Abstract: A system for indicating status of a food item in a kitchen includes a food preparation appliance having at least one shelf. A countdown timer operatively communicates with the food preparation appliance for counting a food processing time period of a food item in the at least one shelf. A processor receives a count from the countdown timer. A visual indicator provides a visual indication at the at least one shelf. The processor communicates with the visual indicator and causes the visual indicator to indicate a current status of a food item in the at least one shelf as a function of the count from the countdown timer.

Abstract: A controller for a fryer includes an engine for controlling operation of a fryer. A user interface application communicates with the engine, and stores at least one recipe having parameters for cooking a food product in the fryer. The user interface application controlling the engine to control the fryer within the parameters. A graphical user interface, in communication with the user interface application, has a touch screen control. The touch graphical user interface provides an image of the fryer. Touching of the image of the fryer sends a signal to the user interface application to begin the recipe.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: A method for improving communications to customers therefore increasing demand for a perishable or vanishing item produced, inventoried and/or sold at a facility is provided. The method monitors the sales and production and availability of the perishable or vanishing item at a facility for sale of the perishable or vanishing item and determines if more demand is needed for the perishable or vanishing item and the time period necessary for existing customers to meet the determined demand, and notifies the sales staff and potential customers within the facility when a time period in which the perishable or vanishing item waste is less than that of the determined time period.

Abstract: In accordance with the invention, a method for increasing demand for a perishable item utilizing production capacity planning in a perishable asset production facility, such as a restaurant situation which allows for flexibility and production forecastability to determine a necessary number of new customers to balance demand with production capacity is provided. The determination is made as a function of raw material, labor availability, work in process, and food in holding cabinets (inventory) awaiting purchase. By monitoring this production capacity and the trend of sales, by utilizing probability theory, and expected sales in a given time interval necessary demand to optimize sales is predicted. It is then determined how large a geographical area containing potential customers, as function of predicted response rates, is to be notified in order for expected demand to meet expected production.

Abstract: A vessel for cooking food under pressure wherein the shape of a bottom surface of the vessel and the position of heating elements which heat cooking fluid contained within the vessel act to form a cool zone in a region near the bottom surface. Within the cool zone, the temperature of the cooking fluid is maintained below the cooking temperature so that food particles dislodged from the food being cooked do not burn and contaminate the cooking fluid. In addition, the temperature in the cool zone is maintained above the boiling point of water so that moisture contained within the food particles is continuously evaporated during the cooking cycle, preventing boil over conditions. A novel pressure release system is provided for intermittently operating a pressure release valve near the end of the cooking cycle. A computer controller controls operation of the release valve based upon the temperature of the cooking fluid to eliminate sudden drops in temperature.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: The diagnostic system of the present invention monitors and accumulates the thermal signatures or characteristics during at least one operational mode of the cooking appliance. These thermal signatures or characteristics are collected--through the same temperature sensor used to regulate the temperature of the cooking appliance--and then stored in, for example, a look-up table. Advantageously, this may be accomplished without the need of special sensors or interface boards. The thermal signatures or characteristics may include first order or higher order temperature gradients, as well as temperature profiles. The stored thermal signatures provide a baseline from which the diagnostic system can detect and identify whether the cooking appliance is working under normal operating conditions. In an alternative embodiment, the diagnostic system monitors and accumulates the cooking profiles for either a single food product or a plurality of food products.

Abstract: The present invention provides a bi-directional communication network which provides real-time computer-aided diagnostics, asset history, accounting records, maintenance records and energy management. Advantageously, such a network integrates the various work aspects of today's food service industry to insure the proper work allocation of administrative and repair tasks. The system includes a control center, a communication link to a point of sale system, a plurality of kitchen base stations, and a plurality of kitchen or cooking appliances located within a site or cell. Maintenance and repair, once initialized, are monitored through the control center having a database with the necessary software diagnostics, accounting records, inventory records, and maintenance records for the particular appliance under service so as to integrate the various aspects of accounting, billing, repair and energy management.

Abstract: A closure for covering the opening of a vessel containing a supply of cooking fluid preferably includes a flexible inner member adapted to cover the opening of the vessel in sealing engagement therewith and an outer member adapted to be positioned above the inner member. A coupling assembly is provided to couple the inner member to the outer member when the closure assembly is removed from the vessel. The coupling assembly permits a portion of the inner member to expand away from the outer member in response to an increase in temperature within the cooking vessel. The inner member is preferably a low thermal conductivity material so that after the inner surface of the inner member, which is exposed to vaporized cooking fluid, reaches the temperature of the vapor condensing thereon, the rate of additional condensation is substantially reduced. The vapor conserved by reduced condensation on the inner surface is used to generate pressure in the vessel more rapidly.

Abstract: The present invention utilizes a self-contained control module consisting of the electronics necessary to the control the various operations of the cooking appliance in which the module is installed, preferably including the high voltage control electronics. The control module is easily accessible and removable from the front panel without the risk of exposure to high voltage due to the presence of a safety interlock that automatically cuts the high voltage to the control module and, if desired, to other subassemblies the instant the control module is removed. In addition, the control module is housed within an electrically conductive liner to control EMI emissions. Once the control module is removed, the interior of the appliance is sufficiently sealed off by a perforated cage to prevent further access to power lines or any high voltage circuits interior to the appliance which may have not been wired through the safety interlock.

Abstract: The diagnostic system of the present invention monitors and accumulates the thermal signatures or characteristics during at least one operational mode of the cooking appliance. These thermal signatures or characteristics are collected--through the same temperature sensor used to regulate the temperature of the cooking appliance--and then stored in, for example, a look-up table. Advantageously, this may be accomplished without the need of special sensors or interface boards. The thermal signatures or characteristics may include first order or higher order temperature gradients, as well as temperature profiles. The stored thermal signatures provide a baseline from which the diagnostic system can detect and identify whether the cooking appliance is working under normal operating conditions.

Abstract: A control system for a rethermalization appliance including one or more vats for containing water wherein the system enables designation of vat function and control of the water level in the vat(s). An input device enables the appliance operator to designate each vat function as desired. A timing and memory unit retrieves set point temperatures corresponding to the vat functions designated. Temperature controllers control the temperature of the water level in the vats based on the set point temperatures received from the timing and memory unit. Water level controllers receive input from sensors in the vats indicating low and full water levels. The water level controllers further receive input from associated temperature controllers indicating if the water temperature for that particular vat is within a predetermined range of the set point. Input to the water level controllers is also provided by the timing and memory unit to determine whether the associated vat is in an active finishing cycle.

Abstract: A planetary gear system for rotating spits in a rotisserie device. The system includes a gearing plate mounted to a wall in the rotisserie. The gearing plate includes a plurality of projections which extend inwardly into the interior of the rotisserie. A gear wheel is positioned adjacent the gearing plate and an idler wheel is positioned opposite the gearing wheel adjacent a second wall of the rotisserie. The gear wheel and idler wheels are rotated in synchronization by a rotatable shaft. A plurality of spits are supported between the gear and idler wheel and moved in a circular path about the shaft as the wheels rotate. The spits further include a gear which meshes with the projections on the gearing plate as the spits are rotated about the shaft, further effecting rotation of the spits about their longitudinal axis.

Abstract: Computer controlled cooking apparatus for extending the life of shortening utilizing a host computer to lower the average temperature to which the shortening is subjected, a cooking computer within each cooking apparatus to determine when a filter operation should occur based upon how many of each of a plurality of foods have previously been cooked, a technique for locking out future cook cycles until a filter operation has occurred so that the quality of the shortening is maintained, and a technique to prevent shortening from burning by ensuring that the solidified shortening is gradually melted before it is subjected to the much higher power. Additionally, a cooking profile for each food is utilized in order to determine if food being cooked during a power failure may continue to be cooked when the power is restored or if such food may be discarded.

Abstract: A parameter control system for an oven which may, for example, be a baking oven or a convection oven having the capability of injecting steam into the cooking cavity. The parameter control system precisely controls cooking temperature, cooking time, humidity and air flow in the oven. The parameters can be easily and repeatably set.

Abstract: An interface suitable for use with a cooking computer communication system and preferably mounted on each of cooking appliances such as a baking oven, cooling unit or fryer. The interface monitors the physical characteristics of the cooking appliance through analog or digital sensors and provides information for diagnostics and quality control by a local store computer or a remote corporate mainframe computer. The interface includes a microcomputer responsive to a plurality of signals representing parameters of the cooking appliance for developing a multiplexed digital output signal representing the parameters for applying the output signal by a two-wire cable to a cooking computer communication system.

Abstract: A parameter control system for an oven which may, for example, be a baking oven or a convection oven having the capability of injecting steam into the cooking cavity. The parameter control system precisely controls cooking temperature, cooking time, humidity and air flow in the oven. The parameters can be easily and repeatably set.