Full-automatic catering making and selling system and equipment

Abstract

The invention discloses a full-automatic catering making and selling system and device.The system comprises automatic making equipment and an automatic selling terminal.The automatic making equipment integrates frying, cooking and cleaning; unmanned operation of the whole process of automatic raw material weighing and feeding, precise proportioning, intelligent temperature control frying, automatic rice steaming, automatic finished product containing, automatic meal discharging and automatic cleaning and disinfection is achieved; the automatic selling terminal actively performs prospective scheduling and control on the automatic manufacturing equipment by collecting multi-dimensional data in real time and applying a prediction algorithm and an optimization algorithm. According to the intelligent catering system, the organic combination of catering automation, intelligence, environmental protection and high efficiency is realized, and the intelligent catering system has relatively high practical value and wide popularization prospect.

Description

Technical Field

[0001] This invention relates to the field of automated catering technology, and in particular to a fully automated catering preparation and sales system and equipment. Background Technology

[0002] Currently, most automated catering equipment on the market is single-function; for example, rice cookers can only cook rice, stir-fry machines can only stir-fry vegetables, and dishwashers can only wash dishes. This decentralized configuration not only occupies space and consumes a lot of energy, but also requires frequent manual intervention in processes such as ingredient feeding, cooking, and dishwashing, resulting in low automation. Furthermore, existing multi-functional catering equipment has significant shortcomings in areas such as fully automated processes, flexibility in menu combinations, stable production capacity, food preservation, and intelligent control, failing to meet the demands of high-efficiency, high-frequency catering production.

[0003] Furthermore, most treat production and sales as two separate modules. The production module manufactures goods based on the order queue, while the sales module is responsible for receiving orders and shipping them. The drawback of this model is: 1. Delayed response: The production module cannot anticipate upcoming orders and can only begin production after receiving an order, resulting in long waiting times for customers.

[0004] 2. Resource mismatch: During peak periods, orders tend to pile up, while during off-peak periods, equipment is idle, resulting in low energy and equipment utilization.

[0005] 3. Serious waste: Pre-prepared dishes or ingredients are stocked because sales cannot be accurately predicted, which easily leads to food waste.

[0006] 4. Disjointed experience: The separation of production and sales makes it impossible to provide customers with personalized and dynamic services (such as estimated waiting time, intelligent recommendations of alternative dishes, etc.).

[0007] Therefore, there is a need for a device that integrates cooking, stir-frying, dishwashing, food storage, order management, and automatic vending functions into a single unit, and introduces AI intelligent algorithms to achieve full-process automation in order to improve catering production efficiency and product stability. Summary of the Invention

[0008] This invention aims to overcome the shortcomings of existing technologies and provide an automated food preparation and sales system based on dynamic demand prediction and resource coordination. The core idea of ​​this invention is to introduce an intelligent dynamic scheduling hub. This hub proactively schedules and controls automated production equipment (robotic arms, woks, beverage machines, etc.) and automated sales terminals (food pickup cabinets, delivery robots, etc.) by collecting multi-dimensional data in real time and using prediction and optimization algorithms.

[0009] This invention is achieved using the following technical solution: a fully automated catering production and sales system, comprising automated production equipment and automated sales terminals. The automated production equipment integrates stir-frying, cooking, and cleaning, realizing fully automated operation from automatic weighing and dispensing of raw materials, precise proportioning, intelligent temperature-controlled stir-frying, automatic steaming of rice, automatic serving of finished products, automatic dispensing, automatic cleaning, and disinfection. The automated sales terminal proactively schedules and controls the automated production equipment by collecting multi-dimensional data in real time and using predictive and optimization algorithms.

[0010] Furthermore, the automated production equipment includes a multi-compartment storage module, which has multiple independent storage compartments for storing main ingredients, auxiliary ingredients, and various seasonings. Each storage compartment is equipped with a real-time weighing sensor to support automatic alarm for material shortages and background monitoring, ensuring uninterrupted material supply, guaranteeing accurate proportions of raw materials, and meeting the customization needs of different recipes.

[0011] Furthermore, the automated manufacturing equipment includes: The automatic feeding and conveying module uses a motor-driven metering and dispensing device, combined with a closed conveying pipeline, to automatically feed the main ingredients, auxiliary ingredients and seasonings into the wok or rice steaming area. The automatic food dispensing module automatically prepares the dishes. The wok can open automatically after cooking, and the dishes are placed on a square tray. The pusher mechanism then pushes the food to the serving window, achieving unmanned, end-to-end service.

[0012] Furthermore, the automated cooking equipment includes an intelligent stir-fry module, which is equipped with multiple woks, built-in temperature sensors and weight detection devices, and uses AI control algorithms to automatically adjust the heat, cooking time and stirring frequency according to the recipe to achieve automatic stir-frying and ensure that the ingredients are heated evenly.

[0013] Furthermore, the automated production equipment includes a closed rice steaming module, which adopts a double-layer closed steaming box structure. One layer is used for steaming rice separately, and the other layer is used for washing and steaming rice. Both layers of the steaming box are equipped with ball bearing sliding devices and tracks, and work with a robotic arm to realize automatic feeding and serving functions. At the same time, it can also realize the automatic transfer of empty and dirty bowls.

[0014] Furthermore, the automated production equipment includes an automatic cleaning and disinfection module, which is equipped with an automatic bowl cleaning mechanism that can clean dirty bowls and uses food-grade disinfectant spraying and high-temperature drying devices to cover the fully automatic cleaning and disinfection of woks, steamers, conveying pipelines and tableware.

[0015] Furthermore, the automated production equipment includes an AI intelligent control module, which integrates data from multiple sensors, optimizes cooking parameters based on machine learning algorithms, dynamically adjusts the stir-frying temperature and steaming time to achieve the best taste, and has fault diagnosis and remote monitoring capabilities, supporting automatic alarms and maintenance reminders.

[0016] Furthermore, the automated vending terminal includes: User terminal, through which users make purchases; The data acquisition module collects real-time order data, equipment status data, and environmental data; The demand perception and prediction module not only processes existing orders, but also predicts the order volume and category distribution in the short term in real time based on the environmental context. Delivery terminals can remind customers to pick up their meals; or they can connect with food delivery platforms to remind delivery personnel to deliver meals.

[0017] Furthermore, the automated vending terminal includes a dynamic priority scheduling module, which breaks the first-come, first-served principle and dynamically calculates the food preparation priority based on multiple variables to achieve optimal global efficiency; the variables include one or more of the following: the customer's expected arrival time, the food preparation time, and the equipment's idle state.

[0018] Furthermore, the automated vending terminal includes: The collaborative freshness preservation inventory management module is set up with dynamic inventory and static inventory. The dynamic inventory is used to record the dishes being made, and the static inventory is used to record the dishes to be prepared. The dishes being made and the dishes to be prepared are managed in a unified manner. The decision algorithm determines whether to start the equipment to make new dishes or directly call the static inventory, so as to achieve the fastest inventory turnover and the least waste. The reverse control module intelligently recommends alternative dishes to customers or provides different pick-up time commitments based on real-time status, thereby achieving two-way interaction between production and sales.

[0019] The beneficial effects of this invention are as follows: 1. Achieving full automation and unmanned operation of the catering process: Through highly integrated cooking, rice cooking, and automatic cleaning and disinfection modules, this invention enables fully unmanned operation from automatic weighing and dispensing of raw materials, precise cooking, automatic serving, to automatic cleaning of tableware. This effect is mainly achieved by a multi-warehouse storage system, an intelligent cooking module, a closed rice steaming module, and an automatic cleaning system, greatly reducing the need for manual intervention and improving the continuity and stability of equipment operation.

[0020] 2. Improved food preparation efficiency and production capacity: The design allows for parallel cooking in multiple pots and simultaneous steaming of multiple bowls of rice. Combined with intelligent temperature control and precise robotic arm movements, it achieves a high-efficiency output of over 100 dishes and over 60 bowls of rice per hour. Real-time adjustment of heat and time by the intelligent control system ensures consistency in food quality and taste, significantly improving overall production efficiency.

[0021] 3. Precise ingredient mixing and consistent taste: Utilizing high-precision weighing sensors and metering devices, combined with AI algorithms to dynamically adjust cooking parameters, ensures consistent taste in dishes and cooked rice. This effectively avoids flavor fluctuations caused by human error in traditional equipment, improving customer satisfaction and repeat purchase rates.

[0022] 4. Reduced labor costs and ease of operation: The fully automated operation process reduces reliance on chefs and service personnel, features a user-friendly interface, supports remote ordering and monitoring, and lowers training and management complexity. This advantage stems from the integration of an intelligent order linkage system and an automated material management system, enabling unmanned continuous operation.

[0023] 5. Enhanced food safety and hygiene standards; the automatic cleaning and high-temperature disinfection system covers woks, steamers, and tableware, and its quick-release design facilitates maintenance and effectively prevents cross-contamination. The fume purification device reduces environmental pollution, ensures kitchen air quality, and meets environmental standards.

[0024] 6. Enhance equipment stability and safety; employing dual backup steam heating, gantry anti-collision devices, and multiple safety protection measures ensures rapid switching or automatic shutdown in case of equipment failure, guaranteeing production continuity and personnel safety. Sensors and intelligent monitoring systems enable automatic fault alarms and remote diagnostics, reducing downtime and maintenance costs.

[0025] 7. Energy and resource conservation: Intelligent temperature control and quantitative dispensing reduce fuel and water waste and improve energy efficiency. Multiple modules share clean water, hot water, wastewater, and oil storage, optimizing resource allocation and reducing operating costs.

[0026] 8. Reduce waiting time and enhance experience: Through prediction and dynamic scheduling, significantly shorten the average customer waiting time, maximize the utilization efficiency of automated equipment, increase productivity per unit time, and effectively reduce waste caused by product expiration. It can provide customers with more accurate time estimates and intelligent interaction for a better experience.

[0027] In summary, this invention effectively solves the defects of the prior art through the above-mentioned technical means, and realizes the organic combination of automation, intelligence, environmental protection and efficiency in the catering industry. It has strong practical value and broad prospects for promotion. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0029] Figure 1 This is a system block diagram of the present invention. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0031] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0032] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0033] See Figure 1 A fully automated catering preparation and sales system includes automated preparation equipment and automated sales terminals. The automated preparation equipment integrates stir-frying, cooking, and cleaning, realizing unmanned operation of the entire process from automatic weighing and feeding of raw materials, precise proportioning, intelligent temperature-controlled stir-frying, automatic steaming of rice, automatic serving of finished products, automatic dispensing, automatic cleaning, and disinfection. The automated sales terminals proactively schedule and control the automated preparation equipment by collecting multi-dimensional data in real time and using predictive and optimization algorithms.

[0034] In this embodiment, the automated production equipment includes a multi-compartment storage module, an automatic feeding and conveying module, an automatic food dispensing module, an intelligent cooking module, a closed-loop rice steaming module, an automatic cleaning and disinfection module, and an AI intelligent control module.

[0035] The multi-compartment storage module has multiple independent storage compartments for storing main ingredients (such as rice, vegetables, and meat), auxiliary ingredients (oil, salt, soy sauce, etc.), and various seasonings (liquid and solid). Each compartment is equipped with a real-time weighing sensor, supporting automatic alarms for low-material shortages and background monitoring to ensure uninterrupted material supply. This module can guarantee precise ingredient ratios and meet the customized needs of different recipes.

[0036] The automatic feeding and conveying module uses a motor-driven metering and dispensing device combined with a sealed conveying pipeline to automatically dispense main ingredients, auxiliary ingredients, and seasonings into the wok or steaming area. High metering accuracy ensures that each ingredient and seasoning is precisely dispensed according to the set proportions, effectively improving the consistency of the finished product's taste.

[0037] The automatic food dispensing module automatically prepares and serves dishes. An automatic opening mechanism is installed at the bottom of the wok, and a serving tray mechanism is located below the wok. After cooking, the wok bottom automatically opens, and the food falls onto the tray. A pushing mechanism then pushes the food to the serving window, achieving unmanned, end-to-end service. Alternatively, in some embodiments, an automatic opening mechanism could be installed on the side of the wok for easier serving. Similarly, the rice serving module includes a bowl-pushing mechanism for precise positioning and pushing of utensils between the washing and steaming stages.

[0038] The intelligent cooking module is equipped with multiple woks, built-in temperature sensors and weight detection devices, and uses AI control algorithms to automatically adjust the heat, cooking time, and stirring frequency according to the recipe. The woks and stir-fry plates automatically flip the food to ensure even heating. This module supports multiple woks operating in parallel to meet the needs of large-volume meal production during peak hours.

[0039] The enclosed rice steaming module features a double-layer enclosed steamer structure. One layer is dedicated to steaming rice, while the other layer is for washing and steaming. Both layers are equipped with an automatic rice and water feeding mechanism and a single-bowl grabbing mechanism. Both steamer bottoms have ball bearing sliding devices and tracks, working in conjunction with a robotic arm to automatically add ingredients and dispense rice. It also allows for the automatic transfer of empty and dirty bowls; empty bowls are used to hold rice, while dirty bowls are cleaned by the cleaning mechanism. The steam generator employs a dual-backup design to ensure continuous and stable cooking. The steamer is equipped with a cooking temperature monitoring sensor and a pressure safety valve to guarantee the quality and safety of the steamed rice.

[0040] The automatic cleaning and disinfection module features an automatic bowl cleaning mechanism at the exit of the washing and steaming layer. It can clean dirty bowls and uses a multi-point high-pressure water spray system on the outside and spray balls inside to clean the bowls. It also has fully automatic cleaning and disinfection functions for other washable parts. It uses food-grade disinfectant spraying and high-temperature drying devices to cover the fully automatic cleaning and disinfection of woks, steamers, conveying pipelines and tableware. Key cleaning components adopt a quick-release design for easy maintenance.

[0041] The AI ​​intelligent control module integrates data from multiple sensors and optimizes cooking parameters based on machine learning algorithms. It dynamically adjusts the stir-frying temperature and steaming time to achieve the best taste. It also has fault diagnosis and remote monitoring capabilities and supports automatic alarms and maintenance reminders.

[0042] In addition, automated production equipment can be equipped with foreign object detection and fume purification devices to achieve fume suction, separation and purification in accordance with environmental protection requirements; multiple safety protection devices are set up, including anti-collision, anti-splash and automatic shutdown in case of failure, to ensure the safety of equipment and operators.

[0043] It should be noted that the automated production equipment supports modular replacement design: the number of woks can be increased or decreased according to needs, the rice steaming module can switch between electric heating and steam heating, the seasoning bin supports various liquid and solid seasoning replacement configurations, and the system supports remote upgrades and expansions to meet the customized needs of different scale catering scenarios.

[0044] In this embodiment, the automated vending terminal includes a data acquisition module, a demand perception and prediction module, a dynamic priority scheduling module, a collaborative freshness preservation inventory management module, and a reverse control module.

[0045] Users can make purchases through user terminals, which can be apps / mini-programs / touchscreens for placing orders; automated vending terminals can be smart insulated food lockers, delivery robots, etc.

[0046] The data acquisition module collects real-time order data, equipment status data (idle, busy, faulty), and environmental data (time, weather, geographical location, and pedestrian density).

[0047] The demand perception and forecasting module not only processes existing orders but also predicts short-term order volume and category distribution in real time based on environmental context (such as time, weather, and surrounding pedestrian traffic). Specifically, this module uses a lightweight time-series forecasting model (such as ARIMA or LSTM networks), taking historical order data H(t) and real-time environmental factors E(t) (such as weather index W, real-time pedestrian density P, and whether it is a holiday F) as input, and outputting the predicted order volume D_i(t+Δt) for each category i in the future time period Δt. D_i(t+Δt) = f( H(t), W(t), P(t), F(t) ).

[0048] The dynamic priority scheduling module prioritizes orders not simply on a "first-come, first-served" basis, but dynamically calculates priorities based on multiple variables such as the customer's estimated arrival time (ETA), food preparation time, and equipment idle status to achieve optimal global efficiency. For a newly arriving order j, its priority score S_j is not fixed but dynamically calculated using the following formula: S_j = α * (T_max - (T_arrive_j - T_now)) / T_max + β * (1 / T_make_j)+ γ * (N_idle / N_total) in: S_j: The dynamic priority score of order j. The higher the score, the higher the priority for processing.

[0049] T_max: The maximum customer-tolerable waiting time allowed by the system (constant, configurable, e.g., 30 minutes).

[0050] T_arrive_j: Estimated Time of Arrival (ETA) for customer order j. This value can be estimated using geolocation information provided by the user's app, or selected by the user.

[0051] T_now: Current system time.

[0052] (T_arrive_j - T_now): The remaining time before the customer arrives. The shorter the remaining time, the higher the priority.

[0053] T_make_j: The standard preparation time for the dishes in order j. Orders with shorter preparation times are processed first, which can quickly free up equipment resources and improve overall throughput.

[0054] N_idle: The number of currently available devices that can prepare this dish.

[0055] N_total: The total number of devices of this type.

[0056] (N_idle / N_total): Equipment idle rate. A higher idle rate means sufficient resources, and the priority of the order can be appropriately reduced; conversely, when the equipment is busy, more granular scheduling is required, and this factor has a smaller impact.

[0057] α, β, γ: Weighting coefficients, where α + β + γ = 1. These coefficients can be optimized using machine learning models based on historical data to maximize overall efficiency (e.g., minimizing average waiting time).

[0058] The system continuously receives orders and recalculates the S_j value of all pending orders in real time or near real time, and then generates a production queue according to the order of S_j from high to low.

[0059] The collaborative freshness preservation inventory management module treats "dishes being prepared" as "dynamic inventory," managing it in conjunction with "pre-prepared static inventory." An algorithm determines whether to activate equipment to prepare new dishes or directly access static inventory, aiming for maximum inventory turnover and minimal waste. This module maintains a virtual "total inventory," which includes: Static inventory I_s: The quantity of dishes that have been pre-made and placed in the warming cabinet.

[0060] Dynamic inventory I_d: The number of dishes currently being made in the queue and about to be completed.

[0061] For a specific dish i, when a new order arrives, the system decision logic is as follows: IF (I_s > 0) AND (T_remain_s < T_make_new); Assign static inventory to the order, add the order to the production queue, and generate new dynamic inventory. in: T_remain_s: The remaining shelf life of the food in the static inventory (assuming the smart warmer can monitor the storage time of the food).

[0062] T_make_new: The time required to make a new dish.

[0063] If there is stock in the static inventory, and its remaining shelf life is less than the time it takes to make a new dish (meaning it will soon spoil and go to waste), then that stock should be sold first. Otherwise, it is better to start the equipment to make a fresh dish to ensure the taste of the food, while also using up the soon-to-spoil stock and reducing waste.

[0064] The reverse control module intelligently recommends alternative dishes or offers different pick-up time commitments to customers based on the real-time status of the system (such as the queue for a certain dish being full), thereby achieving two-way interaction between production and sales.

[0065] Specifically, the control logic of this invention includes: Order Receiving and Context Acquisition: When the system receives a new order, it not only obtains its basic information (what was ordered), but more importantly, it obtains its context information, the most crucial of which is the customer's estimated arrival time (ETA).

[0066] Short-term demand forecasting: The system immediately activates the forecasting module, combining historical data and real-time environmental factors to predict order volume and category distribution for a future period (e.g., the next 15 minutes). This forecasting result is used to implicitly optimize the system's resource readiness (e.g., pre-wake up devices), which, although not directly reflected in subsequent processes, is crucial to overall efficiency.

[0067] Dynamic priority calculation (core algorithm): The system calculates priority based on the formula: S_j = α * (T_max - (T_arrive_j - T_now)) / T_max + β * (1 / T_make_j) + γ * (N_idle / N_total); Calculate the real-time priority score S_j for the order. This score determines the order's position in the queue and is a dynamically changing value.

[0068] Collaborative Inventory Decision-Making (Critical Branch Point): The system first checks if there is any existing static inventory (I_s). If not, it directly enters the dynamic scheduling queue to wait for production. If there is, it proceeds to another decision logic: comparing the "remaining shelf life of the static inventory" with the "time to make a new order." If the static inventory is about to spoil (T_remain_s < T_make_new), it is decisively allocated, prioritizing the consumption of near-expiration inventory to reduce waste. If the static inventory is still fresh, it is retained, and new orders are placed in the queue to wait for the production of new dishes, ensuring optimal taste. This "make new or sell old" decision logic greatly reduces food waste.

[0069] Dynamic scheduling queue processing (loop execution): This is a continuously running loop process. Orders in the queue are not sorted by submission time, but rather in descending order of a dynamically calculated priority score S_j. The system always retrieves the highest-priority order from the queue and assigns it to the first available device to become idle. After the device completes preparation, the food is not directly given to the user, but is stored as static inventory in a smart insulated food locker, and the user is notified. This unifies the concepts of "preparation complete" and "inventory".

[0070] Final delivery: Whether users consume static inventory or receive newly prepared dishes, they ultimately receive their meals within the promised time of arrival (ETA), ensuring a smooth experience.

[0071] Take an automated noodle shop as an example: Scenario: During the lunch rush, a large number of orders flood in. Event: User A orders a bowl of beef noodles (preparation time 4 minutes), with an ETA of 15 minutes. User B orders a bowl of zha jiang mian (preparation time 2 minutes), with an ETA of 5 minutes. Traditional system: Based on a first-come, first-served basis, A's beef noodles are made first, followed by B's zha jiang mian. This results in B's wait time being too long (4 + 2 = 6 minutes > 5 minutes), leading to a poor user experience.

[0072] The system of this invention: Calculate the priority S_A of A: more remaining time (15min), longer production time (4min), busy equipment (low γ factor), lower score.

[0073] Calculate the priority of B, S_B: If the remaining time is tight (5min) and the production time is short (2min), the score is higher.

[0074] Decision: The system prioritizes scheduling equipment to make B's noodles with soybean paste. Two minutes later, B's noodles are ready, just as user B arrives to pick them up. Then, the system starts making A's beef noodles, which are successfully completed before user A arrives.

[0075] Global optimization: It ensures the experience of user B without delaying user A, achieving optimal overall device utilization and customer satisfaction.

[0076] In some embodiments, the automated vending terminal also includes a delivery terminal, which can remind customers to pick up their meals; or it can connect to a food delivery platform to remind delivery personnel to deliver meals.

[0077] The present invention also provides a fully automatic food preparation and sales equipment, which is based on the food preparation and sales system described above.

[0078] It should be noted that the terms "connection" and "setting" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, features defined with "connection" or "setting" may explicitly or implicitly include one or more of that feature. Furthermore, the terms "connection" and "setting," etc., are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Moreover, for the foregoing embodiments, for the sake of simplicity, they are all described as a series of actions; however, those skilled in the art should understand that this application is not limited to the described order of actions, as some steps may be performed in other orders or simultaneously according to this application. Secondly, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions involved are not necessarily essential to this application.

[0079] The above embodiments describe the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Modifications and variations made by those skilled in the art without departing from the spirit and scope of the invention should be within the protection scope of the appended claims.

Claims

1. A fully automated food preparation and sales system, characterized in that, It includes automated production equipment and automated vending terminals. The automated production equipment integrates cooking, rice cooking and cleaning, realizing fully unmanned operation from automatic weighing and feeding of raw materials, precise proportioning, intelligent temperature control cooking, automatic steaming of rice, automatic serving of finished products, automatic serving, automatic cleaning and disinfection. The automated vending terminal actively and proactively schedules and controls the automated production equipment by collecting multi-dimensional data in real time and using predictive and optimization algorithms.

2. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated production equipment includes a multi-compartment storage module, which has multiple independent storage compartments for storing main ingredients, auxiliary ingredients, and various seasonings. Each storage compartment is equipped with a real-time weighing sensor, which supports automatic alarm for material shortage and background monitoring to ensure continuous and uninterrupted material supply, guarantee the accurate proportion of raw materials, and meet the customization needs of different recipes.

3. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated manufacturing equipment includes: The automatic feeding and conveying module uses a motor-driven metering and dispensing device, combined with a closed conveying pipeline, to automatically feed the main ingredients, auxiliary ingredients and seasonings into the wok or rice steaming area. The automatic food dispensing module automatically prepares the dishes. The wok can open automatically after cooking, and the dishes are placed on a tray. The pusher mechanism then pushes the food to the serving window, achieving unmanned, end-to-end service.

4. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated cooking equipment includes an intelligent stir-fry module, which is equipped with multiple woks, built-in temperature sensors and weight detection devices, and uses AI control algorithms to automatically adjust the heat, cooking time and stirring frequency according to the recipe, so as to achieve automatic stir-frying and ensure that the ingredients are heated evenly.

5. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated production equipment includes a closed rice steaming module, which adopts a double-layer closed steaming box structure. One layer is used for steaming rice separately, and the other layer is used for washing and steaming rice. Both layers of the steaming box are equipped with ball bearing sliding devices and tracks, and work with a robotic arm to realize automatic feeding and serving functions. It can also realize the automatic transfer of empty and dirty bowls.

6. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated production equipment includes an automatic cleaning and disinfection module, which is equipped with an automatic bowl cleaning mechanism to clean dirty bowls and uses food-grade disinfectant spraying and high-temperature drying devices to cover the fully automatic cleaning and disinfection of woks, steamers, conveying pipelines and tableware.

7. The fully automated food preparation and sales system as described in claim 1, characterized in that, The automated cooking equipment includes an AI intelligent control module, which integrates data from multiple sensors, optimizes cooking parameters based on machine learning algorithms, dynamically adjusts the stir-frying temperature and steaming time to achieve the best taste, and has fault diagnosis and remote monitoring capabilities, supporting automatic alarms and maintenance reminders.

8. The fully automated catering preparation and sales system as described in claim 1, characterized in that, The automated vending terminal includes: User terminal, through which users make purchases; The data acquisition module collects real-time order data, equipment status data, and environmental data; The demand perception and prediction module not only processes existing orders, but also predicts the order volume and category distribution in the short term in real time based on the environmental context. Delivery terminals can remind customers to pick up their meals; or they can connect with food delivery platforms to remind delivery personnel to deliver meals.

9. The fully automated catering preparation and sales system as described in claim 1, characterized in that, The automated vending terminal includes a dynamic priority scheduling module, which breaks the first-come, first-served principle and dynamically calculates the food preparation priority based on multiple variables to achieve optimal global efficiency. The variables include one or more of the following: the customer's expected arrival time, the food preparation time, and the equipment's idle status.

10. A fully automated food preparation and sales system as described in claim 1, characterized in that, The automated vending terminal includes: The collaborative freshness preservation inventory management module is set up with dynamic inventory and static inventory. The dynamic inventory is used to record the dishes being made, and the static inventory is used to record the dishes to be prepared. The dishes being made and the dishes to be prepared are managed in a unified manner. The decision algorithm determines whether to start the equipment to make new dishes or directly call the static inventory, so as to achieve the fastest inventory turnover and the least waste. The reverse control module intelligently recommends alternative dishes to customers or provides different pick-up time commitments based on real-time status, thereby achieving two-way interaction between production and sales.

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