HOMOGENEOUS DISTRIBUTION CREPE COOKING MACHINE

Abstract

This invention relates to a homogeneous distribution crepe cooking machine equipped with a linearly moving batter conveyor and mechanical flow control structure, which enables the controlled and repeatable transfer of the liquid crepe batter onto the cooking surface, resulting in a product of uniform thickness and standard cooking quality across the surface. Its features include: a grid chassis (10) forming the main body of the cooking mechanism; a cooking surface (11) with a smooth surface structure and high thermal conductivity on which the crepe batter or other food is poured and cooked; a batter conveyor (20) into which the crepe batter is filled and which can move by being mounted on a rail mechanism on the edge of the grid chassis (10); a hopper (21) in which the liquid crepe batter is stored and which has a flow opening (25) at the bottom; and a pull handle (23) that allows the user to move the batter conveyor (20) linearly along the cooking surface (12).It has a discharge mechanism (24) which is positioned under the pull handle (23) and starts the flow of batter by pulling it up when the pull handle (23) is held when the crepe is to be poured; a flow opening (25) which is located between the batter container (21) and the cooking surface (11) and allows the batter to flow out in a controlled manner when it is opened; a flow shaft (26) which keeps the flow opening (25) closed in the normal position and lifts up with the movement of the discharge mechanism (24) to release the flow; and a wheel (27) which allows the batter carrier (20) to move smoothly and without friction by sitting on the rails on the edge of the grill chassis (10).

Description

1 TARIFF HOMOGENEOUS DISTRIBUTION CREPE COOKING MACHINE Technological Field: 5 This invention allows for the controlled and efficient application of liquid crepe batter to a cooking surface. by ensuring repeatable transfer, resulting in an even thickness across the surface. linearly moving dough that allows for the production of products with standard baking quality. Equipped with a conveyor and mechanical flow control structure, this homogeneous distribution crepe baking machine is perfect for 10 crepes. It is related to the machine. State of the Art: Today, the cooking of crepes, pancakes, and similar liquid batter-based products has been ongoing for 15 years. In applications related to this, transferring the dough to the baking surface is mostly done manually. by pouring, rotary spreaders or simple apparatuses moved across the surface These methods are implemented. Although they are low-cost, the dough... insufficient for precise control of the quantity and even distribution across the surface. As a result, critical 20 factors such as product thickness, cooking time, and surface quality remain. The parameters become directly dependent on the operator's experience. Rotary or free-moving spreading is commonly used in current technologies. The elements are based on shaping the dough after it is placed on the surface. and the start and end points of the dough flow are mechanically synchronized 25 It does not offer solutions for this. This situation is particularly relevant in mass production or In intensive use scenarios, this can lead to quality differences between products. This makes standardized production difficult. Furthermore, such systems... generally local or circular motion instead of linear and controlled movement across the surface It is based on dissemination principles. 30 2 In addition, the level of automation in current applications remains limited, leaving the operator without sufficient expertise. Continuous intervention is required. The dough flow, spreading motion, and baking process are most important. Time is treated as a separate process; this leads to a loss of time and labor. This leads to increased costs and ergonomic problems. Hygiene and cleanliness. From this perspective, exposed spreading elements and uncontrolled dough flow, 5 This requires additional measures to meet food safety standards. The utility model application numbered TR201806133 states that the product is used in making pancakes. The invention describes a "Spreading Apparatus". The invention is an apparatus used in crepe cooking ovens. and the vertical movement axes are positioned opposite each other on the mounting pulley 10 and the body holder housing can move up and down thanks to the aforementioned vertical movement axis. movable carrier body and its own under the aforementioned carrier body It is characterized by containing a crepe spreader that rotates on its axis. The invention described above is based on the principle of spreading the pancake batter on the cooking surface. as a mechanical spreading motion guided by the operator This structure performs the function of a rotary spreader after the dough is deposited onto the surface. Because it relies on spreading with the help of a tool, control of the dough quantity and surface area is crucial. Even distribution throughout largely depends on user skill. Vertical axis The carrier body, which can move up and down along its length, reduces the contact pressure of the dough with the surface to 20. Although it has limited control, the dough moves linearly and synchronously across the surface. It does not include a mechanism to ensure that the dough is transferred in this way. Furthermore, the dough flow... a closed-open controlled flow structure for initiating and stopping Its absence increases the risk of dripping, overflowing, and uneven thickness. Therefore, the structure in question ensures repeatability, product standardization, and operator 25 This remains limited in terms of modern production expectations, such as reducing dependency. Patent application number US11779024B2 describes "Fluid Dough on a Hot Plate". The device described is "A Tool Used for Spreading." The invention is used in the making of crepes or pancakes. a device designed to spread the liquid batter onto a hot plate 30 This device is positioned almost perpendicular to the cooking surface of the hot plate. a rotating shaft into which it is intended to be installed, a plate fixed to said rotating shaft, 3 This plate has a spreading and raking mechanism and a heating element for the hot plate. at least one designed to make contact, move or slide on its surface Includes support piece. Spreading and raking mechanism, working free edge. It includes at least one linear rake; this ensures the heating of the hot plate in question. Some of the dough previously placed on the surface may spread, and the dough will remain in a liquid state for 5 days. The process involves raking the dough to adjust its thickness, layering the dough, and filling in any holes. A layer of material can be dropped upwards again; this process is similar to crepe or He mimics the movements of someone who is an expert at making pancakes. The invention described above involves the liquid paste, previously placed on a hot plate, being processed in a way that... a rotating shaft and a spreading and raking mechanism attached to this shaft, on the surface It is based on reshaping. In this approach, the dough's first contact with the surface is... It is immediately released uncontrollably, then raked by the raking elements. Efforts are being made to correct this. This situation may occur during the initial distribution of the dough. This prevents the complete elimination of irregularities and results in a localized thickness of 15 on the cooking surface. This can lead to differences. Furthermore, the rotary and rake structure, mechanically... This forms a complex system; requiring additional attention to cleaning, maintenance, and hygiene. This creates challenges. This system, which depends on how long the dough remains in a liquid state, sensitive to variables such as ambient temperature, dough viscosity, and operator intervention. This makes it difficult to achieve consistent quality on an industrial scale. 20 Description of the invention: This invention provides a homogeneous distribution that can overcome the disadvantages mentioned above. This is a crepe making machine, featuring homogeneous batter distribution, consistent product quality, and 25... precise temperature control, high production repeatability, structure suitable for automation, work power and time saving, ergonomic use, hygienic working environment, easy cleaning, It offers a long service life. This invention provides a mechanical and controlled system for transferring pancake batter to the cooking surface. 30 Because it performs this operation, it largely eliminates user-generated errors. It lifts it. Because the dough flow occurs only in sync with the carrier movement, 4 the dough accumulating in one spot on the surface, spreading unevenly, or uncontrolled This prevents overflow. This ensures a consistent thickness and surface area in every cooking process. It enables the production of products with a distribution pattern. The invention allows for stable and precise control of the cooking temperature. Heat 5 The distribution being homogeneous across the surface prevents crepes or similar foods from burning. ensuring even cooking without problems such as undercooking or superficial drying This feature allows for the standardization of product quality, especially in commercial use. It makes it possible to do so. In addition to manual operation, the system is suitable for semi-autonomous or fully autonomous operation. Its structure reduces labor requirements and improves operator ergonomics. Repetitive The mechanical execution of movements reduces user fatigue. It increases production speed. This saves time in environments requiring high usage. Savings are achieved and production capacity is increased. 15 The invention also offers significant advantages in terms of hygiene and cleanliness. Controlled dough handling. Directing the dough in this way minimizes overflow and environmental pollution, while removing excess dough. Collecting them in a separate section makes the cleaning process easier. Also, the outside of the dough... Protecting against harmful factors creates a healthier consumption environment in terms of food safety. 20 It creates. Thanks to its robust housing structure, efficient ventilation, and regular heat dissipation, the system It does not experience performance loss during long-term use. Mechanical and electronic. Protecting the components reduces the need for maintenance and extends the overall lifespan of the device by 25%. It extends the lifespan. This provides the user with a cost advantage in the long run. The invention is easy to assemble thanks to the fact that its components can be easily fastened together. It is being installed, and the costs are low thanks to the short assembly time. Furthermore, the invention has a robust structure. 30 Explaining the Figures: The invention will be described by referring to the attached figures, so that the features of the invention can be explained. It will be understood and appreciated more clearly, but the purpose of this invention is this obvious It is not about limiting it with regulations. On the contrary, the invention is defined by the accompanying claims in 5 all alternatives, modifications, and options that could be included within the defined area The aim is to cover their equivalences. The details shown are only for the present invention. It is shown to illustrate the preferred arrangements and both the methods shaping, as well as the rules and conceptual features of the invention, in the most useful way. It should be understood that they are presented to provide a readily understandable definition. These 10 in the drawings; Figure 1 is a perspective view of the system. Figure 2 is a perspective view of the system. Figure 3 shows a perspective view of the grid chassis. 15 Figure 4 shows a detailed perspective view of the grid chassis. Figure 5 is a perspective view of the dough carrier. Illustrations that will help understand this invention are shown in the attached image. They are numbered and listed below with their names. 20 Explanation of References: 10. Grille Chassis 11. Cooking Surface 25 12. Thermostat Housing 13. Ventilation 14. Discharge Chamber 20. Dough Conveyor 21. Reservoir 30 22. Top Cover 23. Pull Handle 6 24. Discharge Mechanism 25. Flow Aperture 26. Flow Shaft 27. Wheel Description of the Invention: The invention is based on the grill chassis (10), which forms the main body of the cooking mechanism. a smooth surface on which pancake batter or other food is cooked It has a cooking surface with high thermal conductivity (11), into which you can put pancake batter. It is filled and moved by being placed on the rail mechanism on the edge of the grid chassis (10). Dough carrier (20), where the liquid form of crepe batter is stored and bottom The hopper (21) has a flow opening (25) in part, which allows the user to use the dough conveyor (20) pull handle that allows it to move linearly along the cooking surface (12) (23), one end of which is positioned under the pull handle (23) and when the crepe is to be poured 15 The discharger that starts the dough flow by pulling upwards by holding the pull handle (23). The mechanism (24) is located between the dough container (21) and the baking surface (11) and flow opening (25) that allows dough to flow out in a controlled manner when opened. keeping the flow opening (25) closed in the normal position and the discharge mechanism (24) The flow shaft (26) and the dough conveyor (20) which lift up and release the flow with its movement. Frictionless and smooth linear motion by sitting on the rails on the edge of the grid frame (10). It has a wheel (27) that enables it to do this. The invention involves the automatic opening of the unloading mechanism (24) and the movement of the wheels (27). By making the mechanism work autonomously, the dough conveyor (20) 25 It has an addable servo motor and drive button. The invention incorporates a device inside the grill frame (10) that senses the temperature of the cooking surface (11) and multiple thermostat housings (12) in which the controlling thermostat elements are placed has. 30 7 The invention enables the evacuation of hot air and steam generated during cooking from the system. It has ventilation (13) which prevents heat accumulation. The invention provides a controlled solution for dough that overflows or becomes excess during cooking or serving. It has a discharge chamber (14) which enables its removal in this way. 5 The invention is a hygienic device that prevents external factors by closing the top of the dough container (21). It has a top cover (22) that allows use. The invention enables the cooking of various foods when the dough carrier (20) is removed. It has a cooking surface (11) which turns into a normal grill. Detailed Description of the Invention: The parts that make up the invention are basically: grill frame (10), cooking surface (11), 15 thermostat housing (12), ventilation (13), discharge hopper (14), dough conveyor (20), reservoir (21), top cover (22), pull handle (23), discharge mechanism (24), flow opening (25), flow shaft (26) and wheel (27). The invention relates to the ability to transfer pancake batter or similar liquid food substances to a cooking surface of 20°C. ensuring homogeneous, controlled and repeatable transfer and cooking. It relates to an integrated cooking and distribution system. The system is the main part of the cooking mechanism. placed on the grid chassis (10) which forms the carrier body, high thermal It is equipped with a cooking surface (11) with conductivity and a smooth surface structure. The cooking surface (11) has multiple thermostats located inside the grill frame (10) 25 Thanks to the temperature sensing and control elements located inside its housing (12), different It can be precisely controlled according to cooking requirements, thus A balanced and consistent heat distribution is ensured across the entire surface. Within the scope of the invention, dough that can move linearly along the cooking surface (11) 30 The carrier (20), the rail mechanism located on the sides of the grid chassis (10) has wheels (27) It is mounted via a system that offers a low-friction and stable motion profile. 8 The container (21) located on the dough carrier (20) holds the liquid crepe batter. It provides storage and the flow opening (25) located at the bottom It allows the dough to be transferred to the baking surface (11) in a controlled manner. It recognizes this. Thanks to this structure, user-dependent variations are minimized, allowing each Similar thickness and spread of dough distribution is achieved during the pulling process. 5 The dough flow is started and stopped mechanically with the pull lever (23). Normally, this is accomplished through an associated emptying mechanism (24). The flow shaft (26) which keeps the flow opening (25) closed in position, the discharge mechanism (24) With its upward movement, it rises upwards and opens the flow opening (25) 10 This synchronized mechanical structure ensures the dough flows out. By ensuring that dripping occurs only during the movement of the dough conveyor (20), It eliminates negative aspects such as accumulation and uneven distribution. The invention consists of a servo motor which can be integrated into the dough conveyor (20) and a control system for this motor. Thanks to the trigger button, the system can be operated in semi-autonomous or fully autonomous mode. It can operate. With the activation of the servo motor, the discharge mechanism (24) It can be opened automatically and the wheels (27) can be moved in a controlled manner. dough conveyor (20) moves at a constant speed along the baking surface (11) This ensures that production speed, especially in commercial use scenarios, is increased. Standardization and operator ergonomics are significantly improved. Furthermore, the invention enables the efficient use of hot air and steam generated during cooking. It is equipped with ventilation (13) which allows its removal, and this structure is a grid chassis. (10) by preventing excessive heat buildup inside, both electronic components and 25 It extends the service life of mechanical components. It prevents spills during cooking or serving. or inside the grill frame (10) to prevent excess dough from accumulating. The positioned emptying chamber (14) provides a hygienic and easy-to-clean use. In addition, the top cover (22) that closes the top of the dough container (21), By protecting the dough from external factors, it meets food safety and hygiene standards. It forms a suitable structure.

Claims

9 REQUESTS 1- The invention relates to a crepe making machine with homogeneous distribution, the characteristic of which is;  Grill chassis (10), which forms the main body of the cooking mechanism,  A smooth surface on which pancake batter or other food is cooked. 5 cooking surface with surface structure and high thermal conductivity (11),  the rail on the edge of the grill frame (10) into which the crepe batter is filled. dough conveyor (20) which can move by being placed on its mechanism,  a container where the liquid pancake batter is stored, with a flow opening at the bottom. (25) located reservoir (21), 10  the user moves the dough conveyor (20) linearly along the baking surface (12) pull handle (23) that enables it to move,  one end of which is positioned under the pull handle (23) and the crepe is poured When desired, the dough flow can be pulled upwards by holding the pull handle (23). initiating discharge mechanism (24), 15  located between the dough container (21) and the cooking surface (11) and when opened flow opening that allows dough to flow out in a controlled manner (25),  keeping the flow opening (25) closed in the normal position and the discharge mechanism (24) The flow shaft (26) lifts up with the movement and releases the flow.  The dough carrier (20) sits on the rails on the side of the grid chassis (10) 20 It has a wheel (27) that enables it to move in a smooth and frictionless linear motion. It is the fact that. 2- The crepe making machine with homogeneous distribution, mentioned in Claim 1, has the following features: Automatic opening of the unloading mechanism (24) and movement of the wheels (27) 25 by being driven, the dough conveyor (20) enables the mechanism to work autonomously. It is characterized by having an addable servo motor and drive button. 3- The crepe maker with homogeneous distribution mentioned in Claim 1 is a grilling machine. inside the chassis (10) there is a 30 that senses and controls the temperature of the cooking surface (11). having more than one thermostat housing (12) in which the thermostat elements are placed It is characterized by... 4- The crepe making machine with homogeneous distribution, mentioned in Claim 1, has the following features: By allowing the hot air and steam generated during cooking to be released outside the system, it reduces heat loss. It is characterized by having ventilation (13) which prevents accumulation. 5- The crepe making machine with homogeneous distribution, mentioned in Claim 1, has the following features: excess dough that spills or comes out during cooking or serving should be controlled. It is characterized by having a discharge chamber (14) which enables its removal. It is done. 6- The crepe making machine with homogeneous distribution mentioned in Claim 1 is characterized by its batter distribution. by closing the top of the container (21) to prevent external factors and hygienic use It is characterized by having a top cover (22) which provides 7- The crepe making machine with homogeneous distribution mentioned in Claim 1, its feature is; batter 15 When the carrier (20) is removed, it is possible to cook various foods in a normal way. It is characterized by having a cooking surface (11) that turns into a grill. 25

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