AUTOMATIC COOKING AND SERVING MACHINE

Abstract

The invention relates to a machine that enables the cooking and serving of dishes prepared by boiling in water, such as rice, noodles, pasta, and dumplings, without human intervention. The machine comprises a closed cabinet in which other sections are located, a cartridge compartment (10) where refillable cartridges (11) are placed and the amount of material is monitored by load cells (14), a cooking chamber (20) with odor, humidity and heat insulation, a multifunctional cooking pot(s) (31) positioned on a turntable (24) with an induction heater (32) and rotating around the pot rotation axis (33) that both takes material from the cartridge (11) and transfers the cooked food to the plate, a serving section (40) containing a motor-driven serving window cover (41), a control panel section (50) with an interactive touchscreen (51) for user ordering and payment processing and a software-controlled system that coordinates all sections, and a plate / lid dispenser (80).

Description

1 TARIFF AUTOMATIC COOKING AND SERVING MACHINE Technical Area The invention relates to an automatic food cooking and serving machine. State of the Art 5 Today, meeting nutritional needs is a basic necessity for individuals and communities. As one of their vital needs, various This is achieved through production methods. Mass food production has traditionally been relatively easy. with spacious physical areas and qualified personnel involved in the preparation and service phases. Logistics, hygiene inspections and 10 arising from the employment of personnel This requires organizational support services. Each of these elements directly This constitutes a cost item, and these costs are reflected in the final product. As a result, access to food is becoming unsustainable for broad user groups. is moving away. Furthermore, employee-dependent production models and service delivery hours are becoming less common. limited production, difficult product standardization, and poor hygiene conditions for humans. This causes it to vary depending on the factor. In the current state of the technology, some cooking appliances have been developed for use in a home environment. Devices are available. However, these devices are semi-automatic and the cooking process For completion, the user must interact with the device and materials must be added. or requires user guidance through the steps; therefore 20 These devices do not provide completely unmanned and independent production. Therefore... In contrast, vending machines available on the market for mass use are truly... It does not involve a cooking process; instead, it is pre-prepared and packaged. based on the principle of serving food after only heating it using microwave technology This is based on the fact that the product offered has the quality of being a freshly cooked meal. 25 It eliminates these features and imposes limitations in terms of flavor, texture, and nutritional value. Dishes like rice, noodles, pasta, and dumplings can be prepared by humans in a small, compact device. without requiring intervention, at low cost, under hygienic conditions, and within time constraints. without any issues, ensuring standard quality and quick fresh cooking in bulk. an automated solution that can be used in living spaces, at the current technical level of 30 It stands out as an unmet need. 2 In conclusion, due to the negative aspects described above and the current solutions being the subject of discussion... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. Purpose of the Invention The invention was created by drawing inspiration from existing situations and addressing the aforementioned drawbacks. 5 It aims to solve the problem. The main purpose of the invention is to create an unmanned vehicle designed for outdoor use. The invention aims to provide a working rice and noodle cooking machine. With this device, open a weather-resistant settlement option that does not require indoor infrastructure By presenting it, the flexibility of its use is increased and the device is made suitable for communal living. in all kinds of environments, such as campuses, workplaces, residential areas, and recreational areas facilities, transportation terminals and similar public spaces It is made possible. Another aim of the invention is to improve the production of foods such as rice, noodles, pasta, and dumplings. Unlike traditional mass food production methods, 15 within a very small area The aim is to enable this. This will allow for ample preparation and cooking areas. The need is eliminated, the flexibility of device installation is increased, and the space It has become possible to provide food production services even in areas with limitations. It is coming. Another aim of the invention is to make the production of these dishes accessible to any human being. The goal is to ensure that it is carried out fully automatically, without any human intervention. Therefore, there is a need for personnel to be involved in the cooking, preparation and serving stages. eliminating risks of error, delay, and hygiene that may arise from human factors. is minimized. Another purpose of the invention is to provide employment opportunities, extensive physical space, and 25 By eliminating the need for dependent support services, food production The aim is to significantly reduce costs. This way, the final product of the meal produced... at a lower cost to the user and therefore at a more sustainable level of access. The aim is to make it possible to present it. Another aim of the invention is to carry out the processes of preparing and cooking food in a closed and 30-inch container. performed within a controlled system, independently of human contact. 3 This ensures a high level of hygienic production conditions. In this way, preventing hygiene risks that may arise from the human factor in traditional methods The aim is to overcome it. Another aim of the invention is to enable food production to be carried out without being limited to specific times of the day, The goal is to ensure that it can be performed continuously at any time of the day. In this way, 5 restrictions related to staff working hours or business opening and closing times by eliminating the need for freshly cooked food, users can have it at any time of the day they want. Access to food is made possible. Another aim of the invention is to improve the cooking time, ingredient ratios, and cooking methods of the dishes produced. standardization in terms of parameters such as temperature and cooking process 10 The aim is to ensure consistent quality, taste, and appearance in every product. the production of food, the variability of product quality depending on human performance The aim is to make it independent. Another purpose of the invention is to prepare dishes such as rice, noodles, pasta, and dumplings in a very short time. The aim is to ensure that it is prepared in a practical and user-friendly way. In this way, 15 Users can quickly access freshly prepared meals without long waiting times. The aim is to make it accessible. The invention reduces user dependence in semi-automatic household appliances found in current technology. Devices for public use are limited to those based solely on the principle of warming ready-made meals. by eliminating disadvantages such as functionality and instead providing 20 freshly cooked meals unmanned, low-cost, hygienic, time-constrained, standardized and fast an autonomous cooking system that can be produced in this way, can be used outdoors, and has a compact structure. The aim is to provide the system. The structural and characteristic features and all the advantages of the invention are given in the figures below. Thanks to the detailed explanation written with references to these figures, 25 is more clearly understood. This will be understood, and therefore the evaluation should also take these forms and detailed explanations into consideration. It needs to be done by taking precautions. Figures that will help understand the invention. Figure 1 shows the views of the cartridge section. Figure 2 shows the views of the cooking chamber. 30 Figure 3 shows the appearance of the multi-functional cooking pot. 4 Figure 4 shows the service section and the water and wastewater section. Figure 5 shows the service area, water and wastewater area, and plate and lid dispenser. It is the appearance. Explanation of Part References 10. Cartridge section 5 11th Cartridge 12. Cartridge dispensing element 13. Cartridge linear rail 14. Cartridge load cell 15. Cartridge opening and closing lever 10 16. Cartridge star feeder 20. Cooking room 21. Cooking chamber lid 22. Cooking chamber top cover 23. Lid slide guide 15 24. Turntable 30. Multifunctional cooking pot 31. Cooking pot 32. Induction heater 33. Door rotation axis 20 34. Dosing element 35. Cooking vessel load cell 36. Cup star feeder 40. Service section 41. Service window cover 25 42. Plate movement rail 43. Serving tray 44. Service window 50. Control panel section 51. Interactive touchscreen 30 60. Waste collection section 61. Waste funnel 62. Waste tray 63. Wastewater funnel 70. Water and Wastewater Section 71. Fresh water tank 72. Wastewater tank 73. Water tank sliding rail 80. Plate and lid dispenser 5 81. Plate dispenser 82. Lid dispenser 83. A pile of plates. Detailed Description of the Invention In this detailed description, the preferred configurations of the machine that is the subject of the invention are only 10. This is explained to facilitate a better understanding of the subject. The machine described in this invention is generally located inside an enclosed cabinet. Cartridge compartment (10), cooking chamber (20), multifunctional cooking pot (30), serving compartment (40), control panel section (50), waste collection section (60), water and wastewater section (70) 15 plate and lid dispensers (80) that work functionally integrated with each other. It consists of basic sub-sections. The machine processes refillable material cartridges. (11), using clean water jugs (71) and empty plates (83) as input units. dishes prepared by boiling in water, such as rice, noodles, pasta, and dumplings. The cooking and serving processes of the varieties are carried out in a closed environment without human intervention. It takes place inside the cabin. 20 The cartridge compartment (10) holds six cartridges (11) in a circular arrangement on a drawer with rails. It has a structure in which the cartridges (11) move on a linear rail (13). positioned on the tray and during the loading of the cartridges (11) The tray is pulled outwards, and after the cartridges (11) are placed in their places, each The cartridge (11) is opened by pulling the on / off lever (15) located at the bottom of the cartridge (11). The table is brought to the position and the tray is pushed back into the machine. The bottom of each cartridge (11) in this section, a cartridge dosing element (12) that provides dosing and this element It contains a cartridge star feeder (16). Each of the cartridges (11), They sit on cartridge load cells (14) located underneath them, and these loads The amount of material remaining in the cartridge (11) is constantly 30 via the cells (14). The measurements are taken and the obtained data is transmitted to a software-controlled system. This allows the cartridge to be measured. (11) Occupancy level can be monitored in real time. 6 The cooking chamber (20) is located at the bottom of the cartridge compartment (10), and the odor, as a closed compartment to prevent moisture and heat from escaping It is designed. The cooking chamber (20) has a turntable (24) at the bottom and a top. The cooking chamber includes the top cover (22). Opening and closing the cooking chamber (20), Cooking chamber lids (21) that move inside the lid slide guides (23) 5 This is provided by means of three circularly placed on the turntable (24). There are 31 multifunctional cooking pots, and these cooking pots (31), They sit on cooking vessel load cells (35) located underneath them. The tray (24) comes under the relevant cartridge (11) and the cooking pots (31) and the material In order to both receive the food and transfer the cooked food to the relevant plate, the serving position is 10. It ensures that the number of cooking pots (31) is brought in. The machine’s projected production It is capable of being increased depending on its capacity. Multifunctional cooking pot (30), located at the base of the cooking pots (31) and an induction heater that performs both cooking and keeping warm functions (32) It contains. In the lid part of the cooking pot (31), the material from the cartridge (11) is placed inside. a leakproof container that can also transfer the cooked food to the desired amount of plate. a star feeder (36) of the quality and a dosing element (34) connected to this feeder There are cooking pots (31), a pot rotation axis with a motor driven on the horizontal axis. (33) is attached to it and rotates around this axis (33). It performs. The cooking pot (31) is in the position where the lid is in the upper position 20 In receiving material, the container rotates approximately 180 degrees around the axis of rotation (33). With this movement, when the lid is brought to the lower position, the desired weight of cooked food is obtained. This ensures the food is poured down to the level of the plate. Cooking and serving. After the completion of the processes, the cooking pot (31) self-cleans It is moving to the next phase; in this phase, similar to the material procurement process, clean water and 25 The solution is taken and the inner surface is cleaned by heating and shaking movements, then... In the position where the lid is in the lower position, the dirty water goes into the wastewater funnel (63) Cookware (31) is emptied quickly when maintenance and intervention are needed. It is designed to be disassembled in this way. The service section (40) is in the form of a cylindrical slice cut at an angle of approximately 90 degrees. It includes a designed service window cover (41) which has a central It performs an opening and closing movement around an axis with the help of a motor. Full The plate is served by means of the serving tray (43) which moves on the plate movement rail (42). The window (44) is moved to position. The plate is aligned with the service window (44). 7 When it arrives, the service window cover (41) rotates 90 degrees to the front. opening the side and, with the same movement, preventing unauthorized access to the cabin from the outside. It closes the back in this way. After the user takes the plate... The service window (44) closes again. The control panel section (50) is interactive, enabling the user to interact with the machine. It includes a touchscreen (51). The user has an interactive touchscreen (51) Order and pay by specifying your food preferences and any other special preferences you may have. It carries out the transactions. After the order information is transmitted to the system, the relevant The food preparation program is activated and the appropriate food is placed on the turntable (24). The cooking vessel (31) is directed to the relevant cartridge (11), cartridge dosing element (12) and cartridge 10 through the star feeder (16) the amount weighed through the cartridge load cell (14) The material is received. After the material receipt process is completed, the induction heater... (32) the cooking process is started by switching on, when the cooking process is completed The cooking pot (31) rotates 180 degrees around the pot rotation axis (33) to the serving position. It is passing. 15 After receiving the order information from the interactive touchscreen (51), the plates and lid dispenser (80) lid dispenser (82) inside the plate stack (83) one He takes the plate and places it on the serving tray (43). Serving tray (43), plate movement rail (42) is moving towards the loading point, while the relevant cooking vessel (31) It comes to the loading position with the help of the turntable (24). Container dosing element 20 (34) and through the pot star feeder (36), via the cooking pot load cell (35) The measured amount of cooked food is poured into the plate. The full plate is placed in the serving window. (44) before delivery, plate and lid dispenser (80) plate dispenser within the plate dispenser (81) places a lid on the plate. After this process, the plate is served. window (44) is moved in the direction and service 25 as described above It is presented to the user by opening the window cover (41). Any splashes or spills that may occur during the serving process are the responsibility of the cooker. (20) is collected by the waste tray (62) located inside. A certain If the food has been left in the cooking pot (31) for a certain period of time and is not served, then waste collection The waste is directed into the waste bag via the waste funnel (61) within section (60). 30 When the amount of waste reaches a certain level, the full waste bag is handed over to the service technician. It is replaced with an empty bag. Self-cleaning process of the cooking vessel (31) 8 The resulting dirty water is discharged through the wastewater funnel (63) to the waste collection section (60) is being transferred. The water and wastewater compartment (70) is located at the bottom of the machine, and clean water The container (71) is loaded in the form of a water jug ​​and placed on a load cell. The same In the section, the wastewater tank (72) for collecting wastewater also carries a load 5 It is placed on the cell. Clean water tank (71) and waste water tank (72), water tank It is located in a drawer that moves on a sliding rail (73) and the waste When the water tank (72) is full, the said drawer is pulled out and an empty tank is added. It can be easily changed. The plate and lid dispenser (80) is located inside the front cover of the cabinet, 10 lid dispenser (82) the bottom plate from the stack of plates (83) loaded in a stacked manner by taking and placing it on the serving tray (43), the plate dispenser (81) is used for loading food. After the process is completed, the service window (44) opens before it is full. by placing the lid on the plate and placing it in the serving window (44) of the plate, hygienic and safe It ensures that it is delivered in this way. 15 All the sub-sections and elements thereof described above are located in the control panel section (50) It is managed in a coordinated manner by its software-controlled system, Weighing obtained via cartridge load cells (14) and cooking vessel load cells (35) Thanks to the data, ingredient dosage, cooking time, and serving size can be standardized. This is done in a controlled manner. Thanks to this, it does not require human intervention, 20 It provides hygienic, low-cost and quick production of fresh food in outdoor settings. A usable, compact automatic cooking system is obtained.

Claims

9 REQUESTS 1. Dishes prepared by boiling in water, such as rice, noodles, pasta, and dumplings, cannot be eaten without people. It is a machine that enables cooking and serving, and its feature is;  an enclosed cabin in which all other sections are located,  Located inside the cabinet and containing at least one refillable cartridge. 5 (11) placed, material dosing under each cartridge (11) a cartridge dosing element (12) that provides a cartridge inside this element the amount of material in the star feeder (16) and cartridge (11) a cartridge compartment containing a cartridge load cell (14) that enables measurement (10), 10  located at the bottom of the cartridge compartment (10), odor, moisture and heat It is structured as an enclosed section to provide insulation and a cooking chamber (20) with a turntable (24) inside,  positioned on the turntable (24), cooking and hot on the base part an induction heater (32) which performs the holding function, motor 15 on the horizontal axis a driven lid capable of rotating around a rotating axis (33) in the part that takes the material from the cartridge (11) and puts the cooked food on the plate a transferring cup star feeder (36) with a dosing element (34) and a cooking pot load that allows the amount of food inside to be measured at least one multifunctional cooking pot (31) containing cell (35), 20  a motor-assisted opening and closing mechanism located on the cabin service window cover (41), plate movement rail that enables plate movement (42), a serving tray on which the plate is carried (43) and the plate is presented to the user a service section (40) containing a service window (44),  An interactive 25 where the user can enter their food preferences and order information including touch screen (51) and cartridge load cell (14) and cooking pot According to the weighing data taken from the load cell (35), the cartridge section (10), cooking chamber (20), multifunctional cooking pot (30), serving area (40) and control the plate and lid dispenser (80) in a coordinated manner. a control panel section containing a software-controlled system (50), 30  a lid dispenser (82) that provides plates to the serving tray (43) and the full plate a plate and lid containing a plate dispenser (81) on which a lid is placed dispenser (80) It includes.

2. The machine is compliant with Claim 1 and its feature is that the cartridge compartment (10) is on the cartridges (11). each cartridge is placed on a table that moves on a linear rail (13) (11) located at the bottom and the on / off position of the cartridge (11) can be adjusted. It includes a cartridge opening and closing lever (15). 5 3. The machine conforming to Request 1 or 2 has the following feature; a (10) rail in the cartridge compartment. It contains six cartridges (11) arranged in a circle on the drawer.

4. The machine is suitable for any of the previous requirements and its feature is that the cooking chamber (20), Cooking chamber lids (21) and which move inside the lid slide guides (23) The cooking chamber includes the top cover (22). 10 5. The machine is suitable for any of the previous requirements and its feature is: rotary table (24) three multifunctional cooking pots arranged in a circular pattern (31) It includes.

6. The machine is suitable for any of the previous requirements and its features include cooking and serving. After completing the procedures, it is filled with clean water and solution, 15 It will clean itself through agitation and channel the dirty water into a wastewater funnel. (63) is a multifunctional cooking pot (31) designed to empty.

7. The machine meets any of the previous requirements and its characteristic is; approximately 90 degrees. It is in the form of a cylindrical slice cut at an angle, rotating around a central axis. Simultaneously with opening the service window (44), external access to the cabin is enabled. service window configured to close the back in a way that will block access. It includes the cover (41).

8. A machine that meets any of the previous requirements and whose feature is: cooking for a specific period of time. a waste funnel (61) into which the food that is kept in its container (31) and not served is directed and a waste tray (62) 25 where splashes and spills generated during service are collected It includes a waste collection section (60).

9. The machine meets any of the previous requirements and its feature is: a clean water tank. (71), a wastewater tank (72) and a water tank that allows these tanks to be replaced. It contains a water and wastewater compartment (70) with a sliding rail (73) in the reservoir. 11 10. The machine is suitable for any of the previous requirements and its features include: plates and lids. its dispenser (80) contains a stack of plates loaded in a stacked manner (83) and the plates by taking the bottom plate of the dispenser (81) and placing it on the serving tray (43) It is structured.

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