The present invention relates to method for baking bread and in particular flat bread and in particular relates to a rotary baking system and method for baking flat breads.
Flat breads in particular pita and injera type breads are becoming more popular particularly in restaurant settings. The increasing demand for flat breads, pitas and injeras creates a need for having a device which can quickly and inexpensively bake these types of breads in higher quantities.
The present device a rotary baking system and method for producing flat breads, pitas and injeras allows one to quickly and efficiently prepare and bake large amounts of flat breads, pitas and/or injeras over a very short period of time.
The present invention will now be described by way of example only with reference to the following drawings in which:
The present device a rotary baking system and method for producing flat breads includes the following major components namely rotary bake table 102 used in association with batter dispenser 104.
First of all to rotary bake table 102 includes the following major components namely outer stationary table 110 having mounted therein an inner rotary table 112, the rotary table 112 having mounted thereon baking stations 116 using mounting brackets 118. Each bake station 116 includes a baking surface 120 and a burner frame 122.
Rotary bake table 102 includes gas burner 130 underneath of each of the baking surfaces 120 in order to heat the baking surface 120. Stationary table 110 includes a top 132 and a table frame 134 which is held up with table legs 136. Gas piping 138 is routed underneath of stationary table 110 to feed gas to each gas burner 130.
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Batter 162 is dispensed onto baking surface 120 at station 1 which is shown as 202 in
In use the rotary baking system and method for baking flat bread goes through the following steps.
Step one, gas burners 130 are turned on and lids 140 are placed into the open position shown as 193.
Step two, gas burners 130 are left on until the baking surface 120 is brought to a pre-selected temperature.
Step three, hopper 160 is filled with batter 162 in order to initiate the batter dispensing mechanism 104.
Step four rotary table 112 indexed such that at station 1, shown as 202 the first batter 162 can be dispensed onto baking surface 120.
Step five, the controls 152 of batter dispenser 104 are activated such that pneumatic cylinder 158 which is of the plunger type releases or forces a pre-determined amount of batter 162 through batter conduit 164 and out through dispensing head 166 which then deposits the batter 162 onto baking surface 120.
Step six, rotary table 112 of rotary bake table 102 indexes by one station such that former station 1, 202 now moves to station 2, 204 whereby the guide cam 190 impinges upon cam follower 192 thereby initiating closure of each of the lids 140.
Step seven, steps five and six are repeated indefinitely.
By the time the rotary table 112 has indexed four positions namely such that the initial station 1 now is at the location of station 4, shown as 208, the lid 140 would be in the totally closed position 191.
As each baking station 116 arrives at position station 1, 202 the batter dispenser 104 is programmed to release a pre-determined amount of batter 162 through dispensing head 166 and onto the baking surface 120 which is currently at the station 1 shown as 202 position.
Step Eight the baking station 116 travels from station 1, position 202 all the way around to station 12, position 210, the lid 140 is manually opened by an operator and the baked flat bread is removed from the baking surface 120 and the process repeats itself.
In practice the inventor has determined that the indexing time of rotary table 112 is approximately 10 seconds which is the time needed to dispense batter 162 out of dispensing hand 166 and index the baking station 116 from station 1 position 202 to station 2 position 204. The indexing mechanism is not shown in the drawings, however any known system or method in the art which is adaptable to this configuration will be suitable to index (rotate rotary table 112) a pre-selected distance at a time.
In addition the inventor has found that the baking surfaces preferably are approximately 15-16 inches in diameter and are adapted for baking flat breads, pitas and injera.
It should be apparent to persons skilled in the arts that various modifications and adaptation of this structure described above are possible without departure from the spirit of the invention the scope of which defined in the appended claim.
This application claims priority from previously filed U.S. provisional application No. 61/300,218 filed Feb. 1, 2010 by Wassie Mulugeta under the title ROTARY BAKING SYSTEM AND METHOD
Number | Date | Country | |
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61300218 | Feb 2010 | US |