Note: Descriptions are shown in the official language in which they were submitted.
~N ~PPARA U~ AND METHQ~ R ~!i~
FIELD OF THE INy~
This inventiQn r0~es to the fi~ld o~ ~kir;~ methods and, more
particularly, to vending machines which fry cer~ain snack foods on demand
1 O by a consumer.
There are known in the prior art certain vending rnachines which fry a
food product upon demand by a consumer and dispense ~hat pro~uct to the
1~ consumer onoe the ~rying has b0en eompleted. Typically, a consumer will
insert his money and select a product~ The machine will then cook the
product, and serve i~ to the consumer.
Many vending rnachines which are currently in use fry foo~ products
in much the same way as a oommercial frying machine does in a restaurant.
Restaurant fryers employ heating cQils which are immersed in cooking oil.
The cooking oil is continuously kept at a high temp0rature while remaining
exposed to the air. The food product is placed in a basket which is then
lowered into the oil for cooking. Afler frying ~he food for a specified length of
~ime, the food is removed and drained of any ~xcess oil.
In restaurants which serve ~ri~d foods, the oil is changed on a regular
basis. This chan~in~ is necessary because after numerGus csoking cycles,
the oil aiters the flavor of the food product as a result of its being cooked. In
addition, after being exposed to the air and kept at a high temperature, the
oil breaks down chemically and ceases to perform its frying task properly.
The vending machines which serve fried foods are similarly constrained by
the longevity of the oil. This requir~s that maintenanoe be frequently
performed on the machines. For sxampl~, prior aR vending machines
r~quire that the oil in these vendor/fryers b~ changed on a weeky basis to
circumvent these problems.
~3' :' `'
Further, the past dispensing method for machines of this type have
had sev~ral ~rawbacks. Sometimas, these machines ~ispense and ffy a
~ood rhalf product.~ The terrn "half producr rcfers to a pr~-cooked, pasta-like
~od product which, when subsequ~ntly med In oil, d~velops a cracker-like
6 consistency, Th4 dispensers in previolJs machines have relied on an auger-
type mechanism wherein the auger turns to dispense an adequate amount
of the product ~or frying. The haH product comes in various forms and
shapes, and frequently the auger mechanism braaks and separates many of
the half product pieces during the dispensing process. A consumer
10 generally desires to have a fully formed and unbroken product.
As will be seen, the instant invention solves both the dispensing and
the cooking oil problems characteristic of the prior art. The dispensing
apparatus and method of the invented vending machine releases the
product in such a way that ~he product is not damaged in any way prior to
15 cooking. Also, the cooking oil is stored in the machine suoh that exposure tothe air is minimized, resulting in little decomposi~ion of the oil between
machine service cails. The unique cookin~ operation described here
wherein ths oil is forced from the heating chamber into ~hs cooking pan
utilizing air prsssure rnakes this possible. As a result the oil does not need
20 to be changed for long periods of time.
Moreover, the cookin~ temperature in the oil chamber of this invention
is precisely controlled so that the product can be cooked almost
instantaneously during high demand periods. The t0mperature is
correspondingly reduced during low demand periods which further
25 increases oil longevity.
The foregoing advances in ~he state of the art embodied in this
invention has sxtended oil lite from ~he cne week period typical of the prior
art to a two-to-~our week period. This increased oil longevity means that the
machine does not need to be maintained as of~en. The instant invention is a
30 significant advancement of the prior art because lower main~enance
translates into increased profits to the vendor.
=--
An apparatus for dispensin~ and frying a ~ood product is described.
The dispenser ~r~on ot ~ ntivn is compris~d ol a bin which con~ains
the ~ood product, a ~pad~e whesr wi~h a motor to driYe it for scoopirlg a
5 plurali~y of foocl products out of tha bin, and a flange which compresses the
paddle wheel as it is r~tated to dispense ~he products.
The frying portion o~ the invention is comprised of a ~ooking pan
connected to a oil heating chamber which keeps the oooking oil constantly
at oook~ng temperature except during cer~ain low demand periods as
10 determined by the vendor. The heating chamber is comprised of hsating
coils and sensors which signal the control unit to add or drain oil as
r~quir0d. During a cooking operation, air pressure inside the oil heating
chamber is incr0ased so that ~he oil level rises throu~h a vertical column
which extends frorn the cooking pan into ~he lower portion of ~he heating
15 chamber, flooding the attached cooking pan. The oil lhus subrnerges a
cooking basket which is in the pan containing the food product and fries it.
s3 f~ f s ~ ,,
~RIEF DESC~lRlPTlOtl~F TllE DR~L~;~
Fl~ure 1 is ar il~stra~ion of th~ in~rior of th~ pr~sently invented
vending machine showin~ the ~ispensing rnechanisrn, ~ha fryer, th0
5 reservoir for th~ make-up oil, the oil heat7ng ~harnber and ~he control unit.
Fl~ure 2 is a front view of a bin with a cutaway view of the dispenser
mechanism. This illustrates the paddle wheel and flapper mechanisms.
F;~UrQ 3 illustrates a side view of the dispenser mechanism showing
the motor which drives the paddle wheel, the bin and weight platform
mechanism and the counterweight which a~taches to the weight platform and
releases product upon initiation of a vend cycle
Fi~ure 4 is a detailed illustration of the component pa~s of ~he
heating chamber.
Figure 6 is a block diagram of the control circuit and its connec~ions
to the components of the apparatus.
Figure 6 is a side view showing the cooking pan and oooking
basket.
Th~ pres~nt Tnvention is an apparatus and m0tho~ for dispensing and
fryin~ ~ood p~duc~s. In the followin~ description, numerous specific d~tails
5 such as materials, dimensions, etc. will b~ set forth in order to provid2 a
thorough understanding of ~hs present invention. ~ will be obvious,
however, to one skilled in ~he art, that these specific details may not be
roquired to practice the present invention.
In th~ preferred embodimen~ of the apparatus and referring to Figure
10 1, there are four bins 10 which each contain separate disp~nser
mechanisms 11. When a oonsumer has ins2rted his money and selected a
food product to purchase, the control unit 21 signals the appropria~e
dispenser that the consumer has made a food product selection. Numerous
references to control unit 21 will be rnade thrsughout this description, and a
15 detailed description of its operation and connections in the apparatus will be
discussed later.
Generally, each bin may contain a different flavor and/or design of
food produc~. One such dispenser 11 is shown in a cutaway view. Each of
the bins 10 releases a measured amount of food product through a bonom
20 opening into a chute 12 which lies ~irectly below bins 10. Chute 12 is
tapered along its sides so that the food product, when released from any
given bin for cooking, will be directed into cooking basket 13. At the time of
dispensing, cooking basket 13 rests b~neath chute 12 and inside cooking
pan 14. Note that the wire screen lid of basket 13 is shown in its lifted
25 position so that basket 13 can accept food product. Once food product is
dispensed into basket 13, this lid closes to contain the cookir)g process.
Re~erring to a detailed drawing of dispenser 11 in Figure 2, notice
that it is comprised primarily of paddle-wheel 70. Paddle-wheel 70 is
rotatably mounted across opposite sid@walls of the int~rior of dispenser
30 housing 68. There it can rotate freely about its axis during normal operation.
in this embodiment, paddle-wheel 70 rotates in the clockwise direclion as
S
viewed trom the front of Fi~ure 2. Paddle-whe~l 70 has spr~kes 52 radiating
out from its centsr, shaft 50. Spokes ~2 cornprise planar flan~s mad~ o~ a
pliable material, such as rubber or plastic, which are attached to shaft 6û.
ShaR ~0 is 7~abiy affixed to the int~rior ol metcr housing 6~, in the
6 preferr~ embodlment, by înserlin~ one of ~s ends through an aperture in
the front of dispenser housing 68. A ring 51 ho~s shaft 50 in place and is
affixed around the aper~ure on th~ ex~erior of dispenser housing ~8 ~hereby
allowing shaft 50 to rotate fr~ely. As shown on Figure 3, sha~t 50 and each
of the spokes 52 ~xtend completely across the width of dispenser housing
68. This means that ~ood product will always ba con~ined by pairs of
adjacent spokes 52. The separation between adjacent spokes 52 an~ the
width of the dispenser housing 68 defines a measured amount of food
product which gets dispenses with each turn of paddle-wheel 70. Additional
amount of food product enter dispensin~ unit 11 ~hrough aperture ~4 only
when paddle-wheel 70 is rotated.
With re~erence again to Figure 2, dispenser housing 68 includes a
shunt 53 and an aperture ~4. Aper~ure 54 provides an opening so that food
product can enter into dispenser 1~ from bin 10. This allows product to flow
from bin 10 into the path of paddle-wheel 70 when the wheel is turning.
Dispenser unit 11 also comprises a flapper 55 affixed to the interior of
dispenser 11. Preferably, flapper 55 is constructed of similar rnaterial as are
spekes 52 and it is mounted so that it is in the path of each spoks 52. When
paddle-wheel 70 is rotated clockwise, food produc~ falls out of the storage
portion of the bin through aperture 54, to fill the separate dispensing
chambers defined by adjac0nt spokes 52. Durin~ ro~ation of tha paddle-
wheel, the food pr~duct is kept between two adjacent spok~s 52 by partiti~n
64 which is curved to correspond with the circurnference of paddle-wheel
70.
To better understand the dispensing mechanism of the inventad
vending machine consider a sample dispensing operation. During
dispensing, as shown in Figurc 2, ~ach spoke 52 rotates carrying along a
m~asured amount ot tood product alon~ with it. When ~he leading spok~ 52
contac~s the extended portion of flapper 55, it is forced back toward its
adjacent sp~ke. Th~ ma~nitude o~ the fo~, of cc~urse, is dependent upon
the br~th of 1he flapper ~5, ilts ~ iv~ plia~ or risidity, and the pliability
S or ri~id ty o~ tha spokes 52. As the spokss 52 ar0 compresscd toward ~ach
~ther, the food product is r~oriented. ~ssumin~ the ~od produ~ is flat (as is
a ~ood product typical to this type o~ apparatus), this compressin~ action
orients the produc~ so that the food product pieces now lie flat, on top o~ one
another and generally in the approximate plane of adjacent pairs ~f spokes
52. As a result of lhis orien~ing process, the ~ood product pieces are
prevented fr4m being crushed or brok~n when they are released from
spokes 52 and fall through aperture 65. In addition, the pliability of spokes
52, an~ the compressin~ action by flapper 55 allows the product to remain
undamaged in any way prior to bein3 dispensed. When flappQr 55 releases
each spok~ 52, which contains food product held by it and its adjacent
spoke, th~ food product is dropped through aperture 65 and into chamber
~7, the lower portion of dispenser 11. This allows a measured portion of
undamaged food product to be dispensed into chamber 57 from paddle~
wheel 70.
As shown on Fiyure 3, the rear of paddle-wheel 70 is attached to and
driven by motor 56. Mo~or 56, in the preferred embodim~nt, is affixed to the
rear of the bin via bracket 63. Motor ~6 is attached to and rotates shaft 50
directly. When paddle-wheel 70 turns, as shown in Figur~ 3, ~ood product
falls through aperture 65 into chamber 57. The food product th~n comes to
rest against a weight platform ~8 at the bot,tom of chamber 57.
Weight platform 58 is attached to dispenser housing 68's rear by
hinge 59. As shown in Figure 3, arm 61 is attached to hinge 59 such that it
rotates in the clockwise direc~ion when the door is opened. Counterweight
60, an ordinary cylindrical weight, is attached to the outwardly pro~ruding
end of arm 61. Counterweight 60 has a ~hreaded aperture through its
center. Since the end of arm 81 is also threaded, counterweight 60 is
f ;~
~hereby affixed to the end of arm 61. By threadably rotating oounl~rweight
60, it is possible to adjust the posilion of ooun~0rwei~ht 60 up and down
along arm 61. This makes it possible to adjust the amount ot torc~ exer~ed
by 1he coL~nterbalan~ ion o~ countsrweight ~0 to k~0p wsight platform
~8 clossd. ~ince wei~hl platforYn 58 u~;ill open wh~n the w~i~ht of food
product resting on thc door ~xcseds the forcc exertod by ~unterweight 60,
th~ user can, in thi~ manner, set each bin acoordin~ to the weight of the
particular food prodwt to be dispensed from chamber 57.
When weight platform 58 opens by the weight of food product resting
10 on it, it is held open ~or a sho~ period sf time by an electro-magnet 64,
affixed to the rear of the bin 11. Electro-magnet 64 is mounted on bin 11 so
that i~ lies at the as~o~ee of arrn 61's path. So, when elec~ro-magnet 64 is
activated and arm 61 swings upward, arm 61 is held up by its ~nd 67,
keeping weight platform 5B open. Flectro-magnst 64 is activated by control
15 circuit 21 at th~ same time that the control circuit activates one o~ the
dispenser motors 56. Electro-magnet 64 is activated for a brief period of
time to allow all product sitting in chamber 57 against weight platform 58 to
be released.
The di~pensing mechanism also includes switch 62 affixed to bracket
20 66. Bracket 66 is attached to the rcar of and perpendicular to dispenser 11.
In the pre~erred embodiment, switch 62 is situated on bracket 66 so that it
lies in the path of arm 61 when weight platform ~8 is open~d. Switch 62 is
mounted on bracke~ 66 so that when weight platform 58 is opsned, arm 61
rotates clockwise and triggers switch 62.
When the weight of the food product resting on weight platform 58
reaches the level as set by counlerwei~ht 6û, wei~ht platform 58 is opened.
This opening triggers switch 62 thus signalling control circuit 21 (see Fig. 5)
that the dispensing operation has started. Electro-magnet 64 th~n holds
weight platforrn 58 open for a short period o~ time to allow all of the product
30 to tall out of chamber ~7. Control circuit 21 will then star~ the cooking
operation. At ~his point, food product falls out of chamber 57 o~ dispenser 11,
slides down chute 12, and ~nds up in bask~t 13 where K is r~ady for frying.
~ef~rrin~ back to Figure 1, the cookin~ oil for fryin~ initially resides in
a supply reserv~ir ~5. P~ssrvo~r 15 ~s s~ higher in th~ machine than oil
heating chamber 16. Oil is suppR~d 1rom rsse~voir 15 to heating chamber
16 along supply hose 17. Supply hos~ 17 is connoc~ t one end to the
~onom of reservoir 15, and at ~he other to the top of heatin~ chamber 16.
Since resarvoir 15 is higher in the machine than chamber 16, a gravity feed
for supply oil is thus accomplished through hose 17 from reservoir 1~ ~o
heating chamber 16. Flow is regulated through hose 17 by an 01~ctronically
controlled valve 18 coupled in s0ries with hose 17.
Generally, heated oil r sides in heating chamber 16 during normal
operation of the imlention. Heating chamber 16 is essentially air-tight except
for vent valve 24 connected to chamber 16 and shaft 100 (discussed below),
which supplies oil to cooking pan 14. Therefore when air pressure is
increased in heating chamber 16, heated oil will flow up through and out of
shaft 100 into cooking pan 14 to fry food product sitting in basket 13. A
detailed discussion of the process ~ollows. To seal the chamber at cooking
time, an electronic vent valve 24 can be closed. Vent valve 24 is connected
to the top of chamber 16 via hose 23.
2Q R~ferring again to Figure 1, air pressure in the heating chamber may
be increased via air compressor 19. Air compressor 19, in this ~mbodiment,
is connect~d to heating chamber 16 via an air pressure hose 20 and
aperture 22 in the top of heating chamber 16. Air compressor 19 is
controlled by control unit 21. This increasing of the air pressure in heating
chamber 16 is the first step in the cooking operation.
Referring to Figure 4, heating chamber 16 lies directly beneath
cooking pan 14. Cooking pan 14 is attached at its bottom to a hollow shaft
100, which ~xtends into the lower portion of heatin~ chamber 16. Cooking
pan 14, and cooking basket 13 are gen~rally parallel in shaps when vi~wed
from the front, but trian~ular if viewed Srom the sids, as shown on Figure 6.
During operation of the appara~us, bottom opening 101 of shaft 100 is
~ ~r~ i r~ '` '
submar~ed in hcated cookin~ oil in chamber 16 since oil lavel is maintained
approxirnately at oil l~vel 151. Since heatin~ chamber 16 is essentially air-
tight excepl lor shatt ~00's oc~nne~tion to pan 14, whan pressuriz0d air is
injected into charnber ~6 via line 20, ~he ~il rises ~hrou~h shaft 100 into pan
14. The unique shape of pan 14, and basket 13, as shown on Fi~ure 6,
allows the oil to flow fr~ely in and o~ of ths pan during operation.
Oil l~vel, 1emperature and machine status is controll~d and monitored
by control unit 21. Proper oil leval is maintained in chambsr 16 in th~
following way. Referring to Figure 4, bsfore chamber 16 is filled with oil,
10 heating coils 103 are not activated. Control unit 21 starts nlling chamber 16by opening valve 18. This lets oil flow through hose 17 from reservoir 15
into chamber 16. The risin~ oil levei in ths chamber is detected by minimum
level float switch 10~ which is ~riggered when the oil level is approximately
at oil lavel 150. Then, control unit 21 activates the power to heatin~ coils
15 103. Valve 18 is closed, and the filling o~ chamber 16 is stopped until the oil
temperature reaches user-definable tempera~ure 205 C as detected by
thermocouple 1~5 (~TC1~).
Onc~ the oil in chamber 16 is brough~ up the the full 205 C cooking
temperature, oil is added by opening valve 18 in bursts lasting about two
20 seconds. The bursts continue until the oil level in chamber 16 reaches
therrnocouple 106 ("TC2U) at approximately oil Isvel 151. TC2 106 detects a
normal oil level condition. That is, when TC2 106 detects that the heated oil
is at oil level 151, heating chamber 16 is at its optimum operatiny level.
A thi~ thermocouple 107 (YTC3r) is used to d~t~ct an overfill
25 condition. An ovarfill oondition must be checked so that oil does not
ov~rflow heating chamber 16, entering into the cooking pan prernaturely
and/or flooding the interior of th~ machine. TC3 107 resides above oil level
151 (detected by TC:2 106), and will alert the control unit 21 of an overfill if oil
level 152 is reached in two consecutive cooking oycles. TC3 107 may be
30 reached during a normal cooking eycle due to intermittent fluctuations in oilvolume when the oil is heated. So, the machin~ will allow one Tt::3 aler~
without an overfill alarm. In this case, Yalvs 108 will b~ op~ned bri~fly,
allowin~ a small amount of the oil In heatin~ chamber 16 to be relsascd.
Howev~r, if ~il tevel ~ 52 is reached ~i~. in a 20 minute period as detected
by TC3 1~7, control unn 21 tums off h~a~in~ coils 103, drain valve 108 is
5 opened, and the machine is prevented ~rom initiating ~ny moro co~kin~
cycles until it has b~en serviced.
TC1 105 also detects an overtemperature condition. I~ thc
temperature of the heating chamber exc~eds 205 C for a ~iven period of
time, as detected by any of these three ~h0rmocouples, a shutclown will be
10 initiatsd by control unit 21, in the same manner as for the over~ill condition.
As an additional back-up to an ove~emperature condition, the power supply
to heating coils 103 is interrupted by two capillary ~ulb switches ~03 and
110 wired in series. Both switches are normally closed and will be opened,
terminating heating coil power, i~ the temperature o~ ~he oil exceeds a given
15 level. This prevents the machine frorn operating for a predetermined period
of time. If capillary bulb switch 109 detects that ~he ~ermperature of th~ oil
has exceeded 430 F for a pr~determined period of time then it will open,
terminating coil power. Capillary bulb switch 109 is automatically resetting.
That is, approximately 15 minutes after the switch has opened, it will reclose
20 so that the machine can resume normal operation. Capillary bulb switch
110, on the other hand, is a manually resetting SwitGh and will be triggered if
the oii temperature reaches 450 F. This switch rnust be manually reset
during maintenance by service personnel.
When the consumer inserls the proper amount of mon~y and rnakes
2~ his selection (a ~vendn), on~ of the dispenser mechanisms 11 releases the
requisite amount of food product into cooking basket 13 in ths manner
described above. The triggering of switch 62 from ~he opening of weight
platform 58 as shown on Figure 3 aotivates th~ cooking sequence. Once
chamber 16 has been tilled and the cooking oil has been brought up to the
30 ~ull operating temperature of 205 C, a cooking sequence can begin The
cooking sequence commences when vent solenoid 22 is closed, sealing
1 1
~ ~, r. ,S ~
ehamber 16, and air comprassor 19 incr~ases air pr~ssur~ in oil heatin~
chambsr 16. P~0terrin~ to Fi~ure 4, this causes the oii level to rise throu~h
ap~rlure 101, through ~haft 100, and in~o ~ookin~ pan 14. This occurs at
about ths same instant that the ~d product is dispensed into c~okin~
bask~t ~3. Lid 1~1 o~ coddir~ basket 13 is then clos~d by a basket lid motor
controlled by unit 21. The heated oil th~n nses in~o pan 14, subm~r~ing
cooking baske~ 13. Th~ fooJ product in ~he basket is then cook~d in
approximately 10 seconds.
A~ter vent valve 22 has remained closed for approximately 10
seoonds, the food product should be fully cooked, and vent valve 22 is
opened by control unit 21. A a resuH, the air pr~ssure in chamber 16 is
released and the oil in cooking pan 14 drains back down shaft 100 into
chamber 16. Control uni~ 21 lif~s ~asket 13 out of cooking pan 14 to drain
the product of excess oil using counterweight 112 and a basket motor.
::ontrol unn 21 then signals the basket motor to tilt forward and dump the
cooked food product into a cup ready for ~he consumer to eat. Any oil
consumed by ~he food product during the cookin~ process is r~plenished in
two-second bursts by reservoir control valve 18, until TC2 106 is again
reached in the manner discussed above.
The apparatus also has a ~rest~ phase, or low~emand period, as
specified by the Yendor, wherein the ~emperature in heating ohamber 16 is
reduced by control unit 21 to 65 C. When the unit enters this phase, the
ap,oaratus signals drain valve 108, situated at the bottom of heating chamber
16, to op~n thus releasing cooking oil contained therein. Control unit 21
holds valve 108 open until approximately 30% of the oil has drained out.
This i-~ accomplish~d by means of a timer which has been pre-set to the time
H tak~s for valvs 108 to release approximately 30% of the oil contained in
chamber 16. Ths oil is then replenished in chamber 16 in the manner
discussed above. This procedure removes debris that will result from
repeated cookings in the apparatus, and further preserves the oil's overall
life, and texture of the product cooked therein.
12
~r~?~
R~ferring lo Figur0 5, control of ~h~ disp~ns~rs, air compressor,
componenis of the heatin~ chamber and the oil supply is maintain~d by
control unit 21. Con~rol unit 21 is a microprocessor-bassd ci~ui~ compnsing
thrce printed cincun bcards havir~ three distinct funotions. These boards
5 includa: the cBntral Pr~csssing Unit (CPU) card 200; an interface card 201;
and a tempsrature control and oil re~ill (t~mp control) card 202. Each of the
boards are connocted to motherboard ?07 which provides intcrconneotions
between the boards and the various devices that they communicate with.
CPU card 200 perforrns all the calculltions and processing tasks
10 necessary ~or the operation of the entire apparatus. The CPU card issues
the appropriate commands dependln~ on what point in the vend cycle the
apparatus is. CPU card 200 detects when tha consumer has inserted his
money into coin mechanism 216, via line 325, and selected a produ~t. It
regulates a solid state relay control 203, which is connected to bus 300 and
15 can trigger solenoids for oil ~illing valve 18, oil draining valve 108, air
compressor 19, and vant solenoid 22. Solid state r~lay 203 is connected ~o
CPU card 200 via bus 321 and motherboard 207. CPU card 200 monitors
whether a product has been dispensed out one of the bins 11 by switches
62 which, as discussed previously, are trigger~d when a bin's w~ight
20 platform 58 (as shown on Figure 3) is opened. As discussed above, when a
switch 62 is triggered, as detected by CPU card 200, the cooking cycle is
started. A cooking cycle is started whan CPU card 200 closes vent 22 for 10
seconds and activates compressor 19 ~or 3 ssconds, allowing the oil to rise
into the cooking chamber thus cooking ths product.
2~ CPU card 200 also monitors service module 21~ to determine
whether the apparatus is in a high~emand or low-demand period. If the unit
is in a high demand period, the temperature of the oil, as detect~d by TC2
106, is kept at the full cooking temperature of 2G5 C. If tho unit is in a low
demand or~rest" period, oil temperature is kspt at 65 C. The vsndor may
30 reprogram control unit 21 by changing service module 215, which i~
plugged into the control unit, and provides information ~or these high and
13
~ P
low demand p~riods. Module 215 is conn~ctsd to the motherboard and the
CPU card over bus 322. Module 215 contains a timer which slerts the CPU
card wh~n the h~ç~h ar~ w demand periods ars so that it can rcduce
temp~rature in heatlns~ chamb~r 16 and/or dump oil, as mentioned above.
5 Module 215 also con~ains a 16 character alphanumcric display which alerts
thc service personnel of the current status of th~ machins
CPU card 200 communic~es with interface card 201 via motherboard
207 and thsreby oontrols certain functions of the apparatus. Interface card
201 controls the motors for the cookin~ baske~ 220, cooking basket iid 222,
10 basket lid transduoer 2~4, and basket position transducer 223 via bus 302
and motherboard 207. Interface card 201 also controls rnotors 56 for each
dispsnser 11 on sach bin via bus 300. Electro-magnets 64 are also
controlled by inter~ace card 201 over bus 303.
3nterface card 201 contains digital to analog convertors for monitoring
~15 and controlling various analog devic0s in ~he apparatus. When a~vend~ is
detected by CPU card 200, it then instruc~s interface card 201 to dispense
product by activating one of the dispenser motors 56, and the requisite
eiectromagnet 64 for holding open one of the dispenser doors. Interface
card 201 also lowers basket 13 into pan 14 as shown on figures 1 and 4,
20 using basket motor 220. Basket lid motor 222 is activated to close the lid
when CPU card 200 detects that a cooking cycle has started by the
tri~ering of a switch 62 from one of the dispansers. The basket motor 220
is again activated when the cooking cycle is complele, a~er air compressor
19 has ceased pumping, and vent valve solenoid 22 has been released.
25 The control unit 21 signals basket motor 220 to lift basket 13 out of the
cooking pan 14, and drains the product for a brief period of time. Lid 111 is
reopened by basket lid motor 222, so that the basket can ~hsn be tilted by
basket motor 220, thereby dumping the cooked product into an awaitin~ cup,
ready for the consumer to eat. All of these operations are monitored using
30 basket position transducer 223, and basket lid transducer 224 as position
~eedback to interface card 201 on bus 302, which in turn provides
14
7, t~
information to ~PU oard ~00.
CPU card 200 also communicates with t~mp control card 202 via
motherboard 207 to control oil temp~ralure and Icvol. Temp controi card
202 controls operation of heatin0 coils 103 over bus 300. T~mp control card
202 also checks oil level ar d temperature by mcnitoring oil float 104 over
bus 302, and ~ ocoup~es TC1 10~, ~C~ 106, and T(~3 107 over lines
310, 312, and 311 resp~ctiv~ly.
Temp control card 202 r~gula~es and monitors oil temperature and oil
Icvel in heating chamber 16 as shown on Figures 1 and 4. it rec~ives
10 commands ~rom CPU card 200 via motherboard 207. Oii ~emperature and
level information is received ~rom the three thermocouples TC1 105, TC2
106 and TC3 107 and minimum level float 104. As disoussed above, during
the oil heating chamber ~illing process, ~he triggering of minimum level float
104 signals temp control card 202 to activate heating coils 103. Heating
15 coils 103 are controlled by CPU card 200 by the transmission of signals to
TRIAC drive circuit 230 over line 320. TRIAC dnv~ circuit 230 is connect~d,
in turn, to hea~ing coils 103 over bus 300.
During the filling of heating charnber 16, oil oontinues filling by
opening valve 18 until TC1 105 is reached by the heated oil. Valve 18 is
20 closed until TC1 105 detects ~hat the oil has r~ached the operating
temperature of 205 C, as pre-set by the vendor. (:)il is again added into
chamber 16 by opening valve 18 until TC2 106 detects that tha oil has
reached normal level. TC3 107 is th~ overfill thermocouple. If TC3 107
detects that heated oil has reached it, ~hen valva 108 is op~ned brie~ly,
25 releasing a small amount of oil out of heating chamber 16. However, if TC3
107 detects that it has b~en reached by heated oil in two ~vend" cycles in a
20 minute period, then CPU ~ard 200 si~nals temp control card 202 to shut
down hsating coiis 103, open drain solenoid 108, and pr~vsnt coin
m~chanism 216 ~rom iniliating any mors ~e~ cy~s ~or a pr~determined
30 period of time. After a~vend'l cycle, valve 18 is opened by CPU card 200 in
two second bursts until the hea~ed oil again reaches TC2 106.
To prev4nt an ovartemp~ratur~ condition, if the ~0mp~ratur~ insid0
chamber 16 exceeds 205 C, as detected by TC1 105 Ih~n h~atin~ ~oils 103
ar~ shut down and the machine is prevent~d from in'~iatina any mor~ ~vend~
cycles in the manner discussed abovo. As an additional overtamp0rature
S precaution, bus 300, which provides AC current to h~ating coils 103, is
int~rrupted by 1wo capiliary bulb disconnect switches 109 and 110.
Switches 109 and ~10 are wired in series with bus 300 and are normally
closed. They will open thereby disconnecting ~he AC current it ~he ~il
te nperature inside the heating chamber exceeds 430 F fo7 a
10 predetermined period of time. The machine will then resume opera~ion if an
automatic switch 109 is triggered, since it will reset approximately 15
minutes after tri~gering. On the other hand, if manual switch 110 has
triggered then s~rvice to the machine will then be necessary to r~set it and
make the machine operational again.
Thus, an invention for dispensing and cooking a plurality of ~ood
products has been described.
16
