Abstract
Automated meal preparation apparatus for continuous preparation of meals, comprising a closed-loop conveyor rail configured to support a plurality of cooking pots, driving means configured to simultaneously convey the cooking pots in a conveying direction along the closed-loop conveyor rail to a plurality of separate stations sequentially located along the closed-loop conveyor rail and being stationary with respect thereto, the plurality of stations comprising an ingredient dispensing station comprising an ingredient dispenser configured to dispense ingredients in a cooking pot, a preparation station, located downstream from the ingredient dispensing station in the conveying direction, and comprising a heating element, a serving station, located downstream from the preparation station, and comprising a dispensing mechanism, and a cleaning station, located downstream from the serving station and upstream from the ingredient dispensing station in the conveying direction, and comprising a cleaning unit configured to clean a cooking pot.
Claims
1. An automated meal preparation apparatus for preparation of meals, comprising: a closed-loop conveyor rail configured to support a plurality of cooking pots; driving means configured to simultaneously convey the cooking pots in a conveying direction along the closed-loop conveyor rail to a plurality of separate stations sequentially located along the closed-loop conveyor rail and being stationary with respect thereto, the plurality of stations comprising: an ingredient dispensing station comprising an ingredient dispenser configured to dispense ingredients in a cooking pot of the plurality of cooking pots conveyed to the dispensing station, in order to form at least part of a meal, comprising the ingredients, in said cooking pot, a preparation station, located downstream from the ingredient dispensing station in the conveying direction, and comprising a heating element configured to heat the ingredients in a cooking pot of the plurality of cooking pots conveyed to the preparation station, a serving station, located downstream from the preparation station in the conveying direction, and comprising a dispensing mechanism configured to dispense the heated ingredients from a cooking pot of the plurality of cooking pots conveyed to the serving station, and a cleaning station, located downstream from the serving station and upstream from the ingredient dispensing station in the conveying direction, and comprising a cleaning unit configured to clean a cooking pot of the plurality of cooking pots conveyed to the cleaning station, by spraying water and/or a cleaning solution in the cooking pot.
2. The automated meal preparation apparatus of claim 1, further comprising: a database configured to store meal recipes, wherein each meal recipe indicates ingredients, and a heating instruction comprising a heating time, a heating temperature, and/or a heating power; and a controller communicatively coupled to the database, and the ingredient dispenser and/or the heating element, wherein the controller is configured to control the ingredient dispenser based on at least the ingredients indicated by each meal recipe, such that the ingredient dispenser dispenses the ingredients and the cooking pot conveyed to the ingredient dispensing station receives the ingredients in order to form the meal in said cooking pot, and/or configured to control the heating element based on at least the heating instruction, such that the ingredients in the cooking pot conveyed to the preparation station are heated according to the heating instruction.
3. The automated meal preparation apparatus of claim 1, further comprising a tilting mechanism configured to tilt each of the plurality of cooking pots about a tilt axis substantially parallel to the bottom thereof, wherein a tilt angle of each cooking pot about the tilt axis of 0° corresponds to an upright position of the cooking pot.
4. The automated meal preparation apparatus of claim 3, wherein the tilting mechanism comprises a guide rail running along the closed-loop conveyor rail and configured to engage, directly or indirectly, each of the plurality of cooking pots, wherein the tilting mechanism at least partially controls the tilt angle of each cooking pot along the closed-loop conveyor rail by varying a distance between the guide rail and the closed-loop conveyor rail.
5. The automated meal preparation apparatus of claim 3, wherein the tilting mechanism is configured to tilt a cooking pot of the plurality of cooking pots conveyed to the ingredient dispensing station to a tilt angle of between 0° and 90°; and wherein the tilting mechanism is configured to tilt a cooking pot of the plurality of cooking pots conveyed to the preparation station to a tilt angle of between 0° and 90°; and wherein the tilting mechanism at least partially constitutes the dispensing mechanism, and is configured to tilt a cooking pot of the plurality of cooking pots conveyed to the serving station to a tilt angle of between 90° and 180° in order to dispense the meal; and wherein the tilting mechanism is configured to tilt a cooking pot of the plurality of cooking pots conveyed to the cleaning station to a tilt angle of between 90° and 270°, and more in particular about 180°, and the cleaning unit is positioned at a height lower than the cooking pot.
6. The automated meal preparation apparatus of claim 1, wherein each of the plurality of cooking pots comprises: a mixing fin configured to mix the ingredients in the cooking pot; a non-sticking and/or heat conducting material, preferably in the form of a coating; and a rotation mechanism configured to allow rotation of the cooking pot about a rotation axis thereof, wherein the rotation mechanism is mechanically drivable in order to rotate the cooking pot about the rotation axis.
7. The automated meal preparation apparatus of claim 1, wherein the closed-loop conveyor rail extends at least partially through a cooling chamber, and wherein the ingredient dispensing station is located in the cooling chamber.
8. The automated meal preparation apparatus of claim 1, the plurality of stations further comprising: a sauce dispensing station, located downstream from at least one preparation station in the conveying direction, comprising a sauce dispensing nozzle, wherein the sauce dispensing station is configured to bring the nozzle in a dispensing state, wherein the nozzle is positioned to dispense sauce in a cooking pot of the plurality of cooking pots conveyed to the sauce dispensing station, and a resting state, and wherein the sauce dispensing nozzle is shielded and/or distanced from said cooking pot.
9. The automated meal preparation apparatus of claim 1, the plurality of stations further comprising: a spice dispensing station, located downstream from at least one preparation station in the conveying direction, configured to dispense dried spices and/or herbs, the spice dispensing unit comprising a tube configured to receive the dried spices and/or herbs, and an air compressor connected to the tube, wherein the air compressor is configured to release compressed air into the tube so as to eject the dried spices and/or herbs from an open end of the tube into a cooking pot of the plurality of cooking pots conveyed to the spice dispensing station, wherein the open end of the tube is sufficiently distanced from the cooking pot such that vapor from the cooking pot entering the tube is minimized.
10. The automated meal preparation apparatus of claim 1, the plurality of stations further comprising: an oil dispensing station, located upstream from the preparation station in the conveying direction, configured to dispense cooking oil in a cooking pot of the plurality of cooking pots conveyed to the oil dispensing station.
11. The automated meal preparation apparatus of claim 1, the plurality of stations further comprising: a cooling station, located downstream from the cleaning station in the conveying direction, and comprising cooling means configured to cool a cooking pot of the plurality of cooking pots conveyed to the cooling station.
12. The automated meal preparation apparatus of claim 1, the plurality of stations further comprising: a drying station, located downstream from the cleaning station in the conveying direction, and comprising drying means configured to dry a cooking pot of the plurality of cooking pots conveyed to the drying station.
13. The automated meal preparation apparatus of claim 1, the serving station further comprising: an automated meal container dispenser configured to provide a meal container before dispensing the heated ingredients by means of the dispensing mechanism, such that the heated ingredients are dispensed from the cooking pot in the provided meal container.
14. The automated meal preparation apparatus of claim 13, further comprising: an additional food dispenser, configured to dispense additional food articles in the provided meal container before or after dispensing the heated ingredients by means of the dispensing mechanism.
15. The automated meal preparation apparatus of claim 1, the ingredient dispensing station further comprising: a scale configured to measure the weight of a cooking pot of the plurality of cooking pots conveyed to the ingredient dispensing station, wherein the scale is communicatively coupled to the controller, wherein the scale and/or the cooking pot comprises a moving mechanism configured to move the scale and the cooking pot towards each other until the cooking pot rests on the scale, so as to measure the weight of the cooking pot by means of the scale, and wherein the controller is configured to determine, based on the weight of the cooking pot measured by the scale, a measured amount of an ingredient dispensed from the ingredient dispenser.
16. The automated meal preparation apparatus of claim 1, wherein: the controller is communicatively coupled to the driving means, and the controller is further configured to control the driving means such that each cooking pot of the plurality of cooking pots is respectively conveyed to a subsequent station of the plurality of stations after a predetermined time interval has elapsed, such that each cooking pot is conveyed to all of the plurality of stations within a meal preparation time, being a multiple of the predetermined time interval.
17. The automated meal preparation apparatus of claim 10, wherein the oil dispensing station is configured to dispense cooking oil in a cooking pot of the plurality of cooking pots conveyed to the oil dispensing station by spraying.
Description
[0095] The appended drawings comprise a number of figures, wherein:
[0096] FIG. 1 depicts a plan view, i.e. top view, of a preferred embodiment of a meal preparation apparatus according to the invention, i.e. a floor plan thereof;
[0097] FIG. 2 depicts a plan view, i.e. top view, of an alternative embodiment of a meal preparation apparatus according to the invention, i.e. a floor plan thereof;
[0098] FIG. 3 depicts a parallel projection of the meal preparation apparatus according to FIG. 2;
[0099] FIG. 4 depicts a parallel projection, from above, of an embodiment of a test setup for the meal preparation apparatus according to the invention;
[0100] FIG. 5 depicts a parallel projection, from below, of the embodiment of the test setup according to FIG. 4;
[0101] FIG. 6 depicts a partial cross-sectional view of the test setup according to FIG. 4 showing a first ingredient dispensing location;
[0102] FIG. 7 depicts a partial cross-sectional view of the test setup according to FIG. 4 showing a second ingredient dispensing location;
[0103] FIG. 8 depicts part of the test setup according to FIG. 4, which is partially transparent and shows a meal preparation location;
[0104] FIG. 9 depicts a schematic side view of the meal preparation location according to FIG. 8;
[0105] FIG. 10 depicts a schematic side view of part of FIG. 6, showing a weighing mechanism;
[0106] FIG. 11 depicts a schematic side view of the test setup according to FIG. 4, showing a cleaning and dispensing location in a dispensing state; and
[0107] FIG. 12 depicts a schematic side view of the test setup according to FIG. 4, showing a cleaning and dispensing location in a cleaning state.
[0108] In FIG. 1 a floor plan of a preferred meal preparation apparatus 1 according the present invention is shown. The apparatus 1 comprises a plurality of cooking pots 3, which are carried and conveyed along a closed-loop conveyor rail 2. The cooking pots 3 are conveyed along the rail 2 in a conveying direction C, which is in this case clockwise. Along the rail 2, several separate and sequential stations are positioned. The cooking pots 3 are each conveyed along the rail 2, successively to each of these stations in the conveying direction C. The apparatus 1 comprises a cooling chamber CC, which provides cooling in its enclosure. Ingredient dispensing stations 4, and thus ingredient dispensers 40 are located within the cooling chamber CC, in order to keep the raw ingredients therein at a proper temperature. An oil dispensing station 5C is also located in the cooling chamber CC. The oil dispensing station 5C is configured to provide oil in the cooking pots 3 after these have been cleaned by the cleaning station 7, and before new ingredients are dispensed in said cooking pots 3 at the ingredient dispensing stations 4. As the cooking pots 3 pass the oil dispensing station 5C and the ingredient dispensing stations 4, they are cooled, as they are contained within the cooling chamber CC during that time. Additionally, the oil dispensing station 5C may be configured to dispense a sauce and/or seasoning in the cooking pots 3 in addition to the oil.
[0109] Still referring to FIG. 1, as the cooking pots 3 exit the cooling chamber CC in the conveying direction C, they pass multiple preparation stations 5, where the cooking pots 3 and the ingredients therein are heated by heating elements 50 (see e.g. FIG. 8). After being heated by a number of preparation stations 5, the cooking pots 3 are conveyed to one or more spice dispensing stations 5B, which are configured to dispense (dried) spices and/or herbs in the cooking pots 3 during the cooking process, i.e. during preparation. A spice dispensing station 5B may comprise a heating element to keep the continue the preparation process. The cooking pots 3 are also conveyed to a sauce dispensing station 5A, which is configured to dispense sauce in the cooking pots 3.
[0110] After the cooking pots 3 have been heated sufficiently at the preparation stations 5, they are conveyed, in the conveying direction C, to a serving station 6. At the serving station 6, the cooking pots 3 are tilted so as to dispense the prepared ingredients from the cooking pots 3 in a meal container 60 positioned at the serving station 6. The meal container 60 is then conveyed along a conveyor belt 600. The meal container 60 may be dispensed from an automatic meal container dispenser 6A, located upstream from the serving station 6 along the conveyor belt 600. After being dispensed by the automatic meal container dispenser 6A, the meal container 60 may be provided with additional food articles, such as carbohydrate-rich food articles, which may or may not be pre-prepared. The additional food articles are provided in the meal container 60 at an additional food dispensing station 4A, comprising additional food dispensers 41. The additional food articles may be, for instance, pre-cooked rice, pasta, et cetera. If the additional food articles are pre-prepared, they may be pre-prepared at a carb preparation unit 410. After being provided with the additional food articles, the meal container 60 is conveyed along the conveyor belt 600 to the serving station 6. The direction in which the conveyor belt 600 moves is downward (as seen in FIG. 1), i.e. from the meal container dispenser 6A, past the serving station 6, and further to the end of the conveyor belt 600.
[0111] When the prepared ingredients are dispensed from the cooking pot 3 into a meal container 60 at the serving station 6, the cooking pot 3 moves to a dumping station 7A, where possible residue from the ingredients is dumped in a container or the like. This dumping may for instance be effected by tilting the cooking pot 3 upside down (e.g. with a tilt angle of about 180°). Thereafter the cooking pots 3 move to the cleaning station 7, where they are cleaned by the cleaning system 70. After being cleaned, the cooking pots 3 move to a drying station 7B, where the cooking pots are dried, e.g. by means of hot air. The cooking pots 3 then, again, move in the conveying direction C, into the cooling chamber CC, to the oil dispensing station 5C, ingredient dispensing stations 4, et cetera. In other words, after having been cleaned and dried at the cleaning station 7 and drying station 7B, the cooking pots 3 are ready to prepare a next meal, and thus move on to the ingredient dispensers 40 to receive new ingredients for the next meal.
[0112] The apparatus 1 may also comprise a service unit 7C, which may be utilized for cleaning of components of the apparatus 1, maintenance on components of the apparatus 1, or other tasks associated with the meal preparation apparatus 1 or the meal being prepared therewith. Additionally, or alternatively, the service unit 7C may comprise dishwashing means, such that meal containers 60, such as plates, may be cleaned and prepared to be loaded in the automatic meal container dispenser 6A.
[0113] The apparatus 1 of FIG. 1 thus provides a highly efficient, hygienic, and fully automated meal preparation process, with minimal interference from human operators or the like.
[0114] Details of the apparatus 1, and an alternative embodiment of the apparatus 1, will be elucidated by the following figures.
[0115] In FIG. 2 a floor plan, i.e. plan view, of an alternative embodiment of a meal preparation apparatus 1 is shown. Any element of the apparatus 1 of FIG. 2 may naturally be employed in the apparatus 1 of FIG. 1 as well, and vice versa. The apparatus 1 comprises a closed-loop rail 2 which supports a plurality of cooking pots 3. Meals, for instance direct-consumption or prepacked meals, can be cooked in the cooking pots 3. The cooking pots 3 are conveyed along the closed-loop rail 2 in order to pass by a variety of stations (may also be called “locations”). The conveying direction C is clockwise in the plan view shown in FIG. 2. The meal preparation process starts at a number of ingredient dispensing stations 4, which comprise ingredients dispensers 40 positioned above the rail 2, such that when a cooking pot 3 is positioned below an ingredient dispenser 40, ingredients may be dispensed in the cooking pot 3. Accordingly, the ingredients required to form a meal may be deposited in the cooking pots 3, after which the ingredients may be heated, e.g. cooked. The ingredients in the cooking pots 3 may be heated at preparation stations 5 along the rail 2. The preparation stations 5 are provided with heating elements 50 (see e.g. FIG. 8) configured to heat the ingredients in the cooking pots 3. As fumes, such as smoke or vapor, may be generated during the heating process, the preparation stations 5 are also provided with extractor hoods 51, which may be passive or active extractor hoods 51. The extractor hoods 51 ensure that the environment and air surrounding the apparatus 1 remains safe and clean for persons P in the vicinity of the apparatus 1. When the ingredients in the cooking pot 3 are heated to a sufficient extent, the pots 3 are conveyed along the rail 2 to a dispensing station 6, which follows the preparation stations 5. At the dispensing station 6 the cooking pot 3 may be tilted in order to dispense the meal from the cooking pot 3 into a meal container 60 positioned at the dispensing station 6 by means of gravity. After the dispensing station 6 the pot 3 is further conveyed to a cleaning station 7 which is configured to clean the pot 3. During the cleaning process the pot 3 is tilted substantially upside down, such that it may be cleaned from below by at the cleaning station 7. A cleaning system 70 is provided at the cleaning station 7, which is positioned at a height lower than the rail 2, such that the cleaning system 70 may clean the pot 3 from below.
[0116] Further, still referring to FIG. 2, the apparatus 1 comprises a pickup area 8 and a storage area 9. When a meal is dispensed at the dispensing station 6 into a meal container 60 it will be conveyed to either the pickup area 8 or the storage area 9, depending on the intended use of the meal. In the case of a meal for direct distribution, the meal container 60 is conveyed to the pickup area 8 in a pickup direction PD. Customers that ordered said meal or an operator may collect the meal container 60 containing their meal along the pickup area 8. In the case of a meal for later distribution, the meal container 60 may be conveyed to the storage area 9 in a storage direction SD. According to food safety regulations, the meal may firstly be cooled by a cooling system, being a cooling tunnel 90, to a certain prescribed temperature within a prescribed time. After cooling in the cooling tunnel 90 the meal is packaged by a packing system 91. Naturally this order may be reversed, i.e. packaging the meal before cooling. The packing system 91 packages the meal in such manner that the content of the meal cannot be altered without tampering with the packing material in which the meal is packed. The meal container 60 may be part of the packing material. After cooling and packaging of the meal, the meal is conveyed further to a storage room, table, cabinet or the like (not shown).
[0117] Turning to FIG. 3, it can be seen, in dotted lines, that the meal preparation apparatus 1 is enclosed in a housing 10. The housing 10 ensures that unauthorized persons cannot enter the apparatus 1, such that the meal preparation process cannot be tampered with. The housing 10 is equipped with a display 100, which may be a television monitor or the like, which may show information regarding the meal being prepared. Alternatively or additionally, the display 100 may be a touch-sensitive display 100 configured to be an input device for the apparatus 1. For instance, a person P may select a certain type of meal on the display 100, which may be customizable in terms of ingredients and amounts thereof, such that the apparatus 1 is instructed by the controller which controls the apparatus 1 to prepare said certain type of meal. Alternatively or additionally, the apparatus 1 may comprise another input device, such as a separate touchpad or a separate keyboard or the like.
[0118] Still referring to FIG. 3, when a meal for direct distribution is dispensed in the meal container 60 and being conveyed in the pickup direction PD, the meal container 60 passes a number of information screens 101 configured to display information regarding the meal container 60 located at the specific screen 101. Accordingly, customers or operators of the apparatus may track the meal container 60 along the pickup area 8 as it passes the screens 101. For instance, a meal may be associated with a certain order number or order name, which may be displayed on the screen 101 as the meal container 60 associated with the order passes the screen 101.
[0119] FIG. 4 depicts a test setup 1A of a meal preparation apparatus 1. On the right side of the drawing a number of ingredient dispensers 40 are shown. The ingredient dispensers 40 are located above cooking pots 3 such that ingredients may be dropped from the dispensers 40 into the pot 3. The dispensers are equipped with food containers 400 containing a certain ingredient, or combination of ingredients, which may be dispensed therefrom. Ingredient dispensers 40 may be movable in the Y-direction along a positioning rail 401. The positioning rail 401 positions a certain food container 400 above the cooking pot 3 as needed. Accordingly, a larger number of ingredients may be dispensed at one dispensing location, saving space in the X-direction. Dispensers 40 may also be supported in a fixed manner, or may be movable in another manner. The containers 400 may be provided with closing lids 402 to close off the ingredients from the environment. This may particularly be important for ingredients which are easily spoiled, such as meats or the like. The dispensers 40 further comprise dispenser motors 403 by means of which the dispensers 40 are driven so as to dispense ingredients.
[0120] It is shown that the cooking pots 3 comprise a tilting mechanism 30, which enables the cooking pot 3 to be tilted to various tilting angles. For instance, at the ingredient dispensing location 4 the pots 3 are upright, corresponding to a tilt angle of approximately 0 degrees. At the preparation location 5, i.e. preparation station 5, the pot 3 is slightly tilted, e.g. to a tilt angle of 30 to 60 degrees. In the test setup 1A the dispensing location 6 and cleaning location 7 are combined. Accordingly, the pot 3 may be tilted to 90 degrees or more in order to dispense the meal M onto the meal container 60. During cleaning the pot 3 may be tilted even more, in order to be substantially tilted upside down (e.g. a tilt angle of substantially 180 degrees), such that the cleaning system 70 may effectively clean the pot 7.
[0121] With reference to the preparation station 5 of FIG. 4, the pot 3 is tilted during the heating of the ingredients in the pot 3 at the preparation station 5. The cooking pot 3 is configured to rotate about a rotation axis, corresponding to an axis coaxial with the cylindrical wall 33 of the pot 3. The tilt during the heating process enables increase tumbling of the ingredients during cooking—due to the rotation of the pot 3—such that the ingredients are heated evenly and such that the ingredients do not stick to the interior surface of the pot 3. In order to provoke additional tumbling, the cooking pot 3 is equipped with a passive mixing fin 31, which protrudes upwards from and extends along part of the base 32 of the pot 3. During rotation of the tilted pot 3, the fin 31 scoops up part of the ingredients, which eventually tumble down from the fin 31 due to gravity. The fin 31 therefore ensures proper mixing of the ingredients of the meal M and ensure that the ingredients are evenly heated and/or not burned.
[0122] In the test setup 1A according to FIG. 4, the cleaning station 7 and dispensing station 6 are combined. When the meal M has been dispensed onto the meal container 60, a sliding tray 61 moves forward (in positive Y-direction) such that the cleaning system 70 appears below the pot 3. The pot 3 may then be tilted to an upside down position, having a tilt angle of approximately 180 degrees, after which the pot 3 may be cleaned by the cleaning system 70.
[0123] FIG. 5 shows another view of the test setup 1A according to FIG. 4, wherein at the cleaning 7 and dispensing 6 location, the cleaning system 70 is activated. As seen on the left side of the drawing, the pot 3 is tilted substantially upside down, i.e. having a tilt angle of approximately 180 degrees, such that the interior of the pot 3 is accessible to the cleaning system 70. The cleaning system 70 comprises a splash screen 71, which is actuated to an elevated position when the pot 3 is cleaned, as shown in FIG. 5. The splash screen 71 ensures that waste water and/or foodstuffs and/or cleaning solutions do not splash away from the cleaning system 70 and cooking pot 3, such that they are collected within the cleaning system 70 (mostly by means of gravity) and drained through the drain. The drain is positioned at the base of the splash screen 71 and drains the waste to another location (not shown), such as the sewer or a septic tank or the like. The splash screen 71 is supported on a lifting actuator 73, configured to lift the splash screen 71 to the elevated position, so as to partially enclose the cooking pot 3. During the cleaning process at the cleaning station 7 the cooking pot 3 may rotate in order to allow the cleaning system 70 to effectively clean the pot 3.
[0124] Referring again to FIG. 5, the cooking pot 3 further comprises a rotation mechanism 35 configured to rotate the pot 3 about its rotation axis as mentioned above. The rotation mechanism 35 comprises a motor configured to engage with a support rod 34 of the cooking pot 3. The support rod 34 may optionally comprise engagement means configured to engage with mutually compatible engagement means of the motor.
[0125] FIG. 6 shows a partial cross-sectional view of a part of the test setup 1A according to FIGS. 4 and 5. The depicted ingredient dispenser 40 is partially cut open in this view in order to show its interior. The ingredient dispenser 40 of FIG. 6 comprises a screw conveyor (also known as “auger conveyor”) 404a, which is configured to receive an ingredient contained in the food holder 400 of the dispenser 40. Upon rotation of the screw conveyor 404a the ingredient is transported horizontal direction, by the helical surface of the screw conveyor 404a, to an outlet 405 of the dispenser 40, such that the ingredient is dispensed in the pot 3. Each screw conveyor 404a is driven by a dispenser motor 403. Essentially, the screw conveyor 404a converts a rotational motion of the dispenser motor 403 to a linear horizontal motion of the ingredient.
[0126] It is noted that FIG. 6 shows a weighing device 11 configured to measure the weight of the cooking pot 3, which is described in further detail in view of FIG. 10.
[0127] FIG. 7 shows a partial cross-sectional view of a part of the test setup 1A according to FIGS. 4 and 5. The depicted ingredient dispenser 40 is partially cut open in this view in order to show its interior. The ingredient dispenser 40 of FIG. 7 comprises a rotary valve 404b, which is configured to receive an ingredient contained in the food holder 400 of the dispenser 40. Upon rotation of the rotary valve 404b the ingredient is transported by the vanes of the rotary valve 404b in a vertical direction, such that the ingredient is dispensed downwardly into the cooking pot 3. Each rotary valve 404b is driven by a dispenser motor 403. Essentially the rotary valve converts a rotational motion of the dispenser motor 403 into a linear vertical movement of the ingredient. The ingredient dispensers are—as mentioned above—movable along a positioning rail 401, which comprises a linear gear. The linear gear of the positioning rail 401 engages with a driving gear 407 of the dispenser 40, which in turn is driven by a positioning motor 406. Accordingly, a rotational motion of the positioning motor 406 is translated to a linear motion of the dispenser 40 along the positioning rail 401.
[0128] FIG. 7 further shows a power contact 12 which may engage with conducting contacts 13 of the cooking pot 3. Accordingly, the cooking pot 3 may be provided with electrical power from the power contact 12, via the conducting contacts 13, in order to drive the rotation mechanism 35 so as to rotate the cooking pot 3 about its rotation axis.
[0129] In FIG. 8 a partial cross-sectional view of the preparation station 5 of the test setup 1A is shown. As explained above, during heating of the ingredients in the cooking pot 3 the pot 3 is somewhat tilted by means of the tilting mechanism 30. The tilting mechanism 30 is formed by a rack and pinion comprising a circular gear (i.e. pinion) 300 connected to the pot 3 and a linear gear (i.e. rack) 301 which engages the teeth of the pinion 300. By horizontal movement of the rack 301, the pinion 300 tilts the cooking pot 3.
[0130] Referring to FIG. 8, the preparation station 5 comprises a heating element 50, which is an induction element 50. The cooking pot 3 is configured to be heated by means of an induction element 50 such that the ingredients in the pot 3 may be indirectly heated by the induction element 50. In order to protect the rest of the apparatus 1 from the heat of the cooking pot 3 a heat shield 53 is installed behind the cooking pot. Further, it is noted that the preparation station 5 comprises a temperature sensor 52, being an infrared sensor 52, which measures the temperature of the pot 3 and/or ingredients in the pot. The heating element 50 may be controlled by the controller of the apparatus 1 based on the measurements of the temperature sensor 52.
[0131] FIG. 9 shows a schematic side view of the preparation station 5 of FIG. 8. It can be seen that the induction element 50 sits relatively close to the cooking pot 3 in order to effectively transmit heating energy to the cooking pot 3. The induction element 50 can be a bent induction element 50 as shown in FIG. 9, such that it is directed at both the side wall 33 of the pot 3 as well as the base 32. In FIG. 9 it is shown that the power contact 12 (e.g. a brush contact) contacts the conducting contacts 13 of the cooking pot 3, such that electrical power is transmitted from the power contact 12, through the conducting contacts 13, to the motor of the rotation mechanism 35. It is noted that the rack 301 of the tilting mechanism 30 may be moved in horizontal direction, both to the right and to the left side, in order to tilt the pot 3 by engaging with the pinion 300. The rack 301 may be moved by an actuator, or the rail 2 of the apparatus 1 can be formed such that the rack 301 is forced to move relative to the cooking pot 3 when it passes a certain station. For instance, the rail 2 of the apparatus 1 may be formed such that, just before arriving at the preparation station 5, the rack 301 is forced backwards (towards the rail 2) such that the cooking pot 3 tilts to the required tilt angle for heating. The rack 301 may also be forced to move by a separate guide rail, running along the closed-loop rail 2. Said guide rail may locally have varying distance to the closed-loop rail 2 in order to tilt the cooking pot 3. For instance, at the preparation station 5, the guide rail may locally move away from the rail 2 and the cooking pot 3 in order to tilt the cooking pot 3 at the preparation station 5 as desired.
[0132] A schematic side view of the weighing device 11 is shown in FIG. 10. The scale 11 is preferably placed at least at a dispensing station 4 such that the weight of the cooking pot 3 may be monitored during dispensing of the ingredients. Accordingly, the amount, number or weight of dispensed ingredients may be accurately determined by weighing. The weighing device 11 comprises a pivotable arm 110, which can pivot about a pivot axis 111. A scale 112 is attached to the arm 110, which has a contact pad 113 configured to receive an object in order to weigh the object. FIG. 10 shows the arm 110 in an engaging position, wherein it causes the contact pad 113 to engage the support rod 34 of the cooking pot 3. The support rod 34 is movable in its casing such that the cooking pot 3 may be lifted up by the pivotable arm 110 by engaging with the support rod 34. Accordingly, in the engaging position the pot 3 rests, with its rod 34, on the contact pad 113 of the scale 112. Hence, the weight of the cooking pot 3 may be measured in the engaging position. When the weight measurement is conducted, the pivotable arm 110 may pivot to a disengaged position, wherein the contact pad 113 does not contact the support rod 34 of the pot 3. The pivotable arm 110 can be pivoted around the pivot axis 111 by means of an actuator which engages the arm 110.
[0133] FIG. 11 depicts a schematic side view of the test setup according to FIG. 4, showing a cleaning 7 and dispensing 6 location in a dispensing state. In the dispensing state the cooking pot 3 is tilted to a tilt angle of more than 90 degrees, such that the meal M may be dispensed from the cooking pot 3 onto the meal container 60, which rests on the sliding tray 61. The cleaning system 70 is disposed below the sliding tray 61, such that it does not interfere with the dispensing process. As mentioned above, the lifting actuator 73 is configured to lift the splash screen 71 upwards, relative to the position shown in FIG. 11. The cleaning system 70 comprises a conduit 72 connected to a nozzle 74. The conduit 72 may be configured to provide water and/or a cleaning solution to the nozzle 74 such that the nozzle 74 may spray said water and/or said cleaning solution upwards towards the cooking pot 3. The cleaning process will further be described with reference to FIG. 12 below. It is further noted that the cooking pot 3 may be rotated during dispensing and/or cleaning, such that a power contact 12 must provide power, via the conducting contacts 13 of the pot 3, to the rotation motor of the rotation mechanism 35.
[0134] FIG. 12 depicts a schematic side view of the test setup according to FIG. 4, showing the cleaning 7 and dispensing 6 location in a cleaning state. As mentioned before, during the cleaning process the cooking pot 3 is turned upside down, such that its interior may be cleaned by means of the nozzle 74 of the cleaning system 70. Further, the lifting actuator 73 of the cleaning system 70 raises the splash screen 71 so as to partially enclose the cooking pot 3 within the splash screen 71. Accordingly, waste water will not splash to the area surrounding the apparatus 1. The nozzle 74 is fed cleaning water and/or cleaning solution by the conduit(s) 72, wherein the conduit 72 preferably delivers the water and solution under pressure, such that additional pressurization devices are not required. During the cleaning procedure, the pot 7 is rotated about its rotation axis by means of the rotation mechanism 35, such that the nozzle 74 is able to reach substantially all areas of the interior of the wall 33 and base 32 of the cooking pot 3. Accordingly, the cooking pot 3 is adequately cleaned.
[0135] It is noted that the scope of the present invention is in no way limited by the above detailed description of the drawings, such that the scope of protection must be determined by the appended claims. In other words, the drawings merely represent exemplary embodiments according to the invention, and do not limit the scope of the present application in any way. Certain features of the claims may therefore also be fulfilled by equivalent measures, or may even be omitted in certain cases. Additional features, not shown in the drawings, may naturally be added.
