Abstract: Systems and methods are disclosed for cutting a food item when preparing it to be served to a customer. In some implementations, the cutting system may include a cover that may be used to at least partially surround a portion of a the cutting system. The cover may include one or more doors, drawers, or other movable components that may be used to engage the cutting assembly of the cutting system by activating one or more sensors located along or proximate to the path traveled by the movable component. The movable component may activate the sensor when the movable component has appropriately positioned the food item under the cutting assembly to be cut. Additionally, the cover may include one or more user-engageable switches that may be used to selectively engage cutting assembly when the movable component of the cover is appropriately positioned to be cut by the cutting assembly.

Abstract: Glycerolipids and fatty acids are purified in a continuous flow by removal of particulates and moisture. Following this, they are esterified and transesterified in batches, after which the fatty acid alkyl esters produced are separated from the glycerin phase byproduct and are purified through a continuous flow removal of soaps, trace glycerin, salts, and free alcohol. Excess alcohol is recovered from the glycerin phase and esters, after which it is purified and reused. Waste soaps are acidulated and recovered as fatty acids, and waste glycerin is refined and separated from trapped oils, which are recovered. A plurality of individual modules, each specialized for specific tasks, and fluidly coupled by plumbing, perform these processes. The throughput capacity is expandable in small increments through addition and integration of additional modules into the system and/or adjustments to the number of shifts worked by operators.