Environmental Control Device

Abstract

To achieve a hot environment suitable for drinking target beverages.SOLUTION: An environment control device 100 includes a control section 110 that controls an air conditioner 160 installed in a target space where a user eats and drinks. The control section 110 recognizes timing at which the user starts eating or drinking. After recognizing the timing, the control section 110 performs first control. The first control is control of the air conditioner 160 based on first set information. The first set information is information for achieving a hot environment suitable for drinking target beverages.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] Regarding environmental control devices. [Background technology]

[0002] There is known a technique for changing the settings of air conditioners based on the information on food orders received so that food can be enjoyed deliciously. For example, the indoor environment control device disclosed in Patent Document 1 (JP 2005-344952 A) changes the settings of air conditioners based on the setting conditions of the air conditioners that are predetermined for each food item, thereby controlling the environment to be suitable for the ordered food item. Summary of the Invention [Problem to be solved by the invention]

[0003] However, a thermally comfortable environment may differ from a thermal environment that allows a beverage to be enjoyed. In this case, if the thermal environment is changed to one that allows a beverage to be enjoyed before the user starts eating or drinking, the user may feel uncomfortable. [Means for solving the problem]

[0004] The environmental control device of the first aspect includes a control unit that controls an air conditioner installed in a target space where a user eats and drinks. The control unit recognizes the timing when the user starts eating and drinking. After recognizing the timing, the control unit performs a first control. The first control is control of the air conditioner based on first setting information. The first setting information is information for realizing a thermal environment suitable for consuming a target beverage.

[0005] With this configuration, the timing when the user starts eating and drinking can be recognized, and after the timing is recognized, the air conditioner can be controlled to create a thermal environment in the target space that is suitable for consuming the target beverage. As a result, the target space can be created into a thermal environment that is suitable for consuming the target beverage.

[0006] An environmental control device according to a second aspect is the environmental control device according to the first aspect, further comprising an acquisition unit, which acquires the timing at which the user starts eating and drinking.

[0007] An environmental control device according to a third aspect is the environmental control device according to the second aspect, wherein the acquisition unit acquires the timing at which the user starts eating or drinking via at least one of a physical switch, a tablet, and a smartphone.

[0008] An environmental control device according to a fourth aspect is the environmental control device according to any one of the first to third aspects, wherein the control unit further performs a second control after a predetermined time has elapsed since the user starts to eat or drink. The second control is control of the air conditioner based on second setting information. The second setting information is information for realizing a thermally comfortable thermal environment.

[0009] With this configuration, the air conditioner can be controlled to create a thermally comfortable thermal environment in the target space after a predetermined time has elapsed since the user started eating and drinking. As a result, the target space can be created into a thermally comfortable thermal environment. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a functional block diagram of an environmental control device 100 according to a first embodiment. [Figure 2] FIG. 1 is a diagram showing the results of verification of the correlation between room temperature and drinkability. [Figure 3] FIG. 10 is a diagram showing the results of verification of the correlation between room temperature and total intake amount. [Figure 4] FIG. 4 is a diagram illustrating an example of a database of first setting information. [Figure 5] 4 is a flowchart showing an example of a first control according to the first embodiment. [Figure 6] 6 is a flowchart showing an example of a second control according to the first embodiment. [Figure 7] 4 is a flowchart showing an example of processing performed by the environmental control device 100 according to the first embodiment. [Figure 8]3 is a diagram showing a change in room temperature due to processing by the environmental control device 100 according to the first embodiment. FIG. [Figure 9] FIG. 10 is a functional block diagram of an environmental control device 200 according to a second embodiment. [Figure 10] 10 is a flowchart showing an example of a first control according to a second embodiment. [Figure 11] 10 is a flowchart showing an example of processing performed by the environmental control device 200 according to the second embodiment. [Figure 12] FIG. 10 is a functional block diagram of an environmental control device 300 according to a third embodiment. [Figure 13] 10 is a flowchart showing an example of a first control according to the third embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] First Embodiment An environmental control device 100 according to a first embodiment will be described with reference to the drawings. In this embodiment, an example will be described in which the environmental control device 100 is applied to a private room in a restaurant with individual air conditioning.

[0012] (1) Overall structure Fig. 1 is a schematic diagram for explaining the configuration of an environmental control device 100. The environmental control device 100 includes a control and arithmetic device (not shown) and a storage device 180. Fig. 1 shows various functional blocks realized by the control and arithmetic device.

[0013] The control and arithmetic unit can be a processor such as a CPU or a GPU. The control and arithmetic unit reads a program stored in the storage device 180 and performs predetermined image processing and arithmetic processing in accordance with the program. Furthermore, the control and arithmetic unit can write the results of calculations to the storage device 180 and read information stored in the storage device 180 in accordance with the program. The storage device 180 is mainly composed of a ROM, a RAM, a hard disk, and a solid-state drive (SSD).

[0014] The environmental control device 100 is a device that controls an air conditioner 160 installed in a target space where a user eats and drinks. The air conditioner 160 controls the thermal environment of a private room in a restaurant, which is the target space. The thermal environment is an environment that affects the thermal sensation of a user eating and drinking in the target space, and includes the room temperature, humidity, airflow (wind speed), radiant temperature, etc. of the target space. The user's thermal sensation is the sensation of heat or cold that the user feels. The environmental control device 100 controls the thermal environment of the target space by controlling the air conditioner 160.

[0015] In this embodiment, State A is a state in which the thermal environment of the target space is thermally comfortable and the user feels neither hot nor cold. The set temperature of the air conditioner 160 when the thermal environment of the target space is State A may be a value determined in advance based on the season or the outside temperature, or may be input by the system user (the person managing the environmental control device 100). By changing the set temperature of the air conditioner 160, the user can put the target space into a thermally comfortable state (State A) regardless of the user's temperature sensory characteristics (e.g., sensitivity to heat, sensitivity to cold, etc.). In other words, State A is the thermal environment desired by the user. Such information for putting the thermal environment of the target space into State A is called second setting information.

[0016] When a user consumes a beverage in a private room in a restaurant, the thermal environment in state A is not necessarily a thermal environment suitable for the user's target beverage. For example, beer is a beverage that tastes better when drunk in a hot environment, while wine is a beverage that tastes better when drunk in a cool environment. Such a thermal environment suitable for consuming a target beverage, which differs depending on the target beverage, is referred to as state B. In other words, state B is a thermal environment in which the target beverage can be enjoyed. In this embodiment, an example will be described in which beer is used as the target beverage.

[0017] Figures 2 and 3 show the results of a verification of the thermal environment suitable for consuming beer, the target beverage. Figure 2 shows the results of a survey on drinkability when beer was consumed in the target space at room temperatures of 21°C or 29°C. Drinkability refers to the degree of desire to continue drinking one more glass. The average drinkability value when the room temperature was 21°C was 3.85, while the average drinkability value when the room temperature was 29°C was 5.39. In other words, drinkability was higher when the room temperature was 29°C than when the room temperature was 21°C, confirming that this is a thermal environment suitable for consuming beer.

[0018] Figure 3 shows the results of measuring the total amount of beer consumed when beer was consumed in test spaces with room temperatures of 21°C or 29°C. The total amount consumed when the room temperature was 21°C was 399.5 ml, while the total amount consumed when the room temperature was 29°C was 430.1 ml. In other words, the total amount consumed when the room temperature was 29°C was greater than when the room temperature was 21°C, confirming that the thermal environment was suitable for consuming beer.

[0019] By conducting a questionnaire about thermal sensations among subjects and by further categorizing and verifying room temperatures, it is possible to determine a thermal environment that is more suitable for consuming the target beverage. Furthermore, by taking into account humidity and thermal indices, it is possible to determine a thermal environment that is more suitable for consuming the target beverage.

[0020] The thermal environment (state B) suitable for consuming the target beverage can be determined in advance based on the verification described above. The first setting information, which is information for putting the target space into state B, is associated with the type of target beverage and stored in storage device 180.

[0021] FIG. 4 is an example of a database of first setting information. In this embodiment, the first setting information is the relative temperature of the room temperature in state B, with the room temperature in state A set as a reference value. In other words, the first setting information is the relative temperature of the set temperature of the air conditioner 160 in state B, with the set temperature of the air conditioner 160 in state A set as a reference value. Specifically, as shown in FIG. 4, if the target beverage is beer, the room temperature in state B is +2°C when the room temperature in state A is set as a reference value. Also, if the target beverage is wine, the room temperature in state B is -2°C when the room temperature in state A is set as a reference value. With this configuration, the air conditioner 160 can be controlled to create a thermal environment in the target space that is suitable for consuming the target beverage, regardless of the user's sensory characteristics regarding temperature. The first setting information can be updated by input by the system user or automatically updated based on external data such as customer satisfaction.

[0022] (2) Detailed configuration 1, the environmental control device 100 includes a control unit 110, an input unit 120, an acquisition unit 130, and a measurement unit 140. In this embodiment, the input unit 120 is a tablet that accepts beverage orders.

[0023] The environmental control device 100 controls an air conditioner 160 installed in a target space. The air conditioner 160 is already operating so that the thermal environment of the target space reaches state A when a user enters the store. The air conditioner 160 receives settings from the control unit 110. The settings include, for example, the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160. The air conditioner 160 adjusts the temperature, humidity, air volume, and air direction of the conditioned air using the received settings as target values. The air conditioner 160 controls the thermal environment of the target space by blowing out conditioned air.

[0024] The setting information, a first predetermined time, a second predetermined time, and a third predetermined time, which will be described later, are stored in the storage device 180.

[0025] (2-1) Measurement section The measurement unit 140 has a temperature sensor 141, a humidity sensor 142, a wind speed sensor 143, and a radiation temperature sensor 144. The measurement unit 140 acquires the room temperature, humidity, wind speed, and radiation temperature of the target space from each sensor installed in the target space. Each sensor may be disposed inside the air conditioner 160.

[0026] (2-2) Input section The input unit 120 is a tablet that accepts beverage orders and accepts input of orders from a user. When the input unit 120 accepts input of an order for the first beverage, it transmits a signal to the acquisition unit 130 indicating that the order for the first beverage has been completed. The input unit 120 also determines that a beverage included in the order is a target beverage, and transmits information about the target beverage to the control unit 110. The input unit 120 may determine that a specific beverage among the beverages included in the order is the target beverage.

[0027] (2-3) Acquisition part The acquisition unit 130 acquires the timing at which the user starts eating and drinking via the input unit 120. When the acquisition unit 130 receives a signal indicating that the first drink order has been completed, it calculates the time after a predetermined time (hereinafter referred to as the first predetermined time) has elapsed from the current time, and determines the calculated time as the drink intake start time (intake start timing). The first predetermined time is the average time from order completion to drink serving, and is stored in advance in the storage device 180. The first predetermined time may differ depending on the restaurant or store. In this embodiment, the first predetermined time is 20 minutes.

[0028] Furthermore, upon receiving a signal indicating that the first drink order has been completed, the acquisition unit 130 calculates the time after a predetermined time (hereinafter referred to as the second predetermined time) has elapsed from the current time, and determines the calculated time as the drink intake completion time. The second predetermined time is the average time from the start to the end of drink intake or a time limit set for each restaurant or store, and is stored in advance in the storage device 180. In this embodiment, the second predetermined time is two hours.

[0029] Furthermore, upon receiving a signal indicating that the first beverage order has been completed, the acquisition unit 130 calculates the time after a predetermined time (hereinafter referred to as the third predetermined time) has elapsed from the current time, and determines the calculated time as the start time of the second control. The third predetermined time is stored in advance in the storage device 180. The difference between the third predetermined time and the second predetermined time is the time required for the target space to reach state A from state B. In other words, if the second control is started at the start time of the second control, the target space can be made to reach state A from state B before the beverage intake finishes. In this embodiment, the third predetermined time is 1 hour and 30 minutes. The second predetermined time and the third predetermined time may differ depending on the restaurant or store.

[0030] Specifically, if the current time is 17:00, the intake start time is 17:20, the intake end time is 19:00, and the second control start time is 18:30.

[0031] (2-4) Control unit The control unit 110 recognizes the timing when the user starts eating and drinking. Specifically, for example, the control unit 110 recognizes the timing when the user starts eating and drinking based on the acquisition unit 130 receiving a signal indicating that the first drink order has been completed. The control unit 110 may also recognize the timing when the user starts eating and drinking based on the reception of information about the target drink. The control unit 110 may also recognize the timing when the user starts eating and drinking based on the intake start time calculated by the acquisition unit 130. The control unit 110 performs first control and second control, which are controls of the air conditioner 160.

[0032] After recognizing the timing when the user starts to eat or drink, the control unit 110 performs a first control. The first control is control of the air conditioner 160 based on the first setting information. In the first control, the control unit 110 controls the air conditioner 160 so that the thermal environment of the target space reaches state B, using the intake start time determined by the acquisition unit 130 or a time close to the intake start time as the target time. The target time is a predetermined time period before or after the start of intake of the beverage, and is preferably a time period from the intake start time to five minutes after the intake start time.

[0033] Furthermore, control unit 110 starts the second control after a predetermined time has elapsed from the timing when the user starts eating and drinking. Specifically, control unit 110 starts the second control when the start time of the second control determined by acquisition unit 130 arrives. The second control is control of air conditioner 160 based on the second setting information. In the second control, control unit 110 controls air conditioner 160 so that the thermal environment of the target space reaches state A from state B before the intake end time determined by acquisition unit 130.

[0034] The first control and the second control will be described in detail later. The control unit 110 determines at least one of the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160 in order to bring the thermal environment of the target space to state A or state B. Specifically, in the first control, the control unit 110 determines at least one of the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160 based on first setting information. Furthermore, in the second control, the control unit 110 determines at least one of the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160 based on second setting information. The control unit 110 controls the thermal environment of the target space by transmitting the determined setting contents to the air conditioner 160.

[0035] (2-4-1) First control Fig. 5 is a flowchart for explaining the first control by the control unit 110. Note that the flowcharts shown in Fig. 5 to Fig. 7 are merely examples and may be changed as appropriate within a range that does not contradict. For example, other steps not shown may be included before or after each step, and the order of each step may be changed as appropriate within a range that does not contradict each other.

[0036] The thermal environment of the target space is already in state A by operating the air conditioner 160 or changing the set temperature of the air conditioner 160 before the user enters the store.

[0037] When the user inputs a drink order using the tablet, the input unit 120 transmits information about the target drink to the control unit 110. This allows the control unit 110 to recognize the timing when the user will start eating and drinking. Upon receiving the information about the target drink, the control unit 110 acquires the intake start time from the acquisition unit 130 in step S11. The control unit 110 also acquires the current set temperature (hereinafter referred to as the second set temperature) from the air conditioner 160, stores the second set temperature in the storage device 180 as second setting information, and proceeds to step S12.

[0038] In step S12, the control unit 110 acquires first setting information associated with the received type of target beverage from the storage device 180. The first setting information is the relative temperature of the set temperature of the air conditioner 160 in state B, with the set temperature of the air conditioner 160 in state A set as a reference value. The temperature obtained by adding the setting information to the second set temperature stored in the storage device 180 is the set temperature of the air conditioner 160 in state B (hereinafter referred to as the first set temperature). As shown in FIG. 4, for example, if the target beverage is beer, the relative temperature of the first setting information is +2 degrees. Therefore, when the second set temperature is 25 degrees, the first set temperature is 27 degrees. Also, for example, if the target beverage is wine, the relative temperature of the first setting information is -2 degrees. Therefore, when the second set temperature is 25 degrees, the first set temperature is 23 degrees. The control unit 110 determines the first set temperature and proceeds to step S13.

[0039] In step S13, control unit 110 compares the current time with the intake start time and determines whether the current time is before the intake start time. If control unit 110 determines that the current time is before the intake start time, it proceeds to step S14, and if it determines that the current time is not before the intake start time, it proceeds to step S17.

[0040] In step S14, control unit 110 determines whether the absolute value of the difference between the first set temperature and the second set temperature is equal to or greater than 2 degrees. If control unit 110 determines that the absolute value of the difference is equal to or greater than 2 degrees, it proceeds to step S15, and if it determines that the absolute value of the difference is less than 2 degrees, it proceeds to step S17.

[0041] In step S15, the control unit 110 determines the set temperature of the air conditioner 160 so that the absolute value of the difference between the first set temperature and the second set temperature is less than 2 degrees. For example, if the second set temperature is 25 degrees and the first set temperature is 27 degrees, the control unit 110 determines the set temperature of the air conditioner 160 to be 26.5 degrees, which is 1.5 degrees higher than the second set temperature. Also, for example, if the second set temperature is 25 degrees and the first set temperature is 23 degrees, the control unit 110 determines the set temperature of the air conditioner 160 to be 23.5 degrees, which is 1.5 degrees lower than the second set temperature. This allows the control unit 110 to control the thermal environment of the target space at the intake start time so that it does not fall into the uncomfortable range. In this embodiment, the uncomfortable range is a state in which the temperature is 2 degrees or more lower than the room temperature (second set temperature) of the target space in state A, or 2 degrees or more higher than the room temperature. The control unit 110 transmits the determined set temperature to the air conditioner 160, and the process proceeds to step S16.

[0042] In step S16, the control unit 110 determines whether the current time is before the intake start time. If the control unit 110 determines that the current time is after the intake start time, the process proceeds to step S17.

[0043] In step S17, control unit 110 determines the set temperature of air conditioner 160 to be the first set temperature, and transmits the determined set temperature to air conditioner 160. In other words, control unit 110 changes the set temperature of air conditioner 160 before and after the intake start time of the beverage. In this way, control unit 110 controls the thermal environment of the target space so that it does not reach the discomfort zone at the intake start time, and can cause the thermal environment of the target space to reach state B after the intake start time.

[0044] (2-4-2) Second control FIG. 6 is a flowchart for explaining the second control by the control unit 110.

[0045] In step S21, the control unit 110 determines whether the current time is the start time of the second control. If the control unit 110 determines that the current time is the start time of the second control, the process proceeds to step S22.

[0046] In step S22, the control unit 110 acquires the second set temperature, which is the second setting information, from the storage device 180. The control unit 110 determines the acquired second set temperature as the set temperature for the air conditioner 160, and transmits the determined set temperature to the air conditioner 160. This enables the control unit 110 to change the thermal environment of the target space from state B to state A before the intake end time.

[0047] (3) Thermal environment control of the target space using an environmental control device Fig. 7 is a flowchart for explaining the control of the environmental control device 100 from before a user enters the store until after the user leaves. Fig. 8 is a diagram showing the change in room temperature in the target space from before a user enters the store until after the user leaves.

[0048] In step S31, the air conditioner 160 is operated with the second set temperature as the set temperature so that the thermal environment of the target space is in state A. The second set temperature may be a value determined in advance based on the season or the outside temperature and stored in the storage device 180, or may be input by the system user. The air conditioner 160 adjusts the temperature of the conditioned air. As a result, as shown in FIG. 8, the room temperature of the target space at the time of entry (t1) is within the comfort zone, and the thermal environment of the target space is in state A.

[0049] In step S32, the input unit 120 accepts an order input by the user (t2 in FIG. 8). When the input unit 120 accepts the input of the order for the first drink, it transmits a signal to the acquisition unit 130 indicating that the order for the first drink has been completed, and transmits information about the target drink to the control unit 110.

[0050] In step S33, the acquisition unit 130 calculates the intake start time, intake end time, and second control start time. The control unit 110 acquires the intake start time, intake end time, and second control start time from the acquisition unit 130.

[0051] Upon receiving the information about the target beverage, the control unit 110 starts the first control described above in step S34. In other words, the control unit 110 starts the first control before the intake start time. As a result, if the target beverage is beer, for example, the room temperature in the target space rises after the order is placed, and reaches state B after the intake start time (t3) of the beverage, as shown in FIG.

[0052] In step S35, when control unit 110 determines that the current time is the start time of the second control (t4 in FIG. 8), it starts the second control described above in step S36. As a result, as shown in FIG. 8, the room temperature in the target space drops, and the thermal environment of the target space reaches state A before the time when the user finishes eating and drinking (t5 in FIG. 8). In addition, the room temperature in the target space when the user leaves the restaurant (t6 in FIG. 8) is also state A.

[0053] (4) Features There is a known technology for changing the settings of air conditioners based on order information for each dish to ensure delicious food. For example, the indoor environment control device in Patent Document 1 changes the settings of air conditioners based on predetermined setting conditions for each dish, thereby controlling the environment to be suitable for cooking.

[0054] However, a thermally comfortable environment may differ from a thermal environment that allows a beverage to be enjoyed. In this case, if the thermal environment is changed to one that allows a beverage to be enjoyed before the user starts eating or drinking, the user may feel uncomfortable.

[0055] (4-1) The environmental control device 100 of this embodiment includes a control unit 110 that controls an air conditioner 160 installed in a target space where a user eats and drinks. The control unit 110 recognizes the timing when the user starts to eat and drink. After recognizing the timing, the control unit 110 performs a first control. The first control is control of the air conditioner 160 based on first setting information. The first setting information is information for realizing a thermal environment suitable for consuming a target beverage.

[0056] With this configuration, it is possible to recognize the timing when the user starts eating and drinking, and then control the air conditioner 160 to create a thermal environment in the target space that is suitable for consuming the target beverage. As a result, the target space can be created into a thermal environment that is suitable for consuming the target beverage.

[0057] (4-2) In the environmental control device 100 of this embodiment, the control unit 110 starts the first control before the user starts eating or drinking.

[0058] With this configuration, the first control can be performed at an appropriate timing.

[0059] (4-3) In the environmental control device 100 of this embodiment, the control unit 110 controls the thermal environment so that it does not reach a discomfort zone before the user starts eating or drinking.

[0060] This configuration can prevent the target space from becoming an uncomfortable thermal environment when the user starts to eat or drink.

[0061] (4-4) In the environmental control device 100 of this embodiment, the discomfort zone is a state where the temperature is 2 degrees or more lower than the room temperature in the target space in state A, or where the temperature is 2 degrees or more higher.

[0062] (4-5) The environmental control device 100 of this embodiment further includes an acquisition unit 130. The acquisition unit 130 acquires the timing at which the user starts eating or drinking.

[0063] With this configuration, the first control can be performed at an appropriate timing.

[0064] (4-6) In the environmental control device 100 of this embodiment, the control unit 110 further performs a second control after a predetermined time has elapsed since the user started eating or drinking. The second control is control of the air conditioner 160 based on second setting information. The second setting information is information for realizing a thermally comfortable thermal environment.

[0065] With this configuration, the air conditioner 160 can be controlled to create a thermally comfortable thermal environment in the target space after a predetermined time has elapsed since the user started eating and drinking. As a result, the target space can be created into a thermally comfortable thermal environment.

[0066] (4-7) In the environmental control device 100 of this embodiment, state B is a state in which the room temperature of the target space is suitable for consuming the target beverage.

[0067] (5) Variations (5-1) Variation 1A In the environmental control device 100 according to this embodiment, the first setting information is the relative temperature of the room temperature in state B, with the room temperature in state A as the reference value. However, the first setting information may also be the room temperature in state B. In that case, in step S12, the control unit 110 may obtain the room temperature in state B from the storage device 180 as the first setting information, and determine the obtained room temperature in state B as the first setting temperature.

[0068] (5-2) Variation 1B The first setting information may be at least one of the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160 in state B.

[0069] In this modification, at least one of the room temperature, humidity, air volume, and air direction of the target space can be made suitable for consuming the target beverage in state B. As a result, the target space can be made into a thermal environment that is even more suitable for consuming the target beverage.

[0070] (5-3) Variation 1C In the environmental control device 100 according to this embodiment, the input unit 120 determines that a beverage included in an order is a target beverage and transmits information about the target beverage to the control unit 110. However, the input unit 120 may also accept a designation of a target beverage. In this case, the input unit 120 may transmit a signal to the acquisition unit 130 indicating that the initial order has been completed, and the initial order may not include a beverage. The input unit 120 transmits information about the designated target beverage to the control unit 110.

[0071] In this modification, regardless of the contents of the user's order, the target space can be made into a thermal environment suitable for consuming the target beverage according to the timing when the user starts to eat or drink, thereby improving the drinkability of the target beverage and achieving the effect of promoting sales of the target beverage.

[0072] (5-4) Variation 1D In the environmental control device 100 according to this embodiment, if the first set temperature is 2 degrees or more higher than the second set temperature, the control unit 110 changes the set temperature of the air conditioner 160 before and after the user's beverage intake start time. However, the control unit 110 may determine the set temperature of the air conditioner 160 to be the first set temperature regardless of the absolute value of the difference between the first set temperature and the second set temperature. In this case, steps S13 to S16 in FIG. 5 are unnecessary. The control unit 110 may acquire the room temperature of the target space at predetermined intervals and adjust the set temperature, set humidity, set air volume, and set air direction of the air conditioner 160 so that the target space does not reach the discomfort zone before the intake start time.

[0073] Since the control of this modification is simpler than that of the present embodiment, it is often preferable to apply this modification. In this modification, the target space can be made into a thermal environment suitable for consuming the target beverage.

[0074] (5-5) Variation 1E In the environmental control device 100 according to this embodiment, the input unit 120 is a tablet that accepts drink orders. However, the input unit 120 may also be a physical switch installed in the restaurant. The physical switch may change the set temperature of the air conditioner 160 by a predetermined temperature, or may set the set temperature of the air conditioner 160 to a predetermined temperature.

[0075] In this modification, the target space can be made into a thermal environment suitable for consuming the target beverage according to the timing when the user starts eating or drinking, regardless of whether an order has been placed or the content of the order. In addition, complex control is no longer necessary, making it easier to control the thermal environment of the target space.

[0076] (5-6) Variation 1F The input unit 120 may be a portable terminal such as a smartphone or tablet that the user owns.

[0077] (5-7) Variation 1G In the environmental control device 100 according to this embodiment, the control unit 110 starts the first control when it receives information about the target beverage. In other words, the control unit 110 starts the first control before the intake start time. However, the control unit 110 may start the first control at the intake start time, after the intake start time, or a predetermined time before the intake start time. The control unit 110 may also determine the time to start the first control based on the time from the current time to the intake start time, the setting information, and the size of the target space.

[0078] In this modification, it is possible to control the time when the target space reaches state B. This makes it possible to perform the first control at a more appropriate timing.

[0079] (5-8) Variation 1H In this embodiment, the control unit 110 controls the thermal environment of the target space so that it does not reach the uncomfortable range at the intake start time, and causes the thermal environment of the target space to reach state B after the intake start time. However, if the absolute value of the difference between the first set temperature and the second set temperature is less than 2 degrees, the thermal environment of the target space will not reach the uncomfortable range even if it reaches state B. For this reason, the control unit 110 may cause the thermal environment of the target space to reach state B before the intake start time of the beverage.

[0080] In this modification, before the user takes the first drink, the target space can be made into a thermal environment suitable for taking the target drink.

[0081] (5-9) Variation 1I In this embodiment, the input unit 120 determines that a beverage included in the order is a target beverage and transmits information about the target beverage to the control unit 110. However, the input unit 120 may also transmit the order details to the control unit 110. The control unit 110 may also determine that a specific beverage from among the beverages included in the order is a target beverage.

[0082] Second Embodiment An environmental control device 200 according to the second embodiment will be described with reference to the drawings.

[0083] (1) Overall structure FIG. 9 is a schematic diagram illustrating the configuration of an environmental control device 200. The environmental control device 200 includes a control and arithmetic device (not shown) and a storage device 280. FIG. 9 shows various functional blocks realized by the control and arithmetic device. The environmental control device 200 according to the second embodiment shares a basic configuration and operation with the environmental control device 100 according to the first embodiment. The environmental control device 200 according to the second embodiment differs from the environmental control device 100 in that it further includes a calculation unit 250.

[0084] A user's thermal sensation refers to the sensation of heat or cold felt by the user, and an index of the thermal sensation is called a thermal index. In this embodiment, the predicted mean vote (PMV) is used as the thermal index. PMV is an index that expresses a user's thermal comfort level on a scale ranging from -3 to 3, with a PMV of 0 representing thermal neutrality. The closer the PMV is to 0, the higher the user's comfort level. The International Organization for Standardization (ISO) recommends a PMV range of -0.5 to 0.5 as the comfort zone. PMV is determined by four environmental factors: room temperature, humidity, airflow, and radiant temperature, and two user factors: clothing amount and metabolic rate. In this embodiment, clothing amount and metabolic rate are set to predetermined values ​​for each season. The clothing amount and metabolic rate may be derived from visible or thermal images acquired by a camera or thermal camera, or may be set to predetermined values ​​according to the outdoor temperature. Alternatively, predetermined values ​​may be set for each user. Other thermal indices besides PMV include SET. * (Standard New Effective Temperature), THI (Discomfort Index), ET * (new effective temperature), ET (effective temperature), OT (operative temperature), etc. may be used. Also, multiple thermal indices may be used.

[0085] In this embodiment, a state in which the PMV is within the comfort zone of -0.5 to 0.5 is referred to as state A. State A is a state in which the thermal environment of the target space is thermally comfortable, and the user does not feel hot or cold. Furthermore, by changing the set temperature of the air conditioner 260, the target space can be brought into a thermally comfortable state (state A) regardless of the user's temperature sensory characteristics (e.g., sensitivity to heat or cold, etc.).

[0086] In this embodiment, the thermal index of state B is stored in the storage device 280 as the first setting information.

[0087] The following mainly describes the differences from the environmental control device 100 according to the first embodiment.

[0088] (2) Detailed configuration 9, the environmental control device 200 includes a control unit 210, an input unit 220, an acquisition unit 230, a measurement unit 240, and a calculation unit 250. The control unit 210, the input unit 220, the acquisition unit 230, and the measurement unit 240 are similar to the control unit 110, the input unit 120, the acquisition unit 130, and the measurement unit 140 of the first embodiment, and therefore descriptions thereof will be omitted. In addition, the air conditioner 260 is similar to the air conditioner 160, and therefore descriptions thereof will be omitted.

[0089] The storage device 280 stores values ​​of the amount of clothing and metabolic rate that are determined in advance based on the season and the outside temperature.

[0090] (2-1) Calculation section The calculation unit 250 acquires the room temperature, humidity, wind speed, and radiation temperature of the target space from the measurement unit 240. The calculation unit 250 also acquires values ​​of the amount of clothing and metabolic rate that are determined in advance based on the season and the outside air temperature from the storage device 280. The calculation unit 250 calculates the thermal index of the target space based on the values ​​acquired from the measurement unit 240 and the values ​​of the amount of clothing and metabolic rate.

[0091] Furthermore, the calculation unit 250 calculates the room temperature when the thermal index of the target space becomes the target value of the PMV based on the values ​​acquired from the measurement unit 240, the values ​​of the amount of clothing and metabolic rate, and the target value of the PMV.

[0092] (2-2) Control Unit (2-2-1) First control The first control by the control unit 210 will be described with reference to Fig. 10. Fig. 10 is a flowchart for describing the first control by the control unit 210. Note that the flowcharts shown in Fig. 10 and Fig. 11 are merely examples and may be modified as appropriate within a range that does not contradict. For example, other steps not shown may be included before or after each step, and the order of each step may be modified as appropriate within a range that does not contradict each other.

[0093] When the user inputs a drink order using the tablet, the input unit 220 transmits information about the target drink to the control unit 210. This allows the control unit 210 to recognize the timing when the user will start eating and drinking. Upon receiving the information about the target drink, the control unit 210 acquires the intake start time from the acquisition unit 230 in step S41. The control unit 210 also acquires the current set temperature (hereinafter referred to as the second set temperature) from the air conditioner 260, stores the second set temperature in the storage device 280 as second setting information, and proceeds to step S42.

[0094] In step S42, the control unit 210 acquires first setting information linked to the received type of target beverage from the storage device 280. The first setting information is a thermal index for state B. The calculation unit 250 calculates the room temperature when the thermal index of the target space is in state B based on the values ​​acquired from the measurement unit 240, the values ​​of the amount of clothing and metabolic rate, and the first setting information. The control unit 210 acquires the room temperature from the calculation unit 250, determines the room temperature as the first set temperature, and proceeds to step S43.

[0095] In step S43, the control unit 210 compares the current time with the intake start time and determines whether the current time is before the intake start time. If the control unit 210 determines that the current time is before the intake start time, it proceeds to step S44, and if it determines that the current time is not before the intake start time, it proceeds to step S47.

[0096] In step S44, control unit 210 determines whether the PMV of state B is within the range of -0.5 to 0.5. If control unit 210 determines that the PMV of state B is outside the range of -0.5 to 0.5, it proceeds to step S45, and if it determines that the PMV of state B is within the range of -0.5 to 0.5, it proceeds to step S47.

[0097] In step S45, the control unit 210 determines the set temperature of the air conditioner 260 so that the PMV is within the range of -0.5 to 0.5. For example, if the PMV is 1.0, the control unit 210 acquires from the calculation unit 250 the room temperature at which the PMV of the target space is 0.5, and determines this room temperature as the set temperature of the air conditioner 260. The control unit 210 transmits the determined set temperature to the air conditioner 260, and proceeds to step S46.

[0098] Steps S46 and S47 are similar to steps S16 and S17, and therefore a description thereof will be omitted.

[0099] (3) Thermal environment control of the target space using an environmental control device FIG. 11 is a flowchart for explaining the control of the environmental control device 200 from before a user enters a store until after the user leaves the store.

[0100] In step S51, calculation unit 250 calculates the room temperature in state A based on the values ​​acquired from measurement unit 240, the values ​​of the amount of clothing and metabolic rate, and the target value of PMV for state A. Control unit 210 acquires the room temperature from calculation unit 250 and determines the room temperature as the second set temperature.

[0101] In step S52, the control unit 210 transmits the determined second set temperature as the set temperature to the air conditioner 260. The air conditioner 260 adjusts the temperature of the conditioned air using the received set temperature as a target value.

[0102] Steps S53 to S57 are similar to steps S32 to S36, and therefore a description thereof will be omitted.

[0103] (4) Features (4-1) In the environmental control device 200 of this embodiment, the discomfort range is a state where the PMV is less than −0.5 or greater than 0.5.

[0104] (4-2) In the environmental control device 200 of this embodiment, state A is a state in which the thermal index of the target space is within the comfort zone.

[0105] (4-3) In the environmental control device 200 of this embodiment, state B is a state in which the thermal index of the target space is suitable for consuming the target beverage.

[0106] With this configuration, the thermal index of the target space can be taken into consideration, and the target space can be made into a thermal environment suitable for consuming the target beverage.

[0107] (5) Variations (5-1) Variation 2A In the environmental control device 200 according to this embodiment, the control unit 210 changes the set temperature of the air conditioner 260 before and after the user starts drinking a beverage when the PMV in state B is outside the range of -0.5 to 0.5. However, the control unit 210 may acquire the thermal index of the target space from the calculation unit 250 at predetermined intervals, and adjust the set temperature, set humidity, set air volume, and set air direction of the air conditioner 260 before the thermal index of the target space reaches the discomfort range.

[0108] In this modification, the target space can be made into a thermal environment that is more suitable for consuming the target beverage.

[0109] Third Embodiment An environmental control device 300 according to the third embodiment will be described with reference to the drawings.

[0110] (1) Overall structure FIG. 12 is a schematic diagram illustrating the configuration of an environmental control device 300. The environmental control device 300 includes a control and arithmetic device (not shown) and a storage device 380. FIG. 12 shows various functional blocks implemented by the control and arithmetic device. The environmental control device 300 according to the third embodiment shares a basic configuration and operation with the environmental control device 100 according to the first embodiment. The environmental control device 300 according to the third embodiment differs from the environmental control device 100 in that it further includes a calculation unit 350 and an estimation unit 370.

[0111] There are several factors in a beverage that can change a user's thermal sensation when consumed. The first factor is the temperature of the beverage itself. When a beverage is consumed, heat is exchanged between the beverage and the user, and the user's thermal sensation changes depending on the temperature of the beverage. In other words, there is a correlation between the amount of heat a user consumes from a beverage (calorie intake) and changes in thermal sensation. There is also a correlation between the calorie intake and the temperature and amount of the beverage consumed by the user.

[0112] The second factor is the ingredients of the beverage, such as alcohol, capsaicin, and shogaol. Capsaicin is an ingredient found in chili peppers. Shogaol is an ingredient found in cooked ginger. Alcohol is broken down in the body into acetaldehyde, which dilates blood vessels, increasing blood flow, raising skin temperature, and enhancing the sensation of heat. Capsaicin and shogaol dilate blood vessels and promote blood circulation, increasing blood flow, raising skin temperature, and enhancing the sensation of heat. In other words, there is a correlation between the ingredients and the amount of ingredients (amount of ingested ingredients) contained in the beverage consumed by the user and changes in the sensation of heat.

[0113] Correlation information regarding the correlation between the intake calorie amount and intake component amount and the change in thermal sensation can be obtained in advance by experiment and is stored in the storage device 380. In this embodiment, the thermal index of state B is stored in the storage device 380 as the first setting information. Information linking the intake calorie amount and intake component amount with the type of target beverage is also stored in the storage device 380.

[0114] The following mainly describes the differences from the environmental control device 100 according to the first embodiment.

[0115] (2) Detailed configuration 12, the environmental control device 300 includes a control unit 310, an input unit 320, an acquisition unit 330, a measurement unit 340, a calculation unit 350, and an estimation unit 370. The control unit 310, the acquisition unit 330, and the measurement unit 340 are similar to the control unit 110, the acquisition unit 130, and the measurement unit 140 of the first embodiment, and therefore their explanations will be omitted. The calculation unit 350 is similar to the calculation unit 250 of the second embodiment, and therefore its explanation will be omitted. Furthermore, the air conditioner 360 is similar to the air conditioner 160, and therefore its explanation will be omitted.

[0116] (2-1) Input section The input unit 320 is a tablet that accepts beverage orders and accepts input of orders from a user. When the input unit 320 accepts input of an order for the first beverage, it transmits a signal to the acquisition unit 330 indicating that the order for the first beverage has been completed. The input unit 320 also determines that a beverage included in the order is a target beverage, and transmits information about the target beverage to the control unit 310 and the estimation unit 370. The input unit 320 may determine that a specific beverage among the beverages included in the order is the target beverage.

[0117] (2-2) Estimation part The estimation unit 370 estimates the change in the user's thermal index from the time of ingestion of the drink, taking into consideration the amount of intake calories and the amount of intake components.

[0118] When the estimation unit 370 receives the information about the target beverage, it acquires the calorie intake amount and the amount of ingested components associated with the information about the target beverage from the storage device 380. The estimation unit 370 acquires correlation information from the storage device 380 based on the calorie intake amount and the amount of ingested components. The estimation unit 370 estimates a change in the user's thermal sensation after ingesting the target beverage based on the correlation information.

[0119] The estimation unit 370 also acquires the thermal index for state B, which is stored as the first setting information, from the storage device 380. The estimation unit 370 estimates the room temperature when the thermal index of the target space is state B, based on the change in the user's thermal sensation after consuming the target beverage, the thermal index for state B, and the thermal index acquired from the calculation unit 350.

[0120] (2-3) Control Unit (2-3-1) First control Fig. 13 is a flowchart for explaining the first control by control unit 310. Note that the flowchart shown in Fig. 13 is merely an example and may be changed as appropriate within a consistent range. For example, other steps not shown may be included before or after each step, and the order of each step may be changed as appropriate within a consistent range.

[0121] When a user enters a restaurant and inputs a drink order using the tablet, the input unit 320 transmits information about the target drink to the control unit 310 and the estimation unit 370. This allows the control unit 310 to recognize the timing at which the user will start eating and drinking. Upon receiving the information about the target drink, the control unit 310 acquires the intake start time from the acquisition unit 330 in step S61. The control unit 310 also acquires the current set temperature (hereinafter referred to as the second set temperature) from the air conditioner 360, stores the second set temperature in the storage device 380 as second setting information, and proceeds to step S62.

[0122] In step S62, the control unit 310 acquires first setting information associated with the received type of target beverage from the storage device 380. The first setting information is a thermal index for state B. The estimation unit 370 also acquires the intake calorie amount and intake component amount associated with the received type of target beverage from the storage device 380. The estimation unit 370 then acquires correlation information from the storage device 380 based on the intake calorie amount and intake component amount.

[0123] In step S63, the estimation unit 370 estimates a change in the user's thermal sensation after consuming the target beverage based on the correlation information. Thereafter, the estimation unit 370 estimates the room temperature when the thermal index of the target space will be in state B based on the first setting information, the change in the user's thermal sensation after consuming the target beverage, and the thermal index acquired from the calculation unit 350. The control unit 310 acquires the estimated room temperature from the estimation unit 370, determines the estimated room temperature as the first set temperature, and proceeds to step S64.

[0124] Steps S64 to S68 are similar to steps S13 to S17, and therefore a description thereof will be omitted.

[0125] (3) Features The environmental control device 300 of this embodiment includes an estimation unit 370. The estimation unit 370 estimates a change in the user's thermal sensation due to the intake of the target beverage. The control unit 310 determines state B based on the change estimated by the estimation unit 370.

[0126] With this configuration, the target space can be made into a thermal environment that is more suitable for consuming the target beverage.

[0127] (4) Variations (4-1) Variation 3A In the environmental control device 300 according to this embodiment, the estimation unit 370 estimates the change in the user's thermal index from the time of ingestion of the beverage, taking into account the calorie intake amount and the amount of ingested components. However, the estimation unit 370 may estimate the change in the user's thermal index from the time of ingestion of the beverage, taking into account either the calorie intake amount or the amount of ingested components.

[0128] Although the embodiments of the present disclosure have been described above, it will be understood that various changes in form and details can be made without departing from the spirit and scope of the present disclosure as defined in the claims. [Explanation of symbols]

[0129] 100, 200, 300 Environmental Control Device 110, 210, 310 Control unit 120, 220, 320 input section 130, 230, 330 Acquisition Department 140, 240, 340 measurement section 160, 260, 360 air conditioner 250 Calculation Unit 370 Estimation Department [Prior art documents] [Patent documents]

[0130] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-344952

Claims

1. a control unit (110, 210, 310) for controlling an air conditioner (160, 260, 360) installed in a target space where a user eats and drinks; an acquisition unit (130, 230, 330) that acquires the timing at which the user starts eating and drinking; Equipped with The acquisition unit calculates an intake start time of the target beverage based on the timing, The control unit Recognizing the timing when the user starts eating and drinking; After recognizing the timing, a first control is performed to control the air conditioner based on first setting information that realizes a thermal environment that promotes the intake of the target beverage by the user. In the first control, the control unit controls the air conditioner to bring the target space into a thermal environment that promotes the user's intake of the target beverage, using the intake start time or a time close to the intake start time as a target time. Environmental control device (100, 200, 300).

2. the acquisition unit acquires the timing at which the user starts eating or drinking via at least one of a physical switch, a tablet, and a smartphone. The environmental control device according to claim 1 .

3. The control unit After a predetermined time has elapsed from the timing, a second control is further performed to control the air conditioner based on second setting information that realizes a thermally comfortable thermal environment. The environmental control device according to claim 1 .

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