Cooking system, kitchen ventilation device, heating cooker, and control method of cooking system

Abstract

To provide a cooking system which can handle controlling of a kitchen ventilation device in automatic cooking, and to provide the kitchen ventilation device, a heating cooker, and a control method of the cooking system.SOLUTION: A cooking system 400 has a kitchen ventilation device 100, an acquisition unit 510, and a control unit 130. The acquisition unit 510 acquires cooking data including recipe information including cooking procedure and operation contents of the kitchen ventilation device 100 appropriate to the recipe information and used to perform processing selected according to the recipe information. The control unit 130 controls the kitchen ventilation device 100 based on the cooking data so as to perform the processing selected according to each recipe information.SELECTED DRAWING: Figure 5

Description

[Technical field]

[0001] The present invention relates to a cooking system, a kitchen ventilation device, a cooking appliance, and a method for controlling a cooking system. [Background technology]

[0002] In recent years, technological developments aimed at cooking assistance have been progressing. For example, a heating and cooking system is known that receives recipe information including control data for automatic cooking on a stove and performs automatic cooking using the control data (see Patent Document 1 below). The recipe information includes the control data, and also records the cooking contents and identification information of the heating unit to be used in the automatic cooking. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-106679 A Summary of the Invention [Problem to be solved by the invention]

[0004] For successful cooking, it is essential to use not only a cooking device such as a stove but also ventilation using a range hood (kitchen ventilation device) and proper use of lighting. Therefore, even when cooking automatically, for example fully or semi-automatically (including work by a human cook), it is essential to properly control not only a cooking device such as a stove but also ventilation and lighting using a range hood. However, the technology in Patent Document 1 has a problem in that it is compatible with the control of a stove in automatic cooking but is not compatible with the control of a range hood in automatic cooking.

[0005] The present invention has been made in consideration of the above circumstances, and a main object of the present invention is to provide a cooking system, a kitchen ventilation device, a cooking appliance, and a control method for a cooking system that are capable of controlling a range hood in automatic cooking. [Means for solving the problem]

[0006] In order to achieve the above object, the cooking system of the present invention includes a kitchen ventilation device, an acquisition unit, and a control unit. The acquisition unit acquires cooking data including recipe information including cooking steps and operation details of the kitchen ventilation device according to the recipe information, for performing processing according to the recipe information. The control unit controls the range hood to perform processing according to the respective recipe information based on the cooking data.

[0007] In order to achieve the above object, the kitchen ventilation device of the present invention has an acquisition unit and a control unit. The acquisition unit acquires cooking data including recipe information including cooking steps and operation details of the kitchen ventilation device according to the recipe information, for performing processing according to the recipe information. The control unit controls the kitchen ventilation device to perform processing according to the respective recipe information based on the cooking data.

[0008] In order to achieve the above object, the cooking appliance of the present invention has an acquisition unit and a control unit. The acquisition unit acquires cooking data including recipe information including a cooking procedure and operation details of a kitchen ventilation device and an operation details of the cooking appliance according to the recipe information, for processing according to the recipe information. The control unit controls the kitchen ventilation device and the cooking appliance to perform processing according to the respective recipe information based on the cooking data.

[0009] In order to achieve the above object, the cooking system control method of the present invention is a cooking system control method including a kitchen ventilation device. The cooking system control method includes an acquisition step of acquiring cooking data including recipe information including cooking steps and operation details of the kitchen ventilation device according to the recipe information for performing processing according to the recipe information, and a control step of controlling the kitchen ventilation device to perform processing according to the respective recipe information based on the cooking data. Effect of the Invention

[0010] According to the cooking system, kitchen ventilation device, cooking appliance, and cooking system control method of the present invention, the kitchen ventilation device is controlled to perform processing according to each recipe information based on the cooking data, and therefore, it is possible to control the kitchen ventilation device in automatic cooking. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a front view of a cooking system according to an embodiment installed in a kitchen. [Diagram 2] FIG. 2 is a right cross-sectional view (or side view) of a cooking system according to an embodiment installed in a kitchen. [Diagram 3] 1 is a front view of an operation panel provided on the range hood of one embodiment. FIG. [Figure 4] 3 is a diagram showing a schematic diagram of a state in which the temperature above the cooking appliance is detected by the second temperature sensor shown in FIG. 2; FIG. [Diagram 5] 2 is a functional block diagram illustrating functions of a control system of the cooking system shown in FIG. 1. [Figure 6] FIG. 2 is a schematic block diagram illustrating a configuration of an external terminal. [Figure 7] FIG. 2 is a schematic diagram illustrating a configuration of recipe data. [Figure 8A] FIG. 4 is a schematic diagram illustrating details of recipe data. [Figure 8B] FIG. 4 is a schematic diagram illustrating details of recipe data. [Figure 9] 10 is a flowchart illustrating a process of a control method for a cooking system according to an embodiment. [Figure 10] 10 is a subroutine flowchart for illustrating details of the process (step S102) for controlling the range hood and the cooking appliance in the flowchart shown in FIG. [Figure 11A] 11 is a diagram for explaining target cooking state conditions in each process. FIG. [Figure 11B] 11 is a diagram for explaining target cooking state conditions in each process. FIG. [Figure 11C]11 is a diagram for explaining target cooking state conditions in each process. FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. The present invention is not limited to the following embodiment. Note that the drawings are exaggerated for the convenience of explanation. Therefore, the dimensional ratios of each component in each drawing may differ from the actual ones. In addition, the same elements in the drawings are given the same reference numerals, and duplicated explanations in the specification are omitted.

[0013] (Cooking system configuration) Fig. 1 is a front view of the cooking system according to the present embodiment when installed in a kitchen, and Fig. 2 is a right side cross-sectional view (or side view) of the cooking system according to the present embodiment when installed in a kitchen.

[0014] 1 and 2, a cooking system 400 of the present embodiment includes a range hood 100 and a cooker 200. The range hood 100 is installed above the cooker 200. The range hood 100 sucks in odors and oily smoke, including odors, smoke, oil, etc., generated during cooking by the cooker 200, and exhausts them to the outside.

[0015] The illustrated cooking device 200 has three heat sources 210 (a collective term for three heat sources 210A, 210B, and 210C described below) and a grill outlet 220. In this specification, the heat source refers to a burner or a trivet near the burner for a gas cooking device, and a heater for an IH cooking device.

[0016] Cooking device 200 also includes a weight sensor that detects the weight of a cooking utensil (including food to be cooked in the cooking utensil) such as a pot placed on the top surface of the trivet or heater, and a first temperature sensor that detects the temperature of the cooking utensil (for example, the temperature of the bottom of the pot) (both not shown). The first temperature sensor may be, for example, a contact-type temperature sensor. Cooking device 200 also includes operation unit 240 that includes an ignition switch for operating heat source 210, a heat adjustment knob, a display unit, and the like. The display unit displays, for example, the strength of heat for each of heat sources 210A to 210C. The first temperature sensor, weight sensor, and heat source 210 are controlled by control unit 230. Control unit 230 is composed of a CPU (Central Processing Unit), RAM (Random Access Memory), ROM (Read Only Memory), and the like, which are not shown.

[0017] The range hood 100 includes a fan 116 , a fan motor 117 , a filter 118 , a filter motor 119 , an operation panel 120 , a control unit 130 , and a second temperature sensor 300 .

[0018] The range hood 100 has a second temperature sensor 300 that detects the temperature above the cooking device 200 on the underside of the front side to the left of the center. The second temperature sensor 300 detects the temperature of the area shown by the dotted line in the figure. The second temperature sensor 300 used in this embodiment is a compound temperature sensor that has, for example, 64 pixels (8 x 8) and can separately detect the temperature of the area corresponding to each pixel. The second temperature sensor 300 can detect the temperature above the cooking device 200 by dividing it into 64 areas, and can also detect the temperature of each of the three heat sources and the temperature of the grill outlet 220 separately.

[0019] In this embodiment, a compound temperature sensor is used as the second temperature sensor 300, but a single temperature sensor may be used. When using a single temperature sensor, one single temperature sensor capable of detecting the temperature above the cooking device 200 as a whole may be provided on the underside of the range hood 100. In that case, it is preferable to provide four single temperature sensors corresponding to the three heat sources and the grill outlet so that the temperatures of each of the three heat sources and the grill outlet can be detected individually. When actually installing, a compound temperature sensor is preferable to a single temperature sensor. This is because the detection accuracy of a compound temperature sensor is better than that of a single temperature sensor. When using a compound temperature sensor, it is not limited to the compound temperature sensor having 64 pixels of 8×8 as illustrated, but a compound temperature sensor having more pixels may be used.

[0020] The range hood 100 is provided with a blower box 110 at its upper portion. The blower box 110 exhausts odors and oily smoke from the cooking appliance 200. The blower box 110 is provided with an intake port 112 for sucking in oily smoke from the cooking appliance 200, an exhaust port 114 communicating with the outdoors, and a fan 116 for exhausting the oily smoke sucked from the intake port 112 into a passage connecting the intake port 112 and the exhaust port 114. The fan 116 is driven by a fan motor 117. Between the intake port 112 and the fan 116, a filter 118 is provided that rotates to remove oil from the oily smoke sucked from the intake port 112. The filter 118 is driven by a filter motor 119. When the fan 116 is rotating, the filter 118 also rotates. The range hood 100 may be provided with a fixed filter that does not rotate, or may be a filterless range hood. The range hood 100 is provided with an operation panel 120 on the front side for instructing the operation of the range hood 100.

[0021] 3 is a front view of an operation panel 120 provided in the range hood 100 of this embodiment. The operation panel 120 includes an operation switch 121, a mode changeover switch 122, a timer switch 123, a constant ventilation switch 124, and a lighting switch 125.

[0022] The operation switch 121 is a switch for operating the range hood 100. When the operation switch 121 is pressed, an operation start signal is sent to the control unit 130, and when pressed again, a normal operation end signal is sent. In the case of this embodiment, when the operation switch 121 is pressed, operation is started in the operation mode in which operation was stopped the previous time.

[0023] The mode changeover switch 122 is a switch for changing the air volume of the fan 116 and / or the rotation speed of the filter 118 among a manual mode (low, medium, high), an auto mode, and a grill mode.

[0024] The timer switch 123 is a switch for performing a timer operation that rotates the fan 116 and / or the filter 118 for a set time. When the timer switch 123 is pressed, a normal operation end signal is sent to the control unit 130, and the timer operation set for each operation mode is performed.

[0025] The timer time in the manual mode can be set to T1, T2, T3, or any other desired timer time by operating the timer switch 123. The timer time in the auto mode can also be set to any desired time by the timer switch 123.

[0026] The constant ventilation switch 124 is a switch for starting / stopping the constant ventilation by rotating / stopping the fan 116 and / or the filter 118.

[0027] The lighting switch 125 is a switch for turning on / off an LED light bulb (lighting device) that illuminates the upper surface of the cooking device 200.

[0028] 4 is a diagram showing a schematic state of detection of the temperature above the cooking appliance 200 by the second temperature sensor 300. As described above, the second temperature sensor 300 is attached to the underside of the range hood 100. The temperature above the cooking appliance 200 is detected in an area covering the heat sources (burners and trivets or heaters near the burners) 210A, 210B, 210C of the cooking appliance 200 and the grill air outlet 220.

[0029] In this embodiment, a compound temperature sensor having pixels (Tij (i = 1 to 8, j = 1 to 8)) divided into, for example, 64 of 8 × 8 is used. Therefore, the temperatures of the heat sources 210A, 210B, 210C and the grill outlet 220 of the cooking device 200 are detected as the maximum temperatures of the regions of the divided pixels corresponding to the heat sources 210A, 210B, 210C and the grill outlet 220, respectively, as shown in FIG. 4. On the other hand, when the second temperature sensor 300 is a monocular temperature sensor, four monocular temperature sensors are provided corresponding to the heat sources 210A, 210B, 210C and the grill outlet 220 of the cooking device 200, respectively. Therefore, the temperature above the cooking device 200 is detected for each of the heat sources 210A, 210B, 210C and the grill outlet 220 of the cooking device 200.

[0030] The control unit 130 is composed of a CPU, RAM, ROM, etc. (not shown). The control unit 130 realizes various functions by the CPU executing a program loaded in the RAM. Specific functions of the control unit 130 will be described later.

[0031] The imaging unit (image sensor) 140 is installed in a position overlooking the cooking appliance 200 under the range hood 100, and captures an image of a predetermined shooting area including the upper surface of the cooking appliance 200. The images captured by the imaging unit 140 include still images and moving images.

[0032] (Control system of cooking system 400) FIG. 5 is a functional block diagram illustrating the functions of the control system of the cooking system 400.

[0033] (Functions of control unit 130) The control unit 130 functions as a range hood communication unit 131, a range hood operation unit 132, a second temperature detection unit 133, an image detection unit 134, an airflow control unit 136, an illumination control unit 137, a range hood control unit 138, and a range hood storage unit 139. The second temperature detection unit 133 and the image detection unit 134 constitute a second cooking state detection unit 135. The second cooking state detection unit 135 detects the cooking state of the food. In this specification, the cooking state is the total amount of heat when the food (ingredients) is heated at n°C for t minutes. In addition, the cooking state means any of the cooking history such as whether the mixing operation was performed appropriately, the temperature at the end or start of the cooking process, or the cooking result such as a change in color of the food. Details of the process will be described later.

[0034] The range hood communication unit 131 transmits and receives control signals and data to and from the cooking system control unit 500. The control signals include, for example, an instruction to start or stop blowing air by the fan 116, an instruction to start or stop rotation of the filter 118, an instruction to turn on / off a lighting device, and the like. The range hood communication unit 131 may also transmit and receive data related to the air volume of the fan 116 and / or the rotation speed of the filter 118. The instructions and data received by the range hood communication unit 131 are stored in the range hood storage unit 139.

[0035] Range hood operation unit 132 receives switching information from operation switch 121, mode changeover switch 122, timer switch 123, constant ventilation switch 124, and lighting switch 125 of operation panel 120. The switching information received by range hood operation unit 132 is stored in range hood storage unit 139.

[0036] The second temperature detection unit 133 controls the second temperature sensor 300 to perform detection at a predetermined second sampling interval, and receives the detection result from the second temperature sensor 300. The received detection result is stored in the range hood storage unit 139.

[0037] The image detection unit 134 receives the image captured by the imaging unit 140. The captured image is stored in the range hood storage unit 139. The captured image may be stored in another storage unit or may be directly transmitted.

[0038] The air blowing control unit 136 controls the fan motor 117 of the fan 116 and / or the filter motor 119 of the filter 118 in accordance with instructions from the range hood control unit 138 .

[0039] The lighting control unit 137 controls the lighting devices according to instructions from the range hood control unit 138.

[0040] Range hood control unit 138 comprehensively controls each of range hood communication unit 131, range hood operation unit 132, second temperature detection unit 133, image detection unit 134, air supply control unit 136, and lighting control unit 137. Based on the switch state of constant ventilation switch 124 and the control signal and data received from the cooking system control unit 500, range hood control unit 138 outputs instructions to air supply control unit 136 regarding the rotation of fan 116 and / or filter 118.

[0041] (Functions of the control unit 230) The control unit 230 functions as a cooking device communication unit 231, a cooking device operation unit 232, a first temperature detection unit 233, a weight detection unit 234, a heating control unit 236, a cooking device control unit 237, and a cooking device memory unit 238. The first temperature detection unit 233 and the weight detection unit 234 configure a first cooking state detection unit 235.

[0042] The cooking device communication unit 231 transmits and receives control signals and data to and from the cooking system control unit 500. The control signals include, for example, instructions to start or end heating by the heat source 210. The cooking device communication unit 231 can also transmit and receive data related to the heating power of the heat source 210. The instructions and data received by the cooking device communication unit 231 are stored in the cooking device storage unit 238.

[0043] Cooking device operation unit 232 receives input information from an ignition switch, a heat adjustment knob, etc. of operation unit 240 (see FIG. 1) of cooking device 200. The input information received by cooking device operation unit 232 is stored in cooking device memory unit 238.

[0044] The first temperature detection unit 233 controls the first temperature sensor to perform detection at a predetermined first sampling interval, and receives the detection result from the first temperature sensor. The received detection result is stored in the cooking device storage unit 238.

[0045] The weight detection unit 234 controls the weight sensor to perform detection at a predetermined third sampling interval, and receives the detection result from the weight sensor. The received detection result is stored in the cooking device storage unit 238.

[0046] The heating control unit 236 controls the heat source 210 according to instructions from the cooking device control unit 237 .

[0047] Cooking device control unit 237 comprehensively controls each of cooking device communication unit 231, cooking device operation unit 232, first temperature detection unit 233, weight detection unit 234, and heating control unit 236.

[0048] (Cooking system control unit 500) The cooking system control unit 500 is composed of a CPU, RAM, ROM, etc. (not shown). The cooking system control unit 500 realizes various functions by the CPU executing a control program loaded in the RAM.

[0049] The cooking system control unit 500 acquires cooking data, and controls the range hood 100 and the cooking appliance 200 based on the cooking data. The cooking system control unit 500 also controls the above-mentioned components of the cooking system 400 in an integrated manner.

[0050] The cooking system control unit 500 functions as a cooking data acquisition unit 510, a cooking data storage unit 520, and a cooking data execution unit 530. The cooking data acquisition unit 510 acquires cooking data by receiving it through the cooking system communication unit 620. Details of the cooking data will be described later.

[0051] The cooking data storage unit 520 stores the cooking data acquired by the cooking data acquisition unit 510. The cooking data storage unit 520 has a storage area large enough to simultaneously store multiple pieces of cooking data.

[0052] The cooking data execution unit 530 reads out and executes the cooking data stored in the cooking data storage unit 520. More specifically, the cooking data execution unit 530 controls the range hood 100 and the cooking appliance 200 according to the operation details of the range hood and the cooking appliance in the cooking data described later. The range hood 100, for example, starts / ends the operation of the fan 116 and / or the filter 118, or turns on / off the lighting, according to the instruction from the cooking data execution unit 530. Also, the cooking appliance 200, for example, starts / ends the operation of the heat source 210, according to the instruction from the cooking data execution unit 530. A specific example of the execution of the cooking data will be described later.

[0053] Furthermore, when multiple recipes are stored in the recipe data storage unit 520, the recipe data execution unit 530 may be configured to receive input from a cook and allow the cook to select which recipe to execute. For example, the recipe data execution unit 530 causes an external terminal 700 described below to display a UI (User Interface) for allowing the cook to select recipe data, and receives the cook's input regarding the recipe data. Hereinafter, a user of the cooking system 400, including the cook, is referred to as a user.

[0054] (Third cooking state detection unit 600) The third cooking state detection unit 600 detects the cooking state of the food. The third cooking state detection unit 600 has, for example, an air quality detection unit 610. The air quality detection unit 610 can be a sensor that detects substances that make up the air (e.g., oxygen, carbon monoxide, carbon dioxide, etc.), substances contained in the air (e.g., moisture, oil, dust, odorous substances, etc.), temperature, and humidity.

[0055] Hereinafter, at least one of the first cooking state detection unit 235, the second cooking state detection unit 135, and the third cooking state detection unit 600 will be simply referred to as a "cooking state detection unit." Also, at least one of the first temperature detection unit and the second temperature detection unit 133 will be simply referred to as a "temperature detection unit."

[0056] The cooking system communication unit 620 is a communication interface for transmitting and receiving data between the cooking system control unit 500 and the range hood 100, the cooking appliance 200, the external terminal 700, an external server, and the like.

[0057] (External terminal 700) 6 is a schematic block diagram illustrating the configuration of the external terminal 700. The external terminal 700 may be, for example, a mobile terminal such as a smartphone, a personal digital assistant, or a notebook personal computer, or a smart speaker terminal. The external terminal 700 has a light-emitting unit 710, a sound output unit 720, a display unit 730, an external terminal operation unit 740, an external terminal communication unit 750, and an external terminal control unit 760. A cook uses the external terminal 700 to download cooking data from an external server and view cooking guides.

[0058] The light emitting unit 710 includes, for example, an LED (Light Emitting Diode), and is used, for example, to emit various warnings and the like.

[0059] The sound output unit 720 includes, for example, a speaker, and outputs warning sounds and cooking guides.

[0060] The display unit 730 includes, for example, a liquid crystal display, and displays various information.

[0061] The external terminal operation unit 740 is equipped with a touch pad and accepts input from the cook.

[0062] The external terminal communication unit 750 transmits and receives control signals and data to and from the cooking system 400.

[0063] The external terminal control unit 760 comprehensively controls the light emitting unit 710 , the sound output unit 720 , the display unit 730 , the external terminal operation unit 740 , and the external terminal communication unit 750 .

[0064] (Cooking data) FIG. 7 is a schematic diagram illustrating an example of the configuration of recipe data, and FIGS. 8A and 8B are schematic diagrams illustrating details of the recipe data.

[0065] The cooking data in this embodiment is a set of data including a recipe for a specific dish and various data corresponding to the recipe. Cooking data is created for each recipe of the dish. For example, a range hood manufacturer or a cooking appliance manufacturer creates cooking data for recipes of multiple dishes in advance and stores the data in a storage device such as an external server (not shown). The cooking data may be pre-stored (preset) in the cooking data storage unit 520. The cooking system 400 may be configured so that a cook inputs cooking data to the cooking system 400 through, for example, an external terminal 700, and stores the cooking data in the cooking data storage unit 520. Cooking data created by an unspecified number of creators of cooking data may be stored in an external server.

[0066] 7, the cooking data includes, for example, recipe information 11, range hood operation details 12, cooking device operation details 13, task details 14, step transition conditions 20, and target cooking state conditions 30. The step transition conditions 20 may further include step transition work conditions 21, step transition temperature conditions 22, step transition weight conditions 23, step transition oily smoke conditions 24, and step transition image conditions 25. The target cooking state conditions 30 may further include target work conditions 31, target temperature conditions 32, target weight conditions 33, target oily smoke conditions 34, and target image conditions 35. The cooking data may include data other than these data, or may not include some of these data.

[0067] The recipe information 11 is information about a recipe for a specific dish. The recipe information 11 includes, for example, information about ingredients, the quantity or amount of each ingredient, work content, cooking steps, utensils to be used, etc., for the specific dish.

[0068] As shown in Figs. 8A and 8B, the cooking data includes a number of steps that are ordered in advance according to the cooking steps of the recipe information 11. In the example shown in Figs. 8A and 8B, the recipe information 11 includes a total of 15 cooking steps from the start to the end of cooking. In this specification, the process (the smallest step) performed in each cooking step of the recipe information 11 is called a sub-step (or simply a "step"). Also, from the viewpoint of the cooking state of the food, a group of sub-steps that are performed consecutively is called a step (major step). In the example shown in Figs. 8A and 8B, the cooking data includes eight steps (major steps), from step 1 to step 8. The classification of steps (sub-steps and major steps) is set in advance by the creator of the cooking data.

[0069] The range hood operation details 12 include, for example, information regarding the operation of the fan 116 and / or the filter 118 in accordance with the recipe information 11. The range hood operation details 12 include, for example, the start of exhaust (start of operation of the fan 116), air volume, set time, etc. The output value and rate of change of the air volume at each time from the start time may be stored in a table. The range hood operation details 12 may also include information regarding the operation of the filter 118, lighting, etc. The range hood operation details 12 may also include information regarding the audio output operation in accordance with the recipe information 11. The audio includes cooking guide audio and warning sounds.

[0070] The operation details 13 of the cooker include, for example, information regarding the operation of the heat source 210 in accordance with the recipe information 11. The operation details 13 of the cooker include, for example, the start of heating (start of operation of the heat source 210), heating power, set time, etc. The output value and rate of change of the heating power at each time from the start time may be stored in a table. The operation details 13 of the cooker may also include information regarding the output operation of the display unit of the operation unit 240 of the cooker 200. The operation details 13 of the cooker may include information regarding the audio output operation in accordance with the recipe information 11. The audio includes cooking guide audio and warning sounds.

[0071] The work content 14 includes information about the work of the cook. The work content 14 may be, for example, the content of the work required of the cook (or the appliance if it is an appliance), such as mixing, turning, shaking the pot, putting on / removing the lid, and adding / removing something. The work content 14 is not the operation of the range hood 100 and the cooking appliance 200 themselves. The work content 14 may also be used as data for generating a cooking guide, for example.

[0072] The cooking data execution unit 530 executes each step (each sub-step) in order according to the cooking procedure of the recipe information 11. The step transition condition 20 is a condition for the cooking data execution unit 530 to determine whether or not it is possible to transition from the current step (major step) being executed to the next step (major step) (to proceed to the next step). The step transition condition 20 can also be a condition for determining whether or not it is possible to transition from the current step (sub-step) to the next step (sub-step).

[0073] Even when cooking using automatic cooking, the cook still adds oil and ingredients to the cooking utensils and seasonings. Therefore, even with the same recipe, the progress of cooking may vary depending on the cook's preparation and ability. When executing each step, the cooking data execution unit 530 determines whether or not it is possible to move from the current step to the next step before moving from the current step to the next step.

[0074] [Determine whether or not it is possible to move from the current process to the next process based on the cook's operations] The cooking data execution unit 530 can determine whether or not it is possible to move from the current step to the next step based on a predetermined operation by the cook. For example, the cooking data execution unit 530 can determine whether or not it is possible to move from the current step to the next step based on an operation on the operation panel 120 or the operation unit 240. For example, when an operation is performed on the operation panel 120, such as pressing the light switch 125 of the operation panel 120 once, it is determined that it is possible to move to the next step, while it is determined that it is impossible to move to the next step until an operation is performed on the operation panel 120 or the operation unit 240. In addition, the cooking data execution unit 530 may be configured to perform an operation to select whether or not it is possible to move. In addition, the cooking data execution unit 530 can receive an operation input to the external terminal 700 through the cooking system communication unit 620, and can determine whether or not it is possible to move from the current step to the next step based on the operation input to the external terminal 700. For example, the operation input can be performed by tapping the screen of the external terminal 700 once, or the operation input can be performed by the cook's voice using voice recognition or the like.

[0075] By determining whether it is possible to move on to the next step, it is possible to handle complicated recipes that require time for taking ingredients in and out and for preparation. In addition, since the steps do not proceed on their own, even beginners can proceed with cooking at the same pace while checking the progress at their own pace. In addition, by determining whether to move on to the next step based on the cook's operation, the cook can have enough time to work between steps.

[0076] [Automatically determines whether or not the current process can be moved to the next process] The cooking data executing unit 530 judges the cooking state of the food in the current process based on the detection result of the cooking state detection unit, and if the judged cooking state satisfies the process transition condition 20 in the current process, it determines that the current process can be transitioned to the next process.

[0077] For example, the process transition condition 20 includes a process transition temperature condition 22 for determining whether or not a transition from the current process to the next process is possible with respect to temperature. The process transition temperature condition 22 may be, for example, a condition related to a temperature n°C for obtaining the amount of heat required to cook the food (ingredient) as expected. The process transition temperature condition 22 may also be, for example, a target temperature range at the end of the current process or the start of the next process. The cooking data execution unit 530 determines the cooking state of the food in the current process based on the detection result of the temperature detection unit, and determines that a transition from the current process to the next process is possible if the determined cooking state satisfies the process transition temperature condition for the current process.

[0078] In this way, by automatically determining whether or not the process can proceed to the next process, the process can proceed to the next process with the cooking in that process being completed reliably. Also, by determining whether or not the process can proceed to the next process by detecting the temperature, the process can proceed to the next process with the food being reliably cooked.

[0079] Although the process transition temperature condition 22 has been exemplified as the process transition condition 20, the process transition work condition 21, the process transition weight condition 23, the process transition oil smoke condition 24, and the process transition image condition 25 in Figure 7 can also be used as the process transition condition 20 in the same manner.

[0080] The cooking state detection unit includes a plurality of temperature detection units, each of which may be arranged at a predetermined location and orientation suitable for detecting temperature for each step. The cooking data execution unit 530 uses the detection results of each temperature detection unit to determine whether or not it is possible to move from the current step to the next step. In this way, the plurality of temperature detection units are arranged in a direction and position suitable for detecting temperature, so that the temperature of the food (including cooking utensils) can be detected from a direction and position preferable for cooking each step. Therefore, the step transition determination can be performed with higher accuracy. This is because the position (part) of the food (including cooking utensils) whose temperature is desired to be detected differs depending on the type of food and cooking step. For example, when stir-frying, the temperature of the bottom of the pan is important, and when deep-frying or boiling, the temperature of the food itself is important.

[0081] In addition, the detection target of the cooking status detection unit can be anything such as temperature, image, odor, sound, color, shape, humidity, vibration, etc., and the cooking status detection unit can be equipped with a detection means optimal for each detection target. These detection targets and detection means are not limited to those described above.

[0082] The cooking state detection unit may also include multiple detection means. The cooking data execution unit 530 may also determine the cooking state of the food based on the detection results obtained by at least two or more of the multiple detection means. By determining the cooking state of the food based on the detection results obtained by combining multiple detection means, for example, multiple detection means suitable for detecting the cooking state of the food, the process transition determination may be performed with higher accuracy.

[0083] (Control method of cooking system 400) Fig. 9 is a flowchart for explaining the processing procedure of the control method of the cooking system 400 of this embodiment. Fig. 10 is a subroutine flowchart for explaining the details of the process (step S102) for controlling the range hood and the cooking appliance in the flowchart shown in Fig. 9. The processes shown in the flowchart in Fig. 9 and the subroutine flowchart in Fig. 10 are realized by the CPU of the cooking system control unit 500 executing a control program.

[0084] 9, first, the cooking data acquisition unit 510 acquires cooking data (step S101). For example, the cooking data acquisition unit 510 acquires the cooking data by receiving the cooking data from the external terminal 700 or an external server through the cooking system communication unit 620. The cooking data acquired by the cooking data acquisition unit 510 is stored in the cooking data storage unit 520.

[0085] Next, the cooking system control unit 500 controls the range hood 100 and the cooking appliance 200 (step S102). More specifically, as shown in FIG.

[0086] First, the cooking data execution unit 530 executes the process (step S201). The cooking data execution unit 530 reads out and executes cooking data stored in the cooking data storage unit 520. If multiple cooking data are stored, the cook inputs which cooking data to execute. The cooking data execution unit 530 executes the range hood operation content 12 and the cooking device operation content 13 in order according to the cooking data processing procedure. In the example shown in FIG. 8A, the range hood operation content 12 corresponding to the first cooking step "Put the pot on medium heat" in the recipe information 11 is "[Action] Start exhaust, turn on the lights, [Air volume] Medium, [Set time] 45 seconds."

[0087] The cooking data executing unit 530 outputs an instruction to the air supply control unit 136 to rotate the fan 116 and / or the filter 118 and set the air volume to medium according to the operation content of [Operation] starting exhaust and [Air volume]. Also, the cooking data executing unit 530 sets the timer setting time for the fan 116 and / or the filter 118 to 45 seconds according to the operation content of [Set time] 45 seconds. Also, the cooking data executing unit 530 outputs an instruction to the lighting control unit 137 to turn on the lighting device according to the operation content of [Operation] turning on the lighting.

[0088] In addition, the operation content of the cooking device corresponding to the first cooking procedure "Put the pot on medium heat" is "[Operation] Start heating, [Heat] Medium heat, [Set time] 45 seconds." In addition, there is no work content corresponding to the first cooking procedure. In accordance with the operation content of [Operation] Start heating, [Heat] Medium heat, the cooking data execution unit 530 outputs an instruction to the heating control unit 236 to turn on the heat source 210 (e.g., heat source 210A) and set the heat to medium heat. In addition, in accordance with the operation content of [Set time] 45 seconds, the cooking data execution unit 530 sets the timer setting time for the heat source 210 (e.g., heat source 210A) to 45 seconds.

[0089] Next, there is no range hood operation content 12 or cooking device operation content corresponding to the second cooking step "Add oil when the pan is heated". Therefore, the cooking data execution unit 530 does not control the range hood 100 and cooking device 200. On the other hand, since the task content is "Add oil", the cooker adds oil.

[0090] Next, the cooking data execution unit 530 acquires the cooking state (step S202). The first temperature sensor detects the pan bottom temperature and outputs the detection result to the first temperature detection unit 233. The first temperature detection unit 233 receives the detection result of the pan bottom temperature and stores it in the cooking device storage unit 238. The weight sensor detects the change in weight before and after the oil is poured as the weight of the poured oil and outputs the detection result. The weight detection unit 234 receives the detection result of the weight of the oil and stores it in the cooking device storage unit 238. The imaging unit 140 acquires an image of the oil poured in the pan and outputs the captured image to the image detection unit 134. The image detection unit 134 receives the captured image and stores it in the range hood storage unit 139. The image detection unit 134 also estimates the volume (weight) of the oil poured in the pan based on the area of ​​the oil spreading in the pan in the captured image using a known image processing technique.

[0091] Next, the cooking data execution unit 530 judges whether or not it is possible to proceed to the next step (step S203). If the detection result of the pan bottom temperature stored in the cooking device storage unit 238 is t1°C or higher and the weight of the added oil is a specified amount or more, the cooking data execution unit 530 judges that the cooking state satisfies the step transition condition 20 for the current step and that it is possible to proceed to the next step. On the other hand, if the detection result of the pan bottom temperature is less than t1°C or the weight of the added oil is less than the specified amount, it judges that the cooking state does not satisfy the step transition condition 20 for the current step.

[0092] If the cooking data executing unit 530 determines that the next step cannot be performed (step S203: NO), it executes the process of step S202 again. On the other hand, if the cooking data executing unit 530 determines that the next step can be performed (step S203: YES), it determines whether or not there is a next step (step S204). If there is no next step (step S204: NO), the cooking data executing unit 530 ends the process (return) since the current step is the last step. On the other hand, if there is a next step (step S204: YES), the cooking data executing unit 530 proceeds to the process of step S201 and executes the next step.

[0093] As described above, in the process of the flowchart shown in FIG. 10, the cooking data execution unit 530 repeats a series of processes of executing a step, acquiring a cooking status, and determining whether or not it is possible to proceed to the next step from the start to the end of a step of the cooking data.

[0094] (Modification of processing in the current process and / or the next process) 11A to 11C are diagrams for explaining the target cooking state conditions for each process. It is also possible to judge the cooking state of the current process and modify the processing of the current process and / or the next process onwards according to the difference from the target.

[0095] The cooking data execution unit 530 compares the cooking state of the food detected by the cooking state detection unit with the target cooking state conditions for the current process, and corrects the process and / or the next process onward based on the comparison result. More specifically, the cooking data execution unit 530 corrects the process of the current process and / or the next process onward based on the comparison result between the cooking state of the food detected by the cooking state detection unit and the target cooking state conditions for the current process so that the cooking state satisfies the target cooking state conditions 30. The target cooking state conditions 30 are conditions for bringing the food to a target cooking state. The target cooking state conditions 30 can be, for example, conditions related to a temperature n° C. for obtaining the amount of heat required to cook the food (ingredients) as expected. In addition, the target temperature conditions 32 can be, for example, a target temperature range at the end of the current process or the start of the next process. By adjusting the process of the current process and / or the next process onward in consideration of the actual cooking state, cooking can be performed more optimally for the actual state of the food. Furthermore, by determining the cooking state through temperature detection, corrections can be made so that the food to be cooked is reliably heated.

[0096] Furthermore, the cooking data executing unit 530 can also modify the current step and / or the next step and subsequent steps for the operation details of the range hood 100, the operation details of the cooker 200, the work details, or at least two or more of them.

[0097] As shown in FIGS. 11A to 11C, for steps 1 to 7, the processing of the current step and / or the next step can be modified as follows.

[0098] [Modify the current process in Process 1] <Cooking condition status monitoring> In the No. 1 sub-step, the pot bottom temperature is detected by a first temperature sensor provided in the cooking device 200. If it is predicted at Tx seconds after the start of heating that the temperature to be reached at the set time (45 seconds after the start of heating) will exceed the range of t1°C or more and t2°C or less, then the processing of the current step can be modified in one of the following three ways. (1) Lower the heat and airflow settings so that the temperature to be reached at the set time (45 seconds after heating begins) is within the range of t1°C to t2°C, but maintain the set time. Or (2) Shorten the set time so that the small process ends when the predicted temperature to be reached is within the range of t1°C to t2°C, but maintain the heat and airflow settings. Or (3) Combine the above (1) and (2) and adjust the heat, airflow, and set time so that the predicted temperature to be reached is within the range of t1°C to t2°C.

[0099] <Monitoring the state of cooked food> In the sub-step No. 2, the amount of oil input is estimated based on the detection result of the weight sensor provided in the cooking appliance 200 and the image captured by the imaging unit 140 provided in the range hood 100. If the estimated amount of oil input does not meet the threshold, the following corrections can be made to the processing of the current step. (1) Add a cooking guide that advises adding additional oil.

[0100] [Modification of the current and / or next process in Process 2] <Monitoring the state of cooked food> In the sub-process No. 3, the amount of ingredient A to be added is estimated for the remaining set time based on the detection result of the weight sensor provided in the cooking appliance 200 and the image captured by the imaging unit 140 provided in the range hood 100. When the estimated amount of ingredient A to be added is compared and it is predicted that the amount of ingredient A to be added at the time of the set time will not reach the specified amount, the following correction can be made to the current process. (1) Add a cooking guide for adding ingredients. Alternatively, the following modifications can be made to the processing of the next step. (2) If there is no change in the input amount of material A for a certain period of time or more, it is determined that there is a shortage of material, and various setting times for the next process and onward are shortened. Alternatively, the following corrections can be made to the processing of the current process and the next process. (3) If the amount of material A input does not reach the specified amount at the time of the set time and the input of material A is still in progress at the time of the set time, it is determined that the input of material A is taking a long time, and the set time of the current process is extended. In addition, the heat and air volume settings are lowered during the extended time, and the set time of the next process is shortened.

[0101] <Monitoring the state of cooked food> The deviation of the position of the material A is judged based on the image captured by the imaging unit 140 provided in the range hood 100. If there is a deviation, the following correction can be made to the processing of the current process. (1) Add a cooking guide to correct the position of ingredient A.

[0102] [Modification of the current and / or next process in Process 3] <Cooking condition status monitoring> In the sub-step No. 4, the pan bottom temperature is detected by a first temperature sensor provided in the cooking device 200. If the pan bottom temperature is predicted to exceed or fall below the range of t3°C or more and t4°C or less between the current time and the set time point, the following two modifications to the processing of the current step are possible depending on the case. (1) If it is predicted that the temperature will exceed the set temperature, the heat and airflow settings are lowered so that the temperature will be within the range of t3°C or more and t4°C or less between the current time and the set time. The set time is maintained. Or (2) If it is predicted that the temperature will fall below the set temperature, the heat and airflow settings are increased so that the temperature will be within the range of t3°C or more and t4°C or less between the current time and the set time. The set time is maintained.

[0103] <Monitoring the state of cooked food> In the No. 5 sub-process, depending on whether the color of the surface after inversion of material A is above or below the threshold range, two modifications to the processing of the next process are possible. (1) If it exceeds the threshold range, it is determined that the food is overcooked and the set time for the next step is shortened, or (2) if it falls below the threshold range, it is determined that the food is not sufficiently heated and the set time for the next step is extended.

[0104] Also, if the reversal work for material A is not completed within the time limit, the following corrections can be made to the current process: (1) Add a cooking guide that instructs users to reverse ingredient A as soon as possible.

[0105] <Cooking condition status monitoring> In the sub-step No. 6, the pan bottom temperature is detected by a first temperature sensor provided in the cooking device 200. If the pan bottom temperature is predicted to exceed or fall below the range of t3°C or more and t4°C or less between the current time and the set time point, the following two modifications to the processing of the current step are possible depending on the case. (1) If it is predicted that the temperature will exceed the set temperature, the heat and airflow settings are lowered so that the temperature will be within the range of t3°C or more and t4°C or less between the current time and the set time. The set time is maintained. Or (2) If it is predicted that the temperature will fall below the set temperature, the heat and airflow settings are increased so that the temperature will be within the range of t3°C or more and t4°C or less between the current time and the set time. The set time is maintained.

[0106] <Monitoring the state of cooked food> In the sub-step No. 7, if the color of the surface of the ingredient A after inversion in the image captured by the imaging unit 140 falls below the threshold range, it is determined that the food is not heated enough. The following modifications can be made to the processing of the current step. (1) Add a cooking guide to flip ingredient A again, and if it is flipped again, extend the set time for the current process. Heat it a little more.

[0107] In addition, if the reversal work of material A is not performed within the set time, the following corrections to the processing of the current process are possible. (1) Add a cooking guide that instructs users to reverse ingredient A as soon as possible.

[0108] <Monitoring the state of cooked food> In the sub-process No. 8, if the presence of material A in the pot is confirmed after a specified time has elapsed, the following corrections to the processing of the current process are possible. (1) A cooking guide is provided instructing the user to remove ingredient A at specified intervals until the presence of ingredient A can no longer be confirmed.

[0109] [Modify the current process in Process 4] <Monitoring the state of cooked food> In the sub-step No. 9, the amount of ingredient B in the pot is estimated based on the detection result of the weight sensor provided in the cooking device 200 and the image captured by the imaging unit 140 provided in the range hood 100. If the specified amount of ingredient B is not added to the pot after a predetermined time has elapsed, the following correction to the processing of the current step is possible. (1) An additional cooking guide is provided instructing the user to add ingredient B at specified intervals until the specified amount of ingredient B has been added.

[0110] <Cooking condition status monitoring> If the amount of oily smoke detected at the start of the process is equal to or greater than a threshold, the following corrections to the current process are possible: (1) The airflow volume of the range hood 100 is not changed, and the airflow volume of the previous process is continued until the amount of oily smoke falls below the threshold value.

[0111] [Modify the current process in Process 5] <Monitoring the state of cooked food> In the sub-process No. 10, the next correction of the current process can be made depending on whether the average color of the surface of the entire material B at the set time point is above or below the threshold range. (1) If it is above, increase the heat and airflow settings while maintaining the set time, or (2) if it is below, decrease the heat and airflow settings while maintaining the set time.

[0112] In addition, depending on whether the reduction rate of the projected area of ​​material B at a given time point is higher or lower, the next correction of the processing of the current process can be performed. (1) If it is above, increase the heat and airflow settings while maintaining the set time, or (2) if it is below, decrease the heat and airflow settings while maintaining the set time.

[0113] In addition, if there is a conflict between color and projection area modifications, the judgment based on color will take precedence.

[0114] <Monitoring the state of cooked food> In the sub-process No. 11, the amount of ingredient A is estimated for the remaining set time based on the detection result of the weight sensor provided in the cooking appliance 200 and the image captured by the imaging unit 140 provided in the range hood 100. When the input amount of ingredient A is compared and it is predicted that the input amount of ingredient A at the time of the set time will not reach the specified amount, the following correction to the processing of the current process can be made. (1) Add a cooking guide on how to add ingredients.

[0115] <Cooking condition status monitoring> The pan bottom temperature is detected by a first temperature sensor provided in the cooking device 200. If the pan bottom temperature is predicted to exceed or fall below the range of t7°C or more and t8°C or less between the current time and the set time point, the following two modifications to the processing of the current process are possible depending on the case. (1) If it is predicted that the temperature will exceed the set temperature, the heat and airflow settings are lowered so that the temperature will be within the range of t7°C or more and t8°C or less between the current time and the set time. The set time is maintained. Or (2) If it is predicted that the temperature will fall below the set temperature, the heat and airflow settings are increased so that the temperature will be within the range of t7°C or more and t8°C or less between the current time and the set time. The set time is maintained.

[0116] [Modify the current process in step 6] <Monitoring the state of cooked food> In the sub-step No. 12, the stirring state of the food is detected based on the image captured by the imaging unit 140 provided in the range hood 100. If the stirring state is insufficient, the following corrections can be made to the processing of the current step. (1) Add a cooking guide that includes additional stirring steps.

[0117] <Cooking condition status monitoring> The surface temperature of the food being cooked is detected by a second temperature sensor 300 provided in the range hood 100. If the surface temperature of the food being cooked is predicted to exceed or fall below the range of t9°C or more and t10°C or less between the current time and the set time point, the following two modifications to the processing of the current process are possible depending on the case. (1) If it is predicted that the temperature will exceed the set temperature, the heat and airflow settings are lowered so that the temperature will be within the range of t9°C or more and t10°C or less between the current time and the set time. The set time is maintained. Or (2) If it is predicted that the temperature will fall below the set temperature, the heat and airflow settings are increased so that the temperature will be within the range of t9°C or more and t10°C or less between the current time and the set time. The set time is maintained.

[0118] <Monitoring the state of cooked food> In the sub-step No. 13, the operation of adding seasoning C is detected based on an image captured by the imaging unit 140 (or a motion sensor, weight sensor, etc. may also be used) provided in the range hood 100. If seasoning C is not added, the following corrections to the processing of the current step are possible. (1) Cooking guidance is provided informing the user to add seasoning C until seasoning C is added.

[0119] Also, if the seasoning C has not been added at the time of the set time, it is determined that the seasoning addition work is taking a long time, and the next correction to the processing of the current process can be made. (1) Extend the set time of the current process and reduce the heat and airflow settings during the extended time.

[0120] [Modify the current process in step 7] <Cooking condition status monitoring> In the sub-process No. 14, the action of shaking a pot is detected based on the image captured by the imaging unit 140 (or a motion sensor, vibration sensor, etc. may also be used) provided in the range hood 100. If the action of shaking a pot is not performed, the following corrections to the processing of the current process are possible. (1) Add a cooking guide that explains how to shake a pot.

[0121] Although the target temperature conditions 32 have been exemplified as the target cooking state conditions 30, the target task conditions 31, target weight conditions 33, target oil smoke conditions 34, and target image conditions 35 in FIG.

[0122] In the modification example, the heat setting and the air volume setting are modified together, but even if the heat setting is changed, if it is within the range of heat corresponding to the set air volume setting, the air volume setting does not need to be changed. Also, if the heat setting is lowered, the air volume setting may not be lowered.

[0123] The cooking system, range hood, cooking appliance, and cooking system control method of the present embodiment described above provide the following advantages.

[0124] Based on the cooking data, the range hood is controlled to perform processing according to each piece of recipe information 11. Therefore, the range hood can be controlled in automatic cooking.

[0125] The cooking system, range hood, cooking appliance, and cooking system control method of the present invention have been described above using the embodiments. However, the technical scope of the cooking system, range hood, cooking appliance, and cooking system control method of the present invention is not limited to the scope described in the embodiments. For example, inventions that are constructed by a person skilled in the art by simply replacing each element of the present embodiment are included in the technical scope of the present invention.

[0126] For example, in the above embodiment, the cooking system control unit 500, the third cooking state detection unit 600, and the cooking system communication unit 620 are installed independently of the range hood 100 and the cooker 200. However, the range hood 100 or the cooker 200 may be configured to include the cooking system control unit 500, the third cooking state detection unit 600, and the cooking system communication unit 620.

[0127] Furthermore, in the embodiments, a part or all of the processes executed by the control program may be replaced with hardware such as a circuit.

[0128] In addition, the above-mentioned flowchart may include steps other than those shown in the flowchart, or may not include some steps. The order of the steps is not limited to the above-mentioned embodiment. Furthermore, each step may be combined with other steps and executed as one step, may be included in other steps and executed, or may be divided into multiple steps and executed. [Explanation of symbols]

[0129] 100 Range Hood 110 Blower Box 112 Air Intake 114 Exhaust port 116 Fans 117 Fan motor 118 Filters 119 Filter motor 120 Operation Panel 121 Operation switch 122 Mode Switch 123 Timer Switch 124 Continuous ventilation switch 125 Light Switch 130 Control section 131 Range Hood Communication Department 132 Range hood operation unit 133 Second temperature detection unit 134 Image detection unit 135 Second cooking state detection unit 136 Air flow control unit 137 Lighting control section 138 Range hood control unit 139 Range Hood Storage Unit 140 Imaging unit 200 Cooker 210, 210A, 210B, 210C heat source 220 Grill outlet 230 Control Unit 231 Cooking device communication unit 232 Cooker operation section 233 First temperature detection unit 234 Weight detection unit 235 First cooking state detection unit 236 Heating control section 237 Cooking device control unit 338 Heating cooker storage section 240 Operation section 300 Second temperature sensor 400 Cooking System 500 Cooking system control unit 510 Cooking data acquisition unit 520 Cooking data storage unit 530 Cooking Data Execution Department 600 Third cooking state detection unit 610 Air quality detector 620 Cooking System Communication Department 700 External Terminal

Claims

1. Kitchen ventilation system, an acquisition unit that acquires cooking data including recipe information including a cooking procedure and an operation content of the kitchen ventilation device according to the recipe information, for performing processing according to the recipe information; a control unit that controls the kitchen ventilation device to perform processing according to each of the recipe information based on the cooking data; A cooking system comprising:

2. The cooking data further includes operation details of the cooking device according to the recipe information, The cooking system according to claim 1 , wherein the control unit controls the cooking appliance to perform processing according to the respective recipe information based on the cooking data.

3. The recipe data includes a plurality of steps pre-ordered according to the recipe; The cooking system according to claim 1 , wherein the control unit determines whether or not a transition from a current process being executed to a next process is possible before transitioning from a current process being executed to a next process when executing each of the processes.

4. The cooking system according to claim 3 , wherein the control unit determines whether or not a transition from a current process to a next process is possible based on a predetermined operation by a user.

5. The device further includes an operation unit operable by the user, The cooking system according to claim 4 , wherein the control unit determines whether or not it is possible to move from the current process to a next process based on an operation of the user on the operation unit.

6. Further comprising a communication unit for communicating with an external terminal, The cooking system according to claim 4 , wherein the control unit receives an operation input to the external terminal through the communication unit, and determines whether or not it is possible to move from the current process to a next process based on the operation input to the external terminal.

7. The cooking state detection unit detects the cooking state of the food. The recipe data further includes a process transition condition for determining whether or not a process can be transitioned from a current process to a next process.

4. The cooking system according to claim 3, wherein the control unit compares the cooking state of the food detected by the cooking state detection unit in the current process with the process transition conditions, and determines that the food can be transitioned from the current process to a next process when the cooking state of the food detected by the cooking state detection unit satisfies the process transition conditions in the current process.

8. The cooking state detection unit includes a temperature detection unit that detects temperature, The process transition condition includes a process transition temperature condition for determining whether or not a transition from a current process to a next process is possible with respect to temperature, The cooking system according to claim 7, wherein the control unit judges the cooking state of the food in the current process based on the detection result of the temperature detection unit, and determines that it is possible to transition from the current process to a next process when the judged cooking state satisfies the process transition temperature condition in the current process.

9. The cooking state detection unit includes a plurality of temperature detection units, The cooking system according to claim 8 , wherein the control unit determines whether or not a transition from a current process to a next process is possible by using detection results of one or more of the temperature detection units that are predetermined for each process.

10. The cooking state detection unit includes a plurality of detection means, The cooking system according to claim 7 , wherein the control unit determines the cooking state of the food based on detection results from at least two or more of the plurality of detection means.

11. The cooking state detection unit detects the cooking state of the food. The cooking data includes a plurality of steps that are sequenced in advance according to the cooking procedure, and a target cooking state condition that is a condition for bringing the food to a target cooking state, 3. The cooking system according to claim 1, wherein the control unit modifies the processing of the current process and / or the processing of the next process or subsequent processes based on a result of comparing the cooking state of the food detected by the cooking state detection unit with the target cooking state condition for the current process.

12. The cooking state detection unit includes a temperature detection unit that detects temperature, The target cooking state condition includes a target temperature condition, The cooking system according to claim 11 , wherein the control unit modifies the process of the current process and / or the process after the next process based on a result of comparing the detection result of the temperature detection unit with the target temperature condition for the current process.

13. The cooking state detection unit includes a plurality of detection means, The cooking system according to claim 11 , wherein the control unit determines the cooking state based on detection results from at least two or more of the plurality of detection means.

14. The cooking system according to claim 11 , wherein the control unit modifies a current process and / or a next process for at least two of the operation details of the kitchen ventilation device, the operation details of the cooking appliance, and the work details.

15. An acquisition unit that acquires cooking data including recipe information including a cooking procedure and an operation content of the kitchen ventilation device according to the recipe information, for performing processing according to the recipe information; a control unit that controls the kitchen ventilation device to perform processing according to each of the recipe information based on the cooking data; A kitchen ventilation system having the above features.

16. An acquisition unit that acquires cooking data including recipe information including a cooking procedure and operation details of a kitchen ventilation device and an operation details of a cooking appliance according to the recipe information, for performing processing according to the recipe information; a control unit that controls the kitchen ventilation device and the heating cooker so as to perform processing according to the respective recipe information based on the cooking data; A heating cooker having the above structure.

17. A method for controlling a cooking system including a kitchen ventilation device, comprising: an acquisition step of acquiring cooking data including recipe information including a cooking procedure and an operation content of the kitchen ventilation device according to the recipe information, for performing a process according to the recipe information; a control step of controlling the kitchen ventilation device so as to perform processing according to each of the recipe information based on the cooking data; A method for controlling a cooking system, comprising:

Images