A catering express delivery method

Abstract

The present application belongs to the field of cold chain logistics, and discloses a catering express delivery method, which relates to a catering express cabinet and a first server matched with the catering express cabinet. The catering express cabinet has a plurality of storage units, each of which has the functions of heating and refrigeration. The method specifically comprises the following steps: step 1: the first server receives meal storage information; the meal storage information includes an order number and a required temperature control temperature of meals; step 2: a storage unit is selected to store the meals, and the temperature in the storage unit is controlled to be the temperature control temperature; the storage unit and the order number are associated; and step 3: the first server receives meal taking information and opens the corresponding storage unit according to the order number of the meal taking information; the meal taking information includes an order number. The method is realized based on the express cabinet capable of individual temperature control, and realizes intelligent temperature control through automatic reception of meal storage information and automatic allocation of meal storage units.

Description

Technical Field

[0001] The present invention relates to the field of cold chain logistics, and particularly to a method for delivering catering express. Background Art

[0002] CN 201710822396.1 discloses a twin - type cold - hot express cabinet and its refrigeration and heating control method, including a multi - grid hot cabinet, a control unit, a multi - grid cold cabinet, and an equipment unit, specifically including a compressor, an electronic expansion valve, an intermediate heat exchanger, a hot cabinet layer unit, a heating coil, a temperature control regulating valve, a temperature sensor, a cold cabinet layer unit, a refrigeration coil, an electric regulating valve I, a solenoid valve I, an electric regulating valve II, a solenoid valve II, a circulation pump, a stop valve, and a buried pipe. Compared with the existing storage lockers, it has the advantages of being able to supply heat and refrigerate in different areas simultaneously, maintaining the freshness and temperature - keeping requirements of the stored food. At the same time, the invention bypass - regulates the uneven heat demand of the cold - hot cabinets in summer and winter through the intermediate heat exchanger, and cleverly ensures the constant temperature in the cold and hot cabinets by coordinating the switching between a series of valves.

[0003] This solution performs object heating and cooling operations based on the unified cooling and heating method;

[0004] For the requirements of individual temperature control and intelligent temperature control for each individual meal in the Internet of Things field, it temporarily cannot be satisfied.

[0005] The common problem existing in the above solutions is: how to achieve intelligent control of the temperature of individual meals. Summary of the Invention

[0006] The object of the present invention is to provide a method for delivering catering express, which is realized based on an express cabinet capable of individual temperature control, and realizes intelligent temperature control by automatically receiving meal storage information and automatically allocating meal storage units.

[0007] The technical solution provided by the present invention is: a method for delivering catering express, the method involves a catering express cabinet and a first server supporting the catering express cabinet, the catering express cabinet has multiple storage units, and each storage unit has the functions of heating and refrigeration; the method is specifically as follows:

[0008] Step 1: The first server receives meal storage information; the meal storage information includes an order number and the temperature required for temperature control of the meal.

[0009] Step 2: Select a storage unit to store the meal, control the temperature in the storage unit to the temperature for temperature control, and associate the storage unit with the order number.

[0010] Step 3: The first server receives meal - taking information and opens the corresponding storage unit according to the order number of the meal - taking information, and the meal - taking information includes an order number.

[0011] In the above-mentioned food delivery method, the first server receives order modification information and changes the temperature control within the storage unit. The order modification information includes the order number and the required temperature control for the food. The order modification information is provided by the merchant or the consumer.

[0012] The above-mentioned food delivery method is characterized by the inclusion of a second server, which is the server of the food delivery platform.

[0013] The second server is used to generate food storage information and order information. The order information is generated by the second server and sent to the merchant's client. The order information includes the order number, destination, and product information.

[0014] After the merchant completes the order, they generate food preparation information, which includes the order number, destination, product information, and the required temperature for the food. The courier then delivers the food based on this information.

[0015] The order modification information is provided by the merchant and sent to the first server through the second server; the food storage information is sent to the first server by the second server.

[0016] In the aforementioned food delivery method, the food delivery locker is an energy-saving food delivery locker based on a semiconductor cooling chip, comprising a cabinet body, wherein the cabinet body is provided with multiple storage units, each storage unit including a storage compartment and a temperature-controlled compartment, the temperature-controlled compartment being provided with a heat-conducting plate, a semiconductor cooling chip, and a forced convection device, one side of the heat-conducting plate being the bottom surface of the storage compartment; it also includes a first gas channel and a second gas channel, the first gas channel being used to realize air flow between the temperature-controlled compartment and the atmosphere; the second gas channel being used to realize air circulation between the temperature-controlled compartment and the storage compartments of adjacent storage units; a switchable damper is provided between the first gas channel and the second gas channel;

[0017] Step 2 specifically involves:

[0018] Step 21: Determine whether the meal needs to be heated or cooled based on the stored meal information;

[0019] Step 22: Select a storage unit to store the meal according to the judgment result; if the meal needs to be refrigerated, the adjacent storage unit above the storage unit stores the meal that needs to be heated, and switch the damper to the state where the second gas channel is open; if the meal needs to be heated, the adjacent storage unit above the storage unit stores the meal that needs to be refrigerated, and switch the damper to the state where the second gas channel is open.

[0020] In the above food delivery method, if there is no storage unit that meets the requirements of step 22, a storage unit is randomly selected to store the meal, and the air damper of the storage unit is maintained in a state where the first gas passage is导通.

[0021] In the above food delivery method, in step 22, after the meal is placed in the storage unit for a preset time, the air damper is switched to close the second gas passage and导通 the first gas passage.

[0022] After the present invention adopts the above technical solution, the beneficial effects are as follows:

[0023] This solution is based on a courier cabinet capable of individual temperature control. It realizes intelligent temperature control by automatically receiving meal storage information and automatically allocating meal storage units. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 is a flowchart of Embodiment 1 of the present invention;

[0025] Figure 2 is a front view of the food courier cabinet of Embodiment 1 of the present invention;

[0026] Figure 3 is a rear view of the food courier cabinet of Embodiment 1 of the present invention;

[0027] Figure 4 is a cross-sectional view of the storage unit of Embodiment 1 of the present invention on a vertical plane and perpendicular to the length direction of the storage unit;

[0028] Figure 5 is a cross-sectional view of the storage unit of Embodiment 1 of the present invention on a vertical plane and along the length direction of the storage unit;

[0029] Figure 6 is a cross-sectional view of the storage unit of Embodiment 1 of the present invention on a vertical plane and along the length direction of the storage unit;

[0030] Figure 7 is a cross-sectional view of the heat conduction plate of Embodiment 1 of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0031] The technical solution of the present invention will be further described in detail below in conjunction with the specific embodiments, but it does not constitute any limitation to the present invention.

[0032] Embodiment 1:

[0033] Refer to Figure 1 , a food delivery method, the method involves a food courier cabinet and a first server supporting the food courier cabinet. The food courier cabinet has multiple storage units, and each storage unit has the functions of heating and cooling; the method is specifically as follows:

[0034] Step 1: The first server receives the food storage information; the food storage information includes the order number and the required temperature for the food.

[0035] Generally, after the courier arrives at the destination, he scans the QR code on the food delivery locker. By identifying the QR code, the second server of the external platform generates food storage information based on the order information.

[0036] More specifically:

[0037] It also involves a second server, which is the server of the food delivery platform;

[0038] The second server is used to generate food storage information and order information. The order information is generated by the second server and sent to the merchant's client. The order information includes the order number, destination, and product information.

[0039] After the merchant completes the order, they generate food preparation information, which includes the order number, destination, product information, and the required temperature for the food. The courier then delivers the food based on this information.

[0040] When the courier stores the food, he scans the QR code on the express cabinet, and the second server generates the food storage information and sends it to the first server.

[0041] During the delivery process, consumers and merchants can also modify the temperature control. Specifically, this is done through order modification information. Consumers and merchants operate on the front-end APP of the second server to modify the temperature control and send it to the second server. The second server generates order modification information and sends it to the first server. The food storage information is sent from the second server to the first server.

[0042] Step 2: Select a storage unit to store the meal, control the temperature inside the storage unit to the set temperature, and associate the storage unit with the order number;

[0043] Step 3: The first server receives the food pickup information and opens the corresponding storage unit based on the order number in the food pickup information. The food pickup information includes the order number.

[0044] The customer obtains pickup information by scanning a QR code or entering a pickup code. If the customer scans a QR code, the second server will send the order number to the first server, and the cabinet door will open. If the customer enters a pickup code, the cabinet door will open directly.

[0045] The pickup code is generated by the first server, and after generation, it is sent to the first server along with the order number. The first server then sends it to the consumer.

[0046] like Figure 2-7As shown, the catering express cabinet of this embodiment includes a cabinet body 1, which contains multiple storage units. Each storage unit includes a storage compartment 2 and a temperature-controlled compartment 3. The temperature-controlled compartment 3 contains a heat-conducting plate 4, a semiconductor cooling chip 5, and a forced convection device 6. One side of the heat-conducting plate 4 is the bottom surface of the storage compartment 2. It also includes a first gas channel and a second gas channel. The first gas channel is used to realize airflow between the temperature-controlled compartment 3 and the atmosphere. The second gas channel is used to realize air circulation between the temperature-controlled compartment 3 and the storage compartment 2 of the adjacent storage unit. A switchable damper is provided between the first gas channel and the second gas channel. In this embodiment, the first gas channel is the entire temperature-controlled compartment 3, and the second gas channel is the path from the temperature-controlled compartment to the front circulation vent 9 and the rear circulation vent 10 at the top of the adjacent storage unit.

[0047] In this embodiment, compared with traditional express cabinets, a temperature-controlled compartment 3 is added. A heat-conducting plate 4 is set in the temperature-controlled compartment 3. Heat transfer between the semiconductor cooling chip 5 and the food is realized through the heat-conducting plate 4. Since the electrode plate on the same side of the semiconductor cooling chip 5 can change from heating to cooling after the positive and negative electrodes are switched, the same storage unit of this device can both heat and cool, which can meet the heat preservation requirements of low-temperature and medium-temperature foods.

[0048] The most innovative aspect of this case is that by setting up an air damper, the waste heat and pre-cooling of the electrodes of the semiconductor cooling chip 5, which is far away from food, can be recovered and utilized, which can reduce the energy consumption of the semiconductor cooling chip 5 and also reduce the energy consumption of the storage unit below.

[0049] Based on this, step 2 of the present invention can be optimized as follows:

[0050] Step 2 specifically involves:

[0051] Step 21: Determine whether the meal needs to be heated or cooled based on the stored meal information;

[0052] Step 22: Select a storage unit to store the meal according to the judgment result; if the meal needs to be refrigerated, the adjacent storage unit above the storage unit stores the meal that needs to be heated, and switch the damper to the state where the second gas channel is open; if the meal needs to be heated, the adjacent storage unit above the storage unit stores the meal that needs to be refrigerated, and switch the damper to the state where the second gas channel is open.

[0053] If no storage unit meets the requirements of step 22, a storage unit is randomly selected to store the meal, and the damper of that storage unit is kept switched to the state where the first gas channel is open.

[0054] Preferably, in step 22, after the food has been placed in the storage unit for a preset time, the damper is switched to close the second gas passage and open the first gas passage. Generally, the preset time is approximately 1-3 minutes.

[0055] Because keeping the second gas channel open for a long time would increase the workload of the thermoelectric cooler, the role of the thermoelectric cooler in this process is to initially heat up or cool down the food. It is not suitable to operate in this mode for a long time, otherwise it will be counterproductive.

[0056] As a further refinement of the above-mentioned working process: the thermoelectric cooler 5 has an A end and a B end, implicitly meaning that this express cabinet necessarily includes a controller, a power supply, and a positive / negative polarity switch; the thermoelectric cooler 5 and the power supply are connected via the positive / negative polarity switch, which is controlled by the controller to switch on and off and configure the positive and negative polarities. When it is in the positive polarity state, end A cools and end B heats; when it is in the reverse polarity state, end A heats and end B cools. Furthermore, the energy consumption of the thermoelectric cooler 5 is determined by the temperature difference between end A and end B; for example, if end B can absorb heat faster when end A is heating, then the energy consumption is lower. The premise for faster heat absorption is whether the environment can provide rapid heating, that is, the greater the temperature difference between the ambient temperature and end B, the better. Therefore, this invention utilizes this characteristic to achieve control in the following way, thereby minimizing energy consumption. Specifically, the control method of this express cabinet is as follows:

[0057] If food requiring heating or cooling is placed in the storage compartments 2 of two adjacent storage units, and the front air vent 11 and rear air vent 12 in the temperature-controlled compartment 3 of the upper storage unit are in the second position, the semiconductor cooling chip 5 of the upper storage unit operates to control the temperature of the items in the storage compartment 2 of the upper storage unit to the first target temperature; the semiconductor cooling chip 5 of the lower storage unit operates to control the temperature of the items in the storage compartment 2 of the lower storage unit to the second target temperature. After the front air vent 11 and rear air vent 12 are in the second position for a period of time, the front air vent 11 and rear air vent 12 switch to the first position.

[0058] For example: the item in storage compartment 2 of the upper storage unit is spicy hot pot, and the merchant recommends that its temperature be controlled at 50℃ or above; the item in storage compartment 2 of the lower storage unit is frozen milk tea, and the merchant recommends that its temperature be controlled at 5-10℃; then the first target temperature is 50℃, and the second target temperature is 8℃; when the frozen milk tea is placed in storage compartment 2, the temperature of the milk tea may drop to 15℃ due to the delivery time of the express delivery. At this time, the front air damper 11 and the rear air damper 12 are in the second position. When the temperature of the milk tea in storage compartment 2 drops to 12℃ or 13℃, the front air damper 11 and the rear air damper 12 switch to the first position, and the semiconductor cooling chip 5 of the lower storage unit continues to work during this process. Therefore, the "time period" here depends on the second target temperature of the food. Generally speaking, the time period refers to the period before the second target temperature is reached. Because the temperature is too low, the B end of the semiconductor cooling chip 5 of the upper storage unit cannot absorb heat well to maintain the temperature difference between the ambient temperature and the B end. However, the energy-saving process of changing from 15℃ to 12℃ or 13℃ cannot be ignored. This process realizes the pre-cooling of the lower storage compartment 2 and the initial cooling of the items, which can save a lot of energy.

[0059] If both storage compartments 2 of two adjacent storage units contain food that needs to be heated or food that needs to be cooled, the front air vent 11 and rear air vent 12 in the temperature control compartment 3 of the upper storage unit are in the first position; the semiconductor cooling chip 5 of the upper storage unit operates to control the temperature of the items in the storage compartment 2 of the upper storage unit to the third target temperature; the semiconductor cooling chip 5 of the lower storage unit operates to control the temperature of the items in the storage compartment 2 of the lower storage unit to the fourth target temperature.

[0060] Therefore, in the same parcel locker, the items stored in the same row of storage units should ideally be arranged in an alternating pattern of hot-cold-hot-cold-hot-cold.

[0061] To achieve this ideal state, when items are placed in the parcel locker, the locker's controller selects a storage unit based on the required temperature of the food. Among all the empty storage units in the locker, the storage unit above the selected unit has the largest temperature difference between the temperature it controls and the required temperature of the food.

[0062] In this embodiment, the heat-conducting plate 4 is preferably a heat-conducting plate 4 with a heat pipe. Preferably, the heat pipe and the heat-conducting plate 4 are integrally formed, and the material is aluminum alloy, steel, or copper. The heat-conducting plate 4 has a closed pipe 41 extending along its length or width. The sidewall of the pipe has capillary grooves 42. The pipe is filled with a working medium capable of undergoing gas-phase and liquid-phase changes within a preset temperature range. The pipe, capillary grooves 42, and working medium constitute the heat pipe. The preset working temperature range of the working medium is -50℃ to 200℃, but it is not limited to this; suitable media include acetone, propane, and butane.

[0063] The heat-conducting plate 4 with heat pipes has better thermal conductivity than any metal plate.

[0064] As a further refinement of this embodiment, the temperature-controlled chamber 3 is provided with a front opening and a rear opening 8 at its front and rear ends, respectively, which are open to the atmosphere. A front circulating air vent 9 and a rear circulating air vent 10 are provided between the temperature-controlled chamber 3 and the adjacent storage unit's storage chamber 2. The front circulating air vent 9 is located between the semiconductor cooling chip 5 and the front opening 7, and the rear circulating air vent 10 is located between the semiconductor cooling chip 5 and the rear opening 8. The air damper includes a front damper 11 and a rear damper 12. The front circulating air vent 9 and the rear... The circulating air outlet 10 is provided with a front air damper 11 and a rear air damper 12. When the front air damper 11 and the rear air damper 12 are in the first position, the temperature control chamber 3 is isolated from the storage chamber 2 of the adjacent storage unit, and the front opening 7 and the rear opening 8 of the temperature control chamber 3 are both open to the atmosphere. When the front air damper 11 and the rear air damper 12 are in the second position, the front opening 7 and the rear opening 8 of the temperature control chamber 3 are isolated from the atmosphere, and the temperature control chamber 3 is open to the storage chamber 2 of the adjacent storage unit.

[0065] In this embodiment, the front damper 11 and the rear damper 12 are dampers hinged to the front circulation air inlet 9 and the rear circulation air inlet 10. They are driven to rotate by a micro motor. Therefore, the cross-sectional shape of the front opening 7 and the rear opening 8 on the vertical plane should match the shape of the front circulation air inlet 9 and the rear circulation air inlet 10 as well as the shape of the front damper 11 and the rear damper 12.

[0066] For a detailed gas flow reference diagram, please refer to... Figure 4 and 5 ;

[0067] As a further refinement of this embodiment, a heat sink 13 is also included, wherein the heat sink 13 and the heat-conducting plate 4 are respectively disposed on both sides of the thermoelectric cooler 5; the forced convection device 6 is located on the front or rear side of the thermoelectric cooler 5. The heat sink 13 is preferably a finned heat sink.

[0068] In this embodiment, the multiple storage units are arranged in a rectangular array, and the front and rear sides of the storage compartment 2 are provided with doors 14, so that contactless food pickup can be achieved in public places such as hospitals and schools where couriers cannot easily enter.

[0069] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for food delivery and express distribution, the method involving a food delivery cabinet and a first server supporting the food delivery cabinet, characterized in that, The food delivery locker has multiple storage units, each with heating and cooling functions; the method specifically includes: Step 1: The first server receives the food storage information; the food storage information includes the order number and the required temperature for the food. Step 2: Select a storage unit to store the meal, control the temperature inside the storage unit to the set temperature, and associate the storage unit with the order number; Step 3: The first server receives the food pickup information and opens the corresponding storage unit based on the order number in the food pickup information. The food pickup information includes the order number. The aforementioned food delivery locker is an energy-saving type based on a semiconductor cooling chip, comprising a cabinet body containing multiple storage units. Each storage unit includes a storage compartment and a temperature-controlled compartment. The temperature-controlled compartment contains a heat-conducting plate, a semiconductor cooling chip, and a forced convection device, with one side of the heat-conducting plate forming the bottom surface of the storage compartment. It also includes a first gas channel and a second gas channel. The first gas channel facilitates airflow between the temperature-controlled compartment and the atmosphere; the second gas channel facilitates air circulation between the temperature-controlled compartment and the storage compartments of adjacent storage units; a switchable damper connects the first and second gas channels. Step 2 specifically involves: Step 21: Determine whether the meal needs to be heated or cooled based on the stored meal information; Step 22: Select a storage unit to store the meal according to the judgment result; if the meal needs to be refrigerated, the adjacent storage unit above the storage unit stores the meal that needs to be heated, and switch the damper to the state where the second gas channel is open; if the meal needs to be heated, the adjacent storage unit above the storage unit stores the meal that needs to be refrigerated, and switch the damper to the state where the second gas channel is open. If no storage unit meets the requirements of step 22, a storage unit is randomly selected to store the meal, and the damper of the storage unit is kept switched to the state where the first gas channel is open. In step 22, after the food has been placed in the storage unit for a preset time, the damper is switched to close the second gas passage and open the first gas passage.

2. The food delivery method according to claim 1, characterized in that, The first server receives order modification information and changes the temperature control within the storage unit. The order modification information includes the order number and the required temperature control for the meal. The order modification information is provided by the merchant or the consumer.

3. The food delivery method according to claim 2, characterized in that, It also involves a second server, which is the server of the food delivery platform; The second server is used to generate food storage information and order information. The order information is generated by the second server and sent to the merchant's client. The order information includes the order number, destination, and product information. After the merchant completes the order, they generate food preparation information, which includes the order number, destination, product information, and the required temperature for the food. The courier then delivers the food based on this information. The order modification information is provided by the merchant and sent to the first server through the second server; the food storage information is sent to the first server by the second server.

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