WO2013033586A1 - Système automatisé de préparation de pizzas - Google Patents

Système automatisé de préparation de pizzas Download PDF

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Publication number
WO2013033586A1
WO2013033586A1 PCT/US2012/053425 US2012053425W WO2013033586A1 WO 2013033586 A1 WO2013033586 A1 WO 2013033586A1 US 2012053425 W US2012053425 W US 2012053425W WO 2013033586 A1 WO2013033586 A1 WO 2013033586A1
Authority
WO
WIPO (PCT)
Prior art keywords
pizza
station
pan
cheese
set forth
Prior art date
Application number
PCT/US2012/053425
Other languages
English (en)
Inventor
Cathryn Fritz-Jung
David Scrivano
David Strother
Amanda B. Thomas
Sean M. Heslip
Kent A. Deemter
Tyler W. Mccoy
Bret A. Hoeksema
Original Assignee
Little Caesar Enterprises, Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US13/222,319 external-priority patent/US9974314B2/en
Application filed by Little Caesar Enterprises, Inc. filed Critical Little Caesar Enterprises, Inc.
Priority to AU2012301642A priority Critical patent/AU2012301642B2/en
Publication of WO2013033586A1 publication Critical patent/WO2013033586A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough

Definitions

  • the present disclosure relates to pizza assembly and, more particularly, to an automated pizza assembly system.
  • the assembly of pizzas in a retail establishment is a labor-intensive endeavor.
  • Some of the steps performed by the worker may include the making of the dough; the preparation of a pizza pan; the spreading of the dough in the pizza pan; the applying of sauce, cheese, and other toppings; the moving of the pizza to the oven for baking; the removal of the pizza from the oven; the slicing of the pizza; and boxing the pizza for delivery to a customer.
  • the automation of one or more of these steps may improve the efficiency of the pizza assembly process.
  • the automation of one or more of the steps in the pizza assembly process may result in a more consistent quality for the assembled pizza.
  • the quantity of sauce, the spreading of the toppings, the quantity and spacing of the toppings, etc. may be more consistently realized through the use of an automated process.
  • an automated pizza assembly system for the making of pizzas to be sold in a retail establishment.
  • the automated pizza assembly system may advantageously make fresh pizzas for immediate cooking and delivery to customers desiring to purchase such pizzas. Additionally, the use of the automated pizza assembly system may allow for workers at the retail establishment to perform other value added tasks while the pizza assembly is being performed in an automated manner. As a result, a better utilization of the available manpower may be realized at the retail establishment.
  • the automated pizza assembly system may be utilized in conjunction with a computer program or the like that can command the automatic preparation of the desired quantity of pizzas with the desired toppings thereon to automatically meet actual or anticipated customer demand. Additionally, the use of an automated pizza assembly system may improve the speed at which the pizzas can be made, thereby improving throughput. The improved throughput can be especially important during rush times wherein the demand for pizzas is greater than other times.
  • FIGS. 1 and 2 are perspective views of an implementation of an automated pizza assembly system
  • FIG. 3 is a top plan view of the automated pizza assembly system of FIGS. 1 and 2;
  • FIGS. 4-6 are elevation views of the automated pizza assembly system of FIGS. 1 and 2;
  • FIG. 7 is an exemplary flow chart of the steps that may be performed by an automated pizza assembly system
  • FIG. 8 is a side view of an implementation of a pepperoni station
  • FIG. 9 A is a perspective view of a portion of a pepperoni station showing the insertion of pepperoni sticks therein, according to an implementation
  • FIG. 9B is a top view of the pepperoni cut pattern of the pepperoni station shown in FIG. 8;
  • FIG. 9C is a top view of another implementation of a pepperoni cut pattern of a pepperoni station
  • FIG. 10 is an exploded assembly view of the pepperoni station of FIG. 8;
  • FIG. 11 is a perspective view of a slicing assembly of the pepperoni station of FIG. 8;
  • FIG. 12 is an exploded perspective view of the slicing assembly of the pepperoni station of FIG. 8;
  • FIG. 13 is a fragmented side view of a portion of the pepperoni station of FIG. 8;
  • FIG. 14 is an enlarged view of a portion of the pepperoni station of FIG. 8;
  • FIGS. 15 and 16 are side views of the pepperoni station of FIG. 8 with a pizza pan in various positions relative to the pepperoni station;
  • FIGS. 17A-D are bottom plan views of the pepperoni station of FIG. 8 showing an implementation of the various movements of the slicing blades;
  • FIG. 18 is a top plan view of a portion of the pepperoni station of FIG. 8 showing the various movements related to an application of pepperonis to a pizza in the pizza pan;
  • FIGS. 19A-D are top plan views of a portion of the pepperoni station of FIG. 8 showing a rotation of the pizza pan beneath the pepperoni station and the resulting pepperoni pattern achieved on the pizza;
  • FIG. 20 is a simplified schematic representation of a control system for an automated pizza assembly system, according to an implementation
  • FIG. 21 is a perspective view of a pizza sauce nozzle assembly according to an implementation
  • FIG. 22 is an exploded perspective view of the pizza sauce nozzle assembly shown in FIG. 21 ;
  • FIG. 23 is a plan view of the pizza sauce nozzle assembly shown in FIG. 21 ;
  • FIG. 24 is a perspective cross-sectional view of the pizza sauce nozzle assembly shown in FIG. 21 ;
  • FIG. 25 is a perspective view of a cheese station, according to an implementation
  • FIG. 26 is a top plan view of an implementation of a cheese hopper for the cheese station shown in FIG. 25;
  • FIG. 27 is a top perspective view of the cheese station shown in FIG. 25;
  • FIG. 28 is a detailed plan view of a cheese hopper drive assembly with a cover plate removed, according to an implementation
  • FIG. 29 is a cross-sectional view of the cheese station shown in FIG. 25;
  • FIG. 30 is a cross-sectional view taken along an axis generally transverse to the cross- sectional view of FIG. 29;
  • FIG. 31 is a front plan view of the cheese station shown in FIG. 25;
  • FIG. 32 is a bottom plan view of the cheese station shown in FIG. 25;
  • FIG. 33 is a top plan view of a topping system, according to an implementation.
  • FIG. 34 is a side plan view of a pepperoni station that may be used in connection with the topping system shown in FIG. 33;
  • FIG. 35 is a top view of a topping system having cheese and pepperoni stations, according to an implementation
  • FIG. 36 is a side plan view of an alternative cheese station in a topping system, according to an implementation.
  • FIG. 37 is a perspective view of the cheese station and topping system of FIG. 36;
  • FIG. 38 is an exploded perspective view of a portion of the cheese station of FIG. 36;
  • FIG. 39 is a top plan view of the hopper of the cheese station of FIG. 36;
  • FIG. 40 is a partially cut-away side plan view of the cheese station of FIG. 36;
  • FIG. 41 is a detailed cut-away view of the volumetric measuring device of the cheese station of FIG. 36;
  • FIG. 42 is a bottom perspective view of a portion of the cheese station of FIG. 36;
  • FIG. 43 is a cross-sectional view of cheese station of FIG. 36;
  • FIG. 44 is a side view a topping system, cheese and pepperoni stations incorporated into a refrigeration module according to an implementation
  • FIG. 45 is a side plan view of a manual station rack system and robot arm
  • FIGS. 46-48 are side plan views of a gripper of a robot arm engaging the pan in various orientations
  • FIG. 49 is a schematic side view of an alternative cheese station according to an implementation
  • FIG. 50 is a perspective of a topping system according to an implementation
  • FIG. 51 is an elevational view of a compartment having a sauce station, a cheese station and a topping station;
  • FIG. 52 A is a left side plan view of the compartment of FIG. 51 ;
  • FIG. 52B is a front plan view of the compartment of FIG. 51 ;
  • FIG. 52C is a right side plan view of the compartment of FIG. 51 ;
  • FIG. 53 A is a elevational view of a portion of a saucing station according to an implementation
  • FIG. 53B is an elevational view of a portion of a saucing station according to an implementation
  • FIG. 54 is a top view of a topping system having, sauce, cheese and pepperoni stations, according to an implementation.
  • FIG. 55 is a perspective view of another implementation of a topping system.
  • System 50 allows for the automated custom assembly of pizzas.
  • System 50 includes a variety of components and stations that perform various functions in the assembly process. The specific components and stations utilized in system 50 can vary depending upon the desired degree of automation in the pizza assembly process.
  • system 50 may include a rack station 100, a dough pressing station (not shown), a sauce station 300, a cheese station 400, a pepperoni station 500, a manual station 600, an oven conveyor system 700 and/or an oven 800 (see FIG. 3).
  • a monitor and/or a control panel 52 can be provided in the manual station 600 to provide instructions for adding toppings to a pizza.
  • System 50 may also include a robot 60 that is operable to move a pizza pan 62 between the various stations, as described below.
  • One or more stations associated with system 50 (such as the sauce, cheese and pepperoni stations) may be disposed within a compartment 900.
  • compartment may be refrigerated to provide a controlled environment to maintain the food product therein at a desired temperature or other environmental conditions.
  • Robot 60 as shown in FIG. 8, may include a stationary base 66 and an articulating arm 68. Arm 68 can be comprised of a plurality of segments that allow articulation about various axes, as needed to provide the desired movement of pan 62.
  • a suitable robot 60 can and may be obtained from Fanuc Robotics America, Inc. of Rochester Hills, Mich.
  • Robot 60 includes a gripper 70 attached to the end of arm 68.
  • Gripper 70 is operable to grip pan 62 to allow robot 60 to move pan 62 throughout the various stations of system 50.
  • base 66 may be movable along tracks within system 50 to provide additional range of motion.
  • Rack system 100 may include multiple racks 104 that are each operable to receive multiple pans 62 in a vertically spaced apart and/or side-by-side orientation.
  • Racks 104 may be sloped within rack station 100 such that pans inserted on the exterior of the racks are gravity fed to an interior portion 74 of system 50 so that robot 60 can remove pans 62 therefrom.
  • An exterior of racks 104 can be facing the exterior of system 50 so that they can be loaded by a worker while system 50 is operating. In particular, with two racks 104 facing the exterior, a worker can load pans 62 with pizza dough therein into racks 104 while system 50 is operable to remove pans 62 containing dough therein from racks 104 on interior 74.
  • system 50 can be supplied with pans 62 with pizza dough therein without stopping the assembly of pizzas by system 50.
  • twelve vertically stacked racks can be used for receiving four pans each so that the rack system 100 can have a capacity of forty-eight pans, although greater or fewer racks can be used for receiving a greater or fewer number of pans.
  • Alternative arrangements of the rack system can be utilized including rotating racks that are rotatable for taking pans from the exterior to an interior of the system.
  • a still further alternative can use pans that are stacked and a mechanism can be utilized to separate the bottom pan while the remainder of the stack is supported.
  • System 50 can begin by removing a pan 62 with dough therein from rack station 100, as indicated in block 80. Next, the dough within pan 62 may be pressed in an optional automated dough pressing station, as indicated in block 82. It should be appreciated that the inclusion of the automated dough pressing station is optional and that the dough within pan 62 may already be pressed prior to pan 62 being inserted into rack station 100. System 50 can move pan 62 to sauce station 300 wherein pizza sauce is supplied to the dough in pan 62, as indicated in block 84.
  • system 50 can move pan 62 to cheese station 400 wherein cheese is applied to the dough in pan 62, as indicated in block 86.
  • system 50 can move pan 62 to a topping station to apply toppings thereto, as indicated in block 88.
  • the applying of toppings to the dough in pan 62 can be done in one or more stations.
  • pepperoni can be applied to the dough in pan 62 at pepperoni station 500.
  • system 50 can place pan 62 in the oven (see 800 of FIG. 3) or on a conveyor for carrying the pizza through the oven for baking of the pizza, as indicated in block 90.
  • system 50 can place pan 62 into manual station 600. In manual station 600, a worker can apply additional toppings or perform additional tasks to the dough within pan 62 to create a desired pizza.
  • monitor/control panel 52 can give the worker instructions as to which toppings to add. The worker can then place pan 62 in the oven or on an oven conveyor for baking of the pizza.
  • Manual station 600 can include a work surface 602 and storage bins 604 containing a variety of additional toppings that may be utilized to create a customized pizza.
  • the storage bins 604 can be refrigerated to maintain the toppings at a desired temperature.
  • the manual station 600 can include rack storage 606 below the work surface 602 for storing prepared pizzas and awaiting the addition of specially ordered toppings. As shown in FIG. 45, the rack storage 606 can be sloped downwardly in an outward direction so that the pizza pans placed in the rack storage by the robot arm 68 are gravity fed outward to the worker standing at the manual station 600.
  • manual station 600 to apply additional toppings may allow for simplification of system 50 wherein system 50 is configured to apply a limited variety of toppings, such as those corresponding to the most common types of pizzas ordered, thereby enabling a more efficient and less complicated system 50.
  • a limited variety of toppings such as those corresponding to the most common types of pizzas ordered, thereby enabling a more efficient and less complicated system 50.
  • automatically applied by system 50 may allow for a simplification of the system 50 such that a less complex and less costly system is realized.
  • the gripper 70 of the robot arm 68 can include an electronic eye-type sensor 72 that emits a light beam 74 for sensing whether a pan exists in a desired location on a rack 606 where the robot 60 is intending to place a pan 62.
  • the gripper 70 can also include two different grip portions 70A and 70B that allow the gripper 70 to pick up a pan 62 and allow a greater amount of motion for moving pans 62.
  • the upper gripper portion 70A can be used for moving pans 62 at lower heights while the lower gripper portion 70 B which is formed generally identical to the upper gripper portion 70A and can be used to move the pans 62 to higher heights.
  • each gripper portion 70A and 70B is designed to be manipulated to receive the pan profile with an upper thumb portion 74 received over the upper lip of the pan 62 while a lower finger 76 is received under the pan.
  • a dough pressing station when included in system 50, allows for the mechanical pressing of the dough within a pan 62.
  • the pressing of the dough can alter the form of the dough from a ball or lump into the desired size and orientation to form a pizza within pan 62.
  • An exemplary dough pressing system is commercially available from Rheon Automatic Machinery Co. Ltd., Machine Model PM
  • one or more pans 62 can be picked from the rack system 152 by a robot 60, as described previously. A pizza dough can be spread in the pan 62 prior to entry in the rack system 100.
  • a user or a robot 60 places one or more pans 62 on a transfer device 154 for moving the one or more pans 62 through a topping system 57, as shown in FIGS. 33 and 34.
  • transfer device 154 may be at least partially disposed within the refrigerated enclosure 900 and includes a transfer device platform 158 that includes one or more pan receiving locations 160 thereon. As shown, transfer device platform 158 includes three pan receiving locations thereon; however, it is to be appreciated that any number of pan receiving locations may be used. In an implementation, the transfer device 154 may be fully disposed within the refrigerated enclosure 900. In an implementation and as shown in Fig. 55, a portion of the transfer device 154 may be disposed within the refrigerated enclosure 900. As depicted in Fig. 55, one of the pan receiving locations 160 is located outside of the refrigerated enclosure 900 to provide better accessibility for a user to add pans on transfer device platform 158 and remove pans from transfer device platform 158.
  • transfer device 154 is a rotary dial transfer device and transfer device platform is a rotary transfer device platform or rotary platform. But it is to be appreciated that the invention should not be limited by the embodiments disclosed herein.
  • the rotary platform 158 can be motor driven and controlled to move the pans 62 between a saucing station 300, a cheese station 400, and a topping station, such as a pepperoni station 500, as described in detail herein.
  • proximate to the saucing station 300 there may be a sauce platform 162 A
  • proximate to the cheese station 400 there may be a cheese platform 162B
  • proximate to the topping station there may be a topping platform 162C.
  • one or more of the platforms (162A, 162B, 162C) may be arranged to rotate and or lift pan 62 while located at the respective stations.
  • the platforms (162A, 162B, 162C) may include one or more fingers 163 that may selectively engage the bottom of each of the pans 62 to control the elevation of the one or more pans with respect to the platform 158 and/or rotate a pan about its central axis while the rotary platform 158 remains fixed.
  • each of the one or more platforms (162 A, 162B, 162C) includes three fingers spaced equidistantly to engage the one or more pans 62.
  • the position of the rotary platform 158 and the position of each of the separate platforms 162 can be separately controlled during operation of each station 300, 400, 500, and in between operations.
  • one or all of the platforms (162A, 162B, 162C) may include a weighing mechanism, such as a scale, to identify the weight of the pan 62 and materials contained therein. It is to be appreciated that the weighing mechanism can provide better control of the materials dispensed.
  • Movement of the rotary platform 158 and each separate platform 162 can be performed by one or more motors M disposed below the respective platform (see FIG. 36).
  • Pizza pan 62 and dough first experience sauce station 300 In an implementation, the pan can be moved by the robot arm while the sauce is being applied prior to insertion of the pan into the topping system 57. In another implementation, pizza pan 62 carrying dough that is ready to be sauced is placed in pan receiving location 160, by robot or by operator. As shown in FIGS. 51, 52A, 52B and 52C, the insertion point of pizza pan 62 and dough may be located directly about the sauce station 300 so that pizza pan 62 and dough become sauced prior to rotating about the axis of rotary platform 158. However, it is to be appreciated that the sauce station 300 may not be located directly at the insertion point and the claims should not be so limited to the example provided herein.
  • the sauce is applied to the dough via the sauce station 300.
  • the pan 62 can be rotated by a separate sauce platform 162A to assist in evenly applying the sauce.
  • the rotary platform 158 is rotated to arrange pan 62 carrying the sauced pizza dough suitably about cheese station 400. As shown, rotary platform 158 rotates 120 degrees to urge pizza pan 62 carrying the sauced pizza dough to the cheese station 400.
  • the cheese station is operated to apply cheese to the dough in the manner described in detail hereinbelow.
  • the pizza pan 62 may be rotated in the cheese station during the dispensing of cheese thereon by the cheese platform 162B to aid in even distribution of the cheese.
  • the pizza pan 62 is not rotated in the cheese station during the dispensing of cheese.
  • the pizza pan 62 may be elevated by the cheese platform 162B during the cheesing process.
  • Other cheese application methods may be employed and are described hereinbelow.
  • the rotary platform 158 is rotated to arrange pan 62 carrying the sauced and cheesed pizza dough suitably about topping station 500. As shown, rotary platform rotates 120 degrees to urge pizza pan 62 carrying the sauced and cheesed dough to topping station 500. When suitably arranged about topping station (e.g, pepperoni station 500) the pepperoni station 500 is operated to slice and apply pepperoni directly to the pizza pan 62 on top of the cheese.
  • topping station e.g, pepperoni station 500
  • the pan 62 can be rotatably indexed relative to the pepperoni station by the pepperoni platform 162C so that the pepperoni is distributed around the pizza pan in a desired pattern about the entire pizza using, for example, a series of sequential slicing operations, as will be described in detail herein.
  • the rotary platform 158 is rotated to arrange pan 62 carrying the sauced, cheesed and pepperonied pizza dough into a position to allow either the robot 60 or an operator to remove same from the rotary platform and either place it on the oven conveyor track 700 that carries pizza pan 62 through the oven 800, or alternatively, can place the pan 62 on the manual station 600 for the addition of added toppings.
  • rotary platform 158 having three pan receiving locations 160 is shown, it is to be appreciated that platforms having more or less than three pan receiving locations are hereby conceived and the claims should not be so limited thereby.
  • the rotation of the pans 62 in 120 degree increments is exemplary and should not be used to limit the scope of the inventor entitlement hereunder.
  • rotary platform 158 may have six pan receiving locations 160, the sauce station 300 may not be located about the pizza pan insertion point and the insertion point may not be the same as the pizza pan egress point.
  • the sauce station 300, the cheese station 400 and the topping station 500 may be utilized at the same time so that when a first pan carrying dough is arranged about sauce station 300 and receiving an application of sauce, a second pan carrying dough that has already experienced sauce station 300 is receiving an application of cheese thereon about cheese station 400 at the same time that the sauce is being applied to the first pan, while a third pan carrying dough that has already experienced sauce station 300 and cheese station 400 is receiving a topping application about topping station 500 at the same time that the second pan is receiving a cheese application and also at the same time that the first pan is receiving a sauce application. Further, it is to be appreciated that more than one topping stations 500 may be added to the disclosed application.
  • the topping system 57 can be utilized without the robot 60.
  • an operator 174 can insert pans 62 onto the separate pan receiving locations 160 and the platform 158 can be operated, either automatically or through operator control, to move between the various stations 300, 400, 500. The operator 174 can then remove the completed pizzas for insertion in the oven 800 for baking.
  • the topping system 57 can be used to aid in the pizza assembly process without robot 60.
  • sauce station 300, cheese station 400, and pepperoni station 500 are each disposed in the refrigerated enclosure 900 for maintaining each of the toppings at a refrigerated temperature.
  • the pan 62 can be received under the front bottom edge of the enclosure 900 to limit the escape of refrigerated air from the enclosure 900.
  • the enclosure 900 can also include transparent panels 156 A, such as glass on one or more sides to allow the operator to visually inspect the pizza assembly operation.
  • the panels 156A can be openable to allow easy access to the stations for refilling, maintaining, and cleaning of each station.
  • the panels 156A can be sealed similarly to a refrigerator door for improved efficiency.
  • refrigerated enclosure 900 includes wheels about a bottom portion thereof and is sized and shaped to be moved through a standard commercial doorway.
  • sauce station 300 is operable to apply sauce to the dough in pan 62.
  • the sauce can be pumped through a nozzle 302 and onto the dough.
  • sauce station 300 includes a dispensing device 302, such as a nozzle, a sauce bin 350, a conduit fluidically connecting dispensing device 302 with sauce bin 350 and a pump 354 to facilitate transfer of fluids between dispensing device 302 and sauce bin 350 via conduit 352.
  • a dispensing device 302 such as a nozzle
  • a sauce bin 350 a conduit fluidically connecting dispensing device 302 with sauce bin 350
  • a pump 354 to facilitate transfer of fluids between dispensing device 302 and sauce bin 350 via conduit 352.
  • two or more pumps 354 may be utilized to ensure a steady state application of sauce.
  • the one or more pumps 354 may be selected from the group consisting of peristaltic pumps, piston pumps or a combination thereof.
  • nozzle 302 may be stationary while robot 60 manipulates pan 62 beneath the nozzle 302 so that a desired coverage of sauce on the dough is realized.
  • the pumping of the sauce may be continuous or in spurts or batches so that the desired coverage of the sauce on the dough is realized.
  • sauce station 302 is located about sauce platform 162A and moves from a first position to a second position to dispense sauce into a pizza pan 62 and onto pizza dough arranged therein and dispenses sauce onto the dough while the pizza pan 62 is being rotated by sauce platform 162 A.
  • the first position is located radially outwardly from the second position and is linearly spaced.
  • the sauce may be pumped at a generally constant flow rate. In an implementation, the sauce may be pumped between a first flow rate and a second flow rate. In an implementation, the first flow rate may transition to the second flow rate at a linear pace. In an implementation, sauce platform 162A may rotate pizza pan 62 during the saucing process at a generally constant rate. In an implementation, sauce platform 162A may rotate pizza pan 62 during the saucing process beginning at a first rate and transitioning to a second rate. In an implementation, the transition between the first rate and the second rate may be linear.
  • FIGS. 21-24 An exemplary nozzle 302 is illustrated in FIGS. 21-24 and includes a nozzle body 304, a distributor 306 (FIGS. 22-24), and a clamp 308.
  • the nozzle body 304 includes an inlet opening 310 that can include a flange 312 that is adapted to receive a pipe, tube, or other conduit for delivering pizza sauce to the nozzle 302.
  • the inlet opening 310 is connected to a frustoconical wall portion 314 that flares outward and terminates at a clamping edge 316, best illustrated in FIGS. 22 and 24.
  • the distributor 306 includes a generally circular body having an outer clamping edge 318 that opposes the clamping edge 316 of the nozzle body 304.
  • the distributor 306 is provided with a plurality of apertures 320 extending therethrough and a frustoconical mid-section 322 that is convex and extends toward the nozzle body 304.
  • the apertures 320 can be spaced from one another a predetermined amount and can all lie within a concentric circle so that the apertures can be equally spaced from a center of the distributor 308. Alternatively, other aperture patterns can be used to provide a desired sauce distribution.
  • the apertures 320 of the nozzle can be aligned on a concentric circle having a diameter of between 2 and 6 inches. In an implementation, the nozzle may have one or more apertures having a diameter of between 0.5 and 2 inches.
  • the clamp 308 includes two semi-cylindrical clamp portions 330, 332 hinged together by a pivot pin 334 at a first end thereof, and having a thumb screw 336 attached to opposite ends thereof for securing the clamp 308 in engagement with the clamp flange 316 and clamp flange 318 of the nozzle body 304 and distributor 306, respectively.
  • the thumb screw 336 is pivotally attached to a free end of the clamp portion 332 by a pivot pin 340, which the thumb screw 336 threadedly engages. By tightening the thumb screw 336, the clamp 308 can become tightly engaged with the nozzle body 304 and distributor 306.
  • sauce is pumped through conduit 352 to the nozzle 302.
  • the sauce passes through the inlet opening 310 and then flows radially outward, between frustoconical wall portion 314 and frustoconical mid-section 322, toward the apertures 320 and then through the apertures 320 onto the pizza crust disposed beneath the nozzle 302.
  • the frustoconical mid-section 322 of the distributor 306 prevents the accumulation of sauce at the center of the nozzle 302. While the sauce is being dispersed through the nozzle 302, the pan 62 is manipulated beneath the nozzle 302 so that even coverage of the sauce is obtained.
  • the robot arm manipulates the pan 62 in a first large circle so that sauce is distributed along a band adjacent to the outer crust.
  • the robot arm then moves the pan 62 in a smaller circle so that a second concentric band of sauce is then dispersed onto the crust.
  • the pan 62 can be placed on a platform 162 so that the pan 62 can be rotated relative to the nozzle 302 to distribute a band of sauce adjacent to the outer crust and the nozzle 302 can be moved radially inward and the pan 62 rotated again to distribute a second concentric band of sauce.
  • each band has a width of between 2 and 6 inches
  • FIG. 53B An implementation of another nozzle arrangement is depicted in FIG. 53B.
  • nozzle 302 is attached to an applicator 303.
  • applicator 303 includes a radially extending central portion 305 connected to first and second axial extending portions 307, 309 at opposite ends thereof.
  • first axial extending portion 307 is pivotally attached to a base 31 1 and second axial extending portion 309 extends away from the base 311 and includes a nozzle 302 attached thereto.
  • applicator 303 can be pivoted via first axial extending portion 307 to facilitate radial movement of nozzle 302 about pan 62 to provide a system to dispense sauce onto dough.
  • the pivoting of applicator 303 may be provided at a constant velocity. In an implementation, the pivoting of applicator 303 may be provided at variant velocities. For example, and among others, as nozzle 302 becomes closer to the center of the dough, the velocity of the pivot may be increased as less sauce is required to be dispensed.
  • the nozzle 302 can be disassembled by releasing the clamp 308 from the nozzle body 304 and distributor 306. Each of the components can then be separately washed and then reassembled for future use.
  • Cheese station 400 is operable to apply cheese to the dough or sauce and dough in pan 62.
  • the cheese may be weighed so that a consistent quantity of cheese is applied.
  • the pan 62 may be moved or rotated by the platform 162 during the applying of the cheese so that a desired coverage of cheese on the dough is realized.
  • the pan 62 may be elevated and rotated.
  • the pan is elevated and not rotated.
  • the cheese may be included in pre-weighed packages or be supplied from a bulk source and weighed or measured
  • the cheese station 400 is illustrated in FIGS. 25-32.
  • the cheese station 400 includes a hopper 402, a gravimetric measuring device 404 that receives the cheese from the hopper 402 and dumps the cheese through a dispersing mechanism 406 that distributes the cheese evenly onto the pizza dough.
  • the hopper 402 includes four walls including end wall 402A, 402B and sidewalls 402C, 402D.
  • the sidewalls 402C, 402D taper inward at a bottom portion thereof to define a trough 410 (FIG. 26) that receives a feed screw 412 having helical threads 414 that are designed, upon rotation, to feed shredded, chopped, diced or otherwise pre-cut cheese to a central aperture 416 in the bottom of the trough 410.
  • An additional drive spindle 418 is provided in the cheese hopper 402, at a location spaced above the feed screw 412, and includes a plurality of agitating arms 418A extending radially therefrom in order to agitate the cheese that is received in the cheese hopper 402 to break up any clumps therein so as to allow the cheese to be delivered to the trough portion 410 to be fed by the feed screw 412 to the aperture 416.
  • the feed screw 412 and drive spindle 418 are driven by a motor 420 (best shown in FIG.
  • a belt tensioning mechanism 425 is provided for maintaining tension on the drive belt 424.
  • the belt tension mechanism 425 can include a spring bias to ensure a predetermined level of tension on the belt 424. Additional adjustment of the belt tensioning device 425 can also be provided.
  • the drive mechanism can be provided with a slip clutch to allow the drive train to slip when a predetermined amount of resistance is applied to the drive pulley 421 so as to prevent injury to an operator, or damage to the components.
  • the drive spindle 418 and screw thread 412 are designed to be connected to the pulleys 423, 422, respectively, by a hexagonal or splined mating engagement to facilitate easy alignment and disengagement therebetween.
  • the cheese hopper 402 can be lifted up from the base structure 460 to facilitate easy cleaning of the hopper 402, feed screw 412, and agitating drive spindle 418.
  • the cheese that is fed through the aperture 416 is received in a vessel 428 of the gravimetric measuring device 404.
  • the gravimetric measuring device 404 is operable to activate the drive motor 420 for activating the screw thread 412 and drive spindle 418 to feed more cheese into the vessel 428 until a predetermined weight is received in the vessel 428.
  • the drive motor 420 is automatically turned off.
  • the gravimetric measuring device 404 can include a balance arm 430 pivotally received on a pivot support 432 with a mass 434 disposed at an end of the arm 430.
  • a load cell can be used to weigh the cheese.
  • Load cells can be used to weigh the cheese to an accuracy of the nearest thousandth of an ounce.
  • a program can be utilized to account for variations in the cheese chemistry and performance characteristics and piece size to be able to meet the target weight.
  • the operation of the drive motor 420 can be controlled by the program.
  • the mass 434 causes the vessel 428 to lift in an upward direction, which can cause an activation switch to be operated to drive the motor 420.
  • the vessel 428 will begin to move downward, thereby deactivating the switch which then turns off the drive motor 420 so that no more cheese is fed through the aperture 416 in the hopper 402.
  • a prime mover 438 e.g., a motor
  • the cheese dispersing mechanism 406 is also activated.
  • the cheese dispersing mechanism 406 includes a cylindrical body 440 having a distribution shaft 442 received therein.
  • the dispersing shaft 442 includes a plurality of radially extending arms 444 which are rotated to break up the cheese clumps as the cheese is dumped from the vessel 428 through the cylindrical body 440.
  • the rotational speed of the dispersing shaft 442 is designed such that the arms 444 break up any cheese clumps passing through the cylindrical body 440.
  • an upper shield member 450 is provided in the form of a cylindrical wall that causes any radially projecting cheese particles to bounce off in a random dispersing pattern, and then to pass through outer guide cylinder 452 that is disposed adjacent to the pizza dough so as to prevent the cheese particles from being dispersed beyond the outer wall of the lower cylinder 452.
  • the vessel 428 is designed to be received in an annular ring 462 supported at the end of the balance arm 430 that allows for easy removal of the vessel 428 for cleaning purposes.
  • the vessel 428 includes a shoulder portion 428A that is received against the upper edge of the support ring 462.
  • the cylindrical body 440 of the dispersal mechanism 406 is in the form of a removable sleeve having an upper flange 440A received against a support member 464 so that the cylindrical body 440 can be easily removed for cleaning purposes.
  • the distribution spindle 442 is also designed to be easily removed and reassembled for cleaning purposes.
  • the shields 450, 452 are also designed for easy removal and cleaning.
  • FIGS. 36-43 An alternative cheese station 1400, according to second embodiment, is illustrated in FIGS. 36-43.
  • the cheese station 1400 includes a hopper 1402, a volumetric measuring device 1404 that receives the cheese from the hopper 1402 and dumps the cheese through a dispersing mechanism 1406 that distributes the cheese evenly onto the pizza dough.
  • the hopper 1402 includes four walls including end wall 1402 A, 1402B and sidewalls 1402C, 1402D.
  • the sidewalls 1402C, 1402D taper inward to define a trough 1410 (FIG. 43) that receives a pair of feed screws 1412 each having helical threads 1414 that are designed, upon rotation, to feed pre-cut cheese to a central aperture 1416 in the bottom of the trough 1410.
  • An additional agitating drive spindle (not shown) can be provided in the cheese hopper 1402, at a location spaced above the feed screws 1412, in order to agitate the cheese that is received in the cheese hopper 1402 to break up any clumps therein so as to allow the cheese to be delivered to the trough portion 1410 to be fed by the feed screws 1412 to the aperture 1416.
  • a bridge 1417 can be disposed within the hopper 1402 above the aperture 1416 to prevent cheese from falling through the central aperture 1416 in the bottom of the hopper 1402.
  • the feed screws 1412 are driven by a motor 1420 (best shown in FIG. 38) and gear train 1421.
  • Rotation of the drive motor 1420 causes gear train 1421 to drive the screw shafts 1412 to feed the cheese to the aperture 1416 in the bottom of the cheese hopper 1402.
  • the drive mechanism can be provided with a slip clutch to allow the drive train to slip when a predetermined amount of resistance is applied to the screw shafts 1412 so as to prevent injury to an operator, or damage to the components.
  • the screw threads 1412 are designed to be connected to the gear train 1421, respectively, by a hexagonal or splined mating engagement to facilitate easy alignment and disengagement therebetween.
  • the cheese hopper 1402 can be lifted up from the base structure 1460 to facilitate easy cleaning of the hopper 1402 and feed screws 1412.
  • the gear train can be covered by a housing 1422 and base plate 1424, as shown in FIG. 38.
  • the cheese that is fed through the aperture 1416 is received in a vessel 1428 of the volumetric measuring device 1404.
  • the volumetric measuring device 1404 is operable to activate the drive motor 1420 for activating the screw threads 1412 to feed more cheese into the vessel 1428 until a predetermined volume is received in the vessel 1428.
  • the drive motor 1420 is automatically turned off.
  • the volumetric measuring device 1404 can include a sensor 1434 disposed at a top portion of the vessel 1428 to detect when the vessel is full. When the vessel 1428 is empty, the sensor 1434 is unobstructed and can cause an activation switch to be operated to drive the motor 1420. As the volume of the cheese received in the vessel 1428 obstructs the sensor 1434, the sensor 1434 deactivates the switch which then turns off the drive motor 1420 so that no more cheese is fed through the aperture 1416 in the hopper 1402.
  • an electric solenoid 1438 (best shown in FIG. 41) is activated to cause trap doors 1439 at the bottom of the vessel 1428 to dump its contents through the cheese distribution mechanism 1406.
  • a manual dump lever 1441 can be manually pulled to release the trap doors 1439.
  • the trap doors 1439 are held shut by springs 1443, and are overcome by the activation of electric solenoid 1438 or manual lever 1441.
  • Sensors 1445 can be provided for detecting an open or closed state of the trap doors 1439 to ensure that the screw threads are not operated unless the doors 1439 are closed.
  • the doors 1439 are cam operated by movement of drive plate 1447, by the electric solenoid 1438.
  • the cheese dispersing mechanism 1406 can include a conical body 1440 having a plurality of apertures therein.
  • a dispersing shaft can be provided including a plurality of radially extending arms which are rotated to break up the cheese clumps as the cheese is dumped from the vessel 1428.
  • the cheese As the cheese contacts the conical body 1440, the cheese is caused to disperse radially outwardly over the surface of the conical body 1440 and to pass through the various openings 1442 in the conical body 1440.
  • the openings 1442 in the conical body 1440 are sized and spaced to distribute the cheese as desired over the pizza dough.
  • An outer cylinder 1452 is disposed adjacent to the pizza dough at the base of the conical body 1440 so as to prevent the cheese particles from being dispersed beyond the outer wall of the cylinder 1452 so that the cheese stays away from the outer crust of the pizza dough as desired.
  • the vessel 1428 is designed to be removably supported by a pin 1462 that allows for easy removal of the vessel 1428 for cleaning purposes.
  • the pin 1462 extends through the top of the vessel 1428 and is disposed above the light beam emitted by the sensor 1434 that senses when the vessel 1428 is full.
  • the pin 1462 shields/prevents the cheese that is fed to the vessel from obstructing the sensor light beam until the vessel 1428 fills from below and subsequently obstructs the sensor light beam.
  • the conical body 1440 and outer cylinder 1452 are also designed for easy removal and cleaning.
  • the conical body 1440 can be supported at the lower end of the outer cylinder 1452 and the outer cylinder 1452 can include bayonet shaped slots 1454 for receiving support pins 1456 at the ends of support arms 1458.
  • the pan can be lifted up by the lift system 1460, as shown in FIG. 36. With the upper edge of the pan 62 lifted up around the lower edges of the outer cylinder 1452 and the conical body 1440, the cheese is maintained in the pan.
  • an alternative cheese station 1500 including a hopper 1502, a cheese cup 1504, a rotary dial transfer device 1506, and a pan lift system 1508.
  • the hopper 1502, cheese cup 1504, and rotary dial 1506 can be constructed similar to the hoppers, cheese cup, and rotary dial apparatus previously described.
  • the pan lift system 1508 includes a platform 1510 located below the cheese hopper 1502 and a vertical shaft 1512 supported by a load cell 1514 and a lift device 1516.
  • the lifting device 1516 raises vertically and lifts the platform 1510 to lift a pan 62 supported beneath the hopper.
  • the load cell measures a weight of the pan 62 with the crust and sauce already within the pan 62.
  • the load cell measures the amount of cheese distributed on the pizza.
  • pan lift system 1508 may be the cheese platform 162B.
  • the augers (see, e.g., 1410 from FIG. 39) of the cheese hopper 1502 start pre-filling the cheese cup 1504.
  • the cheese hopper 1502 starts to pre-fill the cheese cup 1504 as the pan is moving to the cheese 400 from the sauce station 300. This pre-filing process is performed with the auger motors running at a relatively "fast" speed.
  • the augers stop.
  • the volume of the cheese cup 1504 can yield a "prefill" amount such as 5.5-7.0 ounces.
  • an agitator 1503 may also be provided to work in combination with the augers.
  • agitator 1503 may be connected to the same motor that drives the augers.
  • the agitator runs at a slower speed than the augers.
  • the dial 1506 rotates a pan into the cheese station.
  • the pan lift system 1508 raises the pan 62 and the load cell 1514 weighs the pan, dough, and sauce.
  • the load cell tares itself.
  • Flipper doors in the bottom of the cheese cup 1504 are then opened dropping the pre-filled cheese onto the pan 62.
  • the weight of prefill is then recorded as "Drop Weight.”
  • the augers of the hopper 1502 are then turned on and continue filling cheese at a decelerated speed. When a weight of the cheese hits a predetermined set point, the augers slow to a "Crawl" speed.
  • the augers turn on for a predetermined period of time and then off for a second predetermined period of time to allow the fallen cheese to land on the pizza.
  • the cycle is complete. The system waits a final time period to allow any remaining cheese to fall and records the "Final Weight.”
  • the chemistry and performance characteristics of the cheese can vary significantly.
  • the CPU can automatically adjust the parameters of the cheese prefill, deceleration, and crawl speeds and times to feed the cheese fast enough to hit a target cycle time, while avoiding operating too fast that the cheese jams up or puts excessive amounts of cheese on the pizza above the target amount.
  • the prefill time is a time used to prefill the cup to the sensor. For each cycle, the prefill time is recorded. If the cup is filled faster than the Minimum Prefill Time, the speed is decreased incrementally by, for example, 2%. Likewise, if the cup is filled slower than the Maximum Prefill Time, the speed can be increased
  • the target cheese weight is set to a predetermined amount. If the Final Weight exceeds the target cheese weight by a predetermined amount, the Deceleration Speed and the Crawl Speed can be decreased by an incremental amount such as 2%.
  • the target cycle time can be set to a predetermined time. If the target cycle time is exceeded, the program increases both the Deceleration Speed and the Crawl Speed by an incremental amount such as 2%.
  • Pepperoni station 500 is at least partially contained within a compartment 504 (which can be the refrigerated compartment 900 described above) so that the pepperoni sticks 506 therein are maintained in a suitable environment.
  • Pepperoni station 500 includes a base 508 with a plurality of openings 510 therethrough.
  • a plurality of guide members 512 are attached to base 508 and extend through openings 510.
  • Guide members 512 are configured to receive pepperoni sticks 506 through top openings 514.
  • the upper portion of guide members 512 and base 508 are located within refrigerated compartment 504.
  • the portion of guide members 512 above base 508 may include a plurality of rods 511 that allow the pepperoni 506 therein to easily communicate with the environmental conditions within refrigerated compartment 504.
  • the portion of guide members 512 below base 508 may include solid sleeves 513 (FIGS. 8, 14) or rods 511. The use of solid sleeves 513 can allow the conditioned air within refrigerated compartment 504 to maintain contact with the portion of pepperoni 506 that is located below base 508 and outside of refrigerated compartment 504.
  • a motor 516 is attached to base 508 and is operable to rotate a slicing assembly 518 that is located below the base 508. Motor 516 is operable to rotate slicing assembly 518 relative to base 508 to slice pepperoni, as described below.
  • FIG. 9B depicts the pepperoni cut pattern of the arrangement shown in FIG. 8.
  • FIG. 9C depicts another implementation of a cut pattern and arrangement of pepperoni sticks above base 508. It is to be appreciated that other cut patterns may be implemented and the invention should not be limited to those disclosed cut patterns.
  • Pepperoni 506 are manually loaded into guide members 512 by a worker. Access to guide members 512 can be realized through an access door in refrigerated compartment 504/900, thereby allowing a worker to insert new pepperoni 506 into guide members 512 or remove existing pepperoni therefrom.
  • Slicing assembly 518 includes a post 520 with a driven gear 522 on an end thereof for driving engagement with a drive gear 524 attached to the motor 516.
  • Post 520 is rotatably supported within a pair of bushings 526 supported by a housing 528. Post 520 can rotate within bushings 526 as controlled by the rotation of the drive gear 524 of the motor 516.
  • a central portion of a connecting arm 530 is attached to post 520.
  • Connecting arm 530 is rotationally fixed relative to post 520 such that connecting arm 530 rotates with rotation of post 520.
  • Connecting arm 530 extends in a curved manner from post 520 out to the end such that connecting arm 530 may have a general "S" shape when viewed from above.
  • a slicing blade 534 is rotatably supported at each end of the connecting arm 530.
  • a slicing motor 532 includes a drive gear 536 operable to drive a driven gear 538 attached to a drive shaft 540 for driving a pair of gear trains 542 for rotating the slicing blades 532 to slice pepperoni 506, as described below.
  • the drive shaft 540 is concentric to and rotatably supported within post 520.
  • the gear trains 542 are supported by and housed within the connecting arm 530. It should be noted that each of the slicing blades could alternatively be driven by separate drive motors that could be mounted directly to the connecting arm 530.
  • an [00126] Slicing assembly 518 includes a plate 544 attached to an end of post 520.
  • Plate 540 is rotationally fixed relative to post 520 so that plate 544, connecting arm 530, and slicing blades 532 all rotate in unison with the rotation of post 520.
  • Plate 544 may be generally circular in plain view with a pair of apertures or recesses (apertures are shown) 546 therein corresponding with slicing blades 532. Apertures 546 are slightly larger than the dimensions of slicing blades 532 so that pepperoni slices sliced by slicing blade 532 can fall through a gap 548 therebetween and land on the dough, sauce and cheese in pan 62 beneath slicing assembly 518.
  • Plate 544 includes an upper surface 550 upon which the end of pepperoni 506 rests while waiting to be sliced by slicing blades 532.
  • Pepperoni station 500 is configured to be easily disassembled so that a worker can clean the various components therein, as required by the applicable food safety standards.
  • the easy disassembly can be realized by the use of fasteners that retain multiple components in position such that the removal of a single fastener may allow for the removal of multiple components from pepperoni station 500 for cleaning.
  • the various components of pepperoni station 500 that come in contact with the food can be of a material suitable for food service use. By way of non- limiting example, such material includes stainless steel.
  • slicing blades 532 include a single beveled edge 552 with the largest radial dimension occurring on an upper surface 554 thereof and a lower radial dimension occurring on the lower surface 556.
  • the upper surface 554 of slicing blades 532 may be slightly above upper surface 550 of plate 544. The distance between the upper surface 554 of slicing blade 532 and upper surface 550 of plate 544 may dictate the thickness of the slices removed from pepperoni 506.
  • slicing blades 532 may include a serrated single beveled edge 552 (not shown).
  • Plate 544 is spaced apart from the end of sleeves 513 such that pepperoni 506 within guide members 512 can extend downwardly beyond the end of sleeves 513 and rest on upper surface 550.
  • the topping system 57 can move the pan 62 from a position below pepperoni station 500, as shown in FIG. 15, to a raised vertical position wherein the end of slicing assembly 518 is located below a top edge 64 of pan 62, as shown in FIG. 16.
  • the topping system 57 includes a lift device associated with the topping platform 162C. With slicing blades 532 located below top edge 64 of pan 62, the slices of pepperoni that are made from pepperoni stick 506 can fall onto the dough, sauce and cheese within pan 62 in a desired location and/or orientation.
  • slicing motor 534 When pan 62 is positioned relative to pepperoni station 500, slicing motor 534 is operated to rotate slicing blades 532 relative to plate 544.
  • Rotary motor 516 rotates slicing assembly 518 relative to guide members 512 so that slicing blades 532 contact and slice through pepperoni 506.
  • slicing blades 532 can be in the position wherein they are not engaged with pepperoni 506.
  • Motor 516 rotates slicing assembly 518 clockwise, in the views depicted in FIG. 17, such that slicing blades 532 slice through pepperoni 506 in guide members 512 containing individual pepperoni 506, as shown in FIG. 17B.
  • Motor 516 can then rotate slicing assembly 518 counterclockwise, in the views depicted in FIG. 17, such that slicing blades 532 engage with and slice through the groups of three pepperonis 506 in guide members 512, as shown in FIG. 17C.
  • Motor 516 can then rotate slicing assembly 518 clockwise, in the views depicted in FIG. 17, to return back to a starting position, as shown in FIG. 17D. With this operation, eight slices of pepperoni are removed from pepperoni 506 within guide members 512 and disposed on the dough within pan 62.
  • Pan 62 can be rotated or moved 45 degrees relative to pepperoni station 500 by robot 60 or by topping platform 162C and the slicing operation repeated so that another eight slices of pepperoni are applied to the dough in pan 62.
  • robot arm 68 can change the location of pan 62 relative to pepperoni station 500 from position 1 through positions 2 and 3 and into position 4.
  • pepperoni station 500 is operated to cut and drop eight slices of pepperoni onto the dough within pan 62.
  • 32 slices of pepperoni are disposed on the dough in pan 62, as indicated in FIG. 19D.
  • the arrangement of guide members 512 and pepperoni 506 within pepperoni station 500 can advantageously provide for a configuration wherein each resulting slice of pizza has four entire pepperoni slices thereon.
  • the resulting pizza can form eight slices.
  • the placement of the pepperoni can be made such that the resulting pizza can be cut into eight slices wherein each slice contains exactly four whole slices of pepperoni, thereby facilitating a consistent quality pizza.
  • the ability to consistently make such a pizza, wherein four whole slices of pepperoni can be realized on each slice can provide for an aesthetically pleasing appearance to the pizza and a more satiating experience in consuming the pizza.
  • each slicing operation can be varied. It is anticipated that for most efficient operation between 3 and 8 slices of pepperoni can be applied with each slicing operation although more or fewer can also be utilized.
  • system 50 can then place pan 62 in an oven 800, if a cheese-and-pepperoni pizza is desired. If additional toppings are desired, system 50 can move pan 62 to other automated topping stations (not shown) where additional toppings can be applied. Alternatively, as shown, robot 60 can move pan 62 to manual station 600 where a worker can then add the additional toppings and place the resulting pizza in the oven for baking therein.
  • system 50 can skip pepperoni station 500 and place the pan 62 directly in the oven 800 after going through the sauce and cheese stations 300, 400. In this manner, system 50 can automatically make cheese pizzas and pepperoni pizzas with limited interaction by a worker.
  • system 50 can use one or more controllers to control the various components of system 50.
  • Each controller may include one or more modules therein to perform the described functionality.
  • an individual controller and/or multiple controllers containing one or more modules may be associated with the various components in each one of the stations and with robot 60 such that the operation of the various stations and robot 60 are coordinated to form the desired pizzas.
  • a controller 96 communicates with the various stations, the oven, a display 98, a worker input station 99, and robot 60. The communication can be two-way communication so that various information and instructions can be relayed between the controller 96 and the various components and stations.
  • the worker input station 99 can allow a worker to input desired instructions or programming for controller 96 and/or the various modules utilized by controller 96 and/or the other components and stations.
  • Display 98 can function to provide visual indication information to the worker on the operation of system 50 and/or the individual components or stations.
  • the various components can include sensors that enable the detection of pan 62 within rack station 100 on the oven and stacked in manual station 600. In this manner, robot 60 can retrieve pan 62 containing dough from rack station 100 and prevent overloading of the oven or manual station 600 when an existing pan 62 would interfere with the placement of a new pan 62.
  • System 50 may be configured to provide a small foot print wherein system 50 can be installed in existing retail locations without requiring additional retail space or enlarging of the preparation area.
  • the system 50 can be separated into easily movable modules wherein the topping system 57 including the sauce station 300, the cheese station 400, the pepperoni station 500 and the transfer device 154.
  • each of the stations may be included in the refrigerated enclosure 900 as a single module as shown in FIG. 44 and FIG. 54 that can be supported on a plurality of wheels 902 for mobility.
  • the rack system 100, manual station 600, conveyor station 700, robot 60 and oven 800 can each be separately movable modules that can be easily transported and/or moved on wheels within a given space.
  • an automated pizza assembly system 50 can automate various steps in the pizza making process.
  • the automation can advantageously provide consistent pizza while decreasing the man hours required to produce the pizzas.
  • the automated pizza assembly system 50 according to the present disclosure can be easily disassembled for cleaning.
  • the automated pizza assembly system 50 can make a robust simplistic design wherein the ease of operation, maintenance, and use is realized.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne des appareils et des procédés de préparation d'une pizza dans un moule à pizza. L'appareil peut comporter un poste de mise en place de la sauce comportant une plateforme à sauce, un poste de mise en place du fromage comprenant une plateforme à fromage, un poste de mise en place de la garniture comprenant une plateforme à garniture et un dispositif d'acheminement qui fait avancer le moule à pizza entre le poste de mise en place de la sauce, le poste de mise en place du fromage et le poste de mise en place de la garniture, au moins l'une des plateformes à sauce, à fromage et à garniture comprenant un dispositif de rotation destiné à faire tourner le moule à pizza autour du poste correspondant et/ou un dispositif élévateur destiné à remonter le moule à pizza au niveau du poste correspondant.
PCT/US2012/053425 2011-08-31 2012-08-31 Système automatisé de préparation de pizzas WO2013033586A1 (fr)

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FR3104909A1 (fr) * 2019-12-24 2021-06-25 Kpsule Dispositif de préparation de produits alimentaires

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