DESC:The paragraph below entails a detailed description of how the entire process operates.
It begins with a dough kneader equipment where the required dough is prepared using different ingredients and then transferred to the extruder hopper. Depending on the final product requirement the extruder extrudes thin sheets (as per required thickness) in a uniform pattern from either first (1), second (3), third (5) extruder or from all. A sprinkler equipment (2 & 4) is uniquely positioned in between the extruder machines to fill material between the sheets. For Eg, The filling happens between sheet 1 extruded from ‘extruder 1 (1)’ and sheet 2 extruded from ‘extruder 2 (3)’. This unique concept can be utilized to make different flavored multi-layered snackible foods.
The notch, which is a unique design as shown in the drawing 5, is capable of extruding a thin and uniform sheet that only needs to be passed through a final double gauge roller once (single pass) thus eliminating the requirement of multiple gauge roller setup (laminator setup). Another unique aspect of this notch is that at once, a 3 ft wide sheet is extruded which was not possible earlier as per industry practices.
This single / multilayer sheet then transfers to a bottom transfer belt (6) through an inclined belt (7) towards a die cutting machine (8) where we cut the sheet into required geometrical shape and size of the final product. The die cutting machine (8) is a roller type equipment with ‘n’ number of possible die shapes and sizes. From here, it goes through a tunnel type pre-roaster (9) in its raw form without application of any external oil. About 30% water content is evaporated during this process in an enclosed and insulated heat chamber with a set retention time. Oil spray machine (10) is placed in between the Pre-Roaster (9) and Final-Roaster (11) where a thin film of oil is applied on both the sides of the material. This unique positioning allows the material to roast in presence of an extremely less amount of oil and a maillard reaction[1] takes place giving the final product a brown / caramel finish thereby enhancing its flavor. Final roaster (11) is a closed insulated chamber with bottom belt conveyor and top belt conveyor which runs in such a manner that the bottom of the top belt and the top of the bottom belt allow the material to be pressed while roasting as per the need. This unique dual belt design helps us ensure the flatness of such a thin product and restricts material distortion especially caused because of air bubbles developed due to moisture evaporation. The speed of this belt drive unit is regulated by variable frequency drive from the electrical panel board. The unit also comprises an extended open area for loading and unloading of material at both the ends of an insulated chamber for a continuous operation. The finished product is conveyed further to a connecting equipment as per need from the unloading area.

,CLAIMS:1.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM designed for a uniform and continuous sheeting and roasting (single/multi-layered) of ready-to-eat food products that can be manufactured in bulk quantities. The setup consists of:
multiple extruders having a uniquely designed notch to get a wider dough sheet that is fed into the
double roller final gauge to obtain required thickness.
a sprinkler positioned between the two extruders to apply material between the sheets.
a common bottom belt below all extruders that conveys multiple sheets onto the inclined belt
an inclined belt
a continuous roller die cutting machine
a pre-roaster
an oil spray machine
final roaster machine
a seasoning drum with input and output conveyor belt
packing machine

2.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a multiple extruder setup with uniquely designed notch to obtain a wider dough sheet to be fed into the final double gauge roller (single pass system) and thereby superimposing the sheets one over another to make the final multi-layer sheet.
3.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a sprinkler system that is uniquely positioned to apply different fillings/material between the multiple layers (sheets) of dough.
4.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a pre-roasting - oil spray - final roasting unit to roast the single / multi-layered sheet upto a pre-desired moisture evaporation rate by adjusting the retention time.
5.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a final roasting equipment consisting of an insulated chamber ensuring maximum heat conservation.
6.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a roasting equipment wherein the top and bottom belts press and roasts the raw material (single sheet / multi-layer sheet ) to the desired level and requirement, ensuring flatness of the final product.
7.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1,a roasting equipment wherein the exhaust blower lets out the burnt oil fumes and water vapor out of the roaster chamber to avoid contamination of the food product.
8.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM as claimed in claim 1, a roasting equipment for roasting the dough sheets ranging from 0.2 mm (single or multiple) and above as per the requirement and flavor.
9.A CONTINUOUS MULTI LAYER DOUGH SHEETING AND ROASTING SYSTEM which processes the above all operations without oxidation and without affecting the nutrition value of the product.