Claims:We claim:
1. An automatic food maker (100) for cooking of a food material comprising:
a food grain washing unit (200) comprising a washing chamber (201), a water inlet unit (202) for dispensing water through water dispensing pump (302-1), a drain unit (203), and a washing blade (204) connected to a blade motor (205);
an ingredient dispensing unit (300) comprising at least one dispenser for solid ingredients (301), at least one dispenser for liquid ingredients (302), and at least one dispenser for semi-solid ingredients (303);
a cooking unit (400) comprising a heat transfer oil jacketed cooking chamber (401) for controlled-temperature cooking for not more than 200 °C, Spreading Carriage (402) containing the Spreading Canister (403), Spreading and mixing module (404), and a Lid (405); and
a Cooking Controller Unit comprises of plurality of micro-controllers, plurality of sensors, and a sound and display unit wherein the Cooking Controller Unit is connected to the food grain washing unit (200), the ingredient dispensing unit (300), and cooking unit (400).
2. The automatic food maker as claimed in claim 1, the heat transfer oil jacketed cooking chamber (401) comprises of a special thermic oil namely thermic oil 600, which ensure even spreading of heat around the entire cooking chamber (401) for controlled-temperature cooking for not more than 200 °C, and an electric heater.
3. The automatic food maker as claimed in claim 1, wherein the said micro-controllers control the said food grain washing unit (200), the said ingredient dispensing unit (300), and the said cooking unit (400) based on a recipe script and monitors conditions of said units via connections to one or more sensors.
4. The automatic food maker as claimed in claim 1, wherein the said sensors can be configured sense various parameters such as temperature, time, quantity, and position of said units and its components.
5. The automatic food maker as claimed in claim 1, wherein the said sound and display unit can be configured to display the cooking parameters through Display Unit, to enable user input through User Input Unit, a buzzer to notify the user, and a memory unit to store the data.
6. The automatic food maker as claimed in claim 1, wherein the same is configured to automatically cook the food based on pre-determined or manual parameters as selected through User Input Unit based on a recipe script.
7. The automatic food maker as claimed in claim 1, wherein the Cooking Controller Unit allows the ingredient dispensing unit (300) to dispense appropriate quantity of ingredients.
, Description:FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003

COMPLETE SPECIFICATION
(See section 10 and rule 13)

AUTOMATIC FOOD MAKER

Mukunda Foods Pvt. Ltd.,
a company incorporated under the laws of India, having its address at
No. 545/15, Survey Number No. 13/5, Near Pillar-17 of Electronic City Flyover, Hosur Main Road, Bommanahalli, Bangalore, Karnataka-560068, India
The following specification particularly describes the invention and the manner in which it is to be performed.
FIELD OF THE INVENTION
The present invention relates to an automatic food maker.

BACKGROUND OF THE INVENTION
One of the basic challenges of the food retail industry is to maintain hygiene with the consistency in taste and quality. It is also desirable to have nil to minimal the human intervention and to increase the profit margin. The available devices lack automation and have to be operated manually thereby making it difficult maintain the consistency in taste and quality. Food retail industry today has been trying to adapt various methods of work procedures to obtain the same consistency and quality in their every outlet, by adapting the Standard operating Procedure. But, in reality not all employees follow the Standard Operating Procedure meticulously. The present invention solves one or more of the aforesaid issues.

SUMMARY OF THE INVENTION
In an embodiment an automatic food maker is disclosed. The an automatic food maker (100) for cooking of a food material comprising a food grain washing unit (200), an ingredient dispensing unit (300), a cooking unit (400), and a Cooking Controller Unit connected to the food grain washing unit (200), the ingredient dispensing unit (300), and cooking unit (400). According to the present invention, a food grain washing unit (200) comprising a washing chamber (201), a water inlet unit (202) for dispensing water through water dispensing pump (302-1), a drain unit (203), and a washing blade (204) connected to a blade motor (205). According to the present invention, an ingredient dispensing unit (300) comprising at least one dispenser for solid ingredients (301), at least one dispenser for liquid ingredients (302), and at least one dispenser for semi-solid ingredients (303). According to the present invention, a cooking unit (400) comprising a heat transfer oil jacketed cooking chamber (401) for controlled-temperature cooking, Spreading Carriage (402) containing the Spreading Canister (403), Spreading and mixing module (404), and a Lid (405). According to the present invention, heat transfer oil jacketed cooking chamber (401) consists of a special thermic oil namely thermic oil 600, which ensure even spreading of heat around the entire cooking chamber (401) for controlled-temperature cooking for not more than 200 °C. According to the present invention, a Cooking Controller Unit comprises of plurality of micro-controllers, plurality of sensors, and a sound and display unit wherein the Cooking Controller Unit is connected to the food grain washing unit (200), the ingredient dispensing unit (300), and cooking unit (400).

BRIEF DESCRIPTION OF DRAWINGS
Reference will be made to embodiments of the invention, example of which may be illustrated in the accompanying figure(s). These figure(s) are intended to be illustrative, not limiting. Although the invention is generally described in the context of these embodiments, it should be understood that it is not intended to limit the scope of the invention to these particular embodiments.
Figure 1 shows an automatic food maker (100) according to an embodiment of present invention;
Figure 2 shows a food grain washing unit (200) of the automatic food maker (100) according to an embodiment of present invention;
Figure 3 shows an ingredient dispensing unit (300) of the automatic food maker (100) according to an embodiment of present invention;
Figure 4 shows a Spreading Carriage (402) containing the Spreading Canister (403), and Spreading and mixing module (404) of the automatic food maker according to an embodiment of present invention.

DETAILED DESCRIPTION OF THE INVENTION
In an embodiment, the present invention provides an automatic food maker (100) for cooking of a food material comprising a food grain washing unit (200), an ingredient dispensing unit (300), a cooking unit (400), and a Cooking Controller Unit connected to the food grain washing unit (200), the ingredient dispensing unit (300), and cooking unit (400).
According to the present invention, a food grain washing unit (200) comprising a washing chamber (201), a water inlet unit (202) for dispensing water through water dispensing pump (302-1), a drain unit (203), and a washing blade (204) connected to a blade motor (205). The washing chamber (201) comprises of washing chamber motor to move the washing chamber (201) in the desired position. The water inlet unit (202) comprises of an inlet valve to regulate the inward flow of water to the washing chamber (201) through water dispensing pump (302-1). The drain unit (203) comprises of drain valve, advantageously motorized ball valve, connected to the drain valve motor for draining out the dirt water from the rice washing chamber thereby regulating the outward flow of water from the washing chamber (201). Advantageously, food grain washing unit (200) further comprises of a perforated fountain pipe rod which sprays a powerful jet of water into the washing chamber (201) which in return falls in to the cooking chamber (401) ensuring that all the rice particles sticking in the inner surface of the washing chamber (201) falls down in the cooking chamber (401) thereby minimising the waste of food grains.
According to the present invention, an ingredient dispensing unit (300) comprising at least one dispenser for solid ingredients (301), at least one dispenser for liquid ingredients (302), and at least one dispenser for semi-solid ingredients (303). Advantageously, an electric heater can be configured to provide heat to a dispenser of the ingredient dispensing unit (300) e.g. One of the commonly used ingredient - ghee is generally in semi-solid or solid state depending on the room temperature and heating of Ghee facilitates easy dispensing into the cooking chamber. The dispenser for liquid ingredients (302) must contain at least one dispenser for water i.e. water tank.
According to the present invention, a cooking unit (400) comprising the heat transfer oil jacketed cooking chamber (401) for controlled-temperature cooking, a Spreading Carriage (402) containing a Spreading Canister (403), a Spreading and mixing module (404), and a Lid (405).The Spreading Carriage (402) is configured to move in a pre-designed pattern which ensures even spreading of the ingredients upon the entire area of the cooking chamber (401). The Spreading Canister (403) is configured to receive ingredients from the ingredient dispensing unit (300). The Spreading and mixing module (404), advantageously Spatula, is configured to to move in a pre-designed pattern which ensures even spreading and mixing of the ingredients in the cooking chamber (401).The lid (405) further comprises of a mechanism to open and close the lid.
According to the present invention, heat transfer oil jacketed cooking chamber (401) consists of a special thermic oil namely thermic oil 600, which ensure even spreading of heat around the entire cooking chamber (401) for controlled-temperature cooking for not more than 200 °C, and an electric heater. Advantageously, the electric heater can be configured to go on and off as per the instructions from the micro-controllers based on a given recipe script.
According to the present invention, a Cooking Controller Unit comprises of plurality of micro-controllers, plurality of sensors, and a sound and display unit wherein the Cooking Controller Unit is connected to the food grain washing unit (200), the ingredient dispensing unit (300), and cooking unit (400).
According to the present invention, the said micro-controllers control the said food grain washing unit (200), the said ingredient dispensing unit (300), and the said cooking unit (400) based on a recipe script and monitors conditions of said units via connections to one or more sensors.
According to the present invention, the said sensors can be configured sense various parameters such as temperature, time, quantity, and position of said units and its components.
According to the present invention, the said sound and display unit can be configured to display the cooking parameters through Display Unit, to enable user input through User Input Unit, a buzzer to notify the user, and a memory unit to store the data.
According to the present invention, the Cooking Controller Unit allows the ingredient dispensing unit (300) to dispense appropriate quantity of ingredients.
In one of the embodiment, the present invention provides for automatic cooking of Biryani from raw rice. The process for the same is outline as follows:
At first the user does all the required pre-processor preparation, like collection of the ingredients and storing them in the respective dispensers manually. For cooking Biryani the ingredients required are basmati rice, whole garam masala, ghee, cream, salt, garam masala powder, fried onion, rose water, kewra water, turmeric powder, oil, RO water.
In the said embodiment, the present invention contains various stages of the Biryani cooking process such as (i) automatic food maker start check, (ii) pre heat the cooking chamber, (iii) rice washing cycles, (iv) rice soaking phase, (v) cooking phase, and (vi) cleaning phase vis-à-vis working of various components.
In the automatic food maker (100) start check stage, when the Start button is pressed the said automatic food maker (100) first checks for the home position of the following parts,
1. Washing chamber (201),
2. Spreading and mixing module (404) e.g. spatula at home position,
3. Spreading Canister (403) Home position,
4. Lid (405) closed or Home position
5. Ingredient dispensing unit (300), all dispenser, filled status
6. Water tank filled status
7. Cooking vessel position status
8. Ball Valve should be OFF.
After the above successful checks, the micro-controller sends signal to Washing Chamber motor to rotate till the washing chamber (201) comes to horizontal position, facing the Open End towards up.
In the pre heat the cooking chamber stage, when the Power source of the heat transfer oil jacketed cooking chamber (401) is turned ON it pre-heats the cooking chamber (401).
The inlet valve of the water inlet unit (202) is turned ON, while keeping the drain valve of the drain unit (203) in closed condition. This marks the start of the rice washing cycle, which consist of 3 washing cycles. The water dispensing pump (302-1) is turned ON, to add water to the washing chamber (201), about 20 liters of RO Water in pumped in order to clean the Rice and drain valve of the drain unit (203) is in closed state. After filling of 20 liters of Water, the through water dispensing pump (302-1) - water inlet unit (202) is stopped. After a delay of 10 seconds, the micro-controller sends signal to start the washing blade motor (205) rotation for 10 seconds in Clockwise Rotation and then stops for 1 second. Then again the blade motor (205) is turned in Anti-Clock wise rotation for 10 seconds. After a pause of 2 seconds, the washing chamber (201) is tilted to 15 degrees angle to its original tilt home position, so that all the floating impurities like Husk, dust, plastic bits etc. is removed successfully. After 15 seconds, the micro-controller sends signal to the blade motor (205) to rotate back to horizontal position. After a delay of 5 seconds the drain valve motor of the drain unit (203) runs to remove the water containing the rice impurities. After a minute the drain valve of the drain unit (203) is closed, to get the rice washing chamber (201) ready for the next cycle.
Similarly the above wash cycle is repeated two more times, in order to keep the washing chamber (201) free from any dust and impurities.
After the completion of the 3 washing cycles, the rice is moved to rice soaking phase. In this stage, the rice is soaked for 10 minutes in wet condition, meaning the Rice is soaked in the presence of water. This is require to make the rice softer in order to facilitate faster and even cooking of Rice.
Then upon completion of 10 minutes of wet soaking, the drain valve of the drain unit (203) is opened to remove all the water from the washing chamber (201). By removing all the excess water, rice is subjected to dry soaking stage. The reason for doing dry soaking is done, is to remove all surface level water so that the Rice absorbs the sautéed ghee, ensuring the absorption of the flavors imbibed in the ghee. The dry soaking generally lasts for 10 minutes.
Parallel process after 5 minutes of dry soaking the Spreading Carriage (402) is moved under the solid ingredients dispensing position, to fill the Spreading Canister (403) with 250 grams of Salt. Also the ghee heating unit is turned ON, to start heating the ghee. Ghee is generally in semi-solid or solid state depending on the Room temperature and heating of ghee facilitates easy dispensing into the cooking chamber.
Now the Machine enters into cooking phase, the cooking chamber is designed to ensure uniform heating along all the corners and inner faces of the cooking chamber (401). So, it is designed using an oil jacketed inner portion which consists of a special thermic oil called thermic oil 600, which ensure even spreading of heat in the entire cooking chamber (401). Here already preheated cooking chamber (401) is sprayed with hot ghee in order to evenly distribute the ghee evenly. Next the whole garam masala is dispensed into the cooking chamber (401) using the whole garam masala dispensing unit.
After 10 seconds, the micro-controller sends the signal to the Spreading Carriage (402) mounted along with the Spreading and mixing module (404) to perform the stirring operation. Immediately after the stirring of the ghee and whole garam masala, the micro-controller sends signal to the food grain washing unit (200) to Rotate the washing chamber (201) so that all the Dry soaked rice enters the cooking chamber (401). Then the micro-controller initiates the sauté operation, upon which the Spreading Carriage (402) along with the Spreading and mixing module (404) moves in a synchronized pre-designed pattern, so that the dry rice absorbs all the flavors extracted by the ghee upon adding the whole garam masala.
After the sauté operation, 15.6 liters of RO Water is added in to the cooking chamber (401) using a perforated fountain pipe rod which sprays a powerful jet of water into the washing chamber (201), which in return falls in to the cooking chamber (401). This ensures all the rice particles sticking in the inner surface of the washing chamber (201) falls down in the cooking chamber (401).
Upon adding 15.6 liters of water, the micro-controller sends signal to washing chamber motor to move back to washing chamber (201) home position. Then the Spreading Carriage (402) containing Salt inside the Spreading Canister (403), start dispensing the salt in a pre-designed pattern which ensures even spreading of the salt upon the entire area of the Sautéed Rice. Simultaneously, the cream dispensing pump also receives signal from the micro-controller to start ejecting the cream inside the cooking chamber (401).
Simultaneously, the Spreading Carriage (402) receives signal from the micro-controller to align under the Solid Ingredients dispenser, the Onion Dispenser and Powder Garam Masala Dispenser starts dispensing into the Spreading Canister (403) at the same time. Approximately 600 gms of Fried Onion and 30 gms of Powder Garam Masala is added in the Spreading Canister (403).
Then the micro-controller sends signal to the closing lid mechanism to close the lid (405), the cooking chamber (401) needs to be closed in order to prevent excess steam loss. The cooking chamber (401) remains in closed condition for around 5 minutes, then the lid (405) opens to facilitate the continuation of further processes.
After the lid (405) opens completely, a delay of 20 sec is observed to remove the excess steam. The micro-controller, then signals the Spreading Canister (403) to perform the Fried Onion and Powder Garam Masala, Spreading Operation. The Spreading of Fried Onion and Powder Garam Masala, has a pre designed Spreading Pattern, which makes sure even spreading of the Fried Onion and Powder Garam Masala Mixture on the Entire Surface of the Rice.
Upon Spreading the Fried Onion and Powder Garam Masala Mixture, the micro-controller sends signal to Rose Water and Kewra water pump, to pump out 450 ml of Rose Water and 150 ml of Kewra Water, to add flavor and aroma in the Biryani Rice.
After adding all the above ingredients successfully, the micro-controller initiates the Rice Mixing Operation, which consists of a predesigned Pattern of Rice Mixing. The pattern of the rice mixing is designed in such a way that it ensures, all the Rice along with its ingredients mixes properly, which in turn ensures mixing of all the flavors and aromas in the right fashion. After, a delay of 2 seconds the micro-controller sends signal to Turmeric Paste Pump, to spray the Turmeric Paste of around 100 ml into the cooking chamber (401). The turmeric paste is added to provide natural colouring to the biryani rice.
A buzzer sound is announced marking the end of ingredients addition phase and preparation to close the lid (405), to further facilitate the cooking process. After a delay of just 1 second the lid (405) starts to close the lid (405) to preserve the steam for proper cooking of the rice.
For the next 5 minutes, the cooking chamber (401) remains in heating mode to ensure proper cooking of the rice. Then the power to the cooking chamber (401) is turned off, so that the warm mode is initiated, which ensure slow cooking of the rice, without burning the rice.
For the next 15 minutes the rice remains in warm mode to ensure proper cooking of the rice and preservation of the aroma. Then the micro-controller, sends a signal to the buzzer, to make a buzzer sound signalling the opening of the lid (405). This marks the end of the Biryani Preparation Phase, upon further reducing the temperature to around 70 degrees the rice is ready to be served.
Like the above Biryani Preparation process, 5 iterations can be produced once the ingredients is added. Only Cream is added for every iteration as the cream is susceptible to spoiling within just 2 hours of exposure to air.
After serving the cooked Biryani Rice, the cleaning phase can be started. In this phase hot water is pumped through the liquid dispensing units (302). As soon as the operator presses the cleaning phase button, which runs all the liquid dispensing pumps continuously which pumps hot water thereby ensuring cleaning of the desired pipes, nozzles of the liquid dispensing unit (302), and the cooking chamber (401). Toward the end of the cleaning phase, the dirt water will be collected in the cooking chamber (401) which will eventually get drained out through drain port.

The subject matter is now described with reference to the drawings, wherein like reference numerals are used to refer to like elements throughout. In the following description, for purpose of explanation, numerous specific details are set forth in order to provide a thorough understanding of the claimed subject matter. It may be evident however, that such matter can be practiced with these specific details. In other instances, well-known structures as shown in diagram form in order to facilitate describing the invention.
Referring Figure 1 shows an automatic food maker (100) according to an embodiment of present invention.
Referring Figure 2 shows a food grain washing unit (200) of the automatic food maker (100) according to an embodiment of present invention.

Referring figure 3 shows an ingredient dispensing unit (300) of the automatic food maker (100) according to an embodiment of present invention.
Referring figure 4 a Spreading Carriage (402) containing the Spreading Canister (403), and Spreading and mixing module (404) of the automatic food maker according to an embodiment of present invention.

INDUSTRIAL APPLICABILITY
It is apparent that the automatic food maker provides efficient and automatic cooking of the food without or minimal human intervention which makes food quality consistent and hygienic. In addition, the automatic food maker reduces the cost of producing the cooked food, the time to cook food, and serving more customers.
Furthermore, the automatic food maker enables cooking of uniform high quality food with wide range of menu e.g. Biryani, Pulav, Vangibath, Upma or related type of dishes. The usage an oil jacketed inner portion which consists of a special thermic oil called thermic oil 600 ensures even spreading of heat in the entire chamber. The pattern of the rice mixing is designed in such a way that it ensures, all the Rice along with its ingredients mixes properly, which in turn ensures mixing of all the flavours and aromas in the right fashion.

The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the disclosure.