A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk located on an end of the stick and a second disk located slightly aft of the first disk. A spring located be the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.

A hinged panel assembly includes a first panel that is selectively positioned against a first exposed surface of a cake when the cake has been cut. The first panel is comprised of a fluid impermeable material to inhibit air from contacting the first exposed surface thereby enhancing freshness of the cake. A second panel is hingedly coupled to the first panel such that the second panel is selectively positioned at a selected angle with respect to the first panel. The second panel is selectively positioned against a second exposed surface of a cake when the cake has been cut. The second panel is comprised of a fluid impermeable material to inhibit air from contacting the second exposed surface thereby enhancing freshness of the cake.

A hinged panel assembly includes a first panel that is selectively positioned against a first exposed surface of a cake when the cake has been cut. The first panel is comprised of a fluid impermeable material to inhibit air from contacting the first exposed surface thereby enhancing freshness of the cake. A second panel is hingedly coupled to the first panel such that the second panel is selectively positioned at a selected angle with respect to the first panel. The second panel is selectively positioned against a second exposed surface of a cake when the cake has been cut. The second panel is comprised of a fluid impermeable material to inhibit air from contacting the second exposed surface thereby enhancing freshness of the cake.

A bun press is disclosed. The invention relates generally to a device for shaping the interior of an already baked, sliced bun and thereby creating a sloppiless bun. The device comprises a die or set of dies that is pressed into the top and bottom halves of a single or a plurality of baked, sliced bun(s) to provide an interior cavity that can contain messy, liquid-like or liquid fillings, e.g. sloppy joe fillings, melted cheese, meatballs and tomato sauce and the like.

A food dispensing device that manually operates for applying pressure on a flexible container to release a food preparation, for example icing or filling, on a desired surface, for example on cakes, cupcakes, pastries or cookies.

A system for the personalized production of foods including an automated selection station of the type of food requested by the customer, including the relative topping, and of the method of preparation thereof, a preparation station of the dough portions (P) that constitute the base of the requested foods (X,X), a first topping station of the dough portions (P) with ingredients to be cooked, a cooking station of the dough portions (P) with ingredients to be cooked, a delivery station to the customer of the finished foods (X), means (IS) for transporting the dough portions (P) and/or the foods (X,X) through the stations. The first topping station includes a counter with worker and a selection counter of the ingredients to be cooked freely accessible to the customers; the transportation means include a sorting device of the dough portions (P) towards the counter with worker or towards the selection counter.

An interface device, coloring agent and method for imparting color to food material during the decorating of foods. This interface device, coloring agent and method for imparting color to food material during the decorating of foods can be used to impart color from solid, liquid or semi-liquid coloring compounds to a wide variety of food material such as frosting and icing.

A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the deployed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.

A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

The motorized bread scooper is a hand-held device comprising a housing, a handle, a motor and a bead loop. The device may be held, using the handle, with the bead loop against a baked product such as a bagel or roll and the motor may be energized. The motor drives a sprocket within the housing and the sprocket pulls the bead loop through the housing. As beads enter one aperture of the housing, other beads exit the housing at another aperture. As the beads move past the bottom surface of the housing, they may contact the baked product and pull small pieces of excessive dough off of the baked product.