Dish Drying System

Abstract

To provide a highly convenient dish drying system capable of appropriately drying dishes placed on a dish basket.SOLUTION: A dish drying system 10 includes a dish dryer 1, a server 60, and a portable terminal 70. The dish dryer 1 includes a dish basket 9 on which dishes TW can be placed for drying the dishes TW placed on the dish basket 9. The server 60 stores equipment information 601 including a configuration of the dish basket 9. The server 60 and the portable terminal 70 create dish information including information on types and quantity of the dishes TW dried by the dish dryer 1. Furthermore, the server 60 creates position information, which is a proposal for an arrangement position of the dishes TW placed on the dish basket 9 on the basis of the equipment information 601 and the dish information. The portable terminal 70 executes notification of the position information.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a dish drying system. [Background technology]

[0002] Patent Document 1 discloses a conventional dish dryer. This dish dryer includes a drying chamber, a drying means, and a dish basket. The drying chamber can accommodate tableware such as large plates, small plates, and bowls. The drying means can supply hot air to the drying chamber. The dish basket is provided within the drying chamber. The dish basket is provided within the drying chamber and allows tableware to be placed in it.

[0003] In this dish dryer, the drying means is operated with the tableware to be dried placed in the dish basket, thereby supplying hot air into the drying chamber to dry the tableware placed in the dish basket. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-174712 Summary of the Invention [Problem to be solved by the invention]

[0005] To properly dry dishes placed in the dish basket, the dishes must be properly placed in the dish basket. In this regard, with the conventional dish dryers described above, placing dishes in the dish basket is left to the discretion of the user. As a result, there is a risk that the dishes may not be properly placed in the dish basket and the dishes may not be properly dried. Furthermore, there is a concern that placing dishes in the dish basket may be cumbersome for the user, resulting in low convenience.

[0006] The present invention has been made in consideration of the above-mentioned conventional situation, and its problem to be solved is to provide a dish drying system that is highly convenient and can suitably dry dishes placed in a dish basket. [Means for solving the problem]

[0007] The first tableware drying system of the present invention includes a drying chamber for storing tableware, drying means capable of supplying hot air into the drying chamber, and a dish dryer configured based on the performance of the drying means and installed in the drying chamber, the dish dryer having a dish basket on which the tableware can be placed, and dries the tableware placed in the dish basket. a storage means for storing device information including the configuration of the dish basket; an information creating means for creating tableware information including information on the type and quantity of the tableware to be dried in the tableware dryer; a first proposal creating means for creating position information that is a proposal for a position to place the tableware in the dish basket based on the device information and the tableware information; The vehicle is characterized by comprising a notification means for notifying the location information.

[0008] In the first dish drying system of the present invention, the storage means stores device information. This device information includes the configuration of the dish basket. Here, the dish basket is configured based on the performance of the drying means. In other words, the dish basket is configured so that the performance of the drying means can be exerted on the tableware placed in the dish basket.

[0009] In addition, in this dish drying system, the information creating means creates tableware information. This tableware information includes information on the type and quantity of tableware to be dried in the dish dryer. Then, the first suggestion creating means creates position information. This position information, i.e., suggestions for the placement of tableware in the dish basket, includes, for example, suggestions for specific positions to place tableware in the dish basket, as well as suggestions for the spacing between tableware when placed in the dish basket. Then, the notification means notifies the user of the position information. This allows the user of this dish drying system to easily place tableware in the dish basket based on the suggestion information proposed by the first suggestion creating means.

[0010] Here, the first proposal creating means creates location information based on the device information and the tableware information. That is, the first proposal creating means creates location information taking into account not only the information on the shape and quantity of the tableware, but also the configuration of the dish basket and, ultimately, the performance of the drying means.

[0011] Therefore, in this dish drying system, by having the user place dishes in the dish basket according to the position information, it is less likely that a situation will occur in which, for example, when multiple dishes are placed in the dish basket, the drying means will have difficulty sufficiently drying dishes that are shaded by other dishes. This allows the drying means, and in turn the dish dryer, to perform optimally with the dishes placed in the dish basket. Furthermore, by having the user place dishes in the dish basket according to the position information, the user does not need to determine the position of the dishes when placing them in the dish basket. This means that the user is less likely to feel inconvenienced when placing dishes in the dish basket.

[0012] Therefore, the first dish drying system of the present invention is highly convenient and can suitably dry the dishes placed in the dish basket.

[0013] However, even if a user places dishes in the dish basket according to the position information created by the first proposal creation means, depending on the order in which the dishes are placed in the dish basket, there is a risk that the dishes placed earlier may get in the way and prevent subsequent dishes from being placed properly.

[0014] Therefore, the first dish drying system of the present invention may include a second suggestion creating means for creating order information, which is a suggestion for the order in which dishes should be placed in the dish basket, based on the device information and the dish information.The notification means preferably notifies the order information.

[0015] In this case, the second proposal creation means creates the order information taking into account not only the shape and quantity of the dishes, but also the configuration of the dish basket and, ultimately, the performance of the drying means. Therefore, in this dish drying system, by having the user place dishes in the dish basket in order according to the order information, a situation will not occur in which dishes placed earlier in the dish basket get in the way and prevent subsequent dishes from being placed in the dish basket, and the dishes can be placed in the dish basket appropriately according to the position information. Furthermore, in this dish drying system, by having the user place dishes in the dish basket in order according to the order information, the user does not need to determine the order in which to place the dishes in the dish basket. For these reasons, the dish drying system makes it less cumbersome for the user to place dishes in the dish basket, thereby increasing convenience.

[0016] The second tableware drying system of the present invention includes a drying chamber for storing tableware, drying means capable of supplying hot air into the drying chamber, and a dish dryer configured based on the performance of the drying means and installed in the drying chamber, the dish dryer having a dish basket on which the tableware can be placed, and dries the tableware placed in the dish basket. a storage means for storing device information including the configuration of the dish basket; an information creating means for creating tableware information including information on the type and quantity of the tableware to be dried in the tableware dryer; a first proposal creating means for creating position information that is a proposal for a position to place the tableware in the dish basket based on the device information and the tableware information; a second suggestion creating means for creating order information that is a suggestion of the order in which the tableware should be placed in the dish basket based on the equipment information and the tableware information; The apparatus is characterized by comprising a notification means for notifying at least the sequence information.

[0017] In the second tableware drying system of the present invention, the first proposal creating means creates position information based on the equipment information and the tableware information, and the second proposal creating means creates order information based on the equipment information and the tableware information.

[0018] The sequence information is notified by the notification means, and in this dish drying system, the user can place the dishes in the dish basket in the correct order according to the sequence information, allowing the dish dryer to perform optimally with the dishes placed in the dish basket.

[0019] Furthermore, with this dish drying system, the user does not need to decide the order in which to place dishes in the dish basket, so the user does not feel bothered when placing dishes in the dish basket.

[0020] Therefore, the second dish drying system of the present invention is highly convenient and can suitably dry the dishes placed in the dish basket.

[0021] The first and second dish drying systems of the present invention may further include a user information acquiring means for acquiring user information, which is information about the user's position relative to the dish basket. Preferably, the second suggestion creating means creates the order information based on the user information.

[0022] In this case, the second suggestion creating means creates the order information taking into consideration the user's position relative to the dish basket, so that the user can place dishes in the dish basket more easily.

[0023] The first and second tableware drying systems of the present invention may include an image creating means for photographing tableware to be dried in the tableware dryer and creating tableware images. Preferably, the information creating means creates tableware information based on the tableware images. In this case, the tableware information can be created more easily, further increasing convenience.

[0024] The first and second dish drying systems of the present invention may further include an image creating means for photographing the tableware being dried in the dish dryer and creating tableware images. The notification means preferably includes a display unit for displaying the position information, order information, and tableware images. In this case, the user can easily place the tableware in the dish basket by viewing the position information, order information, and tableware images displayed on the display unit. [Effects of the Invention]

[0025] The first and second dish drying systems of the present invention are highly convenient and can suitably dry dishes placed in a dish basket. [Brief explanation of the drawings]

[0026] [Figure 1] FIG. 1 is a schematic diagram of a tableware drying system according to an embodiment. [Figure 2] FIG. 2 is a schematic cross-sectional view showing a dish dryer in the dish drying system of the embodiment. [Figure 3] FIG. 3 is a plan view showing the dish basket in the dish drying system according to the embodiment. [Figure 4] FIG. 4 is a schematic diagram showing a mobile terminal in the dish drying system of the embodiment. [Figure 5]FIG. 5 is a flowchart showing the procedure for creating tableware information in the tableware drying system of the embodiment. [Figure 6] FIG. 6 is a schematic diagram showing a state in which tableware is photographed in the tableware drying system of the embodiment. [Figure 7] FIG. 7 is a schematic diagram showing the positional relationship between the dish basket and the user in the dish drying system according to the embodiment. [Figure 8] FIG. 8 is a flow chart showing notification of position information and sequence information in the dish drying system according to the embodiment. [Figure 9] FIG. 9 is a flow chart showing notification of position information and sequence information in the dish drying system according to the embodiment. [Figure 10] Fig. 10 is a schematic diagram showing a tableware image and a suggestion standby image displayed on a display in the dish drying system of the embodiment. Fig. 10(A) shows the tableware image, a confirmation icon, a correction icon, and an end icon. Fig. 10(B) shows the suggestion standby image, a start icon, and an end icon. [Figure 11] Fig. 11 is a schematic diagram showing a tableware image and a suggestion execution image displayed on a display in the dish drying system of the embodiment. Fig. 11(A) shows the tableware image, an instruction frame, and a confirm icon. Fig. 11(B) shows the suggestion execution image, a placement icon, and an end icon. [Figure 12] Fig. 12 is a schematic diagram showing a tableware image and a suggested execution image displayed on a display in the dish drying system of the embodiment. Fig. 12(A) shows the tableware image, an instruction frame, and a confirm icon. Fig. 12(B) shows the suggested execution image, a placement icon, and an end icon. [Figure 13] FIG. 13 is a schematic diagram showing a suggested end image and an end icon displayed on the display in the dish drying system of the embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0027] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, specific embodiments of the present invention will be described with reference to the drawings.

[0028] As shown in Fig. 1, the dish drying system 10 of the embodiment includes a dish dryer 1, a server 60, and a mobile terminal 70. The server 60 is an example of the "storage means," "information creation means," "first proposal creation means," and "second proposal creation means" of the present invention. The mobile terminal 70 is an example of the "notification means," "user information acquisition means," and "image creation means" of the present invention.

[0029] In this embodiment, the arrows shown in Fig. 2 define the front-rear direction and the up-down direction of the dish dryer 1. In Fig. 3 and Fig. 7, the front-rear direction of the dish dryer 1 is defined in accordance with Fig. 2, and the left-right direction, i.e., the width direction, of the dish dryer 1 is also defined. The front-rear direction, the up-down direction, and the left-right direction are perpendicular to each other.

[0030] As shown in Figure 2, the dish dryer 1 is incorporated into the system kitchen 100 and is installed below the countertop CT1 of the system kitchen 100. The dish dryer 1 includes a housing 3, a drying chamber 5, a drying means 7, and a dish basket 9.

[0031] The housing 3 is formed in a generally rectangular box shape extending in the front-to-back, up-down, and left-to-right directions. The housing 3 has a housing opening 3h that connects the inside of the housing 3 to the outside. In addition, although not shown, the housing 3 is formed with an air intake port that connects the inside of the housing 3 to the outside of the dish dryer 1.

[0032] The drying chamber 5 has a generally rectangular shape extending in the front-to-back, up-down, and left-to-right directions. The drying chamber 5 is formed with a drying space 5h and a bottom space 51. The drying space 5h is open at the top and communicates with the outside of the drying chamber 5, i.e., the outside of the dish dryer 1, via an exhaust passage 5a. The bottom space 51 is located below the drying space 5h. A heater chamber 52a is provided in the bottom space 51. Although not shown, the drying chamber is also formed with a communication port that connects the inside of the housing 3 with the bottom space 51.

[0033] The drying chamber 5 is also provided with drying means 7. The drying means is composed of a heater 52, a fan 53, and a motor 54. The heater 52 is housed in a heater chamber 52a. As a result, the heater 52 is disposed below the drying space 5h.

[0034] The fan 53 is provided at the rear of the drying chamber 5. The motor 54 is connected to the fan 53 and drives the fan 53 to rotate. The heater 52 and the motor 54 are electrically connected to the control unit C1, which will be described later. The drying means 7 is capable of supplying warm air into the drying space 5h. The specific operation of the drying means 7 will be described later. The drying means 7 may also have other configurations.

[0035] Furthermore, a grip portion 5g is provided at the upper end of the front of the drying chamber 5, as well as an operation unit 40 and a notification unit 41. A user 300 (see FIG. 6) of the dish dryer 1, and thus of the dish drying system 10, operates the dish dryer 1 through the operation unit 40. Specifically, the user 300 selects the type of drying operation and the time for the drying operation through the operation unit 40. The notification unit 41 has a liquid crystal panel (not shown). The notification unit 41 displays the type of drying operation and the time selected by the user on the liquid crystal panel.

[0036] Furthermore, a control unit C1 is provided at the front of the drying chamber 5. The control unit C1 stores a control program for controlling the operation of the dish dryer 1. The control unit C1 is electrically connected to the operation unit 40, the notification unit 41, the heater 52, the motor 54, etc. The control unit C1 controls the drying means 7, etc. based on the control program, and operates the dish dryer 1.

[0037] 1. The control unit C1 may be capable of wired communication with the server 60. The control unit C1 may be capable of wireless communication with both the server 60 and the mobile terminal 70.

[0038] The drying chamber 5 is movable in the front-rear direction relative to the housing 3. When the drying chamber 5 moves forward relative to the housing 3, it is exposed to the outside of the housing 3 through the housing opening 3h (see FIG. 7). On the other hand, when the drying chamber 5 moves backward relative to the housing 3, it enters the inside of the housing 3 through the housing opening 3h, as shown in FIG. 2. Note that FIG. 2 illustrates the state in which the drying chamber 5 has moved to the rearmost position relative to the housing 3.

[0039] The dish basket 9 is provided in the drying space 5h of the drying chamber 5. The dish basket 9 is composed of a basket body 9a and a small item box 9b. The dish basket 9 is capable of holding tableware TW. Here, the tableware TW includes tableware such as large plates TW1, medium plates TW2, small plates TW3, rice bowls TW4, and soup bowls TW5 shown in FIG. 6, as well as eating utensils such as chopsticks TW6. Furthermore, the tableware TW includes cooking vessels (not shown), such as frying pans and pots, as well as cups and teacups.

[0040] As shown in Figure 3, the basket body 9a is formed by combining a plurality of resin pieces formed to a predetermined length in the front-rear and left-right directions. The basket body 9a is also provided with first to sixth designated positions 911 to 916. The first to sixth designated positions 911 to 916 are set according to the type of tableware TW, and allow the tableware TW to be placed thereon.

[0041] Specifically, in the basket body 9a, a large plate TW1 can be placed primarily at the first designated position 911. A small plate TW3 can be placed primarily at the second designated position 912 and the sixth designated position 916. A rice bowl TW4 and a soup bowl TW5 can be placed primarily at the third designated position 913. A medium plate TW2 can be placed primarily at the fourth designated position 914 and the fifth designated position 915. It is also possible to place tableware TW other than the designed tableware TW at the first to sixth designated positions 911 to 916, such as placing a medium plate TW2 at the first designated position 911. It is also possible to design the number of designated positions provided on the basket body 9a, as well as the size and proportions of the first to sixth designated positions 911 to 916 on the basket body 9a, as appropriate.

[0042] The basket main body 9a is also provided with a plurality of support members 91. The support members 91 are arranged at first to sixth designated positions 911 to 916. Each support member 91 is capable of supporting tableware TW placed at the first to sixth designated positions 911 to 916. Here, each support member 91 is designed to have a different shape depending on the first to sixth designated positions 911 to 916 at which it is arranged. For example, each support member 91 arranged at the first designated position 911 is designed to have a shape that can mainly support a large plate TW1, and each support member 91 arranged at the third designated position 913 is designed to have a shape that can mainly support a rice bowl TW4 or a soup bowl TW5.

[0043] Furthermore, the car main body 9a is provided with first to fifth display units 93a to 93e. The first to fifth display units 93a to 93e are arranged near first to sixth designated positions 911 to 916, respectively. Specifically, the first display unit 93a is arranged near the first designated position 911, the second display unit 93b is arranged near the second designated position 912, and the third display unit 93c is arranged near the third designated position 913. The fourth display unit 93d is arranged near the fourth designated position 914 and the fifth designated position 915. And the fifth display unit 93e is arranged near the sixth designated position 916.

[0044] These first to fifth display sections 93a to 93e are formed with figures imitating the tableware TW to be placed at the first to sixth designated positions 911 to 916, respectively. For example, the first display section 93a is formed with a figure imitating a large plate TW1, and the second and fifth display sections 93b and 93e are formed with a figure imitating a small plate TW3. The basket main body 9a may be configured without the first to fifth display sections 93a to 93e.

[0045] The small item box 9b shown in FIG. 2 is detachably attached to the basket main body 9a. The small item box 9b is attached to the basket main body 9a and is located approximately in the center of the basket main body 9a. The small item box 9b is shaped like a roughly rectangular box with an open top. Although not shown in detail, the small item box 9b has a mesh-like structure around the entire periphery, allowing hot air supplied by the drying means 7 to circulate inside. The small item box 9b can accommodate eating and drinking utensils such as chopsticks TW6 inside. In other words, among the tableware TW, eating and drinking utensils are placed on the basket main body 9a via the small item box 9b. In addition to chopsticks TW6, examples of eating and drinking utensils that can be stored in the small item box 9b include spoons and forks (both not shown).

[0046] Here, in this dish dryer 1, the dish basket 9 is configured based on the performance of the drying means 7. More specifically, in the dish basket 9, the locations of the first to sixth designated positions 911-916 on the basket body 9a, the shape of each support member 91, and the spacing between each support member 91 are designed based on the flow direction of the hot air supplied by the drying means 7, etc. As a result, for example, each support member 91 arranged at the first designated position 911 is designed to have a shape that can mainly support a large plate TW1, as described above, and is also designed to support tableware TW such as the large plate TW1 in a position and at a spacing that allows them to be suitably dried by the drying means 7. Furthermore, the shape of the small item box 9b is designed, and the position of the small item box 9b on the basket body 9a is designed so that eating utensils such as chopsticks TW6 can be suitably dried by the hot air supplied by the drying means 7.

[0047] 1, the server 60 has therein a first calculation unit 61, a first storage unit 62, and a first communication unit 63. The first calculation unit 61 is configured with a CPU or the like, and controls the operation of the server 60 as well as performs various calculations. The first storage unit 62 is configured with a storage device such as a ROM, a RAM, and an HDD (hard disk drive). The first storage unit 62 stores a control program that controls the operation of the server 60 as well as device information 601 and a server-side drying program 602.

[0048] The device information 601 includes information about the configuration of the dish basket 9 as well as information about the performance of the dish dryer 1. The information about the configuration of the dish basket 9 specifically includes information about the dimensions of the basket body 9a and the small item box 9b, as well as information about the locations of the first to sixth designated positions 911-916 on the basket body 9a, the number and shape of the support members 91, and the location of the small item box 9b on the basket body 9a. The information about the performance of the dish dryer 1 specifically includes information about the performance of the drying means 7, such as the position of the fan 53 in the drying chamber 5, as well as information about the type of drying operation performed by the dish dryer 1 and the duration of the drying operation. The device information 601 may also include other information about the dish dryer 1. Information about the type of drying operation and the duration of the drying operation may be excluded from the information about the performance of the dish dryer 1. Furthermore, the device information 601 may consist only of information about the configuration of the dish basket 9.

[0049] The server-side drying program 602 creates tableware information, position information, and order information together with the terminal-side drying program 701. Details of how to create this tableware information and the like will be described later.

[0050] The first communication unit 63 is configured by a wireless communication device. The server 60 is capable of communicating with the control unit C1 of the dish dryer 1 through the first communication unit 63, as well as with the mobile terminal 70. The first communication unit 63 may include a wired connection device that allows a wired connection to the control unit C1 and the mobile terminal 70.

[0051] 4 is a commercially available smartphone. A touch panel display 70a is provided on the surface of the mobile terminal 70. The display 70a is an example of the "display unit" in the present invention. The mobile terminal 70 may be a commercially available tablet computer or a dedicated device designed for use in the dish drying system 10.

[0052] 4, a camera 70b is provided on the back side of the mobile terminal 70. The camera 70b is capable of photographing tableware TW that a user 300 is drying in the dish dryer 1 shown in FIG.

[0053] Furthermore, the user 300 can input user information, which is the user's position relative to the dish basket 9 and, ultimately, the dish dryer 1, through the display 70a. Furthermore, the display 70a can display the dishware information, position information, and order information created by the server 60. This allows the display 70a to notify the user 300 of the dishware information, position information, and order information. The display 70a can also display a dishware image 400, such as that shown in FIG. 10(A). This dishware image 400 will be described later. Instead of the display 70a, the dishware information, position information, and order information may be notified through a speaker (not shown) provided on the mobile terminal 70, or may be notified through the display 70a and the speaker.

[0054] 1 and 4, the mobile terminal 70 has therein a second calculation unit 71, a second storage unit 72, and a second communication unit 73. Like the first calculation unit 61, the second calculation unit 71 is composed of a CPU and the like, and controls the operation of the mobile terminal 70, including the display 70a and the camera 70b, and performs various calculations. Like the first storage unit 62, the second storage unit 72 is composed of a storage device in addition to ROM and RAM. The second storage unit 72 stores a control program that controls the operation of the mobile terminal 70, as well as a terminal-side drying program 701.

[0055] The second communication unit 73 is configured by a wireless communication device, similar to the first communication unit 63. The control unit C1 of the dish dryer 1 and the mobile terminal 70 may be communicably connected via the second communication unit 73. In this case, the type of drying operation and the time for the drying operation in the dish dryer 1 may be selected through the display 70a of the mobile terminal 70, and the type of drying operation, the time for the drying operation, etc. may be displayed on the display 70a.

[0056] In the dish drying system 10 configured as described above, when drying the tableware TW, the server 60 creates position information that suggests the placement position of the tableware TW in the dish basket 9, and sequence information that suggests the placement sequence of the tableware TW in the dish basket 9, and is able to notify these to the user 300.

[0057] To cause the server 60 to create the position information and the sequence information, first, the terminal-side drying program 701 and the server-side drying program 602 are started (step S101), as shown in the flow diagram of Fig. 5. Specifically, when the user 300 operates the mobile terminal 70 to start the terminal-side drying program 701, the information is transmitted from the mobile terminal 70 to the server 60. As a result, the server 60 starts the server-side drying program 602. Note that the server-side drying program 602 may be running all the time.

[0058] Next, the user 300 uses the camera 70b of the mobile terminal 70 to photograph the tableware TW to be dried by the dish dryer 1 and creates a tableware image 400 (step S102). Specifically, as shown in FIG. 6, the user 300 arranges the tableware TW to be dried by the dish dryer 1, for example, on a table 500 so that the tableware TW fits within a single tableware image 400. At this time, the user arranges the tableware TW on the table 500 so that the tableware TW do not overlap each other or are not partially hidden by other tableware TW, so that the types and quantities of the tableware TW, such as large plates TW1 and small plates TW3, can be identified. The user 300 then photographs the tableware TW arranged on the table 500 from above using the camera 70b. As a result, the second calculation unit 71 of the mobile terminal 70 creates the tableware image 400.

[0059] In this embodiment, as shown in Fig. 10(A), a tableware image 400 was created that includes one large plate TW1, one medium plate TW2, one small plate TW3, one rice bowl TW4, one soup bowl TW5, and one pair of chopsticks TW6. That is, the large plate TW1, the medium plate TW2, the small plate TW3, the rice bowl TW4, the soup bowl TW5, and the chopsticks TW6 are dried one by one by the dish dryer 1.

[0060] The tableware image 400 created in this way is then transmitted from the mobile terminal 70 to the server 60 (step S103 in FIG. 5). Prior to transmitting the tableware image 400 to the server 60, the user 300 may be asked whether there are any defects in the content of the created tableware image 400. If there are any defects in the content of the tableware image 400, the process may return to step S102 and recreate the tableware image 400.

[0061] Next, the server 60 identifies the type and quantity of tableware TW present in the received tableware image 400 by the following method. That is, a database of the shapes and dimensions of large plates TW1, small plates TW3, chopsticks TW6, etc. is recorded in the server-side drying program 602 stored in the server 60. Furthermore, the server-side drying program 602 sets the length of chopsticks TW6 as a reference value, as well as the lengths of forks and spoons.

[0062] The first calculation unit 61 of the server 60 then extracts objects from the tableware image 400 that are similar in shape to or match the chopsticks TW6 and determines the extracted objects to be chopsticks TW6. In this way, the first calculation unit 61 extracts the chopsticks TW6 from the tableware image 400. After extracting the chopsticks TW6 from the tableware image 400, the first calculation unit 61 extracts objects from the tableware image 400 that are similar in shape to the large plates TW1 and small plates TW3. Furthermore, the first calculation unit 61 calculates the dimensions of the objects that are similar in shape to the large plates TW1 and small plates TW3 based on the length of the extracted chopsticks TW6, i.e., the reference value. The first calculation unit 61 then compares the dimensions of these objects with the dimensions of the large plates TW1, TW3, etc. recorded in the server-side drying program 602, thereby extracting the large plates TW1, TW3, etc. from the tableware image 400. If chopsticks TW6 cannot be extracted from the tableware image 400, forks and spoons are extracted, and the lengths of these are used as reference values ​​to extract large plates TW1, small plates TW3, etc. from the tableware image 400.

[0063] The reason why the length of chopsticks TW6 is used as the reference value is that although there are some differences in the shape of chopsticks TW6 for adults and children, they are used as chopsticks TW6, and therefore the difference in shape is smaller than that of plates, etc., and it is difficult for differences in length to occur. The same applies to forks and spoons.

[0064] Based on the large plate TW1, small plate TW3, chopsticks TW6, etc. extracted from the tableware image 400 in this way, the first calculation unit 61 identifies the type and quantity of tableware TW present in the tableware image 400. Note that the large plate TW1, etc. may also be extracted from the tableware image 400 by other methods.

[0065] Then, the first calculation unit 61 creates tableware information based on the type and quantity of the tableware TW identified as described above (step S104). Furthermore, the first storage unit 62 stores the tableware information created by the first calculation unit 61.

[0066] Next, the user 300 inputs user information through the display 70a (step S105). Specifically, as shown in FIG. 7, the user 300 inputs whether the user is located to the right, left, or front of the dish basket 9 and, by extension, the dish dryer 1 when the drying cabinet 5 is moved forward. In this embodiment, the user 300 inputs, as user information, that the user is located in the front of the dish dryer 1. The input user information is transmitted from the mobile terminal 70 to the server 60 (step S106 in FIG. 5). At this time, the first storage unit 62 stores the user information. Note that, although the user 300 inputs the user information in this embodiment, the user information may be input automatically by using a user position information detection means such as a motion sensor.

[0067] Then, in the server 60, the first calculation unit 61 creates position information and order information based on the device information 601, the tableware information, and the user information (step S107). Specifically, the first calculation unit 61 calculates appropriate placement positions in the tableware basket 9 for one large plate TW1, one medium plate TW2, one small plate TW3, one rice bowl TW4, one soup bowl TW5, and one pair of chopsticks TW6, and creates position information.

[0068] Here, this position information includes the distance between the large plate TW1 and the small plate TW3 when placed in the dish basket 9, as well as the orientation and posture of the large plate TW1 etc. when placed in the dish basket 9. Furthermore, this position information may suggest a position for placing the small plate TW3, for example, that is different from the second designated position 912 or the sixth designated position 916 that is originally set in the dish basket 9.

[0069] Furthermore, the first calculation unit 61 calculates the optimal order for placing these large plates TW1 and other items in the dish basket 9 and creates order information. In this embodiment, the order of rice bowls TW4, soup bowls TW5, small plates TW3, medium plates TW2, large plates TW1, and chopsticks TW6 is calculated. The first storage unit 62 stores this position information and order information. Note that the above-described order is merely an example. If the types and numbers of tableware TW placed in the dish basket 9 to be dried are different, the first calculation unit 61 may create order information different from that of the embodiment. Even if the numbers of rice bowls TW4, soup bowls TW5, small plates TW3, medium plates TW2, large plates TW1, and chopsticks TW6 are the same as those of the embodiment, the first calculation unit 61 may create order information different from that of the embodiment if the user information differs from that of the embodiment.

[0070] Next, notification preparation is performed to notify the user 300 of the position information and order information (step S108). In the notification preparation, as shown in Fig. 10(A), the tableware image 400 created in step S102 is displayed on the display 70a of the mobile terminal 70 (step S109 in Fig. 5). Note that the tableware image 400 displayed on the display 70a is not limited to a photograph of the tableware TW, and may be an illustration of the tableware TW created based on a photograph of the tableware TW.

[0071] 10(A), in addition to the tableware image 400, a confirm icon 2a, a correction icon 2b, and an end icon 2c are displayed on the display 70a. Then, while the tableware image 400 is displayed on the display 70a, it is confirmed whether the type and quantity of the tableware TW identified by the first calculation unit 61 based on the tableware image 400 are correct (step S110 in FIG. 5). The confirmation of whether the type and quantity of the tableware TW identified by the server 60 are correct is performed, for example, by displaying the type and quantity of the tableware TW identified by the server 60 as text information on the display 70a or by outputting them as audio information from a speaker.

[0072] Here, if the type and quantity of the tableware TW identified by the first calculation unit 61 are inaccurate, that is, if the type and quantity of the tableware TW identified by the first calculation unit 61 differ from the type and quantity of the tableware TW present in the tableware image 400 (step S110: NO), the user 300 operates the correction icon 2b, which causes the processing from step S104 onwards to be performed again.

[0073] On the other hand, if the type and quantity of tableware TW identified by the first calculation unit 61 are correct (step S110: YES), the user 300 operates the confirm icon 2a shown in FIG. 10(A). As a result, instead of the tableware image 400 and the like, the display 70a displays a proposal standby image 801, a start icon 2d, and an end icon 2c, as shown in FIG. 10(B). This proposal standby image 801 is configured by stylizing the basket body 9a and the small item box 9b, i.e., the dish basket 9 and the tableware TW. The same applies to the proposal execution image 802 and the proposal end image 803, which will be described later. Furthermore, in the proposal standby image 801, all of the tableware TW and the small item box 9b are shown in solid lines and colored white.

[0074] Here, if the user 300 operates the end icon 2c (step S111: NO, step S113: YES), the subsequent processes are not performed and the notification of the position information and sequence information ends. Note that the same applies when the user 300 operates the end icon 2c shown in Fig. 11(B) and Fig. 12(B), which will be described later, in addition to the end icon 2c shown in Fig. 10(A).

[0075] Meanwhile, when user 300 operates start icon 2d (step S111: YES in FIG. 5), notification of position information and sequence information begins (step S112). As a result, as shown in FIG. 11(A), display 70a again displays dishware image 400 and displays confirm icon 2a. Also, indication frame 4 is displayed on display 70a. Then, indication frame 4 surrounds bowl TW4 in dishware image 400, and user 300 is instructed via display 70a which bowl TW4 should be placed first in the dish basket 9 (step S201 in FIG. 8). Note that bowl TW4 may be indicated by a method other than indication frame 4. The same applies to indications for soup bowl TW5, etc., which will be described later.

[0076] Then, when user 300 operates the confirm icon 2a, a suggestion execution image 802, a placement icon 2e, and an end icon 2c are displayed on display 70a as shown in FIG. 11B. In the suggestion execution image 802 displayed at this time, the bowl TW4 designated in step S201 of FIG. 8 is highlighted with a solid line, while the other tableware TW and small item box 9b are displayed with dashed lines. Thus, the placement position of bowl TW4 in the dish basket 9 and the orientation of bowl TW4 upon placement are specifically notified to user 300 via display 70a (step S202). The placement position and orientation of bowl TW4 may be notified in suggestion execution image 802 by other display methods. The same applies to the placement positions and orientations of bowls such as soup bowl TW5, which will be described later.

[0077] As a result, the user 300 actually places the bowl TW4 in the dish basket 9 of the dish dryer 1 in accordance with the content displayed in the suggestion execution image 802. That is, the user places the bowl TW4 in the position displayed on the display 70a, relative to the rear portion of the basket body 9a at the third specified position 913. Then, once the user 300 has placed the bowl TW4, the user operates the placement icon 2e (see (B) of FIG. 11) displayed on the display 70a. This causes the server 60 to detect that the bowl TW4 has been placed in the dish basket 9 (step S203: YES in FIG. 8). Note that even after the bowl TW4 has been placed in the dish basket 9, the server 60 cannot detect that the bowl TW4 has been placed in the dish basket 9 until the user 300 operates the placement icon 2e (step S203: NO). Therefore, the server 60 is in a standby state until the user 300 operates the placement icon 2e. The same applies to the subsequent cases of NO in step S206, NO in step S209, NO in step S212, NO in step S215, and NO in step S218.

[0078] When the server 60 detects that the rice bowl TW4 has been placed in the dish basket 9, the display 70a again displays the dish image 400, the instruction frame 4, and the confirm icon 2a, as shown in Fig. 12(A). Then, the instruction frame 4 surrounds the soup bowl TW5 in the dish image 400, instructing the user 300 which soup bowl TW5 should be placed in the dish basket 9 next after the rice bowl TW4 (step S204).

[0079] Then, when user 300 operates the confirm icon 2a shown in Fig. 12(A), a suggestion execution image 802, a placement icon 2e, and an end icon 2c are displayed on display 70a as shown in Fig. 12(B). In the suggestion execution image 802 displayed at this time, the soup bowl TW5 designated in step S204 of Fig. 8 is highlighted with a solid line, and the rice bowl TW4 that has already been placed is displayed in a color other than white, such as red. The other tableware TW and the small item box 9b are displayed with dashed lines. Thus, the placement position of soup bowl TW5 in the dish basket 9 and the orientation of soup bowl TW5 when placed are specifically notified to user 300 via display 70a (step S205).

[0080] As a result, the user 300 actually places the soup bowl TW5 in the dish basket 9 in accordance with the content displayed in the suggestion execution image 802. Then, when the user 300 has completed placing the soup bowl TW5, he or she operates the placement icon 2e (see (B) of FIG. 12) displayed on the display 70a. As a result, the server 60 detects that the soup bowl TW5 has been placed in the dish basket 9 (step S206: YES in FIG. 8).

[0081] Although detailed illustration is omitted, after the soup bowl TW5 is placed in the dish basket 9, the small plate TW3 in the tableware image 400 on the display 70a is surrounded by an indication frame 4, just as in the case of the rice bowl TW4 and the soup bowl TW5. This indicates to the user 300 which small plate TW3 should be placed in the dish basket 9 next after the soup bowl TW5 (step S207). Also, just as in the case of the rice bowl TW4 and the soup bowl TW5, the position where the small plate TW3 should be placed in the dish basket 9 and the orientation of the small plate TW3 when placed are specifically notified to the user 300 through the suggestion execution image 802 displayed on the display 70a (step S208).

[0082] As a result, the user 300 actually places the small plate TW3 in the dish basket 9 in accordance with the content displayed in the suggestion execution image 802. Then, when the user 300 has completed placing the small plate TW3, he or she operates the placement icon 2e. As a result, the server 60 detects that the small plate TW3 has been placed in the dish basket 9 (step S209: YES).

[0083] Next, on the display 70a, the medium plate TW2 in the tableware image 400 is surrounded by an instruction frame 4, and the user 300 is instructed that the medium plate TW2 should be placed in the dish basket 9 after the small plate TW3 (step S210). Furthermore, the suggested execution image 802 displayed on the display 70a specifically notifies the user 300 of the placement position of the medium plate TW2 in the dish basket 9 and the orientation of the medium plate TW2 when placed (step S211). As a result, the user 300 actually places the medium plate TW2 in the dish basket 9 in accordance with the content displayed in the suggested execution image 802 and operates the placement icon 2e. As a result, the server 60 detects that the medium plate TW2 has been placed in the dish basket 9 (step S212: YES).

[0084] Next, on the display 70a, the instruction frame 4 surrounds the large plate TW1 in the tableware image 400, and the user 300 is instructed as to which large plate TW1 should be placed in the dish basket 9 after the medium plate TW2 (step S213 in FIG. 9). Furthermore, the suggested execution image 802 displayed on the display 70a specifically notifies the user 300 of the placement position of the large plate TW1 in the dish basket 9 and the orientation of the large plate TW1 when placed (step S214). As a result, the user 300 actually places the large plate TW1 in the dish basket 9 in accordance with the content displayed in the suggested execution image 802 and operates the placement icon 2e. As a result, the server 60 detects that the large plate TW1 has been placed in the dish basket 9 (step S215: YES).

[0085] Next, on the display 70a, the chopsticks TW6 in the tableware image 400 are surrounded by an instruction frame 4, and the user 300 is instructed as to which chopsticks TW6 should be placed in the dish basket 9 after the large plate TW1 (step S216). Furthermore, the suggested execution image 802 displayed on the display 70a specifically notifies the user 300 of the placement position of the chopsticks TW6 in the dish basket 9 (step S217). Here, because the chopsticks TW6 are to be placed in the small item box 9b, the suggested execution image 802 indicates the small item box 9b. As a result, the user 300 places the chopsticks TW6 in the dish basket 9 by actually placing the chopsticks TW6 in the small item box 9b in accordance with the content displayed in the suggested execution image 802. Then, the user 300 operates the placement icon 2e. As a result, the server 60 detects that the chopsticks TW6 have been placed in the dish basket 9 (step S218: YES).

[0086] In this way, the server 60 detects that all of the large plate TW1, medium plate TW2, small plate TW3, rice bowl TW4, soup bowl TW5, and chopsticks TW6 have been placed in the dish basket 9. As a result, as shown in FIG. 13, a proposal end image 803 and an end icon 2c are displayed on the display 70a. In the proposal end image 803, the large plate TW1, medium plate TW2, small plate TW3, rice bowl TW4, soup bowl TW5, and chopsticks TW6 that have been placed are displayed in red or other colors. The other tableware TW are displayed with dashed lines. Note that the chopsticks TW6 are displayed with the small box 9b colored red or other colors. This completes the placement of all tableware TW in the dish basket 9 (step S219). Then, when the user 300 operates the end icon 2c, the notification of the position information and order information ends.

[0087] In the dish drying system 10, it is of course also possible for the user 300 to place the tableware TW in the dish basket 9 at his / her own discretion, without having the server 60 create the position information and sequence information. In this case, the user 300 selects the first to sixth designated positions 911 to 916 on the basket main body 9a or the small item box 9b depending on the type of tableware TW to be dried in the dish dryer 1, and places the tableware TW therein. Here, the first to fifth display units 93a to 93e are provided on the basket main body 9a near the first to sixth designated positions 911 to 916, so that the user 300 can easily identify the first to sixth designated positions 911 to 916 at which the tableware TW should be placed.

[0088] After the tableware TW has been placed in the dish basket 9, the user 300 moves the drying chamber 5 backward as shown in Fig. 2, and positions the drying chamber 5 inside the housing 3. The user 300 then operates the operating unit 40. This causes the control unit C1 to control the operation of the drying means 7 and other components based on the control program, and starts the drying operation.

[0089] Specifically, in the drying means 7, the motor 54 drives the fan 53, which introduces air from outside the dish dryer 1 into the housing 3 through the air inlet and then into the bottom space 51 through the communication port. The heater 52 is activated and generates heat, heating the air introduced into the bottom space 51. The rotating fan 53 then supplies the air heated by the heater 52, i.e., hot air, into the drying space 5h. Thus, the tableware TW is dried for a predetermined time using the hot air in the drying space 5h. The shape of each support member 91 in the dish basket 9 is designed according to the performance of the drying means 7 and the first to sixth designated positions 911-916 at which the tableware TW is placed. Therefore, while the tableware TW is being dried, each support member 91 optimally supports the tableware TW at the first to sixth designated positions 911-916. During the drying operation, the warm air in the drying space 5h is sequentially discharged to the outside of the drying chamber 5 through the exhaust passage 5a.

[0090] After the drying operation is completed, the user 300 can remove the tableware TW from the dish basket 9 in the drying space 5h by moving the drying chamber 5 forward. The user 300 can also continue to store the tableware TW in the dish basket 9.

[0091] In this way, according to the dish drying system 10, the user 300 can easily place the dishes TW in the dish basket 9 based on the position information and order information notified through the display 70a. However, the position information created by the server 60 may specify a position for placing, for example, a small plate TW3 that is different from the second designated position 912 or the sixth designated position 916 originally set in the dish basket 9.

[0092] In this regard, in the dish drying system 10, the server 60 generates position information for the tableware TW based on the device information 601 and the tableware information. Therefore, the server 60 calculates the appropriate placement position for the tableware TW and generates the position information by taking into account not only the type and quantity of the tableware TW, but also information on the configuration of the dish basket 9, information on the performance of the drying means 7, and information on the type and duration of the drying operation performed by the dish dryer 1.

[0093] In other words, in the dish basket 9, the first to sixth designated positions 911 to 916 are necessarily general indicators based on the performance of the dish dryer 1, etc., whereas the position information suggested by the server 60 is created individually and specifically based on the type and quantity of tableware TW to be actually dried in the dish dryer 1 and the performance of the drying means 7, etc.

[0094] Furthermore, the position information includes the spacing between the dishes TW when placed in the dish basket 9, as well as the orientation and posture of the dishes TW. Therefore, in this dish drying system 10, if the user 300 places the dishes TW in the dish basket 9 according to the position information, for example, there is less difference in the degree of drying between the dishes TW placed in the dish basket 9, and the dish dryer 1 can more optimally perform on the dishes TW placed in the dish basket 9. Therefore, the dish dryer 1 can optimally dry the dishes TW with warm air.

[0095] Furthermore, the sequence information notified through the display 70a is created based on the device information 601, the dishware information, and the user information. Therefore, in this dish drying system 10, the user 300 places the dishes TW in the dish basket 9 according to the sequence information, so that the user 300 does not need to decide the sequence in which to place the dishes TW in the dish basket 9. Furthermore, in this dish drying system 10, a situation will not occur in which a dish TW previously placed in the dish basket 9 gets in the way and prevents subsequent dishes TW from being placed in the dish basket 9.

[0096] Furthermore, when creating the sequence information, the position of the user 300 relative to the dish basket 9 is also taken into consideration. As a result, the user 300 does not need to move significantly around the dish dryer 1 to place the tableware TW in the dish basket 9 in order according to the sequence information, which also makes it easier to place the tableware TW to be dried in the dish dryer 1 in the dish basket 9. Furthermore, because it is easier to place the tableware TW in the dish basket 9, it is also possible to prevent the user 300 from placing the tableware TW in the dish basket 9 in an unnatural position.

[0097] Therefore, the dish drying system 10 of the embodiment is highly convenient and can suitably dry the dishes TW placed in the dish basket 9.

[0098] In particular, in this dish drying system 10, the server 60 creates the tableware information based on the tableware images 400. Therefore, in this dish drying system 10, the user 300 does not need to input the type and quantity of the tableware TW when causing the server 60 to create the tableware information. This makes it easy to create the tableware information in this dish drying system 10, which also makes it highly convenient.

[0099] In addition, in this dish drying system 10, in step S110 of Fig. 5, user 300 is prompted to determine whether the dish information created by server 60 is accurate. This prevents position information and order information from being created based on incorrect dish information. Therefore, in this dish drying system 10, server 60 can preferably create highly accurate position information and order information.

[0100] Furthermore, in this dish drying system 10, not only is the dish image 400 displayed on the display 70a, but the user 300 is also notified of the positional information and order information through the dish image 400, the instruction frame 4, and the suggestion execution image 802 displayed on the display 70a. This makes it easier for the user 300 to understand the positional information and order information compared to when the positional information and order information are notified to the user 300 only by voice, for example. In this respect, the dish drying system 10 also allows the user 300 to easily place the dishes TW in the dish basket 9.

[0101] Furthermore, in this dish drying system 10, when user 300 operates placement icon 2e displayed on display 70a, server 60 can detect that tableware TW has actually been placed in dish basket 9. As a result, in this dish drying system 10, when server 60 determines whether tableware TW has actually been placed in dish basket 9, there is no need to provide a dedicated sensor for detecting tableware TW in dish basket 9 or drying space 5h. This also reduces costs in this dish drying system 10.

[0102] Although the present invention has been described above with reference to the examples, it goes without saying that the present invention is not limited to the above examples and can be modified and applied as appropriate within the scope of the invention.

[0103] For example, the embodiment describes a case where there is one each of large plate TW1, medium plate TW2, small plate TW3, rice bowl TW4, soup bowl TW5, and chopsticks TW6 to be dried in the dish dryer 1. However, this is not limited to this, and there may be a case where there are multiple rice bowls TW4, etc. to be dried in the dish dryer 1. In this case, the placement information created by the server 60 may include information such as starting to place each soup bowl TW5 in the dish basket 9 after all rice bowls TW4 have been placed in the dish basket 9. Also, the server 60 may notify the order in which the rice bowls TW4, large plate TW1, etc. should be placed so that the tableware TW is placed in order from the rear to the front of the dish basket 9.

[0104] In addition, in the embodiment, after the rice bowl TW4 has been placed on the dish basket 9, the user 300 is notified that the soup bowl TW5 has been placed on the dish basket 9. However, this is not limiting, and the user 300 may be notified all at once of the order in which the large plate TW1, medium plate TW2, small plate TW3, rice bowl TW4, soup bowl TW5, and chopsticks TW6 have been placed.

[0105] Furthermore, the server 60 may be omitted by connecting the dish dryer 1 and the mobile terminal 70 so that they can communicate with each other and allowing the mobile terminal 70 to create the dish information, position information, and sequence information.

[0106] Furthermore, the dish dryer 1 may be configured to have all or some of the "storage means," "information creation means," "first proposal creation means," "second proposal creation means," "notification means," and "user information acquisition means" in the present invention. Furthermore, the dish dryer 1 may have an "image creation means" that creates tableware images using data captured by the camera 7b of the mobile terminal 70.

[0107] In addition, the type and quantity of tableware TW can be input through the operation unit 40, the control unit C1 creates tableware information, position information and order information, and the notification unit 41 notifies the position information and order information, so that the tableware drying system 10 can be configured using the tableware dryer 1 alone.

[0108] In the embodiment, the tableware TW, the small item box 9b, etc. are displayed as designs in the proposal standby image 801, the proposal execution image 802, and the proposal end image 803, but this is not limiting, and photographs of the tableware TW, the small item box 9b, etc. may also be used. In addition, the proposal execution image 802 and the proposal end image 803 may be videos.

[0109] In addition, by providing an LED device in the dish basket 9 or providing a laser device capable of irradiating the dish basket 9 within the drying space 5h, the position information and sequence information can be notified to the user 300 through these LED devices or laser irradiation devices.

[0110] In the embodiment, the order information is displayed by sequentially surrounding the tableware TW to be placed in the tableware basket 9 with an instruction frame 4, as shown in Fig. 11(A). However, this is not limiting, and the position where the tableware TW is to be placed may be notified by, for example, blinking in the proposal execution image 802 of Fig. 11(B).

[0111] Furthermore, the user information may include information about the user's 300 dominant hand in addition to information about the user's 300 position relative to the dish basket 9. In this case, it is possible to further improve the convenience of the user 300 when placing the dishes TW in an orderly manner.

[0112] Furthermore, out of the position information and the order information, only the position information may be notified to the user 300. Even in this case, the user 300 can appropriately place the tableware TW in the dish basket 9 based on the position information, so the user 300 is less likely to feel bothered about placing the tableware TW in the dish basket 9.

[0113] Furthermore, of the position information and the sequence information, only the sequence information may be notified to the user 300. Even in this case, the user 300 can place the tableware TW at the first to sixth designated positions 911 to 916 based on the sequence information and the first to fifth display units 93a to 93e provided on the dish basket 9.

[0114] Furthermore, in the embodiment, the server 60 creates the position information and the order information, but this is not limiting, and the server 60 does not have to create the order information.

[0115] Furthermore, the dish dryer 1 may be configured as a separate unit from the system kitchen 100 and installed on a top plate CT1 or the like.

[0116] Furthermore, as the "dish dryer" in the present invention, a so-called dish washer-dryer that washes the tableware TW in addition to drying the tableware TW may be adopted.

[0117] In the embodiment, the length of the chopsticks TW6 is used as the reference value, but this is not limiting, and the user 300 may input the length of the table 500 on which the tableware TW is arranged, and use this as the reference value. [Industrial Applicability]

[0118] The present invention can be used in dish dryers, dish washer-dryers, kitchen equipment, and the like. [Explanation of symbols]

[0119] 1. Dish dryer 5…Drying room 7...Drying means 9...Dish basket 10...Dish drying system 60...Server (storage means, information creation means, first proposal creation means, second proposal creation means) 70...Mobile terminal (information creation means, notification means, user information acquisition means, image creation means) 70a...Display (display unit) 400...Tableware images 601…Device information TW…Tableware

Claims

1. a drying chamber for storing tableware; drying means capable of supplying hot air into the drying chamber; and a dish dryer configured based on the performance of the drying means and installed in the drying chamber, the dish dryer having a dish basket on which the tableware can be placed, and drying the tableware placed in the dish basket; a storage means for storing device information including the configuration of the dish basket; an information creating means for creating tableware information including information on the type and quantity of the tableware to be dried in the tableware dryer; a first proposal creating means for creating position information that is a proposal for a position for placing the tableware in the dish basket based on the device information and the tableware information; a user information acquiring means for acquiring user information, which is information about the user's position relative to the dish basket; a second suggestion creating means for creating order information that is a suggestion of the order in which the tableware should be placed in the dish basket based on the device information, the tableware information, and the user information; A tableware drying system comprising: a notification means for notifying the position information and the order information.

2. a drying chamber for storing tableware; drying means capable of supplying hot air into the drying chamber; and a dish dryer configured based on the performance of the drying means and installed in the drying chamber, the dish dryer having a dish basket on which the tableware can be placed, and drying the tableware placed in the dish basket; a storage means for storing device information including the configuration of the dish basket; an information creating means for creating tableware information including information on the type and quantity of the tableware to be dried in the tableware dryer; a first proposal creating means for creating position information that is a proposal for a position for placing the tableware in the dish basket based on the device information and the tableware information; a user information acquiring means for acquiring user information, which is information about the user's position relative to the dish basket; a second suggestion creating means for creating order information that is a suggestion of the order in which the tableware should be placed in the dish basket based on the device information, the tableware information, and the user information; A tableware drying system comprising at least an informing means for informing the order information.

3. an image creation means for taking an image of the tableware to be dried in the tableware dryer and creating an image of the tableware; 3. The tableware drying system according to claim 1, wherein the information creating means creates the tableware information based on the tableware image.

4. an image creation means for taking an image of the tableware to be dried in the tableware dryer and creating an image of the tableware; the information creating means creates the tableware information based on the tableware image; 3. The tableware drying system according to claim 1, wherein the notification means includes a display unit that displays the position information, the order information, and the tableware images.

Images