Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

The invention relates to the food industry. A method includes generating, via a server of a system, a selected order for processing by a control computer, as a result of which the necessary food base, which is located in a refrigerating unit, is sent to a first transport device where specific food ingredients are added in a prescribed manner, said ingredients being released from containers mounted above the first transport device. After this, the partially finished product is transferred to a second transport device, and, while moving along it, is baked to a finished condition in a baking unit. Then the baked product is transferred to a packaging sub-system which is connected to a sub-system for temporary storage and dispensing of the finished and packaged product.

A multi-deck burner assembly for a conveyor-type oven can include a central manifold feeding fuel to upstream and downstream arrays of burners. Other burner assemblies can include pilot burners disposed at approximately a midway point along a longitudinal direction of the burners, thereby enabling the use of longer burners, and thus more efficient burner assembly design. Some burner assemblies can include both a centrally located manifold feeding upstream and downstream arrays and pilot burners disposed at approximately midpoints along the longitudinal lengths of both the upstream and downstream arrays.

A multi-deck burner assembly for a conveyor-type oven can include a central manifold feeding fuel to upstream and downstream arrays of burners. Other burner assemblies can include pilot burners disposed at approximately a midway point along a longitudinal direction of the burners, thereby enabling the use of longer burners, and thus more efficient burner assembly design. Some burner assemblies can include both a centrally located manifold feeding upstream and downstream arrays and pilot burners disposed at approximately midpoints along the longitudinal lengths of both the upstream and downstream arrays.

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

In one example embodiment, a system for treating a tissue site is disclosed comprising a dressing adapted to contact the tissue site and provide a fluid seal between a therapeutic environment and a local external environment, and a solution source fluidly coupled to the dressing and adapted to deliver an antimicrobial solution comprising a peroxy α-keto carboxylic acid, such as peroxy pyruvic acid, to the tissue interface. The system may further comprise a negative-pressure source fluidly coupled to the dressing and adapted to provide negative pressure to the therapeutic environment after delivery of the antimicrobial fluid to the therapeutic environment. In another example embodiment, a method for treating a tissue site is disclosed comprising positioning a tissue interface to contact the tissue site, covering the tissue interface and the tissue site with a drape to provide a fluid seal between the therapeutic environment and the local external environment, and delivering an antimicrobial solution comprising peroxy α-keto carboxylic acid to the therapeutic environment before providing negative pressure to the therapeutic environment.

In one example embodiment, a system for treating a tissue site is disclosed comprising a dressing adapted to contact the tissue site and provide a fluid seal between a therapeutic environment and a local external environment, and a solution source fluidly coupled to the dressing and adapted to deliver an antimicrobial solution comprising a peroxy α-keto carboxylic acid, such as peroxy pyruvic acid, to the tissue interface. The system may further comprise a negative-pressure source fluidly coupled to the dressing and adapted to provide negative pressure to the therapeutic environment after delivery of the antimicrobial fluid to the therapeutic environment. In another example embodiment, a method for treating a tissue site is disclosed comprising positioning a tissue interface to contact the tissue site, covering the tissue interface and the tissue site with a drape to provide a fluid seal between the therapeutic environment and the local external environment, and delivering an antimicrobial solution comprising peroxy α-keto carboxylic acid to the therapeutic environment before providing negative pressure to the therapeutic environment.

A continuous-belt baking system having a pair of upper rollers rotatably mounted in frame and spaced at a first distance, a pair of lower rollers rotatably mounted in frame and spaced at a second distance, a continuous thermally-conductive belt passing over the upper rollers, a continuous thermally conductive belt passing over the lower rollers, and two arrays of radiant heating elements. The radiant arrays include a first group of heating elements above a lower run of the upper belt between said upper rollers and a second opposing group of heating elements below an upper run of the bottom belt between the lower rollers. Each heating element may be separately controlled insofar as its ON/OFF state or in accordance with temperature, to provide more localized baking capabilities.

A continuous-belt baking system having a pair of upper rollers rotatably mounted in frame and spaced at a first distance, a pair of lower rollers rotatably mounted in frame and spaced at a second distance, a continuous thermally-conductive belt passing over the upper rollers, a continuous thermally conductive belt passing over the lower rollers, and two arrays of radiant heating elements. The radiant arrays include a first group of heating elements above a lower run of the upper belt between said upper rollers and a second opposing group of heating elements below an upper run of the bottom belt between the lower rollers. Each heating element may be separately controlled insofar as its ON/OFF state or in accordance with temperature, to provide more localized baking capabilities.