An integrated kitchen system and its control method

Abstract

This invention belongs to the field of integrated kitchen technology and discloses an integrated kitchen system and its control method. The system uses an identification and detection module to collect the operating parameters of each electronic kitchen appliance during use via a kitchen appliance detection unit, and determines the current operating status of the appliances based on these parameters. The identification and detection module uses an ingredient detection unit to identify the types of stored ingredients based on images, and then uses a weight detection module to identify the current quantity of each type of ingredient. A data analysis module receives the detection data from the image analysis module and the weight detection module, determines the type and quantity of all objects, and determines the replenishment time and quantity of each type of ingredient based on the analysis results. This ensures that ingredients are kept as fresh as possible while avoiding waste. Finally, the identification module matches the detected ingredients and kitchen appliances with the stored menu to determine the dishes that can be cooked, thus avoiding any impact on the customer experience.

Description

Technical Field

[0001] This invention belongs to the field of integrated kitchen technology, specifically relating to an integrated kitchen system and its control method. Background Technology

[0002] Integrated kitchen systems combine cooking, storage, and cleaning functions seamlessly into a single, efficient workflow. This design reduces movement within the kitchen, allowing chefs to perform tasks more conveniently and improving cooking efficiency. In restaurants, this translates to faster food preparation, meeting guests' dining needs and enhancing service quality. Furthermore, by optimizing space utilization and enhancing aesthetics, it improves the restaurant's overall image and competitiveness.

[0003] However, most of the existing integrated kitchen system modules are independent and cannot operate in coordination. The existing kitchen system cannot count the ingredients stored in it, which often means that the food that the chef wants to cook cannot be cooked due to lack of ingredients or cooking equipment, requiring the chef to go out to purchase more, which is inconvenient. Summary of the Invention

[0004] The purpose of this invention is to provide an integrated kitchen system and its control method to solve the problems encountered in the background art.

[0005] The objective of this invention can be achieved through the following technical solutions:

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

[0007] The storage and organization center module includes a kitchen utensil storage unit, an ingredient storage unit, and a menu storage unit;

[0008] The kitchenware storage unit is used to store tableware and cooking utensils, including one or more of a microwave oven, an oven, and a knife rack.

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

[0010] The menu storage unit is used to input and save culinable menus and record cooking information, including the ingredients, utensils, and methods of cooking the dishes.

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

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

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

[0014] The data analysis module is used to receive detection data from the image analysis module and the weight detection module, determine the type and storage quantity of all objects, and formulate the replenishment time period and replenishment quantity of various ingredients based on 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 present invention, the working process of the kitchenware detection unit includes:

[0018] Number all electronic kitchen appliances sequentially as 1, 2, ..., n;

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

[0020] Construct a calculation model for the operating state coefficient of the i-th electronic kitchen appliance, with the following expression:

[0021]

[0022] In the formula, m represents the number of operating parameters monitored during the operation of the i-th electronic kitchen appliance, where 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) represents the standard curve of the j-th working parameter of the i-th electronic kitchen appliance as a function of time, preset by the system; k ij σ is the weighting coefficient corresponding to the j-th parameter of the i-th electronic kitchen appliance. i Let be the operating state coefficient of the i-th electronic kitchen appliance.

[0023] As a further description 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 When comparing, the operating state coefficient σ of the i-th electronic kitchen appliance iThe operating state coefficient σ of the i-th electronic kitchen appliance is greater than the preset threshold. i0 When the i-th electronic kitchen appliance is found to be in an abnormal operating state, it is determined that the current electronic kitchen appliance cannot be used to cook food.

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

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

[0027] Used to receive measurement data uploaded by the weight detection module to determine the quantity of each type;

[0028] Based on the changes in the quantity of various types of ingredients, determine the time periods for replenishing each type of ingredient and adjust the quantity of each type of ingredient to be replenished.

[0029] As a further description of the present invention, the process of determining the replenishment time periods for various types of ingredients based on changes in their quantities includes:

[0030] Divide each day into periods of Δt. The usage quantity of the xth ingredient in each time period of each day within the monitoring period was collected;

[0031] Based on the usage quantity of ingredient x in each time period of each day, fit a function Q to show the change in the average usage quantity of ingredient x over time during the monitoring period. x (t);

[0032] According to Q x (t) Generates the function Q in the 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 present invention, the process of determining the replenishment time periods for various types of ingredients based on changes in their quantities also includes:

[0034] Based on the fact that Δt is one period, the function Q x The region enclosed by the (t) curve and the horizontal axis is divided into: Each sub-region is recorded as

[0035] Compare in turn Given the size of the region, obtain the first-ranked sub-region and select the time period preceding the corresponding time period of that region as the xth ingredient supplement time period.

[0036] As a further description of the present invention, the process of adjusting the replenishment quantity of various ingredients includes:

[0037] Obtain the usage quantity of all types of ingredients during the monitoring period, and calculate the replenishment quantity adjustment index for the x-th ingredient using the following formula:

[0038]

[0039] In the formula, y represents all types of ingredients, and N represents... x To monitor the quantity of the xth ingredient used within a time period, μ x This is the indicator for adjusting the amount of the xth ingredient to be added;

[0040] Adjust the quantity of the xth ingredient by the index μ. x The preset threshold value μ for adjusting the amount of the xth ingredient added. x0 Comparison, if μ x Less than or equal to μ x0 If so, then the quantity of the xth ingredient needs to be increased.

[0041] As a further description 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 culinable and non-culinable menus;

[0043] Secondly, based on the culinary menu, obtain the kitchen utensils required for each culinary dish in sequence, determine whether there are any kitchen utensils with abnormal operating status, and if so, classify the current culinary dish into the non-culinary menu.

[0044] Secondly, based on the non-cookable menu, obtain the cooking utensils required for each non-cookable dish in sequence, determine if there are any cooking utensils with abnormal operating status, if so, it means that the current non-cookable dish cannot be cooked in a short time, and issue an immediate warning.

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

[0046] The beneficial effects of this invention are:

[0047] 1. This invention collects the working parameters of each electronic kitchen appliance during use through a kitchen appliance detection unit, and judges the current operating status of the kitchen appliance based on the working parameters, thereby improving the intelligence level of the equipment and enhancing the user's cooking experience;

[0048] 2. This invention identifies the current quantity of each type of food based on a weight detection module. Then, a data analysis module receives the detection data from the image analysis module and the weight detection module, determines the type and storage quantity of all objects, and formulates the replenishment time period and replenishment quantity of each type of food based on the analysis results, so as to ensure that the food can be used in a fresh state to the greatest extent while avoiding waste.

[0049] 3. This invention matches the detected operating status of kitchen utensils, food reserves, and stored menus to determine the dishes that can be cooked. If a dish that cannot be cooked at present 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 this invention does not necessarily need to achieve all of the advantages described above at the same time. Attached Figure Description

[0051] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0052] Figure 1 This is a schematic diagram of the integrated kitchen system structure of the present invention. Figure 1 ;

[0053] Figure 2 This is a schematic diagram of the integrated kitchen system structure of the present invention. Figure 2 ;

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

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

[0056] Figure 5 This is a schematic diagram of the centralized gas supply module of the integrated kitchen system of the present invention. Detailed Implementation

[0057] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0058] Please see Figure 1 , Figure 2As shown, an integrated kitchen system is disclosed, the system including: a storage and organization center module, an identification and detection module, a data analysis module, a data matching module, and an input module;

[0059] The storage and organization center module includes a kitchen utensil storage unit, an ingredient storage unit, and a menu storage unit;

[0060] The kitchenware storage unit is used to store tableware and cooking utensils, including one or more of a microwave oven, an oven, and a knife rack.

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

[0062] The menu storage unit is used to input and save culinable menus and record cooking information, including the ingredients, utensils, and methods of cooking the dishes.

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

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

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

[0066] The data analysis module is used to receive detection data from the image analysis module and the weight detection module, determine the type and storage quantity of all objects, and formulate the replenishment time period and replenishment quantity of various ingredients based on 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 interaction center module;

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

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

[0072] The security center module is used for circuit alarms, water alarms, and fire alarms.

[0073] The interactive center module is used for IoT and entertainment.

[0074] Through the above technical solution, the present invention provides a method for using an integrated kitchen system. This system stores kitchen utensils, ingredients, and menus through a storage and organization center module. An identification and detection module collects the operating parameters of each electronic kitchen utensil during use through a kitchen utensil detection unit and determines the current operating status of the utensils based on these parameters. The ingredient detection module identifies the types of stored ingredients based on images through an image recognition unit, and then identifies the current quantity of each type of ingredient based on a weight detection module. A data analysis module receives the detection data from the image analysis module and the weight detection module, determines the type and storage quantity of all objects, and determines the replenishment time and quantity of each type of ingredient based on the analysis results. This ensures that ingredients are kept as fresh as possible while avoiding waste. Finally, the identification module matches the detected ingredients and kitchen utensils with the stored menu to determine the dishes that can be cooked, thus avoiding any impact on the customer experience.

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

[0076] Number all electronic kitchen appliances sequentially as 1, 2, ..., n;

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

[0078] Construct a calculation model for the operating state coefficient of the i-th electronic kitchen appliance, with the following expression:

[0079]

[0080] In the formula, m represents the number of operating parameters monitored during the operation of the i-th electronic kitchen appliance, where 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) represents the standard curve of the j-th working parameter of the i-th electronic kitchen appliance as a function of time, preset by the system; k ij σ is the weighting coefficient corresponding to the j-th parameter of the i-th electronic kitchen appliance. i Let be the operating state coefficient of the i-th electronic kitchen appliance.

[0081] As a further description 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 i0When comparing, the operating state coefficient σ of the i-th electronic kitchen appliance i The operating state coefficient σ of the i-th electronic kitchen appliance is greater than the preset threshold. i0 When the i-th electronic kitchen appliance is found to be in an abnormal operating state, it is determined that the current electronic kitchen appliance cannot be used to cook food.

[0083] Through the above technical solution, this embodiment is used to monitor the current status of kitchen appliances. First, all electronic kitchen appliances are numbered. Then, the working parameters of each electronic kitchen appliance during its operation are monitored. Based on the working parameters, a formula is used... The operating status coefficient of each electronic kitchen appliance is calculated. Finally, the operating status coefficient of each electronic kitchen appliance is compared with the preset threshold of the operating status coefficient of each electronic kitchen appliance. When the operating status coefficient of each electronic kitchen appliance is greater than the preset threshold of the operating status coefficient of each electronic kitchen appliance, it is determined that the current operating status of the electronic kitchen appliance is abnormal and the current electronic kitchen appliance cannot be used to cook food.

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

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

[0086] Used to receive measurement data uploaded by the weight detection module to determine the quantity of each type;

[0087] Based on the changes in the quantity of various types of ingredients, determine the time periods for replenishing each type of ingredient and adjust the quantity of each type of ingredient to be replenished.

[0088] As a further description of the present invention, the process of determining the replenishment time periods for various types of ingredients based on changes in their quantities includes:

[0089] Divide each day into periods of Δt. The usage quantity of the xth ingredient in each time period of each day within the monitoring period was collected;

[0090] Based on the usage quantity of ingredient x in each time period of each day, fit a function Q to show the change in the average usage quantity of ingredient x over time during the monitoring period. x (t);

[0091] According to Q x (t) Generates the function Q in the 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 present invention, the process of determining the replenishment time periods for various types of ingredients based on changes in their quantities also includes:

[0093] Based on the fact that Δt is one period, the function Q x The region enclosed by the (t) curve and the horizontal axis is divided into: Each sub-region is recorded as

[0094] Compare in turn Given the size of the region, obtain the first-ranked sub-region and select the time period preceding the corresponding time period of that region as the xth ingredient supplement time period.

[0095] Through the above technical solution, this embodiment provides a method for selecting the optimal replenishment time period for each ingredient. It fits a function Q representing the average usage quantity of the x-th ingredient over time within the monitoring period, based on the usage quantity of the x-th ingredient in each time period of each day. x (t), and then according to the function Q x (t) Generates the function Q in the coordinate system xoy. x The curve (t) has a period of Δt, and the function Q is... x The region enclosed by the (t) curve and the horizontal axis is divided into: Each sub-region is compared sequentially. Given the size of the region, obtain the top-ranked sub-region, and select the time period preceding the corresponding time period of that region as the xth ingredient replenishment time period to ensure that the ingredients can be used while maintaining maximum freshness.

[0096] As a further description of the present invention, the process of adjusting the replenishment quantity of various ingredients includes:

[0097] Obtain the usage quantity of all types of ingredients during the monitoring period, and calculate the replenishment quantity adjustment index for the x-th ingredient using the following formula:

[0098]

[0099] In the formula, y represents all types of ingredients, and N represents... x To monitor the quantity of the xth ingredient used within a time period, μ x This is the indicator for adjusting the amount of the xth ingredient to be added;

[0100] Adjust the quantity of the xth ingredient by the index μ. x The preset threshold value μ for adjusting the amount of the xth ingredient added. x0 Comparison, if μ x Less than or equal to μ x0 If so, then the quantity of the xth ingredient needs to be increased.

[0101] Using the above technical solution, this embodiment obtains the usage quantity of all types of ingredients within the monitoring period, and then uses the formula... Calculate the replenishment quantity adjustment index for each ingredient, compare the replenishment quantity adjustment index for each ingredient with the preset threshold corresponding to the replenishment quantity adjustment index for each ingredient, and if the replenishment quantity adjustment index for each ingredient is less than or equal to the preset threshold corresponding to the replenishment quantity adjustment index for each ingredient, then the current replenishment quantity of the ingredient needs to be increased to ensure sufficient ingredients.

[0102] As a further description 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 culinable and non-culinable menus;

[0104] Secondly, based on the culinary menu, obtain the kitchen utensils required for each culinary dish in sequence, determine whether there are any kitchen utensils with abnormal operating status, and if so, classify the current culinary dish into the non-culinary menu.

[0105] Secondly, based on the non-cookable menu, obtain the cooking utensils required for each non-cookable dish in sequence, determine if there are any cooking utensils with abnormal operating status, if so, it means that the current non-cookable dish cannot be cooked in a short time, and issue an immediate warning.

[0106] Please see Figure 3 As shown, the system also includes a centralized power supply module. The power load of the centralized power supply module is divided into single-phase loads and three-phase loads. The single-phase loads mainly consist of lighting, single-phase sockets, and other electrical appliances with a rated voltage of 220V. The rated voltage of all electrical loads is 220V single-phase, distributed to three phases A, B, and C, and divided into two separate units: a lighting unit and a 220V single-phase load power unit. The three-phase loads mainly consist of electrical appliances with a rated voltage of 380V, which are supplied to various work areas, mainly powering kitchen equipment such as rice steamers, dumbwaiters, electric water heaters, and exhaust fans. The circuits should not be connected to the same branch circuit as other individually controlled equipment. The centralized power supply module provides centralized power through a main distribution box and is also individually controlled by several distribution boxes and switches.

[0107] Please see Figure 4 As shown, the system also includes a centralized water supply module, which includes a hot water supply unit and a cold water supply unit. The hot water supply unit and the cold water supply unit supply water to the target faucet through the hot water inlet pipe and the cold water inlet pipe, respectively. The target faucet is selectively equipped with a water purification unit according to its purpose, and each faucet can be controlled individually by a valve.

[0108] Please see Figure 5As shown, the system also 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 equipped with a valve, and each stove in the gas stove supply unit is equipped with a valve, which can be controlled individually.

[0109] It should be noted that monitoring sensors are installed at key locations of the centralized power supply module, centralized water supply module, and centralized gas supply module to monitor the safety status of each location. An alarm will be issued immediately if a safety risk is detected.

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

[0111] The above description is merely an example and illustration of the concept of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the concept of the invention or exceed the scope defined in 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 comprises a storage and accommodation center module, an identification and detection module, a data analysis module, a data matching module and an input module. The storage and accommodation center module comprises a kitchenware storage unit, a food material storage unit and a menu storage unit. The kitchenware storage unit is used for storing kitchenware, including one or more of a microwave oven, an oven, a kitchen knife rack, etc. The food material storage unit is used for storing vegetables, fruits, seasonings and meat products. The menu storage unit is used for inputting and saving cookable menus and recording cooking information, including cooking materials, kitchenware and cooking methods of dishes. The identification and detection module comprises a kitchenware detection unit and a food material detection unit. The kitchenware detection unit is used for collecting working parameters of each electronic kitchenware during use and judging the current running state of the kitchenware according to the working parameters. The food material detection unit comprises an image collection module and a weight detection module, the image collection module is used for collecting images of food materials and uploading the images to a system database, and the weight detection module is used for detecting the storage amount of food materials and uploading the measurement data to the system database. The data analysis module is used for receiving detection data of the image analysis module and the weight detection module, judging the types and storage amounts of all objects, and formulating the replenishment time period of each type of food material and the replenishment amount of each type of food material according to the analysis result. The data matching module is used for matching the detected food materials, kitchenware and stored menus to determine cookable dishes. The input module is used for inputting new dish menus and newly added cooking utensils. The working process of the kitchenware detection unit comprises: All electronic kitchenware is numbered, and the numbers are 1, 2, …, n in turn. acquire the time-varying curve of the jth work parameter of the ith electronic kitchen utensil in real time where i belongs to n; A running state coefficient calculation model of the i-th electronic kitchenware is constructed, and the expression is: ； In the formula, m is the number of monitored working parameter items of the i-th electronic kitchen utensil during operation, wherein j belongs to m, is the initial time for monitoring the operation of the i-th electronic kitchen utensil, is the end time for monitoring the operation of the i-th electronic kitchen utensil, is the standard curve of the j-th working parameter of the i-th electronic kitchen utensil preset by the system over time, is the weight coefficient corresponding to the j-th parameter of the i-th electronic kitchen utensil, is the running state coefficient of the i-th electronic kitchen utensil.

2. The integrated kitchen system of claim 1, wherein, The working process of the kitchenware detection unit further comprises: a running state coefficient of the i-th electronic kitchen utensil is compared with a preset threshold value of the running state coefficient of the i-th electronic kitchen utensil when the running state coefficient of the i-th electronic kitchen utensil is greater than the preset threshold value of the running state coefficient of the i-th electronic kitchen utensil , it is determined that the running state of the i-th electronic kitchen utensil is abnormal, and the current electronic kitchen utensil is not available for cooking the dish.

3. An integrated kitchen system according to claim 2, characterized in that The working process of the data analysis module comprises: The image information uploaded by the image collection module is received, and the food materials in the image are analyzed to determine the types of the food materials. The measurement data information uploaded by the weight detection module is received to determine the quantity of each type. The replenishment time period of each type of food material is formulated according to the quantity change of each type of food material, and the replenishment amount of each type of food material is adjusted.

4. An integrated kitchen system according to claim 3, characterized in that The working process of formulating the replenishment time period of each type of food material according to the quantity change of each type of food material comprises: In a cycle, each day is divided into time periods, and the number of the xth food material used in each time period of each day in the monitoring cycle is collected respectively. fitting a function of the average number of the xth food material used per time period over time for the xth food material over the monitoring period according to the number of the xth food material used per time period per day ; According to Generating function in the coordinate system xoy Curve, acquisition function Area enclosed by the curve and the abscissa axis .

5. An integrated kitchen system according to claim 4, characterized in that The working process of formulating the replenishment time period of each type of food material according to the quantity change of each type of food material further comprises: According to For a period, the function The area enclosed by the curve and the horizontal axis is divided into sub-regions, recorded as , , ; sequentially compare , , …, , obtain the first-ranked sub-region, and select a time period before the time period corresponding to the sub-region as the xth food material supplement time period.

6. An integrated kitchen system according to claim 5, characterized in that The working process of adjusting the replenishment amount of each type of food material comprises: The use quantity of all types of food materials in a monitoring time period is obtained, and the replenishment amount adjustment index of the x-th food material is calculated by the following formula: ; In the formula, y is all food material types, is the xth food material usage quantity in the monitoring period, is the xth food material replenishment quantity adjustment index; the xth food material replenishment amount adjustment index the xth food material replenishment amount adjustment index threshold value if is less than or equal to the xth food material replenishment amount needs to be increased.

7. An integrated kitchen system according to claim 6, characterized in that The working process of the data matching module comprises: Firstly, the detected food materials are matched with the stored menus to obtain cookable menus and uncookable menus. Secondly, the kitchenware required by each cookable dish is obtained according to the cookable menus, and it is judged whether there is running state abnormal kitchenware, if there is, the current cookable dish is divided into the uncookable menu. Secondly, according to the non-cooking menu, each non-cooking dish needs to use kitchenware, and it is judged whether there is an abnormal kitchenware in the running state, if there is, it indicates that the current non-cooking dish cannot be cooked for a short time, and a warning is immediately issued.

8. A control method of an integrated kitchen system, characterized by, The method is implemented using the integrated kitchen system according to any one of claims 1-7.

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