Abstract:
An apparatus is provided for producing bread from a batter mixture. The apparatus includes a flat cooking surface, a heating element arranged to generate heat below the cooking surface in a cooking position of the cooking surface, a batter dispenser arranged to dispense batter directly onto the cooking surface, a cooling area spaced from the cooking surface in the cooking position thereof and a transfer mechanism arranged to transfer cooked batter from the cooking surface to the cooling area. This arrangement enables continuous automated production of flat leavened bread, including injera bread and the like, with repeated use of the same cooking surface. Cooking times may be in the order of a couple of minutes and therefore automated production relieves an operator of the otherwise virtually constant supervision required.

Description:
FIELD OF THE INVENTION  
         [0001]    The invention relates to a method and apparatus for making bread and more particularly to a method and apparatus for automated production of flat leavened pan bread.  
         BACKGROUND  
         [0002]    Flat leavened pan bread, including Ethiopian injera bread and the like, is traditionally made by cooking a batter of water and flour in a flat bottom clay pot using wood fired ovens. Injera bread in particular involves a fermented batter of water and teff flour which must be covered for the most part when cooked to achieve the desired result of a soft, white, spongy texture. Yeast may be used to speed up the fermentation process which would otherwise be in the order of a few days typically. The use of a portion of already fermented batter from a previous batch is also known to be used in assisting fermentation of a current batch of batter. The traditional production of flat leavened pan bread consumes considerable resources such as wood as well as requiring considerable manual labour when considering the bread is cooked one unit at a time and requires virtually constant attention as cooking times may be in the order of a few minutes.  
           [0003]    Various attempts to automate the production of bread have been attempted as exemplified by U.S. Pat. Nos. 4,311,088 and 4,308,285 both to Hohn et al, 4,204,466 to Schnee, 4,116,120 and 4,109,569 both to Kemper and 4,045,166 to Kaleel. None however appear to be suitably arranged for making repeated units of bread from a single cooking surface upon which a batter is directly dispensed, but rather require an elaborate arrangement of plural cooking surfaces or conveyors and the like for continuously supplying an oven with numerous portioned pieces of dough. The above noted patents to Hohn et al describe an arrangement where batter is dispensed directly to cooking pans of an oven, however no method of removing the bread from the pans is described and thus the pans cannot be automatically reused.  
         SUMMARY  
         [0004]    According to one aspect of the present invention there is provided an apparatus for producing bread from a batter mixture, the apparatus comprising:  
           [0005]    a flat cooking surface;  
           [0006]    a heating element arranged to generate heat below the cooking surface in a cooking position of the cooking surface;  
           [0007]    a batter dispenser arranged to dispense batter directly onto the cooking surface;  
           [0008]    a cooling area spaced from the cooking surface in the cooking position thereof; and  
           [0009]    a transfer mechanism arranged to transfer cooked batter from the cooking surface to the cooling area.  
           [0010]    The arrangement of the dispenser which dispenses batter directly onto the cooking surface and the transfer mechanism which removes the cooked batter from the cooking surface, enables continuous automated production of flat leavened bread, including injera bread and the like, with repeated use of the same cooking surface. Cooking times may be in the order of a couple of minutes and therefore automated production relieves an operator of the otherwise virtually constant supervision required. The operation of the dispenser and transfer mechanism, as well as additional processes in the production of bread, including application and removal of a cover over the cooking surface and operation of a spreading mechanism for spreading the batter on the cooking surface, may all be automated using a suitable controller.  
           [0011]    The batter dispenser may be arranged to dispense the batter at a plurality of locations above the cooking surface. This enable rapid distribution of the batter to evenly cook the batter on the cooking surface.  
           [0012]    The batter dispenser is preferably movable from a stored position spaced from the cooking surface to a dispensing position above the cooking surface in which batter is dispensed from the batter dispenser. When automating, separate actuators may be provided for storing the batter dispenser and for spreading the batter in the dispensing position.  
           [0013]    The batter dispenser may be arranged to recirculate a source of the batter in the stored position thereof. In the dispensing position, the batter dispenser can be movable across the cooking surface in order to dispense the batter at plural locations across the cooking surface through a single dispensing nozzle.  
           [0014]    The batter dispenser preferably includes a metering mechanism arranged to dispense metered amounts of batter and a pump arranged to supply batter under pressure to the metering mechanism. The metering mechanism may be formed integrally with the pump by pumping metered amounts of batter therefrom.  
           [0015]    There may be provided a batter spreading mechanism arranged to spread batter dispensed onto the cooking surface about the cooking surface. In one embodiment, the spreading mechanism comprises a series of actuators arranged to displace the cooking surface in a rocking type motion.  
           [0016]    The cooking surface preferably includes a flat bottom and sides extending upwardly from a periphery of the flat bottom. There may additionally be provided a cover arranged to span between the sides of the cooking surface spaced upwardly from the flat bottom.  
           [0017]    At least one steam hole is preferably provided in the cover for permitting escape of steam therethrough so as to be suitably arranged for cooking injera bread.  
           [0018]    There may be provided an actuator arranged to displace the cover away from the cooking surface when a prescribed cooking time has expired.  
           [0019]    The transfer mechanism preferably includes a lift arm which is movable between a lifting position above the cooking surface and a depositing position above the cooling area. The lift arm may include a chamber having an opening at a free end of the lift arm which is arranged to be subjected to a vacuum pressure below atmospheric pressure. The opening in this instance would be arranged to engage cooked batter on the cooking surface in the lifting position of the lift arm for supporting the cooked batter on the free end of the lift arm.  
           [0020]    The lift arm is preferably movable both generally vertically and generally horizontally between the lifting position and the depositing position for displacing cooked batter upwardly from the cooking surface and laterally to the cooling area.  
           [0021]    The transfer mechanism may include pneumatic controls arranged to displace the lift arm between the lifting and depositing positions, but other suitable mechanical controls may be employed.  
           [0022]    The flat cooking surface, the heating element, the batter dispenser and the transfer mechanism are preferably all contained within a housing which includes a cooling exhaust fan arranged to direct air externally from the housing.  
           [0023]    The batter dispenser and the transfer mechanism may include respective actuators arranged to actuate movement thereof. A controller is preferably arranged to automatically control operation of the actuators and the heating element following a prescribed order of operations. The controller may be a programmable microprocessor based controller permitting adjustment of a prescribed cooking temperature and a prescribed cooking duration of the batter.  
           [0024]    According to a second aspect of the present invention there is provided a method of cooking batter to produce flat leavened bread, the method comprising:  
           [0025]    providing a batter mixture;  
           [0026]    providing a flat cooking surface;  
           [0027]    providing a dispenser arranged to dispense the batter mixture directly onto the cooking surface;  
           [0028]    dispensing the batter mixture onto the cooking surface;  
           [0029]    cooking the batter mixture on the cooking surface by heating the cooking surface in a cooking position of the cooking surface;  
           [0030]    providing a transfer mechanism arranged to transfer cooked batter from the cooking surface to a cooling area spaced from the cooking surface in the cooking position thereof; and  
           [0031]    transferring the cooked batter from the cooking surface to the cooling area using the transfer mechanism.  
           [0032]    The cooked batter preferably comprises injera bread wherein the method includes providing a batter mixture including water and teff flour. A leavening agent such as yeast may be provided in the batter mixture, however fermenting the batter mixture can also be used for leavening. The addition of barley may be desirable to enhance the bread by making it firmer and more attractive as well as possibly providing an additional desirable flavour to the bread.  
           [0033]    Preferably the method includes covering the cooking surface while cooking the batter mixture with a cover spaced above the cooking surface. 
       
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0034]    In the accompanying drawings, which illustrate an exemplary embodiment of the present invention:  
         [0035]    [0035]FIG. 1 is a schematic view of the components of the bread making apparatus.  
         [0036]    [0036]FIG. 2 is a front elevational view of the bread making apparatus.  
         [0037]    [0037]FIG. 3 is a top plan view of the lift arm of the transfer mechanism according to the apparatus of FIG. 2.  
         [0038]    [0038]FIG. 4 is a top plan view of the batter dispenser according to the apparatus of FIG. 2 in a stored position.  
         [0039]    [0039]FIG. 5 is a top plan view of the batter dispenser in a starting dispensing position shown in solid line and in an ending dispensing position shown in dotted line.  
         [0040]    [0040]FIG. 6 is a side elevational view of the batter supply and batter pump of the batter dispenser.  
         [0041]    [0041]FIG. 7 is a sectional side elevational view of the cooking surface and cover. 
     
    
     DETAILED DESCRIPTION  
       [0042]    Referring to the accompanying drawings, there is illustrated a bread making apparatus generally indicated by reference numeral  10 . The apparatus  10  is intended for automated production of bread, particularly injera type bread. Injera bread is an Ethiopian traditional bread cooked from a batter including primarily water and teff flour. The batter is fermented before the apparatus  10  cooks the batter to produce injera bread in an automated process.  
         [0043]    The apparatus includes a frame  12  which is enclosed on all sides by a housing  14  shown partially removed in FIG. 2. An exhaust shield  16  encloses a top end of the frame  12  by tapering inwardly and upwardly towards an exhaust outlet within which an exhaust fan  18  is mounted for directing air externally from the housing. The fan  18  assists in exhausting hot air from the housing which arises due to the cooking process. The frame  12  further includes a horizontal support  20  which spans between the sides of the housing  14  partway between the top and bottom ends of the apparatus for dividing the apparatus into an upper chamber  22  and a lower chamber  24 . The horizontal support  20  is a table like surface arranged to support various components of the apparatus  10  thereon.  
         [0044]    A pan  26  is provided within the apparatus  10  supported on the horizontal support  20 . The pan  26  is a circular pan having a flat bottom  27 A and vertical side walls  27 B extending upwardly from a periphery of the circular flat bottom of the pan. A small radius of curvature  27 C along an interior surface of the pan is located between the side walls  27 B and the flat bottom  27 A so as to provide a smooth transition between the bottom and sides while preventing the accumulation of cooked batter at an intersection between the bottom and sides. An inner cooking surface of the pan  26  is Teflon coated to prevent sticking of the batter cooked thereon.  
         [0045]    The pan  26  is arranged to be supported in a horizontal and level cooking position above the horizontal support  20  so as to receive a heating element  28  between the bottom side of the pan and the support  20 . As shown in dotted line in FIG. 5 the heating element is an elongate member arranged to produce heat when a current is passed therethrough as in conventional heating elements. The element  28  is formed in a plurality of arcuate sections spaced evenly across the bottom surface of the pan  26  for distributing heat evenly through the bottom of the pan. A heat sensor  30  is mounted on an outer side of one side of the pan  26  for sensing the temperature at the periphery of the pan. A heating element control is provided for receiving the signal from the heat sensor  30  and for adjusting current passed through the heating element  28  in an appropriate manner to control the temperature within a prescribed range about a prescribed operating temperature of the pan.  
         [0046]    A cooling area  32  is provided laterally spaced from the pan  26  also supported on a top side of the horizontal support  20 . The cooling area  32  is arranged to receive cooked batter in the form of finished bread from the pan  26  so it can be cooled thereon. The cooling area  32  may comprise a conveyor which is arranged to convey the finished bread externally of the housing  14 .  
         [0047]    A batter supply  34  in the form of a tank filled with batter is located within the lower chamber  24  of the apparatus. The batter supply  34  is filled at the beginning of each cooking operation with a batch of prepared and fermented batter which is ready to be cooked to produce injera bread. A batter pump  36  includes an inlet which is coupled to the batter supply  34  for drawing batter therefrom and subsequently dispensing the batter on the pan  26 . The batter pump  36  is arranged for pumping a metered amount of batter for producing injera bread.  
         [0048]    A batter dispenser  38  as shown in FIGS. 4 through 6, is coupled to the outlet of the batter pump  36  for dispensing the batter directly onto the cooking surface of the pan  26 . In a stored position of the dispenser  38  as shown in FIG. 4, the dispenser is arranged to recycle the batter by dispensing the batter into a funnel  40  located directly adjacent the pan  26 . The funnel  40  drains back to the batter supply  34  for circulating the batter from the supply through the pump  36  and back to the supply for preventing settling of the batter. The inlet of the batter pump  36  is arranged to draw batter from a bottom end of the batter supply  34  while the funnel  40  drains to a top end of the batter supply such that any material settling to the bottom of the batter supply is drawn up by the batter pump and re-deposited at a top of the batter supply in the re-circulating stored position of the dispenser.  
         [0049]    In a dispensing position of the dispenser  38  as shown in FIG. 5, the dispenser is arranged to move across the pan between a starting dispensing position shown in solid line in that figure and a stopped dispensing position shown in dotted line also in that same figure. Batter is spread across the pan  26  as the dispenser is moved between the starting and stopped dispensing positions for rapidly distributing the batter evenly across the pan at the beginning of each cooking cycle.  
         [0050]    The dispenser  38  generally includes a vertical post  42  which is supported on the frame  12  for pivotal movement about a vertical axis extending in a longitudinal direction of the post  42 . The post  42  is offset rearwardly from the pan  26 . A dispenser arm  44  is mounted on the post  42  to extend radially outwardly therefrom to a free end  46  arranged to pass over the pan  26  as the post and dispenser arm are pivoted about the longitudinal axis of the post  42 . The free end  46  of the arm is pivotal in an arc like motion from the stored position directly above the funnel  40  to the start and stop dispensing positions directly above the pan  26 , passing over a center of the pan. The dispenser arm  44  is arranged to be spaced just above a top end of the side walls  27 B of the pan  26 .  
         [0051]    A nozzle  48  at the free end  46  of the arm is arranged to dispense the batter therefrom into the funnel  40  in the stored position and onto the pan  26  in the dispensing positions. The nozzle  48  is mounted on the dispenser arm  44  by a collar which is slidably mounted on the dispenser arm  44  and has a mating cross-section therewith to prevent relative rotation therebetween. A screw member on the collar  50  is arranged to selectively fix the position of the collar and nozzle  48  at a selected longitudinal position along the dispenser arm  44 . The position of the nozzle  48  in this arrangement can thus be adjusted for optimising where the batter is deposited onto the pan  26 . The batter is supplied to the nozzle  48  from the outlet of the batter pump  36  by appropriate tubing which includes a valve  52  thereon for adjusting the flow parameters of the batter to the nozzle  48 .  
         [0052]    The amount of batter dispensed by the nozzle onto the pan  26  can be metered by selectively starting and stopping the pump. Alternatively the pump may be kept running while the amount of batter is metered by controlling a duration of time that the dispenser arm is located in the dispensing positions as opposed to the stored position. When the pump is permitted to continue operation the batter will be continuously recycled whenever the dispenser arm  44  is in the stored position of FIG. 4.  
         [0053]    A crank arm  52  controls the position of the dispenser arm  44  by controlling pivotal movement of the post  42 . The crank arm  52  extends radially outwardly from the post  42  spaced above the dispenser arm  44  in a fixed relationship to the dispenser arm  44 . A swing actuator  54  controls pivotal movement of the dispenser arm  44  between the stopped and starting dispensing positions. A piston end of the actuator is coupled to a free end of the crank arm  53  while a cylinder end of the actuator  54  is mounted on a slide  56 . The slide  56  is supported on the frame  12  for horizontal sliding movement towards and away from a post  42 . A slide actuator  58  is coupled between the slide  6  and the frame  12  for controlling the relative spacing of the slide  56  from the post  42 .  
         [0054]    As shown in FIG. 5 the slide  56  remains fixed at its nearest position to the post  42  while the dispenser arm  44  is displaced between the start and stop dispensing positions. With the dispenser arm in the start dispensing position adjacent the funnel  40 , displacement of the slide  56  away from the post  42  acts to displace the dispenser arm  44  into the stored position by using the swing actuator  54  as a linkage with the crank arm  53  to pivot the post  42 . When it is desired to dispense batter onto the pan the slide actuator  58  is first actuated to displace the slide  56  towards the post  42  which displaces the dispenser arm from the stored position to the start dispensing position. By fixing the slide  56  and activating the swing actuator  54  the dispenser arm  44  is displaced between the stop and start dispensing positions by displacing the swing actuator  54  between respective end of travel positions thereof.  
         [0055]    A cover  60  is provided for enclosing a top end of the pan  26  during the cooking cycle of each unit of bread. The cover  60  is circular and flat and is arranged to span between the sides of the pan  26  spaced upwardly from a bottom end thereof. The cover is suitable sized so as to be slightly recessed into the open top end of the pan  26  while a lip  62  about a periphery of the cover rests on the top of the sides of the pan  26 . A set of steam holes  64  are spaced apart in the cover  60  to permit excessive steam build up within the pan to escape.  
         [0056]    The cover  60  is arranged to be automatically lifted and again deposited on top of the pan  26  by a pivot arm  66 . The pivot arm  66  extends partway across a diameter of the cover and is mounted parallel to the cover and spaced therefrom by a pair of mounts  68 . An outer end of the pivot arm  66  is pivotally mounted on a support arm  70  mounted on the frame  12 . The support arm  70  is a horizontal member which projects inwardly from one side of the apparatus towards the pan for pivotally mounting the pivot arm  66  on a free end thereof. A cover actuator  72  is coupled between the frame  12  of the apparatus and the pivot arm  66  at a location spaced from the pivotal mounting thereof on the support arm  70 .  
         [0057]    Extension and contraction of the cover actuator  72  results in the cover  60  being lifted from the pan  26  with sufficient clearance for the dispenser arm  44  to pass thereunder when opened. The cover is also lifted with sufficient clearance to permit access of a transfer mechanism  74  into and out of the pan  26 . The transfer mechanism  74  is arranged to lift the cooked batter or finished bread from the pan  26  and deposit the bread on the cooling area  32 .  
         [0058]    The transfer mechanism  74  includes a vertical post  76  which is supported on the frame  12  for rotation about a vertical axis extending in the longitudinal direction of the post  76 . The post  76  is positioned laterally spaced between the cooling area  32  and the pan  26  for operating therebetween. The post  76  has a square cross-section which mates with a square collar  78  which is slidably mounted on the post  76  for movement up and down in the longitudinal direction of the post. A lift arm  80  is mounted on the collar  78  to extend radially outwardly from the post  76  while being supported for sliding movement with the collar  78  in the longitudinal direction of the post. The lift arm  80  extends generally horizontally from the collar  78  to a free end  82  which is arranged for supporting the bread thereon.  
         [0059]    The position of the free end  82  is controlled by a crank arm  84  coupled to the post  76  to project radially outwardly therefrom spaced above the collar  78  adjacent a top end of the post. The angular position of the crank arm  84  in relation to the lift arm  80  about the post  76  is fixed such that displacement of the crank arm acts to displace the lift arm pivotally about the longitudinal axis of the post. A swing actuator  86  is coupled between the free end of the crank arm  84  and the frame  12  for displacing the crank arm and pivoting the post  76  as the swing actuator  86  is contracted and extended. The crank arm and swing actuator  86  are arranged such that the free end  82  of the lift arm  80  is displaced between the pan  26  in a lifting position and the cooling area in a depositing position as the swing actuator  86  is displaced between respective end of travel positions.  
         [0060]    A vacuum chamber  88  is mounted on the free end  82  of the lift arm for supporting the bread thereon by suction. The chamber  88  is generally circular in the shape of an upside down bowl having an open bottom end  90  which mounts a flat screen there across to prevent the bread from being sucked into the chamber through the opening at the bottom end thereof. A vacuum pump  92  is mounted within the lower chamber  24  of the apparatus having an inlet connected to the vacuum chamber  88  by appropriate tubing to maintain pressure within the chamber at a vacuum pressure substantially below atmospheric pressure when bread is supported on the screen spanning the open bottom end  90  of the chamber. The circular bottom of the chamber  88  is suitably sized to substantially match a diameter of the bread while being slightly smaller than a diameter of the pan  26  to permit the vacuum chamber  88  to be lowered into the pan in the lifting position thereof.  
         [0061]    A lift actuator  94  is coupled between the crank arm  84  and the lift arm  80  extending vertically therebetween to control a vertical spacing therebetween when the lift actuator is actuated. Contraction of the lift actuator  94  will raise the lift arm and the vacuum chamber mounted on the free end thereof in relation to the frame of the apparatus while extension of the actuator lowers the vacuum chamber. The limits of travel of the lift actuator  94  correspond to the open bottom end of the vacuum chamber being adjacent the top surface of bread within the pan  26  at a lower end while being spaced sufficiently upwardly from the pan at the upper end such that bread held on the open bottom end of the vacuum chamber clears the tope edge of the sides of the pan  26  as the lift arm is displaced between the lifting and depositing positions thereof.  
         [0062]    In operation the vacuum chamber  88  at the free end of the lift arm is first located adjacent the cooling area with the lift actuator being at its lower end of travel. Upon activation, the lift arm is raised by the lift actuator in a vertical direction while the lift arm is displaced horizontally from the depositing position above the cooling area to the lifting position above the pan. In the lifting position the lift actuator lowers the vacuum chamber into the pan  26  in a vertical direction until the screen at the open bottom end of the vacuum chamber engages the bread at which point the vacuum pump  92  is activated to produce a vacuum pressure within the chamber  88  to secure the bread on the screen thereof. The lift actuator  94  then lifts the vacuum chamber out of the pan so that the swing actuator may displace the lift arm horizontally into the depositing position above the cooling area at which point the vacuum pump is deactivated and compressed air is introduced into the vacuum chamber  88  to release the bread onto the cooling area. If the bread is stuck to the screen at the open bottom end of the vacuum chamber  88 , the compressed air above atmospheric pressure assists in removing the bread from the screen.  
         [0063]    Adjacent the cooling area  32 , a divider mechanism  96  may be provided for dividing adjacent units of bread  90  when forming a stack of bread. The divider mechanism includes a wax paper dispenser and cutter mechanism for portioning sheets of wax paper which are then deposited on top of each unit of bread  98  after it is deposited on the stack formed on the cooling area  32 . When the stack reaches a prescribed number of units of bread  98  in the order of 20 or 30, the stack may be removed from the housing of the apparatus by a conveyor of the cooling area  32  so that a new stack of bread  98  may be formed.  
         [0064]    For even cooking and uniform thickness of each unit of bread  98 , a spreading mechanism is preferably arranged to spread the batter in the pan before cooking by displacing the pan in a swirling or rocking type motion. The spreading mechanism includes a set of three pan actuators  100  which support the pan spaced above the horizontal support  20  at circumferentially spaced locations about a periphery of the pan  26 . The pan actuators  100  are each arranged to raise a respective side of the pan  26  when actuated for tilting the pan to assist in the spreading of the batter deposited on the pan. Actuation of the pan actuators  100  are arranged in a consecutive sequence with the activation of each actuator  100  slightly overlapping the previously activated actuator  100  such that the resulting motion of the pan follows a twisting and swirling, rocking or tilting type motion. Timing of the actuation of the pan actuators  100  is optimised depending upon the viscosity of the batter in the pan for optimally spreading the batter.  
         [0065]    All of the actuators used in the apparatus  10  to control the movement of the components thereof comprise air piston cylinders which are rapidly expanded when pressure is introduced at one end of the cylinder and are rapidly retracted when pressurised air is introduced to the other end of the cylinder. A compressor  102  is mounted within the lower chamber  24  of the apparatus for supplying pressurised air to all of the actuators. A bank of solenoid valves  104  are coupled between the compressor  102  and the respective actuators for controlling dispensing of the compressed air to the desired air cylinders at the desired ends thereof as required for operation of the apparatus  10 .  
         [0066]    A controller  106  operates the solenoid valves  104  for automated controlled operation of the actuators and thus components of the apparatus  10 . Operation of the actuators and the components which they actuate are arranged to follow a prescribed order of operations as dictated by the controller  106 . The controller is a programmable microprocessor based controller for example a programmable logic controller (PLC). The controller  106  controls all operations of the apparatus including the heating element control which dictates a prescribed cooking temperature and a prescribed cooking time of the pan  26 , both of which are programmably adjustable. The timing of the dispenser arm  44  movements is also programmably adjustable for metering the batter being dispensed into the pan  26 . The timing of the pan actuators  100  for spreading the batter can also be programmably adjustable dependant upon the viscosity of the batter. Thicker batter will require a slower rocking motion for spreading.  
         [0067]    In addition to permitting various parameters of the apparatus  10  to be adjusted, the controller  106  determines when a cooking operation begins and ends by determining how many cycles can be accomplished for a given volume of batter initially supplied within the batter supply  34 . Each cycle is intended to refer to the order of operations for producing one unit of bread  98 , while the cooking operation is intended to designate a cumulative number of cycles for consuming a given supply of batter.  
         [0068]    The order of operations dictated by the controller  106  is first programmed into the controller. Activation of one operation to the next is accomplished by signals received from limit switches  108  which are located at the end of travel of each actuator. In this manner each limit switch  108  sends a signal to the controller  106  when its respective actuator and operation being monitored are completed so that the next operation may begin.  
         [0069]    In use the supply of batter is first prepared by mixing water and teff flour to produce a thick fluid batter. The thick batter is fermented by either adding yeast or by allowing the batter to sit for one to three days before using. Once fermentation is complete, hot water is added to the thick batter to produce a much thinner and more fluid batter to be used in the apparatus  10 . When preparing the initial mixture of batter, further ingredients may be added for texture or flavouring as desired. The addition of barley provides a firmer finished bread product with desirable colour and flavour imparted to the bread.  
         [0070]    In order to begin the cooking operation using the apparatus  10  the prepared batter is used to fill the batter supply  34 . Using the controller  106  the heating element  28  is turned on to heat the pan  26  while various parameters are set including the cooking time and temperature, the number of bread units to be produced based on the volume of batter supplied and the timing of the batter dispensing and spreading operations for optimal quality of the finished bread product. Once the pan  26  has been heated to the prescribed temperature, the heat sensor  30  and the heat element control of the controller  106  act as a thermostat for regulating the temperature of the pan  26  to maintain the temperature at the prescribed temperature of the apparatus.  
         [0071]    A first cooking cycle begins by actuating the cover actuator  72  to raise the cover  60  into an open position as shown in FIG. 2. With the batter pump  36  operating, the dispenser arm  44  is displaced from the stored position of FIG. 4 through to the starting and stopping dispensing positions of FIG. 5 to dispense the batter at various locations across the cooking surface of the pan  26  as the arm is moved. Dispensing is accomplished by first activating the slide actuator  58  to displace the dispenser arm from the stored position to the starting dispensing position and then subsequently activating the swing actuator  54  for swinging the dispenser arm back and forth across the pan  26 . The reverse operation of the actuators  54  and  58  are accomplished to return the dispenser arm to the stored position above the funnel  40  where continued operation of the batter pump recycles the batter.  
         [0072]    Immediately after dispensing the batter onto the pan, the pan actuators  100  are activated in sequence for spreading the batter as described previously. The cover  60  is then displaced back into a closed position by the cover actuator  72  for cooking the batter for a duration of approximately 2 to 3 minutes. The cover  60  ensures that the steam being emitted from the cooking batter cooks a top surface of the batter while the steam holes in the cover permit excessive steam to escape. Once the prescribed cooking time has expired, the cover  60  is again opened using the cover actuator  72  to permit access by the transfer mechanism  74 .  
         [0073]    Activation of the transfer mechanism  74  begins by lifting the lift arm  80  using the lift actuator  94  while the free end  82  thereof is positioned above the cooling area  32 . Once the vacuum chamber  88  has been raised sufficiently to clear the sides of the pan  26 , the swing actuator  86  displaces the lift arm  80  horizontally across into the lifting position directly above the pan  26 . The lift actuator  94  is again actuated for lowering the vacuum chamber  88  into the pan  26  until the screen on the open bottom end  90  engages a top surface of the cooked bread within the pan.  
         [0074]    Activation of the vacuum pump then causes the bread to remain engaged with the screen on the open bottom end of the vacuum chamber via suction so that the bread is lifted out of the pan as the lift arm  80  is lifted upwardly by the lift actuator  94 . The swing actuator  86  is then actuated again to displace the lift arm  80  into the depositing position above the cooling area  32  at which point the vacuum pump ceases to operate on the vacuum chamber  88 .  
         [0075]    Communicating compressed air from the compressor  102  to the vacuum chamber  88  at this point in its operation assists in removing the bread from the screen at the open bottom end of the vacuum chamber so that the bread  98  is deposited on a stack within the cooling area  32 . As the lift arm  80  of the transfer mechanism moves away from the pan  26  a second cycle may begin by activating the batter dispenser  38  to dispense another portion of batter into the pan  26 . In the second cycle the same operations are repeated for spreading the batter, covering the pan and then removing the cooked bread using the transfer mechanism  74  at which point another cycle begins again. Repeated cycles continue until the cooking operation ends when the batter supply is consumed.  
         [0076]    While one embodiment of the present invention has been described in the foregoing, it is to be understood that other embodiments are possible within the scope of the invention. The invention is to be considered limited solely by the scope of the appended claims.