Abstract: A make line for preparing food in a restaurant includes ingredient containers and food preparation stations. The make line is provided with a line level lighting system that illuminates one or more ingredient containers as well as one or more of the food preparation stations to indicate which ingredient(s) are to be added to the food order being prepared at the illuminated food preparation station(s). The make line may also comprise an overhead lighting system to selectively illuminate a heating surface, a scanner for detecting which order is currently being prepared, a sensor system for detecting which ingredient container(s) are being accessed, a label printer for printing a label for a given order, and other features to enhance the efficiency of the make line.

Abstract: Methods and apparatuses for cooking food are provided. In particular, food is placed in a bowl held at an angle to horizontal. With the food in the bowl, the bowl is simultaneously heated and rotated. A scraper assembly is disposed within the bowl, to lift the food from the side and bottom surfaces of the bowl as the bowl rotates. A temperature sensor can be provided to provide a signal to discontinue rotation of the bowl and the application of heat to the bowl when the food has reached a desired temperature. A tilt mechanism can also be provided to maintain the food within a desired distance from the top edge of the bowl.