Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
  • A21C11/16—Extruding machines
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J37/00—Baking; Roasting; Grilling; Frying
  • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
  • A47J37/1228—Automatic machines for frying and dispensing metered amounts of food

Definitions

• the invention relates to apparatus and a method for preparing heated food products, and more particularly to a method and apparatus for preparing and dispensing individual portions of a fried potato product prepared from dehydrated potatoes that are rehydrated immediately prior to frying and dispensing, and to a method of frying such products.
• Various types of devices and methods have been disclosed for preparing hot food products from dehydrated food products that are reconstituted by adding water, formed, and then cooked or fried to provide the desired product.
• the co-pending application of which the present application is a continuation-in-part discloses an apparatus and a method for preparing a french fried potato product that is shaped from a dough prepared in the apparatus by rehydrating dehydrated potatoes.
• the dehydrated potatoes are reconstituted in situ to provide a dough that can be formed in the desired shape, and then fried and dispensed.
• the apparatus therein disclosed provides a product that closely resembles french fried potatoes that have been prepared by frying cut raw potatoes, the resemblance extending to the taste, the appearance, and the texture of the resulting product.
• the present invention is directed to improvements in the apparatus and method disclosed in the parent application.
• apparatus for preparing and dispensing a fried food product including means for storing individual bags of dehydrated product that can be opened as necessary depending upon the demand for the product, and in which the empty bags are retained for subsequent removal.
• a bag cutting device is provided to open the bag and to permit the product to fall into a product hopper.
• a product forming section is provided to reconstitute a measured portion of the dehydrated material to provide a dough that can be formed in the desired shape.
• the dough is formed into the shape of french fried potatoes and is thereafter fried in a fryer that contains hot frying oil and a plurality of open top, perforated baskets pivotally carried by the fryer for movement into and out of the frying oil, the product being sequentially transferred from one basket to another during the frying operation.
• the fried product is then removed from the fryer and passes to a dispensing station where the product is dispensed in cup-like containers.
• a method for preparing and dispensing a fried food product in which the product is formed from a dough prepared from dehydrated potatoes and water, the amount of the dough prepared being equal in volume to the volume of a single order of fried potatoes in order that no dough residue remains in the apparatus to eliminate sanitation problems. Any residue that does remain in the dough-forming portion of the apparatus is dried by means of heat in order to minimize the likelihood of biological contamination.
• the method includes sequentially frying cut dough pieces in separate, pivotal perforated baskets carried in a frying vessel.
• Figure 1 is a front elevational view of a machine for preparing and dispensing individual portions of heated food products in accordance with the present invention showing the several parts thereof in their operative relationship, and with the door of the machine open and partially broken away to illustrate the components that are carried on the inside of the door structure.
• Figure 2 is a fragmentary perspective view of the top portion of the dispensing machine shown in Figure 1, and illustrating the raw material storage and transfer apparatus.
• Figure 3 is another fragmentary perspective view showing a portion of a raw material storage shelf upon which bags of the dehydrated material are stored, feeding means for feeding the bags to a hopper and cutting means for cutting the bags to permit the product to flow into the hopper.
• Figure 4 is a fragmentary front view of the dough-making and rehydration section of the apparatus showing the positions of the parts at the beginning of an operating cycle.
• Figure 5 is a fragmentary perspective view of a portion of the rehydration section of the apparatus looking upward and showing the structure for metering the dehydrated product and the piston that is employed to extrude the dough from a rehydration chamber.
• Figure 6 is an exploded perspective view of a portion of the dough-making and rehydration section of the apparatus showing the relative positioning of the several parts thereof.
• Figure 7 is a fragmentary cross-sectional view taken along the line 7-7 of Fig. 5 and showing the latching arrangement for causing joint movement of a support arm that carries a metering chamber and a support arm that carries a water distribution or rehydration head.
• Figure 8 is an exploded perspective view of the underside of the dough-making and rehydration section showing the structure for supporting and operating the dough cutoff knife.
• Figure 9 is a fragmentary perspective view showing the several parts of the dough-making and rehydration section at the time the metering chamber is filled with the dehydrated product.
• Figure 10 is a view similar to Figure 9, but showing the metering chamber and rehydration head after they have been moved into position over the rehydration chamber.
• Figure 11 is a view similar to that of Figure 10 in which the rehydration head has been moved away from the metering chamber to permit the product to fall from the metering chamber into the rehydration chamber.
• Figure 12 is a view similar to that of Figure 11, showing the rehydration head returned to the position illustrated in Figure 10 below the metering chamber and above the rehydration chamber.
• Figure 13 is a view similar to that of Figure 12 showing the parts after the metering chamber and rehydration have returned to their original positions, and shows the extrusion piston beginning its descent.
• Figure 14 is a view similar to that of Figure 13 showing the extrusion piston descending into the rehydration chamber.
• Figure 15 is a fragmentary cross-sectional view of the rehydration chamber showing the piston after it has descended into the rehydration chamber to extrude dough through the bottom of the rehydation chamber, and the cut dough pieces that have been cut by a cutoff wire.
• Figure 16 is a view similar to that of Figure 15 showing the piston after it has further descended and a second group of cut dough pieces have been cut by the cutoff wire.
• Figure 17 is a view similar to that of Figure 16 after the piston has descended an additional distance to the lowermost point of its travel, and the cutoff wire has made a third pass to cut a third group of dough pieces.
• Figure 18 is a fragmentary perspective view showing the rehydration chamber and the product transfer conveyor that underlies it to carry the cut dough pieces to a fryer.
• Figure 19 is a fragmentary view showing an alternative embodiment of the dough cutoff wire wherein the wire is provided in a supply reel to permit rapid repair of the cutoff knife in the event of a break in the wire.
• Figure 20 is a view similar to that of Figure 19 showing still another embodiment of the dough cutoff knife wherein the cutoff wire is spring-supported to cause it to be urged against the lower edge of the rehydration chamber.
• Figure 21 is a fragmentary perspective view showing the product transfer conveyor in position above a fryer, and a product discharge chute.
• Figure 22 is a longitudinal, cross-sectional elevational view through the fryer vessel showing the position of the product transfer conveyor and a pair of fryer baskets.
• Figure 23 is an exploded perspective view of the fryer baskets and their associated carrying shafts.
• Figure 24 is a fragmentary perspective view of a portion of the inside of the door of a dispensing machine showing the cup storage and transfer apparatus for cup-type containers into which the product is deposited for dispensing purposes.
• a food product dispensing machine 10 that includes a cabinet 12, and a door 14 supported on hinges 16 carried by the cabinet 12
• the cabinet includes a dehydrated product bag s torage and t rans fer section 18 to receive bags of the dehydrated product and to transfer them to a bag cutter to permit the contents of a bag to be deposited into a hopper 20.
• a product forming section 22 is provided under hopper 20 and in which dehydrated potato product is metered into a suitable metering chamber, is rehydrated by adding a predetermined amount of water to the dehydrated potato product to form a dough, and is then formed into the desired product shape.
• Product forming section 22 includes drive apparatus that operates the various parts of the product forming section in a predetermined sequence.
• a power supply 24 provides the necessary electrical power for the various electrical components of the apparatus.
• a fryer section 26 is positioned below the product forming section and the formed product is fried to provide the desired heating and external appearance.
• the oil for the fryer is contained within a frying oil circulation system 28, and a frying oil supply 30 is provided to replace frying oil that remains on the product as it is dispensed and such frying oil that may vaporize during the frying operation.
• An air exhaust system 32 is provided to draw the oil fumes from the cabinet.
• the door 14 t ⁇ cabinet 12 includes on the inner surface thereof a cup storage and dispensing section 34 for product containers in which the product is furnished to the purchaser. Additionally, a control cabinet 36 is provided to house the electronic circuitry, circuit boards, microprocessors, and the like that can be employed to control the operation of the various portions of the apparatus.
• the raw material that is preferred for use in the apparatus and method of the present invention is a dehydrated potato product provided in agglomerated form and which is capable of reconstitution into a formable dough without the need for mechanical mixing of dehydrated potatoes and water.
• Products of that type are described in U.S. Patent 3,809,758, which issued May 7, 1984, to J.J. Matthias et al, and U.S. Patent 2,975,549, which
• the denydrated potato product is provided in bags 36 that include a kraft paper outer liner and a substantially water-impervious inner liner, such as polyethylene or the like.
• bags 36 that include a kraft paper outer liner and a substantially water-impervious inner liner, such as polyethylene or the like.
• a plurality of such bags are provided on a shelf 38 and are stacked in front-to-back relationship on their respective longitudinal edges, although only a single bag is shown in Fig. 2 so as not to obscure the bag transfer appartus.
• a bag pusher arm 40 is provided to urge the bags in the rightward direction toward hopper 20, so that the hopper always contains some amount of dehydrated potato that can be used to prepare an order on demand .
• the dehydrated potato product which preferably is in the form of agglomerates, is released from a bag by the passage along the longitudinal edge of the rightmost bag of a rotating cutting wheel 42, best seen in Figure 3, which passes from one end of the bag to the other to slit it open and thereby permit the dehydrated potato product to fall into hopper 20.
• Cutting wheel 42 is a rotary cutter that is driven by a motor (not shown) and the cutter motor is moved along a linear slot 44 that extends transversely of the direction of movement of the bags of dehydrated potatoes.
• Limit switches 46, 48 are provided to sense the extreme positions of cutting wheel 42 and define the outer limits of its path of travel. The limit switches, the cutter drive motor, and the cutter transport motor are carried on or contained within a cutter support housing 50, in which slot 44 is formed.
• Shelf 38 extends from cutter support housing 50 to the left end wall of cabinet 12, and a pair of spaced brackets 52, 54 are provided along the innermost edge of shelf 38 and secured to the back wail of cabinet 12. Brackets 52, 54 support s pair of spaced guide rods 56, 58 that extend across the back wail of cabinet 12 and slidably support a pusher support block 60 to which bag pusher arm 40 is secured. Bag pusher arm 40 acts against the endmost of the series of dehydrated potato bags that are carried on shelf 38 and urges them rightward toward the cutting wheel 42 as needed.
• bag pusher arm 40 is controlled through a lead screw 62 operated by a lead screw motor 64 that is caused to operate when a low level sensing switc 66h provided in the lower portion of hopper 20 senses a low dehydrated potato product level, whereupon lead screw motor 64 is energized to cause pusher support block 60 to push the bags in a rightward direction, as viewed in Figures 2 and 3, so that the rightmost bag overlies cutting wheel 42 so that the bag opening operation can be commenced.
• lead screw motor 64 is energized to cause pusher support block 60 to push the bags in a rightward direction, as viewed in Figures 2 and 3, so that the rightmost bag overlies cutting wheel 42 so that the bag opening operation can be commenced.
• a pair of tines 68, 70 are positioned, the tines extending inwardly of cabinet 12 toward the bags and serving to penetrate the rightmost bag that is pushed into position over cutting wheel 42 in order to hold it stationary and prevent it. from moving along with the cutting wheel so that the latter can perform its bag cutting function.
• the empty bags are forced toward the right as viewed in Figure 2 by the full bags, and they are retained on the tines in flattened condition for removal during periodic machine servicing.
• Lead screw motor 64 is stopped when a full bag is in position over the cutter, either by sensing the position of a bag adjacent the cutter support housing by a suitable sensing switch (not shown), or, alternatively, by sensing an increase in the resistance to further motion of lead screw 62, which is indicative of the fact that a bag is in proper position over the cutting blade and adjacent the end wail of the cabinet.
• hopper 20 includes a tubular outlet 72 at its Iowermost portion, and a flexible tubular extension 74 is attached thereto by means of a clamping ring 76.
• a movable hopper discharge blocking plate 78 is positioned immediately below the open end of flexible extension 74 to prevent the passage of dehydrated potato product therethrough when plate 78 covers the end of extension 74.
• blocking plate 78 includes a metering chamber 80 in the form of a circular metering ring 82 that is open at the top and bottom, and that includes a plurality of substantially parallel partition members 84 to define separate compartments into which the dehydrated potato material is deposited.
• Rehydration head 86 Positioned immediately below metering ring 82 is a rehydration head 86 in the form of a circular disk 88, and includes an imperforate too plate 90 that underlies metering ring 82 to define metering chamber 80.
• Rehydration head 86 can be a hollow structure which is in communication with a source of water, and having a plurality of discharge apertures substantially uniformly distributed along its lower face.
• the rehydration head is in the form of a sintered metal disk that includes an imperforate peripheral outer portion. The lowermost surface of the disk is provided with a plurality of small uniformly sized and spaced openings through which the water for rehydration can pass to uniformly wet the dehydrated potato product, as will hereinafter, be described.
• Metering chamber 80 and hopper discharge blocking plate 78 are carried on a metering chamber support arm 92 that extends from and is loosely carried on a rehydration head pivot shaft 94.
• Pivot shaft 94 extends from and is supported in an upper shelf 96 and a lower shelf 98 for pivoting movement, and metering chamber support arm 92 is in non-driving relationship with pivot shaft 94.
• Metering chamber support arm 92 includes a latch 100 that is carried in a latch guide 102 for sliding movement in a plane that is parallel to the axis of rehydration head pivot shaft 94.
• Latch 100 includes a notch 104, the purpose of which will be hereinafter described.
• Rehydration head 86 is carried on a rehydration head support arm 106 that is secured to and pivots with the rehydration head pivot shaft 94.
• Latch 100 of metering chamber support arm 92 extends downwardly and bears against one side of rehydration support arm 106, as more clearly shown in Figure 7.
• metering chamber support arm 92 also carries a downwardly depending guide plate 108, which bears against the opposite side of rehydration head support arm 106.
• product-forming section 22 includes a rehydration chamber 110 that is carried on a rehydration chamber support plate 112 that is supported in spaced relationship between top shelf 96 and bottom shelf 98 of the dough-making section on three support rods 114, 116, and 118.
• Rehydration chamber support plate 112 includes a notch 120 at one end that is received by innermost support rod 118, and a pair of spaced apertures 122, 124 at its opposite end that are so sized that the plate is supported on ledges defined by shoulders formed in the support rods 114, 116, and 118.
• rehydration chamber 110 includes a plurality of equally spaced, parallel wire dividers 130 at its lower edge, the position of which is more clearly seen in Figures 15 through 17.
• Wire dividers 130 are preferably thin wires having a thickness of from about 0.020 inches to about 0.040 inches and can be coated with Teflon or other non-stick coatings to minimize dough sticking thereto.
• a dough dam 132 Positioned immediately below rehydration chamber 110 is a dough dam 132 that is carried on a dam support arm 134 which , in turn , is secured to and pivots with a dam pivot shaft 136 that is r ⁇ tatahly carried in top and bottom shelves 96, 98.
• a dam pivot motor 138 is provided to pivot dam support arm 134 at appropriate intervals, and a rehydration head pivot motor (not shown) is provided to separately pivot the rehydration head shaft at appropriate times.
• a piston 140 Positioned above rehydration chamber 110 and spaced therefrom is a piston 140 that is secured to a piston support disk 142 which, in turn, is secured to a piston screw 144.
• a rotatable nut 146 is provided on screw 144 and rotatably carried in shelf 96. Nut 146 is driven by a piston: drive motor 148, to cause piston screw 144 to travel axially and move piston 140 toward and away from rehydration chamber 110.
• the lowermost face of piston 140 includes a plurality of spaced, parallel, transverse slots 150 that have a width and depth that correspond with the diameter of wire dividers 13 in rehydration chamber 110 in order to force from rehydration chamber 110 all of the dough that is contained therein when the piston reaches the lowermost portion of its path of travel.
• piston 140 is made from a plastic material that minimizes sticking thereto of the potato dough, and suitable materials for that purpose include Delrin and Teflon, which are registered trademarks of E.I. DuPont De Nemours Co.
• Knife carrier 158 is slidably supported against the lower surface of lower shelf 98 by means of a pair of spaced support plates 160, 162 that define slots along which knife carrier 158 slides.
• cutoff wire 152 is a wire having a diameter of about 0.041 inches.
• Knife carrier 158 is driven linearly in a direction parallel to the direction of wire dividers 130 in rehydration chamber 110.
• the driving arrangement includes a pair of racks 168, 170 positioned on the lower surface of knife carrier 158, and which engage with a pair of spaced gears 172, 174, respectively, carried on a cutoff knife drive shaft 176 that is rotatably supported on a pair of spaced brackets 178, 180 secured t ⁇ the lower surface of bottom shelf 98.
• a cutoff knife drive motor 182 is provided to rotate knife drive shaft 176, and thereby rotate gears 172, 174 that engage racks 168, 170, respectively, on the knife carrier to move the latter rapidly in a linear direction parallel to wire dividers 130.
• dam 132 is received on a disk-like dam carrier 184 that is or includes an electrical heating element.
• the heating element serves to maintain the dam at an elevated temperature, preferably about 180oF, for purposes that will hereinafter be explained.
• the upwardly facing surface of dam 132 which underlies rehydration chamber 110, preferably includes a low-friction coating such as, for example, Teflon, to minimize the friction between the dam and dough that is contained within the rehydration chamber when the dam is moved laterally away from the rehydration chamber.
• cutoff knife can be formed by securing a cutoff wire 152 to the respective cutoff wire supports 154, 156, as illustrated in Figures 4 and 8, cutoff wire 152 can also be provided on a supply reel 186 as illustrated in Figure 19, wherein one end of cutoff wire 152 is secured to an eyelet 188, or the like, that is carried on cutoff knife carrier 158, with the other end of the wire retained on supply reel 186. That arrangement facilitates the replacement of the cutoff wire in the even of breakage thereof.
• cutoff wire supports 190, 192 each include a lower, holiow wire support guide tube 194 carried by cutoff knife carrier 158, and a spring 196 positioned within each wire support guide tube and bearing against an upper, hollow wire support guide tube 198 that is positioned so as to be movable axially relative to lower guide tubes 194.
• Springs 196 urge cutoff wire 152 into close engagement with the lower surface of rehydration chamber 110 and with wire dividers 110, and thereby serve to minimize the amount of residual potato dough that remains on wire dividers 130.
• a motor or other suitable means (not shown) is then activated to pivot rehydration head pivot shaft 94 in a clockwise direction, looking downward, as in Figure 9, whereupon rehydration head support arm 106 bears against latch 100 to also carry metering chamber support arm 92 with it until metering chamber 80 and rehydration head 86 are in superposed relationship with rehydration chamber 110.
• hopper discharge blocking plate 78 bears against flexible extension 76, and prevents further flow of potato product from hopper 20.
• Flexible extension 76 is provided in order to minimize the grinding action that would otherwise occur if a rigid extension were provided at and engagement with the blocker plate, which could rupture some of the potato cells and thereby result in a more sticky, and more difficult to handle reconstituted potato dough.
• rehydration head 86 and metering chamber 80 terminates when they both overlie rehydration chamber 110 as illustrated in Figure 10.
• the arrangement of the particular parts is such that the lowermost surface of rehydration head 86 is in direct contact with the uppermost surface of rehydration chamber 110.
• dividers 84 in metering chamber 80 serve to retain the dehydrated potato material in a relatively uniform distribution across the metering chamber as the rapid pivoting operation is performed.
• metering chamber 80 is unlatched from rehydration head 86 by means of a latch cam 200 that engages notch 104 in latch 100 and moves it in an upward direction so that the latch no longer is adjacent the ⁇ ide of rehydration head support arm 106.
• latch cam 200 is supported in position by a latch cam support 202, that is secured to the lower, surface of top shelf 96.
• latch cam support 202 As metering chamber support arm 92 pivots toward latch cam 200, the cam engages notch 104 and forces latch 100 upwardly so that arm 92 remains stationary relative to arm 106, so that the latter can be separately moved in a clockwise direction, when looking downward, while the former is stationary.
• rehydration head support arm 106 is pivoted in a counterclockwise direction, to return it to a position in which it is underlying metering chamber 80 and overlying rehydration chamber 110, as illustrated in Figure 12.
• heated water approximately 160oF
• rehydration head 86 is introduced into rehydration head 86, and by virtue of the plurality of small openings therein, the water is uniformly distributed over the dehydrated potato granules that are in rehydration chamber 110. Because of the nature of the preferred dehydrated potato particles, rapid and uniform rehydration occurs, and a formable dough is provided substantially immediately.
• metering chamber 80 and rehydration head 86 are then pivoted together in a counterclockwise direction to move them away from rehydration chamber 110 so that they again are in underlying relationship with hopper discharge outlet 72, as illustrated in Figure 13.
• the conjoint movement of the two support arms results from the presence of guide 108, illustrated in Figure 7, wherein rehydration support arm 106 bears against guide 108, which is rigidly connected to metering chamber support arm 92 to carry the latter along with it as it moves in the counterclockwise direction.
• piston 140 begins its descent, as illustrated in Figure 13.
• the piston As it descends, the piston is caused to momentarily enter the rehydration chamber to provide a tamping action on the rehydrated potato granules, and thereby further ensure uniform rehydration of the potato granules.
• the piston After a momentary retraction of the piston after the tamping step, the piston is advanced in a downward direction to cause the resulting reconstituted potato dough to extrude through the lower opening of rehydration chamber 110, whereupon cutoff wire 152 is rapidly moved linearly along the lower surface of rehydration chamber 110 to sever the extruded product from the dough mass that remains within rehydration chamber 110. Because of the presence of dividing wires 130, the cut pieces 202 are of generally rectangular cross section and very closely resemble the usual form of french fried potatoes as they are customarily provided.
• the first extrusion step is carried out by moving piston 140 a predetermined first distance, and after the dough is severed, as illustrated in Figure 15, the piston advances another predetermined increment, as illustrated in Figure 16, whereupon the cutoff knife is passed along the lower surface of the rehydration chamber once again to sever a second group of dough pieces 204.
• cam pivot motor 138 has pivoted dam pivot shaft 134 to carry the cam in a counterclockwise direction so that it no longer blocks the lower opening of rehydration chamber 110, as illustrated in Figure 14.
• the product transfer conveyor can be in the form of a wire conveyor as illustrated, which is driven by a suitable drive motor (not shown) and which is in the form of an endless belt that passes over a plurality of rollers 210 carried on parallel roller, shafts 212, 214, and 216 (see Fig. 21).
• Product transfer conveyor 208 preferably moves continuously during the dough-cutting operation so that each respective group of cut potato pieces is carried on a separate portion of the belt and is spaced from the previous and following groups of cut potato pieces in order that the cut pieces travel individually and are not in contact with each other.
• dough it is highly desired that the dough be extruded in a vertical direction, so that the cut pieces fall vertically without bending. Bending could result if extrusion were accomplished in a horizontal direction, which would result in unnatural-looking potato pieces.
• the size of the wires that form the dividers 130 in rehydration chamber 110 is preferably about 0.020 inches in diameter, although wires within the range of from about 0.020 inches to about 0.040 inches can also be used if desired. However, if the divider wires are too small in diameter, insufficient separation between adjacent potato pieces can result, which may cause the cut pieces to contact each other and perhaps stick to each other, which, again, is an undesirable condition. If the divider wires are too large in diameter, on the other hand, excessive buildup of potato dough residue can take place in the piston grooves and around the outer surfaces of the wires which, although tolerable, is not preferred.
• dam 132 is maintained at an elevated temperature of approximately 180oF, to provide sufficient heat to dry out any residual potato dough that may remain on rehydration chamber 110 or on divider wires 130, in order to improve sanitation by minimizing the likelihood of bacterial contamination due to the presence of moisture.
• product transfer conveyor 208 can also be formed from a smooth, solid material, because no drainage apertures are required at this particular stage of the process. Suitable materials could also include synthetic rubber, or various base materials containing Teflon or other non-stick coatings. Additionally, it is also preferred that the diameter of the respective belt drive pulleys, or turning means, at the downstream end of the product transfer conveyor be as small as possible, preferably about 0.25 inches or less, in order to provide an abrupt edge and change of direction to facilitate separation between the cut potato piece and conveyor 208, and to minimize the possibility that a potato piece will stick to the belt while the belt passes around and beneath the respective guide rollers. Another alternative for facilitating separation is the positioning of a doctor blade (not shown) at the discharge end of the product transfer conveyor.
• product transfer conveyor 208 is supported in a frame 218, which overlies one end of a generally rectangular fryer vessel 220, within which hot frying oil is provided.
• Fryer vessel 220 includes a bottom portion 222, which is of generally rectangular configuration in both plan and elevation to define a frying oil container, and a top portion 224 that is also of generally rectangular configuration, and which overlies a part of bottom portion 222 to define a hood over approximately one-half of the surface of the frying oil in bottom portion 22.
• Top portion 224 and bottom 222 are connected by bolting together cooperating flanges 226 that extend around the vertical sides of each of the respective top and bottom portions of the fryer vessel.
• Top portion 224 extends over roller shaft 212 and is open at the end adjacent to product transfer conveyor 208. Additionally, top portion 224 is also open at the opposite end, and a discharge chute 232 is connected thereto by means of bolts 234 to receive the fried product and to conduct it to a dispensing station, as will hereinafter be described. Top portion 224 also includes a fire extinguisher conduit 230, which can be connected to a suitable fire extinguisher (not shown), which, in turn, can be triggered by a sensor to activate the fire extinguisher in the event of a fire in fryer vessel 220.
• fryer baskets 236, 238 Positioned within fryer vessel 220 are a pair of fryer baskets 236, 238 that extend transversely of the bottom portion 222 and are defined by a series of interconnected, perforated metal plates, or the like, that define an open top basket and in which a plurality of openings 240 are provided (see Fig. 23) to permit entry of hot frying oil into the interior of the baskets, and to also permit drainage of the frying oil from the baskets when the baskets are withdrawn from the frying oil that is contained in bottom portion 222.
• the baskets are carried on shafts 242, 244, respectively, that extend transversely through top portion 224 and are supported therein for pivotal movement.
• each of shafts 242, 244 is pivotally supported in a pair of bearings 246, 248, respectively, each of which is carried in the vertical walls of top portion 224 on opposite sides thereof, and the shafts each include a longitudinally extending flat portion 250, 252, respectively, and three spaced, threaded holes 254 to receive bolts (not shown).
• Each of the baskets 236, 238 includes a laterally extending lip, 310, 312, respectively, which, as shown, can be provided by an angle plate, the lip portions each having a plurality of holes 314 that correspond in number and spacing with the number and spacing of holes 254 in the flat portions of the respective shafts.
• the baskets are carried by the shafts by bolting the respective lips thereof to the flat portions of the shafts by means of bolts (not shown) that pass through the holes in the lip and threadedly engage with the threaded holes in the flat portions of the shafts.
• each of shafts 242, 244 extends outwardly beyond one vertical wall of top portion 224 and includes a driven sprocket 316, 318, respectively, non-rotatably carried by the respective shafts.
• a pair of motors 320, 322 is provided, and can be carried on a mounting plate 324 as shown in Figure 21.
• Motors 320, 322 each drivingly support drive sprockets 326, 328, and respective drive chains 330, 332 that pass around respective ones of drive sprockets 326, 328 and driven sprockets 316, 318 to pivot the shafts through predetermined angles at predetermined times in the operating cycle.
• Pivotal movement of the shafts results in the respective baskets pivoting about the respective shaft axes so that products contained in first basket 236, which is closest to the center of the fryer vessel 220, are deposited in second basket 238, which is the basket closest to the end of the fryer vessel adjacent discharge chute 232.
• Pivotal movement of shaft 244 of the second basket causes the basket to carry the product therein contained into discharge chute 232, which carries the product to a dispensing station that includes cups for containing the product and which will be described in more detail hereinafter.
• Bottom portion 222 of the fryer vessel preferably includes insulation 228 to cover the side, end, and bottom walls thereof and thereby minimize the heat loss therefrom.
• the source of heat to heat the frying oil is provided by a resistance heating element 330 positioned in bottom portion 222 of the fryer vessel, and extends through end wall 332 of the bottom portion to a connector 334, for connection to a suitable source of electrical power (not shown).
• the frying oil is introduced into fryer vessel 220 through oil inlet 336 from a frying oil reservoir (not shown).
• the cut potato pieces that are deposited on product transfer conveyor 208 are carried in the direction indicated by arrow A, and fall from the end of conveyor 208 into first basket 236.
• Sufficient product to define a single serving is deposited into the basket, to fall into the hot frying oil that has passed through openings 240.
• motor 320 associated with first basket 236 is activated to drive the chain and cause shaft 242 to pivot counterclockwise, as viewed in Figure 22, through an angle of approximately 180o, to deposit the partially fried product into second basket 238 for final frying.
• basket 326 is caused to vibrate by supe rimpos i ng a pulsed current on the steady state current supplied to the motor, t ⁇ cause the motor to execute a series of jerking movements as it rotates, the result being that basket 238, as well as the partially fried product therein contained, is vibrated in order to keep the pieces of partially fried product from sticking together.
• the inner surface of the housing door 14 includes a cup storage and dispensing section 34 that has a storage shelf 286 upon which a plurality of stacks 288 of cups (only one stack is shown in Figure 24) can be positioned.
• the dispensing section includes a pair of transversely arranged spaced helical feed coils 290, 292 that are adapted to engage the respective cup stacks.
• a suitable signal generated by cup sensing switch. 294 Upon a suitable signal generated by cup sensing switch. 294, a motor
• the apparatus and method as hereinabove described and as illustrated in the appended drawings can be utilized either in an institutional setting in which french fried potatoes are one of the food items distributed, such as, for example, industrial cafeterias, fast food restaurants, and the like, or, alternatively, the machine can be utilized as a vending machine to provide individual servings ⁇ f french fried potatoes at places, where vending machines are normally found such as, for example, schools, industrial: plants, offices, and the like.
• the device When used as a vending machine the device will, of course, require suitable coin equipment to control its operation, but such equipment is well known to those skilled in the art and is not further described herein.
• the apparatus and method hereinabove described can provide a ready-to-eat serving in about a minute. Further, the method and apparatus hereinabove described have been found to provide a product that very closely resembles french fried raw potatoes in appearance, texture, and a taste.

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• Frying-Pans Or Fryers (AREA)
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• 1987
  • 1987-10-22 AU AU81557/87A patent/AU8155787A/en not_active Abandoned
  • 1987-10-22 EP EP19870907205 patent/EP0288522A4/de not_active Withdrawn
  • 1987-10-22 BR BR8707512A patent/BR8707512A/pt unknown
  • 1987-10-22 CA CA000550016A patent/CA1330739C/en not_active Expired - Fee Related
  • 1987-10-22 JP JP62506539A patent/JPH01500963A/ja active Pending
  • 1987-10-22 WO PCT/US1987/002698 patent/WO1988002999A1/en not_active Application Discontinuation
• 1988
  • 1988-06-22 FI FI882998A patent/FI882998A/fi not_active Application Discontinuation

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