A machine for manufacturing of flatbread, mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises of batter dispensing unit, baking pans, lid carrier unit, pan rotating unit, protection covers, heat supply unit, top support unit, and bottom support unit. The batter dispenser has nozzles with flow control mechanism. The baking pan is rectangular shaped with concave shape lid to cover pan the baking surface. The machine has two configurations: rotary pans configuration and stationary pans configuration. In rotary pans configuration, the pans rotates and in stationary pans configuration, the pans are stationary and the batter dispensing unit moves to each pan to dispense batter.

A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

A device to mold and cook a food product (50) comprises at least a mold (12) and at least a molding member (16). The mold has a cavity (14) in which to place on each occasion at least the uncooked dough. The cavity (14) is delimited externally by an external perimeter edge (18). The molding member (16) is shaped with a closed profile, has a shape and size mating with those of the external perimeter edge (18), and has a position distanced from the mold (12) and a position coupled with the mold (12) in order to shape and mold the product (50) into the desired final shape.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or batter product, a product handle insertion mechanism, wherein a handle is inserted into the raw dough or batter product, a heating element, wherein the heating element is designed to bake the raw dough or batter product or heat oil to fry the raw dough or batter product to form a baked or fried cake product, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake product, a robotic tool, wherein the tool is designed to grab the handle in the baked or fried cake product and move the baked or fried cake product to the dipping tray, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station, wherein the drying station is designed to secure the full dipping tray until the coated baked or fried cake product is dried.

Disclosed is a transfer system. The transfer system comprises a transfer mechanism that itself comprises a first portion and second portion that together define a recess for receiving a dough ball. The transfer system also includes a drive system. The drive system drives the transfer mechanism to position the dough ball on a cooking surface, to make a flat edible, moves at least one of the first portion and second portion to open the recess to release the dough ball, and also drives the transfer mechanism to push the flat edible off the cooking surface.

A system and method for dispensing a first and second baking material where the baking materials are simultaneously dispensed through a discharge tube. The discharge tube is moved with respect to a male mold while dispensing the baking materials. An optional pressure foot follows the discharge tube and assists with joining the dispensed layer with the previous layer by applying pressure. The baking materials are dispensed and layered to form complex shapes not possible by pouring or application of a sheet of dough. The dough and mold are baked together and the baked item is removed from the mold after baking.

A machine for stretching pizza dough, comprising a rotating tray configured to carry a plate with the pizza dough; a roller housing located above the rotating tray, said roller housing is coupled to rollers, wherein the rollers roll when being in physical contact with the pizza dough; a first actuator for rotating the rotating tray respective to the roller housing; a second actuator for adjusting a vertical distance between the roller housing and the rotating tray; a management system for controlling the operation of the first actuator and the second actuator according to a dough stretching plan.