EP2355680A1 - Fry station with integral portion weight sensing system and method - Google Patents
Fry station with integral portion weight sensing system and methodInfo
- Publication number
- EP2355680A1 EP2355680A1 EP09826944A EP09826944A EP2355680A1 EP 2355680 A1 EP2355680 A1 EP 2355680A1 EP 09826944 A EP09826944 A EP 09826944A EP 09826944 A EP09826944 A EP 09826944A EP 2355680 A1 EP2355680 A1 EP 2355680A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- container
- comestibles
- food service
- ribbon
- scale
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 claims abstract description 55
- 238000002360 preparation method Methods 0.000 claims abstract description 33
- 238000005303 weighing Methods 0.000 claims description 24
- 238000005259 measurement Methods 0.000 claims description 5
- 230000000284 resting effect Effects 0.000 claims description 4
- 238000009825 accumulation Methods 0.000 claims description 2
- 235000012020 french fries Nutrition 0.000 abstract description 20
- 235000013410 fast food Nutrition 0.000 description 9
- 230000004044 response Effects 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 235000021453 onion ring Nutrition 0.000 description 4
- 235000015228 chicken nuggets Nutrition 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 239000003599 detergent Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229910001256 stainless steel alloy Inorganic materials 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000037063 Thinness Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000003491 array Methods 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000007274 generation of a signal involved in cell-cell signaling Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 206010048828 underweight Diseases 0.000 description 1
Classifications
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
- G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
- G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
- G07F17/0085—Food articles which for processing need cooking in a liquid, e.g. oil, water
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1266—Control devices, e.g. to control temperature, level or quality of the frying liquid
-
- G—PHYSICS
- G07—CHECKING-DEVICES
- G07F—COIN-FREED OR LIKE APPARATUS
- G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
- G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
- G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
Definitions
- This invention relates to new methods and apparatus for a portion control system and method for apportioning cooked foods in a commercial food service or guick-service restaurant setting. DESCRIPTION OF THE BACKGROUND ART
- Weight check systems are known in the prior art for checking a customer's order or for checking the contents of a bagged order to determine if it is correct.
- U.S. Patent 5,937,386, entitled “Computerized method and system for fulfillment of an itemized food order from a quick-service restaurant menu” describes a system and method in which a customer's order is input into a computer system that is adapted to check for the correct food content by means of weighing the bagged order. The restaurant personnel are alerted by the computer system when the packaged order is either overweight or underweight when compared to a predetermined weight range for the total items ordered. While the system and method of the '386 patent is well suited for making sure the customer is given the proper items, it is not adapted specifically for portion control in the quick-service restaurant setting.
- French fries are the most popular item served at most quick service or "fast food” restaurants. At one well-known fast food franchise organization, hundreds of millions of orders are sold each year.
- QSRs Quick Service Restaurants
- Each QSR has established a selected weight (e.g., 2.6 ounces) as the average weight of a regular order of French Fries, and the chain bases their pricing, margin and yield calculations around this performance.
- portion measuring scales for weighing individual servings, these scales are not regularly used, because they add extra steps to the production process, add complexity, and reduce efficiency during busy or peak serving periods.
- Fresh, hot Fries are typically prepared at a stainless steel "fry station".
- Each station consists of a "fry tub” containing 1 or 2 receptacle bins for temporary storage of hot fries, infrared heat lamps placed above the station for keeping the product hot (140-165 F), a shelf or shelves for retrieving paper serving containers of all 3 sizes, and a "fry ribbon.”
- the Fry Ribbon is a special metal grate/railing sitting above the tub, designed to hold individual servings, and for any dropped fries to fall through into the tub below.
- a typical fast food restaurant likely uses a fry station with features that have evolved over time and will likely continue to change. There are many different sizes and shapes as the design of fry ribbons have changed many times over the years and will continue to do so.
- the typical preparation and serving process is as follows: 1. Hot fries are dumped from the fryer basket into the tub;
- the operator places an empty pouch, bag or container on the fry ribbon or holds the container in their hand and uses a fry scoop to add the fries.
- the fry order i.e., serving or portion
- the fry order is weighed and adjusted, if need be.
- no adjustment meaning the fry order meets standards for quality and weight
- the order is placed (or slid) to one side (e.g., sliding the package along a surface laterally to the left) for "first in-first out" dispensing to the customer; 4.
- the operator repeats the process with the next empty container;
- Each prepared serving sits on the fry ribbon. Operators typically place small servings in a horizontal row, with regular (or medium) servings and large servings in separate rows on the fry ribbon.
- fry servings are picked from the left side (first-in, first-out procedure).
- QSR Quick Service Restaurant
- the system and method of the present invention provides a time-efficient measurement, ensuring that the customer receives the correct quantity of product while avoiding excessive portions, which diminish profit levels for the restaurant.
- a fry ribbon system with integral portion weight sensing includes a weight sensor and software to weigh individual orders of French Fries in selected portion sizes, so that a full order or portion is delivered to the customer while avoiding unnecessary loss in excessive portions, thereby preserving the restaurant owner's profit margin. Fries are moved using a scoop, taken from a holding area and placed into a container having a selected portion size, corresponding to an assigned weight. The fry ribbon structure incorporates the weight sensor and each weighed portion is then moved along the queue under the heat lamps for retrieval and service to a customer or consumer.
- the weight sensing portion being integrated into the fry ribbon structure, can be connected by wires or can be adapted for wireless communication with a computer or terminal which is also configured to provide visible or audible indication that a given portion is (a) correct, (b) too light or (c) too heavy.
- the portion control terminal or computer is also configured to store the weight sensor data, logging that data over time, and is programmed to provide reports on portion size, related statistics, profit/loss information and loss prevention information to restaurant managers.
- the Fry Scale or weight sensor's requirements include adaptations for the environment. Specifically, the system must operate for extended intervals while hot, because the fry ribbon temperature is usually maintained at around 160° F from heat lamps.
- the weigh-sensing portion is preferably configured as a removable bridge or module configured to be easily moved from a fry tub (e.g., to a sink for cleaning), without tools.
- the system's human interface must be easily viewed by a fry station operator and by a manager standing 4-6 feet behind the operator.
- FIG. 1 is a perspective view illustrating a fry station with a first embodiment of the ribbon scale portion weight sensing system, in accordance with the present invention.
- Fig. 2 is a top view detail illustrating the fry tub with a second embodiment of the portion weight sensing system (or ribbon scale) adjacent to the fry ribbon at its right side, in accordance with the present invention.
- Fig. 3 is an end view cross-section illustrating the ribbon scale atop the fry tub taken at the location indicated in Fig. 2, in accordance with the present invention.
- Fig. 4 is an enlarged perspective detail view illustrating a portion of the fry ribbon adjacent to a portion of the ribbon scale of Figs 2 and 3 with filled French fry containers, in accordance with the present invention.
- Fig. 5 is a front elevation view illustrating a portion control output display, in accordance with the present invention.
- Fig. 6 is a flow chart illustrating a method of use of the fry station with the ribbon scale system, in accordance with the present invention.
- Fig. 7 is a perspective view illustrating the orientation and arrangement of the fry station of Fig 1 in relation to the comestible cooking apparatus, in accordance with the present invention.
- Fig. 8 is a schematic diagram illustrating the signal generation and signal distribution components for the fry station of Figs 1-7, in accordance with the present invention. DESCRIPTION OF THE PREFERRED EMBODIMENTS AND BEST MODES
- a fry station system 100 with integral portion weight sensing includes a weight sensor (e.g., such as one or more load cells generating a weight signal in response to a sensed food portion and a controller or computer pre-programmed with software to weigh individual orders of French fries in selected portion sizes) so that a full order or portion is delivered to the customer while avoiding unnecessary loss in excessive portions, thereby preserving the restaurant owner's profit margin.
- a weight sensor e.g., such as one or more load cells generating a weight signal in response to a sensed food portion and a controller or computer pre-programmed with software to weigh individual orders of French fries in selected portion sizes
- Patent 3,845,897 (incorporated herein by reference) which describes and illustrates a food container adapted to provide walls (e.g., panel member 401) and a base (bottom 407) which can be opened to stand erect before or after filling. Paper sacks or pouches can also be readily constructed to contain and support properly sized portions of comestibles.
- Container 112 (as best seen in Figs 1 , 3, 4 and 7) can be a container such as is described in the ' 897 patent, above, or of the type typically used in Quick Service Restaurants ("QSRs") or other high volume or commercial food service establishments delivering controlled portions of freshly prepared foods in portable containers.
- QSRs Quick Service Restaurants
- Fig 1 shows fry station 100 of this invention with fry ribbon staging area 103 and ribbon scale 110 immediately adjacent to fry ribbon staging area 103 and atop a portion of fry tub 102.
- Fry tub 102 is configured to receive hot comestibles directly from a cooking (e.g., frying) process, where the comestibles can be seasoned and drained immediately after cooking and before apportionment.
- fry station 100 has an arrangement which is well suited for use with a deep fat fryer which can be advantageously positioned beside (e.g., on the right side) of the fry station, proximate the fry tub 102.
- Fry portion containers of three different sizes (112S, 112M and 112L) are shown in several rows of fry ribbon 103.
- One container 112UUT is shown on ribbon scale 110, and can be referred to as the Unit under Test ("UUT").
- Output display 120 is configured and placed to show the weight of the portion in 112UUT on ribbon scale 110 and is mounted on a vertical column support projecting up from the back wall of the fry station cabinet and is mounted at a selected height (e.g., 40-72 inches above the floor) for ease of viewing by a standing fry station operator and by a standing QSR manager who may be six (6) feet away and behind the standing operator.
- display 120 can be anywhere in the area within convenient viewscape of the fry station operator and the manager.
- Vertically projecting support rails or bars 104 keep containers (e.g., 112M) supported in a substantially upright position on fry ribbon 103.
- fry station 100 has an upper work surface or counter- top surface which defines a fry ribbon portioning work area 130, and the left-most portion of work area 130 defines a queue area and includes a plurality of vertically projecting support fence or wall segments configured with rails or bars 104 to keep the containers 112S 1 112M, 112L upright on fry ribbon 103.
- a plurality (e.g., seven) of substantially parallel rails 104 define wall or fence segments that are spaced at selected intervals (e.g., 2-4 inches) from one another; and the interval or distance between adjacent parallel rails define receiving channels 140 which are dimensioned to accommodate the selected containers (112S, 112M 1 112L) in a desired arrangement on the fry ribbon portioning work area 130.
- the seven parallel rails 104 define therebetween an array of six (6) receiving channels 140 which, as shown, support filled containers in an upright position or orientation, thereby ensuring that the portioned servings remain intact.
- Ribbon scale 110 has an upper work surface which defines a weighing area 150 that also includes a plurality of vertically projecting support fence or wall segments configured with rails or bars 154 to keep the containers 112S, 112M, 112L upright on fry ribbon 103.
- a matching plurality (of seven) substantially parallel rails 154 define wall or fence segments that are spaced at the same selected intervals (e.g., 2-4 inches) from one another to align with rails 104 in the queue area 130; and the interval or distance between adjacent parallel rails define receiving channels 160 which are dimensioned to align with channels 140 in the queue area, when ribbon scale 110 is placed in fry tub 102 and adjacent queue area of the fry ribbon portioning work area 130.
- the ribbon scale's rails 154 and channels 160 also accommodate the selected containers (112S, 112M 1 112L) in a desired arrangement on the fry ribbon portioning work area 130.
- the seven parallel rails 154 define therebetween an array of six (6) receiving channels 160 which, as shown, support containers when being filled with a selected portion (e.g., 112UUT) in an upright position or orientation, thereby ensuring that the portioned serving remains intact while being filled.
- each rail e.g., 104 and 154
- each receiving channel e.g., 106 and 160
- All of the foregoing components are preferably fabricated from a stainless steel alloy.
- Figs 2, 3 and 4 show details of a second embodiment of the present invention.
- Fig. 1 shows an embodiment of ribbon scale 110 which uses a plurality of parallel vertically projecting support bars 154 define an array of parallel receiving channels 160
- the embodiment of Figs 2, 3 and 4 illustrate a different embodiment which uses contoured continuous sheet metal top surface 211 to define ribbon scale 210's weighing area.
- This is a preferred embodiment which defines the rows and supports the containers 112 filled with fried comestibles (e.g., French fries) 115 as shown in the cross-section of Fig 3.
- Ribbon scale 210 has an upper work surface which defines a weighing area
- a matching plurality of substantially parallel wall or fence segments 254 are spaced at the same selected intervals (e.g., 2-4 inches) from one another and provide angled support surfaces which align with the rails 104 in the fry station's queue area 130; and the interval or distance between adjacent parallel rails define spaced receiving channels 260 which are dimensioned to align with channels 140 in the fry station's queue area, when ribbon scale 210 is placed in the fry station's fry tub 102 and adjacent queue area of the fry ribbon portioning work area 130.
- the ribbon scale's wall or fence segments 254 and channels 260 also accommodate the selected containers (112S, 112M 1 112L) in the desired arrangement for use with the fry ribbon portioning work area 130.
- the parallel fence or wall segments 254 define therebetween an array of six (6) receiving channels 260 which, as shown, support containers (e.g., 112M) when being filled with a selected portion (e.g., 112UUT) in a substantially upright position or orientation, thereby ensuring that the portioned serving remains intact while being measured (i.e., weighed) and filled.
- each wall or fence segment e.g., 104 and 154
- each receiving channel e.g., 106 and 160
- the configuration of each wall or fence segment (e.g., 104 and 154) and each receiving channel (e.g., 106 and 160) are dimensioned and aligned to ensure that individual comestible (e.g., French fry) servings in their individual packages or containers can easily slide laterally in a substantially linear (or curvilinear) motion from the weighing area 250 of ribbon scale 210 laterally toward the left ribbon area or queue area without any interference or disruption from an excessively large gap or discontinuity of the wall or fence segments 104 and 154 or from a gap or interruption in the receiving channels 140 and 260.
- comestible e.g., French fry
- Figs 2 and 4 illustrate the configuration of the surface of work area 130, which includes the parallel array of support bars 104 interleaved with the parallel receiving channels 140.
- each receiving channel has defined therein a open center slot 105 which has a selected front to back width (e.g., 1 inch) dimensioned to permit stray comestibles (e.g., French fries) 115 to fall through into fry tub 102 below.
- the components of ribbon scale 210 are also preferably fabricated from a stainless steel alloy.
- Each of the illustrated embodiments of the ribbon scale (i.e., 110 in Fig. 1 and 210 in Fig. 2) has a surface (111 or 211) with structural features dimensioned to define rows that are aligned to be in registration with those of work area 130 on fry ribbon 103 so that portions 112 can be just moved laterally or slid left from ribbon scale (e.g., 110 or 210) to the queue area of fry ribbon 103 after the comestible portion weighing sequence of steps is completed. Note that weighed portions 112 are served or retrieved from the left-most or opposing service end 116 (Fig 4) for order fulfillment to maintain the proper age order of the portions on fry ribbon 103.
- first load cell 208A, 208B each of which support an end or segment of rigid surface 211.
- I l 108A is mounted and configured to rest upon a proximal transverse supporting bracket 209A, which is supported at the proximal, front or first edge of fry tub 102.
- second load cell 208B is mounted and configured to rest upon a distal transverse supporting bracket 209B, which is supported at the distal, rear or second opposing edge of fry tub 102.
- a proximal transverse supporting bracket 209A which is supported at the proximal, front or first edge of fry tub 102.
- second load cell 208B is mounted and configured to rest upon a distal transverse supporting bracket 209B, which is supported at the distal, rear or second opposing edge of fry tub 102.
- each load cell (208A and 208B) generates a weight signal in response to force exerted onto surface 211 when transverse supporting brackets 209A and 209B are supported, and the first load cell weight signal and the second load weight cell signal are preferably modulated and transmitted to a controller 300 configured to receive the signals using a battery powered data telemetry sending unit or wireless data transmitter 280 which is mounted on the ribbon scale in a protected location that will not interfere with use of the ribbon scale for portion weighing.
- the ribbon scale of the present invention (110 or 210) can be easily lifted up from atop fry tub 102 for cleaning or service.
- surface 211 is not sufficiently rigid to act as a bridge member as shown, reinforcing support rails across the bottom surface can be added.
- the proper weight of a filled container 112 in any row of ribbon scale 110 is sensed and computed obtained by summing the indications of the two load cells and then subtracting the tare weight (i.e., the constant weight of supporting structure).
- fried comestibles 115 are moved using a scoop (or a scoop-shaped container) from a holding area (e.g., fry tub 102) and the comestibles are placed into a container (e.g., 112S, 112M or 112L) having a selected portion size, corresponding to an assigned weight.
- the portion under test (112UUT) is adjusted for weight on the ribbon scale (110 or 210), and after a portion is deemed to be correctly apportioned, that weighed portion is then moved laterally along the channel and into the queue area which is preferably under the heat lamps (not shown) for retrieval and service to a customer or consumer.
- the load cells or weight sensors (e.g., 208A, 208B) generate a weight signal in response to a product portion being placed on the portion supporting surface (e.g., 211), and the weight sensing area 250 of the ribbon scale is therefore used as an integral part of the fry ribbon structure's fry ribbon portioning work area (as shown in Figs. 1-7).
- the weight sensors can optionally transmit the portion weight signal over connected wires or the weight signal can be transmitted via wireless communication to controller 300.
- the computer or controller 330 is configured and programmed to provide visible or audible indication in response to the weight signal.
- the computer or controller 300 is preferably programmed (e.g., via keypad or data input 330 and configured to provide an indication of three possible states, namely, (1) that a given portion (112UUT) on the ribbon scale now has a weight within pre-defined tolerances, (2) that a given portion on the ribbon scale is too light or (3) that a given portion on the ribbon scale is too heavy (where the visible indicia of these states is generated in e.g., indicator 120, as shown in Figs 1 and 5) .
- the fry station system 100 includes a portion control terminal, controller or computer (e.g., 300) is preferably also configured to store the weight sensor data, logging that weight sensor data over time, and is programmed to provide reports on portion size, related statistics, profit/loss information and loss prevention information.
- ribbon scale e.g., 110 or 210
- the scale system e.g., 110 or 210) must operate for extended intervals while Hot, because the fry ribbon temperature is usually maintained at around 160° F from heat lamps.
- the fry station environment also provides continuous exposure to salt, other flavorings and frying oil or grease, which essentially impregnates the fry ribbon work area.
- the system e.g., 110 or 210) must comply with National Sanitation Foundation ("NSF") and ANSI certification requirements and regular cleaning is required; immersion is not necessary but a water rinse with a detergent wipe down is likely to be performed on a daily basis.
- the weigh module e.g., 110 or 210) must be easily moved from fry tub 102 to a sink for cleaning, without tools and the system's human interface display 120 must be easily viewed by a fry station operator and by a manager standing 4-6 feet behind the operator.
- ribbon scale system 210 has load cell elements 208A, 208B supporting the ribbon scale on parallel proximal and distal transverse rectangular beams 209A, 209B.
- Either embodiment of the ribbon scale (110 or 210) is preferably used as bridge spanning the fry tub area 102 and so is as long (front to back) as the front to back distance for the fry tub opening (e.g., approximately 20 inches) and is approximately one container's width (e.g., 112L) wide (e.g., approximately four inches wide).
- the scale weighing area (150 or 250) is preferably integrated into the right-most four inches of the fry ribbon portioning work area, so the upward facing surface area of the scale (150 or 250) measures roughly four inches wide by twenty 20 inches deep, within a fry ribbon portioning work area 130 that spans 16 inches wide x 20 inches deep.
- the ribbon portioning work area is wider but not as deep, front to back.
- the scale weighing area is integrated into the right-most 4 inches of the fry ribbon portioning work area, so the scale measures roughly 4 in wide x 6 inches deep within a ribbon portioning work area that spans 36 inches wide x 6 inches deep.
- the individual comestible (e.g., French fry) servings must be portioned into individual packages or containers which easily slide from the weighing area laterally toward the left ribbon area without any interference or disruption from a discontinuity of the ribbon railings 108 or interruption receiving channels defined there-between.
- comestible e.g., French fry
- a digital display preferably includes a seven-segment alpha-numeric portion size or weight indication 121 which is configured to be easily legible from 6 feet away.
- an analog color indicator array (similar to a digital speedometer with a band of LED display segments) is energized from left to right as the serving size weight increases.
- a row of individual LED indicators 25 as illustrated can be used.
- display 120 preferably includes a linear array or band of red indicators such as LEDs used in a progressively illuminated array to show increasing weight, in response to an increasing weight signal being transmitted by the controller or computer 300.
- a plurality of arrays (e.g., 3) are provided for a plurality of pre-programmed portion sizes (e.g., small “S”, medium “M” and large “L”) where each array comprises at least three LED indicators, in a color-coded sequence.
- a first array 122 is used to indicate the instantaneous weight or portion size for a "small" portion of comestibles and provides a first indicia (single left most red LED) during the initial time the operator is adding to the portion, and as the portion grows in size and weight, the weight sensor senses and generates an increasing weight sensor signal, which the controller is programmed to compare to pre-programmed portion metrics, and once the measured portion is sensed to be within acceptable tolerances for a "small” portion, a second indicia (central green LED) is illuminated. If the operator adds an excessive quantity of comestibles to the portion being sensed, a third indicia (right red LED) is illuminated, thereby alerting the operator that the portion being sensed is now too large or heavy.
- a first indicia single left most red LED
- a second array 123 is used to indicate the instantaneous weight or portion size for a "medium" portion of comestibles and provides a first indicia (single left most red LED) during the initial time the operator is adding to the portion, and as the portion grows in size and weight, the weight sensor senses and generates an increasing weight sensor signal, which the controller is programmed to compare to pre-programmed portion metrics, and once the measured portion is sensed to be within acceptable tolerances for a "medium” portion, a second indicia (central green LED) is illuminated. If the operator adds an excessive quantity of comestibles to the portion being sensed, a third indicia (right red LED) is illuminated, thereby alerting the operator that the portion being sensed is now too large or heavy.
- a first indicia single left most red LED
- a third array 124 is used to indicate the instantaneous weight or portion size for a "large" portion of comestibles and provides a first indicia (single left most red LED) during the initial time the operator is adding to the portion, and as the portion grows in size and weight, the weight sensor senses and generates an increasing weight sensor signal, which the controller is programmed to compare to preprogrammed portion metrics, and once the measured portion is sensed to be within acceptable tolerances for a "large” portion, a second indicia (central green LED) is illuminated. If the operator adds an excessive quantity of comestibles to the portion being sensed, a third indicia (right red LED) is illuminated, thereby alerting the operator that the portion being sensed is now too large or heavy.
- a first indicia single left most red LED
- the 3 green LED segments are programmed to illuminate or be energized when the serving weight reaches the optimum weight for small 122, regular (or “medium”) 123, and large 124 servings.
- the two adjacent red LED indicators will be lighted indicating ambiguity in deciding the intended portion size.
- controls e.g., keypad 330
- a ZERO button may be provided for calibration.
- Other controls may be desired to calibrate the scale, to change default sizes of each serving type, to display in alternate units of measure (e.g., grams instead of ounces) and to enable or select from different audible indicia (e.g., a buzzer or a chime) generated by an audio transducer which is also responsive to the controller or computer 300.
- the ribbon scale holds a maximum of 6 rows x 1 serving, so an example for a maximum active load is 40 ounces, or 2.2 pounds.
- the dead load includes the ribbon surface structure, which weighs approximately 4 pounds.
- Scale capacity is 5 Ib x 0.1 oz and speed of response (weighing and display combined) is preferably approximately 0.5 seconds. Overload protection is required.
- the system, including the scale module (e.g., 110 or 210) is ruggedly constructed so that it can withstand being dropped from table height onto a concrete floor without damage.
- calibration resides with scale module (e.g., 110 or 210), rather than the human interface or display module 120.
- a different scale e.g., 110 or 210) preferably can be configured to work with the human interface module 120 without requiring calibration of the pair.
- the Scale e.g., 110 or 210) automatically acquires zero upon sensing stability.
- the Scale begins a weighing operation and displays current weight during motion, and upon stability detection, if weight is within serving size weight limits; the scale engages green indicators for a selected display interval (e.g., 1 second).
- a selected display interval e.g. 1 second.
- the operator fills and then moves the apportioned serving containers, he or she slides them laterally from the active sensing scale surface (e.g., 150 or 250) and onto the ribbon surface queue area.
- Each scale e.g., 110 or 210) is programmed to automatically re-acquire an initial zero reading once stability is detected.
- Portions of comestibles (e.g. french fries) 112 should not be moved by the operator when being weighed, because during the serving measurement operation, if any servings are moved from scale to ribbon, that movement may cause an incorrect weight reading to be displayed.
- each scale (e.g., 110 or 210) is preferably battery powered, or is configured with a quick disconnect from fry station so that the scale may be easily removed for cleaning and reattachment.
- a scale power supply including a rechargeable battery is preferred, with a minimum battery life of 18 hours and a full- recharge time of 6 hours.
- the human interface display 120 can receive data wirelessly or by cable and is preferably mounted to the fry station as shown in Fig. 1 and described above.
- the human interface display 120 is preferably also battery powered, but can also obtain power from the same source as the scale (e.g. , 110 or 210).
- Figure 6 is a flow chart showing the interaction between the operator and fry station 101 of this invention in preparing comestible (e.g., fry) portions for order fulfillment.
- the portion measuring and portion control process starts with measuring or entering a reference weight for the container (e.g., 112M) used to hold and serve the comestibles.
- the container's weight is part of the "Tare.”
- Tare weight sometimes called unladen weight, is the weight of an empty container.
- the ribbon scale e.g., 110 or 210) senses weight continuously and successive measurements are indicated in a series of weight measurements.
- Fry tub 102 is loaded from the fryer basket.
- the operator initially places a first amount of comestibles into a selected container (e.g., 112M) and then the filled container is weighed, providing a first weight signal.
- the controller or computer 300 receives the first weight signal and compares it to a pre-programmed range of acceptable weights as part of program 320. If the portion is too heavy or too light, then the controller indicates that adjustment of the portion size is required (e.g., using the display of Fig. 5) and the operator, in response, adds comestibles to or takes comestibles from the portion being sensed (112UUT) until the portion being sensed is determined to be within the pre-programmed range of acceptable weights.
- FIG. 7 shows fry station 100 of this invention positioned proximate to a deep fat fryer 200 including a frying vessel and a basket 204 configured to receive and constrain the comestibles during the frying or cooking process.
- Deep fat fryer is an exemplary cooker for comestibles, and is suited for cooking large quantities of food.
- An example of a suitable fryer 200 would be one of the FrialatorTM brand fryers such as the model 4OS tube-fired gas fryer.
- the fry station operator works in an area 300 which spans the lateral distance between the right or raw food input side (near the right side of fryer 200, corresponding to the right edge of the operator's area 320) and the left or portioned food dispensing area (corresponding to the left edge of the operator's area 310), and so there is an efficient lateral progression from placing uncooked comestibles into the cooking apparatus 200 to an accumulation container for cooked comestibles (e.g. fry tub 102), then to portion measuring weighing area (e.g., universal ribbon scale weighing area 150 or 250) and then laterally onto a queuing area (work area 130 of ribbon 103) where the portioned comestibles in their containers await delivery or dispensing to the customer.
- portion measuring weighing area e.g., universal ribbon scale weighing area 150 or 250
- Fry ribbon staging or queue area 130 is left-most and the ribbon scale (e.g., 110 or 210) is placed proximate fry ribbon staging area 103 and atop the left portion of fry tub 102, which is uncovered and open on its right side.
- Fry tub 102 is configured to receive hot comestibles directly from deep fat fryer 200 and is dimensioned to conveniently receive fries when dumped from basket 204. The fries or other comestibles can be seasoned and drained while in fry tub 102.
- Fry station 100 has an arrangement which is well suited for use with a deep fat fryer which can be advantageously positioned on the right side of the fry station, proximate the fry tub 102.
- the comestibles e.g., french fries
- the comestibles are preferably served in one of a plurality of designated or selected portion sizes.
- the exemplary principals are:
- the container e.g., bag or box 112M
- the container must always look full;
- a Small serving can comprise: 2.4 ounces (42 strands of french fries)
- Regular serving can comprise: 4 ounces (62 strands of french fries)
- Large serving can comprise: 6 ounces (93 strands of french fries)
- fry ribbon system 100 is preferably configured or assembled with a main body of electronics including one or more load cells and responsive signal processing circuitry configured to receive load cell weight signals from a remotely positioned fry ribbon or fry station holding individual orders of Fries.
- the load cells or scale e.g., 110 or 210) transmit weight signals or data to a controller or computer 300 which is programmed to process, store and display the weight data, preferably with color coded display indicator 120, as best seen in Fig 5, with a further indication that the weight is correct for, e.g., small, medium or large portions.
- Display 120 will also be energized to indicate that a portion-under-test (e.g., 112UUT) is within the acceptable tolerance or weight range for the designated portion size.
- a portion-under-test e.g., 112UUT
- any portions out of specification or out of the acceptable range can be adjusted by adding or subtracting comestibles (e.g., potato strands) to the portion under test, while observing indicator 120 at the fry station, as the portion rests in the weighing region of ribbon scale (e.g., 110 or 210).
- the typical fry stations used in restaurants can be one of many different sizes and shapes and the design of fry stations have changed many times over the years and will continue to do so.
- a flexible or size-adjustable configuration of the ribbon scale (e.g., 110 or 210) of the present invention would be useful.
- French fries are an exemplary foodstuff or comestible which is often prepared, cooked or fried before being apportioned or packaged for (hopefully) immediate sale and delivery to the customer, but other comestibles are apportioned and delivered to the customer in a similar way.
- the system and method of the present invention is readily adapted for automated apportionment or weighing of individual packaged servings or portions of other comestibles for use in a restaurant or fast food setting.
- Exemplary other comestibles include fried or baked onion rings, fried or baked popcorn shrimp, steamed shrimp, fried or baked chicken nuggets, fried or baked clam strips, fried or baked corn fritters, fried or baked tater tots and various other foodstuffs which are typically cooked in large quantities before being divided into many individual portions, and after being drained and optionally salted, seasoned or treated with a flavoring agent, powdered coating or the like.
- the apparatus of the present invention is a food service portion control system 100 for preparing a plurality of individual portions from comestibles freshly prepared in a large quantity, comprising: a food service preparation and supporting apparatus configured to receive a plurality of single portion containers of comestibles (e.g.
- the food service preparation surface 130 includes a ribbon scale (e.g., 110 or 210) including container rails or supports (e.g., 154 or 254) and at least one weight sensor (e.g., 208A) which generates a weight signal;
- the food service preparation and supporting apparatus further includes a controller (e.g., 300) that is responsive to the weight signal and is pre-programmed to compare the portion under test's weight signal to pre-selected weights for individual orders of comestibles in selected portion sizes (as in program 320) and to generate a portion weight status signal for display 120 or audible alarm 340.
- the ribbon scale supports are configured to support two or more containers or packaged portions of comestibles in a substantially upright orientation and the food service preparation and supporting apparatus further includes an alarm or indicator which an operator can perceive when adding comestibles to a container resting upon ribbon scale to prepare a portion (112UUT).
- the ribbon scale module (e.g., 110 or 210) is configured to be removably mounted proximate a food service preparation and supporting apparatus queue area 130 including a plurality of parallel transverse rails or supports 104 dimensioned to keep filled containers upright while the ribbon scale's supports (e.g., 154 or 254 ) are configured to be substantially aligned with queue area supports 104 so that an operator can easily move an upright and filled or portioned container laterally off the ribbon scale surface (150 or 250) and onto the food service preparation and supporting apparatus queue area (left side of 103).
- the ribbon scale's supports e.g., 154 or 254
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Table Equipment (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US19331708P | 2008-11-17 | 2008-11-17 | |
PCT/US2009/064696 WO2010057147A1 (en) | 2008-11-17 | 2009-11-17 | Fry station with integral portion weight sensing system and method |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2355680A1 true EP2355680A1 (en) | 2011-08-17 |
EP2355680A4 EP2355680A4 (en) | 2013-04-03 |
Family
ID=42170402
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP09826944A Withdrawn EP2355680A4 (en) | 2008-11-17 | 2009-11-17 | Fry station with integral portion weight sensing system and method |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP2355680A4 (en) |
JP (1) | JP2012509065A (en) |
CN (1) | CN102281807A (en) |
CA (1) | CA2743894A1 (en) |
WO (1) | WO2010057147A1 (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013078329A1 (en) * | 2011-11-22 | 2013-05-30 | Restaurant Accuracy Systems, Llc | Repositionable food scale weight sensing system, fry ribbon bridge assembly and method |
US9163979B2 (en) * | 2008-11-17 | 2015-10-20 | Taylor R Earl | Method for using a ribbon scale for adjusting the amount of french fries in a bag in a restaurant |
US8816223B2 (en) | 2009-11-17 | 2014-08-26 | Restaurant Accuracy Systems, Llc | Fry station with integral portion weight sensing system and method |
US20140182950A1 (en) * | 2012-12-28 | 2014-07-03 | Yonatan Groman | Hidden weighing device counter |
CN110169426B (en) * | 2019-06-04 | 2021-09-10 | 广东智源机器人科技有限公司 | Frying equipment and control method thereof |
CN112220375B (en) * | 2020-10-27 | 2022-09-30 | 宁波美高厨具有限公司 | Small-size large-capacity dish preparation machine with weighing function |
CN112515431B (en) * | 2020-12-28 | 2024-02-23 | 浙江校联信息技术有限公司 | Weighing self-selecting dining equipment and control method thereof |
CN114812768A (en) * | 2022-04-25 | 2022-07-29 | 歌尔股份有限公司 | Weighing method, weighing device and weighing equipment |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2368655A (en) * | 1943-06-21 | 1945-02-06 | Richard M Fraps | Weighing scale |
US3845897A (en) * | 1972-11-28 | 1974-11-05 | Brown Co | Snap-erected container |
US6022572A (en) * | 1997-12-05 | 2000-02-08 | Henny Penny Corporation | Apparatus and method for determining load size of food product |
US8051795B2 (en) * | 2006-04-28 | 2011-11-08 | Restaurant Technology, Inc. | Storage and packaging of bulk food items and method |
-
2009
- 2009-11-17 EP EP09826944A patent/EP2355680A4/en not_active Withdrawn
- 2009-11-17 CN CN2009801547554A patent/CN102281807A/en active Pending
- 2009-11-17 JP JP2011536578A patent/JP2012509065A/en active Pending
- 2009-11-17 WO PCT/US2009/064696 patent/WO2010057147A1/en active Application Filing
- 2009-11-17 CA CA2743894A patent/CA2743894A1/en not_active Abandoned
Non-Patent Citations (2)
Title |
---|
No further relevant documents disclosed * |
See also references of WO2010057147A1 * |
Also Published As
Publication number | Publication date |
---|---|
JP2012509065A (en) | 2012-04-19 |
EP2355680A4 (en) | 2013-04-03 |
CN102281807A (en) | 2011-12-14 |
CA2743894A1 (en) | 2010-05-20 |
WO2010057147A1 (en) | 2010-05-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US8816223B2 (en) | Fry station with integral portion weight sensing system and method | |
WO2010057147A1 (en) | Fry station with integral portion weight sensing system and method | |
US8252353B2 (en) | Custom food product preparation apparatus | |
US7973642B2 (en) | RFID food production, inventory and delivery management method for a restaurant | |
US10271558B1 (en) | Automated sandwich assembly unit | |
US20200334628A1 (en) | Food fulfillment with user selection of instances of food items and related systems, articles and methods | |
US20070251521A1 (en) | RFID food production, inventory and delivery management system for a restaurant | |
US7628107B2 (en) | Food product timing system | |
JP2017130186A (en) | Automatic food vending machine and operation method for the same | |
US9163979B2 (en) | Method for using a ribbon scale for adjusting the amount of french fries in a bag in a restaurant | |
US20110151074A1 (en) | Automated food preparation apparatus and method | |
WO2011129890A2 (en) | Device, system and method for assembling food orders | |
CN109452858A (en) | Cooking system, control method, computer-readable storage medium, and electronic device | |
US4245720A (en) | Fast food restaurant | |
US6022572A (en) | Apparatus and method for determining load size of food product | |
KR102272372B1 (en) | Ordering method for chicken and Cooking apparatus for chicken | |
KR101309247B1 (en) | Calculating system of self distributing food and Calculating method thereof | |
CA2376100C (en) | Yield monitoring system for a slicing apparatus | |
WO2013078329A1 (en) | Repositionable food scale weight sensing system, fry ribbon bridge assembly and method | |
WO2023199329A1 (en) | System and method for preparing food autonomously | |
US20210398645A1 (en) | Methods and systems for measuring diet and nutrition in children | |
US5811740A (en) | Weight measuring device for cooking appliance | |
US20230148094A1 (en) | System and method for preparing food autonomously | |
Vossenaar et al. | Considerations for the selection of portion size estimation methods for use in quantitative 24-hour dietary recall surveys in low-and middle-income countries | |
CN219340854U (en) | Automatic batching discharging device |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20110513 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR |
|
DAX | Request for extension of the european patent (deleted) | ||
A4 | Supplementary search report drawn up and despatched |
Effective date: 20130304 |
|
RIC1 | Information provided on ipc code assigned before grant |
Ipc: A47J 37/12 20060101AFI20130226BHEP |
|
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
INTG | Intention to grant announced |
Effective date: 20140121 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20140603 |