Abstract:
Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich.

Description:
CROSS-REFERENCES TO RELATED APPLICATIONS 
       [0001]    This is a utility patent application taking priority from provisional application No. 61/984,552 filed on Apr. 25, 2014. 
     
    
     BACKGROUND OF THE INVENTION 
       [0002]    1. Field of the Invention 
         [0003]    The present invention relates generally to food preparation and more specifically to methods and apparatuses for preparing Shawarma, Gyros and Doner kebab sandwiches and meals, which decreases the amount of time required to fill an order. 
         [0004]    2. Discussion of the Prior Art 
         [0005]    Doner Kebab, Shawarma or Gyros are some of the most common fast food offerings worldwide. This type of food is based on roasting different types of meat, e.g., beef, chicken, lamb, veal or another similar type of meat. The meat is roasted by inserting a vertical spindle  111  through the meat, and then placing the meat and spindle into a grilling unit which slowly rotates the spindle, thereby evenly cooking the meat. Traditionally, the roasted meat is then sliced by a skilled laborer, and used to prepare a sandwiches (subs and wraps) and meal using a piece of bread with other additives such as mayonnaise, pickles, tomatoes, cubed French fries, different sauces and salads to form a fast meal. This type of food has met with only limited acceptance by large fast food companies because of the scarcity of the skilled labor required to prepare this type of food, along with the long period of time required to cook and sliced the meat. 
         [0006]    Slicing roasted meat is still a manual task nearly everywhere. Even when the slicing process is automated to some extent, there is still need for manual intervention for at least part of the process. For example, International Patent Application WO 2009/085022, where the meat is sliced automatically but with low speed and complications which will be explained later. The disclosed invention overcomes these shortcomings and improves upon the prior art with additional features, such as automatic meat smoking and automated sandwich and meal preparation, where a customer-selected type of bread is filled with the desired ingredients provided through an accurate dosing mechanism. Further, the sandwich is heated without any manual intervention, and is packed in paper or foil printed with all the information of the order in speedy, high quality and hygienic manner. 
         [0007]    Key deficiencies of the prior art are addressed by the disclosed invention are discussed in the following paragraphs. In the traditional method of Shawarma, Gyros and Doner Kebab preparation, the person in charge of meat slicing may be subjected to high temperatures in summer and large temperature swings in winter, especially when roasting is done out of doors, which can result in injury or illness. In the disclosed invention, the operator is not subject to these heat effects, as the grilling process is enclosed and substantially automated. 
         [0008]    Meat slicing in the traditional fashion is sometimes done prematurely, and may result in the person doing the slicing being burned if they do not take proper care in close proximity to the heat source. Furthermore, manual slicing may result in inconsistent slice thickness due to lack of experience. The disclosed invention addresses these deficiencies by either notifying the operator that roasting is completed or automating roasting times, and, when the operator requires sliced meat, automating the slicing process while controlling for a fixed slice thickness. Furthermore, the disclosed invention can optionally completely automate the smoking, cooking and slicing process and once started in an automatic mode, will require no intervention from the operator to complete all roasting, smoking, and slicing steps. 
         [0009]    Prior art methods of roasting commonly employ gas or electrical forms of heat, which do not inherently add to the meat flavor. If a smoked flavor is desired to be added, this is normally accomplished by roasting using natural coal. Compared to gas or electrically produced heat, roasting using natural coal results in slow production, additional cost and efforts. Where a smoked flavor is desired, the disclosed invention improved over the prior art by providing a smoking taste for the meat when it is placed inside a glass enclosure supplied with the smoked air without any additional time, effort or cost. 
         [0010]    In the prior art methods of roasting, the Shawarma cone is subjected to air pollution while being grilled. The disclosed invention isolates the Shawarma cone within a glass enclosure, preventing contamination from external pollutants. 
         [0011]    The aforementioned International Patent Application WO 2009/085022 discloses a method of slicing the meat vertically similar to the traditional manual way. This imposes an additional time requirement to store slices, slowing the production process, as it requires multiple cycles of slicing up and down to complete. Furthermore, due to the nature of the vertical slicing mechanism, the invention disclosed in the International Patent Application leaves a dead zone of meat at the bottom of the Shawarma cone that the slicing mechanism cannot reach, either wasting this meat, or requiring it to be processed manually, thereby defeating the purpose of the automated slicing. Finally, this prior art invention requires that the Shawarma cone be substantially cylindrical in shape, as opposed to the traditional conical shape, for it to work most efficiently. The disclosed invention slices the meat in a helical and spiral pattern, starting from the top and proceeding to the bottom of the Shawarma cone in a single pass. As a result, the time required to complete the slicing process is minimized, no dead zone of meat is left to require subsequent manual processing, and the slicing mechanism is not sensitive to the shape of the Shawarma cone. These advantages speeding production and maximize resulting profits. 
         [0012]    Slicing in the prior art (WO 2009/085022) utilizes an unnecessarily complicated light scanning method to control the slicing arm. This introduces the risk that the light sensor may become fouled from food residue, resulting in malfunction. The disclosed invention, in contrast, employs a simple mechanical method by way of a clutch, which makes the slicing arm move according to the shape of the Shawarma cone accurately and easily. This method reduces the cost of the disclosed invention, its associated maintenance requirements, and reduces errors and malfunctions. 
         [0013]    Sandwich and meal filling with its ingredients in the traditional manual way has many deficiencies like air pollution, non-hygienic labor, and deterioration of the sandwich&#39;s cold ingredients due the excessive heat. The disclosed invention addresses these deficiencies by continuously storing the cold sandwich ingredients in refrigerated chambers away from pollution. 
         [0014]    Manual material dosing can result in inconsistent taste in the final product, which in turn harms customer trust and retention. The disclosed invention addresses these problems by implementing an automatic dosing system; solid ingredients are precisely weighed, and time controlled pumps ensure precise quantities of liquid ingredients. 
         [0015]    Manual sandwich and meal preparation is also slow and inefficient, resulting in customers potentially waiting a significant amount of time to receive their order, again harming customer trust and retention. The disclosed invention is capable of doing the same work in a much shorter time. 
         [0016]    The traditional manual way is also prone to mistakes, especially for customers who have complex and detailed orders for varying types and quantities of ingredients. The disclosed invention helps mitigate this problem by automatically performing sandwich and meal assembly, and printing the order information on the packing paper. Order specifics may be entered either by the machine operator or, to further reduce the possibility of mistake, directly by the customer. 
         [0017]    The traditional manual method of Shawarma preparation requires skilled and patient labor, reducing the spreading of this kind of fast food and increasing its cost. The disclosed invention requires less manual labor, and the required staffing does not need the same level of skill, which reduces the cost to provide sandwiches and thus the ultimate sandwich and meal price. 
         [0018]    Further, restaurants preparing these sandwiches and meals in the traditional fashion can suffer from variable quality. The disclosed invention, with its automated sandwich and meal assembly process, assures consistent quality and taste, thereby enhancing customer experience and retention. By some amendments like canceling the top section that make grilling, smoking, slicing and exchange it with ready slices that use in special refrigerated store then heat it when we need to use that slices and add it to sandwiches and meals we can use the machine in direct sell for Shawarma products in different gathering areas like airports, schools, universities, company&#39;s offices, malls and etc. The machine need also for credit card and money accepting mechanism to use it in direct sales model. Finally, the disclosed invention is scalable in size, and can be adapted to a mobile platform requiring a minimum of support personnel. With a mobile size, the disclosed invention can provide sandwiches and meal to different customers in temporary crowded areas such as stadiums, arenas, public gardens, sea shows etc. 
       SUMMARY OF THE INVENTION 
       [0019]    The present disclosure is directed to methods and apparatuses for preparing Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, and a sandwich and meal assembly mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical and spiral slicing pattern. The sandwich and meal assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients. 
         [0020]    Accordingly, it is an object of the present invention to provide methods and apparatuses for preparing Shawarma, Gyros and Doner Kebab sandwiches and meals, which decreases the amount of time required to fill an order. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0021]      FIG. 1A  is a perspective view of an apparatus for preparing Shawarma sandwiches and meals. 
           [0022]      FIG. 1B  is a perspective view of a second embodiment of an apparatus for preparing Shawarma sandwiches and meals to sell directly to a customer. 
           [0023]      FIG. 2  is a perspective view of an apparatus for preparing Shawarma sandwiches and meals with access doors and panels removed to reveal interior components. 
           [0024]      FIG. 3A  is a front view of an apparatus for preparing Shawarma sandwiches and meals with access doors and panels removed to reveal interior components. 
           [0025]      FIG. 3B  is a front view of a second embodiment of an apparatus for preparing Shawarma sandwiches and meals with access doors and panels removed to reveal interior components for selling directly to customers. 
           [0026]      FIG. 4  is an exploded perspective view of a Shawarma grilling and smoking device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0027]      FIG. 5  is an exploded perspective view of a smoking device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0028]      FIG. 6  is an exploded perspective view of a slicing device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0029]      FIG. 7  is an enlarged perspective view of the rotating knife and carriage arm assembly of a slicing device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0030]      FIG. 7A  is a perspective view of a slicing head and arm of an apparatus for preparing Shawarma sandwiches and meals. 
           [0031]      FIG. 8  is a perspective view of a plate and flatbread dispenser of an apparatus for preparing Shawarma sandwiches and meals. 
           [0032]      FIG. 9  is perspective view of a plate divided into different sections of an apparatus for preparing Shawarma sandwiches and meals. 
           [0033]      FIG. 10  is a perspective view of a roll bread dispenser of an apparatus for preparing Shawarma sandwiches and meals. 
           [0034]      FIG. 11  is an exploded perspective view of a roll bread dispenser with a roll bread stack removed to illustrate structure underneath thereof of an apparatus for preparing Shawarma sandwiches and meals. 
           [0035]      FIG. 12  is a perspective view of the tomato slicing device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0036]      FIG. 13  is a bottom perspective view of a tomato slicing device of an apparatus for preparing Shawarma sandwiches and meals. 
           [0037]      FIG. 14A  is a perspective view of a sauce dropping head of an apparatus for preparing Shawarma sandwiches and meals. 
           [0038]      FIG. 14B  is a perspective view of a mayonnaise dropping head of an apparatus for preparing Shawarma sandwiches and meals. 
           [0039]      FIG. 14C  is a perspective view of a dropping head of an apparatus for preparing Shawarma sandwiches and meals. 
           [0040]      FIG. 15  is a right side perspective view of an ingredient storage of an apparatus for preparing Shawarma sandwiches and meals with actuators extended. 
           [0041]      FIG. 16  is a right side perspective view of an ingredient storage of an apparatus for preparing Shawarma sandwiches and meals with actuators refracted. 
           [0042]      FIG. 17A  is a left side perspective view of an ingredient storage of an apparatus for preparing Shawarma sandwiches and meals. 
           [0043]      FIG. 17B  is a perspective view of an ingredient store of a second embodiment of an apparatus for preparing Shawarma sandwiches and meals for selling directly to customers. 
           [0044]      FIG. 18  is a perspective view of an assembly for unrolling, cutting, and printing sandwich wrapping paper of an apparatus for preparing Shawarma sandwiches and meals. 
           [0045]      FIG. 19  is an exploded perspective view of an assembly for unrolling, cutting, and printing sandwich wrapping paper of an apparatus for preparing Shawarma sandwiches and meals. 
           [0046]      FIG. 20  is a perspective view of an apparatus for sandwich wrapping, heating and packing of apparatus for preparing Shawarma sandwiches and meals with a wrapping mat in a closed position. 
           [0047]      FIG. 21  is a perspective view of an apparatus for sandwich wrapping, heating and packing of an apparatus for preparing Shawarma sandwiches and meals with a wrapping mat in an open position. 
           [0048]      FIG. 22  is a perspective view of a mobile truck for retaining an apparatus for preparing Shawarma sandwiches and meals. 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0049]    The disclosed apparatus for preparing Shawarma, Gyros and Doner Kebab sandwiches and meals will become better understood through review of the following detailed description in conjunction with the figures. The detailed description and figures provide merely examples of the various inventions described herein. Those skilled in the art will understand that the disclosed examples may be varied, modified, and altered without departing from the scope of the inventions described herein. Many variations are contemplated for different applications and design considerations; however, for the sake of brevity, each and every contemplated variation is not individually described in the following detailed description. 
         [0050]    Throughout the following detailed description, a variety of apparatuses for preparing Shawarma sandwiches and meals examples are provided. Related features in the examples may be identical, similar, or dissimilar in different examples. For the sake of brevity, related features will not be redundantly explained in each example. Instead, the use of related feature names will cue the reader that the feature with a related feature name may be similar to the related feature in an example explained previously. Features specific to a given example will be described in that particular example. The reader should understand that a given feature need not be the same or similar to the specific portrayal of a related feature in any given figure or example. 
         [0051]    With reference to  FIGS. 1A-3B , an overview of the operation of an apparatus for preparing Shawarma sandwiches and meals will now be described. The machine is comprised of two main linked parts or separated, demonstrated in  FIG. 1A : the upper part of the machine  1000  which performs the grilling, smoking and slicing, and the lower part  2000 , which performs sandwich and meal assembly. Turning to  FIG. 2 , the machine is controlled by an automatic control unit  116 , which receives orders through the touch-operated control screen  123 , which has an emergency button  124 , remote control sensor  120  and speaker  119 . The machine can also be controlled by remote control  137 . 
         [0052]    Operation of the Shawarma Grilling, Smoking and Slicing Mechanisms: 
         [0053]    With reference to  FIGS. 3A and 4 , an example of the Shawarma grilling and smoking mechanism will now be described. The Shawarma cone  100  is fixed on the spindle  111  in a conical shape. The Shawarma cone  100  is inverted so that it faces up. In the example apparatus, up to two different kinds of Shawarma cone meats as required may be inserted into each respective glass enclosure  126 . The glass in each enclosure has vent holes  129  in the bottom, with the glass panels fixed together by joints  130 . The enclosure  126  may be equipped with a filter  121  and chimney funnel  122  at the top to safely vent away smoke and cooking fumes. The small fixed disc  112  at the bottom of the spindle  111  provides support for the Shawarma cone  100 . Optionally, the Shawarma cone  100  can be supported by a pin in lieu of or in conjunction with the small fixed disc  112 . The grills  102  may be operated by cooking gas, electricity, or another suitable heat source, and are placed on a pivot  104  so as to provide control over the angle of the grills relative to the Shawarma cone  100  by means of handle  103 . The grills  102  are supported by a grill carrier arm  105 , which is guided by a grill horizontal rail  107 . The horizontal movement of the grill is controlled by a motor  108 , which slides by a moving mechanism  106 . The distance between the grill and the Shawarma cone  100  is controlled by a distance sensor  118 , which keeps the distance between the grill and the Shawarma cone  100  at the optimal range to ensure even and consistent roasting. The gas/electricity operated grills  102  are controlled by electric valves through the control touch screen  123  or a manual valve  127  in case of emergency. The spindle  111  carrying the Shawarma cone  100  is fixed at the top by bearing  101 . This bearing  101  is fixed on a top base  109  carried by a beam  110 . The spindle  111  at the bottom is carried by a rotating base  113  controlled by rotating motor  114 , which has two speeds. 
         [0054]    Grilling is done while the spindle  111  carrying Shawarma cone  100  is rotating slowly, this cooking speed controlled by a rotating motor  114 . In the first grilling process the required time for the Shawarma to be well done is monitored, then this time is fed by the operator  223  into the memory of the automatic control unit  116 . During subsequent grilling processes an alarm is triggered through speakers  119 , when the predetermined time is reached. The operator  223  can then initiate the slicing by remote control  137  or control touch screen  123 . Alternatively, the automatic control unit  116  can start the slicing process automatically when set in automatic slicing mode. In this way, improper cooking of the Shawarma cone due to operator error is avoided. The varying meat height fixed on the spindle  111  is controlled by a control touch screen  123  by the operator  223 . During grilling, smoked air may be introduced in to the glass enclosure  126  having the Shawarma cone  100  and the slicing component  150  to impart a smoked flavor to the Shawarma, if desired. The smoke is provided from smoking component  140 , where the smoke enters the glass enclosure  126  through smoking vents  115 . 
         [0055]    With reference to  FIG. 5 , an example of smoking component  140  will now be described. Smoking component  140  comprises a special wooden disc  142  having suitable fat  33  to impart the required taste. The special wooden disc  142  is placed in the smoking enclosure  144 , accessed through a smoking drawer  141 , where it is subjected to suitable heat by a heater  143 . When the wooden disc  142  is heated sufficiently, it starts smoking with the desired smell. A fan  145  blows smoke from the smoking enclosure  144  through a smoke pipe  146  to the glass enclosure  126 . The smoke enters through smoking vents  115 , imparting the desired flavor to the Shawarma cone  100  while it is roasted. Before slicing, the smoke may be evacuated from the glass enclosure  126  to allow the slicing process to be clearly seen. If a stronger smoke flavor is desired, the smoke can also be directed through smoke pipe  146  to the roasted Shawarma stores  240  and  261  by way of smoked air ducts  260  and smoked air vents  247 . There, the roasted Shawarma slices will further absorb the smoke taste. The introduction of the smoke, its timing and duration, the heater  143 , and the smoke fan  145  may be controlled by the automatic control unit  116 , pursuant to instructions programmed through the control touch screen  123 . 
         [0056]    With reference to  FIGS. 6 ,  7  and  7 A, an example of the slicing component will now be described in the following paragraphs. The slicing component  150  is fixed on the main tray  139  at fixed point  125 . The slicing component comprises a slicing arm  172  having a slicing blade  194  fixed on it. The blade has a beveled edge  198 . The slicing arm  172  moves vertically as the Shawarma cone  100  rotates to achieve slicing of the grilled Shawarma cone  100  by a fixed thickness, thereby creating Shawarma slices  128 . The slicing arm  172  is moved vertically by means of a motor  161  with aid of the gearbox  162 , which raises and lowers the slicing arm base  170 . The lower timing pulley  163  is fixed on the gearbox  162 , directly rotating the timing belt  165  and upper timing pulley  171 . The motor  161  and gearbox  162  are affixed to base  178 . The two vertical motion guides  166  are affixed to the lower fixing base  167  from below and the upper fixing base  177  from above, thus supporting the upper timing pulley  171 . 
         [0057]    The slicing arm base  170  slides vertically on the vertical motion guides  166  by the slide bearings  168 , which are affixed by retaining rings  169 . The timing belt  165  attaches to the slicing arm base  170  to transfer the motion from motor  161 , thereby providing the required vertical motion. The slicing arm  172  is affixed to the slicing arm base  170 . The lower safety switch  174  determines the bottom stop location of the arm while the upper safety switch  175  determines the upper stop location of the arm in case of error. The vertical motion assembly of the arm is covered by a cover  173 . The slicing arm  172  is horizontally rotated by use of a friction clutch Mechanism, which rotates the slicing arm toward the Shawarma cone  100  during the slicing process. The mechanism continuously rotates the slicing arm  172  even when the arm collides with the Shawarma cone  100 , specifically contacting the cone with the buffer  197 . This rotational movement makes the slicing arm  172  follow the shape of Shawarma cone  100  and ensures the slicing beveled blade  194  continually follows the varying surface contours of the Shawarma cone  100 . It also imparts a light pressure to the slicing arm  172 , helping the slicing process simulate natural hand pressure. 
         [0058]    The friction clutch mechanism comprises the slicing arm rotation motor  151  and gearbox  152  that is affixed to the lower disc  153  of the friction clutch. The upper disc  154  is affixed on its upper surface to the slicing arm fixing base  178 , while the lower surface of the upper disc  154  is affixed to bolt joint  160 . This bolt joint  160  goes through the gearbox  152  using the tube  159 . The pressure control nut  155  tightens the spring  157 , placed between the two washers  156  and  158 . The complete assembly is placed on the bolt joint  160  to control the pressure of the slicing arm  172  on the Shawarma cone  100 . The slicing arm rotation motor  151  moves the slicing arm away from the Shawarma cone  100  when the slicing process is completed. 
         [0059]    The slicing motor  181  is affixed on the slicing arm  172 . The slicing beveled blade  194  is affixed to gear box  189  by blade installation screw  191  using the nut  195 . The movement of the slicing motor is transmitted to the slicing blade  194  by keyed receiver  186  and splined shaft  185 , through the gearbox  189 . The slicing blade  194  is placed inside the blade housing  190 . The blade housing  190  is affixed to the gearbox  189 , and both are affixed to the slicing arm  172  by installation pin  188  that is inserted into installation slot  183  and fixed by installation screw  184  to make the daily installation and uninstallation process for cleaning easier and faster. 
         [0060]    The slicing arm touches the Shawarma cone  100  by buffer  197  that is affixed on blade housing  190  by internal threads  196  inside the buffer  197 , and the thickness adjustment screw  192  that is located out of the blade housing  190 . The size of the slice slot  193  on the blade housing  190  determines the thickness of the slice. The size of the slice slot  193  can by adjusted by rotating the buffer  197  using the internal threads  196  and the thickness adjustment screw  192 . As the slice slot  193  becomes larger, the slices become thicker. 
         [0061]    Description of Roasted Grilled Shawarma, Gyros and Doner Kebab Meat Slicing Steps 
         [0062]    As mentioned above, the disclosed invention slices the Shawarma cone  100  helically from top to bottom. This way of slicing has the advantage of reducing the slicing time in comparison with the traditional way and as disclosed in the prior art. Slicing a Shawarma cone vertically from top to bottom requires the cone to be rotated slightly to reach each successive slice. To remove the whole surface of the well-done Shawarma cone requires many iterations of vertical slicing and rotating, which adds considerably to the time required to slice the entire cone. In the disclosed invention the slicing component  150  moves from top to bottom in a single pass at a defined speed proportionate with the rotation speed of the spindle  111  that carries the Shawarma cone  100 . In this way, the slicing blade  194  passes over the entire surface of the Shawarma cone  100 , thus reducing the slicing time considerably. 
         [0063]    After the roasting and smoking step, slicing of the Shawarma cone starts. Slicing of grilled Shawarma starts by two ways; either by an automatic order or by a manual order from the operator  223 . When done automatically the slicing orders are pre-programmed within the automatic control unit  116  and executed automatically without any human interference. 
         [0064]    The grills  102  go back by the horizontal moving mechanism  106 , and grill temperature is lowered to the minimum. Then the rotation motor  114  of the Shawarma cone  100  will stop. 
         [0065]    The motor  161 , which moves the arm vertically, raises the base carrying the slicing arm base  170  up to the level of the Shawarma cone  100  top defined previously by the operator  223 . 
         [0066]    Spindle  111  rotating by motor  114  will run at a speed, which is coordinated with the speed of the motor  161  which is lowering the slicing arm. This speed is typically faster than the speed which is used while Shawarma grilling. 
         [0067]    The base carrying the slicing arm base  170  is rotated by the slicing arm rotating motor  151  in the direction of Shawarma cone  100 , until touching the meat surface and pushing a little. At the same time slicing motor  181  will run to start rotating the slicing blade  194 . 
         [0068]    The slicing component  150  will be lowered by motor  161  to start slicing. When the slicing component  150  reaches the lower level of the Shawarma cone  100  the base carrying the slicing arm base  170  will stop and the motor  151  will move and rotate the slicing arm away from the Shawarma cone  100 . In this fashion, the cutting and slicing will finish and the grilling and smoking step will start again. 
         [0069]    While slicing, the Shawarma slices  128  will drop to roasted Shawarma stores  240  and  261  through the opening  117  to be stored at a proper holding temperature until being weighed and then fed into the sandwich or meal in a predetermined quantity. 
         [0070]    Operation of the Sandwiches and Meals Assembly Mechanisms: 
         [0071]    The lower part of the machine comes in two different models. Model A that lower part  2000  combined with the upper part  1000  can be used in restaurants and another that need man to charge to operate it and take care of it. Model B 3000 comes separate without the upper part  1000  to sell the machine Shawarma sandwiches and meals directly to customers in gathering areas (airports, universities, schools, offices, malls, etc.) by adding the credit card mechanism  280  and the ordering screen  286  without man of charge to accept the orders. In Model B 3000 smoked, half grilled, sliced and refrigerated Shawarma slices used and add it to Shawarma meat storages  240  and  261  and then heated by heater  293  when it needs to add to the sandwiches and meal. 
         [0072]    In model A the lower part of the machine  2000  is enclosed by the horizontal swing door  132  and sliding doors  133  which are optionally made of transparent material to display the filling and packing process of the sandwich to customers. The lower part of the machine has a conveying belt  134  and stores  240 ,  261 ,  262 ,  263 , and  264  with the components required to prepare, fill, roll, pack, print the order details and sandwich ingredients, and heat the sandwich. 
         [0073]    Referring back to  FIG. 3B , the machine has front and back sliding doors that easily open to allow refilling the different materials stores. The doors in front may be made out of transparent material so as to show the sandwich and meal filling, warping and packing process to customers, to give them confidence in the process and satisfaction. Cameras  278  can by add it to the machine that transfer the assembly working steps to a screen  286  to show all that steps to the customer as a fun show and to give them confidence and satisfaction. Conveying motor  135  runs the conveying belt, which stops the conveying belt in predetermined positions as detected by the conveying belt senor  136 . The kind of bread selected by the customer (in the example apparatus, either flat bread from the flat bread dispenser  225  or roll bread from the roll bread dispenser  210 ) is placed on the conveying belt to make sandwiches (subs and wraps) or plate may add it from the plate dispenser  283  to conveying belt as customer desire to make a meal. Next, the filling components are added as required to fulfill the customer&#39;s order, as entered into the machine by the operator  223  or the customer using the control touch screen  123 ,  286  or internet. 
         [0074]    After putting a piece of the chosen bread type or meal&#39;s plate  282  on the conveying belt, the conveying belt moves the bread piece or plate under each respective materials distribution component for filling. The chosen bread type can be add it also to the meal&#39;s plate  282  as customer desire then the other material can be add it to the bread piece that already located in the meal&#39;s plate  282  to make a Shawarma meal. The plate divided into many different sections  370 ,  375 , that contain the selected type of bread and the Shawarma meat. The sections  371 ,  372  contains salad. The sections  373 ,  374  and  375  contain mayonnaise and different kinds of sauces, to avoid mix the different materials and ingredients together as shown in  FIG. 9 . With reference to  FIGS. 14A ,  14 B and  14 C, examples of such components provided in the figures include a mayonnaise dropping head  267 , different sauces dropping head for plate  281 , tomatoes slicing component  200 , weighing and distribution component of pickles  262 , weighing and distribution of a first roasted Shawarma type from store  240 , a first type of sauce dropping head  274 , weighing and distribution component of a first salad type from store  263 , weighing and distribution of a second roasted Shawarma type from store  261 , a second type of sauce dropping head  275 , and a weighing and distribution component of a second salad type from store  264 . 
         [0075]    During this process, the laying and printing of rolling paper component  340  prepares the packing paper (described below) and prints all the information on it to be ready for rolling, packing and heating of the sandwich. Once the sandwich is filled with all the required materials per the customer&#39;s selections, it goes to wrapping, packing and heating component  300 . When the sandwich is ready it leaves the machine by sandwich exit  131 . The plate of the meal moves on this mechanism to the exit through a convey belt. 
         [0076]    With reference to  FIGS. 8 and 9 , an example of the flatbread dispenser device  225  and a plate dispenser  283  will now be described. The plate comes divided shape to contains differ type of materials. The large space divide contains the bread piece and Shawarma meat, the other sections contain the salads and different kind of sauces. The meal&#39;s plate  282  is put in the shelf  285  within the plate store  288 . This shelf moves vertically on a vertical rail  287  by motor  284  within plate store  288 . When the shelf reaches the upper limit, it stopped by sensor  232 . The moving vacuum base  239  carries the vacuum heads  235  and the vertically moving piston  234 . This piston goes up and down on a vertical axis  236 , carrying the vacuum heads  235 . When required to put the meal&#39;s plate  282  onto the conveying belt  134  to start filling it as a meal, the piston  234  goes down vertically to the plate level on the shelf  285 . The vacuum heads  235  are actuated, removing the topmost piece of meal&#39;s plate  282  from the shelf  285 . The piston  234  retracts up vertically, and then moves horizontally to put the meal&#39;s plate  282  on the conveying belt  134 . The horizontal motion is provided by a motor  230 , which moves the movable vacuum base  239  on a horizontal rail  231 . 
         [0077]    The flatbread can be any type of bread suitable to preparation of a Gyros, Shawarma and Doner Kebab sandwich, such as pita bread or Tortilla. The flatbreads  227  are put in the shelf  229  within the flatbread store  237 . This shelf moves vertically on a vertical rail  228  by motor  226  within the flatbread store  237 . When the shelf reaches the upper limit, it is stopped by a sensor  232 . The moving vacuum base  239  carries the vacuum heads  235  and the vertically moving piston  234 . This piston goes up and down on a vertical axis  236 , carrying the vacuum heads  235 . When required to put the flatbread  227  onto the conveying belt  134  to start filling it as a sandwich, the piston  234  goes down vertically to the flatbread level on the shelf  229 . The vacuum heads  235  are actuated, removing the topmost piece of flatbread  227  from the shelf  229 . The piston  234  retracts up vertically, and then moves horizontally to put the bread on the conveying belt  134 . The horizontal motion is provided by a motor  230 , which moves the movable vacuum base  239  on a horizontal rail  231 . The flatbreads  227  are held in correct position by leading axis  233  in the bread shelf  229  within the flat bread store  237 . 
         [0078]    With reference to  FIGS. 10 and 11 , an example of the roll bread dispenser  210  will now be described. The bread is sliced into two halves, but still remain connected on adjacent edges thereof. The roll breads  215  are stored within roll breads store  219  on a shelf  214 . This shelf is carried by two arms  218 . The shelf  214  moves vertically within the roll breads store  219  on a vertical rail  213  by the motor  211 . When reaching the upper limit the shelf stops by the sensor  221 . When required to put roll bread  215  on the conveying belt  134 , the pushing piston  217  affixed to enclosure  222  moves the enclosure  222  horizontally on horizontal rail  216  to place the roll bread  215  on the conveying belt  134 , to start filling it as a sandwich. When the roll breads store  219  becomes empty it can be refilled once the shelf  214  goes down and stops by sensor  212 . 
         [0079]    With reference to  FIGS. 12 and 13 , an example of the tomato slicing device  200  will now be described. Tomato pieces  208  are inserted within pipes  203  from opening  201  at the top. The tomato pieces  208  are prepared by removing each whole tomato&#39;s top and bottom before insertion within the pipes to ensure uniform tomato slices. The tomato pieces are sliced when piston  202  moves the slicing arm  205  that is affixed to the tomato slicing component  200  on a rotating axis  204 . Attached to the end of the slicing arm  205  are guillotine shear  207  and barrier  206 . As the piston  202  moves the slicing arm  205 , the guillotine shear  207  cuts the tomato pieces  208  into slices, which then drop through slot  209  onto the sandwich located under the tomato slicing component  200 . After slicing, piston  202  returns the slicing arm  205  to its starting location, which moves barrier  206  to its initial location, thereby preventing tomato pieces  208  from falling out of the tomato slicing component  200 . 
         [0080]    With reference to  FIGS. 3A ,  3 B and  14 A- 14 C, the liquid component storage parts will now be described. Liquid condiments requiring cold storage, such as mayonnaise, are stored within in a special store  265  within a refrigerator  266  to avoid spoilage. In the current example apparatus, the liquid mayonnaise is conveyed to a mayonnaise dropping head  267  through a pipe  276  by pump  272  located at the bottom of the store. Other liquid materials (such as different sauces) are stored within stores  268 ,  269 ,  270  and  271  where these materials are conveyed by pumps  272  that are located on each store through the different pipes  273  to dropping heads  274 ,  281  and  275 , located at appropriate locations on the conveying belt  134  to feed the required condiment quantity to the sandwich or meal. These stores are installed on sliding rails  259  to allow for easy filling and cleaning. The stores have an empty system to inform when the store are near the empty from the material. 
         [0081]    With reference to  FIGS. 15 ,  16 ,  17 A and  17 B, an example of an ingredient store  240  will now be described. Examples of stored materials include Shawarma slices, salads (that may include cabbage, lettuce, onion and parsley), cubed pickles, and cubed French fries. The components of an example ingredient store  240  comprise a hopper  241  having a cylinder  244  at the bottom carrying prongs  243 . When rotating, the cylinder  244  catches the material in hopper  241  with its prongs  243 , and pulls it down. A brush  245  located on the front wall of hopper  241  above the cylinder  244  retains the remaining materials in the hopper  241 . The cylinder  244  is rotated by the cylinder motor  253  (see  FIG. 2A ). 
         [0082]    During cylinder  244  rotation, the materials carried by the prongs  243  are released by a comb  242 , exit from the store, and are dropped and collected on the collection shelf  249 . The collection shelf  249  is located on a scale  246 . Once the required weight is achieved the cylinder stops and the collection shelf  249  moves back to let the material drop in the sandwich located under the component. The collection shelf  249  moves back on rail  257  by actuator  251 . This actuator  251  is connected to the collection shelf  249  by the hinge  250  and the arm  248  through hinges  255  and  258 . The liquids collected from these materials are stored within a drawer  252 . 
         [0083]    If needed, heaters  254  can be attached to the walls of the hopper  241  to maintain a temperature suitable for storage of roasted Shawarma slices or any other material that ideally should be kept warm. Similarly, a cooling or refrigeration means can be added in place of heater  254  for materials that ideally should be kept cool. Smoked air can optionally by pumped through pipes  260  to a smoked air duct  256 , which in turn feeds smoked air vent  247 , located in the wall of the hopper  241  for further smoking of the stored grilled Shawarma slices. These components slide on rails  259  for easy removal to facilitate filling and daily cleaning. In model B 3000 smoked, half grilled, sliced and refrigerated Shawarma slices used and add it to Shawarma meat storages  240  and  261 . Refrigeration or cooling mechanism  291  add it to the store wall  241  to keep the slices in suitable temperature. When the Shawarma slices need to add to the sandwiches or meal it heated by the heater  293  that covered by cover  292 . Empty sensor  294  add it to the ingredients storages walls of the ingredients storage  241 ,  262 ,  263 ,  264 ,  269 ,  268 ,  266 ,  271  and  272  to make a sing to the operation system when the storages empty of ingredients to refill it immediately. 
         [0084]    The Packing, Wrapping and Heating Components: 
         [0085]    With reference to  FIGS. 18 and 19 , an example of an apparatus for unrolling, cutting and printing of packing paper  340  will now be described, This component prepares the rolling paper  352  by unrolling, cutting and printing the components and quantities of the prepared sandwiches and the order number. The example apparatus comprises a packing paper roll  341 , which is rotated by motor  346  via pulleys  342  and  344 , connected by timing belt  343 . As the packing paper roll  341  rotates, the rolling paper  352  is unrolled while it is sized to the required length. Sizing is accomplished by length sizing cylinder  350 , carried by sizing arm  345 , which moves down by gravity. When the sizing arm  345  reach the sensor  359 , the rotation of paper roll  341  is stopped by stopping the motor  346 . An actuator  349  is linked to pulleys  360  and timing belt  361  to rotate the pulling cylinder  354 , which pulls the sized packing paper  352  in conjunction with cylinders  355  and  353 , as the packing paper  352  is threaded between the three cylinders. A notching blade  357  is affixed on the notching blade holder  356 , which is equipped with lower bearings  362  on each side that run along and are carried by the sizing arm  345 . When the packing paper  352  is pulled by the rotation of pulling cylinder  354 , the sizing arm  345  moves up and simultaneously causes the notch blade holder  356  to move. As its movement continues, the packing paper  352  engages the notching blade  357 , and is cut to the required size. The notch blade holder  356  movements are controlled by the travel of upper bearing  351  on each side, which moves up into raising rail  347  and moves down into dropping rail  358  after cutting the packing paper. It will be understood by a person skilled in the field applicable to the disclosed invention that foil or another suitable material may be substituted for the packing paper. The printing step of the all components and the quantity that are included in each sandwich in an order is done by the printing head  325 , which is affixed on an axis  326 . 
         [0086]    With reference to  FIGS. 20 and 21 , an example of an apparatus for sandwich wrapping, heating and packing  300  will now be described. The wrapping component comprises a wrapping mat placed around several cylinders, which are connected to each other by joint plates  305 , affixed on sides of the cylinders by hinges  315 . The joint plates  305  are connected to each other by linking axes  318  through the points  316 . There are recesses in the surface of the cylinders that have the same thickness of the round belts  302 , which are comprised of rubber, silicone, or a similar suitable material. The round belts  302  comprise the wrapping mat. The motor  332  imparts clockwise and counterclockwise rotation movement to the primary cylinder  301  in the mat by way of belt  328  and pulley  327  located on the primary axis  306 . The timing belts  331  transfer the rotational movement from primary cylinder  301  to the other mat cylinders and to the round belts  302 . While timing belts are an effective means to transfer rotational torque from the primary cylinder  301  to the other mat cylinders, the round belts  302  can also serve this purpose of rotational movement transfer in implementations where torque amounts and tensions permit. The process of wrapping, packing, and heating occurs in two steps: In the first step, wrapping, the completed sandwich is moved by the conveying belt  134  to the starting location on the wrapping mat, as detected by sensor  333 . The cylinders and round belts  302  rotate to pull the packing paper and sandwich onto the wrapping mat. The primary cylinder  301  remains in a fixed location on the mat, while cylinder  334  moves because of its connection to the two moving arms  329  that are linked together by fixing axes  308 . The motor  320  has two rotational directions, and imparts rotation to axis  307  by way of belt  322  and pulleys  323  and  321 . Axis  307  in turn imparts rotation to the two moving arms  329 , fixed sealing arms  303 , and sealing arms  309 . As axis  307  is rotated, the mat cylinders open and close on each other, accomplishing the wrapping and packing process. A sandwich on the wrapping mat is wrapped and packed as the aforementioned arms and cylinders close the mat around the sandwich, forming a semi-cylindrical shape similar to the sandwich shape. 
         [0087]    A completed sandwich with all the different components requested by the customer moves from the conveying belt  134  to the wrapping mat, which has a flat position, and is stopped in a specific location as detected by sensor  333 . The plate that have a meal pass over a wrapping mat and use it a convoying belt to the exit area. The wrapping and packing process starts when the mat is closed by moving arms  329 , thus surrounding the sandwich. The sandwich with the different components is thus located in a semi-cylindrical cavity formed inside the mat and cylinders. The packing paper is introduced to the wrapping mat from outside the mat. The cylinders and the round belts  302  start rotating to pull the packing paper around the sandwich, wrapping it. The sandwich can be heated during this step by an electromagnetic heater  330  that carried by the heater carrying arm  324  affixed to the axis  326 . 
         [0088]    The components for sealing the packing paper comprise rotating sealing arms  309  and fixed sealing arms  303 . There are shims  313  between the rotating sealing arms  309 . Axis  308  links the two rotating sealing arms  309  and the two moving arms  329  that are rotated by axis  307 . When axis  307  rotates, the rotating sealing arms  309  close on the fixed sealing arms  303  or open, depending on the rotation direction. The rotating sealing arms  309  hold inserting wheels  311  that are covered by rubber covers  317 , that aid in the insertion of the wrapping paper into the wrapping mat, as well as the inserting timing pulley  310 . The fixed sealing arms  303  carry the timing pulley  304  and the wheel  314  that give rotational movement to the double sided timing belt  319  that inserts the packing paper into the packing paper inserting slot  312  by interlocking with inserting timing pulley  310 . The packing paper sealing mechanism is engaged by the double sided timing belt  319  coming into contact with the inserting timing pulley  310  into the paper inserting slot  312  when the rotating sealing arms  309  are closed on the fixed sealing arms  303 . 
         [0089]    In the wrapping process, the wrapping paper is normally centered on the wrapping mat resulting in the sandwich being placed in the center of the wrapping paper and the paper being sealed on each end of the sandwich, fully wrapping and enclosing the sandwich. Alternatively, if selected by a customer or an operator, the wrapping paper can be offset off the end of the wrapping mat, thereby placing the sandwich so that one end is uncovered, the wrapping paper is only sealed on one end, and the sandwich is left with one end unwrapped. This configuration is ideal when the customer wishes to immediately consume the sandwich, as the wrapping paper provides a convenient means to neatly hold the sandwich and its contents. 
         [0090]    Machine Mobile Truck 
         [0091]    With reference to  FIG. 22 , an example of a mobile truck implementation of the disclosed invention will be described. In addition to installing the disclosed invention in fast food restaurants it can be mounted in a mobile truck  138  having the necessary utilities (e.g., electricity, cooking gas and water) in order to increase sales points and availability of Shawarma sandwiches and meals in temporary gathering areas, e.g. shows, universities, public gardens and sea shows. Thus, we increase sales in temporary gathering areas where it is almost impossible economically to have fixed restaurants. The disclosed invention can provide clean, quick and high quality service with minimum unskilled labor and space. 
         [0092]    The disclosure above encompasses multiple distinct inventions with independent utility. While each of these inventions has been disclosed in a particular form, the specific embodiments disclosed and illustrated above are not to be considered in a limiting sense, as numerous variations are possible. The subject matter of the inventions includes all novel and non-obvious combinations and subcombinations of the various elements, features, functions and/or properties disclosed above and inherent to those skilled in the art pertaining to such inventions. Where the disclosure or subsequently filed claims recite “a” element, “a first” element, or any such equivalent term, the disclosure or claims should be understood to incorporate one or more such elements, neither requiring nor excluding two or more such elements. 
         [0093]    Applicant(s) reserves the right to submit claims directed to combinations and subcombinations of the disclosed inventions that are believed to be novel and non-obvious. Inventions embodied in other combinations and subcombinations of features, functions, elements and/or properties may be claimed through amendment of those claims or presentation of new claims in the present application or in a related application. Such amended or new claims, whether they are directed to the same invention or a different invention and whether they are different, broader, narrower or equal in scope to the original claims, are to be considered within the subject matter of the inventions described herein.