Automatic cooking system, apparatus, and method

Abstract

The present invention relates to an automatic cooking apparatus comprising: a lower plate grill; an upper plate grill disposed to face the lower plate grill; and an upper plate grill buffer structure unit configured to elastically support the upper plate grill. The upper plate grill buffer structure unit comprises: a buffer fixing frame fixed to an upper structure of the automatic cooking apparatus body; a suspension support frame to which the upper plate grill is coupled, and which is disposed to be vertically displaceable with respect to the buffer fixing frame; a plurality of suspension pillars disposed between the buffer fixing frame and the suspension support frame to guide vertical displacement of the suspension support frame; and a plurality of buffer springs disposed to elastically support the suspension support frame with respect to the buffer fixing frame.

Description

Automatic cooking system, device and method

[0001] The present invention relates to an automatic cooking system, device, and method for automatically cooking and transporting a cooking object.

[0002] Recently, significant investment has been made in the development of robots capable of replacing human labor, and cooking automation devices with various forms and functions are being released into the market. However, devices equipped with multi-joint robot arms present challenges in applying them to existing kitchen environments due to their bulky size and complex movements. Furthermore, efficiency is reduced because the robot's end effectors must be replaced every time a task, such as cleaning the cooking counter, is performed. Consequently, there is still a demand for the development of automated cooking devices that are applicable to existing kitchen environments, improve operational efficiency, and allow for simple position and posture correction.

[0003] The present invention aims to solve the problems of the aforementioned prior art and provides an automatic cooking system, device, and method capable of increasing space utilization.

[0004] In addition, the present invention aims to provide an automatic cooking system, device, and method capable of improving efficiency and productivity.

[0005] The present invention relates to an automatic cooking device comprising: a lower plate grill; an upper plate grill positioned opposite to the lower plate grill; and an upper plate grill buffer structure configured to elastically support the upper plate grill; wherein the upper plate grill buffer structure comprises: a buffer fixing frame fixed to the upper structure of the main body of the automatic cooking device; a suspension support frame to which the upper plate grill is coupled and which is disposed to be displaceable in the vertical direction relative to the buffer fixing frame; a plurality of suspension columns disposed between the buffer fixing frame and the suspension support frame to guide the vertical displacement of the suspension support frame; and a plurality of buffer springs disposed to elastically support the suspension support frame relative to the buffer fixing frame.

[0006] Additionally, the plurality of suspension columns are arranged to extend vertically from the buffer fixing frame, and the suspension support frame is configured to be movably coupled along the plurality of suspension columns in an up-and-down direction.

[0007] Additionally, the plurality of buffer springs are arranged to surround each of the plurality of suspension columns, and are configured such that the lower side of the plurality of buffer springs is supported by the buffer fixing frame and the upper side of the plurality of buffer springs is supported by the suspension support frame.

[0008] In addition, the suspension support frame is configured such that the frame of the top plate grille is fastened and moves integrally with the top plate grille, and is guided in the vertical direction by the plurality of suspension columns. When the load acting on the top plate grille is less than a preset threshold load, the suspension support frame is configured to be maintained in a reference position, and when the load exceeds the preset threshold load, the suspension support frame is configured to be displaced upward by the elastic deformation of the buffer spring.

[0009] The present invention relates to an automatic cooking device comprising: a lower plate grill; an upper plate grill positioned opposite to the lower plate grill; and a lower plate grill parallelism adjustment unit configured to adjust at least one of the inclination and height of the lower plate grill; wherein the lower plate grill parallelism adjustment unit comprises: a front parallelism adjustment unit positioned on the left and right sides of the front of the lower plate grill, respectively, configured to support the lower plate grill against the frame of the automatic cooking device and to adjust the front height of the lower plate grill, respectively; and a rear support unit positioned on the rear side of the lower plate grill, configured to support the lower plate grill against the frame of the automatic cooking device and to guide the rotational movement of the lower plate grill according to the adjustment of the front parallelism adjustment unit.

[0010] Additionally, the front parallelism adjustment unit further includes a link or bracket supporting the front of the bottom plate grille, and an adjustment part configured to change the rotational position or support height of the link or bracket.

[0011] Additionally, the rear support unit further includes: a support bracket that connects the rear of the bottom grill to the frame of the automatic cooking device; and an adjustment screw configured to change the support height of the support bracket.

[0012] In addition, the front parallelism adjustment unit is configured to be operable independently on the left and right sides to correct the left and right inclination of the bottom plate grille.

[0013] The present invention relates to an automatic cooking device comprising: a lower plate grill; an upper plate grill positioned opposite to the lower plate grill; and a lower plate non-adhesive sheet positioned on the upper surface of the lower plate grill; wherein the lower plate non-adhesive sheet is configured to cover the entire cooking area of ​​the lower plate grill and is configured to support a cooking object from both sides with a non-adhesive material in correspondence with a non-adhesive member provided on the upper plate grill, and is detachably mounted to the lower plate grill.

[0014] Additionally, the lower plate non-adhesive sheet includes one or more holes, and the lower plate grille includes protrusions formed to correspond to the one or more holes, and the lower plate non-adhesive sheet is mounted to the lower plate grille by being hooked onto the protrusions.

[0015] Additionally, the automatic cooking device further includes a protective tip attached to an extraction tool used in the extraction process of the object to be cooked; the protective tip is configured to prevent damage to the bottom non-adhesive sheet when the extraction tool comes into contact with the front edge of the bottom non-adhesive sheet.

[0016] The present invention relates to an automatic cooking device comprising: a lower plate grill; an upper plate grill positioned opposite to the lower plate grill; and a non-stick coating layer formed on an upper surface on which a cooking object of the lower plate grill is placed; wherein the non-stick coating layer comprises at least one of a PTFE-based coating layer and a ceramic coating layer.

[0017] The present invention relates to an automatic cooking device comprising: a main body configured to perform a cooking function; and a side module configured to be coupled to the side of the main body and formed to be detachable from the main body; wherein the side module is configured such that, when installed, the width of the main body is less than or equal to a preset width, so that the main body can be brought in through a doorway while separated from the main body, and after the main body is brought in to an installation location, the side module is re-coupled to the side of the main body, thereby assembling the automatic cooking device into an operable form.

[0018] The present invention relates to an assembly of a control body for transporting a cooking object on a cooking surface, comprising: a control body formed to extend in a first direction and including a seating portion for the cooking object to be placed thereon; a guide arranged to correspond to a movement path of the control body and configured to guide the movement of the control body; and a transport portion configured to transport the control body and the guide, respectively, in the first direction; wherein the control body comprises a control body coupling portion configured to be separable and connectable to the transport portion; and the guide comprises a guide coupling portion configured to be separable and connectable to the transport portion.

[0019] Additionally, the transfer member includes a pair of fastening members such that at least one of the actuator coupling member and the guide coupling member is coupled; the pair of fastening members includes a fastening bracket, a guide rail, or a combination thereof; and at least one of the actuator coupling member and the guide coupling member includes an insertion member configured to be inserted into and coupled to the pair of fastening members, wherein the insertion member includes at least one of a protruding pin, a slide tab, and a locking lug.

[0020] The present invention relates to an automatic cooking device comprising: a manipulator for transporting a cooking object; a transport unit for transporting the manipulator; and a manipulator cleaner configured to be disposed on the movement path of the manipulator and to remove oil or residue adhering to the manipulator; wherein the manipulator cleaner comprises a block-shaped scrubber body formed by a plurality of metal members being integrally fixed by a fastening member; wherein the manipulator cleaner comprises a pair of scrubbing metal members arranged opposite each other to allow the manipulator to pass through; and a spring member that biases the pair of scrubbing metal members to move closer to each other by applying elastic force to the pair of scrubbing metal members; wherein the pair of scrubbing metal members are configured to spread apart from each other by the passage of the manipulator when the separation part of the manipulator passes through, and to make elastic contact with both sides of the separation part by the elastic force of the spring member.

[0021] The present invention relates to an automatic cooking device comprising: a top plate grill; an oil tray positioned below the top plate grill and configured to move along the lower portion of the top plate grill; and a cleaning wiper installed above the oil tray and configured to wipe the surface of the top plate grill while in contact with the top plate grill; wherein the cleaning wiper comprises: a wiper body formed of a flexible material to maintain elastic contact with the top plate grill; and a plurality of wiper blades coupled to the wiper body and arranged in parallel along the width direction of the top plate grill to form a plurality of contact lines across the entire width direction of the top plate grill.

[0022] According to one embodiment of the present invention, by integrating the top grill portion (110), the bottom grill portion (120), and the operating assembly portion (130) into one compact structure, more cooking modules can be arranged in the same area, and kitchen space utilization can be greatly improved.

[0023] In addition, by automating the input, cooking, turning, separation, transport, and discharge of the object to be cooked (P) using the operating body (334) and guide (333), the problem of labor shortage can be alleviated, and consistent quality and throughput can be secured without variation due to the skill level of the workers.

[0024] In addition, by automatically removing oil and residue from the bottom grill section (120), top grill section (110), and operating body (334) using the operating body cleaner (123), operating body cleaner (123-2), cleaning wiper (373), and residue scraper (3341), a hygienic and clean state can be continuously maintained without separate manual cleaning work.

[0025] In addition, the pressure and gap applied to the upper grill section (110) and the lower grill section (120) are measured in real time through the upper grill sensor (111), force sensor (43), gap measuring device (45-1), parallelism measuring hand (46-1), and lower grill parallelism adjustment unit (500), and the control unit (51) automatically corrects the position, reference position, and horizontal posture of the upper grill section (110) and the lower grill section (120) based on this, thereby maintaining uniform contact pressure and heat transfer in each cooking area and improving the reliability of cooking quality and energy efficiency.

[0026] In addition, by integrally managing data collected from sensors (43, 52, 53) by the data management unit (22) and the automatic cooking management module (20), the operation status of each module can be monitored in real time, and artificial intelligence-based control such as detection of abnormal signs, predictive maintenance, and schedule optimization can be applied, thereby reducing device downtime and further improving the operational efficiency of the entire system.

[0027] FIGS. 1a to 1d are block diagrams illustrating an automatic cooking device (100) according to one embodiment of the present invention.

[0028] FIG. 2 is a perspective view of a grill, which is a local processor, when the cooking module according to the present invention is a grill module.

[0029] FIG. 3 is a disassembled perspective view of a grill according to one embodiment of the present invention.

[0030] FIG. 4a is a perspective view showing an exploded top plate grill of a grill according to one embodiment of the present invention.

[0031] FIG. 4b is a drawing for explaining the role of the top plate grill buffer structure part according to one embodiment of the present invention.

[0032] FIG. 4c is a drawing for explaining the role of the sub-component of the top plate grill buffer structure according to one embodiment of the present invention.

[0033] FIG. 4d is an enlarged view illustrating the role of the sub-component of the top plate grill buffer structure according to one embodiment of the present invention.

[0034] FIG. 4e is an enlarged view showing a buffer spring, which is a sub-component of the top plate grill buffer structure part according to one embodiment of the present invention.

[0035] FIG. 5a is a perspective view taken from below, showing the bottom plate grill of a grill according to one embodiment of the present invention disassembled.

[0036] FIG. 5b is a drawing for explaining the role of the lower plate grille parallelism adjustment part according to one embodiment of the present invention.

[0037] FIG. 5c is a drawing illustrating the role of a bottom plate non-adhesive sheet and a protective tip according to one embodiment of the present invention.

[0038] FIG. 5d is a drawing illustrating an embodiment of a correction screw and a correction screw fastening part according to one embodiment of the present invention.

[0039] Figure 6 is a diagram exemplifying a heat source structure configured to include various heat sources of a bottom plate grille.

[0040] FIG. 7 is a top perspective view of a disassembled bottom grille of a grill according to one embodiment of the present invention.

[0041] FIG. 8 is a perspective view of the operating state of a manipulator and a guide according to a first embodiment of manipulating a cooking object placed on a bottom grill according to one embodiment of the present invention.

[0042] FIGS. 9a to 9g are perspective views illustrating the sequence of moving cooked finished products cooked on a bottom grill according to one embodiment of the present invention.

[0043] FIGS. 10 and FIGS. 11 are drawings for explaining the configuration of a patty grill module according to one embodiment of the present invention.

[0044] FIG. 12 is a drawing showing an embodiment of a top plate grill (332) that corresponds to each of the first, second, and third bottom plate grills (331-1 to 331-3).

[0045] FIG. 13 is a perspective view illustrating a state in which three lower plate grills are raised and lowered independently for one upper plate grill and a spatula and a guide are selectively operated on the lower plate grill.

[0046] FIG. 14 is a perspective view of an automatic cooking device according to one embodiment of the present invention.

[0047] FIG. 15 is a front view of an automatic cooking device according to one embodiment of the present invention.

[0048] FIG. 16 is a drawing showing the external configuration of an automatic cooking device (100), and is intended to explain that different embodiments depending on whether the device is separated are all included within the scope of the present invention.

[0049] FIG. 17 is a diagram showing a schematic view of a lower plate grille portion according to one embodiment of the present invention.

[0050] FIG. 18 is a drawing for illustrating a separable bottom plate griddle according to one embodiment of the present invention.

[0051] FIG. 19 is a drawing showing an operating body cleaner assembly of a lower plate grille part according to one embodiment of the present invention.

[0052] FIG. 20a is a drawing showing a scraper of a manipulator cleaner according to one embodiment of the present invention.

[0053] FIG. 20b is a drawing for showing the shape of a manipulator cleaner according to a second embodiment of the present invention.

[0054] FIG. 21a is a drawing showing an embodiment of an upper scraper (123-21) and a lower scraper (123-22) composed of multiple pieces.

[0055] FIG. 21b is a diagram exemplifying how a control body is automatically cleaned by a control body cleaner according to one embodiment of the present invention.

[0056] FIG. 22a is a drawing for explaining an example of a manipulator (334) according to one embodiment of the present invention.

[0057] FIG. 22b is a drawing illustrating an embodiment of a manipulator guide according to one embodiment of the present invention.

[0058] FIG. 22c is a drawing for showing a separable structure of a guide and an operating body according to a second embodiment of the present invention.

[0059] FIG. 22d is a schematic diagram illustrating a separation function by an operating assembly according to another embodiment of the present invention.

[0060] FIGS. 23a to 23e are drawings exemplarily showing how a cooking object is transported by a manipulator assembly according to one embodiment of the present invention.

[0061] FIG. 24a is a drawing for explaining the operation of a cleaning wiper according to an embodiment of the present invention.

[0062] FIG. 24b is a drawing for explaining each of the first and second embodiments of a cleaning wiper according to the present invention.

[0063] FIG. 24c is a drawing for explaining the shape and function of the wiper blade and the wiper body of a cleaning wiper according to a second embodiment of the present invention.

[0064] FIG. 24d is a drawing for explaining the contact area on the top grill of a cleaning wiper according to one embodiment of the present invention.

[0065] FIG. 25 is a drawing for explaining the role of a laser guide according to the first and second embodiments of the present invention.

[0066]

[0067] Specific details of the embodiments are included in the detailed description and drawings.

[0068] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but can be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Throughout the specification, the same reference numerals refer to the same components. FIGS. 1a to 1d are block diagrams illustrating an automatic cooking device (100) according to an embodiment of the present invention.

[0069] As illustrated in FIG. 1a, the automatic cooking device (100) includes an interface unit (10), an automatic cooking management module (20), a plurality of cooking modules (30), a packaging module (40), and an assembler module (50). Specifically, the interface unit (10) performs the function of an interface for verifying the operation of the automatic cooking device (100), controlling the automatic cooking device (100), and managing cooking orders and schedules. The automatic cooking management module (20) verifies and manages a plurality of modules constituting the automatic cooking device (100). The packaging module (40) supplies packages and receives and packages finished food assembled on packages by a plurality of cooking modules (30). The assembler module (50) is controlled by the automatic cooking management module (20) and moves packages and food being cooked between a plurality of cooking modules (30) and a packaging module (40). Specifically, the plurality of cooking modules (30) include a bun grill module (31), a sauce dispenser module (32), a patty grill module (33), a cheese module (34), a filling dispenser module (35), and a slicing module (36).

[0070] According to one embodiment of the present invention, an automatic cooking device (100) is equipped with a control unit (51), and the operation of an operating assembly unit (130) can be automatically controlled by the control unit (51). In one embodiment, the control unit (51) can control the operation of the operating assembly unit (130) based on location information and status information of a cooking object (P). The control unit (51) can control the movement of the operating assembly unit (130) and the transfer operation of the transfer unit (335) according to the location information of the cooking object (P). Specifically, the control unit (51) determines the location of the cooking object (P) through sensing data measured by a sensor (e.g., weight sensor, camera), and can control the movement of the operating assembly unit (130) and the transfer operation of the transfer unit (335) according to the location information of the cooking object (P).

[0071] According to one embodiment of the present invention, in the operation of separating a cooking object (P) from a lower grill portion (120) by the operation of the operating body (334) and the operating body guide (330) in cooperation, the acceleration force of the driving unit that transports the operating body (334) and the operating body guide (330) can be controlled based on the shape of the cooking object (P) captured by the camera, so that the cooking object is smoothly separated from the lower grill portion (120) and settled on the operating body (334). In addition, a machine learning model through supervised learning can be used based on labeling data regarding the operation of separating, transporting, and releasing cooking objects of various shapes and sizes from the lower grill portion (120) by the operation of the operating body (334) and the operating body guide (330) in cooperation. The machine learning model can be trained using input data regarding the position of the cooking object (P) in the cooking process and cooking objects of various shapes and sizes, and correct data regarding the operation of transporting and releasing the cooking object (P) by separating it from the bottom grill section (120) quickly and accurately using the actuator (334) and actuator guide (330) actually performed by a skilled human. The machine learning model according to the present embodiment can predict the correct answer and adjust it to minimize the error between the prediction and the actual correct answer.

[0072] A machine learning model according to one embodiment does not require labeled data, but instead can learn by obtaining a reward in the process of the actuator (334) and actuator guide (330) cooperating to transport and release cooking objects of various shapes and sizes away from the bottom grill section (120). The machine learning model learns the cooperative operation of the actuator (334) and actuator guide (330) to maximize the reward. For example, it can obtain a reward by finding an optimal policy regarding the speed and accuracy of the operation of transporting and releasing cooking objects away from the bottom grill section (120) according to the operation of the actuator (334), actuator guide (330), and conveying section.

[0073] According to one embodiment of the present invention, the control unit (51) can determine the transport location of the object to be cooked (P) based on the state score of the object to be cooked and transmit a movement command to the operating assembly unit (130). For example, if the state score of the object to be cooked (P) is greater than or equal to a reference score, the control unit (130) can be given a movement command to transport the object to be cooked (P) to a storage location (e.g., a warmer plate). As another example, if the state score of the object to be cooked (P) is less than the reference score, the control unit (130) can be given a movement command to transport the object to be cooked (P) to a disposal location. Meanwhile, the state information of the object to be cooked (P) can be displayed on the display unit (150), thereby allowing the user to check the state of the object to be cooked (P) in real time. Additionally, if the state score of the object to be cooked (P) is less than the reference score, the state information of the object to be cooked can be displayed through a visual or auditory notification means so that the user can immediately recognize and respond to it. For example, the condition of the object to be cooked can be indicated by methods such as turning on an LED or outputting a warning sound through a speaker.

[0074] According to another embodiment of the present invention, the control unit (51) can perform a dynamic motion profile generation function that monitors in real time vibrations, inertial loads, and signs of slipping that occur during the process of the operating body (334) picking up, transporting, and releasing a cooking object (P), and accordingly adjusts the acceleration, deceleration, and jerk profiles of the operating body assembly (130). For example, if the actual weight of the cooking object (P) is heavier than expected or if abnormal vibrations are detected in the operating body (334) during movement through a weight sensor or motor current sensor, the control unit (51) can automatically reduce the movement speed and acceleration of the operating body (334) to prevent sauces or oils from splashing and to prevent the cooking object (P) from coming off. Conversely, for a lightweight cooking object (P), the acceleration and deceleration are set high to shorten the cycle time, and the control unit (51) can simultaneously improve cooking quality and productivity by adaptively changing the motion profile according to the condition of each cooking object (P).

[0075] According to another embodiment of the present invention, the control unit (51) can perform collision avoidance and safety control functions to minimize the risk of collision during the operation of the operating body assembly (130). Specifically, the control unit (51) can determine whether a person or foreign object approaches the vicinity of the automatic cooking device (100) based on the sensing results from a camera, proximity sensor, or light curtain, and if an external object enters the safety area, it can generate an avoidance trajectory that decelerates the speed of the operating body (334) and the transfer unit (335) or immediately separates the upper grill unit (110) and the lower grill unit (120). In addition, if the position error of the cooking object (P) or the trajectory deviation of the operating body (334) exceeds a set limit, the control unit (51) can prevent machine damage and malfunction by executing a recovery sequence, such as switching the cycle to a safety mode to return the operating body (334) to the origin or standby position and selecting a retry trajectory.

[0076] According to another embodiment of the present invention, the control unit (51) can perform a self-calibration function to correct coordinate system errors based on the installation position or mechanical tolerance of the automatic cooking device (100). For example, the control unit (51) can execute a calibration operation by photographing a marker or reference hole pre-formed at a reference position, such as the upper grill unit (110), lower grill unit (120), discharge unit (E), and cache (41), with a camera, or sequentially touching the reference position using an operating body (334), and can automatically calculate and correct the coordinate transformation matrix between the operating body (334) and each module using the result. Accordingly, the accuracy of the pickup, transfer, and release positions of the cooking target (P) can be maintained even after the installation environment, replacement, or maintenance, and the automatic cooking device (100) can be quickly restarted without the user having to perform complex manual calibration work.

[0077] As illustrated in FIG. 1b, a plurality of cooking modules (30) include a cache (41) for storing materials in amounts suitable for temporary use in a refrigerated, frozen, or room temperature, a local processor (42) responsible for the functions of individual modules, and a sensor (43) for monitoring the amount of the cache (41) or the normal operation of the local processor (42). Additionally, the packaging module (40) and the assembler module (50) include sensors (52, 53) for monitoring normal operation.

[0078] According to one embodiment of the present invention, sensors (43, 52, 53) are attached to a plurality of cooking modules (30), packaging modules (40), and assembler modules (50) to sense the amount of cache (41) or the normal operation of the local processor (42). Accordingly, the user can monitor the operation of each module and between modules of the automatic cooking device (100) and monitor error situations in real time. Sensing data collected from the sensors (43, 52, 53) is sent to the automatic cooking management module (20) in real time to perform corrective actions through feedback, or it can be accumulated and used for big data-based artificial intelligence learning. In addition, the plurality of cooking modules (30) can move ingredients stored in the cache (41) to the local processor (42) through cache-to-local processor movement. Accordingly, a cooking operation is performed in the local processor (42), and the materials that have undergone the cooking operation are moved to the assembler module (50) and assembled through the local processor-to-assembler module movement, and then moved to the next module.

[0079] According to one embodiment of the present invention, the interface unit (10) is an interface that allows a user to check and control the operation of the automatic cooking device (100). Accordingly, the user can check cooking orders, start and stop of the automatic cooking device (100), schedule management, and error elements of the automatic cooking device (100). At this time, the interface unit (10) refers to a digital device that includes a function to communicate after connecting to the automatic cooking management module (20).

[0080] According to another embodiment of the present invention, the automatic cooking management module (20) may communicate with a memory (not shown) that stores unique identification information and module type information for each module so that a plurality of cooking modules (30), packaging modules (40), and assembler modules (50) can be detached and replaced in a plug-and-play manner. When the automatic cooking management module (20) confirms whether power is supplied to a module through sensors (43, 52, 53), it may collect information such as module type, types of materials that can be supported, processing capacity, and installation location from the corresponding module, and update the module list and operation sequence of the scheduler unit (21) based on the collected information. Additionally, the interface unit (10) may include a multi-profile mode that provides different screens and control rights according to user authority. For example, the clerk profile may only provide order entry, simple start and stop, and alarm checking functions, while the manager profile may additionally provide advanced setting functions such as checking the logs of the sensors (43, 52, 53), checking the operating rate and material depletion status per module, and forcing the execution of the washing mode. In addition, the interface unit (10) may be configured to be linked with the automatic cooking management module (20) and the communication unit (23) to send push notifications to an external mobile terminal or store management system as well as display them on a local screen when important events occur, such as module errors, material shortages, or excessive temperature rise.

[0081] As illustrated in FIG. 1c, the data management unit (22) performs the role of signal processing and management of the outputs of sensors (43, 52, 53) in each module and transmitting them to the scheduler unit (21). The outputs of the sensors (43, 52, 53) include all signals involved in the hamburger manufacturing process, such as error status, video, digital image, infrared signal, weight, temperature, etc. The data management unit (22) can transmit and receive collected data to and from the server device (1) through the communication unit (23). In addition, the data management unit (22) can perform the function of training a material management and module control model based on data regarding the input of the interface unit (10). Specifically, the data management unit (22) can perform the function of training a material management and module control model using an artificial neural network such as a Convolutional Neural Network (CNN) or a Recurrent Neural Network (RNN).

[0082] According to one embodiment of the present invention, the data management unit (22) may include an artificial intelligence model for quality prediction and correction to predict the quality of a finished product (P') in advance and correct cooking conditions. Specifically, the data management unit (22) may collect a plurality of sensor data in a time series form, such as temperature sensors, force sensors (43), weight sensors, time information, and type and thickness information of the cooking target (P) of the upper grill unit (110) and the lower grill unit (120), and use this as input to a quality prediction model. The quality prediction model may be trained to calculate the expected final quality indicator under given cooking conditions by using cooking logs accumulated in the past and quality labels such as internal temperature, degree of doneness, moisture content, and degree of surface browning measured for the finished product (P') at that time as training data.

[0083] According to one embodiment of the present invention, the data management unit (22) calculates a deviation by comparing a predicted quality indicator with a target quality indicator corresponding to a standard recipe, and if this deviation exceeds an allowable range, it can generate a correction command in conjunction with the scheduler unit (21) to automatically increase or decrease the grill temperature, heating time, pressure between the upper grill unit (110) and the lower grill unit (120), preheating time, etc., in the next cooking cycle. In addition, the data management unit (22) can learn deviations that occur repeatedly depending on the store environment, the condition of the ingredients, and the age of the automatic cooking device (100) even for the same menu, and can automatically form different correction parameters for each store and device. If it is determined that the predicted quality will deviate significantly from the standard, it can also provide information such as outputting a warning message during cooking or guiding the disposal or re-cooking of the finished product (P') after cooking is finished. In addition, the data management unit (22) may include an abnormality detection and safety monitoring artificial intelligence model to detect an abnormal state of the automatic cooking device (100) early and prevent safety accidents. Specifically, the data management unit (22) can integrate various signals along the time axis, such as the temperature of the upper grille unit (110) and lower grille unit (120) collected from sensors (43, 52, 53), the driving current of the operating body (334), motor speed, pressure value, door sensor and emergency stop button input, whether a person approaches by camera and infrared sensor, and the output of the oil leak sensor and gas sensor, and use them as inputs for an anomaly detection model.

[0084] According to one embodiment of the present invention, the abnormality detection model learns sensor patterns in a normal operating state in advance and can determine abnormal signs when the temperature rise rate is abnormally fast, when the pressure between the upper grill section (110) and the lower grill section (120) remains skewed to one side, when the trajectory and speed of the operating body (334) change differently from the normal pattern, or when an unexpected intrusion of a person or detection of foreign matter occurs. The data management unit (22) can output a safety stop command to temporarily stop the cooking cycle through the scheduler unit (21) or to automatically separate the upper grill section (110) and the lower grill section (120) and cut off power and heating according to the severity of the abnormal signs detected in this way, and can simultaneously display a warning message and a response guide on the display unit (150). In addition, the data management unit (22) can transmit sensor logs and cooking history data before and after the occurrence of an abnormal situation to the server device (1) via the communication unit (23) to be used for cause analysis and future model retraining.

[0085] According to one embodiment of the present invention, the data management unit (22) may include an artificial intelligence model that optimizes the schedule and operation of the automatic cooking device (100) using reinforcement learning. Specifically, to configure the 'current state' referenced by the reinforcement learning agent, the data management unit (22) may define an environment state that includes the cooking order set by the scheduler unit (21), the heating temperature and preheating completion status of the upper grill unit (110) and the lower grill unit (120), the spacing between the upper grill unit (110) and the lower grill unit (120), the movement speed of the operator (334), and whether the cleaning cycle is performed, as well as operation status information of each module, the number of orders currently waiting, the type of cooking target (P) such as patty, bun, and steak meat corresponding to each order, and the target completion time information. For example, if a number of cooking objects (P) are ordered simultaneously during the lunch peak time and both the upper grill section (110) and the lower grill section (120) are maintained at a high temperature for a long time and the cleaning counter exceeds a predetermined standard, the reinforcement learning agent may be configured to receive the above state as input and select one of a plurality of candidate actions, such as 'whether to maintain the preheating immediately or lower it for a while', 'whether to rearrange the cooking order to prioritize urgent orders', 'whether to use the two cooking zones in parallel or temporarily assign one side to cleaning', 'whether to shorten or extend the contact time between the upper grill section (110) and the lower grill section (120)', and 'whether to perform a cleaning cycle after this cycle or delay it until the next cycle'.

[0086] In this way, the data management unit (22) trains a reinforcement learning agent by reflecting a reward that considers cooking quality, cooking completion time, energy consumption, device load, etc. for each state-behavior combination based on actual operation logs, and provides control commands to the scheduler unit (21) according to the learned policy, such as specific preheating start time, cooking order change, parallel cooking mode switching, contact time adjustment of the top grill unit (110) and bottom grill unit (120), and cleaning cycle adjustment, thereby optimizing the overall operation of the automatic cooking device (100) according to time of day, order pattern, and material condition. That is, the data management unit (22) repeatedly learns actual operation logs and simulation data to find the most efficient cooking scenario according to time-based order patterns or changes in the store environment, and provides optimized cooking time and operation commands to the scheduler unit (21) according to the learned policy, thereby enabling high productivity and consistent quality to be maintained while minimizing human intervention.

[0087] According to one embodiment of the present invention, the data management unit (22) may include a predictive maintenance artificial intelligence model for predicting the possibility of failure of the automatic cooking device (100) in advance and guiding the appropriate maintenance time. For example, regarding a drive motor that raises and lowers the upper grill unit (110) or the lower grill unit (120), the data management unit (22) may continuously collect and store operating data such as the drive current, motor temperature, time required per lifting and lowering cycle, number of lifting and lowering cycles per day, number of cleaning cycles, and history of overload occurrence, and may train a predictive maintenance model that predicts "how much time will pass in the current state before a failure or performance degradation is likely to occur" by using data from the time when a failure actually occurred or parts were replaced in the past as training data.

[0088] Subsequently, if the predictive maintenance model determines that the remaining lifespan of a specific module, such as a specific motor or actuator (334), actuator cleaner (123-2), or grill lifting unit, has decreased below a predetermined standard during operation, the data management unit (22) outputs a maintenance notification such as "maintenance needed soon" or "replacement recommended after the next business day" through the display unit (150) or server device (1), and can request the scheduler unit (21) to reduce the load on the module or to distribute the operation outside of peak hours. Accordingly, the user can perform preventive maintenance such as replacing parts, cleaning, and lubrication in advance before the automatic cooking device (100) suddenly stops due to an actual failure, thereby reducing downtime and improving the operating rate of the automatic cooking device (100) without excessively early replacement of parts.

[0089] Referring to FIG. 1d, the control unit (51) may include a data management unit (51-1), a position correction unit (51-2), an attitude correction unit (51-3), and a communication unit (51-4). Additionally, the data management unit (810), the position correction unit (51-2), the attitude correction unit (51-3), and the communication unit (840) may be program modules, at least some of which communicate with the server (1). Additionally, the data management unit (51-1) may perform the function of acquiring pressure values ​​measured by sensors (43, 52, 53). The data management unit (51-1) may acquire pressure values ​​in different areas of the top plate grill unit (110). Additionally, multiple force sensors of the sensors (43, 52, 53) can measure pressure applied to different areas of the top plate grill section (110), and the data management section (51-1) can obtain pressure data for different areas of the top plate grill section (110) from this. For example, the data management section (51-1) can obtain pressure values ​​for four different areas of the top plate grill section (110).

[0090] According to one embodiment of the present invention, the data management unit (51-1) can perform the function of calculating the compression strength based on the pressure value of the upper plate grill unit (110) obtained. As previously described, the data management unit (51-1) can obtain pressure values ​​of different regions of the upper plate grill unit (110), and the data management unit (51-1) can calculate an average value for pressure values ​​of multiple regions. In one embodiment, the data management unit (51-1) can calculate the compression strength from the calculated average value. The data management unit (51-1) can transmit information regarding the pressure value, average value, and compression strength to the position correction unit (51-2) or posture correction unit (51-3) described later. Additionally, the position correction unit (51-2) can perform the function of correcting the position of the upper plate grill unit (110) or the lower plate grill unit (120) based on the pressure value obtained from the data management unit (51-1) or the calculated compression strength. Additionally, the position correction unit (51-2) can correct the reference position of the upper grill unit (110) or the lower grill unit (120) based on the pressure value. Here, the reference position of the upper grill unit (110) or the lower grill unit (120) refers to a position that serves as a reference in determining the movement range of the upper grill unit (110) or the lower grill unit (120).

[0091] According to another embodiment of the present invention, the data management unit (51-1) may not merely calculate the average value of the compression strength, but may also store a pressure profile that records the pressure distribution for each area of ​​the top plate grill unit (110) over time. The data management unit (51-1) may receive and store a standard pressure profile for each cooking menu and recipe from the server (1) via the communication unit (51-4), and after determining which area the deviation is repeated by comparing it with the actual measurement profile, provide the deviation as a correction command to the position correction unit (51-2) and the posture correction unit (51-3). For example, if the pressure is continuously measured to be low only at a specific corner, the data management unit (51-1) may instruct the position correction unit (51-2) to selectively increase only the correction amount for the lifting mechanism corresponding to that area, thereby allowing only the local tilt to be corrected without unnecessary overall movement. Additionally, the data management unit (51-1) may include a function to self-diagnose the state of the sensor (52). For example, a reference test pattern can be periodically applied without contacting the upper grill portion (110) and the lower grill portion (120), and a sensor whose pressure value measured at that time falls outside the allowable range can be determined as a faulty sensor and reported to the server (1) and the display portion (150) through the communication portion (51-4). In this case, the position correction portion (51-2) and the posture correction portion (51-3) can switch the operation mode to correct the reference position and posture to a reduced model using only the pressure values ​​of the remaining sensors excluding the sensor determined to be faulty.

[0092] FIG. 2 is a perspective view of a grill, which is a local processor, when the cooking module according to the present invention is a grill module. FIG. 3 is a disassembled perspective view of a grill according to one embodiment of the present invention. As described above, a plurality of cooking modules (30) include a cooking surface (30-1), a cache (41) corresponding to each cooking, and a local processor (42). Hereinafter, an embodiment in which the cooking module (30) is a grill module (33) is described.

[0093] According to one embodiment of the present invention, the grill module (33) includes a bottom grill (331), a top grill (332), an operating body (334), a guide (333), and a transfer unit (335) for transferring the guide (333) and the operating body (334). Specifically, the bottom grill (331) is configured to allow a cooking object (P) to be placed on it, and the top grill (332) is configured to face the bottom grill (331) in an up-and-down direction and to contact the cooking object (P) to cook the cooking object (P). Additionally, the guide (333) and the operating body (334) are configured to allow the cooking object (P) to be placed into the bottom grill (331) and the cooked finished product (P') to be moved and removed according to the operation of the transfer unit (335).

[0094] According to one embodiment of the present invention, the lower plate grill (331) is vertically connected to the lifting linear (71). Additionally, the transfer unit (335) includes a first-1 linear (81a) that moves the guide (333) and the operating body (334) in a first direction (x-axis), and a first-2 linear (81b) that is mounted on one side of the first-1 linear (81a). Additionally, the first-2 linear (81b) includes a second linear (82) that moves the guide (333) and the operating body (334) respectively in a second direction (y-axis). Additionally, the second linear (82) includes a guide linear (821) and an operating body linear (822).

[0095] FIG. 4a is a perspective view showing an exploded top plate grill of a grill according to one embodiment of the present invention.

[0096] As described above, the top grill (332) is configured to have an induction coil (IC) embedded in the frame (F) and an induction plate (PT) at the bottom, with the upper side of the induction coil (IC) covered by a cover (C) and a non-stick sheet (S) provided on the lower side of the induction plate (PT) to prevent the object to be cooked (P) from sticking. Additionally, the set of induction coil (IC) and induction plate (PT) is provided to correspond to the bottom grill (331). The non-stick sheet (S) may include a coating layer, and a clip (not shown) for attaching or detaching the non-stick sheet (S) may be provided. Specifically, the non-stick sheet (S) of the present invention may be a Teflon sheet. Furthermore, the top grill (332) may have various heat source structures. Specifically, the heat source structure may be configured as a circular coil structure. Additionally, the heat source structure may be configured as a circular or square structure. The heat source structure may be composed of multiple coils on a single top plate grill (332). The heat source structure may be composed of a heating wire structure.

[0097] FIG. 4b is a drawing for explaining the role of the top plate grill buffer structure part according to one embodiment of the present invention.

[0098] According to one embodiment of the present invention, an upper plate grill buffer structure (400) may be provided on the upper side of the upper plate grill (332) to elastically support the upper plate grill (332) with respect to the main body of the automatic cooking device (100). The upper plate grill buffer structure (400) is configured to receive a load acting on the upper plate grill (332), and by securing support rigidity so that the position of the upper plate grill (332) is not substantially displaced within the normal cooking load range, the parallelism and alignment state between the upper plate grill (332) and the lower plate grill (331) can be stably maintained. Specifically, the upper plate grill buffer structure (400) may be configured so that vertical displacement of the suspension support frame (430) does not substantially occur below a preset critical load set by the self-weight of the upper plate grill (332) and the elastic force of the buffer spring (450). Accordingly, in normal cooking conditions, such as smash cooking, where a pressing force is repeatedly applied to the object to be cooked (P), the top grill (332) does not unnecessarily rise or tilt, and the uniformity of cooking quality can be ensured while maintaining parallelism between the top grill (332) and the bottom grill (331).

[0099] On the other hand, if the load applied to the top grill (332) exceeds the preset threshold load, such as when a relatively hard cooking object (P), like a frozen patty, is stacked abnormally thickly or supplied with an incorrect thickness due to an operator's mistake, the top grill buffer structure (400) can operate so that the suspension support frame (430) is displaced in the up and down direction by the elastic deformation of the buffer spring (450). At this time, since the top grill (332) is allowed to be displaced upward to suppress excessive force concentration on the grill due to the thickness of the cooking object (P), the risk of damage, deformation, or breakage that may occur due to excessive force being applied to the top grill (332) or the bottom grill (331) can be reduced. In this way, the upper plate grill buffer structure (400) suppresses suspension operation in a normal cooking state to maintain the parallelism and alignment of the upper and lower plate grills (332, 331), and in a situation where an overload exceeding a preset critical load is applied, such as an abnormal thickness setting, the suspension selectively operates to alleviate the overload applied to the grill, thereby providing a protection mechanism that improves the safety and durability of the device.

[0100] FIG. 4c is a drawing for explaining the role of the sub-component of the top plate grill buffer structure according to one embodiment of the present invention.

[0101] As described above, the buffer fixing frame (420) serves as a skeletal part that fixes the top plate grill buffer structure (400) to a reference position relative to the upper structure of the main body of the automatic cooking device (100), and can serve as a base that supports the suspension support frame (430), suspension column (440), and buffer spring (450). The buffer fixing frame (420) is formed of a plurality of beam structures extending along the left-right and front-rear directions of the automatic cooking device (100), and by ensuring that the lower ends of the plurality of suspension columns (440) are fastened to the buffer fixing frame (420), a reference axis is provided for the vertical movement of the suspension support frame (430). Accordingly, the load acting on the top grill (332) and the impact generated during the cooking process are transmitted to the buffer fixing frame (420) via the suspension support frame (430) and the buffer spring (450), and then distributed to the main body of the automatic cooking device (100), so that the alignment between the bottom grill (331) and the top grill (332) can be stably maintained within the normal cooking load range. Meanwhile, if an overload exceeding a preset threshold load is applied, the suspension support frame (430) may be configured to be displaced in the vertical direction by the elastic deformation of the buffer spring (450) so that the excessive force applied to the grill is relieved.

[0102] According to one embodiment of the present invention, the suspension support frame (430) is a movable frame that supports the top plate grill (332) within the top plate grill buffer structure (400), and can be configured to be displaceable in the up and down direction relative to the buffer fixed frame (420). The suspension support frame (430) is formed as a closed-loop frame structure extending along the front, back, left, and right directions of the automatic cooking device (100) and is guided by a plurality of suspension columns (440), and the top plate grill (332) can be supported integrally with the suspension support frame (430) by fastening the frame (F) of the top plate grill (332) to the suspension support frame (430).

[0103] According to one embodiment of the present invention, the suspension support frame (430) maintains a reference position by the support force of the buffer spring (450) in a normal cooking load range below a preset threshold load, thereby maintaining the parallelism and alignment of the upper grill (332) relative to the lower grill (331). When an overload exceeding the preset threshold load is applied, the suspension support frame (430) is displaced in the vertical direction together with the upper grill (332) by the elastic deformation of the buffer spring (450), thereby performing the function of mitigating the excessive force applied to the grill. Additionally, the suspension support frame (430) can suppress deformation of the entire structure and accumulation of alignment errors by distributing the impact and load generated during cooking to the buffer fixing frame (420) and the main body of the automatic cooking device (100) through the buffer spring (450).

[0104] According to one embodiment of the present invention, a plurality of suspension columns (440) may be arranged to extend vertically from a buffer fixing frame (420) to a suspension support frame (430) to which a top plate grille (332) is attached. Specifically, the suspension columns (440) are fixed to the buffer fixing frame (420) and guide the suspension support frame (430) to be displaced in an up-and-down direction along the suspension columns (440), thereby serving as a guide to ensure that even when the top plate grille (332) is displaced in an up-and-down direction, the displacement is made along a specific straight direction. Accordingly, in the normal cooking load range below a preset critical load, the top plate grill (332) maintains a reference position, thereby stably maintaining parallelism and alignment with respect to the bottom plate grill (331). Even when an overload exceeding the preset critical load is applied and the top plate grill (332) is displaced upward, the displacement path of the top plate grill (332) is stably maintained by the guidance of the suspension column (440), thereby suppressing structural interference or abnormal shaking. Additionally, the suspension column (440) forms a load transfer path that transmits the load acting on the top plate grill (332) and the impact generated during the cooking process to the buffer fixing frame (420), thereby serving to secure the overall rigidity of the top plate grill buffer structure (400).

[0105] According to one embodiment of the present invention, a buffer spring (450) may be individually arranged to surround each suspension column (440). The buffer spring (450) is supported by the buffer fixing frame (420) from the lower side and by supporting the suspension support frame (430) or spring seat from the upper side. In the normal cooking load range below a preset threshold load, it supports the suspension support frame (430) to maintain a reference position, and when an overload exceeding the preset threshold load is applied, it can perform the function of relieving excessive force applied to the grill by elastically compressing according to the upward displacement of the top plate grill (332). Additionally, when the cooking object (P) is removed, the top plate grill (332) can be restored to the reference position by the restoring force of the buffer spring (450). Accordingly, even if the cooking object (P) is stacked abnormally thickly or incorrectly loaded due to an operator's mistake, the concentration of excessive load on the top plate grill (332) or bottom plate grill (331) is suppressed, thereby reducing the risk of damage to the device. Furthermore, the buffer spring (450) can absorb shock and vibration generated when the object to be cooked (P) is introduced and discharged, thereby reducing noise and structural fatigue of the device.

[0106] FIG. 4d is an enlarged view illustrating the role of a sub-component of the top plate grill buffer structure according to one embodiment of the present invention. FIG. 4e is an enlarged view showing a buffer spring, which is a sub-component of the top plate grill buffer structure according to one embodiment of the present invention.

[0107] As described above, a buffer fixing frame (420) is positioned along the width and front-rear directions of the device on the upper part of the automatic cooking device (100), and a plurality of suspension columns (440) are arranged in a set form at each predetermined position of the buffer fixing frame (420). A buffer spring (450) is coaxially mounted on the outer circumference of each suspension column (440) to provide elastic force between the buffer fixing frame (420) and the suspension support frame (430). By distributing these plurality of suspension columns (440) and buffer springs (450) symmetrically across the entire area where the top plate grill (332) is placed, the load acting on the top plate grill (332) is stably distributed through the suspension support frame (430) regardless of where the cooking object (P) is loaded within the normal cooking load range below a preset critical load, thereby maintaining the parallelism and alignment of the top plate grill (332) relative to the bottom plate grill (331). Meanwhile, when an overload exceeding a preset threshold load is applied, the suspension support frame (430) may be configured to be displaced in the up and down direction by the elastic deformation of the buffer spring (450) so as to relieve the excessive force applied to the grill.

[0108] Additionally, in FIG. 4d, it can be seen that the suspension support frame (430) is formed in a closed-loop shape along the inner area of ​​the buffer fixing frame (420) and is supported so as to be displaceable in the vertical direction through a plurality of suspension columns (440). Since the frame (F) of the top plate grill (332) is connected to this suspension support frame (430), it maintains a reference position together with the suspension support frame (430) within a normal cooking load range below a preset threshold load, and when an overload exceeding the preset threshold load is applied and the suspension support frame (430) is displaced vertically, the top plate grill (332) also moves along the same trajectory. That is, the multi-point support buffer structure maintains the parallelism and alignment of the top plate grill (332) in a normal cooking state, but when an excessive load is applied due to abnormal thickness settings, it can mitigate the overload applied to the grill through sufficient stroke and elastic support, thereby reducing the risk of damage.

[0109] According to another embodiment of the present invention, the top plate grille buffer structure (400) may be implemented as a suspension structure using a leaf spring or a plate spring instead of a coil spring-based suspension column (440) and a buffer spring (450). For example, a plurality of plate springs are provided on both sides or around the four sides of the frame (F) of the top plate grille (332) and arranged vertically or obliquely in the direction of the device body, and one end of each plate spring is fixed to a buffer fixing frame (420) and the other end can be coupled to a suspension support frame (430) or the frame (F) of the top plate grille (332).

[0110] According to one embodiment of the present invention, the leaf spring supports the upper grill (332) to maintain a reference position within a normal cooking load range below a preset threshold load, and when an overload exceeding the preset threshold load is applied, the leaf spring undergoes elastic deformation (bending deformation) due to the upward load transmitted to the upper grill (332), thereby causing the upper grill (332) to be displaced upward relative to the lower grill (331). Additionally, when the object to be cooked (P) is removed, the upper grill (332) can be returned to its original reference position by the restoring force of the leaf spring. According to such a leaf spring / leaf spring type suspension structure, even without providing a separate suspension column (440) for the lifting of the upper grill (332), the displacement path of the upper grill (332) can be stably induced by the shape and arrangement of the leaf spring itself. Accordingly, the parallelism and alignment of the top plate grill (332) relative to the bottom plate grill (331) can be maintained within the normal cooking load range, and when an overload is applied and the top plate grill (332) is displaced upward, the excessive force applied to the grill can be relieved, thereby reducing the risk of damage. In addition, by appropriately designing the thickness, width, length, and material of the plate spring, the setting of a preset critical load, the allowable stroke, and the elastic support characteristics can be easily adjusted, and the overall height can be lowered compared to a coil spring structure, which is advantageous even when there are significant space constraints on the upper part of the device. Furthermore, if the plate springs are symmetrically arranged in the left-right or front-back directions, abnormal tilting or shaking can be suppressed even when an eccentric load is applied, so it is useful as a modified embodiment that provides a protective effect similar to the coil spring method while having a different structural shape and assembly.

[0111] According to another embodiment of the present invention, the top plate grille buffer structure (400) may be constructed using gas springs instead of coil springs. For example, a plurality of gas springs may be interposed between the buffer fixing frame (420) and the suspension support frame (430), so that the lower end of the gas spring is fixed to the buffer fixing frame (420) and the upper end is coupled to the suspension support frame (430).

[0112] According to one embodiment of the present invention, the gas spring is configured to support the suspension support frame (430) to maintain a reference position within a normal cooking load range below a preset threshold load, and to compress the gas spring as the top plate grill (332) is pushed upward by the object to be cooked (P) when an overload exceeding the preset threshold load is applied. Additionally, when the object to be cooked (P) is removed, the top plate grill (332) can be allowed to return smoothly to its original reference position by the internal pressure of the gas spring. Accordingly, sudden collision or excessive compression of the top plate grill (332) under overload conditions is suppressed, thereby reducing the risk of damage to the grill while enabling a gentle upward and downward movement. Furthermore, an oil damper may be provided in parallel or integrally with the gas spring. The oil damper can effectively mitigate sudden displacement, shock, and vibration that may occur in overload situations by limiting the movement speed by fluid resistance during the process of the upper plate grille (332) rising or falling, and can also reduce noise and structural fatigue of the device.

[0113] According to another embodiment of the present invention, the top plate grill buffer structure (400) may be implemented as a structure combining a parallelogram link mechanism and a spring instead of a straight guide structure using a suspension column (440). For example, a pair of fixed links fixed to the main body of the automatic cooking device (100) and a pair of supporting links supporting the top plate grill (332) may be arranged facing each other in the front-rear or left-right directions, and these links may be combined to form a parallelogram relationship through a pivot axis.

[0114] The frame (F) of the top plate grill (332) is connected to one end of the support link, and the fixed link is fixed to the buffer fixed frame (420) or the device body frame, thereby allowing the displacement path of the top plate grill (332) to be kinematically controlled according to the rotation of the support link. Since the parallel quadrilateral link structure can suppress abnormal tilting or shaking of the top plate grill (332) due to the kinematic constraints of the link, it is advantageous for stably maintaining the parallelism and alignment between the bottom plate grill (331) and the top plate grill (332) within a normal cooking load range below a preset critical load. Additionally, an elastic member such as a tension spring, a torsion spring, or a coil spring may be interposed between the rotation axis of the link mechanism or between the support link and the buffer fixed frame (420).

[0115] FIG. 5a is a perspective view taken from below, showing the bottom plate grill of a grill according to one embodiment of the present invention disassembled.

[0116] As described, the bottom grill (331) may be configured to have at least one induction coil (IC2) embedded in the frame (F2) and to cover the lower side of the induction coil (IC2) with a cover (C2). The induction coil (IC2) may generate heat on the upper surface of the bottom grill (331) according to the operation of the automatic cooking device (100), and the generated heat may be uniformly transferred to the object to be cooked (P) through the upper plate of the bottom grill (331). The heat source structure of the bottom grill (331) may be implemented as a circular coil structure or a square coil structure, and in one embodiment, a plurality of induction coils (IC2) may be arranged in a single bottom grill (331) to form a uniform temperature distribution over the entire cooking area.

[0117] Unlike conventional griddles where the heating plate is welded or bolted along the entire perimeter, the bottom grill (331) is supported at a minimum number of constraint points relative to the frame (F2) and configured so that the tilt and height can be precisely corrected through the front parallelism adjustment unit (510) and the rear support unit (520) by the parallelism adjustment unit (500). Due to this minimum constraint structure and parallelism adjustment structure, the thermal expansion of the heating plate is allowed more freely, thereby reducing thermal stress and minimizing permanent deformation (twisting) even during repeated heating and cooling over a long period, so that the upper surface of the bottom grill (331) can always maintain a substantially parallel state relative to the top grill (332). As a result, even in an automated cooking environment where a robot arm repeatedly places or removes a cooking object (P) from the bottom grill (331), the gap and contact position between the upper and lower grills are stably maintained, providing a griddle structure suitable for robot operation that has lower thermal stress and almost no twisting compared to conventional griddles.

[0118] FIG. 5b is a drawing for explaining the role of the lower plate grille parallelism adjustment part according to one embodiment of the present invention.

[0119] As illustrated in FIG. 5b (a), the bottom plate grill (331) may be provided with a parallelism adjustment unit (500) for adjusting the inclination and height of the bottom plate grill. Specifically, the parallelism adjustment unit (500) is configured to include a front parallelism adjustment unit (510) positioned on the front left and right sides of the bottom plate grill (331) and a rear support unit (520) positioned on the rear side of the bottom plate grill (331), thereby supporting the bottom plate grill (331) against the internal frame of the automatic cooking device (100) and allowing for fine adjustment of the left-right inclination and front-back inclination of the bottom plate grill (331). By operating the front parallelism adjustment unit (510) exposed on the front side of the automatic cooking device (100), the user can set the reference height and left-right inclination of the bottom plate grill (331), and accordingly, can simply correct the upper surface of the bottom plate grill (331) so that it is substantially parallel to the top plate grill (332). This allows for maintaining the heat transfer state to the object to be cooked (P) and the uniformity of the gap between the upper and lower grills.

[0120] According to one embodiment of the present invention, the front parallelism adjustment unit (510) is a mechanism for adjusting the height of the front position of the bottom plate grill (331) while supporting the front left and right corners of the bottom plate grill (331) against the frame of the automatic cooking device (100). The front parallelism adjustment unit (510) may include a link or bracket that supports the front of the bottom plate grill (331), and an adjustment unit that finely changes the rotational position or support height of the link or bracket through an adjustment mechanism such as a screw fastening method or an eccentric cam method. By independently operating the front parallelism adjustment unit (510) exposed on the front of the automatic cooking device (100) on the left and right sides, the user can easily set the left and right inclination and reference height of the bottom plate grill (331), and as a result, can correct the position so that the upper surface of the bottom plate grill (331) is maintained in a substantially parallel state with respect to the top plate grill (332).

[0121] As illustrated in (b) of FIG. 5b, the rear support unit (520) supports the rear side of the lower plate grill (331) and serves as a mechanism to guide and support the rotation of the lower plate grill (331) in accordance with the height adjustment of the front parallelism adjustment unit (510), and may form part of the parallelism adjustment unit (500). The rear support unit (520) may be configured to include a support bracket that connects the rear of the lower plate grill (331) to the internal frame of the automatic cooking device (100), and can support the rear of the lower plate grill (331) so that when the front height of the lower plate grill (331) is changed by the operation of the front parallelism adjustment unit (510), the rear of the lower plate grill (331) rotates at a predetermined angle accordingly without shaking or play. That is, the front-to-back inclination (pitch) of the lower plate grill (331) can be formed relatively by the height adjustment of the front parallelism adjustment unit (510), and the rear support unit (520) can be implemented in a structure that stably accepts the rotational movement without separate active height adjustment. Accordingly, even if the rear of the lower plate grill (331) sags or lifts due to the installation environment or thermal deformation, the user can correct the upper surface of the lower plate grill (331) so that it is substantially parallel to the upper plate grill (332) solely by operating the front parallelism adjustment unit (510).

[0122] A parallelism adjustment unit (500) according to one embodiment of the present invention is not limited to a specific number of support points and can be configured to support the lower plate grill (331) with respect to the automatic cooking device (100) through a plurality of support points arranged around the perimeter of the lower plate grill (331). Specifically, front parallelism adjustment units (510) arranged on the left and right sides of the front of the lower plate grill (331) support the front corners of the lower plate grill (331), and rear support units (520) on the rear of the lower plate grill (331) support the rear area of ​​the lower plate grill (331), thereby allowing the lower plate grill (331) to be stably supported based on a plurality of support points. The user can finely correct the left-right and front-back inclinations of the bottom plate grill (331) by selectively operating the front parallelism adjustment unit (510), and the rear support unit (520) stably supports the rotational movement of the bottom plate grill (331) according to the operation, thereby ensuring that the gap between the bottom plate grill (331) and the top plate grill (332) is uniformly maintained across the entire area where the object to be cooked (P) is placed.

[0123] According to another embodiment of the present invention, the parallelism adjustment unit (500) may be implemented as a kinematic mount type three-point support parallelism adjustment structure. For example, a front parallelism adjustment unit (510) may be positioned at the front left and front right positions of the bottom plate grill (331), respectively, and a rear support unit (520) may be positioned at the rear center of the bottom plate grill (331), so that these three points are configured to serve as reference support points for the bottom plate grill (331) for the automatic cooking device (100). Each support point may be equipped with a self-aligning coupling structure, such as a ball joint, a spherical pad, or a hinge structure, to prevent the bottom plate grill (331) from being excessively constrained, and in particular, the front parallelism adjustment units (510) on the front left and right sides may be equipped with height adjustment screws so that the user can set the left and right tilt and reference height of the bottom plate grill (331). At this time, the rear support unit (520) can act as a pivot support point that maintains a reference position while stably supporting the rotational movement of the lower plate grill (331) according to the height adjustment of the front parallelism adjustment unit (510), and the user can adjust the parallelism of the lower plate grill (331) by only operating the front unit (510) without separate height adjustment of the rear unit (520). According to this three-point support structure, the lower plate grill (331) is not excessively constrained and can autonomously follow thermal expansion or frame deformation, thereby suppressing thermal stress and warping, and has the advantage of being able to repeatedly adjust the parallelism of the upper plate grill (332) with only a simple adjustment point configuration.

[0124] According to another embodiment of the present invention, the parallelism adjustment unit (500) may be implemented as a parallelism adjustment structure using a wedge block instead of a screw-type height adjustment structure. For example, the front parallelism adjustment unit (510) may include a support bracket that supports the front corner of the bottom plate grill (331) and a wedge guide into which an inclined wedge block is inserted on the lower or rear surface thereof. When a user pushes or pulls the wedge block in the left or right direction from the front of the automatic cooking device (100), the support position of the support bracket is displaced up and down along the inclined surface of the wedge block, and the height of the bottom plate grill (331) at that point changes. The user can set the left and right inclination and reference height of the bottom plate grill (331) by operating the front parallelism adjustment units (510) on the left and right sides respectively. Meanwhile, the rear support unit (520) can be implemented as a pivot support point that supports the rear side of the lower plate grill (331) and guides and supports the rotational movement of the lower plate grill (331) according to the adjustment of the front parallelism adjustment unit (510) so that it is performed stably. That is, the user can correct the parallelism of the lower plate grill (331) by only operating the front parallelism adjustment unit (510) without separate height adjustment of the rear support unit (520). According to this wedge-based parallelism adjustment structure, positional reproducibility is excellent even during repeated adjustments, and problems such as screw loosening can be reduced. Furthermore, the height of the lower plate grill (331) can be significantly changed with a relatively short operation stroke even in a limited space, allowing the parallelism of the upper plate grill (332) to be easily corrected.

[0125] According to another embodiment of the present invention, the parallelism adjustment unit (500) may be implemented as a parallelism adjustment structure using a cam lever instead of a screw-type or wedge-type adjustment structure. For example, the front parallelism adjustment unit (510) may include a support bracket that supports the front corner of the bottom plate grill (331) and an eccentric cam lever operable from the front of the automatic cooking device (100). The eccentric cam lever is formed to change the effective support height for the support bracket in steps according to the rotation position, and when the user rotates the lever by a predetermined angle, the height of the bottom plate grill (331) at that point is raised or lowered. The user can quickly set the left and right inclination and reference height of the bottom plate grill (331) by operating the front parallelism adjustment units (510) on the left and right sides respectively. Meanwhile, the rear support unit (520) can be implemented as a pivot support point that supports the rear side of the bottom grill (331) and guides and supports the rotational movement of the bottom grill (331) according to the adjustment of the front parallelism adjustment unit (510) so that it is performed stably. That is, the user can correct the parallelism of the bottom grill (331) by operating only the front parallelism adjustment unit (510) without separate height adjustment of the rear support unit (520). According to this cam lever-based parallelism adjustment structure, the reference height and left-right inclination of the bottom grill (331) can be set with good repeatability using only hand movements without separate tools, thereby maintaining parallelism for the top grill (332) and improving heat transfer uniformity for the object to be cooked (P), while significantly increasing the convenience of maintenance for field workers.

[0126] FIG. 5c is a drawing illustrating the role of a bottom plate non-adhesive sheet and a protective tip according to one embodiment of the present invention.

[0127] Referring to (a) and (b) of FIG. 5c, a bottom plate non-stick sheet (S2) may be placed on the upper surface of the bottom plate grill (331). The bottom plate non-stick sheet (S2) is a non-stick sheet that covers the entire cooking area of ​​the bottom plate grill (331). By supporting the cooking object (P) from both sides with a non-stick material in correspondence with the non-stick sheet (S) of the top plate grill (332), it can perform the function of suppressing the carbonization or deposition of seasoning components or fat falling from the cooking object (P) by directly contacting the metal surface of the bottom plate grill (331). Additionally, since the user can separate and wash or replace only the bottom plate non-stick sheet (S2) after use for a certain period, the inconvenience of having to perform icing during cooking is reduced, and the cleanliness of the bottom plate grill (331) can be easily maintained.

[0128] According to one embodiment of the present invention, the bottom non-stick sheet (S2) is configured to be detachably mounted to the bottom grill (331), and the method of attachment can be implemented in various forms. For example, one or more holes formed in the bottom non-stick sheet (S2) may correspond to protrusions formed on the bottom grill (331), so that the bottom non-stick sheet (S2) is stably mounted by being caught on the protrusions. By configuring the bottom non-stick sheet (S2) to be detachable in this way, the user can selectively replace or clean only the sheet depending on the contamination state or usage cycle. Meanwhile, the protective tip (S2-1) is not limited to a configuration attached to the bottom non-stick sheet (S2) or the bottom grill (331), but may be provided as a protective member attached to the tip of a spatula used to extract a cooking object (P). Specifically, as illustrated in (b) of FIG. 5c, during the process of inserting the spatula into the lower part of the object to be cooked (P), the tip of the spatula may come into contact with the surface or near the front edge of the bottom non-stick sheet (S2). At this time, the protective tip (S2-1) attached to the tip of the spatula preferentially accepts contact and friction, thereby preventing the bottom non-stick sheet (S2) from being directly scratched or cut. In particular, since the protective tip (S2-1) may wear out with repeated use, it can be configured to be detachable and replaceable from the spatula so that it can be operated as a consumable, thereby extending the lifespan of the bottom non-stick sheet (S2) and improving the stability and maintainability of the extraction operation.

[0129] According to one embodiment of the present invention, the extraction tool used in the extraction process of a cooking object (P) may be provided as a spatula for lifting or moving the cooking object (P) in an automatic cooking device (100). Specifically, the spatula may be configured as part of a manipulator (334) or may be formed to be coupled to the manipulator (334) so ​​as to be inserted into the lower contact surface of the cooking object (P) by the movement of the manipulator (334).

[0130] The automatic cooking device (100) may include a configuration in which a non-stick coating layer is formed on the upper surface of the lower grill (331) where the object to be cooked (P) is placed. The non-stick coating layer may suppress the carbonization or deposition of seasoning components, moisture, or fat falling from the object to be cooked (P) during the cooking process by directly contacting the metal surface of the lower grill (331), and may reduce the phenomenon of the object to be cooked (P) sticking to the lower grill (331), thereby improving the convenience of removal and cleaning operations. Additionally, the non-stick coating layer may include a PTFE-based coating layer or a ceramic coating layer, and these may be selected to maintain relatively stable non-stick properties even in a high-temperature environment. For example, the lower grill (331) may be formed from a metal substrate such as stainless steel or steel, and a PTFE-based coating layer may be formed on its upper surface through a coating process including a primer layer and / or an intermediate layer. Alternatively, a ceramic coating layer containing an inorganic binder and ceramic particles may be formed on the upper surface of the bottom grill (331) to improve heat resistance and wear resistance. Accordingly, surface contamination and carbon accumulation on the bottom grill (331) are reduced, thereby reducing the frequency with which an operator must perform separate icing or repeated scraping operations during cooking, and making it easier to maintain a hygienic state during the operation of the device.

[0131] Furthermore, the structure of the bottom grill (331) with the non-stick coating layer formed thereon may be used in parallel with an embodiment in which a non-stick sheet is applied, or it may be adopted independently regardless of whether a non-stick sheet is applied, depending on store operating conditions or menu characteristics. That is, it should be understood that the present invention can selectively apply at least one of the non-stick sheet method and the non-stick coating method to achieve the same objective of suppressing surface contamination of the bottom grill (331) and providing a non-stick cooking environment.

[0132] According to another embodiment of the present invention, the bottom non-stick sheet (S2) is not limited to a thick Teflon sheet and can be replaced with a disposable or reusable non-stick liner. For example, the bottom non-stick sheet (S2) can be formed as a thin sheet-shaped liner that maintains non-stick properties even at high temperatures, such as silicone-coated paper, PTFE-coated aluminum foil, or a high-temperature synthetic resin film. At this time, the bottom non-stick sheet (S2) may be configured to be placed flatly on the upper surface of the cooking area of ​​the bottom grill (331), but separately mounted on the bottom grill (331) to prevent displacement or curling during cooking. Although the attachment method can be implemented in various forms, as a current example, the bottom non-stick sheet (S2) can be stably mounted by aligning a protrusion formed on the bottom grill (331) with one or more holes (or cuts) formed in the bottom non-stick sheet (S2), and hooking the bottom non-stick sheet (S2) onto said protrusion.

[0133] Since the seasoning components and fat generated from the object to be cooked (P) are carbonized and accumulated on the non-stick liner rather than on the metal surface of the bottom grill (331), the user can easily maintain the cleanliness of the bottom grill (331) by separating and discarding only the liner after a certain number of cookings or by washing and reusing it. In addition, even when using a non-stick liner, there is a risk that the liner may be torn or scratched and damaged as a spatula (e.g., a metal spatula) repeatedly contacts the front edge side during the process of scooping the object to be cooked (P). Therefore, a protective tip (S2-1) may be placed on the front edge side to mitigate the contact and friction from being concentrated directly on the liner.

[0134] In particular, since the protective tip (S2-1) may gradually wear out with repeated use, it may be configured in the form of a replaceable consumable, such as a razor blade, so that the user can selectively replace only the protective tip (S2-1) according to the wear condition. According to this non-adhesive liner method, contamination can be managed simply by replacing consumables without the need to form a coating layer that is permanently attached to the bottom plate grill (331), thereby reducing device maintenance costs and allowing the liner material and replacement cycle to be flexibly set according to menu changes or hygiene standards.

[0135] According to another embodiment of the present invention, the bottom plate non-adhesive sheet (S2) may be implemented as a detachable non-adhesive grill plate having a non-adhesive coating formed on a thin metal plate instead of a flexible sheet. For example, an auxiliary plate made of a thin plate with excellent thermal conductivity, such as aluminum or stainless steel, may be placed on the upper surface of the bottom plate grill (331), and a Teflon, ceramic coating, or other non-adhesive coating layer may be formed on the upper surface of the auxiliary plate. A locking projection or lug for positional alignment may be formed on the edge of the auxiliary plate to engage with the frame of the bottom plate grill (331).

[0136] Since the seasoning components and fat generated from the object to be cooked (P) during the cooking process are carbonized and accumulated on the non-stick grill plate rather than on the metal surface of the bottom grill (331), the user can effectively manage the contamination of the bottom grill (331) by separating and washing or replacing only the auxiliary plate after use for a certain period. In addition, when the spatula repeatedly contacts the front edge of the auxiliary plate during the process of scooping the object to be cooked (P), there is a risk that the non-stick coating layer may be damaged, such as scratching, abrasion, or peeling. Therefore, a protective tip (S2-1) may be further provided on the front edge to suppress the spatula contact and friction from concentrating directly on the non-stick coating layer.

[0137] At this time, the protective tip (S2-1) may be provided as a structure that performs a protective function in the area where spatula contact is concentrated, rather than as a member for fixing the auxiliary plate, and since it may gradually wear out with repeated use, it may be configured in the form of a replaceable consumable, such as a razor blade, so that the user can selectively detach and replace only the protective tip (S2-1) according to the wear condition. Accordingly, while reducing the risk of permanent coating damage to the bottom plate grill (331), a double-sided non-stick cooking environment for the object to be cooked (P) can be provided together with the non-stick sheet (S) of the top plate grill (332).

[0138] According to another embodiment of the present invention, the bottom non-stick sheet (S2) can be mounted on the bottom grill (331) using an attachment structure utilizing magnets and metal clamps. For example, a magnet may be embedded in the frame or upper edge of the bottom grill (331), or a clamp member with a magnet attached may be disposed therein, and an auxiliary metal strip attached to the edge of the bottom non-stick sheet (S2) or the edge of the sheet may be configured to be magnetized by the magnet clamp. Seasoning components and fat generated from the object to be cooked (P) are carbonized and accumulated on the bottom non-stick sheet (S2) rather than on the metal surface of the bottom grill (331), and since the edge of the bottom non-stick sheet (S2) is attached to the bottom grill (331) by the magnet clamp, the phenomenon of the sheet moving or lifting due to thermal expansion or external force during cooking can be suppressed.

[0139] The user can simply release the edge of the bottom non-stick sheet (S2) by lifting or separating the magnet / metal clamp exposed on the front or side of the bottom grill (331) with their hand, and can lift the sheet upward to perform replacement or cleaning. Additionally, since there is a risk that the sheet may be damaged if the spatula repeatedly contacts the front edge of the sheet during the process of scooping the object to be cooked (P), a protective tip (S2-1) may be further provided on the front edge to suppress the contact and friction from being directly concentrated on the bottom non-stick sheet (S2).

[0140] At this time, the protective tip (S2-1) may be provided as a structure that performs a protective function rather than as a member for fixing the lower plate non-adhesive sheet (S2), and since it may gradually wear out with repeated use, it may be configured in the form of a replaceable consumable, such as a razor blade, so that the user can selectively detach and replace only the protective tip (S2-1) according to the wear condition. According to such a magnet / metal clamp-based attachment structure, the lower plate non-adhesive sheet (S2) can be easily attached and detached without separate screw fastening, and the alignment reproducibility is excellent even during repeated attachment and detachment, so the alignment state with the upper plate grill (332) non-adhesive sheet (S) can be stably maintained.

[0141] FIG. 5d is a drawing illustrating an embodiment of a correction screw and a correction screw fastening part according to one embodiment of the present invention.

[0142] Referring to FIG. 5d (a), the automatic cooking device (100) may include a correction screw (47-1). The correction screw (47-1) may include a leveling pin, etc. There may be at least one correction screw (47-1) included in the operating body (334). The correction screw (47-1) may be installed in a correction screw fastening part (47-2) composed of a plurality of fastening holes (47-3) at the bottom of the operating body (334). A plurality of correction screws (47-1) may be fastened to the plurality of fastening holes (47-3). At this time, the correction screw (47-1) may be fastened to at least one of the plurality of fastening holes (47-3). At this time, the balance point of the operating body (334) changes depending on the fastening position of the correction screw (47-1), thereby correcting the left-right balance of the operating body (334).

[0143] Referring to FIG. 5d (b), a plurality of actuators (47-4) can be applied to the operating body (334) to correct the balance. Additionally, at least one electric, pneumatic, or hydraulic actuator may be applied to the plurality of actuators (47-4). Additionally, the same actuator (47-4) may be used for the plurality of actuators (47-4). Additionally, different types of actuators (47-4) may be used for the plurality of actuators (47-4). Furthermore, any one of the actuators (47-4) may be selected according to the type of object to be cooked (P) and the type of food.

[0144] According to another embodiment of the present invention, a sliding counterweight block may be mounted on the lower or rear portion of the operating body (334) so ​​as to be movable along a guide rail. The user can correct the left-right balance by finely adjusting the center of gravity of the operating body (334) by moving the counterweight block in the left-right direction and then fastening it with a fixing screw. This method provides substantially the same effect as adjusting the correction screw (47-1) to the fastening position, but has the advantage of being intuitive as the adjustment process only requires moving the position of the block without inserting or removing the screw.

[0145] According to another embodiment of the present invention, a rotatable eccentric cam may be provided at the lower part of the operating body (334). The rotation center of the eccentric cam is positioned to be offset from the reference height of the operating body (334), and when a user rotates the eccentric cam with a hex wrench or the like, the outer circumference of the cam forms a height difference with respect to the lower plate grille portion (120), thereby allowing the height of one end of the operating body (334) to be finely adjusted. In this way, the left and right tilt of the operating body (334) can be adjusted stepwise or continuously according to the rotation angle of the eccentric cam, thereby performing the same function as balance correction using a correction screw (47-1).

[0146] According to another embodiment of the present invention, a small shock absorber-type support having a screw-type or ratchet-type height adjustment function may be applied to a portion of the support point of the operating body (334). The user can change the extension length of the support by rotating the outer screw of the support or operating the ratchet lever, and thereby finely adjust the height of a specific point of the operating body (334) to achieve overall balance. Since a spring or elastic member is provided internally so that the set height can be maintained even if the operating body (334) is subjected to repeated impacts, a balance correction effect equivalent to that of a correction screw (47-1) and an actuator (47-4) can be provided.

[0147] Figure 6 is a diagram exemplifying a heat source structure configured to include various heat sources of a bottom plate grille.

[0148] As described, the type of heat source of the bottom grill (331) may include induction and heating wires. In this case, the heat source of the top grill (332) corresponding to the bottom grill (331) may be configured to be of the same type as the heat source of the bottom grill (331). Alternatively, the heat source of the top grill (332) corresponding to the bottom grill (331) may be configured to be of a different type from the heat source of the bottom grill.

[0149] As illustrated in FIG. 6(a), the bottom plate grill (331) is composed of a single steel plate (700b), such as stainless steel or steel, and can receive heat from a heat source (700a).

[0150] As illustrated in FIG. 6(b), the bottom plate grill (331) may be composed of a first steel plate (700b) which is relatively durable and a second steel plate (700c) which has a relatively higher thermal conductivity than the first steel plate (700b). For example, the bottom plate grill (331) may be composed of a first steel plate (700b) which is relatively durable, such as stainless steel and steel, and a second steel plate (700c) which has a relatively higher thermal conductivity than the first steel plate (700b), such as aluminum. That is, the bottom plate grill (331) may have a double steel plate structure.

[0151] Referring to FIG. 6(b), the double steel plate structure allows the second steel plate (700c), which has a relatively high thermal conductivity from the heat source, to quickly receive heat, and then the second steel plate (700c) can transfer the received heat to the first steel plate (700b).

[0152] As illustrated in FIG. 6(c), the bottom plate grill (331) may be composed of a first steel plate (700b) with relatively high durability, a second steel plate (700c) with a relatively higher thermal conductivity than the first steel plate (700b), and a third steel plate (700d) with relatively high durability. For example, the first steel plate (700b) may be composed of stainless steel and steel, the second steel plate (700c) may be composed of aluminum, and the third steel plate (700d) may be composed of stainless steel and steel. In such a triple steel plate structure, the third steel plate (700d) receives heat from a heat source, the third steel plate (700d) transfers the received heat to the second steel plate, and the second steel plate (700c) transfers heat to the first steel plate (700b). The triple steel plate structure can reduce the risk of fire or accidents by preventing heat from being directly transferred from the heat source to the second steel plate (700c), which has high thermal conductivity.

[0153] According to the multi-plate structure as shown in FIG. 6 (b) and (c), the second plate (700c), which has high thermal conductivity, can perform the role of rapidly spreading heat in the horizontal direction. That is, rather than the heat transferred from the heat source (700a) being concentrated only at a specific point, it can spread relatively evenly along the second plate (700c) throughout the cooking area of ​​the bottom plate grill (331), thereby mitigating temperature variations depending on the location. Accordingly, the present invention can provide uniform heating characteristics that allow each cooking object (P) to be cooked relatively evenly regardless of the position where it is placed, even when a plurality of cooking objects (P) are placed simultaneously in the cooking area of ​​the bottom plate grill (331), and can provide the effect of reducing variations in cooking quality during mass cooking.

[0154] FIG. 7 is a top perspective view of a disassembled bottom grille of a grill according to one embodiment of the present invention.

[0155] According to one embodiment of the present invention, the bottom plate grill (331) may include an oil hole (H) in the frame (F) and an oil tray (T) that is drawn in and out of the frame (F). The oil tray (T) can collect and store residue and oil that has flowed out after grilling the object to be cooked (P), and since it is configured to be separated from the bottom plate grill (331), it can be easily separated and cleaned even during the operation of the grill module (33).

[0156] FIG. 8 is a perspective view of the operating state of a manipulator and a guide according to a first embodiment of manipulating a cooking object placed on a bottom grill according to one embodiment of the present invention.

[0157] According to one embodiment of the present invention, the guide (333) is mounted on the guide linear (821) by forming a space that surrounds the outer edge of the object to be cooked (P) before or after being placed in the bottom grill (331). Additionally, the operating body (334) is mounted on the operating body linear (822) by forming a plate that supports the lower surface of the object to be cooked (P). At this time, the guide (333) and the operating body (334) can be interchanged depending on the type and condition of the material.

[0158] According to one embodiment of the present invention, the operating body (334) can move a cooking object (P) in a frozen, refrigerated, or room temperature state stored in the cache (41) onto the bottom grill (331). Additionally, the operating body (334) can function to capture a cooked object (P'). Additionally, the operating body (334) can lift the cooked object (P'), move it to the discharge section (E), and release it onto the discharge section (E). Additionally, the operating body (334) can lift the cooked object (P') and place it on another cooked object (HBG) located at the discharge section (E).

[0159] FIGS. 9a to 9g are perspective views illustrating the sequence of moving cooked finished products cooked on a bottom grill according to one embodiment of the present invention.

[0160] When the lifting linear (71) rises in the state of FIG. 9a, the bottom plate grill (331) rises together (10b-1) and comes into contact with the guide (333) as in FIG. 9b. The operating body (334) is inserted between the bottom plate grill (331) and the finished cooking product (P') by the operating body linear (822). The bottom plate grill (331) is lowered (10d-1) by the first lifting linear (71) to lower the height of the bottom plate grill (331) to a height suitable for pulling out the guide (333) and the operating body (334).

[0161] As illustrated in FIG. 9e, the guide (333) and the actuator (334) are moved (10e-1) by the guide linear (821) and the actuator linear (822) to be positioned vertically above the discharge section (E). Referring to FIG. 9f, the actuator (334) is retracted (10f-1) by the actuator linear (822). The cooked product (P') is released downward from the actuator (334) and the guide (333) onto the discharge section (E). Alternatively, the cooked product (P') is placed on another cooking target (HBG) located on the discharge section (E). Referring to FIG. 9g, the guide (333) and the actuator (334) are retracted (10g-1) by the guide linear (821) and the actuator linear (822) to prepare for the next process.

[0162] FIGS. 10 and FIGS. 11 are drawings for explaining the configuration of a patty grill module according to one embodiment of the present invention.

[0163] As described above, the patty grill module (33) includes a bottom grill (331), a top grill (332), and a conveying unit (335) that conveys a guide (333) and an operating body (334). The bottom grill (331) is configured to allow a cooking object (P) to be placed on it, and the top grill (332) is configured to face the bottom grill (331) in an up-and-down direction and to come into contact with the cooking object (P) to cook the cooking object (P). Depending on the operation of the conveying unit (335), the guide (333) and the operating body (334) are configured to allow the cooking object (P) to be placed into the bottom grill (331) and the cooked finished product (P') to be moved and removed.

[0164] As described, the upper plate grill (332) is formed as a single unit, and the lower plate grill (331) includes at least two lower plate grills (331). In this embodiment, the lower plate grill (331) is composed of three first lower plate grills (331-1) to third lower plate grills (331-3), but may be composed of a larger number. The first lower plate grill (331-1) is connected to the first lifting linear (71-1) so as to be able to be raised or lowered, and the second and third lower plate grills (331-2, 331-3) are each connected to the second and third lifting linear (71-2, 71-3) so as to be able to be raised or lowered.

[0165] FIG. 12 is a drawing showing an embodiment of a top plate grill (332) that corresponds to each of the first, second, and third bottom plate grills (331-1 to 331-3).

[0166] As illustrated in FIG. 12(a), the top grill (332) is configured to have an induction coil (IC) embedded in the frame (F) and an induction plate (PT) at the bottom, cover the upper side of the induction coil (IC) with a cover (C), and provide a non-stick sheet (S) on the lower side of the induction plate (PT) to prevent the object to be cooked (P) from sticking. The set of induction coil (IC) and induction plate (PT) is provided to correspond to each of the first, second, and third bottom grills (331-1 to 331-3). The non-stick sheet (S) can replace a coating layer, and a clip (not shown) for attaching and detaching the non-stick sheet (S) may be provided.

[0167] As illustrated in FIG. 12(b), the bottom grill (331) incorporates four induction coils (IC2) in the frame (F) and covers the lower side of the induction coils (IC2) with a cover (C2). The four induction coils (IC2) are connected to each other so that heat is evenly distributed to each cooking object (P). At this time, one induction circuit is shared, and since it is affected by the inductance value of the induction coils (IC2), two of the induction coils (IC2) are connected in parallel and the remaining two are connected in series to maintain the inductance value. To minimize the cancellation effect caused by interference between the induction coils (IC2), two are connected so that current flows clockwise and two are connected counterclockwise. That is, induction coils (IC2) with current flowing in the same direction are positioned diagonally to each other.

[0168] FIG. 13 is a perspective view illustrating a state in which three lower plate grills are raised and lowered independently for one upper plate grill and a spatula and a guide are selectively operated on the lower plate grill.

[0169] As illustrated, for one upper plate grill (332), the first, second, and third lifting linear (71-1 to 71-3) independently rise or fall for three lower plate grills (331), namely the first, second, and third lower plate grills (331-1 to 331-3). Thus, a space is formed between the upper and lower plate grills (332, 331), allowing the guide (333) and the operating body (334) to move.

[0170] According to one embodiment of the present invention, the top plate grill (332) is not limited to one even if it is shown as one in the drawing, and may be provided in multiple numbers corresponding to the number of bottom plate grills (331) or the expanded configuration of the cooking line. For example, when the first, second, and third bottom plate grills (331-1 to 331-3) are arranged in parallel, the first, second, and third top plate grills (332-1 to 332-3) may be provided to correspond to each bottom plate grill (331-1 to 331-3), so that each top plate grill (332-1 to 332-3) is individually engaged with the corresponding bottom plate grill to perform double-sided cooking. Additionally, multiple upper grills (332-1 to 332-3) can be configured to be raised or lowered by independent lifting drive units, allowing for operation where cooking is performed only on a specific lower grill or only a portion of the grill is selectively opened to match the timing of the insertion and removal of the cooking target (P). Accordingly, the cooking area can be expanded modularly as the amount of cooking increases or the cooking menu expands, and the overall cooking efficiency and operational flexibility can be improved by independently controlling the opening and closing and cooking conditions of each section while operating multiple cooking sections in parallel.

[0171] FIG. 14 is a perspective view of an automatic cooking device according to one embodiment of the present invention. FIG. 15 is a front view of an automatic cooking device according to one embodiment of the present invention.

[0172] As described above, the automatic cooking device (100) is a device for automatically cooking and transporting a cooking object (P), and may include an upper grill section (110), a lower grill section (120), and an operating assembly section (130). Here, the cooking object (P) is a flat food ingredient requiring double-sided cooking, and may include, for example, a hamburger patty, bread, steak meat, etc. Specifically, the upper grill section (110) may be formed in the shape of a square plate and may have a heat source inside to perform the function of applying heat to the upper surface of the cooking object (P). In addition, the upper grill section (110) may include an induction coil, a heating wire, an electromagnetic wave device, an infrared device, etc. as a heat source.

[0173] According to one embodiment of the present invention, the lower surface of the top grill portion (110), which is the surface in contact with the object to be cooked (P) in the top grill portion (110), may be provided with a Teflon sheet to prevent the object to be cooked from sticking during the cooking process. Specifically, the Teflon sheet may be detachably mounted on the lower surface of the top grill portion (110).

[0174] As illustrated in FIG. 15, one side of the lower grill section (120) can be connected to a lifting section (140) configured to move the lower grill section (120) along the Z-axis direction (26-1), which is the direction toward the upper grill section (110). Specifically, when the lower grill section (120) is raised toward the upper grill section (110) while a cooking object (P) is placed on the upper surface of the lower grill section (120), the upper surface of the cooking object (P) placed on the lower grill section (120) comes into close contact with the upper grill section (110), and heat is applied simultaneously to both sides of the cooking object (P) by the upper grill section (110) and the lower grill section (120), thereby allowing the cooking object to be cooked more quickly.

[0175] FIG. 16 is a drawing showing the external configuration of an automatic cooking device (100), and is intended to explain that different embodiments depending on whether the device is separated are all included within the scope of the present invention.

[0176] FIG. 16(a) illustrates a first embodiment in which the automatic cooking device (100) is formed as an integrated structure, and the width of the device is approximately 1050 mm, which may make it difficult to pass through a standard width door of 850 mm as is. On the other hand, FIG. 16(b) illustrates a second embodiment in which the automatic cooking device (100) is formed as a structure separable into a main body and a side module, and during installation, only the main body with a width of approximately 820 mm is brought in through the door, and the separated module is reassembled indoors, allowing for easy installation even in stores with standard-sized doors. As such, the cases in which the automatic cooking device (100) is formed as an integrated structure and the cases in which it is formed as a separable structure are merely specific examples that differ only in the convenience of installation of the device, and both of the above-mentioned embodiments should be understood as being included within the technical concept and scope of rights of the present invention.

[0177] FIG. 17 is a diagram showing a schematic view of a lower plate grille portion according to one embodiment of the present invention.

[0178] As illustrated in FIG. 17(a), the lower grill portion (120) may be provided with a cooking plate (121) configured so that a cooking object can be placed on its upper surface. Specifically, the cooking plate (121) may be formed in the shape of a square plate and may be divided into multiple cooking areas so that a plurality of cooking objects (P) can be cooked simultaneously. For example, the cooking plate (121) may be divided into at least two cooking areas based on a center point. Here, a heat source may be placed at a position corresponding to each cooking area, and accordingly, heat may be uniformly transferred to the cooking objects placed in each cooking area.

[0179] According to one embodiment of the present invention, a lower grill channel (122) configured to discharge oil generated during cooking may be formed in the lower grill portion (120). Specifically, the lower grill channel (122) may be formed as a groove of a certain width along the edge of the cooking plate (121), and may be formed with one side inclined so that oil can flow well, as shown in (b) of FIG. 17. For example, the lower grill channel (122) may be formed in an inclined shape toward the oil discharge portion installed on the front of the lower grill portion (120). In addition, the corner portion of the lower grill channel (122) may be filleted, so that oil, debris, etc. can be cleanly removed without getting stuck in the corner portion. In addition, an operating body cleaner assembly (123) that performs the function of cleaning oil, debris, etc. attached to the operating body (334) may be installed on one side of the lower grill portion (120).

[0180] FIG. 18 is a drawing for illustrating a separable bottom plate griddle according to one embodiment of the present invention.

[0181] As illustrated in FIG. 18, the bottom grill section (120) is not limited to a structure in which the entire bottom grill section (120) is replaced as a whole, but can be implemented as a separable structure in which only the cooking plate (121), which corresponds to a heating plate, can be easily detached and replaced by separating it from the rest of the components. For example, the bottom grill section (120) includes a cooking plate (121), a cooking plate support frame (124) that supports the cooking plate (121), a heat source, a heat source wiring / connection part, and other auxiliary components, wherein the cooking plate (121) can be detachably mounted to the cooking plate support frame (124).

[0182] Accordingly, even when the lifespan of the lower grill section (120) is exhausted due to surface wear, accumulation of contamination, or thermal deformation of the cooking plate (121), the cooking plate (121) can be selectively replaced while maintaining the remaining grill components, such as the heat source, thereby minimizing parts costs associated with replacing the lower grill section (120) and improving maintenance convenience. Additionally, since only the cooking plate (121) can be separated for cleaning or replacement, the downtime of the device can be reduced and the efficiency of hygiene management can be increased.

[0183] According to another embodiment of the present invention, the cooking plate (121) may be composed of a plurality of plate modules that are separable from one another, rather than being a single integrated plate. For example, plate modules with different surface patterns and thicknesses may be selectively installed according to menu characteristics, such as a plate module dedicated to patties and a plate module for cooking a mixture of vegetables and patties. With this configuration, the user can accommodate various menus by replacing part or all of the cooking plate (121) without disassembling the bottom grill section (120), and maintainability can be improved by separately cleaning or replacing only the plate modules.

[0184] FIG. 19 is a drawing showing an operating body cleaner assembly of a lower plate grille part according to one embodiment of the present invention.

[0185] As described above, an operating cleaner assembly (123) may be installed on the lower plate grille (120) in such a manner that an operating cleaner coupling part (123-1) is installed on one side of the lower plate grille (120) and an operating cleaner (123-2) is coupled to the operating cleaner coupling part (123-1). Specifically, the operating cleaner (123-2) may be coupled to the operating cleaner coupling part (123-1) in a detachable manner. The operating cleaner (123-2) may be composed of a material that can flexibly contact the operating body (334) while maintaining its shape rigidly. For example, the operating cleaner (123-2) may be composed of a material having a certain elasticity, such as silicone or rubber.

[0186] According to one embodiment of the present invention, the operating cleaner (123-2) can be configured at various locations on the lower plate grill portion (120). The operating cleaner (123-2) can be located at the center of one side of the lower plate grill portion (120). The operating cleaner (123-2) can be located at any one side of the lower plate grill portion (120). The operating cleaner (123-2) can be located away from one side of the lower plate grill portion (120). In this case, the operating cleaner (123-2) can be attached to a separate structure. The operating cleaner (123-2) is located in the center but can be located on any side.

[0187] FIG. 20a is a drawing showing a scraper of a manipulator cleaner according to one embodiment of the present invention.

[0188] Referring to (a) of FIG. 20a, the operating body cleaner (123-2) may include at least one upper scraper (123-21) and a lower scraper (123-22) made of a silicone material that correspond to each other. Additionally, the operating body cleaner (123-2) may be composed of at least one scraper made of a metal material.

[0189] Referring to (b) and (c) of FIG. 20a, the operating body cleaner (123-2) may be composed of three metal scrapers. Here, the metal scrapers consist of an upper scraper (123-21), a lower scraper (123-22), and a side scraper (123-23). ​​At this time, the upper scraper (123-21) and the lower scraper (123-22) may correspond to each other and be configured in a vertical direction. Additionally, the upper scraper (123-21) and the lower scraper (123-22) may be composed of metal made of an elastic material.

[0190] FIG. 20b is a drawing for showing the shape of a manipulator cleaner according to a second embodiment of the present invention.

[0191] The manipulator cleaner (123-2) illustrated in FIG. 20b (a) is according to the second embodiment of the present invention and has a structure in which the overall rigidity is significantly improved compared to the manipulator cleaner of the first embodiment formed from a conventional thin sheet metal. The manipulator cleaner (123-2) is configured in a thick block shape in which a plurality of metal members are integrally fixed by fastening members, so that even if a large scrubbing load is applied while the manipulator (334) passes through repeatedly, the scrubber body can be effectively prevented from bending or becoming distorted. Accordingly, since a stable contact pressure and scrubbing gap can always be maintained for the gap portion (334-3) of the manipulator (334), the cleaning performance for scraping off oil and debris is maintained consistently for a long period, and the performance degradation due to wear and deformation of the scrubber is reduced, resulting in a significantly improved overall lifespan compared to the conventional structure.

[0192] The operating body cleaner (123-2) illustrated in (b) of FIG. 20b is according to a second embodiment of the present invention, and the part in contact with the separation portion (334-3) of the operating body (334) is configured with a plurality of roller-shaped scrubbing members so that when the operating body (334) moves back and forth, the rollers rotate together to roll and remove oil and debris. According to the roller-type scrubbing structure, the relative movement of the scrubber and the direction of movement of the operating body (334) is mitigated, thereby reducing frictional resistance and local wear, and the resistance force acting on the operating body (334) is reduced, thereby reducing the burden on the drive system. In addition, if the roller itself is configured in a modular form so that it can be easily replaced when worn out, regular maintenance work becomes easier compared to a metal block integrated structure, and scalability can be secured by changing the material and hardness of the roller surface to set optimal scrubbing conditions according to menu characteristics or contamination levels.

[0193] According to one embodiment of the present invention, the scrubbing member of the operating body cleaner (123-2) shown in (b) of FIG. 20b is not limited to a roller, but can be implemented as an elastic pressurized structure in which scrubbing pressure is formed by spring elasticity. For example, the operating body cleaner (123-2) includes a plurality of metal scrubbing members (e.g., metal blades) that contact the separation portion (334-3) of the operating body (334), and the plurality of metal scrubbing members can be elastically biased to be close to each other by a spring. In this case, in a normal state, the metal scrubbing members are maintained in a contracted state by the elastic force of the spring, so that the scrubbing gap can be formed relatively narrowly. On the other hand, during the process in which the gap portion (334-3) of the operating body (334) is inserted and passes between the operating body cleaner (123-2), the gap portion (334-3) pushes the metal scrubbing member outward, causing the spring to be compressed or elastically deformed, and a force is formed in which the metal scrubbing member presses against both sides of the gap portion (334-3) by the restoring force of the spring. Accordingly, even while the operating body (334) is moving back and forth, substantial scrubbing pressure is continuously provided between the metal scrubbing member and the gap portion (334-3) by the spring elasticity, so that oil and debris attached to the gap portion (334-3) can be effectively scraped off and removed. In particular, the pressure formed by the spring elasticity can automatically compensate for changes in the gap due to thickness deviation of the operating body (334), wear of the scrubbing member, or assembly tolerance within a certain range, which is advantageous for maintaining uniform cleaning performance over a long period of time.

[0194] According to another embodiment of the present invention, the operating body cleaner (123-2) may be composed of a brush cassette equipped with a plurality of brush bundles. The brushes are arranged to surround the separation portion (334-3) of the operating body (334) from the top, bottom, and sides, and as the conveying portion (335) moves, the operating body (334) passes through the inside of the brush cassette, causing residue and oil from the object to be cooked (P) to be scraped off by the brush fibers. The brush cassette is installed so as to be detachable using a slide-clip structure, allowing it to be separated as a whole for cleaning or replacement at regular intervals, thus providing excellent maintainability.

[0195] According to another embodiment of the present invention, the operating body cleaner (123-2) may be formed with a structure combining a cleaning liquid spray nozzle and a wiper pad at a location where the operating body (334) passes. In a portion of the operation cycle of the conveying unit (335), the nozzle sprays high-temperature water or a small amount of cleaning liquid toward the separation portion (334-3) of the operating body (334) to emulsify and soften oil and residue, and then the operating body (334) comes into contact with the wiper pad, allowing contaminants to be wiped down along with the liquid. Since the cleaning liquid is collected and discharged into a lower collection tray, the operating body (334) can be kept clean without being strongly scraped.

[0196] According to another embodiment of the present invention, the operating body cleaner (123-2) may include an air blow nozzle that sprays high-pressure air toward a separation portion (334-3) of the operating body (334), and a suction nozzle positioned downstream thereof. The air blow nozzle strongly blows away debris and oil droplets of the object to be cooked (P) as the operating body (334) passes through the cleaning area, and the suction nozzle sucks in the scattered contaminants together and recovers them to a filter or oil trap. According to such a non-contact structure, the surface can be repeatedly cleaned without damaging the surface coating or shape of the operating body (334).

[0197] According to another embodiment of the present invention, the operating body cleaner (123-2) may include a vibration pad that makes surface contact with the separation portion (334-3) of the operating body (334). The vibration pad is formed of a rubber or silicone material and generates high-frequency micro-vibrations when a built-in small vibration source is driven. As the operating body (334) passes through in contact with the vibration pad while moving the conveying portion (335), the oil film and carbonized material may be separated by the frictional force and vibration on the pad surface and fall into the lower collection area.

[0198] FIG. 21a is a drawing showing an embodiment of an upper scraper (123-21) and a lower scraper (123-22) composed of multiple pieces.

[0199] As described, the upper scraper (123-21) and the lower scraper (123-22) can be composed of multiple units. In this case, the upper scraper (123-21) and the lower scraper (123-22) can both be made of the same material. For example, they can both be composed of scrapers made of metal or silicon. Additionally, the upper scraper (123-21) and the lower scraper (123-22) can be composed of different materials. For example, they can be composed of a mixture of scrapers made of metal or silicon. The upper scraper (123-21) and the lower scraper (123-22) can be composed of scraper configurations sequentially. For example, among the plurality of upper scrapers (123-21) and lower scrapers (123-22), the upper scraper (123-21) and lower scraper (123-22) that first encounter debris can be composed of metal scrapers.

[0200] FIG. 21b is a diagram exemplifying how a control body is automatically cleaned by a control body cleaner according to one embodiment of the present invention.

[0201] As described above, as the operating body (334) moves in the left and right directions relative to the drawing in accordance with the movement of the transfer unit (335), the gap (334-3) of the operating body (334) passes between the operating body cleaner (123-2), and residues such as oil and debris adhering to the gap (334-3) of the operating body (334) can be removed.

[0202] According to one embodiment of the present invention, the operating body cleaner (123-2) includes a contact surface that removes residue by directly contacting the separation portion (334-3) of the operating body (334). Therefore, the contact surface may be implemented with a material or surface treatment having excellent wear resistance to withstand wear and contamination. For example, a hardened metal, a wear-resistant coating layer, or a replaceable scraper tip may be applied to the contact portion of the operating body cleaner (123-2), and may be appropriately selected according to the type of object to be operated, cooking temperature, and cleaning cycle. Additionally, the operating body cleaner (123-2) may be configured such that a plurality of contact portions are arranged in the front and back directions along the direction in which the operating body (334) passes, or a plurality of contact portions having contact surfaces of different shapes are combined so that primary scraping and secondary residue removal are performed sequentially.

[0203] Additionally, a structure that induces discharge or accumulation so that removed oil and residue do not reattach may be further provided at the bottom or around the operating body cleaner (123-2). For example, a discharge slope, a drain groove, or a collection tray may be formed on the lower side of the operating body cleaner (123-2) to allow residue separated by scrubbing to fall downward by gravity or be guided in a predetermined direction. Accordingly, the phenomenon of residue scattering again along the movement path of the operating body (334) or re-contaminating other parts of the operating body (334) can be reduced, and the hygienic condition inside the device can be maintained more stably.

[0204] Furthermore, the actuator cleaner (123-2) can be configured in a modular form for ease of maintenance, and the user can selectively detach and replace the entire actuator cleaner (123-2) or only the contact part by releasing the fastening member. Accordingly, even under operating conditions where the actuator (334) is used frequently or a large amount of oil and debris is generated, rapid maintenance can be performed according to the wear condition of the cleaner, and cleaning performance can be stably maintained above a certain level.

[0205] FIG. 22a is a drawing for explaining an example of a manipulator (334) according to one embodiment of the present invention.

[0206] As described, the operating body (334) may include a seating portion (334-2), a separation portion (334-3), and an operating body support portion (334-1). Specifically, the seating portion (334-2) is a means for a cooking object (P) separated from the lower plate grill portion (120) to be seated. At this time, the seating portion (334-2) may be formed in the shape of a rectangular plate with a size corresponding to the size of the cooking object (P) so that the cooking object (P) can be stably seated.

[0207] According to one embodiment of the present invention, the separation portion (334-3) can perform the function of separating a cooking object (P) placed on the upper surface of the lower plate grill portion (120) from the lower plate grill portion (120). Specifically, the separation portion (334-3) can perform the function of separating the cooking object (P) from the upper surface of the lower plate grill portion (120). The separation portion (334-3) performs the function of separating the cooking object (P) from the lower plate grill portion (120) independently, in cooperation with the seating portion (334-2), or in cooperation with the support portion of the guide (333). Additionally, the separation portion (334-3) may be composed of a plurality of separation portions (C) extending downward at least twice from one side of the seating portion (334-2).

[0208] According to another embodiment of the invention, the separation portion (334-3) is not limited to a structure formed by simply bending a plate as in FIG. 33, but can be formed as a structure including a replaceable scraping insert. That is, a separate scraper tip is detachably mounted on the tip of the separation portion (334-3) by a slide coupling or screw coupling method, so that the scraper tip can be replaced with a scraper tip of a different material and shape, such as a metal tip, a resin tip, or an elastomer tip, depending on the type or degree of contamination of the object to be cooked (P). In this case, the operating body (334), which is the main body, can be used for a long time, and only the scraper tip where wear is concentrated can be replaced at a low cost, thereby improving maintainability and ensuring scraping performance optimized for the characteristics of the object to be cooked (P).

[0209] According to another embodiment, the lower shape of the spacing portion (334-3) is not limited to a plurality of spacing portions (C), but can be modified into a curved blade with a fine curvature, a step-shaped blade, or a roller-type spacing portion equipped with a plurality of rollers so as to evenly penetrate the edge of the object to be cooked (P) while following the fine flatness error of the bottom plate grill (331). For example, if a small roller is placed at the tip of the spacing portion (334-3), the object to be cooked (P) can be lifted smoothly while reducing friction when the operating body (334) slides, which has the advantage of being advantageous for fragile materials. In this way, the detailed shape, material, and joining method of the separation part (334-3) can be varied depending on the combination of the bottom grill (331) and the object to be cooked (P), the required scraping strength, etc., and all such variations can also be included within the basic technical concept of the operating body (334) that separates the object to be cooked from the bottom grill part (120).

[0210] FIG. 22b is a drawing illustrating an embodiment of a manipulator guide according to one embodiment of the present invention.

[0211] As described above, the operating guide (330) can perform the function of stably supporting the object to be cooked (P) during the process in which the operating body (334) lifts and transports the object to be cooked (P). The operating guide (330) can operate in a manner that cooperates with the operating body (334) during the process in which the operating body (334) performs the function of separating the object to be cooked (P). Additionally, the first guide support (330-2) can perform the function of restricting the movement of the object to be cooked (P) during the process of transporting the object to be cooked (P). Specifically, the first guide support (330-2) can cooperate with the separation function of the operating body (334) in a manner that restricts the movement of the object to be cooked (P) during the process in which the operating body (334) separates the object to be cooked (P) from the bottom grill portion (120).

[0212] According to one embodiment of the present invention, the first guide support member (330-2) can cooperate with the operating body (334) by pushing the cooking object (P) during the process in which the operating body (334) performs the cooking object (P) separation function. Additionally, the second guide support member (330-3) can cooperate with the operating body (334) by pushing the cooking object (P) during the process in which the operating body (334) performs the cooking object (P) release function. Additionally, the second guide support member (330-3) can perform the function of restricting the movement of the cooking object (P) during the process in which the cooking object (P) is seated on the operating body (334) and moves, or during the process in which the cooking object (P) is released to a transport position.

[0213] According to one embodiment of the present invention, the second guide support member (330-3) may be positioned on the opposite side of the first guide support member (330-2) and may be coupled to the support member coupling member (330-4) to support the rear portion of the object to be cooked (P). In one embodiment, the second guide support member (330-3) may be formed such that the length extending downward relative to the operator guide cover plate (330-1) is shorter than that of the first guide support member (330-2) to facilitate smooth movement of the operator (334).

[0214] According to one embodiment of the present invention, the second guide support member (330-3) may be made of silicone material. In this case, the second guide support member (330-3) may be made of various materials in addition to silicone material. Here, one end of the support member coupling member (330-4) may be made of a magnet. In this case, the interior of the second guide support member (330-3) connected to the one end of the support member coupling member (330-4) may be made of metal. Conversely, the second guide support member (330-3) connected to the support member coupling member (330-4) may be made of a magnet. Even when the second guide support member (330-3) is made of a flexible material such as silicone material as mentioned above, the second guide support member (330-3) may be made of a magnet.

[0215] As described above, the operating guide coupling portion (330-5) is positioned on the operating guide support portion (333-1) and arranged symmetrically on both sides of the operating guide cover plate (330-1) to perform the function of connecting and coupling the operating guide (330) to the transfer portion (335). In one embodiment, the operating guide coupling portion (330-5) may be configured so that one end is coupled to the transfer portion (335), and the operating guide coupling portion (330-5) may be configured to be easily detachable from the transfer portion (335) so as to facilitate cleaning and replacement. Meanwhile, the operating body (334) and the operating guide (330) may be configured to be easily detachable from the transfer portion (335), and the operating body (334) and the operating guide (330) may be replaced with a brush-shaped cleaning member. Specifically, when the operation of the operating assembly part (130) is performed to transport the object to be cooked (P) while the operating body (334) and the operating body guide (330) are replaced with a brush-shaped cleaning member, cleaning of the bottom grill part (120) can be performed as the brush-shaped cleaning member moves while in contact with the surface of the bottom grill part (120).

[0216] As illustrated in FIG. 2, the transfer unit (335) may be configured such that its front and rear ends are connected to a horizontal rail in the longitudinal direction, allowing for reciprocating linear movement in the y-axis direction. Additionally, the transfer unit (335) may be configured to move within the space between the upper grill unit (110) and the lower grill unit (120). The transfer unit (335) may be provided with means for linearly reciprocating the operating body (334) and the operating body guide (330) inside the case. That is, the operating body (334) and the operating body guide (330) may each be connected and connected to the transfer unit (335), and may move linearly along the longitudinal direction of the transfer unit (335) to transport the object to be cooked (P) in the X-axis direction.

[0217] FIG. 22c is a drawing for showing a separable structure of a guide and an operating body according to a second embodiment of the present invention.

[0218] Unlike the integrated structure of the first embodiment, the guide (333) and the operating body (334) according to the second embodiment of the present invention provide a configuration that improves hygiene and work convenience by configuring the guide (333) and the operating body (334) as separate modules. Specifically, the operating body (334) can be easily separated from and combined with the guide (333), allowing only the operating body (334) that comes into direct contact with the object to be cooked (P) to be separated and efficiently cleaned and sterilized using a dishwasher, etc., and maintenance costs can be reduced by replacing only the operating body (334) in the event of wear or damage. In addition, the shape of the guide (333) and the structure of the seating portion of the operating body (334) are improved, which has the advantage of reducing positional error and increasing repeatability precision when placing the object to be cooked (P) on the bottom grill (331) or storage shelf. Meanwhile, since the integrated guide (333) and operating body (334) structure of the first embodiment and the separated guide (333) and operating body (334) structure of the second embodiment are both based on the same basic concept for picking up, transporting, and placing a cooking object (P) in an automatic cooking device (100), the above embodiments are merely examples with different specific configuration methods and should all be understood as being included within the scope of the present invention.

[0219] According to one embodiment of the present invention, the method of separating and connecting the operating body (334) from the guide (333) can be implemented in various forms. For example, a pair of fastening parts, such as a fastening bracket or a guide rail, may be formed on the guide (333) to allow the operating body (334) to be connected, and an insertion part corresponding to the fastening part, such as a protruding pin, a slide tab, or a locking lug, may be formed on the operating body (334). The user can connect the operating body (334) by sliding it in a predetermined direction, such as a forward / backward direction or an up / down direction, toward the fastening part of the guide (333), and after connection is complete, it can be fixed by a locking part so that it does not detach during operation. Specifically, the locking part may be an elastic locking part, such as a spring latch, provided on at least one side of the operating body (334) or the guide (333), and may be implemented in a structure in which the elastic locking part engages with the locking groove or locking projection of the operating body (334) when the operating body (334) is inserted to a predetermined position, thereby automatically locking. In this case, to unlock, the user can release the lock by pressing the elastic locking part outward, and then separate the operating body (334) from the guide (333) by pulling or sliding it in the opposite direction. Accordingly, only the operating body (334) can be quickly detached without using a tool, making cleaning, sterilization, and replacement work easier, and allowing for efficient hygiene management of the part that comes into direct contact with the object to be cooked (P).

[0220] FIG. 22d is a schematic diagram illustrating a separation function by an operating assembly according to another embodiment of the present invention.

[0221] As illustrated in FIG. 22d (a), when the gap portion (334-3) of the operating body (334) is in contact with the surface of the lower plate grill portion (120), and the object to be cooked (P) and the gap portion (334-3) are in close proximity to each other, and the gap portion (334-3) comes into contact with the upper surface of the lower plate grill portion (120) and the end of the contact area of ​​the object to be cooked (P), the gap portion (334-3) is inserted into the boundary gap between the upper surface of the lower plate grill portion (120) and the contact area of ​​the object to be cooked (P). The gap portion (334-3) can squeeze into the boundary gap between the upper surface of the lower plate grill portion (120) and the contact area of ​​the object to be cooked (P).

[0222] Referring to (b) of FIG. 22d, as the distance between the object to be cooked (P) and the separation portion (334-3) progresses further, the separation portion (334-3) enters further into the gap between the upper surface of the lower grill portion (120) and the contact surface of the object to be cooked (P), and accordingly, the distance between the upper surface of the lower grill portion (120) and the contact surface of the object to be cooked (P) increases. Eventually, the object to be cooked (P) is completely separated from the upper surface of the lower grill portion (120). The movement of the separation portion (334-3) and the lower grill portion (120) in a direction of proximity to each other can continue until the object to be cooked (P) is completely seated on the seating portion (334-2). Although it is shown that the object to be cooked (P) is completely seated in the seating portion (334-2), some of the object to be cooked (P) may be seated in the separated portion (334-3) and the rest in the seating portion (334-2).

[0223] According to the first embodiment of the present invention, the guide (333) and the operating body (334) are formed as an integral structure that is not separated from each other, so that the main body of the guide (333) and the seating and separation portions of the operating body (334) are processed and formed as a single continuous plate or frame. Therefore, no separate fastening member or coupling mechanism is interposed between the guide (333) and the operating body (334), and the alignment of the operating direction and rigidity of the operating body (334) are directly guaranteed by the structure of the guide (333). Although this has the advantage of a simple manufacturing process and a small number of parts, it has a structure that makes it difficult to separate the guide (333) and the operating body (334) for cleaning and replacement.

[0224] Meanwhile, generally, after cooking patties or the like on a grill, residue such as oil and debris must be scraped off from the grill, and a separate tool must be used for this purpose. However, the operating body (334) of the present invention can also perform the function of a scraper by sliding the inclined end of the separation part (334-3) while in contact with the surface of the lower grill part (120) to scrape off residue on the surface of the lower grill part (120). The operating body support part (334-1) of the operating body (334) is arranged in a symmetrical form on both sides of the seating part (334-2) to perform the function of connecting and coupling the operating body (334) to the transfer part (335). One end of the operating body support part (334-1) can be coupled to the transfer part (335), and the operating body support part (334-1) can be easily detachably coupled to the transfer part (335) so as to facilitate cleaning and replacement. Meanwhile, foreign substances such as residue and oil may adhere to the operating body (334) during the process of separating the object to be cooked (P) from the bottom grill section (120) or during the process of scraping the surface of the bottom grill section (120) to remove residue and oil that has adhered to the surface of the bottom grill section (120), and the foreign substances such as residue and oil that have adhered to the operating body (334) can be cleanly removed by the operating body cleaner (123-2) installed on the bottom grill section (120).

[0225] FIGS. 23a to 23e are drawings exemplarily showing how a cooking object is transported by a manipulator assembly according to one embodiment of the present invention.

[0226] As illustrated in FIG. 23a, when the cooking of the object to be cooked (P) is completed, the lower grill section (120) is lowered, and the operating assembly section (130) can move between the upper grill section (110) and the lower grill section (120). At this time, as the transfer section (335) moves in the horizontal direction (Y-axis direction), the operating body (334) and the operating body guide (330) approach the object to be cooked (P) placed on the lower grill section (120).

[0227] As shown in FIG. 23b, with the operating guide cover plate (330-1) positioned vertically above the object to be cooked (P), the lower grill plate (120) rises to a height where it contacts the first guide support (330-2), so that the first guide support (330-2) is positioned in front of the object to be cooked (P).

[0228] As illustrated in FIG. 23c, the operating body (334) and the object to be cooked (P) are brought close to each other by the transfer function of the transfer unit (335), and the separation portion (334-3) of the operating body (334) is inserted between the bottom grill unit (120) and the object to be cooked (P). As the proximity between the operating body (334) and the object to be cooked (P) progresses further, the separation portion between the bottom grill unit (120) and the object to be cooked (P) increases. As this process progresses further, the object to be cooked (P) is completely separated from the upper surface of the bottom grill unit (120) and is completely seated on the seating portion (334-2) following the separation portion (334-3). At this time, since the first guide support part (330-2) is positioned to limit the position of the front end of the object to be cooked (P), the object to be cooked (P) can be spaced apart from the bottom grill part (120) and then seated on the seating part (334-2) following the separation part (334-3). As shown in FIG. 23d, with the object to be cooked (P) positioned on the seating part (334-2), the operating body (334) and the operating body guide (330) move to the transport position of the object to be cooked (P) (e.g., warmer plate).

[0229] As illustrated in FIG. 23e, with the operating body (334) and the operating body guide (330) positioned above the transport position, the operating body (334) moves backward along the transport section (335), that is, away from the operating body guide (330), and accordingly, the object to be cooked (P) falls to the transport position. At this time, the rear part of the object to be cooked (P) is supported by the second guide support section (330-3), so that the object to be cooked (P) naturally falls to the transport position while only the operating body (334) moves backward while maintaining its position without moving together with the operating body (334).

[0230] FIG. 24a is a drawing for explaining the operation of a cleaning wiper according to an embodiment of the present invention.

[0231] As described, the cleaning wiper (373) can be installed on both sides of the oil tray (371), that is, in a direction perpendicular to the direction of movement (Y-axis direction) of the conveying unit (335), and is made of a flexible and elastic material and can perform the function of wiping the surface of the top grill unit (110) while in contact with the surface of the top grill unit (110). In one embodiment, the cleaning wiper (373) can be installed in a form that is easy to attach and detach. Specifically, when the conveying unit (335) is operated with the cleaning wiper (373) replaced with a brush-shaped cleaning member, the brush-shaped cleaning member moves while in contact with the surface of the top grill unit (110), and cleaning of the top grill unit (110) can be performed automatically. In this way, since cleaning of the top grill portion (110) can be performed using only the existing operation of the conveying portion (335) while the cleaning wiper (373) is replaced with a brush-shaped cleaning member without a separate operation for cleaning the top grill portion (110), efficiency can be improved.

[0232] FIG. 24b is a drawing for explaining each of the first and second embodiments of a cleaning wiper according to the present invention.

[0233] The cleaning wiper (373) of the second embodiment shown in (b) of FIG. 24b can provide an improved effect in terms of cleaning area, cleaning power, and maintainability by improving the structure compared to the cleaning wiper (373) of the first embodiment shown in (a) of FIG. 40b. Specifically, in the second embodiment, a wiper blade (373-1) that comes into direct contact with the top plate grill (332) is formed from a metal material or the like, and a plurality of these are arranged in parallel on a wiper body (373-2) made of a flexible material such as silicone, thereby securing a plurality of contact lines across the entire width direction of the top plate grill (332), thereby securing a cleaning area that is about twice as large as that of the first embodiment. In addition, the elastic waist structure of the wiper body (373-2) maintains the necessary contact pressure on the metal wiper blade (373-1) without applying excessive load to the non-adhesive sheet (S) of the top plate grill (332), thereby allowing for more effective scraping of adhered carbon or contaminants. Furthermore, the wiper blade (373-1) is modularized to allow for separate cleaning and individual replacement, making cleaning and replacement easier compared to the integrated wiper of the first embodiment, and improving operational efficiency by allowing selective management of only the areas where contamination is concentrated.

[0234] FIG. 24c is a drawing for explaining the shape and function of the wiper blade and the wiper body of a cleaning wiper according to a second embodiment of the present invention.

[0235] A cleaning wiper (373) according to a second embodiment may be composed of an oil tray (371), a wiper body (373-2) installed on the upper part of the oil tray (371), and a plurality of wiper blades (373-1) coupled to the wiper body (373-2). The oil tray (371) acts as an oil container that stores cleaning oil while reciprocating along the lower part of the upper grill (332) according to the movement of the conveying unit (335), and during the movement process, the lower part of the wiper body (373-2) may repeatedly come into contact with the oil contained in the oil tray (371) so that an appropriate amount of oil is always supplied to the wiper blades (373-1). The wiper body (373-2) is formed of a flexible material such as silicone and supports a plurality of wiper blades (373-1) while maintaining elastic contact with the lower surface of the top plate grill (332). The wiper blades (373-1) are a plurality of blades arranged along the width direction of the top plate grill (332), and each blade simultaneously rubs different locations of the top plate grill (332), thereby improving cleaning power compared to a conventional single plate wiper structure and extending the cleaning area to the entire width of the top plate grill (332) and even to the adjacent end area that was previously an uncleaned area. Meanwhile, the cleaning wiper (373) includes a form composed of a single plate-shaped wiper as in the first embodiment, and the structure of multiple wiper blades (373-1) in the second embodiment should be understood as an improved form that further enhances cleaning efficiency and maintainability by forming the wiper blades (373-1) in a modular manner that allows for separate cleaning and replacement, while maintaining the same basic concept as the structure of the first embodiment.

[0236] FIG. 24d is a drawing for explaining the contact area on the top grill of a cleaning wiper according to one embodiment of the present invention.

[0237] The cleaning wiper (373) according to the present invention may be configured to improve contaminant removal performance compared to the structure of the first embodiment, which used a soft material such as silicone, by forming the tip member that directly contacts the top plate grill (332) with a metal material. The central portion of the wiper body (373-2) is still formed of a flexible material such as silicone to prevent excessive local pressure on the non-adhesive sheet (S) or other non-adhesive coating layer of the top plate grill (332), while acting as a waist portion that allows the metal contact portion to be pressed against the lower surface of the top plate grill (332) with constant tension. Accordingly, the cleaning wiper (373) can secure cleaning power by maintaining optimal contact pressure through the metal contact portion while allowing elastic displacement according to the surface shape and thermal deformation of the top plate grill (332). In addition, according to the wiper structure of the second embodiment, the cleaning area is expanded by more than twofold compared to the conventional method when moving back and forth below the top plate grill (332), so that the uncleaned area is reduced from about 50mm to about 25mm, and the remaining 25mm section is set outside the area where the cooking object (P) is placed, so that no separate cleaning is practically required. This allows for the maximization of cleaning efficiency while maintaining the basic operation mechanism of the existing cleaning wiper (373), while suppressing the problem of carbonized material accumulating near the edge of the top plate grill (332) and adhering to the cooking object (P).

[0238] According to another embodiment of the present invention, a rotating roller-type wiping unit extending along the width direction of the top plate grill (332) may be disposed on the lower surface of the top plate grill (332) instead of a cleaning wiper (373). The rotating roller is formed of a material with excellent oil absorption capacity, such as a silicone sponge, non-woven fabric, or microfiber, and as the roller rotates in conjunction with the movement of the conveying unit (335), it rubs and absorbs the oil film attached to the lower surface of the top plate grill (332). An oil tray (371) is disposed below the roller to receive the oil squeezed out by the roller.

[0239] According to another embodiment of the present invention, a composite cleaning head in which a scraper and a brush are integrally formed may be used for cleaning the top plate grill (332). The composite head is positioned along the direction of movement of the conveying unit (335), and a scraper made of metal or heat-resistant resin is positioned in front of the direction of travel of the top plate grill (332) to first scrape off thick carbonized material and oil clumps, and subsequently, a silicone or heat-resistant fiber brush is configured to rub off and remove the remaining oil film. Since the composite head makes elastic contact with the top plate grill (332) through a spring or elastic member, it can provide a strong scraping effect while preventing damage to the Teflon sheet. Additionally, the cleaning wiper (373) may be replaced with a belt-type wiper that circulates along the top of the oil tray (371). The belt is formed from a fabric or elastomer material having non-stick and oil-absorbing properties, and can be configured so that the belt circulates at a constant speed while the conveying unit (335) moves back and forth, ensuring that a relatively clean portion always comes into contact with the lower surface of the top plate grill (332). Since the lower portion of the belt can be submerged in cleaning oil while passing through the oil tray (371) or contaminants are removed by a scraper roller and then reused to clean the top plate grill (332), stable cleaning performance can be maintained for a long time even with a small belt area.

[0240] According to another embodiment of the present invention, a non-contact cleaning unit comprising an air knife and a suction nozzle may be disposed on the lower surface of the top plate grill (332) instead of a cleaning wiper (373). The air knife is a slit nozzle formed along the width direction of the top plate grill (332) and may be configured to spray high-pressure air toward the lower surface of the top plate grill (332) to scatter oil and fine carbon particles, and a suction nozzle disposed immediately behind it may be configured to suck up and collect the scattered contaminants into an oil tray (371) or a separate collection container. Additionally, a cleaning unit equipped with a vibration pad made of rubber or silicone material may be disposed on the lower surface of the top plate grill (332). The vibration pad generates ultrasonic or high-frequency vibrations while in close contact with the lower surface of the top plate grill (332), and in combination with the movement of the conveying unit (335), separates and destroys the oil film and carbon particles attached to the surface of the top plate grill (332) with fine vibrations, causing them to fall toward the oil tray (371).

[0241] FIG. 25 is a drawing for explaining the role of a laser guide according to the first and second embodiments of the present invention.

[0242] As illustrated in FIG. 25 (a), the laser guide (600) according to the first embodiment of the present invention is configured to guide a user who is using the automatic cooking device (100) for the first time to easily recognize the position of the object to be cooked (P). The laser guide (600) may include a laser emitting module (610) placed in the inner upper area of ​​the upper grill portion (110) and an optical unit that guides the laser light emitted therefrom to the upper surface of the lower grill portion (120). By projecting a laser pattern forming the outer shape or reference line of the object to be cooked (P) onto the target position on the lower grill portion (120), it helps the user to accurately place the object to be cooked (P) at a predetermined position. As such, the laser guide (600) of the first embodiment has the effect of ensuring uniformity of cooking quality by visually supporting the position alignment of the object to be cooked (P), but it may have limitations such as the user being somewhat inconvenienced to clean or maintain the laser guide (600) as the laser emitting module (610) is located inside the equipment, and the visibility of the laser pattern being reduced depending on the internal structure or contamination state.

[0243] As illustrated in FIG. 25(b), the laser guide (600) according to the second embodiment of the present invention guides the position of the object to be cooked (P) in the same way as the first embodiment, but the arrangement structure of the laser emitting module (610) is modified to improve maintainability and visibility. Specifically, the laser guide (600) may include a laser emitting module (610) and its mounting bracket placed in the front direction of the automatic cooking device (100), for example, near the front panel or the front upper frame, and is configured so that the laser light emitted therefrom is projected toward the upper surface of the lower plate grill section (120). Accordingly, the user can quickly and accurately place the object to be cooked (P) in a designated area while intuitively checking the laser pattern from the front of the device, and since the laser emitting module (610) is in a position exposed to the front, the surface of the laser emitting module (610) can be cleaned or replaced by simply disassembling it after opening the door, making maintenance work easy. As such, the laser guide (600) of the second embodiment provides the same patty position guidance function as the first embodiment, while providing an improved configuration in that it reduces visibility degradation due to contamination and allows the user to easily manage the laser guide (600) periodically.

[0244] According to another embodiment of the present invention, instead of a laser guide (600), an LED guide module having a plurality of LEDs arranged on the front or upper frame of the lower grill portion (120) may be provided. The LED guide module may be illuminated at a position corresponding to the outline of the target seating area of ​​the object to be cooked (P), or illuminated in a straight line shape indicating the center alignment line of the object to be cooked (P), thereby guiding the user to align the object to be cooked (P) to a predetermined position while looking at the upper surface of the lower grill portion (120). The LEDs may use not only a single color but also different colors or flashing patterns depending on the menu and size, thereby providing a position guidance effect substantially identical to that of the laser guide (600).

[0245] According to another embodiment of the present invention, a translucent pattern indicating the outer shape or reference position of a cooking object (P) is printed on the upper surface of the lower grill portion (120) or the lower non-adhesive sheet (S2), and a backlight that illuminates the pattern from below may be provided inside the lower grill portion (120). When the cooking mode is activated, the backlight is turned on so that only the translucent pattern is brightly illuminated, so the user can position the cooking object (P) according to the pattern without a separate laser guide (600). This method has a simple structure and high visibility, and is well-suited to the upper and lower heat source structure, so it can provide a position guidance effect similar to that of a laser guide (600).

[0246] According to another embodiment of the present invention, a position guide pin or a foldable stopper that contacts the edge of a cooking object (P) may be provided on the front or side of the bottom grill portion (120). When placing the cooking object (P), the user only needs to push the side or front of the cooking object (P) into contact with the stopper, so the cooking object (P) can always be placed at a constant reference coordinate without using a separate laser or light source. When not in use, the guide pin or stopper can be stored or rotated to the side of the bottom grill portion (120) so as not to obstruct the cooking space, and provides the effect of ensuring positional repeatability of the cooking object (P) in the same way as a laser guide (600).

[0247] According to another embodiment of the present invention, a camera looking down at the bottom grill section (120) is provided on the upper or front of the automatic cooking device (100), and a simple display or status indicator may be provided on the front panel. The camera captures the upper surface of the bottom grill section (120) to detect the current position of the object to be cooked (P), and may superimpose the reference frame and the actual position of the object to be cooked (P) on the display, or notify the user with a warning icon or color if the position error exceeds an allowable range. This vision-based guidance method also has an effect similar to a laser guide (600) in that it guides the user to align the object to be cooked (P) to a predetermined position.

[0248] According to another embodiment of the present invention, a pattern guide may be used to project the outline, grid, menu-specific icons, etc., of a cooking object (P) onto the upper surface of the lower grill plate (120) using a small projector instead of a laser module (610). The projector is installed on the upper or front of the automatic cooking device (100), and the control unit outputs different projection patterns according to the selected menu or patty size, thereby guiding the user to position the cooking object (P) according to the corresponding pattern. Since this merely involves using an image pattern instead of the laser line of the laser guide (600), it provides the same effect as the technical concept of the present invention in terms of guiding the position of the cooking object (P).

[0249] The scope of the present invention is not limited to the embodiments described above but may be implemented in various forms of embodiments within the scope of the appended claims. It is deemed that the scope of the claims of the present invention includes various modifications that are possible by anyone with ordinary knowledge in the technical field to which the invention pertains, without departing from the essence of the invention claimed in the claims.

[0250] The scope of the present invention is not limited to the embodiments described above but may be implemented in various forms of embodiments within the scope of the appended claims. It is deemed that the scope of the claims of the present invention includes various modifications that are possible by anyone with ordinary knowledge in the technical field to which the invention pertains, without departing from the essence of the invention claimed in the claims.

Claims

1. In an automatic cooking device, Bottom grille; A top plate grille positioned to face the bottom plate grille; and A top plate grille buffer structure configured to elastically support the top plate grille; comprising The above-mentioned top plate grille buffer structure is, A buffer fixing frame fixed to the upper structure of the main body of the above automatic cooking device; A suspension support frame coupled to the above-mentioned top plate grille and disposed so as to be displaceable in the vertical direction with respect to the above-mentioned buffer fixing frame; A plurality of suspension columns disposed between the buffer fixed frame and the suspension support frame to guide the vertical displacement of the suspension support frame; and A plurality of buffer springs arranged to elastically support the suspension support frame against the buffer fixing frame; comprising Automatic cooking device.

2. In Paragraph 1, The above plurality of suspension columns are, It is positioned to extend vertically from the above buffer fixing frame, and The above suspension support frame is, Configured to be movably coupled in the vertical direction along the plurality of suspension columns, Automatic cooking device.

3. In Paragraph 1, The above plurality of buffer springs are, Arranged to surround each of the plurality of suspension columns, configured such that the lower side of the plurality of buffer springs is supported by the buffer fixing frame and the upper side of the plurality of buffer springs is supported by the suspension support frame. Automatic cooking device.

4. In Paragraph 1, The above suspension support frame is, The frame of the upper plate grille is fastened and configured to move integrally with the upper plate grille, and Guided in the vertical direction by the above plurality of suspension columns, When the load acting on the upper grille is less than a preset critical load, the suspension support frame is configured to be maintained in a reference position, and When the above load exceeds the above preset threshold load, the suspension support frame is configured to be displaced upward by the elastic deformation of the buffer spring, Automatic cooking device.

5. In an automatic cooking device, Bottom grille; A top plate grille positioned to face the bottom plate grille; and A lower plate grille parallelism adjustment unit configured to adjust at least one of the inclination and height of the lower plate grille; comprising The above-mentioned lower plate grille parallelism adjustment unit is, Front parallelism adjustment units configured to be positioned on the left and right sides of the front of the lower plate grille, respectively, to support the lower plate grille against the frame of the automatic cooking device and to adjust the front height of the lower plate grille, respectively; and A rear support unit positioned on the rear side of the lower plate grille and configured to support the lower plate grille against the frame of the automatic cooking device while guiding the rotational movement of the lower plate grille according to the adjustment of the front parallelism adjustment unit; comprising Automatic cooking device.

6. In Paragraph 5, The above-mentioned front parallelism adjustment unit is, It includes a link or bracket that supports the front of the lower plate grille, and Further comprising an adjustment part configured to change the rotational position or support height of the above link or the above bracket, Automatic cooking device.

7. In Paragraph 5, The above rear support unit is, A support bracket for connecting the rear of the lower plate grill to the frame of the automatic cooking device; and A further comprising an adjustment screw configured to change the support height of the above support bracket, Automatic cooking device.

8. In Paragraph 5, The above-mentioned front parallelism adjustment unit is, Configured to be independently operable on the left and right sides to correct the left and right inclination of the lower plate grille, Automatic cooking device.

9. In an automatic cooking device, Bottom grille; A top plate grille positioned to face the bottom plate grille; and It includes a bottom plate non-adhesive sheet disposed on the upper surface of the bottom plate grille; and The above-mentioned bottom non-adhesive sheet is, It is configured to cover the entire cooking area of ​​the lower grill plate and to support the object to be cooked on both sides with a non-adhesive material in correspondence with the non-adhesive member provided on the upper grill plate, and Detachably mounted to the above-mentioned lower grille, Automatic cooking device.

10. In Paragraph 9, The above-mentioned bottom non-adhesive sheet is, Includes one or more holes, The above-mentioned bottom grille is, It includes a projection formed to protrude to correspond to one or more of the above holes, The above-mentioned bottom non-adhesive sheet is, Mounted on the lower plate grill by being coupled by hooking onto the above protrusion, Automatic cooking device.

11. In Paragraph 9, The above automatic cooking device is, It further includes a protective tip attached to an extraction tool used in the extraction process of the above-mentioned cooking object, and The above protective tip is, A configuration configured to suppress damage to the lower non-adhesive sheet when the above extraction tool contacts the vicinity of the front edge of the lower non-adhesive sheet, Automatic cooking device.

12. In an automatic cooking device, Bottom grille; A top plate grille positioned to face the bottom plate grille; and It includes a non-stick coating layer formed on the upper surface of the lower grill plate where the object to be cooked is placed; The above non-adhesive coating layer is, at least one of a PTFE-based coating layer and a ceramic coating layer, Automatic cooking device.

13. In an automatic cooking device, A main body configured to perform a cooking function; and A side module configured to be coupled to the side of the main body and formed to be detachable from the main body; comprising The above side module is, The main body is configured such that, when separated from the main body, the width of the main body is less than or equal to a preset width during installation, and after the main body is brought into the installation location, the side module is re-attached to the side of the main body so that the automatic cooking device is assembled in a form that allows operation. Automatic cooking device.

14. In an operating assembly for transporting a cooking object on a cooking counter, An operating body formed to extend in a first direction and including a seating portion for the object to be cooked to be placed thereon; A guide positioned to correspond to the movement path of the above-mentioned operating body and configured to guide the movement of the above-mentioned operating body; and A transfer unit configured to transfer the above-mentioned operating body and the above-mentioned guide, respectively, in the first direction; The above-mentioned operating body is, It includes an operating body coupling part configured to be separable and connectable to the above-mentioned transfer part; and The above guide is, A guide coupling part configured to be separable and connectable to the above-mentioned transfer part; comprising Control assembly.

15. In Paragraph 14, The above transfer unit is, A pair of fastening parts so that at least one of the above-mentioned operating body coupling part and the above-mentioned guide coupling part is coupled; The above pair of fastening parts is, Includes a fastening bracket, a guide rail, or a combination thereof, At least one of the above-mentioned operating body coupling part and the above-mentioned guide coupling part is, It includes an insert portion configured to be inserted into and coupled to the above-mentioned pair of fastening portions, and The above insert is, including at least one of a protruding pin, a slide tab, and a locking lug, Control assembly.

16. In an automatic cooking device, A manipulator for transporting a cooking object; A transfer unit for transferring the above-mentioned operating body; and A manipulator cleaner configured to be positioned on the movement path of the manipulator and to remove oil or residue adhering to the manipulator; comprising The above-mentioned operating body cleaner is, It includes a block-shaped scrubber body formed by integrally fixing a plurality of metal members by fastening members, and The above-mentioned operating body cleaner is, A pair of scrubbing metal members positioned opposite each other to allow the above-mentioned manipulator to pass through; and A spring member that provides elastic force to the pair of scrubbing metal members to bias the pair of scrubbing metal members so that they move closer to each other; The above pair of scrubbing metal members, A configuration in which, when the separation portion of the above-mentioned operating body passes, the two sides of the separation portion are separated by the passage of the above-mentioned operating body and elastically contact each other by the elastic force of the spring member. Automatic cooking device.

17. In an automatic cooking device, Top grill; An oil tray positioned at the lower part of the upper grill and configured to move along the lower part of the upper grill; and A cleaning wiper installed on the upper part of the oil tray and configured to wipe the surface of the upper grill while in contact with the upper grill; The above cleaning wiper is, A wiper body formed of a flexible material to maintain elastic contact with the upper grille; and A plurality of wiper blades coupled to the wiper body and arranged in parallel along the width direction of the top plate grille to form a plurality of contact lines across the entire width direction of the top plate grille; Automatic cooking device.

Images