The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be used in a novel array of rotary molded shapes. Dough pieces and cooked rotary molded products having novel features and dimensions are also provided.

To address the problems inherent in creating very thin sheets of dough in a sheeting machine at high speed and with efficient recycling and re-sheeting of the re-work cut out from the sheet, a new sheeting machine with a new front roller is provided, wherein the roller includes non-stick and non-release areas and a plurality of grooves in the non-release area.

A rotary molding system for use in a patty forming machine and configured to mold food products and a fill plate for use within the rotary molding system are provided. A replaceable wear plate is provided which seats between a reciprocating stripper plate and a fill plate. Each plate has holes through which food product passes. A drum having mold cavities receives the food product from the fill plate.

Apparatus and methods for preparing rolled dough sheets are provided. In an example, a dough rolling system can include a rolling board having first and second major surfaces and a first plurality of grooves within the first major surface and a plurality of removable templates configured to insert within at least one groove of the first plurality of grooves, wherein the plurality of templates are configured to define a shape and a thickness for a final dough sheet.

Methods, systems, and apparatuses are disclosed for a modular food ingredient roller. In one embodiment, a modular food ingredient roller apparatus is provided, the apparatus comprising: a plurality of central slats linked together to form a chain of central slats, each central slat comprising at least one connection mechanism wherein the connection mechanism of each central slat is configured to selectively and pivotally connect to the at least one connection mechanism of another central slat; a first end slat comprising at least one connection mechanism, wherein the connection mechanism is configured to selectively and pivotally connect to the at least one connection mechanism of a central slat; and a second end slat comprising at least one connection mechanism, wherein the at least one connection mechanism is configured to selectively and pivotally connect to the at least one connection mechanism of a central slat.

In accordance with one aspect of the present disclosure, a food preparation system is disclosed comprising a mat including a deformable material permitting a first portion of the mat to be folded onto a second portion of the mat, and at least one utensil defining a height. The at least one utensil is positionable between the first and second portions of the mat such that a food product positioned between the first and second portions of the mat can be flattened to a thickness approximately equivalent to the height of the at least one utensil by applying a force to the mat.

An apparatus for manufacturing scorched rice, the apparatus includes an ingredient supply unit for supplying a scorched rice ingredient; a rotatable scorched rice formation unit which forms scorched rice and to which the scorched rice ingredient supplied from the ingredient supply unit is adhered; a heat supply unit for supplying heat to the scorched rice formation unit so that the scorched rice is formed; and a scorched rice separation unit for separating the scorched rice formed by the scorched rice formation unit.

The invention relates to a winding machine for dough, in particular for winding dough strips, and to a method for winding dough using such a machine, wherein the winding machine comprises: a main body; a control unit; a roller which is rotatably mounted on the main body about a rotational axis, wherein dough strips can be wound onto the roller when the winding machine is in use; a motor for rotationally driving the roller; and a pressing device for pressing dough, which is rolled up on the roller, against the roller.

The present technology is to be used in used in pizzerias and other food restaurants to fully substitute manual labor in food processing. The present technology utilizes a modular principle for flexibility. It allows tuning the machine to (1) different dishes like pizza, chicken wings or hamburgers (2) different sizes and shapes of the room and (3) different orders capacity. The machine utilizes autonomous driving robots with autopilot for food logistics between ingredient stations and for the refilling of the stations with ingredients. Autonomous autopilot robot allows to precisely position the food to cook, e.g. pizza, with the ingredient station for precisely topping or other food processing. Precise interposition allows deep food customization by a client with the possibility of making drawings on food using ingredients. The matrix modular structure of the machine allows parallel orders execution. It is extremely beneficial in peak hours.

A machine for stretching pizza dough, comprising a rotating tray configured to carry a plate with the pizza dough; a roller housing located above the rotating tray, said roller housing is coupled to rollers, wherein the rollers roll when being in physical contact with the pizza dough; a first actuator for rotating the rotating tray respective to the roller housing; a second actuator for adjusting a vertical distance between the roller housing and the rotating tray; a management system for controlling the operation of the first actuator and the second actuator according to a dough stretching plan.