System for handling culinary preparations

A system for handling culinary preparations, comprising:

• a support comprising:
• an upper surface arranged in order to receive a culinary preparation, and
• a plurality of pass-through openings extending between the upper surface and a lower surface;
• a transfer device comprising a plurality of projecting portions;
• a system for driving relative movement of the support with respect to at least one part of the transfer device;
• said system for driving relative movement is arranged in order to position the system in:
• a first position, in which no projecting portion protrudes with respect to the upper surface of the support;
• a second position, in which one end of at least one of said plurality of projecting portions protrudes, via the pass-through openings, with respect to the upper surface of the support, such that the culinary preparation no longer rests on the upper surface of the support but rests on a raised surface formed by said one end of at least one of said plurality of projecting portions protruding with respect to the upper surface of the support;
• and in that said system for handling culinary preparations comprises a handling tool comprising a fork including a plurality of prongs having spaced, parallel oblong elements arranged in order to be inserted between the projecting portions in at least one of parallel and perpendicular directions to the upper surface of the support to form a surface for receiving the culinary preparation and for transferring the culinary preparation between the handling tool and the raised surface, wherein a maximum thickness of a respective prong is less than a minimum distance between said one end of the projecting portions protruded with respect to the upper surface of the support, wherein said distance is configured to provide an interpenetrating movement of the oblong elements relative to the projection portions.