A method for forming stuffed food includes steps of: step 1: sending and cutting dough wrappers; wherein shaping molds (1001) on a rotation disc (101) are arranged below a sending and cutting station (20); the dough wrappers are cut into pre-set shapes before dropping in the shaping molds (1001); unused dough enters an opening (106) on the rotation disc (101) and is transported downwardly, so as to be collected; and step 2: filling the dough wrappers with stuffing; wherein the shaping molds (1001) transport the dough wrappers to a stuffing injection station (30) where the stuffing is injected onto the dough wrappers. According to the method, the opening on the rotation assembly collects the unused dough and takes full advantage of the space below the rotation assembly. A recycling bin is placed below the opening to collect the unused dough.

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.

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.

A system for handling culinary preparations, which includes: a mounting (I) including an upper surface arranged to receive a culinary preparation, and a plurality of feedthroughs extending between the upper surface and a lower surface; a transfer device including a plurality of projecting portions; a relative movement system being arranged to position the system in a low position, in which no projecting portion projects relative to the upper surface of the mounting, and a high position, in which one end of at least one projecting portion is made to project through the feedthroughs, relative to the upper surface of the mounting; and a handling tool including oblong elements arranged to be inserted between projecting portions.

A stuffed food forming machine disclosed includes a framework (600), a rotation assembly (100). A sending and cutting station (20) and a filling station (30) are settled around the rotation assembly. An opening (106) for collecting wrapper residues is set on the rotation assembly. A distance between an internal side of a shaping mold (1001) and a center of the rotation assembly (100) is bigger than a distance between the edge of the opening (106) and the center of the rotation assembly (100). The opening (106) is able to collect the wrapper residues while takes advantage of the space below the rotation assembly, which requires no extra space and the whole machine remains the compact size.

A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the deployed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.

A device for forming a sheeted dough from a dough piece, which includes: (i) a lower tray arranged so as to support the dough piece during a forming operation, (ii) an upper tray, and (iii) a forming actuator arranged so as to move the upper plate in relation to the lower plate, in such a way as to be able to press the dough piece between the lower tray and the upper tray in order to form a sheeted dough, the lower tray containing a system of mobile ejectors that can assume a so-called retracted position in such a way as to form, overall, a continuous surface with the lower tray, and a so-called raised position in such a way as to form a raised surface in relation to the lower tray.

A method and a food processing system for distributing within a specific time interval a batch of a specific weight of food products onto the top surface of a dough base, such as a pizza base, cake base or the like by means of the food processing system comprising a dosing mechanism, a weighing system, a conveyor system and a controller. The method comprises the steps of: i. defining a target time interval constituting 40-90 percent of the specific time interval, ii. determining the actual weight of the batch received within a receptacle of the weighing system when the target time interval has passed, iii. dependent on the actual weight, a. determining a first operational mode provided the actual weight being reached in respect of the target weight within the target time interval, then continuing operating the first conveyor controlled by the controller at the identical speed, or b. determining a second operational mode provided the actual weight exceeding the target weight within the target time interval, then operating the first conveyor controlled by the controller at a decreased speed, or c. determining a third operational mode provided the actual weight being below the target weight within the target time interval, then operating the first conveyor controlled by the controller at an increased speed

A method and a food processing system for distributing within a specific time interval a batch of a specific weight of food products onto the top surface of a dough base, such as a pizza base, cake base or the like by means of the food processing system comprising a dosing mechanism, a weighing system, a conveyor system and a controller. The method comprises the steps of: i. defining a target time interval constituting 40-90 percent of the specific time interval, ii. determining the actual weight of the batch received within a receptacle of the weighing system when the target time interval has passed, iii. dependent on the actual weight, a. determining a first operational mode provided the actual weight being reached in respect of the target weight within the target time interval, then continuing operating the first conveyor controlled by the controller at the identical speed, or b. determining a second operational mode provided the actual weight exceeding the target weight within the target time interval, then operating the first conveyor controlled by the controller at a decreased speed, or c. determining a third operational mode provided the actual weight being below the target weight within the target time interval, then operating the first conveyor controlled by the controller at an increased speed

A system for preserving and metering ingredients, including a set of compartments arranged in a preservation chamber and a device for removing and metering ingredients for removing a predetermined quantity of ingredients from at least one compartment, the removing device including (i) a collecting vessel intended to temporarily store, in successive layers, the ingredients withdrawn from each compartment, (ii) a controlled conveying mechanism intended to move the collecting vessel into the vicinity of each compartment, and (iii) a control unit. A distribution device is intended to dispose the removed ingredients randomly and homogeneously on the surface of a substrate.