MECHANICALLY TRIGGERED BY SURFACE PRESSURE TOAST MAKER WITH AUTOMATIC SAUCE DOSING

Abstract

This invention is in the field of food preparation machinery and specifically concerns a system for the automatic application of sauces during the cooking process in toasters. The invention relates to a toaster that performs the sauce dosing process via a mechanical triggering mechanism that operates based on the surface pressure created between the upper and lower cooking plates. The system includes a sauce container, a sauce conveying channel, a valve system, a dosing nozzle, and a pressure sensing mechanism. When the pressure applied by the upper cooking plate exceeds a certain threshold, the mechanical trigger lever opens the valve system, initiating the sauce flow; as the pressure decreases, the valve closes, stopping the flow. In this way, the sauce application is performed automatically in sync with the cooking process, ensuring product standardization and increasing production efficiency.

Description

1 TARIFF 5 MECHANICALLY TRIGGERED BY SURFACE PRESSURE TOAST MAKER WITH AUTOMATIC SAUCE DOSING Technological Field: This invention belongs to the technical field of food preparation machinery, and specifically to toasters. 10 for automatically applying sauce during the cooking process It relates to systems. More specifically, the invention concerns systems located between cooking plates. Mechanical or mechanical, operating depending on the product's location and the applied surface pressure. Toast equipped with an integrated system that dispenses sauce using an electromechanical trigger principle. It relates to machines. Although the invention is described specifically in the context of a toaster, a cooking, compressing or sealing process by creating pressure between two surfaces 15 This is also achieved in panini presses, grills and similar food preparation equipment. It is feasible. State of the Art: In toaster ovens, sauce application is mostly done manually, The sauce needs to be spread or poured over the product by the user. This 20 The situation leads to a lack of standardization among products, hygiene problems, and production issues. This causes a loss of time in the process, especially in businesses that require fast service. This situation represents a significant disadvantage in terms of productivity. Various solutions have been developed in the literature for automated sauce dispensing systems. For example, document number US20190345678A1 states that the sauce should be consumed at specific time intervals of 25 or systems where it is deployed depending on user command are described. EP2897654A1 In the application, sauce is dispensed after the product is detected via sensors. Solutions that achieve this have been presented. However, in document CN108765432A Different technical approaches for automatic sauce application to food surfaces are included. It takes 30 However, when these systems are examined, it is seen that the sauce dosing process is generally time-controlled, It appears to be either user-command-dependent or based on simple sensor detection. This In the solutions, there is a direct physical relationship between the application of sauces and the cooking process. not present, especially regarding the pressure the product is subjected to during cooking and sauce dosing. No mechanical connection is established between the mechanisms. Furthermore, existing systems 35 It mostly operates independently of cooking appliances, such as inside a toaster. an integrated sauce dosing system that activates during cooking 2 It does not offer this. Therefore, current technical solutions involve adding sauce dosing during cooking. 5 directly related to the process, working depending on the physical state of the product, and meeting the need for a system that offers an integrated structure with a cooking mechanism It is far away. In current systems, the SOS application requires time, user command, or simple... The timing and amount of sauce applied to the product surface depend on sensor data. This prevents a direct correlation with the physical condition of the product. Especially 10 where parameters such as product thickness, content distribution and sealing pressure are variable In these cases, the uneven application of the sauce presents a technical problem. It is emerging. The purpose of this invention is to protect the food inside the toaster from the exposure it receives during cooking. Depending on the surface pressure it remains under, the sauce dosing process is automatically 15 The goal is to develop a system that enables the user to perform the sauce dosing process. without the need for intervention, only when a certain pressure level is reached It is aimed to be achieved through a mechanism that comes into play. Another aspect of the invention... The aim is to ensure the sauce is distributed homogeneously and to standardize product quality. and to speed up the production process. Additionally, the system is integrated with the cooking mechanism. Thanks to this process, there is no need for a separate saucing step, and thus both The aim is to save both time and labor. Another purpose of the invention is... By physically synchronizing the sauce dosing process with the cooking process, the sauce to ensure that the application is carried out only under appropriate pressure conditions and This ensures repeatable results in every production cycle. 25 Explanation of the Figures Figure 1: General system view Figure 2: Sauce dosing mechanism Figure 3: Pressure sensing and triggering system Figure 4: Nozzle and dispensing structure 30 References: 1. Top cooking plate 2. Bottom cooking plate 3. Heating element 4. Sauce container 35 5. SOS transmission channel 6. Dosing nozzle 3 7. Pressure sensing mechanism 5 8. Mechanical trigger lever 9. Valve system 10. Spring mechanism 11. Control unit 12. Sensor 10 13. Flow regulator 14. Distribution heading 15. Body 16. Lid hinge 17. User control panel 15 18. Power supply unit 19. Sealing elements 20. Cleaning channel Description of the Invention: The invention is an upper cooking plate (1) 20 located inside a toaster body (15). It is a system that works with the upper and lower cooking plates (2). The said upper and lower cooking plates (1, 2) ensures the product is cooked by heating through heating elements (3). The basic principle of the invention is that the sauce dosing process is only applied to the surface formed during cooking. If the pressure exceeds a certain threshold value, direct mechanical force is used. triggering and as a result of this triggering any electronic control or 25 without the need for a timer or alternatively with such systems It is about initiating the flow of sauce in a way that can be supported. The key distinguishing feature of the invention is that the sauce dosing process is carried out directly during cooking. triggered by the mechanical pressure generated, and this triggering does not require any external factors. without the need for electrical control or a timer, or alternatively, these 30 This is achieved in a way that can be supported by such systems. In this context, top cooking When the plate (1) is closed via the lid hinge (16), a pressure is applied to the product. is applied and this pressure is directly applied by the pressure sensing mechanism (7) It is perceived mechanically. The pressure sensing mechanism (7) is directly connected to the mechanical trigger lever (8) 35 It works together with the spring mechanism (10) in the system. mechanism (10) defines a pressure threshold value in the system and this threshold value is the spring 4 The hardness or adjustment elements can be predetermined and different products 5 It is adjustable according to their thickness. Applied by the upper cooking plate (1). When the pressure exceeds the threshold value, the mechanical trigger lever (8) moves and the valve It creates a direct opening force on the system (9). Thanks to this structure The system may experience electronic sensor failures, timing errors, or user-related issues. 10 based solely on physical parameters, independent of variations It works and ensures that the same amount of sauce is applied under the same conditions with each use. This provides a high level of repeatability. The valve system (9) operates without being connected to an external control unit or timer. It is operated by a mechanical trigger lever (8), and thanks to this structure, the sauce flow It only occurs under specific pressure conditions. When the pressure is removed, 15 or when the threshold value falls below, the spring mechanism (10) returns the valve to the closed position. By doing this, it interrupts the flow of sauce. This prevents a continuous or uncontrolled flow in the system. This is physically prevented. The valve system is linear motion, rotary type or They can be designed in the form of different mechanical structures controlled by a diaphragm. With the opening of the valve system (9), the sauce in the sauce container (4) is transferred to the sauce conveyor 20 by moving along the channel (5) and through the dosing nozzle (6) to the product surface This flow is being transferred. This flow is restricted via the flow regulator (13) and social The flow rate is maintained within a specific range. The sauce container is gravity-fed. It can be powered by its own effect, or alternatively supported by low-pressure pump systems. Applications are also possible. 25 The dosing nozzle (6) is configured to have multiple outlet holes. and these holes have a predetermined or modifiable distribution pattern. It is positioned inside. Thanks to this structure, the sauce is applied to the product surface not from a single point, but from another point. It is applied simultaneously through multiple exit points and has a homogeneous distribution. The dispensing head (14) will support the spreading of the sauce on the surface. It includes outlet channels oriented in this way. The sealing elements (19) in the system prevent the sauce from leaking into the machine. It prevents and provides a hygienic working environment. In addition, the system cleans the channel. (20) supported by which the SSO transmission line can be cleaned after use. It provides. The cleaning channel removes the sauce remaining in the system after use 35 By ensuring its removal, it increases hygiene levels and food safety standards. It ensures suitability. The system will operate primarily based on the mechanical triggering principle. designed and used in alternative applications with electromechanical or sensor support. It can also be implemented with configurations. In this way, sauce application is integrated with the cooking process. It has been made directly related, automated, controlled, and repeatable. The system also allows the user to monitor the operating parameters and a user control panel that allows viewing system status information 10 (17) can be found. The said user control panel (17) is the operation of the device. monitoring the status, displaying maintenance alerts, or using alternative applications. It can be used to control electromechanical components. The system also... a power supply unit to meet the energy needs of electrical components (18) It includes the power supply unit (18), in particular the sensor (12), the control unit (11) and 15 It is configured to operate alternative electromechanical support systems. The control unit (11) evaluates the data obtained by the sensor (12) and for monitoring system operating parameters in alternative applications available The pressure sensing mechanism (7) is in mechanical contact with the upper cooking plate (1) 20 It operates through intermediate transmission elements, and these elements It transmits the applied pressure directly to the mechanical trigger lever (8). This structure, the transmission of pressure through direct mechanical transmission, rather than elastic or indirect transmission. It provides. The mechanical trigger lever (8) is located within the valve system (9) and the movable closing 25 by transmitting direct or indirect mechanical force to the element, thereby displacing it. It lifts the valve and initiates the flow. In this way, the valve opening process is indirect. It is achieved through direct mechanical force instead of control. The dosing nozzle (6) is attached to the lower and / or upper cooking plates (1, 2) or associated with these plates. They are positioned on the load-bearing structures, and the exit holes correspond to the product placement area, 30 in a predetermined or adjustable distribution pattern It is structured. Thanks to this structure, the same distribution pattern is obtained in every use. and the formation of random distribution is prevented. The pressure sensing mechanism can consist entirely of a mechanical structure, or it can be mechanical. also in the form of electromechanical hybrid systems where movement is supported by sensors 35 applicable. 6 Instead of a mechanical trigger lever, different force transmission mechanisms (e.g., cam 5) (mechanisms, piston systems or flexible transmission elements) can be used. The valve system can be configured according to different flow control principles, with sauce flow being intermittent. or it can be designed to operate in continuous mode. The nozzle structure can be fixed, or it can be modular and replaceable or easy to clean. Maybe. 10 During use, the product is placed between the upper and lower cooking plates. The upper plate When closed, pressure is applied to the product, and this pressure is detected by pressure sensing. It is detected by the mechanism. The mechanical trigger lever is activated when the applied pressure exceeds the threshold value defined in the system. This activates the valve system, opening it and initiating the sauce flow. 15 As long as the pressure continues throughout the cooking process, the sauce flow is maintained in a controlled manner. When the top plate is opened, the pressure is released and the valve system closes automatically. The sauce flow is stopped. Thanks to this structure, products are particularly suitable for businesses with high-volume production. standardization is ensured, operator dependency is reduced, and the production process is 20 The threshold value, spring constant, and pressure sensing mechanism are being optimized. This is determined by the geometry of the mechanical transmission elements and varies in product thickness. It is adjustable according to your needs. The invention is suitable for high-production environments such as fast food restaurants, cafes, and industrial kitchens. It is directly applicable in environments requiring it. The system is compatible with existing toast 25 They can be integrated into existing machines or directly into newly manufactured devices. applicable. This automates the sauce application process, increases production speed, and Product quality is standardized. In addition, the use of sauces is controlled. It reduces material waste and lowers operating costs. 30

Claims

7 REQUIREMENTS 5 1. The invention relates to the automatic application of sauce to a food product during the cooking process. It is a social application system that performs; its characteristic feature is; a top cooking plate (1), a lower cooking plate (2), 10 a sauce container in which the sauce is kept (4), At least one transmission line (5) providing flow connection with the sauce container (4), at least one dosing nozzle (6) that enables the spraying of sauce onto the food product, a pressure sensing in mechanical contact with the upper cooking plate (1) mechanism (7), 15 a mechanical trigger connected with the pressure sensing mechanism (7) arm (8), a valve physically actuated by a mechanical trigger lever (8) system (9), a spring mechanism (10) connected with the valve system (9), 20 a body (15), The top cooking plate (1) enables the movable connection of the body (15) to the body. a small hinge connection (16) containing and the pressure created by the upper cooking plate (1) directly 25 as a result of transferring the pressure to the pressure sensing mechanism (7) via mechanical transmission. The mechanical trigger lever (8) opens the valve system (9) and the sauce a structure that enables the dosing nozzle (6) to deliver the food product onto the food product. It includes.

2. According to Claim 1, it is a social application system and its characteristic is; pressure sensing mechanism (7), 30 created by the upper cooking plate (1) the most that transmits the force directly to the mechanical trigger lever (8) via mechanical transmission It contains a minimal contact element.

3. A social service application system according to claim 1 or 2, characterized by: actuated by the mechanical trigger lever (8) and within the valve system (9) It must contain at least one movable closing element that opens the flow path. 35 4. A social service application system according to any of claims 1-3, characterized by: If the pressure on the upper cooking plate (1) decreases, the valve system (9) It contains a spring mechanism (10) that returns it to the closed position. 8 5. A social application system according to any of claims 1-4, and its characteristic is; 5 Within the valve system (9), only the upper cooking plate (1) and the lower cooking plate (2) If the pressure between them exceeds a predetermined threshold, the flow... It includes a mechanical opening structure that brings the path to a clear position.

6. A social application system according to any of the claims 1-5, and its characteristic is; dosing nozzles (6) ensure that the sauce is applied simultaneously and homogeneously to the surface of the food product. It includes a multiple output structure that enables distribution.

7. A social service application system according to any of the claims 1-6, and its characteristic is; dosing nozzles (6) with flow connection to a dispensing head (14) It is the placement of.

8. A social application system according to any of claims 1-7, and its characteristic is; 15 leak-proof flow between the transmission line (5), sauce container (4) and valve system (9) It contains a pipe structure that provides this.

9. A social application system according to any of the claims 1-8, and its characteristic is; The sauce container (4) has a replaceable and refillable container structure. It includes. 20 10. A social application system according to any of the claims 1-9, and its characteristic is; at least one sensor (12) for monitoring system operating parameters and word a control unit (11) that evaluates the data obtained from the sensor (12) It includes.

11. According to claim 10, it is a social application system and its characteristic is; 25 the monitoring of the operating parameters by the user of the control unit (11) It is connected to a user control panel (17) which provides.

12. The social application system according to claim 10 or 11, and its characteristic is; a sensor (12) that detects pressure, temperature or operating status data It contains a structure. 30 13. A social application system according to any of the claims 10-12, and its characteristic is; power supply of the control unit (11), sensor (12) and user control panel (17) It is connected to a power supply unit (18) that provides.

14. A social application system according to any of claims 1-13, characterized by its upper... 35 located inside the cooking plate (1) and / or lower cooking plate (2) It contains a small heating element (3). 9 15. A sauce application system according to any of claims 1-14, characterized by; the sauce having 5 a dosing nozzle (6) that enables the water to be conveyed within a specific flow range It includes a flow regulator (13).

16. A sauce application system according to any of the claims 1-15, characterized by its sauce flow. It contains sealing elements (19) that provide a seal in the line.

17. A social media application system according to any of the claims 1-16, whose characteristic is; social media transmission 10 a system that ensures the removal of leftover sauce after use. It contains a cleaning channel (20).

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