WO2023063912A1

WO2023063912A1 - Cooking and slicing machine for cube shaped doner kebab meat

Info

Publication number: WO2023063912A1
Application number: PCT/TR2022/051114
Authority: WO
Inventors: Bulent YERGIN
Original assignee: Yergin Bulent
Priority date: 2021-10-13
Filing date: 2022-10-11
Publication date: 2023-04-20

Abstract

The present invention relates to a cooking and slicing machine for cube-shaped doner kebab meat, in which the doner kebab blocks prepared in the form of cubes or half cubes in a refrigerated cabinet can be stacked on top of each other and sliced simultaneously without turning them from the cooking surface, and the cooking time is determined according to the information coming from the Ph, humidity, temperature, and color sensors, which is self-washing at the end of production, sterilized by UVC lamps, flavored with incense and soot aroma, in which the moisture loss is minimized in a closed cabinet and the surface to be cooked is moistened with an oily and aromatic solution.

Description

COOKING AND SLICING MACHINE FOR CUBE SHAPED DONER KEBAB MEAT

Technical Field of the Invention

State of the Art

In the doner kebab sector, machines that make manual or automatic slicing have been available for a long time. Factories that can be used in industrial doner production facilities and retail food stores, and factories producing doner kebabs also perform producing doner machines.

Available doner kebab cooking robots and machines turn doner kebabs prepared in the form of round cylinders, manually or with the help of a motor, at a certain speed, cook doner kebabs, and cut them with motorized, circular or human-powered straight knives. No solution has been found for the moisture and waste losses caused by the continuous exposure of doner kebab meat to the heat source and ambient temperatures. Moisture losses cannot be controlled since the surface of the doner kebab block is open 360 degrees and moisture loss starts after +4 °C. Even if the shocked doner kebab meat was used, after a while, no solution was found for the microbial proliferation caused by the increase in the internal temperature (average 38 °C). This situation is tried to be prevented with natural or chemical preservatives. Environmental and human-induced contamination occurs due to the cutting of the doner kebab block in open environments.

Since a straight line cut is made from a round form in the available systems, a homogeneous cooking cannot be provided at every point of the cut slice. Factory- produced ready to eat doner kebabs are shipped frozen at -18 °C and used.

In this way, the doner kebab hung on the stove is rotated 360 degrees and preheated for about 30 minutes. This process causes waste of time and energy. Applying heat for a long time causes burns and waste losses on the outer surface. The same precooking process is carried out each time, since the doner kebab that is put in place of the consumed doner kebab is also subjected to the same process.

In stores with a high sales capacity, doner kebab blocks are prepared in quantities of 50-75-100-300-400 kg. Due to the weight of the doner kebab, a team of 2-3 people or a lift is required for the process of hanging it to the stove. Since all doner meats that cannot be sold at the end of the day are exposed to internal heat, they are legally required to be wasted. In case it is used again the next day, it can cause very serious food poisoning due to microbial generation.

Slice widths in available machines are around 30-100 mm. The ground beef is not able to reach the desired widths for Iskender. Even when they make a wide cut, the same thickness and cooking rate cannot be achieved in all parts of the slice, since it is cut from a round form. In addition, slice thicknesses cannot be changed instantaneously at the request of the customer. The cut process should be stopped and the thickness thereof should be adjusted.

Available machines do not have self-washing, drying, and sterilization features. The whole machine is disassembled, cleaned individually, and reassembled. In addition, in gas systems, production is disrupted when there is a malfunction or interruption.

The invention that is the subject of the application numbered “W02020214105A1 ” in the state of the art relates to a doner cutting robot that transmits the information via laser (optional), position sensors (optional) and temperature sensors (optional) and accordingly allowing simultaneous movement of the knife, the oven, doner blade and cutting lever, and the connection with the software (PIC/PLC) control system. With the software (PIC/PLC) control system, it increases personnel safety by minimizing the manual control of doner cutting in compliance with food health and doner cutting standards. The doner cutting robot with a rotating mechanism that has been rotated around its axis through a motor connected to the chassis and positioned on at least one skewer, on which the doner meat is inserted, and rotating around its own axis via the revolving wheel with a rotating gear, which is linked to the rotating mechanism.

The invention that is the subject of the application numbered "WO1999051 135A1" in the state of the art is an integrated instrument for doner cooking and cutting with the method for automatically cooking, cutting and preparing doner meat in the same amount and form without human intervention. Said system relates to the method of multi-sided cooking of the front sides of the pre-frozen boxes by rotating said meat boxes around a central circularity or with a 4, 5 or 7 cooker (radian or LPG).

The invention that is the subject of the application numbered “TR2017/03909” in the state of the art relates to a system that has heat shields and gas control system in order to cook the doner homogeneously in the desired dimensions and to save energy, that can cut at different inclinations and cut at the desired temperature with heat sensors, that can record cutting information and provide automatic sharpening.

Therefore, unlike previous technical solutions, it is required a smart doner kebab meat cutting machine for cube-shaped doner kebab meat, in which the doner kebab blocks prepared in the form of cubes or half cubes in a refrigerated cabinet from chicken, veal, turkey meat, in pieces or minced meat or mixed can be stacked on top of each other and sliced simultaneously without turning them from the cooking surface, and the cooking time is determined according to the information coming from the Ph, humidity, temperature, and color sensors, which is self-washing at the end of production, sterilized by UVC lamps, flavored with incense and soot aroma, in which the moisture loss is minimized in a closed cabinet and the surface to be cooked is moistened with an oily and aromatic solution. Consequently, the disadvantages disclosed above and the inadequacy of available solutions in this regard necessitated making an improvement in the relevant technical field.

Objects of the Invention

The most important object of the present invention is to ensure that the moisture and steam loss of the product is 25-35% instead of 40-45% depending on the type of meat, depending on the heat source and temperature since the open surface area is reduced by approximately 70% compared to other doner kebab cutting methods.

Another object of the present invention is to keep the microorganism generation at a minimum level by keeping the temperature inside the cabinet (0/-5°C) under control. Yet another object of the present invention is to reduce the risk of contamination originating from the environment, atmosphere, and human beings.

Yet another object of the present invention is to ensure that the machine is clean and sterile all the time, without being dependent on the element, by means of the lamp features thereof that provide self-washing and UV-C sterilization. Thus, the cleaning or production starting times of the machine after the cutting process are further reduced. Yet another object of the present invention is to eliminate the heat losses caused by turning since it performs cutting from the same surface all the time. Yet another object of the present invention is to provide band saw and flat blade cutting options. Thus, slice thicknesses (1 -10 mm) can be changed with a single button according to customer demand, and slice widths (5-15 cm) can be adjusted before cutting according to demand.

Yet another object of the present invention is to apply an oily and aromatic solution in the pulverized form to the ready-to-cook surface automatically each time and to prevent moisture loss while the surface is roasting.

Yet another object of the present invention is to discharge waste gases and cooked meat odors as less emissions with quadruple filtration feature thereof.

Yet another object of the present invention is to provide automatic adjustment of the cutting time and the setting of the heat source according to the pH, humidity, and temperature measurements.

Yet another object of the present invention is to enable the production and sales plan to be preset according to the sold and remaining portions from the control panel.

Yet another object of the present invention is to enable the historical daily production amounts, energy (gas-electricity) consumptions, working times, performance analyzes and graphics to be displayed for information purposes.

Yet another object of the present invention is to detect defective parts and give warning, and to provide rapid intervention.

Yet another object of the present invention is to provide warning of the parts that are due to be replaced and the maintenance periods.

Yet another object of the present invention is to enable the use of one or both of the gas or infrared options at the same time with the method of hybrid heating. Thus, production can continue during gas failure by means of the electric heating system. Structural and characteristic features of the present invention as well as all advantages thereof will become clear through the attached figures and the following detailed description provided by making references thereto. Therefore, the assessment should be made by taking these figures and the detailed description into consideration.

Description of the Figures

Figure -1 illustrates the isometric view of the doner kebab meat cooking and slicing machine of the present invention.

Figure -2 illustrates the view of the interior of the cabinet of the doner kebab meat cooking and slicing machine of the present invention.

Figure -3 illustrates the view of the cooking stove of the doner kebab meat cooking and slicing machine of the present invention.

Figure -4 illustrates the view of the interior of the cabinet of the doner kebab meat cooking and slicing machine of the present invention.

Figure -5 illustrates the view of the horizontal slicing band saw system of the doner kebab meat cooking and slicing machine of the present invention.

Figure -6 illustrates the view of the straight blade system of the doner kebab meat cooking and slicing machine of the present invention.

Reference Numerals

1 . Waste gas and odor filtration cell

2. Snail exhaust fan

3. Meat storage cover in the cabinet

4. Cooking stove radians

5. Cooking stove infrared heaters

6. Cooked doner kebab meat collecting channel

7. Cooked doner kebab meat transfer conveyor belt 8. Lower cabinet

9. Machine base

10. Cooked doner kebab preparation bench

11. Cooling motor

12. In-cabinet washing boiler motor

13. Steam and aromatic odor generator

14. Horizontal slicing blade system motor

15. Threaded rod and bearing

16. Movable glass heat shields

17. Gas adjustment buttons

18. Vertical slicing apparatus

19. Adjustable vertical slicing blades

20. In-cabinet conveyor for driving doner kebab meat

21. In-cabinet cold air ducts

22. In-cabinet washing pipe and nozzles

23. UV-c sterilization lamps

24. Uncooked doner kebab blocks

25. Scissors system for driving doner kebab meat

26. Scissors system motor

27. LCD control panel

28. Horizontal slicing band saw frame

29. Band saw

30. Rubber bearing pulley

31. Band saw motor

32. Threaded rod nut

33. Linear motion mechanism

34. Horizontal slicing blade

35. Linear motion motor

36. Color sensor

37. pH measuring sensor

38. Moisture meter

39. Surface moistening nozzles

40. Surface moistening solution container

41 . In-cabinet washing curtain Description of the Invention

Cooking and slicing machine for doner kebab meat according to present invention comprises waste gas and odor filtration cell (1 ), snail exhaust fan (2), meat storage cover in the cabinet (3), cooking stove radians (4), cooking stove infrared heaters (5), cooked doner kebab meat collecting channel (6), cooked doner kebab meat transfer conveyor belt (7), lower cabinet (8), machine base (9), cooked doner kebab preparation bench (10), cooling motor (1 1 ), in-cabinet washing boiler motor (12), steam and aromatic odor generator (13), horizontal slicing blade system motor (14), threaded rod and bearing (15), movable glass heat shields (16), gas adjustment buttons (17), vertical slicing apparatus (18), adjustable vertical slicing blades (19), in-cabinet conveyor for driving doner kebab meat (20), in-cabinet cold air ducts (21 ), in-cabinet washing pipe and nozzles (22), UV-c sterilization lamps (23), uncooked doner kebab blocks (24), scissors system for driving doner kebab meat (25), scissors system motor (26), LCD control panel (27), horizontal slicing band saw frame (28), band saw (29), rubber bearing pulley (30), band saw motor (31 ), threaded rod nut (32), linear motion mechanism (33), horizontal slicing blade (34), linear motion motor (35), color sensor (36), pH measuring sensor (37), moisture meter (38), surface moistening nozzles (39), surface moistening solution container (40), and in-cabinet washing curtain (41 ).

The waste gas and odor filtration cell (1 ) ensures that the emissions of waste gas and odors are reduced. The snail exhaust fan (2) ensures that the waste gas and odors coming out of the chimney are discharged to the outside environment after they are filtered in the waste gas and odor filtration cell (1 ).

The meat storage cover in the cabinet (3) is the cover that allows the uncooked doner kebab blocks (24) to be placed in the refrigerated cabinet.

The cooking stove radians (4) ensure the cooking and slicing process from the same surface at all times, without turning the uncooked doner kebab blocks (24) until the end of the cutting process, as in the old system currently used.

Cooking stove infrared heaters (5) ensure that uncooked doner kebab blocks (24) are activated and cooked from the same surface after gas failure.

The cooked doner kebab meat collecting channel (6) is six open channels that enable the cooked and sliced doner meats to be directed to the cooked doner kebab meat transfer conveyor belt (7).

The cooked doner kebab meat transfer conveyor belt (7) ensures that the cooked doner kebab meat is transported out of the collecting channel (6), where the cooked meat is collected.

The lower cabinet (8) ensures that the doner kebab meat cooking and slicing machine is at an ergonomic height. The lower cabinet (8) provides the storage of the cooked doner kebab preparation bench (10), cooling motor (11 ), in-cabinet washing boiler motor (12), steam and aromatic odor generator (13), horizontal slicing blade system motor (14), threaded rod and bearing (15), and in-cabinet cold air ducts (21 ).

The machine base (9) is located on the lower cabinet (8), ensuring that the machine is at an ergonomic height.

The cooked doner kebab preparation bench (10) is a workbench that contains a tray where the cooked doner kebabs coming from the transfer conveyor belt (7) are transferred, and the garnishes, and that ensures preparing the doner kebab for service. The cooling motor (11 ) ensures that the uncooked doner kebab blocks (24) in the cabinet are kept cold by transmitting the cold needed by the side in-cabinet cold air ducts (21 ).

In-cabinet washing boiler motor (12) is located in the lower cabinet (8), and at the end of the day, it lowers in-cabinet washing curtain (41 ) and ensures that the interior of the cabinet and the adjustable vertical slicing blades (19) are washed and cleaned.

The steam and aromatic odor generator (13) ensures that aromatic incense mixed with steam is sprayed onto the cooked doner kebabs falling on the transfer conveyor belt (7).

The horizontal slicing blade system motor (14) enables the threaded rods in the threaded rod and bearing (15) to move vertically up and down after the command from the color sensor (36), ph measuring sensor (37), and moisture meter (38).

The threaded rod and bearing (15) rotate the movement of the horizontal slicing blade system motor (14) to the right and left, thereby enabling the horizontal slicing band saw frame (28) to move vertically up and down at a certain speed.

The movable glass heat shields (16) direct the heat to the uncooked doner kebab blocks (24), preventing the heat from dissipating and being covered with a film to prevent the spread of harmful rays to the outside. Thus, it prevents employees from being affected by heat and harmful rays.

Gas adjustment buttons (17) are located on the cooking hob and enable the gas coming to the radians of the cooking stove (4) to be adjusted manually to the desired temperature.

The vertical slicing apparatus (18) provides slicing of the uncooked doner kebab blocks (24) pushed by the in-cabinet conveyor for driving doner kebab meat (20) at the desired widths, with the help of adjustable vertical slicing knives (19), for cooking it in the cabinet. Adjustable vertical slicing blades (19) are mounted on the movable vertical slicing apparatus (18) at desired intervals, allowing the uncooked doner kebab blocks (24) to be sliced at desired widths.

The in-cabinet conveyor for driving doner kebab meat (20) ensures that the uncooked doner blocks (24) are adjusted and driven at the desired slice thickness in the cooking zone.

The cold air ducts (21 ) inside the cabinet provide to carry the heat coming from the cooling motor (1 1 ) into the cabinet in order to keep the doner kebabs in the cabinet at a certain temperature.

In-cabinet washing pipe and nozzles (22) lower thein-cabinet washing curtain (41 ) at the end of the day and allow hot water from in-cabinet washing boiler motor (12) to be transferred and sprayed into the cabinet to wash and clean the cabinet interior and the adjustable vertical slicing blades (19).

UV-C sterilization lamps (23) activate automatically at the end of the end-of-day washing process and ensure the sterilization of the cabinet interior.

Uncooked doner blocks (24) are produced in suitable sizes, frozen and cubed inside the cooling cabinet, allowing to be cooked and sliced from the same surface without rotating.

Scissors system for driving doner kebab meat (25) is a scissors mechanism that enables the uncooked doner kebab blocks (24) placed in the cooling cabinet to move smoothly with the in-cabinet conveyor for driving doner kebab meat (20) and to open and close them with the help of a motor.

The scissors system motor (26) is the motor that allows the uncooked doner kebab blocks (24) placed in the cooling cabinet to move smoothly with the doner kebab meat inside the cabinet (20) and opens and closes the scissors system. The LCD control panel (27) is a computer-controlled touch screen where the movements of all motors and moving mechanisms on the machine are controlled and adjusted by means of a special software.

Horizontal slicing band saw frame (28) is a heat resistant stainless steel frame that is used to carry the band saw, band saw pulleys, and band saw motor, which slices cooked doner kebab meat in the desired thickness.

Band saw (29) provides self-sharpening by rotating with the help of rubber bearing pulley (30) and band saw motor (31 ), which is used to slice cooked doner kebab meat in desired thickness. The band saw (29) is made of heat-resistant, stainless steel.

The rubber bearing pulley (30) is a rubber-coated bearing wheel that allows the cooked doner kebab meat to be sliced in the desired thickness and rotated on the band saw (29). The band saw motor (31 ) rotates the rubber bearing pulleys (30), which are used to slice the cooked doner kebab meat in the desired thickness, and enables the band saw (29) to rotate.

The threaded rod nut (32) provides carrying the horizontal slicing band saw frame (28) on the threaded rods connected to the threaded rod and bearing (15).

The linear motion mechanism (33) is the mechanism that enables the horizontal slicing blade (34) that slices the cooked doner kebabs to the desired thickness, to move back and forth by the linear motion motor (35). The band saw (29) is an alternative to the cutting system.

The horizontal slicing blade (34) provides slicing of the cooked doner kebabs at the desired thickness with the help of the linear motion motor (35) by mounting them on the linear motion mechanism (33).

The linear motion motor (35) enables the assembly of the horizontal slicing blade (34) that slices the cooked doner kebab meat to the desired thickness and moves the linear motion mechanism (33). The color sensor (36) detects the doner kebab with the desired cooking color and provides the slicing command to be transmitted to the horizontal slicing blade system motor (14), threaded rod and bearing (15), horizontal slicing band saw frame (28), and band saw (29) or linear motion motor (35).

The pH measuring sensor (37) monitors the uncooked doner kebab blocks (24) with the pH meter, ensuring that microbiological deteriorations are detected beforehand.

The moisture meter (38) monitors the uncooked doner kebab blocks (24) with a moisture meter, allowing to adjust the interior temperature and cooking time.

Surface moistening nozzles (39) provide pulverized spraying of the oily solution prepared with aromatic flavorings in order to increase the caramelization on the ready- to-cook doner kebab's surface and reduce moisture loss.

The surface moistening solution container (40) maintains the oily solution used by the surface moistening nozzles (39) for pulverizing spraying.

The in-cabinet washing curtain (41 ) ensures that the front of the cabin, which remains open before starting the interior washing process at the end of the day, is closed to prevent water from coming out.

In the preferred embodiment of the present invention, in the working system thereof, uncooked doner kebab blocks (24) prepared in 30.48 x 30.48 x 15.24 mm dimensions ( 2 cube) or in different sizes upon request are stacked on top of each other in the refrigerated container. Cooking stove with gas-heated cooking stove radians (4) (350 °C) and electric cooking stove infrared heaters (5) (400 °C) advance to the cooking zone simultaneously with the conveyor (20) and the scissors system (25) for driving the doner kebab inside the cabinet for cutting it from 1 mm to 10 mm slice thicknesses from a specially insulated and cooled cabinet at 0/-5 degrees where the uncooked doner kebab blocks (24) are kept, and uncooked doner kebab blocks (24) are cooked at desired temperature and sliced The blade system (horizontal slicing band saw frame (28), band saw (29), rubber bearing pulley (30), band saw motor (31 ) or linear motion mechanism (33), horizontal slicing blade (34), linear motion motor (35), color sensor (36), pH measuring sensor (37), moisture meter (38)) completes the cutting process from the top to the bottom.

2 pieces of high-temperature resistant glass, and movable heat shields are mounted on the body with gas or infrared heaters in order to reflect the heat more on the doner kebab surface, not to spread the heat outside, to reduce the contact and contamination from the outside to the cooking area. At the end of the day, the heat shields are hidden inside the main body where the cooking stove is located.

In blade systems, which are one of the essential elements of the invention, 2 different knife systems can optionally be used separately. Horizontal slicing blade (34), (1500 rpm) or band saw (29) blade systems (3000 rpm) are specially designed. It can cut from 30 mm to 310 mm in width at once.

During the cutting, the solution prepared from the mixture of butter - oil - animal fat, and nature-identical aromatic odors is sprayed onto the ready-to-cook doner kebab surface by the surface moistening nozzles (39). Thus, the doner surface is better caramelized and aromatically flavored during cooking, and it loses less moisture.

After cutting, the cooked doner meat falling onto the cooked doner kebab meat transfer conveyor belt (7) is sprayed with slightly moist, aromatic natural incense to increase the flavor additionally. At the end of the day, after the environmental cleaning of the machine is performed, cleaning is performed with tablet cleaning products in the cabinet with hot water at 85 degrees and in-cabinet washing boiler motor (12). Meanwhile, blade systems and other stainless equipment can be placed inside the cabinet. As a precaution, the washing curtain (41 ) inside the cabinet is lowered to prevent water from leaking. After the washing process, the inside of the cabinet is sterilized with UV-C sterilization lamps (23) until the next day.

Claims

1. A cooking and slicing machine for doner kebab meat that allows the prepared doner blocks to be cut at the same time without turning them from the surface on which they are cooked, by stacking them on top of each other in the refrigerated cabinet, characterized by comprising; at least one waste gas and odor filtration cell (1 ) that ensures reducing emissions of waste gas and odors, at least one snail exhaust fan (2) ensuring that the waste gas and odors coming out of the chimney are discharged to the outside environment after they are filtered in the waste gas and odor filtration cell (1 ), at least one meat storage cover in the cabinet (3) that allows the uncooked doner kebab blocks (24) to be placed in the refrigerated cabinet, at least one cooking stove infrared heaters (5) ensuring that uncooked doner kebab blocks (24) are activated and cooked from the same surface after gas failure, at least one doner kebab meat collecting channel (6) having an open bottom channel, and ensuring that the cooked and sliced doner kebabs are directed to the cooked doner kebab meat transfer conveyor belt (7), a cooked doner kebab meat transfer conveyor belt (7) ensuring that the cooked doner kebab meat is transported out of the collecting channel (6), where the cooked meat is collected, at least one lower cabinet (8) that allows for storing the cooked doner kebab preparation bench (10), cooling motor (1 1 ), in-cabinet washing boiler motor (12), steam and aromatic odor generator (13), horizontal slicing blade system motor (14), threaded rod and bearing (15), and in-cabinet cold air ducts (21 ), at least one machine base (9) that is located on the lower cabinet (8) and that allows the motor to be hidden inside, at least one cooked doner kebab preparation bench (10) containing the cooked doner kebab meat transferred from the transfer conveyor belt (7), a tray tub, and garnishes, and ensuring that the doner kebab is prepared for service, at least one cooling motor (1 1 ) ensuring that the uncooked doner kebab blocks (24) in the cabinet are kept cold by transmitting the cold needed by the side in-cabinet cold air ducts (21 ), at least one steam and aromatic odor generator (13) ensuring that aromatic incense mixed with steam is sprayed onto the cooked doner kebabs falling on the transfer conveyor belt (7), at least one horizontal slicing blade system motor (14) ensuring that the threaded rods in the threaded rod and bearing (15) move vertically up and down after the command from the color sensor (36), pH measuring sensor (37), and moisture meter (38), at least one threaded rod and bearing (15) that rotate the movement of the horizontal slicing blade system motor (14) to the right and left, thereby enabling the horizontal slicing band saw frame (28) to move vertically up and down at a certain speed, at least one movable glass heat shield (16) that directs the heat to the uncooked doner kebab blocks (24), preventing the heat from dissipating, at least one vertical slicing apparatus (18) that provides slicing the uncooked doner kebab blocks (24) pushed by the in-cabinet conveyor for driving doner kebab meat (20) at the desired widths, with the help of adjustable vertical slicing knives (19), for cooking it in the cabinet, at least one adjustable vertical slicing blade (19) that is mounted on the movable vertical slicing apparatus (18) at desired intervals, allowing the uncooked doner kebab blocks (24) to be sliced at desired widths, at least one in-cabinet conveyor for driving doner kebab meat (20) ensuring that the uncooked doner kebab blocks (24) are adjusted and driven at the desired slice thickness in the cooking zone, at least one cold air duct (21 ) inside the cabinet that provides carrying the heat coming from the cooling motor (1 1 ) into the cabinet in order to keep the doner kebabs in the cabinet at a certain temperature, at least one in-cabinet washing pipe and nozzle (22) that lowers the in-cabinet washing curtain (41 ) at the end of the day and allows hot water from in-cabinet washing boiler motor (12) to be transferred and sprayed into the cabinet in order to wash and clean the cabinet interior and the adjustable vertical slicing blades (19),

UV-C sterilization lamps (23) that activate automatically at the end of the end- of-day washing process and that ensure the sterilization of the cabinet interior, at least one uncooked doner block (24) that is produced in suitable sizes, frozen and cubed inside the cooling cabinet, allowing to be cooked and sliced from the same surface without rotating, at least one scissors system for driving doner kebab meat (25) that enables the uncooked doner kebab blocks (24) placed in the cooling cabinet to move smoothly with the in-cabinet conveyor for driving doner kebab meat (20) and to open and close them with the help of a motor, at least one scissors system motor (26) that enables the uncooked doner kebab blocks (24) placed in the cooling cabinet to move smoothly with the doner kebab meat inside the cabinet (20) and that opens and closes the scissors system, at least one LCD control panel (27) with a computer-controlled touch screen where the movements of all motors and moving mechanisms on the machine are controlled and adjusted by means of a software, at least one horizontal slicing band saw frame (28) for carrying the band saw, band saw pulleys, and band saw motor, which slices cooked doner kebab meat in the desired thickness, at least one band saw (29) that provides self-sharpening by rotating with the help of rubber bearing pulley (30) and band saw motor (31 ), which is used to slice cooked doner kebab meat in desired thickness, at least one rubber bearing pulley (30) that ensures the cooked doner kebab meat to be sliced in the desired thickness and rotated on the band saw (29), at least one band saw motor (31 ) that rotates the rubber bearing pulleys (30) for slicing the cooked doner kebab meat to the desired thickness, and that enables the band saw (29) to rotate, at least one threaded rod nut (32) that provides carrying the horizontal slicing band saw frame (28) on the threaded rods connected to the threaded rod and bearing (15), at least one linear motion mechanism (33) that enables the horizontal slicing blade (34) that slices the cooked doner kebabs at the desired thickness, to move back and forth by the linear motion motor (35), at least one horizontal slicing blade (34) that provides slicing the cooked doner kebabs at the desired thickness with the help of the linear motion motor (35) by mounting on the linear motion mechanism (33),

17 at least one linear motion motor (35) that enables assembling the horizontal slicing blade (34) that slices the cooked doner kebab meat at the desired thickness and moving the linear motion mechanism (33), at least one color sensor (36) that detects the doner kebab with the desired cooking color and provides the slicing command to be transmitted to the horizontal slicing blade system motor (14), threaded rod and bearing (15), horizontal slicing band saw frame (28), and band saw (29) or linear motion motor (35), at least one pH measuring sensor (37) that monitors the uncooked doner kebab blocks (24) with the pH meter, ensuring that microbiological deteriorations are detected beforehand, at least one moisture meter (38) that monitors the uncooked doner kebab blocks (24) with a moisture meter, and that allows for adjusting the interior temperature and cooking time, at least one surface moistening nozzle (39) that provides pulverized spraying the oily solution prepared with aromatic flavorings in order to increase the caramelization on the ready-to-cook doner kebab's surface and reduce moisture loss, at least one surface moistening solution container (40) that maintains the oily solution used by the surface moistening nozzles (39) for pulverizing spraying, at least one in-cabinet washing curtain (41 ) ensuring that the front of the cabin, which remains open before starting the interior washing process at the end of the day, is closed to prevent water from coming out.

2. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising gas adjustment buttons (17) that are located on the cooking stove and allow the gas coming to the radians of the cooking stove (4) to be adjusted manually to the desired temperature.

3. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising at least one cooking stove radian (4) that enables uncooked doner kebab blocks (24) to be cooked from the same surface.

4. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising at least one in-cabinet washing boiler motor (12) that is located inside the lower cabinet (8) and that lowers in-cabinet washing curtain (41 ) and

18 ensures that the interior of the cabinet and the adjustable vertical slicing blades (19) are washed and cleaned.

5. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising horizontal slicing band saw frame (28) with heat resistant stainless steel frame.

6. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising band saw made of heat resistant stainless steel (29).

7. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising horizontal slicing blade (34) that works at 1500 rpm and enables cutting from 30 mm to 310 mm width at once.

8. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising band saw (29) that can cut from 30 mm to 310 mm width at once by working at 3000 rpm.

9. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising in-cabinet washing boiler motor (12) that allows for cleaning with tablet cleaning products and 85 degrees hot water in the cabinet.

10. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising cube-shaped uncooked doner kebab blocks (24).

11. A cooking and slicing machine for doner kebab meat according to Claim 1 , characterized by comprising meat storage cover in the cabinet (3).

19