U.S. patent application number 10/457876 was filed with the patent office on 2003-11-13 for pizza sauce dispensing devices and methods.
This patent application is currently assigned to Pizza Hut, Inc.. Invention is credited to Amigh, Steven, Ortegon, Homero.
Application Number | 20030209194 10/457876 |
Document ID | / |
Family ID | 24092294 |
Filed Date | 2003-11-13 |
United States Patent
Application |
20030209194 |
Kind Code |
A1 |
Amigh, Steven ; et
al. |
November 13, 2003 |
Pizza sauce dispensing devices and methods
Abstract
A pizza sauce dispenser simultaneously dispenses and spreads a
precisely controlled amount of sauce onto a pizza dough base
without manually handling the sauce or the dough during operation.
The dispenser includes a selectively rotatable disc and an arm that
selectively extends over the disc. At lease one nozzle is supported
by the arm and selectively dispenses the sauce onto the dough. A
control mechanism controls: (1) a selected rate and direction of
disc rotation; (2) a selected pivot rate and direction of the arm;
and/or (3) a selected rate of dispensing sauce through the nozzle.
In use, with pizza dough placed on the disc, the disc is rotated
and the arm pivoted over the dough so that the nozzle traverses a
path from the outside edge of the dough to the center of the dough
or vice versa. Sauce thus is deposited in a spiral or other
desirable pattern.
Inventors: |
Amigh, Steven; (Plano,
TX) ; Ortegon, Homero; (Carrollton, TX) |
Correspondence
Address: |
DICKE, BILLIG & CZAJA, P.L.L.C.
FIFTH STREET TOWERS
100 SOUTH FIFTH STREET, SUITE 2250
MINNEAPOLIS
MN
55402
US
|
Assignee: |
Pizza Hut, Inc.
|
Family ID: |
24092294 |
Appl. No.: |
10/457876 |
Filed: |
June 10, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10457876 |
Jun 10, 2003 |
|
|
|
09525190 |
Mar 14, 2000 |
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Current U.S.
Class: |
118/24 ; 118/319;
118/320; 118/52; 118/696 |
Current CPC
Class: |
A21C 9/04 20130101 |
Class at
Publication: |
118/24 ; 118/52;
118/319; 118/320; 118/696 |
International
Class: |
B05C 013/02 |
Claims
What is claimed is:
1. A pizza sauce dispenser comprising: a disc rotatably mounted to
a base for selective rotation at a predetermined rate; an arm
pivotally mounted to the base for selectively disposing an end of
the arm over the disc; and a sauce dispensing mechanism having at
least one nozzle disposed at the end of the arm and oriented toward
the disc for selectively dispensing pizza sauce toward the
disc.
2. The dispenser of claim 1 wherein the dispensing mechanism
further includes: a flexible hose extending from the nozzle; and a
pump, connected to the hose and operatively coupled to a reservoir,
adapted to hold a quantity of sauce to be drawn by the pump;
wherein the pump is selectively actuated for controlling a
predetermined amount and rate of sauce dispensed through the nozzle
toward the disc.
3. The dispenser of claim 2 wherein the pump further comprises a
drawback cylinder for maintaining the nozzle in a substantially
clog-free and substantially drip-free state.
4. The dispenser of claim 2 wherein the dispensing mechanism
further comprises a stepper motor operatively coupled to the pump
for controlling a variable rate of flow of sauce through the
nozzle.
5. The dispenser of claim 1 and further comprising: a second
dispensing mechanism having a second nozzle disposed at the end of
the arm and oriented toward the disc for selectively dispensing a
second pizza sauce toward the disc.
6. The dispenser of claim 5 wherein the second dispensing mechanism
further comprises: a second flexible hose extending from the second
nozzle; a second pump connected to the second hose and operatively
coupled to a second reservoir adapted to hold a quantity of the
second sauce to be drawn by the second pump, wherein the second
pump is selectively actuated for controlling a predetermined amount
and rate of the second sauce dispensed through the second nozzle
toward the disc.
7. The dispenser of claim 1 and further comprising: a control
mechanism for selectively activating, deactivating, and varying a
rate of: (1) rotation of the disc; (2) pivoting of the arm; and (3)
dispensing sauce through the nozzle.
8. The dispenser of claim 7 wherein the control mechanism further
comprises a programmable logic controller for controlling
activation, deactivation, and the rate of operation of the
rotatable disc, pivotable arm, and the dispensing mechanism.
9. The dispenser of claim 8 wherein the programmable logic
controller includes a stored program in a memory for identifying a
pattern according to which sauce is dispensed on a predetermined
size and shape pizza crust.
10. The dispenser of claim 9 wherein the stored program includes
parameters comprising a total time and rate that sauce is to be
dispensed through the dispensing mechanism, a total time and rate
of rotation of the disc, and a total time, rate, and direction of
pivoting of the arm.
11. The dispenser of claim 8 wherein the control mechanism further
comprises a membrane-type keypad and display for sending signals to
the programmable logic controller.
12. The dispenser of claim 11 wherein the control mechanism further
includes the functions of: counting a number of pizzas to be
sauced; counting a number of pizzas that have been sauced; starting
a saucing operation; terminating a saucing operation; and
identifying a type and size of pizza to be sauced.
13. The dispenser of claim 8 wherein the control mechanism further
comprises a bar code scanner operatively coupled to the
programmable logic controller for identifying a set of
predetermined saucing parameters for a pizza to be sauced.
14. The dispenser of claim 1 wherein the disc comprises a removable
tray having a plurality of nested concentric rings, each ring
having a different elevation.
15. The dispenser of claim 14 wherein a ring at a center of the
disc defines a lowest elevation of the concentric rings and has a
smallest diameter of the concentric rings.
16. The dispenser of claim 14 wherein an outer rim of the disc
defines a highest elevation of the concentric rings and has a
largest diameter of the concentric rings.
17. The dispenser of claim 1, further comprising a stepper motor
operatively coupled to the disc for causing rotation of the
disc.
18. The dispenser of claim 1, further comprising a stepper motor
operatively coupled to the arm for causing pivoting of the arm.
19. The dispenser of claim 18, further comprising a sensor
operatively coupled to the motor and the pivoting arm to facilitate
controlling a rate and direction of pivoting of the arm.
20. The dispenser of claim 19 wherein the arm further comprises: a
vertical support secured relative to the motor and in close
proximity to the sensor; and a horizontal member extending from the
vertical support in a generally perpendicular relationship to
extend over the rotatable disc and supporting the nozzle wherein
the end of the arm is the end of the horizontal member.
21. A pizza sauce dispenser comprising: a selectively rotatable
disc for supporting a pizza dough base; an arm selectively
pivotable with respect to the disc; and a first spray mechanism
mounted on the arm and being selectively actuable for spraying a
first sauce onto the dough base at a predetermined rate.
22. The dispenser of claim 21, further comprising: a second spray
mechanism mounted on the arm and being selectively actuable
independently of the first spray mechanism for spraying a second
sauce onto the dough base at a predetermined rate.
23. The pizza sauce dispenser of claim 21, further comprising: a
control mechanism for selectively activating, deactivating, and
varying a rate of: (1) rotation of the disc; (2) pivoting of the
arm; and (3) spraying sauce through the first spray mechanism.
24. A pizza sauce dispenser comprising: a selectively rotatable
disc for supporting pizza dough; and a spray mechanism including a
stationary arm extending over the disc, the arm further having a
plurality of ports serially arranged along the arm with the arm
extending from a first end adjacent an outer edge of the disc to a
second end adjacent a center of the disc; wherein the spray
mechanism is capable of spraying sauce onto the pizza dough through
the ports selectively at a predetermined rate for a predetermined
amount of time while the disc rotates below the spray
mechanism.
25. The dispenser of claim 24, wherein the ports further include:
an inner set of ports closest to the center of the disc, an
intermediate set of ports adjacent the first set of ports, and an
outer set of ports adjacent the intermediate set of ports and the
outer edge of the disc.
26. The dispenser of claim 25, further comprising: a control
mechanism for activating the inner set of ports for a first,
smaller size pizza dough to be placed on the disc, for activating
the intermediate set of ports and the inner set of ports for a
second, intermediate size pizza dough to be placed on the disc, and
for activating the outer set of ports, the intermediate set of
ports, and the inner set of ports for a third, larger size pizza
dough to be placed on the disc.
27. A pizza sauce dispenser comprising: a selectively rotatable
disc for supporting pizza dough; and a spray mechanism including a
stationary arm extending over the disc and a slidable member that
is selectively slidable along the stationary arm over the disc, the
spray mechanism having at least one nozzle disposed on the slidable
member; and wherein the spray mechanism is capable of selectively
spraying sauce onto the pizza dough through the nozzle selectively
at a predetermined rate for a predetermined amount of time, while
the disc rotates.
28. A method of dispensing sauce onto an edible base, the method
comprising: selectively rotating an edible base at a predetermined
rate; positioning an end of an arm over the edible base; and
selectively dispensing sauce through at least one nozzle at the end
of the arm onto the base while the base rotates.
29. The method of claim 28, further comprising: terminating the
dispensing operation when a predetermined amount of sauce is
deposited onto the edible base.
30. The method of claim 28, further comprising spraying the sauce
onto the base in a spiral pattern.
31. The method of claim 28, further comprising: centering the base
onto a rotatable disc by correlating a diameter of the base to one
ring of a nested set of concentric rings formed on a surface of the
disc.
32. The method of claim 28, further comprising: initiating pivoting
of the arm at a location adjacent an outer edge of the base and
maintaining pivoting of the arm toward a center of the base, and
terminating pivoting of the arm at a location adjacent the center
of the base.
33. The method of claim 28, further comprising: initiating pivoting
of the arm at a location adjacent a center of the base, maintaining
pivoting of the arm toward an outer edge of the base, and
terminating pivoting of the arm at a location adjacent the outer
edge of the base.
34. The method of claim 28, wherein the base comprises pizza
dough.
35. A method of dispensing two different sauces on two different
pizzas with a sauce dispensing device, the method comprising:
selectively rotating a disc of the device with a first pizza dough
thereon at a predetermined rate; selectively pivoting an end of an
arm of the device over the first pizza dough; selectively
dispensing a first sauce through a first nozzle at the end of the
arm onto the first pizza dough during the rotating and the
pivoting; removing the first pizza dough from the disc; selectively
rotating the disc with a second pizza dough thereon at a
predetermined rate; selectively pivoting the end of the arm over
the second pizza dough; and selectively dispensing a second sauce
through a second nozzle at the end of the arm onto the second pizza
dough during the second rotating and the second pivoting.
36. A method of dispensing sauce on a pizza, comprising:
selectively rotating a disc, with a generally circular shaped pizza
dough set on the disc, at a predetermined rate; and selectively
spraying sauce onto the dough during the rotating step while moving
an origin of the spraying function from a first radial location on
the dough to a second radial location on the dough.
37. A pizza sauce dispenser comprising: means for rotating a pizza
dough base at a predetermined rate; and means for disposing at
least one sauce dispensing device over the pizza dough base, the
sauce dispensing device being controllable, in conjunction with the
means for rotating, to dispense different types and amounts of
pizza sauce onto different dough bases, free of exchanging said
sauce dispensing device between said different dough bases.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to equipment for making food
items, and, more particularly, to pizza-making equipment,
specifically to pizza sauce dispensers and methods of dispensing
pizza sauce.
[0003] 2. Description of Related Art
[0004] Commercial kitchens and restaurants face the challenge of
making large quantities of food items while maintaining the
individual quality of each item prepared. For example, in a pizza
restaurant, hundreds of pizzas are made daily. Naturally, this
volume requires manually repeating the same preparation tasks
(e.g., rolling or otherwise preparing dough, spreading sauce,
adding toppings, etc.) over and over again. Manually applying and
spreading sauce, however, leads to variability in the amount of
sauce applied as well as variability in the spreading pattern.
[0005] In other environments, such as a frozen pizza factory where
thousands of pizzas are made daily, many of these repetitive tasks
are automated. For example, a sauce dispenser is used to apply
pizza sauce onto a pizza crust (e.g. unbaked dough flattened out to
its desired shape and size). The dispenser deposits a predetermined
amount (e.g. five ounces) of sauce onto the pizza crust. Such
dispensers typically have a single sauce dispensing head and are
sized to apply a single-sized portion of sauce. In other words, the
dispensing head is capable of dispensing only a single volume of
sauce, such as five ounces, rather than being capable of dispensing
variable volumes, such as two ounces, three ounces, or even eight
ounces of sauce.
[0006] While generally useful in a factory setting, these types of
dispensers are not helpful in a restaurant setting where many
different sized pizzas (e.g., ten inch, twelve inch, sixteen inch
diameter) are made, each requiring a different amount of sauce. If
these factory-type sauce dispensers were used in the restaurant
setting, a food service operator would be forced to change the
dispensing head each time a different sized pizza was made. This
required changeover would defeat any intended gains in efficiency.
Moreover, in the restaurant setting, there are several types of
pizza with different types of dough and different types of sauce.
Since different sauces typically have different viscosities, a
different dispensing head likely would be necessary since the flow
rate of the conventional dispensing heads is fixed.
[0007] While conventional sauce dispensing machines are capable of
putting sauce on the pizza dough, the sauce still must be spread
over the dough. In the factory setting, the typical conventional
sauce dispenser drops a single dollop of sauce in the center of the
dough and an automated roller rolls across the dough to spread the
sauce about the surface of the dough. The roller frequently
accumulates particulates from the sauce and dough, compromising the
effectiveness of the roller and the appearance of the pizza.
Moreover, a different roller is generally necessary for a different
type sauce, to avoid cross-contamination of different sauces on the
roller. Alternatively, in the retail restaurant setting, a food
service operator spreads the sauce manually by hand, such as with a
spoon or other cooking utensil.
[0008] In the retail pizza business, using a roller or spoon to
spread the sauce is undesirable since manual pressure applied
against the pizza dough can damage the dough. This effect is
particularly noticeable for pan pizza dough, which is very
delicate. Undue pressure on this dough pushes air out of the dough,
causing it to flatten and possibly harden in the area of contact.
Of course, this type of damage is noticeable by the consumer and
therefore is undesirable.
[0009] Another conventional method of dispensing pizza sauce
includes using a large multi-port dispensing head that sits over
and above the pizza dough. Sauce drips through the ports, which are
in a dot matrix or honeycomb pattern, down onto the dough.
Unfortunately, selected portions of the multiple ports cannot be
selectively deactivated, which would permit control over the
pattern and volume of sauce applied to each pizza. Accordingly,
this type of conventional, multi-port dispensing head is suitable
only for saucing a single-sized pizza. A differently sized
dispensing head or different machine would be required for each
differently sized pizza. In addition, the ports tend to drip sauce
even after the saucing operation is terminated, and the ports
typically clog, thereby requiring frequent maintenance.
[0010] Accordingly, conventional methods of applying sauce to pizza
crusts in the restaurant setting suffer from several disadvantages.
First, manual application and spreading of the sauce leads to
variability in the volume of sauce applied and can damage the
crust. Second, dispensing sauce through a factory-type sauce
dispenser is impractical, because the conventional dispensing heads
permit dispensing only a single volume of sauce (e.g., six-ounce
portions only) and do not assist in spreading the sauce. Moreover,
the rollers available in the factory setting damage some delicate
crusts while spreading and present contamination issues where
different types of sauces are used. Consequently, conventional
factory-type sauce dispensers do not provide the desired
efficiencies in the retail restaurant setting, and current manual
preparation techniques remain inefficient and lead to variable
quality.
SUMMARY OF THE INVENTION
[0011] A pizza sauce dispenser, according to an embodiment of the
invention, simultaneously dispenses and spreads a precisely
controlled amount of sauce onto a pizza dough base without
requiring a food service operator to manually handle the sauce or
the dough during operation. According to one embodiment, the
dispenser includes a selectively rotatable disc, an arm that
selectively pivots over the disc, and a spraying mechanism for
spraying sauce onto the disc (or a pizza dough base on the disc).
The rotatable disc includes a surface adapted to receive a pizza
pan with dough thereon, for example. A nozzle of the spraying
mechanism is disposed on an end of the arm and selectively deposits
sauce onto the dough. Sauce is supplied to the nozzle by the
remainder of the spraying mechanism, including a pumping system and
reservoir. A control mechanism coordinates activation and
deactivation of the rotatable disc, the pivotable arm, and the
nozzle, and/or one or more of the following: (1) a selected rate of
disc rotation; (2) a selected rate and selected directional
pivoting of dispensing arm; and (3) a selected rate of dispensing
sauce through the nozzle.
[0012] To sauce a pizza dough base, a pizza dough/crust is placed
on the disc, the disc is rotated and the dispensing arm can be
pivoted simultaneously, so that the nozzle strikes a path from the
outer edge of the dough to the center of the dough. While the arm
is pivoting over the rotating dough (set on the disc), sauce is
sprayed from the nozzle onto the dough, forming a spiral sauce
pattern on the dough.
[0013] The rotatable disc preferably includes a surface having a
plurality of nested, concentric rings that match pizzas of
different diameters, to permit the disc to instantly accept
different sized pizza pans and/or dough bases. In addition, the
concentric ring pattern results in automatic centering of the pizza
pan (and dough thereon) on the sauce dispenser.
[0014] The sauce dispensing system optionally includes a second
spraying mechanism having a second nozzle, which also is mounted on
the end of the pivoting arm, and a second pumping system with its
own reservoir. This additional spraying mechanism permits
instantaneous access to a second, different type of pizza sauce
without requiring any changeover of the first spraying
mechanism.
[0015] Accordingly, a pizza sauce dispenser, according to an
embodiment of the invention, automatically applies and spreads
sauce onto a pizza dough for many different sized pizzas and
multiple sauces, without requiring complicated changeovers of a
dispensing head or other equipment, and without a roller, as is
generally required with conventional sauce dispensers. Moreover,
the sauce dispenser alleviates time pressure and the variable
quality associated with pizzas that are sauced manually by food
service operators.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Embodiments of the invention will be described with
reference to the figures, in which like reference numerals denote
like elements and in which:
[0017] FIG. 1 is a perspective view of a pizza sauce dispenser,
according to an embodiment of the invention;
[0018] FIG. 2 is a schematic illustration, with sectional views, of
the pizza sauce dispenser of FIG. 1, according to an embodiment of
the invention;
[0019] FIG. 3 is an enlarged perspective view of the dispenser of
FIG. 1, according to an embodiment of the invention, and further
incorporating a small pizza pan with dough;
[0020] FIG. 4 is a perspective view of the dispenser of FIG. 1,
according to an embodiment of the invention, and further
incorporating a large pizza pan with dough;
[0021] FIG. 5 is a top, generally schematic illustration of the
dispenser of FIG. 1 in operation, according to an embodiment of the
invention;
[0022] FIG. 6 is a perspective view of the dispenser of FIG. 1,
according to an embodiment of the invention, and further
incorporating a pizza pan with dough and sauce applied by the
dispenser onto the dough;
[0023] FIG. 7 is a schematic top view of an additional sauce
pumping system, according to an embodiment of the invention;
[0024] FIG. 8 is a cross-sectional view of a rotatable disc of a
pizza sauce dispenser, according to an embodiment of the
invention;
[0025] FIG. 9 is a schematic top view of a pizza sauce dispensing
system including a stationary arm and multi-port nozzle, according
to an embodiment of the invention;
[0026] FIG. 10 is a schematic illustration of a pizza sauce
dispensing arm, according to an embodiment of the invention;
and
[0027] FIG. 11 is a schematic illustration of a control mechanism
of a pizza sauce dispenser, according to an alternate embodiment of
the invention.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0028] A pizza sauce dispensing system 10, according to an
embodiment of the invention, is shown generally in FIG. 1. System
10 includes base 11, selectively rotatable disc 12, dispensing arm
14, which is selectively pivotable according to one embodiment,
dispensing or spraying mechanism 15 with nozzle 16 and hose 17, and
controls 18 having display/keypad 20. Rotatable disc 12 is adapted
to receive a pizza pan, with a pizza crust thereon. Spraying
mechanism 15 also includes a pumping system and sauce reservoir
(not shown) for supplying pizza sauce to nozzle 16.
[0029] FIG. 2 is a schematic illustration of pizza sauce dispensing
system 10. As shown in FIG. 2, rotatable disc 12 includes tray 40
having an upper surface of nested, concentric rings 41, center 42
and outer edge 44 with rim 46. Rotatable disc 12 further includes
motor engagement member 48. In association with disc 12, base 11 of
system 10 further includes motor 50 having receptacle 52 for
receiving base engagement member 48. Motor 50 is in electrical and
operative communication with controls 18 and programmable logic
controller (PLC) 54.
[0030] Dispensing arm 14 further includes vertical support 60,
horizontal member 62, first end 64, second end 65, and fasteners
68. In association with arm 14, base 11 of system 10 further
includes motor 70 and sensor 72, which are both in electrical and
operative communication with controls 18 and PLC 54.
[0031] As also shown in FIG. 2, spraying mechanism 15 further
includes pump system 80 that supplies nozzle 16 with pizza sauce.
Pump system 80 includes reservoir 82 and pump 84 having optional
drawback cylinder 86. Pump 84 is in electrical and operative
communication with controls 18 and PLC 54. Reservoir 82 is
preferable refrigerated to lengthen the storage time of the pizza
sauce.
[0032] Rotatable disc 12 is removably attached to motor 50 and
supported on base 11 via engagement member 48, which is removably
inserted in receptacle 52. Motor 50 is preferably a stepper motor,
or a motor known in the art for permitting selective clockwise or
counterclockwise rotation of disc 12 relative to base 11. Motor 50
can operate independently (e.g. as a direct drive motor for
turntables) or in association with other motors and/or belts and
pulleys, as known in the art, for providing selective rotation of
disc 12. Motor 50 receives commands from controls 18 and PLC 54 to
determine the activation, deactivation, acceleration, and
deceleration of rotation of disc 12, particularly in relationship
to the operation of dispensing arm 14 and spraying mechanism
15.
[0033] Dispensing arm 14 is pivotally mounted relative to base 11,
according to one embodiment. In particular, vertical support 60 is
mounted to, and extends upwardly from, motor 70 of base 11. Motor
70 is preferably a stepper motor and is capable of causing rotation
of vertical support 60 in either a clockwise or counterclockwise
rotation. As with motor 50, motor 72 also can be another type motor
that operates independently (e.g. a direct drive motor) or in
association with accompanying belts, pulleys, etc., as known in the
art, to achieve selective control over the activation,
deactivation, acceleration, deceleration and the rate and direction
of rotation of vertical support 60. Sensor 72 acts in cooperation
with motor 70 and PLC 54 to control the extent and direction of
pivoting of vertical support 60.
[0034] Horizontal member 62 of dispensing arm 14 is connected to
vertical support 60 in a generally perpendicular relationship, so
that horizontal member 62 extends over rotatable disc 12.
Horizontal member 62 has a length (e.g. up to about ten inches) to
ensure that first end 64 will be disposed over or adjacent to
center 42 of tray 40 for the largest pizza (e.g. with a sixteen
inch diameter dough base) that can be set in tray 40 of rotatable
disc 12. Vertical support 60 has a length sufficient to ensure that
horizontal member 62 is vertically spaced from rotatable disc 12.
Horizontal member 62 also carries hose 17 along its length and
fasteners 68 for securing hose 17 on member 62 from its first end
64 to second end 64, and for securing nozzle 16 at second end
65.
[0035] Nozzle 16 of spraying mechanism 15 receives sauce for
spraying or otherwise dispensing onto the pizza dough base via hose
17 and pumping system 80. Pumping system 80 can comprise a
commercially available condiment pumping system that includes a
pump, regulator(s), air solenoid, and/or drawback cylinder, for
example. Reservoir 82, which preferably holds a large volume of
sauce, is operably coupled to pump 84. Drawback cylinder 86 is an
optional component of system 80 and causes sauce to evacuate from
nozzle 16 through hose 17 after pump 84 is deactivated to prevent
dripping and clogging of sauce at nozzle 16. Other pumping systems
known in the art that provide the functions described herein can be
readily used.
[0036] Pump 84 is activated and deactivated selectively, and its
flow rate controlled, by PLC 54 and controls 18. Pumping system 80
also optionally includes a stepper motor that is incorporated into
pump 84, or operates in association with pump 84, to facilitate
control of a variable flow rate of sauce through hose 17 and nozzle
16. For example, with this feature, it is believed the flow rate
may be automatically decreased when less sauce is needed at a given
location on the pizza crust (e.g. center) or increased when more
sauce is needed at other locations on the pizza crust (e.g. outer
edge).
[0037] FIG. 3 shows dispensing arm 14 of sauce dispensing system 10
in a storage mode, and illustrates the automatic pan-centering
feature of system 10. Arm 14 is stationed adjacent to outer edge of
disc 12. A smaller size pan 110 with dough 111 thereon, such as a
pan for a personal pan pizza, is placed concentrically relative to
center 42 of nested rings 41. Each one of the rings 41 is sized
with a predetermined diameter and generally has a circular shape,
to accommodate a predetermined size and shape of a pan, such as pan
110. Since rings 41 are concentrically arranged, once pan 110 is
set within its matching diameter-sized ring 41, pan 110 is
automatically centered on rotatable disc 12.
[0038] FIG. 4 shows sauce dispensing system 10 just prior to use,
according to one embodiment. In this example, a larger size pan 120
with dough 122 is set on rotatable disc 12, in one of the rings 41
that matches the diameter of pan 120. Pan 120 is automatically
centered, as described above, by the concentricity of rings 41.
[0039] Using controls 18, a saucing operation is started. In
particular, the diameter size of pan 120, type and volume of sauce,
and type of dough is identified at controls 18 (as well as other
parameters). Optimally, this identification at controls 18 occurs
by pressing a single key on keypad 20 or via bar code scanning, as
will be further described. This information is entered into, or
recalled from memory, in PLC 54. PLC 54 then identifies several
parameters regarding the saucing operation for that identified
pizza, including a starting location adjacent the outer edge on the
dough and an ending location adjacent the center of the dough.
Additional parameters of the pre-programmed operation can include:
(1) the total time, rate, and/or direction that disc 12 rotates
throughout the operation; (2) the total time, rate, and/or
direction (counterclockwise or clockwise) that arm 14 pivots over
disc 12; and (3) the total time, rate, and time of initiation and
termination of sauce flowing through nozzle 16 of spraying
mechanism 15.
[0040] PLC 54 is programmed for these parameters using well known
principles of kinematics for a rotating disc, pivoting arm, and
vertically dropping liquid, for example including the use of the
following equations:
W=2.pi.N/60=0.10472N(in rad/sec), where N=RPM, and (1)
T=2.pi./.omega., where T is equal to the time required to complete
one full cycle . (2)
[0041] Using the pressure of the sauce spraying mechanism 15, the
volume of sauce to be sprayed, the desired sauce pattern on the
pizza, and the above equations and familiar kinematic principles, a
program for activation, deactivation, and rate control of rotatable
disc 12, pivotable arm 14, and spraying mechanism 15 is stored in
PLC 54 for later activation. Ideally, each program for a given
pizza results in the time to complete one cycle, including the time
to sauce a pizza, being less than nine seconds.
[0042] After this information is registered in PLC 54 for saucing
the dough on pan 120, operation begins with arm 12 pivoting so that
nozzle 16 is located at a predetermined site above dough 122
adjacent an outer edge 131 of dough 122 (e.g., one-quarter inch
from an outer edge of the pizza). In a single step, according to
one embodiment, disc 12 begins rotating as arm 12 pivots inward and
sauce sprays out of nozzle 16 onto dough 122.
[0043] FIG. 5 schematically illustrates the interaction of disc 12
and arm 14 as sauce 17 is deposited on dough 122 (resting on tray
40 of rotatable disc 12). While sauce is being deposited on dough
122, disc 12 rotates in a counterclockwise direction (identified by
directional arrow A) and arm 14 pivots in a counterclockwise
direction (directional arrow B) from an outer position 130
(identified by phantom lines) adjacent outer edge 131 of dough 122
to a center position 132 adjacent center 42 of disc 12 and/or dough
122. If desired, sauce 17 also can be deposited when arm 14 pivots
from its center position 132 to outer position 130. This return
movement is identified by directional arrow C. As seen in e.g. FIG.
5, this operation results in sauce 17 forming a spiral pattern 133
on dough 122.
[0044] As described above, PLC 54 is programmed so that an exact
start location and an ending location of arm 14, as well as other
identified parameters, during the saucing operation are used for
each differently sized pizza, type of pizza and type of sauce. For
example, a twelve-inch pan pizza might require about 4.25 ounces of
sauce to be deposited over a dough having a surface area diameter
of about 10.5 inches. In addition, the pan pizza might require that
saucing start about one-quarter inch from outer edge 131 of the
dough 122 and use sauce type "A." Using this criteria and
accounting for the speed of rotation of any given point on disc 12
using well known principles of kinematics, the preprogrammed PLC 54
initiates and variably maintains the spraying rate of nozzle 16 (by
controlling the rate and/or activation and deactivation of pump
84), the rate of rotation of disc 12 and the rate of pivoting and
direction of arm 14. In another example, such as for a different
brand pizza, PLC 54 would be preprogrammed to start saucing at
about three-quarters of an inch from outer edge 131 of the dough
122, and/or use sauce type "B." Finally, in another example, for
thin pizza, PLC 54 would be preprogrammed to start saucing at the
lip of dough 122, with one or more of sauce types "A" and "B",
and/or additional sauce types. Of course, for each of the types of
pizza, the starting location is achieved by pivoting arm 14. By
using sensor 72 at vertical support 60 of dispensing arm 14, PLC 54
determines the position of arm 14 relative to outer edge of disc 12
and/or relative to center 42 of the tray 40.
[0045] As shown in FIG. 6 and using the above-described method with
sauce dispensing system 10, sauce 17 is distributed evenly over the
surface of dough 122 in the exact volume required and without
manually handling the sauce or manually spreading the sauce on the
dough. This technique is fast and prevents damage to dough since no
mechanical force presses downwardly against dough 122.
[0046] FIG. 7 shows an optional second spraying mechanism 90 having
reservoir 91, pump 92, hose 94, and nozzle 96. Second spraying
mechanism 90 is in electrical and/or operative communication with
controls 18, including PLC 54. Having second spraying mechanism 90,
in addition to spraying mechanism 15, allows system 10 to
instantaneously apply different types of sauces without changing
nozzle 16, pump 84 or reservoir 82 of pump system 80. PLC 54 is
programmed to selectively activate one or both of pump system 90
and pump system 80 to achieve the desired saucing. As seen in FIG.
7, spraying mechanisms 15 and 90, particularly nozzle 16 and 96 are
arranged side by side on dispensing arm 14.
[0047] Of course, more than two spraying mechanisms can be used.
For example, if a third or fourth type of sauce is available, a
third and fourth spraying mechanism, or portions thereof (e.g. a
nozzle or reservoir), can be operably connected to controls 18 and
PLC 54 for selectively operating the extra spraying mechanisms.
Moreover, if desired, two types of sauces can be applied to a dough
base simultaneously or in succession, again without changing
hardware or other features of the system.
[0048] FIG. 8 shows, in greater detail, the nested concentrically
arranged rings 41 of tray 40 according to one embodiment. In
particular, disc 12 includes optional lower base 141 and removable
upper tray 142. Tray 142 includes rim 144, center 146, and
large-sized diameter ring 152, medium-sized diameter ring 154, and
small-sized diameter ring 156. Tray 142 preferably has an overall
height h.sub.2, of about two and one-half inches to maintain a
space saving low profile. Each ring 41 of tray 142 (e.g., ring 154)
has a height h.sub.2 (which may be the same as or different than
other rings 41) to act as a border to contain the pizza pan that
matches the diameter of that ring. Height h.sub.2 is preferably
0.125 inches, according to one embodiment, to allow the entire tray
142 to have a low profile. Of course, a wide variety of dimensions
are contemplated according to the invention, for this and other
features described herein.
[0049] Tray 142 optionally is formed integrally with lower base
141. Tray 142, with or without base 141, is preferably removable
from base 11 of system 10 to permit easy washing and maintenance of
tray 142. Of course, tray 142 can be formed with any number of
rings 41 (more or less than rings 152, 154, 156), with each ring 41
having a predetermined diameter that matches the diameter of an
available pizza pan. Tray 142 is preferably made from a plastic
material for easy and inexpensive manufacture, lightweight
handling, and convenient washing, although other materials will be
apparent for use, of course.
[0050] FIG. 9 shows pizza sauce dispensing system 200, according to
an alternate embodiment of the invention. System 200 uses rotatable
disc 12 and includes stationary arm 201, inner multi-port nozzle
202, intermediate multi-port nozzle 204, and outer multi-port
nozzle 206. Each nozzle 202, 204, 206 has its own hose 208 and
solenoid 210. Of course, system 200 further includes controls 18
with PLC 54 and sauce pumping system 215 with reservoir 216
(similar to pump system 80) or other pumping systems known in the
art. Sauce pumping system 215 is in fluid communication with each
hose 208 to supply sauce to nozzles 202, 204, and 206. In addition,
as previously described for sauce dispensing system 10, controls 18
with PLC 54 coordinate the rotation of disc 12, and
activation/deactivation and spray rate of nozzles 202, 204, 206 to
achieve the selected amount of sauce deposited at the selected
thickness and spacing on the pizza crust.
[0051] In use, arm 201 is stationary while sauce is sprayed from
nozzles 202, 204, and 206 as rotatable disc 12 rotates underneath
arm 201. For pizzas having smaller diameters, only inner multi-port
nozzle 202 is activated to spray sauce on disc 12 while disc 12
rotates through a single revolution. For pizzas with intermediate
size diameters, both inner multi-port nozzle 202 and intermediate
multi-port 204 are activated to spray sauce on disc 12 while disc
12 rotates through a single revolution. Finally, for pizzas with
larger diameters, all three of the inner, intermediate and outer
multi-port nozzles 202, 204, 206 are activated to spray sauce on
disc 12 while disc 12 rotates through a single revolution. Of
course, multiple revolutions instead of single revolutions are also
contemplated according to the invention.
[0052] FIG. 10 also schematically illustrates a sauce dispensing
system 220, according to an alternate embodiment of the invention.
System 200 includes stationary bracket 221, slidable member 222,
nozzle 224, and rotatable disc 226. Nozzle 224 of system 220 is
supplied with sauce from a pump and reservoir system (not shown)
substantially similar to pumping system 80 as previously described
in connection with FIG. 2. In this example, sauce is sprayed from
nozzle 224 onto rotating disc 226 (with dough thereon), while
slidable member 222 selectively slides along bracket 221 from an
outer edge of disc 226 to a center of disc 226, and/or conversely
from a center of disc 226 to its outer edge. This arrangement also
causes sauce to be deposited in a spiral pattern onto dough on disc
226, if desired. In addition, as previously described for sauce
dispensing system 10, controls 18 with PLC 54 coordinate the
rotation of disc 226, sliding of member 222, and
activation/deactivation and spray rate of nozzle 224 to achieve the
selected amount of sauce deposited at the selected thickness and
spacing on the pizza crust.
[0053] Finally, controls 18, previously shown in FIG. 2, are
further illustrated according to one embodiment in FIG. 11.
Controls 18 include display 250, manual start 252, stop 254, reset
256, power 258, operation light 260, and program selection arrows
262. Controls 18 also include a communications port 264 (such as a
RS232 or other known communication mode, e.g. Ethernet), and
associated programming in PLC, for receiving and operating with
optional bar code scanner 270. Finally, a membrane-type keypad 280
permits saucing a pizza by identifying a type of pizza sauce and
size of pizza with the touch of a single button.
[0054] To operate system sauce dispensing system 10 using optional
bar code scanner 270, a pizza dough to be sauced will carry a
unique bar code ticket that identifies parameters such as a
predetermined diameter, sauce type and dough type, or more simply
that identifies a preprogrammed saucing operation for that type of
pizza. An operator scans the bar code ticket using bar code scanner
270, thereby registering the selected parameters with the PLC, or
identifying the preprogrammed saucing operation within PLC 54.
[0055] Updates or changes to programs for running saucing
operations can be obtained online, e.g. through the Internet,
according to one embodiment, and then downloaded into PLC 54. Of
course, such updates or changes also can be supplied by disk,
telephone modem or other known data-transfer devices and methods.
Updates can include refinements in coordinating disc rotation and
arm pivoting, and/or can include supplying a new set of parameters
for applying sauce for a new size or type of pizza and/or type of
sauce. The programmable logic controller (PLC) 54 also permits
counting the number of pizzas sauced and to be sauced, as well as
recording their types, for coordination with e.g. cleaning or
maintenance requirements for the system, reservoir replenishment,
etc. Since this information can be displayed on display 250, these
features greatly facilitate the preparation of a large number of
pizzas having different characteristics.
[0056] Pizza sauce dispensing systems according to embodiments of
the invention provide many advantageous features. First, such
systems allow a precisely controlled amount of sauce to be
deposited on a pizza dough, in a predetermined pattern, without
manually handling the sauce during application and without manual
spreading. Second, by using multiple pumping systems, embodiments
of the invention permit at least two different sauces to be applied
without requiring a change in a dispensing head, pump, or
reservoir. Third, the programmable logic controller permits
customization of sauce operations that are not practical with
factory-type sauce dispensers, to permit saucing a high volume of
pizzas while still accommodating different sized pizzas and
different sauces. Finally, the sauce dispensing system saves space
by allowing several types of pizza to be rapidly made in the space
of a single pizza make table. Other advantages will be apparent to
those of ordinary skill upon reading this disclosure.
[0057] While the invention has been described with reference to
specific embodiments, the description is illustrative and is not to
be construed as limiting the scope of the invention. For example,
although embodiments of the invention have been described with
respect to pizza, pizza sauce, pizza pans and pizza toppings, the
invention is applicable to the preparation of other food items as
well. Similarly, references to dough and dough bases should be
interpreted to include other edible and inedible platforms for
receiving food substances or other substances in the manner
disclosed and contemplated herein. Other devices and methods
according to the invention will be apparent to those of ordinary
skill without departing from the spirit and scope of the
invention.
* * * * *