Automated food management system
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Solution Overview
Problem
Automated cooking devices produce cooked food products that are cumbersome to store and organize efficiently, hindering further processing or sale preparation due to the need for effective storage and handling systems.
Innovation Solution
An automated food management system comprising an enclosure with stacked trays, an elevator, and a shuttle mechanism that positions trays to receive cooked food products, along with a rotatable fork to maintain horizontal orientation and a conveyor mechanism for efficient storage and retrieval, addresses the storage and handling challenges.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If cooked food products are stored manually after automated cooking, then labor flexibility is maintained, but productivity decreases and time is lost due to manual handling
Solution Approach 1:
The system enables self-service operation where the automated cooking device directly interfaces with the storage system. The cooked food products are automatically transferred from the cooking device to the elevator, which then autonomously transports and positions them in the holding compartment without requiring manual intervention for loading or organizing.
Solution Approach 2:
The elevator acts as an intermediary mechanism between the automated cooking device and the holding compartment. It receives cooked food products from the cooking device, transports them vertically, and delivers them to the appropriate tray positions in the holding compartment, thereby automating the transfer and organization process.
2Reliability
If cooked food products are stacked without organized storage, then storage space is maximized, but quality control deteriorates due to loss of orientation and potential contamination
Solution Approach 1:
The storage system is segmented into multiple independent trays arranged vertically in the holding compartment. Each tray can hold food products in a specific orientation, and the elevator can selectively position individual trays. This segmentation allows for organized storage that maintains quality control while efficiently using vertical space.
Solution Approach 2:
The system transitions from horizontal stacking to vertical arrangement of trays in the holding compartment. The elevator moves trays along the vertical dimension, allowing multiple trays to be stacked overhead without compromising the orientation or quality of food products in each tray. This dimensional change maximizes storage space while maintaining reliability.
3Manufacturing precision
If food products are transferred without maintaining horizontal orientation, then transfer speed increases, but manufacturing precision decreases due to improper positioning
Solution Approach 1:
The fork is configured to preliminarily grasp and stabilize the food product in the correct horizontal orientation before transfer begins. By establishing the proper orientation at the start of the transfer process, the system ensures that food products arrive at the storage location with the required precision without needing additional adjustment steps that would slow down production.
Data Source
AI summary
A system to store food products within a heated compartment is provided. The system includes an enclosure that receives stacked trays, and an elevator to lift trays to a position to receive a plurality of food products from a conveyor or another source. A fork may be provided that receives a cooked food product thereon and rotates to allow the cooked food product to fall into the positioned tray while being maintained in a horizontal manner. A shuttle moves a full tray into a heated compartment, which moves trays therewithin to organize them for future use within a restaurant operation.