A conveyor toaster includes a conveyor assembly with a bracket and a conveyor belt. The conveyor belt rotates about first and second gears. A drive motor operates to move the conveyor belt about the first and second gears. A platen is configured to be heated and is positioned relative to the conveyor belt. A mounting bracket is connected to the bracket of the conveyor assembly. Movement of the mounting bracket changes the positon of the conveyor assembly relative to the platen.

A toaster (103) having a side wall (10) with a reflective surface (16) to reflect radiant heat towards a toasting chamber (13), and an external surface to which there is attached a sensor assembly (12). The sensor assembly (12) provides a source beam to illuminate part of the product and receives a reflected beam that is received by a sensor, with the sensor providing a signal indicative of a property of the reflected beam and therefore a chromatic property of the product.

Systems and methods of bun holding and toasting use a bun dispenser and a toaster. The bun dispenser includes a bun holding cabinet in which a plurality of buns are held on shelves and each of the shelves include conveyors. A shuttle of the bun dispenser translates within at least one axis to align the shuttle with a shelf to receive a bun. A dispensing shelf of the bun dispenser receives the bun from the shuttle. A toaster receives the bun from the dispensing shelf and operates to toast the bun and dispense the toasted bun at a predetermined location.

An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

In a method for establishing a degree of browning of food to be cooked in a cooking chamber of a household cooking appliance, a reference image is captured by a camera of the household cooking appliance, which camera is directed into the cooking chamber. A first measurement image is captured at a first brightness of a light source of the household cooking appliance, and a second measurement image is captured at a second brightness of the light source. A difference image is generated from the first measurement image and the second measurement image, and the difference image is compared with the reference image.

A food toasting device for selectively heating occupied toasting slots includes a housing. A plurality of walls, which are coupled to the housing, define a plurality of chambers. A plurality of slots is positioned in a top of the housing. A power module is coupled to the housing. Each of a plurality of heating elements is selectively couplable to the power module and is positioned on a respective opposing side of an associated chamber. Each of a plurality of lifts is coupled to the housing and positioned in an associated chamber. The lifts are spring loaded and are configured to operate independently. Each slot is configured to insert a food item, such as a piece of bread, into an associated chamber. The lift is configured to lower the food item into the associated chamber. The heating elements are configured to toast the food item.

The present invention relates to an apparatus for processing foodstuff, the apparatus comprising a receiving portion for receiving foodstuff; a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff; wherein the apparatus is arranged to obtain information that is indicative of the chromatic property of the first surface area of the foodstuff, and control the change of the chromatic property of the second surface area of the foodstuff using the obtained information and predetermined calibration data.

A method of controlling a heating appliance includes receiving a level selection at a controller, reading a starting parameter at an initiation of a heating process and providing a signal to the controller, accessing a memory including a matrix of heating parameters, selecting a first group of equations of the matrix at the controller based on the selected level, where the first group of equations include at least a first equation and a second equation corresponding to first and second starting parameter ranges, identifying an equation of the first group of equations of the matrix at the controller, the matrix having a corresponding starting parameter range based on the starting parameter, and performing the heating process according to the identified equation.

Provided is a carbonization time point management service providing system when food stuff such as fish or meat (or fish-meat stuff) cooked, the system receives, from a cooking management service providing server, fish-meat detecting information including a cooking time from a cooking start point in time of fish-meat stuff to a carbonization time point at which the fish-meat stuff starts to be carbonized, generates a cooking completion acquisition signal in accordance with an end timing of the cooking time, and transmits a cooking completion indication signal to cooking management dedicated application content, so that the cooking completion indication signal is externally displayed, thereby enabling real-time confirmation of a cooking process of fish-meat stuff which is placed on a heating device even in the case of performing the other work at the remote place during cooking of the fish-meat stuff, to improve convenience when cooking the fish-meat stuff.

The present invention relates to an apparatus for processing foodstuff, the apparatus comprising a receiving portion for receiving foodstuff; a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff; wherein the apparatus is arranged to obtain information that is indicative of the chromatic property of the first surface area of the foodstuff, and control the change of the chromatic property of the second surface area of the foodstuff using the obtained information and predetermined calibration data.