Methods and apparatuses for preparing Shawarma, Gyros and Doner kebab sandwiches and meals

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.

BACKGROUND OF THE INVENTION

1. Field of the Invention

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.

2. Discussion of the Prior Art

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 spindle111through 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.

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.

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.

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.

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.

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.

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.

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.

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'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.

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.

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.

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.

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.

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'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

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.

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.

DETAILED DESCRIPTION OF THE INVENTION

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.

With reference toFIGS. 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 inFIG. 1A: the upper part of the machine1000which performs the grilling, smoking and slicing, and the lower part2000, which performs sandwich and meal assembly. Turning toFIG. 2, the machine is controlled by an automatic control unit116, which receives orders through the touch-operated control screen123, which has an emergency button124, remote control sensor120and speaker119. The machine can also be controlled by remote control137.

Operation of the Shawarma Grilling, Smoking and Slicing Mechanisms:

With reference toFIGS. 3A and 4, an example of the Shawarma grilling and smoking mechanism will now be described. The Shawarma cone100is fixed on the spindle111in a conical shape. The Shawarma cone100is 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 enclosure126. The glass in each enclosure has vent holes129in the bottom, with the glass panels fixed together by joints130. The enclosure126may be equipped with a filter121and chimney funnel122at the top to safely vent away smoke and cooking fumes. The small fixed disc112at the bottom of the spindle111provides support for the Shawarma cone100. Optionally, the Shawarma cone100can be supported by a pin in lieu of or in conjunction with the small fixed disc112. The grills102may be operated by cooking gas, electricity, or another suitable heat source, and are placed on a pivot104so as to provide control over the angle of the grills relative to the Shawarma cone100by means of handle103. The grills102are supported by a grill carrier arm105, which is guided by a grill horizontal rail107. The horizontal movement of the grill is controlled by a motor108, which slides by a moving mechanism106. The distance between the grill and the Shawarma cone100is controlled by a distance sensor118, which keeps the distance between the grill and the Shawarma cone100at the optimal range to ensure even and consistent roasting. The gas/electricity operated grills102are controlled by electric valves through the control touch screen123or a manual valve127in case of emergency. The spindle111carrying the Shawarma cone100is fixed at the top by bearing101. This bearing101is fixed on a top base109carried by a beam110. The spindle111at the bottom is carried by a rotating base113controlled by rotating motor114, which has two speeds.

Grilling is done while the spindle111carrying Shawarma cone100is rotating slowly, this cooking speed controlled by a rotating motor114. In the first grilling process the required time for the Shawarma to be well done is monitored, then this time is fed by the operator223into the memory of the automatic control unit116. During subsequent grilling processes an alarm is triggered through speakers119, when the predetermined time is reached. The operator223can then initiate the slicing by remote control137or control touch screen123. Alternatively, the automatic control unit116can 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 spindle111is controlled by a control touch screen123by the operator223. During grilling, smoked air may be introduced in to the glass enclosure126having the Shawarma cone100and the slicing component150to impart a smoked flavor to the Shawarma, if desired. The smoke is provided from smoking component140, where the smoke enters the glass enclosure126through smoking vents115.

With reference toFIG. 5, an example of smoking component140will now be described. Smoking component140comprises a special wooden disc142having suitable fat33to impart the required taste. The special wooden disc142is placed in the smoking enclosure144, accessed through a smoking drawer141, where it is subjected to suitable heat by a heater143. When the wooden disc142is heated sufficiently, it starts smoking with the desired smell. A fan145blows smoke from the smoking enclosure144through a smoke pipe146to the glass enclosure126. The smoke enters through smoking vents115, imparting the desired flavor to the Shawarma cone100while it is roasted. Before slicing, the smoke may be evacuated from the glass enclosure126to allow the slicing process to be clearly seen. If a stronger smoke flavor is desired, the smoke can also be directed through smoke pipe146to the roasted Shawarma stores240and261by way of smoked air ducts260and smoked air vents247. There, the roasted Shawarma slices will further absorb the smoke taste. The introduction of the smoke, its timing and duration, the heater143, and the smoke fan145may be controlled by the automatic control unit116, pursuant to instructions programmed through the control touch screen123.

With reference toFIGS. 6, 7 and 7A, an example of the slicing component will now be described in the following paragraphs. The slicing component150is fixed on the main tray139at fixed point125. The slicing component comprises a slicing arm172having a slicing blade194fixed on it. The blade has a beveled edge198. The slicing arm172moves vertically as the Shawarma cone100rotates to achieve slicing of the grilled Shawarma cone100by a fixed thickness, thereby creating Shawarma slices128. The slicing arm172is moved vertically by means of a motor161with aid of the gearbox162, which raises and lowers the slicing arm base170. The lower timing pulley163is fixed on the gearbox162, directly rotating the timing belt165and upper timing pulley171. The motor161and gearbox162are affixed to base178. The two vertical motion guides166are affixed to the lower fixing base167from below and the upper fixing base177from above, thus supporting the upper timing pulley171.

The slicing arm base170slides vertically on the vertical motion guides166by the slide bearings168, which are affixed by retaining rings169. The timing belt165attaches to the slicing arm base170to transfer the motion from motor161, thereby providing the required vertical motion. The slicing arm172is affixed to the slicing arm base170. The lower safety switch174determines the bottom stop location of the arm while the upper safety switch175determines the upper stop location of the arm in case of error. The vertical motion assembly of the arm is covered by a cover173. The slicing arm172is horizontally rotated by use of a friction clutch Mechanism, which rotates the slicing arm toward the Shawarma cone100during the slicing process. The mechanism continuously rotates the slicing arm172even when the arm collides with the Shawarma cone100, specifically contacting the cone with the buffer197. This rotational movement makes the slicing arm172follow the shape of Shawarma cone100and ensures the slicing beveled blade194continually follows the varying surface contours of the Shawarma cone100. It also imparts a light pressure to the slicing arm172, helping the slicing process simulate natural hand pressure.

The friction clutch mechanism comprises the slicing arm rotation motor151and gearbox152that is affixed to the lower disc153of the friction clutch. The upper disc154is affixed on its upper surface to the slicing arm fixing base178, while the lower surface of the upper disc154is affixed to bolt joint160. This bolt joint160goes through the gearbox152using the tube159. The pressure control nut155tightens the spring157, placed between the two washers156and158. The complete assembly is placed on the bolt joint160to control the pressure of the slicing arm172on the Shawarma cone100. The slicing arm rotation motor151moves the slicing arm away from the Shawarma cone100when the slicing process is completed.

The slicing motor181is affixed on the slicing arm172. The slicing beveled blade194is affixed to gear box189by blade installation screw191using the nut195. The movement of the slicing motor is transmitted to the slicing blade194by keyed receiver186and splined shaft185, through the gearbox189. The slicing blade194is placed inside the blade housing190. The blade housing190is affixed to the gearbox189, and both are affixed to the slicing arm172by installation pin188that is inserted into installation slot183and fixed by installation screw184to make the daily installation and uninstallation process for cleaning easier and faster.

The slicing arm touches the Shawarma cone100by buffer197that is affixed on blade housing190by internal threads196inside the buffer197, and the thickness adjustment screw192that is located out of the blade housing190. The size of the slice slot193on the blade housing190determines the thickness of the slice. The size of the slice slot193can by adjusted by rotating the buffer197using the internal threads196and the thickness adjustment screw192. As the slice slot193becomes larger, the slices become thicker.

Description of Roasted Grilled Shawarma, Gyros and Doner Kebab Meat Slicing Steps

As mentioned above, the disclosed invention slices the Shawarma cone100helically 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 component150moves from top to bottom in a single pass at a defined speed proportionate with the rotation speed of the spindle111that carries the Shawarma cone100. In this way, the slicing blade194passes over the entire surface of the Shawarma cone100, thus reducing the slicing time considerably.

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 operator223. When done automatically the slicing orders are pre-programmed within the automatic control unit116and executed automatically without any human interference.

The grills102go back by the horizontal moving mechanism106, and grill temperature is lowered to the minimum. Then the rotation motor114of the Shawarma cone100will stop.

The motor161, which moves the arm vertically, raises the base carrying the slicing arm base170up to the level of the Shawarma cone100top defined previously by the operator223.

Spindle111rotating by motor114will run at a speed, which is coordinated with the speed of the motor161which is lowering the slicing arm. This speed is typically faster than the speed which is used while Shawarma grilling.

The base carrying the slicing arm base170is rotated by the slicing arm rotating motor151in the direction of Shawarma cone100, until touching the meat surface and pushing a little. At the same time slicing motor181will run to start rotating the slicing blade194.

The slicing component150will be lowered by motor161to start slicing. When the slicing component150reaches the lower level of the Shawarma cone100the base carrying the slicing arm base170will stop and the motor151will move and rotate the slicing arm away from the Shawarma cone100. In this fashion, the cutting and slicing will finish and the grilling and smoking step will start again.

While slicing, the Shawarma slices128will drop to roasted Shawarma stores240and261through the opening117to be stored at a proper holding temperature until being weighed and then fed into the sandwich or meal in a predetermined quantity.

Operation of the Sandwiches and Meals Assembly Mechanisms:

The lower part of the machine comes in two different models. Model A that lower part2000combined with the upper part1000can 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 part1000to sell the machine Shawarma sandwiches and meals directly to customers in gathering areas (airports, universities, schools, offices, malls, etc.) by adding the credit card mechanism280and the ordering screen286without 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 storages240and261and then heated by heater293when it needs to add to the sandwiches and meal.

In model A the lower part of the machine2000is enclosed by the horizontal swing door132and sliding doors133which 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 belt134and stores240,261,262,263, and264with the components required to prepare, fill, roll, pack, print the order details and sandwich ingredients, and heat the sandwich.

Referring back toFIG. 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. Cameras278can by add it to the machine that transfer the assembly working steps to a screen286to show all that steps to the customer as a fun show and to give them confidence and satisfaction. Conveying motor135runs the conveying belt, which stops the conveying belt in predetermined positions as detected by the conveying belt sensor136. The kind of bread selected by the customer (in the example apparatus, either flat bread from the flat bread dispenser225or roll bread from the roll bread dispenser210) is placed on the conveying belt to make sandwiches (subs and wraps) or plate may add it from the plate dispenser283to conveying belt as customer desire to make a meal. Next, the filling components are added as required to fulfill the customer's order, as entered into the machine by the operator223or the customer using the control touch screen123,286or internet.

After putting a piece of the chosen bread type or meal's plate282on 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's plate282as customer desire then the other material can be add it to the bread piece that already located in the meal's plate282to make a Shawarma meal. The plate divided into many different sections370,375, that contain the selected type of bread and the Shawarma meat. The sections371,372contains salad. The sections373,374and375contain mayonnaise and different kinds of sauces, to avoid mix the different materials and ingredients together as shown inFIG. 9. With reference toFIGS. 14A, 14B and 14C, examples of such components provided in the figures include a mayonnaise dropping head267, different sauces dropping head for plate281, tomatoes slicing component200, weighing and distribution component of pickles262, weighing and distribution of a first roasted Shawarma type from store240, a first type of sauce dropping head274, weighing and distribution component of a first salad type from store263, weighing and distribution of a second roasted Shawarma type from store261, a second type of sauce dropping head275, and a weighing and distribution component of a second salad type from store264.

During this process, the laying and printing of rolling paper component340prepares 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's selections, it goes to wrapping, packing and heating component300. When the sandwich is ready it leaves the machine by sandwich exit131. The plate of the meal moves on this mechanism to the exit through a convey belt.

With reference toFIGS. 8 and 9, an example of the flatbread dispenser device225and a plate dispenser283will 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's plate282is put in the shelf285within the plate store288. This shelf moves vertically on a vertical rail287by motor284within plate store288. When the shelf reaches the upper limit, it stopped by sensor232. The moving vacuum base239carries the vacuum heads235and the vertically moving piston234. This piston goes up and down on a vertical axis236, carrying the vacuum heads235. When required to put the meal's plate282onto the conveying belt134to start filling it as a meal, the piston234goes down vertically to the plate level on the shelf285. The vacuum heads235are actuated, removing the topmost piece of meal's plate282from the shelf285. The piston234retracts up vertically, and then moves horizontally to put the meal's plate282on the conveying belt134. The horizontal motion is provided by a motor230, which moves the movable vacuum base239on a horizontal rail231.

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 flatbreads227are put in the shelf229within the flatbread store237. This shelf moves vertically on a vertical rail228by motor226within the flatbread store237. When the shelf reaches the upper limit, it is stopped by a sensor232. The moving vacuum base239carries the vacuum heads235and the vertically moving piston234. This piston goes up and down on a vertical axis236, carrying the vacuum heads235. When required to put the flatbread227onto the conveying belt134to start filling it as a sandwich, the piston234goes down vertically to the flatbread level on the shelf229. The vacuum heads235are actuated, removing the topmost piece of flatbread227from the shelf229. The piston234retracts up vertically, and then moves horizontally to put the bread on the conveying belt134. The horizontal motion is provided by a motor230, which moves the movable vacuum base239on a horizontal rail231. The flatbreads227are held in correct position by leading axis233in the bread shelf229within the flat bread store237.

With reference toFIGS. 10 and 11, an example of the roll bread dispenser210will now be described. The bread is sliced into two halves, but still remain connected on adjacent edges thereof. The roll breads215are stored within roll breads store219on a shelf214. This shelf is carried by two arms218. The shelf214moves vertically within the roll breads store219on a vertical rail213by the motor211. When reaching the upper limit the shelf stops by the sensor221. When required to put roll bread215on the conveying belt134, the pushing piston217affixed to enclosure222moves the enclosure222horizontally on horizontal rail216to place the roll bread215on the conveying belt134, to start filling it as a sandwich. When the roll breads store219becomes empty it can be refilled once the shelf214goes down and stops by sensor212.

With reference toFIGS. 12 and 13, an example of the tomato slicing device200will now be described. Tomato pieces208are inserted within pipes203from opening201at the top. The tomato pieces208are prepared by removing each whole tomato's top and bottom before insertion within the pipes to ensure uniform tomato slices. The tomato pieces are sliced when piston202moves the slicing arm205that is affixed to the tomato slicing component200on a rotating axis204. Attached to the end of the slicing arm205are guillotine shear207and barrier206. As the piston202moves the slicing arm205, the guillotine shear207cuts the tomato pieces208into slices, which then drop through slot209onto the sandwich located under the tomato slicing component200. After slicing, piston202returns the slicing arm205to its starting location, which moves barrier206to its initial location, thereby preventing tomato pieces208from falling out of the tomato slicing component200.

With reference toFIGS. 3A, 3B and 14A-14C, the liquid component storage parts will now be described. Liquid condiments requiring cold storage, such as mayonnaise, are stored within in a special store265within a refrigerator266to avoid spoilage. In the current example apparatus, the liquid mayonnaise is conveyed to a mayonnaise dropping head267through a pipe276by pump272located at the bottom of the store. Other liquid materials (such as different sauces) are stored within stores268,269,270and271where these materials are conveyed by pumps272that are located on each store through the different pipes273to dropping heads274,281and275, located at appropriate locations on the conveying belt134to feed the required condiment quantity to the sandwich or meal. These stores are installed on sliding rails259to allow for easy filling and cleaning. The stores have an empty system to inform when the store are near the empty from the material.

With reference toFIGS. 15, 16, 17A and 17B, an example of an ingredient store240will 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 store240comprise a hopper241having a cylinder244at the bottom carrying prongs243. When rotating, the cylinder244catches the material in hopper241with its prongs243, and pulls it down. A brush245located on the front wall of hopper241above the cylinder244retains the remaining materials in the hopper241. The cylinder244is rotated by the cylinder motor253(seeFIG. 2A).

During cylinder244rotation, the materials carried by the prongs243are released by a comb242, exit from the store, and are dropped and collected on the collection shelf249. The collection shelf249is located on a scale246. Once the required weight is achieved the cylinder stops and the collection shelf249moves back to let the material drop in the sandwich located under the component. The collection shelf249moves back on rail257by actuator251. This actuator251is connected to the collection shelf249by the hinge250and the arm248through hinges255and258. The liquids collected from these materials are stored within a drawer252.

If needed, heaters254can be attached to the walls of the hopper241to 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 heater254for materials that ideally should be kept cool. Smoked air can optionally by pumped through pipes260to a smoked air duct256, which in turn feeds smoked air vent247, located in the wall of the hopper241for further smoking of the stored grilled Shawarma slices. These components slide on rails259for 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 storages240and261. Refrigeration or cooling mechanism291add it to the store wall241to keep the slices in suitable temperature. When the Shawarma slices need to add to the sandwiches or meal it heated by the heater293that covered by cover292. Empty sensor294add it to the ingredients storages walls of the ingredients storage241,262,263,264,269,268,266,271and272to make a sing to the operation system when the storages empty of ingredients to refill it immediately.

The Packing, Wrapping and Heating Components:

With reference toFIGS. 18 and 19, an example of an apparatus for unrolling, cutting and printing of packing paper340will now be described, This component prepares the rolling paper352by unrolling, cutting and printing the components and quantities of the prepared sandwiches and the order number. The example apparatus comprises a packing paper roll341, which is rotated by motor346via pulleys342and344, connected by timing belt343. As the packing paper roll341rotates, the rolling paper352is unrolled while it is sized to the required length. Sizing is accomplished by length sizing cylinder350, carried by sizing arm345, which moves down by gravity. When the sizing arm345reach the sensor359, the rotation of paper roll341is stopped by stopping the motor346. An actuator349is linked to pulleys360and timing belt361to rotate the pulling cylinder354, which pulls the sized packing paper352in conjunction with cylinders355and353, as the packing paper352is threaded between the three cylinders. A notching blade357is affixed on the notching blade holder356, which is equipped with lower bearings362on each side that run along and are carried by the sizing arm345. When the packing paper352is pulled by the rotation of pulling cylinder354, the sizing arm345moves up and simultaneously causes the notch blade holder356to move. As its movement continues, the packing paper352engages the notching blade357, and is cut to the required size. The notch blade holder356movements are controlled by the travel of upper bearing351on each side, which moves up into raising rail347and moves down into dropping rail358after 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 head325, which is affixed on an axis326.

With reference toFIGS. 20 and 21, an example of an apparatus for sandwich wrapping, heating and packing300will now be described. The wrapping component comprises a wrapping mat placed around several cylinders, which are connected to each other by joint plates305, affixed on sides of the cylinders by hinges315. The joint plates305are connected to each other by linking axes318through the points316. There are recesses in the surface of the cylinders that have the same thickness of the round belts302, which are comprised of rubber, silicone, or a similar suitable material. The round belts302comprise the wrapping mat. The motor332imparts clockwise and counterclockwise rotation movement to the primary cylinder301in the mat by way of belt328and pulley327located on the primary axis306. The timing belts331transfer the rotational movement from primary cylinder301to the other mat cylinders and to the round belts302. While timing belts are an effective means to transfer rotational torque from the primary cylinder301to the other mat cylinders, the round belts302can 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 belt134to the starting location on the wrapping mat, as detected by sensor333. The cylinders and round belts302rotate to pull the packing paper and sandwich onto the wrapping mat. The primary cylinder301remains in a fixed location on the mat, while cylinder334moves because of its connection to the two moving arms329that are linked together by fixing axes308. The motor320has two rotational directions, and imparts rotation to axis307by way of belt322and pulleys323and321. Axis307in turn imparts rotation to the two moving arms329, fixed sealing arms303, and sealing arms309. As axis307is 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.

A completed sandwich with all the different components requested by the customer moves from the conveying belt134to the wrapping mat, which has a flat position, and is stopped in a specific location as detected by sensor333. 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 arms329, 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 belts302start rotating to pull the packing paper around the sandwich, wrapping it. The sandwich can be heated during this step by an electromagnetic heater330that carried by the heater carrying arm324affixed to the axis326.

The components for sealing the packing paper comprise rotating sealing arms309and fixed sealing arms303. There are shims313between the rotating sealing arms309. Axis308links the two rotating sealing arms309and the two moving arms329that are rotated by axis307. When axis307rotates, the rotating sealing arms309close on the fixed sealing arms303or open, depending on the rotation direction. The rotating sealing arms309hold inserting wheels311that are covered by rubber covers317, that aid in the insertion of the wrapping paper into the wrapping mat, as well as the inserting timing pulley310. The fixed sealing arms303carry the timing pulley304and the wheel314that give rotational movement to the double sided timing belt319that inserts the packing paper into the packing paper inserting slot312by interlocking with inserting timing pulley310. The packing paper sealing mechanism is engaged by the double sided timing belt319coming into contact with the inserting timing pulley310into the paper inserting slot312when the rotating sealing arms309are closed on the fixed sealing arms303.

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.

Machine Mobile Truck

With reference toFIG. 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 truck138having 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.