Abstract: A method 10 for evaluating and orientating baked product includes selecting a baked product 11 that must ultimately be individually evaluated for quality, orientation and packaging in relatively large numbers. A plurality of selected baked product 11 exit an oven 9 at a relatively hot temperature and then cooled via movement on cooling conveyors 12 until being disposed upon a slicer feed conveyor 26 proximate to a vision system 14 and a robot system 16 that are supported via a support structure 18. The vision system 14 evaluates the baked product 11 for quality and orientation. The robot system 16 discards baked product 11 that does not satisfy specifications, and orientates misaligned baked product 11 that does satisfy specifications.