Diagnostic data interchange
First Claim
1. A system for tracking the hold time of cooked food products, at least one of the cooked products having a predetermined hold time, the system comprising:
- at least one food holding area for holding an at least one cooked food product, the at least one food holding area being a distance from a cooking appliance, having cooked the at least one cooked food product;
a control computer, the control computer assigning a batch identification number to the at least one cooked food product; and
control logic implemented by the control computer, the control logic being operative to utilize the batch identification number to determine when the hold time for the at least one cooked food product elapses as the cooked food product is moved throughout a facility.
1 Assignment
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Accused Products
Abstract
The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.
23 Citations
44 Claims
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1. A system for tracking the hold time of cooked food products, at least one of the cooked products having a predetermined hold time, the system comprising:
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at least one food holding area for holding an at least one cooked food product, the at least one food holding area being a distance from a cooking appliance, having cooked the at least one cooked food product; a control computer, the control computer assigning a batch identification number to the at least one cooked food product; and control logic implemented by the control computer, the control logic being operative to utilize the batch identification number to determine when the hold time for the at least one cooked food product elapses as the cooked food product is moved throughout a facility. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 26, 28, 43)
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12. A system for managing the inventory of cooked food products in a food preparation establishment at least one cooked food product having a predetermined hold time, the system comprising:
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at least one food holding area for holding an at least one cooked food product, the at least one food holding area being a distance from a food cooking appliance having cooked the at least one cooked food product; a control computer assigning a batch identification number to the at least one cooked food product; and control logic implemented by the control computer, the control logic being operative to determine when the hold time for the at least one food product associated with the batch identification number will elapse in the future and to provide advance notification of when the hold time will elapse. - View Dependent Claims (13, 14, 15, 16, 17, 18, 27, 29, 32)
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19. A method for tracking the hold time of cooked food products comprising:
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providing at least one cooked food product having a predetermined hold time; providing of at least one food holding area for holding the at least one cooked food product, the at least one food holding area being a distance from the food cooking appliance having cooked the at least one cooked food product; providing a control computer, the control computer assigning a batch identification number to the at least one cooked food product; providing control logic implemented by the control computer, the control logic being operative to determine when the hold time for the at least one food product associated with the batch identification number elapses; and determining when the hold time for the at least one cooked food product elapses. - View Dependent Claims (20, 21, 22, 30, 44)
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23. A method for managing the inventory of cooked food products in a food preparation establishment comprising:
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providing at least one cooked food product having a predetermined hold time; providing at least one food holding area a distance from a cooking appliance having cooked the at least one cooked food product, for holding the at least one cooked food product; providing a control computer, the control computer assigning a batch identification number to the at least one cooked food product; providing control logic implemented by the control computer, the control logic being operative to determine when the hold time for the at least one food product associated with the batch identification number will elapse in the future and to provide advance notification of when the hold time will elapse; determining when the hold time for the at least one food product will elapse in the future; and providing advance notification of when the hold time for the at least one food product will elapse in the future as a function of determining when the hold time for the at least one food product will elapse in the future. - View Dependent Claims (24, 25, 31, 33, 34)
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35. A method for managing the inventory of cooked food products in a food preparation establishment comprising:
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providing at least one cooked food product; providing at least one food holding area for holding the at least one cooked food product; determining an amount of the at least one cooked food product consumed; providing a control computer; providing control logic implemented by the control computer, the control logic being operative to determine a number of customer orders received and an amount of the at least one cooked food product in the at least one food holding area, comparing an amount of at least one food product consumed with an amount of the at least one cooked food product in the at least one food holding area; and generating a signal to cook more of the at least one cooked food product as a function of the comparison. - View Dependent Claims (36, 37, 38, 39, 41, 42)
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40. A method for managing the inventory of cooked food products in a food preparation establishment comprising:
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providing a control computer; providing control logic implemented by the control computer, wherein said control computer has access to a database of data enabling forecast of demand for the at least one cooked food product by day and/or hour; preparing at least one cooked food product in accordance with the forecasted demand; providing at least one cooked food holding area for holding the at least one cooked food product; determining when the hold time for the at least one cooked food product will elapse in the future; providing advance notification of when the hold time for the at least one cooked food product will elapse in the future; comparing the amount of the at least one cooked food product consumed with the forecasted demand and the amount of the at least one cooked food product in the at least one cooked food holding area; and generating a signal to cook more of the at least one food product as a function of at least one of the comparison and advanced notification.
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Specification