Automatic Food Frying System

Abstract

An automatic food fryer system is configured to move a basket (452) from a position where the basket can receive food from a frozen food dispenser (1) to a cooking tank (143). The system includes a freezer compartment (142) with a twin auger subsystem (210). The twin auger subsystem is configured to dispense food to the frozen food dispenser.

Description

[Technical Field]

[0001] This application relates to an automated food frying system. [Background technology]

[0002] In commercial kitchens, such as fast food restaurants, the manual process of frying is often given to less experienced kitchen staff, which can result in substandard fried food due to inaccurate cooking times or variations in oil temperature.

[0003] Automating food frying processes can result in consistent, high-quality results while lowering labor costs and improving staff safety. However, automating food frying processes remains a challenge.

[0004] Automated food frying systems often utilize frozen food as a key ingredient, however, a challenge in these systems is the efficient and accurate cutting of frozen food chunks.

[0005] Current systems need to be improved to accommodate the use of such ingredients, and food frying systems also need to be adapted to accommodate the introduction of new products and / or ingredients. Summary of the Invention [Problem to be solved by the invention]

[0006] An embodiment of the present invention is an automated food frying system that addresses the problems identified above and provides new functionality that increases consumer choice, improves food quality, reduces food waste, and reduces energy consumption. [Means for solving the problem]

[0007] A first aspect of the present invention is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system including a freezer compartment with a twin auger subsystem configured to dispense food to the frozen food dispenser.

[0008] Another aspect is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the system including a freezer compartment configured to dispense food to the frozen food dispenser, the freezer compartment being entirely removable from other components of the system.

[0009] Another aspect is an automatic food fryer system configured to move baskets from a position where the baskets can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system comprising: (i) a main transport subsystem that moves the baskets laterally through the system; and (ii) a plurality of vertical transport subsystems that move the baskets vertically through the system between the main transport subsystem.

[0010] Another aspect is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system including a vertical conveying subsystem including a basket rocking mechanism that rocks the basket while it is being conveyed.

[0011] Another aspect is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank and then to a high temperature holding area, the automatic food fryer system being configured to adjust the temperature of the high temperature holding area to a predetermined temperature.

[0012] Another aspect of the present invention is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking vat, the automatic food fryer system configured to automatically adapt to changes in products and / or new products or ingredients being introduced.

[0013] Another aspect of the present invention is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat, the automatic food fryer system including an oil measurement subsystem configured to monitor oil-related parameters in the cooking vat.

[0014] Another aspect is an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system having separate cooking tanks or baskets for dietary requirements or allergens.

[0015] Another aspect is a remote management system that organizes multiple food fryer systems at different locations, each food fryer system being an automated food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat.

[0016] The following figures illustrate features of a food fryer system according to an embodiment of the present invention. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 is an overall view of the exterior of a food fryer system. [Figure 2] FIG. 1 is a front view of the exterior of the food fryer system. [Figure 3] FIG. 1 is an internal view of the food fryer system. [Figure 4] FIG. 1 is an overall view of the exterior of a food fryer system equipped with an automatic packaging unit. [Figure 5] FIG. 10 is a perspective view showing the frozen food compartment dispensing food into the fry basket. [Figure 6] FIG. 1 is a perspective view showing a basket transport system. [Figure 7] FIG. 10 is a perspective view showing the basket tipping fries into the food discharge area. [Figure 8] FIG. 10 is a perspective view showing the basket being manually loaded into the system. [Figure 9] FIG. 1 is a perspective view showing the frozen food dispensing machine being removed from the system for maintenance. [Figure 10] FIG. 10 is a perspective view showing the fryer unit being removed from the system for maintenance. [Figure 11] 1 is a perspective view showing different variations of a food fryer system made from three separate units. [Figure 12] 10A-10C are front views showing different variations of the food fryer system made from a single unit. [Figure 13] FIG. 13 is a schematic diagram of the process flow through the unit shown in FIG. 12. [Figure 14] FIG. 2 is a front view of the exterior of the system. [Figure 15] FIG. 1 is a perspective view of the system. [Figure 16] FIG. 1 is a perspective view of the cold room, hot hold, and basket storage area when the cold room is inside the system. [Figure 17] FIG. 16 is a top view of the cold room, hot hold, and basket storage area when the cold room is inside the system. [Figure 18] FIG. 1 is a side view of the cold room, hot hold, and basket storage area when the cold room is inside the system. [Figure 19] FIG. 12 is a perspective view of the cold room, hot hold, and basket storage area when the cold room has been moved out of the system. [Figure 20]FIG. 10 is a top view of the cold room, hot hold, and basket storage area when the cold room has been moved out of the system. [Figure 21] FIG. 16 is a perspective view of the cold room, hot hold, and basket storage area when the cold room has been moved out of the system and the top of the cold room has been removed. [Figure 22] FIG. 10 is a top view of the cold room, hot hold, and basket storage area when the cold room has been moved out of the system and the top of the cold room has been removed. [Figure 23A] FIG. 1 is a diagram of a cold room. [Figure 23B] FIG. 23B is a cross-sectional view of the cold chamber of FIG. 23A taken along line AA. [Figure 24A] FIG. 1 is a perspective view of a food dispenser mounted on a load cell. [Figure 24B] FIG. 24B is a top view of the food dispensing machine of FIG. 24A. [Figure 24C] FIG. 24B is an end view of the food dispensing machine of FIG. 24A. [Figure 25A] FIG. 1 is a perspective view of the food dispensing machine with the bomber door closed. [Figure 25B] FIG. 25B is an end view of the food dispensing machine of FIG. 25A. [Figure 26A] FIG. 1 is a perspective view of the food dispensing machine with the bomber door open. [Figure 26B] FIG. 26B is an end view of the food dispensing machine of FIG. 26A. [Figure 27] FIG. 1 is a perspective view of a main carrier including a flyer gripper. [Figure 28] FIG. 1 is a front view of the main carrier including the flyer gripper. [Figure 29] FIG. 12 is a perspective view of the main carrier including the flyer gripper that securely holds the basket. [Figure 30] FIG. 12 is a front view of the main carrier including the flyer gripper that securely holds the basket. [Figure 31A] FIG. 10 is a side view showing the flyer gripper holding the basket securely. [Figure 31B]FIG. 31B is a perspective view of the flyer gripper and basket of FIG. 31A. [Figure 32A] FIG. [Figure 32B] FIG. 32B is an end view of the flyer gripper of FIG. 32A. [Figure 32C] FIG. 32B is a bottom perspective view of the flyer gripper of FIG. 32A. [Figure 33A] FIG. 10 is a perspective view showing the inverted U-shaped side passage of the flyer gripper. [Figure 33B] FIG. 33B is an end view of the flyer gripper of FIG. 33A. [Figure 34] FIG. 1 is a perspective view of a fly lift swing subsystem. [Figure 35] FIG. 1 is a side view of the fly lift swing subsystem. [Figure 36] FIG. 1 is a perspective view of a fly lift swing subsystem. [Figure 37] FIG. 1 is a side view of the fly lift swing subsystem. [Figure 38] FIG. 1 is a perspective view of the fly lift and swing subsystem that holds the basket steady. [Figure 39] FIG. 12 is a side view of the fly lift and swing subsystem that holds the basket steady. [Figure 40] FIG. 12 is a perspective view of the fly lift and swing subsystem that holds the basket steady and allows it to pivot upward and then downward. [Figure 41] FIG. 10 is a side view of the fly lift and swing subsystem that holds the basket steady and allows it to pivot upward and then downward. [Figure 42] FIG. 12 is a perspective view of a vertical conveying subsystem including a basket belt with basket grippers. [Figure 43] FIG. 12 is a front view of a vertical conveying subsystem including a basket belt with basket grippers. [Figure 44] 10 is a flow diagram illustrating further integrated functionality of the system. [Figure 45] FIG. 1 illustrates a continuous system. [Figure 46]FIG. 1 illustrates a continuous system. DETAILED DESCRIPTION OF THE INVENTION

[0018] This detailed description section covers the food frying system. Note that this description section begins with Figure 14 because Figures 1-13 relate to Appendix A, which is a reproduction of PCT / GB2022 / 050709 and is provided in detail below. Further disclosure in this section builds on the disclosure from the system in Figures 1-13.

[0019] 14 and 15 show front and perspective views of the exterior of the system. The major components and areas of the system are basket storage 141, freezer or cold room 142, fryer 143, hot hold 144, packing storage 145, main conveyor 146, vertical conveyor 147, and fryer lift and swing 148. Chilled air is blown over the area holding the frozen fries, and there is a closed-loop air recirculation system for this chilled air, which prevents the cold room 142 from freezing over.

[0020] The cold chamber 142 is mounted on rails, allowing the entire cold chamber to be moved out of the system (e.g., to refill the chamber with fries) and then pushed back into the system. The motor for the auger is positioned outside the cold chamber. Figures 16-18 are perspective, top, and side views of the cold chamber 142, hot hold 144, and basket storage area 141 when the cold chamber is inside the system. Figures 19 and 20 are perspective, top, and side views of the cold chamber 142, hot hold 144, and basket storage area 141 when the cold chamber has been moved out of the system.

[0021] The main transport 146 moves baskets laterally through the system, and the vertical transports (e.g., vertical transport 147) move baskets vertically through the system between the main transport subsystem and the cooking vat.

[0022] Alternative footprints or configurations are possible. For example, the freezer or cold room may be located behind the frying area or at 90 degrees to the frying area. For example, other footprints or configurations are provided in Figures 1-13.

[0023] 21 and 22 show perspective and top views of the cold compartment 142, hot hold section 144, and basket storage area 141 when the cold compartment has been moved outside the system and the top of the cold compartment has been removed. A twin auger 210 is positioned inside the cold compartment or frozen food compartment 142.

[0024] As previously discussed, cutting blocks of frozen food in an automated cooking system is a difficult challenge due to the hardness and brittleness of the frozen material. To overcome these challenges, the freezer compartment is equipped with one or more augers. Preferably, a twin-auger subsystem is used as shown in the figure. Advantageously, the twin-auger subsystem is designed to reduce distortion in the auger cutting blades, as well as ensure consistent results and minimize blade wear.

[0025] The twin augers 210 in the frozen food compartment 142 counter-rotate with opposing tines moving together to minimize food jamming.

[0026] A drive mechanism is used to control the rotational speed and / or direction of each auger to control the rate and volume of food dispensed.

[0027] An algorithm can be used to control the twin auger subsystem, the algorithm configured to adjust the rotational speed and / or direction of the first auger and / or the second auger to control the rate and volume of food dispensed. The system may use real-time monitoring and feedback to adjust the control of the twin auger subsystem and to ensure consistent results and minimize blade wear.

[0028] The auger may implement different forward / reverse rotation algorithms to improve dispensing accuracy. For example, the auger rotates in two stages in the forward direction and one stage in the reverse direction. The auger tapers with a slope designed to optimize the gradual breaking of the block of frozen fries into individual fries, so that the frozen fries are separated into individual fries when they reach the tapered end positioned above the exit door.

[0029] Figures 23A and 23B show a cross section of the cold chamber, with each auger positioned across a curved passageway that runs parallel to the auger.

[0030] Alternatively, the freezer compartment may be equipped with one or more replaceable freezer hoppers and / or drawers. The drawers may be designed so that they do not extend into the walkway. Each drawer may be equipped with a lift flap or similar mechanism. Each drawer may also be equipped with one or more augers.

[0031] The freezer compartment may be configured to accommodate different types of food, with each drawer occupying a separate area with its own auger subsystem (including one or more augers). For example, two different products may be housed in a single drawer, each occupying half of the available space, separated by a center divider. This setup maintains a single timing hopper for consistent output. In such a configuration, the drawers are connected to a segmented hot holding chute.

[0032] The freezer compartment may have different drawers, and the drawers may be different sizes to accommodate different types of food.

[0033] Figures 24A-24C show different views of a frozen food dispenser mounted on a load cell. An auger delivers food to the frozen food dispenser mounted on a load cell, which is the input to a control circuit that controls auger rotation. The auger and frozen food chamber, as well as the food dispenser and load cell, are all inside the cryogenic unit.

[0034] Figures 25A and 25B show different views of the food dispensing machine with the bomber door closed. Figures 26A and 26B show different views of the food dispensing machine with the bomber door 260 open.

[0035] The food dispensing machine includes a swing-open bomber door 260, with a sliding insulated cold compartment door located below the bomber door and opened before the bomber door opens. The food dispensing machine empties frozen food directly into a fry basket located below the opening provided by the bomber door. The food dispensing machine has a sensor on the door sealing the cold compartment to verify that the door has sealed properly (e.g., that there are no chips trapped that would prevent the door from closing and allow warm air into the cold compartment). The sensor provides a telemetry signal if the door does not close properly, allowing for rapid fault detection.

[0036] Figures 27 and 28 show perspective and front views of the main carrier 146 with flyer gripper 270. Figures 29 and 30 show perspective and front views of the main carrier 146 with flyer gripper 270 securely holding a basket 290. The flyer basket 290 is grasped and moved laterally across the device using basket gripper 270.

[0037] FIGS. 31A-31C show a flyer gripper that securely holds a basket. The hooks in a standard flyer basket have left and right inverted U-shaped side bars connected by a horizontal bar. The flyer gripper is thus configured to securely hold a basket and includes an inverted U-shaped side passage 300. FIGS. 32A and 32B show the flyer gripper. FIGS. 33A and 33B show the inverted U-shaped side passage of the flyer gripper. The basket hook is secured by the gripper with (a) a horizontal passage that engages the horizontal bar to center and align the gripper, and (b) left and right sides that each include passages that engage the left and right inverted U-shaped side bars, with the left and right sides of the gripper configured to open around and close against the side bars.

[0038] Figures 34 and 35 show perspective and side views of the fly lift swing subsystem 148. The support 340 is flexibly mounted on a vertical track 341 and can move upward and downward. The support is also pivotally mounted on the vertical track so that it can pivot upward and downward, as shown in Figures 36 and 37.

[0039] Figures 38 and 39 show different views of the fryer lift and oscillate subsystem that holds the basket steady. Figures 40 and 41 show different views of the fryer lift and oscillate subsystem that holds the basket steady and allows it to pivot upward and then downward. The basket is mounted on a support that moves up from the frying chamber along a vertical track; when the support rides over contoured features 342 in vertical track 341, the support pivots upward and then downward, causing the basket to also pivot upward and then downward, imparting an oscillating motion to its contents and removing excess oil from the fried food. The support can ride over several contoured features, imparting an oscillating motion to the basket in each case.

[0040] Figures 42 and 43 show perspective views of the vertical transport 147 subsystem, which includes a basket belt with basket grippers. The basket belt can be removed from its drive mechanism for cleaning. The basket belt, which lowers the fryer baskets between the main transport operating height and the dispenser exit height, includes grippers with horizontal tracks that engage the horizontal bars of the hooks on a standard fryer basket.

[0041] FIG. 44 illustrates further built-in functionality of the system.

[0042] Figure 45 shows a continuous system. The refrigerator 451 (or freezer) dispenses product straight into small baskets 452. These are suspended on belts 453 and slowly move into tanks 454 (specially constructed fryers). As the baskets leave, several actuators move them quickly, dispensing the product into the hot holding section. The first tank, closer to the user, is for manual loading and unloading; the other two tanks, closer to the wall, are automated and covered by glass partitions. The units can be 2-2.5 m wide, but less deep. There are no sliding units, just baskets passing through, and few motors. Figure 46 shows another continuous system. A stainless steel conveyor 455 can also be used to transport the product (such as a two-tiered conveyor to ensure product progression and immersion).

[0043] The system can provide specific data regarding system performance. The data can be used for several reasons, such as ensuring the system is aligned with operational schedules, minimizing downtime, optimizing energy usage, preventing damage or inefficiencies, as well as increasing overall system reliability, lifespan, maintenance schedules, and overall product quality. Specific data that can be monitored or tracked in real time includes data regarding the following behaviors or parameters: "Start-up time": This data makes it possible to evaluate whether the system is started up at the right time, e.g. in the morning. This can be used for maintenance purposes. Is the system started up at the right time in the morning? For example, for maintenance. Downtime behavior: This provides insight into the system's shutdown process. Is the system shut down and terminated in the correct way? For example, used for maintenance. Electronic Shutdown / Exit Behavior: This data provides insight into potential safety hazards or failures within the system, allowing proactive maintenance to address root causes and prevent incidents. Tracking "off and on again" behavior also helps identify recurring issues. This data assists technicians in diagnosing and correcting the underlying problem. "Freezer door open time": If the freezer door remains open for more than x seconds, the system should warn the user. If the freezer door remains open for more than y seconds, it should most likely be switched off to reduce wear. A freezer door sensor may be used for this. "Time it takes for the freezer to cool down": This data is useful for monitoring that the freezer is operating correctly and for assessing the efficiency and reliability of the cooling system. By tracking how long it takes the freezer to reach the desired temperature, the system can identify deviations from the expected cooling time and identify potential problems. This also helps prevent spoilage of stored goods. This period is provided dynamically to operational staff so they know roughly how long to wait. "Freezer Refill Amount": This data provides insight into user / worker behavior and consumption patterns. By monitoring this data, the system can gain insight into when users refill their freezers and how they interact with the freezers, such as if they refill to full capacity, when the freezer is empty, or when it is half full. Understanding refill patterns allows the system to, for example, optimize replenishment schedules, improve inventory management, direct product request cycles, and direct user preferences. The system can use weigh scales to monitor this data. "Dispense time vs. dispensed volume": This data can be combined with other parameters such as hopper level readings and weight sensor readings to identify potential issues in the dispensing system, such as product sticking. Some examples are provided: - If the dispenser has "dispensed" for more than x seconds and the hopper level is "low", a refill should be called. The system can use level sensors, mass meters to monitor this data. - If the dispenser has been "dispensing" for more than x seconds, the hopper level is "normal," and the weight sensor is not reading the expected amount, this could be an indication that something is wrong. This could be an indication of product sticking or other issues. Product sticking occurs when the dispensed material forms a sticking or blockage in the hopper or dispenser, preventing the expected amount from progressing freely. So, in this case, the operation staff could poke the product with a sticking poker. This data can be used by the maintenance engineering team to diagnose the root cause of the problem and to ensure the dispenser is operating efficiently. The system could use weight cells to monitor this data. Distribution Motor Current: This data can provide extremely useful information for maintaining the functionality and safety of a distribution system. A high current draw from a distribution motor could, for example, indicate a blockage or some other fault in the system. In such cases, prompt action may be required to ensure smooth operation. For example, operational staff could free the blockage with a blockage clearance poker. Therefore, the system may incorporate overcurrent protection devices or mechanisms, such as fuses or circuit breakers. "Carrying motor current": A high current draw may indicate a disturbance or some other fault in the system (broken limit / homing). The operating staff can reset the system or call a technician. Therefore, the system may incorporate an overcurrent protection device or mechanism, such as a fuse or circuit breaker. Motor / Board Temperature: This data can be used to indicate errors in the system and to ensure proper life of the motor-driven components of the system. Fluctuating or elevated temperatures in the motor or associated control board can be detected. Sensors such as temperature sensors can be deployed. "Transport time from freezer to oil": This data can be monitored to assess product quality. For example, the system can monitor how long frozen products are out of the freezer before frying. · "Drainage time": This data is monitored to ensure that the product is allowed to drain long enough after frying, which affects both product quality and safety. "Transport time vs. encoder information vs. limit reached": Tracking the movement and behavior of the transport system is used to detect problems or abnormal behavior. Whether its homing limit has been reached. Freezer Temperature Over Time: This data is used to monitor freezer performance and identify potential issues that may affect both product quality and safety. Operations staff play a role in cleaning filters and coils as part of their regular maintenance duties. As an example, the system can provide warnings that the condenser filter may need replacing or coil cleaning, or other issues. Appropriate sensors such as thermocouples, encoders, etc. can be used to collect real-time data. "Number of times the door is opened and closed": Monitoring this can help detect abnormal behavior and measure wear on parts. Door sensors can be used to collect this data. "Haul distance and haul cycles progressed": This data is monitored to predict wear on the machine for maintenance. Haul limit switch and encoder information can be used. HMI interaction data (see also below): This data is useful for understanding user behavior and monitoring any unusual activity. This may be used to improve UX design. "System Lock": Monitoring this helps understand if there is any abnormal behavior in the lock state, so multiple latch sensors can be used. "Oil Activity": Monitoring oil activity is useful to understand whether oil-related irritations, such as filter changes or skimming procedures, are observed and whether they are performed promptly. For example, if "Oil Activity" data indicates delayed, ignored, or unresponsive prompts, this may affect product quality and safety. This can further be used to evaluate staff training. "Product processed vs. ordered volume": Comparing this metric determines projected product waste. This can help restaurant managers make decisions to minimize food waste while increasing cost efficiency and sustainability. The "processing volume" and "total volume" of products through the system also help determine inventory usage. · "Number of batches": This is a metric that is useful for account management and work oversight. "Cycle time" (basket processing time): Monitoring cycle time is beneficial for account management. It ensures accuracy of billing and aids in resource allocation. "Cycle Time" (basket processing time): Monitoring cycle time also determines whether optimum performance is being reached and helps understand throughput. Maintenance Operations Record: Monitoring the maintenance operations record determines current, outstanding, and past maintenance activities, including parts. This also makes it possible to detect or track problems. Connectivity: When / how long a system is connected or not connected to the internet to determine connectivity health.

[0044] HMI metrics are key performance indicators used to evaluate the usability, performance, and effectiveness of a user interface. HMI metrics can be used to evaluate user experience and optimize UX design and functionality. These metrics are also extremely useful to maintenance staff and restaurant managers. These metrics can be automatically tracked by the system or can be quantified empirically when needed. An example of HMI metrics monitoring is provided here.

[0045] HMI metrics Error Recognition Time and Error Correction Time: This metric helps determine if the UX is effective in communicating to the user. It is also useful in determining how often errors go unaddressed in terms of: · Proactive actions: Understand actions regarding refilling, oil maintenance, and packaging - whether people wait for warnings or whether people are proactively doing these things. · Alert recognition time and action time: This metric determines the time taken to respond to a system request such as a refill alert, oil maintenance alert, or high temperature hold alert. · Time taken to perform the task: This metric helps determine how long a task, such as a resupply, takes to realize its usefulness.

[0046] Overall / Product Lifecycle Understand improvements between prototypes / products. Key metrics monitored may include temperature monitoring accuracy, dispensing accuracy, and throughput.

[0047] Key Improved Features We now provide a list of key improved features (A1-I1). Each feature (A1-I1) and each optional feature can be combined with any other feature and any other optional feature described herein below. Each feature may be combined with any other feature and other optional features such as those defined in Appendix A (see Features A-W). Another aspect is a meal prepared using a device or system defined in any of the following features, Appendix A, and any related optional features, as well as a restaurant, kitchen, or dark kitchen including a device or system defined in any of the following features, Appendix A, and any related optional features.

[0048] Feature A1 - Freezer compartment equipped with twin auger subsystem An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking vat, the automatic food fryer system comprising a freezer compartment with a twin auger subsystem configured to dispense food to the frozen food dispenser.

[0049] Feature B1 - The freezer compartment can be removed from the system as a whole An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the system including a freezer compartment configured to dispense food to the frozen food dispenser, the freezer compartment being entirely removable from other components of the system.

[0050] Feature C1 - The basket transport system includes a main transport subsystem that moves baskets laterally through the system, and a plurality of vertical transport subsystems that move baskets vertically through the system between the main transport subsystem and the cooking vat. An automatic food fryer system configured to move baskets from a position where the baskets can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system comprising: (i) a main transport subsystem that moves the baskets laterally through the system; and (ii) a plurality of vertical transport subsystems that move the baskets vertically through the system between the main transport subsystem.

[0051] Feature D1 - The transport module includes a basket rocking mechanism that rocks the basket while it is being transported up and down from the vertical transport subsystem. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking vat, the automatic food fryer system including a vertical conveying subsystem including a basket rocking mechanism that rocks the basket while it is being conveyed.

[0052] Feature E1 - High temperature holding area An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank and then to a high temperature holding area, the automatic food fryer system being configured to adjust the temperature of the high temperature holding area to a predetermined temperature.

[0053] Feature F1 - The system automatically adapts to changes in the product and / or new products or materials that are introduced As an example, the system can automatically set the oil temperature in the bath depending on the product being cooked. The system can detect the product, such as chicken versus fries, and adjust the oil temperature or other settings accordingly, such as hold temperature, portion size, cook time, hold time, or oil temperature. The multiple products may include, for example, any one or more of nuggets, sweet potatoes, wedges, and fries.

[0054] An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking vat, the automatic food fryer system being configured to automatically adapt to changes in products and / or new products or ingredients being introduced.

[0055] Feature G1 - An oil condition measurement subsystem is provided for each vessel. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat, the automatic food fryer system including an oil measurement subsystem configured to monitor oil-related parameters in the cooking vat.

[0056] Feature H1 - System includes separate fryers or baskets for dietary requirements or allergens An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank, the automatic food fryer system having separate cooking tanks or baskets for dietary requirements or allergens.

[0057] Feature I1 - Remote management system for organizing multiple food fryer systems A remote management system that organizes multiple food fryer systems at different locations, each food fryer system being an automated food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat.

[0058] Generally applicable optional features Twin Auger Subsystem The twin auger subsystem is configured to crush or separate the frozen food block into individual portions or smaller portion frozen food items. The twin auger subsystem includes two augers configured to rotate freely within the freezer compartment. The twin auger subsystem further comprises a drive mechanism configured to rotate the first auger and the second auger either simultaneously or independently. The drive mechanism is configured to adjust the rotational speed and / or direction of the first auger and / or the second auger to optimize processing of the food type. The drive mechanism (including the motor) is positioned outside the freezer compartment. The auger has opposing teeth that move together to minimize food jamming. Each auger is shaped with a slope that is tailored to the food being processed. The tapered slope varies along the length of the auger to optimize processing of different food types. The frozen food product is frozen fries, and the twin auger subsystem is configured to separate the frozen fries into individual fries. Each auger is positioned over a curved path that extends parallel to the auger. The twin auger subsystem delivers food to a frozen food dispenser mounted on load cells that feed into a control circuit that controls the drive mechanism. The freezer compartment as well as the frozen food dispenser and load cell are part of the cryogenic unit. The frozen food is one or more of potatoes, potato chips, vegetable chips, hash browns, chicken nuggets, chicken wings, Mars bars, donuts, or any other fried food. The system is configured to track the amount of frozen food within the freezer compartment, the frozen food dispensing time, and / or the mass of the frozen food dispensed. The basket can store multiple products. For example, hash browns (e.g., in a thin wire basket with spaces between the wires) can be stacked and picked up or dropped into a standard fry basket for cooking, thereby eliminating the need for a special basket for hash browns.

[0059] Freezer The freezer compartment is mounted on rails. The system includes a closed-loop air recirculation subsystem. The freezer compartment includes a crumb tray to collect crumbs and / or small pieces of food to prevent them from entering the basket. The system includes an agitation subsystem configured to remove food debris and / or particles so that they are collected in a debris tray. The freezer compartment includes a "de-agglomeration" subsystem configured to break up or separate agglomerates in the frozen product before it is dispensed into the frozen food dispenser. · The freezer compartment is unlocked and opened using a button such as a foot pedal or foot-operated button. Freezer compartments equipped with interchangeable freezer hoppers and / or interchangeable drawers. The freezer compartment is equipped with drawers that do not protrude into the walkway. Drawers are provided with lift flaps or similar. The drawer is equipped with a twin auger subsystem. A drawer stores two different food products, each product stored in a different area, each area having its own auger. For example, two different products with a single auger (each occupying half the volume) with a central separator. The output stage is the same, even with a single timing hopper. In this configuration, the drawer must be connected to a separate hot holding chute. The freezer compartment may have multiple freezer units, such as different sized freezer units, to facilitate different food types. For example, a freezer compartment may facilitate primary and secondary products. This is useful because not every customer has two top open fryer products that are split 50 / 50.

[0060] frozen food dispensing machine The frozen food dispenser has a bomber-style door that swings open. A sliding insulated cryoroom door is positioned below the bomber door and configured to open before the bomber door opens. The frozen food dispenser is configured to dispense frozen food directly into a basket located below the opening provided by the bomber door. The frozen food dispensing machine has a sensor on the door that seals the cold compartment to verify that the door has sealed properly (e.g., that there are no chips stuck in it that would prevent the door from closing and allow warm air into the cold compartment). The sensor provides a telemetry signal if the door is not closing properly, allowing for rapid fault detection.

[0061] Basket transport system The plurality of vertical conveying subsystems may also be configured to move baskets to and away from the frozen food dispenser and / or food discharge section. The system includes a plurality of frozen food dispensers, and the basket transport system is configured to move the baskets to a position where they can receive food from a particular frozen food dispenser. There are multiple frozen food dispensers, and the dispenser transport module is configured to move the basket under a particular food dispenser. The main transport subsystem is a linear transport subsystem that can independently move the basket horizontally.

[0062] Basket rocker The baskets are attached to carriers that move up and down along the vertical transport subsystem. The support is configured to pivot up and down to pivot the basket up and then down to provide agitation to the contents of the basket. Agitating the basket removes excess oil from the fried food in the basket. The vertical conveying subsystem includes a contour feature that causes the carrier to pivot upward and downward when the carrier rides on the contour feature. The vertical conveying subsystem comprises several contour features on which the carriers can ride, imparting a swinging motion to the basket in each case.

[0063] Basket grip The basket gripper is configured to grip the basket. The basket includes a hook configured to engage the basket grip. The basket gripper includes a horizontal passage that engages the horizontal bar of the hook on a standard fryer basket. The basket hook is secured by a gripping portion with (a) a horizontal passageway into which the horizontal bar engages to center and align the gripping portion, and (b) left and right sides each with passageways into which the left and right inverted U-shaped side bars engage, the left and right sides of the gripping portion being configured to open around and close against the side bars.

[0064] Basket belt with basket gripper The vertical conveying subsystem lowers the fryer baskets between the main conveying operating height and the refrigeration dispenser outlet height and includes a basket belt including basket grippers. The basket gripper includes a horizontal passage that engages the horizontal bar of the hook on a standard fryer basket. The basket belt is removable from its drive mechanism for cleaning.

[0065] High temperature holding area The hot hold area comprises a removable fry food or hot hold container or bath designed to locate load cell sensors integrated into a large plate or landing surface. A heat lamp above the hot hold area maintains the temperature in the hot hold area at a predetermined temperature, such as approximately 65°C. Temperature is regulated by a thermocouple and a closed loop feedback circuit. A hot air recirculation system is used to maintain the temperature in the hot holding area. ·Refrigerator condensing coils preheat air for the high temperature holding zone. The system connects to a separate hot holding cabinet to allow direct collection of fried food by the end user. The hot hold area can be configured to hold multiple products in different sub-areas, each with its own unique requirements, such as temperature. This is useful when holding a variety of products at a hot hold. For example, a hot hold for hash browns and chicken pieces may have different requirements than a hot hold for fries.

[0066] Improved Process The system may include multiple cooking vessels, and an oil measurement subsystem may be provided for each vessel. The oil measurement subsystem includes an oil quality sensor. The oil-related parameters include one or more of quality, temperature, contamination, color, capacitance. Multiple sensors may be used, such as ultrasonic, laser, or visual sensors. The oil measurement subsystem is directly integrated into the food fryer system. · Oil-related parameters are derived from exhaust gas analysis (i.e. specific examination of the updraft, or "smell analysis"). The system includes a central oil sump connected to each tank. The system is connected to an oil tank for unattended top-up. The system is configured to assist in oil changes without downtime. Each tank is equipped with a submerged / detached basket agitator. The system is configured to detect or sense when the fryer fails to properly set a parameter such as the holding temperature or oil temperature. The system is configured to automatically reject food that has not been properly cooked or is not properly cooked and not mixed with other properly cooked products, i.e., reject undercooked or improperly cooked products. The system is configured to detect or analyze cooking profiles by comparing the weight of the frozen food with the weight of the corresponding cooked food. The system includes a seasoning unit that automatically seasons cooked food with multiple seasonings. The system comprises a holder for the condiments. The seasoning control subsystem is configured to season the cooked food according to seasoning parameters, which may include one or more of blandness, saltiness level, spiciness level, and salsa. Seasoning parameters can be configured by the user or automatically adjusted depending on specific requirements. The system can provide one or more additional cooking cycles, for example for double or triple cooked chips. The system provides texture control such as soft, medium, crispy, etc. This can be provided to target specific customers such as different age groups. Customers can select texture parameters in the user interface. The system comprises a quality control subsystem configured to automatically estimate the quality of the final product. The quality control subsystem performs statistical process control of the quality based on automated sample measurements of several parameters, such as texture (crunchiness), color, flavor, odor, or structural integrity. The system includes a computer vision subsystem configured to detect the cleanliness of the food fryer system. The system is configured to clean automatically and / or detect when it needs cleaning or maintenance. The system will automatically output warnings to schedule future cleaning or maintenance. The system is configured to automatically detect food items stuck in the basket. This may be done via a computer vision subsystem. The system provides automatic skimming, which can be driven by a computer vision subsystem.

[0067] Allergens Separation of baskets and / or cooking vessels is provided for each product, e.g. for vegan, allergens, contamination, etc.

[0068] distribution functionality Multi-stage process before dispensing, such as dispensing fish, battered fish, fried fish. The system includes a peeling subsystem configured to automatically peel food products, such as potatoes. The system includes a cutting subsystem configured to automatically cut the food into desired portions. The system includes a bag opening subsystem configured to automatically open a bag of food product. The system includes a container for disposing of empty bags. The system includes a computer vision subsystem configured to detect defective and / or incomplete products (both at the dispensing and end of cooking stage). The system may include a food discharge section with multiple sub-areas corresponding to different products, different seasonings, or different cooking profiles. For example, the system may include a chip discharge section segmented for salt / unsalted frying.

[0069] Packaging / packaging functionality The system is configured to automatically package the cooked product. The system provides support for reusable packaging. The system provides for personalization of packaging, e.g. by customer name, product contents, weight / calorie content of contents, The system can package or portion complete meals.

[0070] Remote Management System · Remote management system organizes multiple food fryer systems of different restaurants in logical groups. The remote management system includes a visualization module that generates a visual representation of restaurant performance data for each logical group. The remote management system is configured to share cooking parameters and recipes among multiple food fryer systems in a logical group. The remote management system provides a user interface for managing logical groups and accessing visualization data.

[0071] Remote Monitoring / Configuration The system communicates with a communication module that transmits cooking parameter data to the system. The communication module can transmit cooking parameter data to multiple food fryer systems in different locations. The communications module also remotely monitors the operation of the multiple food fryer systems, detects error conditions in the operation of the multiple food fryer systems, and transmits error notifications in response to the detected error conditions. The cooking parameter data includes temperature settings, cooking time settings, and cooking mode settings. The system includes a memory subsystem for storing cooking parameter data. The system may be configured to automatically schedule maintenance of the system, such as replacement of degraded parts, based on analysis of telemetry data or based on system performance metrics. The system is configured to automatically schedule remote software upgrades. The system is equipped with remote control. The system includes a machine vision subsystem configured to control, position, and monitor the basket and to evaluate store or drive-thru business for cooking initiation.

[0072] Additional Functionality The system includes a protector and is configured to attach the protector to the duct to create a sealed connection with the extraction system to extract power. The system includes 48 volt electronics, such as one or more stepper motors powered by 48 V. This allows the system to achieve the desired accuracy. Machines with built-in fryers. This can facilitate specific tasks such as skimming oil. This is also advantageous for new sites or customers that do not already have a fryer. This can also reduce the machine's footprint and allow for different configurations. Supports other types of fryers other than open baskets, e.g., pressure fryers or air fryers. Additional integrations are provided in Figure 44. A continuous fryer, as shown in Figures 45-46. A refrigerator distributes product streams into small baskets. These are suspended from a belt and slowly progress into the baths (specially constructed fryers). As the baskets emerge, several actuators move them quickly, dispensing the product into the hot holding section. The first bath, towards the user, is for manual loading and unloading, while the other two baths towards the wall are automated and covered by glass partitions. The units can be 2-2.5 m wide, but less deep. There are no sliding units, just baskets passing through, and few motors. Stainless steel conveyors can also be used to transport the product (such as a two-tiered transport mechanism to ensure product progression and immersion).

[0073] User Interface (UI) The system includes a user interface that allows an end user to configure the food fryer system and / or select configuration parameters. The UI displays the configuration parameters of the system, such as "Cook Speed" which allows the user to set the desired cooking speed for the system. The UI displays the available fly positions and associated numbers or parameters. The UI displays ordering information for multiple baskets to determine the cooking order. The UI allows the user to select different parameters for cooking order and / or basket allocation. The UI allows for monitoring of space availability in the system, such as a freezer compartment or frozen food dispenser. The percentage of available space (or conversely, the space already occupied) in the freezer compartment or frozen food dispenser is displayed. For example, the percentage can be displayed according to five different steps: 0%, 25%, 50%, 75%, 100%. The UI supports personalization based on language and / or region localization. The UI allows the user to select and / or initiate an over-the-air (OTA) upgrade.

[0074] Appendix A: PCT / GB2022 / 050709 (excerpt with some repetitions removed) Automatic Food Frying System

[0075] Technical Field The present invention relates to an automated food frying system.

[0076] Background technology Automating the process of frying chips and other fried foods in commercial kitchens (e.g., fast food or quick serve restaurants that fry potato fries, vegetable chips, hash browns, chicken nuggets, chicken wings, etc., and dark kitchens) is attractive. The traditional manual process involves kitchen staff emptying bags of frozen fries into a food fryer basket, then taking the basket and lowering it into a deep fat fryer bath, lifting the basket out of the fryer bath when cooked, transferring the cooked fries into a large stainless steel bowl, salting the fries, and holding the fries under a radiant heat light until they are ready to be scooped into boxes for serving to consumers.

[0077] Although seemingly simple, the quality of the final fried food can easily be compromised in this manual process. Product quality depends on several factors, including the size of the frying vessel relative to the amount of product being cooked, the time spent in the fryer, the temperature of the oil before and during cooking, the quality of the oil (which in turn depends on deterioration and planned skimming / straining), the temperature of the product as it enters the hot oil, and for frozen products, whether it is partially thawed, the delay between frying and salting, the amount of seasoning used, the distribution of the seasoning on the cooked product, and the seasoning and holding environment (especially its temperature and humidity).

[0078] For example, if a food fryer basket is overloaded with frozen fries (also called "chips"), this can lower the temperature of the cooking oil, resulting in poor-quality chips. If chips transferred to a food fryer basket are slightly thawed, they will absorb too much oil, resulting in poor-quality chips. If chips are not salted quickly enough after cooking, they will become soggy. While holding cooked chips for more than five minutes typically means they are discarded, this can be ignored by kitchen staff, who sometimes cook large batches of chips and hold them for more than five minutes. Staff also do not always follow cooking schedules and prefer to cook items in batches to reduce the time spent interacting with the fryer. Staff can inaccurately judge the rate at which fries are removed to fulfill orders, resulting in a new batch being prepared before the chip discharge is emptied, meaning that chips potentially need to be discharged while there are still chips available.

[0079] In practice, kitchen staff in fast food kitchens may overload fryer baskets with fries, either to save time or reduce the number of batches they need to cook, due to an early miscalculation of how many chips are needed or an inability to accurately measure out the amount. This can cause the oil temperature to drop excessively, affecting the frying and resulting in products that are not fully submerged in the oil and not cooked properly. Also, when kitchen staff cook large batches, during busy periods, they may prioritize cooking one large batch consisting of multiple baskets of fries simultaneously, limiting the distribution of labor they must exert. This can result in fries being preserved beyond their shelf life. Staff may not notice or act freely when fries are supposed to be removed from the fryer, resulting in overfrying. After removal from the fryer, staff may not shake the basket or allow the basket time to drain, leaving oil remaining on the fries. After placing fries into the discharge (hot food storage area), staff may not salt the fries, may not salt the correct amount, or may not distribute / mix the salt correctly throughout the fries. Batch fries may not be sorted correctly, creating uncertainty about the remaining life cycle of a particular batch. Fries that have passed their life cycle may not be discarded at the correct time and may continue to be served to customers. Freezer doors may be left open, which may begin to thaw product and deteriorate fry quality. Staff may not drain vats or start oil filtration cycles in a timely manner.

[0080] Most commercial kitchens, especially major well-known fast food chains, have very clear SOPs (standard operating procedures) designed to address these potential problems by prescribing, for example, maximum batch size (e.g., maximum weight of frozen product that can be placed into a hot oil bath for frying), cooking or dumping temperature (e.g., 175°C), maximum holding time for food (i.e., how long food can be held after cooking before delivery to the consumer - typically 5 minutes), how often cooking oil must be filtered, maximum customer waiting times, other operating rules (e.g., always closing the freezer door immediately after frozen food is removed from the freezer), not allowing frozen food to thaw in the air, etc., changing cooking oil when it becomes cloudy, specific fryer cleaning procedures, etc.

[0081] However, in busy kitchens, food frying tasks are often given to the least experienced members of the kitchen team, and the reality is that these SOPs are often ignored, resulting in compromised food quality. Operating frying equipment is unpopular among workers because it is dirty, smelly, tedious / unproductive, and repetitive; frequent oil filtering is unpleasant and requires cumbersome PPE. Even more troubling, operating frying equipment is dangerous; 80% of fast food workers are burned on the job, and the majority of burn victims are burned while operating the frying equipment. Turnover among frying staff is naturally high, training costs are high, SOP compliance is low, and product quality is poor. In summary, fast food frying operations suffer from several major problems: worker injuries, poor quality control, high labor costs, and limited labor availability.

[0082] Summary of the Invention An embodiment of the present invention is a mechanical automatic food frying system called the Fryr®. The Fryr system addresses the problems identified above and provides new functionality that increases consumer choice, improves food quality, reduces food waste, and reduces energy consumption. The Fryr system is a completely self-contained automatic food frying system formed from a freezer section that can automatically dispense measured amounts of frozen food into food fryer baskets (e.g., standard food fryer baskets) and a conveying system for moving the filled food fryer baskets to a deep frying tank and then to a food discharge where they are held until used. The conveying system can be made from separate linear conveying modules, each capable of moving a fryer basket independently of the other modules. The invention is defined in the accompanying claims.

[0083] The Fryr system offers many benefits, including increased adherence to standard operating procedures (SOPs), better quality product, and less waste. The Fryr device operates at high food production rates to meet the demands of the busiest kitchens. The fry basket can be accurately loaded with the exact amount of uncooked chips. Chips can be removed from the hot oil bath at the exact right time. Chips can be drained for a precise length of time. Minimize the delay between removing the chips from the fryer and transferring them to the salting and holding environment. · You can season with the exact amount of seasoning (according to the amount of chips being cooked). Ensures that condiments are distributed throughout the batch of chips. Chips can be kept in a better controlled environment. Chips can be stirred constantly to prevent moisture and air pockets from forming. After the chips' shelf life is over, they can be guaranteed to be discarded to ensure they are not sent to customers.

[0084] The following 23 key features are implemented in the Karakuri Fryr Automatic Food Frying System:

[0085] Features A-D: Automatic Food Fryer Basket Conveying System Feature E: Automatic salting / seasoning Feature F: Food delivery app integration Feature G: Chip frying system with user-defined crispiness of chips Feature H: Predictive setting of oil temperature in a deep fat fryer depending on expected future use Feature I: Maintaining oil temperature in a deep fat fryer by varying heat input depending on food batch size Feature J: Automatically enter and exit fryer idle mode based on next scheduled food order Feature K: Automatic activation of oil filtration based on fryer throughput Feature L: A computer vision system for identifying floating debris in fryer oil Feature M: Automatic control of different tanks in a multi-tank fryer based on incoming food orders Feature N: Automatic food fryer system for agitating a fry basket to separate fries from each other when submerged in oil to ensure fries are cooked evenly Feature O: Automatic food fryer system for quickly removing excess oil from fried foods following removal from the fryer Feature P: Automatic food fryer system with automatic fryer tub cover Feature Q: Automatic portion packing system Feature R: Modular Food Fryer System Feature S: Hybrid automatic and manual food fryer system Feature T: An automated food fryer system whose operations are scheduled using a genetic algorithm Feature U: Automatic food fryer system that tracks the count of the number of portions delivered Feature V: Automated food fryer system that tracks and times operations so compliance with SOPs can be verified Feature W: Automatic food fryer system with "buffer volume" cooking mode

[0086] Appendix 1 provides an expanded discussion of these features.

[0087] MODE FOR CARRYING OUT THE INVENTION This detailed description section covers the Fryr® food frying system. The Fryr system automates the dispensing, cooking, and release of a range of fried products into a food holding area. The Fryr system: Enables fully automated dispensing of dynamically (e.g., continuously or in real time) adjustable weights / quantities of food to be fried, e.g., frozen food from a freezer and non-frozen food from a food dispenser. This can be done on order or using a predictive scheduling system that predicts when the food should be dispensed and when the cooking process should begin. · Allows for fully automated frying of food products (e.g., fries, hash browns, chicken nuggets, etc.). · Allows for fully automated dispensing of cooked food into holding trays or containers (often referred to as "discharges"). Allows for fully automated disposal of food that does not meet requirements and should not be served. · Allows for fully automated packaging of individual food portions (e.g., a single box of fries). Allows for fully automated oil filtration. · Allows manual cooking override.

[0088] 1 and 2 are diagrams of the complete Fryr system. The Fryr system is made up of six subsystems. The automatic frozen food dispensing machine 1 is made up of three freezer drawers or compartments 10, in this case, to store food to be fried. The drawers hold fries, hash browns, and chicken nuggets, respectively; essentially, more freezer drawers can be added if more food types need to be automatically cooked by the system. Alternatively, the Fryr system allows kitchen staff to manually insert fryer baskets into the system, which is particularly useful for cooking foods that do not have their own compartments 10.

[0089] An automatic freezer dispenser 1 delivers the required amount of frozen food directly (e.g., under gravity or with assistance) to a fryer basket 4 (see FIG. 3) located below a drawer. A conveying system 2 (shown more clearly in FIGS. 3 and 4) then moves the filled basket 4 from the freezer dispenser 1 to a hot oil cooking bath 3 in one of three adjacent fryer units 9, then lifts the basket with the cooked food up from the bath 3 and across to a food "discharge" 5, where the fried food is then deposited. Kitchen staff can reach the discharge to portion the food into boxes, paper bags, etc. and provide them to consumers / food delivery drivers, etc.

[0090] Conveying system 2 includes a mechanism for lowering and raising baskets into and out of the hot oil bath, which is separate from the basket conveying system that moves fryer baskets 4 into the bath. Figure 1 shows two of the modules that make up this conveying system 2: a main conveying module 19 that moves baskets laterally across the system, and the tops of several vat-lifting conveying modules 20 that respectively lower and lift baskets out of the hot oil bath. The other two modules in conveying system 2 are hidden from view in Figure 1.

[0091] Each tank has its own mechanism for lowering and raising the basket, so that the system can fry multiple baskets simultaneously, and baskets can be loaded with frozen fries simultaneously, for example, one basket being lowered into the tank, another being lifted from the tank, and other baskets being queued up and waiting to be moved into the tank.

[0092] The system has guards 6, including a glazed panel 7, around the entire unit to minimise the risk of injury and to contain stray oil drips and cooking odours within the unit. Whilst the system is fully automated, kitchen staff can manually slide baskets into the system through a manual basket inlet 23, which are then automatically transferred to the fryer unit 9 and, once their contents have been cooked, returned to a manual basket outlet 24.

[0093] Figure 3 shows the system without the protection, more clearly showing the three frozen food compartments 10 and the food outlets 11 at the bottom of two compartments 10. Baskets are not shown below the food compartments, but the horizontal distributor transport module 17 can be seen, which moves the baskets to the correct compartment 10. A filled basket attaches to a link transport module 18, which lifts the basket up until it can be grasped by a basket gripper 13, which is part of the main transport module 19. The gripper 13 extends down to grasp the basket and move it up and into an empty tub 3, which then transfers the basket to a tub lift transport module 20. The tub lift transport module 20 lowers the basket into tub 3, lifts it back up after the required cooking time has elapsed, rocks it to remove excess oil, and then the gripper 13 retrieves the basket and moves it to the appropriate chute at the food discharge 5, tipping the basket into the chute.

[0094] The Fryr system also has an optional add-on automatic packaging unit 8, shown in FIG. 4, which automates the packaging of individual portions of freshly cooked fries into containers such as boxes used by food delivery services, allowing for full end-to-end automation of the process.

[0095] The Fryr system is designed to be a near-drop-in replacement for both existing equipment and labor and to support all current products and processes. Because the Fryr system is a data-enabled device, it can count the actual number of food portions cooked (traditional restaurant management systems essentially count the number of portions sold), but configuring an actual food frying system to count the actual number of portions cooked and served (e.g., not discarded for holding too long at the discharge) has many advantages. First, having data on the actual number of portions cooked and served provides a clearer picture of the amount of food waste (e.g., frozen food spillage, frozen food thawing so it is unsuitable for frying, food discarded for holding too long at the discharge) because the kitchen will know how many bags of ingredient (e.g., bags of frozen fries) have been used over the course of a day.

[0096] The Fryr system can accept input (e.g., commands to dispense food products from compartment 10) from both in-store staff and external systems. It allows predicted production rates to be set manually or automatically, and allows staff to change products depending on in-store conditions (e.g., when those conditions require a change to the predicted schedule of food products to dispense from compartment 10). Over time, this allows the system to learn the knowledge of experienced staff (e.g., when scheduling food products to dispense from compartment 10).

[0097] The data-centric approach used in the Fryr system also enables a per-portion pricing model for the supply and maintenance of its Fryr units, which allows restaurants to benefit from the labor savings that Fryr offers in a way that is measured in conjunction with a restaurant's traditional labor costs but without the usual capital expenditures associated with purchasing kitchen equipment.

[0098] We will now look at each of these subsystems in more detail. First, there is the food (e.g., frozen food) dispensing machine 1.

[0099] Food dispenser 1 holds frozen foods for both automatic and manual dispensing and allows for the dispensing of food in precise yet variable (including dynamic or real-time changes) amounts. Food dispenser 1 has three main drawer compartments 10 (see FIG. 3), with product dispensed from the bottom of each compartment 10 through a food outlet 11 (a chute with a simple motorized door to open and close the end) (see FIG. 5). The food drops into a fryer basket 4 held by a conveying system 2. The mass of product to be automatically dispensed from compartment 10 into a particular fryer basket 4 is weighed (e.g., using a strain gauge or other weight sensor associated with that fryer basket, such as integrated into tray 15), and the mass can be automatically varied, allowing for fully dynamic portion sizing.

[0100] 5 shows horizontal transport rails 17 below the food compartment 10, with fryer baskets 4 resting on trays 15 attached to the horizontal transport rails 17, which allow the trays 15, and therefore the baskets 4, to be moved horizontally to position the baskets 4 below the correct food compartment 10 and to move the baskets 4 to the next part of the transport system, the vertical basket lifter 18. The vertical basket lifter 18 lifts the baskets 4 off the trays 15 and up and away from the frozen food compartment 10.

[0101] Compartment 10 may not have an automatic dispenser, but instead may allow for storage of small volumes of product in bags used for manual transfer to baskets. Thus, kitchen staff can manually fill a fryer basket and then move the basket to manual basket entrance 23, and automatic operation then takes over.

[0102] We will now look in more detail at the fryer basket transport system 2. Figure 6 shows the fryer basket transport system 2 removed from the rest of the Fryr system for clarity. The transport system is made up of four separate and independent linear movement devices or modules.

[0103] Beneath the food dispenser is a dispenser transport module 17 that extends along and includes a horizontal rail. The dispenser transport module 17 moves the baskets under the correct freezer compartment. The filled baskets are then picked up by a vertical link transport 18 at the side of the cooking vat and moved vertically up to the main transport module 19, which uses its grippers 13 to grasp the baskets, lift them, and then move them horizontally until they are above the appropriate (e.g., correct temperature) cooking vat. Note that the vertical link transport 18 also serves as a queue or buffer that can hold filled baskets of uncooked food while waiting for the main transport module 19 to return to pick up the most full basket at the head of the queue. When the baskets are in position, they are transferred by the grippers 13 to a vat lift transport 20, which moves the baskets down into the vats. As shown in Figure 6, there are six independent frying vessel lifting and transporting units 20 divided into three pairs, two for each vessel, so each vessel can have two baskets at a time.

[0104] The basket remains in place for the required frying time, then the fryer tank lifting conveyor 20 lifts the basket out of the hot oil. The basket is gripped by the gripper 13, and the main linear conveyor 19 moves the filled basket until it is above the appropriate food discharge, then lowers the fried food into the discharge. The main linear conveyor 19 then returns the empty basket to the vertical basket storage 21. The empty basket is subsequently collected by the freezer dispenser conveyor 17 and positioned below the food compartment, and the cycle begins again.

[0105] As noted above, there are four separate and independent linear movement devices or modules: (1) dispenser transport module 17 extending under freezer compartment 10; (2) link transport modules 18 on the sides of the food dispenser; (3) main linear transport module 19; and (4) tub lift transport modules 20 (two for each tub).

[0106] Several benefits arise from having four separate movement systems or modules, each performing a simple linear motion, such as efficient use of space, increased processing power, cheap, reliable and robust, and reduced time constraints on interaction.

[0107] Having separate transport modules is advantageous for several reasons. First, there are some aspects of the frying process that are time-critical, such as lifting the product from the oil when cooking is complete. Separating the conveying systems ensures that the conveying systems are always available for time-critical tasks, for example, a vat lift conveying module is dedicated solely to lifting and lowering baskets into and out of the vat, and therefore can be guaranteed to operate at the correct time. Second, the separate modules allow for independent execution and queuing of missions, allowing the Fryr to achieve the required high throughput. Finally, by decoupling each translation into a linear motion, the Fryr utilizes proven, cost-effective technology that enables robust, highly reliable operation. In the event that part of the system requires repair, the Fryr's functionality remains available. For example, if the vertical transport link is unavailable, staff can continue to enjoy the benefits of the vat lift system, which controls cooking times and reduces constraints on staff interaction timing.

[0108] Thus, as noted above, each vessel has its own basket lowering and raising mechanism 20, so that the system can fry multiple baskets simultaneously, for example, loading baskets with frozen fries while other baskets are being lowered into vessels using vessel lifting mechanisms 20, while other baskets are being lifted from other vessels using different vessel lifting mechanisms 20, and while other baskets are being moved up and away from the frozen food dispenser with vertical link module 18, while some baskets with frozen food are queued lower down in vertical link module 18, while still other baskets are being moved along main linear conveyor 19 to position their baskets over empty vessels. Naturally, a computer is used to schedule and synchronize all activity, ensuring that the scheduled production of fried food is automatically adhered to and that all SOPs are also automatically adhered to.

[0109] We now turn to the fry or food discharge 5 shown in Figure 7. The fry discharge 5 is located above the freezer dispenser 1 subsystem and holds cooked products at a temperature, allowing staff to pack and store the products before they are sent to customers. The basket grabber 13, which forms part of the main transport module 19, is shown rotated to flip the basket 4 over, so that the fries from the basket 4 now move down one of the four lanes in the food discharge 5.

[0110] The fly discharge 5 supports a large percentage of staff interaction. The four lanes allow for batch and product separation, which is especially useful when it is desirable to separate foods (e.g., one lane can be reserved for fries only, another lane for chicken only, and when fries in one lane are nearing the time limit (e.g., 5 minutes for some quick service restaurants), new fries can be automatically unloaded onto the other lane to avoid mixing with fries that are less fresh and may even need to be discarded). · The product is kept at high temperature before and after packaging. · Gravity feed chutes ensure staff remain separated from automation. Retention time tracking - Batch portions can be tracked from the moment they are cooked. - Batch degradation and expiry can be clearly communicated to staff via HMI. Yield tracking - This allows metrics to be revealed throughout the frying process, which is not possible with current equipment. - Additionally, this provides an opportunity to dynamically change production rates based on real-time output rates.

[0111] The frying discharge 5 features four separate lanes for holding and packaging product. This allows batch separation to be consistently maintained. Because the Fryr system controls the cooking process, accurate information about the deterioration of each batch is also communicated to staff to ensure waste product is properly disposed of. Each lane also has a separate space for holding packaged product ready for delivery. The Fryr system ensures that the product is heated while being held. The frying discharge can use heat lamps to maintain temperature, or it can use heat from the freezer.

[0112] Design Optimization: The fly release 5 is designed to allow maximum flexibility in future interactions without affecting functionality. Cosmetic features such as lane separations are made from formed stainless steel sheet extrusions. This allows such features as number, size, and shape of lanes to be easily adjusted following feedback.

[0113] Product Tracking: Optionally, a vision system can be added to the fry discharge 5 to independently track the amount of cooked product available. This can close the data loop and provide real-time product availability data.

[0114] Seasoning: In the UK, products are not seasoned after cooking, but this is not the case in many regions. The Fryr system can include dispensing technology for automatic seasoning modules and the system is designed to allow for these to be integrated.

[0115] The Fryr system is fully automated and requires no regular human intervention except to fill the dispensers with frozen food and to retrieve cooked food from the food discharge 5. The Fryr system also supports manual inputs and outputs. Manual input and output locations 23 and 24 allow the Fryr system to handle product outside of the automatically dispensed locations while retaining the other automation benefits that the Fryr system provides, such as constrained cook times and superior environmental high temperature retention.

[0116] In addition to providing support for other products, the Fryr system also allows for the use of baskets other than those typically used, such as those used for hash browns. As noted above, the Fryr device includes a manual basket entrance 23 (see FIG. 1), shown in FIG. 8. An operator can load food into the fryer basket 4 and push the basket onto a rail leading to the entrance 23 to engage the vertical link transport 18, which picks up the basket and elevates it onto the main linear transport 19. The remainder of the cooking and discharging process is similar to that described above. A pull-out tray is integrated to hold the basket and to collect debris while manually filling. This partial separation of the manual process from the fully automated frying system has two other important functions. First, this partial separation serves to decouple the manual interaction from the interaction intended to be performed by the Fryr device. This reduces the system's sensitivity to staff loading / retrieval frequency, meaning staff are not pressured to immediately remove baskets from the system once cooked, but instead have the freedom to complete their current task without disrupting food production. Second, this partial separation serves to keep staff safely separated from the automated portions of the system, allowing them to work on or around the Fryr device without requiring excessive PPE or precautions.

[0117] Automatic packaging machine options An option for the automatic packaging machine (see Figure 4) is an add-on unit 8 that automates the packaging of fries into containers. The automatic packaging machine 8 accepts freshly cooked products from the Fryr device, optionally seasons them, and automatically portions them into containers, all without the need for staff interaction. The dividing compartments and the storage area for the packaged products are heated. This means that a high temperature chain from the frying tank to packaging and holding can be guaranteed for the best possible quality. The automatic packaging machine 8 shown here is designed to handle cardboard boxes, but other options popular in meal delivery services, such as paper bags, may also be handled.

[0118] Frame and protection The Fryr device is designed to be a drop-in replacement for existing professional kitchen equipment. As well as fitting into the existing footprint, this means ensuring staff can continue to work safely in close proximity. The guard 6 (see Figure 1) is designed to ensure staff are kept safe, yet allow easy access for cleaning.

[0119] For ease of installation, the unit is freestanding and designed to disassemble into transportable elements. The Fryr configuration is designed to allow staff to work in close proximity without risk, while retaining access to all critical parts of the system for cleaning, maintenance, etc. The configuration is freestanding and does not require any specific modifications to the kitchen to install. Hinged compartments allow access to all of the Fryr's modules, including the fryer. These also allow the fryer to be removed from the system for maintenance. Note that the primary controls to the fryer remain accessible at all times.

[0120] Due to the enclosed nature of the frame, there are additional opportunities for extraction to be incorporated into the Fryr.

[0121] Cleaning and Sanitation All parts of the Fryr device that are in direct contact with food, such as the dispenser hopper and fry discharge chute, are removable for ease of cleaning in a standard customer store sink. All direct and indirect food contact parts, as well as parts located in splash areas, are hygienic and durable, made from stainless steel and food-grade plastic, and are easy to access and wipe clean with a cloth and cleaning agent. Access underneath the Fryr device is facilitated by the fact that the freezer dispenser unit and fryer can be moved out of their protective enclosures to allow cleaning underneath and behind them.

[0122] 9 shows the wheeled dispenser unit 1, along with the dispenser carrier 17 and vertical basket lifter 18, all together forming a single unit, being moved out of the main body of the Fryr system. The main transport module 19 and fryer tank lifter carrier 20 remain in the main body of the Fryr system. The three fryer units 9 also remain in the main body of the Fryr system.

[0123] Figure 10 shows the wheeled fryer unit 9 being removed for cleaning or maintenance. The main transport module 19 and fryer lift transport 20 still remain in the main body of the Fryr system.

[0124] basket Fryer basket 4 is essentially similar to or identical to a standard, conventional commercial food fryer basket with sides and floor made from nickel-plated wire mesh. Fryer basket 4 is equipped with a mounting hook 14 (see FIG. 8) designed to allow basket 4 to be attached to a corresponding mounting device (e.g., a simple rim that the hook can engage) in a different transport module that moves the basket around, and mounting hook 14 is designed to easily attach to a robot end effector gripper 13 that extends down from the main transport module. The mounting device is designed to passively hold any standard fry basket in a precisely positioned position.

[0125] Control System The Fryr system uses a custom-developed control system to orchestrate the automated system, including controlling internal systems, integrating with deployed flyers, and providing API endpoints for integration with external systems.

[0126] The Fryr system issues commands to the installed fryer, allowing the Fryr system to issue cooking commands, receive cook time estimates, receive alerts, etc., while also allowing the fryer controller to dynamically adjust cook times, control filter valves, etc. This means that the Fryr system can benefit from extensive empirical testing performed by fryer manufacturers to generate cook cycle data.

[0127] The Fryr system can also be operated completely manually in the event of a system failure; for example, kitchen staff can manually add frozen foods to the fryer basket, manually lower the fryer basket into the heated bath and lift it back up and out, and tip the contents of the fryer basket into the discharge.

[0128] Production Control The Fryr system produces products at dynamic rates depending on different inputs, which can be from in-store staff via the system's user interface or real-time adjustments from API endpoints from external systems.

[0129] Where available (site-dependent), the Fryr system's base production rate will be set by customer forecast data. In-store staff can override this base rate through the system's UI, either as a proactive change to the forecast or with an immediate impact during service, such as when a large, unexpected group enters the store. Authorization levels for who can change this rate and to what extent will be configurable on a per-machine basis. The Fryr system will collect data about these manual interventions and can use this data to improve predictions based on actual in-store responses. This ensures that knowledge currently held by staff experience is efficiently retained in-store without having to rely on manual data entry by staff. Because inputs to the Fryr system's production rate are software-driven, new sources of information can be added. For example, if a franchisee installs a camera system to assist with live demand forecasting, this can be integrated into the Fryr system without requiring changes to the hardware installation.

[0130] Workflow This section provides an overview of the workflows required to operate the Fryr system. There are general day-to-day and cleaning workflows, as well as product-specific workflows.

[0131] Daily tasks During daily operation, there are two tasks that must be performed at regular intervals: refilling the freezer drawers and filtering the oil. Each of these tasks is summarized below.

[0132] Restocking the freezer drawer: The Fryr system's user interface will notify the user that a restock is needed. Fries and chicken nuggets - Automatic freezer drawer opening - Empty frozen food into the hopper - Close the drawer Hash Browns and Bites - Manual freezer drawer opening - Put the bag in the drawer - Close the drawer

[0133] Oil Filtration: When used in fryers that support automatic filtration, the system will automatically filter oil in each vessel after every 16 cooking recycles per vessel. Regular and efficient oil filtration reduces oil waste. This frequency can be adjusted if desired and can be changed depending on the product. Observations during site visits showed that oil quality deteriorates more quickly when cooking chicken nuggets than when frying due to debris falling from the chicken nuggets. If skimming or heavy cleaning is required to remove debris from the oil, the user can select this option from the user interface. - This will shut down the system and unlock the fryer door. - The user opens the door and skims off the oil or cleans the tank. - The user closes the door.

[0134] Typical Customer and Fryr Workflows The table below shows a comparison between the current workflow for each product and the workflow the Fryr system facilitates.

[0135] [Table 1]

[0136] [Table 2]

[0137] [Table 3]

[0138] [Table 4]

[0139] Installation and Initial Setup The Fryr system is configured as a set of freestanding, separate subsystems that can be moved individually into position before being connected together. This allows the system to fit into kitchens through doorways to limit disruption. Once connected to the fryer, the system is connected to power (three-phase) and internet (Ethernet) and can be turned on. The installation technician will ensure the system is aligned and secured to the floor and positioned correctly under the extraction system. The system will be commissioned and fully tested in production.

[0140] Quality Opportunities and Data Collection The Fryr system offers several opportunities, from labor reduction and quality improvement to improved data collection and prediction.

[0141] Quality improvement Whether fully automated or partially automated, the Fryr system cooks every product to the programmed SOP, which includes features such as: Controlled batch sizing Automatic lifting for forced cooking time Controlled time limits for moving product from the freezer to the frying tank Guaranteed minimum bath temperature before cooking - Forced actions such as basket shaking and oil discharge

[0142] The design of the fry discharge also gives staff better control over fry batches, ensuring that batch separation and deterioration are clearly communicated. By adhering to SOPs, the Fryr system ensures that fried products are produced as consistently as possible to the highest quality.

[0143] The Fryr system also enhances quality through oil care. When the appropriate fryer is installed, the Fryr system automatically performs fryer cycles when needed, ensuring the oil remains in good condition. When a fryer that requires manual filtration intervention is installed, the Fryr system still provides an opportunity for increased quality. The Fryr system tracks the oil status of each available frying vessel (based on factors including time since last filter and cooked product volume), and if it detects that staff are not providing filtration in a timely manner when required, such as during busy periods, the Fryr system will prioritize vessels with better oil, when possible, to maintain the highest quality output.

[0144] Data collection As previously discussed, the Fryr system will use staff interaction to improve predictions over time. In parallel with this, there are several data collection opportunities that provide insight into parts of the frying process that were not possible with conventional equipment. By controlling the frying process, the Fryr system allows much more accurate and granular data to be collected about available product and waste. Because the Fryr system controls both the dispensing and cooking processes for its fully automated product, accurate data will be collected about both the timing of cooking and the size of each cooking batch. This allows for accurate recording of the amount of product produced. Combined with the Fryr system's ability to track the rate of product output from the discharge, this allows for improved data about product availability and waste.

[0145] Cooking Mode The Fryr system supports several different cooking modes: cook on demand, cook to order, cook to learned schedule, and cook to preset product availability.

[0146] Cooking on demand: The worker 1. Press a button to start the cooking cycle. The operator uses their skill and judgment to decide when to do this. 2. Set the production rate (e.g., number of batches or baskets of food to be fried for a set time). 3. You can override the current production rate (for example, by using the "Cook as fast as possible" button, which sets the production rate to its maximum).

[0147] Cook to Order: Here, this is an order for a food item that starts a cooking cycle for that food item. Orders can be consolidated into batches at the expense of delay. This mode minimizes waste at the expense of order fulfillment potential.

[0148] Cooking to Learned Schedules: Production schedules are determined predictively based on learned information about customer behavior, including changing environmental factors such as weather, the end time of a local soccer game, and automatically determined measures of expected order demand during busy restaurant times. See also the "Optimized Cooking Schedules" section below.

[0149] Cooking to Product Available: The Fryr system supports a hot holding area where cooked product is stored. The amount of product in this area is the "buffer" between the cooked batch and the individual portions to be served, and is the "available product."

[0150] When the restaurant is not busy, to minimize waste, the amount of cooked product available in the buffer should be minimized due to its short shelf life (for chips, this may be as short as 5 minutes). In this situation, waste is minimized with zero cooked product in the buffer, equivalent to a "cook to order" mode.

[0151] During busy times, the amount of product available must be large to minimize wait times and maximize restaurant throughput. Waste is not an issue in this situation and everything will be sold.

[0152] At the time of transition, the optimal size of the product buffer is determined from the current order frequency measured over a time period similar to the cook time. In practice, the current order frequency may be low-pass filtered to provide a smoother signal, and potentially coupled with a look-ahead calculation based on the rate of change in order frequency so that the buffer requirements respond quickly to sudden increases in order frequency.

[0153] In this control mode, the production rate is closed-loop controlled to maintain the current required buffer size as the buffer is depleted by order fulfillment. So, for example, the buffer size, or amount of available product, could be five portions of fries, and the system would track how many portions of fries are ordered and cook at a production rate sufficient to ensure there are approximately five portions of fries at the food discharge for a set future time window (typically the cooking period for that food item, e.g., three minutes for fries). This approach has the advantage that waste is minimized during quiet periods, and production automatically ramps up and down with demand while always maintaining enough cooked product to serve customers without excessive delays.

[0154] This control method does not require AI or machine learning systems, complex predictive systems or manual intervention, but simply requires integration with point-of-sale systems to provide order information. This control method ensures that high-quality fried products are always available to customers, minimizing wait times while also minimizing waste.

[0155] Also, a manual override can be provided to quickly fill the buffer, empty the buffer, or simply set a desired level, much like manual control of production rate, but with the advantage of stability over buffer size.

[0156] Optimized cooking schedule The optimized cooking schedule implemented by the Fryr system is generated by a state-of-the-art genetic algorithm (GA), a class of computational model that applies evolutionary theory to solve complex optimization problems. Inputs to the GA are fryer transactions, SOPs, and the physical limitations of the frying process (bath configuration, oil management, etc.).

[0157] The GA takes these inputs, generates candidate cooking schedules, and scores these schedules based on how many fried product orders were filled and how much waste was generated for each product. The best candidate is then selected, and changes (e.g., adjusting batch size or cooking start time) are applied to each to generate a new set of candidate schedules incorporating features from the best. This process is repeated until an optimal cooking schedule is found. This method was able to generate a cooking schedule that fulfills orders strictly within SOP and accounts for all physical limitations of the frying process (e.g., bath configuration, oil management), while also minimizing waste. A genetic algorithm was chosen due to the inherent nonlinearity of the problem, i.e., optimizing cooking schedules for multiple fried products with different physical constraints (cook time, hold time, batch size).

[0158] The requirements that the Fryr system meets can be summarized as follows:

[0159] [Table 5]

[0160] [Table 6]

[0161] [Table 7]

[0162] [Table 8]

[0163] [Table 9]

[0164] [Table 10]

[0165] Other food frying system variants Figure 11 is another variation of the Fryr food frying system in which the frozen food dispenser and fryer tub are not part of a larger integrated unit, but are smaller separate units. In Figure 11, the freezer dispenser 1 dispenses desired variable amounts of frozen food into fryer baskets 4 which are mounted on load cells (or other weighing system) which weigh the contents and send that data to a computer; the weighing system means that each fryer basket can have a special or specific weight of food delivered to it, allowing for much more sophisticated scheduling and control of food production.

[0166] The fryer baskets 4 run on a single conveyor rail 25 that moves the filled fryer baskets 4 away from the dispenser 1 and above the frying tank. Vertical conveyors 28 lower the fryer baskets 4 into the oil and raise them from the oil after a set time; these vertical conveyors 28 operate independently and asynchronously compared to the single rail 25 conveyor system. The single rail 25 conveyor system moves the baskets 4 after cooking to a seasoning unit 26, which then inverts the fried food into the seasoning unit 26, which then stirs, dehumidifies, and seasons the food. The seasoning unit 26 releases the seasoned food through a food outlet 27.

[0167] The seasoning unit 26 is configured for automatic dispensing of a user-specified type and user-specified amount of seasoning. The seasoning unit 26 can automatically agitate the food product without damaging it, significantly extending the shelf life of the fried product. The seasoning unit 26 can automatically dispense the product into containers and automatically trash or dispose of product that has exceeded its shelf life.

[0168] The advantage of this small, modular approach over larger designs is that it can more easily fit into existing workflows / layouts; existing kitchens are space-constrained and this solution can more easily work within the existing floor plan of the elements and does not require people to move around the equipment. Specifically, the rail system can be molded to match the available pathways between the modules.

[0169] Figures 12 and 13 show another format, this time a single integrated unit with the same footprint as a typical fryer (e.g., a 450 mm x 820 mm base in a single casing that is 1930 mm high). The device includes a frozen food dispenser 30 positioned directly over a row of empty baskets 32 waiting to be filled. Baskets at the top of the row are moved under a food portioning system 31 that delivers weighed amounts of frozen food to the baskets. A vertical basket transport system 33 (not shown) then moves the filled baskets down into a bath of heated oil 34 and, after the required time, lifts them up and out, adding them to the row of baskets 33 with cooked food inside. Kitchen staff then manually remove the baskets with cooked food, dispense the cooked food into a conventional discharge, and return the empty baskets to the row 32. Figure 13 shows the movement or flow through this integrated unit.

[0170] Appendix 1 Key Features The following sections focus on specific features A-W listed above. Each feature can be combined with any other feature, and each optional feature defined below can be combined with any feature and any other optional feature.

[0171] Another aspect is a meal prepared using a device or system as defined in any of Features A-S and any associated optional features, as well as a restaurant, kitchen, or dark kitchen including a device or system as defined in any of Features A-W and any associated optional features.

[0172] Features A-D: Automatic Food Fryer Basket Conveying System Above, we outlined how the Fryr Automated Food Frying System comprises an automated basket transport system made up of separate, independent linear motion devices or modules, specifically (see FIG. 6) four separate, independent linear motion devices or modules: (1) A dispenser transport module 17 that moves empty baskets to the frozen food dispenser and then moves filled baskets away from the dispenser, the freezer dispenser transport 17 then transfers the filled baskets to (2). (2) A link transport module 18 that moves the filled baskets from the food dispenser, and the vertical link transport 18 then transfers the filled baskets to (3). (3) A main transport module 19 that moves the filled baskets to the tank, which then transfers the filled baskets to (4). (4) Vat lifting and transporting modules 20 (one for each vat) that move the filled baskets into the vats, then, after the set cooking time, transfer the filled baskets back to the main linear transport 19, which further moves the filled baskets to the food discharge.

[0173] Then, after the food has been lowered to the discharge, the main transport module 19 returns the empty basket to the link transport module 18, which lowers the empty basket back down for transfer to the dispenser transport module 17, which then moves the empty basket under the food dispenser (when needed) so that the cycle can begin again.

[0174] As mentioned previously, several benefits arise from having separate movement systems or modules that each perform a simple linear motion. Having separate transport modules is advantageous for several reasons. First, there are some aspects of the frying process that are time-critical, such as lifting the product from the oil when cooking is complete. Separating the conveying system ensures that the conveying system is always available for these time-critical tasks. Second, the separate modules allow for independent execution and queuing of missions, allowing the Fryr to achieve the required high throughput. Finally, by separating each translation into a linear motion, the Fryr utilizes proven, cost-effective technology that enables robust, highly reliable operation. In the event that part of the system requires repair, the Fryr's functionality remains available. For example, if the vertical transport link 18 is unavailable, staff can continue to enjoy the benefits of the vat lift system 20, which controls cooking times and reduces staff interaction timing constraints.

[0175] Thus, the Fryr system is capable of frying multiple baskets simultaneously, for example, loading a basket with frozen fries while another basket is being lowered into a vat using vat lifting mechanisms 20, while another basket is being lifted from another vat using a different vat lifting mechanism 20, and while yet another basket is being moved up and away from the frozen food dispenser with vertical link module 18, while yet another basket is being moved along main carrier 19 to position it over an empty vat. Naturally, a computer is used to schedule and synchronize all activity, ensuring that the scheduled production of fried food is automatically adhered to and that all SOPs are also automatically adhered to.

[0176] The following characteristics can be generalized:

[0177] Feature A: An automatic food fryer system configured to automatically move a food fryer basket from a food dispenser to a cooking tank and then to a food discharge section, the system comprising a basket transport system made up of several separate transport modules configured to automatically move the basket, wherein (i) the movement between the food dispenser to the cooking tank and (ii) the movement down into the cooking tank and up from the cooking tank are independent of or asynchronous with each other.

[0178] Feature B: An automatic food fryer system configured to automatically move food fryer baskets from a food dispenser to a cooking tank and then to a food discharge, the system comprising a basket conveying system made up of several separate conveying modules, wherein the overall production rate of the system, i.e., the rate at which food batches can be produced by the system, is optimized by computer-implemented scheduling of basket movement, and wherein baskets can be automatically moved to one or more conveying modules independently of each other or asynchronously from each other.

[0179] Feature C: An automatic food fryer system configured to automatically move food fryer baskets from a food dispenser to a cooking tank and then to a food discharge, the system comprising a basket conveying system made up of several separate conveying modules, wherein the overall production rate of the system, i.e., the rate at which food batches can be produced by the system, is optimized by a computer-implemented scheduling of basket movements, and wherein one or more conveying modules can automatically queue or buffer baskets with uncooked food until they can be transferred to other conveying modules.

[0180] Optional Features The transport module - a dispenser transport module configured to move baskets under different food outlets in the frozen food dispenser; - a link conveying module configured to move the basket up and away from the food dispensing machine; - a main transport module extending at least over the frying tank; - a vat transport module configured to lower the basket into the cooking vat and raise it up out of the vat; Equipped with.

[0181] The following characteristics can also be generalized:

[0182] Feature D: An automatic food fryer system configured to move a food fryer basket from a position where the food fryer basket can receive food from a frozen food dispensing machine to a cooking vat, the basket transport system being made up of several separate transport modules, a dispenser transport module configured to move baskets to and away from the frozen food dispenser; a vat transport module configured to receive baskets directly or indirectly from the dispenser transport module and to lower and lift the baskets into and out of the cooking vat; 1. An automatic food fryer system comprising a basket conveying system comprising:

[0183] Optional features (each applicable to all features) Distributor transport module The dispenser transport module is a linear transport module that can independently move baskets horizontally. The dispenser transport module includes a tray on which the baskets rest. The dispenser conveying module includes a weighing system to weigh the contents of the food products dispensed into the baskets and to allow for dynamic or variable weights of food products to be dispensed into different baskets. There are multiple food dispensers, and the dispenser transport module is configured to move the basket under a particular food dispenser. The dispenser transport module includes an automated mechanism configured to grip the basket. The dispenser transport module includes: (i) a rail or guide; and (ii) a basket support mounted on the rail or guide, the basket support being movable along the rail or guide to move a basket on the basket support or a basket attached to the basket support along the rail or guide to or from the food dispenser. The dispenser transport module is configured to transfer the basket to the link transport module.

[0184] Link Transport Module The link transport module is a linear transport module that can move the basket vertically independently. The link transport module is configured to move the basket up and away from the food dispensing machine. The link carrying module comprises a mechanism configured to grip the basket. · The link transport module is configured to handle multiple baskets simultaneously. The link transport module serves as a queue or buffer that can hold filled baskets of ready-to-eat food, waiting for the highest filled basket at the head of the queue to be picked up. The link transport module includes a moving belt drive that includes multiple attachment points, each shaped to allow a basket to latch or attach. The link transport module is configured to transfer the filled basket to a main transport module configured to move the filled basket to the vessel. · The link transport module serves as a queue or buffer for the main transport module.

[0185] Main Transport Module The main transport module extends over the frying tank and food discharge area. The main transport module comprises a transport section that runs along a horizontal rail or guide section that runs across the food dispenser, frying tank and food discharge section. The main transport module includes an automated mechanism configured to grip the basket. The main transport module includes an extendable arm configured to extend and retract vertically, the arm including an end effector or gripper configured to grip a basket. The main carrier includes a rocking mechanism configured to rock or agitate the basket to minimize food items sticking together and / or to shake excess oil off the food items in the basket. The main transport module includes a tipping mechanism configured to tip or tilt the basket to empty its contents into the discharge. The main transport module is configured to transfer the filled baskets to the vertical tank transport module. The main conveying module is configured to receive or pick up baskets with cooked food from the vertical tub conveying module.

[0186] Tank transport module The bath transport module is a linear transport module that can independently move baskets vertically down into the bath and up from the bath. The system may have multiple cooking vessels, with one, two or more vessel transport modules for each cooking vessel. The vessel transport module comprises a mechanism configured to grip the basket. The bath transport module includes a rocking mechanism configured to rock or agitate the basket while it is in the bath to minimize food items sticking together and / or after it is lifted from the bath to shake excess oil off the food items. The tank transport module is for transferring the filled baskets to the main transport module.

[0187] Independent module operation The dispenser transport module is configured to move at least one basket at the same time that the vessel transport module is also moving other baskets. The dispenser transport module is configured to move at least one basket independently of the vessel transport module also moving other baskets. The dispenser transport module is configured to simultaneously move one or more baskets when one or more vessel transport modules are moving the baskets to the vessels, moving the baskets out of the vessels, or maintaining the baskets in the vessels, respectively. Each transport module is configured to move at least one basket simultaneously while other modules are moving other baskets. Each transport module is configured to move at least one basket independently of other modules moving other baskets. Each transport module is configured to move at least one basket asynchronously with respect to the movement of other baskets of other modules. At least one transport module serves as a buffer or queue for baskets awaiting collection by or transfer to a different transport module.

[0188] move Each transport module is configured to move the basket linearly. The entire basket transport system is underactuated and has only three degrees of freedom, configured to move the basket either vertically or horizontally and to rotate the basket about an axis. The basket transport system is not a robot with six degrees of freedom. · The basket transport system has a limited range of movement and therefore does not require shielding from people.

[0189] basket The basket is a nickel-plated wire mesh with mounting hooks configured to allow the basket to be attached to or grasped by a corresponding mounting or attachment device on one or more of the transport modules. The mounting or attachment device is configured to passively hold a standard fry basket in a precisely positioned position.

[0190] distribution machine · A frozen food dispenser consists of one or more food compartments that automatically dispense food into baskets based on commands sent to the system. A frozen food dispensing machine consists of one or more food compartments that are manually accessed and do not automatically dispense food on demand. The frozen food dispenser is or includes a freezer, with waste heat from the freezer being provided to the food discharge section. The frozen food dispenser is a freestanding unit on wheels that is configured to be wheeled out of a casing or shell for the food fryer system. The frozen food dispenser and food discharge unit together form a single unit, with the food discharge unit positioned above the frozen food dispenser.

[0191] Food release section The food fryer system includes a food discharge section that is divided into several separate lanes, and the system is configured to automatically select a lane for the food to be discharged based on the type of food already in that lane or other lanes, or based on how long the food has been held in that lane or other lanes. The food fryer system is configured to track the food at the discharge, how long the batch of food has been held at the discharge, or the time elapsed since the batch of food was removed from the cooking vessel, and to generate an alert when the batch is at its expiration or a preset time before expiration.

[0192] Air extraction The food fryer system is equipped with an integrated air extraction system.

[0193] Hybrid Operation The food fryer system is configured to allow an operator to manually move baskets into and out of any unused tubs and to transfer food to the food discharge area. The food fryer system is configured so that the tub and discharge can be manually accessed by an operator in the event of a failure in the automated operation of the system. A basket transport system configured to allow an operator to manually move a basket to the vertical link transport module.

[0194] Software Control A computer-implemented software system controls the basket conveying system, the food dispenser that dispenses the uncooked food, and the cooking vat.

[0195] Cooking Mode The food fryer system is configured with several different cooking modes, including cook on demand, cook to order, cook to learned schedule, and cook to product availability. · The food fryer system is configured in override cooking mode, which sets the production rate to the highest possible. The food fryer system is configured to automatically cook batches of food at a production rate that is a priori determined based on learned information about customer behavior, such as learned information about changing environmental factors such as weather, the end time of a local soccer game, and automatically determined measures of expected order demand during busy restaurant hours. The food fryer system is configured to automatically cook batches of food at a production rate calculated to be sufficient to provide a preset amount of cooked product (a "buffer amount") available at the food discharge, the production rate being closed-loop controlled to maintain the amount of cooked product at the buffer amount as the buffer is depleted by order fulfillment. An input device, such as a dial or other input controlled by kitchen staff, provides a signal to the food fryer system to either increase or decrease the production rate, or to maintain the production rate. · The buffer amount is automatically derived from the restaurant management system that tracks food orders. The optimal size of the buffer is determined from the current order frequency measured over a time period similar to the cooking time. The current order frequency is low-pass filtered to provide a smoother signal. · The current order frequency is combined with a look-ahead calculation based on the rate of change in order frequency so that the buffer volume responds quickly to sudden increases in order frequency.

[0196] personalization The food dispenser is configured to automatically dispense food of varying weights. The first conveying module includes a weighing subsystem for weighing the food to be dispensed into the basket and for stopping the dispenser from delivering further food when the required weight of food has been dispensed. The food dispenser is configured to automatically dispense food into baskets in response to a computer-implemented schedule that predicts likely demand. The food dispensing machine is configured to automatically dispense food into the basket in response to an order from the consumer. The food dispensing machine is configured to automatically dispense an amount or weight of food that is dependent on consumer-defined input. The food quantity is set by the consumer who enters the food order into an app, website, or restaurant management system, and the food dispensing machine automatically receives and processes data about the order. · Consumer-defined inputs encompass one or more of the following: food type, portion size, amount of salt, and amount of specific condiments. The basket transport system is configured to move the basket to the salting / seasoning device and to tip or pass the fried food from the basket to the salting / seasoning device. The food is one or more of potato chips, vegetable chips, hash browns, or any other fried food.

[0197] Modularity The dispenser and dispenser transport module form a single unit that is removable from the food fryer system for maintenance and repair. The vat and vat transport module form a single unit that is removable from the food fryer system for maintenance and repair.

[0198] Automatic Packaging System The food fryer system includes a packaging system that automatically packages cooked food into individual portions in individual containers or papers, for example for food delivery services. The packaging system is heated. The packaging system comprises a salting and / or seasoning system configured to salt and / or season the individual portions depending on the specific requirements sent by the consumer.

[0199] Data Connectivity Systems The food fryer system is configured to track the weight of food and the amount of food dispensed by the food dispenser, including the number of portions packaged, to determine food waste. The food fryer system is configured to use the predictive food production schedule to automatically control a base level of operation, including when to dispense food and how much food to dispense. The food fryer system is configured to use manual input from the operators to revise its predictive food production schedule so that it can learn from the operators. The frying discharge unit is equipped with a computer vision system to independently track the amount of cooked product available. The food fryer system has an API to allow external systems to connect to the system. The food fryer system is configured to control the operation of a food frying vessel. The food fryer system is configured to track the food at the discharge, how long the batch of food has been held at the discharge, or the time elapsed since the batch of food was removed from the cooking vessel, and to generate an alert when the batch is at its expiration or a preset time before expiration.

[0200] SOP Compliance The food fryer system is configured to automatically record how it performs multiple different types of actions to which standard operating procedure rules apply, to enable automatic verification of compliance and automatic tracking of non-compliance. Standard operating procedures are - Accurately loading the fry basket with the correct amount of uncooked food; - Removing food from hot oil baths at the correct time, - Draining food for the correct length of time; - Minimizing the delay between removing the food from the fryer and moving it to the holding environment or discharge; - Seasoning in the correct amount (according to the amount of food being cooked), - Ensuring that condiments are distributed throughout the batch of food; - Constant or regular agitation of the food to prevent pockets of moist air from forming; - Ensuring that food is discarded or repackaged after it has exceeded its shelf life; Contains any of the following:

[0201] Feature E: Automatic salting / seasoning The Fryr automatic food frying system can automatically salt and / or season fried foods, such as fries or chips. The Fryr automatic food frying system includes an automatic salting / seasoning unit positioned next to the fryer, where an automatic fry food basket transport lifts the fry food basket up from the fryer and inverts the fried foods into the salting / seasoning unit, which then automatically stirs the food, ensures humidity within the unit is controlled, automatically adds salt / seasoning to the food, and then automatically dispenses the requested portion. The Fryr automatic food frying system enables automatic personalization of food portion sizes, where a diner or customer can order a desired size (e.g., small fries, medium fries, or large fries), specify the amount of salt (e.g., no salt, standard salt, fries with extra salt), and specify the type and amount of seasoning (e.g., fries with standard fry seasoning, fries with extra dry onion seasoning, etc.).

[0202] It can be generalized as follows:

[0203] 1. An automatic salting / seasoning device configured to hold, season, and dispense fried food products, such as fries or chips, comprising: (a) a heated fry food holding container and an agitator configured to automatically move or agitate the container; (b) a salt and / or seasoning system configured to automatically dispense salt and / or other seasonings onto the fried food; and (c) a fried food dispenser configured to dispense a predetermined portion size of fried food from the fried food holding container; Automatic salting / seasoning device.

[0204] Optional Features Fried Food Holding Container The fry food holding container is a perforated, portable container. The fry food holding container is a rotatable drum. The fried food holding container includes a weight sensor for measuring the weight of the fried food held therein. The fry food holding container includes an environmental conditioning system for automatically reducing the humidity of the environment in the fry food holding container.

[0205] Mixer The agitator is configured to automatically move, agitate, or rotate the container to minimize sticking of the fried food items together and / or to ensure sufficient air circulates around the fried food items. The agitator is configured to move, agitate, or rotate the vessel continuously, intermittently, regularly, randomly, or any combination thereof. The agitator may be configured to rotate the drum continuously, intermittently, regularly, randomly, or any combination thereof. The agitator is configured to automatically adjust or change the drum rotation speed. The agitator is configured to automatically move, agitate, or rotate the container in a manner dependent upon the weight of the chips in the fry food holding container.

[0206] Environmental Control System The device is equipped with an environmental conditioning system such as a dehumidifier. The climate control system automatically measures the humidity in the fry food holding container and controls humidity reduction based on the measured humidity.

[0207] Salt or seasoning system The salt or seasoning system is configured to automatically dispense salt or other seasoning onto fried food held in a heated fried food holding container. The salt or seasoning system is configured to automatically dispense an amount of salt or other seasoning that is dependent on the amount or weight of the fried food in the fried food holding container. The salt or seasoning system is configured to automatically dispense an amount of salt or other seasoning that is dependent on consumer-defined input. The amount of salt and / or other seasonings is set by the consumer entering their food order into an app or website, and the salting / seasoning device automatically receives or processes data about that order.

[0208] Fried Food Dispenser The fried food dispenser is configured to dispense a preset amount of fried food on demand from the fried food held in the agitator. The request is initiated manually by the consumer or a restaurant staff member. · Requests are triggered by software systems based on predicted demand. The fried food dispensing machine is configured to dispense portions or amounts of fried food determined by the consumer. The consumer-defined portion sizes or quantities are set by the consumer entering their food order into an app or website, and the salting / seasoning device automatically receives or processes data about that order. The fried food dispenser is configured to automatically dispose of fried food that has been retained in the dispenser for longer than a preset time. The preset time is the time that is manually set. The preset time is automatically set and variable depending on one or more of the measured humidity or temperature in the agitator or elsewhere in the salting / seasoning device, the weight or amount of fry food held in the agitator. The fried food dispenser dispenses food into temporary discharge areas for manual packing by restaurant staff. The fried food dispenser dispenses food directly into the packaging. Food in fugitive discharge or packaging is heated until packaging or collection.

[0209] situation The automatic salting / seasoning device forms part of an automatic food fryer system as defined in any preceding feature or any preceding optional feature.

[0210] Feature F: Food delivery app integration The Karakuri automated food frying system automates the entire frying food handling process, from the initial order from the consumer food delivery app to producing the ordered portion of food, e.g., ready for collection. This ensures the freshest food possible. The food delivery app order is sent to the automated food fryer system, which then determines how to best serve the order while meeting applicable standard operating procedure regulations, including the time between the food being placed at the food discharge and the order being collected. There are essentially two assumptions: first, the system determines that a new batch of food is to be cooked and then activates the food dispenser to release the food into the basket, completing the overall sequence as described in Features A-D. Second, the system identifies a batch of food that has already been processed (e.g., removed from the dispenser, in the cooking vat, or at the food discharge) and associates that batch with the new order.

[0211] The following characteristics can be generalized:

[0212] a food preparation system configured to receive an order from a food delivery app and automatically determine how to serve the order in a manner that meets applicable standard operating procedure regulations, the food preparation system selecting from the following options: (a) instructing an automated food fryer system to prepare a new batch of food to fulfill the order; (b) identifying a batch of food currently being processed in the automated food fryer system and associating the batch with the order; Food preparation systems, including to choose from.

[0213] Optional Features The automatic food fryer system is controlled to initiate a food frying operation at a time selected to allow the food to be ready at an optimal time, such as for collection by the food delivery driver / rider or consumer, when other food items (e.g., especially other food items that take longer to cook) are ready. The food dispenser in the automatic food fryer system is configured to automatically dispense an amount of food that is dependent on consumer-defined input. The food quantity is set by the consumer or restaurant staff entering the meal order into the application. The automatic food fryer system includes an automatic salting / seasoning device configured to hold, season, and dispense fried food. The salting / seasoning device comprises a salt or seasoning system configured to automatically dispense an amount of salt or other seasoning dependent on consumer-defined inputs entered into the food delivery app. The amount of salt or other seasonings is set by the consumer when entering their food order into the food delivery app. The system is configured to optimize the quality and availability of fried food from the automatic food fryer system by a software control system that considers one or more of the following: (a) the quality of the food being fried in the deep fat fryer; (b) the quality of the food held in the automatic salting / seasoning device; and (c) the expected dispensing or retrieval time for one or more portions of the food held in the automatic salting / seasoning device. The automatic food fryer system is configured to provide feedback on the amount of fried food currently held in the discharge or automatic salting / seasoning device and the rate at which the fried food is being removed to improve accuracy in predicting fried food availability. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0214] Feature G: Chip frying system with user-defined crispiness of chips Currently, fried foods are cooked in a uniform manner across batches. This is because there is no communication between the batch and the order; that is, a specific batch of product is not linked to a specific order but is cooked and dispensed on a general basis. The Fryr automated food frying system automates the entire fry food handling process, from the initial order from the consumer food delivery app, such as the amount of fries, to the final salting and seasoning of that amount of fries. By having the fryer cook smaller batches more frequently to customer orders, the Fryr system can cook products to a specific level specified by the customer. By varying the oil temperature and / or time, products can be produced with varying ranges of crispiness, etc.

[0215] Because the system can vary the cooking time and oil temperature for each individual basket placed in the fryer, consumers can specify the degree of crispiness they want in their fries; for example, frozen chips fried for five minutes at 350 degrees Fahrenheit will be crispier and darker brown than chips fried for three minutes at the same or lower temperature. While diners have been able to have their meat cooked to their liking (e.g., rare, medium-rare, etc.), now the Karakuri automated food frying system allows for the same degree of control and customization of chips, for example, on a portion-by-portion basis. The system can also automatically cook fries in two (or three) passes (either to order or as standard technique), involving one frying run below 350 degrees Fahrenheit (to tenderize the potatoes) and a second (or third) fry at 350 degrees Fahrenheit for a crispy exterior.

[0216] The following characteristics can be generalized:

[0217] an automatic chip fryer system comprising a chip fryer basket transport system configured to (i) move a food fryer basket down into a deep fat fryer that fries one or more portions of chips in the basket at a preset cooking temperature for a preset cooking time, and (ii) move the food fryer basket up out of the deep fat fryer when the preset time has elapsed, the system comprising an interface for controlling the preset cooking time and / or the preset cooking temperature; The interface allows a user to vary, select, or input at least one of the following to customize the chips to individual consumer preferences: a preset cooking time; a preset cooking temperature; a degree of crispiness of the chips; and a degree of doneness of the chips.

[0218] Optional Features The interface may allow the user to select whether one or more portions of chips are standard or well-done / crispy, or substantially equivalent. The interface may allow the user to select whether one or more portions of chips are light, regular, or well-done / crispy, or substantially equivalent. The interface is an in-restaurant interface configured to allow kitchen or wait staff or in-restaurant or takeaway diner customers to select or input different preset times, levels of crispiness of the chips, or levels of doneness of the chips. The interface is a food delivery or food serving application operated by a consumer and configured for the consumer to select or input different preset times, levels of crispiness of the chips, or levels of doneness of the chips that the customer is ordering. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0219] Feature H: Predictive setting of oil temperature in a deep fat fryer depending on expected future use In conventional food frying systems, a thermometer measures the temperature of the cooking oil in a deep fat fryer and attempts to maintain that oil at the optimum deep frying temperature of about 180°C or about 350°F when cooking food, and a simple thermostat system is used so that if the cooking oil temperature drops significantly below 350°F, the power to the heating element (if an electric heating system is used) or the volume of gas (if a gas burner is used) is increased until the operating temperature of 350°F is reached.

[0220] When frozen food is lowered into a deep-fat fryer with oil at 350°F, the oil temperature drops and the thermostat increases the gas burner or power to the heating element until the oil returns to 350°F. This can take 30 seconds or more, during which time the food is cooked below the optimal temperature and may become soggy due to excess oil absorption, which can result in very poor fried food quality when the restaurant is very busy and cooking many frozen fried foods. Most deep-fat fryers are calibrated to recognize a minimum 20°F change in oil temperature but are not calibrated to recognize smaller temperature changes, thereby further increasing the time it takes for the system to react. Some systems attempt to accommodate smaller cooking temperatures by extending the cooking time, but the results are still poor because the food still absorbs excess oil during the time the oil is below the optimal cooking temperature to form a crispy outer coating (as caused by the Maillard reaction).

[0221] Conversely, when a restaurant is very quiet, a lot of energy may be wasted keeping the cooking oil at 350 degrees Fahrenheit; although a restaurant may manually reduce the temperature of its deep fat fryers during quiet periods, it may take several minutes to raise the temperature back up to 350 degrees Fahrenheit, and customers during such quiet periods may have to wait longer than usual or may get food that was cooked (at least initially) in oil that is at a lower temperature, resulting in lower quality food.

[0222] The Karakuri automatic food frying system can automatically increase the cooking oil temperature above normal cooking temperatures because it knows when a frozen food is about to be placed in the oil, for example, because data from the frozen food dispensing machine can be used to control the deep fat fryer's thermostat; when the frozen food dispensing machine delivers Xg of frozen food to the automatic deep fat fryer basket, the control system, taking into account the Xg of frozen food and the thermal mass of the oil, increases the thermostat temperature such that when the basket with the frozen food is lowered into the oil, the oil temperature drops to normal cooking temperature within a short period of time (i.e., not so long that the food burns or overcooks).

[0223] The Karakuri system, when connected to food or meal ordering software, for example, software through which a waiter, server, or customer places a food or meal order, or a meal delivery app through which a remote customer places a food or meal order, can automatically increase the cooking oil temperature above normal cooking temperatures. Once an order is accepted, the Karakuri system not only begins preparing the meal, but also preheats the oil in a deep fat fryer, the degree of heating being a function of one or more of the amount of food being cooked, the type of food being cooked, the thermal mass of the food, the thermal mass of the cooking oil, and the freezing or cooling temperature of the food.

[0224] There are other situations in which the Karakuri automatic food frying system can automatically increase the cooking oil temperature beyond the normal cooking temperature, for example at certain times of the evening (e.g. when the pub is closed) the system can be set to automatically increase the cooking oil temperature in anticipation of a large number of orders.

[0225] This can also be done manually; for example, the system may include a button or other control that, when manually pressed or selected, increases the temperature of the oil above the normal 350 degrees Fahrenheit, so that the cook can press or select the control when he or she realizes that, for example, a basket of chilled or frozen food is about to be placed in the deep fat fryer.

[0226] Pre- or pre-heating the cooking oil, either extra or pre-heated, enhances the quality of fried foods by reducing the risk that frozen or chilled foods dropped into the cooking oil will reduce the temperature of the oil, so that the outer surface of the food absorbs the oil instead of sealing or cooking. This approach reduces the chance of overcooking / undercooking and allows for more predictable and uniform cooking times.

[0227] Another advantage is that the additional power (e.g., gas or electricity) required for pre- or pre-heating can be less than that required in conventional systems, where if the oil temperature drops to, say, 250°F when a large amount of frozen food is placed in the oil, it is important to bring the oil temperature back up to 350°F as quickly as possible, so a very high-capacity gas burner or very high-capacity electric heating element is required. However, with the Karakuri system, there is no longer a need to vigorously heat the oil to 350°F, so a smaller, more powerful gas burner or electric heating element is required.

[0228] The Karakuri system can also automatically reduce the cooking oil temperature below the normal cooking temperature, such as to an idle mode temperature, when frozen foods are not being dispensed for deep-fat frying and / or to identify that fried foods are not being ordered by the customer or wait staff. The Karakuri system can do so (which can be manually entered into the system or learned by the system over time) not only when frozen or chilled foods are not scheduled, but also during generally quiet times.

[0229] The following characteristics can be generalized:

[0230] An automatic food fryer system configured to deep-fry food at an optimum or desired temperature and configured to automatically raise the temperature of the cooking oil above the optimum or desired cooking temperature before the frozen or chilled food is lowered into the cooking oil.

[0231] Optional Features The automatic food fryer system is configured to automatically increase the temperature of cooking oil based on a predictive schedule of user demand. The automatic food fryer system is configured to automatically increase the temperature of the cooking oil above the normal cooking temperature by an amount dependent on the predicted or expected weight or quantity of frozen or chilled food to be cooked in the oil. The automated food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system when a frozen or chilled food has been dispensed or is scheduled to be dispensed. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The metering system provides data to the food fryer system so that the food fryer system can calculate the amount by which the temperature should be increased. · The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The automated food fryer system comprises or is connected to a food or meal ordering system within the restaurant. The automated food fryer system will be connected to a food or meal ordering and delivery app. The automated food fryer system is configured to increase the temperature of the cooking oil above normal cooking temperatures by an amount dependent on data from a food or meal ordering and delivery app. The automatic food fryer system is configured to increase the temperature of the cooking oil above normal cooking temperatures by an amount that depends on one or more of the amount of food being cooked, the type of food being cooked, the thermal mass of the food being cooked, and the frozen or chilled temperature of the food being cooked. · The automatic food fryer system is configured to increase the temperature of the cooking oil above normal cooking temperatures during anticipated times of high demand. The automatic food fryer system is configured to predict a time of high demand and to automatically increase the temperature of the cooking oil above the normal cooking temperature prior to the predicted time of high demand. The automatic food fryer system is configured to increase the temperature of the cooking oil above normal cooking temperatures under manual control. The automatic food fryer system is configured to automatically reduce the temperature of the oil below normal cooking temperature. The automatic food fryer system is configured to automatically reduce the temperature of the oil below the normal cooking temperature when no fried food orders have been accepted for a preset period of time. The automatic food fryer system is configured to predict a time of low demand and to automatically reduce the temperature of the cooking oil to below normal cooking temperature prior to or at the predicted time of low demand. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0232] Feature I: Maintaining oil temperature in a deep fat fryer by varying heat input depending on food batch size In Feature E above, we saw how a contraption system can proactively heat oil above a target cooking temperature, with an amount that depends on the predicted or expected weight or amount of frozen or chilled food to be cooked in the oil. One generalization of this is for the contraption system to heat the oil to a temperature that depends on the predicted or expected weight or amount of frozen or chilled food to be cooked, but that does not exceed the target cooking temperature. For example, when cooking small batches of frozen food, it may be appropriate to heat the oil to just the normal cooking temperature before the frozen food; for larger batches, it may be appropriate to heat the oil to the same normal cooking temperature, but increase the heat supplied (e.g., turn up the gas burner) as the food is lowered into the deep fryer to maintain that oil temperature.

[0233] Thus, feature E encompasses pre-emptively heating oil to above the target cooking temperature before food is lowered into the fryer, and feature F encompasses heating oil to the target cooking temperature before food is lowered into the fryer and then increasing the heat applied to the fryer as food is added to maintain the target cooking temperature. The amount of excess heat can depend on the amount of food being fried, and the contraption system knows the amount and weight (and thermal mass) of food being moved across the fryer and distributed into the basket that is lowered into the fryer, and uses this data to determine the appropriate amount of excess heat needed to maintain the oil at the desired temperature (i.e., within a certain margin of error, perhaps 5°C).

[0234] This technique reduces the chance of overcooking / undercooking and allows for more predictable and uniform cooking times.

[0235] The following characteristics can be generalized:

[0236] An automatic food fryer system configured to deep-fry food at an optimum or desired temperature and configured to increase the heat or energy supplied to the food fryer when the frozen or chilled food is lowered into the cooking oil by an amount automatically calculated to maintain the temperature of the cooking oil at the optimum or desired cooking temperature when the frozen or chilled food is added to the cooking oil.

[0237] Optional Features The automatic food fryer system is configured to increase the heat or energy supplied to the food fryer as the frozen or chilled food is lowered into the cooking oil in a magnitude dependent on the predicted or expected weight or quantity of the frozen or chilled food to be cooked in the oil. The automated food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system when a frozen or chilled food has been dispensed or is scheduled to be dispensed. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The metering system provides data to the food fryer system so that the food fryer system can calculate the amount of heat or energy being delivered to the food fryer. The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The automated food fryer system comprises or is connected to a food or meal ordering system within the restaurant. The automated food fryer system will be connected to a food or meal ordering and delivery app. The automatic food fryer system is configured to increase the heat or energy supplied to the food fryer as the frozen or cooled food is lowered into the cooking oil in an amount that depends on one or more of the amount of food being cooked, the thermal mass of the food, and its frozen or cooled temperature. The automatic food fryer system is configured to increase the heat or energy supplied to the food fryer during predicted times of high demand. The automatic food fryer system is configured to predict times of high demand and to automatically increase the heat or energy supplied to the food fryer prior to the predicted times of high demand. The automatic food fryer system is configured to increase the heat or energy supplied to the food fryer under manual control. The automatic food fryer system is configured to automatically reduce the temperature of the oil below normal cooking temperature. The automatic food fryer system is configured to automatically reduce the temperature of the oil below the normal cooking temperature when no fried food orders have been accepted for a preset period of time. The automatic food fryer system is configured to predict a time of low demand and to automatically reduce the temperature of the cooking oil to below normal cooking temperature prior to or at the predicted time of low demand. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0238] Feature J: Automatically enter and exit fryer idle mode based on next scheduled food order To reduce energy use and increase oil life (by maintaining the oil at a more optimal temperature), some conventional food fryers enter an idle mode after a specific period of time, for a specific period of time, or from a manual input via a button. In idle mode, the fryer maintains the oil at a temperature below cooking temperature.

[0239] By taking advantage of knowing when a batch of product is about to be cooked, the contraption system will automatically enter idle mode earlier based on the end cook time of the current batch in the fryer and the start time of the cook time for the next batch of food. For example, if starting idle mode 20 seconds before the end of the cook time for a basket of fries does not affect the quality of the fries and no further batches of food are scheduled for imminent frying, it makes sense to enter idle mode 20 seconds earlier (or some other time found to be appropriate through experimentation, which may vary depending on the type of food being fried and the amount of food being fried). This can save a significant amount of energy overall over the course of a typical day.

[0240] Thus, increased throughput is possible by eliminating the wait time required to heat the fryer from its idle temperature to its cooking temperature (which can occur during the dispensing of frozen products) and by shortening the time that products may spend thawing before being placed into the fryer.

[0241] Additionally, fryers have a limited ability to input heat into the oil, and heating the oil from idle mode to the desired operating temperature can take 30 seconds or more. Ideally, the system needs the oil to reach operating temperature from idle mode so that it can begin heating the oil from idle mode before the frozen food arrives in the food fryer, since the system knows when and when the next food order will be acknowledged (e.g., in a restaurant POS or ordering system) or when and when the next food order will actually be dispensed (e.g., from a frozen fryer dispenser).

[0242] For example, the fryer could exit idle mode to begin preheating the oil as soon as a request for chips is made. Alternatively, if it takes 30 seconds to heat the oil from the idle mode temperature to the desired target temperature, and the mechanical system initially takes 45 seconds to dispense a portion of frozen fries into a food basket, move the food basket from the dispenser to the food fryer, and begin lowering the food basket into the fryer, the mechanical system would take the food fryer out of idle mode 15 seconds after the frozen fries began to be dispensed. This allows for more frequent use of idle mode without exceeding the fryer's heating capacity rate or frying food in lower temperature oil. Thus, increased throughput is possible by eliminating the wait time required to heat the fryer from its idle temperature to its cooking temperature (which may occur between the dispensing of frozen products) and by shortening the time that products may spend thawing before being placed in the fryer.

[0243] The following characteristics can be generalized:

[0244] configured to deep fry food in an optimum or desired temperature cooking mode and have an energy-saving idle mode; The automatic food fryer system is configured to automatically enter an idle mode based on the predicted end cooking time of a current batch of food in the fryer and automatically exit the idle mode based on the start time of the cooking time for the next batch of food.

[0245] Optional Features The system automatically calculates the final cooking time for the current batch of food in the fryer. The system automatically calculates the start time of the cooking time for the next batch of food. The automated food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system when a frozen or chilled food has been dispensed or is scheduled to be dispensed. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The metering system provides data to the food fryer system so that it can calculate when to exit idle mode. The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The automated food fryer system comprises or is connected to a food or meal ordering system within the restaurant. The automated food fryer system will be connected to a food or meal ordering and delivery app. The automatic food fryer system is configured to calculate when to exit idle mode based on one or more of the amount of food to be cooked, the thermal mass of the food, and the temperature to which the food will be frozen or cooled. The automatic food fryer system is configured to automatically exit idle mode during times of predicted high demand. The automatic food fryer system is configured to predict a time of high demand and to automatically exit idle mode prior to the predicted time of high demand. The automatic food fryer system is configured to exit idle mode under manual control. The automatic food fryer system is configured to automatically enter an idle mode when no orders for fried food have been accepted for a preset period of time or when no food is scheduled to be fried for a preset period of time. The automatic food fryer system is configured to predict times of low demand and to automatically enter an idle mode during the predicted times of low demand. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0246] Feature K: Automatic activation of oil filtration based on fryer throughput In conventional food fryers, oil is filtered from time to time to remove impurities, which is done manually and often inopportunely and too late to protect the oil. In the Karakuri system, oil is automatically and regularly filtered, and the timing of this filtration is based on throughput (e.g., one or more of the weight of food being cooked, the number of cooking recycles, the type of food being cooked, the type of oil used, whether the oil has been heated to an excessive temperature, the temperature profile of the oil, essentially any variable that the system records and that may also affect the quality of the oil and, in turn, whether the oil needs to be filtered). This increases oil life and reduces oil waste.

[0247] The following characteristics can be generalized:

[0248] 1. An automatic food fryer system configured to deep-fry food in oil and to automatically filter the oil, comprising: An automated food fryer system that (i) records one or more parameters that affect oil quality, and (ii) automatically initiates an oil filtration process depending on the value of the parameters.

[0249] Optional Features The parameter is the weight of the food to be cooked. The parameter is the number of cooking cycles. The parameter is the type of food being cooked. The parameter is the type of food used. The parameter is whether the oil has been heated to an excessive temperature. The parameter is the temperature profile of the oil. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0250] Feature L: A computer vision system for identifying floating debris in fryer oil During the frying process, there is an accumulation of floating crumbs and other debris that eventually burn and spoil the flavor of the oil. This debris is typically skimmed off the top of the oil manually. In a Karakuri system, there is a computer vision system that observes the debris content, and the computer vision system includes an AI engine trained to interpret the images and assess whether the level of debris is sufficient to trigger an alert, which can be a signal for manual skimming or can initiate an automated system to skim and discard the debris.

[0251] The following characteristics can be generalized:

[0252] 1. An automatic food fryer system configured to deep-fry food in oil, the automatic food fryer system comprising: a computer vision system that generates an image of the oil; and an AI engine that is trained to interpret the image and assess whether a level of debris in the oil is sufficient to trigger an alert.

[0253] Optional Features The warning is a manual warning. The alert activates an automated system for skimming and manual disposal of debris. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0254] Feature M: Automatic control of different tanks in a multi-tank fryer based on incoming food orders In conventional multi-tank fryers, it is common for all tanks to operate simultaneously. The Karakuri system can automatically determine the required fryer throughput capacity based on the number of incoming or forecasted orders, and thus automatically determine how many tanks to heat. Operating only the tanks needed at the time can result in significant energy savings and extend the life of the oil. Depending on the forecast throughput of food to be fried, some or all of the tanks can be turned off completely, heated to an idle mode temperature, or heated to normal operating temperature.

[0255] The following characteristics can be generalized:

[0256] An automatic multiple chamber food fryer system configured to deep-fry food in oil, and configured to automatically control how many chambers are heated depending on the expected throughput of food being fried.

[0257] Optional Features Some or all of the tanks are turned off completely. Some or all of the baths are heated to idle mode temperature. Some or all of the chambers are heated to normal operating temperature. The automated food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system when frozen or chilled food has been dispensed or is scheduled to be dispensed so that the system can automatically determine expected throughput. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The weighing system provides data to the food fryer system so that the food fryer system can automatically determine expected throughput. The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The automated food fryer system comprises or is connected to a food or meal ordering system within the restaurant. The automated food fryer system will be connected to a food or meal ordering and delivery app. · Automatic food fryer systems are configured to heat all baths during anticipated times of high demand. The automatic food fryer system is configured to predict times of high demand and to automatically heat all vessels prior to the predicted times of high demand. The automated food fryer system is configured to heat one or more tanks under manual control. The automatic food fryer system is configured to automatically reduce the temperature of the oil below normal cooking temperature. The automatic food fryer system is configured to automatically reduce the temperature of the oil below the normal cooking temperature when no fried food orders have been accepted for a preset period of time. The automatic food fryer system is configured to predict a time of low demand and to automatically reduce the temperature of the cooking oil to below normal cooking temperature prior to or at the predicted time of low demand. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0258] Feature N: Automatic food fryer system for agitating a fry basket to separate fries from each other when submerged in oil to ensure fries are cooked evenly Conventional food fryer systems require regular manual shaking by an operator to separate fried foods to stop them sticking together and cooking unevenly. However, in a busy kitchen, this can easily be overlooked. Karakuri systems include an automatic basket shaking mechanism that shakes the basket at preset intervals or at intervals that depend on the amount of food in the basket (a full basket will be shaken more frequently than a nearly empty basket).

[0259] The following characteristics can be generalized:

[0260] An automatic food fryer system configured to deep-fry food in oil, comprising: (i) a food fryer basket; (ii) a device configured to automatically lower the basket into an oil bath in a deep fat fryer and to raise the basket up out of the fryer; and (iii) a device configured to automatically agitate the basket while it is being lowered into the oil bath.

[0261] Optional Features The device automatically agitates the basket at preset time intervals. The device automatically stirs the basket at intervals that depend on the amount of food in the basket. The device will automatically agitate the basket for a preset length of time. The device automatically agitates the basket for a length of time that depends on the amount of food in the basket, or in a manner that depends on the amount of food in the basket. A full basket is shaken more frequently and / or more vigorously than a nearly empty basket. The automatic food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system of the amount of food in the basket. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The weighing system provides data to the food fryer system so that the food fryer system can automatically determine the amount of food in the basket. The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0262] Feature O: Automatic food fryer system for quickly removing excess oil from fried foods following removal from the fryer In conventional food fryer systems, when the basket with the fried food is lifted out of the heated oil, it is vigorously shaken by an operator to quickly remove excess hot oil. This is an inconsistent process that can be overlooked in a busy kitchen. The Karakuri system includes an automatic basket shaking mechanism that shakes the basket after it is lifted out of the hot oil.

[0263] The following characteristics can be generalized:

[0264] An automatic food fryer system configured to deep-fry food in oil, comprising: (i) a food fryer basket; (ii) a device configured to automatically lower the basket into an oil bath in a deep fat fryer and to raise the basket up from the fryer; and (iii) a device configured to automatically agitate the basket after it is raised up from the oil bath.

[0265] Optional Features The device will automatically agitate the basket for a preset length of time. The device will automatically agitate the basket for a length of time that depends on the amount of food in the basket. The device automatically stirs the basket with a force that depends on the amount of food in the basket. A full basket is shaken more frequently and / or with more force than a nearly empty basket. The automatic food fryer system includes or is connected to a frozen or chilled food dispenser that notifies the food fryer system of the amount of food in the basket. A weighing system weighs the frozen or chilled food dispensed from the food dispenser. The weighing system provides data to the food fryer system so that the food fryer system can automatically determine the amount of food in the basket. The weighing system either directly weighs the food from the food dispensing machine or indirectly infers the weight of the food by using a computer vision system that determines the amount or size of the food or the level of the food in the food container. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0266] Feature P: Automatic food fryer system with automatic fryer tub cover One of the primary drivers of power consumption in deep-fat frying operations is heat loss (e.g., convection, radiation) from the hot oil to the atmosphere. The Karakuri food fryer system encases the "open" basket fryer with a thermally insulated cover that includes a door (or airlock) through which the basket or frozen food advances. This breaks the convection cycle to the kitchen atmosphere by containing the air above the frying vessel. This has the benefits of reducing convection losses to the atmosphere, reducing fryer energy losses, and reducing air extraction power requirements, further increasing energy savings.

[0267] The cover also has the benefit of reducing the likelihood of human contact with hot oil, thus improving the safety and work environment around the fryer. The cover is releasable to allow manual override during system operation, cleaning, and maintenance. The energy savings and safety benefits of such a covered system can only be realized by implementing many of the features described herein, thereby allowing the cover to remain closed during normal food frying operations, effectively automating all of the elements of the frying process.

[0268] An added benefit of being able to control the air above the frying vessel is that it maintains a consistent, temperature- and humidity-controlled, sealed air path from the end of the frying process through seasoning and to the final dispenser, improving food quality and extending its shelf life by eliminating the uncontrolled cooling / heating cycle that occurs in conventional processes where fries are removed from the fryer in an open, uncontrolled, cold, and potentially moist atmosphere prior to seasoning and holding.

[0269] The following characteristics can be generalized:

[0270] An automatic food fryer system with one or more tanks configured to contain heated oil for deep-frying food, configured with a cover system to automatically cover one or more of the tanks during normal frying operations to reduce heat loss from the heated oil, and to automatically open when access to the tank is needed.

[0271] Optional Features The food fryer system includes a food basket that is lowered into a tank to fry the food in the basket and then lifted up out of the tank when the frying operation is completed, and a cover system that is positioned above the tank and automatically opens to move the basket into the tank and automatically closes when the basket is positioned in the tank. The food fryer system includes a food basket that is lowered into a tank to fry the food in the basket and then lifted up and out of the tank when the frying operation is completed, and a cover system that is positioned above the tank and above the food basket when the food basket is lifted up and out of the tank. The food fryer system includes a food basket that is lowered into a tank to fry the food in the basket and then lifted up and out of the tank when the frying operation is completed, and also includes a basket transport mechanism that automatically moves the food basket from the food dispenser to the tank, and a cover system that is positioned above the tank and above the food basket when the food basket is lifted up and out of the tank and also above the basket transport mechanism. The food fryer system includes a salting / seasoning unit, and the cover system covers the tank and at least a portion of the salting / seasoning unit. The cover is thermally insulated. The cover is reflective to radiant heat. The cover includes an airlock configured for the food basket to travel through. The cover is releasable to allow manual override during system operation, cleaning, and maintenance. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0272] Feature Q: Automatic portion packing system The Fryr system comprises an automated packing system that takes freshly cooked food, for example from a food discharge, and automatically packs the food (e.g., in cardboard or paper) into single portions, for example for a food delivery service. The automated packing system tracks the number of portions to be packed as they are produced and other relevant data (e.g., order number uniquely identifying each portion, when the order was placed, the time it takes to complete the order, and when the order was collected). The automated packing system may comprise a seasoning unit as described in Feature B. The dividing compartments and the storage area for the packaged product are heated. This means that the high temperature chain from the frying vessel to packaging and holding can be guaranteed for the best possible quality.

[0273] The following characteristics can be generalized:

[0274] An automatic food fryer system configured to fry batches of food, the automatic food fryer system including a packaging system that automatically packages the cooked food into individual portions, each in an individual container or carton.

[0275] Optional Features The packaging system is heated. The packaging system comprises a salting and / or seasoning system configured to salt and / or season the individual portions depending on the specific requirements sent by the consumer. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0276] Feature R: Modular Food Fryer System The Fryr system is made up of separate modules that each fit into a larger casing. There are two main modules: The food dispenser and dispenser transport module form a single unit that is removable from the food fryer system for maintenance and repair. The cooking unit with the frying vat and the vat transport module form a single unit that is removable from the food fryer system for maintenance and repair.

[0277] The main linear transport 19 and frying tank lift transport 20 remain in the main body of the Fryr system.

[0278] The following characteristics can be generalized:

[0279] An automatic food fryer system comprising: (a) a food dispenser and dispenser transport module for moving fryer baskets to and from the food dispenser, which together form a single unit that is removable from the food fryer system for maintenance and repair; and (b) a cooking unit with a frying vat and a vat transport module for moving the baskets to the vat, which together form a single unit that is removable from the food fryer system for maintenance and repair.

[0280] Optional Features The automatic food fryer system includes a casing or wall enclosure configured to accommodate the food dispenser, dispenser conveying module, cooking unit, and vat conveying module. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0281] Feature S: Hybrid automatic and manual food fryer system The Fryr device is fully automated and requires no regular human intervention except to fill the dispenser with frozen foods and to retrieve cooked foods from food discharge 5. Also, as mentioned above, the system allows kitchen staff to manually insert baskets into the system (e.g., with food not available from the food dispenser, such as frozen foods or other foods not stored in the automatic food dispenser 1) in order for the system to properly cook the food. This also allows for the use of baskets different from standard chip fryer baskets, which are essentially empty, nickel-plated wire mesh containers; for example, fryer baskets for hash browns and tacos typically have multiple internal wire mesh rows to better support the hash browns and tacos and ensure even cooking.

[0282] As noted above, the Fryr device includes a manual basket entrance 23 (see FIG. 1), also shown in FIG. 8. An operator can load food into the fryer basket 4 and push the basket onto a rail leading to entrance 23 to engage the vertical link conveyor 18, which picks up the basket and lifts it onto the main linear conveyor 19. The remainder of the cooking and discharging process is similar to that described above.

[0283] The following characteristics can be generalized:

[0284] An automatic food fryer system comprising an automatic basket transport system configured to automatically move fryer baskets from beneath a food dispenser into a frying tank without operator interaction, the automatic food fryer system further comprising: (a) a manually operated or accessed entrance or opening configured to enable an operator to manually move baskets into and out of any unused tanks; and (b) a manually operated or accessed entrance or opening configured to enable an operator to manually move baskets so that the baskets engage the automatic basket transport system.

[0285] Optional Features The basket transport system is configured to allow an operator to manually move the basket into and out of any unused tub. The basket transport system is configured to allow an operator to manually move the basket to the vertical link transport module. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0286] Feature T: An automated food fryer system whose operations are scheduled using a genetic algorithm The Fryr automated food fryer system automatically cooks food according to an optimized cooking schedule generated by a genetic algorithm (GA). Inputs to the GA are fryer transactions (e.g., time data tracking all events in the system), SOPs, and the physical limitations of the frying process (e.g., vat configuration, oil management, etc.). The GA takes these inputs, generates candidate cooking schedules, and scores these schedules based on how many fried product orders were filled and how much waste was generated for each product. The best candidate is then selected, and changes (e.g., adjusting the batch size or cooking start time) are applied to each to generate a new set of candidate schedules incorporating features from the best. This process is repeated until an optimal cooking schedule is found.

[0287] This method is able to generate cooking schedules that fulfill orders strictly within SOPs and consider all physical limitations of the frying process (bath configuration, oil management, etc.), while also minimizing waste. Due to the inherent nonlinearity of the problem, i.e., optimizing cooking schedules for multiple fried products with different physical constraints (cook time, hold time, batch size), a genetic algorithm is used.

[0288] The following characteristics can be generalized:

[0289] 1. An automated food fryer system comprising a food dispenser configured to automatically dispense food into fryer baskets in response to a computer-implemented schedule that predicts likely demand, the schedule being designed using a genetic algorithm whose training inputs include fryer transaction data, standard operating procedure requirements, and physical parameters of the frying equipment, including the number of tanks.

[0290] Optional Features The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0291] Feature U: Automatic food fryer system that tracks the count of the number of portions delivered The Fryr system is a data-connected system in which all actions are tracked and time-determined. This data is used, for example, to understand waste levels and to enable reconciliation between the number of portions of different types of food actually sold (e.g., tracked by restaurant sales software), the number of portions of those food actually made, and even the number of portions of those food actually packaged or plated into portions destined for consumers. Discrepancies could indicate food waste, fraud, or system failure.

[0292] The following characteristics can be generalized:

[0293] An automated food fryer system comprising a portion counting system configured to (i) count the number of portion sizes of different types of food that have been ordered, and (ii) count the number of portion sizes of those different types of food that have actually been packaged or plated into individual portions for a consumer.

[0294] Optional Features The portion counting system is configured to count or estimate the number of actual portion sizes of different types of food. The food fryer system is configured to track the weight and amount of food dispensed by the food dispenser, including the number of portions packaged, to determine food waste. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0295] Feature V: Automated food fryer system that tracks and times operations so compliance with SOPs can be verified The Fryr system is a data-connected system in which all actions are tracked and timed. For example, all incoming orders to the system (e.g., from a restaurant point-of-sale system or a consumer food delivery app) are tracked and timed, the time and amount of frozen food dispensed from the freezer is tracked and timed, the operation of the conveying system as it moves food fryer baskets to the fryer tub is tracked and timed, the duration of frying time is tracked and timed, the operation of the conveying system as it moves food fryer baskets up from the fryer tub to the holding area is tracked and timed, the time a batch of food from a particular fryer basket is held in the holding area is tracked and timed, the time each individual portion of food from that batch is packed or plated, or disposed of if timed out, and the time each individual portion of food is retrieved is tracked and timed. This wealth of data is used in the automated assessment of compliance with SOPs, where non-compliance is identified, which can lead to changes in the food handling process to improve SOP compliance, resulting in better quality product with less waste.

[0296] The Fryr device is capable of operating in an SOP-compliant manner and is capable of tracking all parameters that allow compliance to be verified.

[0297] The following characteristics can be generalized:

[0298] An automated food fryer system configured to automatically record how a plurality of different types of actions to which standard operating procedure (SOP) rules apply are performed to enable automatic verification of compliance and automatic tracking of non-compliance.

[0299] Optional Features The system is configured to track SOP parameters that allow for verification of SOP compliance. Standard operating procedure parameters are - Accurately loading the fry basket with the correct amount of uncooked food; - Removing food from hot oil baths at the correct time, - Draining food for the correct length of time; - Minimizing the delay between removing the food from the fryer and moving it to the holding environment or discharge; - Seasoning in the correct amount (according to the amount of food being cooked), - Ensuring that condiments are distributed throughout the batch of food; - Constant or regular agitation of the food to prevent pockets of moist air from forming; - Ensuring that food is discarded or repackaged after its shelf life has expired; Contains any of the following. The system includes any feature set forth in any preceding feature or any preceding optional feature.

[0300] Feature W: Automatic food fryer system with "buffer volume" cooking mode Setting the production rate of an automatic food fryer system can be done in a variety of ways, and the Fryr system has several different cooking modes, including cook on demand, cook to order, cook to a learned schedule, and cook to product availability (or buffer). This feature focuses on the final mode, which allows kitchen staff or a remote manager to set a target "buffer" amount of food to be held at the food discharge at any one time. For example, for fries, the buffer amount can be set at 10 portions of fries, meaning the Fryr system will automatically change the production rate to maintain approximately 10 portions of fries at the food discharge at that time. The actual amount can be less or more, and is set to be large enough to be served quickly to customers, meaning the food discharge keeps enough fresh (i.e., not time-expired) fries so that customers can be served from the discharge and do not have to wait for new fries to be cooked. However, the amount is not so large that too many fries at the discharge expire and need to be discarded. The amounts can be derived automatically from a restaurant management system that tracks food orders.

[0301] As kitchen staff remove food from the discharge, they can rely on assessing the quantity at the discharge and control a simple dial or other input signal in the food fryer system to either increase, decrease, or maintain the production rate. Thus, if kitchen staff sees the number of fry portions held at the discharge as being well below a target, such as 10 portions, they can adjust the production rate up. Similarly, if kitchen staff see a large group arriving at the restaurant, they can adjust the production rate up to a temporary maximum. Conversely, during a quiet period that is likely to continue for a while, they can adjust the production rate down to minimize wasted fries. This provides a simple, robust, and easy-to-understand approach to adjusting production rate; kitchen staff only need to monitor the quantity of fries at the discharge and adjust settings to maintain it at roughly the set level.

[0302] The following characteristics can be generalized:

[0303] An automatic food fryer system configured to automatically cook batches of food at a production rate calculated to be sufficient to provide a predetermined amount (a "buffer amount") of cooked product available at the food discharge.

[0304] Optional Features The production rate is closed-loop controlled to maintain the amount of cooked product at the buffer amount when the buffer is depleted by order fulfillment. · The buffer amount is automatically derived from the restaurant management system that tracks food orders. The optimal size of the buffer is determined from the current order frequency measured over a time period similar to the cooking time. The current order frequency is low-pass filtered to provide a smoother signal. · The current order frequency is combined with a look-ahead calculation based on the rate of change in order frequency so that the buffer volume responds quickly to sudden increases in order frequency. · The food fryer system is configured with an override cooking mode that sets the production rate to the maximum possible. The food fryer system is configured to automatically cook batches of food at a production rate that is a priori determined based on learned information about customer behavior, such as learned information about changing environmental factors such as weather, the end time of a local soccer game, and automatically determined measures of expected order demand during busy restaurant hours. An input device, such as a dial or other input controlled by kitchen staff, provides a signal to the food fryer system to either increase or decrease the production rate, or to maintain the production rate. The system includes any of the features set forth in any of the preceding features or in any of the preceding optional features.

[0305] End of Appendix A (PCT / GB2022 / 050709)

[0306] It is to be understood that the above-referenced arrangements are merely illustrative of the application for the principles of the present invention. Numerous modifications and alternative arrangements can be devised without departing from the spirit and scope of the invention. While the present invention has been shown in the drawings and fully described above with specificity and detail consistent with what are presently considered to be the most practical and preferred embodiments of the invention, it will be apparent to those skilled in the art that numerous modifications can be made without departing from the principles and concepts of the invention as set forth herein.

[0307] Request for further "disclosure" (for future divisional applications) Group 2 - Transportation Design Features Clause A: An automatic food fryer system configured to move baskets from a position where the baskets can receive food from a frozen food dispenser to a cooking tank, the automatic food fryer system comprising: a basket transport system comprising: (i) a main transport subsystem that moves the baskets laterally through the system; and (ii) a plurality of vertical transport subsystems that move the baskets vertically through the system to and from the main transport subsystem.

[0308] Clause B: The food fryer system: one of the vertical conveying subsystems includes a basket rocking mechanism that rocks the basket while the basket is being conveyed; the vertical conveying subsystem is also configured to move the baskets to and away from the frozen food dispenser and / or food discharge; the baskets being attached to carriers that move up and down along the vertical conveying subsystem; the holder is configured to pivot upward and downward to pivot the basket upward and then downward to provide agitation to the contents of the basket, the agitation of the basket removing excess oil from the fried food in the basket; the vertical conveying subsystem comprising a contoured feature such that the carrier is caused to pivot upward and downward when the carrier rides on the contoured feature; the vertical conveying subsystem comprises several contour features so that the carrier can ride on several contour features and in each case impart a swinging motion to the basket; the vertical conveying subsystem lowers the fryer baskets between a main conveying operation height and a refrigeration distributor outlet height and includes a basket belt including a basket gripper; The basket belt is removable from its drive mechanism for cleaning; the separate transport subsystems configured to automatically move the baskets are independent of or asynchronous with one another; the overall production rate of the system, i.e., the rate at which food batches can be produced by the system, is optimized by computer-implemented scheduling of basket movements, allowing one or more of the conveying subsystems to automatically move baskets independently of each other or asynchronously from each other; the primary transport subsystem being a linear transport subsystem capable of independently moving the basket horizontally; the vertical conveying subsystem comprising a weighing system for weighing the contents of the food products dispensed into the baskets and for enabling dynamic or variable weight food products to be dispensed into different baskets; and the vertical conveying subsystem comprising an automated mechanism configured to grasp the basket; The automated food fryer system of clause A, including at least one of:

[0309] Group 2A - Manual mode expansion Clause C: Manual operation in the food fryer system: that the frozen food dispensing machine is comprised of one or more food compartments that are manually accessed and do not automatically dispense food on demand; the food fryer system is configured to allow an operator to manually move baskets into and out of any unused tubs and to transfer food products to a food discharge; the food fryer system being configured so that the tub and discharge can be manually accessed by an operator in the event of a failure in the automated operation of the system; the basket transport system is configured to allow an operator to manually move the basket to the vertical transport subsystem; and the food fryer system is configured to allow an operator to manually add or remove additional baskets from the food fryer system in one of the conveying subsystems via a manual basket inlet and a manual basket outlet; The automated food fryer system of clause A or clause B, provided by at least one of

[0310] Group 3 - Integrated Flyer Functions and Control Clause D: An automated food fryer system configured to move baskets of food products to and from one or more cooking vats for cooking operations, comprising: the system being in communication with a communications module that transmits cooking parameter data to the system; the communication module is capable of transmitting cooking parameter data to multiple food fryer systems at different locations; the communications module also remotely monitors operation of the plurality of food fryer systems, detects error conditions in operation of the plurality of food fryer systems, and transmits error notifications in response to the detected error conditions; the cooking parameter data includes a temperature setting, a cooking time setting, and a cooking mode setting; a memory subsystem for storing cooking parameter data; the system being configured to automatically schedule maintenance of the system, such as replacement of degraded parts, based on analysis of telemetry data or based on system performance metrics; the system being configured to automatically schedule remote software upgrades; having a remote control; having a machine vision subsystem configured to control, position, and monitor the basket and configured to evaluate store or drive-thru business to initiate a cooking cycle; having an integrated air extraction system that is activated based on the cooking cycle and the cooking algorithm in use by the system; an oil filtration subsystem that is activated to filter and replace oil in one of the cooking vessels based on cooking throughput or any variable recorded by a controller in the system, allowing for proactive filtration at an ideal time in the system's workflow; and The system is configured to automatically record worker performance and actions for activities covered by standard operating procedures (SOPs), thereby verifying and ensuring full compliance with all SOPs; An automatic food fryer system comprising at least one of: [Explanation of symbols]

[0311] Features of the fly system shown in Figures 1 to 10 1. Food dispenser (generally frozen food) 2. Transportation System 3 cooking tank 4 Flyer Basket 5 Food release section 6 Protective part 7 Glossy Panel 8 Automatic Packaging Unit 9 Flyer Unit 10 Frozen Food Compartment 11 Food outlet 13 Basket gripping part 14 Basket-mounted hook 15 Flyer Basket Tray 17. Distributor transport module 18 Link Transport Module 19 Main Transport Module 20 Tank lifting and transport module 21 Basket storage area 23 Manual basket entrance 24 Manual basket exit The features of the food frying system shown in Figure 11 25 Single Carrying Rail 26 Seasoning unit 27 Seasoning unit food outlet 28 Tank transporter Features in the food frying system shown in Figs. 12 and 13 30 Freezer distribution machine 31 Split System 32 Empty baskets waiting to be filled 33 Vertical Basket Conveying System 34 Fryer tank 33 Basket with prepared food Features of the fly system shown in Figures 14 to 46 141 Basket Storage 142 Freezer or cooling room 143 Flyer 144 High temperature holding area 145 Packaging and Storage Department 146 Main Carrier 147 Vertical conveyor 148 Fly lifting and swinging part 210 Twin Ogre 260 Bomber Door 270 Flyer gripping part 290 Basket 300 Inverted U-shaped side passage 340 Holding body 341 Vertical Orbit 342 Contour Features 452 Basket 453 Belt 454 tank 455 Conveyor

Claims

1. 1. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking vat, the automatic food fryer system comprising a freezer compartment with a twin auger subsystem configured to dispense food to the frozen food dispenser.

2. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispenser to a cooking tank, the system including a freezer compartment configured to dispense food to the frozen food dispenser, the freezer compartment being entirely removable from other components of the system.

3. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank, the automatic food fryer system comprising: (i) a main transport subsystem that moves the basket laterally across the system; and (ii) a plurality of vertical transport subsystems that move the basket vertically across the system between the main transport subsystem.

4. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank, the automatic food fryer system comprising a vertical conveying subsystem including a basket rocking mechanism that rocks the basket while the basket is being conveyed.

5. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank and then to a high temperature holding area, the automatic food fryer system being configured to adjust the temperature of the high temperature holding area to a predetermined temperature.

6. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat, the automatic food fryer system configured to automatically adapt to changes in products and / or new products or ingredients being introduced.

7. 1. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat, the automatic food fryer system including an oil measurement subsystem configured to monitor oil-related parameters in the cooking vat.

8. 1. An automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking tank, the automatic food fryer system having separate cooking tanks or baskets for dietary requirements or allergens. Twin Auger Subsystem

9. 9. The automated food fryer system of claim 1, wherein the twin auger subsystem is configured to break or separate blocks of frozen food into individual portions or smaller portions of frozen food items.

10. 10. The automatic food fryer system of claim 1, wherein the twin auger subsystem comprises two augers configured to rotate freely within the freezer compartment.

11. 11. The automatic food fryer system of claim 1, wherein the twin auger subsystem comprises a drive mechanism configured to rotate the first auger and the second auger either simultaneously or independently.

12. 12. The automatic food fryer system of claim 1, wherein the drive mechanism is configured to adjust the rotational speed and / or direction of the first auger and / or the second auger to optimize the processing of a type of food.

13. 13. The automatic food fryer system of claim 1, wherein the drive mechanism is positioned outside the freezer compartment.

14. 14. The automatic food fryer system of any one of claims 1 to 13, wherein the auger has opposed tines that move together to minimize food jamming.

15. 15. The automatic food fryer system of any one of claims 1 to 14, wherein each auger is shaped with a slope, the slope shaped to match the food product being processed.

16. 16. The automatic food fryer system of claim 1, wherein the slope of the taper varies along the length of the auger to optimize processing of different food types.

17. 17. The automatic food fryer system of claim 1, wherein the frozen food products are frozen fries and the twin auger subsystem is configured to separate the frozen fries into individual fries.

18. 18. The automatic food fryer system of any one of claims 1 to 17, wherein each auger is positioned across a curved path that extends parallel to the auger.

19. 19. The automatic food fryer system of claim 1, wherein the twin auger subsystem delivers food to the frozen food dispenser mounted on a load cell that inputs into a control circuit that controls the drive mechanism.

20. 20. The automatic food fryer system of claim 1, wherein the frozen food dispenser and the load cell as well as the freezer compartment are part of a cryogenic unit.

21. 21. The automated food fryer system of claim 1, wherein the food product is one or more of potatoes, potato chips, vegetable chips, hash browns, chicken nuggets, chicken wings, Mars bars, or donuts.

22. 22. The automatic food fryer system of claim 1, wherein the system is configured to track the amount of frozen food within the freezer compartment, the frozen food dispensing time, and / or the mass of the dispensed frozen food. Freezer

23. 23. The automatic food fryer system of any one of claims 1 to 22, wherein the freezer compartment is mounted on rails.

24. 24. The automatic food fryer system of any one of claims 1 to 23, comprising a closed-loop air recirculation subsystem.

25. 25. The automatic food fryer system of any one of claims 1 to 24, wherein the freezer compartment includes a crumb tray for collecting food crumbs and / or small pieces to prevent the crumbs and / or small pieces from entering the basket.

26. 26. The automatic food fryer system of any one of claims 1 to 25, comprising an agitation subsystem configured to remove food debris and / or particles so that they are collected in the debris tray.

27. 27. The automatic food fryer system of claim 1, wherein the freezer compartment comprises a "de-agglomeration" subsystem configured to break up or separate agglomerates of frozen product before it is dispensed to a frozen food dispenser.

28. 28. The automatic food fryer system of any one of claims 1 to 27, wherein the freezer compartment is unlocked and opened using a button, such as a foot pedal or foot-activated button.

29. 29. The automatic food fryer system of any one of claims 1 to 28, wherein the freezer compartment comprises a replaceable freezer hopper and / or a replaceable drawer.

30. 30. The automatic food fryer system of any one of claims 1 to 29, wherein the freezer compartment includes a drawer that does not protrude into a walkway.

31. 31. The automatic food fryer system of any one of claims 1 to 30, wherein the drawer comprises a lift flap mechanism.

32. 32. The automatic food fryer system of any one of claims 1 to 31, wherein the drawer comprises the twin auger subsystem.

33. 33. The automated food fryer system of any one of claims 1 to 32, wherein the freezer compartment comprises a plurality of freezer units, such as freezer units of different sizes to facilitate different food types. frozen food dispensing machine

34. 34. The automated food fryer system of any one of claims 1 to 33, wherein the frozen food dispensing machine includes a swing-open bomber-style door.

35. 35. The automated food fryer system of any one of claims 1 to 34, wherein a sliding insulated cold room door is positioned below the bomber door and configured to open before the bomber door opens.

36. 36. The automatic food fryer system of any one of claims 1 to 35, wherein the frozen food dispenser is configured to dispense frozen food directly into the basket located below the opening provided by the bomber door.

37. 37. The automatic food fryer system of any one of claims 1 to 36, wherein the frozen food dispensing machine has a sensor on a door sealing the cold compartment to verify that the door has sealed properly.

38. 38. The automatic food fryer system of any one of claims 1 to 37, wherein the sensor provides a telemetry signal to allow rapid fault finding if the door does not close properly. Basket transport system

39. 39. The automatic food fryer system of any one of claims 1 to 38, wherein the vertical conveying subsystem is also configured to move the baskets to and away from a frozen food dispenser and / or a food discharge section.

40. 40. The automatic food fryer system of any one of claims 1 to 39, wherein the system comprises a plurality of frozen food dispensers, and the basket transport system is configured to move the basket to a position where it can receive food from a particular frozen food dispenser. Basket rocker

41. 41. The automated food fryer system of any one of claims 1 to 40, wherein the basket is attached to a carrier that moves up and down along the vertical conveying subsystem.

42. 42. The automatic food fryer system of claim 1, wherein the holder is configured to pivot up and down to pivot the basket up and then down to impart a rocking motion to the contents of the basket, wherein rocking the basket removes excess oil from the fried food in the basket.

43. 43. The automatic food fryer system of any one of claims 1 to 42, wherein the vertical conveying subsystem includes a contoured feature that causes the holder to pivot upward and downward when the holder rides on the contoured feature.

44. 44. The automatic food fryer system of any one of claims 1 to 43, wherein the vertical conveying subsystem has several contoured features that the holder can ride on and in each case impart a swinging motion to the basket.

45. 45. The automatic food fryer system of any one of claims 1 to 44, wherein a basket gripper is configured to grip the basket.

46. 46. ​​The automatic food fryer system of any one of claims 1 to 45, wherein the basket comprises a hook configured to engage the basket gripping portion.

47. 47. The automatic food fryer system of any one of claims 1 to 46, wherein the basket gripping portion includes a horizontal passage that engages with a horizontal bar of the hook on a standard fryer basket.

48. 48. The automatic food fryer system of any one of claims 1 to 47, wherein the basket hook is secured by a gripping portion with (a) a horizontal passage that a horizontal bar engages to center and align the gripping portion, and (b) left and right sides each with passages that left and right inverted U-shaped side bars engage, the left and right sides of the gripping portion configured to open around the side bars and close against the side bars. Basket belt with basket gripper

49. 49. The automatic food fryer system of any one of claims 1 to 48, wherein the vertical conveying subsystem lowers the fryer basket between a main conveying operating height and a refrigeration dispenser outlet height and comprises a basket belt including a basket gripper.

50. 50. The automatic food fryer system of any one of claims 1 to 49, wherein the basket gripping portion includes a horizontal passage that engages with a horizontal bar of the hook on a standard fryer basket.

51. 51. The automatic food fryer system of any one of claims 1 to 50, wherein the basket belt is removable from its drive mechanism for cleaning. High temperature holding area

52. 52. The automatic food fryer system of any one of claims 1 to 51, wherein the high temperature holding area comprises a removable fry food or high temperature holding container or tank designed to locate a load cell sensor integrated into a large plate or landing surface.

53. 53. The automatic food fryer system of any one of claims 1 to 52, wherein a heat lamp above the high temperature holding area maintains the temperature in the high temperature holding area at a predetermined temperature, such as approximately 65°C.

54. 54. The automatic food fryer system of any one of claims 1 to 53, wherein the temperature is regulated by a thermocouple and a closed loop feedback circuit.

55. 55. The automatic food fryer system of any one of claims 1 to 54, wherein a hot air recirculation system is used to maintain the temperature in the hot hold area.

56. 56. The automatic food fryer system of any one of claims 1 to 55, wherein a refrigerator condensing coil preheats air for the high temperature holding area.

57. 57. The automatic food fryer system of any one of claims 1 to 56, connected to a separate hot holding cabinet for direct collection of fried food by an end user.

58. 58. The automatic food fryer system of any one of claims 1 to 57, wherein the high temperature holding area is configured to hold multiple products in different sub-areas, each of which has specific requirements, such as temperature, for the product it holds. Improved Process

59. 59. The automatic food fryer system of any one of claims 1 to 58, wherein the system comprises a plurality of cooking vessels, and an oil measurement subsystem is provided for each of the vessels.

60. 60. The automatic food fryer system of any one of claims 1 to 59, wherein the oil measurement subsystem comprises an oil quality sensor.

61. 61. The automatic food fryer system of any one of claims 1 to 60, wherein the oil-related parameters include one or more of quality, temperature, contamination, color, and capacitance.

62. 62. The automatic food fryer system of any one of claims 1 to 61, wherein the oil measurement subsystem is integrated directly into the food fryer system.

63. 63. The automatic food fryer system of any one of claims 1 to 62, wherein the oil-related parameter is derived from exhaust gas analysis.

64. 64. The automatic food fryer system of any one of claims 1 to 63, wherein the system comprises a central sump connected to each of the tanks.

65. 65. The automatic food fryer system of any one of claims 1 to 64, connected to an oil tank for unattended top-up.

66. 66. The automatic food fryer system of any one of claims 1 to 65, configured to assist in non-stop oil changes.

67. 67. The automatic food fryer system of any one of claims 1 to 66, wherein each of the tanks includes a submerged / detached basket agitator.

68. 68. The automatic food fryer system of any one of claims 1 to 67, configured to detect or sense when the fryer fails to properly set a parameter such as a holding temperature or oil temperature.

69. 69. The automatic food fryer system of any one of claims 1 to 68, configured to automatically reject improperly cooked or undercooked food and not mix it with other improperly cooked products.

70. 70. The automatic food fryer system of any one of claims 1 to 69, configured to detect or analyze a cooking profile by comparing the weight of the frozen food with the weight of a corresponding cooked food.

71. 71. The automatic food fryer system of any one of claims 1 to 70, comprising a seasoning unit that automatically seasons cooked food with a plurality of seasonings.

72. 72. The automated food fryer system of any one of claims 1 to 71, wherein the seasoning control subsystem is configured to season the cooked food according to seasoning parameters, which may include one or more of blandness, saltiness level, spiciness level, and salsa.

73. 73. The automatic food fryer system of any one of claims 1 to 72, wherein the seasoning parameters are configured by a user or automatically adjusted depending on particular requirements.

74. 74. The automated food fryer system of any one of claims 1 to 73, providing texture control such as soft, medium, crispy, etc.

75. 75. The automated food fryer system of any one of claims 1 to 74, comprising a quality control subsystem configured to automatically estimate the quality of the final product.

76. 76. The automated food fryer system of any one of claims 1 to 75, wherein the quality control subsystem performs statistical process control of quality based on automatic sample measurements of several parameters, such as texture (crispness), color, flavor, odor, or structural integrity.

77. 77. The automated food fryer system of any one of claims 1 to 76, comprising a computer vision subsystem configured to detect the cleanliness of the food fryer system.

78. 78. The automatic food fryer system of any one of claims 1 to 77, wherein the system is configured to clean automatically and / or detect when it requires cleaning or maintenance.

79. 79. The automated food fryer system of any one of claims 1 to 78, automatically outputting a warning to schedule future cleaning or maintenance.

80. 80. The automatic food fryer system of any one of claims 1 to 79, configured to automatically detect stuck food items in the basket. Allergens

81. 81. The automatic food fryer system of any one of claims 1 to 80, wherein separation of the baskets and / or cooking vats is provided per product, e.g. for vegan, allergen, contamination, etc. distribution functionality

82. 82. The automated food fryer system of any one of claims 1 to 81, comprising a peeling subsystem configured to automatically peel food products, such as potatoes.

83. 83. The automatic food fryer system of any one of claims 1 to 82, comprising a cutting subsystem configured to automatically cut food products into desired portions.

84. 84. The automated food fryer system of any one of claims 1 to 83, comprising a bag opening subsystem configured to automatically open bags of food.

85. 85. The automated food fryer system of any one of claims 1 to 84, comprising a container for disposing of empty bags.

86. 86. The automated food fryer system of any one of claims 1 to 85, comprising a computer vision subsystem configured to detect defective and / or faulty products.

87. 87. The automatic food fryer system of any one of claims 1 to 86, comprising a food discharge portion with multiple sub-areas corresponding to different products, different condiments, or different cooking profiles. Packaging / packaging functionality

88. 88. The automatic food fryer system of any one of claims 1 to 87, comprising a packaging system capable of automatically packaging cooked food into individual portions, each in an individual container or paper, to automatically package a complete meal.

89. 89. The automated food fryer system of any one of claims 1 to 88, providing support for reusable packaging.

90. 90. The automated food fryer system of any one of claims 1 to 89, providing for personalization of packaging by customer name, item contents, weight / calorie content, etc. Remote Monitoring / Configuration

91. 91. The automatic food fryer system of any one of claims 1 to 90 in communication with a communications module that transmits cooking parameter data to the system.

92. 92. The automated food fryer system of any one of claims 1 to 91, wherein the communications module is capable of transmitting cooking parameter data to multiple food fryer systems at different locations.

93. 93. The automatic food fryer system of any one of claims 1 to 92, wherein the communications module remotely monitors the operation of the plurality of food fryer systems, detects error conditions in the operation of the plurality of food fryer systems, and transmits error notifications in response to the detected error conditions.

94. 94. The automatic food fryer system of any one of claims 1 to 93, wherein the cooking parameter data includes a temperature setting, a cooking time setting, and a cooking mode setting.

95. 95. The automatic food fryer system of any one of claims 1 to 94, comprising a memory subsystem for storing cooking parameter data.

96. 96. The automatic food fryer system of any one of claims 1 to 95, configured to automatically schedule maintenance of the system, such as replacement of deteriorated parts, based on analysis of telemetry data or based on performance metrics of the system.

97. 97. The automated food fryer system of any one of claims 1 to 96, configured to automatically schedule remote software upgrades.

98. 98. The automatic food fryer system of any one of claims 1 to 97, comprising a remote control.

99. 99. The automated food fryer system of any one of claims 1 to 98, comprising a machine vision subsystem configured to control, position, and monitor the basket and to evaluate store or drive-thru business to initiate cooking. Additional Functionality

100. 100. The automatic food fryer system of any one of claims 1 to 99, including a protector and configured to attach the protector to the duct to create a sealed connection with the extraction system to extract output. User Interface (UI)

101. 101. The automatic food fryer system of any one of claims 1 to 100, including a user interface that enables an end user to configure the food fryer system and / or select configuration parameters.

102. 102. The automatic food fryer system of any one of claims 1 to 101, wherein the UI displays configuration parameters of the system, such as a "cook speed" that allows a user to set a desired cooking speed for the system.

103. 103. The automated food fryer system of any one of claims 1 to 102, wherein the UI displays numbers or parameters associated with available fry positions.

104. 104. The automated food fryer system of any one of claims 1 to 103, wherein the UI displays ordering information for multiple baskets to determine cooking order.

105. 105. The automated food fryer system of any one of claims 1 to 104, wherein the UI allows a user to select different parameters for cooking order and / or basket allocation.

106. 106. The automated food fryer system of any one of claims 1 to 105, wherein the UI allows for monitoring of space availability in the system, such as a freezer compartment or frozen food dispensing machine.

107. 107. The automatic food fryer system of any one of claims 1 to 106, wherein the percentage of available space (or conversely, of space already occupied) in the freezer compartment or frozen food dispensing machine is displayed. Functionality from the original feature

108. 108. The automated food fryer system of any one of claims 1 to 107, wherein the separate conveying subsystems configured to automatically move baskets are independent of or asynchronous with each other.

109. 109. The automatic food fryer system of any one of claims 1 to 108, wherein the overall production rate of the system, i.e., the rate at which food batches can be produced by the system, is optimized by computer-implemented scheduling of basket movements, and one or more of the conveying subsystems can be configured to automatically move baskets independently of each other or asynchronously from each other.

110. 110. The automatic food fryer system of any one of claims 1 to 109, wherein the overall production rate of the system is optimized by computer-implemented scheduling of basket movements, and one or more of the transport subsystems can automatically queue or buffer baskets with uncooked food until they can be transferred to other transport subsystems.

111. 111. The automatic food fryer system of any one of claims 1 to 110, wherein the primary transport subsystem is a linear transport subsystem capable of solely moving a basket horizontally.

112. 112. The automatic food fryer system of any one of claims 1 to 111, wherein the one or more vertical conveying subsystems include a weighing system for weighing the contents of food products dispensed into baskets and for enabling dynamic or variable weights of food products to be dispensed into different baskets.

113. 113. The automated food fryer system of any one of claims 1 to 112, wherein the vertical conveying subsystem comprises an automated mechanism configured to grasp the basket.

114. 114. The automated food fryer system of any one of claims 1 to 113, wherein each conveying subsystem is configured to move the basket linearly.

115. 115. The automatic food fryer system of any one of claims 1 to 114, wherein the entire basket transport system is underactuated and has only three degrees of freedom, configured to move the basket either vertically or horizontally and to rotate the basket about an axis.

116. 116. The automated food fryer system of any one of claims 1 to 115, wherein the basket transport subsystem is not a robot with six degrees of freedom.

117. 117. The automated food fryer system of any one of claims 1 to 116, wherein the basket transport system is configured with a limited range of movement and therefore does not require shielding from personnel.

118. 118. The automatic food fryer system of any one of claims 1 to 117, wherein the basket is a nickel-plated wire mesh with mounting hooks configured to allow the basket to be attached to or grasped by a corresponding mounting or attachment device in one or more of the transport subsystems.

119. 119. The automatic food fryer system of any one of claims 1 to 118, wherein the mounting or attachment device is configured to passively hold a standard fry basket in a precisely positioned position.

120. 120. The automatic food fryer system of any one of claims 1 to 119, wherein the frozen food dispenser is comprised of one or more food compartments that automatically dispense food into baskets based on commands sent to the system.

121. 121. The automated food fryer system of any one of claims 1 to 120, wherein the frozen food dispensing machine is comprised of one or more food compartments that are manually accessed and do not automatically dispense food on demand.

122. 122. The automatic food fryer system of any one of claims 1 to 121, wherein the frozen food dispensing machine is or comprises a freezer, and wherein waste heat from the freezer is provided to the food discharge section.

123. 123. The automated food fryer system of any one of claims 1 to 122, wherein the frozen food dispensing machine is a freestanding unit on wheels configured to be wheeled out of a casing or shell for the food fryer system.

124. 124. The automatic food fryer system of any one of claims 1 to 123, wherein the frozen food dispensing machine and the food discharge section together form a single unit, with the food discharge section positioned above the frozen food dispensing machine.

125. 125. The automatic food fryer system of any one of claims 1 to 124, wherein the food fryer system has a food discharge section divided into several separate lanes, and the system is configured to automatically select a lane for the food to be discharged based on the type of food already in that lane or other lanes, or based on how long the food has been held in that lane or other lanes.

126. 126. The automatic food fryer system of any one of claims 1 to 125, configured to track food in the discharge section, how long a batch of food has been held in the discharge section, or the time elapsed since a batch of food was removed from the cooking vessel, and to generate an alert when a batch is at its expiration or a preset time before expiration.

127. 127. The automatic food fryer system of any one of claims 1 to 126, comprising an integrated air extraction system.

128. 128. The automatic food fryer system of any one of claims 1 to 127, wherein the food fryer system is configured to allow an operator to manually move baskets into and out of any unused tanks and to transfer food to a food discharge section.

129. 129. The automatic food fryer system of any one of claims 1 to 128, wherein the food fryer system is configured so that the tank and the discharge section can be manually accessed by an operator in the event of a failure in the automated operation of the system.

130. 130. The automated food fryer system of any one of claims 1 to 129, wherein the basket transport system is configured to allow an operator to manually move the basket into the vertical transport subsystem.

131. 131. The automatic food fryer system of any one of claims 1 to 130, wherein a computer-implemented software system controls the basket conveying system, the food dispenser that dispenses uncooked food, and the cooking vat.

132. 132. The automatic food fryer system of any one of claims 1 to 131, wherein the food fryer system is configured with a plurality of different cooking modes, including cook on demand, cook to order, cook to learned schedule, and cook to product availability.

133. 133. The automatic food fryer system of any one of claims 1 to 132, wherein the food fryer system is configured in an override cooking mode that sets the production rate to the maximum possible.

134. 134. The automated food fryer system of any one of claims 1 to 133, wherein the food fryer system is configured to automatically cook batches of food at a production rate that is determined a priori based on learned information about customer behavior, such as learned information about changing environmental factors such as weather, the end time of a local soccer game, and automatically determined measures of expected order demand during busy restaurant hours.

135. 135. The automatic food fryer system of any one of claims 1 to 134, wherein the food fryer system is configured to automatically cook a batch of food at a production rate calculated to be sufficient to provide a predetermined amount (a "buffer amount") of cooked product available at the food discharge section, the production rate being closed-loop controlled to maintain the amount of cooked product at the buffer amount when the buffer is depleted by the fulfillment of orders.

136. 136. The automatic food fryer system of any one of claims 1 to 135, wherein an input device, such as a dial or other input controlled by kitchen staff, provides a signal to the food fryer system to either increase or decrease the production rate or to maintain the production rate.

137. 137. The automated food fryer system of any one of claims 1 to 136, wherein the buffer amount is automatically derived from a restaurant management system that tracks food orders.

138. 138. The automated food fryer system of any one of claims 1 to 137, wherein the optimal size of the buffer amount is determined from a current order frequency measured over a time period similar to the cooking time.

139. 139. The automated food fryer system of any one of claims 1 to 138, wherein the current order frequency is low pass filtered to provide a smoother signal.

140. 140. The automated food fryer system of any one of claims 1 to 139, wherein the current order frequency is coupled with a look-ahead calculation based on the rate of change in the order frequency so that the buffer amount responds quickly to sudden increases in order frequency.

141. 141. The automated food fryer system of any one of claims 1 to 140, wherein the food dispenser is configured to automatically dispense food items of varying weights.

142. 142. The automatic food fryer system of any one of claims 1 to 141, wherein the first transport module includes a weighing subsystem for weighing food to be dispensed into the basket and for stopping the dispenser from delivering further food when the required weight of food has been dispensed.

143. 143. The automated food fryer system of any one of claims 1 to 142, wherein the food dispenser is configured to automatically dispense food into baskets in response to a computer-implemented schedule that predicts likely demand.

144. 144. The automated food fryer system of any one of claims 1 to 143, wherein the food dispenser is configured to automatically dispense food into baskets in response to an order from a consumer.

145. 145. The automated food fryer system of any one of claims 1 to 144, wherein the food dispenser is configured to automatically dispense an amount or weight of food that is dependent on consumer-defined input.

146. 146. The automated food fryer system of any one of claims 1 to 145, wherein the amount of food is set by a consumer who enters an order for the food into an app, website, or restaurant management system, and the food dispensing machine automatically receives and processes data regarding the order.

147. 147. The automated food fryer system of any one of claims 1 to 146, wherein the consumer-defined inputs encompass one or more of the following: food type, portion size, amount of salt, and amount of specific condiments.

148. 148. The automatic food fryer system of any one of claims 1 to 147, wherein the basket transport system is configured to move the basket to a salting / seasoning device and to tip or pass the fried food from the basket to the salting / seasoning device.

149. 149. The automated food fryer system of any one of claims 1 to 148, wherein the food product is one or more of potato chips, vegetable chips, hash browns, chicken nuggets, chicken wings, or any other fried food product.

150. 150. The automatic food fryer system of any one of claims 1 to 149, wherein the packaging system is heated.

151. 151. The automated food fryer system of any one of claims 1 to 150, wherein the packaging system comprises a salting and / or seasoning system configured to salt and / or season individual portions depending on specific requirements provided by the consumer.

152. 152. The automatic food fryer system of any one of claims 1 to 151, wherein the food fryer system is configured to track the weight and amount of food dispensed by the food dispensing machine, including the number of portions packaged, to determine food waste.

153. 153. The automated food fryer system of any one of claims 1 to 152, wherein the food fryer system is configured to use a predictive food production schedule to automatically control a base level of operation, including when food is dispensed and how much food is dispensed.

154. 154. The automated food fryer system of any one of claims 1 to 153, wherein the food fryer system is configured to use manual input from an operator to revise its predictive food production schedule so that the food fryer system can learn from the operator.

155. 155. The automatic food fryer system of any one of claims 1 to 154, wherein the fryer discharge section is equipped with a computer vision system for independently tracking the amount of cooked product available.

156. 156. The automated food fryer system of any one of claims 1 to 155, comprising an API to allow external systems to be connected to the system.

157. 157. The automatic food fryer system of any one of claims 1 to 156 configured to control operation of the food frying vessel.

158. 158. The automatic food fryer system of any one of claims 1 to 157, configured to track food in the discharge section, how long a batch of food has been held in the discharge section, or the time elapsed since the batch of food was removed from the cooking vessel, and to generate an alert when a batch is at its expiration or a preset time before expiration.

159. 159. The automated food fryer system of any one of claims 1 to 158, configured to automatically record how a plurality of different types of actions to which standard operating procedure rules apply are performed to enable automatic verification of compliance and automatic tracking of non-compliance.

160. 160. The automatic food fryer system of any one of claims 1 to 159, wherein the standard operating procedure rules include any of the following: accurately loading the frying basket with the correct amount of uncooked food; removing food from the hot oil bath at the correct time; draining the food for the correct length of time; minimizing the delay between removing food from the fryer and moving it to a holding environment or discharge; applying seasonings in the correct amount (relative to the amount of food being cooked); ensuring that seasonings are distributed throughout the batch of food; constantly or regularly stirring the food to prevent pockets of moist air from forming; and ensuring that food is discarded or receptacled after it has exceeded its shelf life. Remote Management System

161. A remote management system that organizes multiple food fryer systems at different locations, each food fryer system being an automatic food fryer system configured to move a basket from a position where the basket can receive food from a frozen food dispensing machine to a cooking vat.

162. 162. The remote management system of claim 161, wherein each food fryer system is as defined in any one of claims 1 to 160.

163. 163. The remote management system of claim 161 or 162, wherein the remote management system organizes the plurality of food fryer systems of different restaurants in logical groups.

164. 164. The remote management system of any one of claims 161 to 163, wherein the remote management system comprises a visualization module that generates a visual representation of restaurant performance data for each logical group.

165. 165. The remote management system of any one of claims 161 to 164, wherein the remote management system is configured to share cooking parameters and recipes among the plurality of food fryer systems in a logical group.

166. 166. The remote management system of any one of claims 161 to 165, wherein the remote management system comprises a user interface for managing the logical groups and accessing the visualization data.

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