A food product holding system, components associated therewith, and a method of using the same. The food holding system includes a food product holding unit with a housing that defines at least one food holding space. One or more detectors (e.g., switches, weight detectors, video devices, or audio devices) are provided on or near the food holding unit to detect the presence and/or a condition of a container to be held in at least one food holding space, or food contained therein.
Systems and methods for managing food processing and inventory. Food inventory held at food holding locations can be monitored. Food can be transferred among holding locations and served from holding locations. A prioritized food type list indicates food types to be processed and lists food types in order of determined priority. Food may be transferred to default destination holding locations. Food may be moved to and served from primary holding locations. Buttons associated with holding location displays can be actuated by different types of user engagement for executing various food management operations.
G06F 3/04847 - Interaction techniques to control parameter settings, e.g. interaction with sliders or dials
G05B 15/02 - Systems controlled by a computer electric
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06F 3/04886 - Interaction techniques based on graphical user interfaces [GUI] using specific features provided by the input device, e.g. functions controlled by the rotation of a mouse with dual sensing arrangements, or of the nature of the input device, e.g. tap gestures based on pressure sensed by a digitiser using a touch-screen or digitiser, e.g. input of commands through traced gestures by partitioning the display area of the touch-screen or the surface of the digitising tablet into independently controllable areas, e.g. virtual keyboards or menus
G06Q 10/087 - Inventory or stock management, e.g. order filling, procurement or balancing against orders
G06Q 30/06 - Buying, selling or leasing transactions
Food holding system, liner thereof, and associated methods. A food tray receiver liner is configured to be installed in a food tray receiver. The liner is configured to collect food that may fall into the food tray receiver. Desirably, the liner obstructs food from passing between the liner and side walls of the food tray receiver.
A kitchen network system comprising a plurality of food preparation apparatuses. Each of the food preparation apparatuses has a physical data bus, a single board computer, and an input/output (I/O) circuit communicatively coupled to the processor via the physical data bus. The single board computer comprises a processor that generates a control signal for controlling an operation of the food preparation apparatus and communicates the control signal on the physical data bus according to a publish/subscribe message-based protocol. In addition, the processor transmits and receives data for provisioning the single board computer to a wireless mesh network and connects the provisioned single board computer as a node on the wireless mesh network. The I/O circuit is responsive to the control signal for driving one or more components of the food preparation apparatus to perform the operation.
Systems, components, and methods for use in a commercial kitchen intelligence system. A network appliance and a plurality of kitchen components are coupled to a data communication network. The network appliance establishes a VPN connection with a portal remote to the commercial kitchen. The network appliance establishes communication with a point-of-sale (POS) system for receipt of POS data. The network appliance facilitates communication among the kitchen components on the data communications network independent of different protocols by which the kitchen components are configured to communicate.
H04L 67/12 - Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
Food preparation apparatus and associated components and methods. The food holding cabinet may be configured to hold various types of food according to different recipes. The food holding cabinet includes at least one conditioning element (e.g., heater) to condition a food holding cavity of the apparatus. The food preparation apparatus may include a humidity sensor configured to be easily removed for maintenance or replacement.
Food preparation apparatus and associated appliance modules and methods. Appliances modules can be selectively docked at docks of an appliance interface of a base. An appliance module includes a food container support surface movable between cooking and holding positions. An appliance module includes a receptacle having a holding well that can be selectively configured in a generally horizontal position or an inclined position.
A food preparation appliance and associated components and methods. The food preparation appliance is configured to support transmission of operations updates and other data to/from a local or remote computer. In some embodiments, the food preparation appliance provides a virtual data bus for transmission of the updates or data. The virtual data bus may be bridged to a physical data bus of the food preparation appliance. The food preparation appliance can be configured to receive operations updates regardless of an operational mode of the food preparation appliance.
A food dispenser for dispensing food items. The food dispenser includes a food loader and a food holder. The food loader moves the food items and includes a moveable conveyor and a pusher secured to and moveable with the conveyor. The food holder has a food receiving space sized and shaped to receive the food items in a stack. The food holder includes a food support that supports the stack of food items when the stack is placed thereon. The food support overlies the conveyor and is arranged to support the stack of food items such that the stack of food items is spaced apart from and above the conveyor. The pusher pushes a bottom-most food item of the food items out from the stack of food items and onto the conveyor as the pusher moves with the conveyor.
The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.
A47F 3/04 - Showcases or show cabinets air-conditioned, refrigerated
A47F 10/06 - Furniture or installations specially adapted to particular types of service systems, not otherwise provided for for restaurant service systems
F25D 11/00 - Self-contained movable devices associated with refrigerating machinery, e.g. domestic refrigerators
A smart pan system comprising a food pan having one or more radio frequency tag coupled thereto that store a unique identifier associated with the food pan. A tag reader associated with a food preparation apparatus reads the unique identifier for linking to information relating to the food carried in the pan.
A smart pan system comprising a food pan having one or more radio frequency tag coupled thereto that store a unique identifier associated with the food pan. A tag reader associated with a food preparation apparatus reads the unique identifier for linking to information relating to the food carried in the pan.
G06K 7/10 - Methods or arrangements for sensing record carriers by electromagnetic radiation, e.g. optical sensingMethods or arrangements for sensing record carriers by corpuscular radiation
Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F24C 7/08 - Arrangement or mounting of control or safety devices
G05B 19/10 - Programme control other than numerical control, i.e. in sequence controllers or logic controllers using selector switches
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
Food holding system, liner thereof, and associated methods. A food tray receiver liner is configured to be installed in a food tray receiver. The liner is configured to collect food that may fall into the food tray receiver. Desirably, the liner obstructs food from passing between the liner and side walls of the food tray receiver.
Systems, components, and methods for use in a commercial kitchen intelligence system. A network appliance and a plurality of kitchen components are coupled to a data communication network. The network appliance establishes a VPN connection with a portal remote to the commercial kitchen. The network appliance establishes communication with a point-of-sale (POS) system for receipt of POS data. The network appliance facilitates communication among the kitchen components on the data communications network independent of different protocols by which the kitchen components are configured to communicate.
H04L 67/12 - Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
A kitchen network system comprising a plurality of food preparation apparatuses, each comprising a single board computer communicatively coupled to a wireless mesh network. The single board computer comprises a processor, a built in antenna, and one or more memory devices communicatively coupled to the processor. The memory devices store a database containing provisioning and configuration data for at least two of the nodes of the mesh network. The processor transmits and receives data on the mesh network via the antenna, generates a control signal for controlling an operation of the food preparation apparatus, and communicates the control signal on a physical data bus according to a message based protocol. An input/output (I/O) circuit communicatively coupled to the single board computer via the physical data bus is responsive to the control signal for driving one or more components of the food preparation apparatus to perform the operation.
A kitchen network system comprising a plurality of food preparation apparatuses, each comprising a single board computer communicatively coupled to a wireless mesh network. The single board computer comprises a processor, a built-in antenna, and one or more memory devices communicatively coupled to the processor. The memory devices store a database containing provisioning and configuration data for at least two of the nodes of the mesh network. The processor transmits and receives data on the mesh network via the antenna, generates a control signal for controlling an operation of the food preparation apparatus, and communicates the control signal on a physical data bus according to a message-based protocol. An input/output (I/O) circuit communicatively coupled to the single board computer via the physical data bus is responsive to the control signal for driving one or more components of the food preparation apparatus to perform the operation.
Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06T 11/20 - Drawing from basic elements, e.g. lines or circles
A kitchen network system comprising a plurality of food preparation apparatuses. Each of the food preparation apparatuses has a physical data bus, a single board computer, and an input/output (I/O) circuit communicatively coupled to the processor via the physical data bus. The single board computer comprises a processor that generates a control signal for controlling an operation of the food preparation apparatus and communicates the control signal on the physical data bus according to a publish/subscribe message-based protocol. In addition, the processor transmits and receives data for provisioning the single board computer to a wireless mesh network and connects the provisioned single board computer as a node on the wireless mesh network. The I/O circuit is responsive to the control signal for driving one or more components of the food preparation apparatus to perform the operation.
Systems and methods for managing food processing and inventory. Food inventory held at food holding locations can be monitored. Food can be transferred among holding locations and served from holding locations. A prioritized food type list indicates food types to be processed and lists food types in order of determined priority. Food may be transferred to default destination holding locations. Food may be moved to and served from primary holding locations. Buttons associated with holding location displays can be actuated by different types of user engagement for executing various food management operations.
G06F 3/04847 - Interaction techniques to control parameter settings, e.g. interaction with sliders or dials
G05B 15/02 - Systems controlled by a computer electric
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06F 3/04886 - Interaction techniques based on graphical user interfaces [GUI] using specific features provided by the input device, e.g. functions controlled by the rotation of a mouse with dual sensing arrangements, or of the nature of the input device, e.g. tap gestures based on pressure sensed by a digitiser using a touch-screen or digitiser, e.g. input of commands through traced gestures by partitioning the display area of the touch-screen or the surface of the digitising tablet into independently controllable areas, e.g. virtual keyboards or menus
G06Q 10/087 - Inventory or stock management, e.g. order filling, procurement or balancing against orders
G06Q 30/06 - Buying, selling or leasing transactions
A food holding apparatus and associated components and methods. The food holding apparatus includes a food holding unit and at least one food pan transporter. A food pan is stowable in a food pan receiving location of the food holding apparatus. The food pan is moveable by the pan transporter into and out of the food pan receiving location.
Pan storage apparatus, components thereof, and associated methods. A pan storage apparatus can include a housing including a pan support surface for supporting a pan. The pan storage apparatus can include cover support structure for supporting a cover to cover an open top of the pan when the pan is supported by the pan support surface. A variety of covers can be used, and/or the covers can be rearranged to accommodate holding different types, sizes, and/or arrangements of pans. Desirably, the covers are retained in the housing when the pans are inserted into or removed from the housing.
Food holding system, liner thereof, and associated methods. A food tray receiver liner is configured to be installed in a food tray receiver. The liner is configured to collect food that may fall into the food tray receiver. Desirably, the liner obstructs food from passing between the liner and side walls of the food tray receiver.
Systems, components, and methods for use in a commercial kitchen intelligence system. A network appliance and a plurality of kitchen components are coupled to a data communication network. The network appliance establishes a VPN connection with a portal remote to the commercial kitchen. The network appliance establishes communication with a point-of-sale (POS) system for receipt of POS data. The network appliance facilitates communication among the kitchen components on the data communications network independent of different protocols by which the kitchen components are configured to communicate.
H04L 12/28 - Data switching networks characterised by path configuration, e.g. LAN [Local Area Networks] or WAN [Wide Area Networks]
H04L 67/12 - Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
A food holding apparatus and associated components and methods. The food holding apparatus includes multiple food receivers configured to be independently controlled to heat or cool food received therein. The food holding apparatus includes a refrigeration system. Components of the refrigeration system are mounted on a sled movable between stowed and access positions to facilitate access to the components. The food holding apparatus can include touch screen controls, serpentine-shaped bar heating elements, and/or other features.
A food holding apparatus and associated components and methods. The food holding apparatus includes at least one food receiver and a refrigeration system. First and second cooling conduits are arranged with respect to the receiver and configured to receive refrigerant to refrigerate a tray of food disposed in a cavity of the receiver. A metering valve is fluidly coupled to the second cooling conduit to selectively block and permit flow of refrigerant to the second cooling coil.
F25D 11/02 - Self-contained movable devices associated with refrigerating machinery, e.g. domestic refrigerators with cooling compartments at different temperatures
F25D 29/00 - Arrangement or mounting of control or safety devices
An appliance having a current sensor configured to monitor load current in the appliance associated with operation of one or more components for determining a fault condition thereof. The appliance comprises a smart controller configured to control operations of the appliance and the one or more components each configured to perform an operation of the appliance in response to the smart controller. An input/output (IO) circuit coupled to the smart controller via a local data bus is configured to receive commands from the smart controller and to control the one or more components in response thereto.
A food dispenser, components thereof, and associated methods. The food dispenser dispenses food to a food cooking device. The food dispenser includes a loader having a bed and at least one pusher for pushing food along the bed toward the food cooking device. A hopper includes a plurality of food racks holding a plurality of food items in the hopper to be transferred to the bed of the loader. The food racks hold the plurality of food items in multiple arrays, one array in front of the other, and each array includes a plurality of columns. A dispensing driver dispenses food items from the hopper to the bed of the loader.
An oven for heating food and associated components and methods. The oven includes a food heating compartment bounding a food holding space for holding food to be heated. The food holding space has an open top. A bottom wall of the food heating compartment supports food in the food holding space and has gas flow inlets. A gas supply plenum is disposed below the food holding space and is in fluid communication with the food holding space via the gas flow inlets. A gas supply duct defines a gas supply passageway disposed below and fluidly coupled to the gas supply plenum. A heater heats the gas as the gas flows through the gas supply passageway. A blower blows the gas through the gas supply passageway, into the gas supply plenum and through the gas flow inlets into the food holding space for heating the food.
A kitchen network system comprising a plurality of food preparation apparatuses. Each of the food preparation apparatuses has a physical data bus, a single board computer, and an input/output (I/O) circuit communicatively coupled to the processor via the physical data bus. The single board computer comprises a processor that generates a control signal for controlling an operation of the food preparation apparatus and communicates the control signal on the physical data bus according to a publish/subscribe message-based protocol. In addition, the processor transmits and receives data for provisioning the single board computer to a wireless mesh network and connects the provisioned single board computer as a node on the wireless mesh network. The I/O circuit is responsive to the control signal for driving one or more components of the food preparation apparatus to perform the operation.
Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.
F24C 7/08 - Arrangement or mounting of control or safety devices
G05B 19/10 - Programme control other than numerical control, i.e. in sequence controllers or logic controllers using selector switches
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
G06F 3/0482 - Interaction with lists of selectable items, e.g. menus
36.
Food serving station and associated appliances and methods
Food preparation apparatus and associated appliance modules and methods. Appliances modules can be selectively docked at docks of an appliance interface of a base. An appliance module includes a food container support surface movable between cooking and holding positions. An appliance module includes a receptacle having a holding well that can be selectively configured in a generally horizontal position or an inclined position.
A food preparation appliance and associated components and methods. The food preparation appliance is configured to support transmission of operations updates and other data to/from a local or remote computer. In some embodiments, the food preparation appliance provides a virtual data bus for transmission of the updates or data. The virtual data bus may be bridged to a physical data bus of the food preparation appliance. The food preparation appliance can be configured to receive operations updates regardless of an operational mode of the food preparation appliance.
Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06T 11/20 - Drawing from basic elements, e.g. lines or circles
G06F 3/0482 - Interaction with lists of selectable items, e.g. menus
G06F 3/04847 - Interaction techniques to control parameter settings, e.g. interaction with sliders or dials
G06F 3/04886 - Interaction techniques based on graphical user interfaces [GUI] using specific features provided by the input device, e.g. functions controlled by the rotation of a mouse with dual sensing arrangements, or of the nature of the input device, e.g. tap gestures based on pressure sensed by a digitiser using a touch-screen or digitiser, e.g. input of commands through traced gestures by partitioning the display area of the touch-screen or the surface of the digitising tablet into independently controllable areas, e.g. virtual keyboards or menus
An appliance having a current sensor configured to monitor load current in the appliance associated with operation of one or more components for determining a fault condition thereof. The appliance comprises a smart controller configured to control operations of the appliance and the one or more components each configured to perform an operation of the appliance in response to the smart controller. An input/output (IO) circuit coupled to the smart controller via a local data bus is configured to receive commands from the smart controller and to control the one or more components in response thereto.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Refrigerated and heated cafeteria and buffet units and food display and serving tables, salad bars, heated food and dish warmers, portable food warmers and steamers, commercial ovens and refrigerators, hot and cold kiosks and product display merchandisers, sinks, hot and cold drop-in pans for food serving tables, refrigerated and heated food preparation stations, and parts therefor for all the above Commercial and institutional foodservice furniture, and fixtures, namely, cafeteria and buffet display and serving tables and counters, delicatessen and foodstore service counters and cabinets, shelves, set-up and work tables, bakers' tables, open and closed cabinets and cabinet bases, kiosks and product display merchandisers, food guards and food shields for use at salad bars and other food bars to keep food sanitary, decorative panels and wall systems and signage to be placed on foodservice furniture and counters, and parts therefor for all the above Consultation in the field of kitchen design
42 - Scientific, technological and industrial services, research and design
Goods & Services
refrigerated and heated cafeteria and buffet units and food display and serving tables, salad bars, heated food and dish warmers, portable food warmers and steamers, commercial ovens and refrigerators, hot and cold kiosks and product display merchandisers, sinks, hot and cold drop-in pans for food serving tables, refrigerated and heated food preparation stations, and parts therefor for all the above commercial and institutional foodservice furniture, and fixtures, namely, cafeteria and buffet display and serving tables and counters, delicatessen and foodstore service counters and cabinets, shelves, set-up and work tables, bakers' tables, open and closed cabinets and cabinet bases, kiosks and product display merchandisers, food guards and food shields for use at salad bars and other food bars to keep food sanitary, decorative panels and wall systems and signage to be placed on foodservice furniture and counters, and parts therefor for all the above consultation in the field of kitchen design
43.
FOOD PREPARATION APPARATUS HAVING A VIRTUAL DATA BUS
A food preparation appliance and associated components and methods. The food preparation appliance is configured to support transmission of operations updates and other data to/from a local or remote computer. In some embodiments, the food preparation appliance provides a virtual data bus for transmission of the updates or data. The virtual data bus may be bridged to a physical data bus of the food preparation appliance. The food preparation appliance can be configured to receive operations updates regardless of an operational mode of the food preparation appliance.
Ovens and methods for preparing food. An oven includes a cabinet and an oven chamber in the cabinet. A fan is provided for moving gas in the oven. The oven can include a fan scroll housing having multiple fan discharge ducts defining respective gas flow paths from the fan. The oven can include a turning vane configured for turning gas flow and for heating the gas flow.
Food preparation apparatus and associated appliance modules and methods. Appliances modules can be selectively docked at docks of an appliance interface of a base. An appliance module includes a food container support surface movable between cooking and holding positions. An appliance module includes a receptacle having a holding well that can be selectively configured in a generally horizontal position or an inclined position.
Systems, components, and methods for use in a commercial kitchen intelligence system. A network appliance and a plurality of kitchen components are coupled to a data communication network. The network appliance establishes a VPN connection with a portal remote to the commercial kitchen. The network appliance establishes communication with a point-of-sale (POS) system for receipt of POS data. The network appliance facilitates communication among the kitchen components on the data communications network independent of different protocols by which the kitchen components are configured to communicate.
Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F24C 7/08 - Arrangement or mounting of control or safety devices
G05B 19/10 - Programme control other than numerical control, i.e. in sequence controllers or logic controllers using selector switches
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
G06F 3/0482 - Interaction with lists of selectable items, e.g. menus
Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06T 11/20 - Drawing from basic elements, e.g. lines or circles
G06F 3/0482 - Interaction with lists of selectable items, e.g. menus
G06F 3/0484 - Interaction techniques based on graphical user interfaces [GUI] for the control of specific functions or operations, e.g. selecting or manipulating an object, an image or a displayed text element, setting a parameter value or selecting a range
G06F 3/0488 - Interaction techniques based on graphical user interfaces [GUI] using specific features provided by the input device, e.g. functions controlled by the rotation of a mouse with dual sensing arrangements, or of the nature of the input device, e.g. tap gestures based on pressure sensed by a digitiser using a touch-screen or digitiser, e.g. input of commands through traced gestures
Ovens and methods for preparing food. An oven includes a cabinet and an oven chamber in the cabinet. A fan is provided for moving gas in the oven. The oven can include a fan scroll housing having multiple fan discharge ducts defining respective gas flow paths from the fan. The oven can include a turning vane configured for turning gas flow and for heating the gas flow.
Food preparation apparatus and associated appliance modules and methods. Appliances modules can be selectively docked at docks of an appliance interface of a base. An appliance module includes a food container support surface movable between cooking and holding positions. An appliance module includes a receptacle having a holding well that can be selectively configured in a generally horizontal position or an inclined position.
Systems, components, and methods for use in a commercial kitchen intelligence system. A network appliance and a plurality of kitchen components are coupled to a data communication network. The network appliance establishes a VPN connection with a portal remote to the commercial kitchen. The network appliance establishes communication with a point-of-sale (POS) system for receipt of POS data. The network appliance facilitates communication among the kitchen components on the data communications network independent of different protocols by which the kitchen components are configured to communicate.
Systems and methods for managing food processing and inventory. Food inventory held at food holding locations can be monitored. Food can be transferred among holding locations and served from holding locations. A prioritized food type list indicates food types to be processed and lists food types in order of determined priority. Food may be transferred to default destination holding locations. Food may be moved to and served from primary holding locations. Buttons associated with holding location displays can be actuated by different types of user engagement for executing various food management operations.
G06Q 30/06 - Buying, selling or leasing transactions
G06Q 10/087 - Inventory or stock management, e.g. order filling, procurement or balancing against orders
G05B 15/02 - Systems controlled by a computer electric
G06F 3/0481 - Interaction techniques based on graphical user interfaces [GUI] based on specific properties of the displayed interaction object or a metaphor-based environment, e.g. interaction with desktop elements like windows or icons, or assisted by a cursor's changing behaviour or appearance
G06F 3/04886 - Interaction techniques based on graphical user interfaces [GUI] using specific features provided by the input device, e.g. functions controlled by the rotation of a mouse with dual sensing arrangements, or of the nature of the input device, e.g. tap gestures based on pressure sensed by a digitiser using a touch-screen or digitiser, e.g. input of commands through traced gestures by partitioning the display area of the touch-screen or the surface of the digitising tablet into independently controllable areas, e.g. virtual keyboards or menus
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.
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.
F24C 15/18 - Arrangement of compartments additional to cooking compartments, e.g. for warming or for storing utensils or fuel containersArrangement of additional heating or cooking apparatus, e.g. grills
Pan support apparatus, systems, and methods. A pan support system includes a pan support having a pan storage space sized for receiving at least a portion of a pan. The pan support includes at least one slide surface for slidably receiving and supporting the pan in the pan storage space. A cover for covering an open top of the pan is selectively receivable in and removable from the pan storage space. A retainer retains the cover in the pan storage space. A pan support module including a pan support is releasably mountable at a plurality of elevations on a frame.
Pan support apparatus, systems, and methods. A pan support system includes a pan support having a pan storage space sized for receiving at least a portion of a pan. The pan support includes at least one slide surface for slidably receiving and supporting the pan in the pan storage space. A cover for covering an open top of the pan is selectively receivable in and removable from the pan storage space. A retainer retains the cover in the pan storage space. A pan storage module including a pan support is releasably mountable at a plurality of elevations on a frame.
A47B 88/00 - Drawers for tables, cabinets or like furnitureGuides for drawers
A47B 77/02 - General layout, e.g. relative arrangement of compartments, working surface or surfaces, supports for apparatus
A47B 31/00 - Service or tea tables, trolleys, or wagons
A47B 57/08 - Cabinets, racks or shelf units, characterised by features for adjusting shelves or partitions with means for adjusting the height of the shelves consisting of grooved or notched ledges, uprights or side walls
A47B 75/00 - Fruit or potato storage cabinets, racks or trays for domestic use
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
Systems, apparatus, and methods for heating food. In one embodiment, an oven (10) includes a heating compartment (40A,40B) sized for receiving food to be heated. A heater system (56) of the oven heats gas for heating the food. A blower system (54) of the oven blows heated gas into the heating compartment. A gas flow inlet (36A,36B) and a gas flow exhaust (38A,38B) are arranged for providing a flow of heated gas in the heating compartment. In one embodiment, a filter (76) is used for filtering gas from the heating compartment.
Systems, apparatus, and methods for food processing management. A cook list may be displayed on a master control user interface and a cooking device user interface. Food cook recipes may be selected for cooking different food types according to respective cook recipes. Transfer of cooked food from a cooking device to a food holding apparatus may be monitored for transfer delay. Cooked food subject to transfer delay may cause at least one of turbo boost heating in the food holding apparatus, denial of entry into the food holding apparatus, and requirement to cook replacement food.
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
An oven for proofing and baking dough and associated methods. Proofing and baking can be done in sequence in the same cooking chamber of the oven. One or more venting or temperature ramping steps may be used for transitioning from the proofing step to the baking step. An oven configured for venting gas out of a cooking chamber and associated methods are also disclosed.
Systems and methods for managing food processing and inventory. Food inventory held at food holding locations can be monitored. Food can be transferred among holding locations and served from holding locations. A prioritized food type list indicates food types to be processed and lists food types in order of determined priority. Food may be transferred to default destination holding locations. Food may be moved to and served from primary holding locations. Buttons associated with holding location displays can be actuated by different types of user engagement for executing various food management operations.
A user interface for use with a food preparation apparatus permits a user to program a food preparation recipe to be executed by the food preparation apparatus. The user interface includes a user input configured for inputting at least one parameter for controlling at least one food preparation environment control device. A graphical display operatively connected to the user input is configured to display a graphical representation of the programmed recipe including an operational state of a food preparation environment control device with respect to time.
The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.
A23C 3/02 - Preservation of milk or milk preparations by heating
F25D 11/00 - Self-contained movable devices associated with refrigerating machinery, e.g. domestic refrigerators
A47F 10/06 - Furniture or installations specially adapted to particular types of service systems, not otherwise provided for for restaurant service systems
An oven for heating food is disclosed. The oven has at least one heating compartment including an open front or an open top in open communication with a surrounding environment outside the oven. A food support may be provided for supporting food in the heating compartment. Gas flow openings may be provided for introducing heated gas into the heating compartment for heating the food. The gas may be heated by a heater system and blown through the gas flow openings by a blower system. Gas may be exhausted from the heating compartment via gas flow openings in the heating compartment. The oven may include oven modules.
A heat control for an oven permits selective overriding of a holding cycle heating recipe with a boost heating recipe to deliver a boost of heat to food held in a heating compartment. Various types of boost heating recipes may be used. A heat control for an oven graphically displays stages of completion of a preheat cycle on an operator interface. Associated ovens and methods are also disclosed.
Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable to vary sizes of oven cavities. Ovens may include removable interior panels. Humidification mechanisms are adapted for generating water vapor which may be used to maintain the quality of a pre-cooked food product.
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
B23P 19/04 - Machines for simply fitting together or separating metal parts or objects, or metal and non-metal parts, whether or not involving some deformationTools or devices therefor so far as not provided for in other classes for assembling or disassembling parts
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
F24C 15/00 - DOMESTIC STOVES OR RANGESDETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION Details
H05B 3/28 - Heating elements having extended surface area substantially in a two-dimensional plane, e.g. plate-heater non-flexible heating conductor embedded in insulating material
H05B 3/42 - Heating elements having the shape of rods or tubes non-flexible
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.
One or more commercial appliances for handling food and/or one of more subsystems of commercial appliances for handling food are linked to a master controller for controlling the operation of the commercial appliance(s) and/or its subsystem(s) via one or more CAN modules and a CAN bus.
One or more commercial appliances for handling food and/or commodities associated with food in combination with one of more subsystems of commercial appliances for handling food and/or commodities associated with food are linked to a master controller for controlling the operation of the commercial appliance(s) and/or its subsystem(s) via one or more CAN modules and a CAN bus.
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
An oven for heating food is disclosed. The oven has at least one heating compartment with a left side wall, a right side wall, a back wall, a top wall, a bottom wall, and an open front, without a door, in open communication with a surrounding environment outside the oven. Gas flow openings are provided in the left and right side walls. The oven includes a blower for blowing gas through the gas flow openings into the heating compartment, and a heater for heating gas blowing into the heating compartment through the openings. In certain embodiments, the gas flow openings are configured such that substantially all of the gas blowing into the heating compartment is directed generally away from the open front of the compartment.
A system includes an oven and a an apparatus configured for holding at least one food item and being inserted in a cavity of the oven through an open end of the cavity. A baffle provided on the oven or apparatus has a height extending between the peripheral rim and an upper wall of the oven cavity for restricting flow of gas out of the cavity from the apparatus. Various forms of baffles may be used. The baffles may have adjustable, interchangeable, fixed position, or other configurations.
A kitchenware washing assembly is provided for washing kitchenware. The assembly includes a tank configured to hold fluid for washing the kitchenware, a pump configured to circulate fluid within the tank, and a control system configured to control operation of the pump. The pump is operable at two or more different speeds to create two or more different levels of fluid turbulence within the tank. And, the control system is configured to operate the pump at a first one of the two or more different speeds for a specified time period and then cycle operation of the pump to a second one of the two or more different speeds. A temperature sensor configured to monitor temperature of the fluid is included in communication with the control system. And, the control system is configured to terminate operation of the pump if a temperature of the fluid falls below a specified temperature.
The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.
A47F 10/06 - Furniture or installations specially adapted to particular types of service systems, not otherwise provided for for restaurant service systems
Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable to vary sizes of oven cavities. Ovens may include removable interior panels. Humidification mechanisms are adapted for generating water vapor which may be used to maintain the quality of a pre-cooked food product.
A merchandiser is adapted for displaying and/or serving merchandise to customers. In some embodiments, the merchandiser includes a display section which may include a refrigerated display section and/or a non-refrigerated display section adapted for holding merchandise for customers to view and access. In some embodiments, the merchandiser also includes a food preparation section accessible to an employee serving the customers. The food preparation section may include an electrical outlet for supplying electrical power to one or more appliances. The merchandiser may include a partition for concealing an appliance area from view by the customers. Shields may be provided for preventing flow of air into or out of an open front of a refrigerated compartment in the refrigerated display section. A curtain may be provided for selectively covering the open front of the refrigerated compartment.
An oven for heating food is disclosed. The oven has at least one heating compartment with a left side wall, a right side wall, a back wall, a top wall, a bottom wall, and an open front, without a door, in open communication with a surrounding environment outside the oven. Gas flow openings are provided in the left and right side walls. The oven includes a blower for blowing gas through the gas flow openings into the heating compartment, and a heater for heating gas blowing into the heating compartment through the openings. In certain embodiments, the gas flow openings are configured such that substantially all of the gas blowing into the heating compartment is directed generally away from the open front of the compartment.
A new electric broiler is disclosed. The broiler includes a housing having a cooking chamber, and a cooking surface in the housing. Upper and lower electrical heat sources are provided in the cooking chamber above and below the cooking surface. The lower heat source includes a removable heating module having an electric heating element and a quick connect/disconnect connector for quick electrical connection and disconnection of the electric heating element to and from a quick connect/disconnect connector on the housing. The broiler also includes a module holder on the housing for holding the removable heating module. The heating module is removable from the holder for quick replacement of the module.
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.
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. 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 has at least two different temperature zones along a length of the channel so that food products in different temperature zones can be held at different food holding temperatures.
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.
A food preparation assembly for use in cleaning food products generally includes a tank for holding washing fluid for use in cleaning food products positioned within the tank, and a pump in fluidic communication with the tank to provide movement of the washing fluid within the tank for use in cleaning the food products when positioned within the tank. A processing module is configured to receive settings from a user for cleaning the food products, and to monitor and adjust, as necessary, parameters of the washing fluid based on the user input settings. The processing module is also configured to report and/or store measured values of the parameters of the washing fluid in addition to select user defined input information (e.g., user defined wash settings, etc.). Labels may also be generated indicative of completion of cleaning of the food products by the food preparation assembly.
A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.
The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.
A temperature controlled food serving having at least one channel of thermally conductive material defining an elongate pan-receiving cavity for placement of at least one food-holding pan at any desired location along the cavity. The channel includes a plurality of thermally separate channel sections defining different temperature zones along a length of the channel. One or more thermal barriers are provided between adjacent ends of adjacent channel sections. A temperature control system heats the channel sections to different temperatures so that food products in the different temperature zones can be held at different food holding temperatures .
A vent system for venting hot gas and effluents from a cooking appliance. The vent system includes a first direct vent structure having an inlet for receiving hot gas and effluents and an outlet communicating with atmosphere. The first direct vent structure defines a first flow path. At least one effluent-removal device is positioned in the first flow path for removing effluents from the hot gas. An atmospheric flue communicates with the outlet of the first direct vent structure for venting hot gas to atmosphere after it has passed through the effluent-removal device. A damper system and integrated control system are also disclosed.
A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover attached to the product server that is moveable between a lowered position covering the products held by the product server and a raised position in which the cover serves as a breath guard and allows access to the products. The cover is sufficiently transparent to allow viewing of the products from the customer side of the product server.
E05D 15/48 - Suspension arrangements for wings allowing alternative movements
E05F 11/52 - Man-operated mechanisms for operating wings, including those which also operate the fastening for sliding windows, e.g. vehicle windows, to be opened or closed by vertical movement combined with means for producing an additional movement, e.g. a horizontal or a rotary movement
foodservice furniture in the nature of commercial and institutional kitchen equipment, namely, range canopies, exhaust and ventilation hoods, grease extractors and damper assemblies [ ; air handlers for temperature controlling and replacing exhaust air with fresh ventilation air; range and cabinet back-bar and duct assemblies for water and power distribution ]
