Claims:1. A system (10) for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform, wherein the system (10) comprises:
one or more processors (20);
a media streaming subsystem (30) operable by the one or more processors (20), wherein the media streaming subsystem (30) is configured to:
record the process of the food preparation continuously via a media capturing device (40) positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform, wherein the order placement platform is used by the user to place a meal order via a user device (50); and
stream the process of the food preparation to the order placement platform upon receiving the meal order from the user, wherein the user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device (50);
a health condition monitoring subsystem (60) operable by the one or more processors (20), wherein the health condition monitoring subsystem (60) is configured to:
measure a temperature of one or more kitchen community members of the outlet via one or more temperature sensors (70); and
communicate the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem (30);
a food quality detection subsystem (80) operable by the one or more processors (20), wherein the food quality detection subsystem (80) is configured to:
detect a quality of one or more food items in the kitchen via one or more food quality detection sensors (90), wherein the one or more food items are related to the meal order placed by the user, wherein detecting the quality comprises detecting one or more quality parameters associated with the corresponding one or more food items; and
communicate the quality detected to the user via the at least one communication means;
an alert generation subsystem (100) operable by the one or more processors (20), wherein the alert generation subsystem (100) is configured to generate an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and measure the one or more parameters in real-time,
wherein the one or more parameters comprise one of the temperature measured, the quality detected of the one or more food items related to the meal order placed by the user, or a combination thereof.
2. The system (10) as claimed in claim 1, wherein the media capturing device (40) comprises a camera.
3. The system (10) as claimed in claim 1, wherein the pre-defined location comprises a chef’s head, a countertop facing towards the chef, a ceiling facing towards and projected closer to a cooktop or the countertop, or one or more kitchen community members’ head.
4. The system (10) as claimed in claim 1, wherein the outlet comprises a hotel, a restaurant, a cafeteria, or a food and beverage outlet.
5. The system (10) as claimed in claim 1, wherein the remote location comprises a seating area for one or more users visiting the outlet, outside of the outlet, home, workplace, or an institution.
6. The system (10) as claimed in claim 1, wherein the one or more kitchen community members comprise one of one or more chefs, one or more under chefs, one or more cooks, one or more helpers, or a combination thereof.
7. The system (10) as claimed in claim 1, wherein the at least one communication means comprises one of a pop-up message on a user interface, a text message, an email, an audio message, or a combination thereof.
8. The system (10) as claimed in claim 1, comprises an interaction enablement subsystem (170) operable by the one or more processors (20), wherein the interaction enablement subsystem (170) is configured to enable the user and the one or more kitchen community members to interact with each other via an interaction means in real-time.
9. A method (220) for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform, wherein the method (220) comprises:
recording, by a media streaming subsystem (30), the process of the food preparation continuously via a media capturing device positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform, wherein the order placement platform is used by the user to place a meal order via a user device; (230)
streaming, by the media streaming subsystem (30), the process of the food preparation to the order placement platform upon receiving the meal order from the user, wherein the user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device; (240)
measuring, by a health condition monitoring subsystem (60), a temperature of one or more kitchen community members of the outlet via one or more temperature sensors; (250)
communicating, by the health condition monitoring subsystem (60), the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem; (260)
detecting, by a food quality detection subsystem (80), a quality of one or more food items in the kitchen via one or more food quality detection sensors, wherein the one or more food items are related to the meal order placed by the user; (270)
communicating, by the food quality detection subsystem (80), the quality detected to the user via the at least one communication means; (280) and
generating, by an alert generation subsystem (100), an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and the one or more parameters in real-time (290).
10. The method (220) as claimed in claim 9, wherein detecting the quality comprises detecting one or more quality parameters associated with the corresponding one or more food items.
Dated this 04th day of December 2020
Signature

Harish Naidu
Patent Agent (IN/PA-2896)
Agent for the Applicant
, Description:FIELD OF INVENTION
[0001] Embodiments of a present invention relate to remotely inspecting the process of preparation of food, and more particularly, to a system and method for remotely inspecting the process of food preparation and measuring parameters in real-time.
BACKGROUND
[0002] In the current market of ordering food online, the world is focused on the hygiene of delivery people and make sure that the deliveries happen as contactless as possible. Also, the temperature of the delivery people is shared with the customers. Also, it is important to maintain hygiene in the kitchen of the restaurants, however, the customers may not be aware of the hygiene maintained in the kitchen of the restaurant when the customers don’t get to view the kitchen when they visit the restaurant or when the customers place the order using an online platform. There is a plurality of approaches that provide a facility of streaming a video of the food preparation process in the kitchen of the restaurants to the customers when the customers place the order via the online platform. However, such approaches enable the customers to only see the food preparation process, and it is difficult for the customers to completely make sure that the food used is of good quality by simply seeing it, thereby making such approaches less reliable and less efficient.
[0003] Hence, there is a need for an improved system and method for remotely inspecting a process of food preparation and measuring parameters in real-time which addresses the aforementioned issues.
BRIEF DESCRIPTION
[0004] In accordance with one embodiment of the disclosure, a system for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform is provided. The system includes one or more processors. The system also includes a media streaming subsystem operable by the one or more processors. The media streaming subsystem is configured to record the process of the food preparation continuously via a media capturing device positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform. The order placement platform is used by the user to place a meal order via a user device. The media streaming subsystem is also configured to stream the process of the food preparation to the order placement platform upon receiving the meal order from the user. The user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device. The system also includes a health condition monitoring subsystem operable by the one or more processors. The health condition monitoring subsystem is configured to measure a temperature of one or more kitchen community members of the outlet via one or more temperature sensors. The health condition monitoring subsystem is also configured to communicate the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem. Further, the system also includes a food quality detection subsystem operable by the one or more processors. The food quality detection subsystem is configured to detect a quality of one or more food items in the kitchen via one or more food quality detection sensors, wherein the one or more food items are related to the meal order placed by the user. Further, detecting the quality includes detecting one or more quality parameters associated with the corresponding one or more food items. The food quality detection subsystem is also configured to communicate the quality detected to the user via the at least one communication means. Further, the system also includes an alert generation subsystem operable by the one or more processors. The alert generation subsystem is configured to generate an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and measure the one or more parameters in real-time. The one or more parameters include one of the temperature measured, the quality detected of the one or more food items related to the meal order placed by the user, or a combination thereof.
[0005] In accordance with another embodiment, a method for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform is provided. The method includes recording the process of the food preparation continuously via a media capturing device positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform, wherein the order placement platform is used by the user to place a meal order via a user device. The method also includes streaming the process of the food preparation to the order placement platform upon receiving the meal order from the user, wherein the user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device. Further, the method also includes measuring a temperature of one or more kitchen community members of the outlet via one or more temperature sensors. The method also includes communicating the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem. The method also includes detecting a quality of one or more food items in the kitchen via one or more food quality detection sensors, wherein the one or more food items are related to the meal order placed by the user. Further, the method includes communicating the quality detected to the user via the at least one communication means. The method also includes generating an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and the one or more parameters in real-time.
[0006] To further clarify the advantages and features of the present disclosure, a more particular description of the disclosure will follow by reference to specific embodiments thereof, which are illustrated in the appended figures. It is to be appreciated that these figures depict only typical embodiments of the disclosure and are therefore not to be considered limiting in scope. The disclosure will be described and explained with additional specificity and detail with the appended figures.
BRIEF DESCRIPTION OF THE DRAWINGS
The disclosure will be described and explained with additional specificity and detail with the accompanying figures in which:
[0007] FIG. 1 is a block diagram representation of a system for remotely inspecting process of food preparation and measuring one or more parameters in real-time via an order placement platform in accordance with an embodiment of the present disclosure;
[0008] FIG. 2 is a block diagram representation of an exemplary embodiment of the system for remotely inspecting the process of the food preparation and measuring the one or more parameters in real-time via the order placement platform of FIG. 1 in accordance with an embodiment of the present disclosure;
[0009] FIG. 3 is a block diagram of a remote inspection computer or a remote inspection server in accordance with an embodiment of the present disclosure; and
[0010] FIG. 4 is a flow chart representing steps involved in a method for remotely inspecting process of food preparation and measuring one or more parameters in real-time via an order placement platform in accordance with an embodiment of the present disclosure.
[0011] Further, those skilled in the art will appreciate that elements in the figures are illustrated for simplicity and may not have necessarily been drawn to scale. Furthermore, in terms of the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present disclosure so as not to obscure the figures with details that will be readily apparent to those skilled in the art having the benefit of the description herein.
DETAILED DESCRIPTION
[0012] For the purpose of promoting an understanding of the principles of the disclosure, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe them. It will nevertheless be understood that no limitation of the scope of the disclosure is thereby intended. Such alterations and further modifications in the illustrated system, and such further applications of the principles of the disclosure as would normally occur to those skilled in the art are to be construed as being within the scope of the present disclosure.
[0013] The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more devices or sub-systems or elements or structures or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other devices, sub-systems, elements, structures, components, additional devices, additional sub-systems, additional elements, additional structures or additional components. Appearances of the phrase "in an embodiment", "in another embodiment" and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.
[0014] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this disclosure belongs. The system, methods, and examples provided herein are only illustrative and not intended to be limiting.
[0015] In the following specification and the claims, reference will be made to a number of terms, which shall be defined to have the following meanings. The singular forms “a”, “an”, and “the” include plural references unless the context clearly dictates otherwise.
[0016] Embodiments of the present disclosure relate to a system for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform. Basically, when a person places a meal order via the order placement platform from home, the person is not aware of the way the meal is been prepared, the level of hygiene maintained, the health conditions of the people involved in the preparation of the corresponding meal, or the like. Thus, remotely inspecting the process of the food preparation and measuring the one or more parameters is a way in which the people placing the meal order can have a look at the process of the food preparation from even sitting at their home in real-time and interact with the people involved in the process of the food preparation. Thus, the system as described hereafter in FIG. 1 is the system for remotely inspecting the process of the food preparation and measuring the one or more parameters in real-time via the order placement platform.
[0017] FIG. 1 is a block diagram representation of a system (10) for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform in accordance with an embodiment of the present disclosure. The system (10) includes one or more processors (20). In one embodiment, inspecting the process of the food preparation includes checking for a process used to prepare the food, a recipe used, hygiene of one or more vessels used, and the like. In one embodiment, the one or more parameters may include one of a temperature measured of one or more kitchen community members, a quality detected of one or more food items, and the like, or a combination thereof. In one embodiment, the one or more kitchen community members may include one of one or more chefs, one or more under chefs, one or more cooks, one or more helpers, and the like, or a combination thereof.
[0018] Further, inspecting the process of the food preparation and the measuring of the one or more parameters is done from a remote location via the order placement platform. In one embodiment, the remote location may include a seating area for one or more users visiting the outlet, outside of the outlet, home, workplace, an institution, or the like. Thus, the system (10) also includes a media streaming subsystem (30) operable by the one or more processors (20). The media streaming subsystem (30) is configured to record the process of the food preparation continuously via a media capturing device (40) upon receiving a media streaming request from a user via the order placement platform. In one embodiment, the media capturing device (40) may include a camera. The media capturing device (40) may be positioned at a pre-defined location inside a kitchen of an outlet. In one embodiment, the pre-defined location may include a chef’s head, a countertop facing towards the chef, a ceiling facing towards and projected closer to a cooktop or the countertop, one or more kitchen community members’ head, or the like. In one exemplary embodiment, the outlet may include a hotel, a restaurant, a cafeteria, a food and beverage outlet, or the like.
[0019] Further, the order placement platform is used by the user to place a meal order via a user device (50). In one embodiment, the user device (50) may include a mobile phone, a tablet, a laptop, or the like. In one embodiment, the system (10) may be provided as an add-on feature to the order placement platform, wherein, the system (10) may be activated when the user selects the corresponding feature while placing the meal order. In one embodiment, the media streaming request might get generated when the user may select the corresponding feature on the order placement platform which is then received by the media streaming subsystem (30).
[0020] Further, upon receiving the media streaming request, the media streaming subsystem (30) generates an electrical signal which is transmitted to the media capturing device (40). Thus, based on the electrical signal received the media capturing device (40) initiates the recording of the food preparation process. Later, the media streaming subsystem (30) is also configured to stream the process of the food preparation to the order placement platform upon receiving the meal order from the user.
[0021] Further, as used herein, the term “streaming” is defined as a method of transmitting or receiving data especially video and audio material over a computer network as a steady, continuous flow, allowing playback to start while the rest of the data is still being received. The streaming may be streaming live or streaming recorded video of the process of the food preparation. Moreover, the video which is been streamed is also stored in a database (as shown in FIG. 2) of the system (10) for future reference. Also, the video which is stored in the database may be shared with the user via at least one communication means.
[0022] Further, the system (10) also includes a health condition monitoring subsystem (60) operable by the one or more processors (20). The health condition monitoring subsystem (60) is operatively coupled to the media streaming subsystem (30). The health condition monitoring subsystem (60) is configured to measure the temperature of the one or more kitchen community members of the outlet via one or more temperature sensors (70). As used herein, the term “temperature sensor” is defined as an electronic device that measures the temperature of its environment and converts the input data into electronic data to record, monitor, or signal temperature changes. The temperature sensor may be a contact temperature sensor or a non-contact temperature sensor, wherein the contact temperature sensor may require direct contact with a physical object that is being monitored and the non-contact temperature sensor is usually an infrared (IR) sensor. The non-contact temperature sensor may remotely detect the IR energy emitted by an object and send a signal to a calibrated electronic circuit that determines the object's temperature.
[0023] In one embodiment, the one or more temperature sensors (70) may be in a form of one or more temperature probes used by the one or more kitchen community members to measure the temperature. Later, the health condition monitoring subsystem (60) is also configured to communicate the temperature measured of each of the one or more kitchen community members to the user via the at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem (30). In one embodiment, the at least one communication means may include one of a pop-up message on a user interface, a text message, an email, an audio message, and the like, or a combination thereof. Basically, the health condition monitoring subsystem (60) may be used just to make sure that the one or more kitchen community members inside the kitchen involved in the process of the food preparation are healthy and are fit to cook.
[0024] Further, the quality of the one or more food items used to prepare the food is another major parameter which needs to be considered, Thus, the system (10) also includes a food quality detection subsystem (80) operable by the one or more processors (20). The food quality detection subsystem (80) is operatively coupled to the health condition monitoring subsystem (60). The food quality detection subsystem (80) is configured to detect the quality of the one or more food items in the kitchen via one or more food quality detection sensors (90). In one embodiment, the one or more food items may include one or more raw food items, one or more cooked food items, or the like. The one or more food items may be related to the meal order placed by the user.
[0025] Further, detecting the quality includes detecting one or more quality parameters associated with the corresponding one or more food items via the one or more food quality detection sensors (90). In one exemplary embodiment, the one or more food quality detection sensors (90) may be pointed towards the one or more food items for the corresponding one or more food quality detection sensors (90) to capture the one or more quality parameters associated with the corresponding one or more food items. Further, the one or more quality parameters captures are sent to the user device (50) for the user to view the corresponding one or more quality parameters to know the quality of the one or more food items used to prepare the meal order. In one embodiment, the one or more food quality detection sensors (90) may include one or more food sniffers, one or more chemical and biological sensors, and the like. As used herein, the term “food sniffer” is defined as a portable kitchen gadget which is used to check whether the food is fresh, spoiled, or has started to spoil. The food sniffer is an organic chemical sensor which molecular decomposition in food especially meat and fish. Basically, upon pointing the one or more food sniffers towards the food, a reading is sent to the user device (50) specifying whether the food is fresh, spoiled, or has started to spoil. The one or more food sniffers sense temperature, humidity, and ammonia level in one or more raw food items including meat and fish.
[0026] Further, as used herein, the term “chemical and biological sensors” are defined as sensors which are composed of chemical or biological receptors that are specifically designed to recognize a target analyte and a physical transducer that converts the recognition process into a measurable signal, generating a quantitative and/or qualitative output. The one or more chemical and biological sensors may include a carbon-di-oxide detection sensor, an electrochemical sensor, a chemo resistive sensor, and the like. The one or more chemical and biological sensors maybe for the one or more food items such as, but not limited to, cereals, fruits, vegetables, and the like. Thus, the one or more quality parameters may include the temperature, the humidity, the ammonia level, gas, or the like. The food quality detection subsystem (80) is also configured to communicate the quality detected to the user via the at least one communication means.
[0027] Further, the system (10) also includes an alert generation subsystem (100) operable by the one or more processors (20). The alert generation subsystem (100) is operatively coupled to the food quality detection subsystem (80). The alert generation subsystem (100) is configured to generate an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and measure the one or more parameters in real-time.
[0028] Further, in one exemplary embodiment, when one of the temperature of the one or more kitchen community members matches with the threshold temperature value and the quality of the one or more food items matches with the one or more standard quality parameters, or a combination thereof, the user may have to provide a confirmation to the one or more kitchen community members for them to proceed with the food preparation process. Thus, in one embodiment, the system (10) may also include an interaction enablement subsystem (as shown in FIG. 2) operable by the one or more processors (20). The interaction enablement subsystem is configured to enable the user and the one or more kitchen community members to interact with each other via an interaction means in real-time.
[0029] In one embodiment, the interaction means for the user may be the order placement platform on the user device (50) via which the user may provide the confirmation. However, the interaction means for the one or more kitchen community members may include a common display installed in the kitchen, a mobile phone belonging to at least one of the one or more kitchen community members, or the like. Further, the interaction may happen through a text message, a voice message, a video message, or the like. Moreover, the one or more kitchen community members may walk through the one or more food items and assure an expiry date of each and share the same via the interaction enablement subsystem or the media streaming subsystem (30).
[0030] FIG. 2 is a block diagram representation of an exemplary embodiment of the system (10) for remotely inspecting the process of the food preparation and measuring the one or more parameters in real-time via the order placement platform of FIG. 1 in accordance with an embodiment of the present disclosure. In an area ‘X’ of a city ‘Y’, a kitchen (110) of one or more restaurants (120) is equipped with one or more devices needed to enable one or more customers (130) to use a feature of remotely inspecting the process of the food preparation and measuring the one or more parameters in real-time via the order placement platform. The one or more devices include a camera (140), one or more temperature sensors (70), one or more food quality detection sensors (90), or the like. As used herein, the term camera (140) is substantially similar to the media capturing device (40) of FIG. 1. Also, the order placement platform used by the one or more customers (130) to place the meal order is equipped with the corresponding feature provided by the system (10) for a benefit of the one or more customers (130). Such a feature enables the one or more customers (130) to make sure that the food is been prepared by maintaining proper hygiene. As used herein, the term one or more customers (130) is substantially similar to the user in the description of the FIG. 1. The system (10) includes the one or more processors (20).
[0031] Further, while placing the meal order via the order placement platform, when the one or more customers (130) select the corresponding feature which is linked to the system (10), the media streaming request is generated which is received by the media streaming subsystem (30) of the system (10). Thus, the media streaming subsystem (30) generates the electrical signal to be sent to the camera (140) for the camera (140) to initiate the recording of the process of the food preparation at the kitchen (110) of the corresponding one or more restaurants (120), wherein the corresponding one or more restaurants (120) is also selected by the corresponding one or more customers (130) via the order placement platform. Also, the video recording of the food preparation process is stored in the database (150) and is shared with the respective one or more customers (130) via an email. Later, the media streaming subsystem (30) also streams the process of the food preparation to the order placement platform on a mobile phone (160) of the corresponding one or more customers (130) at the same time the recording is been carried out. As used herein, the term mobile phone (160) is substantially similar to the user device (50) of FIG. 1.
[0032] Further, the one or more devices perform the respective operations and hence the system (10) implements the respective operations via the health condition monitoring subsystem (60) and the food quality detection subsystem (80) respectively, The operations include measuring and communicating the temperature of the chef and other people in the corresponding kitchen (110) and the quality of the one or more food items related to the meal order to the one or more customers (130).
[0033] Further, the chef also communicates about one or more details of the one or more food items to the respective one or more customers (130) via the interaction enablement subsystem (170) of the system (10). The one or more details may include the expiry date on the corresponding one or more food items, a recipe, one or more allergen alerts, and the like. Also, the one or more customers (130) may provide the confirmation to proceed with the food preparation process via the interaction enablement subsystem (170) if the one or more customers (130) finds everything to be proper. Moreover, the one or more customers (130) can also interact with the chef via the interaction enablement subsystem (170) to change the recipe used, the one or more vessels used, a technique used for cooking, or the like.
[0034] Furthermore, the system (10) also generates the alert via the alert generation subsystem (100) for one of the respective one or more customers (130), the chef and other people in the kitchen (110), or a combination thereof when one of the temperature of the chef and the other people in the kitchen (110) varies in comparison with the threshold temperature value, the quality of the one or more food items detected varies with the one or more standard quality parameters, or a combination thereof, thereby enabling the one or more customers (130) to remotely inspect the process of the food preparation and measure the one or more parameters in real-time.
[0035] FIG. 3 is a block diagram of a remote inspection computer or a remote inspection server (180) in accordance with an embodiment of the present disclosure. The remote inspection server (180) includes processor(s) (190), and a memory (200) coupled to a bus (210). As used herein, the processor(s) (190) and the memory (200) are substantially similar to the system (10) of FIG. 1. Here, the memory (200) is located in a local storage device.
[0036] The processor(s) (190), as used herein, means any type of computational circuit, such as, but not limited to, a microprocessor, a microcontroller, a complex instruction set computing microprocessor, a reduced instruction set computing microprocessor, a very long instruction word microprocessor, an explicitly parallel instruction computing microprocessor, a digital signal processor, or any other type of processing circuit, or a combination thereof.
[0037] Computer memory elements may include any suitable memory device(s) for storing data and executable program, such as read only memory, random access memory, erasable programmable read only memory, electrically erasable programmable read only memory, hard drive, removable media drive for handling memory cards and the like. Embodiments of the present subject matter may be implemented in conjunction with program modules, including functions, procedures, data structures, and application programs, for performing tasks, or defining abstract data types or low-level hardware contexts. Executable program stored on any of the above-mentioned storage media may be executable by the processor(s) (190).
[0038] The memory (200) includes a plurality of subsystems stored in the form of executable program which instructs the processor(s) (190) to perform method steps illustrated in FIG. 3. The memory (200) has following subsystems: a media streaming subsystem (30), a health condition monitoring subsystem (60), a food quality detection subsystem (80), and an alert generation subsystem (100).
[0039] The media streaming subsystem (30) is configured to record the process of the food preparation continuously via a media capturing device (40) positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform, wherein the order placement platform is used by the user to place a meal order via a user device (50).
[0040] The media streaming subsystem (30) is also configured to stream the process of the food preparation to the order placement platform upon receiving the meal order from the user, wherein the user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device (50)
[0041] The health condition monitoring subsystem (60) is configured to measure a temperature of one or more kitchen community members of the outlet via one or more temperature sensors (70). The health condition monitoring subsystem (60) is also configured to communicate the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem (30).
[0042] The food quality detection subsystem (80) is configured to detect a quality of one or more food items in the kitchen via one or more food quality detection sensors (90), wherein the one or more food items are related to the meal order placed by the user, wherein detecting the quality comprises detecting one or more quality parameters associated with the corresponding one or more food items. The food quality detection subsystem (80) is also configured to communicate the quality detected to the user via the at least one communication means.
[0043] The alert generation subsystem (100) is configured to generate an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and measure the one or more parameters in real-time.
[0044] FIG. 4 is a flow chart representing steps involved in a method (220) for remotely inspecting a process of food preparation and measuring one or more parameters in real-time via an order placement platform in accordance with an embodiment of the present disclosure. The method (220) includes recording the process of the food preparation continuously via a media capturing device positioned at a pre-defined location inside a kitchen of an outlet upon receiving a media streaming request from a user via the order placement platform, wherein the order placement platform is used by the user to place a meal order via a user device in step 230. In one embodiment, recording the process of the food preparation continuously includes recording the process of the food preparation continuously by a media streaming subsystem (30).
[0045] The method (220) also includes streaming the process of the food preparation to the order placement platform upon receiving the meal order from the user, wherein the user is inspecting the process of the food preparation from a remote location via the order placement platform on the user device in step 240. In one embodiment, streaming the process of the food preparation to the order placement platform includes streaming the process of the food preparation to the order placement platform by the media streaming subsystem (30).
[0046] Furthermore, the method (220) includes measuring a temperature of one or more kitchen community members of the outlet via one or more temperature sensors in step 250. In one embodiment, measuring the temperature of the one or more kitchen community members of the outlet includes measuring the temperature of the one or more kitchen community members of the outlet by a health condition monitoring subsystem (60).
[0047] Furthermore, the method (220) also includes communicating the temperature measured of each of the one or more kitchen community members to the user via at least one communication means upon initiation of the streaming of the process of the food preparation by the media streaming subsystem in step 260. In one embodiment, communicating the temperature measured of each of the one or more kitchen community members to the user includes communicating the temperature measured of each of the one or more kitchen community members to the user by the health condition monitoring subsystem (60).
[0048] Furthermore, the method (220) also includes detecting a quality of one or more food items in the kitchen via one or more food quality detection sensors, wherein the one or more food items are related to the meal order placed by the user in step 270. In one embodiment, detecting the quality of the one or more food items in the kitchen includes detecting the quality of the one or more food items in the kitchen by a food quality detection subsystem (80). In one exemplary embodiment, detecting the quality includes detecting one or more quality parameters associated with the corresponding one or more food items.
[0049] Furthermore, the method (220) also includes communicating the quality detected to the user via the at least one communication means in step 280. In one embodiment, communicating the quality detected to the user includes communicating the quality detected to the user by the food quality detection subsystem (80).
[0050] Furthermore, the method (220) also includes generating an alert for one of the user via the order placement platform, the one or more kitchen community members, or a combination thereof when one of the temperature of at least one of the one or more kitchen community members varies in comparison with a threshold temperature value, the quality of the one or more food items detected varies with one or more standard quality parameters, or a combination thereof, thereby enabling the user to remotely inspect the process of the food preparation and the one or more parameters in real-time in step 290. In one embodiment, generating the alert includes generating the alert by an alert generation subsystem (100).
[0051] Further, from a technical effect point of view, the implementation time required to perform the method steps included in the present disclosure by the one or more processors of the system is very minimal, thereby the system maintains very minimal operational speed.
[0052] Various embodiments of the present disclosure enable the user to remotely inspect the process of the food preparation and measure the one or more parameters in real-time. The system assures the user about hygiene and the quality of the food and the one or more vessels used before initiation of the food preparation process. Also, the system enables the user to know the health conditions of the people in the kitchen of the outlet by measuring the temperature of the corresponding people, thereby assuring that the people are healthy enough to cook which avoids transfer of viral infection if any from the people in the kitchen of the outlet to the user.
[0053] Further, the system also provides vegetarians the satisfaction of following their rituals and believes without fear of any misusing of the one or more vessels and the one or more food items as the user can clearly see that whether the chef is using separate and washed vessel for the vegetarian food. Also, the system provides a facility of interaction between the user and the chef, thereby making the system more flexible and convenient for both the user and the chef and hence increases the one or more customers for the restaurants. Also, the system helps the restaurants to improve quality or rectify any errors in real-time.
[0054] Further, the system helps newly launched restaurants in marketing and gaining popularity by showing unique ways of cooking, preparing, or packaging via the streaming of the video of the process of food preparation. Also, the system will avoid fraudulent acts such as using fake/expired products to maximize the profit of the restaurants, thereby making the system more efficient.
[0055] While specific language has been used to describe the disclosure, any limitations arising on account of the same are not intended. As would be apparent to a person skilled in the art, various working modifications may be made to the method in order to implement the inventive concept as taught herein.
[0056] The figures and the foregoing description give examples of embodiments. Those skilled in the art will appreciate that one or more of the described elements may well be combined into a single functional element. Alternatively, certain elements may be split into multiple functional elements. Elements from one embodiment may be added to another embodiment. For example, order of processes described herein may be changed and are not limited to the manner described herein. Moreover, the actions of any flow diagram need not be implemented in the order shown; nor do all of the acts need to be necessarily performed. Also, those acts that are not dependant on other acts may be performed in parallel with the other acts. The scope of embodiments is by no means limited by these specific examples.