Abstract: A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion. The pan also includes a ledge formed around a perimeter of the pan. The system for producing par-baked pizza crusts further includes a lid assembly formed from a unitary sheet of metal for use in conjunction with the pan. The lid assembly includes a number of lids stamped into the sheet of metal, each lid corresponding to one of the recesses of the pan. The lid assembly also includes a ledge formed around a perimeter of the lid assembly. The ledge is formed such that when the lid assembly is placed over and in contact with the pan, the ledge of the lid assembly aligns with and rests on the ledge of the pan to enclose dough portions in an enclosed gap between the lid assembly and the pan.

Abstract: Embodiments of the present invention can be used in situations in which heat and mass-transfer modified product, such as individual-sized pizzas, are to be prepared in relatively short periods of time, for example in one to five minutes. Through structural design features and air manipulation, embodiments of the invention provide distinct advantages over the prior art, including improving quality control by increasing uniformity of heating across the oven and within each particular product, decreasing required baking time by increasing the effectiveness of impinging air jets through air pulsation and fluctuation, and maintaining uniformity of air flow to contact the baked product substantially perpendicular to its surface. Tubes or pipes possessing impingement nozzles permit the use of compressed air instead of fans. Embodiments of the invention permit more compact oven design, better control of air jet parameters, and quieter oven operation, and other advantages.

Abstract: A pizza pan receives and bakes a pizza to produce a pizza having a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product. A pizza produced by using the pan has improved texture and coloration.

Abstract: A delivery bag for pizza or other products includes upper, lower, rear, and first and second side panels and a closure flap. The panels and flap are made from a substantially flexible insulating panel material and have interior and exterior surfaces. The panel material is capable of conveying moisture from the interior surface to the exterior surface. The delivery bag also includes one or more pockets fixed to interior surfaces of the panels. A modular heating element is disposed in each pocket. The delivery bag as described advantageously maintains temperatures of pizzas therein, yet allows relative humidity to decline over a specified period of time, thereby preventing e.g. pizza crusts from becoming soggy. Corresponding methods provide similar advantages.

Abstract: An apparatus and method easily and quickly produce multiple holes in a dough layer. An apparatus according to the invention includes a top portion, a number of pins supported by the top portion in a fixed pattern, and a base portion having a number of holes arranged in a fixed pattern corresponding to the pins of the top portion. Structure, such as a hinge, is provided to lower the top portion toward the base portion and to guide the pins through a dough layer placed between the top portion and base portion and into the holes. A number of openings in the dough layer are thus produced. A corresponding method is also disclosed.

Abstract: Pizza pan shielding systems and methods generally include one or more of the following: a pan, a bottom shield, a top shield, and a ring shield. Each of these elements preferably incorporates a plurality of perforations. The size, location and density of these perforations, and/or the material make-up of the element(s), determine whether certain types of baking energy from various heat sources will reach a food item located within the system. Substantial evenness of cooking results, in a short time period and at reasonably baking temperatures. Embodiments of the invention address the problems of underbaking in central areas of the food item and overbaking, dryness, microwave-induced toughness or burning of outer areas of the food item, such as a crust area. Embodiments of the invention have particular, though not exclusive, application to the pizza-baking devices and methods.

Abstract: A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese layer preferably includes a blend of different cheeses and has a relatively reduced moisture content in a desired range to reduce the amount of steam produced during baking. The second dough layer preferably includes at least one vent opening to vent steam that is produced by the cheese during baking. The second dough layer supports an additional ingredient layer that includes tomato sauce, cheese, and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step, greatly reducing the lengthy preparation time typically required for multi-layered pizza products.

Abstract: A pizza pan receives and bakes a pizza to produce a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product.

Abstract: A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Abstract: An conveyor oven enclosure system is disclosed which includes a hood means which extends over the conveyor oven and supplies make-up air and exhausts heated air. The enclosure system includes front enclosure and rear enclosure walls which are parallel to and spaced apart from the front and rear oven walls of the oven respectively. Additionally, a first enclosure end wall is also included which is parallel to and spaced apart from the first oven end wall. A second enclosure end wall which is parallel to and spaced apart from the second oven end wall is also included. In the enclosure system of the present invention there is an entry opening in at least one of the enclosure walls which is adapted to correspond to each entry opening in the oven walls. An exit opening in at least one of the enclosure walls is provided which is adapted to correspond to each exit opening in the oven walls.

Abstract: A pizza toppings disk as well as a method of making a pizza toppings disk and a method of making a pizza using a toppings disk are disclosed. In accordance with the present invention a pizza toppings disk is made by combining a quantity of cheese with a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, and vegetables, as well as combinations thereof. The quantity of cheese and selected pizza toppings are combined into a layer that is appropriately shaped to be placed on a pizza shell. The cheese and the selected pizza toppings are fused together to form a pizza toppings disk that may be stored for subsequent use in assembling a pizza. In making a pizza in accordance with the present invention a pizza toppings disk is placed on a uncooked pizza shell and the pizza toppings disk and uncooked pizza shell are then baked to produce a cooked pizza.

Abstract: An apparatus for making a pizza toppings disk is disclosed. An apparatus, made in accordance with the present invention includes a conveyor means for transporting forming surfaces, and a plurality of depositing means for depositing onto forming surfaces a quantity of cheese and a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, or vegetables, as well as combinations thereof. A fusing means is also included which fuses the quantity of cheese and plurality of pizza toppings to form a pizza toppings disk that may be frozen for storage and subsequent use in assembling a pizza.

Abstract: A compact pizza preparation and delivery vehicle is described. The vehicle is a self-propelled vehicle, such as a mini-pickup truck, having a driver's compartment with a driver's seat and a cargo compartment, preferably enclosed by a topper, behind the driver's compartment. The vehicle also includes a refrigerated case for storing pizza shells and pizza toppings in the driver's compartment which case is within access of the driver in the driver's seat. An assembly table is located on top of the refrigerated case for supporting an uncooked pizza shell while applying the pizza toppings. The vehicle further includes a pizza oven in the cargo compartment which oven is adapted and positioned so that, while sitting in the driver's seat, a driver can insert an unbaked assembled pizza into the oven and remove a baked pizza from the oven.

Abstract: The present invention is a safety system for a gas operated appliance in a vehicle. The system includes means for generating an electrical signal, such as a pre-determined voltage. The system also includes means for interrupting this electrical signal. One such means is a gas sensing means which is designed to interrupt the electrical signal in response to sensing gas. Another such means is an inertia switch means which interrupts the electrical signal in response to detecting a rapid changes in vehicle inertia or vehicle orientation. Yet another such means is a high temperature switch means which interrupts the electrical signal in response to detecting an elevated temperature in an area near said appliance. Finally, the system includes an emergency kill switch means for manually interrupting the electrical signal. The system further includes a fuel tank and a gas line between the fuel tank and the appliance.

Abstract: The invention is heat transfer device to aid in the cooking of pizzas, particularly thick or double crust pizzas, as well as a method for cooking an assembled pizza with such a device. The device comprises a heat conducting means, preferably made in one piece, which in turn comprises a heat absorbing band portion with heat transferring pins extending therefrom. In the preferred embodiment, the heat conducting means is formed in a spiral with the heat transferring pins extending in a direction perpendicular to the spiral. In another embodiment, the heat conducting means is formed in at least two concentric circles with the heat transferring pins extending in a direction perpendicular to the circles. The method of using the device includes the steps of inserting the heat transferring pins into the pizza before it is cooked and then removing the pins after the pizza is cooked.