Cloud-Based Cooking Planning Method for Leavened Food Standardization
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Solution Overview
Problem
Traditional cooking processes for leavened foods are complex, requiring skilled operators for managing multiple variables, leading to downtime, increased energy consumption, and non-standardized cooking processes between centralized preparation and point of sale laboratories, with inefficient communication and high operational costs.
Innovation Solution
A planning method that divides cooking into pre-cooking and final cooking steps, using a cloud system for bidirectional communication and adaptive management, allowing remote control and standardization of cooking processes, and enabling easy handling of unforeseen events.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional centralized cooking management is used, then cooking processes can be carried out, but operator skill requirements increase and communication complexity increases
Solution Approach 1:
The patent introduces a cloud-based platform as an intermediary between the centralized preparation laboratory and distributed points of sale. This platform receives cooking parameters from the preparation lab, stores them, and makes them available to point of sale devices, eliminating the need for direct complex communication between operators and reducing skill requirements.
Solution Approach 2:
The patent replaces manual operator coordination and mechanical communication methods with an automated digital information system. The cloud platform automatically transmits cooking parameters, replacing the need for operators to manually communicate and coordinate cooking processes.
2Productivity
If cooking equipment is kept always in operation, then cooking readiness is maintained, but energy consumption increases
Solution Approach 1:
The patent implements dynamic equipment operation where cooking equipment at points of sale is activated only when needed based on real-time orders. The system receives cooking parameters from the preparation laboratory and activates equipment only when cooking is required, rather than maintaining continuous operation.
Solution Approach 2:
The system performs preliminary preparation of cooking parameters and recipes at the centralized laboratory, then transmits this information to points of sale. This allows equipment to remain inactive until the actual cooking moment, as all preparation work is done in advance at the central facility.
3Manufacturing precision
If multiple cooking variables are managed manually, then cooking quality can be controlled, but operator experience requirements increase
Solution Approach 1:
The system enables self-service operation where the automated platform automatically manages cooking parameters, transmission, and equipment control. Operators simply need to input basic information, and the system automatically handles parameter optimization, equipment selection, and cooking execution without requiring extensive operator experience.
Solution Approach 2:
The patent implements feedback loops where the system monitors cooking progress and equipment status, then automatically adjusts parameters to maintain optimal cooking quality. The cloud platform receives status information from equipment and sends corrective commands to maintain precision without requiring operator intervention.
4Stability of the object's composition
If cooking processes are standardized, then replicability improves, but adaptability to local conditions decreases
Solution Approach 1:
The patent applies local quality by allowing each point of sale to receive standardized cooking parameters from the central laboratory while also enabling local adaptations based on specific equipment characteristics, available ingredients, and local customer preferences. The system maintains core standardization while permitting localized modifications.
Data Source
Figure 1~2
AI summary
An improved planning method for cooking food, especially for leavened cooking products such as pizza, pastry, bakery products and the like, comprising a pre-cooking step (12) carried out in one or more pre-cooking laboratories and a final cooking step (14) (or refining) carried out in one or more points of sale which are distinct from the cooking laboratories, said steps in bidirectional communication with a cloud system (16) for storing and processing the signals of cooking equipment referred to in the pre-cooking and final cooking steps.