Data aggregation and personalization for remotely controlled cooking devices

• US 10,444,723 B2
• Filed: 11/14/2016
• Issued: 10/15/2019
• Est. Priority Date: 11/16/2015
• Status: Active Grant

• Current Assignee: Breville USA Incorporated (Breville Group Ltd.)
• Original Assignee: ChefSteps, Inc. (Breville Group Ltd.)
• Inventors: Young, Christopher Charles, Baldwin, Douglas Eugene, Natkin, Michael, Salazar, Nelson Timothy
• Primary Examiner(s): Rowland, Steve
• Application Number:
  US15/351,091
• Publication Number:
  US 20170139385A1
• Time in Patent Office: 1,065 Days
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16
• CPC Class Codes: A47J 36/321 the electronic control being performed over a network, e.g. by means of a handheld device
• CPC Class Codes: G05B 19/042 using digital processors G05B19/05 takes precedence
• CPC Class Codes: G05B 19/048 Monitoring; Safety
• CPC Class Codes: G05B 2219/2643 Oven, cooking
• CPC Class Codes: G05B 2219/45111 Meal, food assistance
• CPC Class Codes: G06Q 10/00 Administration; Management
• CPC Class Codes: G06Q 50/01 Social networking
• CPC Class Codes: G06Q 50/12 Hotels or restaurants
• CPC Class Codes: G09B 19/0092 Nutrition
• CPC Class Codes: G09B 5/02 with visual presentation of the material to be studied, e.g. using film strip

Abstract

Systems, methods, and articles for gathering and utilizing individual and aggregate data from connected cooking devices, online recipe databases and/or mobile applications. Cooking instructions may be stored as processor-readable cooking programs that use mutable real time status updates as input. Such programs may be chosen via a user computing device and may be further parameterized by numeric, textual or camera-based inputs. Various methods may be used to determine what foods a user is preparing, and what equipment and techniques are used. This data may be supplemented with feedback to verify what was cooked, how the result compared to visual representation in advance of cooking, and satisfaction level. The data may be used to reproduce past cooking results, adjust future recipes, suggest recipes or products, or connecting users to online communities of users. Cooking data may be used to offer just-in-time problem solving, products, or connection to other users.

Claims

1. A method of operation in a processor-based food preparation guidance system, the method comprising:

receiving, by at least one processor, an indication of an execution of a plurality of cooking programs by a plurality of cooking appliances, each of the plurality of cooking appliances operated by a different one of a plurality of users;

receiving, by the at least one processor, at least one cooking parameter for each of the plurality of cooking programs, the at least one cooking parameter comprising an input cooking parameter or an output cooking parameter;

storing, by the at least one processor, aggregated data based on the received cooking parameters in a nontransitory processor-readable storage medium communicatively coupled to the at least one processor;

analyzing, by the at least one processor, the aggregated data by analyzing a plurality of cooking parameters for the plurality of cooking programs to modify a particular cooking program of the plurality of cooking programs; and

providing, by the at least one processor, the modified particular cooking program to at least one of a user computing device or a cooking appliance associated with a particular user of the plurality of users based at least in part on the analysis of the aggregated data.

2. The method of claim 1 wherein receiving an indication of an execution of a plurality of cooking programs comprises detecting at least one user selection of a cooking program to be sent to a cooking appliance.

3. The method of claim 1 wherein receiving an indication of an execution of a plurality of cooking programs comprises detecting at least one user selection of at least one of:

an image which depicts a cooking program, a video which depicts a cooking program, or text which describes a cooking program.

4. The method of claim 1 wherein receiving an indication of an execution of a plurality of cooking programs comprises detecting a user interaction pattern with a graphical user interface of at least one of a plurality of user computing devices which provides at least one selectable cooking program.

5. The method of claim 4 wherein detecting a user interaction pattern with a graphical user interface comprises at least one of:

estimating active time spent viewing or interacting with a selectable cooking program via the graphical user interface;

detecting a printing of information relating to a selectable cooking program;

or detecting a sharing of the selectable cooking program with another user or another user computing device.

6. The method of claim 1 wherein receiving at least one cooking parameter comprises receiving at least one input cooking parameter comprising a desired end characteristic for a food product.

7. The method of claim 6 wherein receiving a desired end characteristic for the food product comprises receiving at least one of a texture, consistency, or doneness for the food product.

8. The method of claim 1 wherein receiving at least one cooking parameter comprises receiving at least one output cooking parameter comprising a real-time measurement obtained from a particular cooking appliance of the plurality of cooking appliances.

9. The method of claim 1 wherein receiving at least one cooking parameter comprises receiving at least one output cooking parameter comprising at least one of:

a temperature, a projected cooking time, a projected cooking completion time, an image of a food product, or an indication of a user satisfaction level.

10. The method of claim 1 wherein receiving at least one cooking parameter comprises receiving at least one cooking parameter from at least one of a plurality of user computing devices or at least one of the plurality of cooking appliances.

11. The method of claim 1 wherein particular cooking program is modified for the particular user.

12. The method of claim 1, further comprising:

providing at least one cooking tip to the particular user during execution of a cooking process by the cooking appliance.

13. The method of claim 1, further comprising:

providing at least one of a product recommendation or a service recommendation to the user computing device associated with the particular user.

14. The method of claim 1, further comprising:

providing at least one of a cooking program recommendation for a food product or a recipe recommendation for a food product to the user computing device associated with the particular user.

15. The method of claim 1, further comprising:

providing the particular user with information regarding an online community accessible by the user computing device of the particular user.

16. The method of claim 1 wherein receiving an indication of an execution of a plurality of cooking programs by a respective plurality of cooking appliances comprises receiving an indication of overlapping execution of the same cooking program by at least two of the plurality of cooking appliances, method of claim 1 further comprising:

providing communication information to user computing devices of at least two of the plurality of users associated with the respective cooking appliances executing the same cooking program so that the at least two users may communicate with each other during or subsequent to the execution of the same cooking program.

17. The method of claim 1 wherein analyzing the aggregated data further comprises analyzing the plurality of cooking parameters for the plurality of cooking programs to determine a cooking preference for a determined subset of the plurality of users.

18. The method of claim 17, wherein analyzing the plurality of cooking parameters to determine the cooking preference for the determined subset of the plurality of users comprises analyzing the plurality of cooking parameters to determine a cooking preference for at least one geographical area.

19. A processor-based food preparation guidance system, the system comprising:

at least one processor; and

at least one nontransitory processor-readable storage medium, communicatively coupled to the at least one processor and which stores at least one of processor-executable instructions or data, wherein in use the at least one processor;

receives an indication of an execution of a plurality of cooking programs by a plurality of cooking appliances, each of the plurality of cooking appliances operated by a different one of a plurality of users;

receives at least one cooking parameter for each of the plurality of cooking programs, the at least one cooking parameter comprising an input cooking parameter or an output cooking parameter;

analyzes aggregated data based on the received cooking parameters to identify overlapping execution of the same cooking program by at least two of the plurality of cooking appliances; and

provides communication information to user computing devices of at least two of the plurality of users associated with the respective cooking appliances executing the same cooking program based on the analysis of the aggregated data so that the at least two users may communicate with each other during or subsequent to the execution of the same cooking program.

20. The system of claim 19 wherein the at least one processor:

detects at least one user selection of a cooking program to be sent to a cooking appliance.

21. The system of claim 19 wherein the at least one processor:

detects at least one user selection of at least one of;

an image which depicts a cooking program, a video which depicts a cooking program, or text which describes a cooking program.

22. The system of claim 19 wherein the at least one processor:

detects a user interaction pattern with a graphical user interface of a user computing device which provides at least one selectable cooking program.

23. The system of claim 22 wherein the at least one processor:

estimates active time spent viewing or interacting with a selectable cooking program via the graphical user interface;

detects a printing of information relating to a selectable cooking program;

or detects a sharing of a selectable cooking program with another user or another user computing device.

24. The system of claim 19 wherein the at least one processor:

receives at least one input cooking parameter which includes a desired end characteristic for a food product.

25. The system of claim 24 wherein the at least one processor:

receives at least one of a texture, consistency, or doneness for the food product.

26. The system of claim 19 wherein the at least one processor:

receives at least one output cooking parameter comprising a real-time measurement obtained from a cooking appliance.

27. The system of claim 19 wherein the at least one processor:

receives at least one output cooking parameter which includes at least one of;

a temperature, a projected cooking time, a projected cooking completion time, an image of a food product, or an indication of a user satisfaction level.

28. The system of claim 19 wherein the at least one processor:

receives at least one cooking parameter from at least one of a plurality of user computing devices or at least one of the plurality of cooking appliances.

29. The system of claim 19 wherein the at least one processor:

analyzes the received cooking parameters to modify a cooking program; and

provides the modified cooking program to at least one of a plurality of user computing devices or at least one of the plurality of cooking appliances.

30. The system of claim 19 wherein the at least one processor:

analyzes the received cooking parameters to modify a cooking program for a particular user; and

provides the modified cooking program to at least one of a particular user computing device associated with the particular user or a particular cooking appliance associated with the particular user.

31. The system of claim 19 wherein the at least one processor:

provides at least one cooking tip to a particular user computing device associated with a particular user during execution of a cooking process by a particular cooking appliance associated with the particular user.

32. The system of claim 19 wherein the at least one processor:

provides at least one of a product recommendation or a service recommendation to a particular user computing device associated with a particular user.

33. The system of claim 19 wherein the at least one processor:

provides at least one of a cooking program recommendation for a food product or a recipe recommendation for a food product to a particular user computing device associated with a particular user.

34. The system of claim 19 wherein the at least one processor:

provides a particular user with information regarding an online community accessible by a particular user computing device of the particular user.

35. The system of claim 19 wherein the at least one processor:

analyzes the received cooking parameters to determine a cooking preference for a determined subset of the plurality of users.

36. The system of claim 19 wherein the at least one processor:

analyzes the received cooking parameters to determine a cooking preference for a determined subset of the plurality of users within at least one geographical area.

37. A method of operation in a processor-based food preparation guidance system, the method comprising:

receiving, by at least one processor, an indication of an execution of a plurality of cooking programs by a plurality of cooking appliances, each of the plurality of cooking appliances operated by a different one of a plurality of users;

receiving, by the at least one processor, at least one cooking parameter for each of the plurality of cooking programs, the at least one cooking parameter comprising an input cooking parameter or an output cooking parameter;

storing, by the at least one processor, aggregated data based on the received cooking parameters in a nontransitory processor-readable storage medium communicatively coupled to the at least one processor;

analyzing, by the at least one processor, the aggregated data to identify overlapping execution of the same cooking program by at least two of the plurality of cooking appliances; and

providing communication information to user computing devices of at least two of the plurality of users associated with the respective cooking appliances executing the same cooking program based on the analysis of the aggregated data so that the at least two users may communicate with each other during or subsequent to the execution of the same cooking program.