U.S. patent application number 15/777663 was filed with the patent office on 2018-12-06 for integrated and compartmentalized system and method for food storage and processing.
The applicant listed for this patent is Peter HOFLEITNER, PAHMET LLC, Martin TROSS. Invention is credited to Peter HOFLEITNER, Martin TROSS.
Application Number | 20180352612 15/777663 |
Document ID | / |
Family ID | 58717967 |
Filed Date | 2018-12-06 |
United States Patent
Application |
20180352612 |
Kind Code |
A1 |
HOFLEITNER; Peter ; et
al. |
December 6, 2018 |
INTEGRATED AND COMPARTMENTALIZED SYSTEM AND METHOD FOR FOOD STORAGE
AND PROCESSING
Abstract
A system is provided that offers climate control, and optionally
other processing, in separated compartments that hold items in
removable and/or lockable containers that may be individually
climate-controlled. In addition to these basic functions, the
system can integrate functions for notifying users of important
events. Examples include, but are not limited to, sensor readings
that indicate spoiled food, temperature changes outside a desired
range, containers not opened or removed within a predetermined time
period, etc. Different processing options for items stored in the
compartments may be integrated into the system. Examples of
advanced processing include, but are not limited to, heating
(thawing, cooking), pressurizing or depressurizing containers,
physical movement of items (vibrating, turning content in the
container), etc.
Inventors: |
HOFLEITNER; Peter;
(Annapolis, MD) ; TROSS; Martin; (Annapolis,
MD) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
HOFLEITNER; Peter
TROSS; Martin
PAHMET LLC |
Annapolis
Annapolis
Washington |
MD
MD
DC |
US
US
US |
|
|
Family ID: |
58717967 |
Appl. No.: |
15/777663 |
Filed: |
November 21, 2016 |
PCT Filed: |
November 21, 2016 |
PCT NO: |
PCT/US16/63201 |
371 Date: |
May 19, 2018 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
PCT/US16/43215 |
Jul 20, 2016 |
|
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|
15777663 |
|
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62257337 |
Nov 19, 2015 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
F25D 13/04 20130101;
G07F 9/105 20130101; H05B 6/1245 20130101; H05B 6/1209 20130101;
F24C 15/18 20130101; H05B 6/10 20130101; G07F 11/62 20130101; H05B
6/06 20130101; A47J 39/006 20130101 |
International
Class: |
H05B 6/06 20060101
H05B006/06; F24C 15/18 20060101 F24C015/18; F25D 13/04 20060101
F25D013/04; G07F 9/10 20060101 G07F009/10; G07F 11/62 20060101
G07F011/62 |
Claims
1. A system for storing and/or processing perishable or
non-perishable items, comprising: a housing; at least two
compartments contained within the housing, wherein each compartment
is adapted to contain perishable or non-perishable items; a climate
control system associated with each compartment; an induction
heating element positioned on a top portion of the housing; a
processor contained within the housing in communication with the
climate control system and the induction heating element wherein
the processor is adapted to individually control the climate
control system associated with each compartment and to control the
induction heating element.
Description
[0001] This application is a continuation-in-part of International
Patent Application No. PCT/US2016/043215, filed on Jul. 20, 2016,
which claims priority to U.S. Provisional Application Ser. No.
62/194,215, filed Jul. 20, 2015, and to U.S. Provisional
Application Ser. No. 62/257,337, filed on Nov. 19, 2015. Their
entire disclosures are incorporated herein by reference.
BACKGROUND OF THE INVENTION
1. Field of the Invention
[0002] The present invention relates to the food storage and
preparation and, more specifically, to a compact, integrated,
compartmentalized system for food storage and processing.
2. Background of the Related Art
[0003] Currently, many institutions, such as universities, do not
allow cooking appliances in dormitories due to the fire hazard that
conventional cooking appliances pose.
[0004] In addition, many offices, dormitories, residences,
warehouses, etc., provide off-the-shelf refrigerators for
employees/residents to use. Many, if not all, face similar problems
such as food theft, spoiled food product, lack of space,
cleanliness, not knowing who owns the food in the refrigerator,
people afraid to clean out the refrigerator due to not knowing if
someone's food is still good or not, smelly refrigerators, etc.
This becomes a sanitation issue as well. Other problems encountered
are refrigerator doors left open or ajar, people adjusting the
refrigerator temperature, thereby possibly effecting food items
owned by others.
[0005] Food storage and preparation in recreational vehicles and
boats also pose a challenge due to the limited amount of space.
[0006] Thus, there is a need for a system that addresses at least
the above described problems with conventional food storage and
preparation units.
SUMMARY OF THE INVENTION
[0007] An object of the invention is to solve at least the above
problems and/or disadvantages and to provide at least the
advantages described hereinafter.
[0008] Therefore, an object of the present invention is to provide
a system with individual compartments for storing and/or processing
perishable and non-perishable items, in which at least one
parameter in each compartment can be individually controlled.
[0009] Another object of the present invention is to provide a
system with individual climate-controlled compartments for storing
and/or processing perishable and non-perishable items that also
include sensors for detecting one or more parameters of items
located in the compartments.
[0010] Another object of the present invention is to provide a
system with individual climate-controlled compartments for
refrigerating items in the compartment.
[0011] Another object of the present invention is to provide a
system with individual climate-controlled compartments for
refrigerating, freezing, thawing, cooking, pressurizing and/or
physically moving items in each compartment.
[0012] Another object of the present invention is to provide a
compact system with individual climate-controlled compartments for
refrigerating, freezing, thawing and/or pressurizing of items in
each compartment, and that also includes a cooktop for food
preparation.
[0013] Another object of the present invention is to provide a
compact system with individual climate-controlled compartments for
refrigerating, freezing, thawing and/or pressurizing of items in
each compartment, and that also includes an induction cooktop for
food preparation.
[0014] Another object of the present invention is to provide a
system with individual climate-controlled compartments for storing
and/or processing perishable and non-perishable items, in which
access to the individual compartments can be controlled with a
smartphone application.
[0015] Another object of the present invention is to provide a
system with individual climate-controlled compartments for storing
and/or processing perishable and non-perishable items, in which
access to the individual compartments can be controlled with a
proximity sensor.
[0016] Another object of the present invention is to provide a
system with individual climate-controlled compartments for storing
and/or processing perishable and non-perishable items, that also
includes an induction cooktop for food preparation and that also
includes at least on fold-down workstation surface.
[0017] To achieve at least the above objects, in whole or in part,
there is provided a system for storing and/or processing perishable
or non-perishable items, comprising a housing, at least two
compartments contained within the housing, wherein each compartment
is adapted to contain perishable or non-perishable items, a climate
control system associated with each compartment, an induction
heating element positioned on a top portion of the housing, and a
processor contained within the housing in communication with the
climate control system and the induction heating element, wherein
the processor is adapted to individually control the climate
control system associated with each compartment and to control the
induction heating element.
[0018] Additional advantages, objects, and features of the
invention will be set forth in part in the description which
follows and in part will become apparent to those having ordinary
skill in the art upon examination of the following or may be
learned from practice of the invention. The objects and advantages
of the invention may be realized and attained as particularly
pointed out in the appended claims.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] The invention will be described in detail with reference to
the following drawings in which like reference numerals refer to
like elements wherein:
[0020] FIG. 1 is a schematic diagram illustrating the compartments
and removable containers of a unit, in accordance with one
embodiment of the present invention;
[0021] FIG. 2 is a schematic diagram illustrating the conversion of
an existing refrigerator model to allow for separate compartments,
in accordance with one embodiment of the present invention;
[0022] FIG. 3 is a schematic diagram illustrating a refrigerator
design with compartments of different sizes, in accordance with one
embodiment of the present invention;
[0023] FIG. 4 is a schematic diagram illustrating one possible
implementation of a frame in which cold air flowing above the frame
is directed by air guards down the air shafts of the frame into
individual compartments, in accordance with one embodiment of the
present invention;
[0024] FIG. 5 is a schematic diagram illustrating an example of a
compartment with fittings for cold air, a pressurized/vacuum line,
and a humidifier/de-humidifier line, in accordance with one
embodiment of the present invention;
[0025] FIG. 6 is a schematic diagram illustrating a container for
compartments with matching connectors, in accordance with one
embodiment of the present invention;
[0026] FIG. 7 is a schematic diagram of a compartment made of a
glass or ceramic plate (or other suitable material) with metal
wires underneath that can generate an alternating magnetic field,
in accordance with one embodiment of the present invention;
[0027] FIG. 8 is a schematic diagram illustrating a unit with
containers having integrated displays or touchscreens, in
accordance with one embodiment of the present invention;
[0028] FIG. 9 illustrates a mobile device running an application
that provides information regarding the status of a container and
that can lock and unlock individual containers, in accordance with
one embodiment of the present invention;
[0029] FIG. 10 is a schematic diagram illustrating a unit with
small and large compartments, and with doors for each compartment,
in accordance with one embodiment of the present invention;
[0030] FIG. 11 is a schematic diagram illustrating a unit with
small and large compartments, with doors for each compartment and
with a mechanical or electronic input pad for access control, in
accordance with one embodiment of the present invention;
[0031] FIG. 12 is a schematic diagram of a bill changer and credit
card reader that may be incorporated into a unit to allow the unit
to function as a vending machine, in accordance with one embodiment
of the present invention;
[0032] FIG. 13 is a schematic diagram showing front and rear views
of a compact and integrated unit that incorporates an induction
cook top 300, in accordance with one embodiment of the present
invention;
[0033] FIG. 14 is a schematic view of the front of the unit of FIG.
13 with the foldable surfaces in a deployed (folded up)
configuration, in accordance with one embodiment of the present
invention; and
[0034] FIG. 15 is a schematic view of customized cookware that is
adapted to be used with the unit of FIGS. 13 and 14, in accordance
with one embodiment of the present invention.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0035] The present invention addresses at least the above-described
issues with a system that offers climate control, and optionally
other processing, in separated compartments that hold items in
removable and/or lockable containers that may be individually
climate-controlled. In addition to these basic functions, the
system can integrate functions for notifying users of important
events. Examples include, but are not limited to, sensor readings
that indicate spoiled food, temperature changes outside a desired
range, containers not opened or removed within a predetermined time
period, etc. In one preferred embodiment, different processing
options for items stored in the compartments are integrated into
the system. Examples of advanced processing include, but are not
limited to, heating (thawing, cooking), pressurizing or
depressurizing containers, physical movement of items (vibrating,
turning content in the container), etc.
[0036] The present invention is preferably an integrated unit that
can store and process perishable and non-perishable items in a
variety of ways. The unit preferably integrates functions in
addition to refrigeration, such as a freezer, an ice unit and/or an
oven, and has multiple separate compartments that can be
individually controlled for temperature, humidity, pressure, and/or
other conditions. The unit may freeze, refrigerate, thaw, warm,
heat, cook, pressurize, depressurize, and/or otherwise process
items in each compartment separately. The unit could also have hot
and cold water and other beverage dispensing compartment. The unit
may also incorporate various forms of robotics for further
automation of the system. Items are preferably inserted and stored
in the unit by use of removable containers, which may be locked
into the compartments to prevent unauthorized access.
[0037] The present invention is not limited to processing of food
items in offices or residences. Other applications for the present
invention include, but are not limited to: (1) use in laboratory
environments, where probes can be exposed to a variety of
environmental conditions; (2) storage solutions and/or vending
units for delicate items that require climate control; and (3)
commercial use in restaurants, school cafeterias and others.
[0038] Potential benefits of the present invention include, but are
not limited to: [0039] Eliminate food theft because food is secured
in boxes that only the user has access to; [0040] Eliminate
uncertainty as to whether food items are bad, expired or forgotten
through the use of smart technology systems and sensors; [0041]
Eliminate moldy, smelly refrigerators; [0042] In an embodiment of
the present invention that integrates multiple processing
functions, space can be saved by eliminating the need for separate
units to perform the respective functions. For example, one
embodiment of the present invention could incorporate the functions
of a microwave, toaster oven, ice unit and dishwasher; [0043]
Energy savings through compartmentalizing space and cooling and/or
heating only occupied spaces; [0044] In one embodiment of the
present invention, rapid and energy efficient cooling and heating
through vacuum cooling and induction heating; [0045] In one
embodiment of the present invention, the ability to both heat and
cool each individual compartment; [0046] User
interactive--individual users can set times, temperatures, alarms,
etc. for their respective compartment; and [0047] Employers can
track and evaluate the use of the unit via data reporting.
[0048] Possible applications for the present invention include, but
are not limited to: [0049] A refrigerator with lockable
compartments for use by individuals in offices, dormitories, or
similar settings; [0050] A refrigerator/freezer with lockable
compartments and with food preparation functionality (e.g.,
thawing, warming, heating, cooking), for use by individuals in
offices, dormitories or similar settings; [0051] A storage unit for
delicate beverages (e.g., wines, cognacs, etc.) that require
climate controlled storage. Temperature and humidity in each
compartment can be individually. Each compartment may optionally
have a mechanism that allows slow rotation of a bottle in the
compartment; [0052] A storage unit for cigars which allows for the
storage of various types of cigars under different conditions (in
separate compartments), and also allows access control (e.g., for
shared humidors); [0053] A multifunctional unit that may integrate
compartments with different features, thereby allowing for the
storage of wines, cigars, and/or other items within one unit;
[0054] A unit for a laboratory setting that allows probes to be
exposed to different environmental conditions, such as, for
example, physical movement (e.g., shaking, vibrating, stirring
etc.). The environmental conditions in each compartment can be
individually programmed and monitored through use of sensors,
actuators, and controllers integrated into each compartment or
container; [0055] A vending unit for prepared food items. Such
units can keep food items refrigerated and quickly warm or heat
items before dispensing them; [0056]
Transportation--commercial/business aircraft and cruise
ships/yachts could use the present invention for meals and
beverages; [0057] Restaurants can use the present invention for
individual special food entrees and storage of those entrees,
beverages, cigars and vending units; [0058] Restaurants, bars &
clubs could utilize the refrigeration feature of the present
invention for specific bottle service at exact temperatures and/or
full bottle service ownership, whereby a customer that buys an
entire bottle and/or mixers for the night could store the bottle at
a chilled temperature in a locked cabinet that only that purchaser
can open to retrieve the bottle and/or mixers; [0059]
Restaurants/bars and/or clubs could also incorporate an embodiment
of the present invention on a larger scale that could robotize the
commercial restaurant and bar industry by allowing the customer to
order their food through an application on their smartphone prior
to arrival. The system would find and cook their meal to order and
could even deliver said food and beverage via robotics to the table
without ever needing a waiter, thereby eliminating a substantial
cost burden to the restaurant owner. It would automate the order,
preparation, delivery and cleanup of plates and food items. Behind
the scenes, the restaurant cooks and/or robots could prepare the
food in the specialized trays and place them into the oven; [0060]
Schools, ski lodges, arenas and cafeterias could incorporate the
present invention both as a unit used behind the kitchen line, and
a unit that is used in the main area of the restaurant for
customers to use with their own food or purchased products. One
example is a school cafeteria whereby students could place their
food into a locked compartment and set a precise time for
cooking/chilling the food items (such as their lunch hour) so that
it is ready when the school bell rings. Another example behind the
kitchen lines is utilizing the invention as a multi-stacked
grouping of robotic line cooks able to handle a high volume of
students for lunch service. All of the meals could be timed to be
cooked to perfection at a predetermined time. Once the unit is
unloaded, another load could be placed into the unit for the next
group of people; [0061] Pharmacies, hospitals, doctors,
veterinarian offices, etc. can use the present invention for
medicine and/or biological items, such as blood, organs etc.;
[0062] Coffee houses can keep bulk coffee beans vacuum packed and
under correct temperatures for better preservation of the beans;
and [0063] The present invention can be used to create and
store/maintain dry ice.
[0064] FIG. 1 is a schematic diagram illustrating the compartments
10 and removable containers 20 of a unit 100, in accordance with
one embodiment of the present invention. The unit 100 can be as
simple as a standard refrigeration unit that has been
compartmentalized for targeted use in offices, dormitories,
roommate scenarios, home use, etc. Such a unit 100 could either be
created by converting existing refrigerator models to allow
installation of separate compartments or through a new refrigerator
design.
[0065] FIG. 2 is a schematic diagram illustrating the conversion of
an existing refrigerator model to allow for separate compartments
10, in accordance with one embodiment of the present invention.
[0066] FIG. 3 is a schematic diagram illustrating a refrigerator
design with compartments 10 of different sizes, in accordance with
one embodiment of the present invention. The installation of a
frame in conventional refrigerators may impede the flow of cold
air. As a result, the temperature may differ between compartments
10. One way to address this issue is to design the frame such that
it incorporates ventilation shafts, ventilation openings, and air
guards as required to direct the flow of cold air to each
compartment.
[0067] FIG. 4 is a schematic diagram illustrating one possible
implementation of such a frame where cold air flowing above the
frame is directed by air guards down the air shafts of the frame
into individual compartments, in accordance with one embodiment of
the present invention.
[0068] One advantage of the present invention is that it can be
implemented using conventional refrigerator designs. However, a
disadvantage of implementing the present invention using
conventional refrigerator designs is that it does not allow for
individual climate control and full separation of compartments. As
a result, rotting food in one compartment may affect items in other
compartments. Another embodiment of the present invention addresses
these shortcomings.
[0069] Additional embodiments of the present invention preferably
comprise one or more of the following: [0070] a unit housing that
aggregates, electrical components, and electronic components;
[0071] aggregates for temperature control (e.g. compressors);
[0072] optional aggregates for pressurizing/depressurizing
compartments (e.g. vacuum pump); [0073] pipes for climate control
of individual compartments (e.g., cooling circuits, air pipes,
etc.); [0074] a frame within the temperature controlled section of
the unit that divides the available space into multiple
compartments and insulates compartments from each other; [0075]
sensors, actuators, fittings, and interfaces that connect each
compartment to the main unit aggregates, electrical system, and
electronic system; [0076] removable containers that that can be
inserted into the compartments; and [0077] locks that lock a
container into a compartment, allowing only authorized users to
remove the compartment--the locks are suitably key locks, magnetic
locks, electromagnetic locks or any other type of lock.
[0078] In one preferred embodiment, each compartment can be
individually controlled for environmental conditions. Examples of
environmental conditions include, but are not limited to,
temperature, pressure, humidity, and lighting. To achieve that
level of control, each compartment preferably connects with the
unit's aggregates (e.g. cooling system, vacuum pump, etc.), the
unit's electrical systems, and the unit's central processor.
Compartments preferably do not share piping, i.e., each compartment
preferably has its own pipes to the aggregates. This eliminates
cross-contamination between apartments (e.g., rotten food).
[0079] Connectors for piping, electric, and electronic components
are preferably positioned in the back wall (backplane) of each
compartment. Compartments are preferably designed to accept
containers with matching fittings at the (container) backplane.
Seals provide proper insulation and air-tight connections for
piping when a container is inserted into a compartment.
[0080] FIG. 5 is a schematic diagram illustrating an example of a
compartment 10 with fittings for cold air 110 and 112,
pressurized/vacuum line 120, and humidifier/de-humidifier line 130,
in accordance with one embodiment of the present invention.
[0081] FIG. 6 is a schematic diagram illustrating a container 20
for the compartments 10 with matching connectors 140, in accordance
with one embodiment of the present invention.
[0082] This configuration allows for different types of
refrigeration. Conventional cooling lines enable the flow of cold
air through the compartments. The vacuum line 120 allows for rapid
cooling using vacuum cooling. A variation of this embodiment may
implement other cooling methods, such as those described below.
[0083] The humidifier/de-humidifier line 130 is preferably used in
conjunction with cooling and vacuum to control the humidity level
in the compartment. Thawing, heating, and cooking within a
compartment 10 may be accomplished through induction heating or
other heating methods, such as those described below.
[0084] For induction heating, the bottom of each compartment 10 is
preferably made of a glass or ceramic plate 141 (or other suitable
material) with metal wires 142 underneath that can generate an
alternating magnetic field, as shown in FIG. 7. The wires are
connected to the unit's electrical system through the backplane 140
and the flow of electricity is preferably controlled by the unit's
central processor 150 or by a local processor 160 within the
compartment (e.g., for direct loop-back with sensors to avoid
overheating in case central processor crashes).
[0085] The central processor 150 or local processor 160 is
preferably a special purpose computer, programmed microprocessor or
microcontroller and peripheral integrated circuit elements, ASICs
or other integrated circuits, hardwired electronic or logic
circuits such as discrete element circuits, programmable logic
devices such as FPGA, PLD, PLA or PAL or the like. However, the
central processor 150 or local processor 160 may also be
implemented with a small embedded computer system with integrated
sensors, such as a smartphone running the iOS or Android operating
system. The central processor 150 or local processor 160 may also
be implemented with a modular electronic platform, such as the
Raspberry Pi platform, or a proprietary embedded system with
integrated sensors and actuators.
[0086] Induction heating allows for both cooling and heating of
items within a single container 20 (e.g., food items stored in
stainless steel lunch boxes within a container 20 could be heated
through induction heating, whereas items in plastic or glass boxes
(or bottles) within that same container are not heated and remain
cold).
[0087] Containers 20 can be subdivided into cold and hot storage
areas to ensure proper separation of cold and hot items (e.g., to
keep plastic bottles away from the hot surfaces of the stainless
steel boxes). This can be achieved through removable inserts that
divide the available space in a container 20.
[0088] The inside of containers 20 may be made of silicon-based
materials to withstand extreme temperatures (e.g., during heating).
The advantages of silicon-based materials in food storage and food
preparation have been well documented. Other applications (e.g.,
laboratory settings) may require different materials.
[0089] Compartments 10 are preferably insulated from each other
sufficiently to allow cooking of food under pressure in one
compartment 10, while refrigerating items under low pressure in an
adjoining compartment 10. To achieve the proper level of
insulation, the frame's thickness and material composition is
preferably chosen according to the specific requirements (min/max
temperature, min/max pressure, etc.).
[0090] Sensors within each compartment 10 or container 20 are
preferably used to measure the environmental conditions of the
compartment and the status of the content. Sensors may include, but
are not limited to, ambient air temperature sensors, light sensors,
pressure sensors, laser temperature sensors (e.g., for measuring
temperature of content), pH sensors for measuring the pH level of
content, and/or gas-detecting sensors that can identify rotting
food. Any currently available or future sensor technology may be
integrated.
[0091] The unit's central processor 150 preferably controls the
environmental conditions of each compartment 10 based on sensor
data it receives from each compartment 10 and user defined
configuration parameters (e.g., set values such as desired
temperature, pressure, humidity, etc). These set values may also be
derived from programs or algorithms and may change over time. For
example, food can be kept refrigerated until noon and then warmed
or cooked. Special food items (e.g., prepared food for purchase)
may come with programs and/or algorithms for storage and
preparation. Such programs and/or algorithms may automatically be
loaded into the central processor 150 by means of RFID tags or
other technologies and methods as soon as a food container is
inserted into the compartment.
[0092] Compartments 10 preferably have a locking mechanism that
prevents unauthorized users from accessing containers 20. Under
certain circumstances the central processor 150 may unlock a
specific compartment 10 automatically, giving all users physical
access to the container in that compartment 10. This may happen,
for example, when sensors detect rotting food in a compartment 10
or when the maximum storage time for a compartment 10 has
expired.
[0093] The central processor 150 preferably controls access to
compartments 10 by requiring identification and authentication of
users. Suitable methods for identification and authentication
include, but are not limited to, badges, biometrics (e.g.
fingerprint), number combination (e.g., pin), passwords, RFID tags
(e.g., RFID bracelets) or any other existing or future
devices/methods. Preferably, only authorized users (compartment
owners or system administrators) can program, electronically
monitor, and/or physically access compartments 10.
[0094] Authorized users preferably have access to one or more of
the following functions: [0095] downloading and execution of
programs and algorithms that control the compartment's
environmental conditions, including physical movement of its
content (e.g., turn, shake, vibrate, etc); [0096] locking/unlocking
a compartment; [0097] configuration of access rights (who else has
access to the compartment); [0098] configuration of alerts; and
[0099] access to real-time alerts and alert logs.
[0100] Users preferably interact with the unit's central processor
150 by any means that currently exists or may exist in the future.
Examples include, but are not limited to, keyboard & monitor,
touch-screen, card readers, keypads, or other devices mounted on
the unit or connected to the unit. Connected devices may include,
but are not limited to, enterprise components (HW, SW) or personal
devices like tablets, smartwatches and eyewear, such as Google
Glass.RTM. or smart phones.
[0101] The central processor 150 can preferably send real-time
alerts to users through these interfaces. A user may, for instance,
receive an SMS, e-mail, and/or social media notification when the
temperature or humidity in their compartment 10 is outside a set
target range. Some alerts may be sent to all users of the unit, not
just the compartment owner. Such events may include, but are not
limited to, notifications about bad or expired food items in a
compartment 10 or alerts related to the whole unit, such as power
outages or aggregate failures. A more detailed list of alerts that
may be implemented is provided below.
[0102] The unit's central processor 150 may be connected to
enterprise systems to allow integration into enterprise databases
and applications via enterprise services buses or other
technologies.
Special Purpose Compartments
[0103] Special compartments 10 are optional compartments that a
unit 100 may or may not have depending on the unit's configuration.
Special compartments 10 may offer additional functionality such as,
for example: [0104] cleaning and sanitizing containers; [0105]
special food preparation; [0106] beverage dispensing; [0107] ice
dispensing; and [0108] other purposes.
[0109] Any of these special purpose compartments 10 could be
combined with an optional vending or payment apparatus to allow for
payment via various forms including cash, credit card, online
payment processors (e.g., through mobile devices), or any other
form of payment.
Cleaning Compartment
[0110] This is a special purpose compartment 10 for cleaning and
sanitizing containers. When a container 20 is inserted, the
compartment is preferably locked and a treatment program
automatically starts. When the program is finished the compartment
10 is unlocked.
[0111] For example, if food in a container 20 goes bad (which could
be indicated by sensor alarms) then the food compartment 10 is
preferably automatically unlocked and all owners of other
compartments 10 in that unit, as well as unit administrators and
operators, are preferably notified. Any of these individuals can
remove the container 20 with the bad food item, empty the contents
out, and then insert the container into the sanitation compartment.
Once inserted, a cleaning program preferably starts automatically.
When the cleaning program is finished, the compartment 10 is
unlocked and the container 20 can be removed and reused.
[0112] In one embodiment, the cleaning compartment 10 may allow
users to place an empty but dirty container upside down into the
cleaning compartment. The cleaning compartment 20 may use
pressurized heated water or a sanitizer mixer to blast out the
contents and clean the container 20.
[0113] In one embodiment, the movement of containers to and from
the cleaning compartment may be a manual process (i.e., a user
places the dirty container in the machine and removes it when it is
clean). In another embodiment, the container movement may be
implemented through an automated, robotic process.
Food Preparation Compartments
[0114] A food preparation compartment 10 may suitably be: [0115] a
pizza oven; [0116] a toaster; [0117] a steamer; [0118] a microwave;
and/or [0119] any other current or future food preparation
mechanism.
[0120] If the heating and cooling offered by the standard
compartments is not enough, then containers can be moved to the
above-listed special compartments for food preparation.
Beverage Dispensing Compartments
[0121] Beverage dispensing compartments dispense hot or cold
beverages like sodas, water, coffee, milk, alcohol, etc. They can
be used in a variety of environments, from workplaces (typically
coffee, milk, hot & cold water) to bars (e.g., self-service
beer dispenser with payment module).
Ice Making Compartment
[0122] An ice maker may be implemented as a special compartment
10.
Special Containers
[0123] Containers 20 may be provided independent from the unit 100
for personal use. This allows people to prepare and package lunch
boxes ahead of time and keep them refrigerated at home until they
go to work next morning. Once at work, the container 20 is put back
into the unit with the proper programming. Special container bags
may be provided to allow for the safe transport of containers 20
while maintaining temperature and other environmental
conditions.
Prepared Food Containers
[0124] Businesses may offer prepared food items (e.g., breakfast,
snacks, lunches, dinners, desserts, etc.) in standardized
containers 20. Food providers may attach RFID chips (or similar
technology) to containers 20 that store the food storage and
preparation program for each individual package. When the container
20 is inserted into a unit 100, the processor 150 reads the RFID
information and preferably automatically executes the correct food
storage program (e.g., keep it at a certain temperature). Before
users consume the items, they preferably activate the food
preparation program and the unit automatically thaws, warms, heats,
or otherwise prepares the food in their compartment as directed by
the program.
Lists of Alerts
[0125] Possible user alerts include, but are not limited to: [0126]
compartment locked/unlocked; [0127] container inserted/removed;
[0128] storage duration expired; [0129] bad food detected; [0130]
cleaning process complete; [0131] cooking, refrigerating and
freezing complete; [0132] begin process, end process; [0133] timer,
proper temperature or pressure reached; [0134] temperature too
low/high; [0135] humidity too low/high; [0136] pressure too
low/high; [0137] other sensor readings low/high; [0138]
unauthorized access attempt; [0139] power outage detected at
restart; [0140] error messages; and [0141] refill compartment
(e.g., in vending scenarios).
Methods of Heating Compartments
[0142] Methods of heating compartments 10 include, but are not
limited to: [0143] Hot air; [0144] Electrical heating of surfaces;
[0145] Induction heating; [0146] Microwave heating; and [0147]
Warming lamps.
Refrigeration of Compartments
[0148] Methods of refrigeration of compartments 10 include, but are
not limited to: [0149] Conventional Mechanical Refrigeration;
[0150] Vacuum cooling; [0151] Thermoacoustic refrigeration; [0152]
Closed-Cycle Air Refrigeration; and [0153] Cryogenic Refrigeration
(e.g., for laboratory settings and other special environments).
Additional Embodiments
[0154] FIG. 8 is a schematic diagram illustrating a unit 100 with
containers 20 having integrated displays or touchscreens 160, in
accordance with one embodiment of the present invention. The status
of each container 20 is shown on the container's display.
[0155] FIG. 9 illustrates a mobile device 170 running an
application that provides information regarding the status of a
container 20, in accordance with one embodiment of the present
invention.
[0156] The unit 100 can be configured for offices, dormitories,
laboratories, pharmacies, residential uses and other uses depending
on user requirements. The present invention may be designed in any
size with any combination of compartments and any shape to
accommodate different requirements and users.
[0157] FIG. 10 is a schematic diagram illustrating a unit 100 with
40 small and 20 large compartments 10, and with doors 180 for each
compartment, in accordance with one embodiment of the present
invention.
[0158] FIG. 11 is a schematic diagram illustrating a unit 100 with
40 small and 20 large compartments 10, with doors 180 for each
compartment and with a mechanical or electronic input pad 190 for
access control (shown between the large and small compartments).
This control can be located anywhere including, but not limited to,
on the unit, in between one or more units or on a wall near the
unit or units.
[0159] FIG. 12 is a schematic diagram of a bill changer and credit
card reader 200 that may be incorporated into a unit 100 to allow
the unit 100 to function as a vending machine. Like the unit 100
shown in FIG. 11, the bill changer and card reader 200 may be
positioned on the unit or units, in between one or more units or on
a wall near the unit or units. The letters and numbers in the bill
changer and card reader have been exaggerated for ease of
illustration.
[0160] The compartments 10 are preferably able to accept containers
and/or inserts that come with a lid or bag for soups and/or
liquids. The lid of the insert/container and the bag may optionally
include a vacuum suction nipple which will allow for the contents
to be vacuum packed, by either using the machines attachment or at
home with a home use vacuum sealer hose. Lids may also come with a
release valve (for pressurized items to be cooked). These
inserts/containers may be disposable or reusable based on the needs
of the users.
[0161] The inserts/containers with lids may be sold separately or
through the vending machine depending on the build of the unit 100.
This allows for a cleaner and more sanitary refrigerator, as spills
will be less likely as the food in held in an "insert" or
"container" rather than in the compartment 10 directly. Each of
these compartments 10 preferably has a separate door and allows for
specific atmospheric conditions, whether it is a hot cooking area,
cooling area or combination of the two. This provides for a more
efficient method of heating and cooling or both at the same
time.
[0162] A refrigeration unit 100 may also be incorporated with a
microwave or convection oven unit with compartmentalized access as
well. This may be a separate unit or an all-in-one unit depending
on the size a buyer wishes to purchase. This unit 100 would allow
multiple people to heat and cook food items at the same time. The
present invention may also incorporate moving robotic abilities to
move items from one compartment 10 to another. For example, a dirty
box alerts the machine, and a robotic arm or belt could move the
container to a dumping area and rinsing compartment to clean and
sanitize the container 20.
[0163] FIG. 13 shows schematic front and rear views of a compact
and integrated unit 200 that incorporates an induction cook top
300. The unit 200 includes a housing 310 that houses compartments
10 in a stacked arrangement. The induction cook top 300 is
positioned on top of the stacked compartments 10, and utilizes an
induction heating element, similar to the induction heating element
shown and described above in connection with FIG. 7.
[0164] For purposes of illustration, four compartments labeled
"pizza compartment," refrigerator compartment #1," refrigerator
compartment #2" and "freezer compartment" are shown as part of unit
100. However, it should be appreciated that any type of compartment
10 discussed above and any number of compartments 10 can be used.
The "pizza compartment" is preferably a refrigerator compartment
that has been sized to accommodate a full size pizza.
[0165] The compressor 310 used to cool the refrigeration/freezer
compartments 10 is preferably located at bottom rear of the unit
200. The unit 200 optionally includes retractable wheels 320 and a
retractable handle 330 for transporting the unit 200. In addition,
the unit 200 can optionally include a retractable folding hood
system 340, and foldable surfaces 350 that can be folded up to
provide work surfaces.
[0166] The induction cook top 300 preferably includes a
photoelectric sensor 360 positioned below the top surface of the
induction cook top 300. The photoelectric sensor 360 is used to
detect the color of customized cookware that is designed to be used
with the unit 200, as will be explained in more detail below. The
unit 200 also includes a processor 370, whose functionality will be
explained in more detail below.
[0167] FIG. 14 is a schematic view of the front of unit 200 with
the foldable surfaces 350 in a deployed (folded up) configuration.
The foldable surfaces 350 provide a work station when in the
deployed configuration.
[0168] FIG. 15 is a schematic view of customized cookware 400 that
is adapted to be used with the unit 200 of FIGS. 13 and 14, in
accordance with one embodiment of the present invention. The
cookware 400 is preferably made with a material that exhibits high
magnetic permeability so that it will work with the induction cook
top 300. Examples of materials that can be used for the cookware
400 include, but are not limited to, metglas, iron, ferritic
stainless steel, martensitic stainless steel or any other material
suitable for use with an induction cook tip 300.
[0169] To improve heat conduction, the base 410 of the cookware 400
can be optionally made of a different material than the sides 420
of the cookware 400. For example, the base 410 can be made of iron
and the sides 420 can be made of aluminum to allow heat to
dissipate more uniformly across the cookware 400. Other
combinations of materials with magnetic permeability and heat
conduction properties can be used to allow for the design of
cookware 400 tailored for specific cooking requirements.
[0170] The base 410 of the cookware 400 is preferably coated with
an insulating layer 430 (e.g., a silicon layer) to act as a heat
insulator and scratch protection. This will allow the cookware 400
to be placed on delicate surfaces without damaging those surfaces,
even when the sides 420 and base 410 of the cookware is hot. The
insulating layer 430 may be permanently affixed to the base 410 or
it can be removably affixed to the base 410.
[0171] The insulating layer 430 is preferably between 0.5 mm and 2
mm thick, and is dyed such that it exhibits one of multiple
predetermined colors. The color chosen for the insulating layer 430
will trigger a predetermined cooking program in the unit 200 when
the cookware is placed on the induction cook top 300.
[0172] Although the shape of the cookware shown in FIG. 15
corresponds to a frying pan or saucepan, it should be appreciated
that any shape or type of cookware be used (e.g., saute pans,
saucepans, French skillets, stockpots, etc.) as long as it
incorporates the features/specifications described above.
[0173] When the cookware 400 is placed on the cook top 300, the
photoelectric sensor 360 detects its presence and also detects the
color of the insulating layer 430 on the bottom of the cookware
400. In one preferred embodiment, a predetermined cooking program
is initiated based on the color of the insulating layer 430
detected by the photoelectric sensor 360. As an illustrative
example, a red insulating layer could trigger the following cooking
program: (1) heat the cookware 400 to 350 degrees; (2) maintain
that temperature for 10 minutes; (3) shut down the heating element;
and (4) send a message to connected devices (e.g., smartphones)
that cooking is finished. Other colors can trigger other cooking
programs. For example, a yellow insulating layer could trigger a
cooking program designed to warm up a pizza, while a blue
insulating layer could trigger a cooking program designed to grill
meat. The various cooking programs would be programmed into the
processor 370 or stored in memory (not shown) that is accessed by
processor 370.
[0174] The photoelectric sensor 360 could optionally be combined
with other sensors (not shown) to trigger a reading from the
photoelectric sensor 360. Examples of other sensors that could be
incorporated into the cook top 300 include, but are not limited to:
(1) pressure sensors that detect when a cookware 400 is placed on
the cook top 300; and (2) magnetic sensors that are activated when
magnetically permeable material is placed on the cook top 300.
[0175] The cook top 300 can optionally include LED lights (not
shown) integrated into the cooking surface that indicates the
status of the unit 200 via predetermine colors and visual effects.
For example, the LED lights can be linked to the different cooking
programs that are triggered by the different color insulating
layers 430 on the cookware 400 (e.g., red LEDs are displayed when
the "red" cooking program is activated, green LEDs are displayed
when the "green" cooking program is activated, etc.).
[0176] The LED effects could also be linked to the status of a
cooking program. As examples: (1) when a cooking program starts and
the induction cook top 300 is heating up the cookware 400, the LEDs
may display a "running" effect; (2) when the cookware 400 has
reached the target temperature, all the LEDs may be constantly on;
(3) when the cooking program has completed, all the LEDs may start
blinking; and (4) when no cooking program is active, all LEDs are
off. These are merely examples of how the LEDs can be used to
display status. The effects used, number of LEDs turned on, colors
displayed, etc., may be customized as desired for any given cooking
program or other function of the unit 200.
[0177] The unit 200 may optionally include proximity sensors 380
and the processor 370 may be programmed to detect the presence of
individuals in proximity to the unit 200 based on signals from the
proximity sensor. The processor 370 may be programmed to shut down
the cook top 300 if an individual is not detected by the proximity
sensor 380.
[0178] An optional CO.sub.2 sensor 390 and an optional smoke sensor
395 may be positioned on the cook top 300 or in proximity to the
cook top 300 for detecting burning food. The processor 370 may be
programmed to shut down the cook top 300 based on signals from the
CO.sub.2 sensor 390 and/or smoke sensor 395.
[0179] The processor 370 is in communication with the compartments
10, the compressor 320, the induction cooktop 300, the
photoelectric sensor 360, the CO.sub.2 sensor 390 (if used), the
smoke sensor 395 (if used) and any other sensors and user
interfaces incorporated into the unit 200. The processor 370 is
programmed to execute all of the various control and monitoring
functions of unit 200. It also integrates any wired or wireless
communication devices used by operators to control and/or monitor
the unit 200 via an application interface on the communication
device. For illustrative purposes, the processor 370 is shown
schematically attached to the side of the unit 200. However, the
processor 370 can be attached anywhere on or within the unit
200.
[0180] The application interface is used by wired or wireless
communication devices and communicates with the processor 370 and
allows operators to interact with the unit 200. The application
interface is preferable a wireless interface implemented on a
mobile device.
[0181] The application interface allows operators to interact with
the unit 200 to reconfigure cooking programs, change alarm and
event thresholds, change the number and type of sensors used by the
unit 200, manage authorized mobile devices and user authorizations,
and enable special fun features of the unit 200, such as LED light
shows. Multiple mobile devices may communicate simultaneously with
the unit through the application interface app. In addition, all
preconfigured cooking programs can be changed and new cooking
programs can be added through the application interface.
[0182] The application interface is preferably configured to send
events and alarms to all mobile devices that are configured to
receive such events and alarms. Examples of events and alarms that
can be sent include, but are not limited to: (1) cooking program
has started; (2) cooking program has ended; (3) cooking program was
terminated for some reason; and (4) please turn meat.
[0183] An optional interface module 396 on the unit 200 allows
connection of a food/meat temperature probe (not shown). The
cooking programs can be modified to consider input from the
food/meat temperature probe. For example, the program may shut down
the inductive cook top or reduce the heat and send a message when
the food/meat probe indicates a predetermined temperature. In
addition, other probes/sensors may be integrated through the
interface module 396. Examples include, but are not limited to,
humidity sensors or pressure sensors to measure humidity and/or
pressure inside the cookware 400.
[0184] Any probes and/or sensors can be connected to the interface
module 396 via wired connections or via wireless connections (e.g.,
Bluetooth or WiFi). Further, the processor 370 can be optionally
programmed to reconfigure stored cooking programs on the fly based
on input from any sensors being used, and thus the processor 370
would be able to control the preparation of meals
automatically.
[0185] The foregoing embodiments and advantages are merely
exemplary, and are not to be construed as limiting the present
invention. The present teaching can be readily applied to other
types of apparatuses. The description of the present invention is
intended to be illustrative, and not to limit the scope of the
claims. Many alternatives, modifications, and variations will be
apparent to those skilled in the art. Various changes may be made
without departing from the spirit and scope of the invention, as
defined in the following claims.
* * * * *