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Title:
A BREAD MACHINE
Document Type and Number:
WIPO Patent Application WO/2018/046991
Kind Code:
A1
Abstract:
This invention is related to an automatic bread machine (1 ) which makes any type of the bread automatically after impounding required materials and defining intended bread properties. It is characterized, at its basic form, by including at least a sift unit (2) in order to put flour, sourdough and such materials into it, At least a kneading unit (3) which is positioned under the sift unit (2) and the materials are poured into it from the sift unit (2), at least a conveyance unit (4) that the materials which are kneaded into the kneading unit and pulped are poured on it, at least a shaping unit (5) in order to give shape to the dough on the conveyance unit (4), at least a baking tank (6) in order to bake the dough which is shaped in the shaping unit (5) and conveyed into it by the conveyance unit (4), at least a liquid unit (7) in order to make the baking tank (6), shaping unit (5) and conveyance unit (4) clean by pressure water and at the same time to supply the required water and moisture during the bread baking process, at least an adapted control unit in order to control the system, at least a monitor (8) adapted in order to make it possible for the user to control the control unit.

Inventors:
GHASEMMOKHTARI VAHID (IR)
Application Number:
PCT/IB2017/000871
Publication Date:
March 15, 2018
Filing Date:
July 26, 2017
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
GHASEMMOKHTARI VAHID (IR)
International Classes:
A21B7/00
Domestic Patent References:
WO1990000447A11990-01-25
WO1995010969A11995-04-27
Foreign References:
US5593712A1997-01-14
US4204466A1980-05-27
US6291002B12001-09-18
US4109569A1978-08-29
GB2308287A1997-06-25
FR1484165A1967-06-09
DE2541052A11977-03-17
DE2553752A11977-06-02
Other References:
None
Download PDF:
Claims:
CLAIMS

1. An automatic bread machine (1) which actualizes bread production automatically alter putting required materials into it and after specifying intended bread specifications, at its basic situation, is characterized as follows.

- At least a sift unit (2) in order to put flour, sourdough and such materials.

- At least a kneading unit (3) which is positioned under the sift unit (2) and which is a unit that the materials pour into it from the sift unit (2).

- At least one conveyance unit (4) in order to convey the materials that are poured on it when they are knead and changed into dough form into the kneading unit (3).

- At least a shaping unit (5) in order to actualize shaping of the dough which is poured on the conveyance unit (4).

- At least a baking tank (6) that the dough which is shaped on the shaping unit

(5) is transferred into it by the conveyance unit (4) and is baked there.

- At least a liquid unit (7) in order to make baking tank (6), shaping unit (5) and conveyance unit (4) clean by pressure water and at the same time in order to prepare the required water and moisture during the bread making process.

- At least an adapted control unit in order to control the system.

- At least an adapted monitor (8) to make it possible for the user to control the control unit.

2. An automatic bread machine (1) which includes at least a first tank (21 ) in a cylindrical shape, as like the case in the option 1 .

3. An automatic bread machine (1 ) which includes at least a first activator (22) which is positioned on the central axis of the first tank (21 ), as like the case in the option 2.

4. An automatic bread machine (1) which includes at least a knife (23) that is tied on the tip point of the first activator (22) and acts swirling, as like the case in the option 3.

5. An automatic bread machine (1 ) which includes at least a second tank (31 ), in a cylindrical shape that the materials into the first tank (21) are poured into it by the knife (23), as like the case in the options 1 to 4.

6. An automatic bread machine ( 1 ) which includes at least a Lid that causes the openness which is opened to the cylindrical surface of the second tank (31) to be closed, as like the case in the options 1 to 5.

7. An automatic bread machine (1) which includes at least a lid activator (33) that is positioned on the cylindrical surface of the second tank (31 ) an causes the lid (32) to be opened or closed, as like the case in the option 6.

8. An automatic bread machine ( 1 ) which includes at least a kneading activator (34) that is positioned on the straight surface of the second tank (31) and causes the kneading apparatus to move in order to knead the materials that are into the second tank (31), as like the case in the options 1 to 7.

9. An automatic bread machine (1 ) which includes at least a second activator (35) in order to cause the second tank (31 ) to move around its central axis, as like the case in the options 1 to 8.

10. An automatic bread machine (1 ) which includes at least a motion activator in order to cause the second tank (31) to move parallel to its central axis

rectilinearly, as like the case in the option 5

1 1. An automatic bread machine ( 1 ) which includes at least a conveyance belt

(41) that is composed of the rollers and a belt and the materials which are kneaded and pulped are poured on it from the second tank (31 ), as like the case in the options 1 to 10.

12. An automatic bread machine (1 ) which includes at least a conveyance activator (42) that is positioned on one of the rollers (51 ) of the conveyance belt (41 ) and causes the conveyance belt (41 ) to be moved by causing the roller (51) to move circularly, as like the case in the options 1 1.

13. An automatic bread machine ( 1 ) which includes at least an angular motion activator (43) that is positioned on one of the tip points of the conveyance belt (41 ) and causes the straight part of the conveyance belt (41 ) to move angularly to ground plane, as like the case in the options 1 1 to 12.

14. An automatic bread machine ( 1 ) which includes at least an rectilinear motion activator (44) that causes the conveyance belt (41 ) to move parallel to ground plane, as like the case in the options 1 to 13.

15. An automatic bread machine ( 1 ) which includes at least a roller (51) in order to actualize shaping process and to give shape to the dough, as like the case in the options 1 to 14.

16. An automatic bread machine ( 1 ) which includes at least an arm (52) in an L shape which is tied on the roller (51 ), as like the case in the options 1 to 15.

17. An automatic bread machine ( 1 ) which includes at least a horizontal motion activator (53) that is positioned on a part of the arm (52) which is parallel to ground plane and causes the roller (51 ) to move parallel to ground plane, as like the case in the options 1 to 16.

18. An automatic bread machine (1 ) which includes at least a vertical motion activator (54) that is positioned on a part of the arm (52) which is perpendicular to ground plane and causes the roller (51) to move perpendicular to ground plane, as like the case in the options 1 to 17.

19. An automatic bread machine ( 1) which includes at least a circular motion activator (55) that is positioned between the arm (52) and the roller (51) and causes the roller (51) to move circularly, as like the case in the options 1 to 18.

20. An automatic bread machine ( 1 ) which includes at least a liquid tank (71) in a cylindrical shape that is positioned inside the liquid unit (7), as like the case in the options 1 to 19.

21. An automatic bread machine (1 ) which includes at least a heating tank (72) in order to heat the liquids from the liquid tank (71), as like the case in the options 1 to 20.

22. An automatic bread machine (1 ) which includes at least a pipe (73) in order to transfer the liquid from the liquid tank (71) into the heating tank (72), kneading unit (3), shaping unit (5) and baking tank, as like the case in the options 1 to 21.

23. An automatic bread machine (1) which includes at least an atomizer (74) that is positioned on the tip points of the pipes (73) transferring the liquid to the kneading unit (3), shaping unit (5) and the baking tank (6) in order to increase the pressure of the liquid and cause it to exit with high pressure, as like the case in the options 1 to 22.

24. An automatic bread machine ( 1) which includes at least a first tank (21 ) made of stainless still and at least a knife (23) made of stainless still, as like the case in the options 1 to 23.

25. An automatic bread machine (1 ) which includes more than one sift unit (2) in the system, as like the case in the options 1 to 24.

26. An automatic bread machine (1 ) which includes at least a sensor in order to measure the amount of the materials that are poured out of the sift unit (2), as like the case in the options 1 to 25.

27. An automatic bread machine (1 ) which includes at least a suction pump positioned on the open tip point the first tank (21), where the materials are poured out of it, as like the case in the options 1 to 26.

28. An automatic bread machine ( 1 ) which includes at least a lid (32) that is caused to move via the rails which are positioned on the open surface of the second tank (31 ), as like the case in the options 1 to 27.

29. An automatic bread machine ( 1 ) which includes at least a kneading apparatus inside the second tank (31) in order to mix the materials that are poured into the second tank (31) in determined ratios, as like the case in the options 1 to 28.

30. An automatic bread machine ( 1 ) which includes at least a sensor that is positioned on the kneading apparatus inside the second tank (31) in order to make sure that the materials are mixed at the correct ratios, as like the case in the options 1 to 29.

31. An automatic bread machine (1 ) which includes at least a weight sensor that is positioned inside the second tank (31), as like the case in the options 1 to 30

32. An automatic bread machine (1) which includes at least a second tank (31) that includes two feet, as like the case in the options 1 to 31.

33. An automatic bread machine (1 ) which includes at least a screwed motion mechanism in order to cause the second tank (31) to move parallel to its central axis recti linearly, as like the case in the options 1 to 32.

34. An automatic bread machine ( 1 ) which includes at least a conveyor belt (41 ) that is composed of the rollers and a belt, as like the case in the options 1 to 33.

35. An automatic bread machine (1 ) which includes at least a cutter that is positioned on the arm (52) and is used in order to cut the prepared dough or to shape its surface, as like the case in the options I to 34.

36. An automatic bread machine ( 1 ) which includes at least a sensor in order to detect the amount of the moisture of the dough which is kneading into the second tank (31 ), as like the case in the options 1 to 35.

Description:
DESCRIPTION

A BREAD MACHINE

Technical Field

This invention is related to a bread machine which makes any type of bread automatically after impounding required materials and defining intended bread properties.

Previous Technique

Bread is one of the essential products of food industry. Any country, any region has different types of bread habits. But like every other fields, the globalization has removed bread borders, also. With the contribution of developing technology, everybody wants to see every type of bread in his/her dining table. The consumers' ambitions about type, robustness and authenticity are continuously increasing. The changing and developing palates, promotion at life standards, necessities of social life have caused to a different type of concept development in bread production.

In order to get customer's hands on and increase customers, ifs essential to make the most favorite product and not to fail competition The competition is provided only by continuous development and qualified elements. Also, bread production seems to be of the same characteristics, but it is a section which shows regional differences. However, methods used in preparing dough are unchangeable basic concepts for any bread producer.

Bread is a product of tlour, water, salt and sourdough which is baked after stirring certain amounts of them to make dough and kneading and fermentation.

Three processes should be done to make bread: kneading, fermentation and baking. By kneading the flour changes into the dough. By fermentation the dough is soured and leavened. By baking the bread will be ready.

The flour, water, salt and sourdough are knead by stirring in a cauldron or a vessel. By adding water to the flour some materials such as glucose, salt, etc. will be solved in it. But some other materials such as gluten and farina are unsolvable and therefore they make the dough to be puffed up by absorbing water. Salt decreases bread taste. At the last times, kneadmg was done into the vessels by foot. Nowadays it is done at the villages and small towns as before, but in the cities it is done by machine. Regardless of the type of the kneading, the bread dough is divided in three types, according to the rates of water and flour

Luxurious bread dough (%65 water)

Bread dough (%60 water)

Muffin dough (%40-%45 water)

During the kneading process some sourdough is added to the dough. This sourdough can be some sourdough or professional sourdough. In The first case, the baker puts aside some of the bread dough and, at the next day, adds it to the dough that he/she wants to knead But the professional sour is added to the water of the dough as a liquid. By putting the dough in a warm place, the sourdough gets mixed in sugars and as a result of this alcohol and carbon dioxide are produced. Gas bubbles cause the dough to swell; sometimes, the bubbles are exploded and therefore some gas is released. Fermentation is started at the vessel and is continued until the dough is divided into small pieces. Once the dough is divided into the suitable pieces, it is put on the bakery and is baked after taking favorite shapes.

Mean Compound of Bread

Water (30 - 40 percent)

Proteins (%6 - %8)

Glucides (%50 - %55)

Lipids (%0/4 - %0/8)

Mineral salts (% l/5 - %2)

The average degree of the ovens heat is 230 - 270 X2: but because of the high ratio of water in it, bread heat never goes beyond 100 X2. Alcohol, carbon dioxide gas and some amount of the water which are into the leavened dough are evaporated into the oven, and so, the bread finds unstuck and porous texture. When the dough is baked its mass is decreased at about %18/45 ratio. The quality of the bread is depended to the flour which is used and to the baking process. The flours with 73 - 76 output are used to make French bread, while the flours with 78 -80 output are used to make white bread and the flours with higher output (whole wheat) are used to make brown bread (whole-wheat bread).

Mew bread is hard to digest. It should be eaten at least 6 hours after baking.

However it will be changed by itself and will become hard and stale after a period of time. Staling is not only because of water loss, but also it can be resulted from the changes in bread materials. In order to mix up the breads flours of different grains, flour of potato, sodium bicarbonate and barite (in order to make it heavier) are added to them. The municipalities struggle strictly with such a trick in mixing such a materials and making bread in short weights. According to the

municipalities regulations it is forbidden to add aggravating materials (plaster, clay, bone powder etc.), leavening agent and materials to improve corrupt flours (copper, zinc sulfate, alum etc.) and also it is forbidden to sale the bread which is not baked well and the municipalities will penalize them. Since 2014, the ministry of food, agriculture and livestock breeding supervises food stock production business. Authorized food supervisors of the ministry take bread samples from breads produced by bread stock production businesses and send them to the accredited laboratories authorized by the ministry to analyze the samples. If the results of the analyses fail to be in accordance with the bread and bread diversities defined by the law NO.5996, the business will be penalized according to the law. The amount of the faulty goods are determined and destroyed. The causes of the penalties against the business are investigated and the supervisory is continued strictly.

The problems solved by the invention

The purpose of the invention is to actualize an automatic bread machine which will be able to actualize the user's commands to make bread automatically.

Another purpose of the invention is to actualize an automatic bread machine which will be able to start making bread according to its remote control mechanism every time needed.

The other purpose of the invention is to actualize an automatic bread machine which will be able to make bread into a sterile environment.

The specifications of the invention

In order to realize the purpose of the invention the actualized automatic bread machine is shown in the attached figures:

Figure 1. Perspective picture of the automatic bread machine's preferred pattern.

Figure2. Exploded perspective picture of sift unit's preferred pattern.

Figure3. Perspective picture of shaping and carrying unit's preferred pattern.

Figure4. Perspective picture of Kneading, shaping and carrying unit's preferred pattern Figure5. Perspective picture of the Kneading unit's preferred pattern.

Figure6. Perspective picture of liquid vessel's preferred pattern.

Every part in the figures is enumerated one by one. Their equivalents are given bellow.

1. Automatic bread machine

2. Sift unit

21. First tank

22. First activator

23. Knife

3. Kneading unit

31. Second tank

32. Lid

33. Lid activator

34. Kneading activator

35. Second activator

36. Motion activator

4. Conveyance unit

41. Conveyor belt

42. Conveyance activator

43. Angular motion activator

44. Rectilinear motion activator

5. Shaping unit

51. Roller

52. Arm

53. Horizontal motion activator 54. Vertical motion activator

55. Circular motion activator

6. Baking tank

7. Liquid unit

71. Liquid tank

72. Heating tank

73. Tube

74. Atomizer

8. Monitor

An automatic bread machine (1 ) to actualize bread production automatically after putting required materials into it and defining intended bread qualities is as follow at its basic form:

- At least a sift unit (2) for putting flour, sourdough and suchlike materials.

- At least a first tank (21 ) in a cylinder shape.

- At least a first activator (22) which settles on central axis of the first tank (21).

- At least a knife (23) which is tied on the tip point of the first activator (22) and works swirling.

- At least a kneading unit (3) which is positioned under sift unit (2) and is poured into the materials that come from sift unit (2).

- At least a second tank (31) in a cylinder shape that the materials inside the first tank (21 ) are poured into it by knife (23).

- At least a lid which is opened to the cylindrical surface of the first tank (31) and makes it opened or closed.

- At least a lid activator (33) which is positioned on the cylindrical surface of the second tank (31 ) and causes the lid (32) to be opened or closed. - At least a kneading activator (34) which is positioned just on the surface of the second tank (31 ) and causes kneading apparatus to move in order to knead the materials that are inside the second tank (31 ).

- At least a second activator (35) which causes the second tank (31 ) to move around its own central axis.

- At least a motion activator (36) which causes the second tank (31 ) to move rectilinear parallel to its own central axis.

- At least a conveyance unit (4) that the materials which are kneaded and pulped inside the kneading unit (3) are poured on it.

- At least a conveyor belt (41 ) which is formed of rollers and a belt in a conveyor form and the materials that are kneaded and pulped are poured from the second tank (31) on it.

- At least a conveyor activator (42) which is positioned on one of the rollers and causes the conveyor belt to move by making the roller to move circularly.

- At least an angular motion activator (43) which is positioned on one end point of the conveyor belt (41) and causes its straight part to move angularly with ground plane.

- At least a rectangular motion activator (44) which causes conveyor belt (41 ) to move parallel to ground plane.

- At least a shaping unit (5) which causes the dough on the conveyor unit (4) to be shaped.

- At least a roller (51) which causes the dough to be shaped and helps us to perform shaping act.

- At least an arm (52) in an L form which is tied to the roller (51 ).

- At least a horizontal motion activator (53) which is positioned on a part of the arm (52) that is parallel to ground plane and causes the roller (51 ) to move parallel to ground plane.

- At least a vertical motion activator (53) which is positioned on a part of the arm (52) that is perpendicular to ground plane and causes the roller (51 ) to move perpendicular to ground plane.

- At least a circular motion activator (53) which is positioned between arm (52) and roller (51 ) and causes the roller to move circularly. - At least a baking tank (6) which causes the shaped dough that is shaped in the shaping unit (5) and conveyed into it by conveyance unit (4) to be baked.

- At least a liquid unit (7) which makes baking tank (6), shaping unit (5), and conveyor unit (4) clean by pressure water and also prepares required water and moist during bread baking process.

- At least a liquid tank (71 ) in cylindrical form into the liquid unit (7).

- At least a heating tank (72) in order to heat the liquids of liquid tank (71).

- At least a pipe (73) to transfer liquids from liquid tank (71 ) into heating tank (72), kneading unit (3), shaping unit (5) and baking tank (6).

- At least an atomizer which is positioned at the tip point of the pipes that are going to the kneading unit (3), shaping unit (5), and baking tank and which causes the liquid to be repulsed, by increasing its pressure.

- At least an adapted control unit in order to control the system.

- At least a monitor (8) in order to control the control unit by the user.

The invention subject is a bread machine (1 ) which can actualize bread making operation according to the order of user. The flour, sourdough, sugar, oil, milk and such a requirements are put into a sift unit (2), each of them into a unique sift unit. The sift unit (2) has a first tank (21 ) in a cylindrical shape and one of the straight surfaces of the first tank can be opened or closed. There is a first activator (22) which is positioned on the central axis of the first tank (21). The first activator (22) is tied to a shaft and causes it to move around its central axis. A knife (23), which works swirling, is tied on the tip point of the shaft. At the preferred implementation of the invention there is at least a first tank (21 ) and at least a knife (23) that both of them are made of stainless steel. At the preferred implementation of the invention there is more than a sift unit (2). Any requirement such as flour, sourdough, oil, milk and so on is put into a unique sift unit in a powder form or a liquid form, generally. During the bread making process usage amount of the mentioned requirements changes according to the type of the bread and the amount of the used materials is arranged by the sift unit (2). In order to pour required amount of the materials mat are into the first tank (21) the first activator (22) activates and makes shaft to rotate during bread production process. The shaft, in turn, makes the knife (23) to move. By swirling the knife (23) around its axis, materials pour out of the first tank (21 ). In order to measure the amount of the materials which are streamed from inside of the sift unit (2) at least a sensor is to be used. This sensor senses the amount of the used material by measuring its uprising into the first tank (21). At least a suction pomp is positioned at the open tip point of the First tank (21 ) that the materials pour out of it. This suction pomp helps us to prevent wasting the matenal and pounng it to the other parts. Materials into the sift unit (2) and under it are poured into a kneading unit (3). There a cylindrical second tank (31) that the materials which are inside the first tank (21 ) are poured into it by the knife (23) and there is a lid (32) to close the openness which is opened to the cylindrical surface of the second tank (31). The lid which is made of a bending plate (32) closes the openness of the cylindrical surface of the cylindrical second tank (31 ). In the preferred pattern of the invention, the lid (32) moves on the rails which are positioned on the open surface of the second tank (31 ). There is a lid activator (33) in order to cause the lid (32) to move on rail and in order to cause it to be opened or closed. There is at least a kneading apparatus into the second tank (31 ) in order to mix the materials transferred into the second tank (31) in certain ratios The kneading apparatus which has a corrugated structure is caused to move by a kneading activator (34) which is positioned on the straight surface of the second tank (31). The kneading apparatus which is caused to move circularly by kneading activator (34) mixes the materials inside the second tank (31 ). There is, at least, a sensor which is positioned on the kneading apparatus inside the second tank (31 ) in order to make sure of the correct ratio of the mixed materials. There is also a second activator (35) in order to make it possible for the second cylindrical tank (31 ) to move around its central axis. The mixed materials are transferred to the conveyance unit (4) by the second tank's (31 ) motion which is caused by the second activator (35). At the preferred pattern of the invention, there is, at least, a weight sensor inside the second tank (31). The weight sensor measures the produced bread according to the ratios that the user has ordered. At the preferred partem of the invention, there are, at least, two feet in the second tank (31 ). These feet are positioned on a horizontal rail and make it possible for the second tank (31) to move on the rails by the motion activator (36). At the preferred pattern of the invention, there is, at least, a screwed motion mechanism in order to make it possible for the second tank (31 ) to move parallel to its central axis, rechlinearly There is a motion activator (36) in order to activate screwed motion mechanism There is a conveyance unit (4) that the materials which are kneaded and pulped inside the kneading unit (3) are poured on it. The dough which is kneaded inside the second tank (31) is poured on a conveyor belt (41 ) when the lid (32) is opened. The conveyor belt (41 ) is composed of the rollers and a belt. In order to measure the amount of the dough which is poured from the second tank (31 ), the weight sensor measures the amount of the dough which is transferred on the conveyance belt (41). It is possible to pour favorite amounts of dough in the different parts of the conveyance belt (41 ) by means of the second tank's horizontal and vertical motions. There is a conveyance activator (42) which is positioned on one of the rollers of the conveyance belt (41 ) and causes that roller to move circularly and therefore causes the conveyance belt (41 ) to move. There is an angular motion activator (43) which is positioned on a tip point of the conveyance belt (41 ) and causes the straight part of the conveyance belt (41 ) to move angularly to the ground plane. There is a rectilinear motion activator (44) which causes the conveyance belt (41 ) to move in a rectilinear direction to the ground plane. The angular motion activator (43) causes the position of the conveyor belt (41 ) to be angular to ground plane. The dough on the conveyor belt (41 ) glides when the position of the conveyor belt (41 ) changes. On the other hand, rectilinear motion activator (44) helps the dough on the conveyor belt (41) to be evacuated.

There is a shaping unit ( 5) in order to shape the dough on the conveyor unit (4). There is a roller (51 ) in order to shape the dough and to perform the shaping process. The roller (51 ) is tied to an L shaped arm (52). There is a horizontal motion activator (53) which is positioned on a part of the L shaped arm (52) that is parallel to ground plane and this horizontal motion activator (53) causes the roller (51 ) to move parallel to ground plane. There is a vertical motion activator (53) which is positioned on a part of the L shaped arm (52) that is perpendicular to ground plane and this vertical motion activator (53) causes the roller (5 1 ) to move perpendicular to ground plane. There is a circular motion activator (53) which is positioned between the arm (52) and the roller (51 ) and this circular motion activator (53) causes the roller (51) to move circularly. At a preferred pattern of the invention, there is, at least, a cutter which is positioned on the arm (52) and is used to cut the prepared dough or to make marks on it.

There is, at least, a baking tank (6) in order to bake the dough which is transferred into it by conveyance unit (4) after the dough is shaped into the shaping unit (5).

There is a liquid unit (7) in order to make baking tank (6), shaping unit (5) and conveyance unit (4) clean by pressure water and at the same time to supply required water and moist during the bread baking process. There is a cylindrical liquid tank (71 ) inside the liquid unit (7). The liquids are transferred to a heating tank (72) by a pipe (73) and they are heated there. There is a pipe (73) between the heating tank (71 ) and the second tank (31) which is inside the kneading unit (3). There is a sensor inside the system in order to measure the amount of moist of the dough that is kneading into the second tank (31 ). If the moisture of the dough was not enough the water which is into the heating tank (72) is transferred to the second tank (31 ) by the pipes and is splashed over the prepared dough with high pressure by an atomizer that is positioned at the tip point of the pipe (73)

Similarly, the required moisture into the shaping unit (5) is supplied by a pipe (73) which is positioned in this unit and an atomizer (74) which is installed at the tip point of that pipe (73).

At the preferred pattern of the invention, there is an atomizer (74) in order to make kneading unit (3), shaping unit (5) and baking tank (6) clean. There is also an adapted control unit in order to control the system.

The user can send his/her requests to the basic control unit of the system via monitor (8). At the preferred pattern of the invention the user can send his/her order about his/her favorite bread type to the control unit via an application in his/her mobile phone. The control unit utilizes a weight sensor in order to pour the requirements from the sift unit (2) into the kneading unit (3) at the direct proportions according to the type of the bread that has been ordered by the user. The materials which are gathered, via weight sensor, into the second tank (31) which is inside the kneading unit (3) are mixed by a kneading apparatus. The liquid required at the process of making dough by the materials that are into the second tank (31 ) is transferred from the heating tank (72) into the second tank (31 ) via pipes (73) and is poured on the materials steadily by an atomizer (74) which is positioned on the tip point of the pipe (73) and so the dough is going to be prepared There is a moisture sensor inside the second tank (31 ) in order to measure the amount of the moisture of the dough The control unit analyzes the data received from the moisture sensor in order to make it clear whether the moisture ratio of the dough into the second tank (31) is sufficient or not. If the moisture of the dough was not sufficient according to the data received from the moisture sensor, a signal is send to the liquid tank (71 ) and the liquid is transferred from the liquid tank (71 ) into the second tank (31 ) via pipes (73).

When the dough into the second tank (31 ) found its consistency, the lid which is on the surface of the second tank (31) is opened by the lid activator (33). A control unit which is positioned on the surface of the second tank (31 ) issues a command to the second activator (35) in order to revolve the second tank (31 ) around its center. When the second tank (31) is revolved around its axis, the dough will be poured on the conveyance belt (41 ) which is a part of the conveyance unit (4). In order to make bread in an intended amount, the weight sensor which is positioned inside the second tank (31 ) sends data to the control unit. Therefore the dough is poured on the conveyance belt (41) in determinate amounts. In order to pour certain amounts of dough on the different points of the conveyance belt (41 ), the control mechanism causes the second tank (31 ) to move via motion activator.

The dough loafs which are on the conveyance belt (41 ) are formed at intended shapes by the roller (51 ) and by the cutting apparatus that are positioned inside the shaping unit (5). The control unit determines that when and how those apparatuses should be activated. The shaping apparatuses are caused to move by the arm (52) in order to give shape to the every loaf of the dough on the conveyance belt (41 ) and therefore any loaf of the dough is shaped in the intended form.

When the shaping process is fulfilled, the conveyance belt (41 ) transfers the prepared dough into the baking tank (6) via angular motion activator (43) and rectilinear motion activator (44). The dough will be baked into the baking tank (6) at the temperature that is determined by the control unit. When the baking process is actualized, the control unit informs the user via the monitor (8). At a preferred pattern of the invention, the control unit informs the user via sending an SMS to his/her mobile phone.

When the bread is produced by the automatic bread machine, the system is made clean by the liquid unit (7) The liquid is transferred from the liquid tank (71) to the kneading unit (3), shaping unit (5) and baking tank (6) through the pipes (73). The transferred liquid makes kneading unit (3), shaping unit (5) and baking tank (6) clean via an atomizer (74) which is positioned on the tip point of the pipe (73) and causes the liquid to exit from the pipe (73) with high pressure.