A belt cooking apparatus (10) includes a lower frame structure (12) and an upper frame structure (14) in registry with the lower frame structure. A lower cooking conveyor belt (16) is supported by the lower frame structure (12) and correspondingly an upper conveyor belt (18) is supported by the upper frame structure (14). Heating element assemblies (20) are mounted on the lower frame structure (12) just below the lower cooking belt (16) as well as on the upper frame structure (14) just above the upper cooking belt (18). Food products are cooked while positioned between the upper and lower moving cooking conveyor belts (16) and (18) by heat generated by the heating element assemblies (20) while being advanced by the conveyor belts.

A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

An automated grill system includes a food product dispensing system for dispensing uncooked food product; a dual-sided grill system for cooking the uncooked food product; a staging system for receiving cooked food product; and a non-continuous indexed conveyor belt for conveying the uncooked food product from the food product dispensing system to the dual-sided grill system and for conveying the cooked food product from the dual-sided grill system to the staging system.

A spiral oven and a method of cooking a food product in a spiral oven using a cooking medium wherein (a) the food product is conveyed within the oven cooking chamber by a spiral conveyor having a plurality of spiral flites and (b) the cooking medium is discharged either upwardly and/or downwardly within, or laterally into, one or more vertical gaps between adjacent pairs of spiral flites using one or more delivery duct structures which extend inside the interior of the cooking chamber.

Methods and systems for automatically grilling meats and other food items comprise a movable grate and a plurality of burners that are controlled by a PLC-based control system. The control system automatically controls the speed of the movable grate and the temperature of the burners to automatically grill the meets and other food items. Additional components and equipment are provided that simulate the actions and steps that an operator must perform to produce grilled meats in the style of traditional grilling in a continuous manner over prolonged time periods with no interruption. Automation of processes such as seasoning, grilling, turning over and cutting meats, and grate cleaning are also provided. The above arrangement provides a number of environmentally friendly benefits, including lower fuel use, less contamination, and greater energy savings.

A conveyor belt system provides a continuous flat support surface for a food item that moves the food item through a food preparation device. The conveyor belt system includes a conveyor belt having a plurality of spaced apart rods and a plurality of slats that are removably attached to the conveyor belt with a rod connection mechanism. The slats also include a lateral connection mechanism for lateral removable attachment to an adjacent slat. The slats are easily assembled and provide enhanced field service and/or replacement capability.

A conveyor belt includes a conveyor belt slat that is coupled to a side carrier by a locking connection between the slat and the carrier at least along the side edges of the conveyor belt slat.

A continuous mode conveyor cooking appliance utilizing hot air jet impingement and microwave energy for cooking prepared foods. The approach envisions a central microwave unit with a hot air jet impingement oven unit on each side of the microwave section and a conveyor system to carry the food items completely through the appliance from one end to the other and with the two hot air jet impingement ovens equipped with a designed combination of hot air jet impingement jets and solid pins to act as a microwave attenuation system to reduce microwave exposure to cooking personnel to completely safe levels.

A conveyor belt includes a plurality of spaced rods and a plurality of slats, the slats including a base portion for carrying an item. The base portion has a perpendicular leading edge relative to a direction of conveyance travel of the conveyor belt and a perpendicular trailing edge relative to the direction of conveyance travel of the conveyor belt. At least one slat is pivotably coupled to another slat and one of the leading edge and the trailing edge of the at least one slat is coupled to one of the plurality of rods.

A conveyor belt includes a conveyor belt slat having a coupling mechanism extending from a bottom of a base of the conveyor belt slat.