Patent Publication Number: US-2011059211-A1

Title: Apparatus and method with individual preparation and hybrid heating for making generally flat dough based products

Description:
FIELD 
     The field of invention generally relates to dough based food preparation and is, more particularly, concerned with an apparatus and method with individual preparation and hybrid heating for making generally flat dough based products. 
     BACKGROUND 
     In order to more clearly describe the type of cooking methods existing in the prior art, the cooking of chapatis will be taken as an example. 
     Chapatis are wheat flour based bread products usually consumed on a daily basis in households of predominantly Indian and Pakistani origin. Chapatis are also referred to as rotis or phulkas and are also made in other variations based on their size, thickness and ingredients. Examples of these variations are puri, paratha, naan, tandoori roti etc, and usually depend on the region of origin. While chapatis are a traditional food product in several South Asian countries, they are becoming more and more popular in countries outside of Asia. 
     A chapati is basically an unleavened, disc-shaped cooked wheat bread. The moisture content of the uncooked dough used to make a chapati usually ranges from 35 to 52% by weight. The dimensions of chapatis vary from one region to the other, but are usually between 6 to 22 cm in diameter, and 1 to 5 mm in thickness. The weight of a chapati is generally from 15 to 40 grams per piece depending upon the size, thickness and ingredients. 
     In devices currently available in the market, dough is rolled out into thin discs and placed on a griddle. During the cooking process, the temperature range of the griddle is typically in the range 125° to 210° C., depending on the type of flour used. When the flattened dough for a chapati is placed into thermal contact with the griddle, a thin vapor-impervious film or capping layer from 0.05 to 0.1 millimeters thick develops on the side of the chapati that is in contact with the griddle. This capping layer substantially seals the side it is on against vapor exhaustion from the interior of the chapati. Usually the time needed to produce such a capping layer depends upon both the moisture content of the dough and on the cooking temperature of the griddle, and generally ranges from about 10 to 40 seconds. 
     The same process is repeated for forming a capping layer on the other side. A chapati is considered cooked once the flattened dough has inflated, or puffed out, into a roughly oblate spheroid shape. The degree of puffing determines the quality of the cooked chapati. After removal from the heat, the puffed chapati relaxes back to a flat shape. The capping layers are useful in retaining the proper moisture content, which, in the cooked product should be about 5-8% by weight. Without the appropriate moisture content in the cooked chapati, the end product will be stiff and hard in structure and, as a result, unappetizing. Retention of moisture, as generally indicated by the degree of puffing, is therefore very important in chapati making. 
     The productivity of the above methods depends on the number of chapatis that can be placed on the griddle at any given time. Also, much of the process is manual, even when using available devices to assist in the process. 
     Examples of devices currently available to assist in parts of the food production process, include, for example, automated mixing devices, flattening devices, shaping devices and cooking devices. These devices can improve productivity and simplify the production process of flat dough breads such as chapatis and tortillas. 
     As an example of such a device, U.S. Pat. No. 4,806,090 discloses an apparatus for manufacturing a substantially circular dough product. This apparatus comprises a turntable defining a planar surface and a conical roller adapted to cooperate with the turntable. The apparatus may produce portions of flattened dough with a consistent thickness and perfect circularity. This apparatus handles only one part of the chapati making process, and lacks components to knead the dough and cook the chapatis. 
     Another example of such a device is detailed in U.S. Pat. No. 5,630,358, entitled “Countertop appliance for making disc-shaped edibles”. This appliance includes a dough maker, carousel, shaper, conveyor, heating assembly and programming module to prepare and cook flattened dough products. Use of the appliance requires that a user load the mixing bowl of the dough maker manually with the desired ingredients. A user may, however, not precisely calculate and load the correct quantities of ingredients for the desired output. 
     U.S. Pat. No. 5,567,459 discloses a method for cooking corn dough tortillas using infrared radiation. Cooking is effected with a considerably reduced cooking time by applying infrared radiation simultaneously on both sides of the food product. 
     Existing devices are typically large and often have many moving parts that need cleaning after each use. Excessive time spent on cleaning and maintaining hygienic conditions for a device often do not justify the usefulness of the device. 
     Once the dough is made, existing devices will generally continue making product until all the dough is consumed, which may be inconvenient. If enough products have been cooked then the device may be left containing dough that may not be used later on, and may go to waste. 
     Existing devices do not offer features that retain the moisture in the products throughout the whole cooking cycle. Products cooked using such devices need to be consumed immediately and cannot be stored for handling or later use due to too low a moisture content leading to hardness. 
     SUMMARY 
     The disclosed subject matter of the present invention relates to an apparatus and method with individual preparation and hybrid heating for making generally flat dough based products. The hybrid heating aspect of the apparatus is its ability to retain moisture while cooking dough based products, such as chapatis, parathas, naan breads, tortillas, crepes or other bread products. The individual preparation aspect of the apparatus allows the number of bread products to be predetermined and thus the apparatus to only mix the required amount of dough for making the predetermined number. 
     An advantage of the apparatus disclosed herein is that, although not necessarily so limited, it may be automated to enable a reduced amount of work to be provided by the user. This eliminates the need for several pieces of equipment and eliminates manual mixing, kneading and flattening of the dough. A further advantage is its facility to automatically select and mix ingredients in the appropriate portions for making just enough dough to make a single or individual chapati or other bread product. As the apparatus can make dough for one chapati at a time, the number of chapatis desired can be programmed. Excess dough is not made, which facilitates the cleaning process and reduces waste. Another advantage is that it can be programmed for various parameters including thickness, type and size of the product. Day and time of day can be also be included as a programmable parameter so that the apparatus can automatically start making product in advance of it being required. Still another advantage is that it can allow for a variety of tastes by providing a means for butter or oil to be sprayed on the finished product. 
     Accordingly, in an aspect of the present invention, an apparatus for making generally flat dough based products includes a supply station having at least two hoppers for holding different ingredients and respective valve mechanisms disposed below bottom outlets of the hoppers and being operable to control the quantities of ingredients separately dispensed from the hoppers that can be used to prepare a dough based product, a mixing bowl disposed below the hoppers in a position to receive the different ingredients dispensed from the hoppers in predetermined and repeatable quantities wherein the mixing bowl is adapted to open for releasing a prepared dough based product therefrom, an actuator adapted to mix and shape the ingredients in the mixing bowl so as to provide the prepared dough based product therein, a conveyor having an exit end and an entry end spaced from the exit and disposed below the mixing bowl to receive the prepared dough based product at the entry end and to move the prepared dough based product toward the exit end, and a heating station arranged along the conveyor between the entry and exit ends thereof and being operable to produce heating of the prepared dough based product so as to cap and cook the prepared dough based product by the time the product reaches the exit end of the conveyor. 
     In another aspect of the present invention, an apparatus for making generally flat dough based products includes a supply station for holding different ingredients and being operable to dispense the ingredients in predetermined and repeatable quantities that can be used to prepare a dough based product, a mixing bowl disposed below the supply receptacle in a position to receive the different ingredients in the predetermined quantities wherein the mixing bowl is adapted to open for releasing a prepared dough based product therefrom, a first actuator adapted to mix and shape the ingredients in the mixing bowl so as to provide a prepared dough based product therein, a conveyor having an exit end and an entry end spaced from the exit and disposed below the mixing bowl to receive the prepared dough based product at the entry end and to move the prepared dough based product toward the exit end, and a heating station including first and second heating zones arranged along the conveyor between the entry and exit ends thereof and being operable to produce IR and electric resistance heating respectively in the first and second heating zones so as to cap and cook the prepared dough based product by the time the product reaches the exit end of the conveyor. 
     In still another aspect of the present invention, a method for making generally flat dough based products includes automatically dispensing different ingredients separately into a mixing bowl in predetermined quantities, mixing and the different ingredients in the mixing bowl so as to provide a dough mass, shaping the dough mass to form a prepared dough based product, heating the prepared dough based product in a first heating zone so as to cap the prepared dough based product, and heating the prepared dough based product in a second heating zone so as to cook the prepared dough based product. 
     Other features and advantages of the present invention will become apparent from the following more detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the principles of the invention. It is not intended to limit the invention by the different configurations that have been shown, described and summarized, except to the extent that is indicated by the appended claims. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The novel features that are considered characteristic of the present invention are set forth with particularity in the appended claims. The invention itself, however, both as to its organization and its method of operation, together with advantages thereof, will best be understood from the following description of specific embodiments when read in connection with the accompanying drawings. 
         FIG. 1  is a simplified schematic diagram showing the features of an exemplary embodiment of the apparatus of the present invention for making generally flat dough based products. 
         FIGS. 2A and 2B  when placed together at the dot-dashed line, together provide a schematic representation of an exemplary embodiment of an apparatus of the present invention showing its various elements and their interrelationships for making generally flat dough based products. 
         FIG. 3  is a flow chart showing the steps of a method of the present invention for making generally flat dough based products as performed by the apparatus. 
     
    
    
     DETAILED DESCRIPTION 
     The disclosed apparatus is an automated appliance designed to select, mix, flatten, shape and cook dough in order to conveniently produce soft chapatis, tortillas, crepes and other dough products with characteristics selected by the user. It may be configured as a countertop appliance. 
     Although the method and apparatus of the present invention may be used for making any type of food products, it is described herein with particular reference to making chapatis. Therefore, the detailed description of certain embodiments of the disclosed apparatus and method may mainly refer to making chapatis, although it must be clearly understood that the method and apparatus of the present invention can be equally used for making other types of dough based food products. For other dough products to be made, the overall process will generally be the same, but parameters such as the ingredients, and speed and energy required in the cooking process may be different. 
     Referring to  FIG. 1 , there is illustrated a simplified schematic diagram of an apparatus in accordance with the present invention, being generally designated  10 . The apparatus  10  includes at least two container-like hoppers  12 ,  14  to hold unmixed ingredients. In a basic example, the unmixed ingredients could be water and flour. Ingredients can be released from the base of the hoppers  12 ,  14  into a suitable station  16 , under the control of a controller  18 , to prepare a single or individual mixed dough based product with ingredients of proper proportion and quantity. The controller  18  may be programmed to cause the station  16  to automatically let through enough ingredients for making a single, roughly ball-shaped, mass of dough (not yet shown), or may be programmed to let through a timed or triggered series of quantities of ingredients for making a series of such dough masses. The ingredients for each single dough mass are mixed, kneaded and then flattened into a generally flat, or disc-shaped, dough mass  20 . The flat dough mass  20  is then fed to an entry position  22  and therefrom into a capping position  24  through a first heating zone  26  defined between, for example, first upper and lower infra-red (IR) heaters  28 ,  30 . The main function of the first upper and lower IR heaters  28 ,  30  of the first heating zone  26  is to rapidly form capping layers on the dough mass  20  by the time it reaches an exit end of the first heating zone  26 . The capped dough  20  mass then passes into a puffing position  32  through a second heating zone  34  defined between, for example, second upper and lower electric resistance heaters  36 ,  38 . As the capped dough mass  20  passes through the second heating zone  34  it cooks further, more slowly, while retaining moisture and puffing out. 
     The apparatus  10  can be configured, by programming the controller  18 , to cook a predetermined number of chapatis. For example, it may be configured to accept an input specifying the number of chapatis to be made. It also can be configured to concurrently cook multiple chapatis each at a different stage in the cooking process. In the example shown, there are three chapatis being prepared concurrently, in entry, capping and puffing positions  22 ,  24  and  32 . The controller  18  allows the user to control the quantity, size, thickness and the cooking time of the product, either to be prepared immediately or at a later, scheduled time and/or date. 
     As will be pointed out below, more than the two individual hoppers  12 ,  14  illustrated in  FIG. 1  can be included in the apparatus  10  to hold, in addition to water and flour, other additives such as herbs and/or spices in individual container-like hoppers. Still more hoppers can be attached to add other additives, grains and other ingredients if required. 
     Turning now to  FIGS. 2A and 2B , together there is illustrated a more detailed schematic representation of an exemplary embodiment of the apparatus  10  in accordance with the present invention for making chapatis, rotis, tortillas, crepes, puris and other disc-shaped dough products in accordance with the method of the present invention described in detail later. The apparatus  10  is configured, as briefly described earlier and in greater detail hereafter, to operate in an automated manner, quickly turning raw ingredients into a cooked edible product. The apparatus  10  can also be made compact enough so that it can be stored on a countertop or shelf, thereby making it ideal for both household and commercial use. 
     The apparatus  10  includes a supply station  40  which, in addition to having the two above-mentioned hoppers  12 ,  14  for holding water and flower respectively, has a third container-like hopper  41  that holds herbs/spices. The hopper  41  in conjunction with the hoppers  12 ,  14  can also be used to add additives such as milk, salt, a pinch of sugar, oil or grains. The hoppers  12 ,  14 ,  41  can be made of stainless steel, and may optionally include a glass window for viewing the level of ingredients. Also, the supply station  40  also has valve or trapdoor mechanisms  12 A,  14 A,  41 A below bottom outlets  12 B,  14 B,  41 B of the hoppers  12 ,  14 ,  41  to control the quantities of ingredients to be dispensed therefrom due to gravity. The quantities of ingredients may be substantially repeated in approximately the same predetermined quantities for making a series of dough based products. 
     The apparatus  10  also includes a detachable mixing bowl  42  in which to make dough and first and second actuators  44 ,  46  adapted to coact in conjunction with the mixing bowl  42  for enabling formation and manipulation of the dough mass  20  therein and its discharge from the mixing bowl  42  once completed. The mixing bowl  42  has a stationarily positionable upper main portion  42 A and a removable or displaceable lower or bottom portion  42 B. The mixing bowl may be sized appropriately for accommodating a dough mass suitable for making a single chapati or other dough based product. The first and second actuators  44 ,  46  preferably are conventional linear and rotary electromechanical types. The first actuator  44  includes an actuator control rod assembly  48 , and blades  50  and blade plate  52  operatively mounted on a lower portion of the control rod assembly  48 . The first actuator  44  controls operation of both the blades  50  and blade plate  52  via the control rod assembly  48 . The blade plate  52  has grooves or slots  51  into which the blades  50 , after rotation by any necessary angle, will fit and mesh by moving the blade plate  52  down relative to the blades  50  and into the mixing bowl  42 . Such meshing of the blades  50  with the blade plate  52  thereby provides a composite disc plate with an effectively flat surface to press the dough downward to make the dough mass  20  in the bowl  42 . The second actuator  46  includes an actuator control rod assembly  54  supporting on its outer end the displaceable bottom portion  42 B of the mixing bowl  42 . The second actuator  46  is operable to displace the bottom portion  42 B relative to the stationary upper main portion  42 A of the mixing bowl  42  in order to discharge the dough mass  20  downward therefrom. When the blade plate  52  is engaged with the blades  50 , the composite disc plate may optionally be operated to further press or flatten the dough mass  20  and also to assist in its discharge from the mixing bowl  42 . 
     The apparatus  10  further includes a conveyor  56  having an entry end  56 A vertically spaced below the mixing bowl  42  and a transfer station  58  including lower and upper pressure plates  60 ,  62  pivotally mounted and vertically spaced below the mixing bowl  42  and above the entry end  56 A of the conveyor  56 . The mixing bowl  42 , the pressure plates  60 ,  62  and the entry end  56 A of the conveyor  56  may be spaced apart by different amounts in different configurations of the apparatus  10 . Note that in alternate configurations, the alignment of one or more of the mixing bowl  42 , the pressure plates  60 ,  62  and the entry end  56 A of the conveyor  56  may be aligned obliquely, or off-vertical, with respect to each other, while still generally being positioned in the same height order. The pressure plates  60 ,  62  of the transfer station  58  are adapted to be pivotally moved between successive angularly displaced positions for receiving therebetween the dough mass  20  discharged and dropped from the mixing bowl  42 , then further flattening the dough mass  20  therebetween, and finally transferring the flattened dough mass  20  onto the entry end  56 A of the conveyor  56 . In one exemplary embodiment, the conveyor  56  includes a continuous belt  64  which extends and is movably supported by and between spaced apart drive and idler rolls  66 ,  68  and drivingly coupled via a drive belt  70  to a drive motor  72 . Selective operation of the drive motor  72  will cause rotation of the drive roll  66  and thus cause the belt  64  to move about an endless path in the direction of the arrows and therewith move the flattened or disc-shaped dough mass  20  resting thereon from the entry position  22  through the capping and puffing positions  24 ,  32  of the aforementioned first and second heating zones  26 ,  34  of the apparatus  10 . 
     The apparatus  10  further includes a heating station  74  which encompasses the first and second heating zones  26 ,  34 . The first heating zone  26  has the first upper and lower heaters  28 ,  30  providing infra-red radiation heating for capping the dough mass  20 . The second heating zone  34  has the second upper and lower heaters  36 ,  38  providing electrical resistance heating for puffing the dough mass  20 . As also mentioned earlier, the apparatus  10  employs controller  18  for programming the desired operational configuration of the apparatus  10  including the desired ingredients in appropriate quantities that is to be dispensed for making each dough mass  20 . 
     Referring to now  FIG. 3 , there is illustrated a flow chart  100  showing the basic steps of the method of the present invention for cooking bread products as performed by the above-described apparatus  10 . The controller  18  is used to control the operational sequence of the various components of the apparatus  10  in order to ensure that a logical sequence of events occurs in a controlled manner during the production of chapatis and other disc-shaped bread products. The controller  18  may also be used to control the quantity, size, thickness and cooking time of the bread products on an on-demand or scheduled basis. 
     As per blocks  102 ,  104 , captioned “DISPENSING WATER” and “DISPENSING FLOUR”, the controller  18  initiates the cooking method through controlling the operation of the valves or trapdoor mechanisms  12 A,  14 A,  41 A of the supply station  40  to allow selected amounts of ingredients, water, flour, etc., to feed, by releasing and dropping due to gravity, from the corresponding bottom outlets  12 B,  14 B,  41 B of the hoppers  12 ,  14 ,  41  into the mixing bowl  42  for making a single dough mass  20 . As per block  106 , captioned “MIXING &amp; PRESSING DOUGH MASS”, the controller  18  next controls the operation of the first actuator  44  to move the blades  50  downward into the mixing bowl  42  and rotate the blades  50  to initiate mixing of the water, flour and the other ingredients in the bowl  42  and kneading of the same into the single dough mass  20 , which may or may not be ball-shaped. Once all the ingredients are thoroughly mixed and kneaded and the dough mass  20  is thus ready, such being known by the mixing occurring over a preset period of time, the controller  18  next further controls the operation of the first actuator  44  to move the blade plate  52  downward into the meshed relationship with the blades  50 . This produces the composite configuration of the disc plate  52  that the controller  18  uses to initiate pressing the dough downward to make the single dough mass  20  more disc-shaped within the bowl  42 . 
     As per block  108 , captioned “TRANSFERRING &amp; FLATTENING DOUGH MASS”, the controller  18  then controls the operation of the second actuator  46  and the transfer station  58  to initiate transferring the disc-shaped dough mass  20  from the mixing bowl  42  to the conveyor  56 . The transfer is initiated by the dough mass  20  being dropped downward from the mixing bowl  42  to the transfer station  58  where it is further flattened concurrently as it is being transferred to the conveyor  56 . More particularly, appropriate force is applied by the second actuator  46  to remove the lower portion  42 B of the mixing bowl  42  such that the dough mass  20  falls on an upper non-stick support surface  60 A of the lower pressure plate  60  of the transfer mechanism  58 . The upper non-stick pressure plate  62  of the transfer station  58 , which may be hinged to the lower pressure plate  60 , is then rotated downward by a third actuator  76  controlled by the controller  18  to engage on the top of the dough mass  20 , pressing it against the upper surface  60 A of the lower or base plate  60 , thereby further flattening the dough mass  20  between the two plates  60 ,  62 . In an alternate embodiment, the dough could be shaped and flattened with a roller assembly instead of the upper and lower pressure plates  60 ,  62 . The pressure plates  60 ,  62  may alternately have detachable stainless steel cover surfaces. After the dough mass  20  is flattened, the controller  18  causes the third actuator  76  to initiate downward tilting of the lower pressure plate  62  to enable the flattened dough mass  20  to slide off the lower pressure plate  62  and land in the entry position  22  on the entry end  56 A of the conveyor  56 . 
     As per next successive blocks  110  and  112 , captioned “IR COOKING” and “ELECTRICAL COOKING” respectively, the controller  18  controls the conveyor drive motor  72  and the first and second heaters  28 ,  30  and  36 ,  38  of the first and second heating zones  26 ,  34  to successively cook the disc-shaped dough mass  20  in a prescribed manner as the conveyor  56  moves the dough mass through the successive first and second heating zones  26 ,  34  of the heating station  74 . The dough mass  20  is cooked in a hybrid manner of heating wherein the first upper and lower heaters  28 ,  30  employ infra-red radiation to partially cook the dough mass  20  as it advances through the first heating zone  26  and then the second upper and lower heaters  36 ,  38  employ electric resistance heating to complete cooking of the dough mass  20  as it advances through the second heating zone  34 . After the cooking process is completed as per block  114 , captioned “COOKED DOUGH BASED PRODUCT”, the cooked dough mass  20  is placed in a cooked chapati receptacle (not shown). Thus, the chapatis are partially baked on the conveyor  56  in the first infra-red heating zone  26  until capping layers are developed and then baked to completion in the second electrical heating zone  34 . 
     More specifically, the conveyor  56  acts as a griddle to support the uncooked chapati as it moves between the infra-red heaters  28 ,  30  of the first heating zone  26 , which comprises the first part of the overall cooking zone. The infra-red heaters  28 ,  30  located above and below the conveyor belt  64  dry the top and bottom of the flattened dough mass  20  to develop the capping layers. Ideally, capping layers should be formed rapidly in order to best retain moisture. Uncooked chapatis or other flattened dough products generally develop the capping layers within 10 to 40 seconds, depending on the temperature that the dough is subjected to. 
     The infra-red heaters  28 ,  30  may each comprise infra-red emitters  78 ,  80  and optical systems  82 ,  84  in the form of one or more infra-red reflectors. Both infrared emitters  78 ,  80  and optical systems  82 ,  84  are arranged so as to direct the infrared radiation substantially homogeneously onto the surface of the chapati. Infrared radiation is predominantly radiated perpendicularly to the upper and lower surfaces of the chapati to be cooked. The conveyor belt  64  may be transparent to the infrared radiation, or otherwise allow infrared radiation to pass through, and should be capable of withstanding the cooking temperatures of the chapati. An auxiliary controller  86  is connected between and to the controller  18  and the infra-red heaters  28 ,  30  for regulating the temperature of emission of the infrared radiation. 
     The infrared radiation may be generated by means of an arrangement of resistive elements connected to a source of electrical power. The power of the infrared radiation emitters is selected in accordance with the weight of the dough, the quantity of moisture to be removed, the desired increase in the temperature and the time duration selected for initial cooking of the chapati. As an example, a preferred emission band for the cooking of a chapati may be from 2.5 to 4.0 micrometers, the density of energy required for the cooking of each chapati may be around 5.5-6.0 W/g and the duration for cooking the chapati about 10-20 seconds. 
     Infrared heaters typically use an electric current to heat an element. As thermal infrared heat radiation is generally not absorbed by air, infrared heaters can quickly and efficiently warm up objects. Their fast response means that infra red heaters can be switched on or off to match heat requirements. There are other forms of infrared heaters that may be employed, for example, infrared light emitting diodes may be used. 
     Once capping is developed in the form of small bubbles in the chapati dough, the conveyor  56  moves the dough product into the second heating zone  34  of the heating station  74  to make the chapati puff and/or impart a desired softness to it. The conveyor  56  may be constructed of stainless metal chain or wire and is designed in such a way to allow the dough product to be exposed to maximum heat exposure, in order to ensure rapid cooking. The second heating zone  34  has upper and lower resistive electric element heaters  36 ,  38  positioned above and below the conveyor belt  64 , so that the chapati is cooked as it moves though the second heating zone  34 . The radiative and convective heating in this zone completes the cooking, causing the chapati to puff up with steam. A fan  88  may be added to the second heating zone  34  of the heating assembly  76  to blow hot air around the dough products to accelerate the cooking of the chapatis. Heat barriers may be positioned at or near the entry and exit ends  56 A,  56 B of the conveyor  56  to form a nearly enclosed thermostatically controlled oven, thereby allowing more efficient cooking of the chapatis. A heat barrier may also be positioned between the two heating zones  26  and  34 . 
     First and second heating elements  28 ,  30 , and  36 ,  38  may be supplied with alternating current, and may be controlled separately or together. Different amounts of current may be supplied to each of the heater elements. 
     The time spent in the first or infra-red heating zone  26  may be less than the time spent in the second or electrical resistance heating zone  34 . The time in the infra-red heating zone  26  may, for example, be 10-20% of the total time it takes to cook a chapati. Infra-red heating generally provides a quick high temperature heating to produce capping layers. The interior of the dough in a chapati is cooked in the electrical resistance heating zone, which generally takes more time. Physical lengths of the oven zones may be configured according to dwell times desired for the chapatis in each of the zones. 
     An automatic dispenser  90  that contains butter, clarified butter or oil may be positioned over the conveyor  56  at the exit end  56 B thereof. The dispenser  90  has a nozzle for dispensing butter or oil onto the chapati when it moves directly below the dispenser  90 . Finally, the chapati is discharged to a receptacle as a completed product. 
     The above process of automatically making disc-shaped dough based food products such as chapatis can be repeated until all the chapatis are cooked as selected in the initial input to the controller  18 , or until the ingredients in one of the hoppers  12 ,  14 ,  41  is exhausted. 
     A feature of the apparatus  10  is that the major areas of the apparatus  10  can concurrently accommodate product being processed at different stages. This has been accomplished in part by processing dough serially in single portions. As a result, a relatively small apparatus can be made that can fit on a countertop in the kitchen or the like and can be used to provide a convenient, continuous production method for households, restaurants and other locations. Another benefit of automatically creating the dough balls (masses  20 ) in single portions is the elimination of the need for a user to separate the dough manually into appropriately sized dough balls. 
     Parts of the apparatus  10  may be contained within an enclosure  92 . A crumb tray  94  may be included. 
     Temperatures and speed of the conveyor  56  can be determined by those skilled in the art, and will depend on the desired product and properties of the product. The controller  18  may include a PID (Proportional-Integral-Derivate) controller for controlling the temperature in one or both of the heating zones  26 ,  34 . The speed of the conveyor  56  may be variable, and may change during the cooking process depending on desired taste, desired product or temperature of the heating zones  26 ,  34 . 
     The radiative frequency band for infra-red radiation can be optimized depending on the infra-red absorption properties of the dough. Power and duration in the infra-red zone can be selected according to taste, and/or according to the size and type of bread product. 
     The absorption factor of raw dough is substantially independent of temperature. For the purpose of this apparatus, infrared radiation having a wavelength within the range of 2.5 to 4 micrometers is recommended for obtaining sufficient energy absorption by the dough. 
     An alternate embodiment may incorporate a single heater that can be switched from one mode to another, or one temperature to another. Infra-red heaters have fast responses compared to more conventional electrical resistance heaters, and so can be rapidly switched from one mode to another. The conveyor may be configured to stop and start, or change its speed during the cooking process. The fan  88  may also be switched on or off, or have its speed adjusted during the cooking process. A pre-heater may optionally be incorporated to heat the chapati when being pressed, for example. Two infra-red heaters with different settings may be used to achieve the same result. 
     The primary power source may be a combustible substance, such as liquefied petroleum gas (LPG), diesel, propane, butane, ethanol, or another substance. This energy source may be used to power the two different heating zones directly, in which case they will be non-electrical heaters, or it may be used in a generator to provide electricity which in turn is used to drive electrically powered heating zones. A battery may be used for the control and operation of the actuators. Solar energy may be converted to electricity in photovoltaic cells and used to power the apparatus. 
     The process and method described above has at least as many variations as there are recipes for dough based flat food products. While the invention has been described with reference to a preferred embodiment, it is to be clearly understood by those skilled in the art that the invention is not limited thereto. Rather, the scope of the invention is to be interpreted only in conjunction with the appended claims.