Abrégé

One variation of a method for slicing a type of whole bread buns includes: retracting a cutting block along a chute into a load position; dispensing a whole bread bun into the chute between the cutting block and a blade extending across the chute; advancing the cutting block along the chute toward the blade; detecting contact between the cutting block and the blade at a contact position; at a first time, advancing the cutting block into a pierce position offset from the contact position toward the blade by a pierce distance less than a common width of the type of whole bread buns; and, at a second time succeeding the first time by a pierce duration, advancing the cutting block from the pierce position into a slice position adjacent the blade to drive the whole bread bun fully through the blade.

Classes IPC  ?

• B26D 3/30 - Dispositifs pour partager en deux, p. ex. pour ouvrir des petits pains
• B26D 1/02 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant fixe
• B26D 5/20 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe l'organe de coupe et d'avance de la pièce ayant une action conjuguée
• B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
• B26D 7/34 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour appliquer une couche, telle que du beurre, aux produits coupés
• A47J 37/08 - Grille-pain
• A47J 9/00 - Appareils ou ustensiles pour façonner le beurre ou les produits similaires

Abrégé

One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of induction stations, each induction station including a lower coil configured to inductively couple to the lower plate when the griddle module is arranged in the induction station and an upper coil configured to inductively couple to the upper plate when the griddle module is arranged in the induction station; a hub configured to support the lower plate and the upper plate between the upper and lower coils of the induction stations and to sequentially position the griddle module through the set of induction stations; and a controller configured to drive the upper and lower coils to heat the food product between the lower plate and the upper plate.

Classes IPC  ?

• A47J 37/06 - RôtissoiresGrilsGrille-sandwiches
• A21B 1/42 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson
• A21B 1/44 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces tournant dans un plan horizontal
• A21B 1/46 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces suspendues à un transporteur sans fin ou à une roue tournante
• A21B 5/02 - Appareils de cuisson d'articles creux, gaufres, pâtisserie, biscuits ou similaires

Abrégé

One variation of a system for forming a meat patty includes: a cylinder operable in a upright position and an inverted position; a piston running within the cylinder and defining a set of gas ports; a grinder configured to grind meat and to dispense a quantity of ground meat into the cylinder, in the upright position, during a grind cycle; an actuator system configured to transition the cylinder from the upright position to the inverted position during a dispense cycle to dispense the quantity of ground meat from the cylinder; and a gas supply configured to supply gas to the cylinder behind the piston at a first pressure during the grind cycle to limit ingress of ground meat into the gas ports and at a second pressure greater than the first pressure during the dispense cycle to dislodge the quantity of ground meat from the piston.

Classes IPC  ?

• A22C 7/00 - Appareils à battre, façonner ou presser la viande, la chair à saucisse ou les produits à base de viande

Abrégé

One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

Classes IPC  ?

• A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
• A23G 9/00 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants
• A23G 9/28 - Détails, éléments constitutifs ou accessoires d'appareils dans la mesure où ils ne sont pas spécifiques à un seul des groupes précédents pour partager ou débiter