Patent Description:
<CIT> describes a method and apparatus for stir-frying, in which foodstuffs are discharged from a cylindrical body to a conveyor. An electrical motor is connected to a shaft of a helical body, so that the helical body can rotate and thereby scrape an area of the cylindrical body.

A first representative embodiment not according to the invention is provided for illustration purposes only. The embodiment includes an automated food management system. The system includes an enclosure, the enclosure is configured to receive a plurality of stacked trays, and an elevator that is configured to lift a tray from a plurality of stacked trays when received within the enclosure to a position where the lifted tray can receive the cooked food product, the enclosure further comprises a fork that receives a cooked food product thereon and rotates to allow the cooked food product to fall into the positioned tray. A holding compartment with a shuttle, the shuttle longitudinally movable between a first position within the holding compartment and a second position disposed to support the lifted tray in a position to receive a cooked food product from the fork, the holding compartment capable of supporting a plurality of trays in a vertical arrangement such that a lowest supported tray in the vertical arrangement is the tray most recently positioned within the holding compartment and the highest supported tray in the vertical arrangement is the tray that has been positioned within the holding compartment for the longest time.

The embodiment according to the invention includes a mechanism to automatically dispose a food product upon an object moving upon a conveyor. The mechanism includes a housing to receive and store a food product to be dispensed and a shaft rotationally coupled to the housing and configured to receive torque from an external source such that the shaft rotates upon rotation of the external source, the shaft comprises an input configured to engage with the external source and receive torque from the external source, the input disposed at an eccentric position upon the shaft with respect to a longitudinal axis of the shaft through a center of the shaft, such that rotation of the external source causes rotation of the shaft and reciprocating cyclic linear motion of the shaft with respect to a longitudinal axis through a center of the external source.

Advantages of the present disclosure will become more apparent to those skilled in the art from the following description of the preferred embodiments of the disclosure that have been shown and described by way of illustration. As will be realized, the disclosed subject matter is capable of other and different embodiments, and its details are capable of modification in various respects. Accordingly, the drawings and description are to be regarded as illustrative in nature and not as restrictive.

Turning now to <FIG>, an automated food management system <NUM> is provided. The system <NUM> is configured to repeatedly receive cooked food products <NUM> that are cooked and moved to the system. The system <NUM> is described in detail herein for use with cooked food products that are cooked by a grill <NUM>, and after being cooked by the grill <NUM> are moved to the system by a conveyor <NUM> (each shown schematically in <FIG> and <FIG>). One of ordinary skill with a thorough review of this disclosure will readily understand that that disclosed system may be readily used with other cooking appliances such as a broiler or an oven, and the cooked food products can be moved to the proximity of the system <NUM> with any movement system, such as a robotic arm, a belt drive, or the like. The system could also be used to receive food products that have been frozen before disposal proximate to the system and in those embodiments could be used to store frozen food products. While the system <NUM> is discussed with respect to a cooked food product herein for the sake of brevity, the system would also work with frozen food products or even food products at room temperature or at another temperature or status.

The system <NUM> includes a housing <NUM> that includes an enclosure <NUM>, and a holding compartment <NUM>, an elevator <NUM> to move a tray <NUM> vertically within the enclosure <NUM>, a shuttle <NUM> to receive the lifted tray <NUM> from the elevator <NUM> and after the tray <NUM> receives one or more cooked food products the shuttle <NUM> move the tray <NUM> into the heated compartment <NUM> where it is stored until it is removed therefrom by a cook. The system <NUM> further may include a rotatable fork <NUM> that is rotatable between a first acceptance position to interact with a cooked food product <NUM> brought into proximity with the system <NUM>, and a release position to allow the cooked food product <NUM> to fall into a tray <NUM> disposed below the fork. As discussed below, the placement and operation of the fork <NUM> assists with maintaining the cooked food product <NUM> in a substantially horizontal orientation as the cooked food product <NUM> comes into the proximity with the system <NUM>, such as moving to the end of a conveyor <NUM> (<FIG> and <FIG>) aligned to direct cooked food products to the fork <NUM>, and the rotation of the fork <NUM> aids in maintaining the cooked food product <NUM> in the substantially horizontal orientation as it falls into the tray <NUM>, as discussed below. The term "substantially horizontal" is defined herein to include an actual horizontal configuration in addition to an orientation that is not exactly horizontal but is no more than <NUM> to <NUM> degrees angled from the horizontal. The term is intended such that even if a cooked food product <NUM> is not exactly horizontal the cooked food product <NUM> will return to a horizontal orientation when landing upon the tray <NUM> (or upon cooked food products <NUM> already in the tray <NUM> to form a stack). The cooked food product <NUM> is desired to be maintained substantially horizontal such that a food product <NUM> that is applied upon the cooked food product <NUM> before the cooked food product reaches the fork <NUM> (as described below and depicted in <FIG>) will remain upon the cooked food product <NUM> as it falls into the tray <NUM> from a source (such as a conveyor <NUM>) as aided by the fork <NUM>.

Turning now to <FIG>, a tray <NUM> for use with the system is provided. The tray includes a bottom <NUM> and a side wall <NUM> that extends upwardly from the bottom. The side wall <NUM> may be a height that is the same as or just larger than the combined thickness of the number of cooked food products <NUM> that are desired to be staked within the tray, such as just larger than the height of three, four, or five cooked food products (such as cooked hamburger patties, cooked chicken breasts, or cooked sausage patties) that are stacked on top of each other. In some embodiments, the tray <NUM> has first and second positions <NUM>, <NUM> that are each configured to receive and support a stacked of cooked food products. As discussed below, the shuttle <NUM> is operated to align the tray <NUM> to receive cooked food products into either the first or second positions, as operated by a controller <NUM> (<FIG>, <FIG> depicted schematically, with line X1 showing a schematic communication between the controller <NUM> and the shuttle <NUM> to allow the relative position of the shuttle <NUM> and tray <NUM> to be controlled to receive the next cooked food product into the correct position within the tray <NUM>, to cause the shuttle <NUM> to move to a first position (<FIG> to dispose the tray <NUM> within the heated compartment <NUM>), and to work with the elevator <NUM> to position a new empty tray <NUM> to receive the next cooked food product - each of these steps is discussed further below.

The tray <NUM> further comprises a top surface <NUM> and an edge 930a that extends around the perimeter of the top surface <NUM>, with the top surface <NUM> cantilevered from the sides of tray <NUM>. In some embodiments, the top surface <NUM> defines voids <NUM> at two corners or at each of the four corners of the tray to receive the tracks <NUM>, <NUM>, <NUM>, <NUM> as discussed below.

Turning now to <FIG> the fork <NUM> may be provided. The fork <NUM> may include a single tine 210a or two or more tines 210a, such as three or four tines 210a or even more tines, which are each connected to an input <NUM>. In some embodiments, the input <NUM> is rotatable and the rotation of the input <NUM> causes rotation of the tines 210a of the fork <NUM> between an acceptance position (<FIG>, <FIG>) and a release position (<FIG>, <FIG>). In some embodiments, housing of the fork may include one or more slots <NUM> that receive pins <NUM> from the input <NUM>, wherein the movement of the input <NUM> is constrained by the shape and length of the slots <NUM>.

In some embodiments, a sensor <NUM> is disposed proximate to the fork <NUM> and is configured to sense the presence of a cooked food product <NUM> above the fork <NUM>. In embodiments with the sensor <NUM>, the sensor <NUM>, when sensing a cooked food product above or in contact with the fork <NUM> causes the input to rotate such that the tines 210a rotate from the acceptance position to the release position.

Rotation of the tines <NUM> toward the release position, preferably in a relatively rapid fashion, and preferably with an acceleration greater than the acceleration of gravity, causes the tines 210a to no longer support the cooked food product <NUM>, which causes the cooked food product to fall downwardly in the direction P, and onto a tray <NUM> disposed below the fork <NUM> (depicted schematically in <FIG>).

After the sensor <NUM> (or controller <NUM>) determines that the cooked food product <NUM> has fallen below the fork <NUM>, the input <NUM> rotates the tines 210a in the opposite direction to return the tines to the acceptance position so that the fork <NUM> is aligned to support another cooked food product <NUM> to maintain that another cooked food product <NUM> in the substantially horizontal orientation as it contacts the fork <NUM> and is then released from the fork <NUM> as discussed above. In some embodiments, the sensor <NUM> determines that the cooked food product <NUM> has fallen below the fork (due to directly sensing the vertical position of the cooked food product or by another manner of sensing) and then allows the fork (as urged by the input <NUM>) to return to the acceptance position. In other embodiments, the fork <NUM> may be operated on a timer, such as to rotate the fork <NUM> to the release position and then return the fork <NUM> to the acceptance position a predetermined delay time after the fork is moved to the release position. In some embodiments, the sensor <NUM> may be laser that determines the presence of the cooked food product due to the cooked food product blocking the path of the laser. In other embodiments, the sensor may be an optical sensor, or heat sensor (sensing the heat of the cooked food product above the ambient temperature) or other sensors that are known in the art for performing the function of sensing a cooked food product in position with respect to the fork - and the types of sensors that can be suitably used for this application will be readily understood by one of ordinary skill in the art after a thorough review of this disclosure.

In other embodiments, a sensor may not be provided to directly monitor the position of the cooked food product above the tines 210a of the fork <NUM>. Instead, the fork may be rotated based upon a sensor that senses a cooked food product traveling along a conveyor (<NUM>, <FIG>, <FIG>) toward the fork <NUM> and may cause the fork to rotate after a predetermined delay time after that determination based upon the speed of the conveyor <NUM>. In other embodiments, the fork <NUM> may be rotated from the acceptance position to the release position when the force of the cooked food product falling onto the tines 210a is sensed upon the tines.

In other embodiments depicted in <FIG> and <FIG>, tines 211a of an alternate fork <NUM> may be translated horizontally between an acceptance position (<FIG>) and a release position (<FIG>). When the falling cooked product <NUM> initially falls onto the tines 210a the cooked food product <NUM> is initially maintained in or restored to a substantially horizontal configuration. The tines 211a then horizontally retract from under the cooked food product <NUM>, which allows it to fall, while maintaining its substantially horizontal orientation, toward a tray <NUM>. In some embodiments, a wall <NUM> may be positioned proximate to where the cooked food product <NUM> falls onto the tines <NUM>, the cooked food product <NUM> initially bearing against the wall <NUM> as the tines are retracted horizontally away from under the cooked food product <NUM> to maintain the cooked food product in the appropriate position.

Turning now to <FIG>, the shuttle <NUM> is provided. The shuttle <NUM> is configured to move a tray <NUM> between the first position (<FIG>) where the tray is disposed within the heated compartment <NUM>, and a second position (<FIG>, <FIG>) where the tray <NUM> is disposed outside of the heated compartment <NUM> and aligned to receive a cooked food product <NUM>, in some embodiments as assisted by the fork <NUM>, for storage thereon. As discussed elsewhere herein, the shuttle <NUM> communicates with the controller <NUM> to maintain the tray aligned in the second position to receive cooked food products until either the tray is determined to be full, or until the user or controller <NUM> desires to transition the tray into the heated compartment, such as based upon one or more recipes as directed by the controller <NUM> or based upon the needs of the user. In some embodiments, the tray <NUM> is configured to receive cooked food products <NUM>, either single cooked food products <NUM> or in stacks of various numbers of cooked food products <NUM>, in two positions upon the tray <NUM>, <NUM>. <FIG> shows two trays <NUM> schematically aligned to receive food products into the two positions <NUM>, <NUM> and the two positions are depicted in <FIG>, and <FIG>. In this embodiment, the shuttle <NUM> is configured to slide the tray with respect to the fork <NUM> to selectively receive the cooked food products <NUM> upon the two positions <NUM>, <NUM>.

The shuttle <NUM> may include a platform <NUM> upon which the bottom <NUM> of the tray <NUM> rests. The shuttle <NUM> may include end walls <NUM> that extend upwardly from the platform <NUM> to provide positioning support for the tray <NUM> to prevent the tray <NUM> from sliding upon the platform <NUM>. The end walls <NUM> may be arcuate to match the end profile of the bottom portion of the end walls of the tray to provide lateral support to the tray in all horizontal directions. In some embodiments, the platform <NUM> may include scallops <NUM> on both sides thereof, which allow the ledges <NUM>, <NUM> of the belts <NUM>, <NUM> to move therethrough to allow the ledges <NUM>, <NUM> to lift the tray <NUM> off of the platform <NUM> when the shuttle <NUM> is in the first position within the heated compartment. The scallops <NUM> additionally provide room for the fingers <NUM> and hubs <NUM> of the elevator to extend therethrough as the elevator <NUM> moves with respect to the tray <NUM> and the shuttle <NUM>.

The shuttle <NUM> may translate within the housing <NUM> between the first and second positions (and between two or more tray alignment positions within the second position as discussed above) with a belt drive, a chain drive, a lead screw, a linear actuator, a piston, or by another directed movement system <NUM>. The controller <NUM> may be in communication with the shuttle <NUM> to direct motion of the shuttle as shown schematically as communication flow X2 in <FIG> and <FIG>.

As discussed in detail below, the shuttle <NUM> may receive a tray <NUM> when dropped or other otherwise positioned thereon from the elevator <NUM>. <FIG> depicts a tray <NUM> positioned upon the elevator <NUM> and disposed vertically above the platform <NUM>. <FIG> depicts the tray <NUM> disposed upon the platform <NUM> having been dropped from the elevator <NUM>, as discussed below. As can be understood with reference to <FIG>, the shuttle <NUM> may slide from the second position to the first position with a tray thereon with the arms <NUM> of the elevator <NUM> disposed above the tray due to the space between the platform <NUM> and the arms <NUM> of the elevator <NUM>.

The shuttle <NUM> as described in this specification moves to a first position where the tray <NUM> upon the shuttle is disposed within a heated compartment <NUM> (discussed below). In other embodiments, a heated compartment need not be included in this assembly and the shuttle <NUM> may slide to move the full tray <NUM> away from below the fork <NUM>, such that another empty tray <NUM> can be positioned upon the shuttle when the shuttle returns to the second position. In these embodiments, the system may be operated such that the user pulls the full tray off of the shuttle <NUM>, or the shuttle <NUM> leads the tray to another transport system, such as a conveyor to a food preparation station, or to a heated holding device that is disconnected from the system <NUM> that includes the shuttle <NUM>.

The elevator <NUM> is best shown in <FIG>. The elevator <NUM> is provided to lift trays <NUM> that are provided upon the floor <NUM> of the enclosure <NUM>, or to lift the top tray of a number of stacked trays <NUM> within the enclosure, into a position where the tray <NUM> can be dropped or otherwise positioned upon the platform <NUM> of the shuttle as understood with reference to <FIG> and <FIG>.

The elevator <NUM> includes first and second arms <NUM> that extend horizontally and in a cantilevered manner with respect to a side wall <NUM> of the housing <NUM> that defines the enclosure <NUM>. The first and second arms <NUM> may both be supported by a bracket <NUM> that is moved upwardly and downwardly such that the vertical position of the first and second arms <NUM> move correspondingly upwardly and downwardly. The bracket <NUM> (and arms <NUM>) may be moved with a belt drive, a chain drive, a lead screw, a linear actuator, a piston, or by another directed movement system <NUM>. The controller <NUM> may communicate with the elevator <NUM> via a signal path depicted schematically as X2 to allow the controller <NUM> to control the vertical position of the elevator <NUM> and in some embodiments to control the position of the plurality of fingers <NUM> as discussed below. The controller <NUM> may further receive a signal X3 representative of whether a tray <NUM> is disposed between the first and second arms <NUM>, as monitored by a sensor <NUM> (<FIG>). As discussed in detail below, this signal X3 may be used by the controller <NUM> to allow or prevent operation of the grill <NUM> in embodiments where the operation of the grill <NUM> is controlled in conjunction with the operation of the system <NUM>.

The first and second arms <NUM> may each support one or two or more fingers <NUM> that are pivotable with respect to the arms <NUM>. The fingers <NUM> may be biased toward a position where they extend out of the inner surface 154a of each arm as shown in <FIG> and <FIG>. The fingers <NUM> may retract (either manually based upon receipt of a force thereon, or automatically via a mechanism) such that the fingers <NUM> are recessed within the respective first and second arms <NUM> as shown schematically in broken lines and as designated as element 170a.

As depicted in <FIG>, the fingers <NUM> each may include a cam surface 170z and a top surface 170y. The top surface 170y extends horizontally when the respective finger <NUM> is in the normal biased outward position (solid lines in <FIG>), and the cam surface 170z extends from an outer edge 170x of the top surface 170y and extends inwardly toward the bottom of the finger <NUM>.

As depicted in <FIG>, when the arms <NUM> of the elevator <NUM> support a tray, the surface <NUM> of the tray rests upon the top surfaces 170y of the fingers. In some embodiments, the fingers <NUM> may automatically retract within the arms <NUM> (as directed by the controller, such as via the schematic signal X2), which causes the fingers <NUM> to clear outwardly from the outer edge of the surface <NUM>, which allows the tray to fall to the platform <NUM> of the shuttle <NUM>. In other embodiments, the arms <NUM> may move downward in the direction B to allow the tray <NUM> to rest upon the platform <NUM> of the shuttle <NUM>.

After the tray <NUM> has been dropped from the arms <NUM> (by retracting the fingers <NUM> to position 170a), or in other embodiments the arms <NUM> lowered to place the tray upon the platform <NUM>, the arms <NUM> may be lowered past and below the shuttle <NUM> and tray <NUM> and continue being vertically lowered through the enclosure <NUM> to approach a tray <NUM> that either rests upon the floor <NUM> of the enclosure <NUM> or to approach the top tray <NUM> in a stack of trays (as schematically depicted in <FIG> and <FIG>.

As the elevator approaches and initially contacts a tray <NUM> disposed within the enclosure <NUM>, the fingers <NUM> and specifically the cam surface 170z of each finger <NUM> contacts the outer edge of the surface <NUM> of the tray, with one or more fingers <NUM> from the opposing arms <NUM> contacting the outer edge of the surface <NUM> simultaneously to maintain the alignment of the tray <NUM> within the enclosure <NUM>. As the cam surface 170z contacts the outer edge, the fingers <NUM> are each urged inwardly into the arms <NUM> due to the cam surface 170z contacting the outer edge and applying a horizontal force to the fingers, which pushes the fingers into the arms <NUM> against the outward biasing force of the fingers <NUM>.

As the arms <NUM> continue to move downwardly with respect to the tray <NUM>, the fingers <NUM> continue inwardly within the arms (toward a position depicted as 170a in <FIG>) until the fingers <NUM> are disposed below the surface <NUM> of the tray upon which time the inward force upon the fingers <NUM> is released and the fingers are allowed to move outward to their normal outward biased position (identified as <NUM> in <FIG>). In this position, the top surface 170y of the fingers are below the surface <NUM> of the tray <NUM> which allows the elevator to lift the tray upwardly through the enclosure <NUM> as the elevator is raised <NUM> within the enclosure <NUM>. In some embodiments, while a tray <NUM> is still disposed upon the platform <NUM> of the shuttle <NUM> and the elevator <NUM> has picked up a new tray from the enclosure, the elevator <NUM> may be positioned within the enclosure <NUM> and proximate to the bottom of the shuttle <NUM>, such that the elevator <NUM> need only move a short distance upward, when the shuttle <NUM> moves to the first position to position its tray <NUM> within the heated compartment <NUM>. Once the shuttle <NUM> moves to the first position, the elevator <NUM> moves to the position of <FIG> allowing clearance for the shuttle <NUM> to move to the second position, and upon the shuttle <NUM> returning to the second position the elevator releases its tray by withdrawing the fingers <NUM> within the arms <NUM> as described above.

In some embodiments, one or both of the arms <NUM> may support a hub <NUM> which is aligned within a void <NUM> (<FIG>) within the outer edge of the surface <NUM> of the tray <NUM> when the arms <NUM> of the elevator are positioned about the tray <NUM>. The hub <NUM> may provide lateral support for the tray <NUM> upon the arms <NUM>. In some embodiments, the hub(s) <NUM> may support a sensor <NUM> that monitors when the elevator is aligned with a tray <NUM>. The sensor <NUM> may send a signal X3 (<FIG>, <FIG>) to the controller that is representative of this alignment. The signal X3 may be used by the controller to stop downward motion of the elevator <NUM> within the enclosure <NUM> due to the proper alignment of the tray with the elevator <NUM>. In some embodiments, the sensor <NUM> is positioned such that the sensor establishes the proper position of the elevator <NUM> with respect to the tray when the fingers <NUM> are positioned below the surface <NUM> of the tray <NUM> such when the elevator <NUM> begins to move upwardly within the enclosure <NUM> the elevator <NUM> will lift the tray <NUM> within the enclosure.

In some embodiments shown in <FIG> and <FIG>, the walls <NUM>, <NUM> that define the enclosure may support a plurality of vertical tracks are provided to align the trays <NUM> such that they are aligned for being lifted by the elevator <NUM>. Specifically, the first wall <NUM> may support rear track <NUM> and front track <NUM>, and the opposite second wall <NUM> may support rear track <NUM> and front track <NUM>. In some embodiments, all of tracks <NUM>, <NUM>, <NUM>, <NUM> may be provided, while in other embodiments only some of these tracks may be provided. As shown in <FIG>, the tray <NUM> that is configured to be used with the system <NUM> may include multiple voids <NUM> that are positioned to allow the tracks to extend therethrough, with the ledge establishing formations <NUM> on the ends thereof to extend between the tracks upon each of the first and second walls <NUM>, <NUM>.

In some embodiments, the front tracks <NUM>, <NUM> may be movable with respect to the respective wall <NUM>, <NUM>, with the tracks <NUM>, <NUM> being biased to extend into the enclosure <NUM>, such as to the same distance into the enclosure as the rear tracks <NUM>, <NUM> extend. The front tracks <NUM>, <NUM> may be capable of being urged into the respective wall, such that a tray <NUM> (or a stack of trays <NUM>) when being slid horizontally within the enclosure <NUM> may clear the front tracks <NUM>, <NUM> (<FIG>) and then when the tray <NUM>, and specifically the formations <NUM> on both ends of the tray <NUM>, clears the front tracks <NUM>, <NUM> the front tracks return to their normal position extending into the enclosure such that the tracks each extend through voids <NUM> in the surface <NUM> of the tray <NUM>. The extension of the tracks <NUM>, <NUM>, <NUM>, <NUM> through the voids <NUM> maintains the tray (or stack trays) <NUM> in position to be grabbed and translated upwardly within the enclosure <NUM> by the elevator <NUM>.

In some embodiments, the enclosure <NUM> may include a sensor <NUM> (depicted schematically in <FIG>) that is configured to monitor for at least one tray sitting upon the floor <NUM> of the enclosure <NUM>. In some embodiments the sensor <NUM> is positioned or operable to additionally monitor for at least one tray <NUM> being properly positioned to be grabbed and raised by the elevator <NUM>. The sensor <NUM> may send a signal (X4 in <FIG>, <FIG>) to the controller <NUM>, which may be used by the controller <NUM> to allow the grill <NUM> to continue cooking food products when the sensor <NUM> detects a tray <NUM> upon the floor <NUM> of the enclosure <NUM>, and prevents the grill from cooking additional food products when the sensor determines that no trays <NUM> are upon the floor of the enclosure <NUM>.

Turning now to <FIG>, the heated enclosure <NUM> is provided. The heated enclosure <NUM> is configured to receive trays <NUM> that are filled with cooked food products <NUM> (either a single, a stack, or two or more stacks) for storage therewithin, either before being transferred to another storage container for heated storage until being placed upon a food product to be sold to a customer, or until removed to be placed upon the food product to be sold to the customer directly from the heated compartment <NUM>. The heated enclosure <NUM> may store a plurality of trays <NUM> in a vertical arrangement and may operate to move trays within the heated compartment for organizational and/or inventory purposes.

The heated enclosure <NUM> may include two belts <NUM>, <NUM> that may be arranged in a vertical fashion and disposed with respect to each other such that neighboring portions of the belts <NUM>, <NUM> that face each other are slightly wider than a largest width of the tray <NUM>. The belts <NUM>, <NUM> are configured such that they are moved in the same direction and at the same speed, which may be driven by the controller <NUM>.

Each of the first and second belts <NUM>, <NUM> include a plurality of ledges <NUM>, <NUM> that are disposed upon the outer surface thereof. The first and second plurality of ledges <NUM>, <NUM> are disposed at the same spacing between neighboring ledges along the entire circumference of the belts, and are aligned such that each ledge <NUM> on the first belt is vertically aligned with a corresponding ledge <NUM> on the second belt <NUM> when the belts are each positioned such that the respective ledge is upon the belt portion facing the opposite belt portion. Each of the ledges may include a flat surface that face upwardly when the ledge is in the adjacent portion of each belt that moves vertically upward as the belt moves. The ledges <NUM>, <NUM> may be a length that is similar to the length of the tray, and the trays <NUM> (when slid into the heated compartment <NUM> by the shuttle <NUM> in the first position) are disposed such that with upward movement of the first and second belts <NUM>, <NUM>, the ledges <NUM>, <NUM> contact the bottom of the top surface <NUM> and with continued upward movement lifts the tray off of the shuttle <NUM>, with the shuttle <NUM> then returning to the second position. In some embodiments, the ledges <NUM>, <NUM> may include a flat surface, while in other embodiments the ledges <NUM>, <NUM> may include other structures, such as cylinders, fingers, pins that extent from the respective belt <NUM>, <NUM> and serve to support the surface <NUM> of the tray <NUM> to lift the tray <NUM> within the heated compartment <NUM>. The ledges <NUM>, <NUM> may also be discontinuous such as the ledges <NUM>, <NUM>, are combinations of different components that are fixed to the belt and support different portions to the tray <NUM> to maintain the tray <NUM> in a supported and horizontal position within the cabinet <NUM>.

The plurality of ledges <NUM>, <NUM> are disposed upon the respective belt <NUM>, <NUM> at a spacing Z (<FIG>) that is larger than a height of the tray <NUM> Y (<FIG>). The belt is of a length above a position P where the shuttle <NUM> delivers a tray into the heated compartment <NUM> such that multiple trays <NUM> can be retained within the heated compartment in a stacked fashion, as depicted by dimension W2. With reference to <FIG> and <FIG>, a plurality of trays can be stored within the heated compartment <NUM>. In the representative embodiment, six trays are stored vertically upon the belts and ledges at positions 900a-900f with the height of the tray at the highest position 900f above the entry position P being equivalent to the combined height of six trays <NUM> and five consistent spacings therebetween, such as to allow sufficient space for air movement within the heated cabinet between vertically adjacent trays <NUM>.

In some embodiments a top sensor <NUM> may be provided that identifies when a tray <NUM> is disposed at the top position 900f and sends a signal to the controller representative of whether a tray is at the top position as schematically depicted as X5. In some embodiments, when the controller <NUM> receives a signal X5 that a tray is at the top position 900f, the controller may take one or more of the following actions <NUM>) light up a warning light <NUM> such as upon the front face <NUM> of the heated compartment (<FIG>), <NUM>) send a signal to the cook, <NUM>) send a signal to the restaurant's order processing system or inventory system, <NUM>) initiate an audible alarm, or <NUM>) send a signal to the feeder <NUM> (discussed below) that prevents further uncooked food products 99a from entering the grill <NUM>.

In some embodiments, a second sensor <NUM> may be provided that identifies when a tray <NUM> is disposed at the second to the top position 900e, which may also send a signal to the controller via X5 or another flow path. In some embodiments the second sensors' <NUM> identification of a tray at position 900e may cause a warning light <NUM> to light up, send a warning indicator to the cook, or a warning message via the restaurant's order processing system or the like. The first and second sensors <NUM>, <NUM> may be lasers, optical sensors, or other sensors known in the art to sense when an object is or is not in a specific relative position with respect to the sensor <NUM>, <NUM>.

In some embodiments the heated cabinet <NUM> may be heated with one or multiple heaters, which may operate based upon feedback control in order to maintain a desired temperature within the heated compartment. In some embodiments, the heaters may be disposed within the internal space <NUM>, <NUM> within each belt <NUM>, <NUM>. Heaters may additionally or alternatively be disposed elsewhere in the cabinet. In some embodiments, the cabinet <NUM> may include one or more fans to cause air to move within the cabinet to establish a uniform temperature within the cabinet as well as for convection heat transfer to the food products within the trays <NUM>.

The cabinet <NUM> may support a plurality of doors <NUM> that are positioned in alignment with each position 900a-900f within the cabinet, in some embodiments, such that a door <NUM>, or set of doors 370a that are aligned with one of the positions 900a-900f such that opening a door <NUM> (doors) may be opened to allow for access to the specific position 900a-900f, while other doors that are aligned with other specific positions are maintained closed.

In some embodiments, the doors <NUM> (370a) may be urged into the closed position. The door/doors may include an aperture <NUM> that is aligned with the tray <NUM> disposed at the respective position proximate to the doors such that the user can reach one or more fingers or a cooking implement (fork, small spatula, hook) through the aperture <NUM> and manipulate the tray <NUM> to pull the tray out of the heated compartment <NUM>, wherein when the tray is pulled out of the cabinet, the tray <NUM> contacts the doors <NUM> (<NUM>) and urges the doors to the open position (depicted on <FIG>, doors associated with positions 900d, 900f - showing the doors open but one of ordinary skill in the art will easily understand that by pulling the tray out of the cabinet (through the aperture <NUM> will force the doors to the open position). The aperture <NUM> may be sized to minimize the amount of heat that escapes the heated compartment through the aperture <NUM> but still allow the user to easily manipulate tray by extending fingers or a tool through the aperture <NUM>. The doors <NUM> may be constructed form a transparent such that the user can see a tray positioned behind the doors <NUM> with the doors shut (as depicted in <FIG> in position 900b).

In some embodiments, the each of the doors <NUM> may be disposed upon a frame <NUM>, which can be attached or removed from front wall of the heated compartment <NUM>, preferably without any tools. <FIG> depicts the frame <NUM> removed from the front wall of the heated compartment <NUM>.

In some embodiments, the heated compartment <NUM> may include a flowing air curtain (<FIG>, shown schematically in arrows H) that flows across an opening into the compartment <NUM>. The air curtain H may be provided across the opening to allow a user to easily grab and remove a tray from a position within the compartment <NUM>, with the air curtain (either heated air or potentially ambient temperature air) while preventing or minimizing heat flow out of the heated compartment <NUM>, and preventing the entry of foreign material (dust, insects, hair, dirt, or other debris) into the heated compartment <NUM> from outside in the kitchen area.

In the embodiments depicted in <FIG>, the system <NUM> may be configured to receive cooked food products <NUM> periodically and consistently from two cooking food arrangements (such as two conveyors <NUM>, or a single conveyor <NUM> that can carry two cooked food products next to each other). In these embodiments, two parallel systems are provided, i.e. two forks <NUM>, two shuttles <NUM>, two elevators <NUM>, two heated compartments <NUM>, etc. In other embodiments the system <NUM> may operate from a single cooking line or more than two cooking lines depending upon the needs for receiving and processing cooked food products by the restaurant or facility.

With particular reference to <FIG> and <FIG>, the controller <NUM> controls the operation of the system <NUM> and in some embodiments controls the operation of a cooking appliance, such as a grill <NUM>, that is disposed in conjunction with the system <NUM>, such that the system receives a cooked food product <NUM> in a repeating basis and operates to store the cooked food products <NUM> in trays <NUM> for convenient use by a cook in restaurant activities.

The controller <NUM> may direct the operation of the following components based upon signals received from various components and sensors associated with various parameters. While the specification refers to a controller <NUM>, one of ordinary skill in the art will readily appreciate that the system <NUM> may include one or multiple controllers <NUM> that may communicate with each other and work in conjunction with each other and with the cooking appliance.

In some embodiments, the controller <NUM> is in communication with the cooking device to send a signal that allows or prevents the cooking device from cooking further food products 99a. For example, in some embodiments the system <NUM> may be operated in conjunction with a grill <NUM> that automatically and periodically (such as in a repeated manner with a consistent delay time between beginning to cook new food products 99a, such as every <NUM> seconds, every <NUM> seconds or another delay time sufficient to ensure an adequate space (both in time and in position) between adjacent food products that are being cooked, both for proper continuous cooking of multiple food products in series as well as with sufficient delay time for the system <NUM> to operate - such as to allow for the elevator <NUM> and shuttle <NUM> to operate to move a full tray to the heated compartment <NUM> and for the shuttle <NUM> to return to the second position to receive a new tray <NUM> lifted by the elevator <NUM> from the tray(s) stacked within the enclosure <NUM>). The cooking device may be a grill <NUM> that receives a continuous feed of uncooked food products 99a, which may be previously positioned within a freezer <NUM>, with the food products 99a being moved from the freezer <NUM> and into the grill <NUM> by a mover <NUM>. In some embodiments, the controller <NUM> is in communication with the mover <NUM> (shown schematically with signal path X6) either directly or via a controller that is associated with the cooking device. In these embodiments, a signal X6 from the controller <NUM> may prevent the mover <NUM> from inserting new food products 99a into the grill <NUM> based upon the conditions discussed below, or alternatively the controller <NUM> may provide a signal that it is allowed for the mover <NUM> to insert new food products 99a into the grill <NUM>.

The controller <NUM> may prevent the mover from cooking additional food products 99a when any of the following situations occurs: <NUM>) there is no tray positioned upon the platform <NUM> to receive cooked food products as monitored by signal X1, <NUM>) there are no trays disposed within the enclosure <NUM> as monitored by signal X4, <NUM>) there is a tray disposed at the top position 900f of the heated compartment <NUM> as monitored by signal X5, <NUM>) a user input into the controller <NUM> that no further cooking is desired, <NUM>) an input to the controller <NUM> from the facilities POS, inventory monitoring or other systems that no further cooking is necessary.

In some embodiments, the controller receives a signal via path X6 from the mover <NUM> that a new food product 99a has been placed within the grill <NUM>. The controller <NUM> may then establish a clock that monitors the elapsed time until a signal is received from the fork via path X7. Based upon counting the initial mover signal and the initial fork signal, the controller can keep track that all of the food products 99a that enter the grill <NUM> eventually enter the system <NUM> via matching the expected fork signals X7 with the mover signals X6. If the fork signal for a specific food product based upon the controller's tracking is not received within the expected range of delay times (based upon a programmed expected duration of time for the food product to be cooked and moved to the fork after the mover <NUM> inserts the food product 99a into the grill <NUM>), the controller <NUM> may send a signal or message to the operator, or light up a warning light or other notifications to prompt the user to investigate whether there is a problem in the cooking appliance.

In some embodiments, the controller <NUM> controls the position of the shuttle <NUM> and causes the shuttle <NUM> to move between the first and second positions, and also to move the shuttle <NUM> to align the tray with the first and second tray positions <NUM>, <NUM> below the fork <NUM>. The controller <NUM> is configured to count the number of cooked food products <NUM> received within each tray position, and move the shuttle to establish two (or more depending upon the tray design) columns of cooked products <NUM> upon the tray. The controller <NUM> may count the number of cooked food products <NUM> received within the tray via a signal from the sensor <NUM> associated with the fork <NUM>. When the controller <NUM> determines that the tray <NUM>, the controller sends a signal X1 to cause the shuttle <NUM> to move the tray to the heated compartment <NUM> and then when the shuttle <NUM> is in the first position causes motion of the first and second belts <NUM>, <NUM> to lift the tray off of the shuttle <NUM> and position the tray in the first position 900a in the heated compartment <NUM>. Motion of the belts <NUM>, <NUM> causes the trays that were previously placed therein to move up to the next higher position (900a to 900b, 900c to 900d, etc.). If a tray moves to the top position (900f) (signal X5) the controller <NUM> sends a signal to the mover (X6) to cause the mover <NUM> to discontinue moving food products 99a to the trill, and the controller <NUM> may also cause an audible, visual, or other warning or signal to the user or to the facility notifying the operator that the tray from the top position 900f needs to be removed. Once the tray from the top position is removed based upon the change in the sensor <NUM> via signal X5, the controller <NUM> may send a signal X6 that allows the mover <NUM> to restart applying food products 99a to the grill <NUM>.

In some embodiments, the controller <NUM> may keep in its memory the number of food products that are disposed within each tray disposed within the heated compartment <NUM>, and may update a display that provides various indications. The display may be upon the heated compartment (<FIG>, element <NUM>) and/or may be remote, such as upon a screen that is positioned where the user prepares food for customers. The controller <NUM> may also provide information for the display for user remotely or via an app such as via known internet of things technologies. The indications provided by the display may include <NUM>) time the tray has been within the heated compartment, <NUM>) time since tray first received a cooked food product, <NUM>) number of cooked food products disposed within tray, <NUM>) type of food(s) within tray, <NUM>) whether the food(s) in tray are based upon special order, and the like.

In some embodiments, the controller <NUM> further communicates with the mover <NUM> to determine whether there is a food product 99a currently being cooked, i.e. a food product that has been passed by the mover <NUM> and into the grill <NUM> and still within the preprogrammed delay time until it is expected that the cooked food product <NUM> will reach the fork <NUM>. If the controller <NUM> senses that there are no food products 99a within the grill <NUM> or traveling upon the conveyor <NUM>, the controller causes the shuttle <NUM> (X1) to move to the first position within the heated compartment <NUM> and then the belts <NUM>, <NUM> to lift the tray from the shuttle - with the elevator <NUM> grabbing a new tray <NUM> from the enclosure <NUM> and lifting above the shuttle <NUM> before the shuttle returns to the second position. This functionality of the controller when provided to minimize the time that a cooked food product <NUM> rests upon the tray <NUM> outside of the heated compartment <NUM>.

Turning now to <FIG> and with continued reference to <FIG> a dispenser <NUM> for applying a substance to a food product moving with respect to the dispenser <NUM> is provided. In some embodiments, the dispenser <NUM> may be configured to apply by dropping a plurality of chopped onions (<NUM>, schematic) onto a cooked food product <NUM> as it is moved under the dispenser <NUM> via a conveyor <NUM>. One of ordinary skill in the art will understand after a thorough review of the subject disclosure that the dispenser can be used to apply different food products (onions, lettuce, tomato, cheese and can be optimized by size and shape to perform that task with only routine optimization.

The dispenser <NUM> includes a housing <NUM> that receives a volume of the food to be applied as desired. The housing <NUM> includes an opening <NUM> at the bottom thereof through which the food product falls therethrough during operation. The housing supports a shaft <NUM> that extends with a center axis <NUM> therethrough. The shaft <NUM> is free to rotate within the housing and may be supported by the housing with one or more bearings or other anti-frictional components. The shaft <NUM> may include one or more threads <NUM> such that the shaft <NUM> acts as an auger within the housing, and when rotating agitates and mixes the food <NUM> within the housing <NUM> such that when the shaft <NUM> rotates a volume falls through the opening <NUM>.

The housing <NUM> may movably support an a control device <NUM> that includes two or more positions to control the operation of the dispenser <NUM>, as schematically shown in <FIG>. In some embodiments the control device <NUM> may rotate with respect to the housing between a first position F1 (<FIG>, <FIG>) and a second position F2 (<FIG>, <FIG>). In the first position F1 an aperture <NUM> of the control device <NUM> is aligned with the opening <NUM> in the housing <NUM> to allow food product to fall from the opening <NUM> of the housing. In the second position F2, the control device <NUM> is moved with respect to the housing <NUM> such that the aperture <NUM> is no longer aligned with the opening <NUM> in the housing (as depicted schematically in <FIG> at element <NUM>), and a wall <NUM> of the control device <NUM> is aligned with the opening <NUM> (depicted in <FIG> with the opening <NUM> depicted in broken lines). In some embodiments, the control device is rotatable with respect to the housing <NUM> and the control device <NUM> is supported by the shaft <NUM>, or the support structure of the housing <NUM> that supports the shaft <NUM>.

In some embodiments, the control device <NUM> may include a third position with respect to the housing <NUM> (F3, <FIG>, <FIG>) that allows the control device <NUM> to be removed from the housing <NUM> when so positioned. In some embodiments, the shaft <NUM> may be removed from the housing <NUM> when the control device <NUM> is removed from the housing <NUM>, which allows the dispenser to be taken apart, such as for cleaning without any tools.

In some embodiments, the dispenser <NUM> may be supported by an output shaft <NUM> and the dispenser <NUM> may be supported in a cantilevered manner by the output shaft <NUM>. The output shaft <NUM> may be supported by a housing (not shown) of the cooking device and may be controlled to rotate when a controller of the cooking device determines that the food product associated with the dispenser should be applied to a food product (in the embodiment depicted in <FIG> and <FIG> and described here a cooked food product <NUM>, but in other embodiments it could be a food product 99a that has not yet been cooked). In some embodiments, a sensor <NUM> (schematic <FIG>, <FIG>) may be provided upstream of the dispenser <NUM> to identify when a food product is approaching the dispenser <NUM> (<FIG>). For example, in some embodiments, the sensor <NUM> may be a known distance upstream from the dispenser <NUM> above the conveyor, and when the sensor <NUM> identifies a food product upon the conveyor <NUM> approaching the dispenser, a controller <NUM> (<FIG> via schematic signals X8 and X9) (or the controller <NUM> associated with the system <NUM> discussed above) may cause the output shaft <NUM> to rotate after a set delay time (based upon the known speed of the conveyor <NUM> and the known distance between the sensor <NUM> and the dispenser <NUM>), which causes the shaft <NUM> to rotate, and maintains the shaft rotating <NUM> based upon a known time that the food product travels below the dispenser <NUM>. As the shaft rotates, food product <NUM> falls upon the food product <NUM> traveling below the dispenser as depicted in <FIG>.

The sensor <NUM> may be a heat sensor, an optical sensor, a laser sensor, or other known sensors that can determine that an object is at an identified position with respect to the sensor.

Turning now to <FIG>, <FIG>, the dispenser <NUM> may be mounted with respect to the output shaft <NUM> such that the dispenser is agitated as the output shaft <NUM> is rotated. The output shaft <NUM> may include a transmission <NUM>, such as a feature with one or more flats, and the dispenser shaft <NUM> may include a corresponding transmission <NUM> to engage and receive torque from the output shaft <NUM>. The transmission of the dispenser shaft <NUM> may be aligned such that an axis <NUM> through the transmission <NUM>, which aligns with an axis <NUM> through the output shaft <NUM> that is offset from a central longitudinal axis <NUM> of the dispenser shaft <NUM>. Because the dispenser shaft <NUM> is rotatably supported by the housing (to allow rotation of the shaft <NUM> with respect to the housing <NUM> but to prevent relative vertical and horizontal motion with respect to the housing <NUM>) as the output shaft <NUM> rotates, the housing moves upward and downward with respect to the axis <NUM> of the output shaft <NUM>, as depicted by arrows N and M in <FIG>. This cyclic vertical upward and downward motion (in the presence of the constant force of gravity) of the housing <NUM> during rotation causes the food product <NUM> contents within the housing <NUM> to be agitated, which has been experimentally observed to avoid clumping of food product <NUM> within the housing <NUM>, which has been observed to aid in the consistent amount of food product <NUM> that falls out of the housing <NUM> as the shaft <NUM> rotates, and onto the food product <NUM> moving below the dispenser <NUM>.

As best shown in <FIG>, in some embodiments, a bar <NUM> is fixed to the shaft <NUM> at a first end <NUM>, and has an opposite end <NUM> that extends in a cantilevered fashion from the shaft <NUM>. The bar <NUM> may be flexible such that the orientation of the bar <NUM> can be modified (by interacting with the walls of the housing <NUM> as discussed below) but the bar <NUM> returns to its nominal shape when the bar <NUM> is released from contact with the housing <NUM>.

In some embodiments, the bar <NUM> is fixed to the housing upon the first end <NUM> with surface to surface contact with the shaft at a contact surface and the bar extends from the shaft at a substantial tangent to the contact surface of the shaft <NUM>. The term "substantial tangent" is defined herein to mean a geometric tangent as well and up to plus or minus <NUM> degrees above or below the geometric tangent. The substantial tangent orientation is depicted in <FIG> with a range of positions falling within the definition of substantial tangent depicted as the range between ii and iii. In some embodiments, the bar <NUM> may have a slight curve along its width along the length of the bar <NUM>, which may aid in the bar returning to its nominal substantial tangent position when released from the housing (as depicted in <FIG>).

As depicted in <FIG>, the shaft <NUM> rotates in direction Q and bar <NUM> approaches contact and makes contact with an inner surface of the housing <NUM> proximate to the shaft <NUM>, and with contact the housing <NUM> compresses the second end <NUM> of the bar <NUM> toward the shaft <NUM>. As shown in <FIG>, with continued rotation, the second end <NUM> of the bar <NUM> has scrapped past a distance of the inner wall of the housing <NUM> and scrapped ways pieces of food product <NUM> (schematic <FIG>) that may have previously been stuck to the inner wall of the housing <NUM>. In <FIG> after further rotation, the second end <NUM> is free of the inner wall of the housing <NUM> and springs back toward its substantially tangent orientation, which tends to "flick" the food product <NUM> away from the housing <NUM>, as shown schematically with arrows <NUM>'. As the shaft <NUM> continues to rotate the bar again approaches the inner wall <NUM> as depicted in <FIG>.

Claim 1:
A mechanism (<NUM>) to automatically dispose a food product upon an object moving upon a conveyor (<NUM>), comprising:
a housing (<NUM>) to receive and store a food product to be dispensed,
a shaft (<NUM>) rotationally coupled to the housing (<NUM>) and configured to receive torque from an external source such that the shaft (<NUM>) rotates upon rotation of the external source, the shaft (<NUM>) comprises an input configured to engage with the external source and receive torque from the external source, characterized in that the input disposed at an eccentric position upon the shaft (<NUM>) with respect to a longitudinal axis (<NUM>) of the shaft (<NUM>) through a center of the shaft (<NUM>), such that rotation of the external source causes rotation of the shaft (<NUM>) and reciprocating cyclic linear motion of the shaft (<NUM>) with respect to a longitudinal axis (<NUM>) through a center of the external source.