Multi-Stage Automated Cooking System for Labor Cost Reduction
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Solution Overview
Problem
Current cooking systems are inefficient and costly due to the need for manual labor and lack of automation in performing multiple cooking steps, such as stir-frying, deep-frying, boiling, and mixing, which increases labor and transportation costs.
Innovation Solution
A cooking system comprising multiple cookware units and mechanisms, including a stirring mechanism, unloading mechanism, receiving mechanism, and liquid handling system, all controlled by a computer system to automate the cooking process, allowing for efficient movement and mixing of food ingredients and cooking liquids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual labor is used for cooking steps, then flexibility and simplicity are maintained, but labor costs and time consumption increase
Solution Approach 1:
The cooking system is divided into multiple independent cooking chambers (steam cooking chamber, hot oil cooking chamber, hot water cooking chamber) that can operate simultaneously. Each chamber handles specific cooking tasks, allowing parallel processing of different food ingredients and cooking methods, thereby significantly improving overall cooking efficiency without requiring a single complex automated system.
2Productivity
If multiple cooking steps are performed manually, then cost-effectiveness is maintained, but labor and transportation costs increase
Solution Approach 1:
The system enables continuous cooking operations by having multiple cooking chambers ready to process different ingredients simultaneously. While one chamber is cooking an ingredient, another chamber can be preparing a different ingredient, eliminating idle time and ensuring continuous productive action throughout the cooking process.
Solution Approach 2:
Ingredients can be pre-prepared and staged in different chambers before final assembly. For example, ingredients can be pre-steamed or pre-cooked in separate chambers and then quickly finished together in the wok, reducing the total cooking time and allowing for better time management in the cooking process.
3Ease of operation
If automation is implemented for cooking steps, then labor costs are reduced, but device complexity and initial cost increase
Solution Approach 1:
The cooking system is designed to operate with minimal human intervention once set up. The multiple cooking chambers can automatically maintain their respective cooking conditions (steam, hot oil, hot water) and the system allows for easy loading and unloading of ingredients, making it self-sufficient during the cooking process while maintaining operational simplicity.
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
The system significantly reduces labor and transportation costs by automating the cooking process, enhancing efficiency and productivity through automated movement and mixing of food ingredients and liquids, resulting in a cost-effective and streamlined cooking operation.
Implementation Method 1
a liquid container configured to hold a liquid (e.g., cooking oil, water) and a heater configured to heat the liquid therein
Data Source
AI summary
The present application firstly discloses a cooking system comprising more than one cooking apparatuses, each capable of producing a food from food ingredients. A semi-cooked food is produced in a cooking apparatus and is used as ingredient in another cooking apparatus. The cooking apparatuses work together to produce cooked food from food ingredients. A computer system is used to control the cooking system.