Patent Application
20170065117
The present invention generally relates to food processing and more particularly to systems, apparatus, and methods for managing food processing in food preparation establishments such as restaurants, including quick service restaurants.
The success of restaurants depends in large part on speed of customer service and quality of food served to customers. In some restaurants, such as quick service restaurants, speed of service may be improved by forecasting or predicting food which will be ordered in the future and preparing food before it is ordered. For example, food may be prepared by cooking it (e.g., by baking, frying, grilling, etc.) and then holding it in a condition suitable for serving in anticipation of the food being ordered by a customer. It is desirable to monitor inventory of cooked food to ensure it is served to customers within a time period during which it is suitable for serving and discarded or wasted if the food has not been served before that time period expires. Some systems for food management for quick service restaurants are known.
One aspect of the present invention is directed to a food cooking system. The system includes a master control system including a processor, a tangible storage medium storing processor executable instructions, and a master control user interface. The master control user interface displays a variable cook list listing at least one food item type to be cooked. The variable cook list changes based on need for food. The variable cook list has a highest priority position for indicating a food item type of highest priority to be cooked. The system includes a cooking device operatively connected to the master control system. The cooking device is configured for cooking the at least one food item type. The cooking device includes a processor, a tangible storage medium storing processor executable instructions, and a user interface. The cooking device user interface displays the variable cook list listing the at least one food item type to be cooked. The cooking device user interface includes at least one cook recipe button for causing the cooking device to execute a cook recipe associated with the at least one food item type to cook the at least one food item type.
Another aspect of the present invention is directed to a food preparation control module. The module includes a master control system including a processor and a tangible storage medium having processor executable instructions. The master control system includes a first display for displaying information relating to food items to be cooked by cooking apparatus and to be held by food holding apparatus. The module includes a food preparation apparatus control system including a processor and a tangible storage medium having processor executable instructions. The food preparation apparatus control system includes a second display. The master control system and the food preparation apparatus control system communicate with each other such that at least some information displayed on the first display is displayed on the second display.
Another aspect of the present invention is directed to a cooked food transfer management control system for managing transfer of cooked food in a food preparation establishment. The cooked food transfer management control system optionally includes a food cooking device configured for cooking food. The system optionally includes a cooked food holding apparatus having at least one cooked food holding location for holding cooked food from the food cooking device. The at least one cooked food holding location includes a heat-generating device configured for holding the cooked food at a holding temperature at the at least one cooked food holding location. The system includes a cooked food transfer management controller configured for managing transfer of cooked food from the food cooking device to the cooked food holding apparatus. The system includes a tangible storage medium storing therein a predetermined threshold cooked food transfer time for transferring cooked food from the cooking device to the cooked food holding apparatus. The tangible storage medium has cooked food transfer management controller executable instructions stored therein. The instructions, when executed by the cooked food transfer management controller, determine an actual cooked food transfer time elapsed before the cooked food is held at the at least one cooked food holding location and determine a cooked food transfer delay as a function of the predetermined threshold cooked food transfer time and the actual cooked food transfer time.
Another aspect of the present invention is directed to a computer executable method for managing transfer of cooked food in a food preparation establishment. The method includes cooking food with a food cooking device. The method includes operating a cooked food transfer management controller to monitor actual cooked food transfer time elapsed before the cooked food is held at a cooked food holding location of a cooked food holding apparatus. The method includes determining, with the cooked food transfer management controller, a cooked food transfer delay as a function of a comparison of the actual cooked food transfer time and a predetermined threshold cooked food transfer time.
Another aspect of the present invention is directed to a cooked food transfer management control system for managing transfer of cooked food from a food cooking device to a food holding apparatus. The food holding apparatus has at least one cooked food holding location for holding cooked food from the food cooking device. The at least one cooked food holding location includes a heat-generating device configured for holding the cooked food at a holding temperature at the at least one cooked food holding location. The cooked food transfer management control system includes a cooked food transfer management controller configured for managing transfer of cooked food from the food cooking device to the cooked food holding apparatus. The cooked food transfer management control system includes a tangible storage medium storing therein a predetermined threshold cooked food transfer time for transferring cooked food from the cooking device to the cooked food holding apparatus. The tangible storage medium has cooked food transfer management controller executable instructions stored therein. The instructions, when executed by the cooked food transfer management controller, determine an actual cooked food transfer time elapsed before the cooked food is held at the at least one food holding location and determine a cooked food transfer delay as a function of the predetermined threshold cooked food transfer time and the actual cooked food transfer time.
Another aspect of the present invention is directed to a heat control for use with a food holding unit having at least one heating compartment for holding pre-cooked food previously cooked by a food cooking device. The food holding unit includes a heat source associated with the at least one heating compartment for holding the pre-cooked food at a selected temperature. The heat control includes a heat control processor for controlling operation of the heat source to deliver heat to the pre-cooked food in the heating compartment. The heat control includes heat control processor executable instructions for controlling the operation of the heat source according to a programmed holding cycle heating recipe to deliver heat to the pre-cooked food in the holding compartment for a holding cycle. The heat control includes heat control processor executable instructions for modifying the programmed holding cycle heating recipe as a function of a time between cooking of the food being complete and the food being placed in the food holding unit.
Yet another aspect of the present invention is directed to a food cooking system. The food cooking system includes a cooking device configured for cooking food. The food cooking system includes a cooking device control system associated with the cooking device. The cooking device control system includes a processor, a tangible storage medium storing processor executable instructions, and a user interface for receiving input from a user. The tangible storage medium stores food cook recipe instructions for a food item type. The instructions, when executed by the processor, operating the cooking device according to a cook recipe comprising a number of different cook cycle phases to cook the food item type in the cooking device. The user interface is configured for changing the cook recipe instructions for the food item type. For each cook cycle phase, at least one of a cook time, a cook temperature, and an on/off condition for one of more heat sources, is selectively modifiable via the user interface.
Other objects and features of the present invention will be in part apparent and in part pointed out herein.
Corresponding reference characters indicate corresponding parts throughout the drawings.
Referring to the drawings,
An aspect of the present invention relates to the food holding apparatus 20. In one example, as shown in
A master control system 40 associated with the product holding apparatus 20 is shown schematically in
The at least one touch screen display 64 is associated with the food holding apparatus 20 for monitoring food preparation and inventory (e.g., uncooked and/or cooked food inventory) and providing associated information and instructions to employees. For example, the touch screen display 64 may be part of the point-of-sale device 24, local computer 26, remote computer 28, tablet 30, and/or hand-held computing devices 32, etc. At least one touch screen display 64 is desirably positioned proximate the food holding apparatus 20 for reference by employees using the food holding apparatus. For example, in one embodiment, the touch screen display 64 is part of the tablet 30 and is mounted or otherwise supported next to the food holding apparatus 20. Alternatively, the touch screen display 64 may be part of the food holding apparatus 20. For example, the food holding unit 22 may include multiple touch screen displays (e.g., arranged in an array on the holding unit) associated with and positioned proximate to respective individual or groups of holding locations 36, or the food holding unit 22 may include a global touch screen display associated with all of the holding locations.
The user interface 46 (e.g., the touch screen display 64) may provide information to the employees and receive information from the employees regarding many aspects of food preparation and inventory, some of which will be understood by reference to the patents incorporated by reference herein. The touch screen display 64 may indicate to employees amounts and types of food to be cooked based on forecasted and/or recent orders. In addition, the touch screen display 64 may indicate to employees status of food being held in the food holding apparatus 20 (e.g., whether the food is suitable for being served, whether its hold time has expired, etc.).
Food may be stored in the food holding apparatus 20 (e.g., after it is cooked or otherwise prepared, such as by thawing, cutting, assembling, and/or portioning) until it is served to a customer or discarded as waste. Inventory of food held in the food holding apparatus 20 may be monitored by the master control system 40, and indications of the status of the holding locations 36 (e.g., status of food held at the holding locations) may be shown on the touch screen display 64. As will be explained in further detail, the food holding apparatus status section 72 indicates status of food holding locations 36 such as “no food present,” “food present,” “food suitable for serving,” “food to be served first,” “food to be served second,” and “food expired or to be discarded.”
Referring to
Although the holding location displays 80 are illustrated as all being sections of the touch screen display 64, it will be appreciated that other configurations can be used without departing from the scope of the present invention. For example, the holding location displays 80 could be unconnected or separate from each other (e.g., on respective separate touch screen displays). Such separate holding location displays could still be arranged in an array corresponding to the holding locations. For example, the holding location displays 80 could be positioned on the holding apparatus 20 in such an array (e.g., next to the respective holding locations 36).
Although the illustrated hold time indicators 80B are count down timers, it will be understood other hold time indicators may be used without departing from the scope of the present invention. For example, the hold time indicator may be a count up timer, a static time (e.g., static expiration time), color, symbol, graphic, text, bolding, highlighting, outlining, or other indicator without departing from the scope of the present invention. As used herein, the term “hold time” can mean an expiration time, a time remaining until expiration, a time food has been held, etc., without departing from the scope of the present invention.
Although the illustrated food amount indicators 80C indicate numbers of food items, it will be understood other types of food amount indicators may be used without departing from the scope of the present invention. For example, it may be desirable to indicate amount of food by weight, volume, percentage (e.g., percentage of an amount), or other measures, any of which may be used without departing from the scope of the present invention.
In one aspect of the present invention, employees may be trained to serve food from designated “primary” or “serving” locations 36 of the holding apparatus 20. It may be desirable to train the employees to serve from these designated primary locations 36 for ease of use and efficiency. For example, when the primary holding location is not holding food, employees should transfer non-expired food of that type held in other locations 36 to the primary location for that food type, or place new food at the primary location instead of a different location for that food type. The primary locations 36 may be indicated by primary location indicators 82 on the respective holding location displays for distinguishing the primary locations from other locations designated for holding the same type of food. In the illustrated embodiment, primary locations 36 are indicated by “key” symbols 82 in the upper left corner of the holding location displays 80 representative of the primary locations. The primary holding location indicators 82 are particularly helpful to a user in distinguishing the primary holding location from another holding location when both holding locations are indicated on the respective holding location displays as being active but not holding food. For example, referring to
Various aspects and functions of the master control system 40 and in particular the user interface 46 (e.g., touch screen display 64) will now be explained with reference to
In the illustrated embodiment, the food holding apparatus status section 72 includes the plurality of holding location displays 80, which each include a touch sensitive area defining the button 89. In the illustrated embodiment, the buttons 89 are substantially co-extensive with the holding location displays 80 and have respective boundaries adjacent boundaries of the holding location displays. In the illustrated embodiment, the boundaries of the buttons 89 are shown as rectangular outlines or borders that are also the boundaries of the respective holding location displays 80. The buttons 89 may have other sizes and shapes without departing from the scope of the present invention. For example, the buttons may be at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or more of the holding location displays. The buttons 89 desirably have sufficient size to facilitate convenient engagement with them by a finger of a user. It will be appreciated that the holding location displays 80 may be relatively small, and it may be desirable to provide the buttons 89 with the largest size possible to facilitate engagement with the buttons. In the illustrated embodiment, the buttons 89 are the only buttons in the touch sensitive area of respective holding location displays 80. The size of the buttons 89 may be described with reference to the holding location indicators that are displayed on the holding location display 80 in the touch sensitive area defining the buttons. For example, one or more indicators such as the food amount indicator 80C, food hold time indicator 80B, and food type indicator 80A can be displayed in the touch sensitive area of the holding location display 80 defining the button 89. In the illustrated embodiment, when the holding location display indicates no food is held and when it indicates food is held and not yet expired, only information representative of the status of the holding location is displayed in the touch sensitive area of the holding location display 80 defining the button 89. When a holding location display indicates a status of no food held or food held is not yet expired, the touch sensitive area of the holding location display is free of any indicator indicating an operation executed in response to engagement with the button. It is believed the above features provide the holding location displays with a relatively clean appearance and facilitate quick user comprehension and interaction. Other button configurations may be used without departing from the scope of the present invention. As will be described in further detail below, the buttons 89 may be actuated by different types of user engagement with the buttons, such as the user engagements described above. For example, a button 89 may be actuated by briefly tapping the button to bring up a prompt window providing access to various other buttons associated with the holding location 36 or by making a sustained press of the button to execute certain functions with or without bringing up a prompt window. It will be understood that the operations initiated or executed by the different types of user engagement with the buttons 89 associated with the holding locations 36 (e.g., brief tap and sustained press) may be other than described or be switched without departing from the scope of the present invention.
When food is ready to be held in the food holding apparatus 20 (e.g., after the food has been cooked), an employee may place the food at a chosen location 36 of the food holding apparatus appropriate for holding the particular type of food. Desirably, the chosen location 36 is indicated on its holding location display 80 as being active but not holding food. For example, as shown in
While a holding location 36 is indicated on its respective holding location display 80 as containing food, the amount of food indicated as being held at the holding location may be updated. For example, if the holding location 36 is indicated as “serve first” (e.g., green color), the master control system 40 will presume the employees are serving food from that location, and the controller 42 will change (e.g., update) the food amount indicator 80C of the holding location display 80 representing that “serve first” holding location 36 to represent a decreased amount of food, responsive to a signal from the point-of-sale device 24 indicating an amount of food of that type has been ordered by a customer. The controller 42 logs this decreased amount in the tangible storage medium 44 as being the amount of food held at the associated holding location 36. For example, if the food amount indicator 80C shows “10” and the point-of-sale device 24 signals a customer ordered one item of that food type, the controller 42 will display on the respective holding location display 80 an updated food amount indicator to show “9.” This may occur substantially in real-time, in a delayed fashion, and/or periodically. Moreover, for various reasons, the employees may need to update the amount of food indicated as being held. For example, some of the food may have fallen out of the pan while the employee was taking food from the pan. To manually increase or decrease the amount of food indicated by the food amount indicator 80C, the employee may briefly “tap” the holding location display 80 associated with the relevant location 36 to bring up the prompt screen 90 shown in
While a food holding location 36 is indicated on the associated holding location display 80 as containing food suitable for serving, the food may be transferred from that holding location to a different holding location, and the hold time indicator 80B may be transferred to the holding location display 80 associated with the different holding location. For ease of reference, the holding location 36 from which the food is transferred will be referred to as the origin holding location, and the location to which the food is to be transferred will be referred to as the destination holding location. For example, as explained above, it may be desirable for employees to serve food from a primary or serving location of the holding apparatus 20 for a particular type of food. If the primary holding location needs to be supplied with food, food from another holding location 36 (e.g., a container having an amount of food in it) may be transferred to the primary location. The identity of the primary holding location may be stored in the tangible storage medium 44 as a default destination holding location. In other words, transfers to the primary holding location may be executed automatically as “default transfers.” In such cases, the primary holding location indicator 82 can be referred to as a default destination location indicator. Alternatively or in addition, the master control system 40 may permit “selected transfers” (e.g., override of “default transfers”) in which the employee selects a desired destination holding location that is different than the default destination holding location. For example, processor executable override instructions responsive to user input would designate a different holding location 36 than the default location as the destination holding location. In one example, the instructions to identify the destination holding location would identify the default holding location as the only destination holding location unless the override instructions have been executed prior to execution of the identifying instructions.
Transfers may be executed in various ways, such as by different types of user engagement with the buttons 89 of the holding location displays 80. For example, the transfer function may be executed by “long holding” (“sustained pressing”) the button 89 on the holding location display 80 for an origin holding location. Referring to
Alternatively, if the employee desired to make a “selected transfer,” they could, for example, during the pending transfer countdown time, tap the pending transfer window 100 to signal the master control system 40 to execute a selected transfer instead of a default transfer. An example of such a process is illustrated in
It will be appreciated that default and selected transfer operations may be initiated and executed in other fashions without departing from the scope of the present invention. For example, a transfer may be initiated by briefly tapping the holding location display 80 of the origin location to bring up a prompt window similar to the window 90 shown in
In one embodiment, the control system 40 may include at least one sensor 110 used for initiating a transfer. For example, as shown in
When food at a holding location 36 is indicated on its holding location display 80 as containing expired food (hold time elapsed, e.g., “0:00”), the amount of expired food represented as held in the holding location may be updated. For example, to indicate to the master control system 40 that the expired food is being discarded, the employee may tap on the holding location display 80 representative of the relevant holding location 36. The prompt window 90 such as shown in
In view of the discussion above, it will be appreciated that the buttons 89 of the touch screen display 64 associated with the holding locations 36 permit execution of different operations by different activations or actuations of the buttons by different types of user engagement with the buttons. For example, in one embodiment, as described above, tapping (a first type of engagement) of a button 89 for a holding location display 80 brings up the prompt window 90 (e.g., from which the amount of food indicated as stored at the location 36 can be changed or a transfer may be initiated), and long holding or sustained pressing (a second type of engagement) of the button executes a transfer. In other embodiments, a default transfer may be initiated or executed by tapping and a selected transfer may be initiated or executed by long holding. As also described above, upon inserting food into a previously empty holding location 36, tapping the button 89 associated with the holding location display 80 may bring up the prompt window 90, and sustained pressing the button may automatically enter the suggested amount of food (e.g., previously displayed on the cook list). Moreover, as also described above, upon expiration of the hold time, tapping the button 89 may bring up the prompt window 90 (where the amount of food to be wasted can be modified), and long holding the button may automatically log the suggested amount of food as waste and change the displayed status of the holding location 36 to “no food held.” It will be understood that other operations may be executed based on other types of engagements with the touch screen display, and the operations initiated or executed by tapping, long holding, or other types of engagements may be switched or interchanged without departing from the scope of the present invention. It will be appreciated that the appearance of the buttons 89 is substantially the same for a particular food holding location display among the various holding location statuses, other than the updating of displayed information representative of the status of the holding location in the touch sensitive area of the holding location display defining the button. For example, a button appears substantially the same among holding location statuses except for the updating of displayed indicators representing food type, amount, hold time, whether food is present, whether food should be served first or second, and whether food is expired. However, other configurations may be used without departing from the scope of the present invention.
In another aspect of the present invention, the cook list section 70 may display food types to cook in order of floating priority. This will be described with reference to
The ratio of inventory versus need of a particular food type may change over time, and the cook lists may be updated to reflect the changed priority. The tangible storage medium 44 can store the cook list and priority information (e.g., in data structures), and the controller 42 can update the priority information and modify the cook list accordingly. Continuing with the example from above, if the point-of-sale device 24 indicates to the master control system 40 that a customer has recently ordered two cookies, the inventory of the cookies will be updated to 1 cookie (2 less cookies than before). The food amount indicator 80C on the holding location display 80 associated with the holding location holding cookies from which they are being served (e.g., the primary holding location) would be updated to 1 from 3. Accordingly, the ratio of inventory to need of cookies would reduce to 10%, meaning there would be increased priority to cook cookies. If the updated inventory to need of cookies changed the relative priority on the cook list 70B′ (e.g., relative to rolls at 20%), cookies would move higher on the oven cook list (e.g., “9 COOKIE”), as shown in
If desired, a food type listed on the cook list 70B′ may be “held” or “locked” in position (priority) on the list by user engagement (e.g., tapping, long holding, etc.) the associated line item (e.g., the food type indicator) on the cook list. For example, if the particular food type is currently being cooked, it may be desirable to hold its position on the cook list until cooking of food of that food type is finished and the cooked food is supplied to the food holding apparatus 20. After food is cooked and supplied to the food holding apparatus 20, the master control system 40 knows cooking of the food has finished, based on entry of the food into a holding location (from an employee using the touch screen display 64 to enter the food into a holding location). In response, the master control system 40 may reduce the amount of that food type shown on the cook list as needing to be cooked or remove it from the cook list, as necessary.
The master control system 40 can be combined with a control system of any food preparation apparatus (e.g., the food cooking devices 6 and the food holding apparatus 20 of
A schematic illustration of one such module 1000 is illustrated in
The master control system 40 and apparatus control system 1200 share information (e.g., via the communications interfaces 50 and/or 1240), such that at least some of the information displayed on the display 64 of the master control system is also displayed on the apparatus display 1224, and vice versa. By way of example but not limitation, the apparatus display 1224 may have a cook list section 1226 (
To start a cooking device preheat cycle, the operator presses the power button 1418 or a recipe button 1420A-D, which opens the screen of
As noted above, the food cooking device control system 1200 desirably communicates with the master control system 40 via the communications interface 50 of the master control system and the communications interface 1240 of the food cooking device control system. Further, the master control system 40 and the food cooking device control system 1200 are programmed to communicate with one another such that any changes to the information related to the food cooking device displayed on the cook list section 70 immediately transfers over to cook list graphic 1226, and vice versa. Thus, the variable list of different types of food items on the cook-list graphic 1226 is prioritized in the same way as the variable list of food items related to the food cooking device displayed on the cook list section 70, i.e., according to the sequence in which they are to be cooked by the food cooking device, with the food items of highest priority to be cooked first being at the top of the list (highest priority position) and other types of food items being arranged below in a descending order of priority.
To begin a cooking process, a batch of food items corresponding to the highest priority food item on the cook-list graphic 1226 (“Food Item B”) is loaded into the food cooking device 6. The operator then presses a cook recipe button 1420A-1420D also corresponding to the highest priority food item on the cook-list graphic 1226 (“Food Item B”). In one embodiment, the highest priority food item button flashes or otherwise signals the operator to “pick me” to emphasize to the user or draw the user's attention to the button associated with the highest priority food type. In the illustrated embodiment, recipe buttons 1420A, 1420C, 1420D are shown in blue color, and the recipe button 1420B for Food Item B is shown in red color rather than blue color to differentiate the Food Item B button. In other words, the recipe button section can change in appearance as a function of the food item type in the highest priority position of the cook list, to draw the user's attention to the correct recipe button. More specifically, the series of recipe buttons can change in appearance as a function of the food item type in the highest priority position of the cook list, to draw the user's attention to the correct recipe button. Even more specifically, the button associated with the food type in the highest priority position of the cook list can change in appearance as a function of the food item type in the highest priority position of the cook list, to draw the user's attention to the correct recipe button. The actuation of the button 1420 signals the control system 1200 to initiate a cooking cycle during which the food cooking device follows a predetermined cooking recipe appropriate for the food items to be cooked. By way of example, the cooking cycle may include one or more phases each of which is for a specified duration of time, at a specified cooking chamber temperature, and with one or more heat sources energized.
After the cook cycle has ended, the food is removed from the food cooking device 6. The message field 1474 on the screen 1500 includes a message to “transfer pan”, i.e., to transfer the pan of the cooked “Food Item B” items to a suitable location. The cook list section 70 of the display 64 of the master control system 40 is automatically updated to delete the type of food item (“Food Item B”) just cooked and to move the type of food item next on the priority list (“Food Item C”) to the top of the list. This update is also automatically made to the cook-list graphic 1226, as shown on the screen 1500.
Optionally, the master control system 40 and/or the food cooking device control system 1200 are programmed to allow a recipe for a food item to be modified.
Communication between the master control system 40 and the apparatus control system 1200 also enables other procedures to be implemented to facilitate workflow and increase efficiency of the overall food management system 1. For example, in one procedure the apparatus control system 1200 sends a “cook cycle start” signal to the master control system 40 when a cook cycle for a batch of food items is initiated. If cooking of the food items is not initiated (cook cycle start) within a predetermined amount of time, the master control system and/or the apparatus control system are programmed to send a “cook delay” alert to the master display 64 and/or to the apparatus display 1224.
In another procedure, the apparatus control system 1200 is programmed to send a “cook complete” signal to the master control system 40 indicating that cooked food items are available for transfer. If these food items are not transferred to a food holding apparatus 20 (e.g., product holding cabinet 22) in a predetermined amount of time, the master control system 40 and/or the apparatus control system 1200 are programmed to send a “transfer delay” signal to the master display 64 and/or to the display 1224.
Optionally, the master control system 40 is programmed to display on the master display 64 all or some of the information described above displayed on the food cooking device display 1224, including cook delay alerts, transfer delay alerts, cook recipe suggestions and changes, fault conditions and history, energy usage, etc. The master control system 40 and/or food cooking device control system 1200 may also be programmed to record and display other information on either or both displays 64, 1224.
In other embodiments, the master control system 40 may be combined with more than one food preparation apparatus control system 1200 to make a module in which the master control system shares information with the control system of each food preparation apparatus 6, and vice versa, as described above. In such a module, at least some of the information displayed on the display 64 of the master control system 40 is also displayed on the display 1224 of a first food preparation apparatus (e.g., the oven 10) and at least some of the information displayed on the display 64 of the master control system is also displayed on the display 1224 of a second food preparation apparatus (e.g., the fryer 12 or holding cabinet 22).
It will be observed from the foregoing that the food cooking device features described above may be incorporated into a stand-alone food preparation device, independent of the master control system 40. Alternatively, the master control system 40 and control system 1200 can be combined to make a module in which the two systems 40, 1200 communicate with one another and share information, as described above.
Another aspect of the present invention relates to determining whether a delay has occurred in transferring cooked food from a food cooking device 6 (e.g., the oven 10, fryer 12, etc.) to the food holding apparatus 20. Referring to
The storage medium 2644 includes processor executable instructions for controlling the operation of the temperature altering devices 23 according to a programmed holding cycle recipe (time/heat). For example the holding cycle recipe may be a holding cycle heating recipe to deliver heat to the pre-cooked food in the respective holding location for a holding cycle. Desirably, the programmed holding cycle recipe is suitable for maintaining food in the holding apparatus 20 at a suitable condition (e.g., warm temperature) for serving to customers for an extended period of time.
The controller 2642 can determine delay in transferring food from a cooking device 6 to the food holding apparatus 20 in various ways. The tangible storage medium 2644 may include instructions for determining transfer delay as a function of a predetermined threshold transfer time and an actual transfer time. For example, the tangible storage medium may store the predetermined threshold transfer time, and the actual transfer time can be compared to the predetermined threshold transfer time to determine if it is exceeded by the actual transfer time for determining transfer delay. The predetermined threshold transfer time can be the same or be different for different types of food. For example, the tangible storage medium 2644 can store a table of threshold transfer times associated with different food types. The threshold transfer time can be pre-determined based on testing, such as testing to determine the length of time before cooked food of a particular type begins to degrade, become unsuitable for serving, reduce in temperature significantly, etc. For example, the predetermined threshold transfer time can be 0.25, 0.5, 1, 2, 3, 4, or more minutes, or any time value therebetween. The actual transfer time can be determined in various ways. The actual transfer time is time elapsed after cooking is complete and before the cooked food is held at the food holding apparatus 20. The actual transfer time can exist independent from the food ultimately being transferred to the holding apparatus 20. The tangible storage medium 2644 can include instructions for the controller 2642 to determine the actual transfer time as a function of a cooking initiated signal indicating cooking of the food has been initiated (e.g., in combination with a known or estimated cook time), and/or a cooking complete signal indicating cooking of the food is complete. For example, the cooking initiated and/or cooking complete signals may be generated by the food cooking device 6 and/or user input, such as via the user interface 2646. In addition, the controller 2642 can determine actual transfer delay as a function of other user input, such as by the user actuating a holding location display 80 of the user interface 2646 for entering food at a respective holding location of the food holding apparatus 20. For example, after a user cooks a certain type of food, the user may actuate a holding location display 80 (e.g., as described above) displaying a food type indicator 80A indicating that a certain type of food is to be held at the corresponding holding location. A holding signal indicating food is held at the holding location can be generated responsive to user input via the user interface 2646 (e.g., actuation via a respective holding location display 80) or a sensor 110 indicating food is held at the holding location. This indicates that the transfer has happened, ending the actual transfer time. It will be understood that various ways of determining the actual transfer time can be used without departing from the scope of the present invention.
Various actions may be taken when the controller 2642 determines a transfer delay. The controller 2642 records the transfer delay in the tangible storage medium 2644, such as with a time/date stamp and associated food type. If the duration of transfer delay is minimal, the controller 2642 may not alter the ordinary transfer of the cooked food to the food holding apparatus 20. However, the controller can also change the ordinary transfer of the cooked food to the food holding apparatus 20 as a function of the transfer delay. If the transfer delay is less than a predetermined transfer delay threshold (stored in the tangible storage medium 2644), the controller may permit the cooked food to be entered in the food holding apparatus 20 and provide a boost of heat to the food in the food holding apparatus. For example, the predetermined transfer delay threshold may be 1, 2, 3, 4, or more minutes. The tangible storage medium 2644 may include instructions for modifying the programmed holding cycle heating recipe (i.e., “typical” or “default” recipe) as a function of the transfer delay. The transfer delay may cause the temperature of the cooked food to fall below a temperature at which it is desirable to begin the holding cycle. The storage medium 2644 includes instructions for modifying the default holding cycle heating recipe as a function of the transfer delay. In particular, if there has been a delay in transferring the cooked food from the food cooking device 6 to the food holding apparatus 20, it may be desirable to provide a boost of heat (“turbo boost”) to the food at or near the beginning of the holding cycle. The controller 2642 can modify the programmed holding cycle heating recipe by, for example, replacing it with a holding recipe including a boost heating recipe, adjusting it to include a boost heating recipe, and/or supplementing it with a boost heating recipe. The boost heating recipe can be predetermined (stored in the tangible storage medium 2644) or be variable, such as a function of the length of transfer delay. As will be understood, the boost of heat could provide a relatively high level of heat (e.g., relative to the default holding cycle recipe) in a relatively short amount of time to reheat the food to about the temperature it would have been at had there not been a delay in transferring the food to the food holding apparatus 20.
An example of boost heating based on transfer delay is illustrated by reference to
The controller 2642 may carry out other actions with respect to transfer delay, some of which will be described with reference to
The Title, Field of Invention, and Background are provided to help the reader quickly ascertain the nature of the technical disclosure. They are submitted with the understanding that they will not be used to interpret or limit the scope or meaning of the claims. They are provided to introduce a selection of concepts in simplified form that are further described in the Detailed Description. The Title, Field of Invention, and Background are not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the claimed subject matter.
For purposes of illustration, programs and other executable program components, such as the operating system, are illustrated herein as discrete blocks. It is recognized, however, that such programs and components reside at various times in different storage components of a computing device, and are executed by a data processor(s) of the device.
Although described in connection with an exemplary computing system environment, embodiments of the aspects of the invention are operational with numerous other general purpose or special purpose computing system environments or configurations. The computing system environment is not intended to suggest any limitation as to the scope of use or functionality of any aspect of the invention. Moreover, the computing system environment should not be interpreted as having any dependency or requirement relating to any one or combination of components illustrated in the exemplary operating environment. Examples of well-known computing systems, environments, and/or configurations that may be suitable for use with aspects of the invention include, but are not limited to, personal computers, server computers, hand-held or laptop devices, multiprocessor systems, microprocessor-based systems, set top boxes, programmable consumer electronics, mobile telephones, network PCs, minicomputers, mainframe computers, distributed computing environments that include any of the above systems or devices, and the like.
Embodiments of the aspects of the invention may be described in the general context of data and/or processor-executable instructions, such as program modules, stored one or more tangible, non-transitory storage media and executed by one or more processors or other devices. Generally, program modules include, but are not limited to, routines, programs, objects, components, and data structures that perform particular tasks or implement particular abstract data types. Aspects of the invention may also be practiced in distributed computing environments where tasks are performed by remote processing devices that are linked through a communications network. In a distributed computing environment, program modules may be located in both local and remote storage media including memory storage devices.
In operation, processors, computers and/or servers may execute the processor-executable instructions (e.g., software, firmware, and/or hardware) such as those illustrated herein to implement aspects of the invention.
Embodiments of the aspects of the invention may be implemented with processor-executable instructions. The processor-executable instructions may be organized into one or more processor-executable components or modules on a tangible processor readable storage medium. Aspects of the invention may be implemented with any number and organization of such components or modules. For example, aspects of the invention are not limited to the specific processor-executable instructions or the specific components or modules illustrated in the figures and described herein. Other embodiments of the aspects of the invention may include different processor-executable instructions or components having more or less functionality than illustrated and described herein.
The order of execution or performance of the operations in embodiments of the aspects of the invention illustrated and described herein is not essential, unless otherwise specified. That is, the operations may be performed in any order, unless otherwise specified, and embodiments of the aspects of the invention may include additional or fewer operations than those disclosed herein. For example, it is contemplated that executing or performing a particular operation before, contemporaneously with, or after another operation is within the scope of aspects of the invention.
When introducing elements of aspects of the invention or the embodiments thereof, the articles “a,” “an,” “the,” and “said” are intended to mean that there are one or more of the elements. The terms “comprising,” “including,” and “having” are intended to be inclusive and mean that there may be additional elements other than the listed elements.
In view of the above, it will be seen that several advantages of the aspects of the invention are achieved and other advantageous results attained.
Not all of the depicted components illustrated or described may be required. In addition, some implementations and embodiments may include additional components. Variations in the arrangement and type of the components may be made without departing from the spirit or scope of the claims as set forth herein. Additional, different or fewer components may be provided and components may be combined. Alternatively or in addition, a component may be implemented by several components.
The above description illustrates the aspects of the invention by way of example and not by way of limitation. This description enables one skilled in the art to make and use the aspects of the invention, and describes several embodiments, adaptations, variations, alternatives and uses of the aspects of the invention, including what is presently believed to be the best mode of carrying out the aspects of the invention. Additionally, it is to be understood that the aspects of the invention is not limited in its application to the details of construction and the arrangement of components set forth in the description or illustrated in the drawings. The aspects of the invention are capable of other embodiments and of being practiced or carried out in various ways. Also, it will be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting.
Having described aspects of the invention in detail, it will be apparent that modifications and variations are possible without departing from the scope of aspects of the invention as defined in the appended claims. It is contemplated that various changes could be made in the above constructions, products, and methods without departing from the scope of aspects of the invention. In the preceding specification, various embodiments have been described with reference to the accompanying drawings. It will, however, be evident that various modifications and changes may be made thereto, and additional embodiments may be implemented, without departing from the broader scope of the aspects of the invention as set forth in the claims that follow. The specification and drawings are accordingly to be regarded in an illustrative rather than restrictive sense.
The following are statement of invention described in the present application. Although some of the following statements are not currently presented as claims, the statements are believed to be patentable and may subsequently be presented as claims. Associated methods, such as methods corresponding to statements of apparatus or systems below, are also believed to be patentable and may subsequently be presented as claims.
A1. A food preparation control module, comprising
a master control system including a processor and a tangible storage medium having processor executable instructions,
said master control system including a first display for displaying information relating to food items to be cooked by cooking apparatus and to be held by food holding apparatus, and a food preparation apparatus control system including a processor and a tangible storage medium having processor executable instructions,
said food preparation apparatus control system including a second display, and
said master control system and said food preparation apparatus control system communicating with one another such that at least some information displayed on the first display is displayed on the second display.
A2. The food preparation control module of claim 1, wherein said at least some information includes a list prioritizing different types of food items according to a sequence in which they are to be prepared by the food preparation apparatus.
A3. The food preparation control module of claim 2, wherein said food preparation apparatus is cooking apparatus, and wherein the list is a cook list which prioritizes the food items according to a sequence in which they are to be cooked.
A4. The food preparation control module of claim 1, wherein said first and/or second display includes an operator input for changing a cook recipe for a food item being cooked by the food preparation apparatus.
A5. The food preparation control module of claim 4, wherein the cook recipe comprises a number of different cook cycle phases and, for each cook cycle phase, a cook time, a cook temperature, and an on/off condition for one or more heat sources of the food preparation apparatus.
A6. The food preparation control module of claim 1, wherein changes to said at least some information are displayed substantially simultaneously on the first and second displays.
A7. The food preparation control module of claim 1, wherein said at least some information includes one or more of the following types of information: cook delay alerts, transfer delay alerts, cook recipe suggestions and changes, fault conditions and history, and energy usage.
A8. The food preparation control module of claim 1, wherein said food preparation apparatus control system is a first food preparation apparatus control system, said control module further comprising a second food preparation apparatus control system including a processor and a tangible storage medium having processor executable instructions, said second food preparation apparatus control system including a third display, and wherein said master control system communicates with said first and second food preparation apparatus control systems such that at least some of the information displayed on the first display is displayed on the second display and at least some of the information displayed on the first display is displayed on third display.
B1. A computer executable method for managing transfer of cooked food in a food preparation establishment, the method including:
cooking food with a food cooking device,
operating a cooked food transfer management controller to monitor actual cooked food transfer time elapsed before the cooked food is held at a cooked food holding location of a cooked food holding apparatus,
determining, with the cooked food transfer management controller, a cooked food transfer delay as a function of a comparison of the actual cooked food transfer time and a predetermined threshold cooked food transfer time.
B2. A method as set forth in claim B1 wherein the cooked food transfer management controller determines the cooked food transfer delay as a function of the actual cooked food transfer time exceeding the predetermined threshold cooked food transfer time.
B3. A method as set forth in claim B1 further including modifying a default cooked food holding cycle heating recipe as a function of the cooked food transfer delay and operating a heat-generating device at the cooked food holding location according to the modified default cooked food holding cycle heating recipe.
B4. A method as set forth in claim B3 wherein the default cooked food holding cycle heating recipe is modified to provide a boost of heat to the cooked food at or near the beginning of the cooked food holding cycle.
C1. A food cooking system comprising:
a cooking device configured for cooking food, and
a cooking device control system associated with the cooking device, the cooking device control system including a processor, a tangible storage medium storing processor executable instructions, and a user interface for receiving input from a user,
said tangible storage medium storing food cook recipe instructions for a food item type, said instructions, when executed by the processor, operating the cooking device according to a cook recipe comprising a number of different cook cycle phases to cook the food item type in the cooking device,
wherein said user interface is configured for changing the cook recipe instructions for the food item type, and, for each cook cycle phase, at least one of a cook time, a cook temperature, and an on/off condition for one of more heat sources, is selectively modifiable via the user interface.
This application is a continuation of PCT Patent Application No. PCT/US2015/029273, filed May 5, 2015, which claims priority to U.S. Patent Application No. 61/988,825, filed May 5, 2014; 61/988,894, filed May 5, 2014; and 62/056,260, filed Sep. 26, 2014.
| Number | Date | Country | |
|---|---|---|---|
| 61988825 | May 2014 | US | |
| 61988894 | May 2014 | US | |
| 62056260 | Sep 2014 | US |
| Number | Date | Country | |
|---|---|---|---|
| Parent | PCT/US2015/029273 | May 2015 | US |
| Child | 15341502 | US |
