A device and method for making crispy shawarma with adjustable opening and closing integrated flavor spraying, and meat slicing feature

Abstract

A Shawarma kebab cooking machine and method for making crispy shawarma is presented. The machine is equipped with adjustable heat sources (4), which can operate on gas or electricity, and are mounted on pivotable wings (3) that can open and close laterally. These wings adjust to the shape of the shawarma using hydraulic or mechanical actuators (30), ensuring even cooking by rotating around the meat. The machine also incorporates a horizontal translation mechanism for the shawarma rod (21), allowing the meat to move towards the cutting tool (51) for efficient slicing. The cutting system itself is a significant improvement, featuring a reciprocating cutting knife (51) that operates via an eccentrically mounted rod, driving the blade in a precise horizontal motion. This movement is controlled by a combination of worm gear and meshing gears, propelled by a motor-driven threaded shaft (53), which also allows for the vertical adjustment of the knife via a second, parallel threaded shaft (57). This dual-axis control facilitates the consistent thickness of slices and can be adjusted for different sizes of shawarma. The machine includes a closed spraying system (6) for applying sauces and spicy liquids, further automating the preparation process and ensuring uniform flavor distribution. This system is designed to reduce manual intervention, increase efficiency, and maintain high-quality standards in shawarma preparation. This invention represents a step forward in the automated cooking equipment industry, particularly in the niche of ethnic and specialty foods.

Description

A device and method for making crispy shawarma with adjustable opening and closing integrated flavor spraying, and meat slicing featureDescriptionHELD QF THE INVENTION:

[0001] The present invention pertains to advancements in food preparation, particularly focusing on apparatuses and method for preparing shawarma, Gyros, and Doner kebab sandwiches and meals. Its primary objective is to reduce the time needed to fulfill orders while simultaneously decreasing cooking duration and safeguarding the meat from external contaminants. A notable feature of this invention is its utilization of a non-jamming cutting tool, ensuring uninterrupted operation and enhancing efficiency within commercial kitchen settings.BACKGROUND OF INVENTION:

[0002] In the realm of fast food offerings worldwide, Doner Kebab, shawarma, and Gyros stand as ubiquitous favorites. These delectable treats rely on the art of roasting various meats, including beef, chicken, lamb, veal, or similar variants. Traditionally, the meat undergoes roasting by threading it onto a vertical spindle, which is then inserted into a grilling unit. The grilling unit employs a slow rotation mechanism, ensuring even cooking of the meat. Once roasted to perfection, the meat is expertly sliced by skilled laborers and utilized in crafting sandwiches, subs, wraps, and hearty meals. These culinary delights are further embellished with a myriad of accompaniments, including but not limited to mayonnaise, pickles, tomatoes, cubed French fries, an array of sauces, and refreshing salads, culminating in a satisfying fast food experience.

[0003] Despite the widespread popularity of Doner Kebab, shawarma, and Gyros, their adoption by large fast food corporations has been somewhat limited. This hesitancy stems from the challenges associated with the traditional preparation methods. Specifically, the scarcity of skilled laborers proficient in the art of meat slicing and the considerable duration required for both cooking and slicing the meat have posed significant hurdles to widespread acceptance and integration within mainstream fast food chains.

[0004] For example, the international patent document W02009085022 discloses an apparatus that cooks and slices doner meat, using a microcontroller for control purposes, optical scanners for measurements, stepper motors for activation and generation of individual movements, and containing three main subsystems: an electromechanical cooking and slicing unit, a power and control unit, and a remote controller, the electromechanical cooking and slicing unit comprises features such as: a DC motor providing motion for the cutting knife, a housing for the elements generating motion on the horizontal axis, a rotation axis for holding the doner meat, a grill for cooking the meat, a lower central positioning locator, an emergency button, an optical scanner receiver unit, an optical scanner transmission unit, grill heating cells, a cutting thickness adjustment mechanism, a blocking plate, height adjustment and vibration elimination feet, a perforated plate, a remote controller receiver unit, warning LEDs, a magnetic sensor, a lead screw for linear motion, junction components, protective tape, a timing belt, a housing for vertical components, a gearbox, stepper motors for vertical and horizontal motion, guide bearings, guide rails, a protective housing, circuit boards, a converter, voltage regulation boards, cooling fans, an electrical cable, and a voltage regulation device.

[0005] Another documents for prior art WO2015 / 163828 introduces a novel apparatus and methods for preparing shawarma, Gyros, and Doner Kebab sandwiches and meals, aiming to streamline the preparation and service process. It addresses several limitations of previous methods by integrating a grilling mechanism, a smoking mechanism, an automated slicing device, and an assembly system for sandwiches and meals. The slicing mechanism is noteworthy for its helical and spiral cutting pattern, reducing meat slicing time and ensuring consistent slice thickness, thus minimizing meat waste and optimizing production efficiency. Additionally, the invention features an automated assembly system for adding bread, condiments, and precisely dosed ingredients to the sandwiches and meals, significantly reducing customer wait times and improving hygiene and product quality. It also introduces a method for imparting a smoked flavor to the meat without additional effort or cost and protects the meat from contamination during cooking. A version of the device facilitates direct sales to customers in gathering places through an integrated payment acceptance mechanism.The device can be adapted for mobile platforms, offering flexibility to serve in various temporary locations.

[0006] Existing shawarma preparation devices in the current state of the art have several significant drawbacks that limit their efficiency and safety. Firstly, these devices do not adequately cover the shawarma during cooking and slicing, thereby exposing the meat to viruses and microbes. For instance, when someone coughs nearby, pathogens such as those responsible for hepatitis can contaminate the meat, posing a health risk to consumers.

[0007] Secondly, the use of these devices exposes operators to an increased risk of burns. The open design and the proximity required to handle the meat during cooking and slicing put users at risk of direct contact with extremely hot surfaces or the meat itself, which can also be at a high temperature.

[0008] Thirdly, the cooking time with traditional devices is often too slow, leading to delays in service and reducing the overall efficiency of meal preparation. This slowness is primarily due to the method of indirect cooking with a single heat source, exposing only the side of the meat opposite to the heat source, which prolongs the cooking process unnecessarily.

[0009] Another notable problem is the frequent jamming of the slicing tool. Pieces of meat can get caught in the tool, blocking its rotational movement and interrupting the slicing process. This not only delays preparation but may also require manual intervention to unblock the tool, thereby increasing the risk of injuries.

[0010] Finally, the absence of integrated mechanisms for adding sauces or spices during cooking is a major drawback. This limitation makes it difficult to season the shawarma uniformly, which can negatively affect the taste and quality of the finished dish. The difficulty in incorporating these essential elements during cooking limits the possibilities for customizing the taste and aroma, making the final product less appealing to consumers looking for an authentic and flavorful culinary experience.

[0011] There is a critical demand in the food service sector for a new generation of catering equipment designed to surmount the limitations identified earlier, notably overcoming the challenges such as exposure to pathogens, risk of burns, slow cooking times, frequent jamming of cutting tools, and the difficulty in adding sauces or spices during cooking as outlined. Such an innovation is essential across various dining establishments, particularlyin fast-food outlets, where the goal is for a device to be both streamlined and capable of producing customized cooked food items with a minimal food preparation workforce. Furthermore, the industry seeks advanced catering technology that allows for the simultaneous preparation, cooking, or grilling of multiple food items, moving away from the inefficient model of handling food items on an individual basis. This state-of-the-art equipment aims not only to meet but to exceed the challenges presented by current limitations, transforming the preparation, cooking, and delivery of food to better cater to the evolving preferences of consumers and ensuring a higher standard of safety, efficiency, and customization.SUMMARY OF THE INVENTION

[0012] The present invention is geared towards revolutionizing shawarma cooking systems, offering a solution that provides instantly crispy shawarma during the grilling process to achieve a desirable crispy layer. This introduces new operational modes aimed at eliminating the previously mentioned shortcomings and addressing the limitations of current systems.

[0013] This invention pertains to an automatic cooking and slicing device specifically designed for crispy shawarma, meeting the outlined requirements while eliminating all defects and bringing forth additional benefits. Moreover, it facilitates the cooking of shawarma prepared from various meats such as chicken or veal, allowing for adjustable shaping in terms of diameter, height, and angle to suit user preferences, and automating the slicing process to achieve a user-defined thickness.

[0014] A key objective of this invention is to introduce a shawarma cooking device equipped with multiple heat sources arranged circularly, featuring wings that can be raised or opened laterally to envelop the shawarma 180°, thereby accelerating the cooking process. Another significant innovation of this invention is the incorporation of a closed-loop system for spraying sauces and spices during the cooking process, enhancing flavor and appeal.

[0015] The invention is realized through a device comprising heat sources powered by gas or electricity, positioned on wings or doors that can be opened and closed using hydraulic or mechanical cylinders and motion-transferring devices. These wings are capable of performing a rotational movement, creating a sealed chamber that isolates the shawarmafrom external environmental factors. Featuring at least four heat sources encircling the shawarma, this design significantly reduces grilling time and elevates the quality of the outcome.

[0016] Distinct from the prevailing technical standards, this invention includes an enclosed shawarma cutting mechanism within the device, capable of enduring the high temperatures associated with cooking. This feature significantly enhances thermal efficiency and ensures a uniform cooking temperature throughout the process.

[0017] The essence of this innovation lies in its unique internal cutting system, entirely encapsulated within the device's housing. This distinctive setup ensures uniform hot air distribution around the meat, avoiding unwanted heat loss and facilitating even temperature distribution. This is particularly important as it helps maintain consistent shawarma quality, a challenge often encountered with traditional cutting systems.

[0018] Additionally, the invention features sprayers that douse the shawarma in a mixture of water, flavors, and smoke through durable stainless steel tubes, designed to evenly coat the meat and intensify its flavor and juiciness.The device also includes a pump that extracts the flavoring mixture from its container and propels it through the metal tubes to the meat via the sprayers, with a design that precisely targets the mixture towards the sprayers for even application.

[0019] Moreover, the invention has a base designed as a tray or star-shaped tubes with a central skewer for meat stabilization. This base connects to the drive motor's reduction gears, aiding in meat stability during grilling. The device also features a vent at the top for smoke collection through a suction fan, enhancing the grilling environment and maintaining device cleanliness.

[0020] Addressing the technical state's shortcomings, such as the instability of shawarma cutting methods and the propensity for meat to get stuck in cutting systems, this invention offers a significant advancement. It prevents the accumulation of fats and other impurities that could lead to inefficient production, longer wait times, and potential food safety risks, thereby ensuring consistent quality and a delicious final product.BRIEF DESCRIPTION OF DRAWING

[0021] It will be understood that the drawings accompanying this description are included to provide a further understanding of the present invention and are incorporated into and constitute a part of this specification. They illustrate various aspects, features, and advantages of the present invention and, together with the detailed description that follows.

[0022] Furthermore, those skilled in the art will understand that, consequently, in practice, various features of the drawings are not necessarily drawn to scale, and that the dimensions of various features and elements shown or described in the drawings and / or discussed in the detailed description that follows may be expanded. Thus, the following figures illustrate certain illustrative embodiments of the invention in which identical reference numbers denote identical elements. These depicted embodiments should be understood as illustrative of the invention and not as limiting in any way.Figure 1-2: depicts a front view of the shawarma and heat sources in a closed position, in accordance with one embodiment of the invention. This illustration highlights the optimized arrangement of the heating elements relative to the shawarma structure. The heat sources are strategically positioned around the shawarma to ensure even heat distribution during the cooking process, thus facilitating quick cooking. This layout ensures uniform cooking of the meat, resulting in a perfectly balanced texture and flavor. Additionally, the closed position of the structure helps trap the heat inside the device, promoting efficient and rapid cooking of the shawarma while retaining its natural flavors.Figure 3 depicts a right-side view of the cooking section.Figure 4 depicts a perspective view of heat sources positioned to envelop at least 180° of the shawarma, according to a preferred embodiment of the invention. In this illustration, the heat sources are shown as gas thermal devices equipped with gas delivery circuits. This specific arrangement of the heat sources allows for surrounding a significant portion of the shawarma with heat, ensuring even and efficient cooking of the meat. By enveloping the shawarma with heat, each side of the meat is evenly heated, ensuring uniform cooking and a perfectly tender texture throughout the product. The use of gas thermal devices with gas delivery circuits provides an effective method for generating the necessary heat for cookingthe shawarma while allowing for precise temperature control and uniform heat distribution across the meat surface.Figure 5: Represents a perspective view of the gas installation between the LPG gas bottle and the heat sources. This illustration provides a detailed depiction of the components and connections involved in delivering gas from the LPG bottle to the heat sources. The gas installation includes pipelines, valves, regulators, and other necessary components to ensure the safe and efficient supply of gas to the heat sources. Additionally, the arrangement of these components is designed to optimize the flow of gas and regulate its pressure to meet the requirements of the heat sources for optimal performance during the cooking process.Figure 6 depicts a closed spraying system for sauce and spicy liquid to ensure even distribution after slicing the shawarma. This system comprises interconnected sprayers distributed around the shawarma, mounted on wings capable of rotating to ensure comprehensive coverage of the surface. It operates in a closed loop, recirculating liquids for uniform distribution and minimizing wastage. In summary, this system optimizes flavor distribution on the shawarma after slicing.Figure 7: illustrates the perspective view of the horizontal translation system moving the shawarma towards the cutting tool (5). This mechanism consists of rails, gears, and motors working together to ensure precise and controlled movement of the shawarma for slicing. It facilitates accurate positioning of the shawarma for uniform slices,Figure 8: presents a perspective view of the cutting system, representing a preferred embodiment of the shawarma invention. This illustration highlights the innovative design of the cutting mechanism, which includes a sharp cutting blade,Figure 9: displays a frontal view of the drive system for the cutting mechanism. This illustration showcases the components responsible for powering and controlling the cutting system during the shawarma slicing process.Figure 10: presents a perspective of a shawarma cooking machine according to an embodiment of the inventionDETAILED DESCRIPTION OF THE ILLUSTRATED EMBODIMENTS

[0023] The description and drawings are illustrative and should not be interpreted as limiting. Many specific details are described to provide a thorough understanding of the disclosure. However, in some cases, well-known or conventional details, particularly for the mold, are not described to avoid obscuring the description. References to one embodiment or one embodiment in the present description may be, but not necessarily, references to the same embodiment; and such references designate at least one of the embodiments.

[0024] A reference in this description to "an embodiment" or "one embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the description. Appearances of the phrase "in one embodiment" at various places in the description do not necessarily all refer to the same embodiment, and separate or alternative embodiments do not mutually exclude each other from other embodiments. Additionally, various features are described that may be present in some embodiments and not in other embodiments. Similarly, various requirements are described that may be requirements for some embodiments but not for other embodiments.

[0025] The terms used in this description generally have their ordinary meanings in the art, in the context of the disclosure, and in the specific context where each term is used. Some terms used to describe the information are discussed below, or elsewhere in the specification, to provide additional guidance to the practitioner regarding the description of the information. For convenience, some terms may be highlighted, for example, using bold. The use of highlighting has no influence on the scope and meaning of a term; the scope and meaning of a term are the same, in the same context, whether it is highlighted or not. It will be understood that the same thing can be said in more than one way.

[0026] Therefore, alternative language and synonyms may be used for any or several of the terms discussed here, and no particular meaning should be given to whether a term is elaborated on or discussed here or not.

[0027] Synonyms for some terms are provided. The enumeration of one or more synonyms does not preclude the use of other synonyms. The use of examples anywhere in this description, including examples of any term discussed here, is solely illustrative and is notintended to further limit the scope and meaning of the disclosure or any exemplified term. Similarly, the disclosure is not limited to the various embodiments given in this description.

[0028] Without intending to further limit the scope of the disclosure, examples of instruments, apparatus, processes, and their associated results according to the embodiments of the present disclosure are provided below. Note that headings or subheadings may be used in the examples for the reader's convenience, which in no way should limit the scope of the disclosure. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this description relates.

[0029] In this section, we will detail the technical features and functional aspects of our shawarma machine, highlighting its advantages and potential applications. According to one aspect of the figures and embodiments, the objective of the invention is achieved through a shawarma grilling device with the capability to control opening and closing and an integrated feature for spraying flavors and slicing shawarma.

[0030] Expanding on the description provided, the shawarma or Doner kebab machine is ingeniously designed to ensure even cooking and easy operation. The tubular cylindrical element (21), is adapted to securely hold the meat during its rotation. This rotation is essential to ensure that all sides of the meat are evenly exposed to heat sources, resulting in an evenly cooked, juicy and flavorful shawarma or Doner kebab, the element (21) is coupled with a gear motor (22) provides the mechanical power necessary to rotate the shawarma around the vertical axis of the tubular cylindrical element (21). This rotating mechanism improves the efficiency and consistency of the cooking process.

[0031] The heat sources (4), arranged on three side faces of the parallelepiped, surrounding the shawarma to maximize the thermal exposure of the meat. This arrangement ensures that regardless of the size or shape of the shawarma being cooked, the heat is distributed evenly. The use of propane or butane gas, delivered through conduit 41, offers a reliable and easily controlled heat source.

[0032] As can best be seen in figure 4 , the device contains the heat sources (4) operating on gas or electricity, located on wings 3 which open and close laterally by pivoting or upwards by hydraulic or mechanical cylinders (30) . A 90-degree opening and closing systemis designed to allow the rotation of the heat source (4) around an axis to match the shape of the shawarma. This system is primarily composed of a mechanical or hydraulic cylinder (30), which provides the necessary force to operate the mechanism. Bars (31), equipped with two rotation axes, serve as a connection between the cylinder (30) and the heat source (4). The first rotation axis is located at the level of the heat source, allowing it to pivot, while the second axis is situated at the level of the cylinder, enabling the bar to pivot around the cylinder itself.

[0033] To ensure smooth and reliable operation, a robust linkage mechanism is required between the cylinder and the bars. This mechanism can take the form of universal joints or ball joints. Additionally, a control system is essential to activate the cylinder and regulate the opening and closing movement. This control can be achieved using an electrical, pneumatic, or hydraulic system, ensuring precise and secure operation of the device.

[0034] By using this system, the cylinder can be activated to push or pull the bars, thus causing the rotation of the heat source around its pivot axis. This movement allows the source to cover a 90-degree angle, ensuring both opening and closing of the heat source to achieve rapid, uniform, and homogeneous cooking.

[0035] To overcome the problem of jamming of the rotary cutting tool from the prior art, the present invention proposes an efficient solution. Referring to Figure 8, which illustrates a shawarma cutting system designed to offer precise and efficient meat cutting. It includes a cutting knife (51) that moves in a horizontal reciprocating motion. This motion is generated eccentrically relative to the rotation axis of the gear (510), which engages with other gears (58) to reduce the rotation speed. This reduction is crucial for precisely controlling the speed of the knife and subsequently increasing the torque, thereby enhancing the shearing force which allows for fine and regular meat cutting, an essential element for shawarma quality.

[0036] The gear (58) is driven by a threaded shaft (53) and a worm gear, with shaft 53 itself operated by a motor (55). This design ensures a smooth and stable motion transmission, essential for the cutting effort. Additionally, the vertical transfer of the knife (51) is guaranteed by a second threaded shaft (52), parallel to the first (51) and coupled to a threaded rod (57) integrated into the frame. This sophisticated arrangement allows not only precise control of the knife's vertical movement but also enhances the overall stability of the cutting process.

[0037] Moreover, the incorporation of a motor (54) to control the shaft (52) adds another layer of versatility and convenience to the system. This motorized adjustment mechanism enables operators to make precise and repetitive adjustments of the knife's position, ensuring consistent cutting quality throughout the process. Additionally, the integration of advanced sensors and feedback mechanisms allows for real-time monitoring and adjustment of cutting parameters, thus optimizing cutting precision and efficiency.

[0038] The entire system operates in harmony to prevent tool jamming, increase cutting efficiency, and ensure even cooking. This is achieved through the thermal sealing of the chamber and the positioning of the cutting tool inside the chamber, which maintains a constant temperature environment, promoting uniform cooking and minimizing energy loss. Furthermore, advanced safety features such as the presence of the cutting tool inside the machine ensure operator safety and equipment protection. Overall, the integration of these cutting-edge technologies enhances productivity, quality, and reliability in meat processing operations.

[0039] To solve the problem of uneven distribution of spices and sauce on the surface of shawarma after slicing, the present invention proposes a solution to ensure marinade and uniform distribution of flavors after cutting the meat slices, referring to Figure 6. The machine of the invention comprises a spraying system (6) for sauce, flavors, and spices for proper and complete absorption.

[0040] In one embodiment of the invention, the sprayers (61) are carefully arranged around the shawarma at equal angles to ensure even distribution of marinade and flavors across the entire surface of the meat. This balanced arrangement ensures that every part of the shawarma is treated equally, thus guaranteeing consistent quality of the final product.

[0041] Furthermore, the sprayers (61) are mounted on wings that allow them to rotate at an equal or greater angle of 90 degrees. This rotational capability enables adjusting the direction of spraying according to specific cooking needs, ensuring optimal coverage of the meat with marinade and flavors.

[0042] The spraying system itself is designed as a closed system to maximize efficiency and conservation of the liquids used. A circulation pump (63) is connected to a reservoir (64) designed to recover excess liquids, such as spices, sauces, and flavors after application on themeat. These recovered liquids can then be reintroduced into the spraying system for future use, thus ensuring optimal resource utilization and waste reduction.

[0043] Referring now to Figure 6, the lower base, designed in the form of a tray (23), serves a crucial role as the foundation for the shawarma apparatus. It is strategically crafted with slots that allow the smooth passage of sprayed and decanted liquid throughout the system. These slots ensure that the liquid, which may include marinades, sauces, orflavorings, is evenly distributed over the meat during the cooking process, enhancing its taste and tenderness. Positioned at the heart of this base is a grilling skewer (21), meticulously placed to firmly secure the meat in position for cooking. This skewer assembly is ingeniously equipped with a gear motor (22) mechanism, granting it the ability to rotate seamlessly around its own axis. This rotational motion is made possible by a motor seamlessly integrated into the shawarma skewer (21). The motor's operation not only facilitates the rotation of the shawarma skewer itself but also drives the connected gear, ensuring consistent and uniform rotation throughout the cooking process. This synchronized movement guarantees that the meat is evenly cooked and infused with the rich flavors of the marinade, resulting in a delectable and succulent shawarma experience for the consumer.

[0045] Referring now to Figure 2 An opening in the device's roof serves as a conduit for collecting smoke, facilitated by a smoke extraction fan. This feature is essential for removing excess smoke generated during the cooking process, ensuring a controlled and comfortable cooking environment. The smoke extraction fan efficiently draws the smoke upward and out of the device, preventing it from accumulating and causing discomfort to operators or patrons nearby. Additionally, this extraction mechanism helps maintain optimal air quality within the cooking area, contributing to a pleasant dining experience for customers and a safer working environment for kitchen staff.

[0046] In one embodiment of the invention, the system relies on an advanced mechanism for skewer replacement via a slider (13-14) that moves smoothly and steadily to transfer the shawarma horizontally to the cutting tool (5), from a glass box (36) to the designated grilling chamber. The process of removal and loading is organized sequentially and efficiently, ensuring a smooth and uninterrupted workflow. This intelligent design allows for quick loading of the shawarma, enabling workers to efficiently move to the next step without delay.

[0047] Another objective of the present invention is proposing a process for preparing crispy shawarma, incorporating technology for precise control over the opening and closing of the cooking device. This method is distinguished by its ability to spray flavors during cooking and perform precise cuts of shawarma, thus providing an enriched taste experience and impeccable presentation of the dish.

[0048] The essence of the process lies in the meticulous preparation of meat skewers, followed by a series of steps designed to maximize crispiness and infuse the shawarma with a unique blend of flavors. At the initiation of the cooking process, a specially designed device sprays a fatty substance onto the meat, preparing it to receive a crispy mixture composed of mustard, egg powder, bread crumbs, ground cornflakes, flour, corn starch, or potato starch. This step is crucial to ensure that each piece of meat is perfectly coated and ready to be cooked to perfection.

[0049] The specificity of this process is the sequential application of various spices and seasonings, notably paprika, black pepper, red and white pepper, ginger, lemon juice, vinegar, ground onion and garlic, rosemary, marjoram, thyme, and oregano. This rich and diverse combination of flavors is carefully sprayed onto the meat at different stages of cooking, ensuring an unparalleled depth of taste and a memorable culinary experience.

[0050] The cooking device, at the heart of this invention, is equipped with a control system that allows for the regulation of temperature, pressure, and cooking time with extreme precision. This rigorous control is essential for maintaining the integrity of the meat's natural juices while ensuring an ideal crispiness and uniform distribution of flavors.

[0051] While this invention has been described with a specific method and apparatus, it is to be understood that modifications and variations may be made without departing from the spirit and scope of the invention, as those skilled in the art will readily understand. Such modifications and variations are considered to be within the purview and scope of the appended claims.

[0052] Although the invention has been described with respect to a preferred embodiment thereof, those skilled in the art will understand that various changes in detail may be made thereto without departing from the spirit, scope, and teachings of the invention.For example, the shape of the core may be whatever is suitable for its purpose, the size and shape of walls may vary, etc. Consequently, the invention disclosed herein should be limited only as specified in the following claims.

[0053] Embodiments of the invention may also pertain to the shawarma cooking machine, parts of the shawarma cooking machine. This machine or a portion thereof may be specially constructed for the required needs, and / or it may include other assembly mechanisms or selectively reconfigured for use in identical needs.

Claims

CLAIMS1. A machine for cooking shawarma kebab, which machine comprises:- A heat sources (4) operating on gas or electricity, located on at least three wings (3) that open and close laterally by pivoting 90 degrees upwards via hydraulic or mechanical cylinders (30) to allow the rotation of the heat sources (4) around an axis to match the shape of the shawarma.- A cutting system (5) including a cutting knife (51) that moves in a horizontal reciprocating motion, generated eccentrically by a rod relative to the rotation axis of the gear (510), which engages with other gears (58) driven by a first threaded shaft (53) with a worm gear, with shaft (53) itself operated by a motor (55). A second threaded shaft (52), parallel to the first (51) and coupled with a threaded rod (57) integrated into the frame to ensure the vertical translation of the knife (51) ;- A mechanism for the horizontal translation of the shawarma rod (21) towards a cutting tool (5) comprising a worm gear and a gearing mechanism coupled with the shawarma rod (21)- A closed system for spraying (6) sauces and spicy liquids.

2. A machine for cooking shawarma kebab according to claim 1 wherein the spraying closed system (6) comprises: a sprayers (61) mounted on wings that allow them to rotate at an equal or greater angle of 90 degrees, a circulation pump (63) connected to a reservoir (64) designed to recover excess liquids.

3. A machine for cooking shawarma kebab according to claim 2 wherein the cutting knife (51) that moves in a horizontal reciprocating motion. This motion is generated eccentrically relative to the rotation axis of the gear (510), which engages with other gears (58) to reduce the rotation speed4. A machine for cooking shawarma kebab according to claim 3 wherein comprises an opening (11) in the device's roof serves as a conduit for collecting smoke and a smoke extraction fan;5. A machine for cooking shawarma kebab according to claim 3 wherein comprises a mechanism for skewer replacement via a slider (13-14) that moves to transfer the shawarma horizontally to the cutting tool (5), and to the designated grilling chamber.

6. A machine for cooking shawarma kebab according to claim 5 wherein the heating sources (4) comprises a mechanical or hydraulic cylinder (30), which provides the necessary force to operate the mechanism, bars (31), equipped with two rotation axes, serve as a connection between the cylinder (30) and the heat source (4). The first rotation axis is located at the level of the heat source, allowing it to pivot, while the second axis is situated at the level of the cylinder, enabling the bar to pivot around the cylinder itself.

7. A method for making crispy shawarma with the ability to control opening and closing the machine for cooking and an integrated function for spraying flavors and cutting the shawarma characterized by:- Preparing meat skewers and placing them in the grill 3 .- Turning on the heat sources 4 and activating the pressure fans 11.- Spraying an appropriate fatty substance on the meat using the spraying system 6.- Spraying a crispy substance composed of mustard, egg powder, breadcrumbs or biscotte, ground corn or flour, or cornstarch or potato starch (liquid or dry) through the dedicated sauce sprayer on the meat during cooking using the spraying system 6.- Spraying spices such as paprika, black pepper, red and white chili, ginger, lemon juice, vinegar, ground onion and garlic, rosemary, marjoram, thyme, and oregano, or any combination thereof using the spraying system 6 .- Spraying a fatty layer as needed on the meat after spraying the crispy substance using the spraying system 6.- Spraying spices again after spraying the oil: paprika, black pepper, red and white chili, ginger, lemon juice, vinegar, ground onion and garlic, rosemary, marjoram, thyme, and oregano, or any combination thereof.- Spraying sauces according to preferences after roasting and crisping the meat using the spraying system 6.

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