Abstract: The present invention relates to an RFID tagged and identified cookware in robotic or automated cooking system for identification of each one of the cooking vessels throughout the variety of stages of the cooking processes or meal preparation processes in automated or robotic cooking apparatus through an integrated RFID tag.

Abstract: The present invention is an apparatus and a green and economical method for washing and sanitizing cookware including pots, pans and containers suitable for all types of cookware, wherein the washing and sanitization method is a two stage process involving utilization of cold water jet for washing of utensils and heating water for sanitization of the cookware without the use of detergents or chemicals.

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: 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 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: The present invention relates to a method of cookware handling in varied environments including that in robotic systems, production lines, automated cooking and ingredient collection systems, washing and sanitizing manual or automated systems. The method involves use of electromagnetic force to generate friction that translate into gripping force for the cookware or likewise. The electromagnetic force may be generated by degaussing electromagnets.

Abstract: The present invention is an apparatus and method for weighing food ingredient in an ACM during collection of ingredient from a dispenser wherein a the apparatus is provided with collecting apparatus equipped with a moving mechanism (MM), an ingredient-collecting-vessel (ICV) holding mechanism (HM) and a scaling beam.

Abstract: The present invention is to provide a cooking apparatus to operate in an automated/robotic environment containing 2 major sub-units: air fryer hood and a rotating pot wherein the air fryer hood streams high velocity, heated air, circulating it in the cooking pot which is rotated, generating a stirring motion of the food ingredients contained in the pot. The apparatus can be used as a stand alone or incorporated in robotic or automated food preparation systems. The apparatus provides controlled cooking regimes for various recipes and food product requirements and each of the sub-units of the apparatus is independently controlled, enabling turning on and off the sub-unit, adjusting the circulated air, velocity and temperature, adjusting the pot's rotational velocity and direction.

Abstract: The present invention provides an array of refrigerated or heated food ingredient dispenser provided with an air-conditioning tunnel (ACT) which warps the surface of the DiU, wherein each ACT may have an input-opening and an output-opening. The ingredient dispenser comprising at least one dispensing unit capable of handling a single type of ingredient. Each of the dispensing unit may comprise a food ingredient box (FIB) and a conveying mechanism (CoM) with a conveying-screw unit (CoS). The FIB is provided with a cartridge and two covers, a top cover & bottom cover.

Abstract: Methods and apparatus for stripping away portions of substrate are disclosed herein. In some embodiments, a flexible and/or soft impact-element(s) rotates around a rotation axis to drive a peripheral portion across a substrate plane of the substrate and/or to repeatedly collide with the substrate. At least some of the collisions are effective to partially dislodge or to strip away portion(s) of substrate.

Abstract: The present invention is to provide a cooking apparatus to operate in an automated/robotic environment containing 3 major sub-units: air fryer hood, a rotating or a vibrating pot and an induction heating subunit. The air fryer hood of the air fryer subunit streams high velocity, heated air, circulating it in the cooking pot which is rotated, generating a stirring motion of the food ingredients contained in the said pot. The induction unit which is positioned under the rotating pot base may be used to heat the pot for frying and browning of the food products. The apparatus can be used as a stand alone or incorporated in robotic or automated food preparation systems. The apparatus provides controlled cooking regimes for various recipes and food product requirements and each of the sub-units of the apparatus is independently controlled.

Abstract: Techniques for rebuilding data in a data storage system are provided. A method includes: (a) identifying (i) a first set of degraded Ubers that contain no portions reserved for direct writing and (ii) a second set of degraded Ubers that contain at least one portion reserved for direct writing. Direct writing is a process that writes blocks to long-term storage prior to mapping those blocks in a metadata mapping structure. An Uber is a set of adjacent stripes across a respective Redundant Array of Independent Disks (RAID) array of the data storage system, and a degraded Uber is an Uber that includes at least one failed drive within its RAID array. The method further includes (b) initiating a rebuild of the first set of degraded Ubers; and (c) delaying a rebuild of each degraded Uber of the second set until all pending direct writes to blocks of that degraded Uber have been mapped by the metadata mapping structure.

Abstract: The invention relates to a temperature conditioned, refrigerated or heated, food ingredient dispenser for automated or robotic apparatus. And more particularly it relates to using plurality of dispensers, stacked in an array, for minimizing space occupied and wherein the components of the ingredient dispenser are removable and replaceable.

Abstract: The present invention relates to an RFID tagged and identified cookware in robotic or automated cooking system for identification of each one of the cooking vessels throughout the variety of stages of the cooking processes or meal preparation processes in automated or robotic cooking apparatus through an integrated RFID tag.

Abstract: The present invention is to provide a cooking apparatus to operate in an automated/robotic environment containing 2 major sub-units: air fryer hood and a rotating pot wherein the air fryer hood streams high velocity, heated air, circulating it in the cooking pot which is rotated, generating a stirring motion of the food ingredients contained in the pot. The apparatus can be used as a stand alone or incorporated in robotic or automated food preparation systems. The apparatus provides controlled cooking regimes for various recipes and food product requirements and each of the sub-units of the apparatus is independently controlled, enabling turning on and off the sub-unit, adjusting the circulated air, velocity and temperature, adjusting the pot's rotational velocity and direction.

Abstract: The present invention is to provide a cooking apparatus to operate in an automated/robotic environment containing 3 major sub-units: air fryer hood, a rotating or a vibrating pot and an induction heating subunit. The air fryer hood of the air fryer subunit streams high velocity, heated air, circulating it in the cooking pot which is rotated, generating a stirring motion of the food ingredients contained in the said pot. The induction unit which is positioned under the rotating pot base may be used to heat the pot for frying and browning of the food products. The apparatus can be used as a stand alone or incorporated in robotic or automated food preparation systems. The apparatus provides controlled cooking regimes for various recipes and food product requirements and each of the sub-units of the apparatus is independently controlled.

Abstract: The present invention provides a method of retaining the dish flavor profile and nutrition values, of customized dish recipes. The dish recipe customization might result in adding or removing one or more ingredients, changing the amount of one or more ingredients of the originally defined recipe, and may also involve changing the recipe or a dish flavor profile. The method also derives and assigns a flavor profile to a specific customized recipe.

Abstract: The systems and methods of present invention analyzes a recipe's nutrition values, by using a data base to determine the nutrition values of the meal ingredients and displays dynamically in real time the nutrition analysis of consumer customizable recipes. The method and system involves calculation of nutrition value based on actual weight measurement of the ingredient, rather than the desired value required by the recipe.

Abstract: The present invention is a method of measuring a cookware weight in robotic or automatic systems for commercial kitchens, or dark kitchens, or ghost kitchens, or could kitchens. The said invention applies single axis and multiple axes motion system and strain gauge load cell to convert changes in output voltage into converted readable values.

Abstract: The present invention relates to a method of cookware handling in varied environments including that in robotic systems, production lines, automated cooking and ingredient collection systems, washing and sanitizing manual or automated systems. The method involves use of electromagnetic force to generate friction that translate into gripping force for the cookware or likewise. The electromagnetic force may be generated by degaussing electromagnets.