Abstract: A kiosk system and method is provided for accepting and processing customer orders and payments in a retail environment. The kiosk system and method is particularly applicable to the restaurant business and may include a consumer display screen for visually displaying product information of products that can be ordered at the kiosk, structure that is operable by the consumer for placing a consumer order composed of at least one product selected from products for which information is displayed on the consumer display screen and structure for accepting payment for the order from the consumer, which typically will include a cash payment by the consumer.

Abstract: An automated system for removing waste grease is provided employing a pump, the pump being used to draw waste grease from a grill grease trap via an intake assembly and pump the waste grease through the system, the intake assembly comprising a wand, hose, and in-line filter. The intake assembly is connected in flow communication with a suction line which guides waste grease into the pump. A pressure line then guides the pumped waste grease out of the pump and to a waste grease storage container which may be connected to the system. The suction line, pump, and pressure line are heated to prevent solidification of the waste grease as it flows through the system.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having sidewalls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: A device for toasting food items is provided. The device includes a toasting chamber for toasting food items by contact with a heated platen along which the food items are transported while in contact with the heated platen surface. The platen includes heating structure which heats the toasting surface by application of energy to the platen such that an energy gradient that decreases in the direction of transport of the food items is achieved.

Abstract: A system and method is provided for making ice, transporting the ice to a remote location for subsequent use and for periodically sanitizing the transportation portion of the system without disabling or shutting down the system.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: An automated system for preparing and delivering postmix beverages in response to one or more drink orders being entered from a remote point of sale unit or a local keypad and including: a postmix beverage preparation assembly for dispensing ice and a selected postmix beverage into a cup; an oblong carousel type conveyor assembly including a plurality of upwardly open cup holders which are driven by a motor driven belt so as to pass beneath a cup dispensing station, an ice dispensing station, a beverage dispensing station, and a plurality of pick-up stations; a cup storage and dispenser assembly including a bi-directionally rotatable turret upon which is mounted a plurality of different sized cup supply tubes for holding a respective stack of beverage cups; and a pneumatic vertically driven cup gripper/extractor mechanism having a pair of pneumatically operated gripper arms which operate to remove a cup from a selected supply tube on the turret and placing the extracted cup into an empty cup holder which is t

Abstract: A bulk cooking oil supply and disposal transport system and method for the supply of cooking oil to and the removal of waste oil from a receiving facility. The system includes a transport vehicle with a supply and a waste oil container. An oil conduit system is connected with the supply and waste container to selectively deliver and remove oil through oil fittings. Pumps and valves are disposed within the oil conduit system for restricting the flow of the cooking oil therethrough. A first fluid meter measures the amount of cooking oil delivered to the receiving facility and a second fluid meter measures the amount of waste oil removed from the receiving facility. A control device receives signals indicating the level or amount of oil delivered or removed through the oil conduit system. Signals are generated by sensors at the receiving facility or from the fluid meters monitoring flow through the system.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: The dispenser dispenses and spreads measured quantities of granular materials over a relatively wide area. A plurality of individual measurement chambers are distributed throughout a disc or rectilinear panel which is moved relative to other discs or panels with similarly shaped and spaced holes to first cover the inlet to the chambers to prevent unwanted leakage of material from the interior of the container, and to then open the outlet to each of the chambers to dispense material. A deflector is positioned below the dispenser outlets to spread the dispersed materials over an even wider area. The dispenser is used advantageously to spread seasonings and other food materials onto spread-out food items such as french fries and popcorn, large kettles and vats, etc.

Abstract: A food treatment cabinet having a frame/housing defining a food treatment space. First structure is provided for at least one of heating, cooling, and adding moisture to air within the food treatment space. The frame/housing has a first wall with a first opening therethrough to selectively permit introduction of food into the food treatment space and withdrawal of food from the food treatment space. A first fin projects away from the first wall above at least part of the first opening to inhibit heat transfer between the food treatment space and the atmosphere externally of the food treatment space.

Abstract: A food treatment system having a frame, a receptacle having a peripheral wall defining a space for storage of a food item and an opening through which a food item can be introduced to the storage space, and a conditioning source for changing the state of fluid in the food treatment space defined by the frame. The frame has a first wall against which the receptacle bears with the receptacle in an operative position with respect to the frame. The frame has a second wall which is spaced from the first wall so that the first and second walls cooperatively define the food treatment space. The second wall at least partially blocks the receptacle opening with the receptacle in the operative position. At least one of the first and second walls is movable relative to the other of the first and second walls to vary the spacing between the first and second walls.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: A kitchen layout is provided which includes a plurality of work areas and devices arranged to promote efficient cooking and handling. The kitchen includes a food cooking area for cooking food items which require further processing and assembly into a finished product. The food cooking area contains various food cooking devices, such as a grill, an oven or a fryer. A cooked-food assembly area containing an assembly area is spaced apart from the food cooking area. The cooked food items are assembled into finished products within the cooked-food assembly area in response to customer orders. A cooked-food buffer area is provided intermediate the food cooking area and the cooked-food assembly area and proximally located to both the food cooking area and the cooked-food assembly area.

Abstract: A distributed data processing system is provided that is particularly well-suited for enabling a plurality of single-tasking computers connected to a network to continuously process input from the network and each computer's respective peripherals. A polling routine, resident on each computer, periodically polls the peripherals (including a network adapter) which are connected to the computer. Layered communications software is also resident on each computer and enables each computer to send and receive data to and from the network. The polling routine and layered software call predetermined application procedures in response to input from the peripherals and the network.

Abstract: A computer system for entering, processing and recording sales of items is provided, which is especially suitable for use in retail sales, particularly quick service restaurants. The system includes a plurality of programmable POS registers for entering and tabulating customer orders, an off-line processor for programming the programmable POS registers, shared memory for recording data entered and tabulated by the programmable POS registers, and a communication structure for networking a plurality of programmable POS registers, the off-line processor and the shared memory. In one embodiment, the system includes an access control system for enabling access to the POS registers, the off-line processor or the shared memory if operation of those are authorized.

Abstract: An article of play apparatus is claimed having an elevated platform and two inclined surfaces which extend downwardly from the elevated platform. Cylindrical ridges traverse the first inclined surface, and allow children to climb up the first surface toward the elevated platform. Children can then descend the second inclined surface, which includes adjacent padded rollers over which children can slide or crawl. In one embodiment, the first inclined surface is planar, but has a number of padded cylindrical wells suitable for receiving the hands and feet of a child.

Abstract: An apparatus and method for washing balls in a fluid is disclosed which includes a container for storing soiled balls and a wash unit having an elongated cylindrical housing suitable for containing the fluid and having a lower end adapted for receiving balls and an upper end adapted for discharging balls. The container serially dispenses balls via a transfer chute to the lower end of the housing. The transfer chute includes means for separating regular and irregular balls. Inside the housing, balls are conveyed from the lower end to the upper end by a screw conveyor system which agitates and scrubs the balls. The screw conveyer system includes an first screw conveyor located near the lower end, and a second screw conveyor located near the upper end. The first and second screw conveyors are spaced to form a conveyor free wash cell. Balls are discharged at the housing's upper end to a ramp having a plurality of overlapping flights, where the balls are rinsed.