WO1993011690A1 - Apparatus, components and method for preparing, cooking and dispensing individual orders of a hot food product - Google Patents

Abstract

Unitized and modular food ingredient mixing and forming units and french frying units are disposed within a vending machine cabinet (50) in adjacent systems to mix, form and french fry potatoes on an individual order basis. The french frying units receive, by gravity uncooked potatoes formed in french fry potato configuration by the respective mix and form units (92, 102) and discharge the cooked french fries by gravity to an order pick-up. The mix and form units (92, 102) receive dehydrated potato mix (200) from a storage canister (160) in selected quantity, then add heated water (630) and by an air cylinder (420) operated piston tamp (430) and extrude the water/ingredient mixture through an extrusion die (580) to fall into the french fry module. A frying vessel (800) in the french fry module includes a heated plate (840) to heat the oil to an elevated temperature above that of cooking oil heated in an oil reservoir (860) and continuously pumped to and through the frying vessel (800) while frying.

Description

APPARATUS. Cθm»f»»n?y « ftf METHOD FOR

PREPARING. COOKING AMD DISPENSING

INDIVIDUAL nPnf OF A HOT

FOOD PRODUCT

This application is a continuation-in-part of my earlier co-pending application Serial No. 07/807,070 filed on December 13, 1991.

BACKGROUND OF THE INVENTION-FIELD OF APPLICATION

This invention relates to vending machines for dispensing individual orders of a product; and more par¬ ticularly to such vending machines for dispensing individu¬ al orders of a hot food product.

BACKGROUND OF THE INVENTION-DESCRIPTION OF THE PRIOR -ART

Machines that store and dispense products in response to putting money in the machine and making a selection of product exist in many forms, for many pro¬ ducts and in a considerable number of environments. Gas stations, transportation facilities such a railroad, sub¬ way and airline terminals, and many factories, work places, and commercial buildings provide places where one or more product vending machines are placed for relatively i easy access by the public. Vending machines are a con- it venient way for the public to obtain a product, or a selec¬ tion of products, without a person to sell the products being in attendance. The machines are quite often a way of making products available to the public so that the machine operator, and the proprietor of the space where the machine is located, can make some money - i.e., a profit on the product or products being sold. At other times vending machines operate for a minimum profit and more as a convenience for employees and visitors to obtain the respective product or products. Vending machines are often used in place of employee cafeterias where the vol¬ ume of people does not warrant personnel to operate a cafeteria where food is prepared fresh cooked and served.

However, people like a variety of products, especially food products and they generally prefer to obtain freshly prepared food products. In view of that many vending machines do offer freshly prepared food pro¬ ducts. However, these freshly prepared food products are often ones that are prepared cold such as soda or similar cold served beverages. Other vending machines provide for hot beverages such as soup, tea, coffee and/or hot choco¬ late. Still other vending machines offer hot pop-corn and the like. People seem to like to eat "french fried" pota¬ toes which if not served fresh and hot seem to loose a lot of their taste. "French fried" potatoes and other "french fried" foods are generally prepared by placing a quantity of the food in a wire basket and immersing the wire basked in a pot or vat of heated frying oil until the product is properly cooked. When cooking of the product is finished the basket is lifted out of the cooking oil and usually hung above the oil cooking vat to allow excess oil in the cooked product to drain back into the cooking vat. There¬ after, the cooked "french fried" product may be dumped onto a plate, tray, etc., for further draining and there¬ after placing into a container, cup or other package. "French fried" potatoes and other products may be prepared in this traditional manner in either single or multiple portion quantities. In either instance such preparation requires that a person be in attendance to take the order, obtain the product to be french fried, fry the product, drain off the oil, package the product and serve it to the purchaser. Thus, "french fried" products, like potatoes, are not usually available except in a home, restaurant or fast food establishment.

There are automatic machines available to pre¬ pare food products such as, for example, the one shown and described in United States Letters Patent Number 2,015,857 granted on October 1, 1935 to A. Leo for "Apparatus For And Process Of Preparing A -Telly Product" but such a ma¬ chine would not be suitable or acceptable for preparing and vending individual orders of a hot food product like one that is "french fried". Automatic machines are even available for preparing french fries and other oil fried food products such as those shown in United States Letters Patent Number 3,215,094 granted on November 2, 1965 to CG. Oldershaw et al for "Extrusion Apparatus And Process" and in United States Letters Patent Number 4,084,492 granted on April 18, 1978 to N__ι. Sullivan for "System For Providing Like Cooking Medium Volume In Successive Cooking Cycles" but neither of these devices for frying products in cooking oil are acceptable or even usable in a vending machine environment.

United States Letters Patent Number 4,489,646 granted on December 25, 1984 to D. Schmidt et al for "Auto¬ matic French Frying Machine" and United States Letters Patent Number 4,785,725 granted on November 22, 1988 to M. Tate et al for "Automatic Cooking Machine" both show and describe a vending type machine for fresh "french fried" potatoes. However, these machines require the purchaser to obtain an individual size order of the potatoes to-be fried elsewhere and to place that order in a container of specific size and configuration physically into the ma- chine to thereafter have the potatoes to be fried, dumped, cooked and dispensed. Providing access into a frying machine or into any complex machine can be dangerous to the person and possibly to the mechanisms within the ma¬ chine. In addition, "french fried" products are best prepared in oil at optimum temperature and frozen or other¬ wise uncooked product at ambient temperature when dumped into a hot oil cooking chamber tends to lower the tempera¬ ture of the cooking oil and may result in a poorly cooked and otherwise unacceptable product. The Schmidt et al and Tate et al machines furthermore require the availability of open space in proximity to the frying vat and relative¬ ly complex mechanisms for operation within that space to move the potatoes to be fried through space while rotating the container with unfried potatoes so that the unfried potatoes are moved into proximity with and are dropped into the frying vat. Thereafter these machines must ex¬ tract the fried potatoes from the frying vat and again move them and their carrier through space to dump the fried potatoes into a container for access by the pur¬ chaser. The inclusion of the space required by these machines and of the relatively complex moving components for potato transportation adds to. the relative cost of these machines and to that of the maintenance for this type of machine as well as the time required to process the order for potatoes.

"Ore-Ida" Vended Products, Ine. , has advertised a machine for vending hot french fried potatoes where the product to be vended is stored in the machine in a pre¬ cooked but frozen condition. When ordered a portion of the product is deposited in a basket heated in a hot air environment and then deposited in a chute for delivery to the customer. This type of vending machine requires the difficult combination of both a freezing chamber to store the pre-cooked frozen potatoes in and a heated chamber to heat-up the french fries. More importantly re-heated, pre-cooked foods are not as acceptable and likeable by the public as freshly prepared foods.

United States Letters Patent Number 4,438,683 granted on March 27, 1984 to W. Bartfield for "Apparatus For Dispensing Individual Orders Of A Hot Food Product And Components Usable Therewith"; United States Letters Patent number 4,540,588 granted on September 10, 1985 to W. Bartfield for "Appratus And Method For Dispensing Individu¬ al Orders Of A Hot Food Product And Components Usable Therewith"; and United States Letters Patent Number 4,646,627 granted on March 3, 1987 to ^. Bartfield et al for "Apparatus For Preparing Fried Potato Products" to¬ gether show and describe various mechanisms of and a ma- chine for vending orders of a "french fried" food product that is prepared from a rehydrated mixture and then fried. However, the rehydrating and forming mechanisms may leave partially formed food product behind and un¬ cooked; and which if left for an unduly large amount of time between machine cycles, such as overnight, may clog the forming equipment interfering with its further use, or add product that may have deteriorated to the newly formed products. In addition, this machine incorporates a first conveyor system to move the product to be fried to the frying vessel and then a second conveyor to move the fried product from the frying vessel to be dispensed. Conveyors for handling food and especially hot, oily products must be specially made and unduly add to the cost of the equip¬ ment and the output product. The operation of these con¬ veyors also adds to the machine cycle time.

Systems and equipment for mixing together dif¬ ferent substances are shown and described in United States Letters Patent Number 4,043,766 granted on August 23, 1977 to Pj. Gernhardt et al for "Slag Bath Generator"; in United States Letters Patent Number 4,912,681 granted on March 27, 1990 to J.H. Halsev et al for "System For Creating A Homogenous Admixture From Liquid And Relatively Dry Flow- able Material"; and in United States Letters Patent Number 5,005,364 granted on April 9, 1991 to W.R. Nelson for "Apparatus For And Method Of Making And Delivering Slush Ice". But such substance mixing equipment is not suitable for use in mixing a food product for subsequent cooking and dispensing.

United States Letters Patent Number 3,968,741 granted on July 13, 1976 to A.J. Hunt for "Cooking Oil Recovery System" and United States Letters Patent Number 4,050,447 granted on September 27, 1977 to A. Terracciano for "Deep Fat Fryer Heated Fat Supply Reservoir And Fat Replenishment Device" show and describe deep fat frying equipment. However, the equipment shown and described is of the type utilized in commercial deep fat frying and would not be useful or practical in a vending machine type environment. W. Bartfield in his United States Letters Patent 4,618,073 granted to him on October 21, 1986 for "Cup Dispensing Apparatus" shows and describes a cup dis¬ penser for vending machines.

SUMMARY OF THE INVENTION

It is therefore an object of this invention to provide new and novel vending equipment.

It is another object of this invention to pro¬ vide new and novel equipment for vending individual and freshly prepared orders of a hot food product. It is yet another object of this invention to provide new and novel equipment for vending individual and freshly prepared orders of a "french fried" food product.

It is still another object of this invention to provide new and novel equipment for vending individual orders of freshly made "french fried" potatoes.

It is yet still another object of this invention to provide new and novel controls for a "french fried" food vending machine which minimize power requirements and time requirements for vending successive orders of freshly made "french fried" potatoes.

It is a further object of this invention to provide new and novel food preparation mechanisms for a hot food vending machine that prepares the food product from a dehydrated substance.

It is still a further object of this invention to provide new and novel cooking oil heating and pro¬ cessing mechanisms for a "french fried" food vending ma¬ chine.

It is yet still a further object of this inven¬ tion to provide new and novel unitized and modular compo¬ nents for "french fried" food vending machines that facili¬ tate construction, operation and service of the machine. It is yet still another object of this invention to provide new and novel computerized controls for a "french fried" food vending machine.

It is yet still a further object of this inven¬ tion to provide new and novel arrangement of mechanisms in a "french fried" food vending machine that enable a verti¬ cal flow, under gravity, of the food product from a dehy¬ drated state to a freshly "french fried" and vended dis¬ position.

Other objects, features and advantages of the invention in its details of construction and arrangement of parts will be seen from the following description of the preferred embodiments when considered with the drawing and from the appended claims.

BRIEF DESCRIPTION OF THE DRAWING

In the drawing:

FIG. 1 is an elevational schematic of a food product vending machine incorporating the instant inven¬ tion;

FIG. 2 is a schematic showing of the arrangement of the mechanisms and controls disposed within the vending machine of FIG. 1; FIG. 3 is an elevational view of the food ingre¬ dient storage, mixing forming and dispensing mechanisms, incorporating the instant invention, for use with the vending machine FIGS. 1 and 2, cut away in part and in partial section to better show details thereof;

FIG. 4 is a vertical view of an alternate food ingredient dispenser, incorporating the instant invention, and usable with the mechanisms of FIG. 3, cut away in part and in partial section to better show details thereof;

FIG. 5 is a plan view of a portion of the food product forming mechanism of FIG. 3 showing same in a food mixing disposition but removed from the FIG. 3 mechanisms to better show details thereof;

FIG. 6 is a plan view similar to that of FIG. 5 but showing the portion of the food product forming mecha¬ nism in its dispensing disposition;

FIG. 7 is a vertical section of a portion of the food forming die of FIGS. 5 and 6;

FIG. 8 is an elevational view of the portions of the food product forming mechanism of FIGS. 5 and 6 but showing its relationship to a portion of the mixing/extrud¬ ing tube of FIG. 3;

FIG. 9 is a vertical section of the water mixing nozzle of the FIG. 3 food forming mechanism enlarged to better show details thereof; FIG. 10 is a vertical sectional showing of a unitized frying module for the vending machine of FIGS. 1 and 2, incorporating the instant invention, showing same schematically in relationship with other machine compo¬ nents and mechanisms and with still other components and mechanisms removed from the vending machine to better show details thereof;

FIG. 11 is a partial vertical section of the components for positioning the frying vessel of FIG. 10 within the vending machine;

FIG. 12 is a perspective showing of the frying vessel of FIG. 10 as used with the instant vending machine and incorporating the instant invention.

FIG. 13 is an elevational schematic of an end view of the frying vessel of FIG. 12 showing internal details thereof;

FIG. 14 is a perspective of the frying vessel of FIG. 12 showing further details thereof;

FIG. 15 is an elevational view of the trap door of the frying vessel of FIGS. 10 and 12 removed therefrom to better show details thereof.

FIG. 16 is an exploded perspective view of part of the trap door of FIG. 13 showing its mounting struc¬ ture; FIG. 17 is a schematic of the structure for guiding the "french fried" food product to its dispensing station;

FIG. 18 is a timing diagram for forming and dispensing a "french fried" food product from the instant vending machine and from ingredients, in pellet from; and

FIG. 19 is a timing diagram for forming and dispensing a "french fried" food product from the instant vending machine and from ingredients in powdered form.

FIG. 20 is a front elevational view of an alter¬ nate and preferred embodiment of food ingredient storage, mixing, forming, frying and dispensing mechanisms incor¬ porating the instant invention, and for use with the vend¬ ing machine of FIGS. 1 and 2, cut away in part and in partial section to better show details thereof;

FIG. 21 is a side elevational view of the food ingredient storage, mixing and forming mechanisms of FIG. 20;

FIG. 22 is a schematic top view of the frying mechanisms of FIG. 21 reduced in size;

FIG. 23 is a schematic rear elevational view of the frying mechanism vessels of FIGS. 22;

FIG. 24 is a schematic left side elevational view, in section, of the frying vessel of FIGS. 22 and 23; FIG. 25 is a schematic right side elevational view, in section, of the frying vessel of FIGS. 22-24; FIG. 26 is a front elevational view of the frying vessel mechanisms of FIGS. 20 and 22-25 showing same in the process of frying potatoes in the right side frying chamber;

FIG. 27 is a front elevational view of the frying vessel mechanisms of FIGS. 20 and 22-25 showing same in the process of frying potatoes in the left side frying chamber;

FIG. 28 is a side schematic representation of a dispenser system;

FIG. 29 is a side schematic representation of the dispenser of FIG. 28 shown in a second position;

FIG. 30 is a side schematic representation of the dispenser of FIGS. 28 and 29 shown in yet another position; and

FIG. 31 is top schematic representation of a slide bracket and cup holder of the dispenser of FIGS. 29-30.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

This invention involves the mixing in situ from either powdered or pelletized ingredients of a food pro¬ duct to be french fried and dispensed in single serving batches. The food product so prepared is french fried potatoes but it should be understood that other food pro¬ ducts may also be prepared and vended by the equipment and mechanisms of the described vending equipment.

With reference to FIGS. 1 and 2 there is general¬ ly shown at 50 a vending machine with its components, as will be hereinafter described, housed in a cabinet 52 of the size, type and configuration generally employed for vending purposes. A door 54 (FIG. 1) , provided for cabi¬ net 52, is hingedly connected along its edge 56 to swing between a cabinet open position to provide access to a cabinet space 58 (FIG. 2) inside cabinet 52, defined by side walls 60, 62, a rear wall 64, a top wall 66 and a bottom or floor wall 68 and a cabinet closed position. A product access space 70, accessible through a door 72, is provided in door 54 beneath which is a pivot down door 74 providing access to condiment packages such as salt 76 and ketchup or mustard 78.

Money receiving slots for coins and bills are provided at 80 (FIG. 1) and are disposed to feed the money into appropriate and conventional money processing mecha¬ nisms (not shown) which determine the amount and authen¬ ticity of the deposited money and if sufficient and good send an appropriate signal to a control unit 82 (FIG. 2) provided for machine 54 and hereinafter described. A display panel 84 (FIG. 1) is also disposed on door 54 and may include instruction for machine use as well as indica¬ tor lights 86 which when lit indicate the state of opera¬ tion of machine 54.

Vending machine 54 incorporates and utilizes a pair of identical and adjacently positioned food prepara¬ tion and processing systems 90 and 100; each including a unitized ingredient mixing, forming and dispensing module 92, 102 respectively mounted on top of a shelf 110 and a unitized food frying module 94, 104 respectively mounted beneath shelf 110 and in position to coact with its respec¬ tive ingredient module 92, 102 respectively. Shelf 110 is suitably secured in place within cabinet space 58. Mixing of the ingredients when preparing the product to be cooked requires the use of water which is stored in a tank 120, and conducted by water lines 122, 124 under action of water pumps 126, 128, to water tanks 130, 132, each of which is provided with a water heater (not shown) and one of which serves system 90 while the other of which serves system 100. Additional water lines 134, 136 extend from tanks 130, 132 respectively to modules 92, 102. A number of the mechanisms of machine 50 are air operated, as will be explained in greater detail below, and accordingly a motorized air compressor 140 is disposed within cabinet space 58 on floor 68 thereof. Air distribution lines 142 extend between air compressor 140 and an air distribution pan or plenum 142 for purposes that will be explained later on in this application. A food ingredient storage canister 160 is supported within machine 50 above shelf 110 and is so disposed to provide food ingredients, in either powder or pellet form, to food product mixing, forming and dispensing modules 92, 102 respectively. Handles 162 are provided to lift a top 164 off canister 160 to facilitate access to the space therewithin to fill, clean and otherwise service same.

Food preparation and processing systems 90, 100 are identical in construction and so only one such system, 90, will be described in detail.

Food forming ingredients 200 (FIG. 3) are dis¬ posed within food canister 160 and for movement therefrom by an auger assembly or helix-type device 202 disposed in a trough 204 at the bottom of canister 160. Walls 210, 212 of canister 160 taper down and inwardly to direct food ingredients 200 into trough 204 for coaction with auger assembly 202. A coupling 220 couples a rear end 222 of auger assembly 202 through a drive pin 224 to the output end 226 of a gear reduction unit 228 the input end 230 of which is connected to the output shaft 232 of a motor 234 mounted to cabinet rear wall 64, or otherwise and suita¬ bly, within cabinet 52. An electrical conduit 236 extends between motor 234 and control unit 82 (FIG. 2) . An in¬ gredient guide tube 240 extends between an opening 242 of canister 160 proximate a leading end 244 of auger assembly 202 and a food ingredient opening 250 formed through a cylindrical wall 252 of a food product extruder assembly 260. A number of support posts 262, one end of each of which is secured on top shelf 110 as by welding or the like, support on top of their other ends a support plate 264 which in turn supports canister 160, auger assembly 202 and gear reduction unit 228 for coaction with each other and with extruder assembly 260.

Food ingredients 200 are shown as being in pel¬ let form and are, in turn, formed from a mixture of ingre¬ dients that are suitably and appropriate to be mixed with water and formed into potato sticks for french frying. Ingredients 200 may just as well be provided in powder form as well as pellets. In either instance such ingredi¬ ents are stored in canister 160 in a dehydrated form.

Actuation of motor 234, through gear reduction unit 228 operates auger assembly 202 for a predetermined member of turns under control of control unit 82 to feed a predetermined amount of pellets 200, sufficient for one order of "french fried" potatoes, into extruder assembly 260. An alternative ingredient feed device 300 is shown in FIG. 4. A mounting plate 302 is secured, as by welding or the like, to an outer surface 304 of cylindri¬ cal wall 252 of extruder assembly 260 and so that a lead¬ ing edge 304 of an ingredient cylinder 306 extends into opening 250 of extruder assembly 260. An end wall 308 is fixedly disposed within cylinder 306 and is formed so as to provide a space 310 between its upper edge and the inner wall of cylinder 306. Cylinder 306 includes a cap end 312 which extends back from end wall 308 and which extends cylindrically a little more than the diameter of the rest of cylinder 306.

A corresponding configured cap end 328 of an ingredient feed device 330 is disposed beneath cap end 312 and is joined at its end 332 to a feed disc 334. A rod 336 extends in one direction from feed disc 334 to ter¬ minate in an end disc 338 disposed proximate ingredient opening 250 into extruder assembly 260. Rod 336 extends through feed disc 334 in the opposite direction and for attachment by a pin 340, or the like, to the piston end of a conventional air cylinder suitably mounted in cabinet 52 as on top of support plate 264, connected by suitable air conduits to air plenum 142, and operated by solenoid con¬ trolled valving by suitable electrical conduits to control unit 82. The spacing between end disc 338 and feed disc 334 and the cylindrical walls of ingredient cylinder 306 are selected to position therebetween the correct amount of food ingredients 200 to prepare a single order of french fried product.

A feed chute 350 extends up from a top wall of ingredient cylinder 306 to define an opening thereinto and for coaction with a suitably disposed opening 352 into food ingredient canister 160 (FIG. 3) . In this instance a bottom floor of canister 160 will be disposed at a suita¬ ble angle to direct food ingredients stored in canister 160 into feed chute 350. Cap end 328 is configured to move in the direction of arrow A (FIG. 4) on an ingredient feed stroke of feed device 330, to close off opening 352 and prevent further entry thereinto of food ingredients 200. Upon the return stroke of feed device 330 (i.e., in the direction of arrow B) cap end 328 uncovers opening 352 and food ingredients can again fill up feed device 330. The air cylinder operation of feed device 330 provides for an accurate deposit of food ingredients 200 into extruder assembly with a relatively quick action stroke and reduces machine cycle time.

Extruder assembly 260 (FIG. 3) utilizes a cylin¬ drical walled hollow tube 252 capped at its upper end 400 by a top plate 402, suitably and removably secured in place as by threaded members 404 and carrying at its lower end 406 a mounting plate 408 secured to the outer wall of cylinder 252 by suitable means such as welding or the like. An air-cylinder 420, suitably secured on top sur¬ face 422 of cap 402, includes a piston rod 424 which ex¬ tends through an opening 426 in cap 402 and terminates in a sliding connection at 428 with a piston 430. A plug 432 is press fit into and closes an opening 434 in piston 430 and into which piston rod 424 slides. A plurality of plungers 440 slidably fit into and are capable of moving through openings 442 in piston 430 for reasons to be here¬ inafter explained in more detail. There are as many plungers 440 as there are openings in a die plate (to be described later) through which the potatoes to be french fried are to be extruded as will be hereinafter de¬ scribed. In addition, the circumferential cross-sectional configuration of plungers 440 correspond to extrusion openings in the die plate.

A compression spring 450, preferably rated at 100 to 120 #, is disposed about piston rod 424. One end of spring 450 is disposed against a back surface of piston 430 and the other spring end extends into an opening 452, formed in a disc- shaped plunger holder 454, to butt-up against a ridge 456 formed thereabout. A retaining ring 458 holds plunger holder 454 in position on piston rod 424. A plurality of holes extend through plunger holder 454 with each such hole having press fit thereinto a stem 460 of a respective plunger 440; their being one such hole for each plunger 440.

A pair of guide and control rods 480, 482 are both fixedly secured to plunger holder 454 and each ex¬ tends upwardly therefrom through respective openings formed through top cap 402. Rods 480, 482 provide for non-rotative alignment of plunger holder 454 within ex¬ truder assembly 260. Rod 480 carries a cam 490 which coacts with a sensing switch 492 when piston 430 is at its extreme upper disposition in extruder tube 452. Rod 482 carries a cam 494 which coacts with sensing switch 496 when piston 430 is at its extreme lower disposition in extruder tube 452. Sensing switches 492, 496 are suitably connected to control unit 82 and signal that piston 430 is in its respective upper or lower disposition.

A pair of collar-type heating devices 500, 502 (Fig.3) surround the outer surface of extruder tube 252 and impart heat thereto to maintain the product being mixed therein at a predetermined temperature. Heating devices are suitably and electrically connected to control unit 82.

Mounting plate 408 (Figs.3, 5, 6 and 8) is con¬ nected in spaced relationship with a lower plate 510 by a suitable number of threaded members, such as bolts 512, which extend through suitable holes formed through plates 408 and 510 and are secured in place by nuts 514 (FIG. 8) . Nuts 514 and bolts 512 may also serve to secure plates 408 and 510 and assembly 92 (FIG. 1) in position on top of shelf 110. A spacer 520 (FIG. 8) is disposed about each bolt 512 and between plates 408 and 510 to provide a space 522 therebetween and within which a die and dam plate 524 may be pivotally disposed for movement (in the directions of arrows A and B, FIGS. 5 and 6) about a pivot bolt 530 surrounded by a spacer 532. Bearing plates 534 are carried respectively by plates 408, 510 above and below spacer 532 to facilitate pivoting of die and dam plate 524.

A piston rod 550 (FIGS. 5, 6, and 8), of an air cylinder 552, has its end 556 connected through suitable and appropriate means, such as a ball joint 558 to die and dam plate 524. A bracket 560 formed as an extension of mounting plate 408 mounts the other end of air cylinder 554 as at 562. Piston rod 552 moves in the directions of arrows X and Y (FIGS. 5 and 6) under suitably applied air pressure and control from control unit 82 and by doing so pivots die/dam plate 524 between a dam position (FIG. 5) wherein a da pad 570 is disposed beneath a lower opening 572 (FIG. 3) of extruder tube 252 and a die position (FIG. 6) wherein an extruding die 580 will be disposed beneath opening 572 (FIG. 3) . A first excursion limiter 582 deter¬ mines the dam in place position for plate 524 as shown in FIG. 5, while a second excursion limiter 584 determines the die in-place position for plate 524. Each excursion limiters 582, 584 is secured in place between plates 408 and 510 and include a threaded adjustable member 586, 588 respectively.

Dam pad 570 is presumably formed of Teflon or other somewhat resilient and suitable material and is secured on top of plate 524 by appropriate means. Die plate 580 is also presumably formed of Teflon but metals and other suitable material may be utilized. Suitable gasketing is provided about dam pad 570 and die 580 and beneath extruder tube 252 to provide a water-tight seal between extruder assembly and dam/die plate 524 and form there above and within extruder tube 252 a food mixing chamber 600 (FIG. 3) . A suitable opening 602 extends through lower plate 510 in alignment with dam pad 570 and extruder die 580 when in their respective positions be¬ neath chamber 600. Suitable and appropriate sensing switches (not shown) may be provided to sense and communi¬ cate to control unit 82 that dam/die plate 524 is in one of its respective positions as described above. Extruder •- e 580 includes a number of extrusion openings 610 (FIGS. 5, 6, and 7) the number, size, and cross sectional configuration of which correspond to that of the cross section of the potatoes to be french fried. Openings 610 each include an extrusion portion 612 (FIG. 7) and an enlarged release portion 614. The cross-section¬ al configuration of extrusion openings 610 correspond to the cross-sectional configuration of plungers 440 (FIG. 3) and.both of them may be round, square, triangular or any other desired shape.

A water inlet nozzle 630 (FIGS. 3 and 9) is secured to the outside surface of extruder wall 252 by suitable means such as threaded members (not shown) and extends into chamber 600 through a suitable opening 632 formed through extruder wall 252 (FIG. 3) at the desired location. A block or body 640 (FIG. 9) of water inlet nozzle 630 includes a water outlet opening 642 at the base 644 of which is provided a center hole 646 (FIG. 9) that is internally threaded at 648 to receive an externally threaded nozzle piece 650 in the form of a flat- head, pan-type bolt. The outside diameter of the flat-head 652 of bolt 650 is smaller than the diameter of water outlet 642. Also extending through nozzle block 640 and surround¬ ing center-hole 646 are a number of water outlets 660. In this instance three outlets 660 have been shown but more or fewer may be provided.

A water inlet opening 662 is formed block in 640 of a size and internally threaded to receive one end 664 of conventional high pressure water hose 134 (FIG. 2) the other end of which is connected to heated water tank 132 as described above. Water under suitable pressure, about 75 psi, is pumped by water pump 128 through line 124 into heated tank 132 and therefrom through hose line 134 into nozzle 630. The water then flows through outlets 660 under relatively high pressure and velocity, about bolt head 652 and out from water opening 642 in a relatively high pressure, high velocity spray to be used as hereinaf¬ ter described.

Wings 670 (FIG. 9) formed in nozzle block or body 640 serve to secure nozzle 630 to extruder tube 252 with opening 642 either directed upwardly as shown in FIG. 9 or preferably turned 180 degrees from the FIG. 9 showing with opening 642 directed downwardly as shown in FIG. 3. When opening 642 is directed upwardly the high pressure high velocity water spray will impinge upon the face of piston 430 and then fall into chamber 600. When opening 642 is directed downwardly then the water spray will be directed towards dam 570 when positioned beneath chamber 600. If preferred, two such nozzles 630 may be utilized with one directing water spray up and the other directing the water spray down.

Activation of vending machine 50 (FIG. 1) follow¬ ing deposit of a proper amount of money and through con¬ trol unit 82 (FIG. 2) will at the proper time in the ma¬ chine cycle, as hereinafter described, initiate operation of food ingredient dispensing, mixing and extrusion module 90 (FIGS. 2 and 3) . At the start of this operation plunger 430 will be in its raised position of FIG. 3 and air cylinder 554 of dam/die plate assembly of FIG. 8 will have been operated to place dam/die plate 524 in its FIG. 5 position with dam plate 570 closing off opening 602 as shown in FIG. 3. Other mechanisms to be later described will be operated and placed in readiness.

Auger assembly 202 is operated by motor 234 through gear reducing unit 228 to move a selected quantity of food ingredient 200 from canister 164 through tube 240 and into chamber 600 within extruder assembly 260 where¬ upon food ingredients 200 fall upon dam 570. Activation of water pump 128 results in relatively high-pressure high-velocity heated water spraying down from nozzle 630, as hereinabove described, until an appropriate measured quantity of water has mixed with ingredients 200. There¬ after activation of air-cylinder 420 by control unit 82 (FIG. 2) moves piston rod 424 and its piston 430 and plunger holder 454 downwardly in the direction of arrow "D" (FIG. 3) until piston 430 impinges upon the water/food ingredient mixture at the bottom of chamber 600. Control unit 82, as will be hereinafter explained, reciprocates piston 430 a few times to tamp and further mix the water- /food ingredient mixture. Thereafter air-cylinder 554 is energized under control of control unit 82 to pivot dam- /die plate 524 to its FIG. 6 position with extrusion die 580 disposed over opening 602 and water/food ingredient mixture disposed on top.

Subsequent activation of air cylinder 420 through control unit 82 again moves piston 430 in the direction of arrow D to force the re-hydrated food ingredi¬ ents 200 through openings 610 of die plate 580. After piston 434 has descended until it is up against an upper surface of die plate 580 further descent of piston rod 424 in the direction of arrow D carries with it plunger holder 454 and stem 460 against the action of spring 450 until the lower face of plunger holder 454 comes up against the upper face of piston 430. Plungers 440 move in the direc¬ tion of arrow D with plunger holder 454 and descend though at least extrusion portion 610 (FIG. 7) of die 580. A such, if the weight of the extruded food products does not cause them to drop away from die 580 the action of plungers 440 moving into these openings 610 of die 580 will clear these openings. Such action is further facili¬ tated by enlarged sections 614 of die 580.

Return of piston rod 424 in the direction of arrow "U" (FIG. 3) under action of air cylinder 420 and control unit 82 (FIG. 2) first, and due to the action of spring 450, separates plunger holder 454 from piston 430 removing plungers 440 from openings 610 of die 580 and then results in movement of piston 430 up to the top of chamber 600. Dam piece 570 is thereafter returned by air-cylinder 554 to its FIG. 6 disposition and another mixing and extruding cycle may be initiated if machine 50 is otherwise ready.

Extrusion die 580 is secured in place on plate 524 by threaded members or the like and other dies may be used in place of die 580 by simple and relatively easy replacement of die 580.

The extruded but unfried food product 700 (FIG. 10) (now in the shape of potatoes to be french fried) drops from extruder assembly 260 through opening 602 in shelf 110 and into unitized frying module 94 disposed therebeneath. Module 94 may be provided with an open top as shown at 702 and be slid in place beneath shelf 110 by the use of right-angle brackets 704 carried by and secured to module 94 proximate its top and which coacts with guides 706 carried by and secured beneath shelf 110 as by threaded fasteners 708. Alternatively module 94 may be provided with and covered by a top plate 720 (FIG. 11) . A pair of spaced, oppositely extending right angle mounting brackets 722 (only one shown) extend up from and are se¬ cured to top plate 720 as by welding or the like each for coaction with a guide 724 secured beneath shelf 110 as by threaded fasteners 726 and separated therefrom by a Teflon spacer 728. In either construction suitable and appropri¬ ate insulation 730 (FIGS. 10 and 11) covers as much of the outer surface of module 94 as possible to facilitate reten¬ tion of heat in the oil retained in module 94 and to re¬ duce the number of required heating cycles.

Suitable securing members (not shown) such as bolts or the like fasten module 94 (and 104) in position beneath shelf 110. However, it should be obvious that release of such securing members will permit modules 94, 104 to be slid out from beneath shelf 110 and replaced by other frying modules 94, 104 to facilitate service of the frying modules. Other connections to each module 94, 104 for air and electricity are of the quick disconnect type to further facilitate removal and replacement of the modules.

Unitized.frying vessel module 94 (FIGS. 10 and 12) includes a frying vessel portion 800 and a reservoir portion 802 (FIG. 12) . Frying vessel portion is a substan- tially square arrangement having four walls 810, 812, 814, 816 extending up from a floor 818 and open at the top at 820. A trap door assembly 830 closes off an opening 832 that extends through floor 818. Wall 814 includes an overflow cut-out 834 over which is pivotally mounted an overflow flap 836 for purposes to be hereinafter de¬ scribed. A plate heater 840 is secured to and coacts with wall 812 to heat up wall 812 to a temperature and for purposes to be hereinafter described. A lower portion of wall 814 is open at 842 (FIGS. 12 and 13). In addition bottom plate on floor 818 stops short of wall 814 and along with opening 842 provides an oil entry slot into frying vessel 800.

Oil reservoir portion 802 includes walls 850, 852, 854 and 856 which extend up from a floor or bottom 858 to define an oil reservoir space 860. A sump 870 sits on floor 858 and is open to frying vessel 800 through opening 842. A pipe 872 (FIG. 13) extends down from a connector 87£ iisposed on a top wall of sump 870 and ex¬ tending therethrough. An oil hose 880 extends from connec¬ tor 872 to an outlet port of an oil pump 890 secured on top of floor 858. An outlet port for pump 890 is con¬ nected through a suitable coupling 892 to one end of an oil hose 894 the other end of which connects to a suitable coupling 896 which communicates with an outlet port 898 (FIG. 12) for reservoir 860. An overflow pipe 900 extends up from floor 858 to a predetermined oil-safe level be¬ neath the upper extremities of wall 850-856 and a drain opening and plug 902 are suitably located in floor 858. An immersion heater 910 extends from wall 850 into reservoir 860. Suitable and appropriate electrical conductors and connections are provided for immersion heater 910 and plate heater 840 to connect same to control unit 82 (FIG. 2) . Thermostats 912 are mounted on wall 850 outside reservoir 860 and through suitable sensing means sense the temperature of the oil in reservoir 860 and vessel 800. Thermostats 912 are also appropriately con¬ nected in circuit to control unit 82.

An oil float 920 (FIGS. 12 and 14) is dispose within oil reservoir 860 hanging by a hook 922 (FIG. 12) from a rod 924 carried by a float cam 926 pivotally mounted to wall 810 at 928. End 940 of cam 926 coacts with overflow flap 836 to raise or lower same as will be hereinafter described. When lowered, flap 836 blocks overflow of oil from vessel 800 into reservoir 860 and when raised, flap 836 permits oil to flow from frying vessel 800 to reservoir 860. A cylindrical cage 950 (FIG. 13) open at its top and bottom and provided with holes -952 in its side wall 954 sits on floor 818 and is maintained in position thereon and so as to surround opening 832. Opening 832 is closed by a trap door assembly 830 (FIGS. 10, 12, 13, and 15). A door disc 960 (FIG. 15) of metal or other material fills the space within opening 832 and includes a lip 862, which, in the frying vessel opening closed position of FIG. 15, rests tightly against a gasket ring 964 disposed beneath floor 818 and secured thereon in position around the underside of opening 832. A pad 970 of Teflon or other suitable material is disposed between disc 960 and a trap door lever 972 pivotally mounted at 974 by a pin 976 (FIGS. 15 and 16) between spaced arms 978 (FIG. 16) of a trap door support bracket 980. A connection hub 982 is disposed at an end of lever 972 for pivotal connection to one end of a piston rod 984 of an air cylinder 986 which is pivotally connected at 988 beneath shelf 110. Operation of air cylinder 986 to ex¬ tend piston rod 984 rotates trap door assembly 830 in the direction of arrow "X" (FIG. 10) about pivot 976 and closes trap door 960; while operation of air cylinder 986 to draw-in piston rod 984 rotates trap door 960 about pivot 976 in the direction of arrow "Y" to drop trap door 960 down towards a finished french fry funnel 990 as shown in phantom in (FIG. 10) .

A suitable cooking oil is disposed within reser¬ voir 860 at all times. Immersion heater 910 maintains the oil at a temperature between 320 and 370 degrees Fahren- heit. With all the oil in reservoir 860 float 920 is in its up position and cam 926 coacts with overflow flap 836 to permit it to rotate down over overflow space 834 in wall 814 due to the weight of flap 836 and its mounting on wall 814 thus closing off vessel 800 from fumes from the heated oil in reservoir 860. Prior to the formed but uncooked french fries 700 (FIG. 10) being dropping into oil frying vessel 800, oil pump motor 891 is actuated through control unit 82 to operate oil pump 890 and pump heated oil through hose 880 into sump 870 through pipe 872 (FIG. 13) . As oil fills sump 870, it flows through open¬ ing 842 and fills frying vessel 800. Plate heater 840 has been turned on and heats up to a temperature of not exceed¬ ing 370 degrees Fahrenheit thus continuing the heating of oil in vessel 800.

As the oil level in reservoir 860 drops, float 920 (FIG. 14) drops also rotating cam 926 clockwise about its pivot 928 to rotate overflow flap 836 about its mount¬ ing on wall 814 to uncover overflow ledge 834. Even when vessel 800 fills up to ledge 834 additional heated oil is pumped in and the oil spills over ledge 834 and back into reservoir 860; thus providing frying vessel 800 with a continuous supply of heated oil. The thus heated oil in vessel 800 is not only sufficient to fry potatoes 700 but it is sufficient to withstand any temperature drop that might have occurred when the potatoes 700 dropped into oil vessel 800 to be cooked. Basket 950 maintains potatoes 700 within vessel 800 in position to exit vessel 800 after being french fried.

Upon completion of frying as determined by the passage of time set into control unit 82 the operation of motor 891 is reversed thus reversing the operation of pump 890. Oil is sucked up into pipe 872 and through hose 880, pump 890, hose 894, pivot 898 and back into reservoir 860. Floor 818 is at a the level above a bottom floor 1000 (FIG. 13) of sump 870 and thus vessel 800 will be completely drained of its oil. Float 920 again rises as reservoir 860 is filled and overflow flap 836 again blocks off overflow ledge 834.

When all the oil is out of vessel 800 and float 920 has been lifted by the oil in reservoir 860 to a level where it activates a switch 1010 (FIGS. 12 and 14) and signals control unit 82 that the oil is out of frying vessel 800. Air cylinder 986 (Fig.10) is then operated to draw in its piston 984 and pivot trap door assembly 830 in the direction of arrow Y to open opening 832. This lets the just cooked french fried potatoes drop into funnel- like receiver 990 and therefrom into an open end 1020 of a delivery chute 1022. Cooked fries 700 continue down chute 1022 and exit its other open end 1024 into a cup 1030 waiting in product access space 70 (FIG. 1) . An oil col¬ lection receptacle 1040 (FIG. 17) is secured beneath chute 1022 and collects oil which might drip from vessel 800 or the just fried potatoes through a hole leading from chute 1022 and into receptacle 1040. A hose 1046 directs so collected oil from receptacle 1040 into a tank 1048 suita¬ bly disposed within a cabinet 52.

An oil replenish container 1050 is disposed in cabinet 52 and is connected by oil hose lines 1052, 1054 to oil replenish pumps 1056, 1058 respectively. Oil con¬ duit hose lines 1060, 1062 extend from pumps 1056, 1058 respectively to frying modules 94, 104 respectively. Thus, when a float actuated switch 1070 inside frying module indicates low il either pump 1056 or 1058 or both will be activated to pump oil 1080 from container 1050 to the module 94, 104 requiring the oil until switch 1070 indicates there is sufficient oil and the pump or pumps are shut off.

The various air cylinders throughout machine 50 are suitably connected to plenum 142 (FIG. 2) to receive air therefrom to operate the cylinder pistons in their respective directions. Electrically operated valves are associated with each such air cylinder and with control unit 82 to effect the proper operation of the air cylin¬ ders. All electrical sensing switches, valves, thermos- tats, heaters and other devices are also suitably con¬ nected to and operated by control unit 82.

The simplistic mechanical and electrical design of machine 50 offers a very reliable and versatile sys¬ tem. The basic operation is the mixing of warmed water and a potato powder (or pellet) to form the required dough consistency. The mix ratio is tightly controlled so that repeatable operations are assured.

Repeatable operating requirements are achieved by control unit 82 which is a microprocessor. The oper¬ ating frequency of this processor is much higher than the frying operations and guarantees accurate measuring and timing cycles. The pneumatic cylinders allow fine regula¬ tion of the critical moving components. The disclosed mechanism and controls allow a dual frying system and permits ease of field changes and system upgrades.

Microprocessor controller 82 allows maximum flexibility and may utilize an emulator, a Single Board Computer (SBC) , a Wire Wrapped Input/Output (I/O) Board operating in conjunction with a compatible IBM Personal Computer (PC) . It may incorporate solid state design for reliability, cost effectiveness and readily available components. Only two, low current power supplies are required, each incorporating short circuit and c /er vol¬ tage protection and compact design. Control unit 82 incorporates A.C. power switch¬ ing allowing optimization of higher power devices on a time share basis. High current devices are sequenced on and off individually by the system controller. The con¬ troller prioritizes this sequence. The switching is achieved with solid state AC switches.

The system operates on a standard 110 V outlet (less than a 20 ampere requirement) or with a 220 V line. With 110 V operation the controller insures only one ex¬ truder section is operated at a time. Utilizing the 220 V line allows simultaneous vending from both extruders con¬ tained within the machine.

The microprocessor may be, for example, an Intel 8031/8051, including a WRAM and PROM. An SBCC contains the microprocessor. Random Access Memory (RAM) and system Programmable Read Only Memory (PROM) . Additionally this board contains capability to add additional serial com¬ munications (also contained within the microprocessor) . In the final printed board circuit design, one board will contain the SBC and the I/O board.

The I/O board contains all of the system inter¬ face circuitry and the digital circuitry to decode, store and buffer signals to and from the microprocessor and requires less than 25 integrated circuits (IC's) . Switches on the board allow test and field changes of various system parameters as well as the sale price of french fries.

The system contains a dual capability allowing parallel frying of french fries. Additionally this fea¬ ture allows system operation to continue in spite of a malfunction within either frying system.

The use of pneumatic controls allows valves and adjustable pressure regulators to control the speed of operation of the pistons. Mechanical stops insure a posi¬ tive stopping action.

The flow of the frying operation provides for a logical vertical flow. The operation begins at an ele¬ vated location in the unit and as the frying sequence progresses, the receiving locations progress to lower locations. This allows gravity to act as the transporting mechanism rather than belts or other types of transports.

Monitor switches are operated to insure the mechanical operations are indeed occurring. These switches are placed in the axis of movement of the oper¬ ating device with both directions monitored to insure return to home position. If this movement is not detected by the system controller appropriate action is initiated.

Each oil reservoir contains a 1250 W immersion heater and two temperature monitors on an exterior sur¬ face. Each frying vessel has a 250 W plate heater mounted on one of its surfaces. Associated with each extruder section is a water heater.

The immersion heater in each oil reservoir is monitored by a variable thermostat and an over temperature thermostat. The status (closed below pre-set temperature) of the thermostat is input to the system controller 82. Controller 82 switches the heater off and on via a solid- state AC switch. This allows controller 82 to over-ride the thermostat at appropriate times. A Watlow controller is used as a temperature monitor for visual temperature indication. The system maximizes the use of available electrical current to obtain the maximum number of orders in a given time interval.

During the Idle Mode and Vend Mode the immersion heater's operation will not change. The immersion heater for the active (next station to vend) extruder station will be enabled. The immersion heater for the second station is enabled when the oil temperature for the active station has reached the frying temperature, set by the adjustable thermostat.

In the Idle Mode the plate heater and water heater for each station operate on an alternating basis. That is the next station up water and plate heater are enabled for 20 seconds (time interval may change) ; the second station heaters are disabled during this 20 second interval. During the next 20 second interval the secon¬ dary station's heaters are enabled. This sequence con¬ tinues until the Vend Mode is initiated.

During the Vend Mode both stations' plate and water heaters are disabled. The immersion heater will operate on an alternating basis, as was defined above.

To be capable of utilizing the peak available current, a current meter is utilized to measure the system AC current. The output of this meter is a logical on-off signal defining less than 16 Amps or equal to or greater than 16 Amps. A second output from the meter is similar to the 16 Amp signal but is set to 18 Amps. The software uses these two levels of criteria to maintain a continuous current draw of between 16 and 18 Amps as a desired level of operation. That is heaters will be enabled (the immer¬ sion heater continues on an alternating basis) and other devices that can be controlled without adversely affecting the vending operation. If the required current exceeds the operating range, 16-18 Amps, the system controller will disable components within the vending machine in the following sequence:

1 - Water Heater #2

2 - Plate Heater # 2

3 - Water Heater # 1

4 - Plate heater # 1 5 - Compressor

6 - Immersion Heaters to 1000 W.

7 - Immersion Heaters to 750 W. System Operation

Upon application of power to the system an in¬ itialization procedure is implemented, the following checks are made in this procedure:

- RAM integrity check. Verify correct operation.

- PROM check-sum verification. Insure resident program correct.

- Set initial controller parameters

- Place motors, pumps, switches, ... to idle (non- operational state.)

-Monitor oil temperature operation insuring required temperature has been reached.

-Verify Bill Acceptor and Coin Acceptor are operational.

-Insure proper liquid capacities by the use of monitor switches.

- Enable air compressor to be up to full pressure.

During the initialization cycle the oil tempera¬ ture is monitored verifying stabilization is reached. The system controller enables the temperature by switching power on via an AC solid-state switch.The temperature controller then maintains the required oil temperature. When the oil is at the pre-set temperature, a signal from the temperature controller releases an external relay. The relay contacts (normally open) switches AC to the water heaters. There are two sets of collar heaters (fit¬ ting over the mixing cylinders) . Each water heater con¬ tains a thermostat which opens the AC when the pre-set temperature is reached. A second set of N.O.relay con¬ tacts is input to the system controller. These contacts provide the oil temperature status information. The tem¬ perature controllers allow manua^" setting of high and low temperature limits.Once these limits have been defined, thermostats can replace the temperature controller.

Upon completion of the initialization routine, the program control enters into Machine Ready Mode. The ready status LED is lighted and the bill and coin accep¬ tors are enabled.

The customer is instructed to insert money in the form of bills or coins by an LED prompt. The machine has the capability of,accepting $1 or $5 bills (switches enable either or both) and 5, 10 and 25 cent coins. As money is inserted, a totalizing display allows the cus¬ tomer to view the acceptance of his money. The coin acceptor (C®A) and the bill acceptor (B®A) communicate with controller 82 over serial communica¬ tion links minimizing the required interface lines thus in¬ creasing reliability and reducing system cost. Controller 82 receives the credit information and displays the cus¬ tomer credit. The customer then selects the number of orders desired. If a quantity selection is not made and there is sufficient credit for a sale, the operating se¬ quence begins. The system allows money insertion for addi¬ tional orders until the oil circulation begins. If there is sufficient credit for two or more vends, an alternating (115 V AC service) or a parallel (220 V AC service) opera¬ tion begins. For ease of discussion a single frying will be discussed and the only difference between the two is short delays between motor and other devices that draw high turn on currents. The program contains selectable options with regard -to powder or a pellet potato mix.

During the idle mode, the oil temperature and level are monitored, insuring only the highest quality french fry. If the oil is not at the proper temperature the oil is heated. No frying operation will occur until the correct temperature has been reached.If the warm up is excessively long, the controller will take the system temporarily out of service and attempt to correct the problem by re-initializing the warm-up sequence. If it can not be corrected on the 2nd try, the system will be taken out of service and an Out Of Service (OOS) LED will be illuminated. Additionally, an OIL-HOT fail message will be stored and displayed for the service man.

During the idle mode the controller verifies that a cup is available (micro switch activated by the cup being in place) to receive the dispensed fries 700. If a cup is not present, the cup advancement helix is energized by means of an AC solid-state switch. The next column of cups is dropped from a dispenser 1500 into position ac¬ tivating the cup present switch. If cups 1502 are not available the controller sets the system in the OOS condi¬ tion and sets a cup empty flag for the service repair man.

Additionally, in the idle mode, oil float monitor switches are checked for proper oil operation. A float switch resides within each oil vessel and one is contained in the main oil container. The vessel floats verify that no oil is contained within each container and the float switch is in the non-float position. The main oil container float switch is used to define when new oil is required to be added. If the float drops below the required level a signal is sent to the controller and an oil replenish pump is activated. This is accomplished with an AC solid state switch. Oil from a co-..ainer with¬ in the vending machine furnishes the required oil. When the float switch reaches the required level the controller stops the pumping operation. If the pump does not reach the defined level in the required period of time the pump is turned off and the system is placed OOS with a OIL REPLENISH FAIL flag for the service man.

Prior to the initiation of the frying sequence the oil float verifies that oil is contained in the frying vessel. If no oil is contained within the vessel the sequence is terminated and the sequence re-starts in the second frying system. Upon detection of proper float operation the frying sequence is enabled. The frying time is set by a set of switches on the controller board. As mentioned earlier the oil is re-circulated so that a high temperature is maintained. As an option to this sequence oil can be supplied to the oil vessel prior to the vending sequence. This is allowed since there heaters on the frying vessels. At the completion of this event the oil pump is shut-off and an oil drain valve is activated. The drain valve is activated by the controller operating a solid state driver which in turn activates the drain sole¬ noid. The reversible oil motor allows the forward direc¬ tion of the motor to fill the vessel (as described above) and the reversing of the motor drains the oil. This opera¬ tion requires no drain valve. The drain time is set by switches on the controller board. When sufficient money has been inserted a d system monitors are within acceptable limits the TRYING front panel LED is lighted indicating the start of the vending sequence.

The auger assembly is enabled, the controller enables an A.C. switch for a time that is pre-set by switches on the controller board. After a short wait time the Oil Pump is enabled allowing the filling of the oil frying vessel.

Upon the conclusion of the powder dispensing the water pump is energized. The on water time is set by switches on the controller board. The design allows these variable to be easily changed within the controller pro¬ gram. Upon completion of the water cycles the extruder is enabled.

The operation of the extruder (cylinder compres¬ sion, piston activated from an upper position) at this time is to perform three "tamp" operations. This is achieved by the operation of a solid state driver. Depend¬ ing upon a powder or pellet type of potato mix defines if tamps are required. The controllers monitors the movement of the extruder by operation of a micro switch (design update will incorporate an optical sensor) . If the switch is not activated within the prescribed period of time the first frying system will be noted as not operational (in- ternal flag to be displayed to the service man) and the second frying system becomes operational. Oil will be drained from system #1 and circulated to system #2. Proper extruder operation allows the piston to compress the mixture. The extruder is then released and monitored again insuring proper operation.

At the completion of the mixing cycle the bottom of the mixing cylinder is rotated (piston operation) and the solid bottom (dam position) is replaced by a die con¬ taining square holes (extrude position) . The extruder is operated pushing the mixture (extrusion process) through the bottom openings into a vessel that had been filled with hot oil. The oil pump continues to operate allowing the re-circulation and thus the re-heating of the oil (the oil heater is an immersible type contained in the main oil container) . The bottom plate is returned to the dam posi¬ tion and the frying cycle is primed to begin the next se¬ quence.

The potatoes are fired in the oil vessel by a pre-defined time duration. At the conclusion of the frying cycle the oil pump operation is terminated and the oil is drained from the vessel.

The draining cycle completion is confirmed and the monitoring of the float switch. If the proper float signal is not received the drain valve is re-activated to try to correct the malfunction. After an acceptable time interval if the float signal is still incorrect system operation is terminated and an OIL DRAIN FAIL flay is set alerting the service man of the failed condition.

With the proper drainage the cup present is again verified and if not true a cup is advanced into position as described previously. The ORDER READY LED is lit informing the customer that the frying sequence has been completed.

The cup 1030 is separated from the cup stack 1502 by the controller operating the cup rotator motor. The rotator motor is activated bythe operation of a solid state A.C. switch. The cup 1030 ihen drops into the cus¬ tomer delivery container. A signal from the controller operates a solenoid that energizes the gate valve. Opera¬ tion of this valve releases the flap on the bottom of the oil vessel. The french fries 700 drop into the cup 1030. A TAKE FRIES LED is lighted. The customer removes the fries 700 and the sequence is complete.

The compressor is now enabled by a solid state A.C. switch. If additional pressure is required the inter¬ nal compressor control enables the compressor to reach the required level. When the pressure level is reached an internal control disables any additional pressure within the compressor. The controller then de-energizes the A.C. switch. The ORDER READY and the TAKE FRIES indicators are extinguished.

•Before returning to the ready mode the oil tem¬ perature is checked. If the oil is not at the proper temperature the heating cycle continues and the system awaits temperature stabilization before accepting addition¬ al orders. When the required temperature has been reached the MACHINE READY LED is lighted and money acceptance is enabled.

Machine cycles for pellet-type ingredients and for powder-type ingredients are shown in FIGS. 18 and 19 respectively.

FIGS. 20-27 show alternate and preferred embodi¬ ments of ingredient storage, mixing, forming, frying and dispensing mechanisms for use with vending machine 50 (FIG. 1) ; and wherein a single food ingredient storage canister 1200 (similar to canister 160 of FIG. 3) provides powdered or pelletized food ingredients to each one of two identical unitized ingredient mixing, forming and dispens¬ ing modules 1210, 1220 respectively mounted on top of a shelf 110, and therefrom, to a single unitized food frying vessel 1222 mounted beneath shelf 110 but within which are a pair of spaced frying modules 1224, 1226 each positioned to coact with a respective ingredient module 1210, 1222. Shelf 110 as hereinabove described is suitably secured in place within cabinet space 58. Mixing of the ingredients when preparing the product to be cooked requires the use of water which is stored in tank 120, and conducted by water lines 122, 124 under action of water pumps 126, 128, to water tanks 1230, 1232 (FIG. 20) each of which is pro¬ vided with a water heater (not shown) and one of which serves module 1210 while the other of which serves module 1220. Food ingredient storage canister 1200, is disposed to provide food ingredients, in either powder or pellet form, to the pair of food product mixing, forming and dispensing modules 1210, 1220, similar to modules 92, 102 of FIG. 3 respectively. A handle or handles (not shown) similar to handles 162 of the FIG. 3 embodiment, are pro¬ vided to lift a top (not shown) off canister 1200 to facil¬ itate access to the space therewithin to fill, clean and otherwise service same.

Food forming ingredients 1236 (FIG. 20) are disposed within food canister 1200 and for movement there¬ from by an auger assembly or helix-type device 1240 (FIG. 21) disposed in a trough 1244 at the bottom of canister 1200. Walls 1250, 1252 (FIG. 20) of canister 1200 taper down and inwardly to direct food ingredients 1236 into trough 1244 for coaction with auger assembly 1240. A coupling 1260 (FIG. 21) couples a rear end 1262 of auger assembly 1240 to the output end 1264 of a drive unit 1266 the input end 1268 of which is connected to the output shaft 1270 of a motor 1272 mounted to cabinet rear wall 64, or otherwise and suitably, within cabinet 52. An electrical conduit extends between motor 1272 and control unit 82 (FIG. 2) . An ingredient guide tube 1280 extends between an opening 1282 of canister 1200 proximate a lead¬ ing end 1284 of auger assembly 1240 and food ingredient opening 250 formed through cylindrical wall 252 of food product extruder assembly 260. A support post 1300, one end of which is secured on top shelf 110, as by welding or the like, supports at its top a support plate 1302 con¬ nected by a plurality of bolts 1304 to a mounting plate 1306, which in turn supports canister 1200.

Food ingredients 1236 (like food ingredients 200) are shown as being in pellet form and are, in turn, ormed from a mixture of ingredients that are suitable and appropriate to be mixed with water and formed into potato sticks for french frying. Ingredients 1236 may just as well be provided in powder form as well as pellets. In either instance such ingredients are stored in canister 1200 in a dehydrated form.

Actuation of motor 1272, through drive unit 1266 operates auger assembly 1240 for a predetermined member of turns under control of control unit 82 to feed a predeter¬ mined amount of pellets 1200, sufficient for one order of "french fried" potatoes, into extruder assembly 260. The ingredient feed device 300 (shown in FIG. 4) may also be utilized for canister 1200.

Extruder assembly 260, as described above with reference to the earlier described embodiment, is capped by a top plate 402 (FIGS. 20 and 21) which, in turn mounts an air cylinder 420. Piston rod 424, of air cylinder 420, extends through top plate 402 and terminates at a piston 430 disposed within cylindrical wall 252. Mounting plate 408 (FIG. 21) secures cylinder 252 in spaced relationship with a lower plate 510 secured to shelf 110 and with die and dam plate 524 disposed therebetween.

Food product mixing, forming and dispensing modules 1210, 1220 are otherwise constructed and operated as hereinabove described for modules 92, 102, and, in turn, provide extruded but unfried food product (in the shape of potatoes to be french fried) to its respective frying module 1224, 1226 as will be hereinafter described in greater detail.

Frying vessel 1222 is sized and configured to be mounted by a rail 1244 carried by vessel 1222 between teflon bars 1246 carried by mounting brackets 1248 secured beneath shelf 110 and so as to be disposed beneath both ingredient modules 1210, 1220 to receive mixed and shaped food product therefrom and to hold not only frying modules 1224, 1226 but also a predetermined quantity of cooking oil 1250 as well as an oil heater assembly 1252 (FIGS. 22 and 23) and a frying oil sensing unit 1254 (FIGS. 22 and 24) responsive to the quantity of frying oil 1250 in ves¬ sel 1222. An insulated cover 1260 is tightly fit over vessel 1222 with a thermal vapor lock gasket 1272 disposed therebetween. An insulation jacket 1274 surrounds vessel 1222.

Oil vapors are prevented from escaping from vessel 1222 due to the size, configuration, disposition and composition of gasket 1272 and by dam plate 524 when dam/die plate 524 is in its closed disposition. Gasket 1272 is under pre-compression in its installed condition and therefore pushes the top surface of insulated cover 1260 against the underside of shelf 110 to complete the seal of vessel 1222. This arrangement helps to minimize the escape of fumes^* from vessel 1222 as well as the pos¬ sibility of fire in vessel 1222 because of the exclusion of air. An oil overflow tube 1280 extends up from a bot¬ tom 1282 of vessel 1222 so that a top 1284 of tube 1280 is disposed at an upper permitted height for oil 1250 in vessel 1222. An oil return hose 1286 is connected to tube 1280 through a bottom wall 1282 of vessel 1222 and extends therefrom to a suitable collection container in machine 50 or to the oil supply container in machine 50. Oil heater assembly 1252 (FIGS. 22 and 23) is connected by suitable electrical conductors to a source of electricity and to control 82. A heater coil or element 1290 extends around the periphery of vessel 1222 proximate its inner walls. As such the heat from coil 1290 is uni¬ formly distributed to oil 1250 in vessel 1222. In addi¬ tion, there is a more significant amount of heater surface area and a lower watt- density.

A pair of sensing switches 1300, 1302 are car¬ ried by shelf 110 in proximity to a rear wall 1304 of vessel 1222.

Frying oil sensing unit 1254 is pivotally mounted as at 1310 to rear wall 1304 of vessel 1222 and includes a rod 1312 that extends through rear wall 1304 of vessel 1222 and mounts a float 1314 at one end and a switch finger 1316 at its other end. Electrical switch 1300 is disposed for coaction with finger 1316. Thus, when float 1314 is disposed in its disposition sensing a relatively high level of oil 1250 in vessel 1222, as shown for float position I, finger 1316 engages the operator 1320 for switch 1300 and operates switch 1300 to one of its dispositions and when float 1314 is in its disposition sensing a relatively low level of oil 1250 in vessel 1222, as shown for float position II, finger 1316 no longer engages operator 1320 and switch 1300 is in its disposi¬ tion sensing that relatively low level of oil 1250.

Frying modules 1224 and 1226 are identical and so only one of such modules will be described in detail. A frying chamber 1400 (FIGS. 20, 26, and 27) is formed by a tapered wall 1402 that extends up from bottom 1282 of vessel 1222 to beneath an opening 1404 that extends through cover 1270 and gasket 1272, and which, in turn, lies beneath a corresponding opening 1406 through shelf 110 and plate 510 to align with die/dam plate 524 of unit 260 so that formed food product being extruded from unit 260 will, at proper time, drop into frying chamber 1400. A plurality of slots 1410 are formed through walls 1402 at a disposition above the level of oil 1250 in a non-vend condition of vessel 1222. A sump 1420, similar in con¬ struction and operation to sump 870 (FIG. 12) hereinabove described, is disposed to conduct cooking oil 1250 between frying chamber 1400 and an oil reservoir space 1422 de¬ fined by the walls and bottom of vessel 1222. When a motor 1424, secured beneath bottom 1282 of vessel 1222, is operated in one direction it drives a cooking oil pump 1426, disposed in vessel 1222, in a corresponding direc¬ tion to move cooking oil 1250 from space 1422 through an oil hose 1421 to sump 1420 and therefrom into frying cham¬ ber 1400 and when motor 142 is operated in its other direction it drives pump 1426 in its other direction to draw cooking oil 1250 from frying chamber 1400 back through sump 1420, hose 1421 and into space 1422 of vessel 1222. In this respect the operation of motor 1424, pump 1426 and sump 1420 cooperate as hereinabove described for sump 870, motor 891 and pump 890 hereinabove described.

The above described mounting supports 1244, 1248 for vessel 1222 and its oil 1250, frying modules 1224, 1226 and other components, provide suitable and full sup¬ port so that frying vessel 1222, and the assemblies that it carries, may be pulled forward from shelf 110 to allow removal of cover 1270, and cleaning and oil refill. The service person does not need to hold anything and after servicing need only slide the components and assemblies back into position within machine 50.

A vending operation is initiated and continues as described above for either embodiment. After food in¬ gredients to be fried are extruded through die/dam plate 524 they drop into a frying chamber 1400. Cooking oil 1250 is pumped (by suitable action of motor 1424, pump 1426 and sump 1420) into the frying chamber 1400 (oil 1250 having been previously heated to proper temperature by heater assembly 1252). The.action of motor 1424, pump 1426 and sump 1420 continues through the entire frying cycle with oil flowing up from sump 1420 through chamber 1400 and out slots 1410. This provides a "wiping action" wherein the ingredients being fried are always in contact with flowing oil at a temperature much higher than would be the case if the ingredients to be fried were dropped into stagnant oil. The higher temperature available by this process produces quicker searing of the fries 700 and better frying.

FIG. 26 shows food ingredients, in the form of french fries 700, being fried in the right side frying vessel 1400; while FIG. 27 shows food ingredients, in the form of french fries 700, being fried in the left side frying vessel 1400.

After the french fries 700 have been properly fried control 82 will actuate motor 1424 to reverse its direction and that of pump 1426 to draw oil through sump 1420 back into oil space 1421 within vessel 1222.

An opening 1490 is provided through bottom wall 1282 of vessel 1222 beneath each frying chamber 1400.

Each opening 1490 is closed by a trap door as¬ sembly 1500 (FIG. 25) similar to assembly 800 (FIGS. 10, 12, 13, and 15) hereinabove described. There is a trap door assembly 1500 for each opening 1490 for each frying chamber 1400 and so only one will be described in detail. A door disc 1502 (FIG. 25) of metal or other material fills the space within each opening 1490 and includes a lip 1504, which, in the frying vessel opening closed posi¬ tion (solid lines, FIG. 25) , rests tightly against a gas¬ ket ring (not shown) disposed beneath floor 1282 and se¬ cured thereon in position around the underside of its respective opening 1490. A pad 1506 of Teflon or other suitable material is disposed between disc 1502 and a trap door lever 1520 pivotally mounted at 1522 by a pin 1524 between spaced arms 1526 of a trap door support bracket 1528 secured to vessel 1222. A connection 1540 is dis¬ posed at an end of lever 1520 for pivotal connection to one end of a piston rod 1542 of an air cylinder 1544 which is pivotally connected at 1546 to a bracket 1548 also carried by vessel 1222. Operation of air cylinder 1544 to extend piston rod 1542 rotates trap door assembly 1500 in the direction of arrow "X" about pivot pin 1524 and closes trap door 1502; while operation of air cylinder 1544 to draw-in piston rod 1542 rotates trap door 1502 about pivot pin 1524 in the direction of arrow "Y" to drop trap door 1502 down towards a finished french fry funnel similar to funnel 990 shown in phantom in FIG. 10.

Operation of either air cylinder 1544, however, cannot take place unless sensing arm finger 1316 (FIG. 24) is disposed in operative relationship with its operator 1320 of its switch 1300. This will occur when oil level sensing float 1314 is in its disposition I. Disposition of float 1314 is any position other than I would be indica¬ tive of the probability or possibility that there is some quantity of oil 1250 in a frying vessel 1400 - no matter how small that quantity. As such, if trap door assembly 1500 were operated to open door 1502 and release the fried potatoes it would or could also release hot oil and burn the recipient. Disposition of float 1314 in its I posi¬ tion and concurrent operation of switch 1300 is selected commensurate with a level for oil 1250 that would insure that no oil is in a frying vessel 1400.

In this embodiment the computer module 82 may be, for example, an HTE3031 made by Hi Tech Equipment Corp. The program may be written in "C". Water and oil temperatures are controlled by a commercially available temperature regulator made by Watlow Controls. The Watlow regulators (not shown) sense the temperatures and provide signals to the computer. During the vend cycle, the com¬ puter voltage is removed from the water heater by the computer.

Another improvement to the french fry dispenser of this invention is the provision of a cup dispenser. As shown (FIGS. 28, 29, 30, and 31), the chute 1022 and fun¬ nel-like receiver 990 are replaced by the direct deposit of fries into a cup 1030. This is accomplished in the following manner. The access space 70 is raised with respect to the module 94 so that the top of the cup 1030 may pass directly beneath, for example, the trap door 830 of a food frying module 94 and laterally to the front door 54 for the direct delivery of the fries. To accomplish this, there is provided a cup holder 1502 the upper end of which extends through a parallel spaced opening 1504 (FIG. 31) in a slide bracket 1506. The cup holder 1502 has a flared upper end 1508 so as to permit the cup holder 1502 to rest upon the slide bracket 1506 and move freely in the spaced opening 1504. The cup holder 1502 has a tang 1510. Pivo¬ tally connected to the tang 1510 by such means as a pivot pin 1512 or the like may be one end 1514 of an L-shaped link 1516. The other end 1518 of the L-shaped link 1516 may be pivotally secured by such means as a pivot pin 1520 to one end 1522 of a second straight link 1524. Secured to the horizontal slide bracket and extending vertically may be a mounting bracket 1526. Below the slide bracket 1506 and secured to the vertical bracket 1526 may be a horizontal mounting bracket 1528. A pneumatic cylinder 1530 of conventional construction, is secured as by a rivet 1532 or similar joining means in a manner well known in the art. The free head 1534 of the cylinder rod 1536 is pivotally secured to the other end 1538 of the straight link 1524 by a pivot pin 1540. The end 1538 may be in the shape of a tang. The straight link 1528 is pivotally secured at a point along its length by another pivot pin 1542 so as to permit the straight link 1528 to rotate about the pin 1542 in response to the motion of the rod 1536.

A second conventional pneumatic piston 1542 may be secured (not shown) to the inside of the front door 54. Its piston rod 1544 may have its free head end 1546 secured to the front door 72. A conventional photocell detector 1548 is secured to the slide bracket 1506 at the end adjacent the front access 70.

In operation, during a vending cycle, a cup 1030 is dispensed from the dispenser 1500 in a manner hereto¬ fore described (FIG. 28) . This is done after the on board computer has determined that the correct amount of money has been deposited and accepted by the french fry ma¬ chine. The photocell 1548 detects the presence of the cup 1030. If no cup 1030 is received within a predetermined amount of time, the computer will terminate the vend cycle. After a cup 1030 has been detected, the vend cycle, as previously described, continues. When the cook¬ ing of the fries 700 is completed, air is applied to the first pneumatic cylinder 1530. (The application of air to the cylinder 1530 is conventional and not shown.) The application of air to the cylinder 1530 pushes the rod 1536 outwardly from the cylinder 1530. The straight link 1524 pivots about pivot pin 1542 moving the L-shaped link 1516, the cup holder 1502, and the cup 1030 in the cup holder 1502. As shown (FIGS. 28 and 29) the linkage of the L-shaped link 1516 and straight link 1524 cause the cup holder 1502 to move along the track in the slide brack¬ et 1506, positioning the cup 1030 under the trap door 830 of the cooking module 94. A sensing means (not shown) may be provided to determine that the cup 1030 is in the cor¬ rect position. After being positioned, the door 830 is opened in the manner previously described. The fries 700 drop directly into the cup 1030 by the force of gravity (FIG. 29) . The on board computer then applies air to the pneumatic cylinder 1530 in a conventional manner, pulling the rod 1536 inwardly. This moves the loaded cup 1030 toward the access door 74 (FIG. 30) . The photocell detec¬ tor 1548 may then be used to detect the presence of the cup 1030. In the alternative, the entire process may be timed upon the assumption that the cup is in place, once it has been originally detected as falling into place front he dispenser 1500. At this point, air is applied by conventional means to the second pneumatic piston 1542. The second pneumatic piston 1542 pulls in its rod 1544 opening the access door 74. By opening the door 74 in this manner, the user is free to take the cup 1030 with one hand and condiments with the other hand. This is believed to be a significant advantage over most vending machines in which the user is required to manually open the vending door. The access door 74 remains open until the photocell 1548 detects the lack of the presence of the cup 1030. At that juncture the signal provided by the photocell 1548 is sent to the computer which, in a conven¬ tional manner, causes air to be applied to the second pneumatic piston 1542 to close the access door 74 within a predetermined time of sufficient length to allow the cup and its contents to be removed

It is understood that although preferred embodi¬ ments of my invention have been shown that various modifi¬ cations may be made in their details without departing from the spirit as comprehended by the following claims.

Claims

WHAT IS CLAIMED IS:

1. A machine for preparing and vending a fresh¬ ly prepared "french fried" food product; comprising:

(a) food ingredient storage means;

(b) food ingredient mixing means including a food mixing chamber;

(c) water supply means connected to said food mixing chamber to supply predetermined quantities of water thereto;

(d) food ingredient feed means disposed for coaction with food ingredients when stored in said food ingredient storage means to feed food ingredients to said food ingredient mixing means;

(e) said food ingredient mixing means coacting with food ingredients and water when supplied thereto to mix same into a food mixture;

(f) said food ingredient mixing means including food forming means disposed to coact with a food mixture, when disposed in said food mixing chamber, to form selected portions of the food into food items of predetermined configurations;

(g) cooking means disposed to receive the items from said mixing chamber and to cook same, and in¬ cluding discharge means to permit cooked food items to exit said cooking means; and (h) conduit means disposed to receive the cooked food items and to guide the cooked food items to a cooked food pick-up position.

2. The machine of claim 1, wherein:

(a) said food ingredient storage means and said mixing chamber are disposed with respect to each other so that food ingredients fall by gravity from said food ingredient feed means into said mixing chamber; and

(b) said mixing chamber and said cooking means are disposed with respect to each other so that food items formed in said mixing chamber fall by gravity there¬ from into said cooking means and therefrom through said discharge means by gravity into said conduit means and by gravity therefrom to said cooked food pick-up position.

3. The machine of claim 2, wherein said food in¬ gredient mixing means and said cooking means are each of unitized and modular construction and disposed with re¬ spect to each other by securing means permitting removal of either or both said food ingredient mixing means and said cooking means for service and/or replacement.

4. The machine of claim 2, wherein the food in¬ gredients are a mixture from which potatoes to be french fried may be formed and said cooking means includes cook¬ ing oil suitable to french fry potatoes.

5. The machine of claim 4, wherein the food in¬ gredients are of dehydrated type.

6. The machine of claim 4, wherein said food in¬ gredient feed means comprises a motor driven auger means.

7. The machine of claim 4, wherein said food in¬ gredient mixing means comprises a piston actuated by an air cylinder to move within said mixing chamber and to contact and coact with the food/water mixture when dis¬ posed therewithin.

8. The machine of claim 7, wherein control means control the operation of said piston to successively tamp the food mixture when disposed within said mixing chamber.

9. The machine of claim 8, wherein said mixing chamber is provided with an opening at its bottom and a dam/die plate means is movably disposed for coaction there- with in a first position of said dam/die plate means to position a dam portion of said dam/die plate means for coaction with said mixing chamber opening to close same off and in a second position of said dam/die plate means to position a die portion of said dam/die plate means for coaction with said mixing chamber opening to permit forma¬ tion of food items from the food/water mixture when dis¬ posed in said mixing chamber.

10. The machine of claim 9, wherein said piston coacts with the food/water mixture when disposed in said mixing chamber and with said die portion to force the food/water mixture through said die portion to form the food items.

11. The machine of claim 9, wherein the die portion includes extrusion holes of a cross-sectional configuration corresponding to that desired for the food items, said extrusion holes being smaller in cross-section where the food/water mixture is to be first forced there¬ through and large in cross-section thereafter.

12. The machine of claim 11, wherein said pis¬ ton includes a plurality of plungers extending there¬ through each such plunger being of the same cross-section as and disposed in alignment with and so as to be able to pass through said extrusion holes in said die portion, and plunger moving means coacting with said plungers to move said plungers through said extrusion holes after the food- /water mixture has been extruded therethrough to form and permit ready release of the food items.

13. The machine of claim 12, wherein said plunger moving means comprises a plunger holder having ends of said plungers connected thereto and which is con¬ nected to said air cylinder to be moved thereby.

14. The machine of claim 13, wherein including dam/die plate moving means including an air cylinder having a piston rod disposed for coaction with said dam- /die plate means to move same between said first position and said second position thereof.

15. The machine of claim 1 , wherein said water supply means includes a water supply nozzle disposed to supply water to said food mixing chamber said water supply nozzle including water forming and directing means to form water entering said mixing chamber into a relatively high pressure high-velocity spray.

16. The machine of claim 15, wherein said water spray is directed towards the bottom of said mixing cham¬ ber and any food ingredients disposed thereat.

17. The machine of claim 15, wherein said water spray is directed towards said piston.

18. The machine of claim 1, wherein said food ingredient feed means comprises an auger assembly actuated by motor means.

19. The machine of claim 1, wherein said food ingredient feed means comprises a pair of discs spaced by a rod and disposed to receive in the space between said discs a predetermined quantity of food ingredient from said food ingredient storage means and operating means coacting with said pair of discs to move same and food ingredients that may be disposed therebetween into said mixing chamber and out from said mixing chamber.

20. The machine of claim 1, wherein said cook¬ ing means includes an oil frying vessel and an oil reser¬ voir each of a size and configuration to hold a respective predetermined quantity of oil and disposed in unitized combination one next to the other.

21. The machine of claim 20, wherein said oil frying vessel includes a plurality of connected walls rising from a floor and defining a cooking space; and said oil reservoir includes a plurality of connected walls rising from a floor and defining an oil reservoir space; at least one wall of said cooking space and said reservoir space being a common wall separating said cooking space from said reservoir space; said common wall have formed therethrough an oil overflow.

22. The machine of claim 21, including a plate heater disposed against one wall of said oil frying vessel and being provided with controlled power to heat said plate heater to a predetermined range of temperatures.

23. The machine of claim 22, wherein said prede¬ termined temperature is a range 300° to 375° degrees fah- renheit.

24. The machine of claim 23, including insula¬ tion means disposed about said walls of said oil frying vessel.

25. The machine of claim 21, wherein oil-pump means are disposed within said oil reservoir space below the level of oil when disposed therewithin and motor means are disposed beneath said oil reservoir space and con¬ nected to said oil pump means through said floor of said oil reservoir space.

26. The machine of claim 21 including sump means disposed in said oil reservoir space proximate said floor thereof and said common wall and first oil conduit means extend between a first part of said oil pump means and said sump means and second oil conduit means extend be¬ tween a second part of said oil pump means and an oil open¬ ing in said floor of said oil reservoir.

27. The machine of claim 26, wherein oil open¬ ing means extend through said common wall means from said sump means to said oil frying vessel.

28. The machine of claim 27 including immersion heater means extending into said oil reservoir and coact- ing with oil when disposed therein to heat the oil to a predetermined temperature.

29. The machine of claim 28, wherein said prede¬ termined temperature is between 300 and 375° degrees fah- renheit.

30. The machine of claim 28, including control means coacting with said motor means for said oil pump means to operate said oil pump means in a first mode to pump oil from said oil reservoir space to said sump from which said oil flow through said oil opening means and into said oil frying vessel to fill said oil frying vessel at least up to said oil overflow.

31. The machine of claim 30, wherein said con¬ trol means coacts with said oil pump motor and oil pump means to continuously feed oil to said oil frying space, any oil filling said oil frying space over said overflow flowing back into said reservoir space thus providing for a continuous flow of oil into said oil frying space.

32. The machine of claim 31, wherein said con¬ trol means coacts with said oil pump motor means to re¬ verse the direction thereof and of said oil pump to draw oil from said oil frying space back into said oil reser¬ voir space and thus empty oil from said oil frying space.

33. The machine of claim 32, including oil overflow flap means pivotally mounted in proximity to and to coact with said oil overflow and movable between a first disposition blocking said overflow and a second disposition permitting oil to flow over said overflow.

34. The machine of claim 33, including float means disposed in said oil reservoir space and responsive to the level of oil therein and disposed to coact with said overflow flap to move same between said first disposi¬ tion and said second disposition thereof.

35. The machine of claim 34 including a dis¬ charge opening formed through said floor of said oil frying vessel and trap door means movable between a irst position blocking said discharge opening and a second position opening said discharge opening and air cylinder means coacting with said trap door means to move said trap door means between said first position and said second position thereof.

36. The machine of claim 35, including screen cage means disposed in said oil frying vessel about said discharge opening thereof and spaced from said walls of said oil frying vessel.

37. The method of preparing food items from dehydrated ingredients and french fry cooking the food items and vending same; comprising:

(a) providing a vending machine;

(b) disposing in said vending machine a unitized food ingredient mixing and food item forming module;

(c) disposing in said vending machine a unitized food item french frying module in proximity to and to receive food items from said food ingredient mixing and food item forming module;

(d) providing control means for said vend¬ ing machine; and

(e) operating said control means to effect operation of said food ingredient mixing and food forming module and said food item french frying module to mix and form said ingredients into food items of a predetermined configuration and to french fry said food items on an in¬ dividual order basis and in response to operation of said vending machine.

38. The method of claim 37, including providing dehydrated food ingredients to said food mixing and form¬ ing module and operating same to mix said food ingredients and water into a food mixture and thereafter into said food items.

39. The method of claim 38, including operating said food mixing and forming module to extrude the food items and so that the extruded food items are discharged from said food mixing and forming module into said french frying module by gravity.

40. The method of claim 39, including providing said french frying module with an oil frying vessel and an oil reservoir and continuously circulating cooking oil between said oil reservoir and said frying vessel while frying food items.

41. The method of claim 40, including effecting said continuous circulation of frying oil by continuously pumping oil from said oil reservoir to said frying vessel and permitting oil from said frying vessel to overflow said frying vessel back into said oil reservoir.

42. The machine of claim 1, wherein said cook¬ ing means includes frying vessel means including oil reser¬ voir means and at least one oil frying chamber disposed within said oil reservoir means and wherein each are of a size and configuration to hold a respective predetermined quantity of oil.

43. The machine of claim 42, wherein said oil frying chamber includes wall means rising from a floor and defining a cooking space; and said frying vessel means includes a plurality of connected walls rising from said floor and defining an oil reservoir means completely encir¬ cling said oil frying chamber.

44. The machine of claim 43, including heater means including a heating element diεOosed within said frying vessel means within said oil reservoir means so as to be spaced from said connected walls and said floor thereof.

45. The machine of claim 44, wherein said heat¬ ing element also surrounds said at least one oil frying chamber.

46. The machine of claim 45 wherein said frying vessel means includes a pair of oil frying chambers spaced one from the other.

47. The machine of claim 46, wherein said heat¬ ing element surrounds both of said oil frying chambers.

48. The machine of claim 47, wherein said heater means is provided with controlled power to heat said heating element to a predetermined range of tempera¬ tures.

49. The machine of claim 48, wherein said prede¬ termined range of temperatures is 300° and 375° fahren- heit.

50. The machine of claim 43, including insula¬ tion means disposed about an outer surface of said walls of said frying vessel means.

51. The machine of claim 42, wherein oil-pump means are disposed within said oil reservoir means below the level of oil when disposed therewithin and motor means are disposed beneath said frying vessel means and con¬ nected to said oil pump means through said floor of said oil reservoir means.

52. The machine of claim 51 including sump means disposed in said oil reservoir means proximate said floor thereof and in proximity to said wall of said oil frying chamber and first oil conduit means extend between a first part of said oil pump means and said sump means and second oil conduit means extend between a second part of said oil pump means and an oil opening in said floor of said oil reservoir means.

53. The machine of claim 52, wherein oil open¬ ing means extend through said wall means of said frying chamber from said sump means.

54. The machine of claim 53, including immer¬ sion heater means extending into said oil reservoir means and coacting with oil when disposed therein to heat the oil to a predetermined range of temperatures.

55. The machine of claim 54, wherein said prede¬ termined temperature is between 300 and 375° degrees fah- renheit.

56. The machine of claim 53, including control means coacting with said motor means for said oil pump means to operate said oil pump means in a first mode to pump oil from said oil reservoir means to said sump from which said oil flows through said oil opening means and into said oil frying chamber to fill said oil frying cham¬ ber, said oil frying chamber including oil overflow open¬ ings, said oil flowing through said overflow openings back into said oil reservoir means.

57. The machine of claim 56, wherein said con¬ trol means coacts with said oil pump motor and oil pump means to continuously feed oil to said oil frying chamber over said , any oil filling said oil frying space over said overflow openings lowing back into said oil reser¬ voir means and thus providing for a continuous flow of oil into said oil frying space.

58. The machine of claim 57, wherein said con¬ trol means coacts with said oil pump motor means to re¬ verse the direction thereof and of said oil pump to draw oil from said oil frying chamber back into said oil reser¬ voir means and thus empty oil from said oil frying cham¬ ber.

59. The machine of claim 58, including a dis¬ charge opening formed through said floor of said oil frying chamber and trap door means movable between a first position blocking said discharge opening and a second posi¬ tion opening said discharge opening and air cylinder means coacting with said trap door means to move said trap door means between said first position and said second position thereof.

60. The machine of claim 59 including oil level sensing means disposed within said oil reservoir space to sense the level of oil therewithin and switch means respon¬ sive to the disposition of said oil level sensing means to effect a predetermined control over the machine.

61. The machine of claim 60, wherein said prede¬ termined control prevents operation of said air cylinder to open said discharge opening if there is oil in said frying chamber.