Abstract:
An automatic meal preparation apparatus is provided which has a top section with compartments for raw food and at least one spice/sauce cartridge; a middle section with a cooking vessel; and a bottom section with a heating element. The sections are stacked in series within a housing. The compartments of the top section are disposed above the cooking vessel. The cooking vessel is in communication with the heating element. A controller receives a selection of a recipe from a user, and executes instructions of the recipe to selectively heat the heating element at certain times, and selectively dispense at least a portion of the raw food and a pre-determined measure of spice/sauce. The apparatus stirs and cooks the food and the spice/sauce in the vessel for a specified duration, in accordance with the recipe.

Description:
FIELD OF INVENTION 
       [0001]    The invention in general relates to cooking devices and more particularly relates to devices for automatic meal preparation. 
       BACKGROUND OF THE INVENTION 
       [0002]    For some people cooking is a chore, as they struggle to find ways to feed themselves and their families nutritious food without spending ages in the kitchen. 
         [0003]    There are many good reasons to cook meals from scratch. Cooking simply at home from whole ingredients is often cheaper than even fast food restaurants. Food made at home usually has far less salt and fat than either processed food or ready to eat frozen meals. 
         [0004]    Multiple factors are impacting people&#39;s perception about cooking at home. Raw ingredients are more expensive than frozen dinners. It takes time and effort to buy the raw produce, imagine what to cook, determine the recipe, and then actually cook it. 
         [0005]    Many people are too busy and do not have the time or imagination to cook. They are hooked on fast food restaurants that offer fast and cheap meals. People have lost the skills and will to cook healthy meals from scratch. 
         [0006]    People are more accustomed to a wider selection of food options and have a more varied palate now than a few decades ago. When they cook at home, they expect to have a similar variety of diverse cuisines with exotic ingredients. 
         [0007]    Making food quickly and well can be easy once one has mastered how to cook; but it is a learned skill, the acquisition of which takes time, practice, patience and the acceptance of mistakes. To cook whole foods at a pace that can match box-meal offerings, one needs to know how to make substitutions on the fly; how to doctor a dish that has been oversalted or overspiced; how to select produce and know how long one has to cook it for, amongst other variables. 
         [0008]    Mistakes are a natural part of learning to cook, but they can cost a person time, ingredients, and money without actually feeding anyone. A botched recipe can make the expensive ingredients inedible. Too many mistakes can also make a persuasive case that cooking is not worth the trouble and that Hamburger Helper is worth the cost. Therefore without these skills, cooking from scratch becomes a risky business. 
         [0009]    Slow cooker devices are known, which allow a person to assemble all the ingredients then just leave them to cook while they do other things. A slow cooker, also known as a Crock-Pot (a trademark), is a countertop electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking, boiling, and frying), allowing unattended cooking for many hours of pot roasts, stews, soups and other suitable dishes, including dips, desserts and beverages. A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing usually made of metal, containing an electric heating element. The lid is often of glass seated in a groove in the pot edge. 
         [0010]    A slow cooker is designed to cook while no one is there to care for it, thus allowing a cook to fill the pot with the required ingredients and come back several hours later to a ready meal. Raw food and a liquid (such as water or stock) are placed in the slow cooker. Some recipes call for pre-heated liquid. The cooker lid is put on and the cooker is switched on. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71-74° C. [160-165° F.]) after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a specified value. Thus a slow cooker allows a person to start dinner cooking in the morning before going to work and finish preparing the meal in the evening after work. But, one still must know how to cook, which spices to add, what quantities of spices to add in order to make a meal using a slow cooker. 
         [0011]    A slow cooker is handy for making some kinds of recipes like soups and stews that require an elongated slow cooking period, but it has a limited repertoire. The long, moist cooking is not suitable for food items that are meant to remain crisp and fresh, as a slow cooker can leave food mushy by overcooking it. This process can also destroy nutrients particularly from vegetables due to enzyme action during cooking and due to heat degradation. 
         [0012]    More recently, multi-cooker devices have become available, which although allowing for multiple cooking processes (e.g. baking or stewing), have many of the same drawbacks as slow cookers. Among the drawbacks is a lack of freshness or “à la minute” preparation of food ingredients. Such devices are not suited, for example, to stir-fried, poached, or steamed preparations, which require precise timing and precise exposure of ingredients to short heating durations, and/or exposure of different ingredients to different amounts or durations of heat (e.g. onions vs. carrots). 
         [0013]    It would be desirable to have an automated meal preparation apparatus that would allow cooking from whole ingredients using an easy, cost-effective and healthy process. 
       SUMMARY 
       [0014]    Broadly speaking, the invention provides a system and a method of automatic meal preparation that allows for an “eating without having to cook” experience—cooking from whole ingredients in a way that is easy, cost-effective and healthy. 
         [0015]    The automatic meal preparation apparatus allows for preparing different recipes from various cuisines by using spices that are supplied in removable cartridges. The automatic meal preparation apparatus is preferably computer assisted for controlling the time of cooking, intensity of heat, amount of spices, combination of spies, timing when individual raw ingredients are added to the cooking pot, and stirring timing, speed, and duration using a stirring arm. 
         [0016]    According to an aspect of the invention, an automatic meal preparation apparatus is provided. A top section is provided that has a first compartment for receiving raw food to be prepared, and a second compartment for containing at least one spice/sauce cartridge which has at least one spice/sauce. A middle section is provided that has a cooking vessel, and a stirring arm disposed in the cooking vessel. A bottom section is provided that has a heating element and an actuator for driving the stirring arm. The top, middle and bottom sections are stacked in series within a housing, such that the compartments of the top section are disposed above the cooking vessel and are in selective communication therewith. The cooking vessel is in communication with the heating element of the bottom section. A controller is provided in the housing that is programmed to receive a selection of a recipe from a user, and execute instructions of the recipe for selectively heating the heating element at pre-determined times, selectively dispensing at least a portion of the raw food by releasing the pre-determined measure from the first compartment into the cooking vessel at a pre-determined time, dispensing a pre-determined measure of spice/sauce from at least one of the spice/sauce cartridges by releasing it from the second compartment into the cooking vessel at a pre-determined time, and stirring and cooking the food and the spice/sauce in the vessel for a specified duration, in accordance with the recipe. 
         [0017]    Preferably, the at least one spice/sauce cartridge is removable or replaceable. The at least one spice/sauce cartridge is preferably pre-filled with a quantity of spice or sauce (which may be in pre-measured doses). Preferably, the at least one spice/sauce cartridge includes more than one pre-determined measure. 
         [0018]    The measure may be selectable by the user (e.g. to adjust the relative spiciness of the dish according to personal preference). 
         [0019]    Preferably, the first compartment has multiple segments with each segment having space for receiving a different raw food. Preferably, each segment is separately dispensable into the cooking vessel. 
         [0020]    The apparatus preferably also includes a water tank or reservoir in the housing that is in communication with the cooking vessel (e.g. for providing steam and/or cooking water to a dish). 
         [0021]    Preferably, the housing is round, and the first and second compartments are concentric with each other. In this case, at least one of the first or second compartments may be rotatable for better alignment with the cooking vessel. 
         [0022]    The cooking vessel may be rotatable for better alignment with the first or second compartment to be dispensed. 
         [0023]    Preferably, at least one of the top, middle and bottom sections is ventilated, and more preferably, the entire apparatus is ventilated (e.g. having an air inlet through or near the bottom section, and at least one air flow column through the dispensing racks and compartments exiting through an upper vent or outlet in a lid of the top section). The ventilation may be assisted. 
         [0024]    An access door may be provided on the middle section. An access lid may be provided on the top section. Preferably, the access lid includes a fan. At least one of the access door or access lid may be locked while cooking is in progress. 
         [0025]    Various designs of cooking pots or vessels are possible. Preferably, the cooking vessel has a handle. The handle may be anchorable with the middle section or the bottom section (or other means of anchoring the cooking vessel may be provided—apart from the handles). Preferably, the stirring arm of the cooking vessel is actuated by a motor in the bottom section. 
         [0026]    Preferably, the heating element is an induction element, and the cooking vessel includes an induction-compatible material. For example, the cooking vessel may be of a metallic material (that is induction-compatible). 
         [0027]    The controller (which may be a system of discrete components or modules, rather than a single unit) may include at least one sensor for detecting an unsafe operating condition in the housing. In the event such a condition is detected, the controller may be programmed to automatically shut off all or some powered functions of the apparatus. 
         [0028]    A pre-filled spice/sauce cartridge for the automatic meal preparation apparatus is also provided. The cartridge has a cylindrical or tapered cylindrical body pre-filled with a spice or sauce. The body has an open top. A lid or seal is provided that substantially covers the open top of the body. The body also includes a dispensing outlet on a bottom surface of the body, which allows spice or sauce from the cartridge to be dispensed. 
         [0029]    The cartridge may also include a readable code on the body that is readable by the apparatus to identify the spice or sauce. 
         [0030]    In certain embodiments, the body may include divisions or portions sized to provide dispensable measures. 
         [0031]    Alternatively, or in addition, the dispensing outlet may include a valve calibrated to release a measure or sub-measure quantity of the spice or sauce at a time. 
         [0032]    To use the apparatus, a user places prepared spice/sauce cartridges in the spice rack and places it in the automatic meal preparation apparatus. The user selects a recipe from a list e.g. using a user interface that may be driven by controls like buttons on the automatic meal preparation apparatus. 
         [0033]    In one embodiment the apparatus may be able to interact with an app installed on a device. Such devices may include but are not limited to a mobile device for example a Smartphone, tablet, personal data assistant (PDA), game device, e-reader, a personal computer, a server, a laptop, a tablet computer, network appliance, set-top box, SmartTV, embedded device, computer expansion module, any appliances having internet or wireless connectivity. Preferably the app of the invention has the capability to connect to the internet and also provides a user an interface using which the user may be able to select a recipe for meal preparation. 
         [0034]    The user may be asked to select a portion size e.g. meal for 2 persons, 4 persons, etc. The user is asked to put the required raw ingredients into the raw ingredient rack, possible in a specified order, one at a time (e.g. first sub-compartment onions, second sub-compartment carrots, third sub-compartment chicken). 
         [0035]    The user may be able to set a delay timer so that the meal can be prepared at a later time. For example prepare the meal in 2 hours or prepare the meal for 6pm in the evening. 
         [0036]    Once the recipe (and any optional parameters) has been selected and the ingredients are in place, the apparatus can begin the automatic meal preparation process. Preferably the apparatus runs a self-check routine. The self-check may include multiple steps that may be executed before the automatic meal preparation initiates. For example ensuring that all lids/doors are closed, that the apparatus is stable and on a flat surface, that the spice rack and spice/sauce cartridges are in place, that the cooking pot or vessel is present and correctly placed, and that any water or oil reservoirs have a minimum reserve. 
         [0037]    The apparatus may also check that the spice levels in the required spice/sauce cartridges are above critical and sufficient to prepare the chosen recipe and chosen portion size. 
         [0038]    The apparatus may also check to see that the user has placed the correct weights/amounts of the raw ingredients in the raw ingredient rack according to the portion size selected. If too much or too little is detected, the user may be signalled or instructed to add/remove raw ingredient quantities as necessary. 
     
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         [0039]      FIG. 1  is a perspective view of a preferred embodiment of the meal preparation apparatus. 
           [0040]      FIG. 2  is a view of the apparatus with middle door open. 
           [0041]      FIG. 3  is a view of the apparatus with middle door and lid open. 
           [0042]      FIG. 4  is an underside perspective view showing ventilation slots. 
           [0043]      FIG. 5  is a view showing water reservoir open. 
           [0044]      FIG. 6  is a view with cooking vessel removed to show stirring arm detail. 
           [0045]      FIG. 7  is a view of just the bottom section. 
           [0046]      FIG. 8  is a front view of a cooking vessel for the apparatus (stirring arm removed). 
           [0047]      FIG. 9  is a top view of the cooking vessel showing handle portions. 
           [0048]      FIG. 10  is a perspective view of the top section opened to show raw food and spice/sauce compartments. 
           [0049]      FIG. 11  is an underside view of the top section showing central ventilation column. 
           [0050]      FIG. 12  is a view of just the spice/sauce compartment with its annular lid. 
           [0051]      FIG. 13  is a perspective view of the raw food compartment showing segments. 
           [0052]      FIG. 14  is an underside view of the raw food compartment showing dispensing window. 
           [0053]      FIG. 15  is a front view of a spice/sauce cartridge for use in the spice/sauce compartment shown in  FIG. 10 . 
           [0054]      FIG. 16  is an underside view of the spice/sauce cartridge showing release/dispensing valve. 
           [0055]      FIG. 17  is a flow diagram of an embodiment of the method of using the meal preparation apparatus. 
           [0056]      FIG. 18  is a flow diagram of self-check routines for the meal preparation apparatus. 
           [0057]      FIG. 19  is a flow diagram of heating/cooking process for the meal preparation apparatus. 
           [0058]      FIG. 20  is a flow diagram of error/override conditions leading to shutoff. 
           [0059]      FIG. 21  is a functional block diagram of the controller and its systems. 
       
    
    
     DETAILED DESCRIPTION 
       [0060]    Before embodiments of the invention are explained in detail, it is to be understood that the invention is not limited in its application to the details of the examples set forth in the following descriptions or illustrated drawings. It will be appreciated that numerous specific details are set forth in order to provide a thorough understanding of the exemplary embodiments claimed herein. However, the embodiments described herein may be practiced without these specific details. In other instances, well-known methods, procedures and components have not been described in detail so as not to obscure the embodiments described herein. 
         [0061]    Before embodiments of the hardware and software modules or flow charts are described in detail, it should be noted that the invention is not limited to any particular form or shape or software language described or implied in the figures and that a variety of alternative software languages may be used for implementation of the invention. 
         [0062]    It should also be understood that certain software components and items are illustrated and described as if they were hardware elements, and vice versa. However, it will be understood that the intent is not to limit the form and physical architecture of programming or instructional components. 
         [0063]    As will be appreciated by one skilled in the art, aspects of the present invention may be embodied as a system, method or computer program product. Accordingly, these aspects may take the form of an entirely hardware embodiment, an entirely software embodiment (including firmware, resident software, micro-code, etc.) or an embodiment combining software and hardware aspects that may all generally be referred to herein as a “circuit,” “module” or “system.” Furthermore, these aspects may take the form of a computer program product embodied in any tangible medium of expression having computer usable program code embodied in the medium. 
         [0064]    Computer program code for carrying out certain operations in the present invention may be written in any combination of one or more programming languages, including an object oriented programming language such as Java, Smalltalk, C++ or the like and conventional procedural programming languages, such as the “C” programming language or similar programming languages. Computer code may also be written in dynamic programming languages that describe a class of high-level programming languages that execute at runtime many common behaviours that other programming languages might perform during compilation. JavaScript, PHP, Pen, Python and Ruby are examples of dynamic languages. 
         [0065]    The embodiments of the systems and methods described herein may be implemented in hardware or software, or a combination of both. However, preferably, any computer programs described execute on at least one programmable computer which comprises at least one processor, a data storage system (including volatile and non-volatile memory and/or storage elements), and at least one communication interface. A computing device may include a memory for storing a control program and data, and a processor (CPU) for executing the control program and for managing the data, which includes user data resident in the memory and includes buffered content. The computing device may be coupled to a video display such as a television, monitor, or other type of visual display, or another device which has a visual display incorporated in it (iPad, iPhone etc.). An application or an app or other simulation may be stored on a storage media such as a DVD, a CD, flash memory, USB memory or other type of memory media or it may be downloaded from the internet. The storage media can be coupled with the computing device where it is read and program instructions stored on the storage media are executed and a user interface is presented to a user. For example and without limitation, the programmable computer(s) may be a server, network appliance, set-top box, SmartTV, embedded device, computer expansion module, personal computer, laptop, tablet computer, personal data assistant, game device, e-reader, or mobile device for example a Smartphone. Other devices include appliances having internet or wireless connectivity and onboard automotive devices such as navigational and entertainment systems. 
         [0066]    The program code may execute entirely on the apparatus of the invention, or in combination with a mobile device or partly on the mobile device as a stand-alone software package; partly on the mobile device and partly on the apparatus of the invention or partly on the apparatus of the invention and partly on a remote server; or any combination thereof. The remote computer may be connected to the apparatus of the invention via the internet or may be connected to the mobile device through any type of network, including a local area network (LAN) or a wide area network (WAN), or the connection may be made to the internet through a mobile operator network (e.g. a cellular network). 
         [0067]      FIG. 1  shows a preferred embodiment of the automatic meal preparation apparatus  100  which is capable of preparing different recipes from various cuisines. The automatic meal preparation apparatus  100  is computer assisted for providing a no hassles experience to the user when preparing a meal. 
         [0068]      FIG. 2  shows the automatic meal preparation apparatus  100  that includes 3 sections, and each section has one or more components. Top section  200  is the top portion of the meal preparation apparatus  100 . 
         [0069]    The middle section  210  is the hollow section of the meal preparation apparatus  100 .  FIG. 2  also shows some of the components of the middle section  210 . The middle section  210  is a hollow housing that provides space for the placement of a cooking pot or vessel  211  for preparing the meal automatically. The middle section  210  has a door  212  that can be opened to access the hollow space to place the cooking pot inside the apparatus. The door  212  can be closed and may automatically lock when the meal is being automatically prepared. 
         [0070]    Section  220  is the bottom section of the automatic meal preparation apparatus  100 . The bottom section  220  houses various components including the electronics for controlling the various functions of the automatic meal preparation apparatus and induction coils for inducing heat in the metallic pot. 
         [0071]      FIG. 3  shows the automatic meal preparation apparatus  100 ; top section  200  is shown with its lid  201  open. The lid  201  is openable and provides access to raw ingredients compartment  204 . A spice rack  202  is also provided, which houses the different spice/sauce cartridges  203  from which spice can be dispensed into the cooking pot or vessel  211 . 
         [0072]    The top section  200  provides space where a removable spice rack  202  can be placed. The spice rack  202  provides space where several spice/sauce cartridges  203  can be placed. Each spice/sauce cartridge  203  many contain a different spice. In one embodiment, the top section  200  has a mechanical mechanism for rotating the spice rack  202  so that different spices can be dispensed into the cooking pot or vessel  211 . The top section  200  may also provide a spice recognition system for identifying the right spice before dispensing it. The top section  200  may also contain a raw ingredients placement compartment  204  that may be divided into multiple sub-compartments or segments for placement of raw food before cooking; the sub-compartments can then be selectively emptied into the pot. The spice rack  202  and the raw ingredients placement compartment  204  are preferably separately rotatable. In one embodiment the electronics for controlling the different components of the top section  200  may be placed in the bottom section  220 . In another embodiment the electronics for controlling the different components of the top section  200  may be placed in the top section  200 . 
         [0073]      FIG. 4  shows the automatic meal preparation apparatus  100  from bottom up. Top section  200  is shown with its lid  201 . The raw ingredients rack  204  in the top section  200  has an opening  206  at the bottom through which raw ingredients placed in the raw ingredients rack  204  can be dispensed into the cooking pot  211 . 
         [0074]      FIG. 4  shows the middle section  210  where the cooking pot or vessel  211  is placed (removed in this view) for preparing the meal automatically. Door  212  preferably locks when a meal is being prepared. 
         [0075]      FIG. 4  also shows the underside of the bottom section  220  which includes an air intake opening  222 . 
         [0076]      FIG. 5  shows a perspective view  500  of the automatic meal preparation apparatus  100  positioned to better illustrate the water reservoir  226 . 
         [0077]      FIG. 5  shows the middle section  210  where the cooking pot or vessel  211  is placed for preparing the meal. The middle section  210  door  212  is shown open. Door  212  which would ordinarily cover open section of the middle section  210  is shown raised into open position in this view. 
         [0078]    The water reservoir  226  component is closed with with cover lid  223 . This reservoir supplies water to the cooking chamber of the middle section for steaming, or to add water to the cooking vessel  211 . (Note that certain embodiments may also include an oil reservoir for frying applications, not shown. Alternatively, oil may be included as a spice/sauce in one of the spice/sauce cartridges, not shown in this view.) 
         [0079]    Aspects of the ventilation system are also shown. Air enters the apparatus through vents around area  227  and through intake  222  (see  FIG. 4 ). Air flows generally upward through the housing at a central column  232  to exit through lid vent  221  in lid  222 . The lid is openable through latch  224 . As shown in  FIG. 3 , fan  231  may be provided in vented lid  201 . Fan  231  communicates with exterior vent  221  shown in  FIG. 5 .  FIGS. 3 and 4  also illustrate the interior central air column  232  which runs through the apparatus. The electronics may be ventilated separately through unit  225  as shown in  FIG. 5 . 
         [0080]      FIG. 6  shows a perspective view  600  of the automatic meal preparation apparatus  100  with cooking vessel  211  pulled out to show detail. 
         [0081]    As illustrated, the cooking vessel  211  preferably includes a stirring arm  228 . The stirring arm is mounted on post  211   a  in the cooking vessel. When in position, the assembly engages slot  229  which connects the stirring arm to a motorized drive system to rotate the arm in clockwise or counterclockwise direction at set speeds. The anchoring system uses handles  211   b,    211   c  to lock into L-shaped slots  230 . When in position, the cooking vessel is in communication with cooktop  233 . 
         [0082]      FIG. 7  shows a view  700  of the automatic meal preparation apparatus  100  with the top section  200  and the middle section  210  removed. Thus  FIG. 7  shows the bottom section  220  only. Induction cooktop  233  is provided which through internal induction coils (not shown) induces heat in the cooking vessel  211  (not shown in this view). 
         [0083]    Bottom section  220  preferably houses the electronics for controlling the apparatus, induction coils for heating the food items to be cooked, and the mechanical system for actuating the stirring arm. 
         [0084]    The induction heating coils placed within the bottom section  220  are so designed that they are suitable for cooking at various temperatures for various durations. The induction heating coils are advantageously placed so that when the cooking pot or vessel  211  is placed on cooktop  233 , heat is evenly induced in the entire surface of the cooking pot or vessel  211 . Materials that are induction-compatible are particularly preferred for the cooking pot or vessel  211 , and metallic materials are particularly preferred. 
         [0085]      FIG. 8  shows one embodiment  800  of the cooking pot or vessel  211 . The cooking pot or vessel  211  may have a relatively deep frying pan configuration with a flat bottom and a flat top that is open. 
         [0086]    The cooking pot or vessel  211  may also have two or more handles  211   b  and  211   c  that provide a means for holding the pot when placing it inside the automatic meal preparation apparatus or when taking it out with the prepared meal. The handles  211  b and  211  c may also act as a securing mechanism and allow for the placement of the pot securely inside the automatic meal preparation apparatus. The handles  211   b,    211   c  may engage slots  230  when in position. 
         [0087]    As shown in  FIG. 6 , the cooking pot or vessel is preferably stirred by a stirring arm  228  so that the meal ingredients can be gently and continuously circulated (in either direction, or intermittently in opposing directions). The stirring arm  228  is preferably mounted in the cooking vessel using post  211   a.    
         [0088]      FIG. 9  shows a top view  900  of the cooking pot or vessel  211 . The cooking pot or vessel  211  also has two or more handles  211   b  and  211   c  that allow for a means for holding the pot when placing it inside the automatic meal preparation apparatus or when taking it out with the prepared meal. 
         [0089]    The cooking pot or vessel  211  preferably has a flat bottom  211   d  that smoothly contacts cooktop  233  of the bottom section of the automatic meal preparation apparatus to allow for even cooking. 
         [0090]      FIG. 10  shows one embodiment  1000 . The top section  200  has several sub-components. The top section  200  preferably includes a spice rack  202  which has several spice/sauce cartridges  203  and a raw ingredients rack  204  for receiving raw ingredients before the meal preparation. 
         [0091]    Top section  200  may provide a mechanical mechanism for rotating the spice rack  202  to dispense the right spice, a spice recognition system for identifying the right spice, and a raw ingredient rack  204  which has several sub-compartments for placement of raw food before cooking. The sub-compartments are selectively releaseable into the cooking pot or vessel. 
         [0092]    The spice rack  202  may have several removable spice/sauce cartridges  203  that are filled with particular spices or sauces. A computer controlled rotatable mechanism may be provided for the selection and metered dispensing of spice/sauce from a spice/sauce cartridge above the cooking pot. The computer controlled spice dispensing mechanism allows for the precise measurement and dispensing of the spice in the right amount, right combination and at the right time when automatically preparing a meal according to the selected recipe. 
         [0093]    The top section  200  may also have a spice recognition system that is computer controlled so that the spice/sauce cartridge can be automatically recognized and selected before the spice is dispensed into the cooking pot. There may preferably also be a spice level measurement mechanism so that the level of spices can be checked before the meal preparation process is initiated. 
         [0094]    The top section  200  also preferably has a raw ingredient rack mounted on a circular housing which is divided into several individual compartments shaped like wedges. 
         [0095]    The top section  200  may also have a lid  201  with a locking mechanism. Once the meal preparation process initiates the top lid  201  may be locked for safe operation so that the spice rack, the spice/sauce cartridges and the raw ingredients rack are inaccessible to a user. 
         [0096]      FIG. 11  shows one embodiment  1100 .  FIG. 11  shows a bottom view of the top section  200  with its lid  201  open. 
         [0097]      FIG. 12  shows one embodiment of the spice rack of the invention  1200 . The spice rack  202  is preferably included in the top section  200  where it can be placed for dispensing different spices as per the recipe. The top section  200  has a lid  201  that when closed preferably seals the spice rack  202 . A mechanical mechanism may be provided for rotating the spice rack to dispense the right spice. A spice recognition system may also be provided for identifying the right spice. The raw ingredient storage compartment may be placed in the center of the spice rack. 
         [0098]    The spice rack  202  preferably has removable spice/sauce cartridges that have a spice dispensing mechanism which is computer controlled for the precise measurement and dispensing of the spice in the right amount and at the right time when automatically preparing a meal. 
         [0099]      FIG. 13  shows one embodiment of the raw ingredients rack  1300 . The raw ingredients rack  204  is a sub-component of the top section  200 . The raw ingredients rack  204 , as shown, may have more than one sub-compartments for placement of individual raw food items before cooking. The sub-compartments are selectively emptied into the cooking pot or vessel as per the recipe. The raw ingredients rack has a top lid  204   a  that has an opening  204   b  for placing raw ingredients in the raw ingredients rack  204 . The raw ingredients rack  204  has an outer wall  204   c,  an inner cylindrical cavity  204   d.  The raw ingredients rack  204  has a bottom lid  204   e  that holds the raw ingredients in and an opening  204   h  from where the raw ingredients are dispensed into the cooking vessel. The raw ingredients rack  204  also has a hollow cylindrical tube  204   f  that fits into the inner cylindrical cavity  204   d,  which allow for the steam to exhaust as the raw ingredients are cooked. 
         [0100]    In one embodiment the raw ingredient rack  204  has a circular shape that is divided into several individual sub-compartments shaped like wedges. The raw ingredient rack  204  may have a different shape and the sub-components may be shaped accordingly. 
         [0101]    A rotatable mechanism may be provided for rotating the raw ingredients rack  204  so that the raw food ingredients from the individual sub-compartments are dispensed into the cooking pot or vessel with the right timing according to the recipe selected by a user. 
         [0102]      FIG. 14  shows a bottom view  1400  of the raw ingredient rack  204  of the invention.  FIG. 14  shows the raw ingredients rack taken out of the top section  200 . It shows the outer wall  204   c  of the raw ingredients rack  204 . The bottom lid  204   e  has an opening  204   h  for dispensing the raw ingredients into the cooking vessel. The figure also shows the bottom opening  204   g  of the cylindrical tube  204   f  that allows for the steam to vent as the raw ingredients are cooked. 
         [0103]      FIG. 15  shows a top down view  1500  of the spice/sauce cartridge  203 . The spice/sauce cartridges are preferably cylindrical in shape so that they can be removably inserted into the spice rack. Each spice/sauce cartridge has an outer wall  203   a,  a top lid  203   b  that may be sealed so that the user does not have access to the spice, one or more ridges  203   c  and  203   d  acting as locating features to keep the spice cartridge in place and prevent it from moving once it is placed inside the spice rack. 
         [0104]      FIG. 16  shows a bottom up view  1600  of the spice/sauce cartridge  203 . Each spice/sauce cartridge has an outer wall  203   a,  a top lid  203   b  that may be sealed so that the user does not have access to the spice, one or more ridges  203   c  and  203   d  to keep the spice a cartridge in place and prevent it from moving once it is placed inside the spice rack. The bottom of each spice/sauce cartridge has an opening or outlet  203   e  and a mechanism (e.g. valve) to dispense the spice from the selected spice/sauce cartridge into the cooking pot or vessel. 
         [0105]    Each spice/sauce cartridge is removable from the spice rack, and the apparatus preferably has a computer controlled mechanism for selecting a spice/sauce cartridge and a mechanism for spice dispensing for the precise measurement and dispensing of the spice in the right amount and at the right time when automatically preparing a meal. 
         [0106]      FIG. 17  shows one embodiment of the method  1700 . An apparatus, system and method is provided for automatic meal preparation  1701 . The automatic meal preparation apparatus is preferably computer assisted for controlling the time of cooking, intensity of heat, amount of spices, combination of spies, timing when individual raw ingredients are added to the cooking pot etc. 
         [0107]    Prepared cartridges are placed in the automatic meal preparation apparatus  1702 . This is part of the general setup of the apparatus and need not be repeated for each cooking episode. The cartridges are preferably sized to contain multiple doses of spice/sauce that can be dispensed over multiple cooking episodes. 
         [0108]    Prior to each cooking episode, a recipe is selected from a list  1703 . For example, the recipe may be selected using a user interface that may be driven by controls like buttons on the automatic meal preparation apparatus. It may also be possible to filter the recipe choices by inputting specific fresh ingredients that the user has on hand (or in the refrigerator). For instance, it may be possible to input this on-hand inventory information by the user taking a photograph of the user&#39;s refrigerator contents using a smartphone in communication with the apparatus. It may also be possible to filter the recipe choices based on the spice/sauce cartridges remaining in the machine, and their respective quantities of remaining spice/sauce. 
         [0109]    In one embodiment the apparatus may be able to interact with an app installed on a device. Such devices may include but are not limited to a mobile device for example a Smartphone, tablet, personal data assistant (PDA), game device, e-reader, a personal computer, a server, a laptop, a tablet computer, network appliance, set-top box, SmartTV, embedded device, computer expansion module, any appliances having internet or wireless connectivity. 
         [0110]    The portion size may be selected  1704 , e.g. meal for 2 persons. 
         [0111]    The user may be asked to put the list of required raw ingredients into the raw ingredient rack, in a specified order, one at a time  1705 . 
         [0112]    The user may be able to set a delay timer  1706  so that the meal can be prepared at a later time. For example the user may direct the apparatus to prepare the meal in 2 hours or for 6pm in the evening. 
         [0113]    The meal preparation process starts  1707  once the user has executed the steps necessary for the chosen recipe. 
         [0114]      FIG. 18  shows the self-check steps taken by the automatic meal preparation apparatus in one embodiment  1800 . The apparatus runs a self-check routine  1801 . Some exemplary steps of a self-check routine are provided below:
       check that lid/door are closed  1802     check if apparatus is stable on a flat surface  1803     check spice/sauce cartridge is in place  1804     check spice levels are above critical (enough to make the chosen recipe and portion size)  1805     check to see if user has put the correct weights according to portion size picked, and instruct user to add/remove raw ingredient quantities if necessary  1806     check pot is in place  1807         
 
         [0121]      FIG. 19  shows the steps taken by the automatic meal preparation apparatus for meal preparation according to one embodiment  1900 . 
         [0122]    The apparatus runs a self-check routine  1901  (as described earlier). 
         [0123]    If all of the tests in the self-check routine pass, then the meal preparation is started  1902 . 
         [0124]    The CPU fan, and ventilation fan are turned on  1903 . 
         [0125]    For every step in the recipe, the dispensing and cooking steps are carried out one at a time in the order given  1904 . For example, the step commands may include:
       changing the cooking temperature to x degrees;   turning the heat off;   stirring for x seconds using a pattern y (patterns may include predetermined algorithms suitable for use in, for example, soups, stir fry, etc.);   adding x amount of y spice;   adding the next fresh ingredient;   adding x amount of water; or   changing the ventilation x%.       
 
         [0133]      FIG. 20  shows the steps for the safety monitoring process, preventative steps and notification to the user according to one embodiment  2000 . If one or more conditions that are considered unsafe or adverse for the automatic meal preparation apparatus are sensed or encountered, preventative steps can be taken and the user can be notified accordingly. 
         [0134]    If fire is detected, turn off heat, and sound a buzzer  2001 . 
         [0135]    If door is open, turn off the heat and all motors  2002 . A buzzer may also be sounded to notify the user. 
         [0136]    If lid is open, turn off the heat and all motors  2003 . 
         [0137]    If the CPU temperature is greater than a given threshold, shut off all power  2004 . This is to prevent fires and damage to the CPU and other electronic components. 
         [0138]    If the apparatus is not flat on a surface, shut off all power  2005 . Alternatively, if a pot is not detected turn off stirring and heat. 
         [0139]      FIG. 21  depicts an exemplary block diagram of an automatic meal preparation device  2100 . Exemplary electronic circuitry of a typical automatic meal preparation device is shown. Other embodiments or other models of the automatic meal preparation device may differ by either omitting or including electronic components not shown here. The automatic meal preparation device  2100  includes one or more microprocessors  2101 , which is electronically coupled to other electronic components such as memory  2102  (e.g., non-volatile memory such as ROM and volatile memory such as RAM) which stores processor-readable code which is executed by one or more processors of the control processor  2101  to implement the functionality described herein. 
         [0140]    Automatic meal preparation device  2100  may include, for example, processors  2101 , memory  2002  including non-volatile storage  2102   a  for storing OS and built-in or already stored recipes and a memory area for storing applications and downloaded recipes  2102   b  e.g. space for storing new recipes that may be acquired from other connected devices for example a mobile phone, a tablet or the like. The processor  2101  can implement any number of different recipes from a wide selection of cuisines and from the user interaction with the interface of the automatic meal preparation apparatus  2100 . Memory  2102  can be any variety of memory storage media types, including non-volatile and volatile memory. A device operating system (OS) handles the different operations of the automatic meal preparation apparatus  2100  and may contain user interfaces for selecting a recipe, and then preparing a meal based on the recipe, as well as running a self-check diagnostics to ensure that all components and sub-components of the automatic meal preparation apparatus  2100  are functioning as required before initiating a meal preparation process. 
         [0141]    A physical power connector  2103  provides power to the automatic meal preparation apparatus  2100  and can be connected to an external power source, such as an AC adapter. 
         [0142]    A battery  2104  provides a power source to operate the different electronic components in the automatic meal preparation apparatus  2100  when it is not connected to a wall outlet e.g. to power an internal clock. An electric battery is a device consisting of one or more electrochemical cells that convert stored chemical energy into electrical energy. The battery  2104  may be a rechargeable battery. 
         [0143]    The processor  2101  also preferably communicates with Bluetooth transmitter/receiver circuitry  2105 . Bluetooth is a standard wire-replacement communications protocol primarily designed for low power consumption, with a short range. Bluetooth provides a secure way to connect and exchange information between devices such as mobile phones, laptops, personal computers etc. A Bluetooth-enabled mobile device is able to pair with many other devices for communications. 
         [0144]    The processor  2101  also preferably communicates with optional WiFi transmitter/receiver circuitry  2106 . WiFi is a technology that allows an electronic device to exchange data or connect to the internet wirelessly using radio frequencies. Thus the embedded WiFi transmitter/receiver circuitry  2007  in the automatic meal preparation apparatus  2100  allows it to connect to the internet for downloading more recipes. 
         [0145]    The processor  2101  controls transmission and reception of the different RF (radio frequency) transmitter and receiver  2107 , while the antenna  2108  transmits and receives radio frequency signals from external sources. 
         [0146]    A speaker  2109  is a device that converts electrical signals into sound. A speaker on an automatic meal preparation apparatus is used for communicating messages to the user. A recorded voice signal is provided to the speaker  2109  while other signals are also processed appropriately by other output devices. 
         [0147]    User interface/touchscreen/buttons/keys  2110  are among the many different methods for receiving input from a user and converting this input into the appropriate electrical signals to be processed by the processor  2101 . 
         [0148]    A buzzer/ringer/vibrator  2111  is used for alerting a user of any communications e.g. when the meal is fully prepared, or when there is an emergency etc. The buzzer/ringer/vibrator  2111  is used to signal an emergency shut down or to announce other unplanned scenarios to the user. 
         [0149]    Motion sensor  2112  may be used to detect movement near the cooking apparatus. Such sensors can be used to identify whether someone is supervising, or monitoring the cooking process. The motion sensor  2112  may also be used to provide an input signal to lighting ( 2117 ), or act as a trigger for software programs to execute certain routines. 
         [0150]    Power switch  2113  is a physical switch that turns the power to the automatic meal preparation apparatus on and off. 
         [0151]    A humidity sensor  2114  is a device for sensing and measuring the relative humidity or presence of moisture in the air. A capacitive humidity sensor detects humidity based on a change of capacitance between two detection electrodes provided on a semiconductor substrate. 
         [0152]    Fire sensor  2115  is a sensor to detect any fires that may start in the automatic meal preparation apparatus. The automatic meal preparation apparatus has the intelligence to turn off all power if any fire is detected. 
         [0153]    Temp sensor B  2116  is a sensor device for sensing and measuring temperature in the automatic meal preparation apparatus. The Temperature sensor B  2116  detects and maintains the correct temperature that is needed for cooking the ingredients of a recipe. 
         [0154]    Super bright LED  2117  may be used to light the automatic meal preparation apparatus. 
         [0155]    Fan Motor A  2118  is a ventilation fan that is designed to keep the humidity level in the automatic meal preparation apparatus at the correct level. In addition, this fan keeps the internal temperature regulated for cooking particular types of meals. 
         [0156]    Temp sensor B  2119  is a sensor device for sensing and measuring temperature of the CPU of the automatic meal preparation apparatus. The Temperature sensor B  2119  detects the temperature of the CPU and may shut down power to the unit if the CPU becomes too hot. 
         [0157]    Induction coils  2120  is a coil of wire for producing induction heat for cooking a meal. The induction coil  2120  in the automatic meal preparation apparatus heats the cooking pot or vessel when meal preparation is in process. Induction heating is the process of heating an electrically conducting object (in this case the cooking pot or vessel) by electromagnetic induction, where eddy currents are generated within the material of the cooking pot. 
         [0158]    Fan Motor B  2121  is a cooling fan that is designed to keep the CPU cool and within the operating temperature range as defined by the CPU manufacturer. 
         [0159]    An accelerometer  2122  is a device for sensing and measuring the gravitation forces along the x, y surface plane. Using an accelerometer determines the tilt positions of the automatic meal preparation apparatus  100 . If it is detected that the automatic meal preparation apparatus  100  is not placed on a flat surface then the system may be shut down to prevent damage and spills. 
         [0160]    Motor C  2123  and rotary Encoder  2124  may be used to dispense spice/sauce cartridge from a spice/sauce cartridge in the automatic meal preparation apparatus. As the Motor C  2123  rotates, and encoder measures the angle of rotation in steps, with every 60 degrees being counted. Since a complete 360 degree rotation of Motor C  2123  would equal a certain volume in mL of an ingredient being dispensed from the spice/sauce cartridge, accurate measurement of spice dispensing can be achieved by controlling the number of rotations of the Motor C  2123 . 
         [0161]    Motor D  2125  may be used to turn the spice rack and all of its spice/sauce cartridges. The Read Switch C  2128  is used to indicate when a spice/sauce cartridge is directly under the dispensing hole so that the correctly selected spice can be dispensed into the cooking pot or vessel when a meal preparation is in progress in the automatic meal preparation apparatus. 
         [0162]    Servo Motor  2126  may be used to open and close the hole to the cooking area from the spice rack in the automatic meal preparation apparatus. 
         [0163]    Motor E  2127  may be used to rotate the raw ingredients rack for the dispensing of the selected raw ingredient when a meal preparation is in progress in the automatic meal preparation apparatus. 
         [0164]    Motor A  2131  provides the power to actuate the stirring arm, while the Rotary Encoder A  2133  is used for stirring arm actuator. Read Switch A  2135  may also be used to detect a default resting position. 
         [0165]    Ventilation fan may also be a module in the controller system (not shown). 
         [0166]    The processor  2101  also communicates with Infrared transmitter/receiver circuitry  2129 . The way this technology works is that the infrared transmit component flashes an infrared light in a particular pattern, which another component (the infrared receiver) can pick up and translate into an instruction. These transmitters and receivers are also typically found in remote controls and are now embedded in mobile devices that can turn them into remote control devices. They typically generate infrared using light emitting diodes (LEDs), and the main component of a receiver unit may be a photodiode. 
         [0167]    Other signals may also be processed appropriately by the CPU  2101  and outputs directed to other output devices not listed here e.g. a red flashing LED or a steadily lit green LED to indicate different stages of the meal preparation process. 
         [0168]    The examples noted here are for illustrative purposes only and may be extended to other implementation embodiments. While a presently preferred embodiment is described here, there is no intent to limit the disclosure to the embodiment disclosed herein. On the contrary, the intent is to cover all practical alternatives, modifications, and equivalents.