WO2024136776A1 - Hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebap production method - Google Patents

Abstract

The invention relates to a hopper-axis, refrigerated, modular, concept machine of kebab that will be used to cook meat to be ready for meal, which is the main element of dishes such as doner iskender, cağ, kokoreç, prepared by the skewer-axis cooking method, and the kebab production method performed with this hopper-axis machine. The concept cooking method and the machine designed accordingly will be used in the home, restaurant/buffet and food industry where large-scale production of kebab is made.

Description

HOPPER-AXIS, REFRIGERATED, MODULAR, CONCEPT PRODUCTION MACHINE OF KEBAB AND DERIVATIVES THEREOF AND HOPPER-AXIS KEBAP PRODUCTION METHOD

TECHNICAL FIELD

The invention relates to a hopper-axis, refrigerated, modular, concept machine of kebab that will be used to cook meat to be ready for meal, which is the main element of dishes such as doner iskender, cag, kokoreg, prepared by the skeweraxis cooking method, and the kebab production method performed with this hopper-axis machine.

The concept cooking method and the machine designed accordingly will be used in the home, restaurant/buffet and food industry where large-scale production of kebab is made.

BACKGROUND ART

In our developing world, people are constantly in a race against time. Because of this lifestyle, people tend to eat practical and fast food more. In such places, the number of which is increasing rapidly with the practical eating habits of people at lunchtime, one of the dishes that are especially suitable and preferred by our people is traditional products such as doner, kebab. These foods, whose reputation has got beyond our borders, are based on the principle that the meat wrapped around a large skewer is fried by the fire hitting the side and the fried parts are cut and served.

Over the years, improvements have been needed in this area as well. Doner cutting machines have been developed with the aim of cutting meat with a certain fineness and order, since the doner cutting process must be performed with the due diligence and care, the inner part of the meat is not cooked when the meat is cut thickly, and thus it endangers human health and in order to be able to serve the meat quickly.

Today, the said doner cutting machines have many mechanisms in which doner cutting processes are performed in many forms and mechanical structures. These cause some problems in the detection of doner meat and thus in the execution of the cutting process. One of them is the gauge cutting process. In the gauge cutting process that detects doner meat, a gauge with the maximum doner size that can be cut by the product approaching the doner with a cutting knife is used, and as soon as this gauge touches the doner, the cutting process is performed on the gauge plane and along the gauge. Here the cutting height is not the doner height; extra displacement is made. This type of cutting is suitable for cylindrical doner kebabs and if the doner is conical or has indentations and protrusions on its surface during the first cutting process, the whole doner surface cannot be cut until the doner is cylindrical. Uncut surfaces will bum during the second round of cooking. In addition, they are difficult to clean due to the complexity of the apparatus used.

In the optical system that detects doner meat, which is another system that performs doner cutting, there are optical sensors on both sides of the knife mechanism that will cut doner meat. The position of the doner meat, which will enter between the sensors, is determined and the surface is followed. With this system, conical doner kebabs can be cut, but pieces of meat protruding from the doner's surface cause the doner surface to be distorted, that is, to have many indentations and protrusions, or because the meat stuck in the cutter mouth is perceived as a doner's surface by the optical sensor, the process of following the surface cannot be performed in these regions. Therefore, uncut surfaces burn during the second round of cooking.

When the patent applications in the state of the art are examined,

The invention with the number “TR2002/02508” is summarized as follows: “It is related to the machine that cuts a food, known as doner in traditional Turkish cuisine and made by passing the meat of sheep, cattle or poultry on a skewer and turning it around its own axis and cooking it with a heat source during this rotation, into the sheets of desired thickness in order to consume the cooked surfaces, characterised in that it passes the electric power obtained from an electric source through the on-off button with an electric cable, drives the electric motor and rotates the knife shaft and circular knife connected to the motor, the knife in rotation cuts the doner, and the cutting thickness can be adjusted by the action cylinder, jaw and jaw fixing screw to the value "A" .

Yet another document in the art, numbered “TR2007/05197”, relates to the electrically operated doner cutting blade of the invention. The electric motor, which works with the power it receives from the adapter providing 20 V/DC direct current, transfers the power to the circular blade through the motor shaft and the blade rotates at 4000 revolutions per minute and performs the cutting process. The liquids and small parts that come out during the cutting process hit the blade holder with the kinetic energy caused by the rotation and are thrown out before they reach the motor and the body due to the shape of the blade holder.

In general, when the patent applications made with doner cooking machines are evaluated, the related patent applications do not solve the existing problems in the technique, since the invention is carried out in the context of modernizing the traditional skewer-axis doner cooker in the same concept, changing its form or dimensions, or adding some apparatus for automation.

In the document numbered “AU2002301189B2”, although the invention is produced with a hopper-axis, it has many disadvantages in the art. The hopper in which the ingredients to be cooked are found and placed is fixed to the device, it lacks the advantages that can be obtained by being disassembled, for example;

1- The materials to be cooked are prepared and frozen in another place, in special molds and polyamide packaging, separately for each compartment in the hopper, then they are peeled from the mold and package and placed in the hopper as frozen molds; this process leads to wastage of labor, time, materials and energy. Since each material needs to be processed individually, it causes more labor, material, energy and time to be spent in industrial production.

The resulting machine design is far from being useful for home and small-scale restaurant-type productions, as the method and the machine set-up created are mostly planned for industrial production.

2- The materials placed in the hopper must be frozen in order to be cooked and cut properly. In addition, the inner hopper is tilted backwards to prevent the materials from falling due to gravity.

3- The design of the machine is inherently not suitable for large-scale production. As the volume of the hoppers carrying the food to be cooked grows, the implementation of the planned production technique becomes difficult. As the hoppers get bigger, the hoppers get closer to each other and the materials to be cooked move away from the heat source. For this reason, the rotation of the hoppers carrying the ready-to-cut materials, turning 180 degrees becomes difficult and limits the planned efficiency and practicality.

4- There is no cooling unit or apparatus in the integrated machine to prevent deterioration of the material kept in the hopper for cooking. Although the material to be cooked is frozen, there is a risk that the meat will dissolve in the hopper and form bacteria in large-scale productions.

Thus, the need to eliminate such shortcomings and disadvantages of the embodiments and practices employed in the prior art entails an improvement in the respective tehnical field.

DESCRIPTION OF THE INVENTION

The present disclosure relates to a kebab machine and production method thereof developed for eliminating the aforementioned disadvantages and providing new advantages to the respective technical field. The aim of the invention is to eliminate the difficulties that cannot be solved by the classical or later methods of the previous art, in a safer, faster, economical, hygienic way and with less effort, thanks to the integrated structure of the said invention and the cooking method it provides. Thanks to the method of the invention, the design of the machine can be adapted to be suitable for home, restaurant or industrial production.

Another aim of the invention is to minimize personnel intervention that requires skill at many stages of its production. Compared to the traditional method, it is possible for an unqualified worker to reach the required level of competence much faster in the preparation and cooking stages. This will ensure that the need for qualified personnel, which will occur in sectoral growth, will be met quickly.

Another aim of the invention is to ensure that the personnel responsible for cooking have the opportunity to work more comfortably without being exposed to heat anymore. With such a system, the personnel will be exposed to heat much less since they will work behind or next to the heat source (cooker). In this way, it will be possible for his/her to carry out the task expected from his/her comfortably and more efficiently.

Another aim of the invention is that there is no need to rotate the skewer during cooking. There is no need for the personnel to stand by the cooker all the time during the process.

The hopper part of the machine, which is the subject of the invention, can be disassembled. In this way, many ease of use is achieved. For example; 1- Because the hopper is used as a mold and natural packaging, it eliminates the need for an extra packaging. In this way, filling process can be performed on the machine without removing the hopper from the machine, or it can be removed from the machine and transported to the place where the material to be cooked is prepared, and this filling process can be performed there. Thus, it is sufficient to stack the material directly into the hopper without the need for any molds or packaging. Thanks to this feature, the material is optionally sent directly to cooking or stored for later cooking. Since the process of unpacking the product for cooking requires labor and time as much as the material, labor and time spent for packaging according to traditional methods, the contribution provided provides a remarkable convenience and savings.

2- There is no need to freeze the materials before the cooking process. Thanks to the skewers on the pushing apparatus, the materials do not spill and can be easily moved back and forth depending on the movement of the piston. In this way, there is no need to tilt the container or the main body for controlled cooking of the material.

3- In the invention, the concept machine has a modular structure. Since a hopperaxis cooking method is adopted, the heater can be produced in the desired size according to the dimensions of the hopper. Thanks to the geometric structure of the hopper, it is possible to cook the desired amount of material. In this way, the size of the hopper does not interfere with the function of the installed system.

4- One of the most important aspects of the invention is that when the meat stuck on the skewer remains in front of the fire for a long time, it causes bacterial growth in the inner parts of the meat mass over time.

In the present invention, there is a cooling unit that was not previously available in both the skewer-axis and the hopper-axis cooking methods. This unit is used to keep the material in the hopper cold during cooking. Thus, bacterial production is minimized and a hygienic production can be realized. The cutting process becomes much easier even when done manually.

Apart from these, there are many more advantages. To briefly describe,

- In cases where cooking should be interrupted for a long time, the cooked material is withdrawn again by means of the piston, even though the hopper is inside the materials, it is removed from its place, If desired, the top and front part of the box can be closed so that the material remains in place, stored in appropriate storage conditions, and can be re-mounted in the machine whenever desired and the cooking process can be continued from where it left off.

- The cooking process can be started as soon as the hopper containing the ingredients is placed in the machine.

- As in the classical method, there is no need to unpack the frozen materials, which contributes to both labor-time savings and saving in terms of packaging.

- Maintenance and cleaning is very simple due to the simple structure of the machine.

It helps to eliminate negative prejudices towards the sector;

- The invention will contribute to the elimination of negative prejudices in the public opinion in the context of hygiene.

- Thanks to the hopper-axis cooking, it will minimize the criticisms in terms of health and hygiene that may arise from the reasons associated with the personnel (sweating, etc.) during the cooking process or when the meat is exposed to the fire in an open environment for a long time.

- Thanks to the cooling unit surrounding the hopper, the material in the hopper is kept at the most suitable ambient temperature in terms of food hygiene during cooking, and possible deterioration or bacterial growth is prevented.

We can briefly list the conveniences it provides in terms of preparing materials for processing and the advantages it offers to businesses as follows;

-Thanks to the shape and structure of the hopper, it is possible to easily cook foodstuffs that are difficult to string on the skewer. For example, materials that are too small to skewer or not suitable for standing on the skewer due to their texture can be easily placed in the hopper and made ready for cooking. In this way, businesses have the opportunity to work with a wide choice of materials for the cooking process.

-The cooking process in the hopper-axis machine concept is not limited to the preparation of materials prepared by skewering vertically. It is possible to cook horizontally cooked food types such as cag kebab and kokoreg in the machine by using suitable apparatus and cutting tools.

- Thanks to the cooling unit surrounding the hopper, it is possible to make ice cream and various pasty food materials ready for service, which are served cold.

In summary, the advantages and conveniences offered on a sectoral basis are as follows:

Thanks to the performance and savings to be achieved, the machine will amortize its investment cost in a short time.

- Production speed and quality are increasing and it creates a chance to compete more strongly with other fast food companies operating on a global scale.

- The cooking device of the invention can allow the high scale production required by the industry, as well as the same concept is also suitable for home use or workplaces that produce in small volumes.

The machine developed according to this concept has the infrastructure to work with automation technologies. The concept structure can be adapted to the developing industrial technologies with appropriate changes (e.g. industry 4.0 etc.), and it is a structure that will operate in its simplest form by mechanical method without adding any electronic devices. One or more modules of the machine can be developed by means of sensors, motor, electrical or physical power-operated mechanisms at the desired technological level, depending on the development of the technique and the need that arises over time for this process. Technologies used in other sectors can be adapted to these machines in order to increase the performance of the machine and to make improvements for energy saving. For example, standards related to usage safety can be adapted by being inspired by leading sectors in this field such as piston technologies, efficient heating systems, ventilation and cooling systems.

Brief Description of Drawings

The embodiments of the present disclosure which are summarized above and discussed in more detail below can be better understood by referring to exemplary embodiments of the present disclosure illustrated in the accompanying drawings. It should be noted, however, that the accompanying drawings only describe the typical embodiments of the present disclosure, and thus, are not to be considered as limiting the scope of the present disclosure such that other effective embodiments may also be within the scope of the present disclosure.

For ease of understanding, identical reference numerals are used where possible to indicate identical elements in the figures. Figures are not drawn to scale and can be simplified for clarity. It is contemplated that elements and features of an embodiment can be usefully incorporated into other embodiments without the need for further explanation.

Figure 1 : It is the view of the Hopper Block and Piston Assembly.

Figure 2: It is the view of the concept machine chassis.

Figure 3: These are the top, front, isometric views of the Pusher Plate and materials fixing device.

Figure 4: It is the exploded view of the concept machine.

Description of Details in Drawings

Described herein are the reference numbers shown in the figures. 1- Piston Assembly

1.2- Piston Chassis Fixing Apparatus

1.3- Piston Connection Apparatus

1.4- The Pushing Part of the Piston

2- Hopper Block

2.1- Hopper Body

2.1. a- Piston Inlet Opening

2.1. b- Notch

2.1.c- Tab 1

2.1. d- Channels

2.1. e- Tab Housing

2.2- Pusher Plate and Materials Fixing Assembly

2.2.a- Plate Back Face

2.2.b- Plate Front Face

2.2.c- Plate Side Faces

2.2.a.1- Spur

2.2. a.2- Piston Fixing Housing

2.2.b.1- Skewer Assembly

2.2.c.1- Tab 2

2.3- Front cover

2.3.a- Tab 3

2.4- Top cover

3- Cooling Unit

4-Heater

5- Chassis (body)

5.1- Piston Bearing

5.2- Hopper Bearing

5.3- Skid Heater Connections

5.5-Chassis Rear Cover

7- Collection Hopper (Tray)

DETAILED DESCRIPTION OF THE INVENTION The preferred alternatives of the embodiments of invention, which are mentioned in this detailed description, are only intended for providing a better understanding of the subject-matter, and should not be construed in any restrictive sense.

The invention is not limited to meat, as it can be used in the preparation of all other dishes cooked by skewering. For example, it will be used in many areas such as the preparation of dishes such as cheese fries on skewers. In addition, it can be used to make ready-to-serve foods that retain their form, such as ice cream and fruit pulp, by deactivating the cooker.

The subject of the invention is a new production method and a concept machine developed depending on the principles of this method. The machine has a concept machine design as it can be adapted to many usage areas and production levels, from home or restaurant use to industrial production. The invention relates to changing the skewer-axis kebab production into a bowl-axis kebab production. It is a modular design as electronic or mechanical apparatus can be added or removed from the machine according to the desired production scale and automation requirements. Since there are cooling units in order to keep the deteriorative material in the hopper ready to be cooked in a hygienic environment, it is emphasized in the title of the invention that it is refrigerated. Kebab should be understood as a cooking technique. With this cooking technique, not only meat but also materials that can be cooked can be prepared for consumption. If desired, a cutting mechanism can be attached to the concept machine.

The method and concept machine, which is the subject of the invention, provides great convenience to the personnel who spend their efforts both in the preparation and cooking of the baton, and enables the production process to take place faster, economically and hygienically. The so-called baton is a cylindrical mass of material hung on the cooker, with a skewer attached. Although baton is usually prepared using meat, it is not limited to this material. The concept machine developed depending on the method of the invention consists of five main parts. Since the machine is in a structure that can be adapted for manual or industry 4.0 depending on the need, it is not mentioned which mechanical or robotic technology (sensors, servo motor, processors, etc.) will be used. The machine mainly consists of the following five parts:

Piston, Hopper, Cooling Unit (3), Heater (4), Chassis (5).

These essential elements can be equipped with the desired functions according to the sector in which the concept machine is used, to the volume of work it will perform, to the hygiene standard and to the current technology in accordance with the personnel ergonomics.

The cutting process can be performed manually or, depending on the automation technologies, it can also be performed in a machine-mounted state. Although this is the essential part in the machines called doner robot, which is a high-tech product today, it is an optional product in this device.

Piston Function: The piston is mounted on the chassis (5) using the piston chassis fixing apparatus (1.2) and functions as mounted on the chassis (5). The piston is located at the rear of the chassis (5). The piston functions to move and fix the pusher plate (2.2.) (the material waiting to be prepared in the hopper) inside the hopper.

In order to carry out the pushing process, the piston connection apparatus (1.3) at the tip of the piston and the pusher plate inside the hopper (2.2.) are combined. For this, the part of the piston that will push is fixed to the piston fixing housing (2.2. a.2.) on the back of the pusher plate by inserting the piston inlet opening (2.1. a) through the opening at the back of the hopper (2.2.). In this way, the materials inside are moved back and forth precisely. The pusher plate, to which the piston is connected, acts as a support to keep the materials stable in the hopper. Although (2.2.) is provided with tabs (2.2.C.1 ) on the pusher, which serves to stabilize the pusher plate (2.1 ) in the hopper block (2) and which moves through the spurs (2.2.a.1.) and channels (2.1.d) on the sides of the hopper, the piston has a greater role in fixing the pusher.

2- Hopper Function: It is in the most important parts of the machine. It is fixed to the part of the chassis (5) prepared for this part so that it remains between the piston and the heater. The hopper is the part where the materials to be processed are placed. Basically, the Hopper block (2) consists of Pusher plate and materials fixing assembly, Front cover (2.3.) and Top cover (2.4.).

If the parts that make up the hopper and the functions it fulfills are mentioned,

The hopper block (2) is the part where the materials to be processed are placed. This part acts as a natural packaging for the materials to be processed. There is a piston inlet opening (2.1. a) through which the piston can enter so that it can perform its pushing task and (2.2.) connect with the pusher plate at the back of the hopper. In addition, the hopper has notches (2.1 .b), tab 1 (2.1.c), channels (2.1.d) or tab housings (2.1.e) in order for the hopper body (2.1 ) to fasten the covers, the pusher plate to fulfill its function effectively.

(2.2.) The pusher plate and the fixing assembly for the materials (this part will be referred to as the pusher plate hereinafter) is the part where the pushing part of the piston is fixed.

There are some parts on the back face of the pusher plate (2.2. a.), the front face of the plate (2.2.b.) and the side faces (2.2.c.) in order to fulfill its task.

The spur (2.2.a.1 ) and the Piston fixing housing (2.2. a.2.) are located on the back face of the pusher plate (2.2. a.).

The spurs (2.2.a.1) serve to prevent the plate from moving back and forth and overturning while placing the materials in the hopper. The design of this part can be made according to need. This part of the pusher plate is the place where the front part of the piston (1.4.), which performs the pushing function, is fixed with the piston connection apparatus (1 .3).

There is a skewer device (2.2.b.1.) on which the materials are fixed on the front face of the pusher plate (2.2.b.). This part is a part of the pusher plate, but it can also be designed to be separated from the pusher as needed. There are tabs 2 (2.2.C.1) on the side edges of the pusher plate (2.2.c.) to allow the plate to move in the hopper as desired evenly and without overtunning, as needed. These tabs move by following the horizontally opened channels (2.1 .d) on the side faces of the hopper body (2.1 ).

The front cover (2.3) is mounted on the part of the hopper block (2) that corresponds to the side facing the heater (4). (2.3.) The front cover (2.3) prevents the materials in the hopper from falling. In addition, it serves as a mold to protect the material from adverse conditions and for the face to be treated (cooked or processed) to take proper shape.

The tabs 3 (2.3. a) are located on the front cover (2.3.) and are fixed to the hopper by being inserted into the housings (2.1.) on the hopper.

The upper cover (2.4.), (2.1.) is the part that covers the upper part of the hopper block (2), and is fixed to the body with the help of the tabs (2.4.a) on it. The cover ensures that the material in the hopper takes the form it should have in order to be processed. It helps the material pushed by the piston to come out by being compressed from the mouth of the hopper by applying pressure from the top and to have a smooth surface.

3-Cooling Unit (3): The parts that will serve as cooling are mounted in their places (2.1 ) on the chassis (5) in a way that surrounds the hopper block (2). The cooling unit (3) has functions that it performs before, during and after the process. It ensures that the material hold to be processed in the hopper is kept at the desired temperature during the process. Here in the concept machine, the cooling unit is designed as portable dry ice packs and has the capacity to cool only the materials in the hopper block (2) until the process is finished.

The cooling unit (3) also helps to preserve the processed materials for a long time by freezing them with the shock cooling method. These can be mounted on the relevant hopper part of the machine or on the parts where the prepared materials are collected, depending on the need. The cooling unit can be designed in many ways, depending on the preferred cooling technology and the design of the machine. 4-Heating Unit (4): It is the part that functions as cooking in the machine. Depending on the design of the machine, the heater (4) can be mounted on the chassis (5) or it can be independent. It can be designed to work with electricity, gas or solid fuel according to the usage preference. The heater (4) can be moved towards the material to be processed or to left and right parallel to the surface, thanks to the slides on which it is placed.

5- Chassis (body) (5): It is the structure that forms the skeleton part of the machine and on which the piston, hopper, cooling units (3), cutting device (optional) and heater (4) (depending on the design of the machine) are fixed. The machine shows an integrity thanks to the chassis (5). The chassis (5) can be either fixed to the floor or designed as a mobile. The structure of the chassis (5) varies depending on the sector in which the machine will be used. The piston bearing (5.1.) is the place where the piston is mounted on the chassis (5). The piston is connected to the piston bearing (5.1) on the chassis (5) with special tools.

The hopper bearing (5.2.), (2.1 ) It is the part where the hopper is mounted on the chassis (5). It may differ according to its design.

The slide heater connections (5.3.) are connected to the heater (4) chassis (5) by means of this connection element. Thanks to its sliding feature, it functions to bring the heater (4) closer to or away from the hopper.

The cooler panel bearings are the parts of the machine where the cooling panels are mounted. (5.5.) It is the cover that covers the upper part of the chassis upper cover (2.4), the hopper block (2.) of the chassis and the cooling unit (3).

6- Cutter unit (optional): It is the part that performs the cutting process of the prepared material. Depending on the design of the machine, it can be mounted on the chassis (5) or can be independent. In cases where the cutting process will be performed automatically, it performs the cutting of materials by being fixed to the machine chassis (5) or independently. It can be equipped with different technological cutting devices according to the need. 7-Collection hopper (7): It is the place where the prepared material is collected after the cutting process.

I will try to explain the relevant parts of the machine and the conveniences it provides, respectively. As the invention can be used in many fields, the convenience provided to the sectors that process meat products will be mentioned here.

The contribution of the invention to the production process begins with the stage of (A) the preparation of the batons (for industrial scale production). Then, it proceeds by the stages of (B) transporting the baton, which is prepared by skewing, and mounting it on the cooker, (C) preparing for cooking, (D) cooking, (E) cutting to prepare for service.

A: Preparation of batons: The process of preparing batons according to traditional methods is a labor-intensive and time-consuming task that requires special skills and mastery. This stage is not just about skewing the materials. In order for the cooking process to be carried out successfully, it is important that the material to be used is placed evenly, in accordance with the structure of the cooker such thay it doesn't fall from the skewer. Therefor, first of all, the meats cut in suitable sizes and properly are arranged in a certain order one by one and shaved to take the desired shape, then tightly wrapped in stretch film and packaged.

A.1. Placement of materials and shaving; At the stage of skewing, shaving is done according to the type of cooker where the skewer will be mounted, the material to be cooked and its quantity, so that the material can be given the desired form. This stage of the process is also a labor-intensive and timeconsuming process. Thanks to the hopper system tought by the invention, this shaving process takes place much faster with less effort. The materials are conveniently put onto skewers that act as fixers attached to the pusher plate, which also acts as the pusher. During this process, the materials are placed by removing the front cover of the hopper and passing them horizontally to the vertical skewers from the back to the front. When necessary, the materials overflowing from the front of the hopper are shaved and placed on the materials placed inside the hopper. When the hopper is full, the front and top covers (2.4) are closed; as the case requires, it can be mounted on the cooler or directly on the machine, if desired. Since this is a kind of stacking process, it is much faster than the other skewing process. In addition, since it does not require shaving for cooking, it prevents time loss and eliminates the need for qualified personnel to perform this process.

A.2. Packaging stage; With packaging, the material is protected from the negative effects of the external environment, and it is brewed and formed to be ready for cutting. In the classical method, the materials are tightly wrapped in stretch film and compressed to take the form of a cylinder suitable for cooking on the cooker. This packaging process also serves as a mold for the doner baton.

The process of removing these packaging during the cooking stage is a very laborious process and is subject to intense criticism from health circles. In order to remove the stretch film layer on the doner batons that come from frozen doner kebab manufacturers producing on an industrial scale, the meat baton is kept on the fire for about 15 minutes in order to separate the plastic packaging from the material, meanwhile, there are criticisms that the heated plastic material adversely affects the meat and has harmful effects in terms of health.

The hopper of the inventive machine not only functions as a natural mold, but also fulfills the packaging function. Thus, the stretch film spent for the production of each baton and the labor-time saved during this stretching affect the costs to a considerable extent. Thanks to the hopper-axis production, the use of stretch film will not be necessary or will be minimized. Therefor, saving will be achieved in many aspects (labor, time, energy, raw materials, etc.), and it will also have positive contributions to the environment and public health.

B. Transporting the baton and mounting it on the cooker: The process of transporting the material, which is put into a cylindrical or conical form, to the cold room, shipping it, manipulating it and assembling it in the cooker is a process that requires labor and attention. Thanks to the cubic structure of the hopper and its design for maximum ease of use, it facilitates the process of transporting the material to be processed from one place to another and mounting it in the cooking unit. In addition, since the volume of the hopper will vary according to the requirements of the sector in which the machine will be used, there is the possibility of attaching additional apparatus to the hopper that will facilitate the transportation and assembly processes.

C. Preparing the material for cooking and D. Cooking: After the material is mounted on the cooker, the first cooking process of the raw material takes place. In the classical method, that is, in the skewer-axis cooking processes, it is a timeconsuming process to cook the material so that it is ready for the first cut. During this process, many negative situations arise due to reasons such as reheating the cooled material during rotating, wastage of the material, and exposure to environmental factors that adversely affect hygiene.

Thanks to the hopper-axis cooking, the above disadvantages are minimized. For example, situations such as energy loss, wastage of the material, and hygiene problems that will occur by rotating the material are minimized even if they cannot be completely prevented.

During the hopper-axis cooking, only the side of the material facing the heat source is exposed, and thus the cooking process is much faster than the traditional method. In addition, since the material is in a closed hopper except for its fixed and heat-seeing front surface, the waste rate during cooking, which is one of the important problems of the related art, is also reduced.

In addition, the cooling unit surrounding the hopper, which is one of the most important elements of the concept machine, serves to prevent bacterial growth in the material heated by the temperature of the environment in large-scale productions. The negative effects that may arise in materials that are prone to deterioration (especially white meat) are also minimized by this cooling.

Due to the nature of the baton during the skewer-axis cooking of the materials, the time required for making the first cut becomes longer as the dimensions of the baton, namely the cooking surface, increase, provided that the dimensions of the heater (4) remain constant. In hopper-based cooking, when the surface is fixed, the cutting process begins with the cooking of the surface. In order to make the first cut, the cooking process is carried out much faster.

Also, due to the nature of the baton during skewer-axis cooking, the diameter of the cylindrical baton becomes thinner as the cutting process is performed. For this reason, after the first cutting process, the amount of product obtained per unit time decreases gradually. There are some disadvantages caused by this decrease. The most important of these is the decrease in the capacity utilization of machines that produce on an industrial scale. More clearly, as the cooking process comes to an end, there is a natural decrease in the amount of product obtained per unit time; that is, the machine is busy and cannot operate at full capacity until the last remaining material on the skewer is cut. Also when the baton on the skewer that has been cut is replaced with a new baton, it will be waited for the first cut of the large volume baton to be cooked. In summary, this elapsed time means direct economic loss. This unfavorable situation is minimized during the cooking of the material brought into the cubic form or form of the hopper. As mentioned, in addition to the time advantage obtained in the first cooking, the cutting amount per unit time is the same both at the end and at the beginning.

In addition, industrial-scale manufacturers who sell doner batons to restaurants or on a retail basis will gain great advantages by adopting hopper-type production instead of the skewer axis and preparing materials suitable for concept machine hoppers.

E. Cutting materials to prepare for service; Due to the cylindrical structure of the classical doner baton, the mouth part of the automatic cutting machines used to cut the meat quickly and thinly cannot be kept very wide. Since the surface to be cut is flat in the hopper-axis cooking process, the use of cutters with a much wider mouth is given way. This contribution will make itself felt more clearly, especially in large-scale production, as the cutting process takes place much faster. In addition, there is no need for cutting by giving a continuous form due to the balance of the material on the skewer or for other reasons. Since the side faces of the hopper facing the heater (4) act as a natural guide for the manual cutting process, there is no need for specials skills and mastery for this job; with a little training, it becomes a job that can be done by anyone who has a predisposition in this regard. Only the material with the thickness suitable for cutting is driven out of the hopper by means of the piston and the cutting process is easily performed by moving the blade downwardly back and forth in line with the guides.

The elements in the invention can be summarized as follows:

At least one Piston Assembly (1), which functions to move back and forth and fix the pusher plate (2.2) inside the Hopper block (2) in the Machine, which is a mechanism that creates movement in the desired direction by creating a push-pull action,

At least one Piston chassis fixing apparatus (1.2), which functions to mount the piston to the piston bearing (5.1 .) in the chassis (5);

At least one Piston Connection apparatus (1.3), which functions to connect the pushing part of the piston (1.4.) and the pusher plate inside the hopper (2.2.), the part that performs the pushing function of at least one Piston, which is inserted through the piston inlet opening at the back of the hopper (2.1. a) and fixed by being combined with the connection part behind the pusher plate, thus supporting the precise back and fort movement of the materials inside and the materials to stay fixed in the hopper,

(1 ) It is fixed to the part of the chassis (5) prepared for this part so that it remains between the piston and the heater. It consists of (2.1.) hopper body, (2.1 ) pusher plate and material fixing device, Front cover (2.3.) and Top cover (2.4.). At least one Hopper Block (2), At least one Hopper Body (2.1), which is the part where the materials to be processed are placed,

At least one Piston Inlet Opening (2.1. a) through which piston can enter to perform its pushing task at the back of the hopper block and (2.2.) to connect with the Piston fixing housing (2.2. a.2.) on the back face of the pusher plate.

At least one Notch (2.1.b) that helps the hopper block (2.3. -2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

At least one Tab that helps the hopper block (2.3. -2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

(2.2.) At least one Channel (2.1. d) that helps the pusher plate to function as desired inside the hopper block (2),

At least one Tab housing (2.1.e) that helps the hopper block (2.3. -2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

It is the part where the pushing part of the piston attaches. This part also includes at least one pusher plate and materials fixing apparatus (2.2), which acts as a fixer in order to direct the movement of the materials placed in the hopper,

(2.2.) At least one Plate back face, which is the portion of the pusher plate facing the Piston inlet opening (2.1. a),

(2.2.) At least one Plate front face (2.2. b), which is the part of the pusher plate facing the (2.3.) front cover,

(2.2.) At least one Plate side faces (2.2.c), which is the part of the pusher plate that sees the side edges of the hopper body (2.1.) at right angles, (2.2) At least one Spur (2.2.a.1) on the back of the pusher plate (2.2. a.), which ensures that the plate does not move back and forth while placing the materials in the Hopper and that it stands upright,

(2.2.) is located on the back of the pusher plate (2.2. a.). At least one Piston Fixing housing (2.2. a.2.), the part where the pushing part of the piston (1.4.) is fixed to the pusher plate.,

(2.2.) At least one Skewer assembly (2.2.b.1.) which is the assembly by which the materials placed in the hopper are fixed, which consists of a series of skewers attached vertically and sequentially to the base of the plate on the front face (2.2.b.) of the pusher plate and which is also a part of the pusher plate, but can be designed to be separated from the pusher if required,

At least one Tab 2 (2.2.C.1 ), which is located on the side face (2.2.c.) of the pusher plate (2.2.) and which moves by following the horizontally opened channels (2.1.d) located on the side faces of the hopper body (2.1 ), which allows the plate to move in the hopper in a balanced and non-overturning manner as desired,

At least one Front Cover (2.3), which is mounted on the part of the hopper body (2.1.) that corresponds to the face of the heater (4), prevents the materials in the hopper from falling, and also serves as a mold for protecting the material from adverse conditions and for the face to be processed (cooked or treated) to take proper shape,

At least one Tab located on the front cover (2.3.) and fixed to the hopper by being inserted into the housings on the hopper (2.1.),

It is the part that covers the upper part of the hopper block (2); at least one Upper Cover (A) which is fixed to the body with the help of the tabs (2.4. a) thereon and which ensures that the material in the hopper takes the form it should have in order to be processed, that allows the material pushed by the piston to come out by compressing from the mouth of the hopper by pressing from above and to have a smooth surface ( 2.4.),

At least one Cooling Unit(3), which allows the material waiting to be processed in the hopper to be kept at the desired temperature during the process, and also helps the processed materials to be stored for a long time by freezing with the shock cooling method, which can be mounted to the relevant hopper part of the machine or to the parts where the prepared materials are collected,

At least one heater (4), which is the part that has functions to cook, can be mounted on the slide heater connections (5.3) or can be produced independently, depending on the design of the machine, which can be designed to work with electricity, gas or solid fuel according to the usage preference, can be moved towards the material to be processed or to left and right parallel to the surface, thanks to the slides on which it is placed.

At least one Chassis(5), which forms the skeleton part of the machine and is the structure on which the piston, hopper, cooling units (3) (optional), cutting device (optional) and heater (4) (depending on the design of the machine) are fixed and thus, which shows integrity in the machine and can be designed as mobile as well as fixed to the floor,

At least one Piston Bearing (5.1), which is the place of the piston on the chassis (5) and connected to the piston bearing (5.1 ) on the chassis (5) with special apparatus,

At least one Hopper Bearing (5.2), which is the part where the hopper (2.1 ) is mounted on the chassis (5),

At least one slide heater connections (5.3), which function to bring the heater (4) closer to or away from the hopper thanks to its sliding feature, by connecting the heater (4) to the chassis (5), At least one Cooler Panel bearings, which are the part where the cooling panels are mounted in the machine,

At least one Cutting Unit, which is the part that performs the cutting process of 5 the material prepared in the machine, which can be mounted on the chassis (5) as well as independently, depending on the design of the machine, and which performs the cutting process of the materials by being fixed to the machine chassis (5) or independently, in cases where the cutting process will be performed automatically, io

At least one Collection Hopper (Tray) (7), which is the unit where the cut materials are collected for service.

Production method of kebab prepared according to the invention:

Production method of kebab performed according to the invention includes:

1-The preparation of the batons consists of the following processes: A- Skewing

5 (here in the hopper), B- Shaving the baton and C- Packaging the baton.

2- Transporting the baton and mounting it on the machine,

3-Preparing the material for cooking,

4- Cooking the materials,

5- Cutting the materials to be prepared for service. io

1- Functions of machine parts during the preparation of batons: Hopper block (2) and the apparatus inside (2.2) play a fundamental role in A) placing of meats and B) shaving and C) packaging.

15 A) Placing the materials in the hopper: In the application of the classical technique, the materials are prepared for cooking with the labor-intensive and skillful skewing technique. The technique that is the subject of the invention uses the hopper technique instead of the skewer. The materials are put onto the skewers in the hopper block (2), which are connected to the pusher plate, which

20 also acts as the pusher (2.2). During this process, the front and top covers (2.4) of the hopper block (2) are removed, and the materials are fixed in the hopper by passing them horizontally to the vertical skewers from back to front, thus preventing them from slipping and falling during cooking. B) Shaving: The shaving process for the batons to take the desired shape is carried out much faster with less effort by hopper system provided by the invention. During the placement, the materials that overflow from the front of the hopper are shaved and put into the hopper suitably. When the hopper is full (2.3.), the front and top covers (2.4) are closed. During this process, only the materials that overflow from the front of the hopper are shaved. Since the body of the hopper creates natural boundaries, the task of giving a certain form to the material is also eliminated.

C) Packaging stage: The hopper block (2) acts as a natural packaging at this stage. The material is protected from the negative effects of the external environment by packaging and it is brewed in a way that is cut.

2. Transporting the baton and mounting it on the machine: The Hopper Bearing (5.2.) part of the Hopper Block (2) prepared for this in the machine and the Piston assembly (1 ) play an important role during the process. At this stage, after the hopper block (2) is mounted in its place in the machine, the piston assembly and the pusher plate in the hopper block (2) are combined. The pushing part of the piston is mounted to the Piston fixing housing (2.2. a.2.) located at the back of the pusher plate by means of the Piston connection apparatus (1 .3) (2.3.). In the traditional method, the difficulties that arise during the operations of transporting, shipping, manipulating and assembling the material, which is brought into a cylindrical or conical form, are easily solved thanks to the geometric structure of the hopper block (2). Thus, all kinds of transportation of materials and machine assembling process for cooking are performed with less effort.

After the assembly of the hopper block (2), the cooling panel bearings, which will serve as cooling, are mounted in their places on the chassis (5) in such a way as to surround the hopper block (2). In this way, it functions to keep the materials in the hopper block (2) in a cold environment before or during the cooking process.

3. Preparation of Material for Cooking: In the preparation stage for cooking, the front cover of the Hopper block (2), in which the material was previously put into, is removed. The first cooking process is started by operating the heater (4) unit at the desired setting. Depending on the cooking state of the material inside, it is moved back and forth towards the heater (4) by means of the piston, if necessary, and it is brought closer or further away.

Thanks to this process, the step of removing the stretch film packaging on the baton, which is frozen in the old method, is eliminated.

In addition, in the hopper-axis cooking process, the cooking process can be started earlier, since only the front side of the material facing the heater (4) is cooked during the first cooking stage. Therefor, it provides the advantage of placing a new baton and starting the cooking process in a very short time after the material is depleted.

4. Cooking the Ingredients and 5. Cutting the ingredients to prepare for service; After the first cooking stage, the material inside the hopper block (2) is pushed out of the hopper block (2) towards the heater (4) by means of the piston assembly (1 ). The cooked material is cut and collected in a suitable collection hopper (7). Cutting process can be performed manually or with the help of automatic cutters. This process continues until the material in the hopper block (2) is depleted.

After the materials are finished, the heater (4) is turned off and the piston is pulled back into the hopper. The connections between the piston and the hopper block (2) are disassembled and (if a new cooking process is to be performed) the steps specified in item 2 are followed.

Claims

1- A hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method chracterized in that it includes at least one Piston Assembly (1), which functions to move back and forth and fix the pusher plate (2.2) inside the Hopper block (2) in the Machine, which is a mechanism that creates movement in the desired direction by creating a push-pull action, At least one Hopper Block consisting of Hopper body (2.1.) which is fixed to the part of the chassis (5) prepared for this part so that it remains between the piston and the heater (4), Pusher plate and materials fixing assembly, Front cover (2.3.) and (2.4.) Top cover (2.4), At least one Cooling Unit (3), which allows the material waiting to be processed in the hopper to be kept at the desired temperature during the process, and also helps the processed materials to be stored for a long time by freezing with the shock cooling method, which can be mounted to the relevant hopper part of the machine or to the parts where the prepared materials are collected, At least one heater (4), which is the part that has functions to cook, can be mounted on the slide heater connections (5.3) or can be produced independently, depending on the design of the machine, which can be designed to work with electricity, gas or solid fuel according to the usage preference, can be moved towards the material to be processed or to left and right parallel to the surface, thanks to the slides on which it is placed, At least one Chassis (5), which forms the skeleton part of the machine and is the structure on which the piston, hopper, cooling units (3) (optional), cutting device (optional) and heater (4) (depending on the design of the machine) are fixed and thus, which shows integrity in the machine and can be designed as mobile as well as fixed to the floor, At least one Collection Hopper (Tray) (7), which is the unit where the cut materials are collected for service.

2- The hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes at least one Cutting Unit, which is separately designed for use in automated robotic machines, incorporates all the features of the invention, is also the part that performs additionally the cutting process of the material prepared in the machine, which can be mounted on the chassis (5) as well as independently, depending on the design of the machine, and which also perform the cutting process of the materials prepared in the machine by being fixed to the machine chassis (5) or independently, in cases where the cutting process will be performed automatically, and which contains at least one blade that provides the cutting process in its structure.

3- A piston assembly in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- at least one Piston chassis fixing apparatus (1.2), which functions to mount the piston to the piston bearing (5.1 .) in the chassis (5);

- at least one Piston Connection apparatus (1.3), which functions to connect the pushing part of the piston (1 .4.) and the pusher plate inside the hopper (2.2.),

- the part that performs the pushing function of at least one Piston, which is inserted through the piston inlet opening at the back of the hopper (2.1. a) and fixed by being combined with the connection part behind the pusher plate, thus supporting the precise back and fort movement of the materials inside and the materials to stay fixed in the hopper.

4- a hopper block in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- at least one Hopper Body (2.1), which is the part where the materials to be processed are placed, - at least one pusher plate and materials fixing apparatus (2.2), which is the part where the pushing part of the piston joins and also acts as a fixer in order to direct the movement of the materials placed in the hopper,

- at least one Front Cover (2.3), which is mounted on the part of the hopper body (2.1.) that corresponds to the face of the heater (4), prevents the materials in the hopper from falling, and also serves as a mold for protecting the material from adverse conditions and for the face to be processed (cooked or treated) to take proper shape,

- (2.1 ) the part that covers the upper part of the hopper block (2); at least one Upper Cover (A) which is fixed to the body with the help of the tabs (2.4. a) thereon and which ensures that the material in the hopper takes the form it should have in order to be processed, that allows the material pushed by the piston to come out by compressing from the mouth of the hopper by pressing from above and to have a smooth surface ( 2.4.).

5- A hopper body in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- at least one Piston Inlet Opening (2.1. a) through which piston can enter to perform its pushing task at the back of the hopper block (2) and (2.2.) to connect with the Piston fixing housing (2.2. a.2.) on the back face of the pusher plate,

- at least one Notch (2.1.b) that helps the hopper block (2) (2.3. -2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

- at least one Tab that helps the hopper block (2) (2.3. -2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

- (2.2.) at least one Channel (2.1. d) that helps the pusher plate to function as desired inside the hopper block (2),

- at least one Tab housing (2.1.e) that helps the hopper block (2) (2.3.-2.4.) and the covers to be fixed, (2.2.) the pusher plate to function effectively,

6- A pusher plate and materials fixing apparatus in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- (2.2.) at least one Plate back face, which is the portion of the pusher plate facing the Piston inlet opening (2.1. a),

- (2.2.) at least one Plate front face (2.2. b), which is the part of the pusher plate facing the (2.3.) front cover,

- (2.2.) at least one Plate side faces (2.2.c), which is the part of the pusher plate that sees the side edges of the hopper body (2.1.) at right angles.

7- A back face of plate in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- (2.2) Plate back face on the back of the pusher plate (2.2. a.), at least one Spur (2.2.a.1) which ensures that the plate does not move back and forth while placing the materials in the Hopper and that it stands upright,

- (2.2.) is located on the plate back face of the pusher plate (2.2. a.); at least one Piston Fixing housing (2.2.a.2.), the part where the pushing part of the piston (1.4.) is fixed to the pusher plate.

8- A front face of plate in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- (2.2.) at least one Skewer assembly (2.2.b.1.) which is the assembly by which the materials placed in the hopper are fixed, which consists of a series of skewers attached vertically and sequentially to the base of the plate on the front face (2.2. b.) of the pusher plate and which is also a part of the pusher plate, but can be designed to be separated from the pusher if required.

9- The side faces of plate in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes at least one Tab 2 (2.2.C.1 ), which is located on the side faces (2.2.c.) of the pusher plate (2.2.) and which moves by following the horizontally opened channels (2.1.d) located on the side faces of the (2.1 ) hopper body (2.1 ), which allows the plate to move in the hopper in a balanced and nonoverturning manner as desired.

10-The front cover in the refrigerated, modular, concept production machine of kebab and derivatives thereof according to claim 1 , characterized in that it includes at least one Tab located on the front cover (2.3.) and fixed to the hopper by being inserted into the housings on the hopper (2.1 .).

11 -A chassis in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopper-axis kebab production method of claim 1 , chracterized in that it includes

- at least one Piston Bearing (5.1), which is the place of the piston on the chassis (5) and connected to the piston bearing (5.1 ) on the chassis (5) with special apparatus,

- at least one Hopper Bearing (5.2), which is the part where the hopper (2.1 ) is mounted on the chassis (5),

- at least one slide heater connections (5.3), which function to bring the heater (4) closer to or away from the hopper thanks to its sliding feature, by connecting the heater (4) to the chassis (5),

- at least one Cooler Panel bearings, which are the part where the cooling panels are mounted in the machine.

12- A cooking method performed in the hopper-axis, refrigerated, modular, concept production machine of kebab and derivatives thereof and hopperaxis kebab production method of claim 1 , chracterized in that it includes the following process steps:

- putting the materials onto the skewers in the hopper block (2), which are connected to the pusher plate, which also acts as the pusher (2.2),

- during this process, removing the front and top covers (2.4) of the hopper block (2), and fixing the materials in the hopper by passing them horizontally to the vertical skewers from back to front, thus preventing them from slipping and falling during cooking,

- during the placement, shaving the materials that overflow from the front of the hopper and putting them into the hopper suitably,

- when the hopper is full (2.3.), closing the front and top covers (2.4),

- during this process, shaving only the materials that overflow from the front of the hopper.

- since the body of the hopper creates natural boundaries, also eliminatig the task of giving a certain form to the material,

- after the hopper block (2) is mounted in its place in the machine, combining the piston assembly and the pusher plate in the hopper block (2),

- mounting the pushing part of the piston (1.4.) to the Piston fixing housing (2.2.a.2.) located at the back of the pusher plate by means of the Piston connection apparatus (1.3) (2.3.),

- after the assembly of the hopper block (2), mounting the cooling panel bearing elements, which will serve as cooling, in their places on the chassis in a way that surrounds the hopper block (2), thus functioning to keep the materials in the hopper block (2) in a cold environment before or during the cooking process,

- in the preparation stage for cooking, removing the front cover of the Hopper block (2), in which the material was previously put into,

- starting the first cooking process by operating the heater (4) unit at the desired setting,

- depending on the cooking state of the material inside, moving it back and forth towards the heater (4) by means of the piston, if necessary, and bringing it closer or further away,

- after the first cooking stage, pushing the material inside the hopper block (2) out of the hopper block (2) towards the heater (4) by means of the piston assembly (1),

- cutting the cooked material and collecting it in a suitable collection hopper (7),

- performing the cutting process manually or with the help of automatic cutters, continuing this process until the material in the hopper block (2) is depleted,

- turning off the Heater (4) after the materials are depleted, pulling the piston back into the hopper, - disassembling the connections between the piston and the hopper block

(2) and (if a new cooking process is to be performed) following the steps specified in item 2.