A station for covering a bread roll half of a bread roll with a sauce in a preparation line of a fast food restaurant, comprising: a table by which a user standing at a front side can cover a bread roll half with sauce, a container comprising the sauce and arranged over the table at a working distance from the front side and from which an outlet nozzle oriented towards the table protrudes at a vertical distance from the table, so that the bread roll half which is to be covered with sauce can be placed on the table below the outlet nozzle, and a pressure actuator that can be actuated by the user and which is designed to dispense the sauce from the container onto the bread roll half when actuated by the user.

A folding platform includes a base, first folding flap, lift arm, and lift arm linkage. The first folding flap is rotatably connected with the base and facilitates the folding of a food item placed on the folding platform. The lift arm linkage is rotatably connected with the base and the lift arm to operatively lift the lift arm and allow the lift arm to rotate in a first rotational direction, and includes a spring that engages the lift arm linkage and the lift arm, and biases the lift arm in a second rotational direction opposite the first rotational direction. The lift arm is capable of rotating a first rotational distance, and rotating a second rotational distance greater than the first rotational distance without bending or breaking when the lift arm contacts an obstruction. The lift arm automatically returns to its normal position due to the bias force of the spring.

A food wrapper filling system for use with edible or non-edible food wrappers. The system includes a funnel device portion and a stand portion. The stand portion is placed over the food wrapper item and the funnel device is inserted into a receiver within the stand. Food ingredients are placed into the funnel device through a throat and opening through the funnel device, and the ingredients are stacked neatly without spillage or mess within the food wrapper. Sizing plates or funnel inserts can be used to limit the amount of space within the funnel device that ingredients may be added into for use with smaller sized food wrappers.

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method.

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method.

One variation of a system for buttering and toasting bread buns includes: a butter stage including: a vessel containing liquefied dairy fat and defining a permeable surface, a pressure supply fluidly coupled to the vessel, and a first paddle assembly configured to catch a bun crown dispensed into the butter stage, to compress a sliced face of the bun crown directly against the permeable surface, and to release the bun crown from the butter stage; and a toast stage including a toasting surface arranged vertically below the permeable surface, a heating element arranged behind the toasting surface, and a second paddle assembly arranged vertically below the first paddle assembly and configured to catch the bun crown released from the first paddle assembly, to compress the sliced face of the bun crown directly against the toasting surface, and to release the bun crown from the toasting surface.

Food service equipment for effectively making a hollowed-out dough product from bread or another dough product is disclosed wherein the hollowed-out dough product can then be used in connection with the housing or containment of salads, soups, hamburgers, sandwiches, desserts, or the like. The hollowed-out dough products are formed from bread or other dough products as a result of being placed atop and compressed downwardly upon a pair of platens. Concomitantly with the formation of the bread or dough products into the desired hollowed-out dough products, the interior portions of the hollowed-out dough products are also toasted by means of the platens which are heated internally. Still further, two hollowed-out dough products are formed at the same time such that, for example, they can be utilized in connection with the serving of hamburgers or sandwiches, which require top and bottom hollowed-out dough products, or alternatively, the two hollowed-out dough products can be utilized to serve a diner a pair of open-face sandwiches, or still further, the serving of multiple salads, soups, desserts, or other foods to multiple diners.

Food service equipment for effectively making a hollowed-out dough product from bread or another dough product is disclosed wherein the hollowed-out dough product can then be used in connection with the housing or containment of salads, soups, hamburgers, sandwiches, desserts, or the like. The hollowed-out dough products are formed from bread or other dough products as a result of being placed atop and compressed downwardly upon a pair of platens. Concomitantly with the formation of the bread or dough products into the desired hollowed-out dough products, the interior portions of the hollowed-out dough products are also toasted by means of the platens which are heated internally. Still further, two hollowed-out dough products are formed at the same time such that, for example, they can be utilized in connection with the serving of hamburgers or sandwiches, which require top and bottom hollowed-out dough products, or alternatively, the two hollowed-out dough products can be utilized to serve a diner a pair of open-face sandwiches, or still further, the serving of multiple salads, soups, desserts, or other foods to multiple diners.

An apparatus used for imparting color to food material during the decorating of foods. This apparatus 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.

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 including 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 including 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.