Abstract: Food orders are divided into components or tasks. Systems and methods of food order preparation communicate instructions for automated actions to devices to carry out the automated actions. A toaster operates to toast a bun according to toaster settings. A bun magazine operates to deliver a bun into the toaster. A condiment dispenser receives the bun from the toaster and operates to dispense at least one portion of at least one condiment onto the bun.

Abstract: Custom condiment dispensers include a reservoir of base condiment and a plurality of flavoring reservoirs. A first pump is pneumatically connected to the reservoir of base condiment. The second pump is pneumatically connected to at least one flavoring reservoir of the plurality of flavoring reservoirs. A nozzle is fluidly connected to the reservoir of base condiment and fluidly connected to the plurality of flavoring reservoirs. The nozzle is configured to simultaneously dispense the base condiment and at least one flavoring therethrough. A controller receives the user selections of the base condiment and the at least one flavoring and operates the first pump and the second pump to dispense base condiment and at least one flavoring.

Abstract: A conveyor toaster includes a conveyor assembly with a bracket and a conveyor belt. The conveyor belt rotates about first and second gears. A drive motor operates to move the conveyor belt about the first and second gears. A platen is configured to be heated and is positioned relative to the conveyor belt. A mounting bracket is connected to the bracket of the conveyor assembly. Movement of the mounting bracket changes the position of the conveyor assembly relative to the platen.

Abstract: An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

Abstract: Foodservice customer order fulfillment includes an identifier is associated to a package. A customer order of an ordered item is received at an order fulfillment system. An indication of the ordered item is stored in association to the identifier in the order fulfillment system. The identifier associated to the package is read at a reader associated with a dispenser of at least one ingredient. The identifier is communicated from the reader to the order fulfillment system. A dispenser receives a dispense instruction from the order fulfillment system and operates to dispense at least one ingredient.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and may further include a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base. A smart sensor is disposed within or connected to a food pan that is removably inserted within the food holding cavity of a food holding chamber. The smart sensor is configured to sense a characteristic of an interior environment of the food pan and communicate with the food holding chamber or the chamber base.

Abstract: An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and may further include a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base. A smart sensor is disposed within or connected to a food pan that is removably inserted within the food holding cavity of a food holding chamber. The smart sensor is configured to sense a characteristic of an interior environment of the food pan and communicate with the food holding chamber or the chamber base.

Abstract: An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

Abstract: A food holding tray and a system for holding prepared food items include a shell that defines at least one food receiving area internal to the shell. A plurality of sensors are arranged about the shell and directed into the food receiving area. A processor is communicatively connected to the plurality of sensors to receive signals from the sensors. The processor calculates holding data from the signals received from the sensors.

Abstract: Systems and methods of custom condiment dispensing include a reservoir of base condiment and a plurality of flavoring reservoirs. A first pump is pneumatically connected to the reservoir of base condiment. The second pump is pneumatically connected to at least one flavoring reservoir of the plurality of flavoring reservoirs. A nozzle is fluidly connected to the reservoir of base condiment and fluidly connected to the plurality of flavoring reservoirs. The nozzle is configured to simultaneously dispense the base condiment and at least one flavoring therethrough. A controller receives the user selections of the base condiment and the at least one flavoring and operates the first pump and the second pump to dispense base condiment and at least one flavoring.

Abstract: A conveyor toaster includes a conveyor assembly with a bracket and a conveyor belt. The conveyor belt rotates about first and second gears. A drive motor operates to move the conveyor belt about the first and second gears. A platen is configured to be heated and is positioned relative to the conveyor belt. A mounting bracket is connected to the bracket of the conveyor assembly. Movement of the mounting bracket changes the position of the conveyor assembly relative to the platen.

Abstract: A conveyor toaster includes a conveyor assembly with a bracket and a conveyor belt. The conveyor belt rotates about first and second gears. A drive motor operates to move the conveyor belt about the first and second gears. A platen is configured to be heated and is positioned relative to the conveyor belt. A mounting bracket is connected to the bracket of the conveyor assembly. Movement of the mounting bracket changes the positon of the conveyor assembly relative to the platen.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and may further include a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base. A smart sensor is disposed within or connected to a food pan that is removably inserted within the food holding cavity of a food holding chamber. The smart sensor is configured to sense a characteristic of an interior environment of the food pan and communicate with the food holding chamber or the chamber base.

Abstract: Foodservice customer order fulfillment includes an identifier is associated to a package. A customer order of an ordered item is received at an order fulfillment system. An indication of the ordered item is stored in association to the identifier in the order fulfillment system. The identifier associated to the package is read at a reader associated with a dispenser of at least one ingredient. The identifier is communicated from the reader to the order fulfillment system. A dispenser receives a dispense instruction from the order fulfillment system and operates to dispense at least one ingredient.

Abstract: An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

Abstract: Dispensing nozzles and systems for dispensing edible products include a nozzle sleeve and a nozzle insert. The nozzle sleeve defines an open interior and the nozzle insert is positioned within the nozzle sleeve. A base inlet and a flavoring inlet are defined in the nozzle insert. The nozzle sleeve and the nozzle insert are configured to mix a base substance with a flavoring substance.

Abstract: A food holding tray and a system for holding prepared food items include a shell that defines at least one food receiving area internal to the shell. A plurality of sensors are arranged about the shell and directed into the food receiving area. A processor is communicatively connected to the plurality of sensors to receive signals from the sensors. The processor calculates holding data from the signals received from the sensors.

Abstract: A cleaning system for a food substance dispenser includes a first cleaning solution reservoir configured to contain a first cleaning solution. A second cleaning solution reservoir is configured to contain a second cleaning solution. At least one pump is fluidly connected to the first and second cleaning solution reservoir and to at least one flexible tube of the dispenser. A controller is communicatively connected to the at least one pump and operates the pump to selectively circulate the first cleaning solution and the second cleaning solution through the flexible tubing of the dispenser.

Abstract: A modular heating unit comprising modular heating bins is disclosed. The modular heating bins may be arranged into different configurations to accommodate different food preparation layouts.