Integrated kitchen system and control method thereof

Abstract

The invention belongs to the technical field of integrated kitchens, and discloses an integrated kitchen system and a control method thereof.According to the system, working parameters of all electronic kitchenware in the using process are collected through a kitchenware detection unit through an identification detection module, and the current running state of the kitchenware is judged according to the working parameters; the identification and detection module identifies the types of stored food materials based on images through the food material detection unit and then identifies the current quantity of each type of food materials based on the weight detection module, and then the data analysis module is used for receiving detection data of the image analysis module and the weight detection module and judging the types and the storage amount of all objects. According to the method, the food materials are analyzed through the analysis module, the supplement time periods and the supplement quantity of the various food materials are formulated according to the analysis result, it is ensured that the food materials can be kept in the fresh state to be used to the maximum extent, waste is avoided, finally, the recognition module is used for matching the detected food materials and kitchen ware with the stored menu, cooking dishes are determined, and the influence on the customer experience is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of integrated kitchens, and in particular relates to an integrated kitchen system and a control method thereof. Background Art

[0002] The integrated kitchen system combines cooking, storage, cleaning and other functional areas closely through an integrated design to form an efficient and smooth workflow. This design reduces the flow of traffic inside the kitchen, allowing chefs to complete various operations more conveniently, thereby improving cooking efficiency. In restaurants, this means that food can be prepared faster, meeting guests' dining needs and improving service quality. At the same time, by optimizing space utilization and enhancing aesthetics, the overall image and competitiveness of the restaurant can be improved.

[0003] However, most of the kitchen modules of the existing integrated kitchen system are independent of each other and cannot be operated in coordination. The existing kitchen system cannot count the ingredients stored therein, resulting in the chef often being unable to cook the food he wants due to lack of ingredients or cooking utensils, and having to go out to purchase them again, which is inconvenient. Summary of the invention

[0004] The object of the present invention is to provide an integrated kitchen system and a control method thereof, so as to solve the problems faced in the above-mentioned background technology.

[0005] The purpose of the present invention can be achieved through the following technical solutions:

[0006] An integrated kitchen system, the system comprising: a storage and receiving center module, an identification and detection module, a data analysis module, a data matching module and an input module;

[0007] The storage and receiving center module includes a kitchenware storage unit, a food storage unit and a menu storage unit;

[0008] The kitchenware storage unit is used to store tableware and cooking utensils, including at least one of a microwave oven, an oven, and a kitchen knife rack;

[0009] The food storage unit is used to store vegetables, fruits, seasonings and meat;

[0010] The menu storage unit is used to record and save the culinary menu and record the cooking information, including the cooking materials, cooking utensils and cooking methods of the dishes;

[0011] The identification and detection module includes a kitchenware detection unit and a food detection unit;

[0012] The kitchenware detection unit is used to collect the working parameters of each electronic kitchenware during use, and determine the current operating state of the kitchenware according to the working parameters;

[0013] The food detection unit includes an image acquisition module and a weight detection module. The image acquisition module is used to capture images of food and upload them to the system database. The weight detection module is used to detect the amount of food stored and upload the measurement data to the system database.

[0014] The data analysis module is used to receive the detection data of the image analysis module and the weight detection module, determine the types and storage quantities of all objects, and formulate the replenishment time period and replenishment quantity of each type of food according to the analysis results;

[0015] The data matching module is used to match the detected ingredients and kitchen utensils with the stored menu to determine the dishes that can be cooked;

[0016] The input module is used to input new dish menus and newly added cooking utensils.

[0017] As a further description of the solution of the present invention, the working process of the kitchenware detection unit includes:

[0018] Number all electronic kitchen utensils, 1, 2, ..., n in sequence;

[0019] Real-time acquisition of the time variation curve f of the jth working parameter of the i-th electronic kitchen appliance ij (t), where i belongs to n;

[0020] Construct the calculation model of the operating state coefficient of the i-th electronic kitchen appliance, and the expression is:

[0021]

[0022] Where m is the number of working parameters monitored during the operation of the i-th electronic kitchen appliance, j belongs to m, t1 is the initial time of monitoring the operation of the i-th electronic kitchen appliance, t2 is the end time of monitoring the operation of the i-th electronic kitchen appliance, and f ij0 (t) is the standard curve of the jth working parameter of the i-th electronic kitchen appliance changing with time, k ij is the weight coefficient corresponding to the jth parameter of the i-th electronic kitchen appliance, σ i is the operating state coefficient of the i-th electronic kitchen appliance.

[0023] As a further description of the solution of the present invention, the working process of the kitchenware detection unit also includes:

[0024] The operating state coefficient σ of the i-th electronic kitchen appliance i The preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0 For comparison, when the operating state coefficient σ of the i-th electronic kitchen appliance iGreater than the preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0 When , it is determined that the operation state of the i-th electronic kitchen appliance is abnormal, and the current electronic kitchen appliance cannot be used for cooking dishes.

[0025] As a further description of the solution of the present invention, the working process of the data analysis module includes:

[0026] Used to receive image information uploaded by the image acquisition module, analyze the food in the image, and determine the type of food;

[0027] Used to receive the measurement data information uploaded by the weight detection module and determine the number of types;

[0028] According to the changes in the quantity of various types of ingredients, formulate the replenishment time period for each type of ingredient and adjust the replenishment quantity of each type of ingredient.

[0029] As a further description of the solution of the present invention, the working process of formulating the replenishment time period of each type of food according to the change in the quantity of each type of food includes:

[0030] Taking Δt as a cycle, each day is divided into The usage quantity of the xth food material in each time period of each day in the monitoring period is collected respectively;

[0031] According to the usage quantity of the xth ingredient in each time period every day, fit the function Q of the average usage quantity of the xth ingredient in each time period during the monitoring period. x (t);

[0032] According to Q x (t) Generate function Q in coordinate system xoy x (t) curve, obtain function Q x (t) The area S enclosed by the curve and the horizontal axis x .

[0033] As a further description of the solution of the present invention, the working process of formulating the replenishment time period of each type of food according to the change in the quantity of each type of food also includes:

[0034] According to Δt as a cycle, the function Q x The area enclosed by the (t) curve and the horizontal axis is divided into sub-regions, recorded as

[0035] Compare , obtain the sub-area ranked first, and select a time period before the time period corresponding to the area as the xth food supplement time period.

[0036] As a further description of the solution of the present invention, the working process of adjusting the replenishment quantity of each type of food includes:

[0037] Get the usage quantity of all types of ingredients during the monitoring period, and calculate the supplement quantity adjustment index of the xth ingredient by the following formula:

[0038]

[0039] In the formula, y is all types of food, N x is the amount of the xth ingredient used during the monitoring period, μ x is the supplement quantity adjustment index of the xth ingredient;

[0040] Adjust the replenishment quantity of the xth ingredient to μ x The preset supplement quantity adjustment index threshold μ for the xth ingredient x0 Compare, if μ x Less than or equal to μ x0 , you need to increase the amount of the x-th ingredient to be supplemented.

[0041] As a further description of the solution of the present invention, the working process of the data matching module includes:

[0042] First, the detected ingredients are matched with the stored menus to obtain the culinary menus and the non-culinary menus;

[0043] Secondly, according to the culinary menu, the kitchen utensils required for each culinary dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operation status. If so, the current culinary dish is classified into the non-cookable menu;

[0044] Secondly, according to the non-cookable menu, the kitchen utensils required for each non-cookable dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operating status. If so, it means that the current non-cookable dish cannot be cooked in a short time, and an early warning is issued immediately.

[0045] A control method for an integrated kitchen system, wherein the method is implemented using the integrated kitchen system.

[0046] Beneficial effects of the present invention:

[0047] 1. The present invention collects the working parameters of each electronic kitchen appliance during use through the kitchen appliance detection unit, and determines the current operating state of the kitchen appliance according to the working parameters, thereby improving the intelligence of the device and thus enhancing the cooking experience of the user;

[0048] 2. The present invention identifies the current quantity of each type of food based on the weight detection module, and then the data analysis module is used to receive the detection data of the image analysis module and the weight detection module, determine the type and storage capacity of all objects, and formulate the replenishment time period and replenishment quantity of each type of food according to the analysis results, so as to ensure that the food can be kept in a fresh state to the greatest extent while avoiding waste;

[0049] 3. The present invention matches the detected operating status of the kitchenware, food reserves and stored menus to determine the dishes that can be cooked. If the currently uncookable dishes cannot be cooked in a short time, an early warning can be issued immediately to avoid affecting the customer experience.

[0050] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0052] Figure 1 The structure of the integrated kitchen system of the present invention is shown in FIG. Figure 1 ;

[0053] Figure 2 The structure of the integrated kitchen system of the present invention is shown in FIG. Figure 2 ;

[0054] Figure 3 This is a schematic diagram of the structure of the centralized power supply module of the integrated kitchen system of the present invention;

[0055] Figure 4 This is a schematic diagram of the structure of the centralized water supply module of the integrated kitchen system of the present invention;

[0056] Figure 5 It is a structural schematic diagram of the centralized air supply module of the integrated kitchen system of the present invention. DETAILED DESCRIPTION

[0057] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0058] See also Figure 1 , Figure 2As shown, an integrated kitchen system is disclosed, the system comprising: a storage and receiving center module, an identification and detection module, a data analysis module, a data matching module and an input module;

[0059] The storage and receiving center module includes a kitchenware storage unit, a food storage unit and a menu storage unit;

[0060] The kitchenware storage unit is used to store tableware and cooking utensils, including at least one of a microwave oven, an oven, and a kitchen knife rack;

[0061] The food storage unit is used to store vegetables, fruits, seasonings and meat;

[0062] The menu storage unit is used to record and save the culinary menu and record the cooking information, including the cooking materials, cooking utensils and cooking methods of the dishes;

[0063] The identification and detection module includes a kitchenware detection unit and a food detection unit;

[0064] The kitchenware detection unit is used to collect the working parameters of each electronic kitchenware during use, and determine the current operating state of the kitchenware according to the working parameters;

[0065] The food detection unit includes an image acquisition module and a weight detection module. The image acquisition module is used to capture images of food and upload them to the system database. The weight detection module is used to detect the amount of food stored and upload the measurement data to the system database.

[0066] The data analysis module is used to receive the detection data of the image analysis module and the weight detection module, determine the types and storage quantities of all objects, and formulate the replenishment time period and replenishment quantity of each type of food according to the analysis results;

[0067] The data matching module is used to match the detected ingredients and kitchen utensils with the stored menu to determine the dishes that can be cooked;

[0068] The input module is used to input new dish menus and newly added cooking utensils.

[0069] The system also includes a clean center module, a cooking center module, a safety center module and an interactive center module;

[0070] The clean center module is used for water purification, cleaning, disinfection and garbage disposal;

[0071] The cooking center module is used for cooking and smoke exhaust;

[0072] The security center module is used for circuit alarm, water alarm and fire alarm;

[0073] The interactive center module is used for Internet of Things and entertainment.

[0074] Through the above technical scheme, the present invention provides a method for using an integrated kitchen system. The system stores kitchen utensils, ingredients and menus respectively through a storage and collection center module. The recognition and detection module collects the working parameters of each electronic kitchen utensil during use through a kitchen utensil detection unit, and determines the current operating status of the kitchen utensil according to the working parameters. The recognition and detection module recognizes the types of stored ingredients based on images through an ingredient detection unit, and then recognizes the current quantity of each type of ingredient based on a weight detection module. Then, the data analysis module is used to receive the detection data of the image analysis module and the weight detection module, determine the types and storage quantities of all objects, and formulate the replenishment time periods and replenishment quantities of each type of ingredient according to the analysis results, to ensure that the ingredients can be kept in a fresh state to the greatest extent while being used, while also avoiding waste. Finally, the recognition module is used to match the detected ingredients and kitchen utensils with the stored menus, determine the dishes that can be cooked, and avoid affecting the customer experience.

[0075] As a further description of the solution of the present invention, the working process of the kitchenware detection unit includes:

[0076] Number all electronic kitchen utensils, 1, 2, ..., n in sequence;

[0077] Real-time acquisition of the time variation curve f of the jth working parameter of the i-th electronic kitchen appliance ij (t), where i belongs to n;

[0078] Construct the calculation model of the operating state coefficient of the i-th electronic kitchen appliance, and the expression is:

[0079]

[0080] Where m is the number of working parameters monitored during the operation of the i-th electronic kitchen appliance, j belongs to m, t1 is the initial time of monitoring the operation of the i-th electronic kitchen appliance, t2 is the end time of monitoring the operation of the i-th electronic kitchen appliance, and f ij0 (t) is the standard curve of the jth working parameter of the i-th electronic kitchen appliance changing with time, k ij is the weight coefficient corresponding to the jth parameter of the i-th electronic kitchen appliance, σ i is the operating state coefficient of the i-th electronic kitchen appliance.

[0081] As a further description of the solution of the present invention, the working process of the kitchenware detection unit also includes:

[0082] The operating state coefficient σ of the i-th electronic kitchen appliance i The preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0For comparison, when the operating state coefficient σ of the i-th electronic kitchen appliance i Greater than the preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0 When , it is determined that the operation state of the i-th electronic kitchen appliance is abnormal, and the current electronic kitchen appliance cannot be used for cooking dishes.

[0083] Through the above technical solution, this embodiment is used to monitor the current state of the kitchenware. First, all the electronic kitchenware are numbered, and then the working parameters of each electronic kitchenware during the working process are monitored respectively. Based on the working parameters, the formula The operating state coefficient of each electronic kitchen appliance is calculated. Finally, the operating state coefficient of each electronic kitchen appliance is compared with a preset threshold value of the operating state coefficient corresponding to each electronic kitchen appliance. When the operating state coefficient of each electronic kitchen appliance is greater than the preset threshold value of the operating state coefficient corresponding to each electronic kitchen appliance, it is determined that the operating state of the current electronic kitchen appliance is abnormal and the current electronic kitchen appliance cannot be used for cooking dishes.

[0084] As a further description of the solution of the present invention, the working process of the data analysis module includes:

[0085] Used to receive image information uploaded by the image acquisition module, analyze the food in the image, and determine the type of food;

[0086] Used to receive the measurement data information uploaded by the weight detection module and determine the number of types;

[0087] According to the changes in the quantity of various types of ingredients, formulate the replenishment time period for each type of ingredient and adjust the replenishment quantity of each type of ingredient.

[0088] As a further description of the solution of the present invention, the working process of formulating the replenishment time period of each type of food according to the change in the quantity of each type of food includes:

[0089] Taking Δt as a cycle, each day is divided into The usage quantity of the xth food material in each time period of each day in the monitoring period is collected respectively;

[0090] According to the usage quantity of the xth ingredient in each time period every day, fit the function Q of the average usage quantity of the xth ingredient in each time period during the monitoring period. x (t);

[0091] According to Q x (t) Generate function Q in coordinate system xoy x (t) curve, obtain function Q x (t) The area S enclosed by the curve and the horizontal axis x .

[0092] As a further description of the solution of the present invention, the working process of formulating the replenishment time period of each type of food according to the change in the quantity of each type of food also includes:

[0093] According to Δt as a cycle, the function Q x The area enclosed by the (t) curve and the horizontal axis is divided into sub-regions, recorded as

[0094] Compare , obtain the sub-area ranked first, and select a time period before the time period corresponding to the area as the xth food supplement time period.

[0095] Through the above technical solution, this embodiment provides a method for selecting the best replenishment time period for each ingredient, and fits the average usage quantity of the xth ingredient in each time period during the monitoring period with the time variation function Q according to the usage quantity of the xth ingredient in each time period every day. x (t), then according to the function Q x (t) Generate function Q in coordinate system xoy x (t) curve, with Δt as a period, the function Q x The area enclosed by the (t) curve and the horizontal axis is divided into sub-regions, and compare them one by one The size of the first-ranked sub-region is obtained, and a time period before the time period corresponding to the region is selected as the xth food replenishment time period to ensure that the food can be kept fresh to the greatest extent when used.

[0096] As a further description of the solution of the present invention, the working process of adjusting the replenishment quantity of each type of food includes:

[0097] Get the usage quantity of all types of ingredients during the monitoring period, and calculate the supplement quantity adjustment index of the xth ingredient by the following formula:

[0098]

[0099] In the formula, y is all types of food, N x is the amount of the xth ingredient used during the monitoring period, μ x is the supplement quantity adjustment index of the xth ingredient;

[0100] Adjust the replenishment quantity of the xth ingredient to μ x The preset supplement quantity adjustment index threshold μ for the xth ingredient x0 Compare, if μ x Less than or equal to μ x0 , you need to increase the amount of the x-th ingredient to be supplemented.

[0101] Through the above technical solution, this embodiment obtains the amount of all types of food used during the monitoring period, and then based on the formula Calculate the replenishment quantity adjustment index of each ingredient, and compare the replenishment quantity adjustment index of each ingredient with the preset threshold value corresponding to the replenishment quantity adjustment index of each ingredient. If the replenishment quantity adjustment index of each ingredient is less than or equal to the preset threshold value corresponding to the replenishment quantity adjustment index of each ingredient, it is necessary to increase the current ingredient replenishment quantity to ensure sufficient food.

[0102] As a further description of the solution of the present invention, the working process of the data matching module includes:

[0103] First, the detected ingredients are matched with the stored menus to obtain the culinary menus and the non-culinary menus;

[0104] Secondly, according to the culinary menu, the kitchen utensils required for each culinary dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operation status. If so, the current culinary dish is classified into the non-cookable menu;

[0105] Secondly, according to the non-cookable menu, the kitchen utensils required for each non-cookable dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operating status. If so, it means that the current non-cookable dish cannot be cooked in a short time, and an early warning is issued immediately.

[0106] See also Figure 3 As shown, the system also includes a centralized power supply module, and the power load of the centralized power supply module is divided into single-phase load and three-phase load. The single-phase load is mainly lighting electricity, single-phase sockets and other electrical appliances with a rated voltage of 220V. The rated voltage of the power load is single-phase 220V, which is distributed to three phases A, B, and C, and is divided into two separate units: a lighting unit and a 220V single-phase load power unit; the three-phase load is mainly electrical appliances with a rated voltage of 380V, which are supplied to each workroom respectively, mainly for kitchen equipment such as rice steaming cabinets, food delivery ladders, electric water heaters, and smoke exhaust fans. The line should not be connected to the same branch circuit with other separately controlled equipment; the centralized power supply module is centrally powered by the main distribution box, and is separately controlled by a number of distribution boxes in conjunction with switches;

[0107] See also Figure 4 As shown, the system further includes a centralized water supply module, which includes a hot water supply unit and a cold water supply unit, and the hot water supply unit and the cold water supply unit supply water to the target faucet according to the hot water inlet pipe and the cold water inlet pipe respectively, and the target faucet is selectively installed with a water purification unit according to the purpose, and each faucet can be individually controlled by a valve;

[0108] See also Figure 5As shown, the system further includes a centralized gas supply module, which includes a water heater supply unit and a gas stove supply unit. Each water heater in the water heater supply unit is provided with a valve, and each stove in the gas stove supply unit is provided with a valve, which can be controlled individually by the valve;

[0109] It should be noted that monitoring sensors are provided at key positions of the centralized power supply module, centralized water supply module and centralized gas supply module to monitor the safety status of each position of the centralized power supply module, centralized water supply module and centralized gas supply module, and to immediately issue an alarm if a safety risk occurs.

[0110] A control method for an integrated kitchen system, wherein the method is implemented using the integrated kitchen system.

[0111] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the protection scope of the present invention.

Claims

1. An integrated kitchen system, characterized in that: The system includes: a storage and receiving center module, an identification and detection module, a data analysis module, a data matching module and an input module; The storage and receiving center module includes a kitchenware storage unit, a food storage unit and a menu storage unit; The kitchenware storage unit is used to store tableware and cooking utensils, including at least one of a microwave oven, an oven, and a kitchen knife rack; The food storage unit is used to store vegetables, fruits, seasonings and meat; The menu storage unit is used to record and save the culinary menu and record the cooking information, including the cooking materials, cooking utensils and cooking methods of the dishes; The identification and detection module includes a kitchenware detection unit and a food detection unit; The kitchenware detection unit is used to collect the working parameters of each electronic kitchenware during use, and determine the current operating state of the kitchenware according to the working parameters; The food detection unit includes an image acquisition module and a weight detection module. The image acquisition module is used to capture images of food and upload them to the system database. The weight detection module is used to detect the amount of food stored and upload the measurement data to the system database. The data analysis module is used to receive the detection data of the image analysis module and the weight detection module, determine the types and storage quantities of all objects, and formulate the replenishment time period and replenishment quantity of each type of food according to the analysis results; The data matching module is used to match the detected ingredients and kitchen utensils with the stored menu to determine the dishes that can be cooked; The input module is used to input new dish menus and newly added cooking utensils.

2. The integrated kitchen system according to claim 1, characterized in that: The working process of the kitchenware detection unit includes: Number all electronic kitchen utensils, 1, 2, ..., n in sequence; Real-time acquisition of the time variation curve f of the jth working parameter of the i-th electronic kitchen appliance ij (t), where i belongs to n; Construct the calculation model of the operating state coefficient of the i-th electronic kitchen appliance, and the expression is: Where m is the number of working parameters monitored during the operation of the i-th electronic kitchen appliance, j belongs to m, t1 is the initial time of monitoring the operation of the i-th electronic kitchen appliance, t2 is the end time of monitoring the operation of the i-th electronic kitchen appliance, and f ij0 (t) is the standard curve of the jth working parameter of the i-th electronic kitchen appliance changing with time, k ij is the weight coefficient corresponding to the jth parameter of the i-th electronic kitchen appliance, σ i is the operating state coefficient of the i-th electronic kitchen appliance.

3. The integrated kitchen system according to claim 2, characterized in that: The working process of the kitchenware detection unit also includes: The operating state coefficient σ of the i-th electronic kitchen appliance i The preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0 For comparison, when the operating state coefficient σ of the i-th electronic kitchen appliance i Greater than the preset threshold σ of the operating state coefficient of the i-th electronic kitchen appliance i0 When , it is determined that the operation state of the i-th electronic kitchen appliance is abnormal, and the current electronic kitchen appliance cannot be used for cooking dishes.

4. The integrated kitchen system according to claim 1, characterized in that: The working process of the data analysis module includes: Used to receive image information uploaded by the image acquisition module, analyze the food in the image, and determine the type of food; Used to receive the measurement data information uploaded by the weight detection module and determine the number of types; According to the changes in the quantity of various types of ingredients, formulate the replenishment time period for each type of ingredient and adjust the replenishment quantity of each type of ingredient.

5. The integrated kitchen system according to claim 4, characterized in that: The work process of formulating the replenishment time periods of various types of ingredients according to the changes in the quantities of various types of ingredients includes: Taking Δt as a cycle, each day is divided into The usage quantity of the xth food material in each time period of each day in the monitoring period is collected respectively; According to the usage quantity of the xth ingredient in each time period every day, fit the function Q of the average usage quantity of the xth ingredient in each time period during the monitoring period. x (t); According to Q x (t) Generate function Q in coordinate system xoy x (t) curve, obtain the function Q x (t) The area S enclosed by the curve and the horizontal axis x .

6. The integrated kitchen system according to claim 5, characterized in that: The work process of formulating the replenishment time periods of various types of ingredients according to the quantity changes of various types of ingredients also includes: According to Δt as a cycle, the function Q x The area enclosed by the (t) curve and the horizontal axis is divided into sub-regions, recorded as Compare , obtain the sub-area ranked first, and select a time period before the time period corresponding to the area as the xth food supplement time period.

7. The integrated kitchen system according to claim 4, characterized in that: The working process of adjusting the supplementary quantity of various ingredients includes: Get the usage quantity of all types of ingredients during the monitoring period, and calculate the supplement quantity adjustment index of the xth ingredient by the following formula: In the formula, y is the type of all ingredients, N x is the amount of the xth ingredient used during the monitoring period, μ x The supplement quantity adjustment index for the xth ingredient; Adjust the replenishment quantity of the xth ingredient to μ x The preset supplement quantity adjustment index threshold μ for the xth ingredient x0 Compare, if μ x Less than or equal to μ x0 , you need to increase the amount of the x-th ingredient to be supplemented.

8. The integrated kitchen system according to claim 1, characterized in that: The working process of the data matching module includes: First, the detected ingredients are matched with the stored menus to obtain the culinary menus and the non-culinary menus; Secondly, according to the culinary menu, the kitchen utensils required for each culinary dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operation status. If so, the current culinary dish is classified into the non-cookable menu; Secondly, according to the non-cookable menu, the kitchen utensils required for each non-cookable dish are obtained in turn, and it is determined whether there are kitchen utensils with abnormal operating status. If so, it means that the current non-cookable dish cannot be cooked in a short time, and an early warning is issued immediately.

9. A control method for an integrated kitchen system, characterized in that: The method is implemented using the integrated kitchen system described in any one of claims 1-8.

Images