A piece of equipment for on-demand food preparation, for instance on an assembly line, that can use an end-of-arm tool to retrieve and deposit food items on a horizontal surface, such as the surface of a conveyor. The end-of-arm tool may include a peel, in which the peel can be translated from a retracted position to an extended position to transfer food items. The piece of equipment may translate the peel quickly into the extended position to facilitate the retrieval of food items from the horizontal surface. The piece of equipment may be rotated to position the robotic appendage and the peel in a desired direction. The peel may include a push bar that may be movable between a withdrawn position and a push position to selectively push items off of the peel.

A bread conveying apparatus for conveying bread, includes a conveyor device that has a container on which the bread is placed, and that conveys the container in a conveying direction; a guide member disposed on a downstream end portion side of the conveyor device in the conveying direction to releasably support the bread in cooperation with the container; and a chute member that discharges the bread conveyed by the conveyor device.

A bread conveying apparatus for conveying bread, includes a conveyor device that has a container on which the bread is placed, and that conveys the container in a conveying direction; a guide member disposed on a downstream end portion side of the conveyor device in the conveying direction to releasably support the bread in cooperation with the container; and a chute member that discharges the bread conveyed by the conveyor device.

A bake-off oven system and method for baking off food products are described. The method for baking off food products includes baking off pre-baked products to be baked such as bread. The food products to be baked off are held in an infeed unit and the baked-off food products are held in an outfeed unit. A lift system moves a bake-off compartment between compartments of an infeed unit and compartments of an outfeed unit.

A bake-off oven system and method for baking off food products are described. The method for baking off food products includes baking off pre-baked products to be baked such as bread. The food products to be baked off are held in an infeed unit and the baked-off food products are held in an outfeed unit. A lift system moves a bake-off compartment between compartments of an infeed unit and compartments of an outfeed unit.

A heat treatment system, comprises a tray holder with at least one tray for placing goods to be heated, a first heat treatment machine having a first heat treatment chamber adapted to accommodate the tray holder, the first heat treatment chamber having a first opening in a base part thereof, and an elevation apparatus configured to transport the tray holder between a first position within the first heat treatment chamber and a second position below the first heat treatment chamber through the first opening.

A heat treatment system, comprises a tray holder with at least one tray for placing goods to be heated, a first heat treatment machine having a first heat treatment chamber adapted to accommodate the tray holder, the first heat treatment chamber having a first opening in a base part thereof, and an elevation apparatus configured to transport the tray holder between a first position within the first heat treatment chamber and a second position below the first heat treatment chamber through the first opening.

The invention relates to a foodstuff conveying and delivery apparatus having a housing in which foodstuffs are conveyed, in particular, to a discharging or output point in order to be removed by a person.

The invention relates to a foodstuff conveying and delivery apparatus having a housing in which foodstuffs are conveyed, in particular, to a discharging or output point in order to be removed by a person.

A baking oven for producing baked, preferably edible products, includes a plurality of openable and closable baking tongs provided along an endless conveyor, disposed consecutively in a row and passing through a baking mass application zone for application of a baking mass to an opened baking tong, a closing zone for closing the baking tongs, a baking chamber for baking the baked products in the closed baking tongs in which at least one heating configuration for heating the baking tongs located in the baking chamber is provided, an opening zone for opening the baking tongs and a baked product removal zone for removing the baked products from the opened baking tongs. At least one convection fan is provided which opens into the baking chamber at a distance from an extractor.