A food processing system has a wheel-shaped assembly having a stationary sub-assembly and a movable sub-assembly. The movable sub-assembly has three or more arms extending away from the stationary sub-assembly; three or more connecting rods; three or more pivoters; three or more rotators; and three or more food processing devices. The three or more food processing devices comprise a plurality of cooking chambers and a plurality of blenders. The three or more arms are rotatable about a first direction. A horizontal diameter of each connecting rod stays in a respective horizontal position parallel to a second direction perpendicular to the first direction during rotation of the respective arm about the first direction.

Provided is a mounting orientation adjustment stand for a cooking container that can easily mount the cooking container on a cooking device in a constant mounting orientation. An adjustment stand is used for an automatic cooking equipment including a cooking-container-holding unit configured to detachably hold a cooking container, a cooking-container-transfer unit configured to transfer the cooking-container-holding unit to various conveyance positions, and a cooking device configured to detachably hold the cooking container and perform cooking. Here, the adjustment stand is configured to set a mounting orientation of the cooking container; a container placement plate configured to allow the cooking container to be rotatably placed thereon; an alignment member to set a mounting orientation of the cooking container around a rotating axis; and a distance adjustment mechanism configured to adjust distance between the container placement plate and the alignment member.

Example methods and systems are directed to moving a quantity of a bulk food item within an automated cooking system. A quantity of the bulk food item may be provided from a bulk food dispenser. The quantity of the bulk food item may be received at a lower transfer component from the bulk food dispenser. The quantity of the bulk food item may be transferred from the lower transfer component to a dump bin at a first location. The dump bin may move vertically from the first location to a second location above the first location. The quantity of the bulk food item may be provided or dispensed to the automated cooking system while the dump bin is located at the second location.

Example methods and systems are directed to moving a quantity of a bulk food item within an automated cooking system. A quantity of the bulk food item may be provided from a bulk food dispenser. The quantity of the bulk food item may be received at a lower transfer component from the bulk food dispenser. The quantity of the bulk food item may be transferred from the lower transfer component to a dump bin at a first location. The dump bin may move vertically from the first location to a second location above the first location. The quantity of the bulk food item may be provided or dispensed to the automated cooking system while the dump bin is located at the second location.

A new and improved food warming appliance comprises a housing within which a multiplicity of elongated sanitary sleeves or cups are adapted to be removably mounted and within which cheese dispensing guns are adapted to be respectively disposed. Respectively surrounding each one of the elongated sanitary sleeves or cups is an elongated aluminum tube, and respectively surrounding each one of the elongated aluminum tubes is an elongated flexible foil tube which has a heating strip operatively associated therewith. To complete the assembly, a suitable elongated tubular insulation sleeve respectively surrounds each one of the elongated flexible foil tubes. In this manner, when the heating strips of the foil heaters are energized, heat is transmitted radially inwardly from the foil heaters, to the aluminum tubes, and then to the sanitary sleeves or cups for, in turn, heating the dispensing guns whereby, for example, the semi-solid cheese products, disposed within the cheese dispensing guns, are sufficiently heated to predetermined temperatures which not only melt the cheese products and provide the same with the requisite fluidity for easy and reliable dispensing, but also renders the cheese products safe for consumption. Still further, a food dispensing station is formed by the food warming appliance and the dispensing guns.

A new and improved food warming appliance comprises a housing within which a multiplicity of elongated sanitary sleeves or cups are adapted to be removably mounted and within which cheese dispensing guns are adapted to be respectively disposed. Respectively surrounding each one of the elongated sanitary sleeves or cups is an elongated aluminum tube, and respectively surrounding each one of the elongated aluminum tubes is an elongated flexible foil tube which has a heating strip operatively associated therewith. To complete the assembly, a suitable elongated tubular insulation sleeve respectively surrounds each one of the elongated flexible foil tubes. In this manner, when the heating strips of the foil heaters are energized, heat is transmitted radially inwardly from the foil heaters, to the aluminum tubes, and then to the sanitary sleeves or cups for, in turn, heating the dispensing guns whereby, for example, the semi-solid cheese products, disposed within the cheese dispensing guns, are sufficiently heated to predetermined temperatures which not only melt the cheese products and provide the same with the requisite fluidity for easy and reliable dispensing, but also renders the cheese products safe for consumption. Still further, a food dispensing station is formed by the food warming appliance and the dispensing guns.

An automatic cooking machine includes: a first rotating shaft; a first motor for driving the first rotating shaft to rotate; a moving arm having: a first magnetic element, arranged on one of surfaces of the moving arm; and a blocking element having: a blocking plate; a tail portion; a connecting portion, positioned between the blocking plate and the tail portion; and a second magnetic element, arranged on one of surfaces of the connecting portion; wherein when the blocking element approaches the moving arm, the first magnetic element and the second magnetic element magnetically attract each other, causing the blocking element to detachably attach on the moving arm.

An automatic cooking machine includes: a first rotating shaft; a first motor for driving the first rotating shaft to rotate; a moving arm having: a first magnetic element, arranged on one of surfaces of the moving arm; and a blocking element having: a blocking plate; a tail portion; a connecting portion, positioned between the blocking plate and the tail portion; and a second magnetic element, arranged on one of surfaces of the connecting portion; wherein when the blocking element approaches the moving arm, the first magnetic element and the second magnetic element magnetically attract each other, causing the blocking element to detachably attach on the moving arm.

The invention relates to a vessel system (10), a machine, and a method for providing a freshly-prepared food preparation, said vessel system (10) comprising at least one outer sheath (24) and one storage vessel (16), and said food preparation comprising at least one foodstuff in the form of an ingredient (12) and one additional foodstuff (14), the ingredient (12) being provided in a filled storage container (16) sealed with cover foil (26), and this being merged with said outer sheath (24) to form a serving container (10).

Disclosed are methods and system for reducing or eliminating the possibility of cross-contamination between food to be cooked in a cooking device and food cooking in the cooking device. The methods and systems determine the placement into a cooking device of food product to be cooked by the distance sensor, determine a hygienic safe cooking time (HSCT) for that product based on the identification of food product to be cooked, and compare the HSCT to one or more remaining cooking times of food product cooking in the cooking device on levels below and/or above the desired placement of the food product to be cooked. Various methods of identifying the food to be cooked may be employed, both manual and automatic. As a result of the comparison, the methods and systems of the disclosure can identify safe carrier/tray level(s) for accepting placement of the food to be cooked.