Abstract: An apparatus is provided for serving the dual purposes of baking bread and for churning butter. The apparatus includes a processing chamber which releasably receives a pan which retains the ingredients to be processed. The pan includes a paddle which rotates to stir bread and to churn butter. The processing chamber further includes a heating element surrounding the pan which heats the pan during a bread baking operation. A power controller controls a motor which drives the stirring paddle and controls the heater during a bread baking operation. A switch is supplied between the power controller and the power supply to disconnect the power controller during a butter churning operation. The switch further connects the motor which drives the stirring paddle directly to the power source when the switch is set in a butter churning position.

Abstract: A multi-purpose cooker (10) having a base member (12) including a compartment (20) therein, a cover member (14) cooperable with the base member (12) for providing a food-steaming and food-dehydrating chamber (16) including the compartment (20) of the base member (12), a food retaining member (e.g., 42) retainable in the chamber (16) for supporting food to be dehydrated, and a food retaining member (e.g., 48) retainable in the chamber (16) for supporting food to be steamed. Preferably the base member (12) includes a heater (22) and a switch (78) for selectively energizing the heater (22) for heating water (11) retained in the compartment (20) during the steaming operation. Most preferably the base member (12) also includes a fan assembly (58), and the switch (78) is operable to selectively energize a motor (62) of the fan assembly (58) and the heater (22) simultaneously for dehydrating food, and to energize the heater ( 22) without the motor (62) of the fan assembly (58) for steaming food.

Abstract: A baking and cooking machine which can knead dough and bake bread, but can also be used as a general oven for grilling, broiling and steaming food products. The device is rectangular in shape and the oven heating system includes a heating element and a fan, with a baffle arranged to conduct and direct a large part of the heated air into the oven chamber and against the side walls to thereby augment the heat in the chamber.

Abstract: A cooking apparatus receives a sealed container of food inside a cooking chamber. A controller operates a motor to drive a rack and pinion gear set to lower a nozzle to puncture the cover of the container. Limit switches position the nozzle at a predetermined location within the container. The controller activates solenoids which open steam and/or water valves to permit steam and/or water from a boiler to be introduced inside the food container through the nozzle to mix and complete cooking of the food contents of the container. The controller operates the motor to withdraw the nozzle from within the container and activates a solenoid of a steam valve to provide steam through a confinement cylinder that subjects the nozzle to a steam bath after the nozzle has been retracted from within the food container. A limit switch cooperates with the controller to prevent the nozzle from being withdrawn from the cooking chamber.

Abstract: A three dimensional slicing/dicing machine that slices a food product such as a loaf of sausage into similarly sized but irregularly shaped cube like portions. The machine has cutting knives that have a sinusoidal like wavy profile at their cutting edge and has an inclined conveyor for conveying the food product loaf and the resulting sliced portions along a feed path. A first knife cuts a slice of determined thickness off the loaf. The slice tips over onto one of its sides onto the conveyor where it is transported to the second knife. The second knife, which is mounted at an angle to the first knife and the travel path of the conveyor cuts the slices into strips. A third knife which is mounted at an angle to the travel path opposite the angle of the second knife cuts the strips into the desired cube like formations.

Abstract: The present invention relates to a heating system which includes a product dispensing assembly, a heating basket mounted for rotation within a closed-loop air heating system, a separator for removing entrained particulates from the circulating air stream, and an air exchange system for refreshing air in the closed-loop air heating system. The product dispensing assembly accurately meters a portion of the product, and includes a hopper with an helix auger, a weigh scale and a trap door for dispensing the metered product into the heating basket.

Abstract: An apparatus for dry-cooking food products, having a thermo-ventilated cooking chamber (35) and a rotatable container (2) for food products, internal to the cooking chamber (35), with rotatably supported holed walls (8), which retains and mixes the food products. The container (2) is interpositioned between loading and unloading stations (90, 91) of the products positioned at levels respectively overlying and underlying the container (2), has a single opening (13) with a hatch (12), mobile from an initial open position in which the opening (13) is turned towards the loading station (90), to an intermediate closed position in which the container (2) rotates, to a final open position in which the opening (13) is turned towards the unloading station (91). The container (2) is blocked by rotation stop means (6). The apparatus (1) also comprises command means (7) of the activating and stop means (5, 6).

Abstract: A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to scrub the air while cooking to decrease oil odors.

Abstract: Disclosed is a vending machine for vending fried foods. The machine has a hopper for storing frozen food. The food is measured into a weigh basket and then transferred to a fry basket in a deep frier. The food is fried, and then delivered to the customer in a serving cup. The cooking oil in the deep frier can be replenished or even completely replaced at periodic intervals. The hopper can be moved forward out of the freezer and tilted forward to allow for easier cleaning and refilling. A stack of condiment packages is loaded into a tube, and the tube is inserted into a receiver. The first package rests on a support platform, and the receiver holds the tube at a position to secure all of the packages above the first. A push block on the end of a piston rod pushes the first package out from under the tube, and then retracts to allow the stack to fall to the support platform.

Abstract: An automatic food dispenser comprises an arrangement for feeding a chain of packages containing portions of food, an arrangement for opening said packages, a receptacle, a heating arrangement associated with the receptacle and an evacuation mechanism. It can be used for automatic dispensing of french fries.

Abstract: Apparatus for raising and baking bakery goods, comprising a raising rack (1) with fixed raising planes (2), a grate oven (3) and a transport means (4) for transporting the bakery goods to said raising rack, thence to a grate oven and out from said grate oven, said transport means featuring a transport plane (6) provided with a round-going belt (5) and which can be lifted and lowered and horizontally moved into desired position. The raising rack (1) comprises closable and openable hatches (7) individual to each raising plane. Moreover, the point (8) of the transport plane (6) of the transport means (4) is provided with a round-shaped sliding surface (9), the belt running around said point when bakery goods are being taken up on the transport plane and when they are given off therefrom.

Abstract: A self-contained potato chip manufacturing system, which is automated and capable producing a high volume of potato chips. The system includes numerous components that are mounted in a container that can be transported. The components include a fryer, a system to remove the potato chips from the fryer, a machine to apply seasoning to the potato chips and a scale to weigh out portions of potato chips for each package. The components are permanently mounted in the container both for shipment and for operation when set up at a work site. The components are positioned on the floor of the container to allow work spaces within the container for operators to work at the various components.

Abstract: An automated food preparation system having a continuously rotatable annular segmented cooking area, a food feeding system, and an industrial robot, all of which are controlled by a pre-programmed programmable controller wherein an operator provides input to the programmable controller selecting each food item to be cooked and the programmable controller commands the industrial robot to select the food item, place the food item on the cooking area for cooking, turn the food item at the proper time, and remove the food item from the cooking area.

Abstract: An automatic baking machine includes a hollow housing, a container disposed in the housing for containing dough therein, a temperature sensing unit disposed in the housing for detecting an initial container temperature of the container when the automatic baking machine is activated, a heating device operable so as to heat the container, and a programmable microcomputer control unit connected to the temperature sensing unit and the heating device for controlling the heating device to preheat the container up to a preheating temperature corresponding to the initial container temperature for a predetermined time period when the initial container temperature detected by the temperature sensing unit is lower than a predetermined temperature.

Abstract: A cereal powder production plant includes a device for washing and measuring cereal material, a device for roasting the cereal material passed through the washing and measuring device, and a device for separating and screening carbonized substance generated during the roasting process in the roasting device from the roasted cereal. The roasting device is connected to the separating and screening device by a device for feeding the roasted cereal material. A crushing device crushes the cereal material separated and screened by the separating and screening device, and the separating and screening device is connected to the crushing device by a device for feeding the roasted material from which the carbonized substance is removed.

Abstract: An automated deep frying system includes a refrigerated food storage compartment having a portion controller and dispenser, an isolated cooking chamber having a frying vessel and a food basket which is movable to a variety of preselected positions for loading, cooking and dispensing the food, and an air purifier including a flat cold surface for isolating the by-products of the frying process. The system also includes a microprocessor controller which is programmed for the system operation, including automatic dispensing, preparation and serving of preselected portions of food in response to an operator's input, as well as energy efficient control of the refrigerated food storage compartment and the air purifier cold plate.

Abstract: A method for washing a conveyer belt in a heat treatment apparatus permits washing of the conveyer belt without causing splashing of a washing fluid so as not to cause danger in operation and contaminate the surroundings and can cause deformation of the conveyer belt upon washing so as to vary the surface configuration and positional relationship of the components for making washing effective. The method comprises the steps of defining a washing fluid bath containing a washing fluid, and placing the washing fluid bath in a portion of a traveling path of the conveyer belt, within which at least one of configuration and positional relationship of components of the conveyer belt varies, for dipping the conveyer belt at the portion within the washing fluid bath.

Abstract: A hamburger fixing apparatus has a food material feeding line conveyor. Various kinds of sandwiches or hamburgers, as indicated on an order display board, are prepared by an automatic feeding mechanism controlled by a computer and an operator in a manner such that each of the food materials necessary for the ordered items is added one on another while being conveyed on the food material feeding line conveyor. The food material feeding line conveyor has a first automatic fixing section in its upstream starting end region, a second automatic fixing section in its downstream finishing end region and a manual fixing section between the two regions. The apparatus further has a stopping mechanism to accumulate an intermediate ordered item.

Abstract: A pasta cooking apparatus includes a generally rectangular cabinet including an upright cooking tank and a sauce heating chamber with a common wall, with an opening permitting water flow therebetween. The cooking water temperature and the sauce heating water are separately temperature controlled for heating thereof. A sauce chamber abuts the heating chamber and includes various sauce containers. Transfer hoses extend from the containers, through the heating chamber into nozzles located above the cooking tank. A self-contained conveyor unit within the cooking tank has an endless chain with equi-spaced pasta baskets. The cover has a top run above the tank. The baskets are pivotally mounted. The baskets are inverted in the upper run and then reset. A dish table rotates beneath the horizontal run and successive baskets drop the pasta into an aligned dish which then rotates beneath the nozzles. The unit has a 34 inch width to allow it to move through conventional doorways in small fast food restaurants.

Abstract: A combination of utensils including a table defining an upperside and an underside. The upperside of the table defines a first recess, a second recess, a cutout being in communication with the first and second recesses, a third recess and two shaft-receiving recesses each defining a narrow entry. The table defines an aperture within the second recess. A chopping board is receivable in the first recess. A mandolin/grater is receivable in the second recess. A sharpening wheel is formed on a shaft. The sharpening wheel is pivotably receivable in the third recess as two ends of the shaft are retained in the shaft-receiving recesses. Two first flanges are formed on the underside of the table. A tool-receiving box includes two flanges formed thereon. The flanges of the tool-receiving box are engageable with the first flanges of the table so that the tool-receiving box is slidably mounted on the underside of the table. Two second flanges are formed on the underside of the table.

Abstract: An automatic noodle cooker which continuously and automatically supplies hot water while cooking long thin ingredients such as spaghetti. The noodle cooker comprises a hot-water boiler which is divided into several water storage spaces, for example four, and which allows the supplied water to flow from space to space, and where each storage space is equipped with its own heater. The water supplied to the first storage space is heated by the heater and then moves to the next storage space. The hot water is finally supplied from the last storage space through a hot-water supply pipe to a processing section where the ingredients are processed. If new water is supplied to the first storage space equal to the amount of water which was supplied from the last storage space, the temperature of the hot water in the last storage space does not drop very much due to the fact that there are several storage spaces.

Abstract: A machine for preparing pasta-based dishes for direct consumption starting from precooked deep-frozen pasta products, comprises at least one basket adapted to receive the dosages of precooked deep-frozen pasta, a vat containing heated water, a drive arrangement for moving the basket between a dipped position where the basket is submerged under the heated water contained in the vat for heating the precooked deep-frozen pasta and a removed position where the basket is removed from the vat.

Abstract: An apparatus for cooking French fries from a frozen pre-cooked condition that includes a bin (2) from which the frozen French fries may be delivered in a predetermined quantity to a first basket (11) via a balance (8). Bin (2) and balance (8) are placed in an enclosure (1) where a freezing temperature prevails. A cold airflow is kept in said enclosure and is circulated over evaporator (16) of cooling device placed in this enclosure to dry the air and therefore avoid clustering of the French fries due to frosting.

Abstract: An arrangement (1) is provided for the frying or warming of articles of food (24) which mainly comprise loose parts with respect to each other. The arrangement (1) comprises a recipient (3) wherein the articles of food (24) may be introduced. This recipient (3) comprises a bottom (4) which may be subjected to a rotation around a central, oblique axis (6). The bottom (4) comprises separate segments (41-46) which are separated from each other, at least a part of the bottom (4) of each segment (41-46) being jointable to empty the fried of warmed articles of food. The arrangement (1) may receive, fry or warm, and deliver separate portions of articles of food (24).

Abstract: A method and apparatus for mixing and forming dough into plural discrete product units on a carrier and storing the ready to bake product, and a vending method and apparatus for separating the product from the carrier, baking the product and delivering the product, such as cookies or the like, to a customer. The mixed dough is formed into units, typically disk-like, and placed in a pattern on one or more first carrier sheets, then second carriers are applied with the product laminated between the sheets. The sheets and product can be fan-folded into containers, such as conventional boxes, which can be stored until needed. The containers are placed in a vending machine which leads the sheet assemblies to a station where the carrier sheets are removed and the product is dropped onto a surface that is moved through a convection oven for baking, then through a cooling station. The selected number of product units is dropped into a serving tray and presented to the customer.

Abstract: An apparatus for preparing, cooking, and dispensing a food product. A rehydration chamber in the apparatus combines a quantity of dehydrated food product and a quantity of heated rehydration liquid to produce a quantity of rehydrated food product that is sufficient to produce an individual portion of cooked food product. A compression station compresses the rehydrated food product to create a prepared mixture of homogenous consistency. An extrusion station extrudes the prepared mixture into a cooker containing a cooking medium. The cooker cooks the extruded prepared mixture to produce an individual portion of cooked food product which is then dispensed by a dispenser.

Abstract: A food fryer and processor for solid food, such as potatoes, and having a rotatable blade and a rotatable paddle for cutting the food product into segments and ejecting the segments into an adjacent perforated basket within a receptacle having hot oil therein for frying the food product. Several types of interchangeable cutter blades can be used for slicing the food product.

Abstract: A food cooking device comprising a housing, a food intake means mounted on a front wall of the housing, a reservoir in the housing for retaining a cooking liquid, support means disposed in the housing for supporting food, drive means in the housing for moving the support means, a food outlet means disposed in a wall of the housing, and power means for heating the cooking liquid, the drive means being adapted to position the support means to receive food from the food intake means, immerse the food in the cooking liquid, to remove the food from the cooking liquid, to hold the food for drainage, and to deliver the food to the food outlet means for removal from said device.

Abstract: A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to scrub the air while cooking to decrease oil odors.

Abstract: Device for reheating and dispensing cooked meals arranged on a meal tray and stored on stand-by in a refrigerated enclosure. Each tray may contain different foodstuffs, and can therefore be selected by the consumer. Reheating is carried out by a sliding oven on an endless ballscrew, assisted by two slide rails. The oven moves in front of the selected tray. In the refrigerated enclosure, trays are stacked on shelves with slide rails, and an endless screw slides a camshaft provided with snugs so that it triggers the tray-moving mechanism, and a detector determines which snug corresponds to the selected tray. Once the snug is engaged in the mechanism the camshaft rotates from left to right and vice-versa to activate the mechanism's rocker bars which slide the tray into or out of the oven.

Abstract: A pasta cooking apparatus includes a generally rectangular cabinet including an upright cooking tank and a sauce heating chamber with a common wall, with an opening permitting water flow therebetween. The cooking water temperature and the sauce heating water are separately temperature controlled for heating thereof. A sauce chamber abuts the heating chamber and includes various sauce containers. Transfer hoses extend from the containers, through the heating chamber into nozzles located above the cooking tank. A self-contained conveyor unit within the cooking tank has an endless chain with equi-spaced pasta baskets. The cover has a top run above the tank. The baskets are pivotally mounted. The baskets are inverted in the upper run and then reset. A dish table rotates beneath the horizontal run and successive baskets drop the pasta into an aligned dish which then rotates beneath the nozzles. The unit has a 34 inch width to allow it to move through conventional doorways in small fast food restaurants.

Abstract: The material pack opening apparatus of the invention comprises: a pair of substantially parallel, spaced apart teeth shaped sting edges arranged in an front-to-end (longitudinal) direction; a transverse sting edges arranged perpendicular to, and at substantially intermediate position of, said paired sting edges; and a platform for holding thereon said sting edges, said apparatus enabling a material pack at the bottom of multiple packs each containing powder material and stacked on an article stock rack, to be cut open the bottom of the lowest material pack widely along two cut lines by pressing from above said packs, and, by vibrating said platform, enabling the bottom pack unpacked, freeing the powder material almost completely into a material accommodation unit in a short time.

Abstract: A system for and method of storing and automatically dispensing predetermined amounts of one or more food products from closed containers is described. The system preferably includes multi-compartment containers carried by a carousel assembly and moved by a dispensing mechanism for automatically selecting the appropriate container and compartment for which food is dispensed. By using a control with memory for keeping inventory, the system can dispense any one of several food products on demand.

Abstract: An automatic foodstuff cooking apparatus for automatically processing and cooking a foodstuff wherein the automatic foodstuff cooking apparatus includes a cooking chamber which is arranged in the region between a receiving unit and a takeout unit both of which are located on the front side of the apparatus is disclosed. The front surface of the cooking chamber is covered with a transparent panel. A first cooking unit is arranged on the receiving unit side of the cooking chamber and a second cooking unit is arranged on the takeout unit side. In addition, at least one foodstuff producing unit is arranged on the rear side of the first cooking unit. With such construction, the apparatus is not required to employ any cook for operating the apparatus, and moreover, manpowers required for removing dirty dishes, bowls or the like after completion of a cooking operation can be eliminated. Additionally, the apparatus can be designed and constructed in smaller dimensions.

Abstract: A system for and method of storing and automatically dispensing predetermined amounts of one or more food products from closed containers is described. The system preferably includes multi-compartment containers carried by a carrousel assembly and moved by a dispensing mechanism for automatically selecting the appropriate container and compartment for which food is dispensed. By using a control with memory for keeping inventory, the system can dispense any one of several food products on demand.

Abstract: A food processing plant comprises a cooking kettle, a holding tank and a depositor. The holding tank is provided with wheels to permit the tank to be moved from a first position in the proximity of the cooking kettle to a second position in the proximity of the depositor. Means is provided for applying a vacuum to the tank in the first position to draw food product from the kettle through a first pipeline. Means is provided for applying pressurized air to the holding tank in the second position to expel the food product from the tank to the depositor. A cooling station is provided in the form of a booth into which the tank is movable after leaving the first position and before entering the second position. The booth includes frame means which supports a cooling unit movable from a raised position into a lowered position within the tank. The cooling unit includes rotary vanes with scrapers for contact with the wall of the tank. The cooling unit mounted on a cover adapted to rest on the rim of the tank.

Abstract: A method and apparatus for preparing quick cooking and precooked filled pasta products by preconditioning a blend of a starch material with steam and small amounts of an internal lubricant to produce a semi-moist and partially cooked blend which is cooked and cooled under controlled conditions in a co-rotating twin screw extruder with low shear screw configuration and then co-extruded into the final filled pasta product by extruding the blend through a die, and cutting the extrudate, which may then be dried or otherwise processed.

Abstract: A machine to fast cook individual servings of pasta and pasta for use in such machine together in combination, comprises a pressurized boiler to heat water to a temperature of about 155 degrees Celsius under pressure of about 7 atmospheres or about 105 psi, a cooking chamber to receive an individual serving of pasta for cooking and to thereafter receive the heated and pressurized water from the boiler to cook the pasta for about thirty seconds, an expansion chamber for vaporization of the heated water when discharged from the cooking chamber, a discharge assembly to discharge the individual serving of pasta when cooked, and pasta for use in such machine which comprises cylindrical tubular lengths of pasta, whose primary ingredients are finely ground wheat and water, which have a small diameter bore extending longitudinally through the center of each length of pasta.

Abstract: A quick-cooking legume producing system includes equipment for receiving, sizing, moisturizing, tempering and precooking legumes. A first roller assembly is located downstream from the cooking equipment and includes a pair of rollers with generally cylindrical outer surfaces having corrugations. A second roller assembly is located downstream from the first roller assembly and includes a pair of rollers with generally cylindrical, smooth outer surfaces. Cooling and storage equipment are provided downstream from the roller assemblies. A quick-cooking legume producing method includes receiving, sizing, moisturizing, tempering, precoooking, fracturing, cooling and storing steps.

Abstract: This invention relates to a food production apparatus which is preferably used in the preparation of foods such as fried potatoes. In the invention, powder obtained by pulverizing and drying potatoes or the like is provided with water and stirred, and the resulting mixture is extruded to be formed into a predetermined shape. In the invention the mixture of the powder and water is shaped by extruding it through extrusion holes communicating with a mixing chamber, and the shaped mixture which has been extruded from the shaper is then heated. According to the invention, the food is able to be prepared at a desired time and food which has just been prepared is able to be provided in the apparatus. Further, the powder can be preserved for a long time without lowering its freshness, and the powder is mixed with water and shaped as a food material rapidly at a desired time.

Abstract: A closed-loop air cooking system includes: a) a closed-loop air duct assembly; b) a cooking basket means mounted for rotation within the air duct assembly; c) fan means for forcing air through the air duct assembly; d) heating means for heating air that circulates within the air duct assembly; and e) separator means for removing entrained particulates from the air stream that circulates within the air duct assembly.

Abstract: A toaster with multi-function has a heating plate including two recess one of which is sized to receive a coffee cup thereon to warm up while the other recess is sized to receive an egg broiler which has a plurality of holes adapted two receive eggs thereon, a plurality of stands to support the broiler to stand on the recess, and a handle extending upwardly from the center portion thereof. A steam pot being formed by two half-rounded plates for frying egg each having a recess at center portion therreof adapted to receive an egg yellow while the flat portion surrounding the recess is adapted to receive egg white. A cap of a dome shape being sized to cover the egg broiler and the steam pot therein.

Abstract: A pizza screen or pan receiving and holding assembly for use in combination with a pizza baking oven is disclosed. The assembly includes a main frame formed of side and end rails interconnected in a generally rectangular pattern with casters provided at the four corners to position the main frame in the open space beneath the baking sections of pizza baking oven. Cross members extend laterally of the side rails to define an open lattice for receiving pizza baking screens or baking pans. Upright members extend upwardly from the front and rear sides of the main frame. A box support frame of a generally rectangular shape formed of interconnected side and end shaft members is secured to the upright members and is inclined rearwardly downwardly. A plurality of boxes sized to receive different dimensioned pizza screens or pans are removably received on the box support frame. The boxes have opened front ends and closed rear ends.

Abstract: An apparatus that dispenses a cooked food product measures out a predetermined quantity of dehydrated food material for a cooking portion, quickly adds liquid to the material to produce a rehydrated food material of uniform consistency, and simultaneously shapes the rehydrated material into desired size and shape pieces, and delivers the pieces to a cooking unit. After the pieces are cooked, they are automatically dispensed from the apparatus and the next portion is prepared.

Abstract: A forced air oven for and a method of heating, cooking or roasting granular food, such as nuts, seeds and coffee beans. The apparatus houses a hollow cylindrical drum into which food is placed. A heated gaseous stream is forced through the inside of the drum with sufficient force to blow the food away from the inside surface of the drum. In addition, perforations in the drum are positioned such that the heated gaseous stream blows the food toward a rear end of the drum and causes the food to churn. This churning allows the heated air to envelope the outside surface of the food and provides an even transmission of heat to the food. In addition, the drum is provided with a helical fin that pushes the food toward a front end of the drum. A wire mesh is also provided for collecting particles that are dislodged from the food, and an exhaust system is provided for venting the gasses created during the heating, cooking or roasting of food.

Abstract: A french fry cooking apparatus for deep-frying french fries includes a cooking unit having a plurality of frying baskets. Mounted above the cooking unit is a refrigeration unit which includes a first conveyor upon which a supply of frozen french fries is stored. The first conveyor discharges the fries onto a second conveyor which dispenses a metered quantity of fries to a delivery mechanism. The delivery mechanism includes a shaft and a rotatable directional chute for directing the frozen fries from the second conveyor into any one of the plurality of frying baskets. The frying baskets are pivotally attached to the cooking unit and are each movable by way of a drive unit between a loading/draining position for receiving fries from the chute and for draining oil from deep fried fries, a cooking position for deep frying the fries, and a dump position for discharging the deep fried fries from the frying basket. Deep fried fries are discharged onto a further conveyor which takes the fries to a holding bin.

Abstract: A grilling surface is cooled by circulating water from a reservoir. The surface is preferably formed by two parallel metal sheets which are deformed to space them apart and to form heat passageways therethrough. The sheets and the circulation passageway formed therebetween extend continuously between and around the heat passageways. Reservoirs on the sides of the circulation passageway are in direct communication therewith and are configured to receive pans. Food in the pans is cooked by heat from the water in the reservoir. Covers on the grill and pans may be aligned to communicate steam from the pans to a grilling chamber formed by the grill cover. The grilling surface may be flat. Alternatively, it may have a wok-like configuration.

Abstract: A food shelving and cycling system for wrapped food items includes an elongated shelf for storing wrapped food items and unwrapping apparatus for separating each food item from its wrapping. Sensors mounted within the floor of the shelf and a controller monitor the time that a wrapped food item is positioned within the shelf and initiates its removal from the shelf if the food item is positioned within the shelf in excess of a desired period of time. The system includes heating components for heating the food items until removed from the shelf, and the unwrapping apparatus facilitates the division of a food item and its wrapping into edible and non-edible refuse.

Abstract: An improved french fried product dispensing apparatus is provided comprising a frying bath, a food hopper located above and to one side of the bath, a frying basket movable from an upright position in the frying bath to an least partially inverted position outside the bath, a device for effecting such a movement, a device for ejecting a portion of the food from the hopper into the basket when the basket is in a position between its upright position and its at least partially inverted position, the food hopper having a mechanical impeller therein to prevent bridging of food in the hopper, the hopper enclosed within a refrigerated sub-housing and providing an enclosure for insulating and refrigerating portions of food when removed from the hopper and maintained in the device for ejecting a portion of the food.

Abstract: An automatic food frying and vending system having a refrigerated storage chamber for storing food material to be fried and a frying chamber for frying material in cooking oil are installed in the main body of the automatic food frying and vending system in discrete sections designated for their respective purposes. The refrigrated chamber includes a stocker unit for receiving and keeping a number of packed containers, each sealed by a lid. A feeding device is provided with a holder for receiving from a conveying device the sealed container and inverting the container.