Abstract: A spatula (200, 700, 900) has a platform (201, 701, 901) having an opening bounded by a food support (205, 217, 221, 223). At least a part of the food support (205, 217, 221, 223) supports a food product, such as a bread product, for steaming or toasting. An optional guide (209, 609, 909) is disposed on one side of the platform (201, 701, 901). The guide (209, 609, 909) is configured to align the food product with a package (501) arranged and sized to contain at least the food product. The platform (201, 701, 901) optionally has one or more segments (703, 705) that rotate away from the platform (201, 701, 901).

Abstract: A steamer for sandwich buns, bagels, croissants, cakes, vegetables, pastas, and other foods delivers fixed amounts of water onto a hot, dry platen through a vertically-oriented water conduit which is also thermally insulated from the hot platen and made from thermally insulating materials. The vertically-oriented water conduit retains water after a water supply is shut off at the beginning or end of a steam generating cycle. Orienting the conduit vertically reduces the surface area of liquid water exposed to air. Insulating the water conduit from the hot platen reduces the rate at which water standing in the conduit evaporates. Tubes used in the water conduit are insulating and easily removed from the water conduit assembly and flexible. Minerals that precipitate out of solution and become deposited onto the flexible tube are easily removed by flexing the flexible tube.

Abstract: A dispenser for viscous liquids effectuates sequential operations by hydrostatic pressure on an assembly of two pistons separated from each other in a cylinder by a separation spring. When the piston assembly is embedded in material to be dispensed, the space between the pistons fills with material to be dispensed. Pressuring the reservoir by squeezing it or by the addition of pressurized gas, forces the piston assembly down the cylinder at the end of which is an opening from which material in the piston assembly can escape. One of the pistons moves toward the other end by pressure from the reservoir, causing material in the piston assembly to be dispensed. The volume inside the piston assembly defines and limits the volume of material that can be dispensed.

Abstract: Cone-shaped food items and cones having various food stuffs in them are cooked by placing a cone-shaped food item into a cone-shaped heating station that travels through an oven and past an inclined heater element. The heating station rotates the cone-shaped food item so that it is uniformly heated as it passes through the oven.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: A food warming apparatus includes one or more heating compartments that can hold one or more trays, each covered by a cover, each tray containing previously cooked food portions. One or more supports are disposed inside a heating compartment. A support includes one or more guide members and one or more stop members. A cover includes one or more engagement sections. Without a tray, the cover rests on the one or more stop members. When a tray is inserted into the receiving space defined by the cover and the support, the cover is lifted. The one or more engagement sections engage the one or more guide members to guide the upward motion of the cover. The cover then rests on the tray to at least partially block an open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained therein.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A food warming apparatus has a heating compartment for maintaining previously cooked food portions in a ready-to-use condition. The food portions are contained in a tray that is placed in a tray handler. The tray handler may include a frame for receiving the tray, a handle, and rollers. A tray handler guide in the heating compartment has a guide surface on which the rollers are able to roll and stops for engaging the rollers at a maintenance position and an access position. In the maintenance position, the tray is positioned inside the heating compartment so that the food portions are maintained in a ready-to-use condition. In the access position, a user is able to access food portions in the tray. At the maintenance and access positions, the user may sense the engagement of the rollers by sensing that the tray handler's motion is impeded but not prevented.

Abstract: A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

Abstract: A timing device, that may be used in connection with food preparation, holding or service equipment, is programmable via a portable, replaceable media. In particularly, the timing device may be adapted to receive or associate with a media containing a set of instructions to affect operation of the timing device. Upon association with the timing device, transfer of the programming instructions from the media to the timing device occurs affecting programming of the timing device.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A rack in the heating compartment includes a support member, a channel, and a stop that blocks the front end of the channel. A cover that includes a horizontal section and a vertical section is mounted on the support such that the horizontal section is supported on one side by the support member and on the other side by the vertical section, which is positioned in the channel behind the stop. When a tray is inserted into the receiving space defined by the cover and support member, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A horizontal carousel conveyor moves in a horizontal plane by using vertically-oriented conveyor links. When used with an oven, it continuously moves foods and other items in a closed, horizontal loop.

Abstract: A horizontal carousel conveyor carries cone-shaped foods and other specialty-shaped foods through an oven, rotating the food on a heating station as it passes by heating elements and through the oven.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.