Abstract: A grill includes a lower platen assembly having a lower grilling surface and a pivotally attached upper platen assembly having an upper grilling surface. The upper platen assembly includes three motors encased in a shell. A cable attached to each motor suspends the upper grilling surface. The grill is automatically calibrated to ensure that the upper grilling surface is level. Each motor independently and sequentially raises the upper grilling surface from the lower grilling surface. When the upper grilling surface lifts from the lower grilling surface, the current in the motor changes. The settings of each motor at this instant are stored in a control to determine the calibration point when the upper grilling surface is level. The grill also automatically recognizes a food item placed on the lower grilling surface to determine the cooking parameters of the grill.

Abstract: A dispenser for granular materials and a method of seasoning using the dispenser is provided. The dispenser has multiple deflectors. The deflectors can deflect granular materials in tangential and radial directions. The dispenser has a dispensing mechanism actuated by a user-manipulable lever connected to a yoke in which a pin is received for rotating a member of the dispenser. The dispenser achieves consistent quantities with each dispense with three different features. One feature is having a rim partially raised around the first member aperture. Another feature is pushing elements that cooperate with the partially raised rim. A third feature is radially staggered dispensing apertures.

Abstract: A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking surface of the platen and an internal temperature sensor is provided to measure an internal temperature of the platen, which may be proximate to the hottest location in the platen, i.e., the opposite surface of an insulated platen or the core of an uninsulated platen. The surface temperature sensor provides an accurate reading of the actual cooking surface temperature, while the internal temperature sensor provides a better indication of total heat energy stored in the platen, being less sensitive to surface fluctuations. A microprocessor controls the rate of heat energy addition to the platen based on information from both temperature sensors.

Abstract: A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.

Abstract: A tray for vibratory conveying of food articles from a hopper is provided. The tray includes a tray body, food inlet portion, and a food outlet portion. An upwardly extending dividing member divides the tray into at least two food inlet conveyor passageways, the inlet conveyor passageways merging into a single food passageway that extends to the food outlet portion. The single food passageway may have an initially wide portion and subsequently narrow to a narrow portion as it approaches a discharge end. This arrangement helps to declump food items, preferably causing food items the size of chicken nuggets to be conveyed in a single-file arrangement along the single food passageway. The single food passageway is preferably non-linear, and may, for example, have a zigzag or serpentine configuration to promote accurate dispensing of food items.

Abstract: A commercial cooking apparatus is provided for simultaneous steaming and two-sided grilling of food items having non-uniform thickness and/or variations in nominal thickness. The apparatus includes a compressible, heat-resistant ring member, and optionally a flexible, non-stick, heat-resistant film material associated with the ring member to form a cavity defined by the inner perimeter of the ring member. A cooking method is also disclosed, wherein a food item and a quantity of water are introduced into the cavity, and the food item is simultaneously cooked by the heated upper and lower platens of a conventional clamshell grill or similar apparatus and by steam generated by heating the water.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: A cooked food staging device and method are provided. The device and method are particularly suited for storing breaded, battered or bread food items for extended periods of time without becoming soggy. A heated compartment having a slot has a flexible member covering at least a portion of the slot to restrict airflow and to permit access to the food items contained therein, which may be contained on trays, without the necessity of removing the tray to view and remove selected food items therefrom.

Abstract: A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.

Abstract: A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: A food tray adapted for holding previously cooked food items is provided. The food tray has one or more sidewall structure openings to allow venting of the interior volume of the tray through the tray sidewall structure openings. The food tray allows food items contained in the volume of the food tray to be stored over an extended period of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food. The food tray may also include a slide member for adjusting the amount of venting through the sidewall structure openings. Also provided is a method of storing food within a food tray to be contained in a heated compartment.

Abstract: The present invention relates to a device for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is automatically adjusted in an initial stage and in subsequent stages of the cooking time for the food. The food is caused to be located between two opposed platens, the opposed platens each having opposed cooking surfaces and the opposed cooking surfaces defining a gap spacing that is adjustable. A controller and drive mechanism adjust the gap spacing between the platens so that during an initial stage of the cooking the gap spacing is equal to or less than the nominal initial uncooked thickness of the food, and during one or more subsequent stages of the cooking, after the initial stage, the gap spacing between the platens is varied.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: A spatula having a body with a top working surface and a bottom surface is provided. The spatula body also includes a first end and a second end opposite to the first end. A handle is mounted to the first end of the body and the body has a first mounting member depending from the spatula body proximate the second end of the spatula body. The mounting member has an interior for receiving a mounting portion of the spatula blade and a second open end opposed to the first open end. The spatula body includes an opening in the body for cleaning the mounting member. A blade is provided for the spatula. The blade has a front section having a top surface and a bottom surface. At least a first spring tab extends rearwardly of the front section. The spring tab has a concave surface for one of its top and bottom surfaces.

Abstract: A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.

Abstract: A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.