Patent Description:
Galley carts are employed in various transportation and other industries, including airlines and passenger railways, for storage of meals and beverages and distribution of those meals and beverages to passengers. In typical applications, the galley carts may employ a dry ice compartment or other cooling system to maintain contents at reduced temperatures either for temporary storage or to serve chilled items. For most meals, attendants individually prepare meal trays by removing entrées from the galley carts, heating or otherwise preparing the entrée, reinserting the entrée or meal tray into the galley cart, and then serving. This multiple step process can be time consuming and may detract from other duties of the attendant or require additional staffing to be accomplished.

<NPL> discloses RFID-controlled induction oven that enhances in-flight dining by automatically preparing fresh, flavorful meals based on tagged instructions, offering a superior alternative to reheated dishes.

<CIT> discloses a mobile galley cart including a wheeled insulated housing having a door configured to open to access to the interior of the housing, a thermoelectric chiller mounted near the bottom of the cart, cold air ducting in fluid communication with the thermoelectric chiller and opening to the interior of the housing, and warm air ducting including a warm air exhaust arranged to exhaust warm air from the mobile galley cart.

Implementations disclosed herein provide a storage and preparation system for food or beverages having a galley cart with a plurality of compartments. A container is receivable in one of the plurality of compartments. The container has an identifier and a sensor in each of said plurality of compartments is adapted to read the identifier. An environmental system responsive to the sensor is associated with each of said plurality of compartments.

The implementations disclosed provide a method for storage and preparation of food or beverages wherein a container having an identifier is inserted into a compartment in a galley cart. The identifier is read with a sensor in the compartment and an environmental system associated with the compartment is controlled responsive to data read from the identifier.

The features, functions, and advantages of the system and method for food storage and preparation can be achieved independently in various implementations of the present disclosure or may be combined in yet other implementations further details of which can be seen with reference to the following description and drawings.

Implementations disclosed herein provide a system and method for food storage and preparation employed in transportable galley carts. The galley cart has a plurality of compartments that receive containers having prepackaged entrées. The container for the entrée includes an identifier that is read by a sensor in the compartment into which the container is inserted. An environmental system associated with each compartment then processes the entrée responsive to the information contained by the identifier.

Referring to the drawings, <FIG> shows a galley cart <NUM> having a plurality of compartments <NUM> (e.g. visible in <FIG>). A container <NUM> is configured to be received in one of the plurality of compartments. The container <NUM> includes an identifier <NUM>. In the exemplary example, each container <NUM> is prepackaged with a meal or, in alternative applications, a beverage requiring preparation, both referred to herein as an "entrée". The identifier <NUM> is a physical device that is associated with data <NUM> defining the entrée and is physically attached to, imprinted on, or inserted in the container <NUM> (jointly described herein as "attached"). The data associated with the identifier <NUM> include one or more of an entrée description, information regarding the passenger ordering the entrée, and a timed preparation sequence for the entrée. A sensor <NUM> in each compartment <NUM> detects and reads the data <NUM> from the identifier <NUM> for a container <NUM> inserted into the compartment <NUM>. A controller <NUM> receives the data <NUM> from the sensor <NUM> and a timer <NUM>, which may be integral to the controller, that provides time information for use by the controller <NUM>. An environmental system <NUM> in each compartment <NUM> provides cooling and/or heating capability to store and prepare the entrée in the container <NUM> based on command signals from the controller <NUM> responsive to the data <NUM> output from the sensor <NUM>. The galley cart <NUM> may be stored in a galley <NUM> having power interfaces <NUM> for each galley cart.

The identifier <NUM> may be a Quick Response (QR) code or a bar code, that is printed on the container <NUM> or printed on a label that is then attached to the container <NUM>. The identifier <NUM> can additionally or alternatively be an encodeable element, such as a Radio Frequency Identification (RFID) tag, remotely encoded while present in the container <NUM> or encoded and then inserted into the container <NUM>. The entrée may be prepared and inserted in the container <NUM> based on an order from a passenger, as will be described in greater detail subsequently. Data regarding the entree including, for example, an entree name or type, a storage temperature and a heating time and/or temperature is determined and embedded in the data to be included in the identifier <NUM>. In some embodiments, data regarding the ordering passenger, including flight or transportation information, source of the entrée, and desired service time is also included. The identifier <NUM>, if a QR code or bar code, is then printed on the container <NUM> or a label to be attached to the container, in a specified location to align with the sensor <NUM> when the container <NUM> is inserted in the compartment <NUM>. In some embodiments, if an RFID tag is employed as the identifier <NUM> the data is transmitted to be embedded in the RFID tag.

An implementation of the galley cart <NUM> is shown in <FIG> and <FIG>. The galley cart <NUM> has a housing <NUM> incorporating sidewalls <NUM> and compartment separators <NUM> defining the individual compartments <NUM>. The sidewalls <NUM> and compartment separators <NUM> are insulated to allow separate environmental control of each compartment <NUM>. The galley cart <NUM> may employ standard casters or wheels <NUM> with locking and unlocking levers <NUM> for mobility. Buffer panels <NUM> may be mounted to the sidewalls <NUM> with spacers <NUM>. An air cavity <NUM> between the buffer panels <NUM> and sidewalls <NUM> further insulates the buffer panels <NUM> from the sidewalls <NUM> to substantially eliminate any tactile temperature differential, which may be created by the environmental system <NUM> in the compartments <NUM>, upon contact with the cart <NUM> by attendants or passengers during meal service employing the carts <NUM>.

Individual compartment doors <NUM> are employed in the exemplary embodiment for separate access to each compartment <NUM> (shown in the drawings with the door <NUM> of the first compartment <NUM> partially open, doors for the second through sixth compartments removed for clarity of interior details, and doors <NUM> for the <NUM>th through <NUM>th compartments closed). In some embodiments, a single door on the front of the galley cart <NUM> or dual doors for each compartment <NUM> on both the front and back of the galley cart <NUM> is employed for ease of access by the attendant. The sensor <NUM> is mounted on an interior wall <NUM> in each compartment <NUM>. For use with QR code or bar code identifiers <NUM>, the sensor <NUM> is a laser scanning unit. For use with RFID tag identifiers <NUM>, an RFID sensor <NUM> is employed. Each compartment <NUM> may have multiple sensor types to accommodate containers <NUM> having various types of identifiers <NUM>.

In one exemplary implementation as seen in <FIG> and <FIG>, each compartment <NUM> has an associated environmental system <NUM> having a chiller <NUM> and a heating unit <NUM> for maintaining the entrée container <NUM> at desired temperatures responsive to the controller <NUM>. In some embodiments, the chiller <NUM> is a Peltier device with either a fan and vent arrangement for convective cooling of the compartment or direct contact with the interior wall <NUM> for conductive cooling. In some embodiments, the heating unit <NUM> is an infrared heater, resistive coil heater, or microwave unit in exemplary implementations. The chiller <NUM> and heating unit <NUM> may be separate elements or may be present in a combined heater and chiller <NUM>. In some embodiments, power for the environmental systems <NUM> is supplied by connectors <NUM> mated with the power interfaces <NUM> in the galley <NUM> (seen in <FIG>).

In alternative embodiments as seen in <FIG>, the environmental system <NUM> is incorporated in the galley <NUM> and connection to the individual compartments <NUM> is accomplished by working fluid conduits <NUM> in the sidewalls adjacent each compartment connecting chiller outlets <NUM> and heating outlets <NUM> through disconnectable valves <NUM> to chilling units <NUM> and valves <NUM> to heating units <NUM> in the galley. The valves <NUM>, <NUM> are operable responsive to the controller <NUM>. The heating and chilling units may be dedicated to individual compartments or may be centralized with controllable valves adjusting working fluid flow into the individual compartments for differing temperature control.

Temperature control of each of the compartments <NUM> is accomplished by the controller <NUM> as shown in <FIG>. The controller <NUM> may be incorporated in a top panel <NUM> of the galley cart <NUM> (as represented in <FIG>). For each compartment <NUM>, based on the data <NUM> received from the sensor <NUM>, the controller <NUM> determines a time and temperature sequence <NUM> for the entrée in the container <NUM> and monitors time data from the timer <NUM> in a timing module <NUM> to issue a command signal to the environmental system <NUM>. If the desired service time has not been reached based on the time data from the timer <NUM>, the controller <NUM> issues a storage command <NUM> from an environmental system control module <NUM> to the chiller <NUM> (or valves <NUM> associated with the chilling units) to maintain cooling of the container <NUM> for a defined time period in the compartment <NUM>. If room temperature storage of the container <NUM> is indicated in the data <NUM>, no command signal is issued to the environmental system control module <NUM>.

Upon reaching a predetermined preparation time as determined by the timing module <NUM> based on the data <NUM> and the time data from the timer <NUM>, the controller <NUM> issues a preparation command <NUM> through the environmental system control module <NUM> to the heating unit <NUM> (or valves <NUM> associated with the heating unit) to heat the compartment <NUM> for a second defined time period and container <NUM> to the desired temperature. The time and temperature sequence <NUM> defined in the data <NUM> may provide a heating time interval required for appropriate heating of the container <NUM> or may merely provide the desired service time and the controller <NUM> may calculate the heating time interval based on entrée type and capacity of the heating unit <NUM> in a calculation module <NUM>.

The controller <NUM> incorporates a display module <NUM> to provide data to a display <NUM> regarding preparation status of the container <NUM> in each compartment <NUM> for viewing by the attendant. In some embodiments, the display module <NUM> may also issue a preparation complete message when the desired service time or temperature has been reached. For a room temperature entrée in the container <NUM>, the desired service time may be the sole display output. The display <NUM> may be integrated into the galley cart <NUM>, as seen in <FIG>, may be incorporated in a point of service (POS) unit <NUM> carried by the attendant as represented in <FIG>, and/or may be integrated into the galley. The display <NUM> may additionally provide touch screen controls <NUM> for input by the attendant to the controller <NUM>.

In some embodiments, the timer <NUM> or controller <NUM> incorporates a delay module <NUM> controllable by the attendant to input a delay time, for example if the service time needs to be delayed based on a flight delay, for the timing sequence from the identifier <NUM> received in the data <NUM>.

As seen in <FIG>, initial processing of a passenger entrée order may be received from an app <NUM> downloaded to the passenger's cell phone <NUM> or at a kiosk or similar fixed terminal <NUM>. The app <NUM> may provide information input for desired time of service ("dinner" or a specific service time), the passenger's identification and travel information (flight number or similar data). The data from the app <NUM> is received at a loading terminal <NUM>. The entrée <NUM> is then loaded into the container <NUM> and the information inserted in the identifier <NUM>. The container <NUM> is then loaded into the appropriate galley cart <NUM> based on the identified travel information. The controller <NUM> in the galley cart <NUM> may include a flight information module <NUM> which verifies data <NUM> from the sensor <NUM> when the container <NUM> is inserted in the compartment <NUM> and an error message may be provided on the display <NUM> if the container has been inserted in the incorrect galley cart as shown in <FIG>.

The implementations disclosed provide a method <NUM> for food storage and preparation as shown in <FIG> and <FIG>. A food order is received from a passenger, step <NUM>. Data for the food order, which may include the entrée type, serving temperature, serving time and passenger information, is stored in an identifier <NUM> such as a QR code, bar code, or RFID tag, step <NUM>. The identifier <NUM> is then attached to a container <NUM>, step <NUM>. When the identifier <NUM> is the QR code or bar code, attaching the identifier <NUM> may include printing the code to a label and adhesively attaching the label to the container <NUM>. The container <NUM> is transported by a caterer or authorized food preparer to the airplane or to a facility for loading of galley carts for the airplane, step <NUM>. The container <NUM> having the identifier <NUM> is inserted into a compartment <NUM> in a galley cart <NUM>, step <NUM>. A sensor <NUM> in the compartment <NUM> reads the identifier <NUM>, step <NUM>, and data <NUM> read from the identifier is received in a controller <NUM>, step <NUM>. The galley cart <NUM> is loaded into an aircraft galley <NUM>, step <NUM>, and connected to the aircraft galley to provide power to an environmental system <NUM> associated with the compartment <NUM>, a controller <NUM> and a display <NUM>, step <NUM>. The environmental system <NUM> associated with the compartment is controlled with commands from the controller <NUM> responsive to data <NUM> read from the identifier <NUM>, step <NUM>.

Claim 1:
A storage and preparation system for food or beverages, the system comprising:
a galley cart (<NUM>) having a plurality of compartments (<NUM>);
a container (<NUM>) receivable in one of said plurality of compartments, said container having an identifier (<NUM>);
a sensor (<NUM>) in each of said plurality of compartments, said sensor adapted to read the identifier;
an environmental system (<NUM>) associated with each of said plurality of compartments and responsive to output of the sensor,
wherein the environmental system comprises a heating unit (<NUM>), a chiller (<NUM>), or a combined heater and chiller (<NUM>).