A dispensing device for holding, presenting, and removing baked bakery goods includes at least one dispensing tray having a supply section that enables stocking of the dispensing tray with bakery goods, a removal section for removing the bakery goods, a transport surface arranged between the supply section and the removal section, and a measuring device. The bakery goods pass the measuring device on their way from the supply section to the removal section, and the measuring device registers the presence or absence of the bakery goods and generates corresponding electrical signals.

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 food dough baking device includes: a disk-shaped griddle disposed to be able to rotate about the center of a circle as a rotation center in a heated state; a dough dropper that drops different kinds of food doughs to positions spaced in the radial direction of the griddle, corresponding to the food doughs, respectively; and a dough spreader that thinly spreads, on the entire surface of the griddle, the food doughs dropped toward the griddle. In the food dough baking device, the different kinds of the food doughs are baked while being spread in a thin-disk shape on the rotating griddle by the dough spreader so that each food dough forms a layer concentrically with respect to the center of rotation of the griddle.

A food dough baking device includes: a disk-shaped griddle disposed to be able to rotate about the center of a circle as a rotation center in a heated state; a dough dropper that drops different kinds of food doughs to positions spaced in the radial direction of the griddle, corresponding to the food doughs, respectively; and a dough spreader that thinly spreads, on the entire surface of the griddle, the food doughs dropped toward the griddle. In the food dough baking device, the different kinds of the food doughs are baked while being spread in a thin-disk shape on the rotating griddle by the dough spreader so that each food dough forms a layer concentrically with respect to the center of rotation of the griddle.

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.

Dispensing units for baked products, in particular, baguettes, and devices for dispensing baked products which include a dispensing unit are described. Such dispensing units can be found, for example, in supermarkets, with a continuous baking oven being connected upstream of said dispensing units. At a customer's request by pushing on a button it is possible for various, freshly baked or crisped-up baked products to be dispensed from the dispensing unit.

Dispensing units for baked products, in particular, baguettes, and devices for dispensing baked products which include a dispensing unit are described. Such dispensing units can be found, for example, in supermarkets, with a continuous baking oven being connected upstream of said dispensing units. At a customer's request by pushing on a button it is possible for various, freshly baked or crisped-up baked products to be dispensed from the dispensing unit.

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, 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.

Technologies are generally described for preparation and delivery of configurable meal kits with the assistance of an augmented reality (AR) system. Modular food product preparation systems may receive food items and supplies and prepare food products such as configurable meal kits en route such that the food products are prepared by the time the system reaches a delivery destination. Food preparation process steps and timing may be determined based on travel information (e.g., delivery destination, routes, etc.), as well as, food item and food product information. An on-board AR system may provide a user with an augmented vision of the re-configurable preparation and storage environment in the delivery vehicle through a wearable AR device. The user may be provided with information and/or instructions to assist the autonomous or semi-autonomous (robotic) systems in the environment and to control preparation, packaging, and storage of the food products.