JPH01500963A - Apparatus and method for making french fries food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Cross reference to applications related to apparatus and method for making french fries food This application was filed February 26, 1982, now U.S. Pat. No. 4,438,683. Filed on March 26, 1984, which is a division of Application No. 352.57g, “ Pending Application entitled "Apparatus and Method for Dispensing Individual Orders of Hot Groceries" No. 593,584, filed April 29, 1985, which is a continuation in part of No. Pending Application No. 728,208 entitled "Apparatus and Method for Making French Potato Foods" This is a part of m-continuation.

Background of the invention FIELD OF THE INVENTION The present invention relates to an apparatus and method for cooking heated foodstuffs, and more particularly to frying. and individual servings of fries made from dehydrated potatoes that are hydrated immediately before serving. methods and apparatus for making and serving food, and methods and apparatus for frying such food; Regarding the law. Dehydrated foodstuffs are reconstituted by the addition of water, formed, and then cooked. Seeds for making hot groceries by frying and getting the desired food Various types of devices and methods have been disclosed. The original application to which the present application is a continuation in part The application is for French dough formed from dough produced by rehydrating dehydrated potatoes. Apparatus and methods for making fried potato foods are disclosed. Dehydrated potatoes on the spot The dough is returned to its original state, formed into the desired shape, and then fried. and can be supplied. The apparatus disclosed in that application cuts raw potatoes into Very similar to French fries made by frying This similarity extends to the taste, appearance and texture of the resulting food product. This invention is not disclosed in the parent application. The aim is to improve devices and methods for

The object of the present invention is to provide an apparatus and a device for preparing and dispensing fried foods that are individually prepared for each person. The objective is to provide a method for

Another object of the invention is the form of a vending machine for making fried food products for immediate dispensing. The objective is to provide a device with a

Yet another object of the invention is to provide food that remains after dispensing operations in order to maintain a high level of public health. equipment for making fried food products and for feeding with feeding machines that minimize food residue The purpose is to provide a method.

Summary of the invention Briefly, in accordance with one aspect of the present invention, an apparatus for making and dispensing fried food products is described. However, this device has a dehydration system that can be opened as needed depending on the food requirements. It has a means for storing individual bags of food, and the means has an empty bag continuously stored therein. It is held so that it can be taken out. Open this bag and drop the food into the food hopper. A bag cutting device is provided for inserting the bag. Return the measured amount of dehydrated material to its original state. A dough is obtained which can be returned to the dough and formed into the desired shape. This dough is French fried. Form into the shape of a fried potato, then contain high-temperature frying oil, and A fryer in which a perforated basket with an open top is supported so that it can be moved in and out of frying oil. Fry the food in the deep fryer and continue to place the food in one basket during the frying operation. Transfer the fried food from the fryer to another basket. Next, remove the fried food from the fryer. and then to a dispensing station where the food is dispensed in cup-shaped containers. Ru.

According to another aspect of the invention, a method of making and serving a fried food product is provided, the method comprising: In this method, food is made from dough made from dehydrated potatoes and water, but the dough remains of the dough being made to prevent material from remaining in the equipment and eliminate public health issues. The quantity is equal to the capacity of one person's order of fries, to minimize the possibility of biological contamination. Any residue remaining on the dough-forming part of the device should be dried by heat to Ru. Additionally, this method requires a separate rotatable perforated basket held in the fryer. Fry the cut dough pieces one by one using a frying pan.

Brief description of the drawing Figure 1 shows the door of the machine for making and dispensing heated foodstuffs for each individual according to the present invention. Open and cut away to show the components supported inside the structure. 1 is a front elevational view of the machine showing the various parts of the machine in their operating relationships; FIG.

FIG. 2 is a partial oblique view of the top portion of the feeder shown in FIG. 1 showing the raw material storage/conveying device. This is a perspective view.

Figure 3 shows part of the raw material storage shelf where bags of dehydrated materials are stored, and the bags are sent to the hopper. a feeding means and a cutting means for cutting the bag to allow the food to flow into the hopper; FIG. 6 is another partial perspective view shown in FIG.

Figure 4 shows the dough forming/hydration section of the device showing the position of the parts at the beginning of the operating cycle. FIG.

Figure 5 shows a structure for weighing dehydrated food and for pushing dough out of the rehydration chamber. FIG. 2 is a partial perspective view of a portion of the rehydration section of the apparatus showing the piston looking upward; Ru.

Figure 6 shows the dough forming/rehydration section of the apparatus showing the relative positioning of several parts. FIG. 3 is an exploded perspective view of a portion of the engine.

Figure 7 shows the support arm supporting the metering chamber and the support supporting the water spray/hydration head. Along line 7-7 of Figure 5 showing the latching structure to cause joint movement of the arms. FIG.

Figure 8 shows the dough forming/rewatering structure for supporting and operating the dough cutting knife. FIG. 3 is an exploded perspective view of the lower side of the sum section.

Figure 9 shows how many dough forming/rehydrating sections are used when filling the weighing chamber with dehydrated food. FIG. 3 is a partial perspective view showing the parts.

Figure 1O shows the metering chamber and rehydration head after it has been moved into position above the rehydration chamber. This is a diagram similar to FIG. 9 except for this.

Figure 11 shows the rehydration chamber so that food can be placed from the weighing chamber into the rehydration chamber. 10 is a view similar to FIG. 10 when the hand is moved away from the measuring chamber.

Figure 12 shows the rehydrator being returned to the position shown in Figure 10 below the weighing chamber and above the rehydration chamber. FIG. 12 is a diagram similar to FIG. 11 showing a hydration hend.

Figure 13 shows the parts after the metering chamber and rehydration chamber have returned to their original positions. 12 is a view similar to FIG. 12, also showing the extrusion piston beginning to descend.

Figure 14 is similar to Figure 13 showing the extrusion piston descending into the rehydration chamber. It is a diagram.

Figure 15 shows the piston after it has descended into the rehydration chamber to push the dough out of the bottom of the rehydration chamber. A partial cross-section of the rehydration chamber showing the ton and the cut dough pieces cut by the cutting wire. It is a front view.

Figure 16 shows the piston after it has descended further and the two parts cut by the cutting wire. FIG. 15 is a diagram similar to No. 1511 showing the cut dough pieces of the th group.

Figure 17 shows that the piston has descended further to its lowest running point and that the cutting wire has A view similar to Figure 16 after making the third move and cutting the third group of dough pieces. be.

Figure 18 shows the rehydration chamber and the rehydration chamber for transporting the cut dough pieces to the fryer. FIG. 3 is a partial perspective view showing the food conveyor located below the food conveyor.

Figure 19 shows how the wire can be quickly repaired in case of wire breakage. FIG. 4 is a partial view showing another specific example of the dough cutting wire when the supply reel is provided with the dough cutting wire.

Figure 20 shows a dough cutting tool that spring supports the cutting wire and presses it against the lower edge of the rehydration chamber. 19 is a diagram similar to FIG. 19 showing still another specific example of IF.

Figure 21 shows the food conveyor and food discharge system located above the fryer. FIG.

Figure 22 shows the location of the food conveyor and the pair of frying baskets. FIG. 3 is a longitudinal cross-sectional elevational view of the fryer.

Figure 23 is an exploded perspective view of the frying baskets and their associated shafts; Ru.

Figure 24 shows a cup storage/conveying device for cup-shaped containers containing food for dispensing purposes. FIG. 3 is a partial perspective view of a portion of the inside of the door of the feeding device shown;

Good 15J mouth H Hama λ1 curse Referring to the drawings, and in particular to FIG. 1, a food dispensing machine 10 is shown. 0 is a cabinet 12 and a hinge 16 supported by this cabinet 12 It has a door 14 supported by. This cabinet accepts bags of dehydrated food. These bags are transported to a bung cutter and the contents of the bags are transferred to a hopper 20. Storage of dehydrated food bags for loading/B-shipping! 18. Relief A food forming section 22 is provided below the pad 20. Place the dehydrated potato food in a suitable measuring chamber, weigh it, and add the specified amount of water to the dehydrated potato food. 0 servings that hydrate to form a dough by adding it to the product and then shaping it into the desired shape The product forming section 22 has a drive for actuating its various parts in a predetermined sequence. ing. 'The source 24 supplies the necessary electrical power to the various electrical elements of the drive. A frying section 26 is positioned below the forming section to form a The prepared food is fried to provide the desired cooked appearance. oil for fryer is stored in the frying oil circulation device 28 to remove any residue remaining in the food when it is fed. Replenish the amount of frying oil and the amount of frying oil released during the frying operation. For frying, frying oil) #i30 is provided. Inhale oil fumes from cabinets. An exhaust system 32 is provided to draw the air.

The cabinet 120 door 14 has a cup storage/dispensing section for food containers on its inner surface. section 34, in which food products are supplied to buyers. moreover, electronic circuitry, circuitry that can be used to control the operation of various parts of a device A control cabinet 36 is provided to house the board and microprocessor. There is.

Preferred raw materials for use in the apparatus and method of the invention are obtained in bulk form and are Water potatoes and water can be reconstituted into a formable dough without the need for mechanical mixing It is a dehydrated potato food. Such foods are described in J. J. Manzias et al., May 1984. No. 3,809,758 issued on the 7th and 1 to M.A. Shachira et al. No. 3,975,549, issued August 17, 1976. Ru.

These patents merely exemplify preferred dehydrated potato types; This description limits the types of raw materials that can be used in this apparatus and method. should not be interpreted as such.

The various sections of the device and their operation will be described separately below.

Robang/゛section Referring to FIGS. 2 and 3, the dehydrated food bag storage/transfer section 18 is Shown in more detail, this section 18 is connected to the cabinet as shown in FIG. It is provided on the top of the port 12.

Bag 36 contains dehydrated potato food and bag 36 has a kraft paper outer liner. and a substantially waterproof inner liner such as polyethylene or the like. this A plurality of bags such as the above are provided on the shelf 38, and each bag has a front side and a rear side on the longitudinal edge of each bag. Although it is superimposed on the surface, only one is shown in Figure 2 to avoid obscuring the bag conveyance device. Only one bag shown, hopper used to make orders on demand Hold the bag so that it always contains as much dehydrated potatoes as possible. A bafugupunsha arm 40 is provided for pushing rightward toward the upper part 20. There is. As best seen in FIG. by moving the lengthwise edge of the Remove the dehydrated potatoes from the bag. At this time, the rotary cutting wheel 42 cuts the bag. Cut this bag open by moving from one end to the other, thereby removing the dehydrated potato food. It is dropped into the hopper 20.

The cutting wheel 42 is a rotary power lid driven by a motor (not shown); The canter motor has a linear slot 4 extending laterally in the direction of movement of the bag of dehydrated potatoes. 4. Detects the end position of the cutting wheel 42 and moves it out of its travel path. Limit switches 46, 48 are provided to define the side limits. these The limit switch, cutter drive motor and cutter transport motor are installed in the slot 44. is supported by a cutter support housing 50 formed with a contained within.

Shelf 38 extends from cutter support housing 50 to the left end wall of cabinet 12. A pair of spaced apart brackets 52 and 54 are attached to the innermost edge of the shelf 38. and is fixed to the rear wall of the cabinet 12. bracket 52.54 supports a pair of spaced apart guide lofts 56.58; These lofts extend along the rear wall of the cabinet 12 and are A bushing support block 60 to which a guard arm 40 is fixed is slidably supported.

The bag buncher arm 40 is the top of a series of dehydrated potato bags placed on the shelf 38. Act on the ends and move these bags to the right towards the cutting wheel 42 if necessary. push.

The bag pusher middle arm 40 is operated by a lead screw 6 operated by a lead screw motor 64. 2 and provided at the bottom of the hopper 20. detects a low level of dehydrated potato food, lead screw motor 64 is activated and its As a result, this leadscrew motor 64 is energized, as seen in FIGS. The pusher support block 60 pushes the bag to the right and the rightmost bag is cut off. Positioned above the wheel 42, the opening operation of the bag can begin.

A pair of teeth 68 and 70 are positioned on the inner surface of the right end wall of the cabinet 12. These teeth extend inwardly into the cabinet 12 toward the bag and are cut Pierce the rightmost bag pushed to the top position of the cutting wheel 42 and remove this bag. The cutting wheel is held stationary and does not move along with the cutting wheel. the bag can now perform its bag cutting function).

The empty bag is pushed by the full bag to the right side as seen in Figure 2, and the cyclic operation of the machine Inside, it is held flat with teeth for removal.

When a full bag is in the top position, a suitable detection switch (not shown) by sensing the position of the figurine adjacent to the cutter support housing. If the bag is placed in a suitable position above the canterblade and adjacent to the end wall of the cabinet, Detecting an increase in resistance to further movement of the setscrew 62 indicating that it is in position. This stops the lead screw motor 64.

douno, section Referring to FIG. 4, the hopper 20 has a lower tubular outlet 2 at its lowermost portion. The outlet has a flexible tubular extension 74 attached to a tightening ring 76. Therefore, it is installed. A movable hopper discharge blocker plate 78 prevents the flexible extension 74 from opening. The blocking plate 78 covers the end of the extension 74. This prevents dehydrated potato food from passing through. This can be seen best in Figure 6. In other words, the blocking plate 78 is in the form of a circular metering ring 82 that is open at the top and bottom. The measuring ring 82 has a measuring chamber 80 in which dehydrated potato material is charged. A plurality of substantially parallel partition members 84 are present to form separate compartments. .

Immediately below the metering ring 82 is located a rehydration head 86 in the form of a circular disc 88. The rehydration head has a non-perforated top plate 90, the top plate 9 0 is located below the metering ring 82 and forms a metering chamber 80. rehydration head 8 6 communicates with a water source and has a plurality of discharge holes substantially uniformly distributed along the lower surface. Alternatively, the rehydration end 8 may preferably be a hollow structure containing 6 is in the form of a sintered metal disk with a non-porous outer circumferential portion. This disc's most The lower surface has a number of small uniformly sized and spaced openings. water for rehydration passes through these openings to the dehydration pot, as described below. Foods can be uniformly moistened.

The metering chamber 80 and the hopper discharge blocking plate 78 are supported by a metering chamber support arm 92. The support arm 92 extends from a rehydration head rotation shaft 94 and extends from the rehydration head rotation shaft 94. A zero rotation shaft 94, which is loosely supported on the shaft, is connected to an upper shelf 96 and a lower Extending from the shelves 98 and rotatably supported by the shelves 96,98. , the metering chamber support arm 92 is in a non-driving relationship with the rotation shaft 94. Measuring chamber support a The system 92 has a latch 100 that connects the rehydration head rotation system. It is supported by the launch guide 102 so as to be slidable in a plane parallel to the axis of the shaft 94. It is. The lunch 100 has a notch 104, the purpose of which will be explained later. state

Rehydration head 86 is supported by rehydration head support arm 106, which supports Arm 106 is secured to rehydration head rotation shaft 94 and rotates with this shaft 94. Rotate together. The latch 100 of the metering chamber support arm 92 is more clearly seen in FIG. It extends downwardly as shown and presses against one side of the rehydration head support arm 106. Ru. Further, as shown in FIG. 7, the measuring chamber support arm 92 is a guide that hangs downward. The guide plate 108 supports the rehydration head support arm 106. It is pressed against the opposite side.

Goods? section Referring to FIGS. 4, 5 and 6, the food forming section 22 is The rehydration chamber 110 is supported on a rehydration chamber support plate 112. The support plate 112 is connected to the top and bottom shelves 98 of the dough forming section. supported by three support lofts 114.116.11B in spaced relation between It is. The rehydration chamber support plate 112 has a lowermost support loft 118 that receives the rehydration chamber support plate 112. It has a notch 120 at one end and a pair of spaced holes 122 and 124 at the other end. These holes 122, 124 are located at the ends of the support plate and support lofts 114, 11. 6.Dimensioned to be supported by a protrusion formed by a shoulder formed in 118 has been done. The uppermost ends of the outer support lofts 114,116 support the plates 112. Rotatable retention tab 126 to prevent vertical separation from retaining loft ．． It has 128. As can be seen in FIG. 6, the rehydration chamber 110 is located at its lower edge. has a plurality of equally spaced parallel wire partitions 130, and the positions of these partitions are This can be seen more clearly in Figures 15 and 17. Wire partition 130 is preferably Approximately 0.0508 cm (0,020 inch) to approximately 0.102 cm (0,040 inch) (h) thin wire coated with Teflon or other non-adhesive coating. can be used to minimize dough sticking to these wire dividers. Rehydration room 11 Directly below the dowel plate 130 supported by the weir plate support arm 134 is located. The sheath plate support arm 134 is rotatable to the top shelf and bottom shelf 96.98. It is fixed to the weir plate rotating shaft 136 supported by the Rotate to.・In order to rotate the weir plate support arm 134 at appropriate time intervals. A rehydration head rotation motor 138 is provided to rotate the shaft of the rehydration head for an appropriate amount of time. A rehydration head rotation motor (not shown) is provided to rotate each rehydration head separately. ing.

A piston 140 is positioned above the rehydration chamber 110 and spaced apart from each other. , this piston is fixed to a piston support disk 142, and this support disk The screw 142 is fixed to a piston screw 144. The screw 144 has a rotatable A nut 146 is provided, and this nut 146 is rotatably supported on the shelf 96. has been done. The nut 146 is driven by a piston drive motor 148 to axially move the piston 140 closer to the rehydration chamber 110. Attach or move away. As best seen in Figures 5 and 15, the piston The lowermost surface of the ton 140 is where the piston reaches the lowest part of its travel path. At this time, all the dough contained in the rehydration chamber 110 is pushed out from this rehydration chamber. to have a width and depth matching the diameter of the wire partition 130 of the rehydration chamber 110. It has a plurality of spaced apart parallel transverse slots 150. Preferably , the piston 140 is made of plastic to minimize sticking of potato dough to the piston. A suitable material for this purpose is DuPont's registered trademark There are Delrin and Teflon.

A cutting knife in the form of a cutting wire 152 is positioned below the rehydration chamber support plate 112. The cutting wire 152 has a rehydration chamber 110 extending along the lower surface thereof. It is designed to make contact with this lower surface. The cutting wire 152 separates the pair of gaps. cut wire supports 152 and 156, which are shown in FIG. and supported by a U-shaped cutting knife carrier 158 best seen in FIG. Ru. The knife carrier 158 passes through a pair of spaces forming slots in which it slides. is slidably supported on the lower surface of the lower shelf 98 by raised support plates 160 and 162. ing. The slots allow the support plates 160, 162 to be bent into the cross-sectional shape shown in FIG. or by attaching these support plates to the underside of the bottom shelf as shown in Figure 8. Formed by providing spacer plates 164 and 166 to reduce the distance from the can be done. Preferably, cutting wire 152 is approximately 0.104 cm (0.0 The wire has a diameter of 41 inches.

The knife carrier 158 is oriented parallel to the direction of the wire partition 130 of the rehydration chamber 110. is driven in a straight line. The drive is positioned on the underside of the knife carrier 158. It has a pair of ridges 168 and 170, and each of these ranks has a cutting knife. It engages a pair of spaced gears 172 and 174 supported on a drive shaft 176. The cutting knife drive shaft 176 is connected to a shaft secured to the underside of the bottom shelf 98. It is rotatably supported on a pair of spaced apart bracket shafts 178,180. Na Rotates the if drive shaft 176, thereby causing the rank 16 on the knife carrier to rotate. The knife carrier is rotated by rotating the gears 172 and 174 that engage the blades 8 and 170, respectively. The cutting knife drive motor is used for rapid movement in a linear direction parallel to the ear partition 130. A controller 182 is provided.

As best seen in FIG. 4, the carrier 184 being an electric heating element or has this element. This heating element heats the weir plate to a high temperature, preferably about 82°C ( 180'F), the purpose of which will be explained later. Furthermore, hydration room 1 The upwardly facing surface of the weir plate 132 located below 10 is preferably made of, for example, Teflon. When the dam is moved laterally from the rehydration chamber, , to minimize friction between the weir plate and the dough housed in the rehydration chamber. There is.

As shown in FIGS. 4 and 8, the cutting wire 152 is attached to each cutting wire support 1. A cutting knife can be constructed by fixing to 54.156. A break wire 152 can also be provided on the supply reel 186 as shown in FIG. At this time, one end of the cutting wire 152 is attached to an eye supported by the cutting knife carrier 158. The other end of the wire is held by the supply reel 186. child According to this structure, if the cutting wire breaks, it is easy to replace it.

An alternative structure for supporting cutting wire 152 is shown in FIG. , the cutting wire supports 190 , 192 are each carried by the cutting knife carrier 158 . a lower hollow wire support guide tube 194 supported by a hollow wire support guide tube 194; a spring 196 positioned at and pressed upwardly against the hollow wire support guide tube 198; The lower guide tube 198 is movable in the axial direction relative to the lower guide tube 194. It is positioned so that Example 7'J196 presses the cutting wire 152 and snugly engages the underside of hydration chamber 110 and wire partition 130, thereby It functions to minimize the amount of residual potato dough that remains on the ear divider 130.

Douzu section and C:! B Some elements of the protein production device in section is initially in the position shown in Figures 4 and 9; in this position, the weighing chamber 80 and and rehydration head 86 are concentrically adjacent to each other and below the outlet of hopper 20. positioned. Thus, the food in the hopper 20 passes through the hopper outlet lower 2 and is weighed. Entering the metering chamber 80 formed by the ring 82 and the top plate 90 of the rehydration head 86. Ru. This food is prepared in a meter sized to provide the desired amount of dehydrated potato food. A motor or other suitable means (not shown) is then actuated to fill the volume chamber again. For hydration, rotate the rotation shaft 94 in a clockwise direction when looking down as shown in FIG. When moved, the rehydration support arm 106 allows the metering chamber 80 and rehydration head 86 to be rehydrated. The measuring chamber support arc is pressed against the latch 100 until it is in an overlapping relationship with the hydration chamber 110. Support system 92. When the measuring chamber 80 moves away from the hopper output lower 2 in the lateral direction, the hopper The hopper discharge blocking plate 78 presses against the flexible extension 76 and the potato food is removed from the hopper 20. Make sure that it does not flow any further than this. The flexible extension 76 is provided in the potato bubble tube. The dough becomes more sticky and difficult to handle, resulting in some breakage This is to minimize the crushing effect that occurs when providing lock extensions such as .

The rehydration end 86 and the measuring chamber 800 rotate as shown in FIG. It ends when located above the rehydration chamber 110.

The particular component placement is such that the bottom surface of the hydration head 86 is the top surface of the rehydration chamber 110. The arrangement is such that it is in direct contact with the surface. In addition, as shown in Figure 10, the measurement A partition 84 in the chamber 8o allows the dehydrated potato material to be easily placed in the measuring chamber when performing a rapid rotation operation. It works to keep it relatively evenly distributed. If partition 84 did not exist , due to the rapid action and inertia of the inherently immobile potato particles, some of the potato particles There is a risk of spillage from the measuring chamber 80, and the main part of the potato particles is at one edge of the measuring chamber. As a result, the distribution of particles is not uniform and the rehydration is also not uniform. There is a risk that it will disappear.

Once the rehydration head 86 and metering chamber 80 have reached the position shown in FIG. 0 engages notch 104 in latch 100 to support rehydration of latch 100. Lunch cam 200 is moved upward so that it is no longer adjacent to the side of arm 106 is removed from the rehydration head 86 by. As best seen in Figure 5, the The lunch cam 200 is supported in place by the lunch cam support 202, and the latch cam 200 is A chicum support 202 is secured to the underside of the top shelf 96. Measuring chamber support arm 9 2 rotates toward the latch cam 200, the cam engages the notch 104, and the latch arm 92 remains stationary relative to arm 106. , the arm 106 can be independently moved in a clockwise direction when viewed from below; 92 is immovable.

Once the metering chamber 80 and rehydration head 86 have reached the position shown in FIG. After removing the holding arm 92 from the rehydration head support arm 106, the rehydration head rotation By further rotating the moving shaft 92 in a clockwise direction, the rehydration head 86 is shown in FIG. as shown, moving laterally outwardly from the metering chamber 80 and rehydration chamber 110. Ru. As a result, the lower part of the metering chamber 80 is free from the blocking action of the top plate 90 of the rehydration head 86. The dehydrated potato food stored in the weighing chamber 80 is transferred to the rehydration chamber 110. drop into the. Therefore, the rehydration head support arm 106 is rotated counterclockwise. and move it to a position below the measuring chamber 80 and above the rehydration chamber 110 as shown in FIG. At that point, heat the water (about 71°C (160″F)) to the rehydration head 86. The water is introduced into the rehydration chamber 110 through a plurality of small openings in the rehydration head. evenly distributed throughout the dehydrated potato particles. Properties of suitable dehydrated potato particles Due to its high quality, rapid and uniform rehydration occurs, resulting in a virtually ready-to-form dough. It will be done.

After rehydrating the potato particles, both the metering chamber 80 and the rehydration head 86 are rotated counterclockwise. 110 and away from the rehydration chamber 110 so that both are in the hopper as shown in FIG. It is positioned below the discharge lower 2. Joint movement of two support arms is shown in Figure 7. caused by the pressure on the guide 108 shown in FIG. The guide 108 is firmly connected to the metering chamber support arm 92. When moving in the counterclockwise direction, the support arm 92 is moved together.

When the metering chamber 80 and rehydration head 86 together move away from the rehydration chamber 110, the piston Stone 140 begins its descent as shown in FIG. This piston will descend Then, the particles momentarily enter the rehydration chamber and have a tamping effect on the rehydrated potato particles. After the tamping process, the potato particles are After the piston is momentarily retracted, the piston is moved downward and the reproducible pot is generated. The sea lion is pushed out the lower opening of the rehydration chamber 110 where the cutting wire 152 is re-inserted. It moves rapidly in a straight line along the lower surface of the hydration chamber 110 and remains in the rehydration chamber 110. Cut the extrudate from the dough material. Due to the presence of the partition wire 130 , the cut piece 202 is of generally rectangular cross-section and has a flange as customarily obtained. It is very similar to the normal form of fried potatoes.

The initial extrusion process is performed by initially moving the piston a predetermined distance. However, after cutting the dough as shown in Fig. 15, the piston becomes as shown in Fig. 16. Advance a further predetermined distance and then move the cutting knife along the underside of the rehydration chamber. Then, cut the second group of dough pieces 204 again. Sequential operations of extrusion and cutting are The final extrusion step is shown in Figure 17. In this illustration, the piston reaches the lower part of its travel path and the rest of the dough. the portion is extruded from the lower opening of the rehydration chamber 110 to form the dough piece 206; Each partition wire 130 is securely fitted into a corresponding slot 150 of the piston 140. All of the dough housed in the rehydration chamber 110 is chased from this rehydration chamber 110. It's about to come out.

During the various extrusion operations shown in FIGS. 15 to 17, the weir plate rotation motor 138 The weir plate rotation shaft 134 is rotated to move the weir plate counterclockwise, and the fourteenth The lower opening of the rehydration chamber 110 is no longer blocked as shown in the figure. .

0, section Referring to FIG. 18, the extruded potato pieces 206 are cut using a cutting wire 152. After cutting, these potato pieces fall downward onto the food conveyor 208. The conveyor 208 moves these potato pieces in the direction shown by the arrow in FIG. The food conveyor that conveys the food laterally and finally to the fryer is not suitable. A parallel roller shaft 212.2 is driven by a suitable drive motor (not shown). 14.216 (see Figure 21) Food conveyance is preferably in the form of a wire conveyor as shown, which is a belt type. Conveyor 208 preferably provides l! during the dough cutting operation. Cutting potato pieces by moving continuously Each group of cut potato pieces is carried on a separate part of the belt and separated from the preceding group and &a group of cut potato pieces. The cut pieces are moved individually apart from each other so that they do not come into contact with each other. Related to this to push the dough vertically so that the cut pieces fall vertically without bending. It is highly desirable to do so.

Extruding horizontally can cause bending, which results in potato pieces that are not shaped properly. It takes on a natural shape.

The wires making up the partition 130 of the rehydration chamber 110 are preferably sized to have a diameter of about 0. ．． 0.0508 cm (0.020 inch), but if desired, approximately 0.05080 1 (0,020 inches) to approximately 0.1102c+ (0,040 inches) can be used. However, if the diameter of the partition wire is too small, the neighboring This may result in insufficient separation between the potato pieces, which may cause the cut pieces to touch each other. They tend to stick together, which is also an undesirable condition. On the other hand, the diameter of the partition wire If it is too large, there will be excessive potato dough residue in the groove of the piston and also on the outer surface of the wire. This is acceptable but undesirable; To improve public health by minimizing the possibility of bacterial contamination due to For this purpose, the weir plate 132 is maintained at a high temperature of approximately 82° C. (180″F) in the rehydration chamber 110. or enough to dry any residual potato dough that stays on the divider wire 130 generates a lot of heat.

The food conveyor 208 is shown in FIG. 18 arranged transversely to its direction of movement. Although the wires are shown as being a series of drained wires, this particular stage of the process Since no holes are required, it can also be constructed from a smooth, monolithic material. suitable material Materials include synthetic rubber and various substrates with Teflon or other non-stick coatings. be. Furthermore, it is possible to facilitate the separation of the cut potato pieces from the conveyor 208 and to Potato pieces may stick to the belt while the belt passes around and under each guide roller. Food transport should be The diameter of the belt drive pulley or diversion means at the downstream end of the feed conveyor smaller, preferably 0.635 cm (0.25 inch) or less Another modification that facilitates zero separation is the discharge end of a food conveyor. positioning a doctor blade (not shown) at the point.

Frying/feeding section As explained below with reference to FIGS. 21 and 22, the food conveyor 208 is It is supported by a frame 218, and this frame 218 is supplied with frying oil. It is located on one end of a generally rectangular fryer 220. Fryer 2 20 has a generally rectangular shape in both plane and elevation to form a frying oil storage section. a bottom portion 222 and a top portion 224, which also has a generally It has a rectangular shape, and is located on a part of the bottom portion 222 and inside the bottom portion 222. A hood is formed over approximately one-half of the surface of the frying oil. fried cooperating flanges extending around the respective vertical sides of the top and bottom portions of the vessel; By bolting 226 together, the top portion 224 and bottom portion 222 are connected.

The top portion 224 extends over the roller shaft 212 and is connected to the food conveyor 20. The end adjacent to 8 is open. Furthermore, the top portion 224 is also open at the opposite end. A discharge chute 232 is connected to the top part by a port 234. It accepts fried food and invites it to the feeding station as described below. It is meant to guide you. The top portion 224 also includes a fire extinguisher conduit 230. , this conduit 230 is triggered by a sensor in the event of a fire in the fryer 220. It may be connected to a suitable flame extinguisher (not shown) which can be triggered into operation.

Inside the frying device 220, there are a pair of frying bars extending in the lateral direction of the bottom portion 222. Sketches 236 and 238 are positioned and these baskets are open-topped. formed by a series of interconnected perforated metal plates forming a basket These metal plates are provided with a plurality of openings 240 to prevent hot frying. The frying oil can be placed in the basket, and the basket is housed in the bottom portion 222. When the frying oil is lifted out of the frying oil, the frying oil will be drained from the basket. It is now possible to do so. These baskets each have a shaft 24 2.244, these shafts extend laterally through the top portion 224. and is pivotally supported within the top portion 224 .

As best seen in FIG. 23, each of the shafts 242, 244 has a respective pair of It is rotatably supported on bearings 246 and 248, and these bearings each supported by vertical walls on opposite sides of the top portion 224, each of the shafts have longitudinally extending flat portions 250 and 252, respectively, and bolts (not shown). It has three spaced apart screw holes 254 for receiving. basket 236 ．． 238 each has a lateral cross section which can be constructed by a square plate as shown. It has extending lips 310, 312, each of these lip portions having a number and a number. a plurality of holes whose spacing matches the number and spacing of holes 254 in the flat portion of each shaft; 314. The basket passes through the hole in the lip and on the flat part of the shaft. Shut off their respective lips by means of belts (not shown) that thread into the respective screw holes. It is supported on the shaft by clipping it to the flat part of the foot.

Also referring to FIG. extending outwardly over two vertical walls, each driven sprocket 316.3. 18 is supported non-rotatably.

A pair of motors 320, 322 are provided, these motors are shown in FIG. It is preferable to support the mounting on the plate 324 as shown in FIG. Each of the motors 320, 322 drives Can drive sprockets 326, 328 and respective drive chains 330, 332 These drive chains support the shaft at a given time in the working cycle. Drive sprockets 326, 328 and 316 and 318 respectively. the shaft rotates Then, each basket rotates around the axis of its respective shaft, and the fryer The food stored in the first basket 236 closest to the center of the basket 220 is The basket closest to the end of the fryer adjacent to the tray 232 2Place in two baskets. Due to the rotation of the shaft 244 of the second bath care The bus kent carries the food contained therein into the discharge chute 232 and The food is placed in a feeding station with a cut into which it is placed, which will be detailed later. Send it to

The bottom portion 222 of the fryer covers its side walls, end walls, and bottom wall to prevent heat loss. It has insulation 228 to minimize loss. The heat source for heating oil for frying is a fryer. Bottom part of fryer 222. A resistive heating element 330 positioned at A connector 3 is inserted through the end wall 332 of the bottom portion for connection to a power source (not shown). It extends to 34. Frying oil is supplied from frying oil B (not shown) to oil inlet 3. 36 into the fryer 220.

Referring again to FIG. 22, the food 6 is placed on the conveyor 208. The cut potato pieces are conveyed in the direction shown by arrow A to a first basket at the end of conveyor 208. Fall into Tsuto 236. Load the basket with enough food to define a portion. so that they are immersed in the hot frying oil that has passed through the opening. hard fried food After a period of approximately 15 seconds sufficient to form an outer skin, the first basket Motor 320 associated with shaft 236 is actuated to drive the chain and shaft 24 2 over an angle of approximately 180° as seen in FIG. The fried food is placed in a second basket and subjected to final frying. Mo pulse current to the steady state current supplied to the motor while operating the motor 320. The superposition causes the basket 326 to vibrate and as the motor rotates. As a result, the baskets 238 are arranged in a series of throwing movements by the motor. Vibrate and partially fry the partially fried foods contained in this Keep fried food pieces from sticking to each other.

After loading the partially fried food into the second basket 238, Seconds is how long the frying lasts, during which time the food reaches the desired color and texture. The final frying is done. Final frying is done in the second basket 238. When the frying operation is complete, add another additional portion to start the second frying operation. Charge a portion of cut potato pieces to the first basket. in second basket 238 When the final frying time for the food item has elapsed, the second basket 238 The connected motor 322 is actuated to move the shaft 244 and the basket connected thereto. 238 through an angle of approximately 180° to fry the final fried food. It is removed from the frying oil and charged into the discharge chute 232. 2nd shaft 244 and the second basket 238 from the position shown by the solid line in FIG. 22 to the position shown in phantom. When rotating in the counterclockwise direction as shown by arrow B, the operation of the first motor 320 is Supply current pulses to the motor 322 in the same way as in the case Shake the finished food to minimize sticking of the various pieces of food to each other and at the same time remove excess Shake the frying oil off the surface of the fried product.

Therefore, the operating cycle can be adjusted depending on the required amount of fried product in terms of the number of cups injected. Can be repeated.

Cup storage/Pami section As shown in FIG. 24, the inner surface of the housing door 14 has a cup storage R/supply section. The section 34 has a plurality of cup stacks (a twenty-fourth , only one stack is shown) 86. This supply section is arranged laterally with a pair of spacings apart. 290 and 292, and these springs have their respective cup volumes. It is adapted to engage the stacked bodies. The cup detection switch 294 provides an appropriate signal. When a signal is generated, a motor (not shown) connects the drive chain 296 and the connecting chain. 288 to provide the cup stack 298 by the feed spiral springs 290 and 292. Feed in the direction toward the feed opening. Below the supply opening there is a cup supply device 300 and A rotating power knob platform 302 is positioned. "Cup feeding device" U.S. Pat. No. 4,618,073, entitled U.S. Pat. parts and methods of operation are shown and described, and the disclosure of this patent is hereby incorporated by reference. It is incorporated into this.

The apparatus and method as described above and shown in the accompanying drawings is used to make French fries. is one of the classification food items, e.g. industrial cafeterias, ready-to-eat restaurant This machine can be used for running etc. or this machine is not normally found in vending machines. For example, schools, industrial plants, offices, etc. It can be used as a vending machine that dispenses french fries. of course, When used as a vending machine, this device must be equipped with suitable controls to control its operation. requires in-house equipment, but such equipment is well known to those skilled in the art; I will not explain it further here.

In its operation, the above-described device and method can produce one serving that can be eaten quickly in about one minute. can be provided. Additionally, the above methods and devices improve appearance, texture and taste. French fries can be served with raw food that is very indignant.

While specific embodiments of the invention have been shown and described, there may be no departure from the spirit of the invention. Variations and modifications may be made without limitation and such modifications fall within the scope of the invention. It will be understood by those skilled in the art that all modifications and variations are intended to be included within the scope of the appended claims. It would be obvious.

FIG.I FIG.2 FIG.5 FIG.7 FfG, f8 ”8FIG, 19 Procedure amendment writing method) Yoshi, Commissioner of the Patent Office 1) Takeshi Moon 3. Person who makes corrections Relationship to the case: Applicant Name: Fry's Fry's Incoholated 5, date of amendment order: Departure 7. Contents of amendment as attached international search report +9t-1I□c+button mujin ml +J1. x N・5r-1”CC-1 convex-4 QQ

Claims (16)

[Claims] 1. Rehydrating a dehydrated food product to yield a dough that can be shaped and heated In an apparatus for making high-temperature foodstuffs in which each part has a predetermined size, (a) comprising dehydrated food product hopper means for storing a predetermined amount of dehydrated food product; the means has an inlet and an outlet; (b) a plurality of pre-filled amounts of dehydrated food product; Store and store dehydrated foods to keep some of them ready for use. for conveying individual bags of food products to said food hopper means as required; and (c) a measured amount of dehydrated food product from said raw material storage/transport means. and agitating the mixture of dehydrated food product and water to make a cohesive dough a rehydration means for rehydrating a measured amount of dehydrated food product without dehydration; (d) forming means for forming the dough into predetermined shaped dough pieces, the forming means being open; It has a dough receiving chamber with a top and an open bottom, and the open bottom has a plurality of flat surfaces. substantially equally spaced partition members, and the contents of the dough receiving chamber are transferred to the open bottom. The food is pushed vertically downward from the chamber through the partition member formed by the partition member. piston means movable within said dough-receiving chamber for separating the dough into separate pieces. and the piston means has a slotted surface with a slot; These slots allow the dough to engage the partition member when they contact and engage the partition member. The size and orientation of the partition members should be adjusted so that they do not get stuck between the cutting members. consistent with the size and orientation, (e) forming the mold to yield a fried food product having the desired texture, taste and appearance; The frying means is provided with a frying means for heating the pieces, the frying means having a plurality of open tops. perforated baskets, and these baskets are connected to the above-mentioned frying means. The dough pieces are movably supported and immersed in frying oil to form dough pieces one after another. A device characterized by being capable of frying. 2. The above frying method is (a) a frying oil container containing frying oil; and (b) said frying oil container. A first perforated basket supported by a container so as to be rotatable in and out of the frying oil. and (c) the frying oil container is capable of taking in and out the frying oil. a second perforated basket means movably supported; When the first basket means is rotated and removed from the frying oil, the first basket means is removed from the frying oil. said first basket means for receiving food disposed of from said first basket means; (d) said first and second basket hands; a drive means for rotating the stage; (e) means for supplying heated frying oil to said frying oil container; 2. The device according to claim 1, characterized in that: 3. Said means for supplying heated frying oil is located in said frying oil container. 3. Apparatus according to claim 2, further comprising positioned heating element means. 4. The driving means is for rotating each of the first and second basket means. 3. The apparatus of claim 2, including separate drive motors. 5. The drive motor moves the first and second basket means through a first steady state rotation. 5. Device according to claim 4, characterized in that it is operable to rotate at dynamic speed. 6. The drive motor moves the individual food pieces supported by the basket means relative to each other. the first and the above to shake when rotating the basket means to avoid sticking; The second basket means is intermittently rotated at a second rotation speed faster than the first rotation speed. 6. The device of claim 5, wherein the device is operable to 7. (a) a frying oil container containing frying oil; and (b) the above frying. A first perforated basket supported by the container so as to be rotatable in and out of the frying oil. and (c) the frying container is rotatable in and out of the frying oil. a second perforated basket means operably supported; When the first basket means is rotated and removed from the frying oil, the first basket is removed from the frying oil. adjacent said first basket means for receiving food product thrown out from said means; It is positioned by (d) driving means for rotating the first and second basket means; (e) means for supplying heated frying oil to said frying container; A fryer characterized by the fact that 8. Said means for supplying heated frying oil is located in said frying oil container. 8. Frying according to claim 7, characterized in that it has heating element means positioned therein. vessel. 9. The driving means is for rotating each of the first and second basket means. 8. A fryer as claimed in claim 7, including separate drive motors. 10. The drive motor rotates the first and second basket means in a first steady state. The fryer according to claim 9, characterized in that it can be operated to rotate at a speed. vessel. 11. The drive motor moves the individual food pieces supported by the basket means into one another. The first and second and the second basket means are intermittently rotated at a second rotation speed faster than the first rotation speed. 11. The fryer according to claim 10, wherein the fryer is operable to 12. In a method of frying shaped dough pieces, (a) a plurality of shaped dough pieces are shaped; accomplished, (b) placing these shaped dough pieces into a first open-topped perforated basket; (c) Fry the dough pieces in heated frying oil for the first frying time to form a hard surface. (d) forming a partially fried food product having a surface coating; Transfer from the basket to a second open top perforated basket; (e) Partially fried fried food for a second frying time in heated frying oil. frying to obtain the final fried food; (f) the final fried food from the second basket; A method characterized by taking out. 13. Partial frying to prevent fried food pieces from sticking to each other. The method includes the step of vibrating the first basket when transferring the fried food from the first basket. 13. The method according to claim 12, further comprising: 14. Keep fried foods from sticking to each other and drain excess frying oil. Remove the fried food from the second basket to shake it out of the fried food pieces. 14. The step of vibrating the second basket when the second basket is Method described. 15. The baskets are rotatably supported on the fryer and are adjacent to each other; The above transfer process involves rotating the first basket around the first basket rotation axis. The method includes dumping the fried food into a second basket and removing the fried food. The process involves rotating the second basket around the second basket rotation axis to complete the final flask. the food from the second basket to the food dispensing station. 13. The method according to claim 12, characterized in that: 16. In the method of returning dehydrated food to its original state and making molded products from it, (a) having an open top, continuous sidewalls depending from the open top, and an open bottom; A chamber is prepared in which the open bottom passes through a plurality of intervals forming the cross section of the dough piece. (b) a position adjacent to the open bottom so as to close the open bottom; It is possible to move from the position to a position separated from this bottom by opening the bottom. Prepare the moving bottom wall part, (c) While the garden wall is in contact with the open bottom, a predetermined amount of the dehydrated food product is rehydrated. Supply to Japanese-style room, (d) spraying sufficient water uniformly from said open top onto said dehydrated food product to moisten the food product; Moisturize, (e) momentarily impacting said food product by pressing the surface of said dehydrated food product; The compaction disperses water into the food product and uniformly rehydrates the food product to form a cohesive dough. (f) moving the bottom wall away from the bottom of the chamber; and (g) placing the rehydrated food product in a Pushing the dough food through the open bottom of the chamber; (h) extrusion by moving a cutting knife across the open bottom of said chamber; cutting the food to form a plurality of cut dough pieces of a predetermined shape; (i) loading the cut dough pieces into the first open top perforated basket; (j) processing the dough pieces; Fry in hot frying oil for the first frying time to have a hard surface coating. forming part fried fried food; (k) transferring the partially fried food from the first basket to the second open top perforated basket; Move to (l) Partially fried fried food in heating frying oil for the second frying time, frying frying to obtain the final fried food; (m) the final fried food from the second basket; A method characterized by taking out.