Holding pan communication system
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Solution Overview
Problem
Current food holding systems in restaurants rely heavily on manual inputs and lack accurate tracking of food item status, quality, and inventory, leading to potential errors in quality control and inventory management, especially when precooked food is stored in food warming units.
Innovation Solution
A food holding pan communication system that includes a pan identifier, sensors, and a processor connected to a kitchen management system (KMS) for real-time monitoring and tracking of food items, using sensors like cameras, load cells, and infrared thermometers to determine food type, count, and environmental conditions, ensuring proper storage and handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If manual inputs and operator knowledge are used to track food status, then operational flexibility is maintained, but accuracy and reliability of food tracking deteriorate
Solution Approach 1:
The food pan system performs self-identification and self-reporting through embedded identifiers and sensors. The pan automatically communicates its location, contents, and status to the kitchen management system without requiring manual input from operators, thereby improving tracking reliability while keeping the system relatively simple
Solution Approach 2:
Manual tracking methods are replaced with automated electronic identification and sensing systems. The pan identifier reader and sensors automatically detect and report food pan information, substituting human operators with electronic systems to improve accuracy and reliability
2Reliability
If inventory control is tightened to reduce precooked food storage, then food safety and quality are improved, but cooking frequency and operational complexity increase
Solution Approach 1:
The system continuously monitors food pan inventory levels and status, providing real-time feedback to the kitchen management system. This enables automated inventory tracking and alerting when food levels are low or when pans need to be rotated, allowing for optimized cooking schedules that maintain food safety without excessive cooking frequency
Solution Approach 2:
The system tracks and monitors food pan status in advance, allowing the kitchen to plan and prepare cooking batches proactively. By knowing the status and location of all food pans beforehand, the kitchen can optimize cooking schedules to maintain safety standards while minimizing unnecessary cooking operations
3Measurement precision
If multiple sensors are used to monitor food conditions, then measurement accuracy is improved, but device complexity and cost increase
Solution Approach 1:
The food pan system integrates multiple sensing capabilities into a unified platform. The sensor array within each pan monitors temperature, presence, and other conditions simultaneously, allowing one system to perform multiple monitoring functions rather than requiring separate systems for each measurement
Solution Approach 2:
Multiple sensors are combined within each food pan to create an integrated monitoring unit. The sensors work together to provide comprehensive food condition data, merging detection functions into a single compact system that improves measurement precision without proportionally increasing complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This system improves food quality, palatability, and safety by providing accurate and automated tracking of food items, optimizing inventory management, and ensuring compliance with temperature specifications, thereby reducing waste and enhancing operational efficiency.
Implementation Method 1
The pan identifier is a bar code or an RFID tag
Implementation Method 2
sensors like cameras, load cells, and infrared thermometers
Implementation Method 3
sensors like cameras, load cells, and infrared thermometers to determine food type, count, and environmental conditions
Implementation Method 4
sensors like cameras, load cells, and infrared thermometers to determine food type, count, and environmental conditions
Data Source
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Figure 3
AI summary
A food holding pan communication system includes a food holding pan (14) having a pan identifier (36) and configured to receive food items. A pan identification station (100) includes a pan receiving area (102), a pan identifier reader (104), and at least one sensor (314) directed at the pan receiving area and configured to acquire data regarding a food item received by the food holding pan. A processor (304) is communicatively connected to the at least one sensor (314) to receive signals from the at least one sensor. The processor is configured to determine a type of food item in the food holding pan.