A system for cooking a food product may include a base, a hub, a plurality of cooking plates, a plurality of wipers, a spatula assembly, a backstop, an infrared (IR) sensor, and a proximity sensor. The hub may rotate relative to the base. The cooking plates are rotatable with the hub among a plurality of cooking stations. The wipers extend outward from a periphery of the hub. The backstop may be fixed relative to the base and may include one or more additional wipers contacting one or more of the cooking plates. The spatula assembly may cooperate with the backstop to pick up the food product from the one of the cooking stations. The IR sensor may measure a temperature of the food product on one of the cooking plates. The proximity sensor may detect a position of the food product on one of the cooking plates.
A method for using an industrial shipping rack, including connecting structural members and fasteners to form racks, loading and shipping the racks, unloading the racks, nondestructively disassembling the racks back into structural members and fasteners, and storing the structural members and the fasteners for reuse. Other aspects include receiving industrial/shipping rack designs, locating the racks in shipping containers, placing parcels on the at racks, removing the parcels from the racks, constructing the racks using brackets, converting rack specifications based on inventories, and using thin-walled, metal tubing.
B65D 90/00 - Parties constitutives, détails ou accessoires des grands réceptacles
A47B 47/02 - Meubles à tiroirs, étagères ou rayonnages caractérisés par la possibilité de les démonter ou de les monter à partir d'éléments séparés uniquement en métal
B65D 88/12 - Grands réceptacles rigides spécialement conçus pour le transport
A food preparation apparatus includes a cooker assembly, a food delivery mechanism, a food release mechanism, a food removal mechanism, and a food transport mechanism. The food delivery mechanism includes a first arm and a food vessel mounted to the first arm. The food vessel is configured to deposit a food item onto the cooker assembly. The food release mechanism includes a second arm that is movable between a first position spaced apart from the cooking station and a second position adjacent to a location at which the food vessel deposits the food item onto the cooking station. The food removal mechanism includes a third arm and a set of wipers. The food transport mechanism includes a spatula. The food removal mechanism and the food transport mechanism cooperate to remove the food item from the cooker assembly and transport the food item to a desired location.
A control system for a culinary instrument includes an order management module configured to generate parameters for a user interface. The control system includes an order prioritization module configured to assign priorities to orders based on a set of prioritization rules, which establish a sequence of the set of orders. The control system includes an order wait time module configured to estimate wait times for the orders. The order wait time module estimates wait times for the orders based on a current status of the culinary instrument and a model of predicted interruptions of the culinary instrument. The order management module is configured to transform the user interface by the parameters in response to the estimated wait times. The control system includes an instrument control module configured to control the culinary instrument to prepare a food item specified by an order specified as next by the sequence.
A47J 36/32 - Mécanismes d'allumage ou dispositifs d'alarme à minuterie
G05B 13/04 - Systèmes de commande adaptatifs, c.-à-d. systèmes se réglant eux-mêmes automatiquement pour obtenir un rendement optimal suivant un critère prédéterminé électriques impliquant l'usage de modèles ou de simulateurs
5.
Dynamic Human-Machine Interface and Control Mechanism for Culinary Instrument
A system for controlling a culinary instrument includes a component data structure storing, for at least some culinary components, a culinary attribute. A menu data structure stores, for each of multiple items, a set of constituent components. An order interface module receives an item selection by a user and a set of adjustments to the selected item. Each element of the set describes an amount modification of a corresponding culinary component. An order feedback module uses a first set of rules to assess the set of adjustments based on the corresponding culinary attributes. In response to the assessment, the order feedback module selectively provides feedback to the user regarding limitations on the set of adjustments. A control transformation module uses a second set of rules to transform the adjusted selected item into a set of instrument control instructions for control of the culinary instrument, which autonomously performs the instructions.
G01G 19/38 - Appareils ou méthodes de pesée adaptés à des fins particulières non prévues dans les groupes pour le dosage de produits par pesée avant de les mélanger commandés par un programme, p. ex. par un ruban perforé
G01G 19/34 - Appareils ou méthodes de pesée adaptés à des fins particulières non prévues dans les groupes pour le dosage de produits par pesée avant de les mélanger avec des moyens de commande électriques
G01G 19/40 - Appareils ou méthodes de pesée adaptés à des fins particulières non prévues dans les groupes avec dispositions pour indiquer, enregistrer ou calculer un prix ou d'autres quantités dépendant du poids
6.
WIRELESS TEMPERATURE SENSING FOR CLOSED-LOOP COOKING CONTROL
A temperature sensing module for wirelessly transmitting a temperature signal to a transceiver is provided. The temperature sensing module includes: a temperature probe inserted into a hot plate measuring a temperature of the hot plate as a temperature signal; a controller in connection with the temperature probe; and a near-field communication (NFC) tag in connection with the controller. The controller reads the temperature signal from the temperature probe and transmits the temperature signal to the NFC tag. The NFC tag wirelessly transmits the temperature signal to the transceiver. The NFC tag also receives magnetic inductance from the transceiver to power the controller with a voltage induced by the received magnetic inductance.
G01K 1/024 - Moyens d’indication ou d’enregistrement spécialement adaptés aux thermomètres pour l’indication à distance
G01K 1/143 - SupportsDispositifs de fixationDispositions pour le montage de thermomètres en des endroits particuliers pour la mesure de la température de surfaces
G01K 7/00 - Mesure de la température basée sur l'utilisation d'éléments électriques ou magnétiques directement sensibles à la chaleur
A47J 36/00 - Éléments, détails ou accessoires des récipients de cuisson
A system for controlling a culinary instrument includes a component data structure storing, for at least some culinary components, a culinary attribute. A menu data structure stores, for each of multiple items, a set of constituent components. An order interface module receives an item selection by a user and a set of adjustments to the selected item. Each element of the set describes an amount modification of a corresponding culinary component. An order feedback module uses a first set of rules to assess the set of adjustments based on the corresponding culinary attributes. In response to the assessment, the order feedback module selectively provides feedback to the user regarding limitations on the set of adjustments. A control transformation module uses a second set of rules to transform the adjusted selected item into a set of instrument control instructions for control of the culinary instrument, which autonomously performs the instructions.
An apparatus for dispensing a single box for containing foodstuffs includes a housing, a lift subassembly, and a transfer subassembly. The housing at least partially defines an inner area. The lift subassembly is coupled to the housing and disposed at least partially within the inner area. The lift subassembly includes a nest configured to support a plurality of boxes disposed in a stack and translate with respect to the housing in a first direction and a second direction opposite the first direction. The transfer subassembly is coupled to the housing and disposed at least partially within the inner area. The transfer subassembly includes a vacuum suction cup. The vacuum suction cup is configured to operatively engage a first box of the plurality of boxes to remove the first box from the stack and pivot the first box about a rotational axis to a surface outside of the inner area.
B65B 43/44 - Alimentation ou positionnement des sacs, boîtes ou cartons en position dilatée, ouverte ou deboutAlimentation des réceptacles préformés rigides, p. ex. boîtes en fer-blanc, capsules, tubes en verre, flacons, vers la position d'empaquetageMise en place des réceptacles ou récipients au poste de remplissageMaintien des réceptacles ou récipients pendant le remplissage à partir des chargeurs d'approvisionnement
B65B 43/18 - Alimentation en sacs ou en flans de carton séparément à partir de piles ou de chargeurs par griffes fonctionnant par succion
An automated food preparation system includes a sauce-dispensing system with sauce reservoirs, a scanning head, and tubes. Each of the sauce reservoirs is configured to contain a respective sauce. The scanning head includes openings each coupled with a respective sauce reservoir via a respective tube. A conveyance system transports a foodstuff between first and sauce positions. The scanning head is movable to dispense a selected sauce onto one or more regions of the foodstuff. A motor assembly is mounted to a mounting structure. The motor assembly is drivingly coupled to the scanning head and rotates the scanning head relative to the mounting structure. The scanning head includes a plate and a cylindrical shroud fixed relative to the plate. The openings extend through the plate. The plate is disposed within a cavity defined by the cylindrical shroud. The motor assembly rotates the plate and the cylindrical shroud about a longitudinal axis.
A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
A tray apparatus includes an elongated platform and a tray mechanism. The tray mechanism includes a plate disposed onto the platform and an arm assembly coupled to the plate and including a post and an arm. The post is coupled to the plate and extends upwardly therefrom. The arm is rotatably coupled to the post between a first position and a second position. The plate receives a box containing foodstuffs from a conveyance apparatus. The plate moves in a first direction when moving from a first state toward a second state. The arm is configured to contact the box and rotate from the first position toward the second position when the plate is moving in the first direction. The arm is configured to contact and move the box in a second direction opposite the first along the platform when the plate moves from the second state toward the first state.
A food-heating apparatus includes a blower assembly, a heater housing, and a heating element. The heater housing may receive air from the blower assembly. The heating element may be disposed within the heater housing. The heater housing may a first flow path through which the air flows in a first direction outside of the heating element. The heating element may define a second flow path through which the air flows in a second direction inside of the heating element. The first flow path may receive the air from the blower assembly. The second flow path may receive the air from the first flow path.
A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the deployed stowed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
A21C 15/00 - Appareils pour la manutention des produits cuits
B65D 88/26 - Trémies, c.-à-d. réceptacles présentant des sections de déchargement en forme d'entonnoir
A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the deployed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.
A system includes a food dispenser, a cooking surface, and an arm assembly. The arm assembly is configured to receive a food product from the food dispenser and transport the food product to the cooking surface. The arm assembly includes an arm portion, an actuator, a cylinder, and a piston. The actuator drives rotation of the arm portion about a first rotational axis. The cylinder is attached to the arm portion and is rotatable relative to the arm portion about a second rotational axis. The piston is axially movable within the cylinder. The piston includes multiple stages. At least one of the stages is movable axially relative to another of the stages between a first position and a second position.
A47J 44/02 - Machines à usages multiples pour préparer la nourriture avec des dispositions pour être actionnées soit du dessus, soit du fond, p. ex. pour bols actionnés séparément
A47J 43/20 - Formes pour la préparation des produits alimentaires, p. ex. dispositifs pour mouler les pâtés de viande
A conveyor assembly includes a motor, a gear assembly operatively coupled to the motor, and a paddle assembly including a plurality of paddles operatively coupled to the gear assembly. Each paddle extends longitudinally between opposing housing walls. Each paddle includes a plurality of blades and a plurality of gaps that are alternatingly disposed along a shaft that extends through a center of each blade. A first portion of paddles includes a first portion of blades and a first portion of gaps. A second portion of paddles includes a second portion of blades and a second portion of gaps. The first portion of blades can rotate through the second portion of gaps. The second portion of blades can rotate through the first portion of gaps. The paddles can sequentially rotate about the respective paddle axes such that each paddle can be disposed at a different angular position than an adjacent paddle.
A system may include a chute, a plurality of hoppers, a bun-advancing system, a blade, and a bun-stopper system. The plurality of hoppers are attached to the chute and include outlets in communication with a channel of the chute. The bun-advancing system is configured to move a food product from one of the hoppers to the channel of the chute. The blade may be disposed in the channel and may be configured to reciprocate relative to the chute. The bun-stopper system may include an actuator and a stopper. The stopper may be disposed vertically above the blade. The actuator may be configured to move the stopper between an extended position where the stopper extends into the channel to prevent the food product from contacting the blade and a retracted position where the stopper is retracted from the channel to allow the food product to move into contact with the blade.
B26D 3/30 - Dispositifs pour partager en deux, p. ex. pour ouvrir des petits pains
B26D 5/20 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe l'organe de coupe et d'avance de la pièce ayant une action conjuguée
B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
B26D 7/34 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour appliquer une couche, telle que du beurre, aux produits coupés
A21C 15/00 - Appareils pour la manutention des produits cuits
A21C 15/04 - Machines ou dispositifs à couper ou trancher spécialement adaptés pour les produits cuits autres que le pain
A47J 9/00 - Appareils ou ustensiles pour façonner le beurre ou les produits similaires
An automated food preparation system includes a conveyance system configured to move a foodstuff into a sauce position. The automated food preparation system includes multiple sauce reservoirs each having a pump and each configured to contain a respective one of multiple sauces. The automated food preparation system includes multiple tubes, each in fluid communication with the pump of a respective one of the sauce reservoirs. The automated food preparation system includes a scanning head including multiple openings each coupled with a respective one of the tubes. The automated food preparation system includes a motor drivingly coupled to the scanning head and operable to move the scanning head relative to the foodstuff in the sauce position to position a selected one or more of the openings over a selected one or more regions of the foodstuff.
A47F 10/06 - Meubles ou installations spécialement adaptés à des systèmes de service particuliers, non prévus ailleurs pour des systèmes de service de restaurants
A47J 27/14 - Récipients de cuisson pour hôtels, restaurants ou cantines
19.
BOX-DISPENSING APPARATUS, BOXES FOR USE IN THE BOX-DISPENSING APPARATUS, AND METHODS OF USING THE BOX-DISPENSING APPARATUS
An apparatus for dispensing a single box for containing foodstuffs includes a housing, a lift subassembly, and a transfer subassembly. The housing at least partially defines an inner area. The lift subassembly is coupled to the housing and disposed at least partially within the inner area. The lift subassembly includes a nest configured to support a plurality of boxes disposed in a stack and translate with respect to the housing in a first direction and a second direction opposite the first direction. The transfer subassembly is coupled to the housing and disposed at least partially within the inner area. The transfer subassembly includes a vacuum suction cup. The vacuum suction cup is configured to operatively engage a first box of the plurality of boxes to remove the first box from the stack and pivot the first box about a rotational axis to a surface outside of the inner area.
B65B 43/42 - Alimentation ou positionnement des sacs, boîtes ou cartons en position dilatée, ouverte ou deboutAlimentation des réceptacles préformés rigides, p. ex. boîtes en fer-blanc, capsules, tubes en verre, flacons, vers la position d'empaquetageMise en place des réceptacles ou récipients au poste de remplissageMaintien des réceptacles ou récipients pendant le remplissage
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65D 85/50 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour organismes vivants, objets ou matériaux sensibles aux changements d'ambiance ou de conditions atmosphériques, p. ex. pour animaux terrestres, oiseaux, poissons, plantes aquatiques, plantes non aquatiques, oignons de fleurs, fleurs coupées ou feuillage
A system for cooking a food product may include a base, a hub, a plurality of cooking plates, a plurality of wipers, a spatula assembly, a backstop, an infrared (IR) sensor, and a proximity sensor. The hub may rotate relative to the base. The cooking plates are rotatable with the hub among a plurality of cooking stations. The wipers extend outward from a periphery of the hub. The backstop may be fixed relative to the base and may include one or more additional wipers contacting one or more of the cooking plates. The spatula assembly may cooperate with the backstop to pick up the food product from the one of the cooking stations. The IR sensor may measure a temperature of the food product on one of the cooking plates. The proximity sensor may detect a position of the food product on one of the cooking plates.
In response to a first condition in a first subsystem of a robot, a controller halts operation of the first subsystem; transmits a set command specifying a first notification to an interface system; obtains status information from the interface system; and, in response to the status information indicating that the first notification has a cleared status, resumes operation of the first subsystem. The interface system maintains a set of active notifications and tracks a set of devices configured to receive notifications. Each of the devices is associated with a respective operator. In response to receiving the set command, the interface system: adds the first notification to the set of active notifications; determines a subset of devices to receive the first notification; wirelessly transmits the first notification to the subset; and, in response to receiving a clear message specifying the first notification, sets the first notification to the cleared status.
In response to a first condition in a first subsystem of a robot, a controller halts operation of the first subsystem; transmits a set command specifying a first notification to an interface system; obtains status information from the interface system; and, in response to the status information indicating that the first notification has a cleared status, resumes operation of the first subsystem. The interface system maintains a set of active notifications and tracks a set of devices configured to receive notifications. Each of the devices is associated with a respective operator. In response to receiving the set command, the interface system: adds the first notification to the set of active notifications; determines a subset of devices to receive the first notification; wirelessly transmits the first notification to the subset; and, in response to receiving a clear message specifying the first notification, sets the first notification to the cleared status.
B25J 3/00 - Manipulateurs de type à commande asservie, c.-à-d. manipulateurs dans lesquels l'unité de commande et l'unité commandée exécutent des mouvements correspondants dans l'espace
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module including a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module including a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A21C 15/00 - Appareils pour la manutention des produits cuits
24.
System and method for dispensing spices on foodstuffs
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.
A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
25.
Method for delivering a custom sandwich to a patron
A method of fulfilling custom food orders includes obtaining feedback from a user through an ordering application. The feedback relates to a first food item of a first food order following fulfillment of the first food order. The first food item includes a first ingredient. The method includes determining a preferred variation associated with the first ingredient based on the feedback and a first recipe used to make the first food item. The method includes updating a taste profile associated with the user based on the preferred variation. The method includes receiving, from the user, a second food order including a second food item. The method includes retrieving a second recipe associated with the second food item. The method includes selectively modifying the second recipe based on the taste profile. The method includes controlling a food assembly apparatus to prepare the second food item according to the second recipe.
A method for handling foodstuffs according to temperature exposure within an automated foodstuff assembly apparatus includes receiving, at a topping module, a hopper carrying topping samples. The topping samples are all the same type of topping. The method includes monitoring temperatures corresponding to the topping samples. Monitoring includes making first temperature measurements corresponding to one of the topping samples and making second temperature measurements corresponding to another one of the topping samples. The method includes maintaining a set of timers associated with the first temperature measurements and the second temperature measurements. The method includes, in response to at least one timer in the set of timers expiring, selectively preventing dispensation of a topping sample of the topping samples.
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
G01K 1/02 - Moyens d’indication ou d’enregistrement spécialement adaptés aux thermomètres
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
G01K 1/022 - Moyens d’indication ou d’enregistrement spécialement adaptés aux thermomètres pour l’enregistrement
One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of induction stations, each induction station including a lower coil configured to inductively couple to the lower plate when the griddle module is arranged in the induction station and an upper coil configured to inductively couple to the upper plate when the griddle module is arranged in the induction station; a hub configured to support the lower plate and the upper plate between the upper and lower coils of the induction stations and to sequentially position the griddle module through the set of induction stations; and a controller configured to drive the upper and lower coils to heat the food product between the lower plate and the upper plate.
A system includes a first topping module with a first hopper holding a first topping sample of a first topping type and a first blade to cut a first topping serving. A second topping module includes a second hopper holding a second topping sample of a second topping type and a second blade to cut a second topping serving. A conveyor moves a topping vehicle between a first position below the first hopper and a second position below the second hopper. An order specifies the first topping type and the second topping type. An actuator system moves the first blade to cut the first topping serving according to the order to dispense the first topping serving onto the topping vehicle. The actuator system moves the second blade to cut the second topping serving according to the order to dispense the first topping serving onto the topping vehicle.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
A system includes a conveyor that transports a carriage carrying a foodstuff along a path. A bag dispenser contains multiple bags and moves a first bag into the path. A paddle includes a hinge at a trailing edge of the paddle. The paddle includes an actuator that moves a leading edge of the paddle relative to the trailing edge between retracted and extended positions. The leading edge of the paddle moves into a mouth of the first bag as the leading edge is moved from the retracted to the extended position. While the paddle is in the extended position, movement of the carriage and the foodstuff underneath the paddle rotates the leading edge of the paddle about the hinge to open the mouth of the first bag such that continued movement of the carriage and the foodstuff moves the foodstuff through the mouth and into the first bag.
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.
A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
32.
Method for queuing orders at a food assembly apparatus
One variation of a method for fulfilling custom food orders includes: in response to request for a custom food order from a patron through an ordering portal executing on a computing device, retrieving a location of the computing device; identifying a set of food assembly apparatuses within a threshold distance of the location of the computing device; aggregating a list of ingredients currently loaded into the set of food assembly apparatuses; in response to selection of a particular ingredient in the list of ingredients for the custom food order, removing ingredients, from the list of ingredients, unique to a food assembly apparatus not currently loaded with the particular ingredient; selecting a particular food assembly apparatus, from the set, currently loaded with a set of ingredients specified in the custom food order; and inserting the custom food order into a food order queue assigned to the particular food assembly apparatus.
One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of induction stations, each induction station including a lower coil configured to inductively couple to the lower plate when the griddle module is arranged in the induction station and an upper coil configured to inductively couple to the upper plate when the griddle module is arranged in the induction station; a hub configured to support the lower plate and the upper plate between the upper and lower coils of the induction stations and to sequentially position the griddle module through the set of induction stations; and a controller configured to drive the upper and lower coils to heat the food product between the lower plate and the upper plate.
One variation of a method for slicing a type of whole bread buns includes: retracting a cutting block along a chute into a load position; dispensing a whole bread bun into the chute between the cutting block and a blade extending across the chute; advancing the cutting block along the chute toward the blade; detecting contact between the cutting block and the blade at a contact position; at a first time, advancing the cutting block into a pierce position offset from the contact position toward the blade by a pierce distance less than a common width of the type of whole bread buns; and, at a second time succeeding the first time by a pierce duration, advancing the cutting block from the pierce position into a slice position adjacent the blade to drive the whole bread bun fully through the blade.
A47J 9/00 - Appareils ou ustensiles pour façonner le beurre ou les produits similaires
B26D 1/02 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant fixe
B26D 5/20 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe l'organe de coupe et d'avance de la pièce ayant une action conjuguée
B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
B26D 7/34 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour appliquer une couche, telle que du beurre, aux produits coupés
A21C 15/00 - Appareils pour la manutention des produits cuits
A21C 15/04 - Machines ou dispositifs à couper ou trancher spécialement adaptés pour les produits cuits autres que le pain
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module including a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module including a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A21C 15/00 - Appareils pour la manutention des produits cuits
One variation of a method for tracking temperature exposure of foodstuffs within an automated sandwich assembly apparatus includes: at a topping module, receiving first topping sample and a second topping sample in a column of topping samples; at a first time, determining a first temperature of the first topping sample; in response to the first temperature of the first topping sample exceeding a threshold temperature, setting a first timer assigned to the first topping sample; cutting a slice from the second topping sample; following dispensation of the slice of the second topping sample from the topping module, tracking a position of the first topping sample within the topping module; and in response to expiration of the first timer prior to dispensation of a final portion of the first topping sample from the topping module, disqualifying the final portion of the first topping sample from dispensation onto a topping vehicle.
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
G01K 1/02 - Moyens d’indication ou d’enregistrement spécialement adaptés aux thermomètres
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
One variation of a system for buttering and toasting bread buns includes: a butter stage including: a vessel containing liquefied dairy fat and defining a permeable surface, a pressure supply fluidly coupled to the vessel, and a first paddle assembly configured to catch a bun crown dispensed into the butter stage, to compress a sliced face of the bun crown directly against the permeable surface, and to release the bun crown from the butter stage; and a toast stage including a toasting surface arranged vertically below the permeable surface, a heating element arranged behind the toasting surface, and a second paddle assembly arranged vertically below the first paddle assembly and configured to catch the bun crown released from the first paddle assembly, to compress the sliced face of the bun crown directly against the toasting surface, and to release the bun crown from the toasting surface.
A47J 9/00 - Appareils ou ustensiles pour façonner le beurre ou les produits similaires
B26D 1/02 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant fixe
B26D 5/20 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe l'organe de coupe et d'avance de la pièce ayant une action conjuguée
B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
A21C 15/00 - Appareils pour la manutention des produits cuits
A21C 15/04 - Machines ou dispositifs à couper ou trancher spécialement adaptés pour les produits cuits autres que le pain
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
One variation of a system for packaging a foodstuff includes: a ramp; a bag dispenser adjacent the ramp and dispensing a bag into a load position; a paddle pivotable about a hinge arranged above the ramp, comprising a leading edge opposite the hinge and engaging the ramp, and extensible between a retracted setting and an extended setting, the leading edge of the paddle in contact with the ramp in the retracted setting and inserted into the mouth of the bag in the extended setting; an actuator coupled to the paddle and extending the paddle between the retracted setting and the extended setting; and a conveyor advancing the a foodstuff toward the bag dispenser, foodstuff contacting a bottom surface of the paddle and pivoting the paddle about the hinge to separate an upper layer of the bag from a lower layer.
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 1/00 - Mise en forme ou traitement des produits alimentaires
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A21C 15/00 - Appareils pour la manutention des produits cuits
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 1/00 - Mise en forme ou traitement des produits alimentaires
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A21C 15/00 - Appareils pour la manutention des produits cuits
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 1/00 - Mise en forme ou traitement des produits alimentaires
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A21C 15/00 - Appareils pour la manutention des produits cuits
45.
Method for delivering a custom sandwich to a patron
One variation of a method for personalizing food orders includes: from a patron, receiving a taste feedback for a first food item in a first food order submitted previously by the patron; predicting an absolute food preference of the patron from the first food order; predicting a relative taste preference of the patron based on the taste feedback and a recipe of the first food item; generating a taste profile of the patron based on the absolute food preference and the relative taste preference; from the patron, receiving a selection for a second food item in a new food order, the second food item different than the first food item; applying the taste profile of the patron to a recipe for the second food item to generate a personalized recipe; and submitting the personalized recipe with the new food order to a robotic food assembly apparatus.
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.
A23P 1/00 - Mise en forme ou traitement des produits alimentaires
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
