Abstract: There is provided a computer implemented method of operating an automated cooking apparatus, comprising: in at least one iteration: receiving, via an interactive chat session between a chatbot and a client terminal, at least one personal preference parameter for automated preparation of a dish by the automated cooking apparatus, feeding a plurality of parameters including the at least one personal preference parameter into a machine learning model, and obtaining as an outcome of the machine learning model, structured instructions for execution by the automated cooking apparatus for automatically preparing at least one dish, wherein the structured instructions comply with the at least one personal preference parameter, wherein the structured instructions for automatically preparing the at least one dish are dynamically adapted according to the at least one personal preference parameter obtained via the interactive chat session.

Abstract: A novel food ingredient dispenser unit (DiU) for an automated-cooking-apparatus is disclosed. Embodiments of the novel DiU may comprise a food-ingredient-cartridge (FIC) and a conveying-screw (CoS). The CoS can be configured to be associated with the FIC and to convey food ingredients from the FIC toward an opening of the DiU. In addition a first end of the CoS is associated with a cork that is configured to block the opening of the DiU when the DiU is not-active. Further, the CoS can be moved in a linear motion in order to open the DiU.

Abstract: A novel food-ingredients-preparation-workstation (FIPW) that is associated with an automated-cooking-restaurant (ACR). The ACR controller is configured to control the operation of an ACR that is located at an ACR-site. The FIPW comprises an RFID read/write device that is configured to write information into an RFID tag that is associated with a food-ingredient-cartridge (FIC), and to read information from that RFID tag. A dispenser controller is configured to control the operation of a dispenser of food ingredients.

Abstract: A novel technique for arranging food-ingredients in an ingredients-collecting-zone (ICZ) of an automated cooking restaurant (ACR) is disclosed. Each food ingredient is placed in a food-ingredient-cartridge (FIC). The arranged location of an FIC is based on one or more special-properties of the food-ingredient that is placed in the FIC. The special-properties can be such as but not limited to allergen, temperature, ingredients of a vegetarian dish, etc.

Abstract: A novel technique for improving the efficiency of an automated cooking restaurant (ACR) is disclosed. The novel technique offers a dish that exists in a menu of a similar type of restaurant. Wherein, this dish can be prepared from leftover of food ingredients.

Abstract: A novel technique for arranging food-ingredients in an ingredients-collecting-zone (ICZ) of an automated cooking restaurant (ACR) is disclosed. Each food ingredient is placed in a food-ingredient-cartridge (FIC). The arranged location of an FIC is based on the popularity of a dish to which the FIC is related.

Abstract: A novel technique for improving the efficiency of an automated cooking restaurant (ACR) is disclosed. The novel technique offers a new dish. Wherein the new dish can be prepared from leftovers of food ingredients. In order to offer a recipe to the new dish a table TBrr can be used. Each cell in the header row of TBrr may comprise the name of a food ingredient from the list of leftovers, its current amount and indication about its popularity and wherein each cell in the header column of TBrr comprises the name of a food ingredient from the list of leftovers, its current amount and indication about its popularity.

Abstract: A novel system for providing a meal to a client having a mobile device, the system comprising a storage entity of a recipe provider (RP), a food provider (FP) site comprising at least one automated cooking restaurant (ACR) and wherein the mobile device is configured to purchase an NFT that is associated with a recipe of the meal. In addition the NFT may comprise plating information, delivery information, price of the dish and a barcode or a Q-bar. The information can be printed on a label that is associated with the dish.

Abstract: A novel system for providing a meal to a client having a mobile device, the system comprising a storage entity of a recipe provider (RP), a food provider (FP) site comprising at least one automated cooking restaurant (ACR), and wherein a meal that is ordered by a client, via the client's mobile device, is based on a recipe that is stored in the storage entity of the RP and the meal is cooked by an ACR from the at least one automated cooking restaurant.

Abstract: A novel method for handing a new recipe by a food provider that has an automated-cooking-restaurant (ACR) the method comprising obtaining a new recipe from a recipe provider (RP), verifying that the recipe is reasonable, preparing an example of a meal according to the new recipe, checking the taste and the appearance of the meal and informing the RP if that taste or the appearance are not OK. If that taste and the appearance are OK, then the recipe is converted into an NFT and the NFT can be stored in a storage entity.

Abstract: A new industrial-robotic-air-frying system (IRAFS) is disclosed. The new IRAFS may comprise a motion system, a dispenser that is configured to deliver one or more types of frozen products, and one or more air-frying Units (AFUs). Wherein the motion system is configured to take an empty frying-basket (FrB), to convey the empty FrB toward the dispenser for loading a certain amount of a certain frozen product into the FrB, and to convey the loaded FrB into an AFU from the one or more AFUs.

Abstract: A technique is disclosed for managing an industrial-robotic-air-frying system (IRAFS) by a controller. An example of such a controller can be associated with a non-transitory computer readable storage device. The storage device may store executable instructions that when executed cause a processor at a controller of the IRAFS to manage a process of air-frying frozen products. Products such as but not limited to frozen french-fries.

Abstract: A new frying basket (FrB) is disclosed. The new FrB may comprise a basket and a cover. The basket is configured to obtain food-products and contains them along an air-frying process. The cover is configured to be associated with the basket for keeping the food-products in the basket and converting the FrB into a closed-FrB. Wherein the closed-FrB is configured to be used in an industrial-robotic-air-frying system (IRAFS) and wherein during the air-frying process the closed-FrB is revolved.

Abstract: The ingredient feeder for automated cooking apparatus, covered in the present invention, is a horizontally oriented dispensing apparatus, having a variety of shapes and dimensions, constructed from different materials, thus optimized for a wide range of ingredients. Individually controlled, the feeders accurately and precisely dispense ingredients, while their positioning and orientation utilize space. Easy ingredient changes and refill by quick ingredient container replacement, enables a non-stop operation. A simple construction is aiming for operability and quick setup.

Abstract: The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.