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: 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 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 kitchen food preparation layouts.

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: Systems and methods of kitchen communication include a restaurant internet of things (IOT) system. The IOT system communicatively connects to a plurality of pieces of food treatment equipment in a kitchen. A digital reality (DR) server is operable to store or access stored graphical user interface (GUI) data for each piece of food treatment equipment. A DR headset is in communicative connection with the DR server. The DR headset is operable to project the GUI for each of the plurality of pieces of food treatment equipment in a manner for viewing by a user of the DR headset at a location relative to each of the pieces of food treatment equipment.

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 point-of-use food holding cabinet keeps food products hot and cold in different compartments, which are heated and refrigerated respectively. Solid state heat pumps such as Peltier devices absorb heat on one side and emit heat on the other. By configuring the solid state heat sinks appropriately, one compartment or shelf of a holding cabinet can be refrigerated while an adjacent compartment can be kept warm.

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 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: 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: Systems and methods of custom dispensing present a plurality of custom dispense options to a user. At least one user selection is received. A recipe ID representative of the at least one selection is created. The at least one selection of the custom dispense is dispensed. The custom dispense options may include a flavoring, a conduit, or a size of a dispense. A recipe ID may be encoded in an image including a bar code or quick response code. The recipe ID may facilitate communication between a point-of-sale system and a dispenser.

Abstract: A food heating device includes a conveyor belt having a loop provided by a unitary, continuous sheet of metal or other suitable material.

Abstract: A location based holding system comprises a holding device. The holding device includes a food storage chamber and a temperature sensor. The temperature sensor senses the temperature of the food storage chamber. A temperature control device changes the temperature of the food storage chamber. A location device determines the physical location of the holding device. A memory stores information about a food item located in the food storage chamber. A processor is operatively coupled to the memory, location device, and holding device. The processor activates the temperature control device of the holding device based on the physical location of the food storage or transportation device.

Abstract: The inward and outward deflection of sidewalls of a holding tank for liquids is reduced or eliminated by sidewall reinforcing stringers that extend between the sides and which are located inside the tank. The stringers, maintain the separation distance between the sidewalls to keep the sidewalls substantially parallel to each other.

Abstract: A dispenser for viscous foods like condiments, batter and syrups employs a flexible plastic bag made of a flexible plastic material. The dispenser includes a cylinder having an annulus and defining an open interior. The cylinder receives the flexible plastic bag within the open interior. The cylinder includes a threaded nozzle that extends away from the open interior. A dispensing cap threadingly engages the threaded nozzle and includes a hollow tube and at least one knife edge which extends past the annulus into the open interior.

Abstract: Fixed-volumes of liquid are measured and dispensed from a container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for initial and subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: A puncturing device and a system for dispensing viscous food include a puncturing device for cutting self-sealing orifices in flexible containers containing viscous food. The puncturing device includes a housing. A plunger is translatable within the housing between a retracted position and an extended position. At least one blade is secured to the plunger. The at least one blade is configured to cut a self-sealing orifice in a flexible container containing viscous food.

Abstract: The inward and outward deflection of sidewalls of a holding tank for liquids is reduced or eliminated by sidewall reinforcing stringers that extend between the sides and which are located inside the tank. The stringers, maintain the separation distance between the sidewalls to keep the sidewalls substantially parallel to each other.

Abstract: A liquid dispenser has containers, sized, shaped and arranged to enclose different volumes but each of the containers has a top with a refill opening that is substantially the same as the top and openings of the other containers. The containers are provided with curving transition sections that taper the sides of the container to increase or decrease the width of the container to provide a smaller or large top sizes as needed.