An automated pizza making system and method for rapidly and efficiently preparing a pizza utilizing computer controlled components. The system includes a platform moving assembly for moving and rotating a pizza crust, a sauce dispenser assembly for dispensing a sauce on the pizza crust, a cheese dispenser assembly for dispensing cheese on the pizza crust, and a slicer assembly for slicing food items and dispensing the sliced food items on the pizza crust. A time-of-flight sensor can be utilized to scan the pizza crust for determining the amount or placement of ingredients on the pizza crust. A weight sensor can be utilized for determining the amount of ingredients placed on the pizza crust. A computer system can be utilized to execute a user's orders and control all the electrical components based on pizza parameters entered by the user in an automated mode, with minimal human assistance.

An automated pizza making system and method for rapidly and efficiently preparing a pizza utilizing computer controlled components. The system includes a platform moving assembly for moving and rotating a pizza crust, a sauce dispenser assembly for dispensing a sauce on the pizza crust, a cheese dispenser assembly for dispensing cheese on the pizza crust, and a slicer assembly for slicing food items and dispensing the sliced food items on the pizza crust. A time-of-flight sensor can be utilized to scan the pizza crust for determining the amount or placement of ingredients on the pizza crust. A weight sensor can be utilized for determining the amount of ingredients placed on the pizza crust. A computer system can be utilized to execute a user's orders and control all the electrical components based on pizza parameters entered by the user in an automated mode, with minimal human assistance.

A mobile pizza cart that allows a user to move to different locations and create personalized pizzas for their customers. The mobile pizza cart incorporates stations surrounding a pizza oven that are adapted to allow a user to create the personalized pizzas in a clean and efficient manner.

A mobile pizza cart that allows a user to move to different locations and create personalized pizzas for their customers. The mobile pizza cart incorporates stations surrounding a pizza oven that are adapted to allow a user to create the personalized pizzas in a clean and efficient manner.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

A method for forming a donut by manipulating dough. This method includes forming a first tip located on a first side of the dough and forming a second tip located on a second side of the dough, manipulating the dough into a partially arc shaped configuration wherein the first and second tips are held pointing outwardly, placing an object within the arc, wrapping the second tip of the dough around the object, crossing the second tip over the first side of the dough forming a hole in the dough where the object is located, removing the object from within the arc, and wrapping the tips around the side of the dough and through the hole and rubbing the dough to smooth hanging tips. The dough is completed to be formed in a one-piece round shape resembling a circle.

Apparatuses, systems, and methods are presented herein for slicing a food topping for placing upon a food ingredient. A topping holder is configured to position a topping stock. A blade is configured to slice the topping stock via relative motion between the topping holder and the blade. A deflector is configured to force a leading edge of the sliced portion of the topping stock away from the blade as the sliced portion moves relative to the blade.

Apparatuses, systems, and methods are presented herein for slicing a food topping for placing upon a food ingredient. A topping holder is configured to position a topping stock. A blade is configured to slice the topping stock via relative motion between the topping holder and the blade. A deflector is configured to force a leading edge of the sliced portion of the topping stock away from the blade as the sliced portion moves relative to the blade.

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.