Abstract: An automated system and method for efficiently cleaning, organizing, and sterilizing medical instruments including but not limited to surgical, dental, and orthodontic instruments. The sterilization center includes an automated apparatus for handling stacked rigid sterilization containers. The apparatus separates a container from a vertical stack, opens the container's latches and lid, enables instrument or cassette loading, and subsequently recloses and relatches the container while using a single-axis motion system. Actuation may be electric or pneumatic, and container gripping is achieved via suction, mechanical, or magnetic means. Stack management is achieved using horizontally actuated limiters. Latch actuation is accomplished via contact with stationary cams during the vertical movement.

Abstract: A gravity-conveyor that is associated with an automated-cooking-restaurant (ACR) is disclosed. An example of the gravity-conveyor may comprise a plate having a plurality of openings and a plurality of sealed-bearings. Wherein each sealed-bearing is associated with an opening from the plurality of openings and wherein each sealed-bearing is caught to the plate by two or more rods that are related to the associated opening in which the sealed-bearing is located.

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: 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 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 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 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 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 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: 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.