WO2022262919A1 - Method and system for monitoring a cooking state of a food item - Google Patents

Abstract

Disclosed is a method of monitoring a cooking state of a food item, comprising the steps of providing a cooking device comprising a processing area for cooking of food items by providing heating by thermal conduction, wherein said processing area comprises a plurality of processing zones, each processing zone corresponding to a respective status- and position-indicator of a plurality of status- and position- indicators, placing a food item on a processing zone of said plurality of processing zones, obtaining a plurality of images of at least a part of said processing area comprising said food item, wherein said plurality of images are obtained by use of a camera device, recognizing said food item as a recognized food item and tracking a position of said recognized food item on said processing area by analysing said plurality images, and providing a cooking state of said recognized food item on the basis of said tracking of said recognized food item, wherein said cooking state is provided using a status- and position-indicator of said plurality of status- and position indicators. A system for cooking and monitoring a food item is further disclosed.

Description

METHOD AND SYSTEM FOR MONITORING A COOKING STATE OF A FOOD ITEM

Field of the invention

[0001] The present invention relates to a method of monitoring a cooking state of a food item and a system for cooking and monitoring a cooking state of a food item.

Background of the invention

Cooking of food items such as sausages occurs in a number of places, for example at service stations, stores, amusement parks, food vendors, and a number of different other places. Typically for such places, very little effort is made in the monitoring of the cooking process of such food items due to the fact that workers at such places have a multitude of tasks to perform other than preparation of food items.

This is potentially a big issue as preparation of food items, in particular meat-based food items are subject to very strict food safety requirements concerning the handling thereof. Therefore, it is important that the state of the food items undergoing preparation may be established as good as possible in order to avoid health issues such as food poisoning.

RU2670079C1 discloses a system for remote control of the operation of at least one cooking module, however this system relies purely on a computer aided visual inspection in the determination of whether a food item is deemed safe to eat. Such a determination may not guarantee that a food item is safe to consume.

Therefore, is needed a way of helping such personnel in adequately assessing the conditions of food items undergoing preparation without requiring much intervention by the personnel.

Summary of the invention

[0002] The inventors have identified the above-mentioned problems and challenges related to cooking of food items, and subsequently made the below-described invention which may improve the certainty of proper cooking of food items. [0003] An aspect of the invention relates to a method of monitoring a cooking state of a food item, said method comprising the steps of: providing a cooking device comprising a processing area configured for cooking of food items by providing heating by thermal conduction, wherein said processing area comprises a plurality of processing zones, each processing zone of said plurality of processing zones corresponding to a respective status- and position-indicator of a plurality of status- and position-indicators; placing a food item on a processing zone of said plurality of processing zones; obtaining a plurality of images of at least a part of said processing area comprising said food item, wherein said plurality of images are obtained by use of a camera device; recognizing said food item as a recognized food item and tracking a position of said recognized food item on said processing area by analysing said plurality images; and providing a cooking state of said recognized food item on the basis of said tracking of said recognized food item, wherein said cooking state is provided using a status- and position-indicator of said plurality of status- and position- indicators.

[0004] Thereby is provided an advantageous method of monitoring a cooking state of a food item for safe handling of food items undergoing a cooking process. The method may enable a user of a cooking device to uphold ever strengthening food safety requirements and ensure that only properly cooked food items are served for end consumers. Furthermore, by the present method, a cooking state of a food item can be more safely determined due to recognizing and tracking of the food item on the processing area of the cooking device.

[0005] Typical users of cooking devices, such as workers on service stations have many tasks to perform. These tasks range from handling payments for various services and items including food and beverages, preparing of food and beverages, maintenance of the service station, inventory checking, and general cleaning of the service station. Due to the great number of tasks involved in managing a service station, a worker may therefore not dedicate much time to the preparation of food items on a cooking device and may therefore easily lose oversight of the cooking process of individual food items present on the processing area of the cooking device. This is particularly the case in situations where a plurality of food items is placed on the processing area, and especially when these are placed at various points in time, whereby the worker would have to keep track of the cooking process of individual food items. Typically, the worker would rely on a visual inspection of the food items when assessing whether these food items are ready and safe for consumption. However, such a visual inspection is not a guarantee that a food item is safe to eat in accordance with local food safety requirements. Such requirements typically dictate a minimum temperature, e.g., core temperature, before the food item is considered safe to eat. In cooking processes relying on thermal conduction where the food item is in direct contact with an element of high temperature, such as with a frying/grilling surface, the outermost parts of the food item will become cooked before the core or inner part of the food item. Therefore, the surface of the food item may appear to be cooked when the core is not. This is particular the case when the food item is subjected to intense heating, and where the transfer of heat from the hot element to the surface of the food item is more pronounced than the heat transfer from the surface of the food item into the core of the food item.

[0006] The present invention overcomes these issues by performing an image-based recognition and tracking of food items placed on a processing area of a cooking device. In this way, the food items may be monitored during their preparation ranging from the beginning of the cooking process to the end of the cooking process, and also during a possible subsequent process of keeping the finally cooked food item warm. This is particularly advantageous in that crucial information concerning the cooking process of each food item can be obtained independent of intervention of a user of the cooking device, such as a worker at a service station. This information may include positions of the food item on the processing area, such as initial position, end position, and any possible positions in between (the worker may shift food items along the processing area for better presentation of food items to end consumers), a time of placement of the food item on the processing area, a time of removal of the food item from the processing area, and furthermore one or more temperatures relating to cooking of said recognized food item.

[0007] Tracking the food item is advantageous in that the history of positions of the food item on the processing area may always be recorded. This ensures among others that the worker does not have to remember, for each food item, where the food item was placed and when in order to account for possible inhomogeneities in temperature of the processing area of the cooking device. It is furthermore also advantageous with respect to food safety concerns since it may be possible to document how handling of individual food items have occurred. Since the cooking state is provided on the basis of the tracking of the food item it is ensured that a more correct cooking state may be obtained irrespective of the workers ability in remembering placements of food items on the processing area.

[0008] In the context of the present invention, a “status- and position-indicator” is understood as a visual indicator which is electronically operated for the purpose of presenting a user of the cooking device with a cooking state of a food item. Crucially, each status- and position-indicator of the plurality of status-and-position indicators is corresponding to a processing zone of the processing area of the cooking device. Thereby a cooking state conveyed by a status-and-position indicator is relevant for a recognized food item positioned on the processing zone corresponding to the status- and-position indicator. The correspondence between a status-and-position-indicator and a processing zone is apparent from the layout of the status-and-position-indicators on the cooking device as the plurality of status-and-position indicators may be arranged corresponding to the arrangement of the plurality of processing zones. For example, the processing area may comprise 18 processing zones arranged in a 9x2 configuration (9 rows and 2 columns), and in such a situation the status-and-position indicators may be arranged in a similar configuration.

[0009] The particular means of conveying the cooking state is not important and in fact, a status-and-position indicator can be implemented in numerous ways including light indicators configured to light in different colours, such as blue, green, yellow, and red, with each colour being representative of a cooking state. The status-and- position indicators may also be implemented using light indicators arranged such that the cooking state can be conveyed to a user by a progress bar, for example a linear progress bar or a circular progress bar. A status-and-position indicator may further comprise a button, such as for activating the status-and-position indicator. The button may be a touch-sensitive button, a push button, a switch or any other type of tactile button capable of being engaged with by a user.

[0010] According to a preferred embodiment, the status-and-position indicators are arranged on the cooking device itself, such as a surface of the cooking device which is clearly visible to a user during use of the cooking device, for example a surface of the cooking device which is adjacent to the processing area.

[0011] In the context of the present invention, a “food item” is understood as any kind of food which must undergo a cooking process before being deemed ready and safe for consumption. A food item according to the present invention may encompass both meat-based food products, such as sausages and hamburgers, as well as vegetarian/vegan food products, such as vegan sausages and hamburgers. Thus, a food item may for example encompass raw food items, which if not cooked properly may pose a serious health risk to the end consumer.

[0012] According to a preferred embodiment of the invention, said food item is a sausage.

[0013] In the context of the present invention, a “cooking device” is understood as any kind of device capable of cooking a food item by transferring heat to the food product by thermal conduction. That is, the cooking device is capable of transferring heat to the food item through direct contact with the food item. Examples of cooking devices include grill plates, sausage grills and roller grills.

[0014] In the context of the present invention, a “processing area” is understood as an area of the cooking device at which food items are placed and cooked. In other words, the processing area designates the usable area of the cooking device for cooking of food items. For a grill plate, such as a sausage grill, the processing area may be the entire upper plate of the cooking device where the food items are placed, and for a roller grill, where the surface between food items and the roller grill are defined by rotating rollers, the processing area is understood as a surface resting on top of the rollers, such as for example a hilly surface resting on the rollers and following curvatures of the rollers. According to an embodiment of the invention, the processing area may be an open-top processing area, which is open in the sense that there is direct access to the processing area for a user of the cooking device, and the food items, being prepared on the processing area, are directly presented to the consumers of the food items.

[0015] In the context of the invention, a “processing zone” is understood as a sub- area or a position of the processing area intended for preparation of a food item. A processing zone may be used for the entire food preparation process from placement of the food item, heating of the food item (from e.g. cold and unprepared, such as freezing) until ready for serving, and maintenance of the food item at an elevated temperature after deemed ready for serving and until deemed unsafe for consumption. A processing zone may also be used for one or more parts of the food preparation process, such that the entire food preparation process is performed using a plurality of processing zones.

[0016] A processing zone may be provided with a dedicated marking visible for a user of the cooking device, such that the user can distinguish the plurality of processing zones from one another. The marking may be implemented in any way suitable for withstanding temperatures involved in food preparation, such as by use of visible coatings and engravings. The use of coatings and engravings are particularly useful in cooking devices in the form of a grill plate, e.g. sausage grill. If the cooking device is a roller grill there may not be provided any dedicated marking as the processing zones are explicitly provided by the gaps between the rollers of the roller grill. That is, food items, such as sausages, placed on a roller grill will naturally rest in positions in between adjacent rollers. These positions may also be referred to as processing zones. [0017] Having a plurality of processing zones, such as two or more processing zones, is advantageous in that the cooking/processing capabilities of the cooking device may be provided and a greater flexibility in the use of the cooking device may be obtained. Having a plurality of processing zones is for example advantageous in that a greater range of food items may be processed, for example food items which require different temperatures relating to the cooking thereof. Furthermore, having two or more processing zones is advantageous in that mixing of different types of food items may be avoided. For example, vegetarian/vegan food products may be assigned to a first processing zone whereas meat-based food items may be assigned to a second and different processing zone. An even further advantage of having a plurality of processing zones is that different procedures relating to processing of food items may be assigned to respective processing zones. For example, a first processing zone may be a dedicated cooking zone for cooking of a food item, whereas a second and different processing zone may be a dedicated maintenance zone at which a temperature of a cooked food item is maintained at or above a threshold temperature.

[0018] In the context of the present invention, a “camera device” is understood as any kind of device capable of capturing/obtaining a still image or a video of a target/subject comprising a number of video frames of the target/subject, and thus the camera device may be any of a still image camera or a video camera. Specifically, the camera device is arranged to collect visible light and convert that to an electrical signal to render images and/or video streams. By visible light is understood the portion of the electromagnetic spectrum that is visible to the human eye, such as wavelengths in the range from 380 nanometers to 750 nanometers. In the context of the invention, the term “images” is understood as either still images obtained by a still image camera or selected image frames of a video obtained by a video camera.

[0019] In the context of the present invention, a “recognized food item” is understood as a food item which has been identified, such as identified with respect to type of food item. For example, if a food item, such as a sausage, is placed on the processing area, it may be identified as an object placed on the processing area, but also specifically identified as being a food of the type “sausage”. Identification of the food item ensures that the cooking state may correctly be determined, e.g., the requirements for obtaining the same level of doneness may be different for two different types of food items. These requirements may specifically have to be accounted for when providing the cooking state of the food item.

[0020] In the context of the present invention, “tracking a position” may be understood as identifying a position of a recognized food item on the processing area of the cooking device, as well as a dynamic identification of position in which a position of the recognized food item is identified over time, such as continuously, at regular time intervals, or intermittently. Food items on a processing area of a cooking device are likely to be moved with respect to position for various reasons, in between the first placement of the food item and the later removal of the food item for consumption by an end consumer. These reasons may be of logistical nature, such as the case where a flow of food items is maintained by first placement of food items at a first end of the processing area of the cooking device and later removal of the food item at a second and opposite end of the processing area for consumption by end consumers. If the processing area comprises different processing zones, such as one or more cooking zones and one or more maintenance zones, the food items may be moved between such zones. Tracking of the recognized food item may include determining if the food item is present on the processing area or not.

[0021] In the context of the present invention, a “cooking state” may be understood as a level of doneness/readiness of the recognized food item. As an example, the food item may be undercooked and not ready for serving, cooked and ready for serving, or overcooked, i.e., it has been subjected to heating for a too long time period and is no longer safe, healthy and/or enjoyable to eat. The cooking state may further include specific parameters supporting the doneness/readiness of the recognized food item. The various cooking states may be defined by e.g., combinations of temperatures and time periods. For example, a recognized food item may be rendered undercooked if the food item has been subjected to a too low heating and/or a to too short cooking period, i.e., its temperature is below a predetermined temperature at which the food item is considered safe to eat. Likewise, a recognized food item may be rendered overcooked, if it has been subject to too much heating and/or a too long cooking period. This could be the case if after cooking of the food item until rendered safe to eat, the food item is stored on the processing area, e.g., in a maintenance zone, for too long a time period after cooking.

[0022] Here below are provided an example of how the method may be carried out. The user of the cooking device places a food item, such as a sausage, on a processing zone of the cooking device. The plurality of processing zones are clearly discernible from each other as they may be clearly marked, or, in the case of the cooking device being a roller grill, intuitively discernible to the user as food items (e.g. sausages) naturally rests over gaps between adjacent rollers, the gap defining a position of a processing zone. After placing the food item on the processing zone, the user may activate a status-and-position indicator of the cooking device by pressing/touching the status-and-position indicator (in this example comprising a button) which corresponds to the processing zone on which the food item is placed. This activates the tracking of the food item, and images are obtained using the camera. The images are analysed, and the food item is recognized. The cooking state of the food item is conveyed using the status-and-position indicator which comprises light indicators arranged to display a progress bar indicating the cooking state of the recognized food item. If the user moves the recognized food item to another processing zone of the cooking device, the tracking of the recognized food item ensures that the movement is registered, as the food item is registered and identified to be placed on another processing zone. The new corresponding status-and-position indicator is activated in response to detecting the movement of the food item and the cooking state is carried over to the new processing zone and conveyed by the new (and corresponding) status-and-position indicator.

[0023] In another similar example, the status-and-position indicator does not comprise a button, and instead the tracking of the food item is initiated automatically by the camera device detecting the presence of the food item on the processing zone.

[0024] According to an embodiment of the invention, said plurality of processing zones are arranged in a first configuration and said plurality of status-and-position indicators are arranged in a second configuration, wherein said second configuration is corresponding to said first configuration.

[0025] The plurality of processing zones are arranged in a specific configuration. By such a configuration is also understood a layout or spatial placement of the plurality of processing zones. For example, the processing zones may be arranged in a grid configuration having any number of columns and any number of rows, for example 9 rows and 2 columns, i.e., 18 processing zones in total. The plurality of status-and- position indicators may also be arranged in a specific configuration which is corresponding to the configuration of the processing zones. By corresponding may be understood that they are of a similar type of layout. For example, if the plurality of processing zones are arranged in the 9-by-2 grid configuration (9 rows and 2 columns), the plurality of status-and-position indicators are also arranged in a 9-by-2 grid configuration. The physical distance between neighbouring columns and/or the distance between neighbouring rows may differ between the processing zones and the corresponding status-and-position indicators. What is relevant is that a user of the cooking device can see intuitively the correspondence between the processing zones and their respective status-and-position indicators on an individual basis.

[0026] According to an embodiment of the invention, each status- and position- indicator of said plurality of status-and position-indicators comprises one or more light indicators.

[0027] The status- and position-indicators may each comprise one or more light indicators. This is advantageous in that the cooking state may become easy to obtain by the user even under challenging light conditions, such as dark or low-light environments. This also reduces the risk of mixing up a status- and position-indicator with a wrong processing zone. The light indicators may comprise coloured light, the colouring being indicative of the cooking state. The light indicators may be arranged in any configuration suitable for conveying the cooking state to the user, including a circular arrangement such as a circular light progress bar for displaying a time spent by the food item on the processing area or a time remaining until the food item is rendered inedible. [0028] According to an embodiment of the invention, said plurality of status- and position-indicators are arranged on said cooking device.

[0029] According to an embodiment of the invention, said method comprises tracking a time spent by said recognized food item on said processing area.

[0030] When a food item is placed on the processing area (or specifically a processing zone thereof) a timer may be initiated, and thereby it may be recorded for how long time the (recognized) food has spent on the processing area (or processing zones thereof). This is advantageous with respect to e.g., documentation of food handling, but also since a food item, such as a sausage may become uneatable after having been kept warm for a certain amount of time.

[0031] According to an embodiment of the invention, said cooking state is provided on the basis of said time spent by said recognized food item on said processing area.

[0032] Providing the cooking state on the basis of the time spent on the processing area is advantageous in that a food item may be rendered inedible after having spent more than a certain amount of time on the processing area of the cooking device, such as a pre-determined amount of time for the specific type of food item, and thereby the cooking state may actually be indicative thereof. For example, if the food item has been laying on the processing area for too long time, the cooking state provided may be “overcooked”. Thereby, a user of the cooking device may know that this food item is no longer safe or enjoyable to eat and must be discarded.

[0033] According to an embodiment of the invention, said tracking is initiated by a user interacting with one status- and position-indicator of said plurality of status- and position-indicators.

[0034] After placing a food item on a processing zone, the user may interact (or engage) with the corresponding status- and position-indicator of that zone, such as by pressing or tapping on the indicator. This may activate the tracking of the food item. In that sense, a status- and position-indicator may serve the functions of both initiating tracking and also conveying a cooking state of the tracked food item to a user. [0035] According to a preferred embodiment of the invention, said tracking is initiated automatically by said camera device detecting a presence of said food item.

[0036] After placing a food item on a processing zone, the tracking of the food item may be initiated automatically by the camera device detecting a presence of the food item. This is advantageous in that further food safety handling is ensured as human errors have less influence on the monitoring of the cooking state.

[0037] According to an embodiment of the invention, said method comprises a step of establishing one or more temperatures relating to cooking of said recognized food item. [0038] In the context of the present invention, a “temperature related to cooking” may be understood as a temperature of an element, such as a part of the processing area of the cooking device, for example a roller of a roller grill, in contact with the recognized food item during cooking, or a temperature of the food item, such as a surface temperature of the recognized food item when present on the processing area of the cooking device. Thus, the temperature may be an indirect temperature, in the sense that it is a temperature of an element in contact with the food item to be cooked, or the temperature may be a direct temperature which directly reflects a temperature of the food item being cooked.

[0039] According to an embodiment of the invention, said cooking state is provided on the basis of said time spent by said recognized food item on said processing area while a temperature of said processing area has been at or above a minimum required temperature. The cooking state may preferably comprise a time spent by the recognized food item on the processing area (or the involved processing zones thereof) while the processing area (or the involved processing zones thereof) has been maintained at least at a minimum required temperature. The actually involved temperature(s) of the processing area (or processing zones thereof) may advantageously be established using a thermal imaging camera. By also including temperatures of the processing area or zones thereof for establishing the cooking state, a further level of certainty in correct monitoring of the cooking state is achieved. Not only is it ensured that the food item has spent the minimum required amount of time for cooking of the food item, it may also be ensured that the temperatures relating to the cooking has actually been present.

[0040] In an embodiment of the invention, a temperature related to cooking of the recognized food item is a surface temperature of the processing area of the cooking device, for example a surface temperature of a roller of a roller grill.

[0041] In another embodiment of the invention, a temperature related to cooking of the recognized food item is a temperature of the recognized food item itself, such as a surface temperature of the recognized food item.

[0042] Establishing one or more temperatures relating to cooking of said recognized food item is advantageous in that a greater certainty of correct cooking of the food items may be ensured, and the cooking state may better reflect the actual state of cooking of the recognized food item. If the temperature relating to cooking of the recognized food item comprises one or more temperatures of the food item, these temperatures may advantageously be used directly as indicators in the assessment of e.g., the cooking state of the food item. If the one or more temperatures relating to cooking are indirect temperatures, such as temperatures of elements/components of the cooking device in contact with the food item during cooking, such temperatures may still be used to ensure that the food item is properly cooked, as the temperatures may be used in verification that the cooking device is functioning properly, and that enough heat energy is provided to the recognized food item. Furthermore, these indirect temperatures may be used as a basis for indirectly determining temperatures of the recognized food item, such as surface temperatures and/or core temperatures of the recognized food item. Such indirect determination of temperature may be made using empirically obtained models or analytical models of heat transfer, which may correlate parameters of the cooking process (temperature of the cooking element/component and time) with an actual temperature of the recognized food item. [0043] According to an embodiment of the invention, said one or more temperatures relating to cooking of said recognized food item comprises one or more measured temperatures of said recognized food item.

[0044] The one or more temperatures relating to cooking of the recognized food item may be one or more measures temperatures of the recognized food item itself, such as measured surface temperatures of the recognized food item. Such measurements may be obtained by use of the at least one temperature detection device, such as a thermal imaging camera according to an embodiment of the invention.

[0045] According to an embodiment of the invention, said one or more temperatures relating to cooking of said recognized food item comprises one or more estimated temperatures of said recognized food item.

[0046] The one or more temperatures relating to cooking of the recognized food item, such as a surface- and/or core temperature of the recognized food item may comprise estimated temperatures. By estimated temperatures are understood temperatures which are not directly measured temperatures of the food item, however, by estimated temperatures is not precluded that indirect temperature measurements may be performed to provide such estimates. Such indirect measurements of temperature may include measurements of temperatures of parts, elements or components of the cooking device providing heat energy for the cooking process of food items.

[0047] In an embodiment of the invention, the estimated temperatures relating to cooking may be established by assuming an initial temperature of the food item, such as a temperature of then food item being the same as e.g., the freezer or refrigerator in which the food item has been stored prior to cooking, and assuming a temperature of the food processing area, or assuming temperatures of food processing zones, on which the food item has been placed during its preparation. By knowledge of the time over which the food item has spent at the food processing area, or different food processing zones, and on these assumptions, it may be possible to estimate a temperature of the food item, such as a surface and/or core temperature of the food item. [0048] In another embodiment of the invention, temperatures of the food processing area or respective food processing zones are measured using at least one temperature detection device, such as a plurality of temperature detection devices, and the temperature of the food item may be estimated using such temperatures and knowledge of the time spent by the food item in these areas/zones.

[0049] According to an embodiment of the invention, said one or more estimated temperatures of said recognized food item are provided on the basis of said tracking of said food item.

[0050] The position of the food item on the processing area (or in a processing zone), may be used to establish estimated temperatures of the recognized food item. In an embodiment of the invention, the one or more temperatures relating to cooking of the recognized food item comprises one or more temperatures of the cooking device, such as temperatures of parts/elements of the cooking device in contact with the food item. Such temperatures may be determined by correlating the tracked position of the food item with a temperature mapping of the processing area (or processing zone). Such a temperature mapping may describe a spatial temperature distribution of the processing area and may be obtained through either measurement using a temperature detection device or by local temperature measurements. For example, prior to use of the cooking device, the surface temperature of the processing area (processing zone) may be measured at various positions for a given power output of the cooking device. Thereby, the position of the food item may be correlated with temperature measurements already made at the same (or nearby) positions for a respective power output of the cooking device, and thereby one or more surface temperatures of the processing area (processing zone) where the food item is located may be established and used as a basis for providing the cooking state.

[0051] According to an embodiment of the invention, said one or more temperatures relating to cooking of said recognized food item are established using at least one temperature detection unit. [0052] By a temperature detection unit is understood any kind of unit capable of measuring a temperature relating to cooking of a food item. The temperature detection unit may be configured for measuring a temperature of the food item itself or a temperature of a part/element /component of the cooking device. For example, in the case of the cooking device being a roller grill, the temperature detection unit may be a temperature sensor built into a roller of the roller grill capable of measuring a temperature of a roller, or the temperature detection unit may be a thermal imaging camera capable of measuring a temperature of the food item itself.

[0053] According to an embodiment of the invention, said cooking state is provided on the basis of said one or more temperatures relating to cooking of said recognized food item.

[0054] Establishing the cooking state on the basis of said one or more temperatures relating to cooking of the recognized food item is advantageous in that the cooking state may be defined with respect to temperature. This ensures that the cooking state of the recognized food item may more accurately reflect the actual state of cooking of the recognized food item. If the one or more temperatures relating to cooking of the recognized food item is one or more temperatures of the recognized food item itself this is advantageous since regulation concerning food safety requirements may legally prescribe that certain food items are cooked to a prescribed temperature. If the one or more temperatures relating to cooking of the recognized food item are indirect temperatures, e.g., temperatures of elements/components of the cooking device in contact with the food item during cooking, providing the cooking state on the basis of these temperatures is advantageous in that these temperatures may be used as a verification that the cooking device was properly functioning during cooking of the food item and that the correct amount of heating energy was provided to the food item.

[0055] According to an embodiment of the invention, said one or more temperatures relating to cooking of said recognized food item comprises one or more temperatures of said cooking device. [0056] The one or more temperatures relating to cooking of the recognized food item may be temperatures of the cooking device, such as temperatures of parts/components/elements of the cooking device. For example, in the case of the cooking device being a roller grill, the one or more temperatures relating to cooking of the food item may be temperatures of rollers of the roller grill, and in the case of the cooking device being a grill plate, the temperatures may be temperatures of the grilling plate.

[0057] According to an embodiment of the invention, said at least one temperature detection unit comprises a thermal imaging camera.

[0058] By a thermal imaging camera is understood a thermographic camera or infrared camera or thermal imager. The thermal imaging camera is a device that is configured for imaging using infrared radiation. Infrared images obtained using such a camera may be used to determine temperatures of an object, such as a food item on a processing area of a cooking device, or a temperature of the processing area or (and processing zones thereof).

[0059] Using a thermal imaging camera as temperature detection unit is advantageous in that the thermal imaging camera may detect temperatures of the processing area (and processing zones thereof). Thereby, the thermal camera may be used to ensure that the temperature of the processing zone, in which the food item is placed, is at (or above) a required temperature for the processing of food items. This is particularly advantageous for the tracking of the recognized food item, as the tracking may then include tracking a time in which the recognized food item has been placed on the processing area while the temperature is at (or above) a minimum required temperature for the processing of the food item. Using a thermal imaging camera as a temperature detection unit is particularly advantageous in that a temperature of the food item may be directly established. Using a thermal imaging camera as a temperature detection unit is further advantageous in that a temperature of the food item may be established in a non-intrusive way which is beneficial with respect to food safety as well as the final presentation of the food item, i.e., the food item may be intact after the temperature measurement. [0060] According to an embodiment of the invention, said thermal imaging camera is arranged such that said part of said processing area comprising said food item is monitored by said thermal imaging camera.

[0061] The thermal imaging camera is advantageously arranged such that it monitors at least the part of the processing area comprising the food item, or even the entire processing area. In this way, both the camera device and the thermal imaging camera may be arranged on a same side of the processing are of the cooking device and substantially monitor the same subject. In this way, images of the camera device may be correlated with infrared images obtained using the thermal imaging camera, and thereby temperatures may easily be assigned to recognized food items.

[0062] According to an embodiment of the invention, said plurality of images obtained using said camera device are correlated with a plurality of infrared images obtained using said thermal imaging camera.

[0063] Correlating the plurality of images obtained using the camera device with a plurality of infrared images obtained using the thermal imaging device is advantageous in that a direct temperature of the recognized food item may be monitored over time.

[0064] According to an embodiment of the invention, said tracking of said recognized food item is further based on said thermal imaging camera.

[0065] The correlation is further advantageous with respect to the tracking of food items on the processing area (or processing zones thereof). For example, a recognized food item which is positioned at a first position on the processing area (or in a specific processing zone) and having a certain temperature, may be moved to another position on the processing area (or to another specific processing zone). By measuring a temperature of the recognized food item at the first position and also at the second position, these temperatures may be compared in order to verify that it is the specific food item that has been moved to another position. This temperature verification may further improve the accuracy of the tracking of food items. [0066] According to an embodiment of the invention, said plurality of processing zones comprises a first processing zone and a second processing zone, and wherein said first processing zone and said second processing zone are configured to be independently controllable with respect to temperature. [0067] Having the first and second processing zones being independently controllable with respect to temperature is advantageous in that it may become possible to adjust the temperature of the first and/or second processing zone depending on the food items to be processed on the cooking device. For example, one kind of food item may need to be processed at a higher temperature than another kind of food item. By having the temperatures independently controllable it may become possible to simultaneously cook two different kind of food items having different cooking requirements. Another advantage of being able to set one zone at another temperature than another zone is that one zone may be used primarily for cooking of food items and another zone may be used primarily for maintaining food items at an elevated temperature, i.e., maintaining food items at an elevated temperature, e.g., a keeping warm temperature.

[0068] It should be noted that also groups of processing zones (one or more processing zones) may be configured to be controllable, in unison, with respect to temperature. For example, half of the plurality of processing zones constituting half of the processing area may be controlled in unison with respect to temperature independently of the other half of the plurality of processing zones which constitutes the other half of the processing area. In this sense, the processing zones may work in unison and define extended zones of the processing area. For example, a group of processing zones may be designated as an extended cooking zone whereas another group of processing zones may be designated as an extended maintenance zone.

[0069] According to an embodiment of the invention, said step of obtaining said plurality of images of at least a part of said processing area comprises obtaining one or more images of at least said first processing zone and said second processing zone. [0070] Obtaining images of at least said first and second processing zones is advantageous in that both of these processing zones may be monitored, and food items placed thereon may be recognized and tracked, and a cooking status may be provided for food items placed on either one of the zones. Thereby, the same advantages as described above may be obtained on a zone-level.

[0071] According to an embodiment of the invention, said food item is placed on a first processing zone of said processing area and wherein said method comprises a further step of repositioning said recognized food item by moving said recognized food item from said first processing zone and placing said recognized food item on a second processing zone of said processing area, wherein said recognized food item is tracked during said step of repositioning.

[0072] The recognized food item may be moved from a first processing zone of the processing area to a second processing zone of the processing area while being tracked. This is advantageous since the processing area may be visible to consumers of the food items placed on the processing area, and over the course of operation of the cooking device, a user may have to reposition food items on the processing area in response to consumer demands such that food items are easily visible to consumers. As an example, a user of the cooking device may operate the cooking device on a user side of the device and a consumer of food items, served by the user of the cooking device, may be on an opposite consumer side of the cooking device. Over the course of operation of the cooking device food items may be removed for consumption and depending on placement of the food items it may be necessary for the user to reposition the remaining food items in such a way that these are easily visible for the consumer standing on the consumer side of the cooking device.

[0073] When repositioning food items, it may be necessary to keep track of which food items are placed where to ensure that undercooked food items (or overcooked food items) are not served to consumers. Therefore, it is advantageous to track the recognized food item when repositioning the recognized food item as the cooking state assigned to the recognized food item positioned on the first processing zone may then be maintained for the recognized food item which is later positioned on the second processing zone. Thus, the cooking state of a food item may be monitored even if the food item is repositioned on the processing area.

[0074] According to an embodiment of the invention, during said step of repositioning said cooking state of said recognized food item, said cooking state is automatically provided using a status- and position-indicator corresponding to said second processing zone.

[0075] Thereby the cooking state as provided on a status- and position-indicator corresponding to the first processing zone is carried over automatically to a status- and position-indicator corresponding to the second processing zone. This is advantageous in that the cooking state is always following the food items position on the processing area, and the user of the cooking device is always provided the cooking state of the food item irrespective of repositioning of the food item.

[0076] According to an embodiment of the invention, said first processing zone is maintained at a temperature higher than a temperature of said second processing zone.

[0077] Maintaining the first processing zone at a temperature higher than a temperature of the second processing zone is advantageous in that different food items may be processed/cooked on the same cooking device.

[0078] According to an embodiment of the invention, said first processing zone is a cooking zone.

[0079] By a cooking zone is understood a zone designated for cooking of a food item by increasing a temperature of the food item from a lower temperature to a temperature where the food item is considered safe to eat. In particular this is important for meat- based food items that due to safety concerns cannot be consumed in a raw state. The food item may initially be cold or frozen prior to the cooking of the food item.

[0080] According to an embodiment of the invention, said second processing zone is a maintenance zone. [0081] By a maintenance zone is understood a zone capable of maintaining a temperature of a cooked food item at least at a desired temperature, such that the food item may be stored at an elevated temperature in between cooking and consuming.

[0082] According to an embodiment of the invention, said processing zone is maintained at a temperature of between 150 degrees Celsius and 225 degrees Celsius.

[0083] According to an embodiment of the invention, said first processing zone is maintained at a temperature of between 150 degrees Celsius and 225 degrees Celsius.

[0084] The first processing zone, such as the cooking zone may be maintained at a temperature between 150 degrees Celsius and 225 degrees Celsius, such as between 175 degrees Celsius and 200 degrees Celsius, depending on the type of food item placed on the processing area of the cooking device. Naturally, a temperature of the first processing zone may vary during cooking, for example, the temperature may drop slightly once a food item is placed onto the processing zone. In this sense, the temperature may be a predefined temperature that the cooking device tries to maintain as best as possible.

[0085] According to an embodiment of the invention, said second processing zone is maintained at a temperature of between 100 degrees Celsius and 140 degrees Celsius.

[0086] The second processing zone, such as the maintenance zone may be maintained at a temperature between 100 degrees Celsius and 140 degrees Celsius, such as between 110 degrees Celsius and 130 degrees Celsius, for example at 120 degrees Celsius. Naturally, a temperature of the second processing zone may vary. In this sense, the temperature is a predefined temperature that the cooking device tries to maintain as best as possible.

[0087] According to an embodiment of the invention, said recognized food item is stored on said maintenance zone.

[0088] By storing a food item is understood maintaining a food item on the processing area at an elevated temperature compared to ambient temperature. This is used for keeping a cooked food item hot until later serving. As an example, a user of the cooking device may move a recognized food item from the first processing zone once cooked to the second processing zone for keeping the food item warm until serving to a consumer.

[0089] According to an embodiment of the invention, said analysis comprises object detection.

[0090] By object detection is understood any kind of computer-implemented computer vision technique that allows identifying and locating objects in an image or video, such as in individual image frames of a video. Examples of such techniques include neural network based techniques such as Region Proposals (R-CNN, Fast R- CNN, Faster R-CNN, cascade R-CNN), Single Shot Multibox Detector (SSD), You Only Look Once (YOLO), Single Shot Refinement Neural Network for Object Detection (RefmeDet), Retina-Net, Deformable convolutional networks, and non- neural network based techniques such as Scale-invariant feature transform (SIFT) and Histogram of oriented gradients (HOG) features. [0091] With this kind of identification and localization, object detection can be used to count objects in a scene and determine and track their precise locations, all while accurately labelling them. Analysing the plurality of images using object detection is therefore advantageous in that computer-readable labels may be assigned to the food items placed on the processing area of the processing area. Such labels facilitate a tracking of the food items on the processing area. For example, if two sausages are placed on a processing area of a cooking device in the form of a roller grill, the object detection may assign labels “sausage one” and “sausage two” to the sausages respectively. In this way, every piece of information obtained concerning the food items may be uniquely associated to the respective labels. For example, the label “sausage one” may be associated with a time of placement of the corresponding physical sausage on the processing area, as well as positions of the sausage on the processing area over time. Thereby, a record concerning each food item may be established, and the record is linked to the corresponding food item by way of the computer-readable label assigned through the object detection. [0092] According to an embodiment of the invention, said object detection is implemented using machine learning.

[0093] According to an embodiment of the invention, said object detection is implemented using a neural network. [0094] The neural network may be any type of neural network selected from convolutional neural networks, artificial neural networks and recurrent neural networks.

[0095] According to an embodiment of the invention, said object detection is implemented using a trained neural network. [0096] The object recognition may be based on a trained neural network in the sense of a neural network which has been trained in identifying specific food items, such as sausages, burgers, chicken, wraps, and pizza rolls.

[0097] According to an embodiment of the invention, said object detection is implemented using deep learning. [0098] Deep learning is a class of machine learning algorithms that uses multiple layers to progressively extract higher-level features from the raw input. For example, in image processing (e.g., object recognition), lower layers may identify edges, while higher layers may identify the concepts relevant to humans such as digits, letters, faces, or shapes. [0099] According to an embodiment of the invention, said method comprises a step of establishing a temperature profile of said recognized food item on the basis of one or more temperatures relating to cooking of said recognized food item, wherein said temperature profile is established along a dimension of said recognized food item, and wherein said cooking state of said recognized food item is further based on said temperature profile. [0100] In the context of the present invention, a “temperature profile” is understood as a profile reflecting how a temperature of an item changes as a function of position along a dimension of the object. As an example, a food item such as a sausage may be described as having a longitudinal axis along the length dimension of the sausage. Depending on the configuration of the processing area, e.g. configuration of heating elements, the sausage may experience uneven cooking along this length dimension, resulting in an uneven temperature distribution along the length dimension of the sausage at any given instant during the cooking of the sausage. In other words, the temperature profile may be uneven, i.e., non-constant along the length dimension of the sausage. Therefore, it is advantageous to provide a cooking state on the basis of a temperature profile of the recognized food item because the unevenness of the temperature of the food item may be accounted for in the assessment of the cooking state. For example, food safety requirements may dictate that a food item must be at least a certain temperature before being safe for consumption. By basing the cooking state on the temperature profile, it may be possible to e.g., determine the cooking state on a part of the food item having the lowest temperature.

[0101] According to an embodiment of the invention, said temperature profile comprises two or more temperatures established for different positions along said dimension of said recognized food item.

[0102] The temperature profile may comprise two or more temperatures established for different positions along the dimension of the recognized food item, such as a plurality of temperatures established for different positions along the dimension of the recognized food item. This is advantageous in that the cooking state may be provided on the basis of more than a single point of temperature of the food item, and thereby cooking state may better reflect the actual condition of the recognized food item.

[0103] According to an embodiment of the invention, said temperature profile is an estimated temperature profile.

[0104] The temperature profile may an estimated temperature profile in the sense that it is based upon estimates of temperature along the dimension of the recognized food item. Such an estimate may be based upon a known temperature configuration of the processing area (or one or more processing zones) and the position and e.g. the orientation of the recognized food item on the processing area (or one or more processing zones) of the cooking device.

[0105] According to an embodiment of the invention, said temperature profile is a measured temperature profile provided on the basis of measurements of temperature performed using said one or more temperature detection units.

[0106] The temperature profile may be provided using the one or more temperature detection units, such as by use of a thermal imaging camera.

[0107] According to an embodiment of the invention, said cooking state comprises a level of doneness of said food item.

[0108] According to an embodiment of the invention, said level of doneness is selectable from at least any of undercooked, cooked and overcooked.

[0109] In the context of the present invention “undercooked” is understood as not being ready for serving, or too cold, “cooked” is understood as ready for serving, and thus safe for consuming, “overcooked” is understood as having been kept warm for a too long time after cooking.

[0110] In an embodiment of the invention, the level of doneness may further be selectable from any of undercooked, cooked, cooked but soon to be overcooked, and overcooked. The distinction between “cooked” and “cooked but soon to be overcooked” is advantageous in that a user of the cooking device may thereby be instructed to first serve a food item which is soon to be overcooked before serving another food item which is fresher. Thereby, the food items on the processing area may be served in the order in which they became ready for serving, and a better utilization of food items may be ensured.

[0111] According to an embodiment of the invention, said cooking state is provided on the basis of a minimum temperature of said temperature profile. [0112] Providing said cooking state on the basis of a minimum temperature of said temperature profile is advantageous in that the provided cooking state may better represent the actual cooking state of the recognized food item. If the cooking state of the recognized food item was only determined on the basis of a single temperature, such as a center temperature of the recognized food item, other regions of the food item could have a too low temperature for serving to consumers. This is particularly an issue with elongated food items, such as sausages, which may span across large areas of a processing area and, due to inhomogeneous heating capabilities of the processing area, be subject to inhomogeneous cooking. Using a minimum temperature may therefore be advantageous in that such issues may be accounted for.

[0113] According to an embodiment of the invention, said cooking state comprises a time spent by said recognized food item on said processing area.

[0114] The cooking state may further comprise a time spent by the recognized food item on the processing area (or processing zones thereof). In that case the time may be visualized by use of a status- and position-indicator, for example in a circular configuration with light indicators, by conveying a representation of time spent on the processing zone, or equivalently, by conveying a representation of a time remaining until discarding of the recognized food item is needed (the time remaining being based on the time spent on the processing area).

[0115] This is particularly advantageous when a plurality of food items are placed on the processing area, and specifically when these are placed at various points in time as e.g., two sausages placed at different (but close to the same) times may have the same overall cooking state, e.g. “cooked and ready for consumption”. By including the time, it may be easier to better choose which food item e.g., sausage, to serve to a customer first, namely the food item of the two which has spent most time on the processing area. In addition, the time spent by the recognized food item on the processing area (or processing zones thereof) may also be provided to a user of the cooking device by a display. [0116] According to an embodiment of the invention, said cooking state is provided by one or more light indicators.

[0117] In an embodiment of the invention, each food item present on the processing area is associated with its own dedicated light which indicates the cooking status of the food item. As an example, the light may be a coloured light which is configured to light in different colours, such as blue, green, yellow and red. For example, the light may be blue indicating that the food item is not ready to eat, green indicating that the food item is ready to eat, yellow indicating that the food item is ready to eat but soon has to be scrapped, and red indicating that the food item should be scrapped. The light indicators may form part of one or more status-and-position indicators.

According to an embodiment of the invention, said cooking status is provided by a display.

[0118] In addition to the status- and position indicators, the cooking device may include a display or be associated with a display, such as remotely associated with a display, arranged to display the cooking state of individual recognized food items present on the processing area of the cooking device. The cooking state may for example be visualized using colour indicators. For example, a blue colour indicator may indicate that the food item is not ready to eat, a green colour indicator may indicate that the food item is ready to eat, a yellow colour indicator may indicate that the food item is ready to eat but soon has to be scrapped, and a red colour indicator may indicate that the food item should be scrapped.

[0119] According to an embodiment of the invention, said processing area of said cooking device is configured to be controllable with respect to temperature.

[0120] The processing zone may be configured to be adjustable with respect to temperature. Thereby the cooking device may be used to prepare different types of food items requiring different cooking conditions. [0121] According to an embodiment of the invention, said processing area is configured to be controllable on the basis of measurements of temperature established by said thermal imaging camera.

[0122] The processing area (or one or more processing zones thereof) may be controllable on the basis of measurements of temperature established by the thermal imaging camera.

[0123] According to an embodiment of the invention, said food item comprises meat.

[0124] The food item may be a meat-based food item substantially comprising meat. Such food items require careful handling, and proper cooking of meat-based food items is important to kill bacteria that can cause food poisoning.

[0125] According to an embodiment of the invention, said food item is a sausage. According to other alternative embodiments, the food item comprises any of burgers, chicken, wraps, and pizza rolls.

[0126] According to an embodiment of the invention, said food item is a first food item and said recognized food item is a first recognized food item wherein said processing zone is a first processing zone, wherein said status- and position-indicator is a first status- and position-indicator, and wherein said method comprises the steps of placing a second food item on a second processing zone of said processing area; obtaining a plurality of images of at least a part of said processing area comprising said second food item, wherein said plurality of images are obtained by use of said camera device; recognizing said second food item as a second recognized food item and tracking a position of said second recognized food item on said processing area by analysing said plurality images; and providing a cooking state of said second recognized food item on the basis of said tracking of said second recognized food item, wherein said cooking state of said second recognized food item is provided using a second status- and position- indicator of said plurality of status- and position-indicators. [0127] The method may include placement of multiple food items, including different food items, on processing zones of the processing area. The food items may be different in that they are distinct food items and/or different with respect to food type.

[0128] The same advantages explained with respect to placement of one food item naturally also applies for the placement of two or more food items, and a skilled person will readily appreciate that the method is particularly advantageous for handling of multiple food items as increasing the number of food items may increase the likelihood of mistaking one food item by another if not the food items are tracked according to the present invention. [0129] The first and second food items (first and second recognized food items) may be tracked using the same plurality of images obtained by the camera device.

[0130] According to an embodiment of the invention, said first and second food items are different food items with respect to food type.

[0131] The first and second food items may be different food items with respect to food type. For example, the first food item may be a sausage and the second food item may be a hamburger.

[0132] According to an embodiment of the invention, said cooking device is an open- top cooking device.

[0133] In the context of the present invention, an “open-top” cooking device is understood as a cooking device which only cook food item from underneath. That is, the heat transfer is only applied directly underneath the food item. Further is understood that the open-top cooking device is substantially open for a user of the device. That is, the processing area is directly visible to the user of the cooking device and not obscured by any enclosures such as a housing or a cabinet, see-through or not. Examples of open-top cooking devices comprises grills, roller grills and cooking surfaces. Using an open-top cooking device is advantageous in that the camera device is not enclosed with the processing area in a housing or a cabinet which would be the case if the cooking device was an oven. Therefore, the camera device is subject to less heating which may cause camera failures and thereby the durability of the camera device is improved.

[0134] Furthermore, it is advantageous if the cooking device is an open-top cooking device since the camera is more available to a user for cleaning and/or maintenance. A camera observing a processing area containing food items is subject to splatter from the cooking, such as fat splatter, which may cause the camera lens to become dirty. A dirty camera lens naturally impacts the quality of the images obtained from the camera, and thereby negatively affect the reorganization and tracking of the food items. An open-top cooking device makes it possible to perform easy cleaning of the camera device which leads to a more robust reorganization and tracking of the food items, which in turn leads to a safer handling of food items.

[0135] According to an embodiment of the invention, said cooking device is a grill.

[0136] The cooking device may be a grill such as an electrically operated grill. When the cooking device is a grill, the processing area is a grill plate thereof or at least a part of a grill plate.

[0137] According to an embodiment of the invention, said cooking device is a roller grill or a sausage grill.

[0138] The cooking device may be a roller grill such as an electrically operated roller grill. When the cooking device is a roller grill, the processing area may be defined by one or more rollers of the roller grill, such as all the rollers of the roller grill. Alternatively, the cooking device may be a sausage grill such as an electrically operated sausage grill. [0139] According to an embodiment of the invention, an alarm signal is triggered upon a maintenance requirement of the camera device.

[0140] By a maintenance requirement is understood any requirement of inspection of the camera device. For example, the camera device may become dirty due to splatter from the cooking, which may negatively affect the recognition of food items and the tracking thereof. Such a maintenance requirement may e.g., be established using analysis of the plurality of images obtained by the camera device. Furthermore, a maintenance requirement may be due to a malfunction of the camera device, such as a bad power- and/or data communication with the camera device. In such events, an alarm is advantageously triggered such that a user of the cooking device is be alerted about potential malfunction or malfunction which may negatively impact the safety of the handling of food items. The alarm signal may be realized by acoustic and/or visual means.

[0141] According to an embodiment of the invention, said method comprises a step of logging data relating to cooking of said recognized food item.

[0142] By logging data is understood that the placing of the recognized food item on the processing area is recorded in e.g., a data log. Logging the recognized food item is advantageous in that it may become possible to provide statistics on the use of the cooking device, including a number of food items being processed in e.g., an hour, over the course of a single day, over the course of a week, over the course of a month, or over any time period, such as a year.

[0143] According to an embodiment of the invention, said data comprises one or more of at least one or more temperatures relating to cooking of said recognized food item and a time of said recognized food item spent on said processing area.

[0144] The data logging may specifically relate to one or more temperatures relating to cooking of the recognized food item and/or a time of the food item spent on the processing area (or processing zones). Such data is advantageous with respect to documentation of proper food handling. [0145] According to an embodiment of the invention, said steps of recognizing said food item and providing a cooking state of said recognized food item is automatically carried out using a computer processing arrangement.

[0146] The computer processing arrangement may be implemented within the cooking device itself or be implemented external to the cooking device, i.e. within a mobile unit such as a smartphone, tablet, personal computer or any other mobile device comprising at least one processing unit. Alternatively, the computer processing arrangement may be implemented as a cloud-based solution.

[0147] Another aspect of the invention relates to a system for cooking and monitoring a cooking state of a food item, said system comprising: a cooking device comprising a processing area arranged to receive a food item, wherein said processing area comprises a plurality of processing zones; at least one thermal element configured to provide heat to said food item by thermal conduction; a camera device configured to provide a plurality of images of at least a part of said processing area; a plurality of status- and position-indicators, each status- and position-indicator corresponding to a respective processing zone of said plurality of processing zones; a computer processing arrangement; and wherein said system is configured to perform the steps of the method of any of the provisions concerning a method disclosed in the above.

[0148] Thereby is provided a system having the same advantages as described with respect to the method of any of the provisions disclosed in the above.

[0149] According to an embodiment of the invention, said plurality of status- and position-indicators are arranged in an electronic panel. [0150] The status- and position-indicators may be arranged in an electronic panel comprising e.g., a a circuit board, for example a printed circuit board (PCB). The electronic panel may be attached to the cooking device. Arranging the status- and position-indicators in an electronic panel is advantageous in that the plurality of indicators may be easily fitted (e.g., retrofitted) to a cooking device. Furthermore, the indicators may be fixed in their relative positions in the panel such that it may be ensured that there is always a correct correspondence between processing zones of the cooking device and their respective status- and position-indicators.

[0151] According to an embodiment of the invention, said computer processing arrangement is arranged in said electronic panel and/or in said camera device.

[0152] The computer processing arrangement may be arranged in the electronic panel, such as on a circuit board therein. Alternatively, the computer processing arrangement is arranged in the camera device, or in both the camera device and the electronic panel (such as by arrangement of computer processing units distributed in the camera device and in the electronic panel). In yet another alternative embodiment comprising a thermal camera, the computer processing arrangement may also be distributed in the thermal camera. Arranging the computer processing arrangement in any of these ways may ensure that the intelligent parts of the system, i.e. the computer processing arrangement, camera device (and thermal camera), and electronic panel can be retrofitted to an already existing cooking device not having the capabilities related to monitoring of food items.

[0153] According to another embodiment of the invention, the computer processing arrangement is arranged in said cooking device.

[0154] The computer processing arrangement may alternatively be arranged in the cooking device itself. Thus, the camera device (and thermal imaging camera), and the status- and position-indicators (or an electronic panel comprising these) may be communicatively coupled to the computer processing arrangement in the cooking device, through e.g., connectors of the cooking device. [0155] According to an embodiment of the invention, said camera device and said plurality of status- and position-indicators are retrofitted to said cooking device.

[0156] By such retrofitting, an already existing cooking device can be provided with additional functionality including at least monitoring of a cooking state of food items. Furthermore, any advantage described in relation to the method according to an aspect of the invention can be given to an already existing cooking device.

[0157] According to an embodiment of the invention, each status- and position- indicator of said plurality of status- and position-indicators comprises one or more light indicators. [0158] According to an embodiment of the invention, each status- and position- indicator of said plurality of status- and position-indicators comprises a button.

[0159] According to an embodiment of the invention, said plurality of status- and position-indicators are arranged on said cooking device.

[0160] Arranging the status- and position-indicators on the cooking device is advantageous in that the indicators are always readily available to a user of the system, and furthermore the correspondence between a processing zone and its status- and position indicator is fixed as the indicators may not be moved about. This provides a robust system with little risk of associating an indicator with a wrong processing zone.

[0161] According to an embodiment of the invention, said system comprises at least one temperature detection unit.

[0162] According to an embodiment of the invention, said at least one temperature detection unit comprises a thermal imaging camera.

[0163] According to an embodiment of the invention, said thermal imaging camera is retrofitted to said cooking device along with retrofitting of said camera device and said plurality of status- and position-indicators. [0164] According to an embodiment of the invention, said camera device and said thermal imaging camera are arranged on a same side of said processing area.

[0165] According to an embodiment of the invention, said processing area is configured to be controllable with respect to temperature on the basis of measurements of temperature provided by said thermal imaging camera.

[0166] According to an embodiment of the invention, said plurality of processing zones comprises a first processing zone and a second processing zone which are configured to be independently controllable with respect to temperature on the basis of measurements of temperature provided by said thermal imaging camera. [0167] According to an embodiment of the invention, said system comprises means for providing a cooking state to a user of said system.

[0168] According to an embodiment of the invention, said cooking device of said system is an open-top cooking device.

[0169] According to an embodiment of the invention, said cooking device is a roller grill or a sausage grill.

[0170] According to an embodiment of the invention, said system comprises an alarm system for triggering an alarm in response to a maintenance requirement of said camera device.

[0171] According to embodiments of the invention, said system comprises any system -related features explained in relation to any of the provisions concerning a method disclosed in the above. The drawings

[0172] Various embodiments of the invention will in the following be described with reference to the drawings where fig. 1 illustrates a system for cooking and monitoring a cooking state of a food item according to an embodiment of the invention of the invention, fig. 2 illustrates a top-down view of the system of fig. 1, fig. 3 illustrates a system for cooking and monitoring a cooking state of a food item according to another embodiment of the invention, fig. 4 illustrates a system for cooking and monitoring a cooking state of a food item which is similar to the embodiment shown in fig. 4 which also includes a thermal imaging camera, fig. 5 illustrates an alternative embodiment of the invention which is similar to the embodiment of fig. 3, where the cooking device is a sausage grill, fig. 6 illustrates a system for cooking and monitoring a cooking state of a food item according to another embodiment of the invention of the invention where a thermal imaging camera is utilized, fig. 7 illustrates an infrared image obtained using a thermal imaging camera according to an embodiment of the invention, fig. 8 illustrates a system for cooking and monitoring a cooking state of a food item according to an embodiment of the invention of the invention, fig. 9 illustrates a top-down view of the system of fig. 8, fig. 10 illustrates a system for cooking and monitoring a cooking state of a food item according to another embodiment of the invention of the invention where two processing zones is utilized, fig. 11 illustrates a top-down view of the system of fig. 10, fig. 12 illustrates steps S1-S5 of a method according to an embodiment of the invention, figs. 13 and 14 illustrates examples of temperature variations on processing areas of a cooking device, and fig. 15 illustrates an embodiment of the invention where a cooking state is provided on the basis of a temperature profile of a food item.

Detailed description

[0173] Fig. 1 illustrates a system for cooking and monitoring a cooking state of a food item according to an embodiment of the invention. The system includes a cooking device 3 which in the present embodiment is a roller grill well suited for preparation of food items 1 including sausages, wraps, pizza rolls and other food items having an oblong round shape, however other types of cooking devices 3 are also contemplated in other embodiments of the invention. The roller grill comprises rollers 6 which may rotate automatically when the cooking device 3 is turned on, thereby ensuring that the food items 1 are heated evenly during preparation/cooking of the food items 1. Although the present roller grill is illustrated as having ten rollers 6, the roller grill may have any number of rollers 6, such as six, eight, ten, fourteen or sixteen rollers 6. The rollers 6 of the roller grill are also shown on fig. 2 which illustrates a top-down view of the roller grill 3.

[0174] As seen on fig. 1, the system also comprises a camera device 4 which is configured to image the top-side of the cooking device 3. The camera device 4 is specifically configured to image a processing area 2 of the cooking device 3. The processing area 2 in the present embodiment defines a usable area of the roller grill 3 where food items 1, such as sausages, may be placed.

[0175] The system also comprises a computer processing arrangement 9 communicatively associated with the camera device 4 and the cooking device 3. Although shown displaced with respect to the cooking device 3 and the camera device 4, the computer processing arrangement 9 could be built into either the cooking device 3 or the camera device 4, or any other external device, such as a remote device, for example a handheld mobile device. The computer processing arrangement 9 is configured to receive incoming data in the form of images and/or video obtained by the camera device 4, process the incoming data, and communicate results of the data processing to the cooking device 3.

[0176] Fig. 2 illustrates a top-down view of the roller grill as shown in fig. 1, however, the camera device 4 is not shown for reasons of intelligibility. As seen, the cooking device 3 in the form of a roller grill comprises 10 rollers 6 which span the processing area 2 of the roller grill, and two food items in the form of sausages are placed on the processing area 2. As seen, there are two food items, a food item 1 and a recognized food item 12. The recognized food item 12 is a food item which has been identified by the system, and which is being tracked by the system. It must be noted that throughout this disclosure the terms “food item” and “recognized food item” may be used interchangeably with respect to the same food item; the labelling “recognized” merely refers to the fact that the food item is recognized by the system. In this embodiment of the invention, images/video obtained by the camera device 4 encompasses the entire processing area 2, however according to other embodiments of the invention, the images/video may encompass selected parts of the processing area.

[0177] The food items 1 are heated directly by contact with the rollers 6. In other words, the cooking device 3 is configured for cooking of food items 1 by providing heating by thermal conduction.

[0178] Also shown on figs. 1 and 2 are light indicators 7 on the cooking device near the processing area 2. The light indicators 7 functions as status-and position-indicators and are associated with positions on the processing area 2 of the roller grill and are configured to providing a cooking status of the food items 1 present on the processing area. Specifically, the light indicators 7 are corresponding with respective processing zones (not shown in the figure) of the processing area. In the present embodiment of the invention, the cooking status is provided by means of different coloring of the light indicators 7. For example, a blue colour indicator may indicate that the food item is not ready to eat, a green colour indicator may indicate that the food item is ready to eat, a yellow colour indicator may indicate that the food item is ready to eat but soon has to be scrapped, and a red colour indicator may indicate that the food item should be scrapped. In another embodiment of the invention, the cooking status is provided by use of a display, which for example may also use colour indicators to report the cooking status of the food items present on the processing area 2 of the cooking device 3. [0179] The method with which the cooking status is provided is disclosed in detail with reference to fig. 12. The system shown in figs. 1 and 2 are furthermore configured to carrying out the method explained with reference to fig. 12.

[0180] Fig. 3 illustrates a system for cooking and monitoring a cooking state of a food item according to a preferred embodiment of the invention. The system comprises a cooking device 3 in the form of a roller grill, which is particularly suitable for preparation of food items such as sausages. An electronic panel 14 is arranged on the cooking device 3. The electronic panel houses a plurality of status- and position- indicators 13 that are able to convey a cooking status to a user of the system. In addition, the electronic panel houses a computer processing arrangement 9 which is operatively coupled with the status- and position-indicators. The electronic panel is powered by a power supply 15 which is a power supply of the cooking device. In another similar embodiment of the invention, the power supply 15 is a mains connection. In addition to powering the electronic panel, the power supply 15 also powers a camera device 4. Fig. 3 shows a top-down view on the cooking device 3 and therefore it is not clearly seen that the camera device is positioned above the cooking device. The arrangement of the camera device 4 with respect to the cooking device is more clearly seen in fig. 4. The computer processing arrangement is also operatively coupled with the camera device 4. In this embodiment of the invention, the electronic panel 14 and the camera device 4 are retrofitted to the cooking device 3. This retrofitting enables the cooking device (for cooking of a food item) to be part of a system in which monitoring of food items are possible. In another embodiment of the invention, the status- and position-indicators are integrated into the cooking device 3 together with the camera device 4 (and optionally also a thermal imaging camera).

[0181] Three food items 1 in the form of sausages are placed on the cooking device 3 in respective processing zones of the plurality of processing zones PI -PI 8 of the cooking device 3. The food items are both identified and recognized by use of the camera device such that the individual recognized food items 12 can be tracked. Specifically, sausages are placed on processing zones P6, PI 1, and P18. In this embodiment of the invention, the user has activated the status- and position-indicators 13 corresponding to these processing zones (correspondence is indicated by a dashed line extending from the right side of the processing zones P6, PI 1, and P18. The activation is performed by pressing on the status- and position-indicators which in this embodiment is touch sensitive. In another embodiment of the invention, the activation of a status- and position indicator occurs automatically upon detection of the presence of a food item in the corresponding processing zone. The status- and position indicators 13 corresponding to processing zones P6, PI 1, and PI 8 each show the cooking state of the respective recognized food items 13 by use of light indicators arranged in a circular pattern. The circular pattern displays a progress bar that shows the time in which the food item has been present on the processing area 2, and optionally the status- and position-indicators may also show additional information relating to the cooking state of the food items, such as whether the food item is safe to eat, or close to being discarded (a food item may only spend a certain amount of time on the processing area 2 until it must be discarded), or whether the food item is rendered unsafe to eat. This additional information may be conveyed using colored lights of the status- and position-indicators. As seen in fig. 3, the recognized food item present on processing zone P6 has spent more time on the processing area 2 than the recognized food item present on processing zone P18. This is clear when comparing the progression bars of the respective status- and position indicators.

[0182] The key benefit of the tracking of the recognized food items 12 is that the position of the recognized food items 12 (i.e., the processing zones they are placed on), can always be established. Therefore, it is not only established that a food item is present on a specific processing zone, but it is also established (to the system) which particular food item is. This ensures that when a recognized food item is moved from one processing zone to another, for example when the recognized food item present on processing zone Pl l is moved to processing zone P2, the system is aware of the transfer of that particular food item, and the cooking state which is shown on the status- and position-indicator 13 corresponding to processing zone Pl l if carried over and shown on the status- and position -indicator 13 corresponding to processing zone P2. Thereby, the system is always aware of the positions of the recognized food items, and the relevant cooking states can always be shown. This ensures that the system is robust and that the user of the system never has to think about assigning new positions in the system.

[0183] Fig. 4 shows an embodiment of the invention similar to the embodiment shown in fig. 3, however, the two embodiments differ in that the embodiment of fig. 4 further comprises a temperature detection unit 5 in the form of a thermal imaging camera. The thermal imaging camera can detect a temperature of each of the recognized food items 12 present on the processing area 2, e.g. the recognized food items 13 present on processing zones P6, PI 1, and P18. Furthermore, the thermal imaging camera can detect temperatures of the processing area 2 and processing zones PI -PI 8 thereof. According to the embodiment of fig. 4 the thermal imaging camera detects temperatures of the processing area 2 and the processing zones PI -PI 8, and thereby it may be checked whether the recognized food items 12 have been exposed to sufficient temperatures relating to the cooking of the food items during the time in which they have been tracked. The cooking state shown by the corresponding status- and position-indicators reflects this and will display a cooking state such as “not ready for consumption” if the temperatures involved with the preparation of the food items have not been sufficiently high during the time specified for cooking of the food items. If, however, the temperatures of the processing zones involved with the cooking of the food items are as specified (or above a specified temperature) it is safe to say that the time spent by food items on the processing area is also a time spent on the processing area while the food items have been subjected to sufficient temperatures relating to cooking of the food items. Thus, when the status- and position-indicators convey a cooking state such as “safe to eat”, e.g. through colored light and/or by use of light indicators indicating time, it may be safely assumed that the food items have been subjected to the necessary temperatures during the cooking process. The thermal imaging camera shown in the embodiment of fig. 4 may further be used to assist in the tracking of the food items as the temperatures of the recognized food items, as measured by the thermal imaging camera, may be used to verify the identity of a food item after e.g. repositioning the food item in another processing zone. [0184] Fig. 5 illustrates an embodiment of the invention. The embodiment shown in fig. 5 is similar to the embodiment shown in fig. 3 with the exception that the cooking device 3 in fig. 5 is a sausage grill. The sausage grill has a flat surface for cooking of food items, in particular sausages. As seen in the figure, the processing area 2 comprises a plurality of processing zones PI -PI 8, which are made clearly visible to a user of the cooking device by respective marking (see dashed lines encircling the processing zones PI -PI 8). In another embodiment of the invention, the system shown in fig. 5 further includes a thermal imaging camera as shown in fig. 4.

[0185] The systems shown in figs. 3-5 are all configured to carrying out the method seen in relation to fig. 12.

[0186] Fig. 6 illustrates a system for cooking and monitoring a cooking state of a food item according to an embodiment of the invention.

[0187] Fig. 6 shows a cooking device 3 in the form of a roller grill similar to the cooking device of fig. 1, however the system shown in fig. 6 further comprises a temperature detection unit 5 in the form of a thermal imaging camera. As seen in fig. 6, the camera device 4 and the thermal imaging camera 5 are arranged on the same side of the processing area 2 of the roller grill 3. The thermal imaging camera 5 is configured to measure temperatures of the processing area 2, including temperatures of food items 1 present on the processing area 2. Similar, to fig. 1 the system of fig. 6 also comprises a computer processing arrangement 9 which here is communicatively associated with the camera device 4, the thermal imaging camera 5, and the cooking device 3. The computer processing arrangement 9 is configured to receive incoming data in the form of images and/or video obtained by the camera device 4, as well as infrared images obtained by the thermal imaging camera (see also fig. 7), process the incoming data, and communicate results of the data processing to the cooking device 3.

[0188] Fig. 7 illustrates an infrared image 8 obtained by the thermal imaging camera 5 as shown in fig. 3. [0189] The infrared image depicts the processing area 2 of the cooking device 3 in the form of a roller grill and includes temperature data reflecting temperatures of the processing area, including temperature distributions of the rollers 6 as well as the food items 1 present on the processing area 2. As seen, by means of different hatching in the figure, the infrared image shows three different temperatures; a first food item 1 in the form of a sausage is measured as having a first temperature Tl, a second food item 2, also in the form of a sausage, is measured as having a second temperature T2, and the rollers 6 of the roller grill 3 have a third temperature T3. A skilled person would appreciate that the example infrared image 8 of fig. 4 is merely serving an illustrative purpose and may not necessarily be representative of actual infrared images obtained by the thermal imaging camera 5. For example, the rollers 6 of the roller grill may have different temperatures along the length of the rollers 6, due to placements of heating elements (not shown) within the rollers 6. Likewise, the sausages 1 on the processing area 2 may also have different temperatures along the length of the sausages. From fig. 7 it is clear that data obtained from the thermal imaging camera may be used to directly determine one or more temperatures of food items 1, for example a central temperature of a food items, or a plurality of temperatures along a dimension of the foods item 1, for example a plurality of temperatures along a length of a sausage.

[0190] Figs. 8 and 9 illustrate a similar system as shown in figs. 1 and 2, with the difference being that the cooking device 3 is not a roller grill, and, instead of rollers, a planar cooking surface is provided. Such a cooking device 3 may also be referred to as a grill plate or a sausage grill. Similar to the cooking device 3 of the embodiment shown in figs. 1 and 2, light indicators provide the cooking status of the food 1 items present on the processing area of the cooking device 3 - see in particular fig. 9. In another embodiment of the invention, the system shown in figs. 8 and 9 is configured to provide the cooking status by use of a display, which for example may also use colour indicators to report the cooking status of the food items present on the processing area 2 of the cooking device 3.

[0191] The system shown in figs. 8 and 9 may also comprise a thermal imaging camera 5 implemented in a similar way as the system shown in fig. 6. Thereby the system of figs. 8 and 9 may also have the same advantages with respect to temperature measurements as the system shown in fig. 6.

[0192] Figs. 10 and 11 illustrates an embodiment of the invention which is a variation of the embodiment shown in figs. 1 and 2. In this embodiment, the processing area 2 is divided into two processing zones; a first processing zone PI and a second processing zone P2. Although this embodiment only shows a specific configuration of processing zones, other configurations including more than two processing zones are also conceivable, see for example fig. 3. The processing zones PI and P2 functions in a similar way to the processing area 2 shown in fig. 1, however the presence of two different zones allows for more cooking options using the cooking device 3. The first processing zone PI and the second processing zone P2 are independently controllable with respect temperature, meaning that the cooking device 3 is arranged to independently regulate the temperature of the processing zones. A use case of this controllability is shown in fig. 11 which shows a top-down view of the processing zones PI and P2. The camera device 4 is not shown for reasons of intelligibility.

[0193] As seen in fig. 11, six food items 1 in the form of sausages are present on the processing area 2: two sausages on the first processing zone PI and four sausages in the second processing zone P2. The first processing zone PI is arranged to provide more heating to the food items 1 than the second processing zone P2, i.e. the first processing zone PI is maintained at a temperature higher than a temperature of the second processing zone P2. In this embodiment of the invention, the first processing zone PI is referred to as a cooking zone whereas the second processing zone is referred to as a maintenance zone. This means that the first processing zone PI is primarily responsible for the cooking of the food item, i.e. raising the temperature of the food item from an initial low temperature, for example a refrigerating or freezing temperature, to a temperature where the food item is deemed safe to eat for a consumer. Once finally cooked on the first processing zone PI, the food item may be served to a customer, however, for practical reasons the cooked food items 1 may be placed on the second processing zone 2 and await customers. The second processing zone maintains a temperature of the food item 1 and functions as a buffer in the serving of food items 1. Although an average consumption demand could be met by the cooking resources provided by the first processing zone 1, in practice such demands are typically not even over time, and sometimes peak demands occur which may not be met by the cooking resources provided by the first processing zone 1 as such. Therefore, excess food items 1 may be stored on the maintenance zone 2 as a buffer to meet high peak demands. Furthermore, maintaining food items 1 on the maintenance zone ensures that food finally prepared food items 1 may always be readily available to end consumers.

[0194] The light indicators 7 shown in fig. 11 functions similarly to the embodiments shown in relation to figs. 1 through 10, and once a food item 1 is deemed ready for consumption on the first processing zone the corresponding light indicator 7 may flash green, indicating to a user of the cooking device 3 that the food item 1 is ready for consumption or that it should be moved to the maintenance zone P2 if no consumer is asking for it. [0195] The system shown in figs. 10 and 11 may also comprise a thermal imaging camera 5 implemented in a similar way as the system shown in figs. 4 and 6. Thereby the system of figs. 10 and 11 may also have the same advantages with respect to temperature measurements as the system shown in figs. 4 and 6, and specifically the cooking status for food items 1 present in either the first processing zone PI or the second processing zone P2 may be provided on the basis of measurements of temperature of the food items 1.

[0196] In figs. 10 and 11 the cooking device 3 is shown in the form of a roller grill comprising rollers 6, however, according to other embodiments of the invention the cooking device 3 may also be a grill plate as seen in figs. 8 and 9. Likewise these embodiments may also encompass an embodiment where the system comprises a thermal imaging camera 5 as seen in figs. 4 and 6.

[0197] Fig. 12 illustrates steps S1-S5 of a method according to an embodiment of the invention. [0198] In a first step SI, a cooking device 3 comprising a processing area 2 is provided. The processing area 2 comprises a plurality of processing zones PI -PI 8, each processing zone of said plurality of processing zones corresponding to a respective status- and position-indicator 13 of a plurality of status- and position- indicators 13.

[0199] In a second step S2, a food item 1 is placed on a processing zone of the plurality of processing zones.

[0200] Next, in a step S3, a plurality of images of at least a part of said processing area (or processing zone) where the food item 1 is placed. The plurality of images is obtained by use of the camera device 4. The images are taken over time such that changes in position of food items 1, placement of new food items 1, and removal of food items 1, on the processing area 2 (or processing zones), are monitored over time.

[0201] In a step S4, a food item 1 is recognized and a position of the food item 1 is tracked by analysing the plurality of images. This analysis is performed using computer implemented object detection. Once the food item 1 is recognized it is considered to be a recognized food item 12. It should be clear to the skilled reader that the process defined in relation to fig. 12 is an iterative process in that the steps S3 and S4 may occur stepwise over time, i.e. an image is obtained and food items 1 are recognized by analysing the image. This is followed by a new image where food items are again recognized by analysing the new image, and so on. Thus, by obtaining a plurality of images and analysing these images, the food items 1 present on the processing area 2 (or processing zones) may be recognized and their position thereon may be tracked over time.

[0202] In a step S5, a cooking state of the now recognized food item 1 is provided on the basis of the tracking of the food item, and the cooking state is provided using a status- and position-indicator of said plurality of status- and position indicators By tracking a position of the food item over time it may become possible to determine an amount of time that the food item has been placed on the processing area 2 (or on one or more processing zones if the processing area comprises a plurality of processing zones). By e.g. knowledge of an initial temperature of the food item, or at least an estimate of an initial temperature, and a knowledge of the temperature of the processing area 2 (or individual processing zones) it is possible to estimate the cooking state through the tracking information obtained using the camera device 4 and the analysis of images obtained by the camera device 4. The knowledge about the temperature of the processing area 2 (or individual processing zones) may be an assumption of temperature, e.g. if the processing area (or processing zones) are set at a specific power level it may be assumed that the temperature of the processing area/zones are at a specific temperature level. The estimated cooking state may then be provided to a user of the cooking device 3.

[0203] In an embodiment of the invention, the step S5 of providing a cooking state further involves establishing the cooking state on the basis of a temperature relating to cooking of the food item 1.

[0204] In yet another embodiment of the invention, instead of relying on assumptions of the temperature of the processing area/zones in the determination of the cooking state, the cooking state may be provided on the basis of measurements of temperature. Such measurements may be measurements of parts/components/elements of the cooking device 3 in contact with the food item 1, such as measurements of temperature of the rollers 6 of a roller grill. Such temperatures are examples of indirect temperatures, i.e., not directly temperatures of the food items 1.

[0205] In a yet further embodiment of the invention, the step S5 of providing a cooking state further involves establishing the cooking state on the basis of one or more temperatures of the food item 1 itself. Such temperatures may be established using e.g., a thermal imaging camera as shown in relation to the embodiment of figs. 4 and 6.

[0206] Figs. 13 and 14 illustrates examples of temperature distributions on a processing area 2 of a cooking device 3.

[0207] Fig 13 shows an example of a cooking device 3 in the form of a roller grill comprising rollers 6. As seen, the temperature T of a roller may be different at various positions d along the roller, due to the configuration of heating elements (not shown) within each roller. In this example, the roller 6 has a central heating element whereby the temperature T is highest at a center position of the roller, and the temperature is lowest at positions d farthest away from the center of the roller 6.

[0208] Fig. 14 shows a similar example as in fig. 10, for the case of a cooking device 3 in the form of a grill plate. In this example, heating is provided by a central heating element whereby a temperature distribution is present on the processing area 2. In the center of the processing area, the temperature T4 is highest, and further out (illustrated by different hatching in the figure) the temperature T5 is lower, and even further out (also illustrated by different hatching in the figure) the temperature T6 is even lower.

[0209] Figs. 13 and 14 are examples of challenges that may be inherent to cooking of food items 1 using a cooking device 3. As the skilled reader will easily appreciate, a food item 1 present in the center portion of the processing area 2 close to a heating element of the cooking device may be cooked before a similar food item which is simultaneously placed off-center where the temperatures relating to cooking are lower. Therefore, by tracking positions of food items 1 on the processing area/zones it may be possible to account for such temperature inhomogeneities when assessing the cooking state of food items 1. A skilled reader will also appreciate that figs. 13 and 14 only serves illustrative purposes and the temperature variations across the processing area/zones may differ from cooking device to cooking device and may naturally depend on the number of heating elements (not show) present in the cooking device 3 and their position relative to the processing area/zones.

[0210] Fig. 15 illustrates an embodiment of the invention, where the cooking state is provided on the basis of a temperature profile of the food item 1. Fig. 15 illustrates that a food item 1 in the form of a sausage, which have an elongated shape. A dimension 11 is assigned to the food item, in this case the dimension is along the length of the sausage. Due to e.g. inhomogeneities in the heating of the food items as shown in relation to figs. 13 and 14, the food item may due to its position and orientation not necessarily be even cooked throughout. Therefore, a temperature variation may occur along the dimension 11 of the food item 1. This temperature variation is shown in the graph on fig. 15, where it is clear that the temperature T2 at one end of the food item 1 is greater than the temperature T1 at the other end of the food item 1. Thus, a temperature profile 10 may be assigned to the food item. The temperature profile 10 shown in fig. 15 comprises many temperatures, however the temperature profile 10 may comprise two or more temperatures.

[0211] By tracking a position and orientation of the food item 1 on the processing area 2, it may become possible to determine the temperature profile 10 of the food item 1. For example, by knowledge of the temperatures of the processing area/zones, and in particular their temperature variations as shown in relation to figs. 13 and 14, it may be possible to estimate the temperature profile 10 when knowing how the food item is positioned, or if a thermal imaging camera 5 (see fig. 4 or 6) is used, it may become possible to measure a temperature profile 10 directly.

[0212] By providing a cooking state on the basis of a temperature profile 10 it is possible to provide the cooking state on the basis of a minimum temperature of the food item 1.

[0213] Although throughout figs. 1-15, the food items 1 have been shown in the form of sausages, the food items 1 may also encompass other types of foods such as hamburgers, pizza rolls, wraps, or any meat-based food item suitable for preparation on a cooking device 3. The food items 1 may even encompass vegetarian/vegan food products such as vegan sausages and hamburgers.

[0214] List of reference signs:

1 Food item

2 Processing area

3 Cooking device

4 Camera device

5 Temperature detection unit

6 Roller

7 Light indicators

8 Infrared image

9 Computer processing arrangement

10 Temperature profile 11 Dimension of food item 12 Recognized food item

13 Status-and-position indicators

14 Electronic panel

15 Power supply

P1-P18 Processing zones

S1-S5 Method steps t Temperature of roller d Position along roller

T1-T6 Temperatures relating to cooking

Claims

Claims

1. A method of monitoring a cooking state of a food item (1), said method comprising the steps of: providing a cooking device (3) comprising a processing area (2) configured for cooking of food items (1) by providing heating by thermal conduction, wherein said processing area comprises a plurality of processing zones (PI -PI 8), each processing zone of said plurality of processing zones corresponding to a respective status- and position-indicator (13) of a plurality of status- and position-indicators (13); placing a food item (1) on a processing zone of said plurality of processing zones; obtaining a plurality of images of at least a part of said processing area (2) comprising said food item (1), wherein said plurality of images are obtained by use of a camera device (4); recognizing said food item (1) as a recognized food item (12) and tracking a position of said recognized food item (12) on said processing area (2) by analysing said plurality images; and providing a cooking state of said recognized food item (12) on the basis of said tracking of said recognized food item (12), wherein said cooking state is provided using a status- and position-indicator of said plurality of status- and position indicators.

2. The method according to claim 1, wherein said plurality of processing zones are arranged in a first configuration and said plurality of status-and position-indicators are arranged in a second configuration, wherein said second configuration is corresponding to said first configuration.

3. The method according to claim 2, wherein each status- and position-indicator of said plurality of status-and position-indicators comprises one or more light indicators.

4. The method according to any of the preceding claims, wherein said method comprises tracking a time spent by said recognized food item (12) on said processing area (2).

5. The method according to claim 2, wherein said cooking state is provided on the basis of said time spent by said recognized food item (12) on said processing area (2).

6. The method according to any of the preceding claims, wherein said tracking is initiated automatically by said camera device detecting a presence of said food item (1)^.

7. The method according to any of the preceding claims, wherein said tracking is initiated by a user interacting with one status- and position-indicator of said plurality of status- and position-indicators.

8. The method according to any of the preceding claims, wherein said method comprises a step of establishing one or more temperatures relating to cooking (T1-T6) of said recognized food item (12), and wherein said cooking state is provided on the basis of said one or more temperatures relating to cooking (T1-T6) of said recognized food item (12).

9. The method according to claim 8, wherein said one or more temperatures relating to cooking (T1-T6) of said recognized food item (12) comprises one or more measured temperatures of said recognized food item (12).

10. The method according to claim 8, wherein said one or more temperatures relating to cooking (T1-T6) of said recognized food item (12) comprises one or more estimated temperatures of said recognized food item (12).

11. The method according to claim 10, wherein said one or more estimated temperatures of said recognized food item (12) are provided on the basis of said tracking of said food item.

12. The method according to any of the claims 8-10, wherein said one or more temperatures relating to cooking (T1-T6) of said recognized food item (12) are established using at least one temperature detection unit (5).

13. The method according to any of the claims 8-12, wherein said one or more temperatures relating to cooking (T1-T6) of said recognized food item (12) comprises one or more temperatures of said cooking device (3).

14. The method according to claim 12, wherein said at least one temperature detection unit (5) comprises a thermal imaging camera.

15. The method according to claim 14, wherein said thermal imaging camera is arranged such that said part of said processing area (2) comprising said food item (1) is monitored by said thermal imaging camera.

16. The method according to claim 14 or 15, wherein said plurality of images obtained using said camera device (4) are correlated with a plurality of infrared images obtained using said thermal imaging camera.

17. The method according to any of the claims 14-16, wherein said tracking of said recognized food item (12) is further based on said thermal imaging camera.

18. The method according to any of the preceding claims, wherein said cooking state is provided on the basis of a time spent by said recognized food item on said processing area while a temperature of said processing area has been at or above a minimum required temperature.

19. The method according to any of the preceding claims, wherein said plurality of processing zones comprises a first processing zone (PI) and a second processing zone (P2), and wherein said first processing zone (PI) and said second processing zone (P2) are configured to be independently controllable with respect to temperature.

20. The method according to claim 19, wherein said step of obtaining said plurality of images of at least a part of said processing area (2) comprises obtaining one or more images of at least said first processing zone (PI) and said second processing zone (P2).

21. The method according to any of the preceding claims, wherein said food item (1) is placed on a first processing zone (PI) of said processing area (2), and wherein said method comprises a further step of repositioning said recognized food item (12) by moving said recognized food item (12) from said first processing zone (PI) and placing said recognized food item (12) on a second processing zone (P2) of said processing area (2), wherein said recognized food item (12) is tracked during said step of repositioning.

22. The method according to claim 21, wherein during said step of repositioning said cooking state of said recognized food item (12), said cooking state is automatically provided using a status- and position-indicator corresponding to said second processing zone (P2).

23. The method according to any of the claims 19-22, wherein said first processing zone (PI) is maintained at a temperature higher than a temperature of said second processing zone (P2).

24. The method according to any of the claims 19-23, wherein said first processing zone (PI) is a cooking zone.

25. The method according to any of the claims 19-24, wherein said second processing zone (P2) is a maintenance zone.

26. The method according to any of the claims 19-25, wherein said first processing zone (PI) is maintained at a temperature of between 150 degrees Celsius and 225 degrees Celsius.

27. The method according to any of the claims 19-26, wherein said second processing zone (P2) is maintained at a temperature of between 100 degrees Celsius and 140 degrees Celsius.

28. The method according to claim 25, wherein said recognized food item (12) is stored on said maintenance zone.

29. The method according to any of the preceding claims, wherein said analysis comprises object detection.

30. The method according to claim 29, wherein said object detection is implemented using machine learning.

31. The method according to claim 29, wherein said object detection is implemented using a neural network, such as a trained neural network.

32. The method according to any of the claims 29, wherein said object detection is implemented using deep learning.

33. The method according to any of the preceding claims, wherein said method comprises a step of establishing a temperature profile (10) of said recognized food item (12) on the basis of one or more temperatures relating to cooking of said recognized food item (T1-T6), wherein said temperature profile (10) is established along a dimension (11) of said recognized food item (12), and wherein said cooking state of said recognized food item (12) is further based on said temperature profile (10).

34. The method according to claim 33, wherein said temperature profile (10) comprises two or more temperatures established for different positions along said dimension (11) of said recognized food item (12).

35. The method according to claim 33 or 34, wherein said temperature profile (10) is an estimated temperature profile.

36. The method according to claim 33 or 34, wherein said temperature profile (10) is a measured temperature profile provided on the basis of measurements of temperature performed using said one or more temperature detection units (5).

37. The method according to any of the preceding claims, wherein said cooking state comprises a level of doneness of said food item.

38. The method according to claim 37, wherein said level of doneness is selectable from at least any of undercooked, cooked and overcooked.

39. The method according to any of the claims 33-38, wherein said cooking state is provided on the basis of a minimum temperature of said temperature profile.

40. The method according to any of the preceding claims, wherein said cooking state comprises a time spent by said recognized food item (12) on said processing area (2).

41. The method according to any of the preceding claims, wherein said processing area (2) of said cooking device (3) is configured to be controllable with respect to temperature.

42. The method according to any of the preceding claims, wherein said processing area

(2) is configured to be controllable on the basis of measurements of temperature established by said thermal imaging camera.

43. The method according to any of the preceding claims, wherein said food item (1) is a sausage.

44. The method according to any of the preceding claims, wherein said food item (1) is a first food item and said recognized food item (12) is a first recognized food item, wherein said processing zone is a first processing zone (PI), wherein said status-and position-indicator (13) is a first status- and position-indicator, and wherein said method comprises the steps of placing a second food item on a second processing zone (P2) of said processing area (2); obtaining a plurality of images of at least a part of said processing area (2) comprising said second food item, wherein said plurality of images are obtained by use of said camera device (4); recognizing said second food item as a second recognized food item and tracking a position of said second recognized food item on said processing area (2) by analysing said plurality images; and providing a cooking state of said second recognized food item on the basis of said tracking of said second recognized food item, wherein said cooking state of said second recognized food item is provided using a second status- and position- indicator of said plurality of status- and position-indicators.

45. The method according to claim 44, wherein said first and second food items are different food items with respect to food type.

46. The method according to any of the preceding claims, wherein said cooking device (3) is an open-top cooking device, such as a grill.

47. The method according to any of the preceding claims, wherein said cooking device (3) is a roller grill or a sausage grill.

48. The method according to any of the preceding claims, wherein an alarm is triggered in response to a maintenance requirement of the camera device (4).

49. The method according to any of the preceding claims, wherein said method comprises a step of logging data relating to cooking of said recognized food item (12).

50. The method according to claim 49, wherein said data comprises one or more of at least one or more temperatures relating to cooking (T1-T6) of said recognized food item (12) and a time of said recognized food item (12) spent on said processing area (2).

51. The method according to any of the preceding claims, wherein said steps of recognizing said food item (1) and providing a cooking state of said recognized food item (12) is automatically carried out using a computer processing arrangement (9).

52. A system for cooking and monitoring a cooking state of a food item, said system comprising: a cooking device (3) comprising a processing area (2) arranged to receive a food item, wherein said processing area comprises a plurality of processing zones (Pl- P18); at least one thermal element configured to provide heat to said food item (1) by thermal conduction; a camera device (4) configured to provide a plurality of images of at least a part of said processing area (2); a plurality of status- and position-indicators, each status- and position-indicator corresponding to a respective processing zone of said plurality of processing zones; a computer processing arrangement (9); and wherein said system is configured to perform the steps of the method of any of the claims 1-50.

53. The system according to claim 52, wherein said plurality of status- and position- indicators are arranged in an electronic panel.

54. The system according to claim 53, wherein said computer processing arrangement (9) is arranged in said electronic panel and/or in said camera device (4).

55. The system according to any of the claims 52-54, wherein said camera device (4) and said plurality of status-and position-indicators are retrofitted to said cooking device (3).

56. The system according to any of the claims 52-55, wherein each status- and position indicator of said plurality of status- and position-indicators comprises one or more light indicators.

57. The system according to any of the claims 52-56, wherein each status- and position indicator of said plurality of status- and position-indicators comprises a button.

58. The system according to any of the claims 52-57, wherein said plurality of status- and position-indicators are arranged on said cooking device.

59. The system according to any of the claims 52-58, wherein said system comprises at least one temperature detection unit (5).

60. The system according to 59, wherein said at least one temperature detection unit

(5) comprises a thermal imaging camera.

61. The system according to claim 60, wherein said camera device (4) and said thermal imaging camera are arranged on a same side of said processing area (2).

62. The system according to any of the claims 52-61, wherein said plurality of processing zones comprises a first processing zone (PI) and a second processing zone

(P2) which are configured to be independently controllable with respect to temperature on the basis of measurements of temperature provided by said thermal imaging camera.

63. The system according to any of the claims 52-62, wherein said processing area (2) is configured to be controllable with respect to temperature on the basis of measurements of temperature provided by said thermal imaging camera.

64. The system according to any of the claims 52-63, wherein said cooking device (3) of said system is an open-top cooking device.

65. The system according to any of the claims 52-64, wherein said cooking device (3) is a roller grill or a sausage grill.

66. The system according to any of the claims 52-65, wherein said system comprises an alarm system for triggering an alarm in response to a maintenance requirement of said camera device (4).