A sink system includes a sink basin and a disposal system. The disposal system includes a first inlet coupled to the sink basin, a second inlet fluidly coupled to a second fluid source, and a garbage disposal configured to receive a first flow of fluid from the sink basin via the first inlet and receive a second flow of fluid from a second fluid source via the second inlet. The sink basin delivers a flow of used water to the disposal system and the second fluid source delivers a flow of clean water to the disposal system.

Systems and/or methods for the monitoring and/or control of thermal sanitization in automated cleaning machines are described. A cleaning machine controller may predict a number of heat unit equivalents that will be delivered during a cleaning process based on a sump temperature difference (i.e., a change in the temperature of the cleaning solution in the sump) experienced at or near the beginning of the cleaning process. One or more cleaning process parameters may be adjusted and/or controlled based on the sump temperature difference in order to ensure that a target number of heat unit equivalents are delivered in order to achieve thermal sanitization of the wares subjected to the cleaning process.

The present disclosure is directed to an apparatus for rinsing and disinfecting utensils, on demand, with a controller operating the components that deliver a pre-determined volume or timed flow of water, and exposure time of sanitizer(s) to the intended objects. The spray embodiment has high performance conical spray nozzle(s) controlled by a controller that reduces water usage and that may vary depending on the viscosity of the material to be eliminated. The recirculating embodiment has a recirculating water system, with a controller operating the components that recirculate water throughout the system until the turbidity exceeds a chosen threshold, and displace with fresh water until the turbidity returns to a lower threshold. The water resumes recirculation until it again exceeds the chose turbidity threshold and the water in the system is again displaced by fresh water. Both spray and recirculating embodiments can contain multiple rinse stations.

A washing and drying unit configured to perform at least one of washing, drying, and sterilizing, or any combination thereof includes at least one sensor configured to determine a dimension and/or shape of the object, a washing and/or sterilizing apparatus and a drying and/or sterilizing apparatus configured to direct at least one apparatus or spray of a washing and/or sterilizing or a drying and/or sterilizing fluid to the object, at least one robot arm connected to at least one of the apparatuses, and a controller operable to orient and move the at least one robot arm. A separate sterilization apparatus may be included and the sterilization may include using electrified water or water that has been exposed to ultraviolet light. The controller orients the at least one robot arm based on the dimension and/or shape determined by the at least one sensor.

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

There is provided a cooking system capable of providing novel cooking experiences, the cooking system including: a top plate unit including a first top plate and a second top plate; a top plate drive unit that lowers the first top plate; a cooking assistance unit provided in a side surface of a cooking space formed by lowering of the first top plate; an arm movement unit that moves a cooking arm including an attaching/detaching portion capable of attaching/detaching an attachment having a cooking function along a movement mechanism; and an arm control unit that drives the cooking arm in accordance with a cooking process. The present technology can be applied to a system kitchen having a robotic function.

A dishwasher comprising a tub, a reuse tank, and a controller for implementing a wash cycle in the tub, the controller comprising a clock, the controller operably coupled to a recirculation pump and a drain pump, the controller configured (a) to cause the recirculation pump to supply liquid used during the wash cycle to the reuse tank, (b) to monitor via a clock a period of time that the liquid is within the reuse tank, and (c) when the period of time is greater than a predetermined period of time, (i) to cause a control valve in an outlet conduit to open and allow the liquid to flow from the reuse tank to a sump and (ii) to cause a drain pump to drain the liquid from the sump and out of the dishwasher.

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

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

The present invention is an apparatus and a green and economical method for washing and sanitizing cookware including pots, pans and containers suitable for all types of cookware, wherein the washing and sanitization method is a two stage process involving utilization of cold water jet for washing of utensils and heating water for sanitization of the cookware without the use of detergents or chemicals.