| 摘要 |
PROBLEM TO BE SOLVED: To recognize non-matching between a selected cooking menu and a supplied food material. SOLUTION: In a fry controller, the allowable value of the form of the temperature decline of cooking oil after supplying the food material is preset for each cooking menu. After starting cooking, in S5, whether or not the decline temperature of the cooking oil due to the supply of the food material is within the allowable value (width of temperature decline amount) set for the cooking menu is discriminated. When it is within the allowable value, cooking is continued in S6 as it is. When it is out of the allowable value, it is defined that at least either of the kind and amount of the supplied food material does not match with the one for the selected cooking menu and it is reported in S7. COPYRIGHT: (C)2005,JPO&NCIPI
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