A system for producing a cooked food item. The system includes an extrusion chamber having a moving extrusion head for extruding an extrusion compound, and a cooking chamber arranged above the extrusion chamber and having a cooking device for cooking the extrusion compound. The system also includes a moving support surface for the extrusion compound, which can be moved between the extrusion chamber and the cooking chamber by way of a movement mechanism. The system additionally includes a storage chamber for receiving the extrusion head. The storage chamber is arranged laterally next to the extrusion chamber.

A pan includes a base, a sidewall, and a lip. The sidewall extends from and around a first periphery of the base. The base and the sidewall cooperatively define a cavity. The lip extends from and at least partially along a second periphery of an end of the sidewall opposite the base. The lip has a first portion and a second portion. The first portion of the lip is configured to engage a third portion of a second pan when the pan and the second pan are in a nested arrangement such that engagement between the first portion of the lip and the third portion of the second pan forms an air gap between the pan and the second pan when in the nested arrangement.

A pan includes a base, a sidewall, and a lip. The sidewall extends from and around a first periphery of the base. The base and the sidewall cooperatively define a cavity. The lip extends from and at least partially along a second periphery of an end of the sidewall opposite the base. The lip has a first portion and a second portion. The first portion of the lip is configured to engage a third portion of a second pan when the pan and the second pan are in a nested arrangement such that engagement between the first portion of the lip and the third portion of the second pan forms an air gap between the pan and the second pan when in the nested arrangement.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

A bread cup for holding a food material and a condiment container has a cup body made of bread. The cup body has a base and an upwardly extending side wall that extends upwardly to a top perimeter, forming an interior bore that is adapted to receive the food material. The bread cup further includes a lid made of bread that has a top surface and an opposed bottom surface that together extend outwardly to a lid perimeter, the lid perimeter being sized and shaped to rest upon the top perimeter of the cup body for covering the interior bore of the cup body. A condiment receiving bore is formed in the top surface of the lid, the condiment receiving bore being sized and shaped to receive the condiment container therein.

A bread cup for holding a food material and a condiment container has a cup body made of bread. The cup body has a base and an upwardly extending side wall that extends upwardly to a top perimeter, forming an interior bore that is adapted to receive the food material. The bread cup further includes a lid made of bread that has a top surface and an opposed bottom surface that together extend outwardly to a lid perimeter, the lid perimeter being sized and shaped to rest upon the top perimeter of the cup body for covering the interior bore of the cup body. A condiment receiving bore is formed in the top surface of the lid, the condiment receiving bore being sized and shaped to receive the condiment container therein.

A cooking pan includes guidelines configured to aid in precisely cutting a food product into slices with desired shapes. The cooking pan includes a flat base, at least one raised wall surrounding the flat base, and a rim at a top of the raised wall. The pan further includes a plurality of the guidelines formed upon the pan, each guideline comprising a depressed groove, wherein each guideline extends contiguously from the flat base, up the raised wall, and onto the rim.

A cooking pan includes guidelines configured to aid in precisely cutting a food product into slices with desired shapes. The cooking pan includes a flat base, at least one raised wall surrounding the flat base, and a rim at a top of the raised wall. The pan further includes a plurality of the guidelines formed upon the pan, each guideline comprising a depressed groove, wherein each guideline extends contiguously from the flat base, up the raised wall, and onto the rim.

A cooking utensil includes a sheet metal tray of a substantially uniform thickness. The sheet metal tray includes a repeating pattern of depressed groove channels, each groove channel including in section raised channel sides and a depressed channel center. The repeating pattern includes a raised channel side of each of the depressed groove channels connecting with at least one raised channel side of a neighboring one of the depressed groove channels. The depressed channel center is configured to hold a bread product to be baked, and the raised channel sides are configured to keep the bread product in each of the depressed groove channels from contacting the bread product in neighboring depressed groove channels.