A process and system in which solid droplets of a lipid product are prepared. The liquid lipid product is introduced into a freeze tunnel by one or more nozzles so as to form droplets of the liquid product. The droplets are introduced onto a conveyor belt at a first end of the freeze tunnel. The freeze tunnel is at a temperature sufficient that the droplets assume a semisolid state on or before contacting the conveyor belt and then become solid droplets as they pass through to a second end of the freeze tunnel.

A frying unit, comprising an oil pan (1) which is essentially open on top, a transport unit (2), using which a basket (3) is movable from a filling position into the interior of the oil pan (1) and using which the basket (3) is movable from the interior of the oil pan (1) into an emptying position, wherein the oil pan (1) is designed in such a way that it can accommodate multiple baskets (3) simultaneously, and the transport unit (2) is designed in such a way that the baskets (3) are movable independently of one another.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

An automated cooking system is provided for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. A method for managing basket workflow during food preparation at an automated cooking system is described. Further, a method for managing basket workflow at a dispensing freezer during food preparation at an automated cooking system is described. The automated cooking system and methods provide repetition of basket loading and discharge cycles such that the gantry can fully manage and automate cooking using up to 6 or more baskets at the fryer, thereby maximizing food product throughput in the standard footprint space for the fryer.

An automated cooking system is provided for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. A method for managing basket workflow during food preparation at an automated cooking system is described. Further, a method for managing basket workflow at a dispensing freezer during food preparation at an automated cooking system is described. The automated cooking system and methods provide repetition of basket loading and discharge cycles such that the gantry can fully manage and automate cooking using up to 6 or more baskets at the fryer, thereby maximizing food product throughput in the standard footprint space for the fryer.

A method, system, and apparatus for cooling a product comprises a chilling assembly further comprising a liquid flow assembly including a main conduit, at least one delivery conduit attached to the main conduit, and at least one nozzle attached to the delivery conduit wherein liquid is distributed onto a product from the at least one nozzle; and an airflow assembly including an air pump and at least one input conduit wherein the air pump drives airflow through the input conduit; a conveyor assembly conveys the product through the chilling assembly and a drain pan is configured below the conveyor assembly for collecting drainage and waste.

A method, system, and apparatus for cooling a product comprises a chilling assembly further comprising a liquid flow assembly including a main conduit, at least one delivery conduit attached to the main conduit, and at least one nozzle attached to the delivery conduit wherein liquid is distributed onto a product from the at least one nozzle; and an airflow assembly including an air pump and at least one input conduit wherein the air pump drives airflow through the input conduit; a conveyor assembly conveys the product through the chilling assembly and a drain pan is configured below the conveyor assembly for collecting drainage and waste.

The present invention is a transportable autonomous robotic merchandise dispensing drive thru wherein merchandise is loaded into said facility and dispensed to a customer through an ordering app downloaded on a mobile device or ordered at a facility site. Said drive thru facility is unmanned and completely computer and robotically operated utilizing no humans within said facility. Said facility is operated via computer processor and requires internet but no utility connections such as water, sewage, electric or gas. The current invention has a three part sanitizing system: interiorly, in each serving compartment and at each exterior touchscreen.

The present invention is a transportable autonomous robotic merchandise dispensing drive thru wherein merchandise is loaded into said facility and dispensed to a customer through an ordering app downloaded on a mobile device or ordered at a facility site. Said drive thru facility is unmanned and completely computer and robotically operated utilizing no humans within said facility. Said facility is operated via computer processor and requires internet but no utility connections such as water, sewage, electric or gas. The current invention has a three part sanitizing system: interiorly, in each serving compartment and at each exterior touchscreen.

A method and device for freezing food items in a controlled and homogeneous manner. The method and device use plate freezers to bring the food items in a regulated manner through the whole freezing process.