Abstract: A cooking apparatus includes a base including a lower heating plate an upper heating unit including an upper heating plate and a cleaning structure configured to move a cleaning blade along at least one of the lower heating plate and the upper heating plate. The apparatus also includes a control circuit configured to control movement of the cleaning blade across the one of the lower heating plate and the upper heating plate.

Abstract: A flame sense assembly (100) includes a flame sense electrode having a sense rod (108), at least a portion of the sense rod (108) for placement in a flame area; and an electrically conductive ground screen (110) for electrical connection to ground, at least a portion of the ground screen (110) for placement in the flame area; wherein the ground screen (110) is positioned relative to the sense rod (108) to allow an electric current to pass between the sense rod (108) to the ground screen (110) in the presence of a flame.

Abstract: A cooking system includes a first cooking apparatus including a first base and a first upper heating unit. The first base has a first lower heating plate and the first upper heating unit has a first upper heating plate. The first upper heating unit is moveable to bring the first upper heating plate towards the first lower heating plate. The first base includes a mounting surface configured to receive a plurality of interchangeable lower heating plates including the first lower heating plate and the first upper heating plate is one of a plurality of interchangeable upper heating plates.

Abstract: A beverage system includes a pump that draws a set amount of a flavored concentrate into a mixing chamber through a conduit for mixing with water to form a beverage. A sensor detects when the amount of the flavored concentrate in the conduit is low or the amount of the flavored concentrate in a concentrate container is low or out. The sensor includes two wings each including a recessed surface that together define a circular space. A portion of the conduit is received in the circular space. Each of the wings includes an ultrasonic portion that emits ultrasonic waves that are non-intrusive. When the amount of flavored concentrate in the conduit is low, air bubbles are generated in the flow of the flavored concentrate as it flows along the conduit and/or a vacuum is created in the conduit to draw the conduit away from the recessed surfaces. The ultrasonic waves detect either of these two features, indicating that the amount of the flavored concentrate is low.

Abstract: A calibration cup for use in calibrating a quantity of a dessert dispensed from a product dispensing machine includes a body portion having an interior cavity, the interior cavity including a first chamber adjacent to at least a second chamber being disposed along a longitudinal width of the body portion, the first and the at least one second chamber being configured for receiving a quantity of the dessert from the product dispensing machine; and at least one opening on the body portion, the at least one opening being configured for receiving a nozzle coupled to the product dispensing machine; where the body portion is configured for self-aligning the first chamber and the at least a second chamber to the product dispensing machine.

Abstract: A product dispensing apparatus includes a first drawer assembly including a first drawer containing a first product; and one or more refrigerated cylinders that is operable to receive the first product; where the first drawer is selectively movable from a first position to a second position, the second position extending outwards and away from the first position.

Abstract: A dispensing apparatus (20; 300; 400) comprises: a freezing cylinder (40); a water flowpath (526); a first controllable valve (130) along the water flowpath; a syrup flowpath (528), merging with the water flowpath and proceeding as a water/syrup flowpath (552) to the freezing cylinder; and a second controllable valve (132) along the syrup flowpath. The first controllable valve and the second controllable valve each comprise: a valve body (144; 432) having a cartridge compartment (164,166), an inlet (176) to the cartridge compartment, and an outlet (178) from the cartridge compartment; and a valve cartridge (162).

Abstract: A valve comprises a body having a first inlet, a second inlet, and an outlet. A shuttle is shiftable between: a first position permitting communication between the first inlet and the outlet and blocking communication between the second inlet and the outlet; and a second position permitting communication between the second inlet and the outlet and blocking communication between the first inlet and the outlet. One or more permanent magnets are positioned to bias the shuttle away from a neutral position between the first position and the second position, wherein the valve further comprises: one or more electromagnets positioned to, in at least one condition of energization, counter said bias.

Abstract: A beverage system includes a pump that draws a set amount of a flavored concentrate into a mixing chamber for mixing with water to form a beverage. A pump head includes a piston opening that receives a piston and a water port that defines a water flow path. The pump head includes protrusions. An adapter plate includes a piston opening that receives the piston and a water opening that receives the water port of the pump head. The adapter plate includes depressions. When the adapter plate is installed in the pump, the piston opening of the adapter plate and the piston opening of the pump head align, and the water port of the pump head is received in the water opening of the adapter plate. The protrusions of the pump heads are received in the depressions of the adapter plate, aligning the pump head and the adapter plate.

Abstract: A beverage system includes a pump that draws a set mount of a flavored concentrate into a mixing chamber through a conduit for mixing with water to form a beverage. A sensor detects when the amount of the flavored concentrate in the conduit or in the container is low or out. The sensor includes two wings each including a recessed surface that together defines a circular space. A portion of the conduit is received in the circular space. Each of the wings includes an ultrasonic portion that emits ultrasonic waves that are non-intrusive. When the amount of flavored concentrate in the conduit is low, air bubbles are generated in the flow along the conduit and/or a vacuum is created in the conduit to draw the conduit away from the recessed surface. The ultrasonic waves detect either of these two features, indicating that the amount of the flavored concentrate is low.

Abstract: A refrigeration system including a condenser having a condenser inlet and a condenser outlet, a compressor fluidly connected to the condenser inlet, and an evaporator including an evaporator inlet and an evaporator outlet. The evaporator outlet is fluidly connected to the compressor. A compressor speed sensor senses an operational speed of the compressor. An electric expansion valve (EEV) is fluidly connected to the condenser outlet and the evaporator inlet. The EEV includes a valve member that is selectively positioned to establish a desired opening to pass refrigerant from the condenser to the evaporator. A controller is electrically connected to the EEV and the compressor speed sensor. The controller establishes the desired opening of the valve member based on one of a cooling mode superheat value and a heating mode super heat value, and the operational speed of the compressor.

Abstract: The systems and methods described herein provide a link between food service machines and various remotely located databases, thus reducing the cost of ownership for customers and reducing warranty demands for manufacturers. Monitoring information is provided from machines to system and maintenance personnel, including detailed information about malfunctions detected. Further, operating details are communicated from machines enabling machines designers to analyze and predict future performance.

Abstract: A grill (20) has at least one grilling surface (32). A grease collection channel (42) is along at least one side of the grilling surface and has a sidewall (52) with an upper edge (70). A tool holder (80;300) is mounted to the sidewall and has at least one tool-holding compartment (82). The tool holder has at least one drainage port (134) positioned to drain the at least one tool-holding compartment into the grease collection channel (42).

Abstract: A valve assembly for dispensing a confectionary product has an inlet (70), a first outlet (72), and a second outlet (90). The assembly has a valve member (80) shiftable between: a first condition providing communication between the inlet and the first outlet; and a second condition providing communication between the inlet and the second outlet.

Abstract: An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed.

Abstract: A beverage system includes a pump that draws a set amount of a flavored concentrate into a mixing chamber (28) for mixing with water to form a beverage. A pump head (46) includes a piston opening that receives a piston (48) and a water port that defines a water flow path. A housing (62) includes an integral water port (40). Water from a water source flows along a water line and into the integral water port (40) of the housing (62). The water flows through the water port (40) of the pump head (46) and into the mixing chamber (28) to form the beverage.

Abstract: An apparatus for preparing fruit includes a main housing with a cutting area containing a cutting assembly and a drive assembly, a removable cup assembly for inserting the fruit into the apparatus, and a removable drawer and tray for removing cut pieces of fruit from the apparatus after a cutting operation. The apparatus includes a rinsing assembly for cleaning the fruit and the cutting assembly, and a deflector configured to route cut pieces of fruit into the tray and waste material through a disposal outlet. The cutting assembly is configured to perform one or more cutting operations depending on the type of fruit detected in the cup assembly: wedging for apples, lemons, limes, and pears, and cutting/peeling for oranges and grapefruits. The apparatus quickly prepares various fruits for consumption without requiring an operator to touch the cut pieces of fruit.