Abstract: Disclosed is a mixing system for making a dough ball. The mixing system comprises a cup for receiving a plurality of ingredients to be mixed, the cup comprising a base and side wall. The mixing system also comprises a blade for mixing the ingredients in the cup to develop the dough ball, the blade and cup together defining a mixing volume, and a drive system for moving at least one of the blade and the cup to change a size of the mixing volume.

Abstract: Disclosed is an adaptive mixing system. The system comprises: dispensers for dispensing ingredients; a mixing unit for receiving and mixing the dispensed ingredients to form a mixture; a weighing device associated with the mixing unit, to weigh amounts of the ingredients received in the mixing unit; and a control system configured to cause the dispensers to dispense a predetermined weight, as measured by the weighing device, of each ingredient. The control system is configured to determine a consistency of the mixture based on measurements from one or both of the mixing unit and the weighing device; compare the consistency to a reference consistency to determine if the consistency and reference consistency are a match, and in the absence of a match, to cause an additional weight of the ingredient(s) to be dispensed to result in such as match.

Abstract: Disclosed is a transfer system. The transfer system comprises a transfer mechanism that itself comprises a first portion and second portion that together define a recess for receiving a dough ball. The transfer system also includes a drive system. The drive system drives the transfer mechanism to position the dough ball on a cooking surface, to make a flat edible, moves at least one of the first portion and second portion to open the recess to release the dough ball, and also drives the transfer mechanism to push the flat edible off the cooking surface.

Abstract: A cooking mechanism and method of making a flat bread that does not require any flipping of the dough product and that which achieves an irregular temperature profile during the cooking process is described.

Abstract: A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.

Abstract: A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

Abstract: The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container, a blade assembly and a kneading base. The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. Since there is variation in the gluten content and the amount of water used makes the dough ball have a viscoelastic nature this technology due to its self-learning mechanism optimizes the kneading of single dough balls using adaptive kneading technology.

Abstract: The instant disclosure presents a technological advancement of the flour dispensing mechanism for a food preparation appliance. The flour dispensing mechanism comprises a dry flour container, a blade assembly and a compartment wheel. The blade assembly comprises at least one packer and a blade. The dry flour container contains a knocker. The compartment wheel comprises a plurality of compartments as cubes. The gear box and motor estimate the quantity of the flour being dispensed using a software. The software also enables to estimate the level of dry flour in the dry flour container.

Abstract: A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.

Abstract: A cooking mechanism and method of making a flat bread that does not require any flipping of the dough product and that which achieves an irregular temperature profile during the cooking process is described.

Abstract: A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls the movement of the arm. A roller residing in the arm also has its own motor and software to control its rotational movement. The components of the arm such as a roller, back support and the flap each have their own unique shape and structure to maximize efficiency. The transfer apparatus may be used as an insertable apparatus in any food processing machine and also used as an integral part of the flat bread making machine.

Abstract: The present invention is a cooking mechanism for a food preparation appliance which does not require any flipping of the dough product and achieves an irregular temperature profile during the cooking process. The platen system allows the flattened dough material to be transformed to flattened bread that is ready for consumption. The efficient platen system makes the automation and efficiency of the machine to increase and reduce the wait time for use rot get the cooked flattened bread. A system and method the apparatus functions and the response of the software to optimize cooking of the flat bread is dynamically adapted in response to variation flour quality, water content, and recipe selection (user input) by altering at least one of a distance, the sequence of movements and the temperature settings of the platens are performed.

Abstract: A kicker unit and the method of using the kicker unit are described. The kicker unit along with its sensor, motor and embedded software makes this novel invention to self-guide the movement of the flattened dough from flattening platen to cooking platen. The sensor and motor based movement control of the kicker enables the flattened dough to successfully move without being disfigured and remain round and flat. The curved shape of the kicker base enables the flattened dough to be transported in good shape.

Abstract: A kicker unit and the method of using the kicker unit are described. The kicker unit along with its sensor, motor and embedded software makes this novel invention to self-guide the movement of the flattened dough from flattening platen to cooking platen. The sensor and motor based movement control of the kicker enables the flattened dough to successfully move without being disfigured and remain round and flat. The curved shape of the kicker base enables the flattened dough to be transported in good shape.

Abstract: The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container, a blade assembly and a kneading base. The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. Since there is variation in the gluten content and the amount of water used makes the dough ball have a viscoelastic nature this technology due to its self-learning mechanism optimizes the kneading of single dough balls using adaptive kneading technology.

Abstract: A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls the movement of the arm. A roller residing in the arm also has its own motor and software to control its rotational movement. The components of the arm such as a roller, back support and the flap each have their own unique shape and structure to maximize efficiency. The transfer apparatus may be used as an insertable apparatus in any food processing machine and also used as an integral part of the flat bread making machine.

Abstract: The instant disclosure presents a technological advancement of the flour dispensing mechanism for a food preparation appliance. The flour dispensing mechanism comprises a dry flour container, a blade assembly and a compartment wheel. The blade assembly comprises at least one packer and a blade. The dry flour container contains a knocker. The compartment wheel comprises a plurality of compartments as cubes. The gear box and motor estimate the quantity of the flour being dispensed using a software. The software also enables to estimate the level of dry flour in the dry flour container.

Abstract: The present invention is a cooking mechanism for a food preparation appliance which does not require any flipping of the dough product and achieves an irregular temperature profile during the cooking process. The platen system allows the flattened dough material to be transformed to flattened bread that is ready for consumption. The efficient platen system makes the automation and efficiency of the machine to increase and reduce the wait time for use rot get the cooked flattened bread. A system and method the apparatus functions and the response of the software to optimize cooking of the flat bread is dynamically adapted in response to variation flour quality, water content, and recipe selection (user input) by altering at least one of a distance, the sequence of movements and the temperature settings of the platens are performed.

Abstract: A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.