Abstract: A dispenser for viscous liquids effectuates sequential operations by hydrostatic pressure on an assembly of two pistons separated from each other in a cylinder by a separation spring. When the piston assembly is embedded in material to be dispensed, the space between the pistons fills with material to be dispensed. Pressuring the reservoir by squeezing it or by the addition of pressurized gas, forces the piston assembly down the cylinder at the end of which is an opening from which material in the piston assembly can escape. One of the pistons moves toward the other end by pressure from the reservoir, causing material in the piston assembly to be dispensed. The volume inside the piston assembly defines and limits the volume of material that can be dispensed.

Abstract: A controller for a food holding oven determines one or more time periods during each of which heat is directed at a pre-cooked food item. By controlling the heat intensity and the time over which different amounts of heat are provided to different types of pre-cooked food items, the time during which a particular type of pre-cooked food item can be kept palatable is maximized.

Abstract: A food holding oven holds pre-cooked food at a selected temperature by heating the food in a food-holding tray using infrared energy obtained from a multi-layer planar infrared energy source above the food. The infrared emitted from the planar IR source is produced by electrically heated windings in either a boustrophedonic or crenellated pattern, the loops and crenellations of which are more closely spaced near the edge of the heater than they are away from edges of the heater. The IR from the heater is directed toward the tray such that there is more IR directed at the tray edges than is directed toward the tray interior regions.

Abstract: A food holding oven, which is used to keep previously-prepared foods hot until they are served, is provided with a food holding tray having a roughened or matte finish. The matte finish keeps the tray's service temperature lower and easier to handle than prior art trays with highly reflective, shiny surfaces. When the matte-finish tray is held under a principally pure infrared heat source for long periods of time, the tray's surface temperature prevents food from being burned and reduces the likelihood of a user being burned.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: A dual function heating and toasting apparatus is provided for radiantly heating or surface toasting bread-type food products. The apparatus includes a housing defining a heating/toasting chamber. A generally vertically oriented, center fixed heating platen is disposed in the chamber. A pair of generally vertically oriented, movable heating platens are disposed on opposite sides of the center fixed platen. A gate is movably mounted on the housing near the bottoms of the platens for movement between a closed position to hold a product between the platens and an open position allowing a finished product to exit the chamber. A product such as a bagel can be placed into the chamber onto the gate between one of the movable platens and the fixed platen and spaced therefrom to heat the bagel by radiant heat. Alternatively, a product such as a bun can be placed in the chamber onto the gate and the movable platen moved to bias the bun against the fixed platen to surface toast the bun.

Abstract: A smart tray system includes a plurality of information tags and a plurality of communication devices, which can communicate with each of the information tags when the information tags are located in the proximity of the communication devices. Each information tag is attached to a food tray and contains information about the food tray and the food product contained therein. The information tags and the communication devices provide for tracking and updating the information about the food product contained in the food trays.

Abstract: A portable timer system and method for restaurant inventory management includes a plurality of portable timers that connect to one or more food preparation, processing, and/or storage devices typically used in restaurants. The portable timer system may include at least one timer programming station, a computing device, and a handheld computing device. Each portable timer can updated include updated information about the food products being operated on in the food devices, and such information can be transferred with the portable timer as the food product is transferred from one food device to another. A restaurant can utilize the portable timer system and method to manage the food inventory therein by having current information about food products that are being processed, prepared, and stored in the restaurant.

Abstract: A manually-operated apparatus is provided for slicing a food product. The apparatus includes a base for supporting the apparatus on an appropriate support surface. An anvil is disposed on top of the base and includes a support surface on which the food product is positioned. A cutting head has a plurality of cutting blades for cutting the food product. A common pivot shaft pivotally mounts both the anvil and the cutting head to the base. The cutting head is mounted for pivotal movement between an elevated position allowing the food product to be positioned on the anvil and a lowered cutting position whereat the cutting blades have sliced through the food product and into slots in the anvil. The anvil is mounted for pivotal movement between a generally horizontal food-supporting position and an elevated cleaning position allowing food products to be cleaned off of the base.

Abstract: A bowl scraper for an industrial size mixer has a bar shaped mandrel with a horizontal section and a vertical section. The horizontal section has a quick connect/disconnect coupler affixed thereto. A gravity actuator/keeper locks the mandrel in place while the mixer is operating. The vertical section is shaped to complement the shape of the interior wall of the bowl. A rubber boot, which fits over the vertical section, is adapted to scrape the bowl regardless of the direction in which the mixer turns.

Abstract: A guard basket for protecting people working near an industrial food mixer for preventing them from placing their hands in the way of a mixing tool. The guard basket is made of massive stainless steel bars which are welded together. On each side of the guard basket, the steel bars rise to a level which form handles for providing a way of sliding the basket either into an operating position or removing the basket. A pin is mounted on the mixer adjacent each of the handles. Latches on the handles receive the pins so that the guard basket may swing down to a safety or guard position or up to give access to the bowl. A sensor prevents the mixer from operating when the guard basket is away from the safety or guard position. Another safety circuit requires the bowl and guard to be in a proper position for continuous operation, while allowing the user to jog the bowl into position.

Abstract: A conveyor oven module has a very low profile so that more oven modules may be stacked to give a greater baking capacity in the same "foot print" without the top conveyor being higher than the five and a half feet from the floor, which is the generally accepted maximum height for people to reach. Almost all serviceable parts are in the front of the oven. The oven modules are self-contained so that an oven module may be serviced while the remainder of the oven modules in the stack continue to operate.