A conveyorized baking system having improved dust shield support. The system includes including a conveyor track, a conveyor chain that moves through the conveyor track, flanged support struts attached to the conveyor chain, and dust shields supported by the flanged support struts for preventing dust and debris from entering the conveyor track.

Systems and methods for an oven include a housing, a heating chamber positioned within the housing, an external nesting rack coupled to the housing, the external nesting rack is stationary while coupled to the housing, and a movable cook surface, the movable cook surface movable between a position completely 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.

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 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.

An integrated front-of-house and back-of-house restaurant operations system integrates automated and manual restaurant operations into an order-based system. The system interfaces with disparate devices and systems to provide order-based monitoring and control of operations within an establishment.

A system for the personalized production of foods including an automated selection station of the type of food requested by the customer, including the relative topping, and of the method of preparation thereof, a preparation station of the dough portions (P) that constitute the base of the requested foods (X,X), a first topping station of the dough portions (P) with ingredients to be cooked, a cooking station of the dough portions (P) with ingredients to be cooked, a delivery station to the customer of the finished foods (X), means (IS) for transporting the dough portions (P) and/or the foods (X,X) through the stations. The first topping station includes a counter with worker and a selection counter of the ingredients to be cooked freely accessible to the customers; the transportation means include a sorting device of the dough portions (P) towards the counter with worker or towards the selection counter.

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.

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.

Systems and methods of bun holding and toasting use a bun dispenser and a toaster. The bun dispenser includes a bun holding cabinet in which a plurality of buns are held on shelves and each of the shelves include conveyors. A shuttle of the bun dispenser translates within at least one axis to align the shuttle with a shelf to receive a bun. A dispensing shelf of the bun dispenser receives the bun from the shuttle. A toaster receives the bun from the dispensing shelf and operates to toast the bun and dispense the toasted bun at a predetermined location.

A conveyor belt link that can form a substantially flat, continuous conveyor belt surface when coupled with multiple, identical conveyor belt links. In one embodiment, the conveyor belt link for a conveyor belt assembly comprises a base for carrying an item, the base having a first end, a second end, a first linking member projecting from the base, and a second linking member projecting from the base. The first end of the base terminates at a first angle (relative to a horizontal axis), the second end terminates at a second angle (relative to the horizontal axis), and the first and second angles of the ends are substantially supplementary. The first linking member comprises one of a cylinder and a channel and the second linking member comprises the other of the cylinder and the channel.