Description:FIELD OF THE INVENTION

[0001] The present invention relates to an automated commercial kitchen examination device that is capable of providing a means to efficiently monitor and assess condition of kitchen equipment, utensils, and surfaces to detect hygiene issues, faults, and deviations in operational conditions, ensuring a safe and clean surrounding for food preparation.

BACKGROUND OF THE INVENTION

[0002] Commercial kitchen examining plays an important role in ensuring food safety, hygiene, and operational efficiency. Regular inspections help identify potential risks such as improper food handling, contamination, or poor sanitation practices that could lead to foodborne illnesses. By examining various factors such as kitchen cleanliness, equipment condition, food storage practices, air quality, and pest control, kitchen managers can maintain a safe and healthy environment for food preparation. Additionally, monitoring temperature levels, checking for spills or mold, and ensuring compliance with health regulations are essential aspects of commercial kitchen examining, ultimately protecting both the establishment’s reputation and customer health.

[0003] Traditionally, the examination of the commercial kitchen is done by manual inspections conducted by food safety inspectors, kitchen managers, or designated staff members. These inspections typically involve visually checking the cleanliness of kitchen surfaces, food storage areas, and equipment, as well as verifying adherence to hygiene practices, such as proper handwashing, the use of gloves, and the cleanliness of utensils. Additionally, manual inspections include checking for compliance with local health codes and regulations, often through physical checks and documentation. While effective, traditional methods can be time-consuming, subjective, and prone to human error, making them less efficient for continuous, real-time monitoring of kitchen conditions.

[0004] CN113705413A discloses a kitchen monitoring method, a kitchen monitoring device and a storage medium, wherein the method comprises the following steps: acquiring an image, wherein the image comprises kitchen staff; determining whether a set type target exists in the image according to a pre-set image recognition protocols, wherein the set type target comprises: workers who do not wear working caps, workers who do not wear masks, workers who do not wear health certificates and workers who smoke; if yes, an alarm instruction is sent to an alarm device, and the alarm instruction is used for indicating the alarm device to send alarm information. The monitoring method ensures that the labor cost of enterprises is saved, automatic monitoring of a kitchen is realized, and illegal operations of kitchen personnel such as wearing no mask, working caps and health certificates are reduced.

[0005] EP0763963A2 discloses a method for controlling cooking by using a vapor sensor in a microwave oven measure and records a magnitude of a detecting signal from the vapor sensor in response to water vapor generated from food subjected to heating. When the temperature of food is judged to exceed a predetermined temperature on the basis of the measured magnitude of the detecting signal, a control means compares the average magnitudes of the detecting signals from the vapor sensor with reference magnitudes to judge whether the temperature of food subjected to heating corresponds to a reasonable temperature. If the temperature of food is lower than the reasonable temperature, the food is additionally heated for a pre-set time. Thus, the outputs of the vapor sensor varied according to the sizes of containers filled with food are selectively controlled to prevent the malfunction of the vapor sensor caused by the different sizes of containers.

[0006] Conventionally, many devices are disclosed in prior art that provides a way to monitor kitchen, but lacks in providing comprehensive, real-time analysis of hygiene, equipment condition, and environmental factors like temperature, air quality, and pest presence. Moreover, such devices often fail to integrate advanced technologies such as AI imaging, UV light sensing, and automated evaluations to ensure more effective, precise, and continuous kitchen inspections.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that requires to be capable of enabling real-time monitoring of a commercial kitchen by detecting temperature, air quality, and pest presence to measure hygiene, equipment condition, and also needs to ensure food safety and operational efficiency in the kitchen.

OBJECTS OF THE INVENTION

[0008] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0009] An object of the present invention is to develop a device that is capable of inspecting and monitoring hygiene, safety, and operational conditions of a commercial kitchen by checking condition of equipment, utensils, food items, and the kitchen environment for ensuring optimal conditions for food safety and cleanliness.

[0010] Another object of the present invention is to develop a device that is capable of detecting air quality, temperature, and cleanliness, and automatically adjusting operations based on detected deviations to ensure a consistent safe and hygienic cooking.

[0011] Yet another object of the present invention is to develop a device that is capable of detecting and addressing potential issues such as dirt, damage, or contamination in real time for hygiene and safety standards.

[0012] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0013] The present invention relates to an automated commercial kitchen examination device that is capable of inspecting and monitoring hygiene, safety, and operational conditions, utensils, food, and the environment for adjusting operations to ensure optimal food safety and cleanliness.

[0014] According to an embodiment of the present invention, an automated commercial kitchen examination device, comprises of a housing positioned over a ground surface of an commercial kitchen that is to be examined, a proximity sensor is installed with the housing and synced with the imaging unit to monitor distance of the housing from the detected equipment, utensils and eatables, multiple of motorized Omni-directional wheels arranged beneath the housing that actuates to provide translation to the housing over the surface an artificial intelligence based imaging unit installed over the housing for capturing and processing images of various equipment, utensils and eatables present within the kitchen, a microcontroller linked with the imaging unit determines type and conditions of the equipment, utensils and eatables, a telescopic rod is installed between each of the wheels and housing that actuates to extend and position the housing in parallel to the detected equipment, utensils and eatables, an ultraviolet (UV) light sensor integrated with the housing to determine presence of organic matter, bacteria, or cleaning residue over surface of the equipment and utensils, a thermal camera installed with the housing to monitor temperature of the utensils.

[0015] According to another embodiment of the present invention, the proposed device further comprises of a sensing module installed over the housing to monitor air quality, presence of rodents, odor of the kitchen, a touch interactive display panel mapped over the housing to display corresponding rating relates to rodents, odor of the kitchen, a TDS (Total Dissolved Solids) meter is configured with the housing via a robotic link to insert the TDS meter in a water stored in a water reservoir of the kitchen to monitor TDS level of the water and transmits acquired information to the database, and a battery associated with the device for powering up electrical and electronically operated components associated with the device.

[0016] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 illustrates an isometric view of an automated commercial kitchen examination device.

DETAILED DESCRIPTION OF THE INVENTION

[0018] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0019] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0020] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0021] The present invention relates to an automated commercial kitchen examination device that is capable of providing a means to aid real-time monitoring of the commercial kitchen by detecting temperature, air quality, and pest presence to measure hygiene, equipment condition, and detect risks, and ensure food safety and operational efficiency in the kitchen.

[0022] Referring to Figure 1, an isometric view of an automated commercial kitchen examination device is illustrated, comprising a housing 101 having multiple motorized Omni-directional wheels 102, an artificial intelligence based imaging unit 103 installed over the housing 101, a thermal camera 104 installed with the housing 101, a touch interactive display panel 105 mapped over the housing 101, a telescopic rod 106 installed between each of the wheels 102 and housing 101, and a TDS (Total Dissolved Solids) meter 107 configured with the housing 101 via a robotic link 108.

[0023] The proposed device comprises of a housing 101 encased with various components associated with the device arrange in sequential manner that aids in examining a commercial kitchen. Upon securing the housing 101 over a ground surface of the commercial kitchen, the authorized person activates the device manually by pressing a switch button associated with the device and integrated with the housing 101. The button mentioned herein is a type of a switch that is internally connected with the device via multiple circuits that upon pressing by the authorized person, the circuits get closed and starts conducting electricity that tends to activate the device and vice versa. After activation of the device by the authorized person, a microcontroller associated with the device generates commands to operate the device accordingly.

[0024] After activating of the device, the microcontroller activates a touch interactive display panel 105 mapped over the housing 101 to give accesses to the authorized person to provide input regarding examination of the kitchen. The display panel 105 works by using LCD (liquid crystal Display) that are manipulated by electric currents to control the passage of light through the display panel 105. When an electric current is applied, the liquid crystals align in a way that either allows light to pass through or blocks the light, creating the images and colors that is being visible in the LCD of the display panel 105 regarding the examination of the kitchen that is further change the electric charge at the location of the touch to register as input. The input is then stored in the microcontroller to process the input.

[0025] Upon processing the input given by the authorized person, the microcontroller actuates an artificial intelligence-based imaging unit 103 installed on the housing 101 to detect type and conditions of various equipment, utensils and eatables present within the kitchen. The imaging unit 103 mentioned herein comprises of comprises of a camera and processor that works in collaboration to capture and process the images of the various equipment, utensils and eatables. The camera firstly captures multiple images of the surrounding, wherein the camera comprises of a body, electronic shutter, lens, lens aperture, image sensor, and imaging processor that works in sequential manner to capture images of the various equipment, utensils and eatables.

[0026] After capturing of the images by the camera, the shutter is automatically open due to which the reflected beam of light coming from the surrounding due to light is directed towards the lens aperture. After that the reflected light beam passes through the image sensor. The image sensor now analyzes the beam to retrieve signal from the beams which is further calibrate by the sensor to capture images of the various equipment, utensils and eatables in electronic signal. Upon capturing images, the imaging processor processes the electronic signal into digital image. When the image capturing is done, the processor associated with the imaging unit 103 processes the captured images by using a protocol of artificial intelligence to retrieve data from the captured image in the form of digital signal.

[0027] The detected data in the form of digital signal is now transmitted to the linked microcontroller based on which the microcontroller acquires the data to detect the types and conditions of the various equipment, utensils and eatables. Based on detecting the types and conditions of the various equipment, utensils and eatables, a proximity sensor synced with the imaging unit 103 installed with the housing 101 detects distance of the housing 101 from the detected equipment, utensils and eatables. The proximity sensor works by emitting a signal, typically electromagnetic or ultrasonic, which reflects off the equipment. When the signal encounters the equipment, it bounces back to the sensor.

[0028] The time taken for the signal to return is then measured, allowing the sensor to calculate the distance between the housing 101 and the detected equipment, utensils, or eatables. This data is then sent to the microcontroller, which processes to determine the distance of the housing 101 from the detected equipment, utensils and eatables. Based on detecting, the microcontroller actuates multiple motorized Omni-directional wheels 102 integrated underneath the housing 101 for locomotion of the housing 101 towards the detected equipment. Each of the wheels 102 are coupled with a motor that is activated by the microcontroller to rotate the wheels 102 to position the housing 101 in proximity to the equipment, utensils and eatables in a successive manner.

[0029] Simultaneously, the microcontroller actuates a pneumatic unit integrated with a telescopic rod 106 installed between each of the wheels 102 and housing 101 to extend and position the housing 101 in parallel to the detected equipment, utensils and eatables. The pneumatic unit comprises of an air compressor, air cylinder, air valves i.e. Inlet and outlet valve and piston that works in collaboration to aid extension and retraction of the rod 106. The air compressor is coupled with a motor that gets activated by the microcontroller to compress the air from surroundings upon entering from the inlet valve to compressed and pumped out via the outlet valve. The air valve allows entry or exit of the compressed air from the compressor. Furthermore, the valve opens and the compressed air enters inside the cylinder thereby increasing the air pressure of the cylinder.

[0030] The piston is connected to the cylinder and due to the increase in the air pressure, the piston moves. And upon closing of the valve, the compressed air exit out from the cylinder thereby decreasing the air pressure of the cylinder. The increasing and decreasing of the air pressure from the cylinder aids in movement of the piston in a to and fro direction that turns in extending and retracting the rod 106 to position the housing 101 in parallel to the detected equipment, utensils and eatables to examine the equipment appropriately.

[0031] Upon positioning the housing 101 parallel to the equipment, an ultraviolet (UV) light sensor integrated with the housing 101 detects presence of organic matter, bacteria, or cleaning residue over surface of the equipment and utensils. The UV light sensor works by emitting ultraviolet light onto the surface of the equipment and utensils. When the light interacts with organic matter, bacteria, or cleaning residue on the surface, it causes substances to fluoresce, or emit their own light. The sensor detects this emitted light and measures its intensity, which is indicative of the type and amount of organic matter or contaminants present. This data is then processed by the microcontroller to identify the organic matter, bacteria, or cleaning residue over surface of the equipment and utensils that saved in a database associated with the microcontroller.

[0032] The microcontroller then evaluates the freshness of equipment such as vegetables like carrots and potatoes by analysing color and surface condition using advanced imaging and processing techniques. Fresh vegetables typically exhibit bright and vibrant colors—such as a rich orange for carrots or a firm, smooth, light brown for potatoes—indicating good quality and freshness. Conversely, stale or aging vegetables may appear dull, have discoloration, or show spots, shrivelling, or surface blemishes, which are signs of reduced quality or spoilage.

[0033] The imaging unit 103 captures high-resolution images of the vegetables and processes to detect variations in color intensity, texture, and surface integrity. For instance, a carrot that has developed a whitish or faded orange hue, or a potato with visible green patches or sprouting eyes, is flagged as stale or unsuitable for cooking. This information is processed by the microcontroller and stored in the database, ensuring that only fresh, safe vegetables are selected for use. This automated evaluation technique enhances food safety, minimizes waste, and maintains high-quality standards in the kitchen.

[0034] Additionally, a thermal camera 104 installed with the housing 101 to detect temperature of the utensils that is being stored in the kitchen. The thermal camera 104 operates by detecting infrared radiation naturally emitted by the utensils based on their temperature, independent of visible light. This radiation is captured by the camera's sensor, which converts into electrical signals to produce a thermal image or precise temperature data. Unlike conventional cameras, the thermal camera 104 remains fully functional in low-light or no-light environments, making it ideal for continuous monitoring. By accurately identifying heat signatures, the thermal camera 104 sends the data to the microcontroller that is processed to detected type of the utensil and temperature, and evaluates storage conditions of the utensils and sends relative data to the database.

[0035] For examples, if a metal pan is stored immediately after cooking, the thermal camera 104 detects elevated temperature of the pan through pan’s heat signature. This data is sent to the microcontroller, which processes the information to identify the utensil type (e.g., metal pan) and its specific temperature. If the pan is too hot, the microcontroller flags a safety alert to prevent handling. Similarly, if a refrigerator-safe glass bowl is stored while still warm, the microcontroller evaluates this condition as unsuitable for proper storage and alert the authorized person via he displays panel 105 to allow it to cool before refrigerating. All processed data, including utensil type and temperature, is sent to the database for record-keeping and further analysis. Further, the imaging unit 103 determines presence of dirt, spots, spillage, insects and damage over the utensils and eatables to determine hygiene and condition of the utensils and eatables that is saved in the database.

[0036] The imaging unit 103 works by capturing high-resolution images of utensils and eatables stored within the kitchen housing 101. These images are processed using advanced protocols to identify the presence of dirt, spots, spillage, insects, or visible damage, ensuring the hygiene and condition of the items. By analysing patterns, textures, and colors, the microcontroller differentiates between clean and soiled surfaces, detect contamination, and assess potential hygiene risks. For instance, if a plate has leftover food stains or visible grease, the imaging unit 103 detects it as dirty and sends a notification for cleaning.

[0037] Similarly, if spilled liquid is detected near stored items, alerts the authorized person via the display to clean the area promptly. In the case of eatables, the unit can identify mold, discoloration, or insect activity, such as spotting small pests on fruits or vegetables, and classify the food as potentially unsafe. This data, including images and the assessment results, is saved in the database for record-keeping and further analysis. Over time, this helps ensure a consistently clean and hygienic kitchen environment while minimizing waste and contamination risks.

[0038] Additionally, a sensing module installed over the housing 101 to detect air quality, presence of rodents, odor of the kitchen. The sensing module includes air quality sensor, acoustic sensor and odor sensor that works in collaboration to detect the detect air quality, presence of rodents, odor of the kitchen. The air quality sensor works by measuring concentration of particulate matter (PM), gases (such as carbon dioxide, carbon monoxide, nitrogen dioxide), and volatile organic compounds (VOCs) in the air. The sensor uses techniques like laser scattering to detect PM levels and electrochemical sensor to measure gas concentrations. This data is analysed to determine air quality and identify potential hazards like smoke, excessive CO2, or harmful chemical fumes in the kitchen.

[0039] The acoustic sensor detects the rodent by monitoring sound patterns associated with rodent activity, such as scratching, chewing, or high-frequency squeaks that are often inaudible to humans. The sensor employs signal processing protocols to filter out background noise and accurately detect rodent presence. Further, the odor sensor detects volatile compounds associated with food spoilage, gas leaks, or other kitchen odors. By a combination of gas-sensitive materials and pattern recognition, the sensor identifies specific odor profiles to assess hygiene and safety conditions and determines odor of the kitchen.

[0040] For example, if the air quality sensor detects elevated CO2 and VOC levels, then indicate poor ventilation or the use of strong cleaning chemicals. If the acoustic sensor picks up rodent-like noises, the microcontroller flags potential pest activity, while the odor sensor detects signs of spoiled food or a gas leak. Further, based on output of the imaging unit 103, ultraviolet (UV) light sensor, thermal camera 104 and sensing module, the detected data is stored in the database and accordingly the microcontroller examines condition maintained in the kitchen for cooking food. In addition to these inputs, data from the imaging unit 103 is analysed to check for dirt, stains, or pest activity on utensils and eatables. The UV light sensor detects the effectiveness of sterilization efforts, while the thermal camera 104 ensures utensils and storage areas are at appropriate temperatures.

[0041] The sensing module integrates this data and evaluates the overall kitchen condition, determining if it meets safety and hygiene standards for cooking food. All detected data, including air quality metrics, rodent activity, odors, cleanliness, and temperature levels, is stored in the database for record-keeping and future analysis. The microcontroller uses this comprehensive information to continuously assess and evaluates a corresponding rating that is displayed over the display panel 105 based on that the ratings help the authorized person easily evaluate which hotels or food establishments maintain high hygiene standards during the food preparation process, making it a valuable tool for informed decision-making. For instance, if the sensing module detects poor air quality with elevated levels of CO2 and VOCs, indicating insufficient ventilation or the presence of strong cleaning chemicals, it would flag the kitchen as needing improvement.

[0042] Similarly, if the acoustic sensor identifies rodent activity or the odor sensor detects spoilage or a gas leak, these factors would contribute to a lower hygiene rating. The imaging unit 103 might detect dirt, food residues, or pest activity on utensils or food, further lowering the overall rating. On the other hand, if the kitchen maintains good air quality, is free from pests, and has clean, properly stored utensils and food, the device would assign a higher rating. Further, the imaging unit 103 detect spills of ingredients like flour (atta) or other items on kitchen surfaces, identifying any irregular patterns or residues that may indicate poor hygiene.

[0043] For example, flour spills are easily flagged by the contrast between the white substance and the surrounding surfaces. Additionally, the imaging unit 103 detects pests like flies or mosquitoes near food, using advanced object recognition to identify these insects as potential contamination risks. When either spills or pests are detected, the microcontroller sends real-time alerts in the display panel 105, warning the authorized person to take immediate corrective actions to maintain cleanliness and food safety. This ensures that the kitchen environment remains hygienic, minimizing the risk of contamination and preserving the integrity of the food preparation process.

[0044] Moreover, a robotic link 108 integrated with a TDS (Total Dissolved Solids) meter 107 configured with the housing 101 to insert the TDS meter 107 in a water stored in a water reservoir of the kitchen for detecting the TDS level of the water. The robotic link 108 is similar to the robotic arm that comprises of a shoulder, elbow and wrist. All these parts are configured with the microcontroller. The elbow is at the middle section of the arm that allows the upper part of the arm to move the lower section independently. Lastly, the wrist is at the tip of the upper arm and attached to the end effector works as hand for inserting the TD meter 107 in the water. After that the TDS meter 107 detects the TDS level in the water.

[0045] The TDS (Total Dissolved Solids) works by measuring the concentration of dissolved solids in water, including minerals, salts, and organic compounds like chlorine or heavy metals. The meter 107 operates by assessing the electrical conductivity of the water, as dissolved solids increase the water's ability to conduct electricity. The TDS meter 107 converts the conductivity measurement into a TDS value, typically expressed in parts per million (ppm), which represents the total concentration of dissolved particles. For example, when the robotic link 108 move the TDS meter 107 into the water reservoir, the meter 107 measures the water's conductivity. Suppose the TDS level is detected to be above 500 ppm, indicating water unsuitable for drinking or cooking according to standard guidelines. The microcontroller processes this data and stores in the database, triggering an alert in the display panel 105 for the authorized person to replace or filter the water. Conversely, if the TDS level falls within the acceptable range, the microcontroller confirms the water's suitability for use in cooking or consumption.

[0046] A battery (not shown in figure) is associated with the device to offer power to all electrical and electronic components necessary for their correct operation. The battery is linked to the microcontroller and provides (DC) Direct Current to the microcontroller. And then, based on the order of operations, the microcontroller sends that current to those specific electrical or electronic components so the user effectively carry out their appropriate functions.

[0047] The present invention works best in the following manner, where the housing 101 as disclosed in the invention is developed to be positioned over a ground surface of a commercial kitchen that is to be examined. Herein, the display panel 105 is accessed by the authorized person to provide input regarding examination of the kitchen based on which the microcontroller actuates the imaging unit 103, proximity sensor, wheels 102, telescopic rod 106, ultraviolet (UV) light sensor, thermal camera 104, TDS (Total Dissolved Solids) meter 107 and sensing module to examine the kitchen. Also, the TDS (Total Dissolved Solids) meter 107 via a robotic link 108 that actuates to insert the TDS meter 107 in a water stored in a water reservoir of the kitchen to monitor TDS level of the water and transmits acquired information to the database. Based on database the microcontroller accordingly evaluates a corresponding rating that is displayed over the display panel 105.

[0048] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) An automated commercial kitchen examination device, comprising:

i) a housing 101 positioned over a ground surface of a commercial kitchen that is to be examined, wherein plurality of motorized Omni-directional wheels 102 arranged beneath said housing 101 that actuates to provide translation to said housing 101 over said surface;
ii) an artificial intelligence based imaging unit 103 installed over said housing 101 and integrated with a processor for capturing and processing images of various equipment, utensils and eatables present within said kitchen, wherein based on said captured images, a microcontroller linked with said imaging unit 103 determines type and conditions of said equipment, utensils and eatables;
iii) an ultraviolet (UV) light sensor integrated with said housing 101 to determine presence of organic matter, bacteria, or cleaning residue over surface of said equipment and utensils, wherein output of said ultraviolet (UV) light sensor is saved in a database associated with said microcontroller;
iv) a thermal camera 104 installed with said housing 101 to monitor temperature of said utensils, wherein based on said detected type of said utensil and temperature, said microcontroller evaluates storage conditions of said utensils and sends relative data to said database; and
v) a sensing module installed over said housing 101 to monitor air quality, presence of rodents, odor of said kitchen, wherein based on output of said imaging unit 103, ultraviolet (UV) light sensor, thermal camera 104 and sensing module stored in said database, said microcontroller examines condition maintained in said kitchen for cooking food and accordingly evaluates a corresponding rating that is displayed over a touch interactive display panel 105 mapped over said housing 101.

2) The device as claimed in claim 1, wherein a proximity sensor is installed with said housing 101 and synced with said imaging unit 103 to monitor distance of said housing 101 from said detected equipment, utensils and eatables based on which said microcontroller directs said wheels 102 to position said housing 101 in proximity to said equipment, utensils and eatables in a successive manner.

3) The device as claimed in claim 1 and 2, wherein a telescopic rod 106 is installed between each of said wheels 102 and housing 101 that actuates to extend and position said housing 101 in parallel to said detected equipment, utensils and eatables.

4) The device as claimed in claim 1, wherein said imaging unit 103 determines presence of dirt, spots, spillage, insects and damage over said utensils and eatables to determine hygiene and condition of said utensils and eatables that is saved in said database.

5) The device as claimed in claim 1, wherein a TDS (Total Dissolved Solids) meter 107 is configured with said housing 101 via a robotic link 108 that actuates to insert said TDS meter 107 in a water stored in a water reservoir of said kitchen to monitor TDS level of said water and transmits acquired information to said database.

6) The device as claimed in claim 1, wherein said display panel 105 is accessed by an authorized person to provide input regarding examination of said kitchen based on which said microcontroller actuates said imaging unit 103, proximity sensor, ultraviolet (UV) light sensor, thermal camera 104. TDS (Total Dissolved Solids) meter 107 and sensing module to examine said kitchen.

7) The device as claimed in claim 1, wherein said sensing module includes air quality sensor, acoustic sensor and odor sensor.

8) The device as claimed in claim 1, wherein a battery is associated with said device for powering up electrical and electronically operated components associated with said device.