Abstract: A pancake maker in which several batter-filled containers are simultaneously placed within a heating device to make pancakes. All the resulting pancakes are uniformly shaped and cooked and can be quickly produced. This invention is applicable to the individual as well as the restaurant industry and greatly enhances the look, consistency, and quality of pancakes made.

Abstract: Material reserving, dispensing and planing devices for a stone fruit biscuit machine comprising a meterial reserving device, a material dispensing device, a material planing device and a sucking device, to automatically prepare planed stone fruit pieces to drop on dough orderly placed on baking plate by receiving material stone fruit, reserving and dispensing predetermined quantity for planing, sucking planed flat pieces on to a sucking plate, and then dropping them down on the dough placed orderly on a baking plate.

Abstract: A food transferring fixture is disclosed which can be used to transfer food items from one food preparation area to another. The fixture includes a hoop for surrounding items to be transferred and a spatula for scooping, supporting or depositing the items to be transferred. The hoop and spatula are mounted to a horizontally extendable frame for moving the spatula relative to the hoop. In other embodiments, one or more hoops and spatulas having a plurality of apertures arranged in a horizontal planar array are used to deposit food items in the array pattern and retrieve the items in the same pattern. After processing in some embodiments, a removably attached second subassembly may be used to transfer uncooked food to a cooking station. The uncooked food subassembly is then removed, and a first cooked food subassembly then retrieves the cooked food items. Additionally, a method for transporting food items which incorporates many of the above-listed features is also provided.

Abstract: An apparatus for pasteurizing and precooking pizza bases includes a conveyor belt having an upstream end and a downstream end, a plurality of vitroceramic plates attached to the conveyor belt, and a microwave tunnel positioned for heating vitroceramic plates conveyed through the microwave tunnel. Downstream of the microwave tunnel, pizza bases are delivered to the heated vitro- ceramic plates and they transported in contact with the heated plates to pasteurize and precook the pizza bases.

Abstract: A raw pizza base is pasteurized and precooked by heating a vitroceramic plate by microwaves to bring the plate to a temperature of from 250.degree. C. to 300.degree. C., removing the plate from the microwaves, placing a raw pizza base on the heated vitroceramic plate for from about 2 minutes to about 3 minutes to pasteurize and precook the pizza base in contact with the vitroceramic plate, and then the pizza base is removed from the vitroceramic plate.

Abstract: An automated pizza oven comprising a massive oven enclosure with a fire brick liner about a baking chamber and a massive fire brick turntable disposed in the baking chamber an forming the bottom surface thereof. A variable speed drive motor is connected with and slowly rotates the turntable. A pair of doors are provided for the baking chamber and a fire chamber employes coal or other natural fuel in open communicaation with the baking chamber. A pair of temperature sensors and a drive motor speed sensor respond respectively to baking chamber temperature and turntable speed and are fed to a control means for the regulation of turntable speed as a function of baking chamber temperature.

Abstract: Apparatus having spaced rollers in a frame, and a handle on the frame for drawing the frame laterally across a grid covering a bed of hot coals. Lateral movement along the grid causes the rollers to rotate and thereby counter rotate hot dogs on the rollers while the heat from the coals passes between the rollers to grill the hot dogs.

Abstract: An automatic sandwich preparation system in which each sandwich is prepared under the control of a computer with condiments as ordered. Meat patties are packaged in spaced positions along a plastic strip and then frozen. The strips are packed in shipping and storing containers that are received by the automatic sandwich preparation equipment. The meat patties are removed from the strip by directing the strip over a small diameter roller that frees the patty. Two face-to-face plastic strips may be heat sealed to form pockets for the meat patties and also for serving portions of other sandwich components such as chopped vegetables, catchup, mustard and the like. The contents are removed by physical separation of the two strips. In another arrangement, ground meat is formed into a log shape that is frozen. While the log remains frozen individual meat patties are sawed from the log.

Abstract: A pair of cooperating heating and pressing plates for converting a ball of dough into a flat baked disc, such as a tortilla, are mounted between vertical side frames of a supporting frame structure. The one heating and pressing unit is fixedly mounted at an angle to the horizontal sufficient to insure the gravitational discharge of the baked tortilla. The movable plate is shifted by a manually operable cam. All elements of the apparatus are secured in position between the side frames by a plurality of manually operable bolts, thus permitting the rapid disassembly of the apparatus for cleaning purposes and the equally rapid reassembly of the apparatus.

Abstract: A method and apparatus for cooking food products has first and second sections of thermally conductive moving belt that are pulled over crowned hot plates to cook food product atop of the belt sections. An improved structure of reduced cost keeps the belt sections running true and in direct conductive contact with the hot plates. The improved construction provides for easy disassembly and cleaning without tools. The machine has an improved food roller for making roll-ups, and an improved scraper structure and suspension for removing cooked food from the belt sections. The method and apparatus will make crepes, filled crepes, roll-ups, omelettes, french toast, pancakes, and other cooked foods both from pre-fabricated items and/or liquid batters, with or without fillings.

Abstract: A run-through grill has at least two rolls which are mounted for rotation about horizontal axes. Each of the rolls comprises a jacket, which is heatable through a heating element arranged in the roll. A cavity is provided substantially symmetrically within the jacket, and contains the heating element. A filling of a heat-conductive material which is fluid is provided in the cavity. The filling quantity is chosen so that on the one hand an unfilled portion of the cavity remains, and on the other hand, at least sections of the heating element are continually in heat-transmitting connection with the filling. With this arrangement, the region of the jacket which borders on the unfilled cavity assumes a different temperature during passage of a cooking product to be treated than the region of the jacket in which the filling is present.

Abstract: A cooking pan filling system for an automated egg cooking process is disclosed wherein whole eggs are removed from their shells and transferred to a plurality of conveyed cooking pans intact without yolk breakage or separation of the egg yolks from the egg whites. A microprocessor based control unit causes the system to sequentially add a release agent and additional egg white to the cooking pans before the whole eggs are dispensed from a reservoir into the pans. A nondestructive valve mechanism insures that the whole eggs will not be damaged as they are dispensed from the reservoir into the pans. Alternatively, the whole eggs are mixed before they are dispensed into the pans to make scrambled eggs.

Abstract: A belt grill or belt cooking apparatus, of the general type previously known for rapidly cooking meat, grilled sandwiches, etc. in a travelling path through the apparatus, has improvements enabling the belt cooking grill to impart grill stripes or grill patterns on the product as it is cooked. In one embodiment the improved belt cooking apparatus has upper and lower heat platens with ridges or other types of embossings, with the moving belts being formed of a flexible material capable of good heat transfer and good wear resistance at elevated temperatures. The ridges or embossings press the belt into the food product, causing greater heat transfer at the ridges than between them, and thus forming a series of grill stripes on the product while the product is also cooked.

Abstract: The apparatus comprises an endless conveyor band (2) of insulating material on which are mounted at even distances apart receptacles (7) composed of a metal adapted to receive separate portions of a dish to be cooked and inductors (10a, 10b) disposed below the upper reach (6) of the conveyor. The inductors have a diameter roughly equal to one-half of the diameter of the receptacles and are disposed in at least two rows in the direction of movement of the conveyor (2) symmetrically relative to the axis of movement of the receptacles. The inner edges of the inductors (10a, 10b) are located beyond a vertical plane containing the axis of movement of the receptacles (7) so as to insure a homogeneous heating of the receptacles.

Abstract: A cooker apparatus for simultaneously cooking fajitas in a pan while barbecuing on a grill. The apparatus has an upwardly opening chamber supported at the bottom thereof, and a burner for heating is contained inside of the chamber. The grill is supported inside of the chamber above the burner; and, a special pan that slopes towards the center forms a protective cover when in one position and can be inverted to form a frying pan within which fajitas can be cooked when in another position. The pan is supported at the upper end of the chamber and can be elevated to form an adjustable flue area by which the escape of heat from the chamber is controlled. The pan is pivotally supported for movement towards and away from the chamber to allow access to the interior of the chamber.

Abstract: A cake manufacturing machine that can churn the ingredient for cake with hollow churning claws along the filtered compressed air coming out of the claws and then the ingredient churned can be dropped down in a funnel, then flow doen in aheating device in which the ingredient can be moved in a plurality of aqueezing cylinders by a screwed rod set therein and at the same time heated by hot air flowing into a sealed box containing each squeezing cylinder. The ingredient moved in the squeezing cylinder and half baked during the movement is to be dropped down on a baking plate put on a boving belt of a conveying device and is finally conveyed to a baking oven for complete baking.

Abstract: This invention relates to apparatus and methods for producing formed articles such as tortillas. Embodiments include apparatus comprising a non-sticking, heat tolerant, endless conveyor belt moving at desired constant speeds to position tortilla dough balls between the heated platens of a tortilla press. The press is moveable in the direction of the path of travel of the belt at the same speed as the belt when the platens are in their closed position with the dough balls squeezed between them. Thereafter, the press may be opened sufficiently for the upper platen to disengage the flattened dough and then slowed, stopped and moved counter-directionally to the direction of travel of the belt. At a pre-determined position, the press is again stopped and reversed to cause it to travel again in the direction of travel of the belt.

Abstract: This invention relates to conveyorized cooking apparatus and particularly to such apparatus useful in a commercial environment such as a fast service restaurant in which rapidly changing variable loads must be accommodated. This invention accomplishes conveyorized cooking of servings of foodstuffs in such a way that the effects of variations in load are minimized or eliminated by eliminating or reducing the infuence of stored thermal energy on cooking capabilities so that stored energy may be esentially ignored as being ineffective to cause variation in product quality. This is accomplished by using heaters of low thermal mass such that the rate of thermal decay or temperature fall in the absence of thermal load imposed by servings of foodstuffs prevents the cyclical storage of thermal energy and thereby avoids the overcooking of foodstuffs during periods of light usage. The rates of thermal decay are variously characterized in the detailed specification.

Abstract: The present invention is a compact pizza oven which includes a baking chamber and a means for heating air. A fan means is provided for impelling the heated air through a top and bottom orifice toward the pizza. The oven also includes an oven door for closing and opening the baking chamber and a turntable upon which the pizza is rotated about its center while it is baked.

Abstract: A method of cooking corn on the cob wherein the corn is partially cooked in a parboiling assembly, removed, and then roasted, grilled or broiled on a roasting assembly. The roasting assembly comprises a heat source disposed adjacent a gridiron composed of substantially parallel elongate cylindrical elements. These elements are spaced apart to support a corn cob between the or each pair of neighbouring elements, and are mounted for rotation to rotate the corn cob or cobs thereon. The parboiling assembly and the roasting assembly are parts of the same apparatus which, in one preferred form, is mounted on wheels to render it easily movable, under human power, between locations where freshly roasted corn is to be made or served, e.g. to be offered for sale.

Abstract: A combination pressing and initial baking system is provided for converting balls of dough into thin, flat discs, such as tortillas. A box-like support structure is provided having a portion of its frontal wall open and defining a mounting for a first heated pressing plate with its dough contacting face facing downwardly and disposed at a substantial angle to the horizontal. A second heated pressing plate is mounted on horizontal pivots in the box-like support structure for pivotal movement between a pressing position adjacent to and parallel with the downwardly facing surface of the first pressing plate, and a feeding position where the upper ends of the pressing plates are spaced apart to permit the insertion of a ball of dough therebetween. Movement of the second pressing plate to its pressing position effects the pressing and initial baking of the dough in a flat disc shape. The heat input to the dough disc during pressing determines the peripheral area and thickness of the resulting disc.

Abstract: A baking oven embodying the method of this invention comprises a plurality of vertically stacked, vertically spaced heated baking plates. Every other one of the baking plates is periodically shifted from a horizontal baking position to an inclined discharge position wherein the disc of dough slides off the respective baking plate and falls toward the next lower baking plate. During its fall, the dough disc is engaged by an inverting apparatus which deposits it on the next lower baking plate in inverted relationship, so that both sides of the dough disc are successively exposed to the heat of the baking plate as the disc traverses downwardly through the stack of plates.

Abstract: A machine for manufacturing cooked foodstuffs such as crepes comprises an upwardly directed rotatable concave hot plate (31) which is slightly inclined. A radially disposed pouring tube (38) is arranged above the plate (31) and has holes (78) for dispensing pre-made food mixture onto the plate (31) in a manner causing a constant quantity of mixture per surface area of the plate whereby a thin uniform disc of the mixture is formed. A heating element (33) heats the plate (31) to cook one side of the disc and the plate (31) is mounted on a hub (35) which, upon rotation inverts the plate (31) enabling the partially cooked disc to the dispensed onto a flat further hot plate (32) such that the other side is then cooked. A pump unit (37) pumps the mixture from a tank (39) to the pouring tube (38). A spatula (34) assists in dispensing the partially cooked disc from the hot plate (31). The machine operates cyclically and automatically while mixture remains in the tank (39).

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

Abstract: An automatic machine for making stone fruit biscuit in seven consequent steps to make stone fruit biscuit, that is, material reserving, material restoring, planing, sucking, moulding, baking and cooling. Correspondingly, this invention comprises a material reserving means, a material restoring means, a planing means, a suction means, a moulding means, a baking means and a cooling means.

Abstract: A tortilla maker includes a frame which comprises a base (10), and two vertical spine members (32,34) which are secured to the rear edge of the base (10) and extend upwardly therefrom. A lower tortilla-making element (42) is rotatably connected to the two spine members (32, 34). An intermediate tortilla-making element (86) is also connected to the two spine members (32, 34) and includes a lower surface (89) which is at an angle relative to the upper surface of the lower tortilla-making element (42). A handle (18) is rotatably mounted to the base (10) and is operative to raise the lower element against the lower surface (89) of the intermediate element (86). An upper tortilla-making element (92) is positioned on top of the intermediate element (86), upon which tortillas which have been formed and precooked may be placed, if necessary, for completion of cooking.

Abstract: A method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefor comprises a starch hydrolysate, a water-soluble thickening agent and/or gluten, in addition to conventional basic raw materials. The batter is treated on a baking roller comprising a stationary tubular body of a magnetic material, an exciting coil body arranged on the stationary tubular body and a rotatable outer hollow cylindrical member of a magnetic material.

Abstract: An apparatus for automatically turning hot dogs upon a conventional griddle which has an easily attachable and detachable motor drive unit and continuously turns the hot dogs and cooks them properly on the griddle. The turner has a grid which slidably rests upon the griddle and has a plurality of laterally elongated openings for receipt of the hot dogs. A portable, detachable drive unit rests upon a surface which is adjacent to the griddle. A releasable coupling means drivingly, but detachable connects the drive unit to the grid for driving the grid in longitudinal reciprocation so that the hot dogs are rotated in alternate directions for even cooking.

Abstract: A revolving motor-driven turntable for a saucepan which automatically moves and mixes liquid food being cooked over a gas burner. The motion imparted to the food by the revolution of the saucepan eliminates the need of stirring.

Abstract: Products made of batter, such as pancakes, are automatically cooked on a continuous elongated, continuously advanced heated conveyor belt. A dispenser adjacent one end of the belt dispenses individual masses of the batter onto the belt to form the individual product units. At an intermediate location along the belt length, the product units are flipped. The dispenser and flipper are activated in synchronism with each other and longitudinal movement of the belt in response to the belt being continuously advanced.

Abstract: Steaks are grilled, one after the other, while advancing through a passage which is defined by three heated parallel rolls. A first roll is disposed at one side and the other two rolls are installed at the opposite side of the passage. The rolls are driven to advance the steaks downwardly into and through the passage. One of the other two rolls is adjustable at right angles to its axis so that the width of the entire passage can be adjusted.

Abstract: A front loading and unloading grill apparatus for two-sided grilling of hamburger patties. The grill apparatus includes upper and lower cooking platens, a patty support panel at the front of the lower cooking platen and an endless conveyor for advancing uncooked patties from the patty support panel onto the lower cooking platen. The patty support panel is retracted away from the front of the lower cooking platen and, when the patties are cooked, the conveyor is operated in the reverse direction to move the cooked patties off the front lower cooking platen and discharge the same to a cooked patty receiver at the front side of the grill apparatus.

Abstract: A device is disclosed for oscillating and vibrating a deep pan so that the contents in the pan are thoroughly and evenly cooked without the chef's continual attention. The device is moved back-and-forth via a lever arm connected to a rotating disc. The lever arm is connected to the disc by a lost-motion connection, in the first embodiment of the invention. In the second embodiment, the plate supporting the frying pan is moved back-and-forth via a crank arm pivotally connected to the disc, while the other end of the crank arm is pivotally connected to a connecting link, which is attached to the underside of the support plate. Rollers mount the support plate for movement, and may allow for compound movement of the support plate when casters are used. The compound motion is generated by mounting the rotating disc in a plane offset from the horizontal and allowing sufficient play to the rollers mounting the support plate.

Abstract: The invention provides a machine for preparing culinary specialties in the form of flat cakes, for example, potato cakes, and is characterized in that it comprises a first station for supplying to a recess in a cooking plate constituents required for cooking the cake, and means for moving the plate successively from the supply station to a plurality of other stations at which the cake is cooked on both sides and discharged from the machine.

Abstract: A device and a method for the manufacture and processing of biscuit mixture shapes, including pressing pick up devices by means of a drive with their forming chambers against the floor of a trough filled with biscuit mixture, and while there, rotating them by means of a drive by 360.degree., while a drive turns the trough somewhat further. Subsequently the pick up devices are raised and placed by a drive in a position above a band conveyor with baking sheets. By means of a drive the ejectors are then moved into the forming chambers and the formed biscuits are deposited by stripping device onto the baking sheet. The baking sheet is fitted with recesses of specific design. The band conveyor transports the formed biscuits into a plant comprising an oven, a cooling device, a second heating device, a removal device and stacking chambers for baking sheets. The removal device is largely identical with the mixture pick up device. The trough receives a supply of mixture which is controlled by a level indicator.

Abstract: A contact toaster includes a housing with an inlet and outlet and a toasting chamber defined therebetween. A platen capable of being heated is removably positioned within the toasting chamber and between a pair of conveyors intended to convey a product to be toasted across the heated platen. The distance between the conveyors and the platen may be adjusted by abutment members rotatably mounted about an axis within the housing. The abutment members include a plurality of sides each of which is spaced a different distance from the axis thereby providing a variety of different distances between each conveyor and the platen.

Abstract: A food cooking device includes a housing with an inclined platen or top surface mounted thereon. A heating assembly for heating the platen is included in the housing along with a drawer into which food items may be placed for warming. A grid including a plurality of rods extending transversely across the inclined platen is slideably mounted on the platen and connected by a linkage assembly to a rotary motor. The linkage assembly translates the rotary motion of the motor to linear reciprocating motion that is imparted to the grid. Food items may be positioned on the platen between adjacent rods to be moved a predetermined distance over the platen by the reciprocating rods to ensure cooking on all sides of the food item.

Abstract: A compact tortilla press and oven unit. The press delivers formed tortillas to the oven wherein they are toasted on a plurality of rotating oven discs. The tortilla is initially received by a first oven disc upon which a first side of the tortilla is partially toasted. Upon completion of one revolution of the first oven disc, the tortilla is removed therefrom by a first scraper. A second rotating oven disc adjacent to and in vertical alignment with the first oven disc receives the tortilla on a second side thereof by means of a slide intermediate to the first and second discs. The slide receives the tortilla upon removal thereof from the first disc and allows the tortilla to turn over and be placed upside down on the adjacent disc. Upon completion of one revolution of the second disc, upon which the second side of the tortilla has been partially toasted, the tortilla is removed therefrom by a second scraper.

Abstract: An oven for heating foodstuffs, i.e. cooking pizza, has a heated enclosure substantially L-shape in plan to leave an exposed sector. A rotor is turned intermittently by power to carry pizzas from the exposed sector, through the heated enclosure and back to the exposed sector. In the heated enclosure the pizzas are baked by a stream of heated and reheated air circulated in a closed path.

Abstract: A frame supports a cross-bar conveyor for advancement over a hamburger patty feeding plate and between upper and lower heated platens. The upper platen is raised by actuators and falls by gravity against adjustable stops in time with advancement of the conveyor. At the discharge end of the conveyor a guide assists in directing a discharging hamburger patty onto a receiving grate.

Abstract: A rotating barbecue grill for uniformly and automatically cooking frankfurters, sausages, hamburgers, steaks, and other food items through the use of rotating rods or rollers defining a grilling surface. One of the rods is directly driven by a motor with the remaining rods rotating in unison by a crank-type drive mechanism. A hot plate is positioned adjacent one of the end rollers so that flat items of food, such as hamburgers, which cannot be turned between the rollers, are moved by the rollers to the hot plate and deposited thereon so as to keep them warm without overcooking.

Abstract: An apparatus to transfer heat to a product is disclosed. In one arrangement, the apparatus includes a cabinet which forms a product input port, a product output port and a product support means including a conveyor in the cabinet for transporting the product from the input port to the output port while heat is transferred to the product. Products can be accessed while on the conveyor, including putting products on the conveyor and taking products off the conveyor so that the length of time that a product is heated can be varied while maintaining a substantially constant conveyor speed. One arrangement includes a side loading door for putting products on the conveyor, taking them off of the conveyor and manipulating the products while on the conveyor so that the ordinary heating cycle is altered. The loading door includes a panel hingedly connected to the bottom edge of the opening, movable about an axis of rotation between a closed position and an open position internal to the cabinet.

Abstract: A continuous rotary hamburger grill has means for forming unshaped balls or scoops or other quantums of ground meat into hamburger patties as it presses them into cooking relation with the rotating grill plate. The meat quantums deposited on the grill plate at a loading station are carried thereby beneath an adjustably mounted, sloping pressure plate which presses them into sticking relation with the grill plate and compresses them into patties of uniform thickness. A flexible liner of non-stick material, e.g., Teflon, underlies the pressure plate so that the patties slide thereunder. To reduce moisture loss and improve cooking, a flexible cover sheet of non-stick material rides on the top of the patties as they travel through a cooking zone. The free edge of the pressure paper plate liner underlies the adjacent edge of the flexible cover sheet to provide means for feeding the patties beneath such cover sheet.

Abstract: An apparatus for preparing a food product having at least a cooked batter outer shell and a filling material contained therein. The apparatus is comprised of an conventionally controlled, motor-driven, continuous conveyor belt mounted on a frame; an oil container and associated wick which oil the surface of the belt; a batter dispenser for dispensing batter to the surface of the belt; heating griddles for cooking the batter; a filling material dispenser for dispensing filling material onto the batter; a plurality of side folding spades for folding over side portions of the batter; a rolling mechanism for rolling the batter and filling material over onto itself; and, controls for controlling the operation of the apparatus. The side folding spades are arcuately configured and tapered from one end to the other end. The rolling mechanism is a power driven roller having an abrasive surface in association with a rolling spade.

Abstract: A process for the production and the contemporaneous cooking of macaroni foods uses, fundamentally, a liquid mixture of the basic ingredients required for the product it is wished to make, the mixture being sprayed, through nebulization devices onto one or more surfaces heated to the macaroni cooking temperature. The surfaces can be shaped in such a way as to render possible the cutting or shaping of the finished product contemporaneously with the production thereof.

Abstract: A gas-fired turntable oven for baking food such as pizza pies for fast food operations comprises a lower baking chamber and an upper holding chamber. Fresh pies are placed onto the turntable in the baking chamber and are baked to completion as they travel one revolution on the turntable. Partially baked pies having completed a predetermined fraction of a revolution on the turntable, may be removed from the baking chamber and kept warm in the holding chamber, to be later returned to the baking chamber and baked to completion while travelling the remaining fraction of a revolution on the turntable. This oven enables the cook to serve many pies in a short time during periods of peak demand.

Abstract: A crepe cooking machine including a cylindrical metallic drum with a row of metallic cooking pads around its circumference. Infra-red burners inside the drum are supported on the shaft of the drum by mounting them on a rotary bearing. A tray for batter is supported adjacent the lower quadrant of the drum on the ascending side thereof and a transfer roll rotating therein applies batter to the cooking pads. The tray is supported on a spring-mounted movable platform and a cam follower on the platform rolls along the surface of the drum to maintain the transfer roll a fixed distance from the surface of the pads for uniform crepe thickness. A conveyor driven from the drum and positioned on the descending side thereof receives the cooked crepes.

Abstract: A toasting apparatus includes a housing in which is mounted a heating platen having two opposed heating surfaces. Conveying means are positioned on each side of the heating platen with each conveying means being spaced from a respective heating surface defining respective paths for travel of a bun half. Positioned at one end of the heating platen and the conveying means are two discharges for discharging a bun half from a respective path. At the other end of the platen there is provided a feed opening which is adapted to receive separated bun halves with each bun half being fed to a respective path with the inside face of each bun half being adjacent a respective heating surface for toasting. The conveying means conveys the bun halves from the feed end to the discharge end. The bun halves are discharged such that the inside faces of the bun face one another for facilitating assembly of a sandwich or the like.

Abstract: Apparatus for processing compressible, heat settable material, and in one embodiment, useful in producing foodstuffs including so-called tortillas made from wheat flour, comprises a step-motion, rotatable, heated drum; a curved, pivotally-mounted, heated compression plate positioned in proximity to the drum for being swung into position parallel to the surface of said drum when the drum is in the stop-phase of step motion; feed means for feeding foodstuff materials into the region between the drum and the plate when the plate is swung away from the drum; and means for conveying compressed foodstuffs away from the drum surface as it rotates in the motion phase of the step motion.

Abstract: Products such as pancakes, obtained by baking or heating a paste spread tly in a given configuration are made on a machine comprising a smooth and continuous baking surface, which can be flat or evolute, actuated in relative movement with respect to a spreader constituted by a cylinder with a smooth surface dipping into a paste tank at a substantially constant level and arranged to transport and to transfer the paste onto the baking surface at the level of two close generators situated respectively on the baking surface and on the spreader and called transfer generators. A so-called "obturator" is arranged in the immediate vicinity of the generator of the spreader situated at the level of the surface of the paste on the emergence side, and called extraction generator, eliminates the contact necessary for the drawing of the paste by the spreader at certain points of the generator.