Abstract:
A machine prepares semi-frozen food products and/or beverages from pre-prepared (e.g. frozen) cups. A user chooses the desired frozen cup, inserts it into the machine, chooses how they would like it prepared from a range of thickness options, and the machine then opens a sealed chamber door and inserts the product upward into the chamber and prepares the product by blending it in the cup. Upon removal of the product and resealing of the chamber door, the cleaning mechanisms provide thorough cleaning of all food contact surfaces and the chamber interior. Automatic high temperature steam sanitation takes place in the chamber if the machine is not used for an extended period of time, thus greatly reflected or eliminating the need for manual cleansing and sanitation by an attendant and ensuring healthy food preparation in all times.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application is a divisional of U.S. patent application Ser. No. 12/902,283, entitled “COMMERCIAL FROZEN FOOD PREPARATION APPARATUS ELECTRONICS,” filed on Oct. 12, 2010, which is hereby incorporated by reference in its entirety and further claims benefit of U.S. Provisional Patent Application No. 61/252,606, entitled “COMMERCIAL FROZEN FOOD PREPARATION APPARATUS,” filed on Oct. 16, 2009, which is hereby incorporated by reference in its entirety. This application is also related to U.S. Pat. No. 8,902,626, entitled: “COMMERCIAL FROZEN FOOD PREPARATION APPARATUS” and U.S. Pat. No. 8,763,515, entitled: “COMMERCIAL FROZEN FOOD PREPARATION APPARATUS SANITATION” each of which is also hereby incorporated by reference in its entirety. 
     
    
     BACKGROUND OF THE INVENTION 
       [0002]    This invention relates generally to food preparation and more specifically to instant preparation of frozen solids by blending in cups or similar vessels. 
         [0003]    Milkshakes and other beverages or foods are a desirable offering for convenience stores or other retail formats. An apparatus in a convenience store that serves on-the-go 2 consumers prepares a beverage, e.g. a milkshake, by blending the ingredients in a cup containing the frozen ingredients. A consumer may directly choose the type or flavor to be prepared and insert it into the apparatus, which with the press of a button will then provide the finished product, e.g. the blended milkshake, at the desired consistency, to the consumer. 
         [0004]    While it is desirable to minimize or eliminate the time and attention of an employee in running and servicing the apparatus, this generates its own set of concerns. 
       SUMMARY 
       [0005]    A machine prepares semi frozen food products and/or beverages from pre-prepared (e.g. frozen) cups. A user chooses the desired cup, inserts it into the machine, chooses how they would like it prepared from a range of thickness options, and the machine then opens a sealed chamber door and inserts the product upward into the chamber and prepares the product by blending it in the cup. Upon removal of the product and resealing of the chamber door, the cleaning mechanisms provide thorough rinsing of all food contact surfaces and the chamber interior Automatic high pressure rinsing, subsequent cleaning, and high temperature steam sanitation takes place in the chamber at defined intervals, thus substantially reducing or even eliminating the need for manual cleansing and sanitation by an attendant and ensuring healthy food preparation at all times. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0006]      FIG. 1A  is a perspective view of apparatus  100  in an initial “cup down” position. 
           [0007]      FIG. 1B  is another perspective view of apparatus  100  in a subsequent “cup up” position. 
           [0008]      FIG. 2  is a flow chart illustrating a product cycle according to a disclosed embodiment. 
           [0009]      FIG. 3  is a flowchart illustrating operating of apparatus  100  according to a process incorporating the product cycle illustrated in  FIG. 2 . 
           [0010]      FIGS. 4A-4E  illustrate differing views and aspects of apparatus  100 . 
           [0011]      FIGS. 5A-7B  illustrate different views and aspects of components of apparatus  100 . 
           [0012]      FIG. 8A  is a schematic diagram of some components of a water delivery system of the apparatus. 
           [0013]      FIGS. 8B ,  8 C, and  8 D illustrate a chamber and various components within the chamber. 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0014]    Reference will now be made in detail to specific embodiments of the invention including the best modes contemplated by the inventors for carrying out the invention. Examples of these specific embodiments are illustrated in the accompanying drawings. While the invention is described in conjunction with these specific embodiments, it will be understood that it is not intended to limit the invention to the described embodiments. On the contrary, it is intended to cover alternatives, modifications, and equivalents as may be included within the spirit and scope of the invention as defined by the appended claims. In the following description, specific details are set forth in order to provide a thorough understanding of the present invention. The present invention may be practiced without some or all of these specific details. In addition, well known features may not have been described in detail to avoid unnecessarily obscuring the invention. 
         [0015]    While the embodiments described below relate to preparation of a frozen milkshake, other frozen beverages or food are encompassed and may be prepared by the described embodiments and appended claims. 
         [0016]      FIG. 1A  is a perspective view of apparatus  100  in an initial “cup down” position, and  FIG. 1B  is another perspective view of apparatus  100  in a subsequent “cup up” position. Apparatus  100  will prepare the frozen ingredients in cup  112  for consumption by a user. User interface  120  comprises a large video screen  120  which conveys information including product availability and features. A microprocessor (not shown) controls the operation of the various components of apparatus  100 , including the video screen. In certain embodiments, a user may select a desired consistency level of a milkshake, for example, regular, less thick or more thick by pushing a push button on the control panel  110 . In other embodiments, such function can be incorporated into the user interface screen  120  as a touchscreen. A cup carriage  108  comprises carriage arms  108 A and cup holder  108 B, that travels in a vertical direction along guide rail or track (not shown). Various components within housing  104  of apparatus  100  will be described in relation to the flow charts of  FIGS. 2 and 3  illustrating aspects of operation of apparatus  100 , which should be viewed in conjunction with  FIGS. 4A-8C . 
         [0017]    Product preparation cycle  200  is initiated by a user through the control panel  110  push buttons or the touch screen of user interface  120  after the user has placed the frozen cup in the cup holder. In initiating the cycle, the user may select the desired consistency, as represented by step  206 . In step  202 , apparatus  100  detects the placement of the product cup in the cup holder. As seen in  FIG. 4C , the placement or presence of the cup  112  in the holder is detected when cup sensing beam  155  is interrupted. Cup sensing beam is generated by transmitter  160  and received by receiver  154 . When the beam is interrupted, a cup is determined to be present in the cup holder. While in some embodiments the location of the transmitter and receiver may be the opposite of that shown in  FIG. 4C , the receiver is preferably at the upper location as it is partially shielded from ambient light by housing  104 . This is advantageous because in some lighting conditions false cup present detection may occur and this is thus avoided with the transmitter/receiver layout and geometry shown in  FIG. 4C . 
         [0018]    After the cup has been detected and the cycle initiated, the cup will then be elevated up into the sealed chamber in step  210  so that the frozen contents may be bored while warm water is injected into the cup. Prior to blending, the cup size will be sensed in step  212 . The carriage is moved up and down by a position motor  172  and a toothed belt system. An encoder  176  on position motor  172  is used to determine the position of the carriage  108 A and cup holder  108 B. This position, together with cup size sensors  164 A and  164 B, shown in  FIG. 4D , is used to determine the cup size. One of sensors  164 A is a transmitter while the other is a receiver. When a through beam travelling from transmitter to receiver is interrupted, a cup is detected. A larger and thus taller cup will extend higher up from the cup holder  108 B/carriage  108 A and thus interrupt the through beam sensors  164 A and  164 B before a shorter cup. The boring time and/or amount or temperature of water may be varied with cup size to arrive at the desired consistency. 
         [0019]    The cup height may also be used to determine if an appropriate or authorized product is in the cup holder. If the height does not match a predetermined authorized height the cycle may be aborted or the user may be notified of such an error via the touch screen. Alternatively an RFID chip or a bar code or some other unique markings or image on the cup may be scanned to determine cup size and/or authorization. 
         [0020]    Such authorization/verification also prevents damage to the apparatus and ensures the safety of the user because an odd object may easily be destroyed by boring blade  150  shown in  FIG. 5A  (which will be described later) and result in potential damage to the apparatus or injury to those nearby. 
         [0021]    In the embodiment shown in  FIG. 4E , the position as determined by the position motor  172  and encoder  176  is redundantly verified. This is beneficial because the position motor moves the carriage via a toothed belt. If the belt slips or skips a position on the belt, the position motor and encoder may indicate an erroneous position, which is undesirable and potentially dangerous. For example, if the cup is not in the raised position (appropriate for each size of cup) so that the cup lid weight is not resting upon the top of the cup, but is instead resting on the support pins of the drive shaft, the cup lid weight may spin at several hundred RPM as the product is bored and create severe vibration (similar to an unbalanced washing machine) due to the unbalanced lid weight. Additionally, the cup will not be properly held by the carriage and may potentially rotate in a dangerous fashion. The position is verified by upper sensor  180 A and lower sensor  180 E to sense the position of flag  184  of the carriage as it translates up and down. In one embodiment, sensors  180 A and  180 B are through beam sensors and when the beam is blocked by the flag of the carriage it is known that the carriage is between an emitter and collector of the through beam sensor. Alternatively sensors  180 A and  180 B may have one dual purpose emitter/collector on one side of the flag, and when the signal is reflected by the flag the carriage is detected at the location of the sensor. In a third embodiment, sensors  180 A and  180 B can be simple switches contacted and tripped by the flag. 
         [0022]    In step  218 , the apparatus injects the proper amount of heated water and bores through the frozen product to achieve the selected consistency. After the product is lowered, the cup lid weight  130 , which will be described later in more detail with regard to  FIGS. 5-7 , is rotated as heated water is sprayed by nozzles  330 C and  330 D, as shown in  FIG. 8C , above and below the cup weight at opposite sides of the cup weight to clean all of the food contact surfaces. Thus, as part of each product cycle  200 , the food contact surfaces (e.g. blade  150  and cup lid weight  130  in the illustrative embodiments) are cleaned so as to remove product after each milkshake is prepared. Note that the nozzles cannot be in the trajectory of the cup as it travels vertically in the sealed chamber, and thus cannot be directly under the blade  150 , which complicates the cleaning process, as will be discussed in greater detail below. 
         [0023]    In prior devices, a clerk was required from time to time to clean the blade and other food contact surfaces with a brush. Also, a sanitizing solution was utilized to occasionally sanitize the device. 
         [0024]    Embodiments functioning in accordance with the flow chart of  FIG. 3  and as depicted in the associated figures eliminate the need for regular human intervention and for stocking a sanitizer that needs to be replaced, which is advantageous for installations where such milkshakes and other frozen beverages are made, such as convenience stores. 
         [0025]    As seen in  FIG. 3 , after each product cycle  200  previously described with regard to  FIG. 2 , in step  230  the elapsed time since the last product cycle completion is monitored. If a threshold time is not exceeded, monitoring will continue. If on the other hand, as seen in step  234 , the threshold time has been met or exceeded, in step  238  a first rotary nozzle will be fired with a short burst of water pumped from an accumulator reservoir. The threshold is on the order of 10-60 minutes and in one example is 15 minutes. The first rotary nozzle maybe either of front rotary nozzle  330 A or rear rotary nozzle  330 B seen in  FIGS. 8A-8C . It is desirable to dispense a very high flow rate of water, greater than 3 gallons per minute, for example 4 gallons per minute, for a short time, for some 1-5 seconds, e g. about 1.5 seconds from each rotary nozzle firing. While the rotary nozzles are capable of dispensing a large quantity of water in a short time, sufficient volume of water at sufficient pressure is typically unavailable at the blender&#39;s water supply input  300  due to restrictions and filters on the supply line upstream of the apparatus. Therefore an accumulator tank  304  and a rotary pump  308  are used to increase the supply and pressure of water for the rotary nozzles to function more effectively. The increase in water pressure over input pressure is approximately 50-100 p.s.i., allowing for both a large flow in a short period and for high pressure rinsing. While accumulators are typically used at the output side of a pump, accumulator  304  is located at the input to pump  308  in certain embodiments, although in other embodiments it may be at the output. This placement of the accumulator before the pump eliminates the susceptibility of the system to loss of pressure by the accumulator pressure bladder. In this embodiment, the accumulator is simply serving as an inexpensive and readily available reservoir from which the pump can pump water at a high rate until the accumulator is exhausted. When the pump is turned off, the accumulator is refilled with water at a slower rate by the pressure of the water supply line. In this manner, the accumulator is never relied upon to provide pressure to push water through the rotary nozzles. The more typical arrangement with an accumulator is to have the accumulator&#39;s bladder pressurized so that when water is to be released from the accumulator by opening a valve downstream, the pressurized bladder pushes the water out. The valve is then closed and the accumulator is then recharged by a pump that is located upstream of the accumulator. 
         [0026]    Returning to  FIG. 3 , accumulator  304  is refilled in step  242  and then the second rotary nozzle, e.g.  330 A or  330 B, is fired (by a valve of manifold  316  under control of a system microprocessor) with a short burst of water pumped from the accumulator reservoir. Then in step  250 , the time since the last sanitation is monitored and if a threshold time since the last sanitation is met or exceeded, as seen in step  254 , steam is injected at a first location  330 E of  FIG. 8B  in step  260 . The sanitation time threshold may vary from approximately one hour to several days, but is preferably 24 hours and preferably is controlled to occur at night time when the apparatus is unlikely to be in use. It should be noted that the US FDA Food Code (section 4-601-11 in particular), which is hereby incorporated by reference in the entirety, requires that a food apparatus of the type described herein be cleaned and/or sanitized every  4  hours. Aspects of the design in certain embodiments (e.g. the rinsing, cleaning and sanitizing systems) are expected to result in a variance from the FDA to allow sanitation only once every 24 hours, which greatly improves availability and acceptance of the commercial embodiments by retail institutions and consumers. In step  264 , the temperature of the chamber (as increased by the injected steam) is measured until a thermister  136  in the lower area of the chamber registers a warm enough temperature (−175 F) to indicate that all parts of the chamber have reached a temperature sufficient to kill bacterial organisms. As seen in  FIGS. 8 , the steam is provided at water shot and steam port  330 E at the top of the chamber and the temperature is measured at the bottom of chamber  134  with thermister  136 . By injecting steam at the top of the chamber and determining that the temperature near the bottom of the chamber has reached a sufficient temperature to kill bacteria, bacteria upon all surfaces within the chamber are ensured to be killed because the heated steam first fills the upper volume of the chamber and propagates from the top to the bottom due to its moist and heated condition making it lighter than the air it is displacing in the chamber. 
         [0027]    While the injection temperature alone could be utilized, by also measuring that a given temperature has been achieved in the chamber, and then immediately stopping the steam injection, a shorter sanitation time is achieved while still ensuring killing of bacteria, thus making the apparatus available for further food production in a shorter period of time as compared to simply injecting steam at a given temperature for a preset duration 
         [0028]      FIG. 4A  illustrates the apparatus with front door  124  opened. Product preparation chamber  134 , also referred to as mixing chamber  134 , can be seen within the upper portion of the apparatus. Although chamber  134  may be referred to as a mixing chamber, it should be understood, in certain of the described embodiments, that the product production involves boring through a frozen product, unlike what is typically referred to as a mixer. The front door opening of chamber  134  is sealed closed by inner chamber door seal  138  when front door  124  is in the closed position. Chamber  134  is also sealed when the bottom door  131  is closed. Bottom door  131  rotates about a hinge located at the side of the door and chamber in order to flip up and out of the way as the cup and holder are moved into the chamber. Bottom door  131  also incorporates a seal that ensures neither liquid nor steam escapes at the door locations. The doors  124  and  131  are sealed to the chamber when they are closed, effectively sealing the chamber during the steam sanitation cycle, thus allowing more quick and effective steam sanitation. Prior designs incorporated an open slot in the side wall of the chamber through which the cup holder mechanism traveled. While this open slot allowed a simpler and more vertically compact means of providing for cup travel up into the chamber, it stood as an impediment to effectively sealing the chamber for steaming, especially due to its location in the side of the chamber, and the tendency of steam to escape from the slot as it filled progressively from the top to the bottom of the chamber. 
         [0029]    A consequence of sealing the chamber well is that the injected steam is unable to enter the chamber without increasing the pressure in the chamber. As seen in  FIG. 8D , to alleviate this increased pressure, and to ensure that any escaping moisture from the steam does not each any of the moisture sensitive electronic control components, a chamber vent hole  137 A and connected chimney  137 B are positioned adjacent the drain outlet, but still within the chamber. The chimney  137 B extends upward to vent out the top of the apparatus, thus directing any moisture upward in the direction it naturally flows and out of the apparatus. The venting of steam from the bottom of the chamber through vent hole  137 A and chimney  137 B eliminates the need for a pressure relief valve because the steam can build up and fill the chamber without achieving a high pressure or relying on valve to be opened and closed. 
         [0030]    A drain line  139  is also provided from the chamber in order to drain waste and rinse water from the chamber and out of the apparatus. This drain line is susceptible to growth of bacterial organisms which over time can grow and accumulate and clog the drain line. The bacteria may also migrate into the chamber, especially when the drain is clogged, which is especially problematic. This accumulation occurs most frequently at fittings in the drain line, which provide ready places for bacteria to grow. Therefore, the apparatus is provided with a flexible, bacteria resistant one piece extended drain line connected to the blending chamber outlet and running down and out through the back panel of the apparatus without any fittings. This line is provided with sufficient length to reach a drain proximate (within approximately 2 meters) to the installed location of the apparatus, all without any fittings. 
         [0031]    In  FIG. 4A , within chamber  134 , cup lid weight  130  is shown in a tilted position. Cup  112  and carriage  108  are shown at a lower position.  FIG. 4B  illustrates cup  112  partially in mixing chamber  134 , and cup lid weight  130  in a level position. Please note that the cup lid weight  130  is tilted when not supported by the cup, but that in  FIG. 4B  it is depicted as level, e.g. with a bottom surface parallel to the plane of the rim of the cup, for illustrative purposes to show the cup entering the chamber. Note that the tilt angle of the cup lid weight will be changed and the cup lid weight will be moved by the cup as it makes contact with the lid weight and lifts it off its support pin (described later). Cup lid weight  130  is a solid polymer based structure weighing about 4 or more pounds, for example 5.4 pounds in a preferred embodiment. Chamber  134  and cup lid weight  130  are preferably made of an unsaturated polyester in a thermoset process. The cup lid weight comprises a high density filler such as barium sulfate to create a high density and overall weight. In one embodiment the specific gravity of the cup lid weight is in the range of 2.5 to 3.5, for example 2.8. 
         [0032]    The surface of the chamber walls and the cup lid weight is not smooth but is rather purposefully fabricated with a texture configured to aid in the release of food particles. The surface texture for the chamber walls and the cup lid weight is best achieved by acid etching the thermoset plastic to create a surface roughness of approximately 0.5-2.0 micron diameter protrusions, which are approximately 1-4 microns high, and are spaced approximately every 5-15 microns. 
         [0033]    The cup lid weight  130 , in addition to acting as a lid or splash guard, aids in preventing the cup from spinning when the rotating blade bores into the frozen material. The cup and the cup holder of the carriage have interlocking male/female features. The weight of the cup lid weight, provides a sufficient force to keep the mating surfaces of the interlocking features in contact with each other. For further information on the anti-rotation mechanisms, please refer to U.S. Pat. No. 6,041,961 entitled “CUP WITH ANTI-ROTATION MECHANISM” and U.S. patent application Ser. No. 12/265,397 entitled “METHOD AND APPARATUS FOR ROTATIONALLY RES I RAINING A MIXING CONTAINER” which are hereby incorporated by reference in the entirety. As mentioned earlier, the cup weight also acts as a splash guard, keeping the blended food product within the cup during the boring and liquid injection phase. 
         [0034]      FIGS. 5A -7B  illustrate the cup lid weight  110  and associated boring components. Boring motor  146  is coupled to drive shaft  142 , at the end of which is boring blade  150 . Cup weight/lid  130  has an opening, through which drive shaft  142  passes. As seen in  FIG. 5B , cup lid weight  130  may tilt about the axis of drive shaft  142 . The ability to tilt allows greater access to the underside of the cup weight. The tilt angle is about 20-30 degrees and in one preferred embodiment is about 25 degrees. When a stream is directed upward from nozzle  330 D of  FIG. 8C  from below the cup weight, with the cup weight in the tilted position, the stream can better reach the underside surface of the cup weight to dislodge food that may have been deposited upon the underside surface during blending because the underside of the cap weight is more exposed to the water and the water stream is less obstructed by the blending disc  150 , which is located just below the cup weight. In one embodiment, as depicted in  FIG. 5B , the water is provided at an angle  153  from the axis of shaft  142  so as to provide a direct path to and proper cleaning of the underside of the cup weight. Lower scour nozzle  330 D ( FIG. 8C ) is located so as to achieve a delivery angle  153  of about 15 to 45 degrees. 
         [0035]      FIG. 6B  is a cross section along line A-A of  FIG. 6A . Cup lid weight  130  rests upon support pin  160  of (multi piece) drive shaft  142 . In one embodiment, the cup lid weight  130  is designed so that the center of gravity  154  is located above the support pin  160 . The inner diameter of the hole within the cup lid weight  130  is about 50-100% larger than the outer diameter of drive shaft  142 , so that the cup lid weight may rotate about the support pin and tilt with respect to the drive shaft. Note that in some embodiments the center of gravity may also be below or at the level of the support pin, and the titling may be achieved by the rotational force alone or means of a tilted support pin, as allowed by the gap in outer/inner diameter of the shaft and cup lid weight respectively.  FIG. 7B  illustrates another cross section 90 degrees from that shown in  FIG. 6B . The direction of tilting either clockwise or counterclockwise about support pin  160 , as represented by arrows  155  is most clearly shown in  FIG. 7B . By placing the center of gravity above the pin, tipping occurs randomly either clockwise or counterclockwise, thus improving the cleaning of the underside of the cup weight by more completely, randomly exposing all of the cup weight underside to the rinsing fluid from blending cycle to blending cycle. 
         [0036]      FIG. 8A , touched upon earlier, is a plumbing diagram. Water input  300  is connected to a water supply line, which supplies water to accumulator  304  at the pressure of the incoming water supply. Rotary pump  308  increases the pressure and flow rate of the water as it is pumped from the accumulator through the flow meter  312  and valve manifold  316 . As mentioned earlier, the increase in water pressure over input water supply line pressure is approximately 50-100 p.s.i. The flow rate through flow meter  312  may be used by control circuitry to alter the running time, flow rate and/or output pressure of pump  308 . The control circuitry also uses the flow meter to measure and dispense precise amounts of liquid appropriate for various tasks. For example, a measured amount for a first size or consistency of milkshake may be different than for a second size or consistency. Amounts for scour nozzles and rotary nozzles are also measured by the flow meter. This improves upon prior designs utilizing an approximation of dispensed amounts (of e.g., water) based upon the elapsed time open of the valves, which is problematic when flow/pressure restrictions or variations arise. The valves of valve manifold  316  are activated by logic so as to supply one or more of: front rotary nozzle  330 A; rear rotary nozzle  330 B; upper scour nozzle  330 C; lower scour nozzle  330 D; and water shot and steam port  330 E. Water passed to lower scour nozzle  330 D is heated by scour heater  320 . Water passed to water shot and steam port  330 E is passed through steam heater  324 . The heaters  320  and  324  may be discrete heaters and or may be different water passages through one heating element or core. In addition, steam heater  324  can serve as both a steam heater for steam sanitization of the apparatus and also can serve as the heater which heats water for addition to the milkshake during blending. By monitoring the temperature of heater  324 , the water can be maintained at the approximately 125 degree Fahrenheit temperature desirable for addition to the milkshake, or when desired, steam can be created by running the heater at a temperature sufficiently high (approximately 225 degrees Fahrenheit) to generate steam. Because these two desired conditions do not occur simultaneously, these two functions can be combined into one heater, reducing the necessary heating units as well as the associated plumbing and valves. 
         [0037]      FIGS. 8B and 8C  illustrate the chamber  134  and the various water dispensing components  330 . As mentioned earlier, water shot nozzle and steam injection location  330 E is located at the top of the blending chamber near the drive shaft and injects a shot of warm, e.g. approximately 125 degree Fahrenheit water into the cup during the boring of the product. After each production cycle, warm water is sprayed by the scour nozzles  330 C and  330 D in order to rinse any food residue off the food contact surfaces while the tipped cup lid weight  150  is slowly rotated. 
         [0038]    If no product is run for an extended period, e.g. on the order of fifteen minutes, then the two rotary nozzles  330 A and  330 B are fired. A first nozzle is fired until the accumulator is nearly emptied, then the accumulator is refilled and the second nozzle is fired. This is to clear any splatters off of the chamber  134  walls. There are two nozzles to ensure there are no areas that are “shadowed” from both nozzles. With only one nozzle, this is difficult if not impossible. 
         [0039]    A telecommunications transceiver may be incorporated into the apparatus. In one embodiment, the transceiver comprises a cellular modem that communicates over a “cellular” mobile telephone network, which eliminates any need for a wired connection. In another embodiment the transceiver comprises a wireless network or “wifi” modem operating under one or more of the 802.11 or other protocols. The modem may communicate with a remote monitoring facility to communicate various pertinent data about the apparatus. For example, any errors within the apparatus may be reported so that a technician can be sent to tend to the machine before the errors result in machine malfunction. For example, if the position verification system indicates that the belt has slipped, this condition may be reported and repaired. As another example, errors achieving necessary temperatures and pressures may be reported. As yet another example, a parameter that may be tracked and reported is motor current and/or time required to bore through a shake. A higher than normal motor current during shake preparation indicates that the freezer is colder than a baseline recommended temperature, or in other words too cold. A longer than usual elapsed time necessary to bore through the shake is also an indicator of an overly cold freezer, and similarly, a shorter than usual time may be indicative of a warmer than recommended freezer. Other parameters include but are not limited to the water pressure as determined by the flow rate), cup presence, and line voltage supplied to the apparatus. Additionally, the sales volume of different sizes and types of products may be reported, and as a result inventory may be automatically restocked. Further, the food preparation apparatus is configured to allow the monitoring facility or other remote entity to disable the apparatus if certain product parameters or quantities are outside of expected or contracted ranges. The communication means can also be used to update the content of the user interface screen for new product information, or to provide new blending programs or parameters to blend newly developed products. 
         [0040]    While the invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that changes in the form and details of the disclosed embodiments may be made without departing from the spirit or scope of the invention. 
         [0041]    In addition, although various advantages, aspects, and objects of the present invention have been discussed herein with reference to various embodiments, it will be understood that the scope of the invention should not be limited by reference to such advantages, aspects, and objects. Rather, the scope of the invention should be determined with reference to the appended claims.