Heating system and method

Abstract

To provide a heating system that utilizes characteristics of each device constituting a system, detects a temperature from multiple directions to perform temperature detection with high accuracy, and utilizes temperature information based on the detected temperature.SOLUTION: A kitchen system 100 comprises a range hood 10, a stove 20, and a control unit 37. The range hood 10 has a first sensor 11 that detects a temperature of an object to be heated placed on the stove 20, and the stove 20 has a second sensor 21 that detects the temperature of the object to be heated placed on it. The control unit 37 derives a third temperature based on a first temperature detected by the first sensor 11 and a second temperature detected by the second sensor 21, in accordance with predetermined criteria.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a kitchen system including a range hood and a stove, and a method thereof. [Background technology]

[0002] Conventionally, there are known technologies for detecting the temperature of a pot or the like in a kitchen where cooking is performed, displaying the detected temperature, and using the temperature to control range hoods and stoves. For example, there are stove products on the market that use a stove sensor to detect the temperature of the bottom of a pot and display the temperature or use it to control the heat. In addition, a technology has been proposed that uses multiple temperature sensors to improve detection accuracy, since a single sensor cannot accurately detect the temperature of the food being cooked.

[0003] For example, Patent Document 1 discloses a range hood that sets an appropriate ventilation air volume according to the temperature of the food being cooked, regardless of the ambient temperature, to prevent excessive or insufficient ventilation. This range hood can always provide efficient ventilation regardless of the ambient temperature by automatically operating the range hood, since the radiant energy radiated from the detection area, calculated from the temperature in the detection area detected by a thermoelectromotive force temperature sensor and the plane area of ​​the detection area, is equal to the sum of the radiant energy calculated from the plane area of ​​the non-heated area in the detection area and the ambient temperature detected by a thermistor, and the radiant energy calculated from the plane area of ​​the food placed in the heated area in the detection area and the temperature of the food. A microcomputer calculates the temperature of the food, sets an appropriate ventilation air volume according to the calculated temperature of the food, and operates the range hood automatically.

[0004] Patent Document 2 discloses a range hood that can accurately detect the temperature of food being cooked. This range hood includes an infrared sensor that detects the average temperature of the food being cooked by a heating unit such as a burner or heater of a cooking device and the temperature around the food being cooked other than the heating unit, a temperature sensor that detects the room temperature, and an air volume control unit that changes the air volume of a blower, the detection range of the infrared sensor is shaped to match the arrangement of the heating unit, and the air volume control unit calculates the food being cooked from the average temperature detected by the infrared sensor, taking the room temperature as the temperature around the food being cooked, and determines the air volume of the blower from the calculated food being cooked temperature. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2013-024446 A [Patent Document 2] JP 2012-177496 A Summary of the Invention [Problem to be solved by the invention]

[0006] None of the above-mentioned conventional technologies can detect the exact temperature of the food being cooked. In other words, since the stove supports a pot or the like from below and detects the temperature of the bottom of the pot in contact, it cannot detect the exact temperature of the food being cooked if there is poor contact or if the temperature of the bottom of the pot and the temperature of the surface (top) of the food being cooked are significantly different (deep pots, etc.). In addition, the range hoods in Patent Documents 1 and 2 detect the temperature of the heating part of the stove and the surrounding temperature and attempt to calculate the temperature of the food being cooked, but since the temperature of the heating part is detected by observing the stove from above, only the temperature of the surface (top) of the food being cooked is detected, and if there is an obstruction such as a pot lid on the pot above the heating part, the exact temperature of the food being cooked cannot be detected.

[0007] Therefore, the present invention has been devised in consideration of such circumstances, and provides a kitchen system that takes advantage of the characteristics of each device that makes up the system, detects temperature from multiple directions to achieve highly accurate temperature detection, and utilizes temperature information based on the detected temperatures. [Means for solving the problem]

[0008] In order to solve the above problem, there is provided a kitchen system comprising a range hood, a stove, and a control unit, in which the range hood has a first sensor that detects the temperature of a heated object placed on the stove, the stove has a second sensor that detects the temperature of the heated object placed on it, and the control unit derives a third temperature in accordance with predetermined criteria based on a first temperature detected by the first sensor and a second temperature detected by the second sensor. According to this, by deriving a third temperature in accordance with predetermined criteria based on the first temperature detected from above by the range hood and the second temperature detected from below by the stove, it is possible to provide a kitchen system that makes use of the characteristics of each device that makes up the system and performs highly accurate temperature detection by detecting temperatures from multiple directions.

[0009] Furthermore, the control unit may be characterized by setting a predetermined criterion for deriving the third temperature using the auxiliary information. According to this, by setting a predetermined determination criterion for deriving the third temperature using the auxiliary information, it is possible to perform more accurate temperature detection.

[0010] Furthermore, the auxiliary information may include information for a case in which the first sensor and the second sensor cannot accurately detect the temperature of the object to be heated. According to this, the third temperature can be derived with high accuracy by deriving the third temperature according to a judgment criterion that includes, as auxiliary information, information regarding a case in which the first sensor detecting from above and the second sensor detecting from below are unable to accurately detect the temperature of the heated object.

[0011] Furthermore, the auxiliary information may include difference information between the first temperature and the second temperature. According to this, by deriving the third temperature according to a criterion having difference information between the first temperature and the second temperature as auxiliary information, it is possible to derive the third temperature with high accuracy.

[0012] Furthermore, the cooking stove may further include an imaging unit that captures an image of the top surface of the stove, and the auxiliary information may include cooking execution information obtained from an image captured by the imaging unit. According to this, by deriving the third temperature according to a criterion having cooking execution information obtained from a captured image as auxiliary information, it is possible to derive the third temperature with high accuracy.

[0013] Furthermore, the range hood and / or the stove may be characterized by having an alarm unit that alarms the third temperature. According to this, the informing unit that informs the user of the third temperature allows the user to check cooking temperature information with high accuracy. Even a beginner cook who has difficulty in understanding cooking temperatures can know the exact temperature, which increases the convenience when cooking according to a recipe.

[0014] Furthermore, the range hood notification unit has a function of displaying the first temperature, and the stove notification unit has a function of displaying the second temperature, and when the difference between the first temperature or the second temperature and the third temperature is equal to or greater than a predetermined value, the notification unit that displays the temperature at which the difference is equal to or greater than the predetermined value notifies by a predetermined notification that the third temperature should be displayed instead of the first temperature or the second temperature, and when the difference is less than the predetermined value, displays the third temperature without making the predetermined notification. According to this, when the difference between the first or second temperature and the third temperature is equal to or greater than a predetermined value, the notification unit notifies the user by a predetermined notification that the third temperature will be displayed instead of the first or second temperature, so that the user can recognize that the temperature display has become more accurate. Also, when the difference is less than the predetermined value, the notification unit displays the third temperature without issuing a predetermined notification, so that no notification is issued even when it is considered that the temperature display was originally not inaccurate.

[0015] Furthermore, the first sensor and / or the second sensor may have a function of detecting the temperature of the stove portion, the control unit may have a placement determination means for determining whether or not an object to be heated is placed on the stove, and when the placement determination means determines that an object to be heated is not placed on the stove, a third temperature of the stove portion is derived, and the range hood and / or stove notification unit may notify the third temperature of the stove portion. According to this, by deriving the temperature of the stove part such as the trivet as the third temperature, related temperature information such as the fact that it is cold is notified, thereby increasing convenience.

[0016] Furthermore, the control unit may be characterized in that it performs predetermined control on the range hood and the stove based on the derived third temperature. According to this, by performing predetermined control on the range hood and stove based on the derived third temperature, it becomes possible to control the appliances based on highly accurate temperature information.

[0017] Furthermore, the control unit may be characterized in that it performs predetermined control on the range hood and the stove based on the first temperature, the second temperature, and the derived third temperature. According to this, by performing predetermined control on the range hood and stove based on the first temperature, the second temperature, and the derived third temperature, temperature information is detected from multiple directions and control is performed, allowing for finer control and increasing convenience.

[0018] Furthermore, the device may further include a memory unit that stores cooking process information including reference temperature information, and the control unit has a function of sending control commands to the range hood and the stove according to the cooking process information, and is characterized in that it compares the third temperature with the reference temperature information at that time during the cooking process and sends a control command based on the comparison result. According to this, by comparing the third temperature with the reference temperature information at that time while the cooking process is in progress and sending a control command based on the comparison result, highly accurate cooking temperature information can be used for cooking assistance (automatic flipping of recipe images, notification of the transition to the recipe process by kitchen appliances, automatic cooking operation, etc.), thereby increasing convenience.

[0019] Furthermore, the control unit may determine whether or not intervention by a cook is necessary based on the third temperature, and if it is determined that intervention is necessary, the notification unit may notify that effect. According to this, whether or not cooker intervention is necessary is determined based on the third temperature, and if necessary, cooking intervention information is notified as cooking support information, so that even a novice cook can take appropriate action, thereby increasing convenience.

[0020] Furthermore, the control unit may be characterized in that, when it is determined that the difference between the first temperature and the second temperature is equal to or greater than a predetermined threshold, the control unit causes the notification unit to issue an alert. According to this, by detecting the first temperature from the range hood and the second temperature from the stove, a highly safe kitchen system can be provided.

[0021] In order to solve the above problem, a method is provided for deriving a third temperature in accordance with a predetermined criterion based on a first temperature detected from above a heated object placed on a stove by a first sensor in a range hood and a second temperature detected from below the heated object by a second sensor in the stove. According to this, by deriving a third temperature in accordance with predetermined criteria based on the first temperature detected by the range hood and the second temperature detected by the stove, it is possible to provide a method for performing highly accurate temperature detection by taking advantage of the characteristics of each device and detecting temperatures from multiple directions. Effect of the Invention

[0022] As described above, according to the present invention, it is possible to provide a kitchen system and method that takes advantage of the characteristics of each device that makes up the system, detects temperature from multiple directions to perform highly accurate temperature detection, and utilizes temperature information based on the detected temperature. [Brief description of the drawings]

[0023] [Figure 1] FIG. 1 is a block diagram of a kitchen system according to a first embodiment of the present invention. [Diagram 2]1 is a schematic perspective view of a kitchen system according to a first embodiment of the present invention; [Diagram 3] FIG. 2 is a diagram showing a detection image of a first sensor of the kitchen system according to the first embodiment of the present invention. [Figure 4] FIG. 2 is a diagram showing the transition of a detection image of a first sensor of the kitchen system of the first embodiment according to the present invention. [Diagram 5] 11 is a flowchart showing a process for deriving a third temperature in the kitchen system according to the first embodiment of the present invention (part 1). [Figure 6] 11 is a flowchart showing a process for deriving a third temperature in the kitchen system according to the first embodiment of the present invention (part 2). [Figure 7] FIG. 4 is a diagram showing an example of irregular processing in the kitchen system according to the first embodiment of the present invention. [Figure 8] FIG. 4 is a diagram showing an example of weighted average processing in the kitchen system according to the first embodiment of the present invention. [Figure 9] FIG. 4 is a diagram showing an example of deriving a third temperature in the kitchen system of the first embodiment according to the present invention. [Figure 10] 5 is a flowchart showing an example of air volume control of a range hood in the kitchen system of the first embodiment according to the present invention. [Figure 11] 5 is a flowchart showing an example of reporting a third temperature in the kitchen system of the first embodiment according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] Hereinafter, embodiments of the present invention will be described with reference to the drawings. <First Example> A kitchen system 100 in this embodiment will be described with reference to Figs. 1 to 11. The kitchen system 100 includes a range hood 10 installed on the ceiling or wall of the kitchen, a stove 20 installed in an opening in the top plate of a kitchen counter, a mobile terminal 30 capable of communicating with the range hood 10 and the stove 20 and having an MT control unit 37, and a server 40 capable of communicating with the range hood 10, the stove 20, and the mobile terminal 30. The range hood 10 is installed above the stove 20, and the hood captures oily smoke and water vapor generated from ingredients and water heated by heated objects such as pots, frying pans, and kettles placed on the stove 20, and exhausts them to the outside by a fan. Hereinafter, the temperature of the heated object refers to a temperature including both the temperature of the pots and the temperature of ingredients heated by the pots. The range hood 10 may be installed not only above the stove 20, but also diagonally above the stove 20 (usually on the back side of the stove 20). The stove 20 may be a gas stove or an IH stove.

[0025] Range hood 10 includes a first sensor 11 that detects the temperature of an object to be heated placed on stove 20, and a camera 12 that captures an image of the top surface of stove 20. First sensor 11 is an infrared sensor (or an infrared camera) that is attached to the hood of range hood 10 as shown in Fig. 2 and detects the temperature in an area that covers the top surface of stove 20 below. Camera 12 is a camera (or a thermal imaging camera) that is attached to the left and right sides of the hood of range hood 10 as shown in Fig. 2 and is configured to capture images of not only the top surface of a pot or the like on stove 20 diagonally below, but also the side surface.

[0026] The first sensor 11 has a detection range that is the mesh area that covers the top surface of the stove 20 as shown in Fig. 3, has a pixel count of 80 x 60, and has a temperature analysis capability equivalent to that of a high-precision thermal imaging camera. The first sensor 11 can detect, for example, the temperature of the food ingredients, the temperature of the food ingredients, changes in the surface of the liquid, etc., in addition to the temperature of the pot, etc. The first sensor 11 can detect the surface temperature of the food ingredients, the temperature of the food ingredients, changes in the surface of the liquid, etc., so that the kitchen system 100 can check the doneness of the food ingredients, the temperature change when the food ingredients are added and after they are added (cooking process), and the bubbling and convection on the surface of the liquid when boiling food.

[0027] For example, when the first sensor 11 detects the temperature of a pot placed on a trivet and the ingredients inside it, it detects the temperature of the edge of the pot in a circular shape, detects the temperature of the ingredients in the center of the circumference, and detects the temperature of the bottom of the pot (more precisely, the top surface of the bottom of the pot) between the ingredients and the edge of the pot. Therefore, the temperature detected by the first sensor 11 (first temperature) may be the maximum temperature in the detection range, or it may be the average of the heating areas (inside the circular edge of the pot) on one or more trivets, or it may be the temperature of each different object such as the pot and the ingredients.

[0028] For example, FIG. 4 shows an image of temperature data of the liquid part inside the edge of the pot. The first sensor 11 detects the temperature of the edge of the pot, but the edge of the pot is omitted in this image to explain the convection of the liquid part inside the edge of the pot. The left diagram of FIG. 4 shows the temperature distribution of the surface of the food (e.g., liquid such as soup) in the pot during heating, and shows that there are many high-temperature areas in the center of the surface. The right diagram of this figure shows that the high-temperature area has then moved from the center of the pot to the periphery. By detecting such a temperature change, the first sensor 11 can estimate the degree of convection of the liquid in the pot, overflow, etc. The first sensor 11 can also function as a distance measuring sensor using infrared light, and this allows the kitchen system 100 to measure the distance from the range hood 10 to the top plate of the stove 20 and the top edge of a pot placed on it.

[0029] Furthermore, camera 12 may be configured not only to capture images of the top and sides of pots and pans, but also to capture images of the area in front of the heating area where a cook stands. This enables kitchen system 100 to identify the cook (the user of kitchen system 100) from the images. Kitchen system 100 identifies the cook by using known technology for recognizing human faces. Furthermore, camera 12 is preferably capable of capturing images of the cook's actions, such as putting ingredients in and taking them out of the pot, stirring, and flipping the pot.

[0030] The range hood 10 also includes an RH display unit 13, an RH speaker 14, an RH operation input unit 15, and an RH light 16. The RH display unit 13 is attached to the front of the hood and visually notifies the user of the kitchen system 100 of various information, for example, a liquid crystal display that displays the temperature detected by the first sensor 11, the temperature detected by the second sensor 21, the derived third temperature, and the like. The RH speaker 14 is attached to the front of the hood and audibly notifies the user of the kitchen system 100 of various information, for example, a speaker that transmits the temperature detected by the first sensor 11 as sound. The RH operation input unit 15 is attached to the front of the hood and is composed of a touch panel and buttons that are operated by the user of the kitchen system 100. The RH operation input unit 15 accepts operations by the user to turn the range hood 10 on / off and set the air volume (for example, strong, medium, weak). The RH lighting 16 is attached to the underside of the hood (not shown) and illuminates the stove 20 from above, providing a certain level of illuminance to the upper surface of the stove 20 and the object to be heated.

[0031] The range hood 10 also includes an RH control unit 17, an RH storage unit 18, and an RH communication unit 19. The RH control unit 17 is typically a microprocessor that executes a program for controlling the entire range hood 10. The RH storage unit 18 is a memory in which the program executed by the RH control unit 17 and various parameters are stored. The RH communication unit 19 has a network interface (e.g., infrared communication or Bluetooth (registered trademark)) capable of communicating with the BN communication unit 29 of the stove 20, a network interface (e.g., Wifi function) capable of communicating with the MT communication unit 39 of the mobile terminal 30 and the SV communication unit 49 of the server 40 on the Internet via a wireless router, and may further have a network interface (e.g., Bluetooth) function capable of communicating with the MT communication unit 39 of the mobile terminal 30 without using a wireless router. The RH storage unit 18 stores not only the first temperature detected by the first sensor 11 but also the second temperature transmitted from the BN communication unit 29. In addition, various tables such as irregular information based on the device characteristics and pot placement information acquired by the second sensor 21 are stored.

[0032] The stove 20 has a second sensor 21 that detects the temperature of the bottom of a heated object such as a pot placed on the trivet. The second sensor 21 is provided in the center of the burner and is composed of a cylindrical member having a heat-sensitive head. The cylindrical member is configured to slide freely against the bottom surface of the pot and is biased upward by a spring, so that when a pot is placed on the trivet, the heat-sensitive head comes into contact with the bottom surface of the pot. As a result, the second sensor 21 also functions as a placement determination means for determining whether a pot is placed on the trivet or not, and the dedicated application determines that a pot is not placed when the biasing spring is fully extended, and that a pot is placed when the spring is compressed. The upper part of the cylindrical member is a heat collecting plate, and a heat-sensitive element is provided in the center of the lower surface of the heat collecting plate. In addition, it is possible to detect the contact point between the bottom of the pot and the heat-sensitive head at three points, so that it is possible to detect the inclination of the pot when it is placed on the pot. As the second sensor 21, a sensor for detecting a part of the stove 20 may be provided separately from the second sensor 21 for detecting the temperature of the bottom of the pot. Also, as the second sensor 21, a sensor for detecting the temperature on the trivet, the back of the top plate, or the exhaust port of the fish grill may be provided.

[0033] The stove 20 also includes a BN display unit 23, a BN operation input unit 25, a BN control unit 27, a BN storage unit 28, and a BN communication unit 29. The BN display unit 23 is attached to the front side of the top surface of the stove 20, and visually notifies the user of the kitchen system 100 of various information, and is, for example, a liquid crystal display that displays the temperature detected by the second sensor 21, the temperature detected by the first sensor 11, the derived third temperature, and the like. The BN operation input unit 25 is attached to the front surface of the stove 20, and is composed of buttons operated by the user of the kitchen system 100. The BN operation input unit 25 accepts operations by the user to turn the stove 20 on / off and set the heat of each burner. The BN control unit 27 is typically a microprocessor that executes a program that controls the entire stove 20. The BN storage unit 28 is a memory in which the programs executed by the BN control unit 27 and various parameters are stored. The BN communication unit 29 is a network interface capable of communicating with the RH communication unit 19 of the range hood 10, and may further include a network interface capable of directly communicating with the mobile terminal 30 and the server 40.

[0034] As a typical example of cooperation between the two, for example, when a user operates the BN operation input unit 25 to turn on the stove 20, the BN control unit 27 puts the burner in a state in which it can be ignited, and instructs the BN communication unit 29 to transmit a signal indicating that the burner is in that state to the RH communication unit 19 of the range hood 10. When the RH communication unit 19 receives the signal, it transmits it to the RH control unit 17. The RH control unit 17 that has received the signal may, for example, turn on the RH lighting 16. When a user operates the BN operation input unit 25 to ignite one burner with a medium flame, a signal to that effect is similarly transmitted to the RH control unit 17, and the RH control unit 17 that has received the signal rotates the fan to start exhausting with a low air volume. When the second sensor 21 detects that a frying pan placed on the trivet by a user has become hot, a signal to that effect is similarly transmitted to the RH control unit 17, and the RH control unit 17 may rotate the fan quickly to exhaust with a high air volume. Furthermore, when the second sensor 21 detects that the temperature of the frying pan has reached a certain level or higher, the BN control unit 27 may reduce the heat of the burner.

[0035] The mobile terminal 30 is typically a smartphone and is equipped with an MT control unit 37 consisting of a microprocessor, an MT memory unit 38 consisting of memory, an MT communication unit 39 having a network interface capable of communicating with a wireless router (e.g., Wi-Fi function), a network interface capable of close-proximity communication (e.g., Bluetooth), and a network interface connectable to a telephone line, an MT display unit 33 consisting of a touch panel with display functions and operation input functions, and an MT operation input unit 35.

[0036] Various applications can be additionally installed on the mobile terminal 30, and a dedicated application capable of operating the kitchen system 100 is installed. When the dedicated application is downloaded to the mobile terminal 30 from an external network via the MT communication unit 39, it is stored in the MT storage unit 38 and becomes executable by the MT control unit 37. When the dedicated application is started by a user from the touch panel, it controls the range hood 10 and the stove 20 constituting the kitchen system 100, and acquires information from these devices and displays it on the touch panel. The dedicated application executed by the MT control unit 37 may be the control unit of the kitchen system 100. For example, the mobile terminal 30 displays the status of the heated object captured by the camera 12 as an image (or a video) on the touch panel, adjusts the heat of the stove 20 according to the status by the user's operation, and adjusts the air volume of the range hood 10 according to the adjusted heat. It is assumed that the status of the heated object captured by the camera 12 is based on images obtained from many cooking processes, and that the images and image transitions are associated with ingredients and cooking methods.

[0037] The server 40 is a computer system installed remotely from the kitchen on a so-called cloud. The server 40 includes an SV information storage unit 48 consisting of a large-capacity memory and storage device, an SV communication unit 49 accessible via the Internet, a control unit (not shown) with a calculation function, and the like, and is controlled by a control program such as a known OS (Operating System). The server 40 stores recipe information including cooking steps corresponding to a dedicated application of the kitchen system 100 in the SV information storage unit 48.

[0038] Mobile terminal 30 accesses server 40 and obtains recipe information including the process, cooking temperature, and control data for the appliances, and then transmits control signals to stove 20 and range hood 10 to operate based on the recipe information. Stove 20 and range hood 10 also download recipe information from mobile terminal 30 or directly from server 40, and automatically control heat and air volume based on the obtained control data. The control methods in kitchen system 100, including specific control methods based on recipe information, are described in detail below.

[0039] First, how the control unit of the kitchen system 100 derives the third temperature from the first temperature and the second temperature will be described with reference to Figures 5 and 6. Note that in this embodiment, the control unit of the kitchen system 100 will be described as the RH control unit 17 of the range hood 10, but is not limited to this, and a function equivalent to that of the RH control unit 17 may be realized by being executed by a dedicated application executable by the MT control unit 37 of the mobile terminal 30 or the BN control unit 27 of the stove 20. Note that S in the flowchart indicates a step.

[0040] In S100, the RH control unit 17 acquires the first temperature detected by the first sensor 11 and the second temperature detected by the second sensor 21. In S102, the RH control unit 17 checks irregular information that is determined in advance based on the device characteristics of the range hood 10 and the stove 20 and stored in the MT memory unit 38. In S104, the RH control unit 17 determines whether or not the detected first temperature and second temperature include irregular information.

[0041] An example of irregular information based on device characteristics is shown in Fig. 7. Because the range hood 10 has the characteristic of acquiring temperature information of the heated object from above without contact, if there is an obstruction such as a pot lid between the heated object and the range hood 10, it is difficult for the first sensor 11 to accurately detect the temperature of the heated object. Also, because the stove 20 has the characteristic of acquiring temperature information of the heated object by contact from below, if an auxiliary trivet is used, if the bottom of the pot is dirty or rusty, if the bottom of the pot is uneven, or if the weight of the pot and ingredients is less than 300 grams, the second sensor 21 cannot properly contact the bottom of the pot, making it difficult to accurately detect the temperature of the heated object.

[0042] In such a case, in S106, the RH control unit 17 derives the third temperature based on the irregular processing. Specifically, for example, since there is irregular information that there is a pot lid, the RH control unit 17 does not use the first temperature to derive the third temperature, as shown in No. 1 of the figure, although the first temperature is 150°C and the second temperature is 175°C, because the first temperature is a temperature under irregular circumstances, and adopts the second temperature as the third temperature. Also, since there is irregular information that there is poor contact with the pot bottom, the RH control unit 17 does not use the second temperature to derive the third temperature, as shown in No. 2 of the figure, although the first temperature is 175°C and the second temperature is 150°C, because the second temperature is a temperature under irregular circumstances, and adopts the first temperature as the third temperature.

[0043] In addition, since the RH control unit 17 has irregular information that there is a pot lid and poor contact with the pot bottom, the first temperature is 150°C and the second temperature is 150°C, as shown in No. 3 in this figure. However, since both the first temperature and the second temperature are temperatures under irregular circumstances, neither the first temperature nor the second temperature is used to derive the third temperature, and the derivation of the third temperature is withheld.

[0044] In this way, the RH control unit 17 derives the third temperature by making a judgment using auxiliary information, i.e., irregular information, when the first sensor 11 and the second sensor 21 cannot accurately detect the temperature of the heated object. This makes it possible to derive the third temperature with high accuracy by deriving the third temperature according to a judgment criterion having information, as auxiliary information, on the case where the first sensor 11, which detects from above, and the second sensor 21, which detects from below, cannot accurately detect the temperature of the heated object.

[0045] If there is no irregular information, the RH control unit 17 checks in S108 whether the difference between the first temperature and the second temperature is less than 10°C. If it is less than 10°C, the RH control unit 17 derives the simple average of the first temperature and the second temperature as the third temperature in S110. If it is 10°C or more, the RH control unit 17 checks in S112 whether the difference between the first temperature and the second temperature is within a range of 10°C to 30°C. If it is within this range, the RH control unit 17 derives the weighted average of the first temperature and the second temperature as the third temperature in S114, and if it is outside this range, the process ends without deriving the third temperature. An example of a case where the process ends without deriving the third temperature is the initial heating period after the stove 20 is turned on. When heating liquid in a saucepan, it is natural that there is a difference between the temperature of the bottom of the pot and the temperature of the liquid surface at the top of the pot. In such a case, the process ends without deriving the third temperature.

[0046] An example of deriving the third temperature by weighted averaging is shown in FIG. 8. The top table in this figure is an example of changing the weight value according to the difference in the pot capacity. This is based on the knowledge that the larger the pot capacity, the more accurately the first temperature indicates the temperature of the heated object. For example, if the pot is large, there is a greater difference between the temperature at the bottom of the pot and the temperature of the cooking object (for example, the temperature at the top of the soup), and it is considered that measuring from above better indicates the actual temperature of the heated object. When the pot capacity is 5L or more, the ratio of the first temperature:second temperature is 70:30; when it is 3L or more but less than 5L, the ratio of the first temperature:second temperature is 60:40; when it is 2L or more but less than 3L, the ratio of the first temperature:second temperature is 55:45; and when it is less than 2L, no weighting is applied and the ratio of the first temperature:second temperature is 50:50.

[0047] The pot capacity is detected by the first sensor 11, which also functions as a distance measuring sensor. For example, the first sensor 11 detects the height of the pot based on the difference between the distance to the top surface of the stove 20 and the distance to the top end of the pot (more precisely, the height of the trivet is subtracted). The first sensor 11 also detects the edge of the pot from the circumferential heating area, i.e., the diameter of the pot. For example, if the height of the pot is detected to be 14 cm and the diameter is detected to be 24 cm, the capacity of the pot can be detected to be 5 L.

[0048] The middle table in this figure shows an example of a case where the first sensor 11 detects that there is a lot of convection as explained in FIG. 4. This is based on the knowledge that the greater the liquid convection, the more accurately the first temperature indicates the temperature of the heated object. For example, in the case of cooking with liquid convection, such as cooking food in a large pot, there is a tendency for there to be a difference between the temperature of the bottom of the pot and the temperature of the liquid surface, and it is considered that a measurement from above better indicates the actual temperature of the heated object. When it is detected that there is relatively a lot of convection, the ratio of the first temperature:the second temperature is set to 60:40.

[0049] The lower table in this figure shows an example of a case where the camera 12 (or the first sensor 11) detects that there is a large amount of movement of ingredients etc. in the pot. This is based on the knowledge that the greater the amount of movement of ingredients etc. (movement of ingredients, cooking utensils getting stuck, people's hands getting stuck, etc.), the more accurately the second temperature indicates the temperature of the heated object. When it is detected that there is a relatively large amount of movement, the ratio of the first temperature:the second temperature is set to 40:60.

[0050] In this way, the RH control unit 17 derives the third temperature by making a judgment using auxiliary information including difference information between the first temperature and the second temperature, and by making a judgment using auxiliary information including the amount of movement of ingredients, etc. obtained from the image captured by the camera 12. According to this, by deriving the third temperature according to a judgment criterion having difference information between the first temperature and the second temperature as auxiliary information, it is possible to derive a highly accurate third temperature. Note that the difference information is not limited to a value literally obtained from the formula "first temperature - second temperature", but also includes information indicating a condition that satisfies "first temperature - second temperature < 10". Also, by deriving the third temperature according to a judgment criterion having the amount of movement of ingredients, etc. obtained from the captured image as auxiliary information, it is possible to derive a highly accurate third temperature.

[0051] Also, as shown in FIG. 6, the RH control unit 17 derives the third temperature of the part of the stove 20, such as the trivet. In S400, the RH control unit 17 judges whether or not a pan is placed on the stove by the second sensor 21, which serves as a placement judgment means. If a pan is placed on the stove, the RH control unit 17 derives the third temperature of the heated object shown in FIG. 5 in S410. If a pan is not placed on the stove, the RH control unit 17 acquires the first temperature detected by the first sensor 11 and the second temperature detected by the second sensor 21 in S402. In this case, since the second sensor 21 cannot detect the temperature of the bottom of the pan, the second temperature is a temperature of the preheat remaining in the first sensor 11, and the first sensor 11 detects the temperature of the second sensor 21 in the center and the temperature of the trivet around it. In this way, the first sensor 11 and the second sensor 21 have the function of detecting the temperature of the stove 20. Although the determination of whether a pan or the like is placed is performed by the second sensor 21, the present invention is not limited to this, and the first sensor 11 or the camera 12 may be used to determine whether a pan or the like is placed.

[0052] In S404, the RH control unit 17 checks whether the difference between the first temperature (of the trivet), which indicates a high temperature, and the second temperature, which indicates the temperature of the second sensor 21 itself, is less than 10°C. If it is not less than 10°C, that is, if the first temperature, which is the temperature of the trivet, is determined to be significantly high, the RH control unit 17 does not derive the third temperature. On the other hand, if it is less than 10°C, the RH control unit 17 derives the simple average of the first and second temperatures as the third temperature in S406, and stores the temperature of the stove 20 (the surrounding area centered on the trivet) in the MT memory unit 38 as the third temperature in S408.

[0053] In this way, when the RH control unit 17 determines that no pot or the like is placed on the stove 20, it derives the temperature of the stove 20 as the third temperature. This makes it possible to know temperature-related information (e.g., that the stove or pot is cold) of the cooking utensils (trivet or pot), which increases convenience by letting users know the temperature at which it is safe to touch the utensils or to put them in the refrigerator.

[0054] With reference to FIG. 9, an example will be described in which a third temperature is derived from a cooking step and the cooking step is controlled based on the third temperature. The user downloads recipe information including cooking steps corresponding to the RH control unit 17 and a dedicated application stored in the server 40 in advance to the range hood 10 or the mobile terminal 30, stores the information in the MT storage unit 38, and is ready to execute. The recipe information described as an example relates to boiled radish using a stainless steel pot of 5 L or more. The cooking step information includes the temperature (reference temperature information) required for the ingredients in each step. In addition, [1] to

[10] in this figure indicate pages on the touch panel of the mobile terminal 30 for each cooking step of the recipe, and changing the number indicates that the displayed page changes.

[0055] When the elapsed time is 0:10, the cooking process on page 1, "Put water and radish in pot and heat until boiling," is being carried out. The reference temperature information for the ingredients (radish and broth) in this process is 100 to 110°C. Because cooking has just started, the first temperature is 26°C, the second temperature is 26°C, the difference temperature is 0°C, and the third temperature is 26°C. When the elapsed time is 1:00 (1 minute after cooking has started), the first temperature is 45°C, the second temperature is 75°C, and the difference temperature is over 30°C, so the third temperature is not derived. Because the pot capacity is large at 5L, the temperature near the bottom of the pot has risen, but the temperature has not yet risen toward the top, so there is little point in deriving the third temperature.

[0056] At 2:00 (2 minutes after cooking starts), the first temperature is 80°C, the second temperature is 95°C, and the difference temperature is 15°C. Therefore, when the third temperature is derived according to the weighting based on the pan capacity in FIG. 8, it is 84.5°C. At 2:20, the page is the second and the process is "water boiling". The first temperature is 100°C, the second temperature is 108°C, and the difference temperature is 8°C, which is less than 10°C. Therefore, the simple average temperature of 104°C is derived as the third temperature. At this point, the third temperature satisfies the reference temperature information of this process, which is 100 to 110°C. In addition, from the state of the heated object captured by the camera 12, the RH control unit 17 recognizes the state in which water is boiling as cooking execution information.

[0057] At 2:30, the page is now on and the step is "Put in the radish", the first temperature is 95°C, the second temperature is 108°C, and the difference temperature is 13°C, which is more than 10°C, so the third temperature is derived according to the weighting based on the pot capacity to be 99.6°C. From the state of the heated object captured by the camera 12, the RH control unit 17 recognizes that the radish has been put in the pot as cooking execution information.

[0058] At 5:00 (5 minutes after cooking started), the page is now 4 and the process is "simmering slowly". The reference temperature information is 80-90°C, but the first temperature is 90°C, the second temperature is 98°C, and the difference temperature is 8°C, which is less than 10°C, so the simple average temperature of 94°C is derived as the third temperature. In this process, the third temperature satisfies the reference temperature information. Also, from the state of the heated object captured by the camera 12, the RH control unit 17 recognizes that the radish is being simmered as cooking execution information.

[0059] When the elapsed time is 8:00 (8 minutes after cooking started), the page is now 5 and the process is "close the lid and continue cooking", and while the reference temperature information is 80 to 90°C, the first temperature is 65°C (because there is a pot lid), the second temperature is 90°C, and the difference temperature is 25°C, but because there is irregular information that there is an obstruction, the second temperature of 90°C is derived as it is as the third temperature. In this process, the third temperature satisfies the reference temperature information. Also, from the state of the heated object captured by camera 12, RH control unit 17 recognizes that there is a pot lid as cooking execution information.

[0060] When the elapsed time is 15:00 (15 minutes after cooking starts), the page is 6 and the process is "open the lid and check if the radish has become transparent." The reference temperature information is 80 to 90°C, and since the first temperature is 85°C, the second temperature is 90°C, and the difference temperature is 5°C, the simple average temperature of 87.5°C is derived as the third temperature. In this process, the third temperature satisfies the reference temperature information. Also, from the state of the heated object captured by the camera 12, the RH control unit 17 recognizes whether the radish has become transparent as cooking execution information.

[0061] At 15:30, the page is now 7 and the process is "the bamboo skewer can be inserted smoothly", and the reference temperature information is 90°C, while the first temperature is 85°C, the second temperature is 90°C, and the difference temperature is 5°C. From the state of the heated object captured by the camera 12, the RH control unit 17 recognizes that the bamboo skewer has been inserted into the transparent radish as cooking execution information. Here, since there is a high degree of agreement between the cooking execution information of the bamboo skewer being inserted into the transparent radish and the cooking process information previously held (the state of the bamboo skewer being inserted into the transparent radish = 90°C), the reference temperature is derived as the third temperature, rather than a simple average.

[0062] In this way, the RH control unit 17 derives the third temperature by making a judgment using auxiliary information including cooking execution information obtained from an image captured by the camera 12. This makes it possible to derive the third temperature with high accuracy by deriving the third temperature according to a judgment criterion having cooking execution information obtained from a captured image as auxiliary information.

[0063] When the elapsed time is 15:35, it is the 8th page and the process is "Add seasonings and boil for another 5 minutes", and while the reference temperature information is 90 to 100°C, the first temperature is 80°C, the second temperature is 95°C, and the difference temperature is 15°C, so the third temperature is the weighted average of 84.5°C. From the state of the heated object captured by camera 12, RH control unit 17 recognizes that the cooking execution information indicates that the food is being boiled after seasonings have been added.

[0064] At 15:40, the page is now 9, and the process is "Turn off the heat and let the flavors blend." The reference temperature information is 90°C, while the first temperature is 86°C, the second temperature is 94°C, and the difference temperature is 8°C. Therefore, the simple average temperature of 90°C is derived as the third temperature. From the state of the heated object captured by the camera 12, the RH control unit 17 recognizes that the heat was turned off 5 minutes after the previous process as cooking execution information. Here, the RH control unit 17 recognizes that the third temperature matches the reference temperature information, and that the heat of the stove 20 has been turned off, so that this process may be ended. Then, the RH control unit 17 automatically scrolls the recipe information from the 9th page to the next 10th page, and displays the process of "Put the radish in a dish."

[0065] In addition, the RH control unit 17 may transmit control commands to itself (the range hood 10) and the stove 20 in accordance with the cooking process information in each of the above steps. The RH control unit 17 may compare the third temperature with the reference temperature information at the time of the cooking process during the progress of the cooking process and transmit a control command based on the comparison result. For example, in the step of "Put water and radish in a pot and heat until boiling" on the first page, the RH control unit 17 may control the stove 20 to increase the heat and the range hood 10 to increase the airflow, and in the step of "Water boils" on the second page, the RH control unit 17 may control the stove 20 to decrease the heat and the airflow. In addition, in the step of "Turn off the heat and let the flavors blend" on the ninth page, the RH control unit 17 may determine the end as described above and transmit a control command to automatically turn off the stove 20 and to stop the range hood 10.

[0066] The air volume control using the third temperature will be described in more detail with reference to Fig. 10. In S200, the RH control unit 17 checks the derived third temperature. In S202, the RH control unit 17 checks whether it is necessary to change the air volume of the range hood 10 based on the third temperature, and if necessary, in S204, changes the air volume of the range hood 10 based on the air volume table.

[0067] Whether or not the air volume needs to be changed is determined based on the air volume table in this figure, depending on whether the third temperature is 95°C or less. For example, if the current air volume is "high" and the third temperature is 95°C or less, it is changed to "low". Conventionally, the air volume was controlled based only on the temperature detected by the second sensor 21 of the stove 20 or only on the temperature detected by the first sensor 11. For example, based on the air volume table in this figure, in the example of the cooking process in FIG. 9, the air volume was conventionally changed to "high" when the elapsed time was 2 minutes. However, in this example of the cooking process, the temperature detected by the second sensor 21 has risen, but the temperature detected by the first sensor 11, which is close to the actual temperature of the heated object, has not risen, and no water vapor or the like is generated, so there is no need to set the air volume to "high". By checking whether or not to change the air volume based on the third temperature, it can be determined that the air volume should remain at "low".

[0068] Although the change in the air volume of the range hood 10 based on the third temperature has been described, the heat of the stove 20 can also be changed in a similar manner. In this way, the RH control unit 17 may perform a predetermined control on the range hood 10 and the stove 20 based on the derived third temperature. This makes it possible to control the devices based on highly accurate temperature information, and reduces energy loss. The RH control unit 17 may also perform a predetermined control on the range hood 10 and the stove 20 based on the first temperature, the second temperature, and the derived third temperature. For example, the RH control unit 17 may control the air volume of the fan of the range hood 10 and instruct the stove 20 to control the heat of the stove 20 based on the third temperature, while controlling the rotation of an oil collection filter provided separately from the fan based on the first temperature, or instruct the stove 20 to control the safety mechanism (for example, a mechanism that detects scorching based on the second temperature and extinguishes the fire) based on the second temperature. This allows control to be performed by detecting temperature information from multiple directions, making it possible to perform fine control and improving convenience.

[0069] As described above, by comparing the third temperature with the reference temperature information at the time during the cooking process and transmitting a control command based on the comparison result, highly accurate cooking temperature information can be used for cooking support (automatic flipping of recipe images, notification of recipe process transition by kitchen appliances, automatic heat control, automatic air volume control, etc.), thereby improving convenience. In addition, whether or not a cook's intervention is necessary may be determined based on the third temperature indicating the temperature of the food to be cooked, and if it is determined that it is necessary, the notification unit may notify that fact. For example, the third temperature indicating the temperature of fried food may be compared with the reference temperature information, and if the third temperature, which is the same as the temperature of the reference temperature information, may be continued for a predetermined period of time, the action of removing the fried food may be encouraged, and intervention information may be notified as cooking support information. According to this, whether or not a cook's intervention is necessary is determined based on the third temperature, and if necessary, cooking intervention information is notified as cooking support information, so that even a beginner cook can take appropriate action, improving convenience.

[0070] In addition, as described above, the RH control unit 17 can perform more accurate temperature detection by deriving the third temperature by using various auxiliary information including irregular information, difference information between the first temperature and the second temperature, cooking execution information obtained from the captured image, and the like. The present invention provides a kitchen system 100 in which the above-mentioned RH control unit 17 derives the third temperature according to the above-mentioned predetermined criteria based on the first temperature detected by the first sensor 11 and the second temperature detected by the second sensor 21. According to this, the third temperature is derived according to the predetermined criteria based on the first temperature detected by the range hood 10 from above and the second temperature detected by the stove 20 from below, making use of the characteristics of each device constituting the system and performing temperature detection from multiple directions, thereby enabling highly accurate temperature detection.

[0071] The above is also a method for deriving a third temperature according to a predetermined criterion based on a first temperature detected from above by the first sensor 11 of the range hood 10 of a heated object placed on the stove 20 and a second temperature detected from below by the second sensor 21 of the stove 20. This derives a third temperature according to a predetermined criterion based on the first temperature detected by the range hood 10 and the second temperature detected by the stove 20, thereby making use of the characteristics of each device and providing a method for detecting temperatures from multiple directions to achieve high accuracy in temperature detection.

[0072] The temperature display process in the range hood 10 will be described with reference to Fig. 11. The temperature display process in the stove 20 is similar to the above process, so the description will be omitted. In S300, the RH control unit 17 checks whether the third temperature has been derived. As described above, in the third temperature derivation process, the third temperature is not derived when "there is no irregular information and there is a difference of 30°C or more."

[0073] If the third temperature has not been derived, in S312, the first temperature is displayed on the RH display unit 13. If the third temperature has been derived, in S302, the RH control unit 17 checks whether the third temperature indicates temperature information of a part of the stove 20. If the third temperature indicates temperature information of a part of the stove 20, in S314, the RH control unit 17 displays the target of the third temperature (the name of the part of the stove 20) and the third temperature on the RH display unit 13.

[0074] If the third temperature does not indicate the temperature information of the stove 20, the RH control unit 17 compares the first temperature and the third temperature being displayed in S304. In S306, the RH control unit 17 checks whether the difference between the first temperature and the third temperature is 10°C or more. If the difference is 10°C or more, the RH control unit 17 notifies (audio and visual) the user that the temperature will be changed to the third temperature in S308. This allows the user to notice that the displayed temperature is corrected to the correct temperature. On the other hand, if the difference is not 10°C or more, the RH control unit 17 does not notify. After that, in either case, the RH control unit 17 displays the third temperature on the RH display unit 13 instead of the first temperature in S310. Even if it is considered that the temperature display was originally not inaccurate, it is not notified one by one. In that case, it is possible to switch to a temperature display with a higher accuracy.

[0075] Thus, one or both of the range hood 10 and the stove 20 have an alarm unit (RH display unit 13, RH speaker 14, BN display unit 23) that audibly and visually notifies the user of the third temperature. With this, the alarm unit that notifies the user of the third temperature allows the user to check highly accurate cooking temperature information. Even a beginner cook who has difficulty grasping cooking temperatures can grasp the accurate temperature, which increases convenience when cooking according to a recipe, for example.

[0076] The range hood 10 has a function of displaying the first temperature, and the stove 20 has a function of displaying the second temperature. When the difference between the first or second temperature and the third temperature is equal to or greater than a predetermined value (10°C in this example), the notification unit that displays the temperature at which the difference is equal to or greater than the predetermined value notifies the user by a predetermined notification (auditory notification and visual notification) that the third temperature is to be displayed instead of the first or second temperature. When the difference is less than the predetermined value, the third temperature may be displayed on the RH display unit 13 without the predetermined notification. This allows the user to recognize that the temperature display has become highly accurate. When the difference is less than the predetermined value, the notification unit displays the third temperature without the predetermined notification, so that the user is not notified even when the temperature display is considered to have been performed with a high degree of accuracy. The predetermined notification may be performed from the mobile terminal 30.

[0077] The kitchen system 100 is a system that not only contributes to the convenience of cooking, but also contributes to high safety. For example, in a relatively low temperature range, if the first temperature is significantly higher than the second temperature, it is determined that there is poor contact in the second sensor 21, and it is possible to prompt the user to improve the way the pot is placed or the pot itself. In addition, in a relatively high temperature range, if the first temperature is significantly higher than the second temperature, a flame may be coming out of the food being cooked among the heated objects, and it is possible to prompt the user to be careful. In addition, if the second temperature is significantly higher than the first temperature, the fire of the stove 20 may be engulfed in the center or the burner may be clogged, and it is possible to prompt the user to be careful. In this way, by detecting the first temperature by the range hood 10 and the second temperature by the stove 20, it is possible to provide a kitchen system 100 with high safety.

[0078] The present invention is not limited to the illustrated examples, and may be implemented in any configuration that does not deviate from the scope of the claims. That is, the present invention has been particularly illustrated and described mainly with respect to specific embodiments, but those skilled in the art may make various modifications to the above-described embodiments in terms of the number and other details of the configuration without departing from the scope of the technical idea and purpose of the present invention. [Explanation of symbols]

[0079] 100 Kitchen System 10. Range hood 11 Infrared sensor (first sensor) 12 Camera (imaging unit) 13 RH display unit (alarm unit) 14 RH speaker (alarm section) 15 RH operation input section 16RH lighting 17 RH control section 18 RH storage section 19 RH Communications Department 20 Stove 21 Pot bottom temperature sensor (second sensor) 23 BN display unit (alarm unit) 25 BN operation input section 27 RH control section 28 RH storage section 29 RH Communications Department 30 Mobile Devices 33 MT display section 35 MT operation input section 37 MT control section 38 MT storage section 39 MT Communication Department 40 Servers 48 SV information storage section 49 SV Communication Department

Claims

1. A kitchen system including a range hood, a stove, and a control unit, The range hood has a first sensor that detects the temperature of a heated object placed on the stove, The stove has a second sensor that detects the temperature of the heated object placed on it, The control unit derives a third temperature based on a first temperature detected by the first sensor and a second temperature detected by the second sensor in accordance with a predetermined determination criterion. Kitchen system.

2. The kitchen system according to claim 1 , wherein the control unit sets a predetermined criterion for deriving the third temperature using the auxiliary information.

3. 3. The kitchen system according to claim 2, wherein the auxiliary information includes information when the first sensor and the second sensor cannot accurately detect the temperature of the object to be heated.

4. The kitchen system according to claim 2 , wherein the auxiliary information includes difference information between the first temperature and the second temperature.

5. Further, an imaging unit that captures an image of the top surface of the stove is provided, The kitchen system according to claim 2 , wherein the auxiliary information includes cooking execution information obtained from an image captured by the imaging unit.

6. The kitchen system according to claim 1 or 2, wherein the range hood and / or the stove has an alarm unit that notifies a third temperature.

7. The notification unit of the range hood has a function of displaying a first temperature, and the notification unit of the stove has a function of displaying a second temperature, The kitchen system described in claim 6, characterized in that when the difference between the first temperature or the second temperature and the third temperature is a predetermined value or more, the notification unit, which displays the temperature at which the difference is equal to or greater than the predetermined value, notifies by a predetermined notification that the third temperature will be displayed instead of the first temperature or the second temperature, and when the difference is less than the predetermined value, displays the third temperature without making the predetermined notification.

8. The first sensor and / or the second sensor have a function of detecting a temperature of the stove portion, The control unit has a placement determination means for determining whether or not an object to be heated is placed on the stove, When the placement determination means determines that the appliance is not placed on the stove, a third temperature of the stove is derived; The kitchen system according to claim 6, characterized in that the notification unit of the range hood and / or the stove notifies a third temperature of the stove.

9. The kitchen system according to claim 1 or 2, wherein the control unit performs predetermined control on the range hood and the stove based on the derived third temperature.

10. 3. The kitchen system according to claim 1, wherein the control unit performs predetermined control on the range hood and the stove based on the first temperature, the second temperature, and the derived third temperature.

11. A storage unit for storing cooking process information including reference temperature information, The kitchen system described in claim 1 or 2, characterized in that the control unit has a function of sending control commands to the range hood and the stove according to cooking process information, compares the third temperature with the reference temperature information at that time during the cooking process, and sends a control command based on the comparison result.

12. The kitchen system according to claim 1 or 2, characterized in that the control unit determines whether or not intervention by a cook is necessary based on the third temperature, and if it is determined that intervention is necessary, the notification unit notifies that fact.

13. The kitchen system according to claim 1 or 2, characterized in that the control unit causes the notification unit to issue an alert when it determines that the difference between the first temperature and the second temperature is equal to or greater than a predetermined threshold value.

14. A method for deriving a third temperature in accordance with a predetermined criterion based on a first temperature detected from above a heated object placed on a stove by a first sensor provided in a range hood and a second temperature detected from below the heated object by a second sensor provided in the stove.

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