Patent Description:
Vending machines which provide cold sandwiches and snacks are well known. The machines are regularly stocked with a selection of items, each indicating an item price, and customers may insert payment and select one of the provided items for consumption at the stored temperature or for heating remotely. Such machines offer a limited number of items chosen by a food partner in some remote location, which may or may not be the type of food truly desired by the customer, forcing the customer to choose the "least undesirable" item.

There is a need for, and it is an object of the invention to provide, an autonomous food storing and delivering system for enabling consumers to remotely pre-order a desired food, snack, or entire meal from an extensive menu of hot or cold choices, then to receive the chosen food, snack, or meal at a conveniently nearby location in a fresh and optimally temperatured state at a pre-chosen time or at an amendable time.

Additional needs and means to satisfy those will be learned, become apparent, or become obvious upon review of the disclosure provided herein. <CIT>) discloses a kiosk that may be part of a multi-modal food distribution system in which the kiosk may operate in one or more various modes, including a kiosk vending mode, a constellation mode, and a cook en route mode to vend hot, prepared food to customers. The kiosks in the system are configurable to change between each of the different modes depending upon information received by the system and the kiosk is part of a kiosk-based food preparation system. <CIT>) discloses a food locker that has a housing, a food support member, a first door, a second door, and a lock. The housing includes a front wall a front wall, a rear wall, and a chamber and the front wall includes a first opening in communication with the chamber. A food support member is disposed within the chamber. The first door is supported by the housing and is movable between a closed position and an open position and the food support member is accessible through the first opening when the first door is in the open position. <CIT>) discloses an automatic-cooking-and-processing vending system for frozen-food, having a low-temperature chamber, an object-moving system, product shelves, a low-temperature chamber equipment, and a food container. The low-temperature chamber equipment is inside the low-temperature chamber, and the low-temperature chamber equipment contains a hot-air source and a humid-air source. The product shelves are inside the low-temperature chamber with disposable food containers placed on and the object-moving system is inside the low-temperature chamber. The vending system has an-automatic-cook-and-processing.

The invention is directed to a food station as set out in accompanying claim <NUM>. Preferred features are set out in the accompanying subclaims. Thus, the invention may be embodied in or practiced using an autonomous system including software and hardware for enabling consumers to order and pay for a desired food, snack, or meal from an extensive menu of hot or cold choices, and from one or more food, snack, or meal providers, then to receive the chosen food, snack, or meal in a fresh and optimally temperatured state at a pre-chosen future time.

A novel and non-obvious aspect of the system may reside in its ability to enable consumers to receive the ordered and paid for food, snack, or meal at a convenient location at the pre-chosen time.

Another novel and non-obvious aspect of the system may be having delivery Stations (autonomous vending apparatuses) conveniently placed where the consumers may receive the chosen food, snack, or meal.

Another novel and non-obvious aspect of the system may reside in providing a convenient means for enabling a consumer to choose, pay for, and order a consumable for receipt at a later time and to receive a security key, such as a code, for identification and access at the Station.

Another novel and non-obvious aspect of the system may reside in delivering the consumable in a ready-to-consume condition at or around that later time.

Another novel and non-obvious aspect of the system may reside in providing the consumable in sealed portion container.

Another novel and non-obvious aspect of the system may reside in its ability to enable one or more food partners (consumable providers) to deposit the pre-ordered consumables into a chamber within the apparatus which is adapted to store the consumable at a temperature capable of maintaining the freshness of the consumable until an appropriate time before the later time, to begin warming or cooling the consumable at that appropriate time so that it will be ready to consume at the later time, and for moving the consumable to a delivery port at the demand of the identified consumer at or after the later time.

Another novel and non-obvious aspect of the system may reside in providing a convenient means for enabling a consumer to reschedule the later time at any reasonable time prior to the appropriate time.

Another novel and non-obvious aspect of the vending system may reside in using the security key for allowing only the consumer to reschedule the later time.

Another novel and non-obvious aspect of the system may reside in its ability for receiving the consumable from the consumable provider, moving it into its storage chamber, maintaining the storage temperature in the chamber, recognizing the appropriate time, providing the warming or cooling in the chamber, recognizing the later time, recognizing the key when provided by the consumer, transporting the consumable to the delivery port, and allowing access to the consumable by the consumer.

Another novel and non-obvious aspect of the system may reside in its labor-saving advantage based on the ability for receiving the consumable from the consumable provider, delivering it, in bulk, to the apparatus, randomly placing the consumable containers into an empty storage chamber, recognizing the content of the consumable container for providing the appropriate warming or cooling in the chamber, for recognizing the later time, for recognizing the key when provided by the consumer, for transporting the consumable to the delivery port.

Another novel and non-obvious aspect of the system may reside in the small amount of wall space the unit occupies as the consumer does not have to access the consumable storage directly but that the consumable is delivered to the Consumer through a hatch, located at a height determined to be most convenient for the average Consumer.

Exemplary embodiments of an autonomous food station in accordance with or useful in practicing the invention are shown in the accompanying Drawings, of which;.

Referring to <FIG>, there is shown a system <NUM> based around a first autonomous Food Station <NUM>. Numerous of such Stations may be conveniently positioned around a neighborhood, town, or city and may be owned/operated by the same entity/entities or may be owned by different entities.

An exemplary flow chart of operation <NUM> of the system for one of the Stations is shown in <FIG> and described as follows to demonstrate the system and process.

A remote Food Partner (food provider) <NUM> may own the Station or be hired by the Station's owner to prepare and supply meals for the Station. More than one food provider may prepare and supply meals to any given Station or Stations, so that consumers may have the option to purchase meals of numerous types. The food providers may be well known restaurants whose brand more readily attracts consumers, or the food provider may be commissaries. The owner may place numerous Stations around town or may be a franchisee who buys one or more Station(s) from a franchiser who may in turn control and partially profit from the meals provided. For instance, a popular restaurant chain may sell franchises and each Station's franchisee may be given a larger menu which is limited to meals from that restaurant and may be required to make their smaller menu choice from that larger menu. The food provider might then profit from the sale of the meal to the Station owner and the Station owner may profit from the sale of the meal to the end customer. Or the Station owner may be one and the same as the food provider and thereby obtain all profits. Or the Station owner may pay a location owner a rental fee or a share of the profits for being allowed to place the Station(s) in one or more convenient location(s) owned by the location owner.

The Station Owner may place the Stations in select locations such as apartment building lobbies, office buildings, office lunchrooms, workplace lobbies, university cafeterias, hospital cafeterias, taverns, etc.,. typically anyplace that is convenient to consumers who are in the same vicinity day after day.

Either the food provider or the Station Owner may always offer the same menu or may generate a weekly menu with a range of meal choices (a steak dinner, soup and sandwich, burger and fries, etc.), or with a range of meal components (proteins, sides, vegetables, etc.), or a range of ethnicities (Italian, Chinese, Mexican, etc.), and with a range of desserts (hot apple pie, cold desserts, room temperature pastries, etc.).

A Customer (the ultimate consumer) <NUM> then selects a meal from a list of Cumulative Menu Choices <NUM> offered by the food provider and orders the selected consumable in advance using a system program, which may be a Smartphone App, may be a call-in phone number, may be an on-line site, or may be a user-interface on the Station. The consumer reviews the menu and places a Customer Menu Choice <NUM> say a day in advance of the desired receipt of the meal (Day <NUM>). This order is stored in Food Station Control Logic <NUM> and the consumer is provided with an Identification Key <NUM>. Cumulative Customer Menu Choices <NUM> are transmitted to the Food Partner who then prepares the meal and places it into a Portion Container <NUM>. Each Portion Container is provided with an identifying label that can be read and the data stored in the Food Station Control Logic.

On the morning of Day <NUM>, the Portion Containers are picked up from the food provider and delivered to the Station by a Delivery Partner <NUM>, or may be delivered by the food provider, preferably in a Refrigerated Transport Unit <NUM>. The containers are randomly loaded into individual Cubbies <NUM> in the Food Station.

After all Portion Containers are loaded into their Cubbies, an Internal Transport System <NUM> transports each Portion Container to an Identifier Station <NUM> to have its Identifying Label <NUM> scanned and then be returned to its Cubby. Food Station Control Logic links the identified meal with the associated identification key and its Cubby. Each meal may have a meal preparation instruction specific thereto. This instruction may be stored in the logic's memory or may be provided to the logic by a code on the Identifying Label. For instance, a soup may be best served at 160F while a grilled cheese sandwich may be best served at 130F, and a tuna sandwich may be best served at room temperature. This preparation instruction would also be linked to the Cubby.

The information on the Identifying Label, the Cubby number, the identification key, and the preparation instruction for each loaded Cubby are stored in the Food Station Control Logic. After the Identifying Labels have been read, the Food Station Control Logic commands the system to refrigerate all the Cubbies containing Portion Containers, and to maintain them at say 37F, being considered a temperature suitable for extended safe storage of cooked food, and a temperature where the taste and flavor of the food is not affected within the typical time the consumable is kept in the Station.

Assuming a specific Portion Container holds a meal to be delivered warm or hot, then one hour or so before the schedule (or an amended) pick-up time, the Food Station Control Logic will command heating of the Cubby and its Portion Container containing the food to be served to a temperature of say 140F, or some other appropriate temperature, and keep it at that temperature until it is ready to be picked up. If the food is to be served cold, it may be maintained at the refrigerated temperature. If the food is to be served at room temperature, it may be warmed only to room temperature.

Customers coming to pick up their food will first identify themselves to the Food Station Control Logic using their identification key. The Food Station Controller then directs the Internal Transport System to pick up the appropriate Portion Containers and to deliver them to a Collection Hatch <NUM>. The Food Station Control Logic will stop the heating or cooling of Cubbies that no longer contain Portion Containers.

After Customers consumed their meals, they may bring the empty Portion Containers and place them in the Storage Unit <NUM>, where they are kept in a moist and warm atmosphere until the Delivery Partner picks them up the following morning to deliver them to the Food Partner, to be washed and sterilized for reuse. The Storage Unit may be a large container external of the Station intended merely to collect the spent Portion Containers or may be an internal function and portion of the Station. If internal, the Storage Unit may have means to move, scan, and identify the returned Portion Container and the Customer may then receive a return deposit or credit against his account.

In the event that the Portion Containers are disposable, compostable or recyclable the Portion Containers may be identified by the appropriate disposal icons or terms for the Customer to be guided by.

A typical Portion Container within a typical Cubby is shown in <FIG>. Each Portion Container is cooled and heated independently of the other Portion Containers, each held in an independent Cubby with its own independent cooling and heating terminal. Also shown is the Cubby's Cooling and Heating Terminal <NUM>.

A schematic representation of the system cooling and heating arrangement is shown in <FIG>. It includes a conventional <NUM> BTU refrigeration system <NUM> with a shell and tube evaporator <NUM> for cooling a thermal fluid <NUM>, and a conventional boiler <NUM> including a submersed electric heating element <NUM>. The system also includes headers <NUM> for connecting to a series of circulation tubes <NUM>, valves <NUM>, and individual pumps <NUM> for driving the fluids through the Cooling and Heating terminals. While <FIG> shows individual pumps, such pumps may be replaced by one pump and a multitude of valves, serving to supply heated or chilled thermal fluid to the cooling and heating terminals.

The Cubby cooling and heating arrangement is shown in <FIG> and <FIG>. Flexible insulated tubes <NUM> are channeled through a <NUM> gap <NUM> between the Cubbies. <NUM> diameter tubes are used as well as low-voltage insulated electric wires <NUM> connected to Cubby fans <NUM> and NTC temperature sensors <NUM>. A preferred assembly sequence is to lay the tubes and wires into the gaps between the Cubbies, connect their ends as needed, and blow-in expandable polyurethane insulation after the tubes and electric wires have been tested and found to operate satisfactorily.

As seen in <FIG> and <FIG>, a Cartesian transport system <NUM> is employed to move the Portion Containers within the Station. The system operates along X, Y, and Z axes to transport the containers, comprising drive spindles <NUM> and stepper motors <NUM>, as well as an End-Effector <NUM> adapted to pick up Portion Container Carriers <NUM> which are located to either side of the transport system.

Referring to <FIG>, the X axis is horizontal and runs side-to-side relative to the Station, the Y axis is vertical, and the Z axis is horizontal and runs front-to-back relative to the Station.

The Cartesian system includes a support-frame <NUM>, the drive spindles, the stepper motors, and power and control cables. The End-Effector latches on to the Portion Container Carrier and delivers it to the Hatch. As shown in <FIG>, the End-Effector is mounted on a Stepper Motor driven belt <NUM> for movement in the Z axis <NUM>. The End-Effector includes two T-shaped brackets <NUM>, one on the left and one on the right, for grabbing the Portion Container Carriers on the left and right sides respectively. Alternately the End-Effector may include a single T-shaped bracket that may swivel to the left or the right for grabbing portion container carriers on the left and right sides respectively.

Referring to <FIG>, the Hatch include two shutters, Front Shutter <NUM> facing the Customer and Rear Shutter <NUM> at the back of the Hatch. These shutters are programmed to open and close during the delivery into the Hatch and the collection of the Portion Containers in order to help maintain a safe and sanitary condition within the station.

<FIG> provide an incremental series which demonstrates the function of the Cartesian system in moving the End Effector from a selected Cubby 116A to the Scanner <NUM> (<FIG>), the return of the selected Portion Container Carrier 181A and Portion Container 110A from that Scanner and transport back to the Cubby (<FIG>), moving the Carrier and Container to the Hatch (<FIG>), the delivery of that Portion Container to the Customer and reclosing of the Hatch (<FIG>).

The Transport System plays two major roles in the overall system:.

When the Customer comes back after eating (or when the customer comes to collect their next meal), the customer may bring the empty Portion Container back to the station. By inputting a "Return Container" command, the Hatch's Front Shutter opens, and the Customer is allowed to place the container into the Hatch. This may require no Customer Identification. The Front Shutter then closes, and the Rear Shutter opens, allowing the Transport System to either just move the contain to the Storage Area or to bring the container to the Scanner where its identification is noted for credit to the Customer. The Customer may be prompted to give feedback about the quality of his meal which may be used to adjust future menus in general or future offerings to this Customer.

There are four types of interaction between persons and the system;.

The Customer may select and order their meal in a variety of ways. In the preferable method an App is downloaded to the customer's Smartphone for the customer to register with the system. The App may have knowledge of or access to information about every Station everywhere and each Station's available menu at any given time. That App may have the ability to know and apply the Customer's location at any given time in order to offer access to only nearby Stations. That App may include a Customer Registry allowing the Customer to initially Sign-up and load relevant personal information, payment information, food type preferences, dietary restrictions and allergies, most common location of use ("home base"), etc. The Registered Customer may be assigned a Customer Number. That Customer Number may be used as the Customer's Identification Key. The Customer may also be required to select an Account Password for Identification.

Alternately, the Station may have a user interface allowing the Customer to input Customer Identification Information to gain access to the system, and to then make meal decisions for a later time directly with the Station. In this way the Customer could conveniently arrange the next day's order while picking-up today's meal. The Station could prompt the Customer such as "Would you like to place another order" or "<NUM>% off if you place another order within the next <NUM> minutes", etc., thereby promoting additional sales before the customer has eaten today's meal and is presumably hunger.

Another communication option between Consumer and the System may be an Online Site accessible to the Customer, say from the convenience of their home or office. The Account could be set up similarly to the afore-mentions Smartphone App.

Alternately, the customer may be able to order meals via a call-in phone number.

The Delivery Partner arrives at the Station early on Day <NUM>, unlocks Side Doors <NUM> and 196R of the Station and checks for unclaimed meals and returned empty Portion Containers, which are then removed and set aside. The Delivery Partner then loads the new Portion Containers, one per cubby, in no specific order or position. If the Storage Unit containing used portion containers is external of the Station, the Delivery Partner then visits the Storage Unit, and collects any used Portion Containers therein.

Customers approach the Station and identify themselves. Recognizing the Customer, the Food Station on-board Logic directs the transport system to pick up and deliver the Portion Containers into the Hatch. One Portion Container at a time.

The Food Station Control Logic recognizes when a Customer has not collected his meal by some period after the pre-designated pick-up time, then sends a reminder, such as by text or notice to the Customer's Smartphone, or by email or by phone call. Based on feedback which may then be provided by the Customer, the logic system may; keep food at heated temperature for an additional specified time, chill the food to avoid spoilage and reheat based on feedback from Customer, or chill the Portion Container and inform food Delivery partner to remove un-claimed Portion Containers during the following morning visit.

Referring to <FIG> and <FIG>, the <NUM>" width and <NUM>" height of the Station allow it to be moved through a standard commercial door, with an opening of <NUM>" wide and <NUM>" tall. The Station includes <NUM> Cubbies, and the Hatch is positioned approximately halfway up the Station's height for most-convenient customer access (See <FIG> and <FIG>). Referring to <FIG> and <FIG>, the Left and Right Side Panels (Delivery Partner Access Doors) <NUM> and 196R are large to ease loading, provide visibility of all Cubbies, enable cleaning, and are insulated as they serve as the outside wall of the Cubbies. They allow quick and easy access to the Delivery partner to place the Portion Containers into the Cubbies and to do other internal tasks.

Referring to <FIG> and <FIG>, the lower portion <NUM> of the Station is dedicated to house the cooling and heating system and various controls. It also houses the System Computer <NUM> and provides for the structural integrity of the entire unit, including the Transport System and the Cubbies. The Station walls <NUM> include adequate thermal and acoustic insulation and are structurally designed to carry the weight of the rest of the system.

To more efficiently utilize the space within the cubic-shaped Station, the Cubbies have a cubic outer shape.

Referring to <FIG>, the Portion Containers have a round shape which, being similar to most dishware, is familiar to Customers as a food serving device. When separated, the lids <NUM> of the containers are easily stackable and the bases <NUM> of the containers are easily and compactly nestable.

Referring to <FIG>, <FIG>, and <FIG>, it can be appreciated that air circulation is improved for heating and cooling of the Portion Containers within the Cubbies because the cubbies have a cubic inner chamber, and the portion containers have a rounded shape.

Referring to <FIG>, the Cubbies are insulated to save energy and facilitate easy loading and removal of the Portion Containers. The Cubbies include enough internal space for the Portion Container a Heat Transfer Element <NUM> and insulation on all four sides. The back <NUM> of each Cubby is open but is covered by the Station Wall.

Referring to <FIG> and <FIG>, the front <NUM> of each Cubby is part of the Portion Container Carrier comprising an insulated wall, connected to a horseshoe shaped horizontal metal plate <NUM> designed to support the Portion Container. The Portion Container Carrier serves to support the Portion Containers as it is transported by the transport system from the cubby to the hatch to be collected by the Customer, or to the scanning camera during the identification routine.

The Station logic system may include features allowing the customization of temperature of each Portion Container that may be based on Customer selection and/or its contents.

The Portion Container Carrier supports the Portion Container while in its Cubby, for better air circulation, and while being transported by the Transport System. The Carrier consists of two basic elements: the horseshoe-shaped support plate which is permanently fixed to the removable front panel of the cubby, including a <NUM>" thick insulated block <NUM>. The insulated front features a handle portion <NUM> that is adapted to be grasped by the End-Effector of the cartesian transport system. The horse-shoe shape is Designed and shaped to slide out from under the Portion Container lower rim to be left in the Hatch while the Carrier is being withdrawn.

A second Station <NUM> constructed of multiple Modules <NUM>, 202C and 202R, and intended to serve a larger number of Customers is shown in <FIG>. The basic operational concept of each module remains the same as the first embodiment except that additional modules are added, each including its own Cubbies, Hatch, Transport System, and End Effector. All modules are connected to a single Control Logic. The alternate front-loading of the modules enables a compact manner for the Delivery Partner to service the Station. A virtually unlimited expansion is enabled by the simple addition of Modules in side-by-side fashion. The Customer arriving to collect the food is directed to the specific one of the Hatches where the portion containers may be collected.

This expanded version allows the Food Partner to prepare additional un-ordered meals, snacks, desserts, side dishes, etc., to be deposited into the Station for spontaneous purchasers. Thereby being able to accommodate Customers who did not order in advance or who find themselves hungrier than originally expected. The Station could prompt the customer to add to their pre ordered purchase. "Would you like fries with that?". "Would you like to add a dessert?". Such items may carry a premium cost, due to the risk the Food Partner takes and to encourage Customers to order in advance.

Claim 1:
A food station (<NUM>) comprising:
a plurality of cubbies (<NUM>), each cubby (<NUM>) sized to enclose a food portion container (<NUM>), and each cubby (<NUM>) including a food portion container carrier (<NUM>) that supports the food portion container (<NUM>) whilst it is in the cubby (<NUM>) and while being transported by a transport system, the carrier comprising a horseshoe-shaped support plate that is fixed to a removeable front panel of the cubby;
a collection hatch (<NUM>) large enough for the food portion container (<NUM>) to pass therethrough, the collection hatch (<NUM>) being externally accessible;
an internal transport system (<NUM>) including an end effector (<NUM>) that temporarily couples to the food portion container carrier (<NUM>) of a selected cubby (<NUM>) and controllably moves the food portion container carrier (<NUM>) within the food station (<NUM>) from the selected cubby (<NUM>) to the collection hatch (<NUM>);
a heating system (<NUM>) that selectively provides heat to each of the plurality of cubbies (<NUM>) independently of the other cubbies (<NUM>), with the heating being independently controllable for each of the plurality of cubbies (<NUM>);
a cooling system (<NUM>) that selectively removes heat from each of the plurality of cubbies (<NUM>) independently of the other cubbies (<NUM>), with the cooling being independently controllable for each of the plurality of cubbies (<NUM>);
a control system (<NUM>) that controls the heating and cooling of each of the plurality of cubbies (<NUM>) and the movement of the internal transport system (<NUM>), the control system (<NUM>) including a memory for storing information including preparation instructions for each of the plurality of cubbies (<NUM>).