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 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: 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: A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

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 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 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 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 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 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: A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

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.

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: The present invention is an automated cooking apparatus and its method of operation, also referred to as robotic chef, that is flexible and that a chef may program, which allows addition of a new recipe by the end users (e.g., the chef in charge of a specific restaurant or menu), modification of a recipe, or the like. Additionally or alternatively, the new recipe may be obtained from a repository of recipes such as retained in a database, in a cloud storage, or the like.

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.