Touchscreen Cooking Program Board for Readable Kitchen Scheduling
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Solution Overview
Problem
Current methods for managing cooking programs in commercial kitchens, such as the 'bon system,' face challenges with readability, loss of information, and inefficiencies in communicating dish orders to cooking appliances, leading to difficulties in scheduling and resource optimization.
Innovation Solution
A virtual token board system on a touchscreen display allows for the graphical representation of cooking programs as virtual receipts, enabling chronological and spatial arrangement of cooking tasks, with tokens having code names and graphic representations, facilitating intuitive scheduling and resource allocation through drag-and-drop functionality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If a traditional bon system is used to manage cooking programs, then information can be recorded, but readability is poor and information can be lost
Solution Approach 1:
The patent replaces physical bon slips with virtual receipts displayed on a touchscreen. Each virtual receipt is a digital copy of the order information that can be clearly read and cannot be lost, directly resolving the contradiction between information loss and readability
Solution Approach 2:
The mechanical bon slip system is replaced with an electronic touchscreen interface. The virtual receipts are displayed graphically with code names and visual representations, eliminating the readability issues of handwritten bon slips while preventing information loss through digital storage
2Productivity
If virtual receipts are displayed chronologically without arrangement, then all programs are visible, but scheduling efficiency is reduced
Solution Approach 1:
The virtual receipts can be dynamically arranged on the touchscreen in chronological order or according to optimization parameters. The system allows flexible repositioning and reordering of receipts, enabling efficient scheduling while adapting to different kitchen workflow requirements
Solution Approach 2:
The patent displays virtual receipts in a two-dimensional spatial arrangement on the touchscreen, allowing them to be positioned both chronologically and spatially. This dimensional organization enables kitchen staff to quickly identify and schedule multiple programs simultaneously, improving productivity without excessive complexity
3Loss of time
If manual arrangement of cooking programs is performed, then scheduling flexibility is achieved, but time consumption increases
Solution Approach 1:
The system automatically optimizes the arrangement of virtual receipts based on selected optimization parameters such as energy consumption, time requirements, or weight loss. This self-service arrangement feature reduces the time required for manual scheduling while maintaining flexibility through parameter-based optimization
Solution Approach 2:
The system provides feedback by displaying multiple arrangement options based on different optimization criteria. Kitchen staff can review these optimized arrangements and make adjustments as needed, achieving both time efficiency and scheduling flexibility through interactive feedback
Data Source
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AI summary
The method involves using a function device for execution of a program i.e. cooking program. An input device and a display device are designed as a sensor screen or a touch screen (1) of a cooking appliance. Program representatives in the form of virtual vouchers (102G, 103B), are arranged in respective areas of the display device, where each area is in the form of a virtual voucher board (200). Each program representative is changed by touching a part of the area or when moving closer to or away from the part of the area and/or by an input action in a visual presentation. An independent claim is also included for a cooking appliance comprising a heating device.