Multi-robotic arm cooking system

1. A cooking system comprising: at least one grill, the at least one grill includes an upper platen assembly installed with an upper grilling plate, and a lower platen assembly installed with a lower grilling plate, the upper platen assembly being pivotable with respect to the lower grilling plate;

a first arm assembly and a second arm assembly, the first and second arm assemblies configured to move along at least one track; and

an electronic hardware controller in signal communication with the at least one grill, the first arm assembly and the second arm assembly, the controller configured to control the first arm assembly to transfer a prepared product to the at least one grill, and to control the second arm assembly to transfer a cooked product from the at least one grill,

further comprising a conveyor system that includes a conveyor belt in heated contact with the at least one grill and disposed between the upper and lower grilling plates, wherein the upper platen assembly and the lower platen assembly each move between a cooking position and a non-cooking position, wherein when in the cooking position the lower grilling plate is in close proximity to but not in contact with the conveyor belt to allow the lower grilling plate to transfer heat to the prepared product disposed upon the conveyor belt by conduction heat transfer through the conveyor belt, wherein when the lower platen assembly is in the non-cooking position the lower platen assembly is spaced away from the conveyor belt such that heat is not transferred to the conveyor belt by conduction heat transfer.

2. The cooking system of claim 1 , wherein the first arm assembly includes a first utensil and the second arm assembly includes a second utensil, the first utensil configured to move in a plurality of directions to transfer the prepared product from a preparation station to the grill, and the second utensil configured to move in a plurality of directions to transfer the cooked product from the grill to a staging system.

3. The cooking system of claim 2 , wherein the staging system is heated.

4. The cooking system of claim 2 , wherein the lower grilling plate extends along a first direction to define a grill length and a second direction to define a grill width.

5. The cooking system of claim 4 , wherein the first and second utensils are configured to move in a vertical direction with respect to the lower grilling plate and a lengthwise direction along the at least one track, the lengthwise direction being parallel with respect to a front of the lower grilling plate.

6. The cooking system of claim 5 , wherein the controller outputs a command signal that pivots the upper platen into the cooking position that places the upper platen a first distance from the lower platen, and into the non-cooking position that places the upper platen a second distance from the lower platen that is greater than the first distance.

7. The cooking system of claim 1 , wherein the controller controls the first arm assembly to transfer the prepared product to the conveyor belt, and to control the second arm assembly to transfer the cooked product from the conveyor belt.

8. A method of handling food products to be cooked by a cooking system, the method comprising:

heating a grilling surface included with at least one grill to a cooking temperature, the grilling surface comprises an upper platen assembly installed with an upper grilling plate and a lower platen assembly installed with a lower grilling plate, the upper platen assembly being pivotable with respect to the lower grilling plate;

moving a thermally conductive conveyor belt over the lower grilling plate and below the upper grilling plate wherein the upper platen assembly and the lower platen assembly each move between a cooking position and a non-cooking position;

moving the lower platen assembly to a non-cooking position;

moving the lower platen assembly to a cooking position, wherein when in the cooking position the lower grilling plate platen assembly is in close proximity to but not in contact with the conveyor belt to allow the lower grilling plate to transfer heat to the prepared product disposed upon the conveyor belt by conduction heat transfer through the conveyor belt, wherein when the lower platen assembly is in the non-cooking position the lower platen assembly is spaced away from the conveyor belt such that heat is not transferred to the conveyor belt by conduction heat transfer;

outputting a first position signal, via an electronic hardware controller, to move a first arm assembly along a track and to transfer a prepared product to the conveyor belt;

outputting a first utensil position signal, via the controller, that moves a first utensil installed on the first arm assembly to transfer the prepared product from a preparation station to the conveyor belt;

loading, via the first arm assembly, the prepared product to the conveyor belt;

transferring the upper platen assembly and the lower platen assembly to the cooking position for a period of time to allow a grilling process upon the prepared product disposed upon the conveyor belt to be completed;

transferring the upper platen assembly and the lower platen assembly to the non-cooking position;

outputting a second position signal, via the controller, to move a second arm assembly along the track with respect to the first arm assembly to transfer a cooked product from the conveyor belt

outputting a second utensil position signal, via the controller, that moves a second utensil installed on the second arm assembly to transfer the cooked product from the grilling surface to a staging system

further comprising moving the first and second utensils in a vertical direction with respect to the lower grilling plate and a lengthwise direction that is parallel with respect to a grill length so as to transfer the prepared product to the grilling surface and to remove the cooked product from the grilling surface; and

removing, via the second arm assembly, the cooked product from the conveyor belt.

9. The method of claim 8 , wherein the lower grilling plate extends along a first direction to define the grill length and a second direction to define a grill width, and wherein the first arm assembly is configured to load prepared products at different grilling locations upon the conveyor belt with respect to the lower grilling plate established along the grill length.

10. The method of claim 8 , further comprising heating a holding surface of the staging system to reduce a cooling rate of the cooked product.

11. The method of claim 8 , wherein the at least one grill includes a plurality of grills.