Abstract: A Kimchi stuffing adding device according to the present invention comprises: a Kimchi stuffing seasoning storage tank; a seasoning transport pump for receiving seasoning supplied from the Kimchi stuffing seasoning storage tank and supplying the seasoning to a transport pipe; a hopper for receiving the seasoning supplied from the transport pipe via a branch pipe that is branched from the transport pipe, and temporarily storing the seasoning; and a spray mechanism installed to be able to selectively spray the seasoning onto an end portion of the hopper. The spray mechanism can be turned ON or OFF and is provided to periodically spray a certain amount of the seasoning when turned on.

Abstract: A scent imparting apparatus transmits to an information management apparatus, product information that includes added-substance information indicating a first substance that is a scented substance added to a plant and production information regarding the plant. The information management apparatus stores the received product information in a production information storage unit. A scent detecting apparatus detects a second substance that is at least one of the scented substance or a metabolite of the scented substance released from a target plant, and transmits detected-substance information indicating the second substance to the information management apparatus.

Abstract: A bean roasting system includes a roasting chamber, a blower, a variable diverter and a controller. The roasting chamber, the blower and the variable diverter each is disposed at least partially within a recirculating gas flow path. The blower is configured to provide a flow stream of gas through the recirculating gas flow path. The variable diverter is configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path. The treated flow path includes a series arrangement of a gas heater and a catalytic converter. The variable diverter is configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path. The controller is configured to activate different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater.

Abstract: A rice husker includes a pair of husking rolls. One of the pair of husking rolls is attached to a main shaft and the other of the pair of husking rolls is attached to an auxiliary shaft movable to be close to and away from the main shaft. The rice husker includes abnormality determination means. The abnormality determination means determines that the husking rolls fail to work normally when vibrations having a preset intensity larger than the preset intensity are successively detected by a vibration sensor until a certain time elapses. The certain time is from the start of a husking action to disappearance of distortion on a surface of the husking roll. The vibration sensor is provided on at least either of bearing units of the main shaft and the auxiliary shaft. The vibration sensor detects vibrations occurring due to the husking action by the pair of husking rolls.

Abstract: Disclosed is an automatic dough mixer, comprising a base for placing and supporting, a body mounted on the base, a dough barrel mounted on the body as a container for dough mixing, a stirrer mounted on the body and arranged above the dough barrel for stirring flour and water in the dough barrel, a drive motor mounted on the body for driving the stirrer to rotate and stir, and an angle adjusting mechanism arranged between the base and the body for adjusting an inclination angle of the body relative to the base. The automatic dough mixer of the invention can effectively mix the flour in the dough barrel and avoid unmixed flour adhering to the dough barrel.

Abstract: An intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system. The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu. A control program is output to a control terminal and executed.

Abstract: A conveyance system conveys an article arranged by a user to a customer. The conveyance system includes a first conveyance unit for conveying the article arranged by the user, a second conveyance unit that is connected to the first conveyance unit and that is configured to convey the article conveyed from the first conveyance unit, and, when the user newly arranges a new article, is capable of conveying the article, a third conveyance unit that is connected to the second conveyance unit and is configured to convey the article conveyed by the second conveyance unit to the customer, and a control unit that is configured to perform conveyance control of each of the first conveyance unit, the second conveyance unit, and the third conveyance unit, and convey the article to the customer.

Abstract: A touch probe for sensing the position of a surface, having a housing and a moving assembly supported within the housing and including a flexible reflective element, a spacer element, and a semitransparent element, wherein a reflective surface of the flexible reflective element and a surface of the semitransparent element are separated by the spacer element, and a stylus connected to the flexible reflective element. Movement of the stylus responsive to a force causes the flexible reflective element to flex and change distances between points on the reflective surface and on the surface of the semitransparent element. Coherent light incident upon the semitransparent element and directed towards the reflective surface creates interference fringes dependent upon separation distances between the reflective surface and the surface of the semitransparent element. A detector senses changes in the interference fringes patterns in response to flexing of the flexible element.

Abstract: The present invention relates to a domestic appliance, in particular domestic oven, comprising: —a treatment chamber; —at least one inner panel (6) and one outer panel (1) for allowing insight into the interior of the treatment chamber from the exterior; —at least one optical monitoring device (4) for optically monitoring at least a part of the interior of the treatment chamber through the inner panel (6) and the outer panel (1); —at least one optical shade element (2) for at least partially preventing irritating light from reaching an optical sensor of the optical monitoring device (4); characterized in that the optical monitoring device (4) is arranged on a side of the outer panel (1) opposite to the treatment chamber side of the outer panel (1) and in a distance to the outer panel (1), and wherein the optical shade element (2) is arranged in an intermediate space between inner panel and outer panel (1) and circumferentially encloses at least partially the optical path (9) of the optical monitoring device (

Abstract: A method of processing raw measurement data from a tunable diode laser absorption spectroscopy (TDLAS) tool or other spectroscopic instrument is provided that determines what types of noise (electronic or process flow) are present in the measurement. Based on that determination, the noise is reduced by performing a weighted averaging using weights selected according to the dominant type of noise present, or a general case is applied to determine weights where neither noise type is dominant. The method also involves performing continuous spectroscopy measurements with the tool, with the data and weighted averaging being constantly updated. Weighting coefficients may also be adjusted based on similarity or difference between time-adjacent traces.

Abstract: A message transfer apparatus in an electronic component mounting system including: a message registration section that registers a message; a message storing section that stores the registered message; a message output section that outputs the stored message to a display section; a message notification timing setting section that sets timings where the message is to be notified in accordance with timings for an operator to be shifted with another; a message-to-be-notified extraction section that extracts a message to be notified from the message storing section at a timing where the message is to be confirmed; and an unconfirmed message notification section that causes a notification section to carry out a notification regarding presence of an unconfirmed message when there is any message which has not been output among the extracted message.

Abstract: An egg-breaking system is provided that includes a plurality of nodes arranged in which one or more cracker assemblies are disposed. The nodes are arranged in a matrix of rows and columns within the egg-breaking system. The egg-breaking system can be used in an egg processing line in which eggs are subjected to a variety of processing steps.

Abstract: The invention relates to citrus juicers of the kind in which a reamer is supported upright on a shaft driven by an electric motor so that half of a citrus fruit may be pressed down onto the reamer for juice extraction. Typically such juicers are fitted with an arm (20) that carries a hollow pressing member which is intended to be lowered, by pivoting the arm, so as to press a half-fruit onto the reamer, and it is usual for the arm (20) to return to its fully raised position after use. Accordingly, the arm (20) is spring-urged towards its raised position and tends to adopt the raised position during storage and transit. The invention provides a latching means (50) to latch the arm (20) in a lowered position, thus allowing the juicer to be stored and moved around with the arm latched down, thereby making the juicer more compact and easier to handle.

Abstract: A system and method for displaying the actual position of one or more food items on a conveyorized oven system on a display monitor. Digital images of each food item are captured, stored and processed into positional imaging data using data transmitted from sensors adjacent to the conveyorized oven system. Characteristic data for each food item may be associated with the positional imaging data. The characteristic and positional imaging data of the food items may be stored or communicated to a display monitor for the user to view.

Abstract: An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. The controller includes a timer and a valve. The valve is operatively associated with the source of inert gas and has an open and a closed position. When in its closed position the valve restricts the flow of inert gas into the container. When in its open position the valve permits the flow of inert gas into the container such that the inert gas displaces at least a portion of the gas in the container. The timer causes the valve to cycle between its open and closed positions at predetermined time intervals. The flow of inert gas can also be controlled through the use of a gas sensor in communication with the interior of the container.

Abstract: A preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: The invention relates to an automatic rotary machine for the production of empanaclas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers.

Abstract: A kitchen appliance (1) for processing foodstuff comprises housing (3) surrounding a cavity (4) for receiving said foodstuff. The appliance further comprises an outlet (25) for dispensing pourable foodstuff from the housing (3) and a collector (22) to receive and collect pourable foodstuff and delivering the pourable foodstuff to the outlet (25). The outlet (25) has a spout (5), said spout (5) being hingeable about a substantially horizontal axis (23) between a first position in which the pourable foodstuff can be dispensed from the spout (5) and a second position in which dispensing of the pourable foodstuff from the spout (5) is prevented. Said spout (5) is constructed and arranged to be manipulated by a manipulator acting on the spout (5) so as to urge the spout (5) towards the second position.

Abstract: A food coating apparatus includes a drum assembly with an input end for receiving coating material and food product, a hollow body for mixing the coating material and the food product to form coated food product and used coating material, and an output end for allowing coated food product and used coating material to exit the drum assembly. A basket is arranged adjacent to the output end of the drum assembly to retain the coated food product and pass the used coating material that exit the drum assembly. A funnel pan collects and funnels the used coating material passed by the basket into a sifter which separates the used coating material into refuse and reusable coating material. A reclamation receptacle receives the reusable coating material from the sifter and is removable from the food coating apparatus to enable pouring the reusable coating material from the receptacle into the drum assembly.

Abstract: A fruit or vegetable pulp processor includes a defect separator configured to separate defects from a fruit or vegetable pulp stream. The defect separator may have associated therewith at least one adjustable control parameter relating to an amount of defect separation from the fruit or vegetable pulp stream. At least one image sensor may be configured to sense defects in the fruit or vegetable pulp stream, and a controller may be configured to adjust the at least one adjustable control parameter of the defect separator based upon sensed defects. Accordingly, the amount or level of defects in the fruit or vegetable pulp stream may be controlled to provide a desired balance between yield and quality.

Abstract: Device and method for controlling, analyzing and managing phases of conservation and/or processing of food in a mobile or fixed closed space comprising a user interface with elements for data entry, a master control unit with memory and software, a management means system of the physical parameters of the food and/or of the space in which said food itself is inserted, integrated means for controlling and measuring the pH, means for controlling physical parameters of food and/or of the space in which said food is inserted, characterized by the fact that the master unit has a software program which has in memory of one or more foods to be conserved or transformed, and for each food the succession of variations of the Physical parameters for each phase of conserving and/or processing, which has for each phase a safety interval of pH where said software manages for each value of the pH measured outside the safety interval of each phase a management program of physical parameters of food and/or the space in which

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

Abstract: A juice processing apparatus includes a concentrator for generating at least one concentrated pulp stream, and a pulp pasteurizer coupled downstream from the concentrator. A flow restrictor is coupled in the at least one concentrated pulp stream for generating a pressure drop therein. The pressure drop is indicative of a concentration of pulp in the at least one concentrated pulp stream. At least one pressure sensor is associated with the flow restrictor for sensing the pressure drop. A controller is for controlling the concentrator based upon the sensed pressure drop.

Abstract: A juice processing system includes at least one fluid line for a concentrated pulp stream, and a flow restrictor coupled in fluid communication with the at least one fluid line for generating a pressure drop in the concentrated pulp stream indicative of a concentration of pulp therein. The system may further include at least one pressure sensor associated with the flow restrictor for sensing the pressure drop, and a controller coupled to the at least one pressure sensor for generating at least one control signal based upon the sensed pressure drop. The control signal may be for an upstream and/or a downstream control device.

Abstract: A food portion preparation station has an integral portion weight sensing system configured for portion control. A fry ribbon with integral portion weight sensing includes a weight sensor and software to weigh individual orders of comestibles such as french fries in selected portion sizes and as the operator is adding comestibles to the container, an instant indication is provided on a display showing the operator that a full order or portion is delivered while avoiding unnecessary loss in excessive portions, thereby preserving the restaurant owner's profit margin. Comestibles are taken from a holding area and placed into a container having a selected portion size corresponding to an assigned weight. The fry ribbon structure incorporates the weight sensor and each weighed portion is moved laterally along the queue defined by ribbon area for retrieval and service to a customer.

Abstract: An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.

Abstract: Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

Abstract: A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure masking operations including projection of one or more impartments through one or more apertures of one or more masking structures onto the one or more portions of the one or more ingestible substrate structures to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of second material embedded in one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure embedded secondary material treatment operations including directing energy to treat at least in part the one or more portions of the secondary material embedded in the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure directed energy operations including directing energy to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A system and method for treating a food product to reduce the level of pathogens and/or enhance the food product generally comprises a conveying mechanism having a conveyor apparatus to convey raw food product placed in product compartments, a modular treatment unit that receives the product in the compartments, a treating apparatus that directs treated air to the food product and a controller for controlling the operation of the system. The system also has an input apparatus for placing the food product in the compartments, a by-pass apparatus for diverting untreated food product and a mechanism for discharging treated food products for further processing and/or packaging. The small product compartments provide for more efficient and effective treatment of food products, the system is substantially self-cleaning and the modular treatment units allow the user to easily and less expensively upgrade or modify the system for different food products and treatment processes.

Abstract: Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information.

Abstract: Disclosed herein is a transformation system for nutritional substances. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically controls the transformation in response to this information optimize the organoleptic properties of the transformed nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: A nutritional substance information system collects, stores, tracks, and transmits information regarding the creation, preservation, transformation, conditioning and consumption of nutritional substances, and importantly, in nutritional values, and correlates such information with various organizations, entities, industries, and governments outside the nutritional substance supply systems, so as to optimize the production of nutritional substances, as well as optimize the consumption of nutritional substances.

Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information.

Abstract: Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: One example embodiment includes an electric meat drainer for removing FOG from a meat product. The electric meat drainer includes a container. The container is configured to retain a meat product and allow FOG to freely exit the container. The electric meat drainer also includes a press. The press is configured to move relative to the container and apply pressure to the meat product within the container, where the pressure separates FOG from the meat product, allowing the FOG to exit the container. The electric meat drainer further includes a motor, where the motor is configured to move the press relative to the container. The electric meat drainer additionally includes a FOG container, where the FOG container is configured to receive the FOG which exits the container.

Abstract: An motorised base apparatus for selectively receiving an appliance. The apparatus comprising: a control interface; an appliance coupling element; an appliance sensor element; an appliance retaining mechanism; and a processor element. The processor element being coupled to the appliance sensor element for receiving data indicative of the selectively received appliance. The processor element being coupled to the control interface for adapting the interface in response to the identified appliance.

Abstract: Disclosed herein is a walnut supply apparatus including: a vibrator applying vibration to a walnut grain to move the walnut grain; a walnut discharging guide part formed at an upper portion of the vibrator to discharge the walnut grain from the vibrator; a feeder formed at one end of the walnut discharging guide part along a moving direction of the walnut grain to supply the walnut grain into a mold; a feeder driving part pivoting the feeder to drop the walnut grain disposed on the feeder into the mold; and a mold driving unit cyclically transferring the mold along a predetermined path. The walnut supply apparatus according to the present invention may accurately supply the walnut grain to the mold without using an additional sensor.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: An automatic home appliance that performs the preparation, mixing, and heating of infant formula bottles provides a reservoir on top that holds an amount of powdered formula. Connection to a household water supply provides a flow of water to an internal water heating reservoir. A central front opening is provided in which the infant bottle is placed. A digital display and a plurality of programming buttons are arranged upon a front panel to allow the user to select operating parameters. Once programmed, internal electronic controls perform dispensing and mixing of the necessary ingredients in the proper ratio and dispensing of mixed formula into the proper sized bottle. The mixture is also kept warm at the proper temperature by a hot plate. An indicator light then illuminates to communicate to a user that the bottle is ready to be removed and the mixture consumed.

Abstract: This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected nutrition-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products which have been enhanced according to the provided processes and apparatus with nutrition-enhancing agents.

Abstract: Described is a pitting machine, system and process that singularizes or individualizes fruit pieces, such as cherries, olives, dates and plums and that attempts to remove pits and pit material from each fruit piece. A conveyor comprises wells or receptacles for accepting fruit pieces. The conveyor passes fruit pieces into a pitting area wherein the pitting machine removes pit material from the fruit pieces by a matrix of punching or pitting needles. Pitting needles include vanes or blades for reducing damage to fruit pieces and centering of pits or pit material. The matrix moves in an oscillatory fashion in synchronization with generally continuous movement of fruit pieces engaged in the conveyor. Singularization enables improved processing, sorting, and quality checking of fruit pieces. The system virtually ensures sufficient removal of pits and pit material. Fruit pieces that fail quality checking can be ejected or rejected from the conveyor.

Abstract: An additive manufacturing system for printing a chocolate confection, the system comprising a platen, a recirculation loop configured to circulate a flow of a chocolate material, and further configured to maintain a temper of the chocolate material; and a print head the print head being configured to receive at least a portion of the chocolate material from the recirculation loop, and further configured to extrude and deposit the chocolate material onto the platen to print at least a portion of the chocolate confection based on the commands from a controller.

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.