Classifications

• • G—PHYSICS
  • G06—COMPUTING OR CALCULATING; COUNTING
  • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
  • G06Q10/00—Administration; Management
  • G06Q10/06—Resources, workflows, human or project management; Enterprise or organisation planning; Enterprise or organisation modelling
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/20—Removing cooking fumes
  • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
• • G—PHYSICS
  • G06—COMPUTING OR CALCULATING; COUNTING
  • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
  • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
  • G06Q50/10—Services
  • G06Q50/12—Hotels or restaurants

Definitions

• the present invention relates to a system for managing the preparation of dishes, of the type described in the preamble to claim 1.
• the need has always been felt in the catering industry to automate the preparation of dishes, without however compromising the quality of the final product.
• the need has been always felt, especially in large catering chains, to implement management systems capable of assisting the operators in the preparation of dishes.
• the need is known to ensure the repeatability of the final product, to ensure that a same predetermined dish on the restaurant menu has the same organoleptic properties and appearance, not only in the same restaurant, but also in all the restaurants in the same chain - even when processed there and then and prepared by different operators.
• systems are known for managing the preparation of dishes, which comprise one or more remote terminals, typically palmtop devices managed by waiters to enter the orders. Said devices are connected in wireless mode with a main terminal located in the restaurant kitchen. Once the orders have been taken, the palmtop devices send them to the main terminal, which displays them on a monitor. The main terminal only displays a list of the dishes included in the order, for example "pasta with tomato sauce”.
• a further disadvantage lies in the fact that the systems described above are in no way capable of replicating the preparation of a given dish, the characteristics of which will inevitably depend on the level of experience and training of the operator who prepared it. Therefore, in the case of catering chains, the systems briefly described above are not capable of ensuring that the same predetermined dish on the restaurant menu has the same organoleptic features and appearance in all restaurants in the chain.
• the term "appearance” means the presentation of the final dish, that is also called the "mise en place”.
• this invention is based on the aim to propose a system for managing the preparation of dishes which overcomes the drawbacks of the above known art.
• the aim of the present invention is to provide a system for managing the preparation of dishes that is capable of assisting the operators in the preparation of the dish, so that inexperienced operators or operators with little training are in a position to prepare a predetermined number of dishes.
• Another aim of the present invention is to provide a system for managing the preparation of dishes that is capable of ensuring the repeatability of the final product, to ensure that a same predetermined dish on the restaurant menu - even when processed there and then and prepared by different operators - has the same organoleptic properties and appearance, not only in the same restaurant, but also in all the restaurants in the same chain.
• a further aim of the present invention is to propose a system for managing the preparation of dishes which makes it possible to increase the productivity of a restaurant, that is to say the number of dishes prepared within a unit of time.
• the technical tasks explained and the specified aims are substantially achieved by a system for managing the preparation of dishes comprising the technical features detailed in one or more of the appended claims.
• -figure 1 is an overall axonometric view of a system produced in accordance with the present invention
• FIG. 4 is a side view of a constructional detail of the system shown in figure 1 , with certain parts removed to show other parts better.
• a system for managing the preparation of dishes in accordance with the present invention comprises at least one ingredient preparation station (indicated with the numeral 2 in the figures) for the preparation of a dish.
• a preparation station comprises a work counter 3 and a plurality of containers 4, typically tubs, for receiving the ingredients required for the preparation of a predetermined dish.
• the preparation station also comprises cooking means 5 and means 6 for extracting the cooking fumes.
• the cooking means 5 preferably comprise an electromagnetic induction plate suitable for receiving a frying pan (not shown).
• the extraction means 6 comprise a hood 7 for collecting the fumes and a suction pipe 8 associated with the hood, for sucking a flow of air and cooking fumes through a fan 9.
• the suction pipe 8 has a first inflow end 8a - which faces the work counter 3 below the hood 7 - for extracting air and cooking fumes, and a second outflow end 8b for expelling the sucked fumes and air into the room.
• the suction pipe 8 preferably accommodates a filter 10, for example an activated carbon filter or a labyrinth filter, for purifying the fumes before expelling them into the room.
• the suction pipe 8 is placed in fluid communication with a cooling circuit; in particular, the cooling circuit taps a certain flow of fluid (comprising sucked air and cooking fumes) from the suction pipe 8, conveying it onto electromagnetic components 12 which generate the induction - also called “magnetron" - so as to keep them cooled and therefore more efficient.
• electromagnetic components 12 which generate the induction - also called “magnetron” - so as to keep them cooled and therefore more efficient.
• the temperature of the air-cooking fumes mixture is in any event much lower than the operating temperature of the electromagnetic components 12, which - once struck by the flow - are advantageously cooled.
• the cooling circuit defines a recirculation and has a delivery duct 13a - interfaced with the suction pipe 8 through a tapping aperture 113a - and a return duct 13b - interfaced with the suction pipe 8 through a recirculation aperture 113b.
• the electromagnetic components 12 are accommodated in the return duct 13b of the cooling circuit.
• the system is provided with cooling means 14 for cooling the flow of air and cooking fumes before it is tapped from the suction pipe and sent to the delivery duct 13a of the cooling circuit.
• the cooling means are positioned in the suction pipe 8, upstream (following the direction of the suction flow) of the tapping aperture 113a.
• the cooling means preferably comprise an evaporator.
• the fan 9 is activated when the preparation station is used and continues operating for the entire duration of the cooking. In greater detail, the fan 9 terminates operation about 10 seconds after the induction plate is blocked to suck any excess cooking fumes.
• a single fan 9 is capable both of sucking a flow of air and cooking fumes and of conveying at least a part of it onto the electromagnetic components 12, with obvious constructional simplifications of the system.
• the operation of the preparation station is as follows.
• the fan 9 is activated and generates the suction of a flow of air and cooking fumes in the suction pipe 8, according to arrow A of figure 4. The sucked air and the fumes subsequently enter the suction pipe 8 and come into contact with the cooling means 14.
• the flow tapped from the suction pipe 8 subsequently flows from the delivery duct 13a to the return duct 13b (arrow B of figure 4), where it strikes the electromagnetic components 12, and lastly flows back into the suction pipe 8 through the recirculation aperture 113b.
• the management system comprises at least one central unit (diagrammatically indicated with the operating block marked as the numeral 100 in the figures) for entering the parameters to identify a dish selected from a number of predetermined dishes; said parameters are typically called the "order".
• the central unit is electronic and preferably comprises a processing unit, for example a computer equipped with a monitor, a tablet or other devices equipped with a processor and with a user interface, preferably the touch-screen type, suitable to allow the entry of data, i.e. an order.
• a processing unit for example a computer equipped with a monitor, a tablet or other devices equipped with a processor and with a user interface, preferably the touch-screen type, suitable to allow the entry of data, i.e. an order.
• the preparation station is associated with a peripheral unit 101, which communicates with the central unit 100 and is equipped with a memory 102 for storing the order received from the central unit.
• the connection between the central unit and the peripheral unit preferably occurs in wireless mode.
• the peripheral unit 101 also comprises:
• a database 103 containing recipes for preparing a number of predetermined dishes
• a processing unit 104 operatively active on the memory 102 and on the database 103, for extracting, from the latter, the recipe corresponding to the order stored previously in the memory;
• a management system is capable of assisting the operators in the preparation of the ordered dishes, since it selects the specific recipe associated with the preselected dish, making it immediately available to the operator through the display means.
• the processing unit is electronic and comprises, for example, a computer or a microprocessor.
• the display means comprise a visual display terminal 12, preferably the touch-screen type.
• the visual display terminal is integrated in a front panel of the preparation station although, in accordance with an embodiment variant not shown, it may be installed on a support arm fastened to the frame of the preparation station, near the work counter 3.
• the recipe extracted from the database 103 and sent to the display means 105 is made available to the operator in the form of a film clip.
• said type of display also allows the dish to be prepared by inexperienced operators since it not only provides visual information on the ingredients required, but also on the way they are to be combined and handled.
• a further advantage lies in the fact that a recipe displayed in the form of a film clip, and not in a text format, eliminates any problem associated with linguistic comprehension by the operator, thus making it easier to find labour directly in the place where the catering business is located, without the operator needing to know another language in addition to his/her mother tongue.
• the order entered in the central unit is sent to the peripheral unit, typically through wireless transmission, and is displayed on at least one portion of the display means 105, so that the operator responsible for managing the preparation station is aware of the order and can begin the preparation of the preselected dish.
• the operation of the system comprises the following main steps:
• the central unit 100 processes the order and sends it to the peripheral unit 101 of the preparation station 2;
• the order is made available on at least one portion of the display means associated with the preparation station;
• the processing unit 104 of the peripheral unit selects the recipe corresponding to the order, from the database 103;
• the recipe is made available on the display means in the form of a film clip, so as to assist the operator in the preparation of the preselected dish.
• the system according to the invention preferably comprises a plurality of preparation stations 2 and a plurality of peripheral units 101, each of which is associated with a corresponding preparation station; all the peripheral units 101 are connected to and communicate with the central unit 100.
• the preparation stations are divided into at least two operating groups, each of which manages predetermined orders, that is each of the groups is dedicated to the preparation of certain dishes among the predetermined ones.
• the central unit 100 selectively sends the orders to the operating groups of stations according to the type of preselected dish. For example, let's suppose that the system comprises four preparation stations, each of which is capable of managing the preparation of two different dishes among the predetermined ones; it will thus be possible to prepare a total of 8 different recipes.
• the operation of the system comprises the following steps:
• the central unit 100 processes the order and selectively sends it to the peripheral unit of the dedicated station; - the order is made available on at least one portion of the display means associated with the dedicated preparation station;
• the processing unit 104 of the peripheral unit selects the recipe corresponding to the order, from the database 103;
• the recipe is made available on the display means in the form of a film clip, so as to assist the operator in the preparation of the preselected dish.
• said first embodiment of the system simplifies the layout of the preparation stations, thus optimizing it for the preparation of a limited number of dishes and therefore reducing the number of ingredients, utensils and pans required.
• the central unit 100 simultaneously sends the orders to all the peripheral units 101; in this case, the peripheral unit corresponding to the preparation station that undertakes the management of the order (called the active station) prevents the management of the same order by the remaining preparation stations.
• the peripheral units 101 are preferably connected to each other and the peripheral unit of the active stations prevents the management of the same order by the remaining preparation stations by sending a signal directly to the respective peripheral units.
• the peripheral unit 101 corresponding to the active station prevents the management of the same order by the remaining preparation stations by sending a signal to the main unit, which sends it to the peripheral units of the remaining preparation stations.
• the system comprises four preparation stations, each of which is capable of managing the preparation of any dish among the predetermined ones; it will thus be possible to prepare all the recipes at all the stations.
• the operation of the system comprises the following main steps:
• the central unit 100 processes the order and sends it to the peripheral units of all the preparation stations;
• the processing unit 104 of the peripheral unit selects the recipe corresponding to the order, from the database 103;
• the recipe is made available on the display means of the active station in the form of a film clip, so as to assist the operator in the preparation of the preselected dish.
• said second embodiment of the invention increases the productivity of the catering business, that is the number of dishes prepared within a unit of time.
• the possibility of preparing a dish from any one of the preparation stations makes it possible to absorb any order peaks, thus helping to rebalance the work loads and therefore avoiding having overloaded stations and others not even operating.
• the peripheral unit 101 preferably provides the central unit 100 with information regarding the depletion of ingredients so that the central unit may interrupt the entry of orders for which a depleted ingredient is required.
• the central unit may interrupt the entry of orders for which a depleted ingredient is required.
• the peripheral unit 101 may also comprise a second optional database 106 containing multilingual phrases to allow an operator to describe the composition of the dish in a chosen language on delivery of the dish to the final user.
• the processing unit 104 interacts with the memory 102 and with the second database 106 to extract, from the latter, the phrase corresponding to the order previously stored in the memory, thus making it available on the display means 105.
• the language the phrase is displayed in may be set at system start-up by directly acting on the preset settings of the peripheral unit.
• the system comprises projection means (not shown) associated with each preparation station and cooperating with the peripheral unit 101, for projecting, onto a plate, the outline of the components of the dish corresponding to the order, to allow an operator to arrange the components according to a predetermined arrangement, that is to perform the "mise en place" of the dish.
• the projecting means may comprise a projector positioned at a predetermined height above the work counter 3 of the preparation station.
• the invention has further significant advantages.
• a system in accordance with the invention is capable of assisting the operators in the preparation of the dish, so that inexperienced operators or operators with little training are also in the position to prepare a predetermined number of dishes.
• a system according to the invention is capable of ensuring the repeatability of the preparation of the dish, and therefore a near constancy of the final product.
• the peripheral unit and any projection means ensure that a same predetermined dish on the menu has the same organoleptic properties and appearance, not only in the same restaurant, but also in all the restaurants in the same chain - even when it is processed there and then and prepared by different operators.
• a further aim of the present invention is to increase the productivity of a restaurant, that is the number of dishes prepared within a unit of time, since it provides the operators with all the information required for the preparation of the dishes, thus eliminating wasted time ascribable to errors or lack of attention. Furthermore, a management system according to the invention is advantageously capable of increasing productivity, since the order is sent in "real time" directly to the preparation station, without any intermediate filter.

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Cited By (2)

Citations (2)

• 2012
  • 2012-03-28 WO PCT/IT2012/000094 patent/WO2013144985A1/fr not_active Ceased

Patent Citations (2)

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