An automatic cooking apparatus for flat bread

Abstract

An automatic cooking apparatus 100 for cooking flat bread / Roti / Chapati includes a dispensing section 110 for storing and dispensing ingredients into a kneading section 120. The kneading section 120 mixes the ingredients and prepares a ball of dough for making the Roti. A deflector 130 transfers the dough ball to a hot press 140. The hot press 140 shapes the dough into a flat Roti. The deflector 130 further transfers the flat Roti to a cooking section 150. The cooking section 150 cooks Roti using a flipper and Liquefied petroleum gas (LPG) flame / IR heating coil, and dispenses out a puffed Roti to a user.

Description

AN AUTOMATIC COOKING APPARATUS FOR FUAT BREADTECHNICAU FIELD

[0001] The present disclosure relates to a field of an automatic cooking apparatus, and specifically to an apparatus for automatically making or preparing food items, for example flat bread, an Indian brad also referred to as Roti.BACKGROUND

[0002] Cooking or cookery is an art or practice of preparing food for consumption with use of heat. Cooking techniques and ingredients vary widely across, the world, reflecting unique environmental, economic, and cultural traditions. Preparing food with heat or fire is an activity unique to humans. A recent trend is to use cooking devices for cooking different food items to reduce effort and time required for cooking. Besides reducing effort and time, these cooking devices also reduce complexity of cooking, as well making it healthier by dispensing use of stored items, for example, stored dough to prepare Roti, which isn't quite healthy.

[0003] Conventionally, a portable Roti or bread making apparatus may include a kneading device, an extruder, a roller, and a cutter. The kneading device may be located in one half of the apparatus and the extruder and roller may be placed in the other half of the apparatus. Ingredients may be measured using a cup provided and placed into the kneading device. After kneading the ingredients, the entire apparatus may be turned upside down for the ingredients to fall into the extruder, where it may be forced through the roller. A cutter may be provided to cut the rolled pieces into suitable sizes for cooking. However, there may be a need for human intervention while turning the entire apparatus upside down and making the ingredients to fall into the extruder and then forcing the ingredients to pass through the roller.

[0004] There is, therefore, a need in the art to provide an improved apparatus and a method to overcome the deficiencies in the prior art(s).OBJECTS OF THE PRESENT DISCLOSURE

[0005] It is an object of the present disclosure to provide an apparatus and a method for automatically making or preparing food items, for example, Roti.

[0006] It is an object of the present disclosure to provide an apparatus to reduce human intervention during preparation of roti.

[0007] It is an object of the present disclosure to provide an apparatus that includes a flipping element to flip Rotis and cook both sides of the Rotis without human intervention.

[0008] It is an object of the present disclosure to provide an apparatus to save cooking time and reduce complexity during cooking.SUMMARY

[0009] This section is provided to introduce certain objects and aspects of the present disclosure in a simplified form that are further described below in the detailed description. This summary is not intended to identify the key features or the scope of the claimed subject matter.

[0010] In an aspect, the present disclosure relates to an automatic cooking apparatus. The automatic cooking apparatus includes a dispensing section configured to receive and dispense ingredients in predefined proportions, and a kneading section operatively connected to the dispensing section, to mix and knead the dispensed ingredients for preparing dough. The automatic cooking apparatus includes a deflector operatively connected to the kneading section to prepare dough balls from the dough, and transfer the dough balls one by one to a hot press. The hot press is adapted to press the dough balls into a flat bread, and transfer the flat bread to a cooking section using the deflector. The cooking section is configured for cooking and puffing both sides of the flat bread, and dispensing the cooked and puffed bread to a user.

[0011] In an embodiment, the dispensing section may include a plurality of dispensers, where each of the plurality of dispensers may be configured to dispense the predefined proportions of respective ingredients into a mixing chamber of the kneading section.

[0012] In an embodiment, the plurality of dispensers may include a water dispenser, a flour dispenser, an oil dispenser, and a salt dispenser, or any other spice containers for future adaptation.

[0013] In an embodiment, the flour dispenser may include a blade having V-type ribs to facilitate uniform movement of flour within the flour dispenser, a blocking disc to regulate flow of the flour, a spring-loaded pin to control release of the flour, a scoop disc with predefined cavities, a flour bowl to store the flour, and a locking pin to secure the flour bowl to the dispensing section.

[0014] In an embodiment, the deflector may include a rotating wheel that is rotated by an operation of a gear motor to prevent sticking of the dough balls while transferring the dough balls to the hot press.

[0015] In an embodiment, the hot press may apply pressure and heat to shape the dough balls into a uniform flat bread before transferring into the cooking section.

[0016] In an embodiment, the hot press may include one or more guiding plates to guide movement of the dough balls from the hot press to the cooking section.

[0017] In an embodiment, the cooking section may include a scotch yoke mechanism including a flipper to rotate and flip the flat bread, and a heat source for heating and cooking the flat bread.

[0018] In an embodiment, the cooking section may include at least two parallelly placed perforated plates positioned close to a burner, and configured to move closer and away from each other.

[0019] In an embodiment, the at least two parallelly placed perforated plates may be configured to hold the flat bread while flipping, and release internal moisture from the flat bread.

[0020] In an embodiment, the cooking section may include a linear guide to slide the at least two parallelly placed perforated plates up and down for sliding of the flat bread.

[0021] In an embodiment, the cooking section may be integrated with a puffing section.

[0022] In an embodiment, the puffing section may include an Infrared (IR) heating coil to generate heat, or gas burner-based heating system to puff the flat bread.

[0023] In an embodiment, the puffing section may be integrated with a temperature control system to maintain an optimal heating temperature of the IR heating coil or the gas burner-based heating system with auto ignition with flame control depending of temperature required.BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In the figures, similar components and / or features may have the same reference label. Further, various components of the same type may be distinguished by following the reference label with a second label that distinguishes among the similar components. If only the first reference label is used in the specification, the description is applicable to any one of the similar components having the same first reference label irrespective of the second reference label.

[0025] The diagrams are for illustration only, which thus is not a limitation of the present disclosure, and wherein:

[0026] FIG. 1 illustrates exemplary isometric views of different components of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0027] FIG. 2A illustrates an exemplary front view of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0028] FIG. 2B illustrates an exemplary side view of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0029] FIG. 2C illustrates an exemplary top view of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0030] FIG. 3A illustrates an exemplary isometric view of a dispensing section of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0031] FIG. 3B illustrates an exemplary exploded view of a flour dispenser of a dispensing section, in accordance with an embodiment of the present disclosure.

[0032] FIGs. 3C and 3D illustrate exemplary sectional views of a flour dispenser of a dispensing section, in accordance with an embodiment of the present disclosure

[0033] FIG. 3E illustrates an exemplary exploded view of water and oil dispensers affixed in a dispensing section, in accordance with an embodiment of the present disclosure.

[0034] FIGs. 3F and 3G illustrate exemplary sectional views of a water container affixed in a dispensing section, in accordance with an embodiment of the present disclosure.

[0035] FIG. 3H illustrates an exemplary exploded view of a salt dispenser affixed in a dispensing section, in accordance with an embodiment of the present disclosure.

[0036] FIGs. 3I-3L illustrate exemplary sectional views of a lid of a salt dispenser and the salt dispenser affixed in a dispensing section, in accordance with an embodiment of the present disclosure.

[0037] FIGs. 4A-4C illustrate an exemplary isometric view and schematic views depicting sensor arrangement in a dispensing section, in accordance with an embodiment of the present disclosure.

[0038] FIG. 5A illustrates an exemplary isometric view of a kneading section of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0039] FIGs. 5B and 5C illustrate an exemplary exploded view of a gearing mechanism of a kneading section, in accordance with an embodiment of the present disclosure.

[0040] FIG. 5D illustrates an exemplary sectional view of a gearing mechanism of a kneading section, in accordance with an embodiment of the present disclosure.

[0041] FIG. 5E illustrates an exemplary exploded view of a base plate assembly of a kneading section, in accordance with an embodiment of the present disclosure.

[0042] FIGs. 5F and 5G illustrate perspective views of a base plate assembly of a kneading section, in accordance with an embodiment of the present disclosure

[0043] FIG. 6A illustrates an exemplary isometric view of a blade mounting of a kneading section, in accordance with an embodiment of the present disclosure.

[0044] FIG. 6B illustrate exemplary sectional views of a blade mounting of a kneading section, in accordance with an embodiment of the present disclosure.

[0045] FIG. 7 illustrates an exemplary cross-sectional view of a kneading section, in accordance with an embodiment of the present disclosure.

[0046] FIG. 8A illustrates an exemplary schematic view of a vessel assembly of a kneading section, in accordance with an embodiment of the present disclosure.

[0047] FIG. 8B illustrates an exemplary sectional view of a vessel assembly of a kneading section, in accordance with an embodiment of the present disclosure.

[0048] FIG. 8C illustrates an exemplary schematic view depicting an engagement of a blade and a motor gearing shaft of a kneading section, in accordance with an embodiment of the present disclosure.

[0049] FIGs. 9A-9F illustrate exemplary schematic views depicting a rotating wheel arrangement of a deflector, in accordance with an embodiment of the present disclosure.

[0050] FIGs. 10A-10B illustrate exemplary isometric views of a hot press section, in accordance with an embodiment of the present disclosure.

[0051] FIG. 10C illustrates an exemplary schematic view of a top plate assembly of a hot press section, in accordance with an embodiment of the present disclosure.

[0052] FIG. 10D illustrates an exemplary schematic view depicting a heater coil and a senor placement in a hot press section, in accordance with an embodiment of the present disclosure.

[0053] FIG. 10E illustrates an exemplary isometric view depicting a pressing condition of a hot press section, in accordance with an embodiment of the present disclosure.

[0054] FIGs. 11A-11C illustrate exemplary isometric views of a cooking section of an automatic cooking apparatus, in accordance with an embodiment of the present disclosure.

[0055] FIGs. 12A-12H illustrate exemplary schematic views depicting a cooking process in a cooking section, in accordance with an embodiment of the present disclosure.

[0056] FIG. 13 illustrates an exemplary perspective view depicting a roti releasing process, in accordance with an embodiment of the present disclosure.

[0057] FIG. 14 illustrates an exemplary isometric view of a cooking section of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0058] FIGs. 15A-15C illustrate exemplary sectional views of a cooking section of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0059] FIGs. 15D and 15E illustrate exemplary views of a puffing section of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0060] FIGs. 16A-16B illustrate exemplary isometric views of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0061] FIGs. 17A-17C illustrate exemplary schematic views of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0062] FIGs. 18A-18C illustrate exemplary schematic views of a dispensing section, in accordance with another embodiment of the present disclosure.

[0063] FIGs. 19A-19H illustrate exemplary schematic views of a kneading section, in accordance with another embodiment of the present disclosure.

[0064] FIG. 20 illustrates an example flow chart for implementing a proposed method, in accordance with another embodiment of the present disclosure.DETAILED DESCRIPTION

[0065] The following is a detailed description of embodiments of the disclosure depicted in the accompanying drawings. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the present disclosure as defined by the appended claims.

[0066] In the following description, for the purposes of explanation, various specific details are set forth in order to provide a thorough understanding of embodiments of the present disclosure. It will be apparent, however, that embodiments of the present disclosure may be practiced without these specific details. Several features described hereafter can each be used independently of one another or with any combination of other features. An individual feature may not address all of the problems discussed above or might address only some of the problems discussed above. Some of the problems discussed above might not be fully addressed by any of the features described herein.

[0067] The ensuing description provides exemplary embodiments only, and is not intended to limit the scope, applicability, or configuration of the disclosure. Rather, the ensuing description of the exemplary embodiments will provide those skilled in the art with an enabling description for implementing an exemplary embodiment. It should be understood that various changes may be made in the function and arrangement of elements without departing from the spirit and scope of the disclosure as set forth.

[0068] Specific details are given in the following description to provide a thorough understanding of the embodiments. However, it will be understood by one of ordinary skill in the art that the embodiments may be practiced without these specific details. For example, circuits, systems, networks, processes, and other components may be shown as components in block diagram form in order not to obscure the embodiments in unnecessary detail. In other instances, well-known circuits, processes, algorithms, structures, and techniques may be shown without unnecessary detail in order to avoid obscuring the embodiments.

[0069] Also, it is noted that individual embodiments may be described as a process which is depicted as a flowchart, a flow diagram, a data flow diagram, a structure diagram, or a block diagram. Although a flowchart may describe the operations as a sequential process, many of the operations can be performed in parallel or concurrently. In addition, the order of the operations may be re-arranged. A process is terminated when its operations are completed but could have additional steps not included in a figure. A process may correspond to a method, a function, a procedure, a subroutine, a subprogram, etc. When a process corresponds to a function, its termination can correspond to a return of the function to the calling function or the main function.

[0070] The word “exemplary” and / or “demonstrative” is used herein to mean serving as an example, instance, or illustration. For the avoidance of doubt, the subject matter disclosed herein is not limited by such examples. In addition, any aspect or design described herein as “exemplary” and / or “demonstrative” is not necessarily to be construed as preferred or advantageous over other aspects or designs, nor is it meant to preclude equivalent exemplary structures and techniques known to those of ordinary skill in the art. Furthermore, to the extent that the terms “includes,” “has,” “contains,” and other similar words are used in either the detailed description or the claims, such terms are intended to be inclusive — in a manner similar to the term “comprising” as an open transition word — without precluding any additional or other elements.

[0071] Reference throughout this specification to “one embodiment” or “an embodiment” or “an instance” or “one instance” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. Thus, the appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features,structures, or characteristics may be combined in any suitable manner in one or more embodiments.

[0072] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used herein, the singular forms “a”, “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises” and / or “comprising,” when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof. As used herein, the term “and / or” includes any and all combinations of one or more of the associated listed items.

[0073] The various embodiments of the present disclosure will be explained in detail with reference to FIGs. 1 and 20.

[0074] FIG. 1 illustrates exemplary isometric views of different components of an automatic cooking apparatus, in accordance with embodiments of the present disclosure.

[0075] With reference to FIG. 1, the automatic cooking apparatus 100 may include a dispensing section 110, a kneading section 120, a deflector 130, a hot press 140, and a cooking section 150. The dispensing section 110 may be positioned in a top portion of the automatic cooking apparatus 100 for receiving ingredients required for making Rotis / Chapaties / flat breads, and dispensing the ingredients in a desired proportion to the kneading section for dough making.

[0076] In an embodiment, the dispensing section 110 may include a flour dispenser, a water dispenser, an oil dispenser, and a salt dispenser. Ingredients, for example, flour, water, oil, and salt may be put into the respective dispensers and are dispensed into a mixing chamber of the kneading section.

[0077] In an embodiment, the kneading section 120 may be operatively connected with the dispensing section 110. The kneading section 120 may be utilized to mix the ingredients, for example, flour, water, oil, and salt, and prepare dough for making food item, for example, roti.

[0078] In an embodiment, the deflector 130 may be operatively connected with the dispensing section 110 and the kneading section 120. The deflector 130 may be utilized to transfer rough dough ball to the hot press 140, and further, after the dough ball has been pressed to a pressed flat roti, to the cooking section.

[0079] In an embodiment, the hot press 140 may be operatively connected with the dispensing section 110, the kneading section 120, and the deflector 130. The dough prepared by the kneading section 120 may be first shaped into a dough ball, transferred by the deflector 130 to the hot press 140 for conversion to a pressed flat roti, and the a pressed flat roti may be further transferred, again by the deflector 130, to the cooking section 150.

[0080] In an embodiment, the cooking section 150 may be operatively connected with the dispensing section 110, the kneading section 120, the deflector 130, and the hot press 140. The cooking section 150 may cook roti using a flipper and Liquefied petroleum gas (LPG) flame. Further, a puffed roti may be dispensed out of the cooking section 150.

[0081] With reference to FIGs. 2A-2C, a front view 200A, a side view 200B, and a top view 200C of an automatic cooking apparatus 100 are depicted.

[0082] FIG. 3A illustrates an exemplary isometric view 300A of a dispensing section 110 of an automatic cooking apparatus 100, in accordance with an embodiment of the present disclosure.

[0083] With reference to FIG. 3 A, the dispensing section 110 of the automatic cooking apparatus 100 may include a water dispenser 310, a flour dispenser 320, an oil dispenser 330, and a salt dispenser 340. Ingredients, for example, flour, water, oil, and salt may be put into the respective dispensers and are dispensed into a mixing chamber.

[0084] FIG. 3B illustrates an exemplary exploded view 300B of a flour dispenser 320 of the dispensing section 110, in accordance with an embodiment of the present disclosure.

[0085] With reference to FIG. 3B, the flour dispenser 320 of the dispensing section 110 may include a blade 302, a blocking disc 304a, a spring -loaded pin 304b, a scoop disc 306, a flour bowl 308a, and a locking pin 308b. The blade 302, the blocking disc 304a, the spring- loaded pin 304b, the scoop disc 306, the flour bowl 308a, and the locking pin 308b may be interconnected with each other. The scoop disc 306 includes cavities that work like scoops of predefined amount of flour. The cavities / scoop is filled with flour as the blade 302 rotates.

[0086] In an embodiment, the blade 302 may be provided to move the flour in the flour dispenser 320. The blade 302 may include odd / even placement of V type ribs. The V type ribs may be utilized for better flour movement and does not allow the flour to block the rotation of the blade 302.

[0087] In an embodiment, the blocking disc 304a may be provided to regulate flow of the flour, block an opening and ensure exact dispense of the flour is dispensed from the flour bowl 308a. The spring-loaded piece 312 is provided in the opening of the flour bowl 308athrough a spring loaded pin 304b. The spring-loaded pin 304b may control release of the flour. The spring-loaded piece 312 helps to make sure that flour from the scoops in the scoop disc 306 drops through the opening in the flour bowl 308a. The flour bowl 308a may store the flour.

[0088] In an embodiment, opposite V type ribs on the blade 302 and the blocking disc 304a may keep the flour moving without any obstacle / jamming.

[0089] In an embodiment, the scoop disc 306 may act as pockets to have predefined scoop for the flour to achieve end quantity for 1 roti. In an embodiment, the flour bowl 308a may be used to store the flour. In an embodiment, the locking pin 308b may be used to connect the flour bowl 308a to the dispensing section 110.

[0090] FIGs. 3C and 3D illustrate exemplary sectional views 300C, 300D of a flour dispenser 320 of a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0091] With reference to FIGs. 3C and 3D, a spring-loaded portion 312 may include with the spring -loaded pin 304b. The spring -loaded portion 312 may be utilized to ensure that the flour scoop drops from a cavity of the flour dispenser 320.

[0092] FIG. 3E illustrates an exemplary exploded view 300E of water and oil dispensers 310, 330 affixed in a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0093] With reference to FIG. 3E, the water and oil dispensers 310, 330 may include a lid 322, a rubber portion 324, a floating portion cover 326, a water container 328, a flour bowl 332, a spring 334, and a locator pin 336 which as interconnected with each other.

[0094] In an embodiment, the lid 322 may be utilized to cover the water and oil dispensers 310, 330. In an embodiment, the rubber portion 324 may be provided in between the lid 322 and the floating portion cover 326. In an embodiment, the floating portion cover 326 may block an open cavity and ensure exact dispensing of the flour.

[0095] In an embodiment, the water container 328 may be used to store water used for preparing dough. In an embodiment, the water container 328 may be connected with the flour bowl 332. The flour bowl 332 may be used to store the flour. In an embodiment, the locator pin 336 may be connected with the flour bowl 332 via the spring 334.

[0096] FIGs. 3F and 3G illustrate exemplary sectional views 300F, 300G of a water container 328 affixed in a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0097] With reference to FIGs. 3F and 3G, the water container 328 may include a bottom portion 338. The bottom portion 338 may include a locator pin 336 with a spring 334 and a rubber sleeve. When the bottom portion 338 is placed in a housing, a water inlet may open. Once the bottom portion 338 is removed, the water inlet may be closed due to spring loading rubber sleeve. A floating valve 328a and a sensor 328b may be used to detect low level of water in the water container 328.

[0098] FIG. 3H illustrates an exemplary exploded view 300H of a salt dispenser 340 affixed in a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0099] With reference to FIG. 3H, the salt dispenser 340 may include a lid 342, a salt container 344, a foam gasket 346, a salt scoop 348, a bottom cover 350, and a motor driving portion 352.

[0100] In an embodiment, the lid 342 may be used to cover the salt container 344. The salt container 344 may store salt required for preparing dough. The salt container 344 may dispense salt when needed.

[0101] FIGs. 3I-3L illustrate exemplary sectional views 300I-300L of a salt scoop 348 of a salt dispenser 340 and the salt dispenser 340 affixed in a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0102] With reference to FIGs. 31 and 3J, the salt scoop 348 may be filled with salt and may be released using a motor 354 placed underneath the salt scoop 348. The salt scoop 348 may be controlled by the motor 354 for precise dispensing of the salt.

[0103] With reference to FIGs. 3K and 3L, a stepper motor and a limit switch may be placed in a lower portion 354 of the salt dispenser 340.

[0104] FIGs. 4A-4C illustrate an exemplary isometric view 400A and schematic views 400B, 400C depicting sensor arrangement in a dispensing section 110, in accordance with an embodiment of the present disclosure.

[0105] With reference to FIGs. 4A-4C, three Infrared (IR) sensors 402 may be positioned at 120 degrees to have a low-level indicator in the dispensing section 110. The dispensing section 110 may include a cavity opening 404 for dispensing the flour.

[0106] FIG. 5A illustrates an exemplary isometric view 500A of a kneading section 120 of an automatic cooking apparatus 100, in accordance with an embodiment of the present disclosure.

[0107] With reference to FIG. 5A, the kneading section 120 may be utilized to prepare dough using the ingredients dispensed from the dispensing section 120. The kneading section 120 may include a stepper motor 510, a gearing mechanism 520, a peristaltic pump connector 530, a kneading chamber 540, and a base plate assembly 550.

[0108] The stepper motor 510 may be provided to move the base plate assembly 550 up and down in a linear manner guided by a guiding shaft 556 (refer to FIG. 5E). The stepper motor 510 may be connected to the gearing mechanism 520. The gearing mechanism 520 may be connected to a kneading chamber 540 via the peristaltic pump connector 530.

[0109] FIGs. 5B and 5C illustrate an exemplary exploded view 500B, 500C of a gearing mechanism 520 of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0110] With reference to FIGs. 5B and 5C, the gearing mechanism 520 may include a top locking plate 522, a gear housing plate 524, and a connector 526 which are connected with each other. The gearing mechanism 520 may be utilized for performing power transmission from a stepper motor 510 to a kneading chamber 540.[oni] FIG. 5D illustrates an exemplary sectional view 500D of a gearing mechanism 520 of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0112] With reference to FIG. 5D, the gearing mechanism 520 with a motor is shown.

[0113] FIG. 5E illustrates an exemplary exploded view 500E of a base plate assembly550 of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0114] With reference to FIG. 5E, the base plate assembly 550 may include a top locking plate 552, a bearing 554a, a lead screw and guiding shaft 556, a base supporting plate 558a, a base plate 558b, and a bottom locking plate 554b. The base plate 558b may be removably connected to the base supporting plate 558a. The base plate 558b may be removed from the base supporting plate 558a for cleaning the base plate 558b.

[0115] FIGs. 5F and 5G illustrate perspective views 500F, 500G of a base plate assembly 550 of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0116] With reference to FIGs. 5F and 5G, the base plate 558b may slide up and down through a lead screw and guiding shaft 556.

[0117] FIG. 6A illustrates an exemplary isometric view 600A of a blade mounting of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0118] With reference to FIG. 6A, the kneading section 120 may include a blade mounting. The kneading section 120 may include a kneading vessel 610. The kneading vessel 610 may include an oil entry portion 602, a salt entry portion 604, a water entry portion 606, and a flour entry portion 608. The kneading vessel 610 may be affixed with a blade 612.

[0119] FIG. 6B illustrate exemplary sectional views 600B of a blade mounting of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0120] With reference to FIG. 6B, a blade 612 may be mounted with the kneading vessel 610. The blade 612 may include a snap fit 612a to assemble / remove the blade 612 from a kneading vessel 610 for cleaning.

[0121] FIG. 7 illustrates an exemplary cross-sectional view 700 of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0122] With reference to FIG. 7, a base plate assembly 550 comprising a base plate 558b may move up when dispensing of ingredients starts and remain there during the kneading process and preparation of dough for making, for example, roti. In an aspect, the kneading section 120 and the dispensing section 120 can be configured to knead and prepare a ball of dough for one roti at one time, after which the ball of dough for one roti is moved to the hot press 140.

[0123] FIG. 8A illustrates an exemplary schematic view 800A of a kneading vessel assembly of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0124] With reference to FIG. 8A, a kneading vessel 610 may include a vessel mounting bracket 802. The vessel mounting bracket 802 may be inclined cut to slide up the kneading vessel 610 and lock the kneading vessel 610.

[0125] FIG. 8B illustrates an exemplary sectional view 800B of a kneading vessel assembly of a kneading section 120, in accordance with an embodiment of the present disclosure.

[0126] With reference to FIG. 8B, a kneading vessel 610 may include a kneading blade 804. The kneading blade 804 may be positioned at a top portion of the kneading vessel 610. In an embodiment, the kneading vessel assembly is positioned above the base plate assembly 550 such that when the base plate assembly 550 moves up, the base plate assembly 550 is received within the kneading vessel assembly for a rotating kneading blade 804 to act on flour and other ingredients positioned over the base plate.

[0127] FIG. 8C illustrates an exemplary schematic view 800C depicting an engagement of a kneading blade 804 and a motor gearing shaft of a kneading section 120, in accordance with an embodiment of the present disclosure. The kneading blade 804 can be rotated bidirectionally by means of an independent motor coupled thereto through a gear set.

[0128] FIGs. 9A-9F illustrate exemplary schematic views 900A-900F depicting a rotating wheel arrangement of a deflector assembly, in accordance with an embodiment of the present disclosure.

[0129] With reference to FIGs. 9A-9F, the deflector assembly may include a deflector 130 and a slider. The deflector 130 can move a ball of dough from the kneading section to the hot press 140, as well as move a pressed flat roti from the hot press 140 to a cooking section 150. The deflector 130 may include a rotating wheel 902. The rotating wheel 902 may rotate by an operation of a gear motor to avoid sticking of dough ball 908 while pushing the dough ball 908 to a hot press 140. A spring 904 may be loaded at one end of the deflector assembly for the integration of the rotating wheel 902 to a motor shafting assembly. The deflector assembly may be connected to the slider through a joinery 906. The joinery 906 may include a plain rod and a dowel pin. The slider helps to move the deflector assembly from the kneading section to the hot press area during moving the dough ball 908 to the hot press, move the deflector assembly away from the hot press area for the hot press to work on the dough ball 908, and again to the hot press area and onwards to move the pressed flat roti from the hot press 140 to a cooking section 150. When the dough ball 908 is being pushed to the hot press 140, the rotating wheel 902 shall be rotating to prevent sticking of the dough ball 908. Further, the pressed flat roti may be moved from the hot press 140 to a cooking section 150 using spatula like features provided on a lower side of the deflector assembly.

[0130] FIGs. 10A-10B illustrate exemplary isometric views 1000A, 1000B of a hot press 140, in accordance with an embodiment of the present disclosure.

[0131] With reference to FIGs. 10A-10B, the hot press 140 may be operatively coupled with a deflector 130. The hot press 140 may include top and bottom plates 1002a, 1002b, a direct current (DC) motor 1004, mounting plates 1006, guiding rods 1008, and guiding plates 1010. The top plate 1002a can be guided by the guiding rods 1008 and moved by the motor 1004 for linear motion towards and away from the bottom plate 1002b for pressing operation to convert the ball of dough to a flat uncooked roti. Movement of the top plate 1002a may be constrained by stoppers to a position no closer than determined by a desired thickness of the roti. The stoppers can be placed on an upper surface of the bottom plate 1002b.

[0132] A lead screw coupled to the motor may be provided for up and down movement of the top plate 1002a guided by the guide rods 1008. Further, there can be limit switches to limit travel of the top plate 1002a.

[0133] The top and bottom plates 1002a, 1002b may be, for example, Teflon coated and heated up to a certain degree for pre-cooking after the dough ball has been pressed to a round flat roti. Any or both of the top plate 1002a and the bottom plate 1002b can include heating coils for pre-cooking of the roti. The hot press can also include guiding plates 1010 to guide movement of the dough ball from the kneading section and move off the roti from the hot press 140 to the cooking section.

[0134] FIG. 10C illustrates an exemplary schematic view 1000C of a top plate 1002a of a hot press 140, in accordance with an embodiment of the present disclosure.

[0135] With reference to FIG. 10C, the top plate 1002a of the hot press 140 may include a stopper 1014 to maintain a gap, such as 1 mm gap being controlled by the desired thickness of the roti, between the plates 1002a, 1002b at all comers. The top plate 1002a may be provided with a tubular coil, and a thermostatic sensor for controlling temperature of the top plate 1002a.

[0136] FIG. 10D illustrates an exemplary schematic view WOOD depicting a heater coil and a senor placement in a hot press 140, in accordance with an embodiment of the present disclosure.

[0137] With reference to FIG. 10D, an arrangement of a heater coil and a thermostatic sensor in the top plate 1002a is depicted.

[0138] FIG. 10E illustrates an exemplary isometric view 1000E depicting a pressing condition of a hot press 140, in accordance with an embodiment of the present disclosure.

[0139] With reference to FIG. 10E, in the pressing condition of a hot press 140, the top plate 1002a and the bottom plate 1002a may be pressed to make the dough ball into a flat roti.

[0140] FIGs. 11A-11C illustrate exemplary isometric views of a cooking section 150 of an automatic cooking apparatus 100, in accordance with an embodiment of the present disclosure.

[0141] With reference to FIGs. 11A-11C, in some embodiments, the cooking section 150 of the automatic cooking apparatus 100 may include a flat roti slider 1102, a plate arrangement 1104, top and bottom plates 1106a, 1106b, an auto ignitor 1108, and a burner 1110. The plate arrangement 1104 may be utilized for a guiding plate fitment. In an embodiment, the cooking section 150 can be configured to smoothly receive the pressed round roti from the hot press in an inclined position that facilitates a smooth transfer, and further moveto a horizontal position for cooking from one side. After cooking from a first side, the cooking section 150 is configured to flip the roti by 180 degrees for cooking from the other side. After the two side coking is completed, the cooking section 150 is further configured to discharge the cooked roti from an inclined position. This facilitate the above functionalities, in an embodiment, the cooking section 150 may have a section rotatable about a horizontal axis to position the roti in different orientations.

[0142] In an embodiment, the cooking section 150 can include two parallelly placed perforated plates configured to move closer and away from each other, and the flat roti from the hot press is received between the two perforated plates in an inclined position of the perforated plates. The perforated plates are rotatable about the horizontal axis for different functionalities.

[0143] Further, the cooking section 150 may include two motors 1112, 1114 and an LPG gas valve 1116. One of the motors, for example, a motor 1112 may be utilized to slide the top and bottom plates 1106a, 1106b. A sensor may be placed to stop the top and bottom plates 1106a, 1106b at horizontal and 180 degrees flip position, as shown in FIG. 11C. Another motor, for example, a motor 1114 may be used to rotate a roti holder at 180 degrees. The LPG gas valve 1116 may be opened / closed based on the requirement.

[0144] FIGs. 12A-12H illustrate exemplary schematic views 1200A-1200H depicting a cooking process in a cooking section 150, in accordance with an embodiment of the present disclosure that is based on two parallelly placed perforated plates rotatable about an horizontal axis.

[0145] With reference to FIG. 12A, roti may slide through a flat roti slider 1102 in a downward direction as shown at 1202. The roti may slide into the cooking section 150 and rest on a bottom plate 1106b. A linear guide 1206 may be used to slide the top and bottom perforated plates 1106a, 1106b up and down for sliding of the roti.

[0146] Once the roti is placed on the bottom perforated plate 1106b, the bottom plate 1106b may be positioned in a horizontal position using a stepper motor, as shown in FIG. 12B.

[0147] The top and bottom perforated plates 1106a, 1106b may be provided close to a burner 1110 for roti cooking and puffing, having lead screws, as shown in FIG. 12C.

[0148] Once the roti is cooked from one end, the top and bottom perforated plates 1106a, 1106b may come together to hold the roti while flipping a whole mechanism and to release internal moisture from the roti to have better taste and cooked roti, as shown in FIG. 12D.

[0149] The top and bottom plates 1106a, 1106b may come together before flipping the whole mechanism, as shown in FIG. 12E. Then, the top and bottom perforated plates 1106a, 1106b may be flipped to 90 degrees as shown in FIG. 12F.

[0150] Once the top and bottom perforated plates 1106a, 1106b are flipped 180 degrees and the flipping mechanism may be stopped by sensing using a sensor. Again, the top and bottom perforated plates 1106a, 1106b may expand and the roti may be cooked / puffed from the other side and this process may be done multiple time to cook the roti same as traditional method with the flame, as shown in FIG. 12G.

[0151] Once the roti is cooked well, the roti may be dispensed in a direction 1208 as shown in FIG. 12H. The top and bottom perforated plates 1106a, 1106b may be non-stick coated for each of roti release.

[0152] FIG. 13 illustrates an exemplary perspective view 1300 depicting a roti releasing process, in accordance with an embodiment of the present disclosure.

[0153] With reference to FIG. 13, once the roti is cooked well, the roti may be dispensed from top and bottom perforated plates 1106a, 1106b in a direction as shown in 1302, when the perforated plates 1106a, 1106b are in an inclined position shown in FIG. 12H, facilitating movement of the cooked roti under gravity, thereby resulting in an efficient release.

[0154] FIG. 14 illustrates an exemplary isometric view 1400 of a cooking section 150 of an automatic cooking apparatus 100, in accordance with an alternate embodiment of the present disclosure.

[0155] With reference to FIG. 14, in some embodiments, the cooking section 150 of the automatic cooking apparatus 100 may include a roti sliding plate 1402, an LPG gas valve 1404, a puffed roti exit area 1406, a burner 1408, and timing belts 1410.

[0156] The roti sliding plate 1402 may be provided to slide the roti to plates 1412 of the cooking section 150. The roti may be cooked in the plates 1412 and dispensed through the puffed roti exit area 1406. The roti may be cooked using the burner 1408. The roti may be transferred from one plate to another plate using the timing belt 1410 arranged with a pulley. The timing belt 1410 and the pulley arrangement may act as a metal conveyor using a motor.

[0157] FIGs. 15A-15C illustrate exemplary sectional views 1500A-1500C of a cooking section 150 of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0158] With reference to FIG. 15 A, the cooking section 150 may include a scotch yoke mechanism 1506 including the flipper or flipping element, operatively connected with a rotisliding plate 1402. The scotch yoke mechanism 1506 may be provided to push the roti against a conveyor direction and to flip the roti using the flipping element. While the present disclosure describes the cooking section 150 with the scotch yoke mechanism 1506, it may be appreciated by those skilled in the art that the scotch yoke mechanism 1506 may be suitably adapted with other mechanisms deployed to achieve same flipper and rotation of the roti.

[0159] The cooking section 150 may include a metal wire mesh conveyor 1504 to rotate the roti sliding plate 1402 forward and backward. Further, the metal wire mesh conveyor 1504 may be provided to release the puffed roti via a puffed roti exit area 1406. The roti may be cooked in a cooking portion 1502 with natural flame same as home mode process and with a custom burner with an auto-ignition arrangement.

[0160] With reference to FIG. 15B, the roti may slide from a hot press 140 to a cooking section 150. The roti sliding plate 1402 may be provided to place the roti smoothly in the cooking portion 1502 and at the same time the conveyor 1504 may be rotating clockwise. Then, the roti may get cooked above the burner (from one side). The roti may be cooked with natural flame.

[0161] With reference to FIG. 15C, once the roti is cooked well from one side, the conveyor 1504 may rotate counter-clockwise and overlap on the roti sliding plate 1402. At the same time, the scotch yoke mechanism 1506 may be activated to push the roti other way and hence the roti may be flipped having two opposite pushes. Further, the roti may be pushed to the burner end and get cooked from other side. From the same side, the cooked roti may be released or dispensed out using the conveyor 1504.

[0162] FIGs. 15D and 15E illustrate a schematic view 1500D and an exemplary exploded view 1500E of a puffing section 160 of an automatic cooking apparatus, in accordance with another embodiment of the present disclosure.

[0163] In an embodiment, the cooking section 150 may be integrated with the puffing section 160. Once the roti is cooked in the cooking section 150, the roti may be pushed to the puffing section 160 for facilitating puffing of the roti, providing the roti with distinctive texture and flavour. The puffing section 160 may include one or more reflectors 162, reflector holders 162a, a sieve 164, an Infrared (IR) heating coil 166 or a gas burner-based heating system, and ceramic coil holder 168.

[0164] The puffing section 160 may include an Infrared (IR) heating coil 166 or the gas burner-based heating system to generate necessary heat to puff the cooked or semi-cooked roti, mimicking the traditional home-cooked method. The puffing section 160 may be integratedwith a temperature control system to maintain an optimal heating temperature, ensuring that the roti is puffed correctly without overcooking. The temperature control system may be configured to maintain an optimal heating temperature of the IR heating coil 166 or the gas burner-based heating system with auto ignition with flame control depending of the temperature required. The combination of heat, timing, and controlled IR exposure may ensure that each roti maintains traditional taste and softness expected from homemade breads.

[0165] In an embodiment, the IR heating coil 166 may be a mid-wave infrared (MWIR) coil used for roti puffing due to its efficient absorption of water, which quickly evaporates moisture inside the dough, or cooked or semi-cooked roti, creating steam that causes the roti to puff. With a wavelength range of, for example, 3 to 5 microns, the MWIR coil may provide a balance of shallow and deep heat penetration, ensuring uniform cooking without over-drying of an outer layer of the roti. This may lead to faster cooking times, reduced energy consumption, and more consistent puffing. The MWIR coil may also provide precise control over the cooking process, preventing burning and ensuring even puffing, making it perfect for commercial cooking apparatus.

[0166] Further, the one or more reflectors 162 may direct heat efficiently towards the roti to ensure uniform puffing, and minimize heat loss by reflecting IR radiation back onto a surface of the roti. The reflector holders 162a may secure the reflectors 162 in place and maintain proper alignment of the one or more reflectors 162. The sieve 164 may distribute the heat evenly across the roti, and allow proper airflow to enhance the puffing process. The ceramic coil holders 168 may hold and insulate the IR heating coil 166 in position. Furthermore, the ceramic coil holders 168 may protect other components from excessive heat and enhance the durability of the cooking apparatus.

[0167] FIGs. 16A-16B illustrate exemplary isometric views 1600A, 1600B of an automatic cooking apparatus 100, in accordance with another embodiment of the present disclosure.

[0168] With reference to FIGs. 16A-16B, the automatic cooking apparatus 100 with different views may be depicted.

[0169] FIGs. 17A-17C illustrate exemplary schematic views 1700A-1700C of an automatic cooking apparatus 100, in accordance with another embodiment of the present disclosure.

[0170] With reference to FIGs. 17A-17C, a rear view 1700A, a front view 1700B, and a top view 1700C of the automatic cooking apparatus 100 may be depicted.

[0171] FIGs. 18A-18C illustrate exemplary schematic views 1800A-1800C of a dispensing section 110, in accordance with another embodiment of the present disclosure.

[0172] In some embodiments, the dispensing section 110 may include a flour dispenser, a water dispenser, an oil dispenser, and a salt dispenser may be provided. With reference to FIGs. 18 A, the flour dispenser may include a storage unit 1802 for holding the flour. The flour dispenser may be integrated with a mechanism to release the flour in a controlled manner, through a wheel 1808 having 6 equal cavities. The rotation of the wheel may be controlled through a motor, such that, after each cycle of rotation, only precise material trapped in each cavity may be released. A dispensing outlet 1810 may be directly placed above a kneading chamber to dispense the flour to the kneading chamber.

[0173] The flour dispenser may include a flapper 1804. The flapper 1804 may be easily removed for cleaning.

[0174] FIGs. 19A-19H illustrate exemplary schematic views 1900A-1900H of a kneading section 120, in accordance with another embodiment of the present disclosure.

[0175] With reference to FIGs. 19A-19H, the kneading section 120 may include a detachable kneading blade 1902 (e.g., kneading blade 804 as illustrated in FIGs. 8B and 8C), an oil pump 1904, a water pump 1906, a kneading assembly 1908, a dough carrying and release portion 1910, an opening for flour entrance 1912, an oil inlet 1914, a water inlet 1916, a salt inlet 1918, and a kneading chamber 1920 (e.g., kneading chamber 540 as illustrated in FIG. 5A). The detachable kneading blade 1902 may be integrated in the kneading assembly 1908. Further, the kneading section 120 may include a motor for sliding mechanism 1922, motors for lead screw 1924, a sliding mechanism 1926, and a bottom section 1928.

[0176] The kneading section 120 may be implemented to automate a process of preparing the dough for making Rotis / Chapatis. The kneading section 120 with a kneading mechanism may mix and knead ingredients, for example, flour, salt, water, and oil to form a smooth and pliable dough. The kneading chamber 1920 may be controlled by an electric motor that drives the kneading mechanism, which may include a rotating blade. The kneading section 120 may be removable for easy cleaning.

[0177] The kneading mechanism may save time and effort of users by automating the kneading process. The kneading mechanism may allow the users to prepare dough quickly and efficiently. The kneading mechanism may ensure consistent results, as the kneading section 120 kneads the dough to a uniform texture and consistency every time. Further, the kneading section 120 is easy to use, even for those with little experience in making Rotis or other flatbreads.

[0178] The kneading mechanism may be a valuable tool for streamlining dough preparation process and achieving consistent, high-quality results.

[0179] In the kneading mechanism, the flour may fall in the kneading chamber 1920 from the dispensing unit 110, and the blade 1902 may be set to rotate at a specific revolutions per minute (RPM). As the blade 1902 turns, water, oil, and salt may fall one by one in a required quantity. The rotating blade 1902 may stretch, fold, and compress the dough, causing the gluten to develop and the dough to become more elastic.

[0180] By automated process of varying the RPM of the blade 1902 rotation, required dough texture may be achieved. For instance, a lower RPM may result in a gentler kneading process, which is ideal for initial kneading. In contrast, a higher RPM may create a more vigorous kneading action, which is necessary for denser dough.

[0181] During the kneading process, the dough temperature may also increase due to friction, which may affect the final product. To overcome this, the RPM may be controlled. With low RPM, the dough feels less friction and help to maintain the temperature.

[0182] The kneading process using the kneading section 120 may create high-quality roti. The kneading section 120 with a single horizontal blade 1902 may allow for efficient and consistent results.

[0183] The bottom section 1928 of the kneading chamber 1920 may be detached from the kneading chamber 1920 once the dough is fully kneaded, by moving and inclining the bottom section 1928 to drop the dough on the plate as depicted in FIG. 19H.

[0184] Two lead screws 1930 in a dough release mechanism may be provided to achieve precise positioning and allow the bottom section 1928 of the kneading chamber 1920 to move up and down. Two motors 1924 may operate the lead screws, while a third motor 1922 drive the sliding mechanism that opens and closes the kneading chamber 1920 for the flour inlet.

[0185] FIG. 20 illustrates an example flow chart 2000 for implementing a proposed method, in accordance with another embodiment of the present disclosure.

[0186] With reference to FIG. 20, flour may be dispensed from a dispensing section 110 to a kneading chamber. The flour may be dispensed by starting a stepper motor. Once the flour starts to dispense, a flapper may be opened. Once all the flour are dispensed to the kneading chamber, the flapper may be closed. The dispensing section 110 may also dispense water, oil, and salt as needed to the kneading chamber.

[0187] The kneading chamber may be included in a kneading section 120. A kneading motor may be initiated after receiving all the ingredients. The kneading chamber may mix theingredients and knead a dough. A sensor may be integrated in the kneading section 120 for measuring a weight of the dough. Once the dough is prepared, the dough may be delivered to a kicker section, e.g., deflector section. A deflector 130 may be started and the dough may be delivered from the deflector section to an induction section or a hot press 140.

[0188] Based on a selected thickness of the roti, the hot press 140 may be initiated to press the dough. Further, the deflector 130 may deliver the pressed roti to a cooking section 150.

[0189] Cooking process may be initiated by starting gas / IR heating coil, auto ignition / heating control, and flame control. The pressed roti may be pushed between plates arranged in the cooking section 150. The roti may get cooked using the flame. Once one side of the roti is cooked, the whole mechanism may be flipped and the plates arranged in the cooking section 150 may be flipped to cook the other side of the roti. Therefore, the roti may be puffed by both sides by rotating the plates. The puffed roti may be delivered to the user.

[0190] Further, the present disclosure provides the cooking apparatus that receives inputs using smart control interface such as, but not limited to, knobs / button or using a touch screen. Further, the cooking apparatus controls all cooking parameters using the smart control interface. The smart control interface may be associated with one or more mobile devices using Wireless-Fidelity (Wi-Fi)ZBluetooth, or any other communication methods.

[0191] While the foregoing describes various embodiments of the present disclosure, other and further embodiments of the present disclosure may be devised without departing from the basic scope thereof. The scope of the present disclosure is determined by the claims that follow. The present disclosure is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the present disclosure when combined with information and knowledge available to the person having ordinary skill in the art.ADVANTAGES OF THE PRESENT DISCLOSURE

[0192] The present disclosure provides an apparatus and a method for automatically making or preparing food items, for example, roti.

[0193] The present disclosure provides an apparatus to reduce human intervention during preparation of roti.

[0194] The present disclosure provides an apparatus that includes a flipping element to flip Rotis and cook both sides of the Rotis without human intervention.

[0195] The present disclosure provides an apparatus to save cooking time and reduce complexity during cooking.

[0196] The present disclosure provides an apparatus that cooks Roti on flame instead of a hot plate, resulting in a better quality and replicating home-style cooking.

[0197] The present disclosure provides an apparatus that provides consistent results due to controlled process of dispensing, kneading and cooking.

[0198] The present disclosure provides an apparatus that allows customization of Roti thickness & diameter.

[0199] The present disclosure provides an apparatus that receives inputs using smart control interface like knobs / button or using touch screen. Further, the apparatus controls all cooking parameters using the smart control interface. The smart control interface may be associated with mobile devices using Wireless-Fidelity (Wi-Fi)ZBluetooth, or any other communication methods.

Claims

We Claim:

1. An automatic cooking apparatus (100) comprising: a dispensing section (110) configured to receive and dispense ingredients in predefined proportions; a kneading section (120) operatively connected to the dispensing section (110), to mix and knead the dispensed ingredients for preparing dough; and a deflector (130) operatively connected to the kneading section (120) to prepare dough balls from the dough and transfer the dough balls one by one to a hot press (140), wherein the hot press (140) is adapted to press the dough balls into a flat bread and transfer the flat bread to a cooking section (150) using the deflector (130), and wherein the cooking section (150) is configured for cooking and puffing both sides of the flat bread, and dispensing the cooked and puffed bread to a user.

2. The automatic cooking apparatus (100) as claimed in claim 1, wherein the dispensing section (110) comprises a plurality of dispensers, wherein each of the plurality of dispensers is configured to dispense the predefined proportions of respective ingredients into a mixing chamber of the kneading section.

3. The automatic cooking apparatus (100) as claimed in claim 2, wherein the plurality of dispensers comprises a water dispenser (310), a flour dispenser (320), an oil dispenser (330), and a salt dispenser (340).

4. The automatic cooking apparatus (100) as claimed in claim 3, wherein the flour dispenser (320) comprises a blade (302) having V-type ribs to facilitate uniform movement of flour within the flour dispenser (320), a blocking disc (304a) to regulate flow of the flour, a spring -loaded pin (304b) to control release of the flour, a scoop disc (306) with predefined cavities, a flour bowl (308a) to store the flour, and a locking pin (308b) to secure the flour bowl (308a) to the dispensing section (110).

5. The automatic cooking apparatus (100) as claimed in claim 1, wherein the deflector (130) comprises a rotating wheel (902) that is rotated by an operation of a gear motor to prevent sticking of the dough balls while transferring the dough balls to the hot press (140).

6. The automatic cooking apparatus (100) as claimed in claim 1, wherein the hot press (140) applies pressure and heat to shape the dough balls into a uniform flat bread before transferring into the cooking section (150).

7. The automatic cooking apparatus (100) as claimed in claim 1, wherein the hot press (140) comprises one or more guiding plates (1010) to guide movement of the dough balls from the hot press (140) to the cooking section (150).

8. The automatic cooking apparatus (100) as claimed in claim 1, wherein the cooking section (150) comprises a scotch yoke mechanism comprising a flipper to rotate and flip the flat bread, and a heat source for heating and cooking the flat bread.

9. The automatic cooking apparatus (100) as claimed in claim 8, wherein the cooking section (150) comprises at least two parallelly placed perforated plates (1106a, 1106b) positioned close to a burner and configured to move closer and away from each other.

10. The automatic cooking apparatus (100) as claimed in claim 9, wherein the at least two parallelly placed perforated plates (1106a, 1106b) are configured to hold the flat bread while flipping, and release internal moisture from the flat bread.

11. The automatic cooking apparatus (100) as claimed in claim 9, wherein the cooking section (150) comprises a linear guide (1206) to slide the at least two parallelly placed perforated plates (1106a, 1106b) up and down for sliding of the flat bread.

12. The automatic cooking apparatus (100) as claimed in claim 1, wherein the cooking section (150) is integrated with a puffing section (160).

13. The automatic cooking apparatus (100) as claimed in claim 12, wherein the puffing section (160) comprises an Infrared (IR) heating coil (166) to generate heat to puff the flat bread.

14. The automatic cooking apparatus (100) as claimed in claim 12, wherein the puffing section (160) is integrated with a temperature control system to maintain an optimal heating temperature of the IR heating coil (166).

Images