KR20240148537A - Automatic monitoring system and method for food service operation - Google Patents

Abstract

The present invention provides a two-way communication network that provides monitoring, data collection and control of operations in the food service industry.
The system of the present invention comprises a computer, and a control unit executed by the computer, configured to perform various tasks.
The communication network includes a microprocessor-based controller capable of communicating with the system.
The system may be provided to link the equipment and facilities with the computer. In one embodiment, the system may be provided to
Verifies the execution of equipment-related manual tasks in a kitchen. In another embodiment, the system schedules a plurality of kitchen equipment.
In another embodiment, a holding timer is provided to track the holding time of cooked food products,
determines whether the above holding time has elapsed. In another embodiment, the system determines whether the food has been cooked in a food preparation facility.
Manages a list of food products.

Description

{Automatic monitoring system and method for food service operation}

The present invention relates to a communication network, and more specifically, to monitoring and controlling the operation of kitchen or restaurant equipment.

A communication network such as a cooking computer communication system to provide two-way communication between such equipment and the control center.

It's about work. These kitchen or restaurant equipment are found in restaurants and fast food chains these days.

In addition to those related to the processing system, large frying pans, various types of ovens, refrigerators and HVAC systems are also included.

Includes systems.

[References to related applications]

This application was filed on May 2, 1996, entitled "Smart Commercial Kitchen Network".

U.S. Patent Application No. 08/643,207, a continuation of U.S. Patent No. 5,875,430, entitled "Smart Commercial Kitchen Net"

U.S. Patent Application No. 1001018 filed May 22, 1998, entitled "Work (Smart Commercial Kitchen Network)"

09/083,671, Continuation-in-Person of U.S. Patent No. XXX2, entitled "Smart Commercial Kitchen Network"

U.S. Patent Application No. 09/587,797, filed June 6, 2000, entitled "Network"; U.S. Patent No. XXX1;

This application is a continuation-in-part application, which is incorporated herein by reference. In addition, this application is a continuation-in-part application, which is incorporated herein by reference.

U.S. Patent No. 11,212,814 entitled "Plural Cooking Computer Communication System"

No. 4,812,963, and "Multiprobe Intelligent Diagnostic System for Food Processing Apparatus"

U.S. Patent Application No. 11,1995, entitled "System For Food-processing Apparatus"

Related to U.S. Patent No. 08/501,211 and U.S. Patent No. 5,723,846, which are incorporated herein by reference.

In recent years, as cooking and restaurant equipment in large hotels and kitchens have become considerably more complex, the breakdown of such cooking equipment has become a problem.

There is an increasing need for the use of computers for diagnosis. Recently, kitchen appliances have been used by food service establishments.

Although they are maintained and serviced, there are exceptions, but they are too ill-equipped and unfit for the job.

The domestic food service industry employs from one to several hundred employees.

It has over 300 independent service agencies of this scale. However, most of them have only a few employees.

, these employees unfortunately take care of all the work related to billing, repairs, inventory, warranties, calculations, returns, etc.

Ah, they have to deal with it. For example, such agencies have to not only write invoices but also collect fees,

This obviously takes up a lot of time. Along with these other tasks, service agents are responsible for handling today's complex kitchens and

There is little time to catch up with the technology of cooking equipment. The traditional food service industry handles maintenance work along with equipment maintenance.

Because they are so fragmented and incompatible, their efficiency is expected to be reduced by about 20%.

Therefore, to enable proper distribution of tasks among management and repair skills among the best methods suitable for performing the work.

To this end, the industry needs to provide cost-effective systems to improve the efficiency of the food service industry today.

It exists.

Additionally, the food service industry faces a difficult labor market. Competition for qualified employees is fierce,

There are not enough people to fill the vacancies, especially for owners/managers of many commercial units spread across several miles.

It is also difficult. Employees may not be adequately trained, may be careless, or may not be able to properly complete their tasks.

There may be drawbacks. These issues relate to the quality of food, the level of service to consumers, and various health and safety issues.

A standard practice (e.g., to minimize bacterial-related illness resulting from improper food handling, preparation, holding, etc.)

Hazards defined by the Food Safety and Inspection Service of the United States Department of Agriculture for

This can have a negative impact on compliance with Hazard Analysis Critical Control Point (HACCP) regulations. These problems

Even computerized kitchen systems can be adversely affected, as these systems are not properly performing their assigned tasks.

Because it is impossible to independently prove that the system was compromised or to identify employees who maliciously manipulated the system. Furthermore,

To remain competitive in today's global economy, the food service industry must reduce labor costs and produce more accurate products.

Achieve faster, more efficient food preparation while achieving forecasts and managing both equipment and human resources.

To do this, we need to be able to control all processes in the kitchen more reliably.

Appliance Status/Monitoring

The food service industry today relies on real-time, on-demand workflows to direct employees to perform required tasks.

You need a system that can create an uplist and guide employees to perform the required tasks.

The work list is transmitted to a CRT display in a place where employees can easily refer to it and perform tasks in the restaurant.

The task list can also be presented by visual means alone or in addition to visual means, with audio means.

Such a task list can be used, for example, in point-of-sale (POS) systems and kitchen

It allows for proper communication for ordering between employees. Computerized work lists are useful for employees (especially new trainees).

It can provide important training guidelines, which are essential for restaurant managers due to the high turnover of employees in the food service industry.

It is particularly problematic that Lisa has little time to devote to initial training. Therefore,

The list generated by covers the process of preparing various food ingredients, various maintenance related to kitchen appliances and other equipment, and

It also assists employees in performing cleaning procedures and other general duties as required.

The known system is designed to generate and output a static list of tasks to be performed, for example, at the opening of each day.

Use labor management tools. However, such lists do not have real-time feedback, so

It is therefore not dynamic and cannot adapt to the actual and even variable operating conditions and demands within a restaurant.

Therefore, there is a need for a system that can update and modify the work list based on the detected or evaluated operational status.

This also comes to the fore.

Current fast food systems typically use in-store CRTs to display task lists.

When this is completed, the employee clicks the "bump bar" at the bottom of the screen to notify the system that the task is complete.

When you press the "bar") button, the system updates the CRT to indicate that the task is complete. However,

One process is possible under the assumption that there is no “deception” by employees (e.g., committing a crime without performing the proper work).

(When pressing the PBA button). This situation is one in which supervisors in the fast food food service industry continually

This can be problematic because it is impossible to monitor and check every single task to see if it is actually being performed properly.

This deceptive behavior by employees can cause economic losses for fast food and other restaurants. For example, serving food prepared in a large fryer before it is fully cooked can affect the quality of the food (e.g., taste, feel, appearance, etc.) and shelf life.

directly affects the life of the product. Likewise, for example, when a chef takes an uncooked product out of the oven,

If the food is not prepared properly, it will have a negative impact on the quality of the food. Food that is not properly prepared will lead to customer dissatisfaction and repeat

It causes significant business losses and leads to economic losses for food service providers. It has a negative impact on the food service industry.

Another example of employee deception can be found in the maintenance aspect. Lazy or busy employees

There are frequent cases where maintenance work is skipped or done improperly, and the bump bar is pressed down. The conventional system

We do not do enough research and checks on this type of fraud, so we cannot rely solely on the integrity of our employees.

It enables automatic verification that required tasks have been performed appropriately by detecting various operational variables without

A system is needed.

Virtual Hold Timer

The total period during which food ingredients can be held and served after they are cooked is determined by franchise standards and government regulations.

Regulated. For example, the Food Safety Surveillance Report of the United States Department of Agriculture (USDA)

Hazard Analysis Critical Control as defined by the Food Safety and Inspection Service (FSIS)

The Point (HACCP) standard specifies the total time that food can be held before being discarded after being cooked at various temperatures.

These standards are designed to prevent food contaminated with bacteria that can be transmitted to customers due to improper food handling.

The purpose is to prevent diseases caused by the consumption of food. So, food "hold times"

Accurate measurement and compliance with the “shelf life” period is very important in the food preparation industry. Food that has passed its “shelf life” period must be discarded.

It has to be done.

The current system uses a number of minutes to indicate the elapsed time since the maintenance period expired, for example, "00", "15", "30", "45", etc.

Small plastic tags that indicate the food are often carried with food. Also, small mechanical or electrical tags

It is also possible to include the immersion device to be carried with food. Other known systems include electrical or

uses a mechanical timer, but sets each next timer based on the time remaining on the timer at the previous location.

This known system is not very effective, and many foods often do not have an adequate shelf life.

Due to the sale of products over time, food service operators are held liable for non-compliance with HACCP standards,

Customers are at risk of exposure to foodborne illness.

Therefore, we need a system that can set an automatic “virtual” maintenance timer for each batch of food being prepared.

Such a system can track the distribution of each batch of food through a restaurant or kitchen, and also from cooking equipment.

The system can be symbolically "transported" with food to various maintenance areas and POS. These systems also provide a means for each food placement.

Each dish can be provided with a single continuous hold timer, allowing kitchen or restaurant staff to recall previous dishes or

It eliminates the hassle of having to manually set a new time considering the expired maintenance period from the maintenance station.

This is related to food handlers who have to handle the timer directly, such as placing the timer incorrectly or using the timer continuously.

Minimizes the risk of making mistakes while setting up. Moreover, this system ensures that a particular batch of food on hand is at its expiration date.

detects when food is nearing its end and then signals the food preparer to prepare another batch of the same food.

It can help control the inventory of food. These systems can be used to manage the POS system and the sales that are maintained by the system.

Linked to data, specific food products are made available to meet anticipated demand and replace food whose shelf life is nearing expiration.

You can decide how much to cook.

Shortening Management/Fryer Maintenance Management

Proper maintenance of large fryers is also a major concern for managers of commercial or public cooking facilities. In general,

Fryers use cooking oil or shortening as a cooking medium. However, these cooking media become

The quality deteriorates. To ensure consistent food quality, periodically filter and/or replace the cooking medium.

It is necessary. Fryer controllers are often equipped to instruct the fryer to clean at regular intervals each day, and thus the fryer

It becomes impossible to modify maintenance to suit actual operating factors (such as sales situations or number of cooking cycles).

Other conventional systems, such as that disclosed in U.S. Patent No. 5,331,575 to Koether et al., involve a cooking computer physically

It involves a stand-alone "smart fryer" that is connected to an individual fryer. Such conventional systems are practically

Depending on other factors such as the use of the fryer and the cooking temperature, the cooking medium may need to be replaced and adjusted accordingly.

It provides several improvements to the fixed time fryer controller that can be performed. However, individual fryer cooking computers

Without considering other fryers, maintenance of the cooking medium is required for a specific fryer that is physically related.

It only determines the timing. This is problematic for restaurant maintenance, as it is not advisable to have too many fryers in case the restaurant is busy or food orders are rushed. Ideally, fryer maintenance should be cost-effective.

Manual, or at least tailored, should avoid having multiple fryers serviced simultaneously. Therefore, given

A network control system is required to monitor and control the maintenance of all fryers at the restaurant location.

Wooki, each fryer is assigned to a given restaurant location to ensure maximum availability of fryers when food orders surge.

A network control system is required that can balance the maintenance times of the dragon and all fryers.

The present invention provides a two-way, real-time computer-assisted diagnostic, asset history, accounting records, maintenance records and energy management.

It provides a communications network. Advantageously, these networks integrate the various operations of today's food service industry.

This enables proper task allocation of management and maintenance work.

The system consists of a control center linked to a POS or automated teller machine (ATM) system, multiple kitchens,

base station, and a number of kitchen or dining facilities located within a specific area or cell. Once initialized, maintenance

The number is used to integrate various tasks such as accounting, billing, maintenance and energy management, for example, for specific services being provided.

A control center with a database containing essential software diagnostics, accounting records, inventory records and management records for the equipment.

It is monitored through.

In a preferred embodiment, each cell is preferably assigned one or more communication channels, preferably wirelessly, for a high-speed data link.

It achieves bidirectional communication with base stations alternately interconnected to the control center. In particular, the system is capable of transmitting data through a data network.

Monitoring and observing the maintenance of kitchen equipment through information transmitted or received through the above equipment.

Information may include cooking parameters, billing information, equipment identification, diagnostic information, and maintenance instructions. Direct Charge

The charges are applied to POS or clearing house network centers operated by various merchants or clearing house network centers.

This is achieved by transmitting financial information between ATM systems.

Each kitchen base station can query the equipment, and the equipment can request that it transmit diagnostic information related to its operating conditions.

This diagnostic information can be communicated immediately to the control center, which, among other components, can update

including downloading, operating and/or diagnostic software for equipment, dispatching service vehicles, or updating accounting and inventory information.

The small can be appropriately taken. This function is mostly controlled automatically by the control center, but the control center operator

Alternatively, some of these functions may be performed manually by the base station, as in a distributed network.

It can be distributed.

In a preferred embodiment, field maintenance is accomplished via a wireless RS-232 interface, such as by infrared communication.

Through this, it can be further improved by using a portable terminal linked to the facility. The portable terminal can be abnormal to the facility.

Inquire to diagnose the operating conditions of the system. When performing maintenance, the control center preferably prepares an invoice and

and performs billing through POS or ATM systems. During maintenance, the mobile terminal is used for special purposes.

Updated diagnostic software for the equipment must be requested and this request is sent to the control center. Appropriate software

The software is then transmitted to the terminal via a communication data network. In this way, the new diagnostic tool is specific

Since they can be used in kitchen or restaurant equipment, they can be easily used in the food service industry.

Similarly, the database contains maintenance instructions for each type of kitchen and dining equipment. Service personnel

If you are not familiar with the equipment, ask the control center to download the necessary maintenance instructions for the equipment you are servicing.

You can ask.

Importantly, the control center contains customer information, accounting history, equipment data such as previous maintenance and defects, and updated diagnostic software.

It includes a database containing data on the control center offerings and charges. Advantageously, this database contains

Allows service personnel, as well as the rater, to renew credit, warranties or returns for specific subscribers. In addition,

Service personnel create various accounting, billing and maintenance records for specific subscribers or facilities for the control center.

This ability not only improves quality control but also allows service personnel responsible for administrative tasks to

Minimize the amount of work performed by the circle.

If desired, the control center can control the normal operation of part or all of the kitchen or restaurant equipment in real time. For example, to change a recipe for a particular food product, new cooking parameters can be applied to each desired

can be transmitted to the control unit of the kitchen or restaurant equipment. In this way, food service retail chains around the world

You can easily update the cooking profile of your own food products.

According to another aspect of the present invention, the control center can control when kitchen or dining equipment is turned on or off.

In this way, the maximum power can be minimized by limiting the number of appliances that are turned on at a given time.

Depending on the importance of the type and location of the equipment, the equipment will be serviced first.

You can prioritize.

Appliance Status/Monitoring

According to one embodiment, the present invention automatically verifies the performance of equipment-related manual tasks for equipment used in food preparation.

The system may be used for one or more microprocessors capable of communicating with the system.

Includes one or more sensors capable of detecting parameters related to performing one or more facility-related manual operations.

A book is provided. In one embodiment, the parameter provides an indication of whether one or more facility-related manual tasks have been completed.

In another embodiment, the parameter indicates whether one or more facility-related manual operations have been performed appropriately.

Do it.

The above system implements control logic that operates to automatically monitor the performance of one or more equipment-related manual operations.

Includes a control computer that performs the operation. The communication network provided comprises a computer and one or more of the equipment and sensors or

It enables communication between both. The control computer can be located within the kitchen base station or control center.

The appliance may be a kitchen appliance, in one embodiment a fryer.

In one embodiment, the communication network enables communication over the Internet. In another embodiment, the communication network

Work enables communication between a computer and one or more devices by means of wireless data transmission. Wireless data transmission

Songs can be performed over the Internet.

In another embodiment, the computer generates one or more messages related to one or more facility-related manual tasks.

One or more of the messages may be visible displays, for example, that can be observed by employees within a food service facility.

This message can be displayed on the monitor. This message can also be communicated to notify food facility operators or managers.

The system is remotely located from the food service facility (e.g., control center) via a network.

can be transmitted to the city. This message can be accessed by the operator or administrator via the Internet through a Web interface.

It could be possible.

The system further comprises a database containing stored history information related to the performance of one or more facility-related manual tasks.

In one embodiment, the stored history information includes one or more types of facility-related manual tasks, the tasks being performed

The time at which the work was performed, and information relating to one or more of the identities of the person performing said work.

The method of automatically monitoring the performance of facility-related manual tasks also includes the following steps, namely:

A step of providing one or more devices having a microprocessor-based controller used in food preparation;

A step of providing one or more sensors capable of detecting parameters relevant to the performance of one or more facility-related manual tasks;

A device that executes control logic that operates to automatically monitor the performance of one or more of the above equipment-related manual operations.

Step 1: Provide a computer;

enabling communication between said control computer and one or more of said equipment and one or both of said sensors;

Step of providing a communication network;

A step of monitoring one or more of the above facilities;

a step of performing one or more manual operations related to one or more of said equipment; and

It is configured to include a step of detecting performance of one or more of the above facility-related manual operations;

In one embodiment, the method comprises the step of the communication network performing communication at least partially over the Internet.

In another embodiment, the method further comprises: providing a computer and one or more of the equipment and sensors;

The method further comprises the step of performing communication between all of them at least in part by wireless data transmission.

The method may further include a step of performing at least part of said wireless data transmission over the Internet. The method may further include a step of generating one or more messages related to said one or more facility-related manual tasks.

In one embodiment, the method further comprises the step of displaying the one or more messages on a visible display monitor.

Includes.

Shortening Management System

In another embodiment, the device is used to schedule maintenance for a number of kitchen appliances within a food preparation facility.

can be. In one embodiment, the equipment can be a fryer. The system can include a plurality of kitchen equipment, the plurality of kitchen

A computer capable of communicating with the equipment, and a communications network connecting the computer to the plurality of kitchen equipment.

The above kitchen equipment is equipped with a microprocessor-based controller capable of communicating with the above system. By the computer.

The control logic that operates to plan and manage the above-mentioned multiple kitchen facilities is removed. The above-mentioned control logic

may be located within a kitchen base station or control center.

In one embodiment, the control logic determines daily user demand for one or more cooked food products.

The system can operate during a selected period of the day, which is, in one embodiment, the peak demand period for food products.

The control logic may further include a control logic that operates to maximize the number of possible kitchen appliances. The control logic may also include a

It can work to balance the use of multiple kitchen appliances.

In another embodiment, the system determines the maximum number of kitchen appliances that can be serviced during a given period of time during a day.

Further includes planning maintenance to coincide with one or more peak demand periods for the food product.

In one embodiment, the communication network performs communication via the Internet. In another embodiment, the communication network

Communication between the above computer and one or more of the above devices is enabled by wireless data transmission. The wireless data

Transmission can be done over the Internet.

How to plan maintenance of multiple kitchen equipment within a food preparation facility involves the following steps:

Step of providing multiple kitchen facilities;

A step of providing a computer capable of communicating with said plurality of kitchen appliances;

A step of providing a communications network connecting said computer with said plurality of kitchen facilities;

A step of providing control logic executed by the above computer;

A step of monitoring actual operation data of the above plurality of kitchen equipment;

Steps for predicting food product demand; and

It is configured to include a step of planning maintenance of the above plurality of kitchen equipment.

In one embodiment, the method comprises the step of planning maintenance of the fryer, which in one embodiment comprises:

It is to change or filter the cooking medium used. The method is to change or filter the cooking medium used. The method is to change or filter the cooking medium used.

In one aspect of the present invention, the step of planning the maintenance of a plurality of kitchen equipment to maximize the number of

In some embodiments, the selection time of the method corresponds to one or more peak demand times for one or more food products.

Virtual Hold Timer

According to one embodiment of the present invention, a system for tracking the retention time of a cooked food product comprises:

At least one cooked food product having a plurality of food oils for maintaining said at least one cooked food product.

It includes a control area, a control computer, and a control logic performed by the computer. The control logic comprises at least one

Used to determine when the holding time for a cooked food product has elapsed.

According to one embodiment of the present invention, the control logic also causes at least one cooked food product to be stored in a second holding area.

It is used to determine whether it has moved to the maintenance area. The control logic is used to determine whether it has moved to at least the second maintenance area.

It may further be applied to record the movement of at least one cooked food product.

Additionally, the control logic generates an expiration signal when the holding time for at least one cooked food product has elapsed.

may also be used to indicate that the retention time has expired, in response to an expiration signal.

may be provided. Audiovisual indicators such as those used herein may be provided as audible alarms or visual message displays.

is limited to meaning. According to one embodiment of the present invention, the control logic of the system assigns a batch identification number to at least one cooked food product.

The system can be used to allocate food. The system is placed within the system to identify the food holding area where food is placed.

It may further include a data entry means allowing the identification number to be entered manually. In one embodiment, the

The batch identification number is entered into the system at least in part by wireless data transmission. The data entry means is food

It may be a keypad coupled to the maintenance area.

The system further comprises a sensor for measuring several variables associated with at least one cooked food product,

The above sensor provides a signal related to the variable to the control computer. In one embodiment, the variable is a specific

Relates to whether there is at least one cooked food product within the maintenance area. In another embodiment, the variable

relates to the temperature of at least one cooked food product.

In another embodiment, the system may be used to manage inventory of cooked food products within a food preparation facility.

The system comprises at least one cooked food product having a preset holding time, at least one cooked food product

It includes a plurality of food holding areas for maintaining the product, a control computer, and control logic performed by the computer.

The above control logic determines when the holding time for at least one food product will expire in the future and upon expiration of the holding time.

It is used to provide advance notice of the point. The system is stored in a database accessible to the control logic.

Advance notification time corresponding to the different forms of at least one prepared food product

times) can be included.

The above control logic may also be configured to generate a pre-notification message signal indicating when the retention time will expire in the future.

In one embodiment, in response to the signal, the audiovisual indicator may provide advance notice of the future expiration of the retention time.

The system provides at least one cooked food product before the holding time for the food product expires.

may further include audiovisual indicators to provide instructions on whether to cook additional portions. In one embodiment,

The system determines whether one or more cooked food products whose retention time expires in the future are additionally available or are

It can be used to determine if cooking is taking place in another area of the food preparation facility.

Additionally, the method for tracking the shelf life of cooked food products involves the following steps:

A step of providing at least one cooked food product having a preset holding time;

A step of providing a plurality of food holding areas for holding at least one cooked food product;

Step of providing a control computer;

said computer acting to determine when the holding time for said at least one cooked food product has expired;

a step of providing control logic to be performed; and

A step of determining when the holding time for at least one cooked food product expires;

The method comprises manually entering a batch identification number of at least one cooked food product into the control computer.

The method may further include providing a data input means. In one embodiment, the method comprises:

further comprising the step of determining whether at least one cooked food product has been moved to at least a second food holding area.

The method further comprises: displaying a message indicating that the holding time for at least one cooked food product has expired;

may further include a batch identification number. In another embodiment, the method comprises placing at least one cooked food product

It includes the step of allocating .

Additionally, the method for managing the inventory of cooked food products within a food preparation facility comprises the following steps:

A step of providing at least one cooked food product having a preset holding time;

A step of providing a plurality of food holding areas for holding at least one cooked food product;

Step of providing a control computer;

Determining when the holding time for at least one of the above cooked food products expires in the future, and

A step of providing control logic executed by said computer, said control logic operative to provide advance notice of the point in time;

a step of determining when the retention time for at least one food product expires in the future; and

A step of providing advance notice of when the shelf life of at least one food product will expire in the future;

In another embodiment, the method comprises at least:

Include a further step of notifying food preparation facility personnel to prepare an additional cooked food product.

In addition, the method can be used to determine whether one or more cooked food products whose retention time expires in the future are additionally available.

or may further include a step of determining whether the food is being cooked in another location within the food preparation facility.

It should be recognized that the present invention is not limited to the specific embodiments described above. Accordingly, the spirit and scope of the present invention

Various modifications may be made without departing from the scope of the appended claims. For example, the present invention may be

A person of ordinary skill in the art will appreciate that the present invention is not limited to restaurant applications, but also includes appliances that are used.

You will find that it can be applied to any commercial facility, public facility, or accommodation facility. Also, this

The invention is not intended to be used only for any specific type of food product or equipment, and ...

The present invention may find wider applications in the food preparation and service industries where crabs can be employed. Accordingly, the present invention

A microprocessor-based controller may be provided that provides a communication interface with the invention's system and network.

, can also be used in ovens, ice machines, dishwashers, refrigerators, heating and cooling units, etc. Therefore, this

These devices are web-enabled, allowing them to communicate with systems over the Internet.

The features and advantages of the present invention are as follows: The detailed description of the present invention is given above with the same reference numerals assigned to the same components.
It will be more clear from the name, and from the drawing:
Figure 1 illustrates a current smart commercial kitchen including a control center, multiple kitchen base stations, and multiple kitchen or dining facilities.
A diagram schematically representing a network;

The SCK (Smart Commercial Kitchen) network of the present invention is, among other things, a kitchen located over a wide area.

I have the ability to monitor and control maintenance, repair and power management of restaurant equipment in real time. Maintenance

When the maintenance and repair function is started, the maintenance and repair situation is maintained by accounting records, inventory records, and maintenance for the specific equipment under service.

These are monitored through a control center that includes maintenance records and necessary diagnostic software. These various payments and

The ability to integrate re-services will provide a very efficient means of providing timely service to system subscribers.

The SCK network can be optimized to suit the specific needs of subscribers, preferably cellular wireless communications.

By using wireless communication such as (cellular radio communication), it can be installed practically anywhere in the world.

can be and be used.

It is self-evident that this SCK network can be partially implemented by wireless communication. However, the network described below

It should be understood that the present invention is for illustrative purposes only and is not intended to limit the present invention. The present invention relates to optical

Other appropriate means of communication, such as telephone or wired communication, may be used.

Additionally, in the embodiments below, the integrated repair and payment services are preferably provided and coordinated through a central control center.

However, some of these services are distributed to base stations that are programmed to perform these services.

It is obvious that the network can be centralized or distributed. This choice is made depending on whether the network has a centralized or distributed structure.

Referring to Fig. 1, which is a schematic step diagram, a communication system (100) according to the principle of the present invention is illustrated. In Fig. 1,

The area of significance may be divided into multiple wireless communication zones or cells C1-C6 (105). These cells may be identical or different.

It should be clearly understood that the system can be located within a building. In Fig. 1, the system contains only six cells.

Although shown as , it is self-evident that the number of cells could be much higher.

Located within each cell C1-C6 (105), associated with each cell are one or more subscribed to the services of this system.

The kitchen or restaurant equipment A1-A11(110) is as shown in Fig. 2. Each kitchen equipment A1-A11(110) is provided with an RF transmitter, as shown in Fig. 2.

It is preferred that a novelty (120), an RF receiver (130) and a microprocessor-based controller (140) be provided. Alternatively,

In addition, each kitchen unit can communicate via a wired data link. For example, a restaurant, bakery, or hotel may have a single

Anywhere from one to forty kitchen units can be located in a kitchen or cell. These kitchens or restaurants

The equipment includes, for example, deep fryers, brick ovens, bakery ovens, combination ovens, infrared ovens, rotary roasters, and refrigerated

This includes things like gas, HVAC systems, etc.

Microprocessor-based controllers include, for example, Food Automaion - Service Techniques of Connecticut (FAST.

It has been developed in recent years to help prepare properly cooked food by the Rock Brand. This controller

It is sold under the trade name FASTRON (registered trademark), and there are others, but it is used to cook or roast food to the proper degree of doneness.

Regulates the temperature within the kitchen equipment to ensure that it is heated. More specifically, the controller controls the temperature within the kitchen equipment under the control of the program.

Controls various operations of kitchen equipment, such as cooking time and temperature for a single food or multiple food products. That is, the kitchen equipment is programmed to operate according to cooking parameters tailored to a specific food product. For example, see here

See U.S. Patent No. 4,920,948, which is incorporated herein by reference.

Additionally, the controller controls the time ratio of power applied to the heating (or cooling) element according to the cooking parameters selected by the user.

Controls the duty cycle. For example, the heating element(s) may have a fixed or variable duty cycle, depending on the heating mode of the kitchen appliance.

(heating control ratio), operate continuously, or operate on/off in a manner similar to a thermocouple.

Can be.

Furthermore, these controllers are connected via an interface board and have built-in fault detection and identification for various types of faults.

It may include an artificial intelligence sensing and diagnostic device. For example, see U.S. Patent No. 5,043,860 and pending application by the present applicant.

U.S. Patent Application No. 08/501,211, filed October 26, 1995, entitled “Diagnostic System For A Cooking Appliance”

See also U.S. patent application Ser. No. 08/549,098, filed on 1 January 1998, all of which are incorporated herein by reference.

Continuing with reference to Figure 1, within each cell C1-C6 (105) there is a kitchen base station B1-B6 (150). Preferably, each kitchen

Base station B1-B6 (150) responds to kitchen equipment A1- via wireless means such as cellular radio or other wireless means.

It has the ability to communicate with A11(110). If necessary, the menu can be accessed through an appropriate terminal (155) attached to this base station.

Manual changes to the cooking profile can be made. Each of these kitchen base stations B1-B6 (150) is as shown in Fig. 2.

This includes an RF transmitter (160) and an RF receiver (165). The wired connection is such that the wire may be accidentally cut by kitchen appliances.

It is not desirable because it is possible. However, it is also possible to use a wired connection. Also, the general public in this field

Satellite, microwave or infrared communications may be used, based on principles known to those of ordinary skill in the art.

Yes, of course.

Preferably, each cell C1-C6 (105) has at least one cellular radio channel used to perform bidirectional communications.

It is assigned to the kitchen equipment A1-A11 (110) and exchanges information to control maintenance, repair and power management of these equipment.

This information can be monitored and tracked. This information includes cooking parameters, billing information, equipment identification, and diagnostics, as described below.

It may contain only information and management commands. Those skilled in the art will recognize that this channel may be in analog mode or digital mode or both.

You will see that it can operate by combination. In digital mode, analog signals are transmitted over the RF channel before

is converted into a digital representation. The pure data message generated by the microprocessor-based controller (140) is

can be formatted and transmitted directly to the digital channel. Data between the kitchen base station B1-B6 (150) and the control center (170)

Communication is provided via a communication link (175) of the network (180). The control center (170) provides one or

It can be accessed by a more skilled administrator. The communication link (175) is a device operating at 56 Kb/sec or higher.

A digital link may be used. The data network (180) may be an integrated systems digital network (ISDN) facility.

In the latter example, the X.25 protocol is used for message data transmission between the kitchen base station B1-B6 (150) and the control center (170).

The X.25 protocol is widely known to those skilled in the art, so its detailed description is omitted.

The control center (170) is a repair and payment database that enables the exchange of information related to repairs, payments and billing.

(190) should be understood to include. Additionally, each kitchen base station (150) is required for customer billing or payment processing.

may also include a useful internal database. The control center (170) may be located, for example, within the same physical area as the cell.

However, it is also possible to connect multiple control centers to cover the entire world.

there is.

Each kitchen base station B1-B6 (150) queries the corresponding controller (140), or the controller (140) queries the kitchen equipment A1-

You may request that diagnostic information related to the operating status of A11(110) be transmitted, which will be immediately forwarded to the control center.

(170) can be communicated with. In addition, this diagnostic information can be stored in the internal database of the kitchen base station.

The control center (170) downloads updated diagnostic software to the controller (140), among other things.

including dispatching service vehicles (195) through the kitchen center (200), or updating accounting and inventory information.

can perform a variety of actions (described in detail later). Most of these functions are automatically controlled by the control center (170).

However, it can also be performed manually by the control center administrator. If necessary, some of these functions can be distributed to base stations.

It could be.

Service vehicles (195) are independently provided, maintained and operated by service agencies that have subscribed to this system.

Although only one service vehicle is shown in Figure 1, it is of course possible for a fleet of service vehicles to be used.

In addition, the communication network (100) is linked to each kitchen base station (150) through a data communication network (180).

of sale) or an automated teller machine (ATM). Furthermore, the ATM/POS system (205) includes a POS/ATM data communication network (210). A plurality of independently operated ATM/POS systems are all

They communicate with each other simultaneously to provide billing services to subscribers of telecommunication networks. Bill settlement data communication

The new network also interconnects multiple ATM/POS systems with a bill settlement network center operated by various merchants.

By transmitting information between different ATM/POS systems, the bill settlement data communication network and the bill settlement network

The work center is a network between a specific ATM/POS system operated by the subscriber's financial institution and the ATM/POS system (205).

Enables direct transactions between parties.

Referring to Figure 3, the control center (170) comprises a communication controller (215) with a suitable conventional interface (225) interposed therebetween.

It may include a display controller (220). As described above, the control center (170) may include, for example,

A database containing kitchen equipment locations, diagnostic software, related billing and accounting information, and power management data.

(190) may include one or more interfaces (225) to enable the control center administrator to query information.

It may be a LAN (local area network) interface having a terminal (185). The terminal (185) may be a keyboard, a mouse,

Of course, this could include any of a variety of input devices, such as a trackball or other user interface.

The communication controller (215) is among others, the kitchen base station (150), the display controller and the database (190).

It functions as a processor and buffer in the communication controller (215). Data transmitted through the communication controller (215) is displayed on the communication display (230).

can be splayed. The display controller (220) can display information about kitchen equipment in any digital form.

A map display is provided that displays the map graphically, such as the map of the above region (Sina State). Such a region is shown in Fig. 4.

The reverse display is shown. For example, the installations are indicated by dots, and the installations requiring service are indicated by red dots.

are indicated by other identifiers, such as the type of equipment, the last service date, availability of parts, and others.

The cut marks can be displayed.

Next, referring to FIG. 5, kitchen equipment used to exchange data with a kitchen base station (150) according to the present invention

A simplified step diagram of the devices for (105) is illustrated. In particular, the device illustrated in Fig. 5 is a digital channel-based

It can be used to communicate with the room base station. The data to be transmitted to the kitchen base station can be transmitted using, for example, TDMA (time division multiple access) of digital communication.

The message data is divided into packets according to the CDMA (Computer Division Multiple Access) technology. To those skilled in the art, other technologies such as CDMA

It is obvious that they can be used. The so-called FACCH (fast associated control channel) generator (515) is generated by

Following the management message, the data packets are time-division multiplexed by the multiplexer (510). The output of the multiplexer (510) is the data

The terminal is divided into n consecutive time slots (each of which occupies one byte consisting of m bits of control information).

is provided as input to a burst interleaver (520) that divides the data into "message

"Burst" data (each of which consists of a time slot identifier, a digital verification code, control or management information, and the data to be transmitted).

It forms the input of a burst generator (525) that creates a burst signal.

The message burst generated by the burst generator (525) is provided as input to the RF modulator (530). RF modulator (530)

is used to modulate the carrier frequency, for example, according to the π/4 DQPSK technique, which is widely known in the field of cellular wireless communications.

This technique uses information transmitted by the transmitters of each facility to be encoded differently, i.e. two-bit symbols.

It implies that these four phases are transmitted in different phases (+π/4, -π/4, +3π/4 or -π/4) for the selected transmission channel.

The carrier frequency is supplied to the RF modulator by the transmit frequency synthesizer (535). The modulated burst return of the RF modulator (530)

The signal output is amplified by a power amplifier (540) and transmitted to a base station through an antenna (545).

Each facility (110) receives a modulated burst signal from a kitchen base station (150) through an antenna (550) connected to a receiver (555).

The receiving carrier frequency for the selected receiving channel is generated by the receiving frequency synthesizer (560) and fed to the RF demodulator

(565) is supplied. The RF demodulator (565) is used to demodulate the received carrier signal into an intermediate frequency (IF) signal.

The inter-frequency signal is reconstructed by the IF demodulator (570) which restores the original digital information to the state before π/4 DQPSK modulation.

The digital information is then converted into a 1-bit data stream by converting the digital data in the form of a 2-bit symbol provided.

is passed to the symbol detector (575). For a more detailed description of cellular radio communications, see, for example, "Cellular Radio:

See "Principles and Design", Raymond C.V.Macario, McGraw-Hill, Inc. 1993.

Those skilled in the art will recognize that many of the devices used in the facility (110) to perform cellular communications include kitchen base stations (150) and mobile kitchen sensors.

It can be seen that it can also be used for the ter (200). Therefore, for convenience, the description of such devices is omitted.

However, there is one important difference. The kitchen base station (150) is different from the equipment (110) in that it has a high-speed data network (180).

It is desirable to be connected to the control center (170) via a communication link. In addition, each kitchen base station (150) is connected to the operation of the base station,

Includes a microprocessor (167) that controls communication between the appliances and the kitchen base station. Decisions are made from the control center (170).

The microprocessor performs actions based on the received data. The microprocessor is also provided with a terminal, keyboard and display device (155) to enable the user to exchange information with the control center (170) as well as the installations (110).

Figure 6 is a simplified flow diagram showing the operation of the kitchen base station. In simple terms, this flow diagram is arranged in a loop.

It generally contains a series of commands that are repeated, within which the base station polls or responds to special events.

Depending on the tree, it is interrupted or branches to the appropriate communication mode.

When power is turned on at step 600, control proceeds to step 605 to determine whether data has been received from the kitchen equipment.

Essentially, decision step 605 determines whether the kitchen equipment(s) are communicating with the control center. If so,

If a communication is requested, control passes to step 610 to perform the communication. Otherwise, in step 615, the control center

Determines whether the kitchen appliance(s) is attempting to communicate with the kitchen appliance(s). If so, the received data is returned at step 620.

The control then passes to step 625 where the administrator determines whether to send any message data to the facility or control center.

Determine whether a terminal has been entered. If such data exists, it is transmitted in step 630.

In general, operations are performed to ensure a common syntax and semantics of application data to be transmitted between installations and control centers.

Application-oriented protocols are used to coordinate. For example, application-oriented protocols encode equipment identification data.

The origin of this information as well as the specific type of message can be specified. Application-oriented protocols can specify messages.

format and transmit it to the kitchen equipment or control center. The control center (170) may, for example, update diagnostic software for the equipment.

Well, it can transmit updated cooking profiles and data related to the operation of kitchen equipment in general. Meanwhile,

Data transmitted from kitchen equipment includes identified malfunctions or failures of cooking equipment, including kitchen equipment identification information.

May include bow.

Typically, monitoring and tracking control is performed after a malfunction or failure is reported by a microprocessor-based controller.

It goes to the control center. However, the control center can perform preventive maintenance even if there are no malfunction reports.

Scheduled preventive maintenance is stored in the database (190). Alternatively, each base station may have its own kitchen facilities

Preventive maintenance for the rain(s) may also be requested. The control center (170) will dispatch a service vehicle at the appropriate time.

Referring to Figures 7a and 7b, the operation of the control center is illustrated. Figures 7a and 7b illustrate that the control center in this embodiment

It shows how to track and monitor repair and maintenance status. In most cases, the control center is only responsible for repair or

It is understood that the system is activated to perform preventive maintenance. The system is used for billing and settlement.

The ability is integrated into this function.

Typically, message data from installations are of four different types: repair, billing, diagnostic or

That's the report. At judgment steps 705, 710, 715 and 720, the control center (170) determines the type of message data.

Step 705 checks for repair message data. If a repair request is received from the facility at decision step 725,

Once entered, control passes to step 755 to identify the location of the equipment and the nearest service agent and to dispatch a service vehicle.

Dispatch.

Those skilled in the art will appreciate that the network system of the present invention has a wide range of functions to enable the control center to provide advance warning of malfunctions or performance degradation.

You may already know that it is designed to monitor kitchen equipment located in the area. However, this performance degradation is a total

If it is an enemy, the control center communicates with the kitchen equipment and displays a warning message on the console that the kitchen equipment is not suitable for cooking.

If necessary, the control center can shut down kitchen equipment to eliminate potential health hazards.

Alternatively, the cooking parameters of the kitchen equipment may be programmed to prevent repairs.

It may also be modified to compensate for equipment malfunctions.

When a service vehicle is dispatched, the database as well as the graphical display of the facility is displayed as shown in step 760.

(190) is updated and displays the current status of the equipment that has been serviced.

It should be noted that the control center responds to diagnostic information transmitted periodically by the installation. At step 730,

Such diagnostic information is stored in a database (190). This diagnostic information may include the following information, but is not limited to:

It doesn't lose.

Facility Location

Facility Type

Controller Type

Diagnostic Software Version Last Repair Date

Next maintenance date

Time stamp

Date stamp

Types of malfunctions

heater

Pan

Power supply

Sensor

Electronic devices

software

Statistical cooking data

Action time

Variation in operating temperature

Deviation from normal operation

Gradient

Cooking Profile

hour

temperature

Fan settings

Humidity setting

Rotation setting (for rotary grill)

Belt speed

Damper position

Microwave energy settings

Cooling time and temperature

According to a preferred embodiment of the present invention, in step 735, the control center (170) determines whether to operate the equipment in step 740.

to determine whether to modify the cooking profile stored in the kitchen equipment at step 745, or to determine whether to modify the cooking profile stored in the kitchen equipment at step 745.

Analyze diagnostic information. For example, such analysis is described in U.S. Patent No. 5,043,860, U.S. Patent Application Serial No. 08/501,211, and

DIAGNOSTIC SYSTEM FOR A COOKING APPLIANCE, dated October 26, 1995.

The technology disclosed in the filed U.S. patent application Ser. No. 08/549,098 may be applied to such specific diagnostic software.

can be implemented by a programmer with common knowledge in the relevant technical field. For example, such diagnostic software

Ware can apply artificial intelligence or so-called "fuzzy logic".

In addition, the diagnostic information stored in the database (190) is subsequently extracted and used to provide specific information for a specific type of kitchen equipment.

It can be used for quality control to determine the frequency and type of errors.

In other words, based on the information transmitted to the control center (170), the location where the kitchen equipment requiring service or maintenance is located.

A repairman may be dispatched. This dispatch will be made to the appropriate service center nearest to where the kitchen appliance is located.

This can be accomplished by communicating via wireless communication (e.g., kitchen mobile station (200)) or by using a regular telephone. Referring to Fig. 8, for example, by means of a suitable interface such as a wireless RS-232 interface using infrared communication.

A portable terminal (810) having a Palm/laptop computer connected to a microprocessor based on a sea controller (140).

Field repairs can be further enhanced by using wired or optical interfaces. Of course, wired or optical interfaces can also be used.

Portable pocket computers include those from Texas Instruments, Hewlett Packard, and Casio.

(Casio) etc. The portable terminal (810) can be used to check the model and model number of the equipment being serviced.

communicates with the controller and then diagnoses abnormal operating conditions. Of course, if infrared communication is used, the controller

The roller (140) is equipped with an infrared transmitter/receiver (820). A person having ordinary knowledge in the relevant technical field can perform a low-level

Software can be implemented. For example, conventional database management software can be implemented with appropriate diagnostic software.

Together, they can be adopted in the above portable terminal. Such software, etc. are standardized according to JEIDA and PCMIA standards.

can be stored on a memory card. Both standards are essentially the same in the use of interchangeable 68-pin memory cards.

work.

In addition, the portable terminal (810) is equipped with a short-range antenna that communicates with the control center (70) via the kitchen base station (150).

It has an RF receiver and transmitter. Cellular communication to the kitchen base station can be performed as described above. Portable

To preserve the data on the terminal, a memory backup battery is desirable.

However, before repairing, the terminal (810) must check with the control center (170) for related payment and service information for the equipment being serviced.

may request payment and service information. This is illustrated in step 710 of Figure 7A. Such payment and service information may include:

It can be done, but is not limited to this.

Customer Name

Customer Address

ID

Service Area

account number

Bank name

Service Warranty

credit

As soon as the repair is made, the control center (170) creates and transmits an appropriate bill at step 770. The subscriber or

The verified customer authorizes the funds to be transferred from the subscriber's financial institution to the service agent who performed the repair or maintenance.

Enter a security password or code, such as a personal identification number (PIN). Alternatively, an unauthenticated signature can be digitized.

If approved, the control center (170) may then send a service request to the customer or subscriber's financial institution at step 775.

The transfer of funds to the account of the S agency is initiated. Once completed, the invoice is sent to the terminal (810) at step 780.

It is printed in hard copy form.

Anyone with ordinary knowledge in the relevant technical field will understand that the integration of billing and payment services is possible through the service agency's office.

You will find that it has the advantage of not requiring any subsequent payments.

Alternatively, the portable terminal (810) may include a billing record for the facility being serviced, and the bill may be sent to the portable terminal

It may also be written in the (810). In this latter case, the portable terminal (810) has a standard charging

and the billing format is built in. Once completed, the billing record can be transmitted to the control center (170). In this case, the

Some of my functions can be distributed or divided into said portable terminal. Of course, it is common knowledge in the art to

If you have one, you will find that the kitchen base station (150) can also be programmed to create said bill.

This choice can be made depending on whether the network is built in a centralized or distributed hierarchy.

there is.

Once the repair is completed, the control center (170) updates the payment, billing and repair records in the database. It also controls

The center (170) can update the product list by considering the parts used for repair. In this case, the service personnel, for example,

Through the portable terminal (810), it will be possible to check the inventory of parts for a specific facility.

During the repair, if the terminal (810) requests updated diagnostic software for a particular piece of equipment being serviced, such a request is transmitted to the control center. Such a request is responded to at step 715 and appropriate action is taken as indicated at step 785.

The software is transmitted to the terminal (810) via a communication network. In this case, a new diagnostic for a specific kitchen equipment

Once the tool is secured, it will be readily accessible to the food service industry.

Likewise, the database (190) may contain repair manuals for each type of kitchen appliance. If the service

If the service personnel do not have knowledge of the equipment, they can request the control center (170) to make any necessary repairs and maintenance to the equipment being serviced.

You can download the maintenance manual.

Importantly, the control center (170) has access to customer information, payment history, equipment data such as previous repairs and failures, and updated diagnostics.

Includes a database (190) with software and billing data. Advantageously, this is accessible only to the control center operator.

In addition, it enables service agents to update credits and warranties in real time and provide real-time updates to subscribers.

In addition, the service agent may, at step 720, provide specific information to the center (170) as described below.

You may request that various records about a particle or product be created and transmitted.

Payment details

Repair history

Product Parts List

Customer Data

Previous repairs or breakdown reports

Warranty record

Such a function not only minimizes the amount of work that must be performed by service personnel in relation to assigned tasks, but also

To improve quality control. A database management software running on UNIX is employed in the control center (170).

can be achieved, and this can be easily implemented by a person having ordinary knowledge in the relevant technical field.

Additionally, if desired, the control center can control the normal operation of some or all of the kitchen equipment in real time.

For example, to modify a recipe for a particular dish, the new cooking parameters are sent to the controller of the desired kitchen equipment.

In this case, food retail chains such as McDonald's or Burger King can be distributed worldwide.

can easily update cooking profiles for foods.

Anyone with ordinary knowledge in the art will know that during normal operation, the controller of each kitchen appliance

You will understand that the time of power applied to the heating means is adjusted according to the stored food cooking profile. For example:

For example, the heating means may be pulsed at fixed or variable cycles and may be turned on completely or with a temperature control device.

Similarly, it can be operated in an on/off manner. The specific control algorithm is, for example, a frying pan, an oven, an air conditioner, etc.

Based on the specific type of kitchen equipment being controlled, such as:

According to the gist of the present invention, if desired, the control center can set the power peak required for said kitchen equipment relative to its

It should be understood that it can be controlled in real time according to the profile. Of course, if desired, each base station

This power demand peak can also be controlled. In other words, the control center can control the various heating elements in the kitchen equipment.

The amount of power required for kitchen equipment within each cell or cells is controlled by controlling the state in which the (cooking) means are turned on.

can control. This is one of the important parameters that determines the amount of charge in the power supply company and is used for a specific period of time.

This is especially important in terms of peak power loads. Normally, power companies deliver higher peak power.

To do this, a high rate of charge is applied.

Advantageously, minimum peak power can be achieved by limiting the number of kitchen appliances that are turned on simultaneously. Furthermore,

In terms of energy management, which kitchen equipment should be used first depends on the characteristics, priority, and importance of the product.

It can be prioritized.

Diagnostic information periodically transmitted to the control center (170) may include the actual power requirements of the kitchen equipment. Normal

In the in-operation state, the control center (170) sets a limit on the maximum power required for each cell or a desired number of cells.

determines. Preferably, the maximum power requirement for each cell is programmable by the user, for example, data

is stored in the base (190). The actual required power varies depending on the type or number of kitchen equipment in each cell or cells.

If the actual required power exceeds the maximum required power limit, the control center (170) will

It is possible to reduce the operating cycle of at least one kitchen appliance, i.e. to increase the "OFF" time of the operating cycle of one or more appliances, wherein said operating cycle is for example a heating means or a cooling means of the kitchen appliance.

This should be understood as referring to the amount of time that an electrical load is turned ON and OFF.

In other words, the system compares the maximum system load value with the calculated load to determine whether the maximum demand is exceeded.

determines whether the maximum system load is excessive. The above maximum system load value is programmable by the user. The above calculated load is currently

It is determined by considering the power requirements of the equipment operating within the cell or cells. The user can determine the power requirements of each equipment,

By inputting other parameters such as the priority of the rain and the control algorithm used to regulate the temperature, the time can be adjusted.

It should be understood that the composition of the stem can be changed.

Preferably, each kitchen appliance is programmed with a minimum power on/off cycle to enable operation. For example:

Please note that the above operating cycle may change significantly during non-use. Also, frequent use may cause damage.

For equipment equipped with a mechanical relay, it is necessary to limit the frequency of opening and closing the relay.

This can be achieved by programming to adhere to a minimum on/off time, e.g. a minimum "on"

The time can be 4 seconds, and the minimum "off" time can be 2 seconds.

When the control center (170) determines whether the maximum demand within a cell or a desired number of cells has been exceeded, the priority is

Kitchen appliances that have a lower priority and are selected to be “on” for the minimum amount of time are turned “off” by the control center (170).

can be placed. The controller (140) as well as the control center (170) can check whether the equipment is not being used or is not being cooked.

mode, the equipment is turned off appropriately without affecting the operation. Alternatively, the base station (105) may be

The kitchen equipment can be placed in an "off" power cycle state and the control center (170) can be notified of this fact. In addition, at the same time

Other kitchen appliances that are not connected will have their "off" time extended by the control center (170), which will

This is achieved through communication with the processor controller (140). For example, if the maximum demand is exceeded, the minimum "on" time is

The lowest priority equipment that is not turned on is "off". So, the "off" time of the equipment with the lowest priority is for example:

Well, it will be extended by 1 second. After the delay time evaluation, the power requirement of the equipment within the cell or cells is re-evaluated and the required

If necessary, appropriate action will be taken, including reducing “off” hours based on priorities.

In the above method, the control center (170) obtains the required power level within the “safety band” within each cell or cells.

To do this, a so-called "load leveling" algorithm is performed. Such a load leveling algorithm is applied to each cell or cell.

Additional kitchen facilities within the home may be required when brought online.

The above safety band is within the range of the maximum allowable requirement, for example, kitchen equipment may be subject to change in a periodic manner.

It should be understood that it allows operation in cycles or pulses. The power requirement is lower than the safety band.

If the required power is within the safety band, then there is still power available to drive other equipment.

The equipment in the cell can be said to operate harmoniously. If the above required power is lower than the safety band, the control sensor

The TUR adjusts the allowable “off” time of a facility by reducing the “off” time of prioritized facilities.

The above maximum safety band is programmable and can be set to, for example, 5% of the maximum requirement. As a result, within the cell

All controlled equipment is controlled up to the above maximum requirement without mutual interference. If the above maximum requirement is exceeded, the operating cycle

The power cycle of the kitchen appliances operating at the lowest priority is modified by reducing the maximum cells allocated to each appliance.

The load part is programmed by the control center. The allocation of the above maximum cell load is determined by the total maximum cell load demand and the desired maximum cell load.

This is done by determining the load. Then, such information is used to determine the percentage of each facility load that contributes to the total power load.

can be used to calculate the load. For example, a facility allocated to 2 Kw within a 40 Kw cell contributes 5% of the load.

For a desired maximum system load of 20 Kw, the above equipment uses 1 Kw of the maximum load.

Preferably, the network accumulates the on/off status of each kitchen appliance at intervals of 1 second or less than 15 minutes.

These data are used to determine the current power demand peak. Those of ordinary skill in the art will understand

As you grow, you will find that the priorities of the above equipment can change over time. For example, frying pans

has a lower priority during breakfast menu hours than during the lunch hour when it is widely used. Therefore, the priority of the above equipment

It should be understood that it is programmable by the user and can be changed as needed.

Another feature of the SCK network of the present invention is that company assets can be easily audited without having to be sent to an accounting auditor.

In fact, the control center not only has a database of the location of the equipment, but also what its failure rate is.

It also has data on the equipment, which tells the service agent whether it has parts or inventory for that particular piece of equipment.

Compared to conventional ideas for responding to failures, the system of the present invention actively monitors the performance of equipment and

It not only provides quality control functions but also minimizes the cost of long repair processes. The flow chart shown above only shows how the system can track and monitor operations for billing, repair, and maintenance.

This is just an example to show how it can be programmed. Another application software may understand the above description.

It can be implemented by a person with common knowledge in the relevant technical field.

Therefore, the embodiments described herein are merely illustrative of the gist of the present invention. Common knowledge in the art

Various modifications can be made by those who have the technical idea of the present invention to achieve the purpose of the invention.

For example, wired, fiber optic, infrared or microwave to link kitchen or cooking equipment to the control center.

Cropa communication channels may be used. In addition, some of the repair or payment services may be distributed or divided among base stations.

Can be.

Equipment Status/Monitoring

Referring to Figures 9a, 9b and 9c, the system of the present invention determines when cooking or maintenance tasks of various equipment are completed.

and/or may be used to automatically determine whether the system has been properly performed by the member. The system may be used to automatically determine whether the system has been properly performed by the member.

This can be achieved by sensing and measuring various operating parameters associated with the equipment. This can be done by

To notify the system that a cooking or maintenance task has been completed (typically via a CRT display).

Eliminates the need to rely on manually activating the "bump bar" (connected to the servo driver) at the servo driver's direction.

Determining the completion of a mission based on more detected parameters is a simple matter for the members to do, or it can be done by cheating.

After performing a task, the possibility of reporting completion to the system via a bump bar is reduced. In fact, the present invention

It eliminates the need for bump bars as a means of communicating with the system.

In one embodiment, for example, the system may be configured to produce food by batch cooking in a large fryer.

can be used to verify whether the food has been cooked properly. Referring to Fig. 9a, a typical restaurant or other food preparation facility

The room (900) has several deep and large fryers (901) (F1-F3) equipped with microprocessor based controllers, stages

Multiple food holding areas (902) (FHB1-FHB3) located at the back of the area, and point of sale (POS) for delivery to customers.

It has several food holding areas (915) (FHPOS1-FHPOS3) located. The food holding areas are well known in the art.

It is the area where food is kept after it is cooked until it is ultimately sold to the customer. Although food is

Even though the area is not heated, it often maintains the cooked food at the desired temperature for a long time.

A heating source is provided to extend the life before disposal. Such a heating source is infrared radiation,

This may include, but is not limited to, hot air bulbs, electric heaters, steam heaters, gas heaters, and high temperature gas blowers.

Additionally, a character and numeric data entry keypad (916) may be provided in the food holding area (902) and (915), which

The purpose will be clearly explained in Fig. 10a below. Once the food is cooked in any fryer (901), it is

The food is moved to the food storage box (902) and maintained, or alternatively, any food in the POS if there is an immediate demand from the customer.

It can be directly transferred to the food maintenance box (915) and maintained. The restaurant manager and staff can maintain the food by using the maintenance box (902) or (915).

You can decide where to place the food. Alternatively, such a choice is described below with reference to Fig. 10a.

It can be automatically directed by the system.

Referring to FIG. 9b, the physical cooking device comprises a cooking basket (904) that holds food products (905) while cooking.

Each deep vat fryer (901) is associated with a deep vat fryer (903) which can be inserted into the deep vat.

A position sensor (906) located inside the fryer (903) detects whether the cooking basket (904) is positioned inside the fryer or removed therefrom.

Provides confirmation of whether or not the position sensor (906) is a toggle-type electrical switch, a proximity sensor, or a cooking

It would be convenient for those skilled in the art to provide a means for detecting whether a basket has been inserted into or removed from a fryer.

It can be any type of switch or sensor that can be known to the user. Typically, it is a substance such as oil or shortening.

The re-mediation medium (907) comprises at least one heating element that increases and maintains the temperature of the medium (Tmedium) at an appropriate cooking temperature (Tcook).

Provided with an element (908). A CRT monitor (910) is provided to fit at least one fryer (901) of the present invention.

It is used to display information transmitted from the system to the cooker. However, a single CRT monitor (910) is

The above fryer (901) and/or food holding bin (902) can be provided for service.

Used in conjunction with the system of the present invention to control proper cooking of food products (905) in the deep fryer (901) described above.

A typical control logic that can be used is shown in Fig. 9c. This control logic is based on the system user's choice, and is used to

may be present and implemented in a branch office or control center. Kitchen base station and control center data processors are conventional standalone

(stand-alone) computer unit or capable of performing the necessary calculations and logic operations, and the required communications and

may be, but is not limited to, individually interconnected and networked units capable of performing network functions. In fact, microprocessors or other processors capable of performing the operations required by the system described herein may be

Any combination of processors is suitable for use in the present invention and will be readily apparent to those skilled in the art.

NET or network computers have all the necessary peripherals (e.g.,

(modems, printers, scanners, CRT displays, etc.) The form of the peripherals selected is a design choice.

is a problem and depends on the specific intended application of the system.

The logic process (920) starts the cooking and control process at step 930. At step 940, the system produces one batch of

A cooking command signal is received to start preparing a food product (905). Another group of food products (905) are cooked.

The decision can be made manually, for example, by the food preparer. In this case, the food preparer sends a cooking command.

To start sending a signal to the system, simply press the button located on the device, the signal will be

is received at step 940. Alternatively, the cooking command signal may be received using any of a number of system input interface methods (e.g.,

can be electronically input into the system (via keyboard, voice commands, wireless devices, etc.). Also,

The circle represents the shape of the food product (905) to be cooked (e.g., fried chicken, fried fish, French fries, etc.) in the system.

You can select and enter.

Additionally, cooking command signals may be based on inputs received from POS (point of service) systems or other system-based decisions.

can be automatically generated by the system of the present invention. For example, a POS system can calculate the customer order quantity and food storage area.

Based on a comparison of the available supply of fried chicken stored at stations (902)(915), the current inventory of fried chicken exceeds the current inventory.

The system can then recognize the command to supply more to meet the anticipated demand.

Generates a command signal to cook fried chicken.

Referring to Figure 9c, at step 931, the control logic determines an appropriate cooking time for a particular food product (905) to be prepared.

(tcook) is pre-programmed. Cooking time (tcook) is the total cooking time required to properly cook the food.

It is expressed as a function of the medium temperature (Tmedium). This information is stored in a lookup table or in the system.

can be stored electronically in an accessible database. A deep large-tank fryer (901) (F1-F3) can be used for different types of sound

Where used to cook food products (905), the appropriate cooking time for each form is provided in a look-up table or data.

After being stored in the database, the system automatically generates a cooking command signal to identify the various food products to be cooked.

can be determined dynamically. The system detects the cooking medium through a temperature probe (909) in the fryer large container (903).

It can be used to help determine the cooking time (tcook) by reading and sending the temperature of (Tmedium). So, this

The system is configured to input various cooking times (tcook) versus cooking medium temperatures (Tmedium) for many types of food products (905).

Accesses a lookup table or database. In response to the signal generated in step 940, the system

An audiovisual display, which may be either an audible warning or a visual message displayed on a CRT, such as that shown in step 950.

The time can be provided. Food products are programmed into the system and a cooking time (tcook) lookup table or database

be identified by the name in the message entered into the search (e.g. fried chicken, fried fish, french fries, etc.).

can be displayed on the CRT monitor (910) as shown in Fig. 9b. Next, the system performs the steps

A test is performed to determine whether the position sensor (906) is operating at 960, thereby causing the food preparation machine to fry.

Provide an objective and clear indication of whether the cooking basket (904) with food products (905) has been inserted into the large container (903).

If the position sensor (906) is not activated, control returns to step 960 to repeat the above test.

Also, if the required action included in the initial message does not occur and the initial message is delivered to the food preparer,

If detected by the system within a predetermined first response time (programmable within the system), the logic issues a second updated command.

These second commands are formed to be transmitted to the food preparer through the monitor and accompanying appropriate audible alarm.

may be displayed urgently. A given second response time (indicated by a failure of the system detecting the required action)

If the food preparer still does not respond in a timely manner to the second command (as in ), additional

Transmits an extreme emergency message to food preparers and/or a management alert message to another location (e.g., on-site or

The logic can be further configured to send the data to a computer of a manager located away from the site.

If the test in step 960 indicates that the position sensor has been activated, step 970 is performed in which the cooking timer is initialized.

Well, the system starts the cooking process at step 980.

At step 985, it is determined whether the required total cooking time (tcook) has elapsed, thereby determining whether the food product (905) is

A test is performed to indicate that cooking is complete. If the total cooking time (tcook) has not elapsed, the control is

Proceed to step 986 to perform a test to determine if the sensor has stopped working. If the sensor has stopped working,

If so, this is done before the food product (905) is fully cooked, and the food preparer removes the cooking basket (904) from the fryer (900).

This means that the food is taken out too early. This is a common problem when the restaurant is very busy and the food preparers are working hard to provide the food products to the customers. However, such premature taking out can result in improperly cooked food being served to the customers.

In response to the discovery that the sensor has stopped functioning, an audible warning or the display in step 987 may occur.

An audiovisual indicator, which may be one of the following visual messages, may provide an indication that cooking is incomplete:

This indicator can be provided to alert the food preparer and/or the management. The system can then

Check for errors by the preparer, and details of dates, times and other properly monitored events (e.g., from the fryer).

Step 988 is performed to record food products removed 5 minutes earlier than the fryer. The food preparer responsible for operating the fryer

is either the restaurant manager (e.g. shift chart) or the food preparer (e.g. shift starter).

The data entered from will be pre-verified by the system. The restaurant manager can change the parameters they want to track.

Note that after accurately determining the number and information, the system can be programmed to record that information accordingly.

At step 989, the system is later revived by the manager or administrator to determine the relevant employee.

Stores event-related information in a database that can be displayed, optionally in cellular, digital, Internet, or other

By using conventional remote communication means, such as wireless communication means; modem access, or conventional Internet connection;

can provide real-time notification of this information remotely. This allows the administrator to remotely monitor one or more restaurants.

This would be particularly advantageous if you were to supervise the management of a company.

When the total cooking time (tcook) has elapsed, return to step 985, and an audible alarm or

An audio-visual indicator capable of displaying a visual message on a CRT indicates that the food product (905) has been cooked.

In this state, the food product preparer is instructed to remove the cooking basket (904) from the fryer (900). This means that,

It can be performed by an acoustic alarm initialized by the above system.

Afterwards, it returns to step 940 and is adjusted to wait for a recipe for another cooking instruction.

It should be recognized that the continuous system is not limited to inspecting manual operations related to food preparation;

Rather, the maintenance of deep bat fryers and, for example, changes or filtration of shortening used in deep bat fryers.

It can be used to inspect the completion of manual work related to the device, such as other processes.

To check that proper shortening or oil maintenance has been performed, the system control logic will prompt the operator to drain and clean the

and various parameters such as the actual time it takes to refill the fryer with new shortening or oil.

It can be programmed to lock.

The system then uses this information to properly complete these tasks and to establish pre-programmed baselines that are normally associated with these tasks.

It can be compared to time durations.

If the above comparison shows that these tasks are completed in less time than the baseline values, then the maintenance work can be performed appropriately.

There would not have been any.

The system can also monitor the temperature of the cooking medium (i.e. oil or shortening) (e.g. when the fryer is in operation).

(can be programmed by a temperature probe located within the batt which is normally locked when in a suitable condition).

If the above fryer is completely drained during maintenance (which is great), the temperature probe will be exposed to air and

The system can see the temperature approaching the surrounding conditions. If the fryer bat is partially

If the drain is sufficient, the probe will not be exposed to air and will be detected by the system at a temperature higher than the ambient temperature.

, and thereby indicates that the said maintenance has not been properly performed.

The above system is not limited to the use of any particular type of sensor (906) for checking the completion of work related to the water equipment.

It should be recognized that the system is not a problem of design choice, depending on the specific task to be tested.

Selection and application may provide any suitable sensor known in the art (e.g., temperature sensors, flow detectors, etc.).

In addition, the above system provides all the separate sensors and in fact to inspect the manual work performed in relation to the above equipment.

To obtain the above information required, several equipment operating parameters such as current (amps) draw are measured.

Can be.

Virtual hold timer

The system of the present invention also includes a “virtual timer” to detect the holding time for the food after it has been cooked.

can be used to do so. For example, in one embodiment, the system is made in a deep bat fryer.

can be used to detect the retention time for the id chicken. This embodiment creates the virtual timer and the Fig. 9a described above.

This can be understood by reference to Fig. 10a, which describes a typical control logic that can be used in the kitchen. This control logic can be present and executed in the kitchen base station or control center at the discretion of the system user.

In Figure 10a, the logic process (1000) starts at step 1005. At step 1010, the system processes a batch of food examples.

The fried chicken receives a signal that cooking is complete (the "cooking complete" signal). This signal indicates that the cooking cycle is complete.

Manually press the button on the fryer controller to check if the chicken has been removed from the fryer after it has been done.

The system may be triggered by a food preparer. Alternatively, the system may be triggered by a food preparer.

Deactivation of the placement sensor (906) described above with respect to another embodiment of the present invention shown in Fig. 9c.

The removal of the fryer cooking basket can be automatically detected (as can be seen in Fig. 9b).

Once the cooking completion signal is received, the system manufactures one of the fryers (901) (Fig. 9a) in step 1015.

Automatically assigns a Batch Identification Number (BID) to a batch of food. The BID identifies the batch when it is sold to consumers.

or delivered or if the batch holding time expires, the various holding areas of the restaurant (902 and 915) (see

9a) will be used to detect said food arrangement in its movement through said system in step 1016.

Generate a signal indicating BID and display it on a local CRT display located near the fryer (901) at step 1017.

Indicates the BID.

The employee enters the system in relation to the subsequent movement of said food product through the restaurant.

The BID assigned to the employee will be used. Of course, the BID may optionally be manually assigned by the employee.

all.

The above food service worker places a batch of cooked food in one of the following food holding areas (902 or 915) (Fig. 9a).

Food is placed in food holding areas and the employee uses a CRT display related to cooking/preparation applications.

From this, the BID (e.g. FCHK3, which represents three batches of fried chicken manufactured on a given day) is read and this information

The system is provided with a keypad (916) (Fig. 9a) combining letters and numbers that can be provided in the maintenance areas (902 or 915).

Enter the tempo. Preferably, the keypad (916) can communicate wirelessly with the system, and the food holding areas (902

or 915) need not be physically part of the employee. Alternatively, the employee may use a keypad combining letters and numbers, a voice recognition

Food systems, such as those used to control inventions or complete mobile POS payment transactions;

may be provided to the system, such as a hand-held wireless data entry device or other suitable device that communicates with a similar (similar)

The BID may be entered into the system via any suitable data entry means available. Data Entry Used

The type of means is a matter of design choice.

The maintenance area keypad (916) can be linked and communicated with the system by wireless or conventional wired data communication link.

there is.

The use of wireless communication links between keypads and main systems is not only applicable to the food manufacturing industry but also to wireless intrusion alarm systems.

It was noted in . Such keypad devices can be operated by a standard 120 volt AC wired power supply or battery output.

The employee may select the holding area where the food will be placed or alternatively the control logic of the system

can be programmed to automatically select a maintenance area and then associate it with the maintenance area of the next located home.

Displays BID on the associated CRT to instruct employees to place food in the area selected by the system.

It can be understood that it can be done. In this example, the change in logic of Fig. 9c is that the appropriate food arrangement is placed there.

can be used to inspect the location of cooked food in possible (unoccupied) holding areas (902 or 915).

It is obvious that each maintenance area is assigned a unique allocation code by the restaurant manager as described in Figure 9a.

(e.g. FHB1, FHPOS3, etc.). This maintenance area allocation code is pre-programmed into the system and is

is recognized by the stem. The keypad (916) is a visual display that outputs the BID of the food product located in each food holding area.

A ray or readout may be provided. Alternatively, this information may include several food holding area allocation codes and the

can be displayed on a system CRT display capable of displaying the BID of a food product.

Continuing with reference to Figure 10a, at step 1020 the control logic creates the next link, as mentioned immediately above.

A system that assigns a maintenance area to a specific area (or a system that directs employees to place prepared food there)

The maintenance area assignment code is associated with the BID by the employee entering the BID into the system via the template.

For example, an employee can place a fried chicken BID FCHK3 in the maintenance area FHB1 and hold said BID on the keypad.

Enter the keypad in the FHB1 area. The keypad may be a component of the maintenance area device during its manufacturing, and may be physically

may be attached to the main body or the keypad may be a separate standalone unit that is later incorporated into the main body setup.

At logic step 1025, the system then determines an appropriate holding time for a particular holding temperature for the type of food being prepared (e.g., fried chicken). To make this decision, the control logic determines the amount of time that a given restaurant can prepare.

Data on holding time as a function of holding temperature that can be entered by restaurant managers for various types of food products

accessed the database. This database is located within a local base station or control center. For example, the control logic may be

You can read the database listing that the maximum holding time for fried chicken at 110 degrees is 60 minutes.

The time can be stored in a table format within the database as a separate list of temperatures and holding times. Alternatively, the holding time

The liver information can be stored in the system database as a set of curves in the form of retention time zone temperatures. The stored retention time information

The practical retention time that allows for the appropriate steps to be taken to ensure that any warnings produced in connection with the expiration of the above retention time are observed.

may include an "offset" that is likely to sufficiently precede expiration. Aspects of the present invention are described below with respect to FIG. 10B.

It will be explained further in .

Once the appropriate holding time is determined in step 1025, the control logic then determines the remaining food for the particular batch in question.

At step 1030, a maintenance timer is started which starts counting the maintenance time. This "virtual" maintenance timer is started below.

As mentioned above, when the food is physically moved through the restaurant by employees, it has its associated BID.

We will continue to monitor expiration times for food products.

At logic step 1035, a test is performed to determine whether the holding time has elapsed for the batch of food to be tracked.

If the holding time has not yet elapsed, step 1036 determines whether the food product placement has changed the holding area location.

The string is executed. For example, a batch of fried chicken BID FCHK3 is sold in its initial rear kitchen holding area (FHB1).

When moving to the point maintenance area FHPOS2, the employee enters BID FCHK3 on the maintenance area keypad associated with FHPOS2.

The stem can therefore receive the information that BID FCHK3 is in FHPOS2 instead of the maintenance area FHB1. Therefore, in this example

The control logic performing the test at step 1036 uses a positive signal that the location of the holding area of BID FCHK3 has changed.

A response can be returned. In this case, the system maintains a new changed maintenance area related to the batch of fried chicken BID FCHK3.

Control returns to step 1020, which records the holding time. The holding time may vary depending on factors such as the holding temperature.

Therefore, for example, the remaining holding time for a new location is calculated based on the time already spent in the previous holding area location.

It is recalculated in step 1025, which is put into the mountain. Then, the logic processing continues with steps 1030 and 1035 as described above.

If a negative response is initially returned to the test at step 1036 indicating that the food holding area location has not changed,

Control returns to step 1035.

However, if at step 1035 it is determined that the holding time has elapsed, then step 1040 is executed to place the food (e.g.,

Generates a signal indicating that the holding time for the BID FCHK3) has ended. In response to the signal generated in step 1040,

In response, an audible alarm or step 1041 is displayed indicating that the holding time has elapsed and the food batch should be discarded.

An audiovisual indicator, such as a visual message displayed on a CRT, is provided. After that, the control is again turned on to the logic

To start the process, return to step 1010.

FIG. 10b is an additional embodiment intended to assist a restaurant in controlling a list of cooked food products.

illustrates a logic process 1050 for (this is a variation of logic process 1000). The system is configured to

By measuring when the holding time for a certain food is about to end and sending instructions in advance to cook one or more specific foods.

This function is used to perform this function. This allows the timely replacement of an ending food batch with an additional food batch.

By providing sufficient advance warning to restaurant managers and employees, it is possible to avoid delays or customer dissatisfaction.

It satisfies the customer's demand for specific food items.

Referring to Figure 10b, after the test in step 1035 (Figure 10a) is performed and a negative response is received, control proceeds to step

In step 1049, the system branches to step 1055, which is performed in parallel with step 1036 of Fig. 10a. In step 1055, the system

Select an appropriate advance notice time tnotif that exists in the system and is pre-entered into the database by Liza.

The database exists in the base station or control center. Time tnotif prepares and arranges any specific food batch that has been replaced.

It represents the amount of time required to prepare fried chicken, which is determined experimentally. For example, preparing fried chicken

Advance notice time for cooking may be 20 minutes.

At step 1060, the residual holding time trem is counted with reference to the batch holding timer whose operation is initiated at step 1030 (Fig. 10a).

At step 1065, a pre-announcement is given to start preparing another batch of food to replace the food whose holding time is about to end.

A test is performed to determine if the message should be delivered. This is done by taking into account the residual hold time trem and the advance notice time.

is achieved by comparing tnotif with trem. If trem is greater than tnotif at step 1065, then step 1042 is executed, which returns control to step 1035 of logic process 1000 (Fig. 10a). If trem is less than or equal to tnotif at step 1065, then the employees

Step 1070 is executed to generate a signal instructing cooking of additional food. In response to the signal generated in step 1070

Thus, an audio-visual indicator in the form of an audible alarm or a visual message displayed on the CRT as indicated in step 1075.

By providing food, employees must prepare and cook another batch of food to replace the food whose shelf life is about to end.

Optionally, as shown in step 1066, the system and control logic may be configured to

An advance notice message is generated to notify employees of the specific time when the shift will be terminated, along with an audiovisual indicator.

can be configured to be provided to the user. The visual message may include the time remaining until the retention period ends (e.g., 20 minutes),

It can display the actual time when the retention period ends (e.g. 2:00 PM), or both.

A person having ordinary skill in the art to which the present invention pertains will understand that the networking capability and logic process 1050 of the present invention are

Variations depending on different methods to assist restaurants in managing and controlling the list of food products to be produced.

It should be understood that the optional logic process 1080 of Fig. 10b can be customized. For example, the optional logic process 1080 of Fig. 10b can be customized.

As a variation of the Rose 1050, it is available in restaurants before instructing employees to prepare additional food batches.

To examine the list of possible cooked food products. Logic process 1080 is step 1050 of logic process

It is initiated when a negative result is obtained from the test performed at step 1065. A negative result is obtained from the test at step 1065.

As the fruit is obtained, a replacement batch of food product is prepared for the batch whose holding time is about to end.

A step that is a test to determine whether it is available in the process or in another maintenance area.

1085 is executed. The system can communicate with the cooking appliances connected to the system's communication network.

The stem indicates what food product is currently undergoing a cooking process and what the expected cooking completion time is.

can be determined at any time. If the system finds another batch of food products available at step 1085, control is

It branches to step 1090 which terminates the direct process 1080. This triggers a customer request from the list of specific food products ordered.

Excessive replacement of food batches prevents unnecessary cooking. This undesirable situation is that excess food is

This means that after the retention period ends, it will eventually be discarded and the operating cost of the restaurant will increase. If the stage

If the replacement food product batch that should be cooked in test 1085 is not found within the restaurant, steps 1070 and 1075

The same steps 1086 and 1087 are executed respectively to notify employees and/or supervisors that additional batches of food are to be cooked.

Generates a signal or audiovisual indicator to notify Liza.

Management savings/fryer maintenance

The system according to the present invention is for maintenance (replacement of oil or shortening and

In one embodiment of the present invention, it can be used to provide a networked and integrated management method, including filtration.

The above system is designed to ensure that the maximum number of fryers is available during periods of peak food demand.

Yes, it can be used to balance the use of multiple fryers and schedule maintenance of different fryers.

There is a control logic that can be programmed into the system according to the present invention to balance fryer utilization and maintenance.

An example of this is shown in the flowchart of Fig. 11. This control logic is configured to operate the kitchen base station or control according to the instructions of the system user.

It can be executed while existing in the center.

Referring to Figure 11, the logic process 1100 is initiated with step 1110. In step 1111, the control logic

Used to determine the desired maximum frying cycle for each fryer before replacement or filtration is required.

It is pre-programmed with fryer maintenance data that serves as a baseline for the food being cooked. This baseline data is used to determine the

The type of product, the actual cooking time and the waiting time for cooking, and the type of cooking medium used (e.g., shortening, butter, etc.).

(e.g., vegetable oil, canola oil, etc.) and the point at which maintenance of the fryer cooking medium is required.

Other parameters that are used arbitrarily are included. The above baseline is based on experimental methods or experience in the restaurant industry.

can be easily determined from step 1112. In step 1112, the control logic also performs maintenance such as replacing or filtering the cooking medium.

The time interval required to complete the maintenance cycle (i.e. the fryer rest time) is pre-programmed. This data is stored in the fryer

Brand or type of fryer, and design characteristics (e.g., fryer vat volume, cooking medium pump flow rate, etc.)

Depends on.

The baseline data mentioned in steps 1111 and 1112 above is preferably stored in a database accessible to the system.

It may be locked and may reside in a locally located kitchen base station or a remotely located control center.

Continuing, referring to step 1120, the system then performs a specific

Various types of food products served in restaurants (e.g., fried chicken, French fries, fried

The system reads historical sales data maintained by the system to determine the demand for fish, onions, etc. The historical sales data is stored in a system located in a local kitchen base station or a remote control center.

The database can be entered and updated. Preferably, the demand for food of various types is geographically

Because it varies depending on location and customer preferences, the above past sales data is based on the point of sale (POS) system of a particular restaurant.

Collected by template.

At step 1130, the system monitors the actual utilization of individual fryers in a particular restaurant or cell as shown in Figure 1.

At the same time, the degree of utilization is determined. At this stage, relevant data on the actual operating conditions for each fryer is

The data is collected and led by the above system. This data is used to determine when the cooking medium for each fryer should be maintained.

This determines what needs to be done and what maintenance actions are required (i.e., replacement or filtration of the cooking medium).

This data is the number of cooking cycles actually completed since the last time the cooking medium was filtered or replaced.

The time elapsed since the fryer was used, the cooking standby time and temperature while waiting to cook, the cooking cycle temperature,

The type of food being cooked and the system used to determine when the cooking medium should be replaced or filtered.

Other data that may be included, including but not limited to: Actual usage information for each fryer

is a microprocessor controller for each cooking appliance, a local kitchen base station, a remotely located control center, or both.

is tracked and stored by any combination of the following. If the fryer is damaged or unavailable for service, the

The stem also identifies that the fryer is unavailable during step 1130, as described below.

As such, the broken fryer(s) will not be considered in subsequent logic steps.

At step 1140, the baseline data pre-programmed into the system at steps 1111 and 1112 and each fryer at step 1130

By using the actual operating data acquired by the system, each fryer can be expected to require maintenance and

The estimated time required for maintenance is determined.

Step 1150 is when the system uses the past sales data from step 1120 to determine which day of the week a given week is.

This is the step of predicting in advance the expected demand for each type of food product to be served at a specific restaurant location at a given time.

That is, the system generates a demand profile for each type of food product, consisting of the sales quantity by time on a given day of the week.

generates work. For example, the system may predict that customer demand for fried fish peaks at noon on Fridays, while

You can see that the demand for fried chicken will be highest on Friday evenings at 6pm. Preferably, by the system.

The demand profiles generated are continuously updated based on past sales data from the POS system,

Ensures that accurate food product demand forecasts are met. Any food product can be delivered on any given day.

Typically, there is at least one peak time for food product demand, typically two peak periods (peak hours).

There are meal and dinner times. Optionally, the system also leads the food product demand data from the previous year,

It is possible to infer seasonal changes in customers' food product ordering tendencies (known to exist according to restaurant managers).

Therefore, the system is very flexible and can be used by the system to generate food product demand profiles.

The type of data may be controlled by the restaurant manager and at the discretion of the restaurant manager.

It's clear.

Proceeding to step 1160, the maintenance period (days) for each fryer calculated by the system in step 1130 is

The cooking time, maintenance time, and type of operation required (i.e. filtration or replacement of the cooking medium) are determined in step 1150.

The demand forecast for each type of food product served at a restaurant on a given day of the week is compared.

Through this, the system is able to meet the upcoming peak demand for the various types of food products served.

Determines whether a given number of fryers are available.

Referring again to Figure 11, the logic process proceeds to step 1170, where the system performs all of the

Schedule maintenance times for all fryers at a particular restaurant location based on the maintenance needs of the fryers.

D. Preferably, the maintenance cycle is designed to meet peak demands for the various types of food products being served.

It is planned to ensure that a sufficient number of fryers are available for service. Therefore,

It is desirable that maintenance operations be scheduled so that they do not coincide with peaks, as much as possible. For a particular fryer

When a maintenance procedure needs to be performed on the system, the system generates and transmits a signal containing such information at step 1180.

In a restaurant with a fully automated operating system for fryer maintenance, the generated signal is required.

is a control signal that automatically initiates maintenance operations. Fryer maintenance operations are performed by restaurant employees.

Where the maintenance cycle must be initiated manually, the generated signal initiates the maintenance cycle via a message display.

Information signals that provide notification to employees about specific fryers and required maintenance.

It will specifically instruct the user to perform a certain action (i.e., “Change the cooking medium” or “Filter the cooking medium”). This information will be sent to the

The information may be output to a color CRT display, and optionally the information may be accompanied by an audible alarm generated by the system simultaneously with the transmission of the maintenance message information. In the next step 1180, control returns to step 1120, and again

Logic process 1100 is repeated.

The control logic illustrated in Figure 11 can be modified in many ways to suit the individual needs and preferences of various restaurant facilities.

It should be recognized that there may be a control logic that can be used to control the cooking of various fryers at a particular restaurant location.

A step of balancing the utilization of the fryer by allocating and scheduling the eclipses may be included. In this case, the system

The temp tells employees what food products they will use the fryer for at what time during the day.

Issues instructions to the fryer. These instructions can be output to the local CRT display associated with the fryer. Use of the fryer

Balancing ensures that enough fryers are running to meet peak food demand.

Helps to do so.

In connection with the embodiments of the present invention described above, communication between individual devices, base stations, control centers or a combination thereof,

Depending on the intended application or system design choice, this can be done by wireless or wired means. Preferably

The communication is a wireless communication platform well known to those skilled in the art to which the present invention belongs.

However, wired-based connections are made through standard telephone lines, DSP lines, T1 services, etc.

Ordinary Internet links can also be used as a means of communication.

Individual devices and base station local networks are the multiple mobile communication devices prevalent in today's electronic technology.

These devices can be communicated through cellular, and phone type platforms, laptops or notebooks, PDAs, or pocket PCs.

Including, but not limited to, other wireless communication devices that may be embedded. Thus, for example, the above

The devices include equipment and facilities including food preparation and maintenance, equipment status monitoring and sales from remote locations.

can be used to upload or download data for control of base stations. These communication devices are established in wide area

Connecting to devices or base stations through wireless Internet connection using a nationwide wireless network.

Can be.

It should be noted that no system is perfect and employees are always looking for ways to cheat.

In addition, no matter how automated the process is, there is bound to be some degree of human intervention at some point.

There is no system that can actually always achieve perfect operation with 100% certainty. However, this

The invention relies on experimental data and measurement of objective parameters to verify that the tasks are properly completed.

Because it is based on a single system, it overcomes the conventional system.

It should be recognized that the present invention is not limited to the specific embodiments described above. Accordingly, the spirit and scope of the present invention

Various modifications may be made without departing from the scope of the appended claims. For example, the present invention may be

A person of ordinary skill in the art will appreciate that the present invention is not limited to restaurant applications, but also includes appliances that are used.

You will find that it can be applied to any commercial facility, public facility, or accommodation facility. Also, this

The invention is not intended to be used only for any specific type of food product or equipment, and ...

The present invention may find wider applications in the food preparation and service industries where crabs can be employed. Accordingly, the present invention

A microprocessor-based controller may be provided that provides a communication interface with the invention's system and network.

, can also be used in ovens, ice machines, dishwashers, refrigerators, heating and cooling units, etc. Therefore, this

These devices are web-enabled, allowing them to communicate with systems over the Internet.

Claims (1)

A system for monitoring the performance of manual tasks for the operation or operation of equipment used for food preparation.
Sensing the parameters set according to the performance of one or more tasks for the operation or operation of the above equipment.
One or more sensors transmitting information indicating performance of one or more tasks with respect to the sensed parameters;
Automatically perform one or more tasks using the sensed parameter information transmitted from the sensor.
A control computer executing control logic that operates to monitor; and
A communications network that allows communication between said control computer and one or both of said equipment or sensors.
An automatic monitoring system characterized by: