WO2022162699A1

WO2022162699A1 - Process and system for making food in transit and for just-in-time delivery

Info

Publication number: WO2022162699A1
Application number: PCT/IN2022/050073
Authority: WO
Inventors: Ashutosh MAHINDRU
Original assignee: Mahindru Ashutosh
Priority date: 2021-01-30
Filing date: 2022-01-29
Publication date: 2022-08-04
Also published as: WO2022162698A1; WO2022162697A1

Abstract

The invention is for processes for making and/or packing food in transit in mobile kitchens wherein the instructions for making and/or packing the food are dynamically controlled to ensure just-in-time delivery of food. The invention also envisages stabilising all or part of the mobile kitchens to prevent the spillage or wastage or food during such transit. Also disclosed is a process for coordinating with a fleet of mobile kitchens where order acceptance and/or assignment to a mobile kitchen is dynamically assessed based on several pre-determined set of parameters updated in real-time to ensure just-in-time delivery of food. Further disclosed is a process for coordinating between a fleet of mobile kitchens, a fleet of mobile feeder platforms and commissaries to optimally maintain inventory levels at the mobile kitchens. Corresponding systems are also disclosed.

Description

PROCESS AND SYSTEM FOR MAKING FOOD IN TRANSIT AND FOR JUST-IN-TIME DELIVERY

FIELD OF THE INVENTION

The invention relates to processes and systems for delivery of food and more particularly, processes and systems for just-in-time delivery of food. The invention also relates to processes and systems for making the food in transit on stabilised platforms such that the quality, integrity and hygiene of the food are preserved and spillage or wastage that may result from making the food in transit are prevented.

PRIORITY INFORMATION

This invention claims priority from Indian application no. 202011052139, which among others, refers to just-in-time delivery of food by making the food in transit in a system that operates as a mobile kitchen, as well as to stabilise all or part of the mobile kitchen such that the mobile kitchen operates as if it were a stationary environment.

SUMMARY

The process and system envisaged herein is directed towards making of food in transit to enable just-in-time delivery of the food at a desired destination, such that a consumer is delivered fresh food and where required, hot food, much like the taste and experience when dining out at a restaurant. The process involves the making and/or packing of food during transit to the destination, wherein the instructions for making and/or packing the food are dynamically controlled to ensure just-in-time delivery. The process also envisages stabilising all or part of the mobile kitchen to maintain the quality, integrity and hygiene of the food and preventing any spillage or wastage while making and/or packing the food in transit. Optionally, the process envisages appropriate steps to ensure sanitisation.

The invention also envisages systems to achieve this purpose. One such system is a mobile kitchen. The mobile kitchen mounted on a vehicle or any sort of transportation platform or device. The mobile kitchen may have an independent energy source or may be powered by the energy source powering said vehicle. The initiation of preparation or the making of the food or both in the mobile kitchen is dynamically controlled to ensure just-in-time delivery. In one aspect, the invention is also directed to a mobile kitchen within the cargo area of a typical light commercial vehicle (LCV), such as a tempo or van, built to industry standards, and in particular, mobile kitchens for making pizzas in transit. An LCV will to industry standard would have a typically fixed dimension, restricting the ability to replicate an entire stationery kitchen within the cargo area of said LCV. For instance, in the Indian market, an LCV built to industry standard would have a cargo area with a width of 60 - 68 inches, and the length of 94 - 120 inches. On an average, an LCV will to industry standard India is possess about 240 ft³ of space in its cargo area and on the other hand, a full-fledged kitchen, especially to make pizzas, may require close to 600 ft³ of space. Among others, the invention relates to a configuration wherein a full-fledged mobile kitchen for making pagers is accommodated within the cargo area of an LCV built to industry standard. The invention also relates to systems/components employed within such mobile kitchen.

The process and system envisaged herein also relates to a control centre for monitoring, coordinating with, and controlling, a fleet of mobile kitchens. This control centre may be manually operated or fully automated, or a hybrid between the two. The control centre may be at a fixed location, or be mobile, such as by mounting it on a vehicle or other transportation device, or operate from a cloudbased platform, or operate in any other appropriate manner. The process for monitoring, auditing with, and controlling, a singular or fleet of mobile kitchen, involves the receipt of one or more orders for one or more food from one or more customers by appropriate means, including without limitation, by way of a website and/or an application and/or telephonic systems. Where required, the orders received are assigned to specific mobile kitchens on a dynamic basis based on the consideration of several parameters to ensure just-in-time delivery of the orders received. Including without limitation, the parameters include the pipeline of orders for the mobile kitchens (order inventory), the availability of the ingredients relevant to that order in the mobile kitchens (ingredient inventory), the energy available in the mobile kitchens (energy inventory), the packing material available at the mobile kitchens for fulfilling the order (packaging inventory), the locations of the mobile kitchens, the delivery address, the distance between each of the mobile kitchens and the delivery address, the estimated time for making and/or packing of the one or more food ordered, and the estimated travel time between each of the mobile kitchens and the delivery address, which, among others, will account for traffic and road conditions.

The process and system envisaged herein also relate to a network of control centre, a fleet of mobile kitchens, a fleet of mobile feeder platforms and one or more commissaries to enable just-in-time delivery. The control centre is capable of monitoring, coordinating with, and controlling the fleet of mobile kitchens, the fleet of mobile feeder platforms and the commissaries to enable just-in-time delivery. Among others, the control centre monitors the relevant inventory levels at each of the mobile kitchens, the feeder platforms, and the commissaries, and when needed, instruct a relevant mobile feeder platform to obtain relevant inventory from the commissaries and deliver the same to the relevant mobile kitchen, so as to replenish the inventory at said mobile kitchen.

The processes and the systems any such herein are optionally capable of operation without any human intervention. All the components of the mobile kitchen are designed to work synergistically to reduce complexity, weight, power consumption and to avoid spillage or wastage in any form while maintaining food hygiene and safety for human or animal consumption. Similarly, the process and system relating to the control centre are designed to work synergistically with the process and system for the mobile kitchen. In a preferred embodiment, the processes of the mobile kitchen and the control centre are each controlled via an electronic system that comprises a controller and is capable of real-time communication with each other, and/or with a server or a data storage system, the locally or remotely. In another preferred embodiment, each mobile kitchen acts as an intelligent node with self-contained cooking system constantly connected with a local or central server/cloud that contains all information concerning the orders placed for food. BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS

Figure 1A is a flow chart illustrating the process employed at the control centre for monitoring, coordinating with, and/or controlling a fleet of mobile kitchens.

Figure IB is a flow chart illustrating the process employed at the control centre for monitoring, coordinating with, and/or controlling a fleet of mobile feeder platforms.

Figure 2 is a process flow chart illustrating the process employed within a mobile kitchen that has been assigned a specific order.

Figure 3 is representative block diagram of an illustration of the control centre.

Figure 4 is representative block diagram of an illustration of the mobile kitchen

Figure 5A represents an overall view of one illustration of the levelling system envisaged as per the present invention, depicting the motions/oscillations controlled.

Figure 5B represents the top view of one illustration of the levelling system envisaged as per the present invention.

Figure 5C represents the side view of one illustration of the levelling system envisaged as per the present invention.

Figure 5D represents the front view of one illustration of the levelling system envisaged as per the present invention.

Figure 5E represents another illustration of the levelling system envisaged as per the present invention.

Figure 6A illustrates the interaction between the control centre, mobile kitchens, mobile feeder platforms, commissaries and data storage storage.

Figure 6B is a top-level representative block view of the control data flow for an interconnected hardware and software blocks to illustrate the interaction and coordination between the control centre, a data storage device and the mobile kitchens.

Figure 7 illustrates the two-way control data flow between the control centre and the mobile kitchen.

Figure 8A illustrates the top view of one embodiment of a mobile kitchen as per the present invention.

Figure 8B illustrates the front side of one embodiment of a mobile kitchen as per the present invention.

Figure 8C illustrates the back side of one embodiment of the mobile kitchen as per the present invention.

Figure 8D illustrates one side of one embodiment of the mobile kitchen as per the present invention.

Figure 8E illustrates the other side of one embodiment of the mobile kitchen as per the present invention.

Figure 9 illustrates the chair for a person within the mobile kitchen, as per the present invention.

Figure 10 illustrates the electric oven as per the present invention, which forms part of the cooking system.

DETAILED DESCRIPTION OF THE INVENTION

Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, materials referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features. The articles “a”, “an” and “the” are used to refer to one or to more than one (i.e., to at least one) of the grammatical object of the article.

The terms “comprise” and “comprising” are used in the inclusive, open sense, meaning that additional elements may be included. Throughout this specification, unless the context requires otherwise the word “comprise”, and variations, such as “comprises” and “comprising”, will be understood to imply the inclusion of a stated element or step or group of element or steps but not the exclusion of any other element or step or group of element or steps.

The term “including” is used to mean “including but not limited to”. “Including” and “including but not limited to” are used interchangeably.

The term “food” includes any substance capable of consumption/ingestion by humans and domestic animals, including without limitation, beverages/liquids, baked goods, and pizzas. The term “making”, in the context of food, refers to all steps taken to fulfil an order for food, including any initial preparation of the ingredients, the actual cooking/baking and any finishing touches to be added. The term “cooking” includes all techniques and methods/processes for the preparation of food, including combining, mixing, cooling, freezing, heating, baking, and frying. The term "kitchen" is broadly intended to cover any room or area where food is prepared or cooked or packed and includes any intervening steps. The term “fleet” includes both a single and multiple vehicle/locomotive/transportation device. The term “just-in-time” means being ready just at the arrival at the destination or a short time prior to arriving at the destination. The term “real-time” means the actual time the event occurs, or with a short delay. The term “commissary” means a store/store house, which could be fixed or mobile, for storing relevant inventories, including raw materials for making food, packing items and cutlery.

The working and operation of the processes and systems envisaged herein, is described in detail with reference to the accompanying figures. Although the illustrations and figures relate to the implementation of the invention disclosed herein in the context of a pizza, the invention is not limited to pizza or to food that is consumed hot but also covers food that may be consumed cold and/or at room temperature. Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible. As such, the spirit and scope of the invention should not be limited to the description of the examples and implementations contained herein.

The control centre as envisaged herein may be located at a fixed brick-and-mortar physical site, or be mobile, such as by mounting it on a vehicle or other transportation device, or be operated entirely on the cloud, or operated in any other appropriate manner. Optionally, one of the mobiles kitchens may itself serve as the control centre. The control centre could be fully manned or be entirely automated or a hybrid of the two.

Figure 1A is a flow chart illustrating the process employed at the control centre for monitoring, coordinating with, and/or controlling a fleet of mobile kitchens. The process illustrated (100) may be manual or automated or a hybrid. The customer order for food is received through appropriate means, including without limitation, by way of a website and/or an application and/or telephonic systems as illustrated as the first step of the process (101). In the next step (102), a decision is taken if the order can be optimally fulfilled through the fleet of mobile kitchens. If accepted, the order is assigned to a specific mobile kitchen in the fleet (102A).

Both the decision-making step 102 and the assignment step 102A are dynamic assessments undertaken after an assessment of various parameters. Such parameters include without limitation, the customer's preferred time of delivery, the availability of the ingredients relevant to that order in each of the mobile kitchens (ingredient inventory), the energy available in each of the mobile kitchens and the vehicles they are mounted on (if separate) (energy inventory), availability of the packaging items in each of the mobile kitchens (packing inventory), the locations of each of the mobile kitchens, the delivery address, the distance between each of the mobile kitchens and the delivery address, the estimated time for making the food, and the estimated travel time between each of the mobile kitchens and the delivery location/address, which, among others, will account for traffic and road conditions. Accordingly, the decision to accept the order and the decision to assign the order to a mobile kitchen are designed to ensure just-in-time delivery.

When the control centre receives an acknowledgment from the assigned mobile kitchen that the order is fulfilled, marked as step 103 in Figure 1, the control centre proceeds to close that order (104).

Several optional process steps are also envisaged. For instance, the order could also be rejected based on the decision-making in step 102, which is marked as 106 in Figure 1. In that event, the order rejection is communicated to the customer in 107 and thereafter, the order is closed. Alternatively (not shown in Figure), the control centre may reassign the order to another mobile kitchen in the fleet. Similarly, optionally, when the order is accepted, optionally, the same may be communicated to the customer in step 102B, along with necessary delivery details that may include, among other aspects, the relevant details of the mobile kitchen, the contact details of the mobile kitchen, the delivery address and time of delivery. Further, optionally, it is also envisaged that the assigned mobile kitchen may communicate its inability to fulfil the order, such as, for instance, the occurrence of an accident, an unexpected roadblock and so on (103 A), in which case this is communicated to the customer (107). In that event, the control centre may reassign the order to another mobile kitchen in the fleet by going back to 102. Further, optionally, the control centre may seek feedback from the customer (106) after the order is closed.

As depicted in Figure IB, the control centre is also independently capable of coordinating between the fleet of mobile kitchens, a fleet of mobile feeder platforms and commissaries, to ensure optimal replenishment of inventories at the mobile kitchens. The mobile feeder platform could be any vehicle capable of carrying and transporting items. Once a request for replenishment from a mobile kitchen is received (111), a decision is taken whether the replenishment request can be optimally fulfilled (112). The request may pertain to any inventory, including ingredient inventory, energy inventory and packaging inventory. The request for replenishment may arise in multiple ways. In one illustration, the request can be made by a relevant mobile kitchen to the control centre. In another illustration, the control centre itself may generate such request based on real-time data of the inventories at each mobile kitchen.

If the control centre determines in the decision-making step 112 that the replenishment request can be optimally fulfilled, the request is assigned to the relevant mobile feeder platform and a relevant commissary is designated (112A). The relevant mobile feeder platform will travel to the designated commissary to pick up the relevant inventory and deliver the same to the mobile kitchen. Once confirmation of the replenishment is received (113), the control centre proceeds to close the replenishment request (114).

Both the decision-making step 112 and the assignment step 112A are dynamic assessments undertaken after assessment of various parameters associated with the request. Such parameters include without limitation, the order inventory at the mobile kitchen; the item requested; the quantum requested; the locations of each of the mobile kitchens, mobile feeder platforms and commissaries; the inter- se distance between the mobile kitchens, the mobile feeder platforms and the commissaries; the estimated travel time between the mobile feeder platforms and the mobile kitchens; and estimated travel time between the mobile feeder platforms and the commissaries; traffic and road conditions. Accordingly, the decision to accept the request, to assign the request to a mobile feeder platform and to designate a commissary, are designed to ensure optimal replenishment of inventories at the mobile kitchen as well as enabling the mobile kitchen for just-in-time delivery of its orders.

Here again, several optional process steps are also envisaged. For instance, the replenishment request could be rejected based on the decision-making step in 112, which is marked as 116 in Figure 1A. In that event, the request rejection is communicated to the mobile kitchen in 117 and thereafter, the request is closed

(114). In that event (not shown in figure), the mobile kitchen may communicate its inability to fulfil the order pending with that. Similarly, when the replenishment request is accepted, optionally, the same may also be communicated to the mobile kitchen (112B) and the designated commissary (112C), along with any necessary details that may include, among other aspects, the relevant inventory list, and the contact details of the mobile feeder platform. Further, optionally, it is also envisaged that the assigned mobile feeder platform may communicate its inability to fulfil the request, such as, for instance, the occurrence of an accident, an unexpected roadblock and so on (113 A), in which case this is communicated to the mobile kitchen (117) and optionally (not shown in figure), the request can be redirected to another mobile feeder platform. Further, optionally, feedback can be received from the mobile kitchen, the mobile feeder platform, and the commissary

(115).

Figure 2 is a process flow chart (200) illustrating the process employed within a mobile kitchen that has been assigned a specific order. The first step is the receipt of the order at the mobile kitchen (210). Thereafter, the process envisages decisionmaking in terms of when to initiate preparation of the order by retrieval of the required ingredients from within the mobile kitchen (220). This decision-making step 220 is undertaken after assessment of various parameters associated with the order. Such parameters include without limitation, the estimated time to reach the destination, the customer's preferred time of delivery, nature of the order, the time required for processing the order at each stage within the mobile kitchen (such an initial preparation, cooking, packing etc.). At such determined time, the relevant ingredients are retrieved (230). The precise time for such retrieval is determined based on the consideration of several factors to ensure just-in-time delivery. In one embodiment, step 230 occurs such that the order is available for delivery just ten (10) seconds to five (5) minutes of the estimated delivery time. The food is made (240) and ready for dispensation/delivery just on or about the time of reaching the destination. Once the order is delivered (250), the mobile kitchen communicates order fulfilment (260). Optionally, it can also communicate the failure to complete the order (260A), for reasons such as accidents, roadblocks or other factors that prevent the mobile kitchen from performing just-in-time delivery. This is dynamically assessed based on several parameters, including without limitation, the order inventory, the energy inventory, ingredient inventory and packing inventory.

The ingredients retrieved and the making step would vary based on the order and is not separately depicted in Figure 2. For instance, where the order placed is for a pizza, the necessary ingredients such as a dough ball, the relevant sauce, and other toppings, are retrieved. These ingredients are subjected to preparation, i.e., the dough ball is tossed into a pizza skin and the appropriate toppings relevant to that order are added to the same. The said topped skin with is then baked. Thereafter, depending on the order, the baked pizza may undergo further processing in a finishing step, such as the addition of extra toppings and cutting of the pizza. Such finished pizza may then be placed within the appropriate packing for delivery/dispensation.

The making step 240 is dynamically controlled based on several factors, including without limitation, the energy available, the estimated time to reach the destination, the nature of the order and the time required for processing the order at each stage within the mobile kitchen. In one option, step 240 is dynamically controlled so that the order is available for delivery just ten (10) seconds to five (5) minutes of the estimated delivery time (270). In one embodiment (not shown in Figure 2), the process also envisages that the stabilisation of all or parts of the mobile kitchen to avoid spillage or wastage through appropriate means, while also maintaining food hygiene and safety through appropriate process steps.

Figure 3 is representative block diagram of an illustration of the control centre (300), though the actual spatial arrangements of the various systems/subsystems and the design/configuration of such systems/subsystems is not depicted. The control centre as envisaged in this illustration comprises an electronic system (310) with appropriate hardware and software and/or firmware to carry out all the process 100 of Figure 1 and/or process 110 of Figure 1A, including without limitation, one or more processor/micro-controller enabled hardware, firmware, and configurable software to enable real-time communication. For instance, this electronic system (310) could be a general-purpose computer configured and/or modified with the necessary hardware and software. In this illustration, the control centre (300) communicates with the fleet of mobile kitchens, the fleet of mobile feeder platforms and commissaries, as well as with an external data storage system (320) that stores all data of all orders, as well as data pertaining to the fleets and commissaries. Optionally (not depicted in the figure), the control centre (300) may itself comprise a data storage system that stores all data of all orders. Block 313 is a memory unit to act as RAM. Block 311 is the communication block.

In this representative illustration, block 311 receives the customer order from the data storage system 320. This is forwarded to the controller block (312). The controller block (312) considers the relevant inputs and undertakes the decisionmaking process of 102 and 102 A from Figure 1. The communication block 311 also receives the order fulfilment or failure from the relevant mobile kitchen. This is input into the controller block (312), which is configured to instruct 311 to communicate with 320 to update the order to be closed.

One other optional feature is that the controller block 312 also determines the execution commands to be executed by the mobile kitchen. For instance, the controller block 312 in the control centre may provide the necessary instructions to carry out decision-making step 220 of Figure 2 at the mobile kitchen level. Further, optionally, the communication block 310 continuously receives real-time location of the mobile kitchen and real-time traffic/road conditions, which is used by the controller block 312 to update the execution commands, if needed. Thus, in that option, the controller block 312 will continuously update the cooking instructions on a real-time basis, which will also be communicated to the mobile kitchen on a real-time basis by the communication block 311. Similarly, the control centre 300 also fulfils the requests for replenishment. The communications block 311 receives the request for replenishment of inventory from the mobile kitchens and forwards the same to the controller block 312. Alternatively, the controller block 312 may, by itself, raise the request for replenishment based on real-time inventory levels of each of the mobile kitchens in the fleet as available in the data storage system 320. The controller block 312 then considers the relevant inputs and undertakes the decision-making process steps 112 and 112A from Figure 1A. Using 311, 312 directs the assigned mobile feeder platform to pick up the necessary inventory from the designated commissary and deliver the same to the mobile kitchen. The communication block 311 also receives the confirmation or failure of the replenishment request. This is input into the controller block 312, which is configured to instruct 311 to communicate with 320 to update the replenishment request to be closed. The controller block 312, optionally (not shown in figure), may also be configured to redirect requests for replenishment of inventories as the need arises.

Figure 4 is representative block diagram of an illustration of the mobile kitchen, though the actual spatial arrangements of the various subsystems and the design/configuration of such subsystems is not limited to what is represented in the figure and can be varied. A light/heavy duty vehicle (400) is provided having a cargo compartment (401) and access door or doors (402). This cargo compartment is fitted with multiple subsystems that together serve as a mobile kitchen system (403, marked as a dotted line). This mobile kitchen comprises a storage system (405) comprising storage unit or units, inter alia, for storing ingredients. At a specific determined time, the relevant uncooked ingredients are first retrieved from the mobile storage system (405). In this illustration, the timing of the retrieval of the uncooked ingredients from the mobile storage system (405), which marks the initiation of preparation of the food ordered, is controlled by an electronic system (411).

Optionally, depending on the order, the retrieved ingredients are processed through the preparation system (415) where any initial preparatory steps for the order are processed. For instance, in the case of a pizza, this would include the tossing of dough balls into skins and adding appropriate toppings as per the order received, which may include sauce, cheese and other edibles.

The food, after initial preparation in 415, for instance, the topped skin in the case of a pizza, is transferred to the mobile cooking system (416) for cooking which may contain a single or plurality of cooking units. Such cooking units, for instance, could be ovens. Once the food is cooked, optionally, depending on the order, the cooked food is transferred to a finishing system for any finishing touches. For instance, in the case of a pizza, the baked pizza coming out of 416 would be processed to add extra toppings as ordered and subjected to cutting. In this illustration, 415 acts as both preparation and finishing system, though they may be separate also. The finished pizza is then transferred to the packing system (418) where it is packed and ready for delivery/dispensation. Optionally, as shown in this illustration, the delivery/dispensation is via the dispensing system (418 A) at the time of delivery.

Optionally, there is also a distribution system (419), which is responsible for moving or transporting the ingredients, any intermediary product, the cooked food and the packed good from one unit or system to another, within the mobile kitchen, as may be required.

There is also a levelling system (421) to stabilise the mobile kitchen or part thereof to prevent spillage or wastage from the movement of the mobile kitchen, as if it were being operated in a stationary environment. Accordingly, the raw, intermediary, finished and packed food items, packing items and any other items being carried onboard the mobile kitchen are insulated from any or all the forces that the mobile kitchen is subjected to during transit. For instance, this levelling system (421) could be a system comprising gimbal and springs. In the illustration of Figure 4, the levelling system (421) is positioned on the chassis of the vehicle as to operate over the entire mobile kitchen.

Each of the plurality of the mentioned systems and units is, where required, powered by a single or plurality of energy systems, individually or in any combination. In this illustration, the energy system (404) is an independent source of energy mounted on the chassis or body of the vehicle, comprising, for instance, Li-Ion cells/batteries or a generator. The battery system 404, in one implementation, may be built comprising of modules that can be swapped when the mobile cooking system is making its cooling and delivery rounds. In another implementation the battery system (404) may be fixed to the chassis and have a central charging port 440.

In the illustration of Figure 4, the system is operated and controlled using the electronic system (411), though the invention disclosed may be implemented even without such electronic system. The electronic system (411) in Figure 4 comprises a controller and other suitable hardware, programmable or otherwise, and software, to fulfil several functions. It is responsible for receiving the order assigned for the mobile kitchen from the control centre. It also determines the precise time for the retrieval of the ingredients for the initiation of food preparation, which is determined, inter alia, based on the food item ordered and the estimated travel time to the destination, such that the food item will be prepared and packed for just-in- time delivery. The electronic system is capable of accounting for the entire time taken from initiation of preparation till completion of the making step and/or packing of the food, when determining the precise time to initiate preparation of the food item ordered. It is also equipped with systems to ascertain time and date to ensure real time capability to tag, communicate and enable execution of the delivery orders received with the time tag to characterize each order receipt and delivery time and place to be delivered.

The electronic system 411 is equipped with a communication module (422) that includes positioning system references for the stabilizing table, a terrestrial position system GPS to be able to ascertain and share the location coordinates of the mobile kitchen. It also comprises a communication module to enable communication with the control centre and/or data storage system that contains all information on all order. The electronic system block (411) continuously monitors current GPS location and traffic/road conditions as evaluated with a dynamic mapping and route evaluation software module. It can accordingly evaluate the dynamic correction factors and issue appropriate instructions via the communication module (422) to control the operations within the mobile kitchen, such as for instance, when the ingredients are to be retrieved as well as to dynamically control the food making. In this illustration, each of the systems within the mobile kitchen comprise electronic components, hardware, firmware, and software to receive and execute instructions from electronic system. The communication module (422) is wirelessly linked to each of the subsystems within the mobile kitchen, though such link or connection may be achieved by wired or other means as well. In another implementation, the distribution system (419) itself is configured to receive instructions from the electronic control system (411) and comprises means to operate the various systems within the mobile kitchen. For instance, the distribution system (419) could comprise an automated arm that can retrieve the ingredients, place and retrieve items into and from the preparation and finishing systems, cooing system and so on.

As would be appreciated by a person skilled in the art, the mobile feeder platforms and commissaries can also be advantageously equipped with a storage system and an electronic system corresponding to 405 and 411 from Figure 4, which would function operate in a similar manner.

One illustration of the envisaged levelling system/subsystem (identified as 421 in Figure 4) is a mechanical levelling system with gimbal and springs as depicted in Figures 5A-5D that can be employed, for instance, to stabilise the cooking section of the mobile kitchen. Figure 5A gives an overall view of the of the oven and frame with the allowed motions depicted as 'A' (roll), 'B' (pitch) and 'C (vertical). This assembly will be placed on a flatbed of a truck. The frame is bolted onto the bed of the vehicle. At one end a shock absorber (4) is placed, at the other end two guiding rails (2) and (3) mounted at either side of the frame. (2) is a slider bearing mounted on the side of the frame (1) and acts as a guiding rail for the rods (3). These guiding rails (2) and (3) are used because the gimbal is only sprung at the vertices oriented diagonally and thus a motion where one vertex dives need to be prevented. The rod (3) acts as one support against the diving motion described above by (2).

The shock absorber (4) keeps the entire frame upright and contains a spring damper to absorb any shocks and other vertical motion. (5) is a shock mount, which connects the shock absorber (4) with the frame of the vehicle. (5) provides enough height for the cooking unit/oven to swing in the gimbal and keep it from hitting the flatbed of the vehicle. The flange (12) will be mounted at the tip of the shock absorber (4) and will ensure it stays at the center line of the frame (1), resisting side to side motion.

(6) is the inner frame that connects the two axes of the gimbal. At one axis it is connected to the frame side (1), at the other it is connected to the frame of the cooking unit (8). (6) is advantageously engineered to be capable of rotating about the axis at which it is connected to the frame side. The oven (7) is for baking the food and it is connected to the inner frame (6) and can rotate about two axes marked as 'A' and 'C as illustrated in Figure 12. The frame (8) keeps the oven (7) connected to the gimbal and is connected to the inner frame (6) by a rotational damper (11) via the beam (9), which has a square shaped end to connect to the rotational damper (11). The bearing (10) will take most of the load off the rotational damper (11), ensuring the rotational damper functions properly. This allows the rotational motion to take place between the Inner frame (6) and oven (7), as well as the frame side (1) and inner frame (6). The rotational damper (11) will resist the rotational motion of the oven (7) and frames (6) and (1).

The process disclosed also envisages an appropriate, well synchronised interaction or coordination between the control centre, the fleet of mobile kitchens, the fleet of mobile feeder platforms and commissaries, though this is not always necessary since the invention envisages that the mobile kitchens may also operate independently. Such coordination may be achieved through appropriate means, such as by coordination over telephone, or electronically through hardware and software blocks. In one option, as illustrated in Figure 6A, the interaction between the control centre, the mobile kitchens, the mobile feeder platforms, and the commissaries is enabled through one or data storage system 410. 410 acts as a central server for all relevant data for the control centre, the mobile kitchens, the mobile feeder platforms, and the commissaries to operate. Thus, the cloud / server database (410) will comprise real-time updated information on the inventory levels in the mobile kitchens, the mobile feeder platforms and the commissaries, the location of the mobile kitchens the mobile feeder platforms in the commissaries, the execution commands for each order and so on. In that implementation, the control centre, mobile kitchens, the mobile feeder platforms and the commissaries interacts with cloud / server database (410) over single or multiple wireless communication networks of one or more kinds such as GSM or CDMA telephony networks or satellite communication networks, individually or in combination, or through any other appropriate means. Optionally (not shown in Figure), the control centre itself comprises a system that acts the data storage device.

This coordination between the control centre and the mobile kitchens may be achieved through any number of appropriate means. In one illustration, this is achieved by way of creating a control flow data stream embedded within a sequential file created on a per-order basis. Figure 6B is a top-level representative block view of the control data flow (600) for an interconnected hardware and software blocks to illustrate the interaction and coordination between the control centre, a data storage device, and the mobile kitchens: a. When an order is received, a sequential file is created with the order details (610), including

(i) customer name,

(ii) customer contact information,

(iii) delivery address,

(iv) food ordered, is received.

A separate sequential file is created for each order and each file is marked with a unique ID. The time of order receipt is tagged b. Separately, the details of the fleet are being continuously maintained in a separate fleet database (620). This database is continuously kept updated for the fleet on a real-time basis, comprising inter alia, the dynamic update of the GPS location, their availability to fulfil an order any given point in time, ingredients and energy inventory etc. c. The control centre will parse the sequential file and based on preconfigured algorithms, update the sequential file with the inventory required to execute the order (630). Including without limitation, this may be:

(i) list of ingredients

(ii) respective quantities of each ingredient

(iii) condiments required;

(iv) energy required;

(v) packaging units;

(vi) cutlery. d. The updated sequential file will be cross-referenced with the fleet database file fleet to determine if the order can be optimally fulfilled. If yes, the control centre updates the sequential file to include the acceptance of the order, the time of acceptance of the order, and the details of the assigned mobile kitchen, including without limitation, the ID of the mobile kitchen, the location at the order acceptance time (630A). The determination to assign the order to a certain mobile kitchen in the fleet is based on several factors, including without limitation, the delivery location, the location of the mobile kitchens, the storage inventory at that time in the mobile kitchen and the estimated travel time based on traffic and road conditions. The control centre may also determine the rejection of the order, in which case the sequential file is updated to this effect and tagged as closed (630B). e. The sequential file associated with an accepted order is transmitted to the assigned mobile kitchen (640). Optionally (not depicted in Figure 6), the control centre may update the sequential file with additional information before transmitting:

(i) Estimated travel time

(ii) Time to retrieve ingredients from the storage units

(iii) Storage units to be accessed

(iv) When to initiate and end cooking

(v) Estimated time for order to be ready for delivery/dispensation

(vi) Any other cooking instructions. f. The electronic system within the mobile kitchen parses the received sequential file and updates the same to include a command chain (650):

(i) Storage units to be accessed for the relevant ingredients

(ii) Estimated travel time based on the location of the mobile kitchen and real-time traffic/road conditions.

(iii) Time to retrieve ingredients from the storage units

(iv) When to initiate and end cooking

(v) Estimated time for order to be ready for delivery/dispensation

(vi) Any other cooking instructions. g. The electronic system within the mobile kitchen accordingly communicates with the respective subsystems within the mobile kitchen to execute the order (660). The electronic system also continuously monitors the location of the mobile kitchen and the traffic/road conditions to dynamically update the cooking conditions, including the time to retrieve ingredients from the storage units, such that the order will be ready for just-in-time delivery. Optionally, the electronic system within the mobile kitchen may update the sequential file with the progress of the order at each stage within the mobile kitchen. h. The mobile kitchen appends delivery confirmation or optionally, delivery failure, to the sequential file (670) and the updated file is transmitted back (680) for order closure (690). i. Optionally (not depicted in the figure), the sequential file is also updated with any customer feedback.

Figure 7 shows the scheme in which the control centre comprises an electronic control system (710) that has dedicated hardware and software to enable the creation of the sequential file for every accepted order and link it to a unique identity in the data storage system (710) and a sequential file transfer communication system to move the sequential file to the electronic control system (411) in a mobile kitchen.

As would be appreciated by the person skilled in the art, a similar control flow data system can be employed in a manner corresponding to Figures 6A, 6B and 7 to coordinate requests for replenishment of inventory at the mobile kitchens.

Figures 8A-8E illustrate another aspect of the invention, which is the configuration of a mobile kitchen within the confines of the cargo area of an LCV built to industry standard. Figure 8A, which shows the top view, indicates the four points of view, viz., A, B, C, and D. The mobile kitchen as seen from each of these viewpoints is illustrated in Figures 8B-8E. In these illustrations, the vehicle is an LCV/tempo built to industry standard in India, having width of approximately 60 inches, length/depth of 108 inches and the height of 73 inches. The door to the cargo area is on the side of the vehicle. In this illustration, the mobile kitchen is not fully automated and is making a pizza. For this purpose, it is necessary to have a person/chef located within the mobile kitchen. The chef must be seated appropriately to shield the chef from the forces of motion during transit, such that the chef is able to function in the mobile kitchen as effectively as if it were a stationary kitchen. Moreover, the positioning of the chef must be such that all systems and equipment within the mobile kitchen are easily and equally accessible, greatly improving efficiency and adds to the integrity and hygiene of the food since the chef is not forced to physically move within the mobile kitchen.

Figure 8A reflects the top-view of the mobile kitchen. The direction of travel is marked as A. 898 is a reference to one or cameras located within the mobile kitchen and 899 is a reference to one or more cameras that capture a view of the outside road and/or traffic conditions. 840 is a view screen. 801 is the chair for the chef and when seated, the chef is facing the A direction, i.e., the direction of travel. Thus, the chef is secure from any motion sickness, if applicable. B and D are viewpoints of the sides of the mobile kitchen, whereas D reflects the view point of the back of the mobile kitchen. The positioning of 801 is such that all other systems are easily and equally accessible. The chair 801 is more fully described with reference to Figure 9. Figure 9 illustrates the chair (900) in the mobile kitchen. Said chair comprises a saddle seat (910) for the seating of the chef. The saddle seat 910 is configured such that it is rotatable 360° about the axis (911). By rotating, the chef will thus be able to access the sides of the mobile kitchen (B and D viewpoints), as well as the front and back of the mobile kitchen (A and C view points). The height (915) of the chair from the ground level (913) is adjustable over the range of 10 to 15 inches using the height adjustment mechanism (916) as against the standardised movement of 4-5 inches known in art. In one option, this height adjustment mechanism (916) can be electrically powered. The back rest (917) can be inclined using the mechanism (919) about the movement arc (918) to suit the user convenience. The chair (900), in one embodiment as shown in Figure 9, has a plurality of magnetic locks of which two are illustrate (924 and 927) alongside castor wheels (920) and these locks can have their magnetic pull released and be raised and when the chef wants to use the wheels to move round the space in the mobile kitchen which lock the position through an electromagnet/ permanent magnet (924 and 927) that hold it to the steel base of the mobile kitchen. In an embodiment, these locks are raised / lowered with a linear actuator (929) powered by a liner actuator motor and can be operated by the used of this chair from a set of release/lock switch (908). The chair is powered by the DC power source, in one embodiment that is derived from the battery energy storage in the mobile kitchen. Alternatively, the chair can carry their own battery source at a suitable operational voltage.

In another option (not shown in Figure), no such wheels are present but instead, the chair (900) is affixed to the floor through appropriate means, such as being bolted or magnetically locked. The overall configuration of the mobile kitchen relative to the chair is such that no movement across the mobile kitchen is called for. Instead, the chef can access all required parts for operations by rotating the chair.

The chair (900) also has a pillar (904) built into its back. A seatbelt (905) is mounted on this pillar (904) to secure the chef s position and ensure his/her safety. In one option as shown in the Figure 9, the chair (900) has a telescopic arm (940) attached to the pillar (904) to which is attached a view screen of appropriate size (945). This screen 945 can be configured for displaying any appropriate content, including the road view or the other parts of the mobile kitchen.

Figure 8B represents the view of the chef in the A direction from the perspective of the chair. 810, as seen in Figures 8A and 8B, refers to a first storage system, wherein all the necessary ingredients for making the food are stored. This 810 is located right in front of the chair (801) The storage system comprises one or more refrigerated compartments, 811. To maximise the storage space available, the compressor of the refrigeration unit is located outside the mobile kitchen, such as the top of vehicle (not shown in figure). The doors to the refrigerated compartments, 812, are made sliding rather than outward opening, which again increases the space available to the chef. Each of the storage compartments are configured to contain standardised trays for the various ingredients with minimal space to spare, to maximize space utilization.

820, as seen in Figures 8 A and 8B, is a pizza base making machine. The pizza is made during transit using fresh though and ingredients, which means that the piece is not pre-baked or pre-topped. Instead, the pizza base making machine 820 retrieves the dough in appropriate form, such as a dough ball, and automatically converts the same into a pizza base. Such pizza base making machines are available off-the-shelf and, in this illustration, it is mounted on top of a levelling system such as the one described in the present invention. 820 is also positioned in front of the chair/chef, above the storage system 810.

830 is a preparation system for the initial preparation of the pizza, prior to its baking. For instance, this could be a pizza make line or a Bain Marie, where ingredients and toppings such as source, cheese and other ingredients are put on the raw pizza base. 830 is positioned in front of the chair/chef, above the storage system 810. In one embodiment, the pizza make line is a double-decker Bain Marie with several gastronorm pans placed at two separate levels. Usually, the top-level is configured to the back side in the bottom level is configured to the front side. However, this configuration does not function well within the confines of a mobile kitchen. Thus, according to the present invention, contrary to normal configuration, the gastronorm pans at the top-level are placed in front rather than at the back, and the bulk of the gastronorm pans are located the bottom level, such that the chef can access all the pans at both levels with equal ease. To enable the chef to also observe all the pans even at the bottom level, the roof of the lower level is equipped with a low focal length camera. As would be appreciated by a skilled person, the term low focal length refers to a focal length of 5 - 10 inches. The output from the camera is panned to the screen system (840 in Figures 8A and 8B) visible to the mobile chef. To enable ease of operation of such a pizza make line, contrary to the usual design of one lid per gastronorm pan, each level of is covered with a common lid. For instance, the lid can be a “lift and hold” lid.

Figure 8C illustrates the back side of the mobile kitchen, i.e., the D viewpoint from Figure 8A. 860, as seen in Figure 8C illustrates the cooking system and its positioning. This is the back side (802) of the cargo area of the vehicle. As per the present invention, the cooking system comprises one or more electric ovens. In this illustration, the cooking system 860 comprises two ovens (861). The use of an electric oven instead of a standard gas oven has several benefits/advantages. This avoids flames in a moving vehicle, thus increasing safety. Moreover, the electric oven of the present invention runs on DC batteries (862), rather than petrol or diesel generators. This is anyway safer than such generators and has the added advantage of saving space since batteries consume less space for each KWH. In addition, fossil fuel generators tend to produce fumes and there are chances of such fumes percolating into the mobile kitchen, which affects the hygiene and integrity of the food. The use of DC batteries avoids all this.

The electric oven of the present invention is more fully described with reference to Figure 10. Whereas a typical pizza oven has a stone base, the electric oven of the present invention (1100) has a base (1110) made from a metal or metal alloy having a melting point greater than or equal to 350°C. For instance, this may be steel or iron. By using such a material, battery consumption is reduced, and reheating time is also reduced. Consequently, it reduces the total battery capacity to be installed in the mobile kitchen and this gives the added advantage of being able to process a greater number of orders even of the travel time between the multiple orders is short/small.

Typical electric ovens have a fixed heating element at the top and bottom of the chamber. However, a pizza cooks faster from the bottom than from the top and this results in the chef having to open the oven door and lifts the pizza to move it closer to the top heating element. This increases complexity of operation in a mobile kitchen and a tremendous loss of energy/heat. It also exposes the chef to the heat from the oven for larger durations. The electric oven of the present invention comprises a first heating element at the top of the oven (1120) and a second heating element at the bottom of the oven (1130). It is designed such that the first heating element on the top of the oven (1120) can be moved vertically so that the first heating element can be moved closer to the pizza, as and when required. For instance, this movement is controlled with the help of a lever (1140) that this manually operated by the chef. Alternatively, as would be appreciated by the person skilled in the art, other known systems can be employed to enable such vertical movement of the first heating element, such as a fly by wire system that can be operated by the push of a button. However appropriate means also be employed. Similarly, in conventional electric oven there is a heat differential between the front and the back of the cooking chamber and thus, the chef is ordinarily required to open the oven and rotate the pizza manually to ensure even cooking. Similarly, the chef also must constantly open/close the oven door to constantly examine if the pizza is baked. All this results in complexity in operation within the mobile kitchen and tremendous loss of energy/heat, apart from exposing the chef to the heat from the oven for larger durations. Accordingly, in one aspect, as per the present invention, the base 1110 itself rotates. In this example, this is controlled by way of a control box (1160) and a gear motor assembly (1170). There is also a camera (1150) designed within the oven. Said camera 1150 transmits a live view of the interior of the events to a screen (840 in Figure 8B or 945 in Figure 9), to assist the chef in controlling the oven systems as needed.

Optionally, the mobile kitchen also comprises a second storage system, marked as 890 in Figure 8C. The second storage system as illustrated in Figure 8C, comprises two adjustable shelf racks 891. They are adjustable since they will comprise a plurality of grooves, 892, across the entire height. Slidable racks 893 can be placed in any of the grooves and thus, depending on which groove the racks are placed, shelves of different volumes would be obtained. To maximise space, the invention envisages that the second storage system 890 will comprise shutter doors (894) that will slide vertically, to open and close the system 890. The two adjustable shelf racks 891 can be of the same or different widths. It is also possible to only have one such adjustable shelf rack.

The cooked and sliced pizza is then moved to a packaging system, 880, wherein the pizza is appropriately packed for delivery. For maximisation of space, the packing system 880 is sized to fit adjacent to the cooking system 860.

Figure 8D represents the view of the chef in the B direction from the perspective of the chair. 883, as seen in Figure 8D, comprises a delivery window for dispensing the pizza. Opening the entire cargo door (881) of the vehicle would allow dirt and pests to enter the mobile kitchen and the smaller side delivery window reduces the amount of dirt and pests that may creep into the kitchen. Further, and air curtain system 882 is positioned at an appropriate distance above the window and configured to automatically turn on when the window is opened. This also reduces the amount of dirt and pests that painter the mobile kitchen. Further, the door 883A to this delivery window 883 is made sliding instead of a protruding window, minimising the space required to operate the window. Figure 8E is a view of the other side of the mobile kitchen, i.e., represents the view of the chef in the D direction from the perspective of the chair. 850 is a folding-top table, which can be used by the chef for any appropriate purpose, such as for cutting/slicing of the pizza. A similar folding-top table, also marked as 850, can also be seen on the other side of the mobile kitchen in Figure 8E. It is advantageously located on the side of the vehicle between the cooking system and the pizza make line, to minimise the movement of the pizza while in transit and to maximise space utilisation within the mobile kitchen

Optionally, further systems can be configured to enable appropriate coordination between the driver and the chef of the mobile kitchen. For instance, though not shown in the figure, the driver of the vehicle on which the mobile kitchen is mounted, has a screen that displays a live stream of the operations of the mobile kitchen. For this purpose, cameras (898 in Figures 8A, 8D) are installed in the mobile kitchen. Similarly, the screen 840 or screen 945 within the mobile kitchen gives the chef a view of the road and/or traffic conditions. Appropriate cameras are fixed in this respect (899 in Figure 8A). Further optionally, a two-way hands-free communication system (not shown in figure) is installed at the chef and the driver can coordinate with one another. Accordingly, the driver of the vehicle avoids jerks or bumps, as much as feasible, at critical stages of the making process. Similarly, the chef may have a better strategic view of the oncoming road and/or traffic conditions and can plan the making activity within the mobile kitchen, appropriately.

Further optionally, the temperature inside the mobile kitchen is maintained at an appropriate range through blowers (884) that are located adjacent to the cooking system, as well as appropnate air conditioning system (885). The positioning of 884 and 885 in maintaining an appropriate balance within the mobile kitchen. On the one hand, the chef within the mobile kitchen needs to be kept in a comfortable environment to increase efficiency, as also prevent any accidental/unintentional dropping of sweat on the food. On the other hand, heat and/or gaseous discharge is certainly expected from within the mobile kitchen, especially from the cooking system. Accordingly, the blowers 884 are placed adjacent to the cooking system to disperse the heat and/or gaseous discharge.

The air conditioning system 885 is positioned to ensure appropriate airflow within the mobile kitchen. The air conditioning system 885 is placed in front of the chair 801 at a certain height on the front side of the mobile kitchen, whereas the blowers

884 are located to the back of the chair 801, on the back side of the cargo area. Thus, the air conditioning system and the blowers 884 are located on the opposing sides of the mobile kitchen. Accordingly, as envisaged in this invention, the highest intensity draft flows from the air conditioning system 885 towards the chef seated on chair 801 and onwards towards the blowers 884. The air conditioning system

885 is also positioned at an appropriate height above the screen 850, such that the second highest intensity draft flows from the air conditioning system 885 towards the screen 850.

Optionally, the invention also envisages other features that improve temperature control within the mobile kitchen. For instance, contrary to a typical kitchen, the interiors of the cargo area of the vehicle where the mobile kitchen is placed can be made of non-metallic surfaces. Further, optionally, the outside roof of the cargo area can be painted with heat reflective paint. The electronic control systems intended for the mobile kitchen (411 from figure 4) are appropriately positioned in the drivers chamber rather than in the mobile kitchen itself, so as to prevent any chances of any accidental high temperatures within the mobile kitchen from hampering the electronic systems and the coming occasion devices. Accordingly, one aspect of the present invention is a mobile kitchen that is configured to operate as a full-fledged mobile kitchen to make food in transit, particularly, within the confines of the restricted space of the cargo area of LCVs. Such a mobile kitchen is mounted on a vehicle and comprises a first storage system having one or more refrigerated compartments, a pizza base making machine, a pizza make line, one or more folding-top tables, a cooking system, a packing system, a second storage system, a chair to seat a person, said saddle chair rotatable by 360° and comprising a seatbelt to secure the person, one or more blowers, one or more air conditioning systems, a levelling system. The saddle chair is positioned such that the person is facing the direction of travel, and the pizza make line is positioned to the front of the saddle chair and above the storage system. The refrigerated compartments are refrigerated by way of refrigeration system having a compressor located outside the mobile kitchen, and the refrigerated compartments having sliding doors. The refrigerated compartments are configured to store one or more standardised trays. The cooking system comprises one or more electric ovens that operate on DC batteries. The mobile kitchen has one or more folding-top tables positioned to the sides of the saddle chair such that they are affixed to the sides of the cargo area of the vehicle. The cooking system and the pizza make line are positioned on opposite sides of the mobile kitchen, and the blowers are positioned adjacent to the cooking system. Optionally, the cooking system and/or the pizza base making machine are placed on a levelling system to stabilise the same from the motions of travel. According to the present invention, advantageously, the various components/equipment comprising a mobile kitchen are advantageously and proportionally sized and positioned so as to give the benefit of a full-fledged kitchen within the confines of the cargo area of an LCV. Advantageously, the width of the storage system is in the range of 60-72 inches. Also advantageously, both the depth and the height of the storage system is in the range of 25-45 inches. As per the present invention, the width and depth of both the cooking system and the levelling systems are each in the range of 24-36 inches. As per the present invention, the width of the pizza make line is in the range of 25-72 inches, its height in the range of 6-18 inches, and its depth in the range of 12-34 inches. According to the present invention, the air conditioning system and the blowers are positioned such that the highest intensity draft flows from the air conditioning system towards the chair (where the chef is seated) and onwards towards the blower, and such that the second highest intensity draft flows from the air conditioning system towards the screen.

Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible. As such, the spirit and scope of the invention should not be limited to the description of the examples and implementations contained herein.

Claims

I claim:

1. A process for cooking in transit to deliver food at a destination, comprising: a. receiving an order for said food, b. making the food in a mobile kitchen, wherein instructions for making the food are dynamically controlled based on pre-determined set of parameters, for just-in-time delivery of the food.

2. A process according to claim 1, involving the additional step of stabilising the mobile kitchen or part thereof.

3. A process according to claim 1, involving the additional step of packing the food, where the instructions for packing are dynamically controlled based on the pre-determined set of parameters, for just-in-time delivery.

4. A process according to claim 1, wherein the pre-determined set of parameters include the current location of the mobile kitchen, the estimated travel time to the destination, the order inventory, the energy inventory, ingredient inventory, packing inventory, updated on real-time.

5. A process for coordinating a fleet of mobile kitchens comprising: a. receiving one or more orders for one or more food, b. maintaining a database of the fleet of mobile kitchens comprising a predetermined set of parameters, c. assigning the one or more orders to one or more mobile kitchens from the fleet, wherein the assignment of the one or more orders is based on an assessment of said pre-determined set of parameters for just-in-time delivery of the one or more food. A process according to claim 5, wherein the pre-determined set of parameters include location of the mobile kitchens, order inventory of the mobile kitchens, energy inventory of the mobile kitchens, ingredient inventory of the mobile kitchens and packing inventory of the mobile kitchens, updated on real-time. A process according to claim 6, wherein the assignment of one or more orders to the mobile kitchens is dynamically controlled for just-in-time delivery of the one or more food. A process for coordinating between a control centre and a fleet of mobile kitchens to deliver one or more food at one or more destinations, comprising: a. Receiving one or more orders for said one or more food at the control centre, wherein each order is tagged with the food ordered and the destination, b. Maintaining a database for storing all data pertaining to each order in an appropriate form, c. Receiving data pertaining to the one or more orders at the mobile kitchen in the fleet, d. Making the one or more food in transit in the mobile kitchens, e. Delivering the one or more food ordered at the one or more destinations, f. Receiving communications on fulfilments or failures at the control centre, for each order, g. Updating said database to close each order upon receiving fulfilment confirmation or failure for each order, wherein instructions for making the one or more food are dynamically controlled for just-in-time delivery of the one or more food.

9. A process for coordinating between a control centre, a fleet of mobile kitchens, a fleet of mobile feeder platforms and commissaries to optimally maintain inventory levels in the fleet of mobile kitchens, comprising: a. receiving requests for replenishment of inventories at one or more mobile kitchens, b. maintaining databases of the fleet of mobile kitchens, the fleet of mobile feeder platforms and commissaries, comprising a predetermined set of parameters, c. assigning the requests for replenishment of inventories to a mobile feeder platform and designated commissary wherein the assignment of the requests for replenishment to the mobile feeder platforms and the designated commissaries is based on an assessment of said predetermined set of parameters.

10. A process according to claim 9, wherein the predetermined set of parameters include the location, order inventory, energy inventory, ingredient inventory and packaging inventory, updated in real-time, for each of the mobile kitchens, mobile feeder platforms and commissaries.

11. A mobile kitchen (403) for making one or more food in transit to deliver at one or more destinations, comprising: a. means (411) to receive one or more orders for the one or more food; b. a cooking system (416) for making the one or more food during transit to the one or more destinations, and c. means (411) for dynamically controlling the instructions for making the food for just-in-time delivery at each of the one or more destinations.

12. A mobile kitchen according to claim 11, comprising a packing system (418) for packing the one or more food during transit to the one or more destinations, and wherein the means for dynamic control also accounts for the time for packing the one or more food. A mobile kitchen mounted on a vehicle, for making pizzas, for delivery at one or more destinations comprising: a. a first storage system (810) comprising one or more refrigerated compartments (811) b. a pizza base making machine (820), c. a pizza make line (830), d. one or more folding-top tables (850), e. a cooking system (860), f. a packing system (880), g. a chair (801) to seat a person h. one or more levelling systems wherein, i. the chair is positioned such that the person is facing the direction of travel, j. the pizza make line is positioned to the front of the chair and above the storage system, k. the cooking system and the pizza make line are positioned on opposite sides of the mobile kitchen, and l. the one or more folding top tables are positioned to the sides of the saddle chair such that they are affixed to the sides of the cargo area of the vehicle.

14. A mobile kitchen according to claim 13, comprising DC batteries (862) wherein the cooking system comprises one or more electric ovens that run on power from the DC batteries.

15. A mobile kitchen according to claim 13, comprising a screen (850) positioned in front of the chair (801).

16. A mobile kitchen according to claim 13, comprising a second storage system (890), wherein: a. the second storage system comprises one or more adjustable shelf rack systems (891), b. the adjustable shelf rack system comprises a shutter door (894), and c. the width of the adjustable shelf rack system is in the range of 6-20 inches.

17. A mobile kitchen according to claim 13, comprising an air curtain system (882) and a window (883) having a door (883A), wherein the air curtain system is position above the window and is configured to automatically turn on when the window is opened.

18. A mobile kitchen according to claim 13, comprising: a. one or more blowers the blowers (884), and b. one or more air conditioning systems (885) wherein, c. the blowers are positioned adjacent to the cooking system, and d. air conditioning systems are positioned such that a first draft of highest intensity flows towards the chair and onward to the blowers, and a second draft of second highest intensity flows towards the screen.

19. A mobile kitchen according to claim 13, wherein: a. the refrigerated compartments are refrigerated by way of refrigeration system having a compressor located outside the mobile kitchen, b. the refrigerated compartments are configured to store one or more standardised trays, c. the refrigerated compartments have sliding doors,

20. A mobile kitchen according to claim 13, wherein the cooking system (860) and the pizza base making machine (820) are placed on levelling systems.

21. A mobile kitchen according to claim 13, wherein the width of the levelling system is in the range of 24-36 inches.

22. A mobile kitchen according to claim 13, wherein the depth of the levelling system is in the range of 24-36 inches.

23. A mobile kitchen according to claim 13, wherein the width of the first storage system is in the range of 60-72 inches.

24. A mobile kitchen according to claim 13, wherein the depth of the first storage system is in the range of 25-45 inches.

25. A mobile kitchen according to claim 13, wherein the height of the first storage system is in the range of 25-45 inches.

26. A chair (900) for a mobile kitchen comprising: a. a saddle seat (910), b. a pillar (904), c. a seatbelt system (905), wherein, d. the seat is vertically adjustable by 10-15 inches, e. the seat is rotatable by 360°. A pizza make line for use in a mobile kitchen for delivery of one or more food at one or more destinations comprising: a. a first set of pans, b. a second set of pans at a height lower than the first set of pans, c. a first common lid for the first set of pans, d. a second common lid for the second set of pans wherein, e. the second set of pans comprises a greater number of pans than the first set of pans, f. the first set of pans is positioned in front of the second set of pans. A pizza make line according to claim 27, comprising a low-focal length camera positioned above the second set of pans. A pizza make line according to claim 27, wherein the width of the pizza make line is in the range of 25-72 inches. A pizza make line according to claim 27, wherein the height of pizza make line is in the range of 6-18 inches. A pizza make line according to claim 27, wherein the depth of the pizza make line is in the range of 12-34 inches. A cooking system (860) for a mobile kitchen comprising one or more electric ovens (1100), wherein the electric oven comprises: a. a rotatable base (1110) made of metal or metal alloy having melting point greater than 350 degrees b. a first heating element (1120) at the top and a second heating element (1130) at the bottom of each of the electric oven, the first heating element being vertically movable.

33. A cooking system as per claim 32, comprising a camera (1150) fitted within the electric oven.

34. A cooking system as per claim 32, wherein the metal or metal alloy is selected from steel and iron.

35. A system for coordinating a fleet of mobile kitchens for just-in-time delivery of food, comprising a control centre.

36. A system according to claim 35, wherein the control centre comprises: a. means to communicate with the fleet of mobile kitchens, b. means to receive one or more orders for one or more food, c. means to maintain a database of the fleet of mobile kitchens comprising a pre-determined set of parameters, updated in real-time, d. means to determine whether any the one or more orders can be fulfilled by a one or more mobile kitchens from the fleet of mobile kitchens, and e. means to assign the one or more orders to one or more mobile kitchens from the fleet of mobile kitchens, wherein the assignment to the mobile kitchens is based on an assessment of the pre-determined set of parameters in said database for just-in-time delivery of the food.

37. A system according to claim 36 wherein the control centre has means to coordinate between a fleet of mobile feeder platforms and commissaries, for replenishing inventories at the mobile kitchens.