Transportable robotic-automated kitchen workcell
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Solution Overview
Problem
Existing automated kitchen systems are limited in preparing a variety of food items, requiring physical reconfiguration and footprint changes for each new type of food item, which is undesirable.
Innovation Solution
A transportable robotic-automated kitchen workcell with a prefabricated enclosure, robotic arm, kitchen appliances, and utensils, along with a computer and sensor assembly, allowing for flexible preparation of different food items without reconfiguration, using a dispensing unit for precise ingredient measurement and delivery, and a cleaning system for hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If physical reconfiguration is performed to prepare different food items, then the system can accommodate new food types, but the footprint is enlarged and the system complexity increases
Solution Approach 1:
The robotic arm is designed to perform multiple food preparation functions (cutting, slicing, dicing, mixing, heating) using a single multi-functional end effector tool. This allows the system to prepare various food items without adding separate specialized equipment, thereby maintaining a compact footprint while achieving high adaptability to different food types
Solution Approach 2:
The system uses a programmable robotic arm with adjustable parameters and a reconfigurable end effector tool that can be dynamically adjusted through software control. This allows the same physical hardware to adapt to different food preparation tasks by changing operational parameters and tool configurations, eliminating the need for physical reconfiguration and footprint expansion
2Adaptability or versatility
If physical reconfiguration is performed to prepare different food items, then the system can accommodate new food types, but the system requires substantial reconfiguration, rearrangement, or replacement
Solution Approach 1:
The system employs a programmable robotic arm with software-controlled parameters and a reconfigurable end effector tool. Different food preparation tasks are achieved by dynamically adjusting operational parameters through programming rather than physical reconfiguration, significantly reducing the complexity of adapting to new food items
Solution Approach 2:
The robotic system changes operational parameters (speed, temperature, cutting patterns, mixing ratios) through software control to adapt to different food items. This parameter-based adaptation eliminates the need for substantial physical reconfiguration, rearrangement, or replacement of equipment, thereby reducing system complexity while maintaining high versatility
3Productivity
If traditional automated kitchen systems are used, then specific food items can be prepared, but the system cannot prepare a wide variety of food items without reconfiguration
Solution Approach 1:
The robotic arm with multi-functional end effector tool can perform multiple food preparation operations (cutting, slicing, dicing, mixing, heating) in a single integrated system. This universal tool design enables the system to maintain high productivity across a wide variety of food items without requiring separate specialized equipment for each food type
Solution Approach 2:
The programmable robotic arm with dynamically adjustable parameters and reconfigurable end effector allows the system to adapt its food preparation capabilities to different food items through software control. This dynamic adaptability enables the system to maintain high productivity across diverse food types without physical reconfiguration
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
Enables the preparation of a wide range of food items with minimal changes to the system components and footprint, ensuring flexibility and efficiency in food preparation and hygiene, while allowing for autonomous operation and easy relocation.
Implementation Method 1
The robotic arm is adapted to position and move the pizza dough under the dispensing unit for receiving the at least one topping on the pizza dough from the dispensing unit
Implementation Method 2
a ramp, vibrating motor, and load cell arranged in cooperative engagement to deliver raw food ingredients to a target surface
Implementation Method 3
at least one sensor to measure a value associated with the ingredients as the ingredients are dispensed. In embodiments, the measured value is a mass of the ingredients at a time (Mti)
Data Source
AI summary
A transportable kitchen workcell includes a prefabricated enclosure, a robotic arm secured within the enclosure, one or more food appliances, a food prep area and storage, a sensor assembly, and a processor operable to command the robotic arm to autonomously prepare a completed entree from a wide variety of raw ingredients. A dispensing unit is arranged in the enclosure for dispensing the raw ingredients onto a target surface according to a selected flowrate and based on real time feedback measured during dispensing. The workcell is self-contained and is adapted to be conveniently moved (e.g., towed) to a new location. A wide range of entrees may be completed without rearranging or retooling the equipment in the workcell. New food items may be prepared by the workcell by simply selecting the applicable program, or by downloading an update corresponding to the new food item.