Abstract: A baked good holding cabinet includes a compartment and provides a controlled environment within the compartment. A tray is configured to receive a plurality of baked goods and to be received within the compartment to hold the plurality of baked goods in the controlled environment. A cabinet actuator is operable to move a baked good within the cabinet to a dispense point of the cabinet.

Abstract: A baked goods handling system includes a holding cabinet operable to create a controlled environment therein. A dispenser receives a baked good from the holding cabinet and directs the baked good away from the holding cabinet. A treatment device receives the baked good from the dispenser to perform a treatment on the baked good.

Abstract: Pan support apparatus and associated methods. A pan is removably receivable in at least one pan storage space of the pan storage apparatus. A cover is supported in the pan storage space for covering an open top of the pan. The cover is removably supported in the pan storage space.

Abstract: Pan support apparats and associated methods. A pan is removably receivable in at least one pan storage space of the pan storage apparatus. A cover is supported in the pan storage space for covering an open top of the pan. The cover is removably supported in the pan storage space.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: In general, one embodiment of the invention is directed to apparatus for warming pre-cooked sandwich buns and the like to a desired holding temperature and then holding the buns at such holding temperature. The apparatus comprises a cabinet having at least one compartment with a bottom wall, a top wall and opposite side walls. Adjacent the bottom of the compartment is at least one heat source for delivering heat to buns in the compartment. A control mechanism controls the heat source to deliver heat to the buns to warm the buns to the desired holding temperature and then to vary the amount of heat delivered to the buns to hold the buns at the desired holding temperature. A related method is also disclosed.

Abstract: A temperature controlled food serving having at least one channel of thermally conductive material for receiving at least one food-holding pan. The at least one channel defines an elongate pan receiving cavity for placement of the at least one food-holding pan at any desired location along the cavity. The at least one channel comprises at least one layer of a group of layers including a heat conductive layer, an outer heat sink layer, and an inner layer for protecting the heat conductive layer. A temperature control system comprises at least one heating element for heating the at least one channel to maintain food products held in the food-holding pans at a food holding temperature. The at least one channel may have at least two different temperature zones extending lengthwise of the channel wherein food products in different temperature zones can be held at different food holding temperatures.

Abstract: A method of preserving cooked food. Food is cooked in a cooking appliance to provide pre-cooked food and placed in a holding compartment of a food warming apparatus for a duration of holding time. The pre-cooked food is heated in the holding compartment for at least a portion of the duration of holding time by delivering in a pre-programmed manner an amount of radiant heat to the pre-cooked food from a radiant heat source positioned above the pre-cooked food. The amount of radiant heat delivered to the pre-cooked food is varied to maintain the food at a selected holding temperature by delivering radiant heat to the pre-cooked food at a first level during a first phase of the duration of holding time and delivering radiant heat to the pre-cooked food at a second level during a second phase of the duration of holding time.