Abstract: A system for dispensing bulk material from storage is provided. The system comprises a plurality of stationary storage silos adapted to store the bulk material therein. A plurality of movable hoppers may be moveably positioned adjacent a bulk material chute of each storage silo to unload the bulk material therein. Once loaded with the bulk material, each movable hopper may then be positioned adjacent an input opening of a vehicle to unload the bulk material therein.

Abstract: The invention relates to an adjustable cutting plate assembly for food products cutting apparatus. It comprises a cutting plate for supporting a food product to be cut, the food product having a predetermined configuration and the cutting plate having an upper face provided with at least one arrangement of at least one discrete connection interface disposed to conform to said predetermined configuration. It also comprises at least one stop guide removably connectable to said at least one discrete connection interface for laterally holding the food product in place while it is being cut. The interfaces are preferably grooves. The invention also relates to a method for holding food products to be cut. It enables adequate holding of the food product to be efficiently cut.

Abstract: The device is used for rolling an edge of a dough piece. It comprises a first mechanism for making a friction engagement with the edge of the dough piece and a second mechanism for moving the first mechanism inwards relative to the edge of the dough piece so that the edge is forced to roll on itself. For instance, this can be realised by a first plate having a plurality of elongated guiding slots. A plurality of followers are slidably mounted in corresponding slots of the first plate. A dough-engaging finger is connected to each follower. The fingers are located under the first plate and moved relative to the dough piece. The device mechanically rolls the edge or edges of a dough piece to form an elevated peripheral portion that prevents the toppings from falling or flowing out of the dough piece during the preparation or when cooked and served by the customers. It also gives a better appearance to the final products.