A tortilla cooking device includes induction stages arranged in a substantially vertical configuration, with some of the induction stages including one or more induction elements. The cooking device also includes tortilla pans. A respective tortilla pan is configured for being removably positioned on at least one of the induction stages and formed from a material suitable for magnetic induction based heating. The tortilla pay converts magnetic energy received from at least one induction element of the induction stage to thermal energy. A respective induction stage includes a recessed portion substantially matching a protruding bottom surface of the tortilla pans. The tortilla pans further include a lip structure for retaining one or more materials on a cooking portion of the tortilla pans. The cooking device further includes a casing unit configured to contain the plurality of induction stages arranged in a substantially vertical configuration.

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.

The invention relates to a device for producing a baked good. The device comprises an accommodating unit, which is designed to accommodate a capsule, wherein the capsule comprises ingredients for producing a baked good. Furthermore, the device comprises a baking unit, which is designed to bake a dough, and an output unit for outputting a baked good baked in the baking unit. In addition, the device comprises a control unit, which is designed to cause dough, which comprises the ingredients from a capsule inserted into the accommodating unit, to be baked in the baking unit. The control unit is also designed to cause the baked good baked from the dough to be output by means of the output unit.

The invention relates to a device for producing a baked good. The device comprises an accommodating unit, which is designed to accommodate a capsule, wherein the capsule comprises ingredients for producing a baked good. Furthermore, the device comprises a baking unit, which is designed to bake a dough, and an output unit for outputting a baked good baked in the baking unit. In addition, the device comprises a control unit, which is designed to cause dough, which comprises the ingredients from a capsule inserted into the accommodating unit, to be baked in the baking unit. The control unit is also designed to cause the baked good baked from the dough to be output by means of the output unit.

A pocketed bun is made by placing a removable insert inside a portion of bread dough, cooking the bread dough to produce a bread bun, cutting the bread bun, and removing the insert from the bread bun. Preferably, the insert is made of a non-edible and non-stick material. The insert is at least partially or completely surrounded by the bread dough before and after cooking. The insert can also be magnetic, so that the insert and the bread dough can be magnetically suspended during cooking in an oven that has one or more suspension magnets.

A pocketed bun is made by placing a removable insert inside a portion of bread dough, cooking the bread dough to produce a bread bun, cutting the bread bun, and removing the insert from the bread bun. Preferably, the insert is made of a non-edible and non-stick material. The insert is at least partially or completely surrounded by the bread dough before and after cooking. The insert can also be magnetic, so that the insert and the bread dough can be magnetically suspended during cooking in an oven that has one or more suspension magnets.

Food products, apparatus, systems and methods in which a pocketed bun is produced by supplying compressed air into a portion of bread dough to produce an air pocket, cooking the portion to produce an at least partially cooked bun, and cutting the bun into at least two pieces, with each piece having a cavity. Air can be delivered directly inside the portion of bread dough through a tube or to an expandable object (e.g., a balloon). Preferably, the portion of bread dough is placed into an expandable mold controlled by at least an arm operated by a processor. Batches of pocketed buns can be produced by utilizing a device having multiple molds inside a chamber, and multiple stacked chambers or a shelf with multiple floors.

Food products, apparatus, systems and methods in which a pocketed bun is produced by supplying compressed air into a portion of bread dough to produce an air pocket, cooking the portion to produce an at least partially cooked bun, and cutting the bun into at least two pieces, with each piece having a cavity. Air can be delivered directly inside the portion of bread dough through a tube or to an expandable object (e.g., a balloon). Preferably, the portion of bread dough is placed into an expandable mold controlled by at least an arm operated by a processor. Batches of pocketed buns can be produced by utilizing a device having multiple molds inside a chamber, and multiple stacked chambers or a shelf with multiple floors.

A baking oven includes a first baking tray at the rear side and a second baking tray at the front side. The first baking tray and the second baking tray can be opened or closed relative to each other. The first baking tray and the second baking tray cooperatively define a baking space used for baking ingredients and a feeding channel used for feeding the ingredients downwards into the baking space, wherein the feeding channel extends upwards and downwards to communicate the baking space with the outside. The first baking tray and the second baking tray further cooperatively define an overflow channel that communicates with the top of the baking space and is isolated from the feeding channel, to allow the air or the ingredients in the baking space to move upwards into the overflow channel.