JP7245617B2 - Analysis equipment - Google Patents

Description

The present invention relates to analyzers.

A fryer includes an oil tank for storing oil and a heating unit for heating the oil stored in the oil tank. Then, the ingredients are dropped into the oil in the heated oil bath to be fried. Since oil deteriorates due to repeated deep-frying, it is necessary to replace the oil.

Accordingly, a detection device has been proposed that determines the degree of deterioration of fats and oils by detecting substances generated from the fats and oils (see, for example, Patent Document 1).
The detection device described in Patent Document 1 has a sensor unit that detects substances generated from oil and fat, and a control unit that determines the degree of deterioration based on the distance to the sensor unit. Detects the degree of deterioration.

Japanese Patent Application Laid-Open No. 2017-138308

By the way, in the detection device described in Patent Document 1, since there is a distance between the oil tank and the sensor unit, it is difficult to accurately detect the degree of deterioration of the oil, and it is difficult to grasp the operation status of the device that uses the oil to be detected. Can not do it.

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to provide an analyzer capable of grasping the operational status of an apparatus using oil.

An analysis device that solves the above problems includes an accumulation unit that accumulates detection results output from a sensor unit that detects the state of the oil of a device that uses oil, and an analysis unit that analyzes the detection results accumulated by the accumulation unit. And prepare.
According to the above configuration, it is possible to grasp the operation status of the device using oil and fat to which the sensor unit is attached.

As for the analysis device, the detection result preferably includes the acid value of the fat.
According to the said structure, the state of fats and oils can be quantified by detecting an acid value.

In the analysis device, it is preferable that the detection result includes the temperature of the oil.
According to the above configuration, more detailed analysis can be performed than analysis based on only one of acid value and temperature.

In the analysis device, the analysis unit includes a discontinuous portion of the acid value and the temperature in the accumulated detection results, the acid value changes to a lower value before and after the discontinuous portion, and the discontinuous It is preferable to analyze that the oil change operation has been performed when the temperature before and after the part where the temperature changes to a lower value is included.
According to the above configuration, it is possible to grasp that the oil replacement work has been performed.

In the analysis device, the analysis unit includes, in the accumulated detection results, a large change in the acid value, a low temperature, and a discontinuous portion of the acid value and the temperature before and after it. It is preferable to analyze that the boiling operation has taken place when the
According to the said structure, it can grasp|ascertain that the boiling operation was performed and can judge that oil and fats were replaced|exchanged.

With regard to the above analyzer, the analysis unit analyzes that the heat retention operation has been performed when the accumulated detection results include those in which the change in the acid value is small and stable and the temperature decreases. preferably.
According to the above configuration, it is possible to grasp that the heat retention operation has been performed.

With respect to the analysis device, it is preferable that the analysis unit analyzes that the frying operation has been performed when the accumulated detection results include those that increase the acid value and the temperature.
According to the said structure, it can be grasped|ascertained that the frying operation|work was performed.

In the analysis device, the temperature is the temperature of the substrate provided in the sensor unit, and the analysis unit determines the temperature of the substrate based on the tendency of the temperature change of the fat and the temperature of the substrate. It is preferable to use it as the temperature of fats and oils.
According to the above configuration, the temperature of the substrate can also be detected without directly measuring the temperature of the oil.

It is preferable that the analysis apparatus includes an output section that outputs analysis results analyzed by the analysis section.
According to the above configuration, analysis results can be output.

ADVANTAGE OF THE INVENTION According to this invention, the operation condition of the apparatus using oil and fats can be grasped|ascertained.

1 is a block diagram showing a schematic configuration of an embodiment of an analyzer; FIG. FIG. 2 is a block diagram showing a sensor section and an accumulation section in the analyzer of the same embodiment; FIG. 2 is a block diagram showing a storage unit and an analysis unit in the analysis device of the same embodiment; FIG. 2 is a block diagram showing an analysis unit in the analysis device of the same embodiment; Sectional drawing which shows the structure of the sensor part in the analyzer of the same embodiment. The figure which shows the time change of the acid value and substrate temperature in the analyzer of the same embodiment. FIG. 4 is a diagram showing the status of the power source, acid value, and substrate temperature corresponding to work in the analyzer of the same embodiment; FIG. 4 is a block diagram showing a schematic configuration of a modified example of the analyzer;

An embodiment of the analyzer will be described below with reference to FIGS. 1 to 7. FIG. The analysis device analyzes the operation status of fryers installed in convenience stores (CVS: Convenience Store).

As shown in FIG. 1, a convenience store (CVS) 1 is equipped with a fryer 10 for frying foodstuffs. The fryer 10 includes a fryer control section 11 that controls the operation of the fryer 10 and a power switch (SW) 12 . The fryer control unit 11 is activated when the power switch 12 is turned on. The fryer 10 also includes an oil tank 13 that stores oil and a heating unit 14 that heats the oil stored in the oil tank 13 . The fryer control unit 11 controls the temperature of the oil in the oil tank 13 by controlling the heating unit 14 when operated via an operation unit (not shown). Note that the fryer 10 corresponds to a device that uses oil.

A detection sensor 20 for detecting the state of oil is installed in the oil tank 13 of the fryer 10 . The detection sensor 20 is installed by being inserted into the oil tank 13 and outputs a detection result based on the light transmitted through the oil. The detection sensor 20 is turned on/off together with the power of the fryer 10 . That is, the detection sensor 20 is connected to the power switch 12 of the fryer 10 and supplied with power. Note that the detection sensor 20 functions as a sensor section. Also, the data logger 40 functions as a storage unit.

The CVS 1 is provided with a data logger 40 for accumulating detection results of the detection sensor 20 . The data logger 40 includes a conversion unit 41 that converts detection results that are input from the detection sensor 20 at any time, a storage unit 42 that stores the converted detection results, and a connection unit 43 that provides the detection results stored in the storage unit 42. It has That is, the data logger 40 converts the detection results as needed, and accumulates the converted detection results by storing them as needed. The connection unit 43 includes a wireless communication unit that performs wireless communication, a wired communication unit that performs wired communication, and a memory connection unit to which a semiconductor memory (such as a USB memory) can be connected.

The data logger 40 is connected to a network NW such as the Internet. In addition, data loggers 40 installed in each CVS 1 are connected to the network NW. The network NW is connected to the first server 2 and the second server 3 that store the accumulated data of the detection results stored in the data loggers 40 of the CVSs 1 and analyze them. The first server 2 has a first analysis section 2A. The second server 3 has a second analysis section 3A. A convenience store head office (CVS head office) 4 that uses analysis results analyzed by the first server 2 and the second server 3 is connected to the network NW. The CVS head office 4 has a third analysis section 4A. The first server 2 and the second server 3 may be managed in-house, or may be a so-called cloud managed by a service provider. Note that the first server 2 and the second server 3 function as analysis units.

A notebook personal computer (NPC) 50 can acquire accumulated data of detection results via the connection section 43 of the data logger 40 and analyze the accumulated data. The NPC 50 includes a first analysis section 51 corresponding to the first analysis section 2A of the first server 2 and a second analysis section 52 corresponding to the second analysis section 3A of the second server 3 . The NPC 50 acquires accumulated data of detection results stored in the storage unit 42 by wireless communication via the wireless communication unit of the connection unit 43 . Through wireless communication in this manner, accumulated data can be directly acquired from the data logger 40, and the accumulated data of detection results can be analyzed on the spot. Alternatively, the NPC 50 connects a semiconductor memory to the memory connection portion of the connection portion 43 to obtain accumulated data, and connects this semiconductor memory to the NPC 50 side to obtain accumulated data. By using the semiconductor memory in this way, the stored data can be obtained without the network NW.

Also, a personal computer (PC) 61 and a tablet 62 can acquire the analysis results of the first analysis unit 2A and the second analysis unit 3A by connecting to the network NW via wireless communication or the like. In addition, PC61 and the tablet 62 function as an output part.

Next, referring to FIG. 2, the structure of the detection sensor 20 will be described.
As shown in FIG. 2, the detection sensor 20 includes a sensor main body 21, a detection section 30, and a pair of first pipe 35 and second pipe 36. As shown in FIG. The sensor main body 21 includes a sensor base 26 and a cover 29 covering the upper portion of the sensor base 26 . The sensor base 26 and the cover 29 are made of metal such as aluminum alloy or resin. A pair of the first pipe 35 and the second pipe 36 connects the sensor main body 21 and the detection section 30 . The base ends of the first pipe 35 and the second pipe 36 are fixed to the sensor base 26 . The method of fixing the first pipe 35 and the second pipe 36 to the sensor base 26 may be welding. may be concluded.

A pair of first pipe 35 and second pipe 36 that form the optical path OP are fitted to the detector 30 . The method of fixing the detection unit 30 to the ends of the first pipe 35 and the second pipe 36 may be welding or fastening with male or female threads. A first communicating passage 37 bent by 90° communicating with the first pipe 35 is formed in the detecting portion 30, and a second communicating passage 38 bent by 90° communicating with the second pipe 36 is formed. . A first prism 31 is provided at the bent portion of the first communication path 37 so as to change the optical path OP by 90°. A second prism 32 is provided at the bent portion of the second communication path 38 so as to change the optical path OP by 90°. A gap 39 is formed in the center of the detection section 30 . The detection unit 30 is provided with a first optical window 33 and a second optical window 34 with a gap 39 interposed therebetween. The first optical window 33 and the second optical window 34 are positioned on the optical path OP and allow light to pass therethrough. Light passing through the first optical window 33 enters the gap 39 , and light passing through the gap 39 enters the second optical window 34 .

The sensor base 26 is covered with a cover 29 . A space defined by the sensor base 26 and the cover 29 accommodates the circuit board 22 . The circuit board 22 is fixed to the sensor base 26 with bolts 21A. One light-emitting portion 23 and one or more light-receiving portions 24 are mounted on the lower surface of the circuit board 22 . A temperature detection unit 25 for detecting the temperature of the circuit board 22 is mounted on the upper surface of the circuit board 22 .

The light emitting unit 23 is a light source that emits white light in the visible light range, and is composed of a white LED or the like. The light emitting section 23 is fixed to the circuit board 22 in such a direction as to allow light to be emitted to the first prism 31 . The light receiving unit 24 is a sensor that detects the intensity of light for each color component such as R (red), G (green), and B (blue), and includes photodiodes and color filters. The light receiving unit 24 has an R value indicating the intensity of R (red) of the transmitted light, a G value indicating the intensity of G (green), and a B value indicating the intensity of B (blue) (hereinafter referred to as “RGB”). ). Each light receiving section 24 is fixed at a position capable of receiving light emitted from the second prism 32 side.

The sensor base 26 is penetrated by a first passage hole 26A through which the light emitted by the light emitting section 23 passes. A first pipe 35 is fixed to the first passage hole 26A. Further, the sensor base 26 is penetrated by a second passage hole 26B through which the light that has passed through the detection section 30 and has been reflected by the first prism 31 and the second prism 32 passes through the second pipe 36 and then passes therethrough. The light receiving section 24 is attached at a position capable of receiving light that has passed through the second passage hole 26B. A second pipe 36 is fixed to the second passage hole 26B. That is, the light emitted from the light-emitting portion 23 passes through the first passage hole 26A→the first pipe 35→the first communication path 37 (the first prism 31)→the first optical window 33→the gap 39→the second optical window 34→the second optical window 34. The light passes through the two communication passages 38 (the second prism 32), the second pipe 36, and the second passage hole 26B to reach the light receiving portion 24. As shown in FIG. This path is the optical path OP.

The circuit board 22 is also connected to a communication line 27 in which signal lines and power lines are bundled. The "RGB" detected by each light receiving unit 24 and the "substrate temperature" detected by the temperature detection unit 25 are converted into a voltage signal or the like by a conversion circuit (not shown) provided on the circuit board 22, for example, and transmitted through the communication line 27. Output to data logger 40 .

Next, conversion and analysis of detection results detected by the detection sensor 20 will be described with reference to FIGS. 3 to 5. FIG. The detection result is converted or analyzed and transferred in the order of the detection sensor 20→data logger 40→first server 2→second server 3. FIG.

As shown in FIG. 3, the detection sensor 20 detects "RGB" by the light receiving unit 24 from the light transmitted through the oil in the detection unit 30, and the "temperature" of the circuit board 22 in the detection sensor 20 is detected by the temperature detection unit 25. detects. The detection sensor 20 outputs “RGB” and “substrate temperature” to the data logger 40 as detection results. When an extremely high "substrate temperature" is detected, the detection sensor 20 carries out an abnormality diagnosis to confirm whether or not there is an abnormality. Here, the "temperature" of the circuit board 22 is raised by heat transfer from the detection unit 30 inserted into the oil in the oil tank 13 of the fryer 10, so the "temperature" of the circuit board 22 is used as the "temperature" of the oil. do. Since heat transfer takes time, the "temperature" of the circuit board 22 changes slightly later than the "temperature" of the oil. It is possible to check the operation status of the fryer 10 because the temperature tends to increase, maintain, and decrease.

The data logger 40 converts “RGB” input from the detection sensor 20 into “acid value” in the conversion unit 41 . The conversion unit 41 has in advance a calculation formula, a map, or the like for calculating an "acid value" from "RGB", and converts "RGB" into an "acid value" using the calculation formula, map, or the like. For example, the conversion unit 41 calculates the lightness ΔE based on RGB, and converts it into an “acid value” according to the calculated lightness ΔE using correlation information indicating the relationship between the lightness ΔE and the acid value. The "acid value" may be directly calculated from "RGB" without calculating the lightness ΔE. The lower the "RGB", the higher the "acid number" tends to be. Also, when the "brightness ΔE" decreases, the "acid value" tends to increase. Here, "acid value" indicates the amount of free fatty acid per unit amount of food, and is used as one of measurement items in the standards used for food.

The data logger 40 stores the "acid value" and "temperature" at any time. The "acid value" and "temperature" stored in the data logger 40 are called accumulated data. The detection sensor 20 may output the values of "acid value" and "temperature" at the same timing, or may output the values of "acid value" and "temperature" at different timings. . The data logger 40 may store the values of "acid value" and "temperature" at the same timing, or may store the values of "acid value" and "temperature" at different timings.

As shown in FIG. 4, the data logger 40 outputs to the first server 2 accumulated data consisting of a plurality of stored "acid values" and "temperatures." The accumulated data may be output at any time, or may be output at predetermined intervals. If the accumulated data is output as needed, the first analysis section 2A can analyze the most recent situation. Moreover, if the accumulated data is output every predetermined period, the output frequency from the data logger 40 can be suppressed.

The first server 2 accumulates the "acid value" and "temperature" input from the data logger 40, and the first analysis unit 2A analyzes them based on the accumulated data. The first analysis unit 2A takes in the "acid value" and "temperature" and creates a graph (see FIG. 6) of changes in "acid value" and "substrate temperature" with respect to time. As shown in FIG. 6 , looking at the graph, the “acid number” and “temperature” characteristically change according to the “operating conditions” of the fryer 10 . Since the "acid value" of the accumulated data is calculated from "RGB", noise is included according to the "operation status" of the fryer 10. FIG.

As shown in FIG. 7, the first server 2 analyzes the "operating status" of the fryer 10 and the "correct acid value" of the oil from the graph. In addition, although it demonstrates using a graph, you may analyze directly from data, without creating a graph. The first analysis unit 2A identifies the "operation status" from changes in the "acid value" and the "substrate temperature" over time, and identifies the "acid value" when the operation is stable as the "correct acid value." and memorize it. Specifically, the analysis is as follows.

In the first analysis section 2A, the graph of the accumulated data includes discontinuous portions of the "acid value" and the "substrate temperature", and before and after the discontinuous portions, the "acid value" changes to a low value and the discontinuous When the "substrate temperature" changes to a low value before and after the part (TA part in FIG. 6), it is analyzed that the "oil replacement work" was performed. That is, in the “oil replacement work”, the fryer 10 is turned off, the oil in the oil tank 13 is discharged, and new oil is put into the oil tank 13 . For this reason, the power supply of the fryer 10 is turned off during the "oil replacement work", so the "acid value" and the "substrate temperature" are interrupted. In addition, since the deteriorated oil is replaced with new oil, the "acid value" and the "substrate temperature" change to lower values than before the interruption. By analyzing this characteristic from the "acid value" and "substrate temperature", the "oil replacement work" is specified.

In the graph of the accumulated data, the first analysis section 2A includes a large change in "acid value" and a low "substrate temperature", and before and after that, there are discontinuous parts of "acid value" and "substrate temperature". When included (TD part in FIG. 6), it is analyzed that "boiling operation" was performed. That is, in the "boiling work", the power of the fryer 10 is turned off, the fat is discharged from the oil tank 13, water is put into the oil tank 13, and after the power is turned on, the fryer control unit 11 causes the heating unit 14 to heat the water. The oil bath 13 is cleaned by boiling. After washing, the power is turned off, the water is discharged, and oil is put into the oil tank 13. - 特許庁Since the boiling temperature of water is 100° C., the temperature during boiling is lower than 180° C., which is the temperature of fats and oils during frying. Therefore, when the detection sensor 20 detects boiling water during the "boiling operation", light transmitted through water containing air bubbles is detected by the light receiving section 24, and the "acid value" is disturbed. Since the amount of light decreases, "RGB" becomes low, and a very high "acid value" is also detected. Also, since the temperature is lower than during frying, the "substrate temperature" is lower. In addition, since the power of the fryer 10 is turned off when changing "fat from oil to water" or "from water to oil", the "acid value" and "substrate temperature" are interrupted before and after that. By analyzing this feature from the "acid value" and "substrate temperature", the "boiling operation" is specified.

In the graph of the accumulated data, the first analysis section 2A, when the change in "acid value" is small and stable, and the "substrate temperature" decreases (portion TB in FIG. 6), It is analyzed that "warming work" was done. That is, in the "warming operation", the temperature of the oil in the oil tank 13 of the fryer 10 is maintained at about 120°C by the fryer control unit 11 controlling the heating unit 14 . For this reason, frying is not performed during the "warming operation", the oil and fats hardly deteriorate, and the "acid value" changes little and becomes stable unlike the "boiling operation" and the "frying operation". Also, since the temperature of the oil is maintained, the "substrate temperature" decreases. By analyzing this feature from the "acid value" and "substrate temperature", the "heat insulation work" is specified.

Further, the first analysis unit 2A specifies the "acid value" at this time as the "correct acid value" because the "acid value" changes little and is stable during the "warming operation". Then, when the "correct acid value" exceeds a value (for example, 2.0) for which oil replacement is required, the first analysis unit 2A outputs a notification of oil replacement. When the store manager of the CVS 1 or the person in charge of the CVS head office 4 notices the notification, the oil in the fryer 10 can be replaced. Further, when the fryer control unit 11 is connected to the network NW, the notification of oil replacement may be directly transmitted to the fryer control unit 11, or the operation of the fryer 10 may be restricted.

The first analysis unit 2A determines that the "frying operation" was performed when the graph of the accumulated data included an increase in the "acid value" and the "substrate temperature" (TC part in FIG. 6). analyse. To be precise, it is when the "acid value" rises after the "substrate temperature" rises. That is, in the “frying operation”, the fryer control unit 11 controls the heating unit 14 so as to maintain the temperature of the oil in the oil tank 13 of the fryer 10 at approximately 180°C. For this reason, during the "frying operation", frying is performed, the oil deteriorates, and the "acid value" increases. In addition, since heating is repeated so that the temperature of the fat does not decrease depending on the food, the "substrate temperature" rises. In each TC part, the change in "acid value" is different, but it depends on the type of food material. This indicates that many bubbles were generated and the disturbance of "acid value" became large. By analyzing this characteristic from the "acid value" and "substrate temperature", the "frying operation" is specified.

As shown in FIG. 5, the first server 2 outputs analysis data analyzed from accumulated data to the second server 3 . The analysis data may be output at any time, or may be output at predetermined intervals.

The second server 3 accumulates the analysis data input from the first server 2, and the second analysis unit 3A analyzes based on the analysis data. The second analysis unit 3A captures the "operation status" and "correct acid value" of the fryer 10, and "frying time", "number of times of frying", "kind of fried food", "number of times of boiling and washing", "new oil change", etc. Analyze and memorize. In other words, the second analysis unit 3A can grasp the operation status of the fryer 10. FIG. Specifically, the analysis is as follows.

In the analysis data, the second analysis unit 3A can specify the "frying time" from the date and time when the "frying work" was performed, and further specify the "number of times of frying", which is the number of times of the "frying work". can be done. By obtaining the "frying time" and "number of times of frying", it is possible to confirm whether or not the frying is being performed at an appropriate timing. "Frying time" and "number of times of frying" are information that cannot be obtained from POS information because they are known only at the point of sale (POS) when fried foods are sold.

The second analysis unit 3A can specify the "fried food type" from the detection tendency of the "acid value" during the "frying work" from the "acid value" of the accumulated data. By obtaining the “type of fried food”, it is possible to specify when and how many times which fried food has been fried, and to confirm whether or not the fried food is being fried at an appropriate timing.

The second analysis unit 3A can specify, in the analysis data, the "boiling cleaning times", which is the number of times the "boiling work" is performed during a predetermined period, for example, one week or one month from the "boiling work". By obtaining the "boiling cleaning times", it is possible to confirm whether or not the fryer 10 is being cleaned at an appropriate timing.

The second analysis unit 3A can specify, in the analysis data, "new oil replacement", which is the replacement of the oil in the oil tank 13, from the "oil replacement work". By obtaining "new oil change", it is possible to confirm whether or not the oil in the fryer 10 has been changed at an appropriate timing.

As shown in FIG. 1, the third analysis unit 4A of the CVS head office 4 utilizes the operation status of the fryer 10 analyzed by the second server 3 to analyze the operation of the CVS 1, point of sale information management (POS), etc. analysis, etc. combined with point-of-sale information.

The third analysis unit 4A performs the following as analysis of the operation of the CVS1. For example, the third analysis unit 4A analyzes the "acid value" of oil and the timing of "new oil change". If the "new oil change" is specified by the number of operating days, the "acid value" of the oil exceeds the value (for example, 2.0) required to replace the oil, or the value required to replace the oil (for example, 2.0) may not be reached. Therefore, when there is a gap between the "acid value" of oil and the timing of "new oil change", the third analysis section 4A proposes to correct the operation for each CVS 1 so as to reduce the gap.

The third analysis unit 4A performs the following analysis combined with point-of-sale information such as POS. For example, the third analysis unit 4A analyzes the lead time between cooking and sales by comparing the timing of frying and the timing of selling the fried food. Further, the third analysis unit 4A compares the CVSs 1 and analyzes the difference between a store with good sales of fried food and a store with poor sales. Therefore, if the shorter the lead time, the better the sales, the third analysis unit 4A proposes that the frying should be done in time with the sales of the fried foods.

In addition, the third analysis unit 4A changes the timing of "new oil change" and "boiling cleaning" when there are many sales of fried foods at the timing of "new oil change" and "boiling cleaning". I suggest that

The analysis result of the third analysis unit 4A is acquired by the PC 61 or the tablet 62 by connecting to the network NW via wireless communication or the like. Store managers and administrators (area managers) of CVS headquarters 4 and CVS 1 can aim to avoid loss of sales opportunities and increase sales opportunities by changing operations based on the analysis results. In addition, the CVS head office 4 can instruct each CVS 1 based on the "acid value" that can quantitatively evaluate the state of fats and oils, and improve the operation status of the fryer 10 of each CVS 1, especially the state of fats and oils. can be made

In addition, since the CVS head office 4 and each CVS 1 can estimate the schedule of "new oil change", it is possible to automatically order new oil, eliminating the need to hold unnecessary inventory in CVS 1, and ensuring appropriate timing. will be able to provide new grease to CVS1.

Furthermore, the third analysis unit 4A confirms whether the detection of "RGB" by the detection sensor 20 is normal. That is, the third analysis unit 4A compares the "correct acid value" immediately after the oil change, and if the "acid value" is within the error range, the detection of "RGB" by the detection sensor 20 is normal. Confirm that

As described above, according to this embodiment, the following effects can be obtained.
(1) The data logger 40 accumulates the detection results output from the detection sensor 20, and the first analysis unit 2A and the second analysis unit 3A analyze the accumulated detection results. 10 operation status can be grasped.

(2) By detecting the "acid value" of fats and oils as a detection result, the state of fats and oils can be quantified.
(3) Since the accumulated data of "acid value" and "substrate temperature" are analyzed as detection results, it is possible to perform a more detailed analysis than analyzing only one of "acid value" and "substrate temperature". .

(4) From the analysis of the first analysis unit 2A, it can be ascertained that the fryer 10 has been subjected to "oil replacement work".
(5) By the analysis of the first analysis unit 2A, it is possible to ascertain that "boiling work" has been performed in the fryer 10, and it is possible to determine that the oil has been replaced.

(6) From the analysis of the first analysis unit 2A, it can be ascertained that the fryer 10 has been subjected to "warming operation".
(7) Through the analysis by the first analysis unit 2A, it can be ascertained that the fryer 10 has performed a "frying operation".

(8) Since the "temperature" of the fat is estimated from the "substrate temperature", the "temperature" of the fat is not directly measured, but can also be used to detect the "temperature" of the substrate.
(9) Since the analysis results can be output to the PC 61 or the tablet 62 and displayed, the analysis results can be output.

The above-described embodiment can also be implemented in the following modes, which are appropriately modified.
- Although the first analysis unit 2A is provided in the first server 2 in the above-described embodiment, the first analysis unit 2A may be provided in the detection sensor 20 . As shown in FIG. 8, the data logger 40 is provided with a first analysis unit 45 which analyzes accumulated data stored in the storage unit 42 and directly outputs the analysis results to the fryer control unit 11 of the fryer 10 . For example, when the first analysis unit 45 analyzes that there is a failure, it outputs the failure to the fryer control unit 11 to stop the fryer 10 . In addition, when the first analysis unit 45 analyzes that there is a possibility of using oils and fats that have a high "acid value" and are significantly degraded, it outputs a command to prompt replacement of the oils and a stop command to the fryer control unit 11. may

- In the above embodiment, the first analysis unit 2A is provided in the first server 2 and the second analysis unit 3A is provided in the second server 3, but the first analysis unit 2A and the second analysis unit 3A are provided in the same server. may
- In the above embodiment, the analysis results of the first analysis unit 2A and the second analysis unit 3A were used by the third analysis unit 4A of the CVS head office 4, but the first analysis unit 2A, the second analysis unit 3A and the third analysis Part 4A may be provided on the same server or at the same location.

- In the above embodiment, what directly analyzes the accumulated data accumulated in the data logger 40 is not limited to the NPC 50, and may be a smart device such as a tablet.
- In the above-described embodiment, when the connection unit 43 of the data logger 40 is not connected to the network NW, the NPC 50 acquires the accumulated data of the detection result, and sends the acquired accumulated data to the first server 2 via the network NW. may be sent to In this case, the NPC 50 does not have to include the first analysis section 51 and the second analysis section 52 .

- In the above embodiment, the connection unit 43 includes the wireless communication unit, the wired communication unit, and the memory connection unit. good too.

In the above embodiment, the detection sensor 20 outputs to the data logger 40 through the communication line 27, but the detection sensor 20 is provided with a wireless communication device for wireless communication, and the detection sensor 20 outputs to the data logger 40 by wireless communication. may

In the above embodiment, the data logger 40 calculates the brightness ΔE from the "RGB" detected by the light receiving section 24 of the detection sensor 20, but the brightness ΔE may be directly measured by a sensor capable of measuring the brightness ΔE.

In the above embodiment, in the light receiving section 24 of the detection sensor 20, the R value indicating the intensity of R (red), the G value indicating the intensity of G (green), and the B value indicating the intensity of B (blue) of the transmitted light Output "RGB" including However, the detection sensor 20 may calculate the “acid value” from “RGB” and output the “acid value” to the data logger 40 .

In the above embodiment, in the light receiving section 24 of the detection sensor 20, the R value indicating the intensity of R (red), the G value indicating the intensity of G (green), and the B value indicating the intensity of B (blue) of the transmitted light Output "RGB" including However, the light-receiving unit 24 of the detection sensor 20 may output the transmitted light detection value itself to the data logger 40 to calculate "RGB" in the data logger 40 .

- In the above embodiment, the "temperature" of the oil is estimated from the "substrate temperature" and used, but the detection sensor 20 is provided with a separate sensor for detecting the "temperature" of the oil to detect the "temperature" of the oil separately. may

In the above embodiment, the detection sensor 20 outputs the "temperature" of the oil or the "substrate temperature" as the detection result, but the "temperature" of the oil or the "substrate temperature" may be omitted from the detection result. For example, the status of the fryer 10 may be grasped only by "RGB", or the "temperature" of the oil may be acquired from the fryer 10 itself and used for analysis.

NW... network, 1... convenience store (CVS), 2... first server, 2A... first analysis department, 3... second server, 3A... second analysis department, 4... CVS headquarters, 4A... third analysis department, DESCRIPTION OF SYMBOLS 10... Fryer 11... Fryer control part 12... Power switch 13... Oil tank 14... Heating part 20... Detection sensor 21... Sensor main body 21A... Bolt 22... Circuit board 23... Light-emitting part 24... Light receiving part 25 Temperature detection part 26 Sensor base 26A First passage hole 26B Second passage hole 27 Communication line 29 Cover 30 Detection part 31 First prism 32 Second prism 33 First optical window 34 Second optical window 35 First pipe 36 Second pipe 37 First communication path 38 Second communication path 39 Gap 40 Data logger 41 Conversion unit 42 Storage unit 43 Connection unit 50 Notebook personal computer (NPC) 51 First analysis unit 52 Second analysis unit 61 Personal computer (PC) 62...Tablet.

Claims (6)

an accumulation unit for accumulating detection results output from a sensor unit for detecting the state of the oil of the device using oil;
an analysis unit that analyzes the work content of the device using the oil based on changes in the acid value and temperature in the detection results accumulated by the accumulation unit;
a storage unit that stores the detected acid value when it is determined that the operation is stable based on the work content ,
The analysis unit analyzes that the work content is heat retention work, and outputs a notice of replacement of the oil when the acid value stored at this time exceeds a value requiring replacement of the oil. Analysis equipment. 1. The analysis unit analyzes that the heat retention operation has been performed when the accumulated detection results include those in which the change in the acid value is small and stable and the temperature decreases. The analyzer described in . an accumulation unit for accumulating detection results output from a sensor unit for detecting the state of the oil of the device using oil;
an analysis unit that analyzes the work content of the device using the oil based on changes in the acid value and temperature in the detection results accumulated by the accumulation unit;
a storage unit that stores the detected acid value when it is determined that the operation is stable based on the work content ,
The storage unit stores the acid value detected immediately after the oil replacement work when the analysis unit analyzes that the work content is oil replacement work,
The analysis unit confirms whether or not the sensor unit is normal using the stored acid value . The analysis unit determines that the accumulated detection results include a discontinued portion of the acid value and the temperature, the acid value changes to a low value before and after the discontinued portion, and 4. The analysis device according to claim 3 , wherein analysis is made that the oil/fat replacement operation has been performed when the temperature includes a change to a low value. The temperature is the temperature of a substrate provided in the sensor unit,
The analysis device according to any one of claims 1 to 4 , wherein the analysis unit uses the temperature of the substrate as the temperature of the fat based on the tendency of the temperature change of the fat and the temperature of the substrate. The analysis device according to any one of claims 1 to 5 , further comprising an output section that outputs analysis results analyzed by the analysis section.

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