Abstract: A dough dispensing apparatus (100) comprises a container (1,1?) for receiving and holding dough and a dough transfer device (3,3?) for receiving dough from the container and for transferring the dough to a depositing station (4,5) at which the dough is deposited onto a conveying means (12) for further processing steps to be carried out on the dough.

Abstract: A dough cutting apparatus is disclosed including a plurality of dough cutting members (6), each of which is adapted for cutting a desired shape out of a strip of dough. Each dough cutting member is spaced apart from an adjacent cutting member by a predetermined distance so that when each cutting member cuts a dough cut-out from the strip of dough, there is a relatively narrow web (101) of waste dough produced in the region between adjacent dough cutting members. There is also a waste dough web removing apparatus (50) which has a plurality of fingers (51, 52, 53) for urging the waste dough web upwardly for separation from the dough cut-outs.

Abstract: A frying apparatus (1) for frying a food product comprises a container (20) and at least one conveying device (201, 202, 203, 204) and corresponding at least one submerging device (301, 302, 303, 304). The submerging device is adapted to be moved between an out-of-use mode in which it is in a raised position and an in-use mode in which it is in a lowered position and is operative to hold the food product down on the conveyor belt. In use, oil at a pre-determined elevated temperature is held in the container and the conveying device for carrying the food product is located underneath the surface of the liquid with food product carried on the conveying device being held down under the surface of the liquid by the submerging device thereby preventing the food product from floating to the surface of the liquid, ensuring effective and consistent cooking of the food product.

Abstract: A frying apparatus (1) for frying a food product comprises a container (20) and at least one conveying device (201, 202, 203, 204) and corresponding at least one submerging device (301, 302, 303, 304). The submerging device is adapted to be moved between an out-of-use mode in which it is in a raised position and an in-use mode in which it is in a lowered position and is operative to hold the food product down on the conveyor belt. In use, oil at a pre-determined elevated temperature is held in the container and the conveying device for carrying the food product is located underneath the surface of the liquid with food product carried on the conveying device being held down under the surface of the liquid by the submerging device thereby preventing the food product from floating to the surface of the liquid, ensuring effective and consistent cooking of the food product.

Abstract: A dough dispensing apparatus (100) comprises a container (1,1′) for receiving and holding dough and a dough transfer device (3,3′) for receiving dough from the container and for transferring the dough to a depositing station (4,5) at which the dough is deposited onto a conveying means (12) for further processing steps to be carried out on the dough.

Abstract: A dough cutting apparatus is disclosed including a plurality of dough cutting members (6), each of which is adapted for cutting a desired shape out of a strip of dough. Each dough cutting member is spaced apart from an adjacent cutting member by a predetermined distance so that when each cutting member cuts a dough cut-out from the strip of dough, there is a relatively narrow web (101) of waste dough produced in the region between adjacent dough cutting members. There is also a waste dough web removing apparatus (50) which has a plurality of fingers (51, 52, 53) for urging the waste dough web upwardly for separation from the dough cut-outs.