Automated cooking device for ingredient preparation, cooking, serving, and self-cleaning operations and method thereof

Abstract

The present invention relates to an automated cooking device (100) that streamlines an entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and significantly reducing the need for manual intervention. The automated cooking device (100) comprises a support structure (102), a loading unit (104), a feeding unit (106), a cooking unit (110), a boiling and frying unit (112), a cleaning unit (114), and a control panel (116). The automated cooking device (100) is capable of selecting, measuring, and preparing ingredients efficiently, thereby enhancing the convenience of cooking at home. The automated cooking device (100) not only simplifies meal preparation but also adapts to diverse cooking styles and dietary needs, thus encouraging users to engage more fully with their culinary endeavours.

Description

Automated Cooking Device for Ingredient Preparation, Cooking, Serving, and Self-Cleaning Operations and Method ThereofDESCRIPTION:Field of the invention:

[0001] The present disclosure generally relates to the technical field of automated cooking appliances, and in particular, to an automated cooking device that streamlines an entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and significantly reducing the need for manual intervention with improved cooking precision and reduced energy consumption.Background of the invention:

[0002] The culinary landscape has evolved significantly over the past few decades, driven by technological advancements and the growing demand for convenience in food preparation. The rise of fast-paced lifestyles has shifted consumer expectations, thus leading to an increased desire for appliances that simplify meal preparation without sacrificing quality. In response to this demand, the cooking appliance market has witnessed the introduction of various innovative solutions aimed at making cooking more accessible to everyone, from novice cooks to seasoned chefs. However, as the market evolves, there remains a gap in the availability of devices that combine efficiency with user-friendly features. Many consumers find themselves juggling multiple appliances, each designed for a specific function, which can be both cumbersome and inefficient. Thus, there is a clear need for an integrated solution that encompasses a range of cooking tasks in a single, cohesive appliance.

[0003] Traditional cooking methods often require extensive manual intervention, including measuring, chopping, and cooking. This not only consumes time but also increases the likelihood of human error, which can compromise the quality of the dish. For instance, inexperienced cooks may struggle with accurately measuring ingredients or may inadvertently skip essential steps, which leads to unsatisfactory culinary outcomes. Furthermore, the repetitive nature of these tasks can become monotonous, which discourages individuals from exploring their culinary interests. Many existing cooking appliances still rely heavily on manual processes, thereby requiring users to actively monitor and manage cooking parameters, such as temperature and timing. This level of involvementcan be daunting for novice cooks and impractical for those with busy schedules. Consequently, while traditional cooking can be rewarding, it often lacks the efficiency and convenience that today's consumers seek, thereby leading to a demand for more automated solutions.

[0004] In response to these challenges, automated cooking devices have been developed that aim to provide a more seamless cooking experience. These devices often include features such as pre-set cooking programs, timers, and temperature controls, designed to assist users in the cooking process. However, many of these devices still lack comprehensive ingredient management systems that can streamline the initial stages of cooking. Current solutions often require users to prepare ingredients separately and load them into the device without any guidance or control over the process. This can lead to inconsistencies in the cooking process and result in dishes that do not meet the desired quality standards. For example, if a user inadvertently adds ingredients in the wrong sequence, the flavour profile of the dish may be compromised, diminishing the overall cooking experience. As such, the existing appliances fall short in delivering a truly automated and user-friendly solution.

[0005] Furthermore, many existing automated cooking appliances do not incorporate effective cleaning mechanisms, thus leaving users with the cumbersome task of manually washing the cooking vessel after each use. This not only detracts from the overall convenience but also poses hygiene concerns, as residual food particles can lead to cross-contamination and affect the taste of subsequent meals. Cleaning processes often require additional time and effort, which can discourage users from utilizing the appliance frequently. Additionally, the lack of a self-cleaning feature can make these devices less appealing to health-conscious consumers who prioritize cleanliness in their cooking routines. As a result, the failure to integrate efficient cleaning solutions diminishes the attractiveness of automated cooking appliances, thereby limiting their widespread adoption in kitchens.

[0006] There is also a notable lack of adaptability in current automated cooking appliances. Most devices are designed for specific types of recipes, which limits their functionality and appeal to a broader audience. For instance, a machine optimized for baking may not perform well in preparing soups or stews, thereby leaving users with the need for multiple specialized appliances. Users who enjoy diverse culinary styles may find themselves constrained by theappliance's capabilities, thus limiting their cooking experiences and exploration of new cuisines. This lack of versatility not only diminishes user satisfaction but can also lead to increased kitchen clutter, as consumers feel compelled to invest in various devices to meet their cooking needs. Thus, the demand for a multifunctional cooking device that can cater to a wide array of culinary preferences remains unmet in the current market.

[0007] To address these limitations, there is a need for an automated cooking device that streamlines the entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and also significantly reducing the need for manual intervention. There is also a need for an automated cooking device that is capable of selecting, measuring, and preparing ingredients efficiently, thereby enhancing the convenience of cooking at home with improved cooking precision and reduced energy consumption. Further, there is also a need for an automated cooking device that not only simplifies meal preparation but also adapts to diverse cooking styles and dietary needs, thus encouraging users to engage more fully with their culinary endeavours.Objectives of the invention:

[0008] The primary objective of the invention is to provide an automated cooking device that streamlines the entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and also significantly reducing the need for manual intervention with improved cooking precision and reduced energy consumption.

[0009] Another objective of the invention is to offer an automated cooking device that enables users to easily customize recipes by adjusting ingredient quantities and types through an intuitive control panel, thereby streamlining the cooking process and allowing for personalized meal preparation that accommodates individual dietary preferences and culinary styles.

[0010] Another objective of the invention is to provide an automated cooking device featuring an integrated cutting disc that enhances user convenience by efficiently cutting ingredients into various shapes and sizes, thereby allowing users to achieve the desired presentation for their dishes without the need for additional tools or manual effort.

[0011] Another objective of the invention is to offer an automated cooking device equipped with a compact boiling and frying unit that enhances the device's versatility, thereby enabling users to prepare complex recipes and experiment with a broader range of cooking techniques and ingredients.

[0012] Yet another objective of the invention is to provide an automated cooking device that automatically transfers prepared food from a cooking vessel into serving bowls once the cooking process is complete, thereby enhancing user convenience and reducing the level of manual involvement required in meal preparation.

[0013] The further objective of the invention is to provide an automated cooking device that includes a cleaning unit, which automatically sanitizes the cooking vessel after use, thereby eliminating the need for manual cleaning and promoting enhanced hygiene and convenience for users.Summary of the invention:

[0014] The present disclosure proposes an automated cooking device for ingredient preparation, cooking, serving, and self-cleaning operations and method thereof. The following presents a simplified summary in order to provide a basic understanding of some aspects of the claimed subject matter. This summary is not an extensive overview. It is not intended to identify key / critical elements or to delineate the scope of the claimed subject matter. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later.

[0015] In order to overcome the above deficiencies of the prior art, the present disclosure is to solve the technical problem to provide an automated cooking device that streamlines the entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and also significantly reducing the need for manual intervention with improved cooking precision and reduced energy consumption.

[0016] According to an aspect, the invention proposes an automated cooking device that is capable of selecting, measuring, and preparing ingredients efficiently, thereby enhancing the convenience of cooking at home. The automated cooking device not only simplifies mealpreparation but also adapts to diverse cooking styles and dietary needs, thus encouraging users to engage more fully with their culinary endeavours. The automated cooking device comprises a support structure, a loading unit, a feeding unit, a mixing and cutting unit, a cooking unit, a boiling and frying unit, a cleaning unit, and a control panel. The support structure is configured to stably support the automated cooking device on a surface.

[0017] In one embodiment herein, the loading unit is mounted on the support structure. The loading unit comprises a holding frame that is rotatably supporting plurality of ingredient containers. Each of the plurality of ingredient containers is configured to hold respective ingredients. Each of the plurality of ingredient containers is selectively alignable and tiltable to discharge a predetermined quantity of ingredients toward a feeding section upon actuation of a first driving unit.

[0018] In one embodiment herein, the holding frame is operatively connected to a second driving unit. The second driving unit is configured to rotate the holding frame about its central axis for selective positioning of any one of the plurality of ingredient containers in alignment with the feeding section.

[0019] In one embodiment herein, each of the plurality of ingredient containers includes a coupling slot that is configured to engage with a corresponding key member provided on a mounting member to ensure guided insertion, stable locking, and positional accuracy of the corresponding ingredient container. The mounting member is rotatably mounted on the holding frame to facilitate controlled tilting and discharge of the ingredients toward the feeding section.

[0020] In one embodiment herein, the feeding unit comprises a spice container having plurality of spice compartments configured to store predetermined types of spices. Each of the plurality of spice compartments is provided with a corresponding feed rod that is operatively driven to dispense a pre-measured quantity of spice into at least one of the cooking vessel or the mixer container in accordance with pre-stored recipe data or user- selected program parameters.

[0021] In one embodiment herein, the feeding unit having a feeding tube operatively connected to the loading unit. The feeding unit includes a push rod driven by a linear actuator.The push rod is configured to advance along the feeding tube to deliver the discharged ingredients from the loading unit into a processing section in a controlled manner. The feeding unit further comprises a hopper that is positioned at an upper end of the feeding tube. The hopper is configured to direct the discharged ingredients precisely into the feeding tube and to prevent spillage or obstruction during ingredient transfer.

[0022] In one embodiment herein, the mixing and cutting unit is positioned below the feeding unit and is configured to process the received ingredients into desired sizes and textures prior to cooking through a drive assembly. The mixing and cutting unit comprises a cutting disc having multiple cutting grids to selectively perform coarse and fine chopping of the ingredients. The mixing and cutting unit also comprises a blade assembly having plurality of blades rotatably mounted within a mixer container. The blade assembly is configured to mix, grind, and blend the chopped ingredients.

[0023] In one embodiment herein, the cooking unit having a cooking vessel configured to receive the processed ingredients from the mixing and cutting unit. The cooking vessel includes a heating element that is configured to uniformly heat the cooking vessel during a cooking operation.

[0024] In one embodiment herein, the cooking vessel is housed within a vessel casing that is rotatably supported by a pair of support members extending from the support structure. The vessel casing is configured to rotate upon actuation of an actuation unit to enable the cooking vessel to tilt for ingredient reception, food dispensing, and inversion during a self-cleaning operation.

[0025] In one embodiment herein, the boiling and frying unit is positioned adjacent to the cooking unit. The boiling and frying unit is configured to pre-process the ingredients by boiling or shallow frying prior to transfer into the cooking vessel. The boiling and frying unit comprises a bowl that is equipped with a rotatable strainer configured to retain the water and oil during the cooking phase while simultaneously separating the processed ingredients from residual fluids.

[0026] In one embodiment herein, the cleaning unit is positioned adjacent to the cooking vessel. The cleaning unit is configured to automatically perform self-cleaning by spraying pressurized water or a cleaning fluid onto internal surfaces of the cooking vessel.

[0027] In one embodiment herein, the control panel is operatively connected to the loading unit, the feeding unit, the mixing and cutting unit, and the cooking unit. The control panel is configured to receive user inputs for recipe selection and to automatically control sequencing, timing, and coordination of ingredient handling, processing, cooking, and serving operations.

[0028] In one embodiment herein, the control panel comprises a user interface that is configured to receive user inputs for recipe selection, quantity adjustment, and scheduling of cooking operations and to display real-time parameters including temperature, motor status, and progress indicators.

[0029] In one embodiment herein, the control panel comprises a controller that is configured to interpret the user inputs, access stored recipe data, and automatically control the sequencing, timing, heating level, and coordinated actuation of the loading unit, the feeding unit, the mixing and cutting unit, and cooking unit for achieving consistent cooking performance.

[0030] According to an aspect, a method is disclosed for operating the automated cooking device. First, at one step, the control panel receives the user input corresponding to the recipe selection and associated ingredient parameters. At another step, the second driving unit rotates the holding frame of the loading unit to position one of the plurality of ingredient containers in alignment with the feeding tube of the feeding unit. At another step, the first driving unit tilts the aligned ingredient container to discharge a predetermined quantity of ingredients toward a feeding tube of the feeding unit. At another step, the linear actuator advances the push rod along the feeding tube to deliver the discharged ingredients into the mixing and cutting unit. At another step, the drive assembly rotates the cutting disc to perform selective chopping of the received ingredients within the mixing and cutting unit, and the blade assembly within the mixer container to mix, grind, and blend the ingredients into a uniform mixture.

[0031] At another step, the cooking vessel of the cooking unit receives the processed ingredients from the mixing and cutting unit. At another step, the heating element heats the ingredients within the cooking vessel while stirring the ingredients through rotational movement of the cooking vessel to achieve uniform and consistent cooking. At another step, the vessel casing tilts the cooking vessel to dispense the cooked food into a serving bowl upon completion of the cooking cycle. Further, at another step, the control panel initiates an automatic self-cleaning operation by activating the cleaning unit to spray pressurized water toward the cooking vessel to rinse and remove food residues.

[0032] Further, objects and advantages of the present invention will be apparent from a study of the following portion of the specification, the claims, and the attached drawings.Detailed description of drawings:

[0033] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate an embodiment of the invention, and, together with the description, explain the principles of the invention.

[0034] FIG. 1A illustrates a perspective view of an automated cooking device, in accordance to an exemplary embodiment of the invention.

[0035] FIG. IB illustrates an exploded view of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0036] FIG. 2 illustrates a perspective view of a loading unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0037] FIG. 3 illustrates a top view of the loading unit, in accordance to an exemplary embodiment of the invention.

[0038] FIG. 4A illustrates a perspective view of a feeding unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0039] FIG. 4B illustrates an exploded view of the feeding unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0040] FIG. 5 illustrates to a perspective view of a drive assembly of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0041] FIG. 6 illustrates an exploded view of a mixing and cutting unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0042] FIG. 7 illustrates a perspective view of the feeding unit and the mixing and cutting unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0043] FIG. 8 illustrates an exploded view of the cooking unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0044] FIG. 9 illustrates a perspective view of the cooking unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0045] FIG. 10 illustrates a perspective view of a support structure of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0046] FIG. 11 illustrates a perspective view of the boiling and frying unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0047] FIG. 12 illustrates a perspective view of a cleaning unit of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0048] FIG. 13 illustrates a perspective view of a control panel of the automated cooking device, in accordance to an exemplary embodiment of the invention.

[0049] FIGs. 14A and 14B illustrate isometric views of the automated cooking device depicting removal and insertion of the ingredient container relative to the loading unit for ingredient placement, in accordance to an exemplary embodiment of the invention.

[0050] FIG. 15 illustrates a top isometric view of the automated cooking device depicting rotational operation of the ingredient containers within the loading unit, in accordance to an exemplary embodiment of the invention.

[0051] FIG. 16 illustrates a bottom isometric view of the automated cooking device depicting positional alignment of a cutting disc relative to a feeding tube of the feeding unit, in accordance to an exemplary embodiment of the invention.

[0052] FIG. 17 illustrates a top isometric view of the automated cooking device depicting the feeding of ingredients into the feeding tube of the feeding unit, in accordance to an exemplary embodiment of the invention.

[0053] FIG. 18 illustrates a top isometric view of the automated cooking device depicting the movement of a push rod within the feeding tube of the feeding unit, in accordance to an exemplary embodiment of the invention.

[0054] FIG. 19 illustrates a perspective view of the automated cooking device depicting the chopping and mixing operation performed within the mixing and cutting unit, in accordance to an exemplary embodiment of the invention.

[0055] FIG. 20 illustrates a perspective view of the automated cooking device depicting the transfer of chopped ingredients into the cooking unit, in accordance to an exemplary embodiment of the invention.

[0056] FIGs. 21A and 21B illustrate perspective views of the automated cooking device depicting the controlled dispensing of oil and water from an oil container and a water container, respectively, in accordance to an exemplary embodiment of the invention.

[0057] FIG. 22 illustrates a perspective view of the automated cooking device depicting the transfer of ingredients into the boiling and frying unit, in accordance to an exemplary embodiment of the invention.

[0058] FIG. 23 illustrates a perspective view of the automated cooking device depicting the completion of the boiling or frying operation, in accordance to an exemplary embodiment of the invention.

[0059] FIGs. 24A to 24C illustrate perspective views of the automated cooking device depicting the dispensing of spices from the spice container during the initiation of the cooking operation, in accordance to an exemplary embodiment of the invention.

[0060] FIG. 25 illustrates a perspective view of the automated cooking device depicting the cooking and stirring operation within the cooking unit, in accordance to an exemplary embodiment of the invention.

[0061] FIG. 26 illustrates a perspective view of the automated cooking device depicting the transfer of cooked ingredients upon completion of the cooking operation, in accordance to an exemplary embodiment of the invention.

[0062] FIG. 27 illustrates a perspective view of the automated cooking device depicting the automated cleaning operation of the cooking vessel, in accordance to an exemplary embodiment of the invention.

[0063] FIG. 28 illustrates a flowchart of a method for operating the automated cooking device, in accordance to an exemplary embodiment of the invention.Detailed invention disclosure:

[0064] Various embodiments of the present invention will be described in reference to the accompanying drawings. Wherever possible, same or similar reference numerals are used in the drawings and the description to refer to the same or like parts or steps.

[0065] The present disclosure has been made with a view towards solving the problem with the prior art described above, and it is an object of the present invention to provide an automated cooking device that streamlines the entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and also significantly reducing the need for manual intervention.

[0066] According to an example embodiment of the invention, FIGs. 1A and IB refer to a perspective view and an exploded view of an automated cooking device 100, respectively. The automated cooking device 100 is capable of selecting, measuring, and preparing ingredients efficiently, thereby enhancing the convenience of cooking at home with improved cooking precision and reduced energy consumption. The automated cooking device 100 not only simplifies meal preparation but also adapts to diverse cooking styles and dietary needs, thus encouraging users to engage more fully with their culinary endeavours. In one embodiment herein, the automated cooking device 100 comprises a support structure 102, a loading unit 104, a feeding unit 106, a mixing and cutting unit 108 (as shown in FIG. IB), acooking unit 110, a boiling and frying unit 112, a cleaning unit 114, and a control panel 116. The support structure 102 forms the primary frame of the automated cooking device 100 and provides a rigid and stable foundation for mounting and interconnecting the various functional units.

[0067] The support structure 102 is fabricated from durable, heat-resistant materials such as stainless steel, anodized aluminum, or reinforced food-grade polymer capable of withstanding operational loads, vibration, and thermal exposure during cooking. The support structure 102 is configured to support the loading unit 104, the feeding unit 106, the mixing and cutting unit 108, and the cooking unit 110 in a vertically tiered arrangement, while the boiling and frying unit 112 and the cleaning unit 114 are positioned adjacently for efficient workflow and compact design. In addition to providing structural stability, the support structure 102 also serves as a utility housing, enclosing electrical wiring, control circuitry, and plumbing channels with their respective delivery systems. The arrangement of these conduits within the structure minimizes external clutter and enhances the safety and aesthetic integration of the automated cooking device 100.

[0068] According to an example embodiment of the invention, FIG. 2 refers to a perspective view of the loading unit 104 of the automated cooking device 100. In one embodiment herein, the loading unit 104 is a cylindrical assembly that serves as a central module of the automated cooking device 100 and is configured to store, organize, and sequentially deliver multiple cooking ingredients. The loading unit 104 is positioned adjacent to the feeding unit 106 (shown in FIG. 1A) to enable gravity-assisted ingredient transfer into the downstream processing sections. The loading unit 104 comprises plurality of ingredient containers 118, each formed as a trapezoidal or sector-shaped receptacle dimensioned to hold a predetermined quantity of individual ingredients. The ingredient containers 118 are arranged circumferentially in a radial pattern around the central axis of the loading unit 104, thereby providing uniform distribution and convenient rotational access during operation. Each ingredient container 118 is fabricated from durable, heat-resistant, and food-grade materials such as stainless steel or reinforced polymer, capable of withstanding the weight of stored ingredients, temperature variations, and cleaning cycles.

[0069] In one embodiment herein, the loading unit 104 further comprises multiple mounting members 120 configured as L-shaped brackets that support the ingredient containers 118 from their lower surfaces to ensure firm positioning during loading and feeding operations. The mounting members 120 are constructed from high-strength metal or rigid plastic and are dimensioned to fit securely beneath the base of the ingredient containers 118. The mounting members 120 are collectively supported by a circular holding frame 122 that serves as a structural ring for accommodating and aligning all ingredient containers 118 in an equidistant arrangement. The holding frame 122 is rotatably mounted to enable circumferential rotation of the ingredient containers 118 about the central axis, thereby allowing any selected ingredient container 118 to align with a feeding section for ingredient discharge. The holding frame 122 is made of corrosion-resistant stainless steel or an equivalent engineering polymer designed to bear the load and rotational torque exerted during operation.

[0070] In one embodiment herein, each mounting member 120 is provided with a key member 124 configured to engage with a corresponding coupling slot 125 formed on the underside of each ingredient container 118, thereby ensuring accurate positioning, secure locking, and vibration-free rotation of the ingredient containers 118 during ingredient handling. This interlocking mechanism between the key members 124 and the respective coupling slots 125 enhances stability, prevents unintentional dislodgement, and ensures precise alignment during automated ingredient dispensing.

[0071] According to an example embodiment of the invention, FIG. 3 refers to a top view of the loading unit 104 of the automated cooking device 100. The loading unit 104 further comprises a casing 126 formed as a cylindrical enclosure surrounding the loading unit 104. The casing 126 serves both a protective and structural function, shielding the stored ingredients from dust, moisture, and air contaminants, while also stabilizing the internal assemblies of the loading unit 104. The casing 126 securely houses the holding frame 122 and maintains the positional alignment of the ingredient containers 118 during rotation and dispensing. In one embodiment, the casing 126 is made of a transparent or semi-transparent material, such as acrylic or tempered glass, to allow users to visually monitor the available ingredients and container movement during operation.

[0072] The loading unit 104 may also optionally include a weighing unit (not shown) disposed above or integrated within each ingredient container 118. The weighing unit is configured to accurately measure ingredient quantities before dispensing, eliminating the need for external weighing tools and ensuring precise recipe proportions. Each weighing unit may incorporate a calibrated load sensor or strain-gauge mechanism to provide real-time feedback to the control panel 116.

[0073] In one embodiment herein, the mounting members 120 are provided with gear teeth 146 formed at their upper periphery, enabling rotational orientation of the ingredient containers 118 within the loading unit 104. The gear teeth 146 are configured to engage a first gear 148 mounted on the inner surface of the casing 126. The first gear 148 is driven by a first driving unit 150, which may be a stepper motor or servo motor, configured to provide precise angular displacement. Upon actuation, the rotation of the first gear 148 causes the engaged mounting member 120 to rotate, thereby orienting the corresponding ingredient container 118 to the desired angular position for ingredient discharge. This arrangement ensures that the correct ingredient container 118 aligns accurately with the feeding section during operation, thereby preventing misalignment and facilitating efficient, controlled ingredient transfer.

[0074] In one embodiment, the casing 126 is equipped with a second driving unit 154 configured to rotate a second gear 152 positioned coaxially with the central axis of the loading unit 104. The second gear 152 is operatively engaged with an internal gear structure 123 (shown in FIG. 2) provided along the inner circumference of the holding frame 122. During operation, rotation of the second gear 152 induces synchronized rotation of the holding frame 122 about its central axis, enabling selective alignment of any of the ingredient containers 118 with the feeding section for ingredient loading and discharge. The coordinated action between the first driving unit 150 and the second driving unit 154 provides both angular orientation and rotational positioning of the ingredient containers 118, thereby ensuring accurate selection, dispensing precision, and optimized ingredient handling efficiency.

[0075] According to an example embodiment of the invention, FIGs. 4A and 4B refer to a perspective view and an exploded view of the feeding unit 106 of the automated cooking device 100, respectively. The feeding unit 106 is configured to transfer ingredients from theloading unit 104 to the cooking unit 110 in a controlled and sequential manner. The feeding unit 106 is positioned substantially at the central axis of the loading unit 104 so as to receive the ingredients directly from the selected ingredient container 118. The feeding unit 106 comprises a feeding tube 128, which in one embodiment is a square- or rectangular-section conduit extending downward to the cooking unit 110. The feeding tube 128 provides a smooth passage for ingredient flow under gravity and mechanical assistance, minimizing clogging or residue accumulation. The feeding tube 128 is fabricated from corrosion-resistant, food-grade stainless steel or reinforced polymer capable of withstanding high temperatures and repeated cleaning cycles.

[0076] In one embodiment herein, the feeding unit 106 further comprises a push rod 130 movably disposed within the feeding tube 128. The push rod 130 functions as an actuator element configured to push or guide the ingredients toward the outlet of the feeding tube 128 for delivery into the next processing unit. The push rod 130 is preferably made of stainless steel or another durable, non-reactive material and is dimensioned to fit snugly within the feeding tube 128 to prevent ingredient backflow. The push rod 130 is operatively connected to a linear actuator 132 (as shown in FIG. 4B) configured to convert electrical energy into precise linear motion. The linear actuator 132 controls both the stroke length and the movement speed of the push rod 130, ensuring consistent transfer force and synchronization with the discharge timing of the selected ingredient container 118. This configuration enables accurate metering of ingredients into the mixing and cutting unit 108 while preventing spillage or over-dispensing.

[0077] In one embodiment herein, the feeding unit 106 includes a hopper 134 mounted at the upper end of the feeding tube 128. The hopper 134 is a funnel-shaped member configured to receive ingredients from the loading unit 104 and guide them efficiently into the feeding tube 128 without scattering. The hopper 134 is made of a food-grade metal or polymer and is detachably coupled to the feeding tube 128 for ease of cleaning. The feeding unit 106 further comprises guide members 136 disposed along the length of the feeding tube 128. The guide members 136 are circular or annular rings fabricated from metal or engineering plastic and are configured to align and stabilize the push rod 130 during its linear movement. This guided arrangement ensures smooth reciprocation of the push rod 130, minimizes frictional wear, and prevents jamming or misalignment during repeated cycles of operation.

[0078] In one embodiment herein, the feeding unit 106 comprises a spice container 137 that is configured to automatically manage the dispensing of spices during a cooking cycle. The spice container 137 comprises plurality of spice compartments 139, each designated to store a specific, predetermined type of spice or seasoning ingredient. Each of the spice compartments 139 is associated with a respective feed rod 140 that is operatively driven by a drive assembly 141 (shown in FIG. 5) to dispense a controlled or pre-measured quantity of spice into at least one of the cooking vessel 166 or the mixer container 164. The dispensing operation of the feed rods 140 is synchronized with the control panel 116 of the automated cooking device 100, thereby enabling automatic spice addition in accordance with pre-stored recipe data, sensor feedback, or user-selected program parameters to ensure consistent flavor and precision across multiple cooking cycles. The spice container is also provided with a spice lid 138 that is configured to provide a sealed, tamper-resistant closure over the spice compartments 139, and maintain hygiene by preventing ingress of dust and moisture via a hinged, gasketed interface.

[0079] According to an exemplary embodiment of the invention, FIG. 5 refers to a perspective view of the drive assembly 141 of the automated cooking device 100. In one embodiment herein, the drive assembly 141 includes a third driving unit 143 operatively coupled to a third gear 145. The third gear 145 is configured to engage with and rotate a gear shaft 147 (as shown in FIG. 4B) connected to the feeding tube 128 and the spice container 137. Upon meshing of the third gear 145 with the gear shaft 147, rotational motion is transmitted to the spice container 137, thereby enabling a selected spice compartment 139 to align precisely with a feeding hole 149 positioned beneath the feeding unit 106. This alignment allows the pre-measured spice to be dispensed into the downstream section of the automated cooking device 100.

[0080] The third driving unit 143 further comprises a pair of rack members (151A, 151B) housed within an enclosure 153 provided with guide grooves 155 to facilitate linear reciprocation of the rack members (151A, 151B) during operation. A fourth driving unit 182 is operatively connected to a fourth gear 184. The fourth driving unit 182 is mounted on a top lid 158 of the mixing and cutting unit 108 by means of a mount 186. The fourth gear 184 is rotatably mounted on the rack member 151A and is configured to convert the rotational motion into linear reciprocating motion of the rack member 151A, thereby enabling the thirddriving unit 143 to move linearly along with the rack member 151B. The linear reciprocating motion of the rack member 151B drives a gear assembly 161 to enable precise dispensing of spices from the selected spice compartment 139.

[0081] The gear assembly 161 comprises a pair of inter-meshed intermediate gears (188A, 188B) configured to enable precise dispensing of spices from the selected spice compartment 139. The intermediate gear 188B is provided with a pair of engagement flanges 190 that are adapted to securely receive a protrusion 192 (as shown in FIG. 4B) extending from the feed rod 140 associated with the selected spice compartment 139. The intermediate gear 188A is driven by the linear reciprocating motion of the rack member 151B, causing the intermediate gear 188B to rotate correspondingly. During this operation, rotation of the intermediate gear 188B imparts rotational movement to its engagement flanges 190, which in turn rotate the secured protrusion 192 of the respective feed rod 140 in an upside-down orientation. This inversion of the feed rod 140 results in the discharge of the pre-measured spice quantity retained within a channel 194 (as shown in FIG. 4B) of the feed rod 140 into the feeding hole 149 disposed below the spice container 137. When the feed rod 140 returns to its initial stationary position, the channel 194 realigns with the corresponding spice compartment 139 to receive a subsequent portion of spice for the next dispensing cycle.

[0082] According to an exemplary embodiment of the invention, FIG. 6 refers to an exploded view of the mixing and cutting unit 108 of the automated cooking device 100. In one embodiment herein, the mixing and cutting unit 108 comprises a cutting disc 156 provided with three distinct cutting grids 157, each configured to facilitate ingredient preparation at varying levels of fineness. The three cutting grids 157 respectively include a first passageway 157A that is completely open, enabling the passage of larger or unprocessed ingredients; a second passageway 157B that is partially covered by a grid having relatively large openings, allowing for coarse chopping or slicing of ingredients; and a third passageway 157C that is covered by a grid with smaller apertures, adapted for fine chopping, dicing, or mincing of ingredients. The selective rotation of the cutting disc 156 allows any of the cutting grids (157A-157C) to be aligned with the feeding hole 149, thereby ensuring controlled and consistent cutting performance in accordance with the recipe or user-selected parameters.

[0083] The mixing and cutting unit 108 further comprises a blade assembly 159 having plurality of blades 160, a bottom lid 162, and a mixer container 164 collectively configured to perform chopping, blending, or mixing operations. The top lid 158 is provided as a covering member for the mixing and cutting unit 108 and is structured to support the drive assembly 141 that is operatively responsible for rotating the cutting disc 156, the blade assembly 159, and the bottom lid 162 in a coordinated manner. The blades 160 of the blade assembly 159 are symmetrically positioned around a central shaft 163, ensuring balanced rotation and consistent mixing performance. In one exemplary embodiment, the blade assembly 159 comprises three blades 160, each separated by a predetermined vertical spacing and arranged at a horizontal angular offset of approximately 120 degrees, thereby facilitating uniform cutting and effective mixing of the ingredients. Additionally, the blade assembly 159 incorporates an L-shaped sweeper 165 configured to continuously direct and collect ingredients toward the center of the mixer container 164, ensuring complete mixing and minimizing residual accumulation within the mixing and cutting unit 108.

[0084] The bottom lid 162 is designed in the form of a segmental circular structure, configured to complement the contour of the mixer container 164 and to ensure efficient containment of ingredients during operation. The bottom lid 162 is provided with a support shaft 167 extending coaxially through the central shaft 163 of the blade assembly 159, thereby maintaining precise axial alignment and mechanical stability throughout the mixing and cutting process. The mixer container 164 is constructed as a cylindrical vessel having a fully open upper portion to receive ingredients and a segmental opening at its base to facilitate discharge of the processed mixture. The bottom lid 162 is positioned externally beneath the mixer container 164 and operates in conjunction with the blade assembly 159 to ensure uniform blending and retention of the ingredients within the mixing container 164 during high-speed operation.

[0085] The mixer container 164 is positioned below the casing 126 of the loading unit 104 to enable seamless transfer of the ingredients from the loading section into the mixing section without manual intervention. This integrated configuration allows the mixing and cutting unit 108 to efficiently process the ingredients, ensuring homogeneous mixing and consistent texture, thereby contributing to optimal cooking outcomes within the automated cooking device 100. In the automated cooking device 100, the feeding unit 106, the spice container137, the blade assembly 159, and the bottom lid 162 are operatively interconnected through the drive assembly 141. This integrated and co-axial configuration enables synchronized motion and efficient transmission of torque among the rotating components. The cutting disc 156, the blade assembly 159, and the bottom lid 162 are concentrically arranged, each positioned one within the other along a common central axis, thereby ensuring precise mechanical alignment and balanced rotational dynamics during operation.

[0086] The feeding unit 106 and the spice container 137 are positioned above the top lid 158 of the mixing and cutting unit 108, such that all these functional elements are co-axially aligned with the bottom lid 162. This structural alignment allows for seamless vertical transfer of ingredients and spices, minimizing mechanical losses and ensuring synchronized cutting, mixing, and dispensing actions within the automated cooking device 100.

[0087] According to an exemplary embodiment of the invention, FIG. 7 refers to a perspective view of the feeding unit 106 and the mixing and cutting unit 108 of the automated cooking device 100. The support shaft 167, which governs the operation of the bottom lid 162, is centrally positioned and coaxially encircled by the central shaft 163 of the blade assembly 159. Surrounding the central shaft 163 is a spline shaft 169 (also shown in FIG. 6) that corresponds to the cutting disc 156. Each of the shafts— the central shaft 163, the support shaft 167, and the spline shaft 169— is provided with a toothed profile at its upper end to enable precise torque transmission and mechanical engagement with the corresponding drive gears. This co-axial alignment of the shafts (163, 167, 169) facilitates accurate and independent control of each rotational component, thereby enhancing the synchronization and efficiency of ingredient transfer, cutting, and mixing operations.

[0088] The third driving unit 143 (shown in FIG. 5) is horizontally mounted on the top lid 158 and carries the third gear 145 at one end. The third gear 145 is operatively engaged to selectively rotate selectively rotate the gear shaft 147, the spline shaft 169, the central shaft 163, or the support shaft 167, as required by the control system. Furthermore, the third driving unit 143 is designed to translate linearly along the surface of the top lid 158 under the actuation of the fourth driving unit 182. This reciprocating movement enables dynamic alignment of the third gear 145 with the desired shaft (163, 167, 169), thereby ensuringprecise positioning and engagement of the respective components at various stages of the automated cooking process.

[0089] According to an exemplary embodiment of the invention, FIG. 8 refers to an exploded view of the cooking unit 110 of the automated cooking device 100. In one embodiment herein, the cooking unit 110 comprises a cooking vessel 166, a vessel casing 168, and a heating element 170 collectively configured to perform automated cooking with uniform heat distribution and controlled mixing. The cooking vessel 166 is formed in the shape of a spherocylinder having one open end for receiving ingredients. The interior of the cooking vessel 166 is provided with a pair of elongated vertical stirrers 171, facilitating continuous mixing of ingredients during rotation. These stirrers 171 promote uniform heat transfer and even blending of the ingredients throughout the cooking process.

[0090] The rotation of the cooking vessel 166 is driven by a fifth driving unit 173 and a sixth driving unit 175, each implemented as a 24 V DC motor enclosed within high heat-resistant silicone insulation to ensure reliable performance under elevated temperature conditions. Both driving units (173, 175) are positioned on the inner side of the vessel casing 168 and are configured to provide synchronized torque transmission for controlled rotational motion of the cooking vessel, thereby enabling uniform stirring, balanced load distribution, and consistent heat transfer during the cooking operation. The synchronized operation of these driving units (173, 175) enables controlled rotational movement of the cooking vessel 166, thereby enhancing cooking efficiency and ensuring consistent heating and mixing of the food materials.

[0091] The vessel casing 168 substantially mirrors the external shape of the cooking vessel 166 and serves as a structural housing that provides both mechanical support and operational stability during rotation. The vessel casing 168 retains the cooking vessel 166 in position by means of support wheels 177 disposed along its inner circumferential wall, enabling smooth and low-friction rotational movement. A locking mechanism (not shown) is employed to securely hold the cooking vessel 166 within the vessel casing 168, thereby ensuring safety and preventing accidental dislodgement during high-speed or inclined operations. The orientation and tilting of both the vessel casing 168 and the cooking vessel 166 are controlled through a multi-axis drive arrangement comprising a seventh driving unit (48V DC-motor) 179 coupledto a first bevel gear 181 meshed perpendicularly with a second bevel gear 183, and an eighth driving unit (48V DC-motor) 185 coupled to a third bevel gear 187 meshed perpendicularly with a fourth bevel gear 189. This coordinated mechanism enables precise angular positioning of the cooking vessel 166 for ingredient intake, mixing, serving, and cleaning stages, thereby ensuring reliable and repeatable operation of the cooking unit 110.

[0092] The heating element 170 comprises an induction coil (not shown) rated at 3500 W and 230 V, having an approximate resistance of 15.11 Q, a protective sheath diameter of 10 mm, and a total coil length of approximately 1.7 meters. The heating element 170 is positioned beneath the cooking vessel 166 within the annular gap defined between the cooking vessel 166 and the vessel casing 168. This configuration enables efficient electromagnetic induction heating, ensuring rapid and uniform thermal transfer across the vessel surface while maintaining structural isolation between the heating element 170 and the vessel casing 168. The design further contributes to energy efficiency, controlled heating response, and safe thermal operation during automated cooking cycles. Upon activation, the heating element 170 generates electromagnetic induction fields that directly heat the metallic surface of the cooking vessel 166, thereby initiating and maintaining the cooking process with rapid thermal response and high energy efficiency.

[0093] In some embodiments herein, the heating element 170 is thermally coupled with a temperature sensor, enabling closed-loop temperature regulation via the controller 116B. The controller 116B enables precise monitoring and regulation of thermal conditions within the cooking unit 110. This closed-loop temperature regulation compensates for thermal inertia, heat loss, and load variations caused by differing ingredient quantities or moisture levels, thereby maintaining a stable and uniform temperature profile throughout the cooking cycle. The integration of sensor-based feedback control ensures consistent thermal performance, improved energy efficiency, and prevention of localized overheating or undercooking within the cooking vessel 166.

[0094] The outer surface of the cooking vessel 166 is reinforced with a circularly arranged rib 191 designed to interface with the support wheels 177 positioned inside the vessel casing 168. The rib 191 is fitted with a pair of one-way flaps 193 disposed on opposite sides. During the insertion of the cooking vessel 166, the flaps 193 pivot upward to permit the passage ofthe support wheels 177, subsequently returning to a closed position to securely retain the cooking vessel 166 during operation. This arrangement allows the cooking vessel 166 to rotate freely while remaining firmly supported, thereby ensuring operational stability, safety, and ease of maintenance.

[0095] According to an exemplary embodiment of the invention, FIG. 9 refers to a perspective view of the cooking unit 110 of the automated cooking device 100. In one embodiment herein, the vessel casing 168 is rotatably mounted within a pair of circular openings 101 (shown in FIG. 10) provided on the support members 103 of the support structure 102. This configuration enables the vessel casing 168 to rotate about its central horizontal axis, thereby allowing controlled tilting and orientation of the cooking vessel 166 during various operational stages such as ingredient loading, mixing, serving, and cleaning. The multi-axis drive arrangement, comprising the seventh driving unit 179, the first bevel gear 181, the second bevel gear 183, the eighth driving unit 185, the third bevel gear 187, and the fourth bevel gear 189, is operatively integrated within the support members 103. This arrangement facilitates precise and synchronized rotation of the vessel casing 168 by transmitting torque through the interconnected bevel gears (181, 183, 187, and 189). The coordinated operation of these drive components enables smooth angular movement, ensuring accurate positioning, operational stability, and balanced weight distribution of the cooking unit 110 during automated cooking and cleaning cycles.

[0096] According to an exemplary embodiment of the invention, FIG. 10 refers to a perspective view of the support structure 102 of the automated cooking device 100. The device 100 includes a water container 144 that is secured to one of the support members 103 and is configured to supply water for various operational stages, including ingredient processing and post-cooking cleaning. The water container 144 is designed to resemble the ingredient containers 118 housed within the loading unit 104 and is positioned directly beneath the loading unit 104, adjacent to the casing 126. The water container 144 incorporates a primary orifice 105 positioned near its upper corner to facilitate convenient refilling and maintenance. A water outlet 107 is provided near the lower portion of the water container 144 to enable efficient fluid transfer and controlled drainage.

[0097] Additionally, the water container 144 is equipped with a primary outlet (not shown) connected to the cleaning unit 114, thereby allowing the controlled flow of water into the cleaning subsystem. This configuration ensures that the cleaning unit 114 receives a consistent water supply, thereby enabling automated rinsing, cleaning, and sanitation of the cooking components while maintaining the overall hygiene and functionality of the automated cooking device 100.

[0098] In one embodiment herein, the automated cooking device 100 further includes an oil container 142 that is secured to the other one of the support members 103 and is positioned in close proximity to the water container 144 while maintaining a spatial gap between the two to prevent cross-contamination. The oil container 142 is analogous to the water container 144 and is configured to store and dispense controlled quantities of cooking oil as required by the programmed recipe or user-selected cooking mode. The oil container 142 incorporates a secondary orifice 109 positioned near its upper corner to facilitate convenient refilling and maintenance. An oil outlet 111 is provided near the lower portion of the oil container 142 to enable efficient oil transfer. The oil container 142 interfaces with the feeding and cooking subsystems through dedicated flow channels or valved conduits, thereby ensuring precise metering, cleanliness, and efficient integration within the automated cooking sequence.

[0099] According to an exemplary embodiment of the invention, FIG. 11 refers to a perspective view of the boiling and frying unit 112 of the automated cooking device 100. In one embodiment herein, the boiling and frying unit 112 comprises a bowl 172, a strainer 174, and a bowl casing 176 collectively configured to facilitate controlled boiling, blanching, and frying operations. The bowl 172 is designed in a crescent-shaped configuration, having an open upper portion that permits convenient access for ingredient insertion, monitoring, and heat dissipation during the cooking process. The lower portion of the bowl 172 incorporates a heating region designed to ensure uniform temperature distribution and efficient thermal transfer for optimal cooking performance. This structural arrangement allows food materials to be evenly immersed and cooked, while maintaining adequate space for fluid circulation and heat dispersion.

[0100] In one embodiment herein, the strainer 174 is positioned concentrically within the bowl 172 and is shaped correspondingly to ensure a snug, nested fit. During the cooking cycle,the strainer 174 functions to retain solid food ingredients while permitting the drainage of excess oil or liquid through its perforated surface. This arrangement ensures efficient separation, enhances the cooking quality, and simplifies the transfer of cooked materials to subsequent processing stages.

[0100] The boiling and frying unit 112 is rotatably actuated through an eccentric shaft 113 having a semi-circular geometry, the ends of which are mechanically coupled to the top front corners of the strainer 174. The eccentric configuration of the eccentric shaft 113 imparts a gentle oscillatory or tilting motion to the strainer 174, thereby promoting uniform exposure of ingredients to heat and facilitating the complete drainage of residual fluids following cooking. The eccentric shaft 113 is further equipped with a pair of primary small gears (115A, 115B) that are rotatably engaged with corresponding secondary small gears (117A, 117B). These secondary small gears (117A, 117B) are driven by a ninth driving unit 119 and a tenth driving unit 121, respectively, enabling precise bi-directional control of the rotational motion. The coordinated actuation of the driving units (119, 121), each implemented as a 48V DC motor, ensures synchronized rotation, operational stability, and enhanced mechanical balance of the boiling and frying unit 112 during high-temperature cooking cycles. This synchronized control minimizes vibration, maintains uniform torque distribution, and enables precise oscillatory motion of the boiling and frying unit 112 for consistent cooking performance.

[0101] According to an exemplary embodiment of the invention, FIG. 12 refers to a perspective view of the cleaning unit 114 of the automated cooking device 100. In one embodiment herein, the cleaning unit 114 is configured to automatically perform internal cleaning operations of the cooking and processing components following the completion of a cooking cycle. The cleaning unit 114 comprises a pipe 178 extending from the water container 144 to a compact water pump 180 positioned at the lower portion of the cooking unit 110. The pipe 178 functions as a fluid conduit, ensuring a steady and regulated flow of water from the water container 144 to the water pump 180 during the cleaning operation.

[0102] The water pump 180, implemented as a 24V brushless DC (BLDC) motor-driven unit rated at 50 W with a flow capacity of approximately 0.5 L per min, is configured to generate high-pressure waterjets that effectively dislodge and remove residual food particles, oil films,and other contaminants from the internal surfaces of the cooking vessel 166 and adjacent structural components. The pressurized water delivery ensures thorough internal rinsing and sanitation following each cooking cycle, thereby maintaining hygienic operation and reducing the need for manual cleaning intervention. The water pump 180 is connected to at least one nozzle 182, which is mounted at an inclined angle relative to the horizontal plane. This angular orientation ensures that the pressurized water is sprayed in a broad and targeted trajectory, maximizing coverage within the cooking chamber. The angled spray pattern enables the water jet to reach and clean otherwise inaccessible areas, thereby ensuring comprehensive rinsing, enhanced hygiene, and complete sanitation of the cooking vessel 166 and surrounding structures.

[0103] According to an exemplary embodiment of the invention, FIG. 13 refers to a perspective view of a control panel 116 of the automated cooking device 100. The control panel 116 is ergonomically positioned to enable convenient user interaction and provides centralized access to all operational functions of the automated cooking device 100. The control panel 116 is configured to allow a user to select and manage various cooking modes, adjust temperature and timing parameters, and monitor the real-time status of the cooking process. It further facilitates initiation, pausing, and scheduling of automated operations, thereby enhancing overall usability and precision control. The control panel 116 comprises a user interface 116A that is adapted to display graphical icons, status indicators, and menu options, and a controller 116B operatively coupled to the user interface 116A for executing control commands and processing input signals. This integrated arrangement ensures seamless coordination between user commands and mechanical functions, contributing to an intuitive and efficient cooking experience.

[0104] In one embodiment herein, the control panel 116 may include memory modules for recipe storage, wireless connectivity for software updates, and sensor-based feedback for real-time adjustment of cooking parameters. These stored recipes include predefined sequences of ingredient handling, heating profiles, stirring cycles, and cleaning operations, which are accessed and executed by the controller 116B during operation. The controller 116B ensures precise adherence to the desired cooking conditions, compensates for variations in ingredient load, and maintains consistent food quality and energy efficiency across multiple cooking cycles.

[0105] In some embodiments herein, the control panel 116 further includes wireless connectivity modules such as Wi-Fi, Bluetooth, or NFC interfaces configured to facilitate software and firmware updates, remote diagnostics, and synchronization with external devices such as mobile applications or cloud-based recipe libraries. This connectivity enables continuous enhancement of the automated cooking device 100 functionality through algorithmic updates, remote control access, and data logging for performance monitoring.

[0106] In one embodiment herein, the automated cooking device 100 is designed to synchronize the motion of various mechanical components, including the ingredient loading, feeding, mixing, and cooking assemblies. The transmission layout, summarized in Table 1, defines the gear pairing, number of teeth, and corresponding gear ratios across each mechanical interface, thereby ensuring accurate torque distribution, rotational stability, and sequencing consistency during operation.

[0107] Table 1:

[0108] In the loading unit 104, the first gear 148 associated with the mounting members 120 utilizes a 1:1 gear ratio (30 teeth input to 30 teeth output), enabling direct and synchronized tilting motion of the ingredient containers 118 without torque amplification. The second gear152, driving the holding frame 122, employs a 10:1 reduction ratio (25 teeth input to 250 teeth output), providing high torque output and controlled rotational speed for precise container alignment relative to the feeding tube 128 of the feeding unit 106. Within the mixing and cutting unit 108, the support shaft 167 of the bottom lid 162 maintains a 1:1 ratio (15:15) to ensure uniform actuation during ingredient discharge, while the central shaft 163 driving the blade assembly 159 employs a 1.3:1 ratio (15:20), generating marginal torque enhancement for efficient blending and grinding. The spline shaft 169 controlling the cutting disc 156 features a 2:1 ratio (15:30), facilitating increased torque and controlled rotational speed for fine or coarse cutting operations. The gear shaft 147 connected to the feeding tube 128 and the spice container 137 retains a 1:1 ratio (15:15), thereby ensuring consistent material transfer through the feeding tube 128.

[0109] The rack members (151A, 151B) each operate at 1:1 ratios, enabling synchronized linear reciprocation for dynamic alignment of the drive assembly 141. Similarly, the primary small gears (115A, 115B) and the secondary small gears (117A, 117B), connected to the boiling and frying unit's eccentric shaft 113, follow a 1:1 ratio (20:20), ensuring balanced bidirectional rotation and stable oscillation of the strainer 174. The first bevel gear 181 and the second bevel gear 183, as well as the third bevel gear 187 and the fourth bevel gear 189, each utilize 1:1 ratios (40:40) to transmit torque perpendicularly across axes, thereby enabling precise tilting and rotational control of the cooking vessel 166 during ingredient transfer, serving, and cleaning stages. This harmonized gear architecture ensures that each subunit of the automated cooking device 100 operates with optimized mechanical efficiency, minimal backlash, and synchronized motion under the control of the controller 116B.

[0110] The structural configuration of the automated cooking device 100 has been designed to achieve optimal space utilization, ergonomic operation, and efficient process flow across all functional units. The dimensional specifications and corresponding volumetric capacities of the key components are summarized in Table 2.

[0111] Table 2:

[0112] Each ingredient container 118 is dimensioned at approximately 110 mm x 70 mm x 80 mm, providing an average holding capacity of 500 ml, sufficient for measured quantities of vegetables, pulses, or condiments required for a single cooking cycle. The mixer container 164, having a radius of 88 mm and a depth of 50 mm, accommodates up to 1000 ml, enabling efficient mixing, blending, or grinding of ingredients with minimal spillage. The spice container 137, compactly designed at 30 mm x 75 mm x 63 mm, provides an approximate capacity of 80 ml, thereby allowing accurate metering of spices through automated dispensing mechanisms controlled by the drive assembly 141. The cooking vessel 166 is sized at 200 mm x 200 mm (diameter), with an effective volumetric capacity of approximately 5000 ml, sufficient to prepare multi-portion meals.

[0113] The bowl 172 of the boiling and frying unit 112 measures 190 mm x 100 mm x 80 mm, offering a capacity of 1500 ml, optimized for pre-processing operations such as blanching, shallow frying, or boiling. The strainer 174 nested within the bowl 172 has dimensions of 180 mm x 80 mm x 75 mm, with a working volume of approximately 1000 ml, designed to ensure efficient fluid separation and drainage during high-temperature cycles. The automated cooking device 100 maintains a compact footprint of 450 mm x 370 mm x 560 mm (LxWxH), balancing functionality and kitchen-space efficiency. The proportional coordination among the component dimensions provides smooth ingredient flow, efficient thermal conduction, and balanced mechanical load distribution, thereby enhancing overall performance, durability, and ease of maintenance of the automated cooking device 100.

[0114] According to an exemplary embodiment of the invention, a step-by-step operational sequence is disclosed for the functioning of the automated cooking device 100. The operation commences with the activation of the main power supply, initiating a system-wide startup sequence during which all electrical, electromechanical, and control subsystems undergo a self-diagnostic check to verify readiness for operation. Once the initialization is complete, the user engages with the control panel 116 to select a desired recipe or cooking program from the pre-stored database.

[0115] Upon selection, the control panel 116 displays a list of required ingredients and corresponding quantities associated with the chosen recipe. The control panel 116 allows the user to review, customize, and modify the recipe parameters, including adding, removing, or adjusting ingredient types and proportions in accordance with personal preferences. Following recipe confirmation, the control panel 116 prompts the user to place and weigh the ingredients using the integrated weighing unit provided within or above the ingredient containers 118 of the loading unit 104. The weighing unit incorporates a calibrated load sensor or strain-gauge mechanism that ensures precise measurement and digital feedback to the control system. This procedure guarantees ingredient accuracy, maintains recipe integrity, and ensures consistent cooking outcomes across successive operations.

[0116] According to an exemplary embodiment of the invention, FIGs. 14A and 14B refer to isometric views of the automated cooking device 100, depicting the removal and insertion of the ingredient container 118 relative to the loading unit 104 for ingredient placement. After the ingredients have been accurately weighed, the user transfers them into the respective ingredient containers 118 provided within the loading unit 104. Prior to loading, the ingredients may be pre-washed, peeled, or pre-processed as necessary, depending on the selected recipe requirements. Each ingredient container 118 is configured to be engaged with the key member 124 on the mounting member 120. The detachable arrangement enables users to conveniently remove individual containers for filling or cleaning. Once filled, the ingredient container 118 are securely re-engaged with their corresponding mounting members 120 by sliding and locking them into position as shown in FIG. 14B, thereby ensuring stable and vibration-free operation during rotation or ingredient dispensing. Alternatively, the automated cooking device 100 allows for in-situ ingredient loading, where users may fillthe ingredient containers 118 directly while they remain assembled within the loading unit 104.

[0117] Once all ingredients are loaded into the ingredient containers 118 as shown in FIG. 14B, the subsequent step involves refilling the water container 144 and the oil container 142, both of which are positioned beneath the loading unit 104 for convenient access and maintenance. The refilling step is essential, as the required water and oil quantities are automatically determined based on the selected recipe parameters and pre-programmed cooking profiles. Before initiating the cooking cycle, the user is prompted— via the control panel 116— to position a waste collection tray and a serving bowl at the base of the cooking vessel 166. This preparatory step ensures a streamlined post-cooking workflow, allowing for the automatic discharge of waste materials and direct serving of cooked food upon completion of the cooking process.

[0118] The user may then initiate the cooking sequence immediately or schedule it for a later time through the programmable interface of the control panel 116. Prior to commencement, the automated cooking device 100 performs a pre-start verification routine, prompting the user to confirm that all necessary ingredients, containers, and accessories are properly positioned. Once confirmed, the cooking vessel 166 is energized via the heating element 170, which generates electromagnetic fields to rapidly heat the vessel surface, thereby marking the commencement of the automated cooking process.

[0119] According to an exemplary embodiment of the invention, FIG. 15 refers to a top isometric view of the automated cooking device 100 depicting the rotational operation of the ingredient containers 118 within the loading unit 104. The ingredient containers 118, prefilled with the measured ingredients, are mounted on the mounting members 120 and secured in position by the holding frame 122. During operation, the controller 116B of the control panel 116 executes programmed rotational commands to the second driving unit 154, thereby enabling the holding frame 122 to rotate circumferentially about its central axis. This rotational movement ensures that the selected ingredient container 118 is precisely aligned with the designated discharge position within the casing 126. As shown in FIGs. 2 and 3, the second driving unit 154 transmits torque to the second gear 152, which operatively engages the internal gear structure 123 provided along the inner circumference of the holding frame122. This engagement facilitates smooth, accurate, and vibration-free rotation of the holding frame 122, ensuring that each ingredient container 118 is sequentially positioned and securely locked in alignment for ingredient dispensing into the feeding tube 128 of the feeding unit 106.

[0120] According to an exemplary embodiment of the invention, FIG. 16 refers to a bottom isometric view of the automated cooking device 100 depicting the positional alignment of the cutting disc 156 relative to the feeding tube 128 of the feeding unit 106. Prior to ingredient dispensing, the cutting disc 156 is positioned such that its central axis is aligned with the feeding hole 149 to ensure direct and uninterrupted ingredient transfer. During this stage, the fourth driving unit 182 is activated to rotate the fourth gear 184, which converts the rotational motion into a linear reciprocating motion of the rack member 151A. The linear displacement of the rack member 151A simultaneously drives the third driving unit 143 to translate in the same direction. This coordinated movement causes the third gear 145 of the third driving unit 143 to mesh with the spline shaft's 169 toothed profile of the cutting disc 156.

[0121] Once meshed, the third driving unit 143 is energized to rotate the third gear 145, thereby transmitting torque to the cutting disc 156. As a result, the cutting disc 156 rotates to selectively position the desired cutting grid (157A-157C) in alignment with the feeding tube 128 of the feeding unit 106. This precise alignment enables the automated selection of cutting modes— ranging from coarse to fine chopping— based on the recipe parameters or user- defined settings, ensuring efficient and controlled ingredient processing.

[0122] According to an exemplary embodiment of the invention, FIG. 17 refers to a top isometric view of the automated cooking device 100 depicting the feeding of ingredients into the feeding tube 128 of the feeding unit 106. Once the selected ingredient container 118 and the cutting disc 156 are properly aligned in their respective positions, the controller 116B of the control panel 116 initiates the operation of the first driving unit 150. As shown in FIG. 3, the first driving unit 150 actuates the first gear 148, which engages with the gear teeth 146 formed on the mounting member 120 of the selected ingredient container 118. Upon engagement, the rotational output of the first gear 148 induces the tilting of the ingredient container 118 to a controlled angle— approximately 130 degrees— relative to its vertical axis.This angular displacement facilitates a smooth and gravity-assisted transfer of ingredients into the feeding tube 128 positioned below. The hopper 134, located at the upper end of the feeding tube 128, serves as a guiding funnel that prevents ingredient scattering and ensures precise and directed placement of the contents into the feeding tube 128. This coordinated action ensures accurate ingredient flow, minimizes loss or spillage, and maintains uniform delivery to the subsequent mixing and cutting unit 108.

[0123] According to an exemplary embodiment of the invention, FIG. 18 refers to a top isometric view of the automated cooking device 100 depicting the movement of the push rod 130 within the feeding tube 128 of the feeding unit 106. In one embodiment herein, the controller 116B of the control panel 116 activates the linear actuator 132 to drive the push rod 130 in a forward linear motion, thereby pushing the ingredients downward through the feeding tube 128 toward the subsequent processing units. As shown in FIGs. 4A and 4B, the guide members 136 disposed along the inner walls of the feeding tube 128 ensure precise axial alignment of the push rod 130 during its reciprocating motion. This guided configuration minimizes friction, prevents lateral displacement, and enables smooth and controlled downward propulsion of the ingredients. Depending on the programmed recipe or selected mode, ingredients that do not require cutting or mixing are directly delivered from the feeding tube 128 into either the cooking vessel 166 or the bowl 172 of the boiling and frying unit 112, thereby ensuring optimized process flow and efficient operation without unnecessary intermediate handling.

[0124] According to an exemplary embodiment of the invention, FIG. 19 refers to a perspective view of the automated cooking device 100, depicting the chopping and mixing operation performed within the mixing and cutting unit 108. In one embodiment herein, the top lid 158 of the mixing and cutting unit 108 functions as a secure cover and mounting base for the feeding unit 106, ensuring stable alignment and controlled ingredient transfer. During operation, the cutting disc 156 receives the ingredients from the feeding unit 106 and engages them through the appropriate cutting grid (157A-157C) automatically selected according to the recipe parameters stored in the controller 116B. The controller 116B of the control panel 116 then activates the fourth driving unit 182, which drives the third driving unit 143 in a linear motion. This coordinated movement enables the third gear 145 of the third driving unit 143 to mesh with the toothed profile of the central shaft 163 of the blade assembly 159.

[0125] Upon engagement, the third driving unit 143 is energized to rotate the third gear 145, thereby transmitting rotational torque to the blade assembly 159 and inducing synchronized rotation of both the blades 160 and the L-shaped sweeper 165. The blades 160 perform highspeed slicing, chopping, or dicing of the ingredients based on the selected grid size, while the sweeper 165 continuously clears the inner walls of the mixer container 164 to prevent residue accumulation and ensure uniform blending. The processed ingredients are then retained within the mixer container 164 until the controller 116B signals their transfer to the cooking vessel 166 or the boiling and frying unit 112 for subsequent thermal processing.

[0126] According to an exemplary embodiment of the invention, FIG. 20 refers to a perspective view of the automated cooking device 100 depicting the transfer of chopped ingredients into the cooking unit 110. Once the chopping and mixing operations are completed within the mixing and cutting unit 108, the controller 116B of the control panel 116 activates the fourth driving unit 182. The fourth driving unit 182 drives the third driving unit 143 in a linear direction, thereby positioning it for engagement with the toothed profile of the support shaft 167 associated with the bottom lid 162. Upon engagement, the third driving unit 143 is energized to rotate the third gear 145, thereby transmitting rotational torque to the bottom lid 162. The resulting rotation of the bottom lid 162 opens the discharge segment at the base of the mixer container 164, allowing the chopped ingredients to gravitate downward into the cooking vessel 166 of the cooking unit 110. This controlled discharge mechanism ensures precise, spill-free transfer of ingredients while maintaining synchronization with the heating sequence initiated by the cooking unit 110.

[0127] According to an exemplary embodiment of the invention, FIGs. 21A and 21B refer to perspective views of the automated cooking device 100 depicting the controlled dispensing of oil and water from the oil container 142 and the water container 144, respectively. During operation, the controller 116B of the control panel 116 activates the oil outlet 111, as shown in FIG. 21A, and the water outlet 107, as shown in FIG. 21B, to release the required quantities of oil and water into the cooking vessel 166 of the cooking unit 110. The flow rate and duration of dispensing are automatically regulated based on the recipe parameters or user-defined settings, thereby ensuring precise metering of liquids for various operations such as cooking, boiling, or frying. Once the predetermined volumes are dispensed, the respective outlets (111, 107) are automatically deactivated to prevent overfilling or spillage, therebymaintaining optimal fluid levels within the cooking vessel 166 for efficient thermal processing and safety.

[0128] According to an exemplary embodiment of the invention, FIG. 22 refers to a perspective view of the automated cooking device 100 depicting the transfer of ingredients into the boiling and frying unit 112. In one embodiment herein, when a boiling or frying operation is required as per the selected recipe, the processed ingredients from the cooking vessel 166 are automatically transferred into the bowl 172 of the boiling and frying unit 112. During this transfer phase, the controller 116B activates the seventh driving unit 179 and the eighth driving unit 185. As shown in FIG. 9, the seventh driving unit 179 drives the first bevel gear 181, while the eighth driving unit 185 drives the third bevel gear 187. The respective rotations of these driving units (179, 185) cause the first bevel gear 181 and third bevel gear 187 to rotate their corresponding second bevel gear 183 and fourth bevel gear 189, both operatively connected to the vessel casing 168.

[0129] This synchronized rotation results in a controlled tilting motion of the cooking vessel 166 about its horizontal axis, precisely orienting it toward the boiling and frying unit 112. Consequently, the ingredients are smoothly transferred into the bowl 172 without spillage, thereby ensuring efficient material handling, process continuity, and seamless integration between the cooking and frying stages. After the ingredients are transferred into the bowl 172 of the boiling and frying unit 112, the automated cooking device 100 executes either a boiling or frying cycle as determined by the recipe parameters stored in the controller 116B. During this process, the bowl 172 is heated to the desired temperature, thereby allowing the ingredients to be boiled, blanched, or fried to the required consistency. The strainer 174, positioned within the bowl 172, functions to retain the water or oil during the cooking phase while simultaneously separating the processed ingredients from residual fluids as shown in FIG. 23.

[0130] According to an exemplary embodiment of the invention, FIG. 23 refers to a perspective view of the automated cooking device 100 depicting the completion of the boiling or frying operation. Upon completion of the boiling or frying operation, the processed ingredients are automatically transferred back into the cooking vessel 166 for final processing or blending. During this transfer sequence, the controller 116B of the control panel 116activates the ninth driving unit 119 and the tenth driving unit 121. As shown in FIG. 11, these driving units (119, 121) rotate their respective secondary small gears (117A, 117B), which in turn drive the primary small gears (115A, 115B) connected to the eccentric shaft 113. The resulting rotation of the eccentric shaft 113 induces a controlled tilting motion of the bowl 172 of the boiling and frying unit 112 toward the cooking vessel 166, thereby guiding the processed ingredients into the cooking vessel 166 smoothly and without spillage.

[0131] According to an exemplary embodiment of the invention, FIGs. 24A to 24C refer to perspective views of the automated cooking device 100 depicting the dispensing of spices from the spice container 137 during the initiation of the cooking operation. The cooking cycle begins with activation of the heating element 170 to achieve the required cooking temperature for the ingredients. The second operational step involves dispensing the required spices into the cooking vessel 166 in accordance with the selected recipe. The controller 116B of the control panel 116 activates the fourth driving unit 182 to drive the third driving unit 143 in a linear displacement, thereby engaging the third gear 145 of the third driving unit 143 with the gear shaft 147 connected to the feeding tube 128 and the spice container 137.

[0132] Once engagement is achieved, the fourth driving unit 182 is temporarily deactivated, and the third driving unit 143 is energized to rotate the third gear 145. This rotation drives the gear shaft 147, which in turn positions the selected spice compartment 139 of the spice container 137 precisely above the feeding hole 149 as shown in FIG. 24B. This alignment simultaneously enables the protrusion 192 of the corresponding feed rod 140 to engage with the flanges 190 of the intermediate gear 188B in the gear assembly 161, thereby preparing the automated cooking device 100 for the dispensing phase.

[0133] Referring to FIG. 24C, after the correct spice compartment 139 is positioned, the controller 116B reactivates the fourth driving unit 182 while deactivating the third driving unit 143. Upon reactivation, the rack member 151B connected to the third driving unit 143 translates linearly within the enclosure 153, thereby driving the intermediate gear 188A. The rotation of the intermediate gear 188A transmits motion to the intermeshed intermediate gear 188B, which in turn rotates the engaged feed rod 140. This rotation of the feed rod 140 causes the spices retained within its internal channel 194 to be discharged downward throughthe feeding hole 149 into the cooking vessel 166. This automated and synchronized mechanism ensures precise metering and timing of spice addition in accordance with the recipe requirements, thereby maintaining uniform seasoning, flavor consistency, and repeatable cooking quality across multiple cycles.

[0134] According to an exemplary embodiment of the invention, FIG. 25 refers to a perspective view of the automated cooking device 100 depicting the cooking and stirring operation within the cooking unit 110. After the required spices are dispensed into the cooking vessel 166, the automated cooking device 100 initiates a stirring phase to ensure uniform mixing and heat distribution. During this operation as shown in FIG. 8, the controller 116B of the control panel 116 activates the fifth driving unit 173 and the sixth driving unit 175, which cooperatively rotate the cooking vessel 166 within the vessel casing 168. The rotational motion of the cooking vessel 166 is mechanically supported and stabilized by the plurality of support wheels 177 of the vessel casing 168 that engage with the circular rib 191 formed along the outer surface of the cooking vessel 166. This rolling interface allows the cooking vessel 166 to rotate smoothly and continuously, performing a stirring action that blends ingredients uniformly while preventing localized overheating or sticking. The synchronized movement of the driving units (173, 175) ensures precise control of rotational speed and direction, thereby enhancing mixing efficiency, cooking consistency, and overall process uniformity.

[0135] According to an exemplary embodiment of the invention, FIG. 26 refers to a perspective view of the automated cooking device 100 depicting the transfer of cooked ingredients upon completion of the cooking operation. During this transfer phase, the controller 116B of the control panel 116 activates the seventh driving unit 179 and the eighth driving unit 185 to initiate a coordinated tilting sequence of the cooking vessel 166 about its horizontal axis as shown in FIG. 9. This precise tilting motion orients the cooking vessel 166 toward the serving bowl positioned below, thereby ensuring smooth and spill-free transfer of the prepared food. The mechanism guarantees accurate portion discharge, enhances operational safety, and maintains cleanliness and efficiency during the final serving stage of the automated cooking cycle.

[0136] According to an exemplary embodiment of the invention, FIG. 27 refers to a perspective view of the automated cooking device 100 depicting the automated cleaning operation of the cooking vessel 166. In one embodiment herein, after the serving phase is completed, the cooking vessel 166 is automatically oriented by the seventh driving unit 179 and eighth driving unit 185 to facilitate cleaning. Once oriented, the cleaning unit 114 is activated, and the water pump 180 delivers pressurized water through the nozzle 182, which is oriented at an optimal inclination to maximize spray coverage and cleaning efficiency. During this process, the cooking vessel 166 is rotated in its oriented position, allowing the pressurized waterjets to dislodge residual food particles and wash away grease or debris from all internal surfaces. The resulting wastewater is directed downward and collected in the waste collection tray positioned at the base of the cooking vessel 166. Upon completion of the cleaning cycle, the waste collection tray is detached and emptied, thereby restoring the automated cooking device 100 to a ready state for the next cooking operation.

[0137] In some embodiments herein, the cleaning unit 114 further comprises a dedicated detergent compartment that stores a precise amount of cleaning liquid, for example, a liquid detergent, which is delivered through the nozzle 182 with the pressurized water when the controller 116B is activated the cleaning cycle, thereby effectively removing grease and food residues.

[0138] In some embodiments herein, the controller 116B is configured to execute preprogrammed, recipe-specific instruction sets stored in its memory and to coordinate operation among multiple driving units of the automated cooking device 100 by preventing timing overlaps or mechanical conflicts. The controller 116B advances to each subsequent operational state only upon receipt of a confirmatory feedback signal, thereby verifying successful completion of the preceding state and ensuring strict sequential coordination with hardware-level interlocking. To accommodate variations in ingredient type and consistency, the controller 116B retrieves stored processing parameters that define optimized operation profiles for different ingredient categories. For hard or dry ingredients, the controller 116B commands reduced rotational speeds and pulsed actuation of the blade assembly 159 to mitigate motor overload, prevent jamming, and achieve uniform particle size distribution. For soft or high-moisture ingredients, the controller 116B applies higher continuous rotational speeds, wherein the combined action of the blades 160 and the L-shaped sweeper 165 directsall material toward the central mixing vortex and continuously clears the container walls. This adaptive control strategy ensures efficient processing and consistent texture across varying ingredient properties and moisture levels.

[0139] To validate the operational performance of the automated cooking device 100, a representative cooking cycle is executed using a vegetable stir-fry recipe under controlled laboratory conditions. The test cycle demonstrates the coordinated operation of the loading, feeding, cutting, mixing, cooking, and cleaning subsystems. Upon powering the automated cooking device 100, the user interface 116A of the control panel 116 displays the recipe interface, allowing the user to select "Vegetable Stir-Fry" and adjusts ingredient proportions. The integrated weighing unit in the loading unit 104 automatically measures 150 g of carrots, 120 g of bell peppers, and 100 g of onions, ensuring precise quantity input. The prepared ingredients are placed in three individual ingredient containers 118 locked into their respective coupling slots 125 on the mounting members 120 at 0° orientation, while 200 ml of water and 30 ml of oil are replenished in the respective ingredient containers 118.

[0140] The heating element 170 is operated at 2.5 kW, achieving a stable surface temperature of 180 - 200 °C within 5 min, suitable for high-temperature stir-frying. Sequential rotation of the holding frame 122 positions each ingredient container 118 in alignment with the feeding tube 128 at 10 RPM, with orientation angles varying between 0° and 135° for gravity-assisted discharge. The linear actuator 132 driving the push rod 130 exhibits a 70 mm stroke length at 10 mm / s, delivering ingredients at controlled feed rates of 50 g / s for carrots, 40 g / s for bell peppers, and 35 g / s for onions.

[0141] Within the mixing and cutting unit 108, the cutting disc 156 selects the large-grid configuration for coarse chopping, while the blade assembly 159 rotates at 300 - 500 RPM, uniformly blending ingredients and minimizing wall residue. The spice container 137 is automatically actuated to dispense 5 g of salt and 3 g of pepper at 30 RPM, ensuring timed seasoning in synchronization with the main cooking cycle. The processed mixture is transferred into the cooking vessel 166, which maintained a gentle rotational speed of 5 RPM to ensure homogeneous heat distribution. During cooking, 30 ml of oil and 200 ml of water are dispensed automatically, and the heating cycle is maintained for 8 - 10 min at the target temperature range. Pre-cooked components, where required, are processed in the boilingand frying unit 112, with the strainer 174 tilting to 45° during a 3 - 5 min pre-frying phase. Upon completion, the cooking vessel 166 is tilted to 30° for controlled serving, thereby transferring contents into the serving bowl with 100% yield.

[0142] Following food transfer, the automated self-cleaning cycle is activated. The cooking vessel 166 is inverted to 180°, and the water pump 180 discharges 30 - 50 ml / s at 1 - 2 bar pressure for 2 - 3 min while the cooking vessel 166 rotates at 5 RPM, thereby ensuring complete residue removal. The collected wastewater is directed to the detachable waste tray for disposal. This experimental validation confirmed smooth sequential operation, consistent cooking quality, and reliable self-cleaning performance of the automated cooking device 100 under real-use conditions.

[0143] According to an exemplary embodiment of the invention, FIG. 28 refers to flowchart 2800 of a method for operating the automated cooking device 100. First, at step 2802, the control panel 116 receives the user input corresponding to the recipe selection and associated ingredient parameters. At step 2804, the second driving unit 154 rotates the holding frame 122 of the loading unit 104 to position one of the plurality of ingredient containers 118 in alignment with the feeding tube 128 of the feeding unit 106. At step 2806, the first driving unit 150 tilts the aligned ingredient container 118 to discharge a predetermined quantity of ingredients toward the feeding tube 128 of the feeding unit 106. At step 2808, the linear actuator 132 advances the push rod 130 along the feeding tube 128 to deliver the discharged ingredients into the mixing and cutting unit 108. At step 2810, the drive assembly 141 rotates the cutting disc 156 to perform selective chopping of the received ingredients within the mixing and cutting unit 108, and the blade assembly 159 within the mixer container 164 to mix, grind, and blend the ingredients into a uniform mixture.

[0144] At step 2812, the cooking vessel 166 of the cooking unit 110 receives the processed ingredients from the mixing and cutting unit 108. At step 2814, the heating element 170 heats the ingredients within the cooking vessel 166 while stirring the ingredients through rotational movement of the cooking vessel 166 to achieve uniform and consistent cooking. At step 2816, the vessel casing 168 tilts the cooking vessel 166 to dispense the cooked food into the serving bowl upon completion of the cooking cycle. Further, at step 2818, the control panel 116initiates an automatic self-cleaning operation by activating the cleaning unit 114 to spray pressurized water toward the cooking vessel 166 to rinse and remove food residues.

[0145] The advantages of the present disclosure are evident from the discussion above. The automated cooking device 100 streamlines the entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and also significantly reducing the need for manual intervention. The automated cooking device 100 enables users to easily customize recipes by adjusting ingredient quantities and types through the intuitive control panel 116, thereby streamlining the cooking process and allowing for personalized meal preparation that accommodates individual dietary preferences and culinary styles. The automated cooking device 100 features the cutting disc 156 that enhances user convenience by efficiently cutting ingredients into various shapes and sizes, thereby allowing users to achieve the desired presentation for their dishes without the need for additional tools or manual effort.

[0146] The automated cooking device 100 is equipped with the boiling and frying unit 112 that enhances the device's versatility, thereby enabling users to prepare complex recipes and experiment with a broader range of cooking techniques and ingredients. The automated cooking device 100 automatically transfers prepared food from the cooking vessel 166 into serving bowls once the cooking process is complete, thereby enhancing user convenience and reducing the level of manual involvement required in meal preparation. The automated cooking device 100 includes the cleaning unit 114, which automatically sanitizes the cooking vessel 166 after use, thereby eliminating the need for manual cleaning and promoting enhanced hygiene and convenience for users.

[0147] It will readily be apparent that numerous modifications and alterations can be made to the processes described in the foregoing examples without departing from the principles underlying the invention, and all such modifications and alterations are intended to be embraced by this application.

Claims

1. CLAIMS:I / We Claim:

1. An automated cooking device (100) for seamless and continuous ingredient preparation, cooking, serving, and self-cleaning operations, comprising: a support structure (102) configured to stably support the automated cooking device (100) on a surface; a loading unit (104) supported by a pair of support members (103) extending from the support structure (102), wherein the loading unit (104) comprises: a holding frame (122) rotatably supporting plurality of ingredient containers (118), wherein each of the plurality of ingredient containers (118) is configured to hold respective ingredients, wherein each of the plurality of ingredient containers (118) is selectively alignable and tiltable to discharge a predetermined quantity of ingredients toward a feeding section upon actuation of a first driving unit (150); a feeding unit (106) having a feeding tube (128) operatively connected to the loading unit (104), wherein the feeding unit (106) includes a push rod (130) driven by a linear actuator (132), wherein the push rod (130) is configured to advance along the feeding tube (128) to deliver the discharged ingredients from the loading unit (104) into a processing section in a controlled manner; a mixing and cutting unit (108) positioned below the feeding unit (106) and configured to process the received ingredients into predetermined sizes and textures through coordinated cutting, chopping, and mixing operations driven by a drive assembly (141), wherein the mixing and cutting unit (108) comprises: a cutting disc (156) having multiple cutting grids (157) configured to selectively perform coarse and fine chopping of the ingredients; and a blade assembly (159) having plurality of blades (160) rotatably mounted within a mixer container (164), wherein the blade assembly (159) is configured to mix, grind, and blend the chopped ingredients;a cooking unit (110) having a cooking vessel (166) configured to receive the processed ingredients from the mixing and cutting unit (108), wherein the cooking vessel (166) includes a heating element (170) that is configured to uniformly heat the cooking vessel (166) during a cooking operation; a boiling and frying unit (112) positioned adjacent to the cooking unit (110), wherein the boiling and frying unit (112) is configured to pre-process the ingredients by boiling and shallow frying prior to transfer into the cooking vessel (166); a cleaning unit (114) positioned adjacent to the cooking vessel (166), wherein the cleaning unit (114) is configured to automatically perform self-cleaning by spraying pressurized water onto internal surfaces of the cooking vessel (166); and a control panel (116) operatively connected to the loading unit (104), the feeding unit (106), the mixing and cutting unit (108), and the cooking unit (110), wherein the control panel (116) is configured to receive user inputs for recipe selection and to automatically control sequencing, timing, and coordination of ingredient handling, processing, cooking, and serving operations, wherein the automated cooking device (100) is adapted to autonomously execute a continuous cooking cycle with improved cooking precision and reduced energy consumption, wherein the cooking cycle includes ingredient transfer, processing, cooking, serving, and self-cleaning without manual intervention during the cooking cycle.

2. The automated cooking device (100) as claimed in claim 1, wherein the holding frame (122) is operatively connected to a second driving unit (154), wherein the second driving unit (154) is configured to rotate the holding frame (122) about its central axis for selective positioning of any one of the plurality of ingredient containers (118) in alignment with the feeding tube (128) of the feeding unit (106).

3. The automated cooking device (100) as claimed in claim 1, wherein each of the plurality of ingredient containers (118) includes a coupling slot (125) that is configured to engage with a corresponding key member (124) provided on a mounting member (120) to ensure guided insertion, stable locking, and positional accuracy of the corresponding ingredient container (118),wherein the mounting member (120) is rotatably mounted on the holding frame (122) to facilitate controlled tilting and discharge of the ingredients toward the feeding section.

4. The automated cooking device (100) as claimed in claim 1, wherein the automated cooking device (100) comprises: an oil container (142) configured to store a predetermined quantity of cooking oil and to dispense a controlled amount of oil into at least one of the cooking vessel (166) and the boiling and frying unit (112) under the control of the controller (116B); and a water container (144) configured to store water and to dispense a measured quantity of water into the cooking vessel (166), wherein the water container (144) supplies the water to the cleaning unit (114) for enabling boiling, steaming, and automated cleaning operations.

5. The automated cooking device (100) as claimed in claim 1, wherein the feeding unit (106) further comprises a hopper (134) positioned at an upper end of the feeding tube (128), wherein the hopper (134) is configured to direct the discharged ingredients precisely into the feeding tube (128) and to prevent spillage or obstruction during ingredient transfer.

6. The automated cooking device (100) as claimed in claim 1, wherein the cooking vessel (166) is housed within a vessel casing (168) that is rotatably supported by the pair of support members (103) of the support structure (102), wherein the vessel casing (168) is configured to rotate the cooking vessel (166) for ingredient reception, food dispensing, and inversion during a self-cleaning operation.

7. The automated cooking device (100) as claimed in claim 1, wherein the feeding unit (106) comprises a spice container (137) having plurality of spice compartments (139) configured to store predetermined types of spices, wherein each ofthe plurality of spice compartments (139) is provided with a corresponding feed rod (140) that is operatively driven to dispense a pre-measured quantity of spice into at least one of the cooking vessel (166) and the mixer container (164) in accordance with pre-stored recipe data and user-selected program parameters.

8. The automated cooking device (100) as claimed in claim 1, wherein the boiling and frying unit (112) comprises a bowl (172) that is equipped with a rotatable strainer (174)configured to retain the water and oil during the cooking phase while simultaneously separating the processed ingredients from residual fluids.

9. The automated cooking device (100) as claimed in claim 1, wherein the control panel (116) comprises: a user interface (116A) configured to receive user inputs for recipe selection, quantity adjustment, and scheduling of cooking operations and to display real-time parameters including temperature, motor status, and progress indicators; and a controller (116B) configured to interpret the user inputs, access stored recipe data, and automatically control the sequencing, timing, heating level, and coordinated actuation of the loading unit (104), the feeding unit (106), the mixing and cutting unit (108), and cooking unit (110) for achieving consistent cooking performance.

10. A method of operating an automated cooking device (100), comprising: receiving, by a control panel (116), a user input corresponding to a recipe selection and associated ingredient parameters; rotating, by a second driving unit (154), a holding frame (122) of a loading unit (104) to position one of plurality of ingredient containers (118) in alignment with a feeding tube (128) of the feeding unit (106); tilting, by a first driving unit (150), the aligned ingredient container (118) to discharge a predetermined quantity of ingredients toward the feeding tube (128) of the feeding unit (106); activating, by a linear actuator (132), a push rod (130) to advance along the feeding tube (128) to deliver the discharged ingredients into a mixing and cutting unit (108); rotating, by a drive assembly (141), a cutting disc (156) to perform selective chopping of the received ingredients within the mixing and cutting unit (108), and a blade assembly (159) within a mixer container (164) to mix, grind, and blend the ingredients into a uniform mixture; receiving, by a cooking vessel (166) of a cooking unit (110), the processed ingredients from the mixing and cutting unit (108);heating, by a heating element (170), the ingredients within the cooking vessel (166) while stirring through rotational movement of the cooking vessel (166) to achieve uniform and consistent cooking; tilting, by a vessel casing (168), the cooking vessel (166) to dispense the cooked food into a serving bowl upon completion of the cooking cycle; and initiating, by the control panel (116), an automatic self-cleaning operation by activating a cleaning unit (114) to spray pressurized water toward the cooking vessel (166) to rinse and remove food residues.DATE AND SIGNATURE: Dated this 17thday of October, 2025Patent Agent Name: Hima Bindu AttiINPA-3925

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