The present invention relates to a small, lightweight, portable or easily removable high temperature oven with a rotating floor, designed to bake one pizza at a time, and operate between 300 and 1400° F., with mechanisms to independently regulate the temperature of the dome and the floor of the oven, using thermocouples, infrared sensors, other temperature sensors, industrial oven controllers, other programmable logic controllers, solenoid gas valves, or proportional response gas valves, baffles and ventilation systems and other heat sources, control sensing and regulation systems, to imitate the baking conditions of a heavy ceramic traditional Italian cupola oven. Different embodiments include portable catering ovens, food truck ovens, very small pizzeria ovens, and residential ovens with automatic controls, that are approximately conventional residential countertop depth.

An oven for baking a food product includes a housing having a ceiling, a floor, first and second opposing side walls, at least one internal heating zone defined by the ceiling, the floor and the first and second opposing side walls, and at least one heating source for providing heat to the at least one internal heating zone. The ceiling is formed of carbon steel. At least a surface of the ceiling facing the at least one internal heating zone is formed as a high emissivity chemical conversion coating.

A beverage operations control system of an establishment such as a bar communicates with numerous wireless beverage control devices that monitor and control the pouring of beverages. The system provides monitoring and predictive analysis based on the monitoring, including real-time modifications to the operations of the beverage control devices.

A beverage operations control system of an establishment such as a bar communicates with numerous wireless beverage control devices that monitor and control the pouring of beverages. The system provides monitoring and predictive analysis based on the monitoring, including real-time modifications to the operations of the beverage control devices.

This disclosure relates to the field of cooking ovens for the preparation of foodstuffs in an enclosed environment including a visual flame along with a rotating cooking plate upon which foodstuffs are placed and are transported through various cooking regions before being removed from the cooking oven for consumption.

Systems and methods for an oven include a housing, a heating chamber positioned within the housing, at least one oven door to provide access to the heating chamber, an external nesting rack positionable on or near the housing, and a movable cook surface, the movable cook surface movable between a position within the heating chamber and a position at least partially external to the heating chamber, such that when the movable cook surface is in the position at least partially external to the heating chamber, the movable cook surface is positioned at least partially recessed below a top surface of the external nesting rack. One or more heat packs can be included to provide variable forms of heat to the heating chamber.

A matchbox oven is disclosed. The matchbox oven includes a housing, a slider, a mover and a heat source. The housing includes a cavity having a first and second openings. The mover moves the slider in and out of the cavity through the first and second openings. The heat source provides heat to the cavity for heating up any food item placed on a portion of the slider located within the cavity. The slider, which is configured to receive food items, includes multiple stoppers to serve as oven covers for preventing heat within the cavity from escaping through the first and second openings. When necessary, a portion of the slider can also be utilized as a heat sink for lowering the temperature of the cavity during oven operation.

A matchbox oven is disclosed. The matchbox oven includes a housing, a slider, a mover and a heat source. The housing includes a cavity having a first and second openings. The mover moves the slider in and out of the cavity through the first and second openings. The heat source provides heat to the cavity for heating up any food item placed on a portion of the slider located within the cavity. The slider, which is configured to receive food items, includes multiple stoppers to serve as oven covers for preventing heat within the cavity from escaping through the first and second openings. When necessary, a portion of the slider can also be utilized as a heat sink for lowering the temperature of the cavity during oven operation.

A system, oven forming assembly, and method for proofing and cooking corrugated dough crusts are disclosed. The system may include: a forming assembly including at least one parallel cylinder separated by at least one parallel space; and at least one base opposing the at least one parallel cylinder. An oven forming assembly may include: an oven including a conveyor; and a forming assembly opposite the conveyor including a plurality of parallel cylinders and spaces in an alternating series. A method may include: positioning at least one dough piece in contact with a conveyor and with an opposing forming assembly; moving the at least one dough piece on the conveyor under the opposing forming assembly into an oven proofing the dough piece; and moving the at least one proofed dough piece on the conveyor under the opposing forming assembly through the oven at least partially baking the proofed dough piece.

A system, oven forming assembly, and method for proofing and cooking corrugated dough crusts are disclosed. The system may include: a forming assembly including at least one parallel cylinder separated by at least one parallel space; and at least one base opposing the at least one parallel cylinder. An oven forming assembly may include: an oven including a conveyor; and a forming assembly opposite the conveyor including a plurality of parallel cylinders and spaces in an alternating series. A method may include: positioning at least one dough piece in contact with a conveyor and with an opposing forming assembly; moving the at least one dough piece on the conveyor under the opposing forming assembly into an oven proofing the dough piece; and moving the at least one proofed dough piece on the conveyor under the opposing forming assembly through the oven at least partially baking the proofed dough piece.