 between two holding temperatures T1 and T2 (degrees centigrade) depending congestion of customers 7 in hall 60. In addition, the fryer 1 detects, from time to time, the number of presses of the input switch 75 pressed when the customer 7 enters the hall 60 to know the congestion of customers 7 in the hall 60, thus changing the maintenance temperature of the cooking oil properly. The configuration of this fryer 1 and the control operation by means of the control device 50 (see figure 3) are described below in sequence.

The configuration of the fryer according to the present invention is described schematically below. As illustrated in figure 2, the fryer 1 mainly comprises the oil vat 10 into which cooking oil is poured for frying food materials, a heating device 20 provided horizontally on both sides of the lower part of the oil vat 10 for heating the cooking oil that is in the oil tub 10 and a housing 4 including the oil tub 10 and the heating device 20 to protect them.

The oil tub 10 is described below. As illustrated in Figures 2 and 3, the oil tub 10 is in the form of a mortar lowered inward from a middle stepped portion in a vertical direction to a lower portion. Horizontally on both sides of the middle stepped portion, a pair of inclined surfaces 10a is provided that curve smoothly towards the bottom. Furthermore, in the oil vat 10, there is a metal net 14 arranged horizontally above the inclined surfaces 10a. Above the net 14, a cooking zone 11 is formed into which foodstuffs are introduced. Below the network 14, a cold zone 12 is formed through which cooking oil circulates at low convection temperature. The oil vat 10 illustrated in FIG. 2 corresponds to a "cooking vat".

In an upper part of the cold zone 12, an exhaust path 13 is provided which passes through the lateral surfaces of the oil tank 10 in the longitudinal direction through which the exhaust gases from the heater device pass 20. In addition, in each one From the outer surfaces of the pair of inclined surfaces 10a of the oil tub 10, a number of fins 10d are provided which extend in the longitudinal direction of the oil tub 10. On the other hand, on one side of the upper rear surface of the oil tub 10, a temperature sensor 57 is placed which measures the temperature of the oil that is in the cooking zone. The temperature sensor 57 is connected to the control device 50, which is described in more detail later, of the heating device 20. The temperature sensor 57 illustrated in Figure 2 corresponds to a "temperature detector".

The heater device 20 is described below. As shown in Figures 2 and 3, the heating device 20 mainly comprises burners 3a and 3b provided near each outer surface of the pair of inclined surfaces 10a to heat the inclined surfaces 10a with radiation heat (radiant heat), a unit of fuel gas supply 30 supplying fuel gas to burners 3a and 3b, a supply and exhaust unit 40 supplying combustion air to the burners 3a and 3b and the control device 50 for combustion by the burners 3a and 3b and the temperature control of the oil tub 10, and the like. The burners 3a and 3b illustrated in figure 2 correspond to a "heating medium".

Next, the burners 3a and 3b are described. As illustrated in Figures 2 and 3, the burners 3a and 3b are provided vertically in two rows on each of the two outer surfaces of the inclined surfaces 10a. All these burners 3a and 3b are primary air burners for carrying out all primary combustion on a plate surface of a ceramic plate provided with many burner holes.

Next, the fuel gas supply unit 30 is described. As illustrated in Figures 2 and 3, the fuel gas supply unit 30 mainly comprises a gas inlet 31 provided in the lower part of the housing 4, a gas supply conduit 32 connected to the gas inlet 31 for supply fuel gas circulating from gas inlet 31 to burners 3a and 3b, a solenoid valve for gas 33 provided for the gas supply conduit 32 in order to adjust the amount of fuel gas to be supplied to the burners 3a and 3b by opening and closing a gas path in the conduit, and nozzles 32a and 32b provided on a downstream side of gas supply conduit 32 to deliver fuel gas to burners 3a and 3b. With this configuration, fuel gas is supplied to burners 3a and 3b. From a space between the nozzles 32a and 32b and the burners 3a and 3b, primary combustion air is drawn in.

ES 2 318 807 T3

Next, the supply and exhaust unit 40 is described. As illustrated in Figure 2, the supply and exhaust unit 40 mainly comprises an exhaust duct 42 which extends upwardly from the side of the upper rear surface of the casing 4 to discharge air from the heater device 20 to the outside, a first air supply duct 43 provided in a lower part of the oil tub 10, a fan 41 provided on the downstream side where air circulates from the first air supply duct 43 to introduce air into the first air supply duct 43, and a second air supply duct 44 connected to a downstream side of the fan 41 for circulating air from exhaust port 13 towards exhaust pipe 42 by means of an air stream introduced into fan 41.

Next, the control device 50 is described. The control device 50 illustrated in FIG. 2 opens and closes the gas solenoid valve 33 in order to maintain the oil temperature within a predetermined temperature range based on to the detection signal of the temperature sensor 57, thus adjusting the combustion of the burners 3a and 3b. As illustrated in FIG. 4, the control device 50 includes a CPU 51 having a known arithmetic logic operating circuit. The CPU 51 has connected a ROM 52 that has stored various control programs and control data, a RAM 53 that stores information temporarily, a timer 54 and an I / O interface 55 for sending / receiving data. In addition, the I / O interface 55 has a burner switch 25 connected to turn on and off the fires of burners 3a and 3b, the solenoid valve for gas 33, the temperature sensor 57 and the door input switch 75 automatic 100.

Thereby, an ON / OFF signal is sent to the CPU 51 for an on or off command for the burner switch 25. Therefore, based on the ON / OFF signal, the CPU 51 controls an operation of switching on and off burners 3a and 3b. Furthermore, as the oil temperature detection signal detected by the temperature sensor 57 is sent to the CPU 51, the CPU 51 adjusts the combustion of burners 3a and 3b to maintain the air temperature present within a range of temperatures. predetermined controlling the opening and closing of the gas solenoid valve 33. Also, as an ON signal from input switch 75 is sent to CPU 51, CPU 51 counts the number of times input switch 75 has been pressed when clients 7 enter hall 60 based on the signal. ON of this switch to assume client congestion 7.

The following describes ROM 52 and RAM 53. As illustrated in Figure 5, ROM 52 includes, for example, areas for various control programs, such as for example an initialization program storage area 521 that stores an initialization program for initialization, a storage area control program 522 that stores a main control program for fryer 1, and a fuel control program storage area 523 that stores the fuel control program for controlling the amount of fuel gas supply to burners 3a and 3b, and also a control data storage area 524 that stores various control data. On the other hand, the RAM 53 is provided, for example, with a pressure number storage area 531 which stores the number of pressures of the input switch 75 per unit time, as illustrated in FIG. 6.

Next, the customer congestion detection method 7 in hall 60 is described. As illustrated in figure 1, the hall 60 of the restaurant in which the fryer 1 according to the present invention is placed, is provided with an entrance / exit 91 that serves both to enter and exit. Thus, if the number of times of opening and closing of the automatic door 100 is counted by means of which the entrance / exit 91 is opened and closed, that number of times will be the total number of times of the opening and closing of the automatic door 100 to enter the hall 60 and leave it. However, since a customer 7 presses the entrance switch 75 of the automatic door 100 when entering the hall 60, if an ON signal is detected from the entrance switch 75 to count the number of presses of the entrance switch 75, the number The number of openings and closings of the automatic door 100 when customers 7 enter hall 60 can be counted indirectly. Therefore, the number of presses of the input switch 75 is counted per unit of time (for example, ten minutes) and, when the number is equal to or greater than a certain number (p1 times), it is assumed that the congestion of customers 7 is high. On the other hand, when the number is less than the determined number (p1 times), it can be assumed that the congestion of clients 7 is low. The criteria for evaluating customer congestion 7 can preferably be determined from the number of people that can be accommodated in hall 60, from data on the variation of the degree of overcrowding of customers 7 by day, season, day of the week and others .

The fryer 1 according to the present embodiment is placed in a restaurant having the automatic door 100 which is opened and closed by pressing the entry switch 75 and the exit switch 76. Apart from this, there are various types of automatic door. An example of an automatic door is a door that is opened and closed using an infrared sensor by detecting the passage of a human through infrared rays emitted from the infrared sensor. There is also an automatic door that is opened and closed by placing a pressure sensitive sensor on a mat placed at the inlet / outlet 91 that detects the weight of a human with the pressure sensitive sensor. That is, the customer congestion detection method 7 varies depending on the type of automatic door that has been described. In the case of the first type, for example, an infrared sensor is mounted inside and outside the automatic door, and the external infrared sensor for detecting the entrance to the hall 60 is connected to the control device 50. Thereby, You can count the number of openings and closings of the automatic door 100 at the time of entering the hall 60.

On the other hand, in the case of the second type, for example, two pressure sensitive sensors are placed, one in a part of a mat (not shown) that is placed in the inlet / outlet 91, on the outside of the automatic door and the other in a part of it, on the inside of the automatic door, and only the sensor sensitive to

ES 2 318 807 T3 the external pressure to detect the entrance to hall 60 is connected to the control device 50. Therefore, only the number of openings and closings of the automatic door 100 at the time of entry to hall 60 can be counted.

Furthermore, in the case of a restaurant with a hall provided, for example, with a separate entrance and exit, only the number of times the automatic door on the entrance side is opened and closed can be counted. In that case, a door actuator may be connected to the control device 50 to count the number of times the automatic door is opened and closed upon entry per unit of time.

Next, the holding temperature of the cooking oil in the oil vat 10 is described. The cooking oil in the oil vat 10 illustrated in Figure 3 is kept at a predetermined holding temperature by the heating device 20 with a view to rapidly heating and cooking foodstuffs according to customer demands 7. In the fryer 1 according to the present embodiment, it can be changed to either of two holding temperatures T1 and T2 (degrees centigrade) depending on the congestion of customers 7 in hall 60. For example, when the number of openings and closings per unit time, which is detected with the input switch 75 of the automatic door 100, is equal to or greater than p1 times, it is assumed that the congestion of customers 7 is high, and therefore the holding temperature T1 (degrees centigrade) is adjusted. This T1 (degrees centigrade) is set to a high temperature allowing food materials to quickly fry. Thus, even if the amount of foodstuffs introduced into the fryer 1 increases as the hall 60 fills with customers 7, it can be cooked quickly.

On the other hand, if the number of pressures of the input switch 75 per unit time is less than p1 times, it is assumed that the congestion of customers 7 is low, and therefore the holding temperature T2 (degrees centigrade) is adjusted. This T2 (degrees centigrade) is set lower than T1 (degrees centigrade). Thus, fuel gas consumed by burners 3a and 3b can be saved, thus increasing energy efficiency and saving costs required for operation of fryer 1. Furthermore, exhaust gases from burners 3a and 3b can also be reduced. .

In the following, the operation of the main control of the fryer by the CPU 51 is described with reference to the flowcharts of Figures 7 to 9. First, when a start switch (not shown) of the fryer is connected 1, the initialization program is read for initialization. It is then determined whether the burner switch 25 (S11) of fryer 1 has been turned on. If it is determined that the burner switch 25 (S11) has not turned on ("NO" at S11), the procedure returns to S11 to continue monitoring whether the burner switch 25 has turned on. If it is determined that the burner switch 25 has been turned on ("YES" at S11), the gas solenoid valve 33 opens, thereby supplying fuel gas from the nozzles 32a and 32b to the burners 3a and 3b and An ignition device (not shown) (S12) ignites burners 3a and 3b.

Next, as illustrated in Figure 2, when fuel gas is supplied from nozzles 32a and 32b to burners 3a and 3b, primary air for combustion is drawn in from a space between nozzles 32a and 32b and burners 3 and 3b, thus keeping the burners 3a and 3b in a good state of combustion. Furthermore, radiation heat is radiated from the burners 3a and 3b to the inclined surfaces 10a and to the fins 10d of the oil tub 10. Therefore, in the oil vat 10 receiving radiation heat, a heat exchange occurs with the internal cooking oil via the inclined surfaces 10a. On the other hand, the exhaust gases that are produced in the burners 3a and 3b circulate to the exhaust pipe 42 from the rear of the right and left sides of the oil tank 10. In addition, part of the exhaust gases circulate to the exhaust pipe 42 through the exhaust path 13 which passes through the central part of the oil tank 10. As the heat exchange with the cooking oil also occurs in the exhaust path 13, good thermal efficiency can be achieved. In the supply and exhaust unit 40, the fan 41 is operated to introduce air into the first air supply duct 43 and the second air supply duct 44 from outside. With introduced air, the exhaust stream from exhaust port 13 is emitted via exhaust duct 42.

Next, to detect congestion of clients 7 in hall 60, a client congestion detection process is performed (S13). In this customer congestion detection process, as already described, the number of presses of the input switch 75 of the automatic door 100 per unit of time is counted. This customer congestion detection process is described in more detail later. Next, when the customer congestion detection process ends, a temperature regulation process is performed based on the customer congestion 7 detected in the customer congestion detection process (S14). In this temperature regulation process, as already described, the holding temperature of the cooking oil in the oil tank 10 is regulated based on the number of pressures of the input switch 75 per unit of time detected in the customer congestion detection process. The temperature regulation process is also described in more detail later. Then, when the temperature regulation process ends, a heating operation of the heating device 20 is controlled so that the temperature of the cooking oil in the oil tub 10 is at the holding temperature set in the regulation process. temperature (S15). Thus, the holding temperature of the cooking oil 10 can be appropriately adjusted according to the congestion of customers 7 in hall 60.

Next, it is determined whether the burner switch 25 has been turned off (S16). If it is determined that the burner switch 25 has not yet turned off ("No" in S16), the process returns to S13 to perform the operation again. customer congestion detection process, thus controlling the temperature of the oil in the tank

ES 2 318 807 T3 of oil 10 at holding temperature according to customer congestion 7. Then, if it is determined that the burner switch 25 has been turned off ("Yes" in S16), the solenoid valve for gas 33 is it closes, thus stopping the supply of fuel gas from the nozzles 32a and 32b to the burners 3a and 3b to extinguish the fire of the burners 3a and 3b (S17). The process then returns to S11 to repeat a series of processes.

Next, the client congestion detection process (S13) is described. As illustrated in Fig. 8, first a counter of the number of pressures p of the automatic door 100 is reset (S21). Then, the timer 54 is reset (S22) to start. Furthermore, it is determined whether the input switch 75 has been pressed (S23). If it is determined that the input switch has been pressed ("Yes" in S23), the counter of number of pressures p is incremented by 1 (S24). Then, it is determined whether a time unit (for example ten minutes) has elapsed (S25). If it is determined that the time unit has not yet elapsed ("No" in S25), the process returns to S23 to continue determining the presence or absence of input switch 75 pressure. If it is determined that the input switch 75 has not been pressed ("No" in S23), the counter of the number of pressures p is not incremented by 1, and it is determined again whether the time unit has elapsed (S25).

Then, if it is determined that the time unit has elapsed ("Yes" in S25), the value of the pressure number counter p is stored at that time in the pressure number storage area 531 of RAM 53 (S26). . If the previous number of pressures is stored in this pressure number storage area 531, the number is rewritten this time with the number of pressures.

Next, it is determined whether the burner switch 25 has been turned off (S27). If it is determined that the burner switch 25 has not yet turned off ("No" in S27), the process proceeds to the temperature regulation process ( see figures 7 to 9). On the other hand, if it is determined that the burner switch 25 has been turned off ("Yes" at S27), the process proceeds to S17 illustrated in FIG. 7, thus extinguishing the fires of burners 3a and 3b.

The following describes the temperature regulation process. As illustrated in FIG. 9, it is first determined whether the value of the pressure number counter p stored in the pressure number storage area 531 of the RAM 53 is equal to or greater than p1 (S31). If the value of the number of pressures counter p is determined to be equal to or greater than p1 ("Yes" in S31), the congestion of customers 7 in hall 60 is estimated to be high. Therefore, the holding temperature T1 (degrees centigrade) is adjusted, which allows fast frying of foodstuffs that have been introduced into the oil tank 10. Afterwards, the heating device 20 makes an adjustment so that the temperature of the oil that is in the oil vat 10 is at T1 (degrees centigrade). Thus, even if the number of customers 7 in hall 60 is so high that the number of food orders has to be increased, the food can be cooked and heated quickly.

If it is determined that the value of the number of pressures counter p stored in the number of pressures storage area 531 of RAM 53 is less than p1 ("No" in S31), it is estimated that the congestion of customers 7 in the hall it is low. Therefore, the amount of food materials introduced into the oil vat 10 becomes small. Thus, if the oil temperature is kept at the holding temperature T1 (degrees centigrade), this is a waste of flue gas for use in burners 3a and 3b. Therefore, the holding temperature T2 (degrees centigrade) is set which is lower than the holding temperature T1. Next, the heater device 20 is controlled to adjust the temperature of the oil in the oil tub 10 to T2 (degrees centigrade). Thus, an excessive amount of flue gas is not consumed in burners 3a and 3b, and flue gas can be saved. In addition, if the number of customers is low, exhaust gases are reduced, which is convenient from an environmental point of view.

In the above description, the CPU 51 that performs the process in S13 that is illustrated in Figure 7 corresponds to a "customer congestion detector", the CPU 51 that performs the process in S15 corresponds to a "heat control means ", The CPU 51 that performs the processes between S22 and S26 that are illustrated in figure 8, corresponds to a" means of calculating the number of pressures ", and the CPU 51 that performs the processes in S31, S32 and S33 that is illustrated in figure 9, corresponds to a "temperature regulation means".

As described above, the fryer 1 according to the present embodiment is placed and used in the kitchen area 70 of a restaurant or equivalent, the holding temperatures of the cooking oil that is in the fryer can be changed depending on the congestion of customers. 7 in hall 60 of the restaurant. Regarding the congestion of clients 7, the congestion of clients 7 can be evaluated relatively per unit of time when the number of presses of the entrance switch 75, which is pressed when a client 7 enters the hall 60, is done per unit time (for example, ten minutes). For example, if the number per unit of time is equal to or greater than a predetermined number (p1 times), it can be assumed that the client congestion is high. If the number is less than the predetermined number (p1 times), it can be assumed that the client congestion is low.

Therefore, if the number of pressures is equal to or greater than p1, the holding temperature T1 (degrees centigrade) is adjusted, allowing the food materials that have been introduced into the oil vat 10 to quickly fry. Thus, even if the number of customers 7 in hall 60 is so high that the number of food orders has to be increased, the food can be cooked and heated quickly. On the other hand, if the number of pressures is less than p1, the holding temperature T2 (degrees centigrade) is set which is lower than the holding temperature T1 (degrees centigrade). Thus, no flue gas is wasted in burners 3a and 3b and saves. What's more,

ES 2 318 807 T3 if the number of customers 7 is low, the exhaust gases can be reduced, which is convenient from the environmental point of view.

It goes without saying that the present invention is not limited to the above embodiment and that it can be modified in different ways, as defined in the claims. In the above embodiment, the customer congestion 7 is determined by detecting the number of presses of the input switch 75 of the automatic door 100 per unit of time. On the other hand, for example, an infrared sensor can be provided at the entrance / exit 91 to detect the number of customers 7 passing through the entrance / exit 91 per unit of time. In that case, at input / output 91, both incoming and outgoing customers are counted. To control this, for example, a first infrared sensor is provided on the outside of the entrance / exit 91 and a second infrared sensor is provided in the hall 60, on the side of the entrance / exit 91, the number is made only when the first infrared sensor detects the passage of a customer 7 and then the second infrared sensor detects the passage, thus detecting the congestion of customers 7.

Also, the number of customers 7 who are in hall 60 can be counted directly. For example, a human sensor can be mounted in hall 60 in a predetermined position to detect the number of customers 7 in hall 60 at predetermined intervals and, depending on the result of the detection, the holding temperatures in the tub can be changed. oil 10 from fryer 1. In addition, a temperature and humidity sensor that can detect both temperature and humidity can be mounted in hall 60 and, based on the temperature and humidity of hall 60, the holding temperatures in oil vat 10 can be changed. In this case, as the congestion of customers 7 increases in hall 60, the temperature and humidity of hall 60 tend to increase due to the heat given off by customers 7. Therefore, if the temperature and humidity of hall 60 are detected, the congestion of customers can be indirectly detected 7.

In addition, the number of times a cash register 67 operates per unit of time can be counted to detect customer congestion 7. Furthermore, the number of times an ordering device (not shown) operates per unit can be counted. time, handled by clerk 8 in charge of hall 60 (eg, the number of times order data is transmitted to a waiter). This ordering device is used by employee 8 to receive an order from a customer 7 who is waiting at table 15, transmits the order to a waiter who is in kitchen area 70, and employees cook according to the menu of the order sent To the Waiter. In this way, if the orders sent to the waiter are counted per unit of time, the congestion of customers can be indirectly detected.

The holding temperatures described in the above embodiment are merely an example and, it goes without saying that the present invention is not limited to these numerical values. Furthermore, in the above embodiment, two temperatures T1 and T2 are set for the oil as holding temperatures in the oil tub 10, although the number of temperatures may be three or more. In that case, a plurality of ranges of numerical values ​​of the number of presses of the input switch 75 per unit time can be set, a holding temperature being set for each of the ranges of numerical values. Furthermore, "equal to or greater than" and "less than" in the predetermined number as criteria can be interpreted as opposite to those of the example of the above embodiment.

According to the present invention, a liquid heating-cooking device such as a fryer or pasta kettle and the like can be used to heat and cook foodstuffs with hot liquid, such as oil or water.