Apparatuses and systems are described for conveying and delivering foodstuffs. A foodstuff conveying and delivery apparatus includes a housing in which foodstuffs are conveyed, in particular, to a discharging or output point in order to be removed by a person.

An adjustable magnetic grid assembly is provided in a conveyor system. The magnetic grid assembly eliminates wear and tear on metal pans placed on the grid and transported through the conveyor system. Locations of magnets in the magnetic grid assembly are adjustable to accommodate metal pans of different sizes and configurations.

A device for storing, baking, and discharging bakery goods includes a plurality of stations with each station having a housing. The plurality of stations include a storage station for receiving a carrier loaded with bakery goods, a baking station for baking the bakery goods located on the carrier, and a discharging station on which bakery goods can be presented and removed. A robot transports the carrier between the plurality of stations. A carrying device provides suspended mounting of the robot, and the carrying device is supported by at least two of the plurality of stations.

A device for storing, baking, and discharging bakery goods includes a plurality of stations with each station having a housing. The plurality of stations include a storage station for receiving a carrier loaded with bakery goods, a baking station for baking the bakery goods located on the carrier, and a discharging station on which bakery goods can be presented and removed. A robot transports the carrier between the plurality of stations. A carrying device provides suspended mounting of the robot, and the carrying device is supported by at least two of the plurality of stations.

An oven for producing baked products has a plurality of baking irons (3) that are openable and closable and arranged in an elongated machine frame (1) along a continuous conveyor (2) that passes successively through a baking dough application region, a closing region, a baking area (4) for baking the baked products in which at least one heating arrangement (5) is provided for heating, an opening region, and a baked product removal region. The heating arrangement (5) comprises at least one heating element (6) that supplies thermal energy into the baking area (4). The oven has a first heating element receiving portion (14) at which the heating element (6) is detachably connected to the machine frame (1) via a guide device (15). The guide device (15) has at least one guide rail (16) and at least one guide element (17) that can be moved along the guide rail (16).

An oven for producing baked products has a plurality of baking irons (3) that are openable and closable and arranged in an elongated machine frame (1) along a continuous conveyor (2) that passes successively through a baking dough application region, a closing region, a baking area (4) for baking the baked products in which at least one heating arrangement (5) is provided for heating, an opening region, and a baked product removal region. The heating arrangement (5) comprises at least one heating element (6) that supplies thermal energy into the baking area (4). The oven has a first heating element receiving portion (14) at which the heating element (6) is detachably connected to the machine frame (1) via a guide device (15). The guide device (15) has at least one guide rail (16) and at least one guide element (17) that can be moved along the guide rail (16).

A baking process includes placing a baked goods carrier onto a work surface and filling the baked goods carrier with pieces of dough. Display data may be transmitted using a computer to a digitally controlled display apparatus close to the work surface for displaying a desired filling. The actual filling may be captured by an image recording apparatus and transmitted to the computer. The captured data of the actual filling may be evaluated using the computer and compared to data relating to the desired filling. The computer may be used to act on the filling process and/or the baking process.

A heating appliance, in particular an oven, has a housing enclosing a heatable interior, wherein the interior is bounded at the rear by a rear wall and at the front by a door, which in a closed position closes a housing opening allowing access to the interior, wherein at least one product support for products to be heated, which can be removed from the housing after the door has been opened, is accommodated in the housing, a bulkhead movably guided by guide means between an operating position located in the region of the rear wall and a closed position, in which it is pulled out into the region of the housing opening and closes the housing opening substantially completely, is located in the interior.

The present invention relates to an oven rack apparatus designed to enhance kitchen safety by facilitating the loading and unloading of cookware. The apparatus includes a heat-resistant rack equipped with rollers to enable easy sliding of cookware. It features adjustable, retractable legs that can be extended to match the height of an oven shelf and retracted for storage. The rack may include raised side members for additional stability and may display marketing materials. The legs can fold under the rack to conserve storage space. The apparatus can maintain a height adjustment for the legs to avoid readjustment with each use and is adjustable to fit most standard ovens. This invention provides a practical solution for safely handling cookware with respect to an oven, with additional features that enhance convenience and adaptability.

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.