WO2015198353A2

WO2015198353A2 - Automatic cooking machine

Info

Publication number: WO2015198353A2
Application number: PCT/IN2015/050052
Authority: WO
Inventors: Aboobacker ELIAT
Original assignee: Eliat Aboobacker
Priority date: 2014-06-27
Filing date: 2015-06-25
Publication date: 2015-12-30
Also published as: WO2015198353A3

Abstract

An automatic cooking system for cooking food material which keeps consistency in quality, aroma and taste by providing a uniform heat distribution consists of stationary/rotatable heating means, stationary/rotatable table to keep utensil/plate, variable speed motor which is controlled by gear unit and temperature and time regulating system. Uniform heat distribution is possible in various methods as described in specification and avoid overheating and burning of food by controlling temperature and time factors.

Description

Title: Automatic Cooking Machine.

FIELD OF INVENTION

This invention relates in general to a device to perform cooking food which keeps consistent quality, aroma and taste and in particular to a device which perform cooking by providing heat uniformly in all parts of the utensil and avoid overheating and burning of food by controlling temperature and time factors.

BACKGROUND OF THE INVENTION

A skilled and highly experienced chef alone can accomplish a sophisticated cooking performance in accurate by keeping taste and quality consistently. Even though the method of cooking is same, the taste may be different in different time and situation, even if it is performed by the same person. The cause of inconsistency is the difference in heating the food material, thus making difference in temperature. Research done on this behalf and it is realized that the completion of cooking by keeping the consistency in taste, quality and aroma is directly related to the temperature of the material being cooked and duration of time. The temperature and time are the two main factors which affects the consistency of taste and quality of cooked food. So temperature and time should be controlled in a required manner. Further the temperature at bottom, middle and top portion of the utensils or vessel are also should be in control by checking it frequently. This uniform heating method helps to keep or improve the taste, quality and aroma. By applying this method in cooking, the performance of cooking can be improved and make it consistent in quality and taste. To attain that, there is in need of a device which can keep the taste and quality steady at each and every time of cooking in different situation. The present invention is the result of such research which a scientifically programmed perfection can be accomplished even in bulk quantity of cooking by controlling the above said two main factors in computerized or semi automatic or manual method. THE PRIOR ART

The master chef of the Nawab of Oudh had developed a very complicated method of cooking biriyani in sealed Utensils or Vessel, burying it under sand preheated to the optimum temperature. This retained and improved the taste and aroma of the dish substantially, mainly due to the uniform heating of the entire food material. This was further developed by the chefs of Moghul palace and became popular as "Dumpukth". The prior art has several disadvantages such that only a well experienced chef can accomplish and keep the performance of cooking steady. The heat distribution to make food may be different in different situation and it affects the temperature and cooking time. So, even the experienced chef cannot perform well in different situations due to the difference in heat distribution for cooking. So there in is in need of device to keep optimum temperature at every portion of the cooking vessel almost uniformly and avoid overheating or burning of food materials while cooking for long duration of time without stirring of the food material being cooked. This invention relates to system to perform cooking of food in a fully computerised or semiautomatic or manual system wherein the taste and quality of the food being cooked can be scientifically programmed to perfection where the following objectives can be easily achieved.

OBJECTIVES OF THE INVETION

The first objective of the invention is to invent a device to perform cooking food material which gives and maintains consistent taste and quality with its original aroma.

The second objective of the invention is to invent a device to make a sophisticated cooking, scientifically programmable to perfection by any person with required technical knowledge or training. The Third objective of the invention is to invent a device to supply heat to the food material being cooked at every portion of the cooking vessel uniformly.

The fourth objective of the invention is to invent a device which avoids overheating or burning of food material while cooking for long duration of time without any stirring of the food being cooked.

The fifth objective of the invention is to invent a device which an optimum temperature can be adjusted while cooking food material.

The sixth objective of the invention is to invent a device which is easy to handle and more economical in fuel consumption.

The seventh objective of the invention is to invent a device which the cooking schedule is programmed by manual, electrical or electronic control of temperature and time factors.

The eighth objective of the invention is to invent a device which can perform different type of cooking method like boiling, frying, roasting, baking as well as making dishes like dosa(pan cake), chapathi(roasted bread), roti , pizza etc. and specialized cooking like Biriyani.

SUMMARY OF THE INVETION

According to the present invention, the objectives given above can attain without any demerits of prior art. The completion of the cooking process is directly related to the temperature of the food material being cooked and duration of time. By measuring the temperature of the food material at the bottom, middle and top portion of the utensil (01), the cooking schedule can be programmed by manual, electrical or electronic controlling of temperature and time factors. The temperature is measured by thermocouples or similar heat 81 sensing equipments connected directly or by wireless connections to the control

82 device.

83 One embodiment of the invention consists of a heating means which is fixed in

84 a position herein after referred as heaterl(02), rotatable table (04) which is

85 fabricated and driven by a motor (07) with variable speed, controlled by a

86 reduction gear unit (06) and bearing housing(05) connected through coupling.

87 The utensil or container or baking plate, herein after referred as utensil (01),

88 placed on the rotatable table, is slowly rotated to move the heated bottom vessel

89 away from the heating means so that the excess heat transferred by the heating

90 means is conducted away to the upper portions of the food material by the time

91 the same bottom portion comes back to the heating means. Thus uniform heat

92 distribution to the utensil is enabled by continuously rotating the vessel surface

93 in contact with the heating means using a rotating table driven by a variable

94 speed motor controlled by gear system. This process avoids over heating of the

95 material and sticking of the decomposed food material to the overheated portion

96 of the vessel. A temperature and time regulating means is (09) is attached to the

97 system to record and regulate the temperature at bottom (11), middle (12) and

98 upper portion of the food material at certain time or time interval.

99 In another embodiment of the above said system, instead of rotating the table,

100 heating means can be rotated. Thus uniform heat distribution to the utensil/plate

101 is enabled by continuously rotating the heating means.

102 One of the other embodiment of the invention having a fixed heating means

103 herein after referred as heater2 (10) gives a rotating effect by switching only

104 one heater or a set of heaters on at a time and made it off and on in a rotating

105 sequence by suitable electrical and/or electronic switching devices, solenoid

106 valves or similar equipments; and fixed table for placing utensils (01). In this

107 embodiment plurality of burners is provided in heater2, with maintained very 108 low pressure cooking gas is supplied permanently, keeping all burners low like

109 a candle flame. In the present example four burners are provided. Using a no programmable electronic timer or computer control high pressure gas is in switched on through a solenoid valve so that the first burner (18) functions at

112 full capacity till the countdown time is reached and the high pressure solenoid

113 valve is switched off. The excess heat generated at utensil is conducted away to

114 the food material on top. Now the second (19) burner is switched on, while the lis first burner (18) in off mode, then the third burner (20) and the fourth burner

116 (21) sequentially to complete one cycle. The heating set up is further clarified

117 in Figure (4). The operator can control the quantity of heat being supplied at lis various stages of the cooking process. Maximum heat can provide till the food

119 material reaches boiling temperature and then slow down to required

120 temperature. Here uniform heat distribution to the utensil/plate is enabled by

121 continuously switching on and off each burner one by one. Thermocouples can

122 be directly connected to the temperature controllers to control the heat inside the

123 food being cooked.

124 According to another embodiment of this invention (Figure 5), which can be

125 intended for cooking a bulk quantity of food, a large enough heating means

126 referred as heater3 (22) is provided to cover the entire bottom of the cooking

127 vessel. A low pressure gas supply is permanently maintained to keep the burner

128 burn in low flame as in the second method. A high pressure gas supply is

129 switched on using a solenoid valve actuated by an electronic timer or similar

130 control device for a few seconds and then switched off. During the off period

131 the excess heat generated at the bottom is conducted away to the food material

132 above. Thus uniform heat distribution to the cooking utensil/plate is enabled by

133 continuously switching on and off the said single burner. This is programmed to

134 give out maximum heat till the food materials reaches boiling point and then

135 turned down to minimum according to the requirement. 136 BRIEF DESCRIPTION OF DRAWINGS

137 Figure 1 shows a complete system of cooking device with rotatable table

138 managed by a motor means and controlled by a reduction gear means and a

139 heating means.

140 Figure 2 shows a round frame wherein a plurality of burners can occupy.

141 Figure 3 shows the heating means using plurality of burners.

142 Figure 4 shows the burners fixed in a round frame.

143 Figure 5 shows the heating means using a single large burner.

144 Figure 6 shows the large burner fixed inside the round frame.

145 DETAIL DESCRIPTION OF THE DRAWINGS

146 Figure 1 shows a complete system of device consists of rotatable table (04) to

147 place the utensil or container or cooking/baking plate, herein after referred as

148 utensil (01) in which the rotation managed by a motor means (07) and

149 controlled rotation by a reduction gear means (06), a heating means (02) to

150 provide heat or fire for cooking, a bearing housing and a coupling means.

151 According to this embodiment of the invention wherein the heating means

152 which is fixed in a position herein after referred as heaterl (02) supply heat or

153 fire in required quantity controlled by a computerized or semiautomatic or

154 manual method. Rotatable round table (04) which is fabricated as shown in

155 figure 2 having a required diameter(AB) and driven by a motor (07)with

156 variable speed and the speed can be controlled by a reduction gear unit (06) and

157 bearing housing(5). Coupling is also provided in between the reduction gear

158 unit (06) and bearing housing (05). The rotatable round Table (04) with its

159 diameter (AB) is enough to place a utensil even for bulk quantity cooking. The 160 utensil(Ol) placed on the rotatable round table, is slowly rotated to move the

161 heated bottom vessel away from the heater 1(02) so that the excess heat

162 transferred by the heater 1(02) is conducted away to the upper portions of the

163 food material by the time the same bottom portion comes back to the

164 heaterl(02). Thus uniform heat distribution to the utensil is enabled by

165 continuously rotating the vessel surface in contact with the heating means using

166 a rotating table driven by a variable speed motor controlled by gear unit. This

167 process avoids over heating of the material and sticking of the decomposed food

168 material to the overheated portion of the vessel. The heat or temperature at

169 three position such as the bottom level (11), middle level (12) and top level (13)

170 should be checked frequently and measured by thermocouples or similar heat

171 sensing equipments or a temperature and time regulating system (09) which is

172 connected directly or by wireless connections to the control device, since the

173 temperature is one of the factor that helps the food keep in quality, taste and

174 aroma.

175 In another embodiment of the above said system, instead of rotating the table,

176 heating means can be rotated. Here uniform heat distribution to the utensil/plate

177 is enabled by continuously rotating the heating means.

178 Figure 2 shows a frame wherein a plurality of burners can occupy. The round

179 frame having a required diameter (AB) which can possess plurality of burners

180 and the number of burners is at least two and not limited to four. The burners

181 can be provided in spaces 14, 15, 16 and 17 combined referred as heater2 (10)

182 in the present examples. Instead of the utensil as said in the first embodiment,

183 the heater2 (10) rotates or giving rotating effect by switching on one burner or

184 set of burners at a time and made it on and off in a rotating sequence. Here

185 uniform heat distribution to the utensil/plate is enabled by continuously

186 switching on and off each burner one by one. 187 Figure 3 shows the heating means using plurality of burners. In this figure it is

188 shown, four burners 18, 19, 20, 21 have been fixed. Here the regulation of heat

189 is possible in different ways. One method of regulation of heat is done by

190 switching on and off one by one burner each without moving the utensil (1).

191 Another method of regulation is rotating the heater2 (10) instead of rotating the

192 table. The supply of fuel should be maintained very low and the burners burn in

193 a low flame in most of the time. High flame can also be provided in need and

194 controlled by pre-programmed electronic device.

195 Figure 4 shows the burners fixed in a round frame. Any number of burners can

196 be fixed inside the round frame. According to this embodiment, given as an

197 example, the burners 18, 19, 20, 21 has fixed in positions 14, 15, 16, 17.

198 Figure 5 shows the heating means using a single large burner. Another

199 embodiment of this invention, which can be used for cooking a bulk quantity of

200 food, single large enough heater3 (22) is provided to cover the entire bottom of

201 the cooking vessel. A low pressure gas supply is permanently maintained to

202 keep the burner burn in low flame as in the second method. A high pressure gas

203 can also be supplied whenever necessary. This is programmed to give out

204 maximum heat till the food materials reaches boiling point and then turned

205 down to minimum or switched it off according to the requirement. During the

206 off period the excess heat generated at the bottom is conducted away to the food

207 material above. Thus uniform heat distribution to the cooking utensil/plate is

208 enabled by continuously switching on and off the said single burner.

209 Figure 6 shows the burner fixed inside the round frame and it is big enough to

210 cover the round frame for bulk quantity of cooking and suitable for the third

211 embodiment of this invention.

212

Claims

I claim,

1. A system for cooking food material which keeps consistency in quality, aroma and taste by providing a uniform heat distribution consists of a heating means which is fixed in a position; rotatable table where the cooking utensils can be placed and driven by a motor means with variable speed and controlled by a reduction gear unit connected with bearing housing; and temperature and time regulating system connected with a temperature sensing equipment .

2. The system as claimed in claim 1 wherein the uniform heat distribution from the heating means to the cooking utensils is enabled by continuously rotating the utensil surface in contact with the heating means using a rotating table driven by variable speed motor means.

3. The system as claimed in claim 1 wherein the rotatable table rotates and controlled by a reduction gear unit and the rotation helps the surface of the utensil move away from the heating means so as to enable the excess heat on food material conducted away to the top portion to avoid overheating and burning of food material.

4. A process for cooking food material using the device as claimed in claim 1 comprising the steps of providing a uniform heat distribution to the utensil that is enabled by continuously rotating the utensil surface in contact with the heater using a rotating table; controlling the speed of rotation of the motor using gear unit; controlling of heating means using a temperature and time regulating system.

5. Another embodiment for cooking food material which keeps consistency in quality, aroma and taste consists of a heating means which is rotatable and driven by a motor means with variable speed and controlled by a reduction gear unit; a fixed table which is fabricated for placing the utensil ; and temperature sensing equipment connected with a temperature and time regulating system.

6. A process for cooking food material using the device as claimed in claim 5 comprising the steps of providing a uniform heat distribution to the utensil that is enabled by continuously rotating the heating means; controlling the speed of rotation of the motor using gear unit; controlling of heating means using a temperature and time regulating system.

7. Another embodiment for cooking food material which keeps consistency in quality, aroma and taste consists of a heating means which is stationary and having plurality of heaters, giving a rotating effect by switching on and off each burner one by one ; a fixed round table which is fabricated for placing the utensil ; and temperature sensing equipment connected with a temperature and time regulating system.

8. A process for cooking food material using the device as claimed in claim 7 comprising the steps of providing a uniform heat distribution to the utensil that is enabled by continuously switching on and off each burner one by one to give a rotating effect; controlling the speed of rotation of the motor using gear unit;controlling of heating means using a temperature and time regulating system.

9. Another embodiment for cooking food material which keeps consistency in quality, aroma and taste consists of a heating means which is stationary and having single large heating means suitable for bulk cooking to enable the uniform heat distribution by switching on and off the heating means according to the temperature and time factors; a fixed table which is fabricated for placing the utensil ; and temperature sensing equipment connected with a temperature and time regulating system.

10. A process for cooking food material using the device as claimed in claim 9 comprising the steps of providing a uniform heat distribution to the utensil that is enabled by continuously regulating on and off period of heating means; controlling of heating means using a temperature and time regulating system.

11. The system as claimed in claim 1,4,5,6,7,8,9,10 wherein the temperature of heating means is controlled by the temperature and time regulating system using temperature and time factors.

12. The means as claimed in claim 11 wherein the temperature and time regulating system is a manually operated one.

13. The means as claimed in claim 11 wherein the temperature and time regulating system is an automatically controlled one.