A system and method for automated alignment, functional synchronization, and power management of cooking apparatus

Abstract

: Title: A System and Method for Automated Alignment, Functional Synchronization, and Power Management of Cooking Apparatus The present disclosure proposes a system (100) is configured to automatically control a peeling and cutting device (10), an ingredient transfer device (12), and an automated cooking device (14) for enhancing the cooking experience for a user. The system 100 is adapted to enable the peeling and cutting device (10), the ingredient transfer device (12), and the automated cooking device (14) to perform various cooking steps seamlessly while performing a cooking process for preparing a selected recipe for the user. The system (100) implements a fully automated operational sequence, significantly improving the efficiency and convenience of the cooking process. The system (100) comprises one or more power connection units (102), a user interface (104), a capturing unit (106), and a control unit (108).

Description

A System and Method for Automated Alignment, Functional Synchronization, and Power Management of Cooking ApparatusDESCRIPTION:Field of the invention:

[0001] The present disclosure generally relates to the technical field of automated cooking systems and food preparation technologies, and in specific relates to a system that synchronizes operations, including peeling and cutting of ingredients, and ingredients transfer and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency.Background of the invention:

[0002] Automation of food preparation processes has become a growing focus in modern kitchens, driven by the demand for convenience, efficiency, and consistency. Automated systems aim to simplify multi-step cooking tasks such as peeling, cutting, transferring, and cooking ingredients. Despite advancements in kitchen automation, existing food preparation systems face several limitations. Most food preparation devices require users to transfer ingredients manually between stages, leading to increased preparation time, potential spillage, and errors. Different stages of food preparation— such as peeling, cutting, and cooking— often operate independently, resulting in poor coordination and inconsistent cooking quality. Many automated systems feature complicated control panels, which make setup and operation cumbersome, increasing the likelihood of user errors. Existing devices often lack cohesive integration mechanisms to align various appliances effectively, leading to fragmented workflows and additional setup time. Conventional systems do not support customization for different recipes, resulting in inflexible operation and limited usability across diverse cooking tasks

[0003] At present, semi-automated food processors are used to automate tasks such as peeling, chopping, or blending ingredients, though they still require manual transfer of ingredients between stages. Further, smart appliances equipped with pre-set recipes and timers, which enable users to schedule cooking processes but lack integration with other food preparation devices. Some advanced systems use conveyor belts to automate the transfer of ingredients between devices, reducing manual intervention. Basic sensors areused in certain devices to detect alignment or ingredient presence, aiming to reduce errors during operation.

[0004] However, semi-automated devices and programmable cooking appliances often operate as standalone units, failing to provide synchronized control for multiple stages of food preparation. Existing systems use simple power management solutions that lack safety features, increasing the risk of accidental device activation or disconnection during operation. Current systems are often designed with fixed operation sequences that do not adapt to varying recipe requirements, limiting their functionality for multi-step cooking processes.

[0005] Further, many existing systems lack advanced error-detection mechanisms to address misalignments or ingredient-handling discrepancies, resulting in operational inefficiencies. Conveyor systems and sensor-based controls provide only partial automation, leaving significant manual intervention necessary for recipe-specific adjustments and ingredient monitoring. Despite automation, many systems rely on overly complicated user interfaces, making them inaccessible for everyday users and prone to setup errors. Therefore, while existing technologies have made progress in automating food preparation, they fall short of providing a fully integrated, adaptive, and error-proof solution.

[0006] Therefore, there is a need for a cohesive, user-friendly system that synchronizes cooking operations of an automated cooking device in a seamless and efficient manner. There is also a need for a system that synchronizes operations, including peeling and cutting of ingredients, and ingredients transfer and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency. Further, there is also a need for a system that verifies a proper alignment between a peeling and cutting device and an ingredient transfer device by detecting changes in magnetic fields, thereby ensuring secure electrical connections and accurate functional synchronization.Objectives of the invention:

[0007] The primary objective of the invention is to provide a system that synchronizes operations, including peeling and cutting of ingredients, and ingredients transfer and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency.

[0008] The other objective of the invention is to provide a system that synchronizes cooking operations of an automated cooking device, significantly reducing the need for manual intervention and allowing users to focus on other activities during meal preparation.

[0009] The other objective of the invention is to provide a system that verifies a proper alignment between a peeling and cutting device and an ingredient transfer device by detecting changes in magnetic fields, thereby ensuring secure electrical connections and accurate functional synchronization.

[0010] The other objective of the invention is to provide a system that synchronizes peeling, cutting, and cooking processes to ensure ingredients are processed and transferred at optimal times, resulting in consistently high-quality meals.

[0011] The other objective of the invention is to provide a system that supports recipespecific configurations using dynamic computing models, thereby enabling the system to adjust timing and processing sequences based on the unique requirements of various dishes.

[0012] Yet another objective of the invention is to provide a system that features an intuitive graphical user interface (GUI) and mobile application integration, simplifying recipe selection, cooking parameter adjustments, and real-time monitoring.Summary of the invention:

[0013] The present disclosure proposes a system and method for automated alignment, functional synchronization, and power management of cooking apparatus. The following presents a simplified summary in order to provide a basic understanding of some aspects of the claimed subject matter. This summary is not an extensive overview. It is not intended to identify key / critical elements or to delineate the scope of the claimed subject matter. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later.

[0014] In order to overcome the above deficiencies of the prior art, the present disclosure is to solve the technical problem to provide a system that synchronizes operations, includingpeeling, cutting, ingredient transfer, and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency.

[0015] According to an aspect, the invention provides a system. In one embodiment, the system comprises one or more power connection units, a user interface, at least one capturing unit, a control unit, and plurality of magnetic sensors. In one embodiment herein, the system is configured to automatically control a peeling and cutting device, an ingredient transfer device, and an automated cooking device for enhancing the cooking experience for a user. In one embodiment, the peeling and cutting device is configured to process raw ingredients by peeling and cutting them into predefined sizes. In one embodiment, the ingredient transfer device comprises a conveyor belt that is configured to transport processed ingredients from the peeling and cutting device to the automated cooking device. In one embodiment, the power connection units are configured to enable an electrical line to securely supply electrical power for the peeling and cutting device the ingredient transfer device, and the automated cooking device when properly aligned and connected to each other. The power connection units include first connector pins and second connector pins.

[0016] In one embodiment, the first connector pins could be, but not limited to, pogo pin connectors, which are positioned on an attachment unit of the ingredient transfer device. The first connector pins are configured to mate with corresponding mating sockets on a support column of the automated cooking device, thereby electrically connecting the ingredient transfer device to the automated cooking device. The second connector pins could be, but not limited to, pogo pin connectors, which are integrated with at least one inserter column of the peeling and cutting device. The second connector pins are configured to mate with corresponding mating sockets in at least one insertion slot of the ingredient transfer device, thereby electrically connecting the ingredient transfer device to the peeling and cutting device. In one embodiment, at least one inserter column of the peeling and cutting device is equipped with one or more magnets, which are securely attached to the bottom of the inserter column. In one embodiment, the control unit is configured to monitor alignment between the peeling and cutting device, and the ingredient transfer device using the magnetic sensors by detecting magnetic waves and evaluating distance measurements.

[0017] In one embodiment, the magnetic sensors are configured to verify proper alignment between the peeling and cutting device and the ingredient transfer device by detecting changes in magnetic fields, thereby ensuring secure electrical connections and accurate functional synchronization. The magnetic sensors are positioned on a platform of the ingredient transfer device that supports the peeling and cutting device. The control unit is in communication with the magnetic sensors to monitor the alignment between the peeling and cutting device, and the ingredient transfer device.

[0018] In one embodiment, the user interface is configured to facilitate a user to provide cooking inputs for selecting and customizing recipes, thereby enhancing cooking experience. The user interface is configured to provide real-time feedback on the cooking process, and alert the user to errors that include at least one of misalignments and incomplete transfer of the ingredients. In one embodiment, the capturing unit is integrated into the automated cooking device. The capturing unit is configured to capture ingredients transferred from the peeling and cutting device to the automated cooking device via the ingredient transfer device. The capturing unit is configured to evaluate quantity of the ingredients and ensure that the ingredient transfer device remains operational until all residual ingredients are cleared from the conveyor belt through the control unit. The capturing unit is an artificial intelligence (AI) camera. In one embodiment, the control unit is adapted to adjust a speed of the conveyor belt of the ingredient transfer device to ensure that the ingredients are evenly distributed based on data received from the capturing unit.

[0019] In one embodiment, the capturing unit comprises one or more AI-powered cameras that are configured to detect ingredient placement, confirm presence and absence of residual ingredients on the ingredient transfer device. In one embodiment, the control unit has a processor and a memory for storing one or more instructions executable by the processor. The control unit is communicated with a server and a database via a network. In one embodiment, the capturing unit communicates directly with the control unit to provide real-time updates about ingredient transfer and system conditions. The control unit utilizes the feedback from the capturing unit to synchronize the operations of the peeling and cutting device, the ingredient transfer device, and the automated cooking device.

[0020] In one embodiment, the control unit is configured to initiate an electrical power supply upon detection of proper alignment between the peeling and cutting device, the ingredient transfer device, and the automated cooking device. The control unit is configured to receive the cooking inputs provided by the user from the user interface and analyze the cooking inputs through at least one intelligent computational system. In one embodiment, the control unit comprises at least one intelligent computational system that includes, but is not limited to, machine learning (ML) and artificial intelligence (AI) models, a synchronization model, a proportional integral derivative (PID) control model, an errordetection model, and a dynamic recipe adaptation model. In one embodiment, the control unit is configured to synchronize the operations include processing and transferring the ingredients, and cooking process based on a predefined sequence and recipe-specific parameters of a selected recipe. The control unit is configured to adjust time and operational parameters dynamically based on the cooking inputs, and real-time feedback received from the at least one capturing unit.

[0021] According to another aspect, the invention provides a method for synchronized ingredient transfer and cooking. First, the peeling and cutting device, the ingredient transfer device, and the automated cooking device are connected to through the power connection units. Next, power transfer is initiated by the control unit via the power connection units upon secure alignment of the ingredient transfer device, the automated cooking device, and the peeling and cutting device. Next, the data related to the cooking inputs is provided by the user from the user interface. The data related to the cooking inputs is received by the control unit. Next, the data related to the cooking inputs is analysed using the intelligent computational system.

[0022] Next, based on the analysis, the control unit is configured to synchronize one or more operations of the peeling and cutting device, the ingredient transfer device, and the automated cooking device based on a predefined sequence and recipe-specific parameters corresponding to the selected recipe. Finally, the control unit dynamically adjusts timing and operational parameters based on the provided cooking inputs and real-time feedback received from the capturing unit, ensuring precision and efficiency in the cooking process.

[0023] Further, objects and advantages of the present invention will be apparent from a study of the following portion of the specification, the claims, and the attached drawings.Detailed description of drawings:

[0024] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate an embodiment of the invention, and, together with the description, explain the principles of the invention.

[0025] FIG. 1A illustrates a block diagram of a system, in accordance to an exemplary embodiment of the invention.

[0026] FIG. 1B illustrates power connection units of the system, in accordance to an exemplary embodiment of the invention.

[0027] FIG. 2 illustrates a flowchart depicting overall function of a control unit of the system, in accordance to an exemplary embodiment of the invention.

[0028] FIG. 3 illustrates to a flowchart of a method for synchronized ingredient transfer and cooking of the system, in accordance to an exemplary embodiment of the invention.Detailed invention disclosure:

[0029] Various embodiments of the present invention will be described in reference to the accompanying drawings. Wherever possible, same or similar reference numerals are used in the drawings and the description to refer to the same or like parts or steps.

[0030] The present disclosure has been made with a view towards solving the problem with the prior art described above, and it is an object of the present invention to provide a system that synchronizes operations, including peeling, cutting, ingredient transfer, and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency.

[0031] According to an exemplary embodiment of the invention, FIG. 1A refers to a block diagram of a system 100 for automated alignment, functional synchronization, and power management of cooking apparatus. The cooking apparatus comprises a peeling and cutting device 10, an ingredient transfer device 12, and an automated cooking device 14.

[0032] In one embodiment herein, the system 100 is configured to automatically control the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 for enhancing the cooking experience for a user. The system 100 is adapted to enable the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 to perform various cooking steps seamlessly while performing a cooking process for preparing a selected recipe for the user. The system 100 is configured to send one or more notifications to the user while performing the cooking process, thereby ensuring that the user remains informed and engaged without needing to manually intervene for achieving optimal cooking results. The system 100 implements a fully automated operational sequence, significantly improving the efficiency and convenience of the cooking process.

[0033] In one embodiment, the system 100 comprises one or more power connection units 102, a user interface 104, a capturing unit 106, a control unit 108, and plurality of magnetic sensors 120. The power connection units 102 are configured to enable an electrical line to securely supply electrical power for the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 when properly aligned and connected to each other. In one embodiment, the peeling and cutting device 10 is configured to process raw ingredients by peeling and cutting them into predefined sizes.

[0034] In one embodiment, the automated cooking device 14 having multiple compartments for a cooking unit 26, a boiling and frying unit 28, and a slider 30 attached to the cooking unit 26, with a tilting mechanism to direct ingredients to specific compartments based on recipe requirements. In one embodiment, the tilting mechanism in the automated cooking device 14 is controlled by the control unit 108 using a tilt control model that ensures precise alignment with of the cooking unit 26 based on recipe requirements. In one embodiment, the ingredient transfer device 12 comprises a conveyor belt 16 that is configured to transport processed ingredients from the peeling and cutting device 10 to the automated cooking device 14.

[0035] According to another exemplary embodiment of the invention, FIG. 1B refers to a detailed view of power connection units 102. The power connection units 102 include first connector pins 102A and second connector pins 103A. The first connector pins 102A arepositioned on an attachment unit 18 of the ingredient transfer device 12. In one example embodiment herein, the first connector pins 102A are pogo pin connectors. The first connector pins 102A are configured to mate with corresponding mating sockets 102B on a support column 20 of the automated cooking device 14, thereby electrically connecting the ingredient transfer device 12 to the automated cooking device 14. The second connector pins 103A are integrated with at least one inserter column 22 of the peeling and cutting device 10. The second connector pins 103A are configured to mate with corresponding mating sockets 103B in at least one insertion slot 24 of the ingredient transfer device 12, thereby electrically connecting the ingredient transfer device 12 to the peeling and cutting device 10. In some embodiments herein, the first connector pins 102A and the second connector pins 103A could be, but not limited to, pogo pin connectors.

[0036] In one embodiment, at least one inserter column 22 of the peeling and cutting device 10 is equipped with at least one magnet 32 securely attached to the bottom of the inserter column 22. The magnet 32 is strategically positioned to align and interact with corresponding magnetic components on the ingredient transfer device 12. In one embodiment, at least one insertion slot 24 of the ingredient transfer device 12 is configured with a magnet (not shown). The magnets in both the inserter column 22 and the insertion slot 24 are configured to establish a magnetic coupling mechanism that facilitates precise alignment and secure attachment between the peeling and cutting device 10 and the ingredient transfer device 12. This configuration not only ensures a stable connection between the peeling and cutting device 10 and the ingredient transfer device 12 but also enhances operational accuracy by preventing misalignment during the integration process. Additionally, the magnetic coupling allows for quick and effortless assembly and disassembly of the peeling and cutting device 10 and the ingredient transfer device 12, contributing to user convenience and the overall efficiency of the system 100.

[0037] Further, the magnetic sensors 120 are positioned on a platform of the ingredient transfer device 12 that supports the peeling and cutting device 10. The insertion slot 24 of the ingredient transfer device 12 is equipped with the magnetic sensors 120. These magnetic sensors 120 are specifically configured to detect the magnetic waves generated between the magnet 32 of the inserter column 22 and the magnet integrated into the insertion slot 24. The magnetic sensors 120 are configured to verify proper alignmentbetween the peeling and cutting device 10 and the ingredient transfer device 12 by detecting changes in magnetic fields, thereby ensuring secure electrical connections and accurate functional synchronization.

[0038] In one embodiment, the magnetic sensors 120 evaluates precise distance measurements between the inserter column 22 and the insertion slot 24 by analyzing the detected magnetic waves. This functionality ensures accurate alignment of the peeling and cutting device 10 with the ingredient transfer device 12, preventing misalignment during the integration process. In one embodiment, the distance measurements provided by the magnetic sensors 120 play a crucial role in real-time monitoring and alignment verification, allowing the system to automatically detect any discrepancies in positioning and alert the user if adjustments are needed. This enhances the reliability, safety, and operational efficiency of the system.

[0039] In one embodiment, the control unit 108 is in communication with the magnetic sensors 120 to monitor the alignment between the peeling and cutting device 10, and the ingredient transfer device 12 using the magnetic sensors 120 by detecting magnetic waves and evaluating distance measurements. In one embodiment, the user interface 104 is configured to facilitate a user to provide cooking inputs for selecting and customizing recipes, thereby enhancing cooking experience. The user interface 104 is configured to provide real-time feedback on the cooking process, and alert the user to errors that include at least one of misalignments and incomplete transfer of the ingredients. In one embodiment, the user interface 104 is configured to enable the user to provide the cooking inputs, user suggestions, and select at least one recipe. The user data includes user health status, user diet data, and user spice levels.

[0040] In one embodiment, the user interface 104 is a crucial component, which allows the user to input commands, receive information, and control the system 100. The user interface 104 can be, but not limited to, a touch screen, a keyboard, a mouse, voice recognition modules, gesture recognition sensors, and virtual reality interfaces. The versatility of the user interface 104 ensures that the user can engage with the system 100 in a manner that is most intuitive and comfortable for the users, thereby catering to a wide range of user preferences and accessibility needs.

[0041] In some embodiments, the user interface 104 is a crucial component of a remote computing device, which allows the user to input commands, receive information, and control the system 100. The computing device empowers the user to interact with the system 100 seamlessly and efficiently by providing multiple user interface options, thereby leveraging the most appropriate input and output modalities for their specific needs and preferences. This arrangement enables seamless communication between the user and the automated cooking device 14, allowing for remote operation and control. Specifically, the system 100 functions by processing information provided by the user through the remote computing device, ensuring precise adjustments and personalized cooking experiences.

[0042] In some embodiments, the information provided by the user may include various forms of input, such as media files (for example, images of recipes), textual instructions (for example, cooking steps or ingredient preferences), and audio commands (for example, voice instructions for starting or stopping the automated cooking device 14). This flexibility in input types ensures that users can interact with the system 100 in a manner that best suits their convenience and technological preferences.

[0043] In some embodiments, the computing device facilitating this interaction can be any one of a range of common devices, including a smartphone, computer, laptop, or personal digital assistant (PDA). These devices act as an interface, allowing users to transmit their instructions to the system 100, which in turn executes the corresponding commands on the automated cooking device 10. The integration of such versatile computing devices ensures that the system 100 remains accessible and easy to use for a broad spectrum of users. This embodiment highlights the adaptability of the system 100, leveraging the capabilities of modern computing devices and cellular networks to provide users with enhanced control and convenience in managing their cooking tasks remotely.

[0044] In one embodiment, the capturing unit 106 is integrated into the automated cooking device 14. The capturing unit 106 is configured to monitor ingredients transfer from the peeling and cutting device 10 to the automated cooking device 14 via the ingredient transfer device 12. The capturing unit 106 is configured to detect residual ingredients on the conveyor belt 16 of the ingredient transfer device 12. The capturing unit 106 is configured todetermine speed of the conveyor belt 16 based on quantity of the processed ingredients present on the conveyor belt 16 during the ingredients transfer.

[0045] In one embodiment, the capturing unit 106 comprises one or more AI-powered cameras that are configured to detect ingredient placement, confirm presence and absence of residual ingredients on the ingredient transfer device 12. The AI-powered cameras consist of high-resolution image sensors capable of capturing real-time visual data of the conveyor belt 16, processed ingredients, and transfer mechanisms. Further, the capturing unit 106 comprises integrated processors perform on-device AI computations for quicker response times.

[0046] In one embodiment, the capturing unit 106 determines the speed of the conveyor belt 16, and transmits the speed to the control unit 108. The control unit 108 then control the speed of the conveyor belt 16 to transports the processed ingredients in correct manner. One or more AI models used in the capturing unit 106 include computer vision algorithms, object detection models, and machine learning classifiers. These models are trained on datasets that include images of ingredients in various states (raw, processed, or residual) and conveyor belt conditions.

[0047] In one embodiment, the capturing unit 106 is configured to capture ingredients transferred from the peeling and cutting device 10 to the automated cooking device 14 via the ingredient transfer device 12, wherein the capturing unit 106 is configured to evaluate quantity of the ingredients and ensure that the ingredient transfer device 12 remains operational until all residual ingredients are cleared from the conveyor belt 16 through the control unit 108. The control unit 108 is adapted to adjust a speed of the conveyor belt 16 of the ingredient transfer device 12 to ensure that the ingredients are evenly distributed based on data received from the capturing unit 106.

[0048] In one embodiment, the control unit 108 has a processor 110 and a memory 112 for storing one or more instructions executable by the processor 110. The control unit 108 is communicated with a server 114 and a database 116 via a network 118. These instructions may be executed to cause the system 100 to perform the various functionalities. The processor 110 acts as the central processing unit (CPU) of the system 100, responsible for coordinating different tasks and carrying out complex operations, data processing, anddecision-making by fetching instructions from the memory 112, thereby decoding the instructions and executing the necessary actions.

[0049] In one embodiment herein, the memory 112 serves as the storage component of the system 100, holding the executable instructions, as well as any data or information required by the processor 110 to perform its tasks. The data includes user inputs, system configurations, and any other relevant data needed for the system's operations. Through the communication between the processor 110 and the memory 112, the system 100 is able to process the user inputs, access stored information, perform computations, and make decisions accordingly.

[0050] In one embodiment, the network 118 comprises at least one of Wi-Fi and Bluetooth, wherein the network 118 is configured to enable the users to monitor and control the cooking process through a web application or a mobile application. The network 118 acts as a communication that allows the computing device 102 to interact with the other components of the system 100, thereby facilitating the exchange of data, commands, and information. In one embodiment herein, the network 118 can be a wireless communication infrastructure, which offers the users flexibility and convenience when interacting with the system 100. This wireless connectivity enables the users to access the system 100 from various locations, without being tethered to a fixed physical connection.

[0051] In one embodiment herein, the network 118 can be, but not limited to, Local Area Network (LAN), Cellular Network, Wide Area Network (WAN), Intranet, Virtual Private Network (VPN), and wireless networks that use radio frequency (RF) or infrared (IR) technology to transmit data without the need for physical cables, thereby providing mobility and flexibility. The versatility of the network 118 ensures that the computing device 102 can seamlessly connect to the server 114 and the database 116, thereby enabling the users to access the system's 100 functionalities and resources from a variety of locations and devices. This wireless connectivity enhances the overall accessibility and convenience of the system 100 for the users.

[0052] In one embodiment, the capturing unit 106 continuously captures frames of the conveyor belt 16 and the processed ingredients being transported. The AI models recognize the type, size, and quantity of the ingredients on the conveyor belt 16. Ingredientrecognition ensures the correct quantity and type are delivered to the cooking or processing unit as per the recipe. In one embodiment, the capturing unit 106 scans the conveyor belt 16 post-ingredient transfer to detect any leftover particles or residual ingredients. Residual ingredients are identified using pixel analysis and object detection techniques, which compare the expected "empty conveyor belt" state to the current state. If residual ingredients are detected, the system 100 prompts cleaning mechanisms or alerts the control unit 108 for manual intervention.

[0053] In one embodiment, the capturing unit 106 detects the belt's speed by tracking the movement of ingredients on the conveyor belt 16. The capturing unit 106 compares the detected speed with predefined operational parameters to ensure optimal performance. If the speed deviates (e.g., due to a heavy ingredient load), the control unit 108 adjusts the conveyor speed via feedback from the capturing unit 106. In one embodiment, the capturing unit 106 monitors the position of ingredients on the conveyor belt 16 to ensure proper alignment for transfer into the cooking or processing units. If misalignment is detected, the capturing unit 106 sends signals to the control unit, which may either pause the conveyor belt or make fine adjustments to correct the ingredient positioning.

[0054] In one embodiment, the capturing unit 106 provides live visual feedback and operational updates to the user interface 104. The user is allowed to monitor the transfer process and receive alerts about any anomalies, such as ingredient shortages or conveyor issues. Data captured by the capturing unit 106 (e.g., ingredient types, quantities, and belt speed) is stored in the database 116 for performance analysis and future optimization. In one embodiment, the capturing unit 106 communicates directly with the control unit 108 to provide real-time updates about ingredient transfer and system conditions. The control unit 108 utilizes the feedback from the capturing unit 106 to synchronize the operations of the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14.

[0055] In one embodiment, when the first connector pins 102A are connected to the corresponding mating sockets 102B, an electrical connection is established between the ingredient transfer device 12 and the automated cooking device 14. Similarly, when the second connector pins 103A is connected to the corresponding mating sockets 103B, anelectrical connection is established between the ingredient transfer device 12 and the peeling and cutting device 10. Whereby, the control unit 108 is operatively connected to the peeling and cutting device 10, the ingredient transfer device 12, the automated cooking device 14, the capturing unit 106, and the user interface 104, enabling seamless coordination and communication among all components of the system.

[0056] In one embodiment, once the control unit 108 is operatively connected to the peeling and cutting device 10, the ingredient transfer device 12, the automated cooking device 14, the capturing unit 106, and the user interface 104. The control unit 108 is configured to initiate power transfer via the power connection units 102 upon secure alignment of the ingredient transfer device 12, the automated cooking device 14, and the peeling and cutting device 10. The control unit 108 is configured to receive data related to the cooking inputs provided by the user from the user interface 104. The control unit 108 is configured to analyse the data related to the cooking inputs using at least one intelligent computational system.

[0057] In one embodiment, based on the analysis, the control unit 108 is configured to synchronize one or more operations of the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 based on a predefined sequence and recipe-specific parameters corresponding to the selected recipe. The analysis is typically performed to refine or evaluate the selected recipes before presenting them to the user. Furthermore, the control unit 108 dynamically adjusts timing and operational parameters based on the provided cooking inputs and real-time feedback received from the capturing unit 106, ensuring precision and efficiency in the cooking process.

[0058] In one embodiment, the intelligent computational system includes, but is not limited to, machine learning (ML) and artificial intelligence (AI) models, a synchronization model, a proportional integral derivative (PID) control model, an error-detection model, and a dynamic recipe adaptation model.

[0059] In one embodiment, the ML and AI models are configured to analyse historical user preferences and cooking patterns. These insights optimize ingredient transfer timings and enhance the overall efficiency of the system. Additionally, the database 116 is utilized to store operational data, such as cooking times and ingredient quantities, for further analysisand system performance optimization. In one embodiment, the PID control model is specifically designed to regulate the speed of the conveyor belt, ensuring smooth and precise ingredient transfer between the peeling and cutting device, the ingredient transfer device, and the automated cooking device. Furthermore, the control unit 108 employs a real-time synchronization model to maintain continuous and uninterrupted workflows across the peeling, cutting, transferring, and cooking stages.

[0060] In one embodiment, the error-detection model is included in the system to identify and correct any misalignments or discrepancies that may occur during the peeling, cutting, or ingredient transfer processes. In one embodiment, the dynamic recipe adaptation model allows the system to adjust the timing, order, and sequence of cooking operations based on the specific parameters of the selected recipe, thereby improving flexibility and customization for users. In one embodiment, the peeling and cutting device 10 incorporates a feedback module that communicates with the control unit 108. This feedback module informs the control unit 108 when ingredient processing is completed, ensuring that transfer operations are initiated only after the ingredients are ready for the next stage.

[0061] According to another exemplary embodiment of the invention, FIG. 2 refers to a flowchart 200 depicting overall function of the control unit 108. First, the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 are connected to through the power connection units 102. At step 202, power transfer is initiated by the control unit 108 via the power connection units 102 upon secure alignment of the ingredient transfer device 12, the automated cooking device 14, and the peeling and cutting device 10.

[0062] At step 204, the data related to the cooking inputs is provided by the user from the user interface 104. The data related to the cooking inputs is received by the control unit 108. At step 206, the data related to the cooking inputs is analysed using the intelligent computational system.

[0063] In one embodiment, based on the analysis, the control unit 108 is configured to synchronize one or more operations of the peeling and cutting device 10, the ingredient transfer device 12, and the automated cooking device 14 based on a predefined sequence and recipe-specific parameters corresponding to the selected recipe, as depicted at step208. At step 210, the control unit 108 dynamically adjusts timing and operational parameters based on the provided cooking inputs and real-time feedback received from the capturing unit 106, ensuring precision and efficiency in the cooking process.

[0064] According to another exemplary embodiment of the invention, FIG. 3 refers to a flowchart 300 of a method for synchronized ingredient transfer and cooking. At first, the control unit 108 is operatively connected to the peeling and cutting device 10, the ingredient transfer device 12, the automated cooking device 14, the capturing unit 106, and the user interface 104. Simultaneously, the capturing unit 106 is activated by the control unit 108 to monitor the cooking process. At step 302, the user needs to provide the cooking input, where the user provide their preferences or requests for the recipe selection. The cooking input includes multiple factors such as desired cuisine, available ingredients, or dietary restrictions. The network 118 includes a cloud network that serves as the hub for connecting the system 100, frameworks, and the database 116, thereby facilitating seamless communication between them.

[0065] In one embodiment, the intelligent computational system of the control unit 108 filters, selects, and recommends recipes based on the user data and preferences. The intelligent computational system comprises collaborative filtering and content-based filtering. The collaborative filtering leverages user behavior data, such as previous recipe choices, ratings, and interactions, to recommend similar recipes. It identifies patterns among different users with similar preferences and suggests recipes that align with the user's historical choices.

[0066] For instance, if a user consistently selects Italian dishes, the system 100 will prioritize Italian recipes. The content-based filtering recommends recipes based on the inherent attributes of the recipe itself, such as ingredients, cooking style, cuisine type, and preparation methods. The system 100 compares the user's previous selections with recipes that share similar attributes. For example, if the user shows a preference for dishes with tomatoes and basil, then the content-based filtering will suggest recipes containing these ingredients.

[0067] The intelligent computational system further narrows down the recipe selection process by presenting the user with a series of questions or prompts, such as the type ofcuisine they prefer, available ingredients, dietary restrictions, cooking time, or level of complexity. Based on the user's responses, the system 100 follows a decision path to present the most appropriate recipe. For example, if the user selects "low-carb," the decision tree filters out recipes with high carbohydrate content and presents suitable options like salads or protein-rich dishes.

[0068] The intelligent computational system further comprise neural networks and reinforcement learning. The neural networks are trained using large datasets of user preferences, ingredient combinations, and recipe data. The neural networks identify patterns in user behavior, such as frequently used ingredients or favored cuisines, and predicts future preferences. Over time, the system 100 becomes more accurate at anticipating the types of recipes a user might enjoy, offering personalized recommendations based on ingredient combinations and cooking techniques.

[0069] The intelligent computational system allows the system 100 to learn from user feedback by analyzing how satisfied a user is with a recommended recipe. Based on positive or negative feedback (for example, ratings or reviews), the system 100 adjusts its future recommendations, gradually improving its ability to match the user's taste and preferences. If the user consistently rates recipes containing chicken highly, the system 100 will prioritize similar options in future recommendations.

[0070] The intelligent computational system is useful in situations where the user's input is vague or uncertain. For example, when a user says, " I want something spicy, but not too spicy," fuzzy logic can interpret and quantify this input based on a range of spiciness levels. The system 100 then suggests recipes that balance the user's preference for moderate spiciness. By adjusting variables according to the level of ambiguity in the input, fuzzy logic ensures that recipes selected meet the user's criteria without requiring precise answers.

[0071] The intelligent computational system governs the recipe selection process based on specific criteria. These rules can be tailored according to the user's dietary preferences, available ingredients, nutritional requirements, or time constraints. For example, a rule might state: 'If the user selects a vegetarian recipe and has carrots and potatoes available, suggest recipes that include these ingredients. The system 100 follows these rules to filter and present only the recipes that match the defined criteria, ensuring that the optionsprovided are relevant to the user's current needs. The analysis is typically performed to refine or evaluate the selected recipes before presenting them to the user.

[0072] At step 304, the control unit 108 displays the ingredients required for the selected recipes through the user interface 104 upon analysis. The database 116 connects to the cloud and stores all the recipes. The database 116 is queried based on the input, and the cloud retrieves relevant recipes and the ingredients required for the selected recipes using the intelligent computational system.

[0073] At step 306, the control unit 108 displays a notification asking whether the required ingredients are processed or not, i.e., the raw ingredients are peeled and cut into the predefined sizes based on the selected recipes. If the processed ingredients are not available, the control unit 108 activates the peeling and cutting device 10 and prompts the user to place the raw ingredients into the peeling and cutting device 10, as shown in step 308. Once the raw ingredients are processed, the control unit 108 then activates the conveyor belt 16 of the ingredient transfer device 12 to transfer the processed ingredients to the automated cooking device 14, as depicted in step 310.

[0074] In one embodiment, if the processed ingredients are already available, the control unit 108 directly activates the conveyor belt 16 of the ingredient transfer device 12 to transport the processed ingredients to the automated cooking device 14, as shown in step 310.

[0075] At step 312, the control unit 108 prompts the user to specify whether the processed ingredients are intended for boiling and frying or for general cooking. If the user selects the general cooking option, the control unit 108 activates the tilting mechanism in the automated cooking device 14 to tilt the cooking unit 26 towards the boiling and frying unit 28, as depicted in step 314. This positioning allows the cooking unit 26 to receive the processed ingredients directly from the conveyor belt 16 of the ingredient transfer device 12.

[0076] Conversely, if the user selects the boiling and frying option, the control unit 108 adjusts the tilting mechanism to tilt the cooking unit 26 away from the boiling and frying unit 28, as shown in step 316. In this configuration, a slider 30, attached to the surface ofthe cooking unit 26, defines a transfer path that guides the processed ingredients from the conveyor belt 16 to the boiling and frying unit 28.

[0077] This automated tilting mechanism enhances the versatility and efficiency of the cooking process by directing ingredients to the appropriate cooking unit based on the selected method. Such mechanisms are commonly found in advanced cooking systems, including tilt skillets, which are versatile pieces of commercial cooking equipment that allow users to prepare a variety of foods in large batches.

[0078] At step 318, the capturing unit 106 continuously captures frames of the conveyor belt 16 and the processed ingredients being transported. If the processed ingredients are completely finished and are not present on the conveyor belt 16, then the cooking process is stopped. Else, the cooking process is continued.

[0079] Numerous advantages of the present disclosure may be apparent from the discussion above. In accordance with the present disclosure, a system that synchronizes operations, including peeling, cutting, ingredient transfer, and cooking processes, to optimize food preparation, minimize manual intervention, and improve cooking efficiency and consistency.

[0080] In one embodiment, the system 100 automates ingredient handling, peeling, cutting, transferring, and cooking tasks, significantly reducing the need for manual intervention and allowing users to focus on other activities during meal preparation. The system 100 synchronizes peeling, cutting, and cooking processes to ensure ingredients are processed and transferred at optimal times, resulting in consistently high-quality meals. The system 100 streamlines multi-step cooking by automating ingredient preparation and transfer, minimizing delays and ensuring a faster overall cooking process.

[0081] In one embodiment, the system 100 supports recipe-specific configurations using dynamic algorithms, enabling the system to adjust timing and processing sequences based on the unique requirements of various dishes. The system 100 features an intuitive graphical user interface (GUI) and mobile application integration, simplifying recipe selection, cooking parameter adjustments, and real-time monitoring. The system 100 utilizes advanced error-detection models, secure power connections via the first connectorpins 102A, for example, pogo pin connectors, and alignment verification via the plurality of magnetic sensors 120, reducing risks associated with misalignment, ingredient spillage, or improper device operation.

[0082] In one embodiment, the system 100 combines peeling, cutting, and cooking devices into a cohesive system controlled through a unified control interface, ensuring smooth transitions and synchronized operations. The system 100 employs an Al-powered camera to monitor ingredient placement, detect discrepancies, confirm the absence of residual ingredients, and adjust conveyor belt speed for optimal ingredient transfer. The system 100 incorporates tilt and sequence control algorithms to direct ingredients to boiling, frying, or other compartments based on recipe requirements, enhancing its versatility across various cooking methods.

[0083] In one embodiment, the system 100 records operational data and integrates machine learning algorithms for analyzing user preferences and optimizing cooking processes over time, improving efficiency with continued use. The system 100 ensures easy setup, alignment, and maintenance through snap-fit assembly and magnetic sensors 120, making the system 100 suitable for modern kitchens with space constraints. The system 100 monitors ingredient flow using Al and ensures complete ingredient transfer before the next batch, minimizing cross-contamination and enhancing food safety.

[0084] It will readily be apparent that numerous modifications and alterations can be made to the processes described in the foregoing examples without departing from the principles underlying the invention, and all such modifications and alterations are intended to be embraced by this application.

Claims

CLAIMS:I / We Claim:

1. A system (100) for automated alignment, functional synchronization, and power management of cooking apparatus, comprising:a control unit (108) having a processor (110) and a memory (112) for storing one or more instructions executable by the processor (110), wherein the control unit (108) is communicated with a server (114) and a database (116) via a network (118), wherein the control unit (108) is configured to operations of the cooking apparatus include a peeling and cutting device (10), an ingredient transfer device (12), an automated cooking device (14);one or more power connection units (102) configured to enable an electrical line to securely supply electrical power for the peeling and cutting device (10), the ingredient transfer device (12), and the automated cooking device (14) when properly aligned and connected to each other,wherein the one or more power connection units (102) include first connector pins (102A) and second connector pins (103A);plurality of magnetic sensors (120) configured to verify proper alignment between the peeling and cutting device (10), the ingredient transfer device (12), and the automated cooking device (14) by detecting changes in magnetic fields, thereby ensuring secure electrical connections and accurate functional synchronization,wherein the plurality of magnetic sensors (120) is positioned on a platform of the ingredient transfer device (12) that supports the peeling and cutting device (10); and at least one capturing unit (106) configured to capture ingredients transferred from the peeling and cutting device (10) to the automated cooking device (14) via the ingredient transfer device (12), wherein the at least one capturing unit (106) is configured to evaluate quantity of the ingredients and ensure that the ingredient transfer device (12) remains operational until all residual ingredients are cleared from a conveyor belt (16) through the control unit (108),wherein the control unit (108) is adapted to adjust a speed of the conveyor belt (16) of the ingredient transfer device (12) to ensure that the ingredients are evenly distributed based on data received from the at least one capturing unit (106).

2. The system (100) as claimed in claim 1, wherein the system (100) comprises a user interface (104) that is configured to facilitate a user to provide cooking inputs for selecting and customizing recipes, thereby enhancing cooking experience.

3. The system (100) as claimed in claim 1, wherein the control unit (108) is configured to: initiate an electrical power supply upon detection of proper alignment between the peeling and cutting device (10), the ingredient transfer device (12), and the automated cooking device (14),receive the cooking inputs provided by the user from the user interface (104) and analyze the cooking inputs through at least one intelligent computational system, synchronize the operations include processing and transferring the ingredients, and cooking process based on a predefined sequence and recipe-specific parameters of a selected recipe, andadjust time and operational parameters dynamically based on the cooking inputs, and real-time feedback received from the at least one capturing unit (106).

4. The system (100) as claimed in claim 3, wherein the intelligent computational system includes machine learning (ML) and artificial intelligence (AI) models, a synchronization model, a proportional integral derivative (PID) control model, an error-detection model, and a dynamic recipe adaptation model.

5. The system (100) as claimed in claim 1, wherein the first connector pins (102A) are pogo pin connectors, which are positioned on an attachment unit (18) of the ingredient transfer device (12), wherein the first connector pins (102A) are configured to mate with corresponding sockets (102B) positioned on a support column (20) of the automated cooking device (14), thereby electrically connecting the ingredient transfer device (12) to the automated cooking device (14).

6. The system (100) as claimed in claim 1, wherein the second connector pins (103A) are pogo pin connectors, which are integrated with at least one inserter column (22) of the peeling and cutting device (10), wherein the second connector pins (103A) are configured to mate with corresponding electrical ports (103B) arranged in at least one insertion slot (24) of the ingredient transfer device (12), thereby electrically connecting the ingredient transfer device (12) to the peeling and cutting device (10).

7. The system (100) as claimed in claim 1, wherein the control unit (108) is in communication with the plurality of magnetic sensors (120) to monitor the alignment between the peeling and cutting device (10), and the ingredient transfer device (12).

8. The system (100) as claimed in claim 1, wherein the at least one capturing unit (106) is an artificial intelligence (AI) camera that is configured to detect ingredient placement, confirm presence and absence of residual ingredients on the ingredient transfer device (12).

9. The system (100) as claimed in claim 1, wherein the peeling and cutting device (10) is mounted on the ingredient transfer device (12) through one or more magnets (32).

10. A method for synchronized ingredient transfer and cooking, comprising:initiating, by a control unit (108), an electrical power supply upon detection of proper alignment between a peeling and cutting device (10), an ingredient transfer device (12), and an automated cooking device (14);receiving, by the control unit (108), cooking inputs provided by a user from a user interface (104) and analyze the cooking inputs through at least one intelligent computational system;synchronizing, by the control unit (108), the operations include processing and transferring the ingredients, and cooking process based on a predefined sequence and recipe-specific parameters of a selected recipe; andadjusting, by the control unit (108), adjust time and operational parameters dynamically based on the cooking inputs, and real-time feedback received from at least one capturing unit (106).DATE AND SIGNATURE:Dated this 21stday of January, 2025Patent Agent Name: Hima Bindu AttiINPA-3925

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