EP1339029B1 - Automatic sandwich dispenser and method for automatic sandwich dispensing - Google Patents

Automatic sandwich dispenser and method for automatic sandwich dispensing Download PDF

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Publication number
EP1339029B1
EP1339029B1 EP02290428A EP02290428A EP1339029B1 EP 1339029 B1 EP1339029 B1 EP 1339029B1 EP 02290428 A EP02290428 A EP 02290428A EP 02290428 A EP02290428 A EP 02290428A EP 1339029 B1 EP1339029 B1 EP 1339029B1
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EP
European Patent Office
Prior art keywords
sandwich
compartment
dispenser
ingredients
automatic
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP02290428A
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German (de)
French (fr)
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EP1339029A1 (en
Inventor
Neemat Frem
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to EP02290428A priority Critical patent/EP1339029B1/en
Priority to DE60220371T priority patent/DE60220371T2/en
Priority to AT02290428T priority patent/ATE363703T1/en
Priority to US10/369,730 priority patent/US7281468B2/en
Publication of EP1339029A1 publication Critical patent/EP1339029A1/en
Application granted granted Critical
Publication of EP1339029B1 publication Critical patent/EP1339029B1/en
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    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F17/00—Coin-freed apparatus for hiring articles; Coin-freed facilities or services
    • G07F17/0064—Coin-freed apparatus for hiring articles; Coin-freed facilities or services for processing of food articles
    • G07F17/0078—Food articles which need to be processed for dispensing in a hot or cooked condition, e.g. popcorn, nuts
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F11/00—Coin-freed apparatus for dispensing, or the like, discrete articles
    • G07F11/46—Coin-freed apparatus for dispensing, or the like, discrete articles from movable storage containers or supports
    • G07F11/58—Coin-freed apparatus for dispensing, or the like, discrete articles from movable storage containers or supports the articles being supported on or by endless belts or like conveyors
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F11/00—Coin-freed apparatus for dispensing, or the like, discrete articles
    • G07F11/62—Coin-freed apparatus for dispensing, or the like, discrete articles in which the articles are stored in compartments in fixed receptacles
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F11/00—Coin-freed apparatus for dispensing, or the like, discrete articles
    • G07F11/70—Coin-freed apparatus for dispensing, or the like, discrete articles in which the articles are formed in the apparatus from components, blanks, or material constituents
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F9/00—Details other than those peculiar to special kinds or types of apparatus
    • G07F9/10—Casings or parts thereof, e.g. with means for heating or cooling
    • G07F9/105—Heating or cooling means, for temperature and humidity control, for the conditioning of articles and their storage

Definitions

  • the present invention relates to the field of vending machines.
  • the invention relates more particularly to the field of automatic distribution of food products such as sandwiches.
  • vending machines In public or private places, there is currently a wide variety of vending machines. From cold products such as hot sandwiches to pizzas to hamburgers, these products are always manufactured in the factory and stored at low temperatures in the dispenser until a user buys them. In this case, the role of the distributor is limited to deliver, and warm if necessary, one of the products previously manufactured in the factory.
  • a sandwich consists mainly of two slices of bread between which are perishable ingredients (ham, eggs, tomatoes, salads, ). These ingredients should in most cases be sliced before being placed in the bread. It is known that an ingredient, such as a tomato or egg for example, is damaged much faster when in slices than when whole. For a given shelf life, a vegetable, a fruit or even a meat, keeps much better its flavor and freshness when it is whole. Therefore, after manufacture, a sandwich must be consumed quickly if we want the flavor of the ingredients that compose it remains intact.
  • current sandwich vending machines can not be stocked with sandwiches often enough to be able to deliver fresh, tasty products at any time.
  • the whole sandwich that is, the bread with the ingredients
  • the bread that generally appreciates at room temperature is at the same temperature as the ingredients, which still affects the overall flavor of the product.
  • Document US Pat. No. 3,859,904 discloses a device for automatic preparation of sandwiches which makes it possible to arrange on a first slice of bread various pre-selected ingredients by slicing the ingredients one after the other above the first slice of bread which moves on a carpet. Once all the selected ingredients have been placed on the first slice of bread, a second slice of bread is then deposited to finish the sandwich.
  • the present invention aims to overcome the aforementioned drawbacks and to achieve, economically, a sandwich vending machine that allows to automatically produce sandwiches to order from whole fresh ingredients while requiring a minimum of labor for its supply.
  • sandwiches made from fresh ingredients can be delivered at any time to a user. Sandwiches are prepared to order without the need for human intervention.
  • the dispenser according to the invention is therefore an economical solution that allows to distribute tasty sandwiches anywhere and at any time.
  • compartments are arranged in a refrigerated enclosure.
  • the automatic sandwich manufacturing means further comprises a jack which cooperates with a movable portion of the storage means to reposition the ingredient in the opening when the ingredient has been sliced.
  • control means comprises means for selecting the ingredients to allow the user to choose the composition of the sandwich.
  • This means may further include means of payment.
  • the dispenser further comprises an automatic bread making device and a means for transferring, on the one hand, the bread of the automatic bread making device by means of automatic sandwich manufacturing, and, on the other hand, means for automatically manufacturing the sandwich by means of delivery.
  • the present invention also relates to a method of automatic distribution of sandwiches as defined in claim 9.
  • the storage means is removable and a prior step of filling the storage means with fresh ingredients in a packaging center and a step of placing the storage means in the dispenser are implemented. artwork.
  • the step of filling the storage means with fresh ingredients in a packaging center can be carried out according to the information on ingredient stocks transmitted by the distributor.
  • the method of the invention further comprises a step of replacing an empty storage means with a new full storage means in the dispenser.
  • the method according to the invention may furthermore comprise a step of automatic manufacture of the bread.
  • the sandwich vending machine is intended to be placed in any public or private place and to deliver a sandwich to a user's order made from bread and fresh whole ingredients.
  • a distributor 1 comprises a front 22 on which are arranged all the elements necessary for the user to control, pay and obtain a sandwich.
  • the dispenser has a panel 23 which includes labels or photos of the various proposed ingredients each associated with a button for selecting the corresponding ingredient.
  • the control of the composition of the sandwich can also be done from a keyboard 27 associated with a screen 26 to guide the user in his control.
  • the distributor 1 has a coin mechanism 29, a coin return 30 and / or a means of payment by credit card 31.
  • the dispenser may also be provided with a means of issuing invoices 28.
  • the dispenser 1 also includes a door 32 to allow filling or renewal of the dispenser. whole fresh ingredients.
  • the sandwich dispenser 1 comprises processing means (not shown) of the programmable microprocessor type with associated memories.
  • processing means not shown
  • the control of the movements of the various mechanisms of the machine, the management of the stock of ingredients as well as the taking into account of the selection and the payment of the user are carried out by specific computer programs stored and implemented by the microprocessor in a conventional manner.
  • the order of filling of the ingredients in the sandwich may be that in which the user has selected the ingredients or be defined by a program which calculates, according to the selection of ingredients made by the user, the preferential order in which the selected ingredients should be placed in the bread.
  • the sandwich dispenser 1 consists mainly of three parts: a portion 1A of bread preparation, a portion 1B of sandwich preparation in which the bread is filled with ingredients according to the selection made by the user and a part 1C which corresponds to the front part of the machine and which comprises in particular the selection and payment means for the user as well as means for delivering the prepared sandwiches.
  • the portion 1A for preparing the sandwich bread comprises several compartments 2 to 6 which correspond to the different stages of preparation of the sandwich bread.
  • Pieces of frozen dough 7 each corresponding to the amount necessary to make a sandwich bread are stored in a freezer compartment 2.
  • Each piece of frozen dough 7 is deposited, by a drum mechanism 9, in a mold 11 element of a transport chain 10 inside a starting compartment 3.
  • the dough pieces 7 are extracted three by three and each deposited by gravity in a mold 11 of the conveyor chain.
  • the transport chain 10 is an endless chain which comprises a plurality of molds 11 distributed along its length.
  • the molds 11 then circulate in all the compartments of the part 1A of the machine in a direction of movement of the chain indicated by the arrows A to V.
  • the configuration of the path traveled by the chain 10 is defined by a series of guides 12.
  • the chain is set in motion by a series of motors 13.
  • Disengagement means (not shown) molds 11 of the chain 10 are provided to allow the approximation of the molds in the starting zone 3.
  • Pieces of dough 7 are first transported in a pre-cooking compartment 4 which is used mainly for defrosting the dough and then in a final cooking compartment 5 in order to obtain a bread 8 basic ingredient of sandwiches.
  • the bread 8 is then directed to a storage compartment 6.
  • a zone 14 which corresponds to the location of a passage for the transfer of the bread 8 of the preparation part 1A.
  • Bread in Part 1B Preparation of Dispenser Sandwich 1.
  • the bread preparation portion 1A and the sandwich preparation portion 1B are adjacent to each other.
  • the pusher 16 comprises means (not shown) for moving in translation and rotation relative to its axis.
  • the pusher 16 further comprises peaks 17 at its end to maintain the bread 8.
  • the rotation means of the pusher 16 the bread 8 rotates 90 ° during its transfer. This makes it possible to position the bread in the right position to be sliced and to receive the ingredients that will make up the sandwich.
  • Another passage 18, formed between the parts 1B and 1C of the distributor makes it possible to transfer, using the pusher 16, the sandwich made on a support 20 accessible by the user by opening the hatch 21.
  • Figure 4 shows an embodiment of a storage compartment 100 according to the invention.
  • the compartment 100 is formed by a first and second sets 101 and 102, the second set 102 being slidable within the first set 101.
  • the first assembly 101 is formed by a first and second support members 110 and 120 which are held parallel to each other by a plate 160.
  • the plate 160 is fixed at its ends to the inner wall of each of the elements of FIG. support 110 and 120.
  • the length of the plate 160 disposed perpendicularly to the support elements 110 and 120 defines the necessary spacing between these two elements to receive the second assembly 102.
  • the second set 102 of the compartment 100 is formed of three parts: an upper plate 130, a lower plate 140 both attached to a front wall 103.
  • Each support member 110 comprises on its inner wall two slides 112, 114, respectively 122, 124.
  • the upper plates 130 and 140 comprise at each of their lateral ends guide portions 131 and 132, respectively 141 and 142 , which cooperate with the slides 112 and 122, respectively 114 and 124. More specifically as illustrated in Figure 4, the guide portions 131 and 132 of the upper plate 130 engage in the slides 112 and 122 while the portions of Guide 141 and 142 of the lower plate 140 engage in the slides 114 and 124.
  • the second set 102 of the storage compartment 100 slides between the two support members 110 and 120 of the first set 101 to allow control of the storage space 167 of the compartment depending on the amount of ingredient present in this compartment. latest. Indeed, since the plate 160, which forms the bottom of the compartment, is integral with the two elements 110 and 120, the sliding of the second assembly 102 relative to the first assembly 101 will reduce the storage space 167 of the compartment by approximation of the wall frontal 103 to the plate 160.
  • the two support elements 110 and 120 each comprise a third slide 111, 121 respectively, fixed on the outer wall of the latter. These external slides are intended for the establishment and handling of the compartment 100 along rails arranged the automatic sandwich dispenser.
  • the second assembly 102 has at its front portion an opening 105.
  • This opening is formed, on the one hand, by symmetrical cutouts made in the upper and lower plates 130 and 140 and, on the other hand, by the front wall.
  • 103 which comprises on each side of the recesses 103a defining a central portion 103b which is offset from the end of the plates 130 and 140.
  • the opening 105 thus defined allows a cutting tool of the sandwich vending machine to cross the 102 together perpendicularly to the plates 130 and 140 for slicing the ingredients that are stored in each device 100.
  • the second assembly 102 further comprises two guides 165 and 166 disposed along the length of the lower plate 140 perpendicularly thereto. These two guides define the width of the space 167 in which the ingredients are stored.
  • the guides 165 and 166 are fixed relative to the second assembly 102.
  • the guides may be fixed on the front wall 103 of the second assembly and / or on the lower plate 140.
  • the two guides 165 and 166 pass respectively into the grooves 151, 152 made in the plate 160.
  • the front wall 103 can be pushed, which moves the entire assembly 102 back, including the guides 165 and 166 which then pass through the plate 160 by the grooves 151 and 152.
  • This allows to fill the space created in the compartment by the ingredients material that has has been sliced so that a portion of these is always present in the opening 105.
  • This type of sliding has the advantage of always repositioning ingredients in the opening 105 after slicing without having to push the ingredients directly.
  • This solution advantageously avoids any manipulation of the ingredients between the packaging and slicing, which, given the fragility of certain ingredients (tomatoes, eggs ...), is appreciable to ensure their resistance during the process of manufacturing sandwiches.
  • Fig. 5 shows a detailed view of the sandwich preparation system 200.
  • the sandwich preparation system 200 is in the form of a rack 201 which moves, as shown in Fig. 4, in a direction H along two ramps 302, 303.
  • the system 200 mainly comprises three mechanical devices involved in the development of the sandwich: a bread positioning device 230, a device for handling the ingredient compartments 240 and a device for cutting the ingredients 250.
  • the device 230 for positioning the bread comprises a plate 260 on which the bread 8 is disposed. Two walls 232 and 233 are intended to hold the bread 8 in place on the plate 260.
  • the wall 232 is a movable wall which moves on the surface of the plate relative to the wall 233 by means of a jack 231.
  • the device 230 also comprises a pair of spacers 234, 235.
  • the two spacers 234, 235 are respectively mounted on two rods 236, 237 which, under the action of a cylinder 239, rise or fall in a direction I. Under the action of another cylinder 238, the spacer 235 is still movable relative to the spacer 234 in a direction J perpendicular to the direction I.
  • the cutting device 250 is formed by a frame 251 which comprises a knife 252.
  • the knife 252 oscillates in translation by means of an alternating rotary motor 254 which transmits the movement to the knife by a belt 253. This makes it possible to animate the knife 252 of a movement back and forth to produce the cutting action.
  • the frame 251 is supported by two rods 255, 256 which guide the movement thereof under the action of a cylinder 257 in a direction K parallel to the direction I. The action of the cylinder 257 will allow to bring or to move the knife 252 away from the bread or slicing ingredients.
  • the device 240 for handling the ingredient compartments comprises two arms 241 and 242 each provided with an end 246, 247 adapted to cooperate with orifices 113, 123 of the ingredient compartment 100.
  • the other end of the arm 241, respectively 242 is fixed to an axis 243, respectively 244.
  • the axes 243 and 244 are rotated in a direction S which makes it possible to control an opening or closing movement of the arms in order to grasp or release a compartment 100.
  • the arms thus provided with rotation means are fixed on each side of a frame 245 which moves forwards or backwards in the rack 201 in a direction indicated by the double arrow R. In FIG. 5, the frame 245 is in its maximum advancement position.
  • the sandwich preparation system 200 further comprises a jack 270 disposed between the cutting device 250 and the bread positioning device 230.
  • This cylinder has the function of pushing the front wall 103 of the ingredient compartment 100 when part of the ingredient has been sliced.
  • the bread 8 is transferred to the plate 260 by means of the pusher 16 which positions it (rotation of 90 °) so that the side of the bread is at the vertical of the knife 252
  • the wall 232 is then advanced towards the wall 233 by the jack 231 in order to hold the bread 8 during the removal of the pusher 16.
  • the motor 254 is started to animate the knife 252. 'a cutting movement and Actuator 257 is actuated so as to lower the knife on the bread to open it in two as shown in FIG. 6.
  • the knife is raised by actuation of the cylinder 257.
  • the spacers 234, 235 are then positioned in the opening of the bread. In combination with the withdrawal back of the wall 232, the spacers are separated by actuation of the cylinder 238 as shown in Figure 7. This last configuration of the device 230 bread positioning will be retained throughout the preparation of the sandwich, because this position Separate spacers 234, 235 not only keeps the two bread slices apart to receive the ingredients but also to guide the slices of ingredients inside the bread.
  • FIG. 12 a plurality of compartments 100 are disposed one above the other in the dispenser sandwich preparation portion 1A. With a refrigeration device 304 placed inside the part 1B, the latter forms a refrigerated chamber to keep the ingredients stored in the compartments.
  • Each compartment is thus held by means of two rails 306 in which the slides 111 and 121 engage on the outer walls of the compartment 100.
  • each compartment 100 can slide in a direction M along the rails 306 on which it is positioned.
  • the displacement and positioning of the compartments 100 on the rails 306 may be assisted by a friction type system 305.
  • the loading of the compartments 100 in the dispenser is performed by an operator. For this, the operator opens the door 32 (shown in FIGS. 1 and 3) to gain access to the interior of the Part 1B and positions each compartment on the corresponding pair of rails 106.
  • the processing means of the machine 1 will then control a jack 301 to move the system 200 in the direction H and position it in front of each compartment that includes one of the selected ingredients.
  • the system 200 is in its lowest position, i.e. facing the lowest compartment in the dispenser.
  • the positioning of the system 200 in front of a compartment corresponds to the position of the system 200 in which the arms 241 and 242 are aligned with the orifices 113 and 123 of the compartment.
  • This position is illustrated in FIG. 8. In this figure, it can be seen that the ends 246 and 247 of the arms are respectively aligned with the orifices 113 and 123 of a compartment 100. Referring to FIG.
  • the arms 241, 242 are held in a closed position (in solid lines in FIG. 8) during the movement of the system 200.
  • the arms 241 and 242 are open (in dashed lines in FIG. 8) to engage their respective ends 246, 247 in one of the corresponding orifices 123 and 113.
  • the compartment thus grasped by the arms 241, 242 can be pulled towards the cutting device 250 by movement of the frame 245 towards the rear of the system in the direction R and a fixed distance d.
  • the compartment 100 is then in a position shown in Figure 9. In this position, the frame 245 has moved backwards until the opening 105 in which the ingredient 50 appears is at the vertical of the knife 252.
  • the compartment When the compartment is in the position of Figure 9, it then controls the start of the motor 254 to animate the knife 252 of a cutting movement and the actuation of the cylinder 257 to lower the knife into the opening 105. As illustrated in FIG. 10, a slice 51 of the ingredient 50 is then cut and deposited in the bread 8 between the spacers 234 and 235. To guarantee the complete slicing of the ingredient 50, the knife 252 is lowered to beyond the ingredient until leaving the opening 105 at the bottom of the compartment. The knife is then reassembled to its initial position. Ingredient 50, of which a portion 51 has been cut, is no longer in contact with the front wall 103 of compartment 100.
  • the ingredient 50 has to be repositioned in the opening 105.
  • This repositioning is carried out by the jack 270 which pushes the end wall 103 until it is again in contact with the ingredient.
  • the jack 270 pushes the front wall 103 over the distance l .
  • the compartment can be either returned to its storage position, that is to say in vertical alignment with the others as in Figure 12, is used again to cut down once again the ingredient it contains.
  • the means dispenser processing calculates the distance on which the frame 245 must be moved back to bring the opening 105 to the vertical of the knife 252.
  • the distance between each orifice 113, 123 can be set to correspond at the distance l or a multiple thereof so as to allow the positioning of the compartment by the arms 241, 242 vis-à-vis the knife as the ingredient is consumed. Indeed, since each time an ingredient is sliced, it pushes the front wall 103, thus moving the assembly 102 relative to the assembly 101, the distance between the opening 105 and the knife increases of as much.
  • the processing means stores this offset.
  • the memorized offset information will be taken into account by the processing means to control a first displacement of the compartment by a distance l corresponding to the distance between two orifices, then, after having brought the frame back to its starting position by having previously closed the arms, a second displacement on the maximum stroke as at the first use.
  • the opening 105 is again at the vertical of the knife.
  • the processing means permanently store for each compartment the number n of ingredient slices already cut to calculate the distance n * 1 to be taken into account for positioning the compartment for cutting.
  • the value of the distance 1 may be variable depending on the nature of the ingredient.
  • the processing means then memorize the value l specific to each compartment in order to be able to control the displacement of the latter as a function of this specific value.
  • the ends 246, 247 of the arms 241, 242 are replaced by electromagnets and, in order not to limit the minimum distance of displacement at a fixed distance between two orifices, the internal parts of the two supports 110 and 120 compartments are provided with metal strips in place of the orifices 113, 123 to allow the attachment of the compartments by the electromagnets.
  • the wall 232 is moved by the cylinder 231 to close the bread 8 on the sliced ingredients.
  • the sandwich is then gripped by the pusher 16 (see Figure 3) which pushes the sandwich on a support 20 accessible by the user.
  • the user can then obtain his sandwich by opening the flap 21.
  • a bag dispenser (not shown) can be provided in the part 1C of the dispenser.
  • Defrosting and baking of the loaves 8 can be performed automatically by means of a program for monitoring the storage time of the loaves 8. This makes it possible to renew the loaves available for the preparation of a sandwich after a certain period of time. storage in order to always deliver a sufficiently fresh bread.
  • a sensor of the position of the assembly 102 relative to the assembly 101 could be provided in each compartment to alert the dispenser processing means of the impending shortage of a ingredient in the compartment.
  • sensors that indicate the position of the ends of the supports 110 and 120 of each compartment in the dispenser. In this way, an operator can interrogate the machine to know the state of the stocks of ingredients.
  • the amount of ingredient present in each The compartment can also be controlled by the processing means by simply subtracting the stored distance n * l from the initial length of the space 167. Finally, in the case where the end position sensors of the supports 110, 120 are used, the amount of remaining ingredient can be controlled by measuring the distance traveled by the media and taking into account the value l stored for each compartment and specific to each ingredient.
  • the processing means can memorize the storage period for each compartment and alert an operator after exceeding a retention period.
  • Such monitoring can be implemented by means of identification means (barcode, microchip, etc.) provided on each compartment.
  • the processing means can identify the type of ingredient contained in the compartment and record the date of setting the machine in the compartment to calculate the expiry date of the ingredient in the machine.
  • the compartment 100 of the present invention a very economical method of supplying the distributors according to the invention can be realized. Indeed, as described above, once the ingredient has been placed in the compartment and the latter has been placed in a sandwich vending machine of the present invention, all other operations necessary for the manufacture and distribution sandwiches are made by the vending machine automatically. Therefore, the invention has the advantage of limiting the human intervention to filling the compartments and their implementation in the distributors. As illustrated in FIG. 13, the method of managing or supplying the machines can be implemented from a center 35 for filling the compartments of ingredients. In this center, fresh ingredients such as tomatoes, ham, sausage, butter, etc., are packaged in the compartments 100. For this purpose, the ingredients can be arranged in the space 167 defined between the guides 165.
  • access means to the space 167 such as a pivoting cover, may also be provided on the top plate 130 or lower 140 to place the ingredient in the compartment 100 already assembled.
  • each machine may comprise transmission means 33 connected to the processing means for sending to the center 35 in real time information on the stocks of ingredients in order to order the filling of new compartment before each tour of the operator.
  • the center 35 has a receiving means 34 adapted.
  • the transmission means 33 and 34 may be of the radiofrequency type. Transmissions between the distributors and the center can also be realized by telephone connections by equipping each distributor with a modem which makes it possible to connect to a server present on the center 35.
  • the average duration of manufacture of a sandwich that is to say between the control of the user and the delivery of the manufactured sandwich, is about 2 minutes. This duration depends essentially on the number of ingredients that the user has selected.

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  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Vending Machines For Individual Products (AREA)
  • Measurement Of The Respiration, Hearing Ability, Form, And Blood Characteristics Of Living Organisms (AREA)

Abstract

The automatic sandwich dispenser (1) has a compartment (1A) for preparing bread roll, sandwich preparing compartment and prepared sandwich discharging compartment. Each compartment is provided with a jack to push the front wall of the compartment to reposition the ingredient after slicer. A key pad is fixed at the front panel of the dispenser for selecting the ingredients. An Independent claim is also included for method for automatically dispensing sandwiches.

Description

Domaine de l'inventionField of the invention

La présente invention se rapporte au domaine des distributeurs automatiques. L'invention concerne plus particulièrement le domaine de la distribution automatique de produits alimentaires tels que des sandwichs.The present invention relates to the field of vending machines. The invention relates more particularly to the field of automatic distribution of food products such as sandwiches.

Art antérieurPrior art

Dans les lieux publics ou privés fréquentés, on trouve à l'heure actuelle une grande variété de distributeurs automatiques de produits alimentaires. Qu'il s'agisse de produits froids tels que des sandwichs ou chauds comme des pizzas ou des hamburgers, ces produits sont toujours fabriqués en usine et conservés à basse température dans le distributeur jusqu'à ce qu'un utilisateur les achète. Dans ce cas, Le rôle du distributeur se limite à délivrer, et à réchauffer le cas échéant, un des produits préalablement fabriqués en usine.In public or private places, there is currently a wide variety of vending machines. From cold products such as hot sandwiches to pizzas to hamburgers, these products are always manufactured in the factory and stored at low temperatures in the dispenser until a user buys them. In this case, the role of the distributor is limited to deliver, and warm if necessary, one of the products previously manufactured in the factory.

Bien qu'ils soient d'une qualité généralement acceptable, ces produits, en raison de leur durée de conservation dans le distributeur et des conservateurs ajoutés pour leur préservation, ne présentent pas pour l'utilisateur une saveur équivalente à celle d'un même produit élaboré à la commande à partir d'ingrédients frais entiers.Although they are of generally acceptable quality, these products, because of their shelf life in the dispenser and preservatives added for their preservation, do not present for the user a flavor equivalent to that of the same product. made to order from fresh whole ingredients.

Ce problème de saveur est très sensible en ce qui concerne les sandwichs. En effet, un sandwich se compose principalement de deux tranches de pain entre lesquelles sont disposés des ingrédients périssables (jambon, oeufs, tomates, salades, ...). Ces ingrédients doivent dans la plupart des cas être tranchés avant d'être placés dans le pain. Il est connu qu'un ingrédient, tel qu'une tomate ou un oeuf par exemple, s'abîme beaucoup plus rapidement lorsqu'il est sous forme de tranches que lorsqu'il est entier. Pour une durée conservation donnée, un légume, un fruit ou même une viande, garde beaucoup mieux sa saveur et sa fraîcheur lorsqu'il est entier. Par conséquent, après fabrication, un sandwich doit être consommé rapidement si l'on veut que la saveur des ingrédients qui le composent reste intacte. Cependant, pour des raisons pratiques et économiques, les distributeurs de sandwichs actuels ne peuvent pas être approvisionnés en sandwichs suffisamment souvent pour pouvoir délivrer à toute heure des produits frais et savoureux. De plus, tout le sandwich, c'est-à-dire le pain avec les ingrédients, est stocké à une température relativement basse pour la conservation. Par conséquent, lorsque l'utilisateur achète un sandwich, le pain qui en général s'apprécie à la température ambiante se trouve à la même température que les ingrédients ce qui nuit encore à la saveur globale du produit.This flavor problem is very sensitive when it comes to sandwiches. Indeed, a sandwich consists mainly of two slices of bread between which are perishable ingredients (ham, eggs, tomatoes, salads, ...). These ingredients should in most cases be sliced before being placed in the bread. It is known that an ingredient, such as a tomato or egg for example, is damaged much faster when in slices than when whole. For a given shelf life, a vegetable, a fruit or even a meat, keeps much better its flavor and freshness when it is whole. Therefore, after manufacture, a sandwich must be consumed quickly if we want the flavor of the ingredients that compose it remains intact. However, for practical and economic reasons, current sandwich vending machines can not be stocked with sandwiches often enough to be able to deliver fresh, tasty products at any time. In addition, the whole sandwich, that is, the bread with the ingredients, is stored at a relatively low temperature for preservation. Therefore, when the user buys a sandwich, the bread that generally appreciates at room temperature is at the same temperature as the ingredients, which still affects the overall flavor of the product.

Aujourd'hui, certains établissements de restauration rapide délivrent des sandwichs à la commande. Cependant, de tels établissements présentent des coûts d'investissement et de gestion assez importants. En effet, un établissement de restauration rapide implique l'emploi d'un personnel et la location ou l'achat d'un local. De plus, ce type d'établissement est en général soumis à des horaires d'ouvertures qui ne permettent pas de proposer des sandwichs à toute heure.Today, some fast food restaurants deliver sandwiches to order. However, such institutions have significant investment and management costs. Indeed, a fast food establishment involves the employment of a staff and the rental or purchase of premises. In addition, this type of establishment is generally subject to opening times that do not allow to offer sandwiches at any time.

Le document US 3 859 904 divulgue un dispositif de préparation automatique de sandwichs qui permet de disposer sur une première tranche de pain différents ingrédients préalablement sélectionnés en tranchant les ingrédients les uns après les autres au-dessus de la première tranche de pain qui se déplace sur un tapis. Une fois que tous les ingrédients sélectionnés ont été déposés sur la première tranche de pain, une seconde tranche de pain est alors déposée pour terminer le sandwich.Document US Pat. No. 3,859,904 discloses a device for automatic preparation of sandwiches which makes it possible to arrange on a first slice of bread various pre-selected ingredients by slicing the ingredients one after the other above the first slice of bread which moves on a carpet. Once all the selected ingredients have been placed on the first slice of bread, a second slice of bread is then deposited to finish the sandwich.

Objet et description succincte de l'inventionObject and brief description of the invention

La présente invention vise à remédier aux inconvénients précités et à réaliser, de façon économique, un distributeur automatique de sandwichs qui permet de fabriquer automatiquement des sandwichs à la commande à partir d'ingrédients frais entiers tout en requérant un minimum de main-d'oeuvre pour son approvisionnement.The present invention aims to overcome the aforementioned drawbacks and to achieve, economically, a sandwich vending machine that allows to automatically produce sandwiches to order from whole fresh ingredients while requiring a minimum of labor for its supply.

Ces buts sont atteints grâce à un distributeur automatique de sandwichs tel que défini dans la revendication 1.These objects are achieved through a sandwich vending machine as defined in claim 1.

Ainsi, grâce au distributeur de sandwichs de la présente invention, des sandwichs composés à partir d'ingrédients frais peuvent être délivrés à tout moment à un utilisateur. Les sandwichs sont préparés à la commande sans avoir besoin de recourir à une intervention humaine. Le distributeur selon l'invention constitue par conséquent une solution économique qui permet de distribuer des sandwichs savoureux en tout lieu et à tout moment.Thus, through the sandwich dispenser of the present invention, sandwiches made from fresh ingredients can be delivered at any time to a user. Sandwiches are prepared to order without the need for human intervention. The dispenser according to the invention is therefore an economical solution that allows to distribute tasty sandwiches anywhere and at any time.

Plus particulièrement, les compartiments sont disposés dans une enceinte réfrigérée.More particularly, the compartments are arranged in a refrigerated enclosure.

Le moyen de fabrication automatique de sandwichs comprend en outre un vérin qui coopère avec une partie mobile du moyen de stockage pour repositionner l'ingrédient dans l'ouverture lorsque l'ingrédient a été tranché.The automatic sandwich manufacturing means further comprises a jack which cooperates with a movable portion of the storage means to reposition the ingredient in the opening when the ingredient has been sliced.

Selon une caractéristique de l'invention, le moyen de commande comprend des moyens de sélection des ingrédients pour permettre à l'utilisateur de choisir la composition du sandwich. Ce moyen peut comprendre en outre des moyens de paiement.According to one characteristic of the invention, the control means comprises means for selecting the ingredients to allow the user to choose the composition of the sandwich. This means may further include means of payment.

Selon un aspect particulier de l'invention, le distributeur comprend en outre un dispositif de fabrication automatique du pain et un moyen pour transférer, d'une part, le pain du dispositif de fabrication automatique du pain au moyen de fabrication automatique du sandwich, et, d'autre part, du moyen de fabrication automatique du sandwich au moyen de délivrance.According to one particular aspect of the invention, the dispenser further comprises an automatic bread making device and a means for transferring, on the one hand, the bread of the automatic bread making device by means of automatic sandwich manufacturing, and, on the other hand, means for automatically manufacturing the sandwich by means of delivery.

La présente invention a également pour objet un procédé de distribution automatique de sandwichs tel que défini dans la revendication 9.The present invention also relates to a method of automatic distribution of sandwiches as defined in claim 9.

Par conséquent, grâce au procédé de distribution de sandwichs selon l'invention, il est mis en oeuvre une fabrication automatique de sandwichs à partir d'ingrédients frais entiers ce qui permet de délivrer en permanence des sandwichs savoureux car ceux-ci sont fabriqués sur commande de l'utilisateur.Therefore, thanks to the method of dispensing sandwiches according to the invention, it is implemented an automatic manufacture of sandwiches from fresh whole ingredients which allows to deliver permanently tasty sandwiches because they are made to order of the user.

Selon une caractéristique de la présente invention, le moyen de stockage est amovible et une étape préalable de remplissage du moyen de stockage avec des ingrédients frais dans un centre de conditionnement et une étape de mise en place du moyen de stockage dans le distributeur sont mises en oeuvre.According to a feature of the present invention, the storage means is removable and a prior step of filling the storage means with fresh ingredients in a packaging center and a step of placing the storage means in the dispenser are implemented. artwork.

L'étape de remplissage du moyen de stockage avec des ingrédients frais dans un centre de conditionnement peut être réalisée en fonction des informations sur les stocks d'ingrédients transmises par le distributeur.The step of filling the storage means with fresh ingredients in a packaging center can be carried out according to the information on ingredient stocks transmitted by the distributor.

Le procédé de l'invention comprend en outre une étape de remplacement d'un moyen de stockage vide par un nouveau moyen de stockage plein dans le distributeur.The method of the invention further comprises a step of replacing an empty storage means with a new full storage means in the dispenser.

Le procédé selon l'invention peut comprendre en outre une étape de fabrication automatique du pain.The method according to the invention may furthermore comprise a step of automatic manufacture of the bread.

Brève description des dessinsBrief description of the drawings

D'autres caractéristiques et avantages de l'invention ressortiront de la description suivante de modes particuliers de réalisation de l'invention, donnés à titre d'exemples non limitatifs, en référence aux dessins annexés, sur lesquels:

  • la figure 1 est une vue en perspective du distributeur de automatique de sandwichs conformément à un mode de réalisation de l'invention,
  • la figure 2 est une vue en coupe verticale de la partie 1A du distributeur de la figure 1,
  • la figure 3 est une vue en coupe horizontale du distributeur de la figure 1 selon le plan de coupe III indiqué à la figure 2,
  • la figure 4 est une vue en perspective, avant assemblage, d'un compartiment de stockage d'ingrédient conformément à un mode de réalisation de l'invention,
  • la figure 5 est une vue en perspective du système de préparation automatique de sandwichs du distributeur selon l'invention,
  • la figure 5A est une vue de détail agrandie d'un bras du système de la figure 5,
  • les figures 6 et 7 sont des vues en perspective d'une partie du système de la figure 5,
  • les figures 8 et 9 sont des vues en perspective du système de préparation automatique de sandwichs et d'un compartiment de stockage d'ingrédient selon l'invention,
  • la figure 10 est une vue schématique partielle de côté du système de préparation automatique de sandwichs et d'un compartiment de stockage d'ingrédient de la figure 9,
  • la figure 11 est une vue partielle de dessus du système de préparation automatique de sandwichs et d'un compartiment de stockage d'ingrédient de la figure 9,
  • la figure 12 est une vue en coupe verticale de la partie 1B du distributeur automatique de sandwichs conformément à un mode de réalisation de l'invention, et
  • la figure 13 est une vue schématique du système d'approvisionnement d'une pluralité de distributeurs automatiques de sandwichs selon l'invention.
Other characteristics and advantages of the invention will emerge from the following description of particular embodiments of the invention, given by way of non-limiting examples, with reference to the appended drawings, in which:
  • FIG. 1 is a perspective view of the automatic sandwich dispenser according to one embodiment of the invention,
  • FIG. 2 is a vertical sectional view of the portion 1A of the dispenser of FIG. 1,
  • FIG. 3 is a horizontal sectional view of the dispenser of FIG. 1 along section plane III indicated in FIG. 2,
  • FIG. 4 is a perspective view, before assembly, of an ingredient storage compartment according to an embodiment of the invention,
  • FIG. 5 is a perspective view of the automatic sandwich preparation system of the dispenser according to the invention,
  • FIG. 5A is an enlarged detail view of an arm of the system of FIG. 5,
  • FIGS. 6 and 7 are perspective views of part of the system of FIG. 5,
  • FIGS. 8 and 9 are perspective views of the automatic sandwich preparation system and an ingredient storage compartment according to the invention,
  • FIG. 10 is a partial schematic side view of the automatic sandwich preparation system and an ingredient storage compartment of FIG. 9,
  • FIG. 11 is a partial top view of the automatic sandwich preparation system and an ingredient storage compartment of FIG. 9,
  • FIG. 12 is a vertical sectional view of the portion 1B of the sandwich vending machine according to one embodiment of the invention, and
  • Figure 13 is a schematic view of the supply system of a plurality of vending machines sandwiches according to the invention.

Description détaillée de modes particuliers de réalisationDetailed description of particular embodiments

Par souci de simplification et étant donné le nombre de pièces qui constituent le distributeur automatique de sandwichs de la présente invention, seules certaines parties de ce dernier utiles à la compréhension de l'invention seront décrites en détails. Les autres parties structurelles ou fonctionnelles classiques d'un tel appareil pourront être envisagées par l'homme du métier sans difficulté particulière. D'un point de vue général, le distributeur automatique de sandwichs est prévu pour être placé dans tout lieu public ou privé et délivrer sur commande d'un utilisateur un sandwich composé à partir de pain et d'ingrédients frais entiers.For the sake of simplicity and given the number of parts that constitute the sandwich vending machine of the present invention, only parts of the latter useful for understanding the invention will be described in detail. The other conventional structural or functional parts of such an apparatus may be envisaged by those skilled in the art without particular difficulty. From a general point of view, the sandwich vending machine is intended to be placed in any public or private place and to deliver a sandwich to a user's order made from bread and fresh whole ingredients.

A cet effet, comme illustré à la figure 1, un distributeur 1 comprend une façade 22 sur laquelle sont disposés tous les éléments nécessaires à l'utilisateur pour commander, payer et obtenir un sandwich. En ce qui concerne les éléments de commande du sandwich, le distributeur dispose d'un panneau 23 qui comprend des étiquettes ou photos 24 des différents ingrédients proposés chacune associée à un bouton 25 de sélection de l'ingrédient correspondant. La commande de la composition du sandwich peut également se faire à partir d'un clavier 27 associé à un écran 26 pour guider l'utilisateur dans sa commande. Pour le paiement du sandwich, lorsque ce dernier est requis, le distributeur 1 dispose d'un monnayeur 29, d'un retour de monnaie 30 et/ou d'un moyen de paiement par carte de crédit 31. Le distributeur peut être en outre muni d'un moyen de délivrance de factures 28. Lorsque le sandwich est fabriqué, il est mis à la disposition de l'utilisateur derrière une trappe 21. Le distributeur 1 comprend également une porte 32 pour permettre le remplissage ou le renouvellement du distributeur en ingrédients frais entiers.For this purpose, as shown in Figure 1, a distributor 1 comprises a front 22 on which are arranged all the elements necessary for the user to control, pay and obtain a sandwich. With regard to the sandwich control elements, the dispenser has a panel 23 which includes labels or photos of the various proposed ingredients each associated with a button for selecting the corresponding ingredient. The control of the composition of the sandwich can also be done from a keyboard 27 associated with a screen 26 to guide the user in his control. For payment of the sandwich, when the latter is required, the distributor 1 has a coin mechanism 29, a coin return 30 and / or a means of payment by credit card 31. The dispenser may also be provided with a means of issuing invoices 28. When the sandwich is manufactured, it is made available to the user behind a hatch 21. The dispenser 1 also includes a door 32 to allow filling or renewal of the dispenser. whole fresh ingredients.

D'autre part, le distributeur de sandwichs 1 comprend des moyens de traitement (non représentés) du type microprocesseur programmable avec des mémoires associées. Ainsi, la commande des mouvements des différents mécanismes de la machine, la gestion du stock d'ingrédients ainsi que la prise en compte de la sélection et du paiement de l'utilisateur sont réalisées par des programmes informatiques spécifiques stockés et mis en oeuvre par le microprocesseur de façon classique. Par exemple, l'ordre de garnissage des ingrédients dans le sandwich peut être celui dans lequel l'utilisateur a sélectionné les ingrédients ou bien être défini par un programme qui calcule, suivant la sélection d'ingrédients faite par l'utilisateur, l'ordre préférentiel dans lequel les ingrédients sélectionnés doivent être placés dans le pain.On the other hand, the sandwich dispenser 1 comprises processing means (not shown) of the programmable microprocessor type with associated memories. Thus, the control of the movements of the various mechanisms of the machine, the management of the stock of ingredients as well as the taking into account of the selection and the payment of the user are carried out by specific computer programs stored and implemented by the microprocessor in a conventional manner. For example, the order of filling of the ingredients in the sandwich may be that in which the user has selected the ingredients or be defined by a program which calculates, according to the selection of ingredients made by the user, the preferential order in which the selected ingredients should be placed in the bread.

Le distributeur de sandwichs 1 se compose principalement de trois parties: une partie 1A de préparation du pain, une partie 1B de préparation du sandwich dans laquelle le pain est garni d'ingrédients en fonction de la sélection faite par l'utilisateur et une partie 1C qui correspond à la partie avant de la machine et qui comprend notamment les moyens de sélection et de paiement pour l'utilisateur ainsi que des moyens de délivrance des sandwichs préparés.The sandwich dispenser 1 consists mainly of three parts: a portion 1A of bread preparation, a portion 1B of sandwich preparation in which the bread is filled with ingredients according to the selection made by the user and a part 1C which corresponds to the front part of the machine and which comprises in particular the selection and payment means for the user as well as means for delivering the prepared sandwiches.

Comme illustré sur la figure 2, la partie 1A de préparation du pain pour sandwich comprend plusieurs compartiments 2 à 6 qui correspondent aux différentes étapes de préparation du pain pour sandwich. Des morceaux de pâte congelée 7 correspondant chacun à la quantité nécessaire pour faire un pain de sandwich sont stockés dans un compartiment congélateur 2. Chaque morceau de pâte congelée 7 est déposé, par un mécanisme à tambour 9, dans un moule 11 élément d'une chaîne de transport 10 à l'intérieur d'un compartiment de départ 3. Sur le mode de réalisation illustré à la figure 2, les morceaux de pâte 7 sont extraits trois par trois et déposés chacun par gravité dans un moule 11 de la chaîne de transport 10. La chaîne de transport 10 est une chaîne sans fin qui comprend une pluralité de moules 11 répartis sur sa longueur. Les moules 11 circulent alors dans tous les compartiments de la partie 1A de la machine selon un sens de déplacement de la chaîne indiqué par les flèches A à V. La configuration du chemin parcouru par la chaîne 10 est définie par une série de guides 12. La chaîne est mise en mouvement par une série de moteurs 13. Des moyens de débrayage (non représentés) des moules 11 de la chaîne 10 sont prévus pour permettre le rapprochement des moules dans la zone de départ 3.As illustrated in FIG. 2, the portion 1A for preparing the sandwich bread comprises several compartments 2 to 6 which correspond to the different stages of preparation of the sandwich bread. Pieces of frozen dough 7 each corresponding to the amount necessary to make a sandwich bread are stored in a freezer compartment 2. Each piece of frozen dough 7 is deposited, by a drum mechanism 9, in a mold 11 element of a transport chain 10 inside a starting compartment 3. In the embodiment illustrated in FIG. 2, the dough pieces 7 are extracted three by three and each deposited by gravity in a mold 11 of the conveyor chain. transport 10. The transport chain 10 is an endless chain which comprises a plurality of molds 11 distributed along its length. The molds 11 then circulate in all the compartments of the part 1A of the machine in a direction of movement of the chain indicated by the arrows A to V. The configuration of the path traveled by the chain 10 is defined by a series of guides 12. The chain is set in motion by a series of motors 13. Disengagement means (not shown) molds 11 of the chain 10 are provided to allow the approximation of the molds in the starting zone 3.

Une fois déposés sur des moules 11, les morceaux de pâte 7 sont tout d'abord transportés dans un compartiment 4 de pré-cuisson qui sert principalement à la décongélation de la pâte puis dans un compartiment de cuisson finale 5 afin d'obtenir un pain 8 ingrédient de base des sandwichs. Le pain 8 est ensuite dirigé vers un compartiment de stockage 6. Dans la partie inférieure du compartiment de stockage 6 se trouve une zone 14 qui correspond à l'emplacement d'un passage pour le transfert du pain 8 de la partie 1A de préparation du pain à la partie 1B de préparation du sandwich du distributeur 1.Once placed on molds 11, pieces of dough 7 are first transported in a pre-cooking compartment 4 which is used mainly for defrosting the dough and then in a final cooking compartment 5 in order to obtain a bread 8 basic ingredient of sandwiches. The bread 8 is then directed to a storage compartment 6. In the lower part of the storage compartment 6 is a zone 14 which corresponds to the location of a passage for the transfer of the bread 8 of the preparation part 1A. bread in Part 1B Preparation of Dispenser Sandwich 1.

Tel que représenté sur la figure 3, qui montre une vue en coupe de dessus du distributeur, la partie 1A de préparation du pain et la partie 1B de préparation du sandwich sont adjacentes l'une à l'autre. Ainsi, en ménageant un passage 15 entre ces deux parties qui correspond à une position d'alignement entre un moule 11 de la chaîne de transport et un plateau 260 du système de préparation de sandwichs 200, le pain 8 peut être transféré pour la préparation du sandwich au moyen d'un pousseur 16. Le pousseur 16 comprend des moyens (non représentés) pour se déplacer en translation et en rotation par rapport à son axe. Le pousseur 16 comprend en outre des pics 17 au niveau de son extrémité afin de maintenir le pain 8. Ainsi, grâce aux moyens de rotation du pousseur 16, le pain 8 effectue une rotation de 90° pendant son transfert. Ceci permet de positionner le pain dans la bonne position pour être tranché et recevoir les ingrédients qui composeront le sandwich. Un autre passage 18, ménagé entre les parties 1B et 1C du distributeur permet de transférer, à l'aide du pousseur 16, le sandwich fabriqué sur un support 20 accessible par l'utilisateur par ouverture de la trappe 21.As shown in Figure 3, which shows a top sectional view of the dispenser, the bread preparation portion 1A and the sandwich preparation portion 1B are adjacent to each other. Thus, by providing a passage 15 between these two parts which corresponds to an alignment position between a mold 11 of the transport chain and a tray 260 of the sandwich preparation system 200, the bread 8 can be transferred for the preparation of the sandwiched by a pusher 16. The pusher 16 comprises means (not shown) for moving in translation and rotation relative to its axis. The pusher 16 further comprises peaks 17 at its end to maintain the bread 8. Thus, thanks to the rotation means of the pusher 16, the bread 8 rotates 90 ° during its transfer. This makes it possible to position the bread in the right position to be sliced and to receive the ingredients that will make up the sandwich. Another passage 18, formed between the parts 1B and 1C of the distributor makes it possible to transfer, using the pusher 16, the sandwich made on a support 20 accessible by the user by opening the hatch 21.

La figure 4 montre un mode de réalisation d'un compartiment de stockage 100 selon l'invention. Le compartiment 100 est formé par un premier et second ensembles 101 et 102, le second ensemble 102 pouvant glisser à l'intérieur du premier ensemble 101.Figure 4 shows an embodiment of a storage compartment 100 according to the invention. The compartment 100 is formed by a first and second sets 101 and 102, the second set 102 being slidable within the first set 101.

Le premier ensemble 101 est formé par un premier et second éléments de support 110 et 120 qui sont maintenus l'un parallèle à l'autre par une plaque 160. La plaque 160 est fixée à ses extrémités sur la paroi interne de chacun des éléments de support 110 et 120. La longueur de la plaque 160 disposée perpendiculairement aux éléments de support 110 et 120 définit l'écartement nécessaire entre ces deux éléments pour recevoir le second ensemble 102.The first assembly 101 is formed by a first and second support members 110 and 120 which are held parallel to each other by a plate 160. The plate 160 is fixed at its ends to the inner wall of each of the elements of FIG. support 110 and 120. The length of the plate 160 disposed perpendicularly to the support elements 110 and 120 defines the necessary spacing between these two elements to receive the second assembly 102.

Le second ensemble 102 du compartiment 100 est formé de trois parties: une plaque supérieure 130, une plaque inférieure 140 toutes deux fixées à une paroi frontale 103.The second set 102 of the compartment 100 is formed of three parts: an upper plate 130, a lower plate 140 both attached to a front wall 103.

Chaque élément de support 110, respectivement 120, comprend sur sa paroi interne deux glissières 112, 114, respectivement 122, 124. Les plaques supérieures 130 et 140 comprennent à chacune de leurs extrémités latérales des portions de guidage 131 et 132, respectivement 141 et 142, qui coopèrent avec les glissières 112 et 122, respectivement 114 et 124. Plus précisément comme illustré sur la figure 4, les portions de guidage 131 et 132 de la plaque supérieure 130 s'engagent dans les glissières 112 et 122 tandis que les portions de guidage 141 et 142 de la plaque inférieure 140 s'engagent dans les glissières 114 et 124.Each support member 110, respectively 120, comprises on its inner wall two slides 112, 114, respectively 122, 124. The upper plates 130 and 140 comprise at each of their lateral ends guide portions 131 and 132, respectively 141 and 142 , which cooperate with the slides 112 and 122, respectively 114 and 124. More specifically as illustrated in Figure 4, the guide portions 131 and 132 of the upper plate 130 engage in the slides 112 and 122 while the portions of Guide 141 and 142 of the lower plate 140 engage in the slides 114 and 124.

Ainsi, le second ensemble 102 du compartiment de stockage 100 coulisse entre les deux éléments de support 110 et 120 du premier ensemble 101 afin de permettre le contrôle de l'espace de stockage 167 du compartiment en fonction de la quantité d'ingrédient présente dans ce dernier. En effet, puisque la plaque 160, qui forme le fond du compartiment, est solidaire des deux éléments 110 et 120, le coulissement du second ensemble 102 relativement au premier ensemble 101 va réduire l'espace de stockage 167 du compartiment par rapprochement de la paroi frontale 103 vers la plaque 160.Thus, the second set 102 of the storage compartment 100 slides between the two support members 110 and 120 of the first set 101 to allow control of the storage space 167 of the compartment depending on the amount of ingredient present in this compartment. latest. Indeed, since the plate 160, which forms the bottom of the compartment, is integral with the two elements 110 and 120, the sliding of the second assembly 102 relative to the first assembly 101 will reduce the storage space 167 of the compartment by approximation of the wall frontal 103 to the plate 160.

D'autre part, les deux éléments de support 110 et 120 comprennent chacun une troisième glissière 111, respectivement 121, fixée sur la paroi externe de ces derniers. Ces glissières externes sont destinées à la mise en place et à la manipulation du compartiment 100 le long de rails disposés le distributeur automatique de sandwichs.On the other hand, the two support elements 110 and 120 each comprise a third slide 111, 121 respectively, fixed on the outer wall of the latter. These external slides are intended for the establishment and handling of the compartment 100 along rails arranged the automatic sandwich dispenser.

Le second ensemble 102 présente au niveau de sa partie avant une ouverture 105. Cette ouverture est formée, d'une part, par des découpages symétriques réalisés dans les plaques supérieure et inférieure 130 et 140 et, d'autre part, par la paroi frontale 103 qui comprend de chaque côté des décrochements 103a définissant une partie centrale 103b qui est décalée par rapport à l'extrémité des plaques 130 et 140. L'ouverture 105 ainsi définie permet à un outil de coupe du distributeur automatique de sandwichs de traverser l'ensemble 102 de part en part perpendiculairement aux plaques 130 et 140 afin de procéder au tranchage des ingrédients qui sont stockés dans chaque dispositif 100.The second assembly 102 has at its front portion an opening 105. This opening is formed, on the one hand, by symmetrical cutouts made in the upper and lower plates 130 and 140 and, on the other hand, by the front wall. 103 which comprises on each side of the recesses 103a defining a central portion 103b which is offset from the end of the plates 130 and 140. The opening 105 thus defined allows a cutting tool of the sandwich vending machine to cross the 102 together perpendicularly to the plates 130 and 140 for slicing the ingredients that are stored in each device 100.

Le second ensemble 102 comprend en outre deux guides 165 et 166 disposés sur la longueur de la plaque inférieure 140 perpendiculairement à celle-ci. Ces deux guides délimitent la largeur de l'espace 167 dans lequel les ingrédients sont stockés. Les guides 165 et 166 sont fixes par rapport au second ensemble 102. A cet effet, les guides peuvent être fixés sur la paroi frontale 103 du second ensemble et/ou sur la plaque inférieure 140. Pour ne pas gêner le coulissement de l'ensemble 102 dans l'ensemble 101 et pour permettre le contrôle de l'espace de stockage 167 du compartiment, les deux guides 165 et 166 passent respectivement dans des saignées 151, 152 réalisées dans la plaque 160. Ainsi, lorsqu'un ingrédient est consommé par tranchage dans l'ouverture 105, la paroi frontale 103 peut être poussée, ce qui déplace tout l'ensemble 102 en arrière, y compris les guides 165 et 166 qui traversent alors la plaque 160 par les saignées 151 et 152. Ceci permet de combler l'espace créé dans le compartiment par la matière des ingrédients qui a été tranchée afin qu'une partie de ces derniers soit toujours présente dans l'ouverture 105. Ce type de coulissement présente l'avantage de pouvoir toujours repositionner des ingrédients dans l'ouverture 105 après tranchage sans avoir à pousser directement les ingrédients. Cette solution évite avantageusement toute manipulation des ingrédients entre le conditionnement et le tranchage, ce qui, compte tenu de la fragilité de certains ingrédients (tomates, oeufs...), est appréciable pour assurer leur tenue au cours du processus de fabrication des sandwichs.The second assembly 102 further comprises two guides 165 and 166 disposed along the length of the lower plate 140 perpendicularly thereto. These two guides define the width of the space 167 in which the ingredients are stored. The guides 165 and 166 are fixed relative to the second assembly 102. For this purpose, the guides may be fixed on the front wall 103 of the second assembly and / or on the lower plate 140. In order not to impede the sliding of the assembly 102 in the assembly 101 and to allow control of the storage space 167 of the compartment, the two guides 165 and 166 pass respectively into the grooves 151, 152 made in the plate 160. Thus, when an ingredient is consumed by slicing in the opening 105, the front wall 103 can be pushed, which moves the entire assembly 102 back, including the guides 165 and 166 which then pass through the plate 160 by the grooves 151 and 152. This allows to fill the space created in the compartment by the ingredients material that has has been sliced so that a portion of these is always present in the opening 105. This type of sliding has the advantage of always repositioning ingredients in the opening 105 after slicing without having to push the ingredients directly. This solution advantageously avoids any manipulation of the ingredients between the packaging and slicing, which, given the fragility of certain ingredients (tomatoes, eggs ...), is appreciable to ensure their resistance during the process of manufacturing sandwiches.

La figure 5 représente une vue détaillée du système de préparation de sandwich 200. Le système de préparation de sandwich 200 se présente sous la forme d'un casier 201 qui se déplace, comme illustré sur la figure 4, dans une direction H le long de deux rampes 302, 303. Le système 200 comprend principalement trois dispositifs mécaniques qui participent à l'élaboration du sandwich : un dispositif de positionnement du pain 230, un dispositif de manipulation des compartiments d'ingrédients 240 et un dispositif de coupe des ingrédients 250.Fig. 5 shows a detailed view of the sandwich preparation system 200. The sandwich preparation system 200 is in the form of a rack 201 which moves, as shown in Fig. 4, in a direction H along two ramps 302, 303. The system 200 mainly comprises three mechanical devices involved in the development of the sandwich: a bread positioning device 230, a device for handling the ingredient compartments 240 and a device for cutting the ingredients 250.

Le dispositif 230 de positionnement du pain comprend un plateau 260 sur lequel le pain 8 est disposé. Deux parois 232 et 233 sont destinées à maintenir le pain 8 en place sur le plateau 260. La paroi 232 est une paroi mobile qui se déplace sur la surface du plateau par rapport à la paroi 233 au moyen d'un vérin 231. Le dispositif 230 comprend également une paire d'écarteurs 234, 235. Les deux écarteurs 234, 235 sont respectivement montés sur deux tiges 236, 237 qui, sous l'action d'un vérin 239, montent ou descendent selon une direction I. Sous l'action d'un autre vérin 238, l'écarteur 235 est encore mobile par rapport à l'écarteur 234 selon une direction J perpendiculaire à la direction I.The device 230 for positioning the bread comprises a plate 260 on which the bread 8 is disposed. Two walls 232 and 233 are intended to hold the bread 8 in place on the plate 260. The wall 232 is a movable wall which moves on the surface of the plate relative to the wall 233 by means of a jack 231. The device 230 also comprises a pair of spacers 234, 235. The two spacers 234, 235 are respectively mounted on two rods 236, 237 which, under the action of a cylinder 239, rise or fall in a direction I. Under the action of another cylinder 238, the spacer 235 is still movable relative to the spacer 234 in a direction J perpendicular to the direction I.

Le dispositif de coupe 250 est formé par un bâti 251 qui comprend un couteau 252. Le couteau 252 oscille en translation au moyen d'un moteur rotatif alternatif 254 qui transmet le mouvement au couteau par une courroie 253. Ceci permet d'animer le couteau 252 d'un mouvement de va-et-vient pour produire l'action de coupe. Le bâti 251 est supporté par deux tiges 255, 256 qui guident le déplacement de celui-ci sous l'action d'un vérin 257 dans une direction K parallèle à la direction I. L'action du vérin 257 va permettre d'amener ou d'éloigner le couteau 252 du pain ou des ingrédients à trancher.The cutting device 250 is formed by a frame 251 which comprises a knife 252. The knife 252 oscillates in translation by means of an alternating rotary motor 254 which transmits the movement to the knife by a belt 253. This makes it possible to animate the knife 252 of a movement back and forth to produce the cutting action. The frame 251 is supported by two rods 255, 256 which guide the movement thereof under the action of a cylinder 257 in a direction K parallel to the direction I. The action of the cylinder 257 will allow to bring or to move the knife 252 away from the bread or slicing ingredients.

Le dispositif 240 de manipulation des compartiments d'ingrédients comprend deux bras 241 et 242 chacun muni d'une extrémité 246, 247 adaptée pour coopérer avec des orifices 113, 123 du compartiment à ingrédient 100. L'autre extrémité du bras 241, respectivement 242, est fixée à un axe 243, respectivement 244. Tel que représenté sur la figure 5A, les axes 243 et 244 sont commandés en rotation selon une direction S qui permet de commander un mouvement d'ouverture ou de fermeture des bras pour saisir ou relâcher un compartiment 100. Les bras ainsi pourvus de moyens de rotation sont fixés de chaque côté d'un bâti 245 qui se déplace en avant ou arrière dans le casier 201 selon une direction indiquée par la double flèche R. Sur la figure 5, le bâti 245 est dans sa position d'avancement maximum.The device 240 for handling the ingredient compartments comprises two arms 241 and 242 each provided with an end 246, 247 adapted to cooperate with orifices 113, 123 of the ingredient compartment 100. The other end of the arm 241, respectively 242 , is fixed to an axis 243, respectively 244. As shown in FIG. 5A, the axes 243 and 244 are rotated in a direction S which makes it possible to control an opening or closing movement of the arms in order to grasp or release a compartment 100. The arms thus provided with rotation means are fixed on each side of a frame 245 which moves forwards or backwards in the rack 201 in a direction indicated by the double arrow R. In FIG. 5, the frame 245 is in its maximum advancement position.

Le système 200 de préparation de sandwich comprend encore un vérin 270 disposé entre le dispositif de coupe 250 et le dispositif 230 de positionnement du pain. Ce vérin a pour fonction de pousser la paroi frontale 103 du compartiment à ingrédients 100 lorsqu'une partie de l'ingrédient a été tranchée.The sandwich preparation system 200 further comprises a jack 270 disposed between the cutting device 250 and the bread positioning device 230. This cylinder has the function of pushing the front wall 103 of the ingredient compartment 100 when part of the ingredient has been sliced.

On explique maintenant la phase qui consiste à ouvrir et à positionner le pain 8 en vue de la préparation du sandwich. Comme on l'a vu sur la figure 3, le pain 8 est transféré sur le plateau 260 au moyen du pousseur 16 qui le positionne (rotation de 90°) de telle sorte que le côté du pain se trouve à la verticale du couteau 252. Tel qu'illustré sur la figure 5, la paroi 232 est alors avancée vers la paroi 233 par le vérin 231 afin de maintenir le pain 8 pendant le retrait du pousseur 16. Ensuite, on démarre le moteur 254 pour animer le couteau 252 d'un mouvement de coupe et on actionne le vérin 257 afin de descendre le couteau sur le pain pour l'ouvrir en deux comme représenté sur la figure 6. Lorsque le couteau est descendu suffisamment bas pour séparer le pain en deux parties, on relève le couteau par actionnement du vérin 257. On positionne alors les écarteurs 234, 235 joints dans l'ouverture du pain. En combinaison avec le retrait en arrière de la paroi 232, on sépare les écarteurs par actionnement du vérin 238 comme illustré sur la figure 7. Cette dernière configuration du dispositif 230 de positionnement du pain sera conservée durant toute la préparation du sandwich, car cette position disjointe des écarteurs 234, 235 permet non seulement de maintenir les deux tranches de pain écartées pour recevoir les ingrédients mais aussi de guider les tranches d'ingrédients à l'intérieur du pain.We now explain the phase of opening and positioning the bread 8 for the preparation of the sandwich. As seen in Figure 3, the bread 8 is transferred to the plate 260 by means of the pusher 16 which positions it (rotation of 90 °) so that the side of the bread is at the vertical of the knife 252 As shown in FIG. 5, the wall 232 is then advanced towards the wall 233 by the jack 231 in order to hold the bread 8 during the removal of the pusher 16. Next, the motor 254 is started to animate the knife 252. 'a cutting movement and Actuator 257 is actuated so as to lower the knife on the bread to open it in two as shown in FIG. 6. When the knife is lowered sufficiently low to separate the bread into two parts, the knife is raised by actuation of the cylinder 257. The spacers 234, 235 are then positioned in the opening of the bread. In combination with the withdrawal back of the wall 232, the spacers are separated by actuation of the cylinder 238 as shown in Figure 7. This last configuration of the device 230 bread positioning will be retained throughout the preparation of the sandwich, because this position Separate spacers 234, 235 not only keeps the two bread slices apart to receive the ingredients but also to guide the slices of ingredients inside the bread.

L'opération qui correspond à la préparation du sandwich proprement dite, c'est-à-dire l'opération qui consiste à remplir le pain avec les ingrédients sélectionnés par l'utilisateur, va être décrite en relation avec les figures 8 à 12. Comme on peut le voir sur la figure 12, une pluralité de compartiments 100 sont disposés les uns au-dessus des autres dans la partie 1A de préparation de sandwich du distributeur. Grâce à un dispositif de réfrigération 304 placé à l'intérieur de la partie 1B, cette dernière forme une enceinte réfrigérée pour conserver les ingrédients stockés dans les compartiments. Chaque compartiment est ainsi maintenu au moyen de deux rails 306 dans lesquels s'engagent les glissières 111 et 121 fixées sur les parois externes du compartiment 100. Ainsi, chaque compartiment 100, peut glisser selon une direction M le long des rails 306 sur lesquels il est positionné. Le déplacement et le positionnement des compartiments 100 sur les rails 306 peuvent être assistés par un système 305 de type à friction. Le chargement des compartiments 100 dans le distributeur est effectué par un opérateur. Pour cela, l'opérateur ouvre la porte 32 (représentée en figure 1 et 3) pour accéder à l'intérieur de la partie 1B et positionne chaque compartiment sur la paire de rails 106 correspondante.The operation that corresponds to the preparation of the actual sandwich, that is to say the operation of filling the bread with the ingredients selected by the user, will be described in relation to FIGS. 8 to 12. As can be seen in FIG. 12, a plurality of compartments 100 are disposed one above the other in the dispenser sandwich preparation portion 1A. With a refrigeration device 304 placed inside the part 1B, the latter forms a refrigerated chamber to keep the ingredients stored in the compartments. Each compartment is thus held by means of two rails 306 in which the slides 111 and 121 engage on the outer walls of the compartment 100. Thus, each compartment 100 can slide in a direction M along the rails 306 on which it is positioned. The displacement and positioning of the compartments 100 on the rails 306 may be assisted by a friction type system 305. The loading of the compartments 100 in the dispenser is performed by an operator. For this, the operator opens the door 32 (shown in FIGS. 1 and 3) to gain access to the interior of the Part 1B and positions each compartment on the corresponding pair of rails 106.

Lorsque l'utilisateur a sélectionné tous les ingrédients qu'il désire avoir dans son sandwich, les moyens de traitement de la machine 1 vont alors commander un vérin 301 pour réaliser le déplacement du système 200 selon la direction H et le positionner en face de chaque compartiment qui comprend un des ingrédients sélectionnés. Sur la figure 12, le système 200 est dans sa position la plus basse, c'est-à-dire face au compartiment le plus bas dans le distributeur. Le positionnement du système 200 en face d'un compartiment correspond à la position du système 200 dans laquelle les bras 241 et 242 sont alignés avec les orifices 113 et 123 du compartiment. Cette position est illustrée à la figure 8. Sur cette figure, on voit effectivement que les extrémités 246 et 247 des bras sont alignées respectivement avec les orifices 113 et 123 d'un compartiment 100. Si on se reporte à la figure 12, on constate que les bras du système 200 se trouvent entre les deux supports 110 et 120 des compartiments. Par conséquent, pour ne pas gêner le déplacement dans la direction H du système 200, les bras 241, 242 sont maintenus dans une position fermée (en trait plein sur la figure 8) lors du déplacement du système 200. En revanche, une fois le système 200 positionné en face d'un compartiment 100, les bras 241 et 242 sont ouverts (en pointillés sur la figure 8) pour engager leurs extrémités respectives 246, 247 dans un des orifices correspondants 123 et 113. Le compartiment ainsi saisi par les bras 241, 242 peut être tiré vers le dispositif de coupe 250 par mouvement du bâti 245 vers l'arrière du système selon la direction R et sur une distance fixe d. Le compartiment 100 se trouve alors dans une position illustrée à la figure 9. Dans cette position, le bâti 245 a reculé jusqu'à ce que l'ouverture 105 dans laquelle l'ingrédient 50 apparaît se trouve à la verticale du couteau 252.When the user has selected all the ingredients that he wishes to have in his sandwich, the processing means of the machine 1 will then control a jack 301 to move the system 200 in the direction H and position it in front of each compartment that includes one of the selected ingredients. In Fig. 12, the system 200 is in its lowest position, i.e. facing the lowest compartment in the dispenser. The positioning of the system 200 in front of a compartment corresponds to the position of the system 200 in which the arms 241 and 242 are aligned with the orifices 113 and 123 of the compartment. This position is illustrated in FIG. 8. In this figure, it can be seen that the ends 246 and 247 of the arms are respectively aligned with the orifices 113 and 123 of a compartment 100. Referring to FIG. that the arms of the system 200 are between the two supports 110 and 120 of the compartments. Therefore, in order not to hinder the movement in the H direction of the system 200, the arms 241, 242 are held in a closed position (in solid lines in FIG. 8) during the movement of the system 200. On the other hand, once the system 200 positioned opposite a compartment 100, the arms 241 and 242 are open (in dashed lines in FIG. 8) to engage their respective ends 246, 247 in one of the corresponding orifices 123 and 113. The compartment thus grasped by the arms 241, 242 can be pulled towards the cutting device 250 by movement of the frame 245 towards the rear of the system in the direction R and a fixed distance d. The compartment 100 is then in a position shown in Figure 9. In this position, the frame 245 has moved backwards until the opening 105 in which the ingredient 50 appears is at the vertical of the knife 252.

Lorsque le compartiment se trouve dans la position de la figure 9, on commande alors la mise en marche du moteur 254 pour animer le couteau 252 d'un mouvement de coupe et l'actionnement du vérin 257 pour faire descendre le couteau dans l'ouverture 105. Comme illustré sur la figure 10, une tranche 51 de l'ingrédient 50 est alors découpée et déposée dans le pain 8 entre les écarteurs 234 et 235. Pour garantir le tranchage complet de l'ingrédient 50, le couteau 252 est descendu au-delà de l'ingrédient jusqu'à sortir de l'ouverture 105 au niveau de la partie inférieure du compartiment. Le couteau est ensuite remonté jusqu'à sa position initiale. L'ingrédient 50, dont une partie 51 a été tranchée, n'est donc plus en contact avec la paroi frontale 103 du compartiment 100. Plus précisément, il existe un espace entre l'ingrédient et la paroi dont la largeur l correspond à l'épaisseur de la tranche 51. Par conséquent, avant de pouvoir effectuer à nouveau un tranchage de l'ingrédient 50, il faut repositionner ce dernier dans l'ouverture 105. Ce repositionnement est effectué par le vérin 270 qui pousse la paroi frontale 103 jusqu'à ce qu'elle soit de nouveau en contact avec l'ingrédient. En d'autre termes, le vérin 270 pousse la paroi frontale 103 sur la distance l. Ceci a pour conséquence le déplacement vers l'arrière et sur la distance l de tout l'ensemble 102 par rapport à l'ensemble 101 du compartiment 100 tel que représenté sur la figure 10. Lorsque cette opération est exécutée, le compartiment peut être soit remis dans sa position de rangement, c'est -à-dire en alignement vertical avec les autres comme sur la figure 12, soit utilisé à nouveau pour retrancher encore une fois l'ingrédient qu'il contient. Dans le premier cas, il suffit de commander le déplacement du bâti 245 vers l'avant sur une distance égale à la distance d moins la distance l. Ceci permet de maintenir les ouvertures 105 de tous les compartiments dans le même plan vertical. Ainsi, à chaque nouvelle opération de tranchage, le recul du bâti 245 pour positionner l'ouverture 105 à la verticale du couteau 252 sera identique, c'est à dire toujours sur la distance d.When the compartment is in the position of Figure 9, it then controls the start of the motor 254 to animate the knife 252 of a cutting movement and the actuation of the cylinder 257 to lower the knife into the opening 105. As illustrated in FIG. 10, a slice 51 of the ingredient 50 is then cut and deposited in the bread 8 between the spacers 234 and 235. To guarantee the complete slicing of the ingredient 50, the knife 252 is lowered to beyond the ingredient until leaving the opening 105 at the bottom of the compartment. The knife is then reassembled to its initial position. Ingredient 50, of which a portion 51 has been cut, is no longer in contact with the front wall 103 of compartment 100. More specifically, there is a space between the ingredient and the wall whose width 1 corresponds to The thickness of the wafer 51. Therefore, before the ingredient 50 can be sliced again, it has to be repositioned in the opening 105. This repositioning is carried out by the jack 270 which pushes the end wall 103 until it is again in contact with the ingredient. In other words, the jack 270 pushes the front wall 103 over the distance l . This results in the rearward movement and the distance l of the whole assembly 102 relative to the assembly 101 of the compartment 100 as shown in FIG. 10. When this operation is performed, the compartment can be either returned to its storage position, that is to say in vertical alignment with the others as in Figure 12, is used again to cut down once again the ingredient it contains. In the first case, it is sufficient to control the displacement of the frame 245 forward a distance equal to the distance d minus the distance l . This keeps the openings 105 of all the compartments in the same vertical plane. Thus, with each new slicing operation, the retreat of the frame 245 to position the opening 105 to the vertical of the knife 252 will be identical, ie always on the distance d.

Dans le cas d'un tranchage supplémentaire, avant de descendre le couteau pour trancher à nouveau l'ingrédient, il faut repositionner le compartiment 100 de manière à ce que le couteau 252 se trouve à nouveau à la verticale de l'ouverture 105. Ceci est réalisé par fermeture des bras 241, 242 pour dégager leurs extrémités respectives 246, 247 des orifices 113, 123 dans lesquels elles étaient engagées, avancement du bâti 245 jusqu'à ce que les extrémités 246, 247 se trouvent en correspondance avec les orifices 113, 123 suivants et recul du bâti 245 jusqu'à sa position précédente. On se retrouve alors dans la position de la figure 9 à la différence près que les guides 165 et 166 et l'extrémité des plaques supérieure et inférieure 130 et 140 dépassent de la paroi arrière 160 d'une longueur supplémentaire égale à largeur l comblée à l'avant du compartiment.In the case of additional slicing, before lowering the knife to slice the ingredient again, it is necessary to reposition the compartment 100 so that the knife 252 is again vertical to the opening 105. is achieved by closing the arms 241, 242 to disengage their respective ends 246, 247 orifices 113, 123 in which they were engaged, advancing the frame 245 until the ends 246, 247 are in correspondence with the orifices 113 , 123 following and retreat of the frame 245 to its previous position. We then find ourselves in the position of Figure 9 except that the guides 165 and 166 and the end of the upper and lower plates 130 and 140 protrude from the rear wall 160 an additional length equal to width l filled to the front of the compartment.

Selon une variante de réalisation, après tranchage de l'ingrédient et poussée de la paroi frontale, on commande le déplacement du bâti 245 vers l'avant sur la distance d pour revenir à la position de la figure 8. Dans ce cas, les moyens de traitement du distributeur calculent la distance sur laquelle le bâti 245 doit être reculé afin d'amener l'ouverture 105 à la verticale du couteau 252. Dans un mode de réalisation particulier, la distance entre chaque orifice 113, 123 peut être définie pour correspondre à la distance l ou à un multiple de celle-ci de manière à permettre le positionnement du compartiment par les bras 241, 242 vis-à-vis du couteau à mesure que l'ingrédient est consommé. En effet, puisqu'à chaque fois qu'un ingrédient est tranché, on pousse la paroi frontale 103, faisant ainsi reculer l'ensemble 102 par rapport à l'ensemble 101, la distance entre l'ouverture 105 et le couteau augmente d'autant. Ainsi, puisque la course de recul du bâti 245 est limitée, le positionnement du compartiment par rapport au couteau devra se faire en plusieurs fois dès qu'une quantité d'ingrédient déterminée aura été consommée. A titre d'exemple, la distance entre chaque orifice peut être ajustée pour correspondre à la largeur l d'une tranche d'ingrédient. Ainsi, lors de la première utilisation du compartiment, une fois le système 200 positionné en face de ce dernier, les bras 241 et 242 sont engagés dans les premiers orifices 123 et 113 comme sur la figure 8. Le bâti 245 est alors reculé jusqu'à ce que l'ouverture 105 soit à la verticale du couteau comme sur la figure 9. La course maximum de recul du bâti 245 peut être réglée sur cette distance. Une fois que l'ingrédient à été tranché et que le vérin 270 a poussé l'ensemble 102 sur la distance l, les moyens de traitement mémorisent ce décalage. Par conséquent, lors de la prochaine utilisation de ce compartiment, l'information de décalage mémorisée sera prise en compte par les moyens de traitement pour commander un premier déplacement du compartiment d'une distance l correspondant à la distance entre deux orifices, puis, après avoir ramené le bâti dans sa position de départ en ayant préalablement fermé les bras, un second déplacement sur la course maximum comme lors de la première utilisation. De cette façon, l'ouverture 105 se trouve à nouveau à la verticale du couteau. De manière générale, les moyens de traitement mémorisent en permanence pour chaque compartiment le nombre n de tranches d'ingrédient déjà coupées pour calculer la distance n*l à prendre en compte pour le positionnement du compartiment pour la coupe.According to an alternative embodiment, after slicing of the ingredient and thrust of the front wall, it controls the displacement of the frame 245 forward over the distance d to return to the position of Figure 8. In this case, the means dispenser processing calculates the distance on which the frame 245 must be moved back to bring the opening 105 to the vertical of the knife 252. In a particular embodiment, the distance between each orifice 113, 123 can be set to correspond at the distance l or a multiple thereof so as to allow the positioning of the compartment by the arms 241, 242 vis-à-vis the knife as the ingredient is consumed. Indeed, since each time an ingredient is sliced, it pushes the front wall 103, thus moving the assembly 102 relative to the assembly 101, the distance between the opening 105 and the knife increases of as much. Thus, since the back stroke of the frame 245 is limited, the positioning of the compartment relative to the knife will have to be done several times as soon as possible. that a quantity of specific ingredient has been consumed. For example, the distance between each port can be adjusted to match the width of a slice ingredient. Thus, during the first use of the compartment, once the system 200 positioned in front of the latter, the arms 241 and 242 are engaged in the first orifices 123 and 113 as in Figure 8. The frame 245 is then moved back to that the opening 105 is vertical to the knife as in Figure 9. The maximum recoil stroke of the frame 245 can be adjusted to this distance. Once the ingredient has been sliced and the jack 270 has pushed the assembly 102 the distance l , the processing means stores this offset. Therefore, at the next use of this compartment, the memorized offset information will be taken into account by the processing means to control a first displacement of the compartment by a distance l corresponding to the distance between two orifices, then, after having brought the frame back to its starting position by having previously closed the arms, a second displacement on the maximum stroke as at the first use. In this way, the opening 105 is again at the vertical of the knife. In general, the processing means permanently store for each compartment the number n of ingredient slices already cut to calculate the distance n * 1 to be taken into account for positioning the compartment for cutting.

Dans un mode de réalisation particulier, la valeur de la distance l (largeur de tranche) peut être variable en fonction de la nature de l'ingrédient. Les moyens de traitement mémorisent alors la valeur l propre à chaque compartiment afin de pouvoir commander le déplacement de ce dernier en fonction de cette valeur spécifique. A cet effet, les extrémités 246, 247 des bras 241, 242 sont remplacées par des électroaimants et, pour ne pas limiter la distance minimale de déplacement à une distance fixe entre deux orifices, les parties internes des deux supports 110 et 120 des compartiments sont munies de bandes métalliques à la place des orifices 113, 123 afin de permettre l'accrochage des compartiments par les électroaimants.In a particular embodiment, the value of the distance 1 (wafer width) may be variable depending on the nature of the ingredient. The processing means then memorize the value l specific to each compartment in order to be able to control the displacement of the latter as a function of this specific value. For this purpose, the ends 246, 247 of the arms 241, 242 are replaced by electromagnets and, in order not to limit the minimum distance of displacement at a fixed distance between two orifices, the internal parts of the two supports 110 and 120 compartments are provided with metal strips in place of the orifices 113, 123 to allow the attachment of the compartments by the electromagnets.

Lorsque le pain 8 est rempli de tous les ingrédients sélectionnés, la paroi 232 est déplacée par le vérin 231 afin de refermer le pain 8 sur les ingrédients tranchés. Le sandwich est alors saisi par le pousseur 16 (voir figure 3) qui pousse le sandwich sur un support 20 accessible par l'utilisateur. L'utilisateur peut alors obtenir son sandwich en ouvrant la trappe 21. Un distributeur de sachets (non représenté) peut être prévu dans la partie 1C du distributeur.When the bread 8 is filled with all the selected ingredients, the wall 232 is moved by the cylinder 231 to close the bread 8 on the sliced ingredients. The sandwich is then gripped by the pusher 16 (see Figure 3) which pushes the sandwich on a support 20 accessible by the user. The user can then obtain his sandwich by opening the flap 21. A bag dispenser (not shown) can be provided in the part 1C of the dispenser.

La décongélation et la cuisson des pains 8 peuvent être réalisées automatiquement au moyen d'un programme de surveillance du temps de stockage des pains 8. Ceci permet de renouveler les pains disponibles pour la préparation d'un sandwich au bout d'un certain temps de stockage afin de délivrer toujours un pain suffisamment frais.Defrosting and baking of the loaves 8 can be performed automatically by means of a program for monitoring the storage time of the loaves 8. This makes it possible to renew the loaves available for the preparation of a sandwich after a certain period of time. storage in order to always deliver a sufficiently fresh bread.

Pour les ingrédients qui sont conservés dans les compartiments 100, il peut être prévu des moyens pour détecter lorsqu'un compartiment est vide ou le sera bientôt. Au fur et à mesure que l'ingrédient est consommé dans le compartiment, l'ensemble 102 se décale vers l'arrière de l'ensemble 101 jusqu'à ce qu'il n'y ait plus d'ingrédient entre la paroi frontale 103 et la plaque 160. Par conséquent, un capteur de la position de l'ensemble 102 par rapport à l'ensemble 101 pourrait être prévu dans chaque compartiment afin d'alerter les moyens de traitement du distributeur de l'imminence de pénurie d'un ingrédient dans le compartiment. Alternativement, il peut être prévu des capteurs qui indiquent la position des extrémités des supports 110 et 120 de chaque compartiment dans le distributeur. De cette manière, un opérateur pourra interroger la machine pour connaître l'état des stocks d'ingrédients. Puisque la longueur initiale de l'espace 167 est connue et identique pour tous les compartiments, la quantité d'ingrédient présent dans chaque compartiment peut être également contrôlée par les moyens de traitement en soustrayant simplement la distance n*l mémorisée de la longueur initiale de l'espace 167. Enfin, dans le cas où les capteurs de position d'extrémités des supports 110, 120 sont utilisés, la quantité d'ingrédient restante peut être contrôlée en mesurant la distance parcourue par les supports et en tenant compte de la valeur l mémorisée pour chaque compartiment et propre à chaque ingrédient.For ingredients that are stored in compartments 100, there may be provided means for detecting when a compartment is empty or will be soon. As the ingredient is consumed in the compartment, the assembly 102 shifts toward the rear of the assembly 101 until there is no more ingredient between the front wall 103 and the plate 160. Therefore, a sensor of the position of the assembly 102 relative to the assembly 101 could be provided in each compartment to alert the dispenser processing means of the impending shortage of a ingredient in the compartment. Alternatively, there may be provided sensors that indicate the position of the ends of the supports 110 and 120 of each compartment in the dispenser. In this way, an operator can interrogate the machine to know the state of the stocks of ingredients. Since the initial length of space 167 is known and identical for all compartments, the amount of ingredient present in each The compartment can also be controlled by the processing means by simply subtracting the stored distance n * l from the initial length of the space 167. Finally, in the case where the end position sensors of the supports 110, 120 are used, the amount of remaining ingredient can be controlled by measuring the distance traveled by the media and taking into account the value l stored for each compartment and specific to each ingredient.

En ce qui concerne la gestion de la fraîcheur des ingrédients stockés dans les compartiments à l'intérieur de la machine, les moyens de traitement peuvent mémoriser la durée de stockage pour chaque compartiment et alerter un opérateur après dépassement d'une période limite de conservation. Une telle surveillance peut être mise en oeuvre grâce à des moyens d'identification (code barre, puce électronique, etc...) prévus sur chaque compartiment. En effet, à partir de ces moyens d'identification et avec des moyens de lecture adaptés dans le distributeur, les moyens de traitement peuvent identifier le type d'ingrédient contenu dans le compartiment et enregistrer la date de mise en machine du compartiment pour calculer la date limite de conservation de l'ingrédient dans la machine.As regards the management of the freshness of the ingredients stored in the compartments inside the machine, the processing means can memorize the storage period for each compartment and alert an operator after exceeding a retention period. Such monitoring can be implemented by means of identification means (barcode, microchip, etc.) provided on each compartment. In fact, from these means of identification and with suitable reading means in the dispenser, the processing means can identify the type of ingredient contained in the compartment and record the date of setting the machine in the compartment to calculate the expiry date of the ingredient in the machine.

Grâce au compartiment 100 de la présente invention, un procédé d'approvisionnement très économique des distributeurs selon l'invention peut être réalisé. En effet, comme décrit plus haut, une fois que l'ingrédient a été disposé dans le compartiment et que ce dernier a été placé dans un distributeur automatique de sandwichs de la présente invention, toutes les autres opérations nécessaires à la fabrication et à la distribution des sandwichs sont effectuées par le distributeur automatiquement. Par conséquent, l'invention présente l'avantage de limiter l'intervention humaine au remplissage des compartiments et à leur mise en place dans les distributeurs. Tel qu'illustré sur la figure 13, la méthode de gestion ou d'approvisionnement des machines peut être mise en oeuvre à partir d'un centre 35 de remplissage des compartiments d'ingrédients. Dans ce centre, des ingrédients frais tels que des tomates, du jambon, du saucisson, du beurre, etc., sont conditionnés dans les compartiments 100. A cet effet, les ingrédients peuvent être disposés dans l'espace 167 défini entre les guides 165 et 166 de l'ensemble 102 avant que celui-ci ne soit emboîté avec l'ensemble 101 pour former le compartiment 100 (figure 3). Alternativement, des moyens d'accès à l'espace 167, tel qu'un couvercle pivotant, peuvent également être prévus sur la plaque supérieure 130 ou inférieure 140 pour placer l'ingrédient dans le compartiment 100 déjà assemblé.Thanks to the compartment 100 of the present invention, a very economical method of supplying the distributors according to the invention can be realized. Indeed, as described above, once the ingredient has been placed in the compartment and the latter has been placed in a sandwich vending machine of the present invention, all other operations necessary for the manufacture and distribution sandwiches are made by the vending machine automatically. Therefore, the invention has the advantage of limiting the human intervention to filling the compartments and their implementation in the distributors. As illustrated in FIG. 13, the method of managing or supplying the machines can be implemented from a center 35 for filling the compartments of ingredients. In this center, fresh ingredients such as tomatoes, ham, sausage, butter, etc., are packaged in the compartments 100. For this purpose, the ingredients can be arranged in the space 167 defined between the guides 165. and 166 of the assembly 102 before it is nested with the assembly 101 to form the compartment 100 (Figure 3). Alternatively, access means to the space 167, such as a pivoting cover, may also be provided on the top plate 130 or lower 140 to place the ingredient in the compartment 100 already assembled.

Lorsque tous les compartiments sont remplis, ils sont chargés à bord d'un véhicule réfrigéré. Ainsi, pour un secteur géographique donné, toutes les machines comprises dans ce secteur peuvent être approvisionnées par un seul et même opérateur. La méthode d'approvisionnement proposée présente par conséquent un avantage économique important car un seul opérateur peut gérer à lui seul une pluralité de distributeurs.When all compartments are filled, they are loaded into a refrigerated vehicle. Thus, for a given geographical area, all the machines included in this sector can be supplied by one and the same operator. The proposed method of supply therefore has a significant economic advantage because only one operator can handle a plurality of distributors on his own.

En ce qui concerne la gestion des stocks d'ingrédients présents dans les machines comme expliqué ci-dessus, chaque machine peut comprendre des moyens 33 de transmission reliés aux moyens de traitement pour envoyer au centre 35 en temps réel des informations sur les stocks d'ingrédients afin de commander le remplissage de nouveaux compartiment avant chaque tournée de l'opérateur. A cet effet, le centre 35 dispose d'un moyen de réception 34 adapté. Ainsi, par traitement des informations reçues en permanence au centre 35, une gestion optimale des stocks en temps réel peut être effectuée de manière à ce que le véhicule de l'opérateur soit chargé avant chaque tournée de la quantité et de la variété d'ingrédients nécessaires à ce moment. Les moyens de transmission 33 et 34 peuvent être du type radiofréquence. Les transmissions entre les distributeurs et le centre peuvent également être réalisée à partir de liaisons téléphoniques en équipant chaque distributeur d'un modem qui permet de se connecter à un serveur présent sur le centre 35.With regard to the management of the stocks of ingredients present in the machines as explained above, each machine may comprise transmission means 33 connected to the processing means for sending to the center 35 in real time information on the stocks of ingredients in order to order the filling of new compartment before each tour of the operator. For this purpose, the center 35 has a receiving means 34 adapted. Thus, by processing the information received continuously at the center 35, optimal inventory management in real time can be performed so that the operator's vehicle is loaded before each tour of the quantity and variety of ingredients necessary at this time. The transmission means 33 and 34 may be of the radiofrequency type. Transmissions between the distributors and the center can also be realized by telephone connections by equipping each distributor with a modem which makes it possible to connect to a server present on the center 35.

La durée moyenne de fabrication d'un sandwich, c'est à dire entre la commande de l'utilisateur et la délivrance du sandwich fabriqué, est d'environ 2 minutes. Cette durée dépend essentiellement du nombre d'ingrédients que l'utilisateur a sélectionné.The average duration of manufacture of a sandwich, that is to say between the control of the user and the delivery of the manufactured sandwich, is about 2 minutes. This duration depends essentially on the number of ingredients that the user has selected.

Claims (13)

  1. Automatic sandwich dispenser intended for fast-food catering, characterised in that it comprises a means for storing and conserving fresh ingredients (50), a means (23) allowing a consumer to order a sandwich, a means for automatically making a sandwich (200) which cooperates with said means for storing and conserving the fresh ingredients in order, in response to the consumer's order, to slice the fresh ingredients and to fill a bread roll (8) with the slices of fresh ingredients (51), and a means for delivering (20, 21) the made up sandwich, the storage and conservation means comprising one or more compartments (100) in which the fresh ingredients (50) are stored, each compartment (100) comprising an opening (105), the automatic sandwich making means (200) comprising a cutting device (250), said opening being adapted to receive said cutting device above the bread roll (8), the automatic sandwich making means (200) further comprising a holding means (230) for holding the bread roll (8) in a determined position while the sandwich is being made,
    the dispenser being characterised in that the automatic sandwich making means comprises means (241, 242, 245) for automatically handling each compartment (100) for storing the fresh ingredients in order to position the opening (105) vertically with respect to the cutting device (250) and the bread roll (8), and in that said holding means (230) further comprises a pair of spreader elements (234, 235) in order to maintain the bread roll (8) open.
  2. The dispenser according to claim 1, characterised in that said compartments (100) are arranged in a refrigerated enclosure (1B).
  3. The dispenser according to claim 1 or claim 2, characterised in that the automatic sandwich making means (200) further comprises a jack (270) which cooperates with a mobile part (102) of a storage compartment (100) in order to reposition the ingredient (50) in the opening (105) when the ingredient has been sliced.
  4. The dispenser according to any one of claims 1 to 3, characterised in that said ordering means comprises means (23) for selecting the ingredients in order to allow the consumer to choose the composition of the sandwich.
  5. The dispenser according to claim 4, characterised in that said ordering means further comprises means (29; 31) for payment.
  6. The dispenser according to any one of claims 1 to 5, characterised in that it further comprises a device (1A) for automatically making the bread roll (8).
  7. The dispenser according to claim 6, characterised in that it comprises a means (16) for transferring the bread roll (8) from the automatic bread roll making device (1A) to the automatic sandwich making means (200).
  8. The dispenser according to any one of claims 1 to 7, characterised in that it comprises a means (16) for transferring the made up sandwich from the automatic sandwich making means to the delivery means (20, 21).
  9. Method for automatically dispensing sandwiches intended for fast-food catering, comprising the following steps of:
    a) storing fresh ingredients (50) in a storage and conservation means (100) in a dispenser (1) which comprises automatic sandwich making means (200), the storage and conservation means comprising one or more compartments (100) in which the fresh ingredients (50) are stored, each compartment (100) comprising an opening (105), the automatic sandwich making means (200) comprising a cutting device (250), said opening being adapted to receive said cutting device above the bread roll (8), the automatic sandwich making means (200) comprising a holding means (230) for holding the bread roll (8) in a determined position while the sandwich is being made,
    b) automatically slicing said stored fresh ingredients (50) in a bread roll (8) in response to an order by a consumer, and
    c) delivering the sandwich thus constituted,
    the method being characterised in that the automatic sandwich making means comprises means (241, 242, 245) for automatically handling each compartment (100) for storing the fresh ingredients (50) in order to position the opening (105) vertically with respect to the cutting device (250) and the bread roll (8), and in that said holding means (230) further comprises a pair of spreader elements (234, 235) in order to maintain the bread roll (8) open.
  10. The method according to claim 9, characterised in that each storage compartment (100) is removable, and in that it comprises a prior step of filling the storage compartments (100) with fresh ingredients in a packing centre (35) and a step of placing the storage compartments (100) in the dispenser (1).
  11. The method according to claim 10, characterised in that the step of filling a storage compartment (100) with fresh ingredients in a packing centre (35) is carried out as a function of the information on the stocks of ingredients transmitted by the dispenser (1).
  12. The method according to one of claims 9 to 11, characterised in that it further comprises a step of replacing an empty storage compartment (100) in the dispenser by another full storage compartment (100).
  13. The method according to any one of claims 9 to 12, characterised in that it further comprises a step of automatically making the bread roll (8).
EP02290428A 2002-02-21 2002-02-21 Automatic sandwich dispenser and method for automatic sandwich dispensing Expired - Lifetime EP1339029B1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP02290428A EP1339029B1 (en) 2002-02-21 2002-02-21 Automatic sandwich dispenser and method for automatic sandwich dispensing
DE60220371T DE60220371T2 (en) 2002-02-21 2002-02-21 Apparatus and method for automatically dispensing sandwiches
AT02290428T ATE363703T1 (en) 2002-02-21 2002-02-21 DEVICE AND METHOD FOR AUTOMATICALLY DISPENSING SUPPLIES
US10/369,730 US7281468B2 (en) 2002-02-21 2003-02-21 Automatic sandwich dispenser and method for automatically dispensing sandwiches

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP02290428A EP1339029B1 (en) 2002-02-21 2002-02-21 Automatic sandwich dispenser and method for automatic sandwich dispensing

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EP1339029A1 EP1339029A1 (en) 2003-08-27
EP1339029B1 true EP1339029B1 (en) 2007-05-30

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US (1) US7281468B2 (en)
EP (1) EP1339029B1 (en)
AT (1) ATE363703T1 (en)
DE (1) DE60220371T2 (en)

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US20030155369A1 (en) 2003-08-21
US7281468B2 (en) 2007-10-16
DE60220371D1 (en) 2007-07-12
ATE363703T1 (en) 2007-06-15
EP1339029A1 (en) 2003-08-27
DE60220371T2 (en) 2008-01-24

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