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Smart catering implementation method based on UWB

An implementation method and catering technology, applied in the field of UWB-based smart catering implementation, can solve the problems of high labor cost, waste, and inability to vary from person to person.

Active Publication Date: 2021-05-18
SHANDONG SYNTHESIS ELECTRONICS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional canteens have the following problems: (1) Meals are measured by portion, which cannot vary from person to person, and the waste is serious; (2) Manual settlement is inefficient and has a high error rate ; (3) High labor costs
The existing smart canteen solutions based on RFID identification of associated accounts have the following problems: (1) In the implementation of smart catering based on RFID technology, RFID tags are built into the bottom of the tableware to record the name and price of the dishes. High; (2) It is impossible to accurately count the location distribution of the dining area and the dining area of ​​the dining staff; (3) There is still a problem of serious waste due to portion-based measurement

Method used

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  • Smart catering implementation method based on UWB
  • Smart catering implementation method based on UWB
  • Smart catering implementation method based on UWB

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Embodiment Construction

[0044] A specific embodiment of the present invention will be described in detail below in conjunction with the accompanying drawings, but it should be understood that the protection scope of the present invention is not limited by the specific embodiment.

[0045] Such as Figure 1-Figure 2 Shown, the present invention comprises the following steps:

[0046] Step 1: Design the number and location of the UWB base station 3 layout according to the building structure of the canteen, so that the signal of the UWB base station 3 should be able to effectively cover the entire dining area and dining area;

[0047] Step 2: The edge computing terminal 6 models and determines the effective range of the meal taking area according to the canteen meal pickup moving line diagram and the UWB positioning information of the precise measurement and meal preparation terminal 5;

[0048] Step 3: The edge computing terminal 6 presets an effective dining range in advance according to the actual s...

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PUM

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Abstract

The invention discloses a UWB-based smart catering implementation method, and the method is characterized in that the method comprises the following steps: 1, designing the arrangement number and positions of UWB base stations 3 according to a canteen building structure, so that signals of the UWB base stations 3 can effectively cover a whole meal taking area and a meal taking area; 2, enabling an edge calculation terminal 6 to perform modeling according to a canteen meal taking moving line diagram and UWB positioning information of the accurate measurement meal preparation terminal 5 to determine an effective meal taking area range; 3, enabling the edge computing terminal 6 to preset an effective dining range in advance according to the actual size of the dining area; 4, enabling the face recognition equipment of the UWB card issuing device 1 to communicate with the edge computing terminal 6 through a network. The invention relates to the field of smart catering, in particular to a smart catering implementation method based on UWB. The method facilitates the realization of smart catering.

Description

technical field [0001] The present invention relates to the field of smart catering, in particular, to a UWB-based smart catering implementation method. Background technique [0002] Traditional canteens have the following problems: (1) Meals are measured by portion and cannot vary from person to person, resulting in serious waste; (2) Manual settlement is inefficient and has a high error rate; (3) Labor costs are high. The existing smart canteen solutions based on RFID identification of associated accounts have the following problems: (1) In the implementation of smart catering based on RFID technology, RFID tags are built into the bottom of the tableware to record the name and price of the dishes. High; (2) It is impossible to accurately count the location distribution of the dining area and the dining area of ​​the dining personnel; (3) There is still a problem of serious waste due to portion-based measurement. This is, the weak point of prior art. Contents of the in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q50/12G06Q20/40H04W4/02H04W4/021H04W4/12
CPCG06Q50/12G06Q20/40145H04W4/021H04W4/025H04W4/12
Inventor 马新平志远孔德龙井焜
Owner SHANDONG SYNTHESIS ELECTRONICS TECH
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