首页|"Controller Of An Industrial-Robotic-Air-Frying System (Irafs)" in Patent Applic ation Approval Process (USPTO 20240057812)
"Controller Of An Industrial-Robotic-Air-Frying System (Irafs)" in Patent Applic ation Approval Process (USPTO 20240057812)
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By a News Reporter-Staff News Editor at Robotics & Machine Learning Daily News Daily News-A patent application by the inventors Ben-David, David (Rehovot, IL); Gordin, Yair (Modiin, IL), filed on October 31, 2023, was made available online on February 22, 2024, according to news reportin g originating from Washington, D.C., by NewsRx correspondents. This patent application is assigned to Kitchen Robotics Ltd. (Modiin, Israel). The following quote was obtained by the news editors from the background informa tion supplied by the inventors: "Deep oil fryers are traditionally used to cook numerous food products. Products such as but not limited to french-fries, chicke n, chicken wings, onion rings, etc. Usually, these food products are prepared fr om frozen ingredients. The throughput of such a deep oil fryer is about 60 pound s/hr (27.22 kg/hr). Along the present disclosure and the claims the terms oil, l ard, fat may be used interchangeably and the term oil may be used as representat ive term of this group. Along the present disclosure and the claims the terms fr ench-fries, chicken, chicken-wings and onion-rings can be used interchangeably a nd the term french-fries may be used as representative term of this group. "A common frying place in a commercial kitchen may comprise several sections. Th e first section is a frozen-dispenser that is configured to store frozen product s, such as frozen french-fries, and to dispense a certain amount of frozen produ cts into a frying-basket. The second section is the deep-oil-fryer (DOF). An ope rator, according to the type of product, sets the duration of frying and puts th e frying-basket in the DOF. The next section is the fry-station, which can be re ferred also as serving section, in which the fried products are placed in order to be delivered to one or more customers. In some kitchens a seasoning station c an be located after the serving section.
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