Food portion control and temperature sensing scoop
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Solution Overview
Problem
Restaurant operators face challenges with inconsistent portion sizes and temperature monitoring, leading to revenue loss and credibility issues due to over-portioning and inadequate temperature control, which existing scoops fail to address effectively.
Innovation Solution
A food portion control and temperature sensing scoop with a handle containing a load cell weight sensor, infrared thermometer, and wireless data transmission capabilities, allowing for programmable weights and temperature monitoring, alerting when temperatures fall into a danger zone, and featuring removable attachments and waterproof, food-safe materials.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional scoops are used with preset volumes, then portioning is simple and quick, but portion consistency and accuracy deteriorate due to user inconsistency in leveling the scoop
Solution Approach 1:
The patent replaces the mechanical leveling process with electronic weight measurement using a load cell sensor. Instead of relying on manual leveling technique, the system uses a sensor to detect the actual weight of food in the scoop and provides real-time feedback through an LCD display and haptic feedback, substituting mechanical skill with electronic measurement and automation.
Solution Approach 2:
The system incorporates real-time feedback through an LCD display that shows the current weight of food in the scoop compared to the target weight, and haptic feedback through a vibration motor that alerts the user when the portion is complete. This closed-loop feedback system guides the user to achieve accurate portions without requiring manual leveling skill.
2Reliability
If manual temperature monitoring is performed, then equipment complexity is reduced, but temperature control reliability deteriorates due to inadequate monitoring and lack of automated alerts
Solution Approach 1:
The system uses an NTC thermistor to continuously monitor food temperature and provides real-time feedback through an LCD display showing current temperature and status indicators. The system automatically compares measured temperature against safe zones and provides haptic feedback when temperature enters or exits the danger zone, creating an automated monitoring loop that improves reliability without requiring manual checking.
Solution Approach 2:
The scoop performs self-monitoring of temperature and self-reporting of status through integrated sensors and displays. The system automatically detects when food enters or exits the temperature danger zone and provides alerts without requiring external monitoring equipment or manual intervention, making the monitoring function self-contained within the scoop itself.
3Measurement precision
If multiple monitoring functions are integrated into the scoop, then portion control and temperature monitoring accuracy improve, but device complexity and ease of cleaning deteriorate
Solution Approach 1:
The scoop is divided into distinct functional segments: a removable food-contact scoop portion and a handle containing electronic components. The scoop portion can be detached and washed separately in a dishwasher, while the handle with electronics requires only wiping. This segmentation allows the food-contact surface to be thoroughly cleaned while protecting the electronic components from water damage.
Solution Approach 2:
The handle is designed with a sealed structure that protects internal electronic components from moisture and food debris. The scoop portion features a smooth, non-porous surface that prevents food accumulation and facilitates easy washing. These design features maintain cleaning ease despite the integration of multiple sensors and electronic components.
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
Ensures consistent portioning by weight and automatic temperature monitoring, reducing costs and improving food safety by providing accurate data transmission and alerts, while being easy to clean and use with various food types.
Implementation Method 1
The handle contains a load cell weight sensor
Implementation Method 2
The handle contains an infrared thermometer
Data Source
AI summary
A device, a food portion control and temperature sensing scoop is disclosed. The device includes a handle, a color indicator light attached to the handle, and a scoop attached to the handle.