Imperial Journal of Interdisciplinary Research (IJIR)
Vol-3, Issue-9, 2017
ISSN: 2454-1362, http://www.onlinejournal.in
Design and Development of Chapatti
Making Machine
Prashant Patil1, Rajkumar Jadhav2 , Vaibhav Vibhute3 ,
Abhijeet Shinde4 & Ganesh Lad5
Prof. V.S.Patil Department of Mechanical Engineering Adarsh Institute Of Technology, Vita.
Shivaji University, Kolhapur.
.
Abstract: In this new era everyone want the product
at best quality with low manufacturing cost so from
the point of view of hoteling industry it is very
important that customer should get immediate
service of food. So this is major requirement that we
are going to serve that requirement. So chapatti
making machine would be the best option for
complete that requirement which would increase the
cooking productivity with high quality.
In commercial hotels and Dhabas large quantity of
chapati is traditional food with large demand. Lots
of difficulties are facing while making for mass
production of chapatis. Dough mixing, chapati
making and its heating are time consuming job.
Hence our study is to design and manufacture a
semi-automated machine for time saving in
commercial applications. Sorghum is a gluten free
cereal and forms the staple diet of a majority of the
populations living in the semi-arid tropics dough. We
developed setup for making chapatis with minimum
cost; setup produces multiple chapatis per cycle.
Mixing, pressing and making chapatis and its
heating is integrated in one system. While making
chapati, mixing of dough is skilled task. We did
various trials on mixing and heating for maintain
quality in test.
Keywords-Chapati, manufacturing cost, production
of continue chapati.
. Chapathi and Poories stand next only to cooked rice.
Introduction
Wheat is the basic raw material for the preparation of
chapati, bread, biscuit and pasta etc., Chapati, a
baked product prepared from whole wheat flour is
the staple food of a majority of the population in
many regions of the Indian subcontinent .It is
prepared by mixing whole wheat flour and water as
described by Shurpalekar, followed by sheeting the
dough to about 1.5 mm thickness and cutting it into
150 mm diameter discs. The discs are baked on a hot
plate at 200–210°C for 1–2 min and puffed over a
live flame or coal fire for few seconds. Chapatis are
Imperial Journal of Interdisciplinary Research (IJIR)
generally prepared manually and served hot (Sridhar
and Manohar 2001). Increasing demand for ready to
eat and easy to carry foods vested in mechanizing
chapati for marketing in unit packs. Flattening and
sheeting of the dough is one of the most crucial steps
in flat bread production and small variations in
thickness changes bread quality significantly
(Rubenthaler and Faridi 1981). Flattening of dough is
done by pressing / rolling or sheeting methods. In
sheeting method, dough pieces or extruded dough is
repeatedly passed under pressing rollers to form flat
dough of required thickness. Dough pieces are first
rolled into flat oval shapes and then turned over for
second rolling, which forms the oval shapes into
round discs of desired thickness. In sheeting and die
cut method, sheeted dough of desired thickness is
passed under a rotary die and cut to get desired
shapes. In pressing (stamping) method dough pieces
are transferred to flat pans and hydraulic ram
descends on the dough pieces and presses the dough
(Qarooni 1996).
Literature Review
K.Venkateshmurthy studied Heat transfer
equipment for production of Indian traditional foods
With this in view, development of equipment such as
continuous Chapathi machine automatic Dosa
machine.As traditional staple foods in India,
In northern parts of the country Chapathi and
Pooriesare the main staple foods,Commonly used
sources of energy for cooking are firewood, crop
residue, cow dung, kerosene, electricity, liquefied
petroleum gas (LPG), biogas etc. Half of the world’s
population is exposed to indoor air pollution
T. R. Gupta. Investigated Specific heat of Indian
unleavened flat bread ( chapati) at various stages of
cooking.g. In case a device is made available for
making Chapathi, from dough mixing to
baking/frying, would result in reduction in labor and
difficult to cater to large number of people in short
time in serving Chapathi of uniform quality. Cooking
Page 1048
Imperial Journal of Interdisciplinary Research (IJIR)
Vol-3, Issue-9, 2017
ISSN: 2454-1362, http://www.onlinejournal.in

is an integral part of each and every human being as

food is one of the basic necessities for living
ArunKulamarvaStudied some rheological and
thermal properties of sorghum. Sorghum is a gluten
free cereal and forms the staple diet of a majority of
the populations living in the semi-arid tropics dough.
Sensory characteristics of roti made with these dough
samples by the traditional method and mechanical
compression were studied.
N.D. Amosb al. Studied compilation of correlation
parameters for predicting thee enthalpy and thermal
conductivity of solid foods within the temperature
range of -400C to +400C. He presented thermal
conductivity data for 40 foods, enthalpy data for 58
foods and products..

Objectives
 Main objective is to build a fast chapatti CAD Model
making machine which will satisfy the
requirements of local mess, Hotels,
Restaurants.
 To build a device which is complete
mechanically equipped.
 To make complete mechanical device which
will be compact.
 To build a mechanical device with economic
cost to Hotels, local mess.
 To make a device that will do complete
chapatti processed Figure 2 CAD Model
Parts Used
Schematic Representation  Two pressing rollers
 Chain and Sprockets
 Shaper Roller
 Wire mesh conveyor

Chapati Pressing Rollers

Figure 1 Schematic Representation

Methodology

Figure 3 Cad Model of Press Roller

Wire Mesh Conveyor

This type of belt conveyor, because of the open mesh

permitting the free flow of air, is excellent for
conveying hot or cold materials that are too hot or
too cold to handle on standard duck or PVC belts.
The wire mesh belt can travel on rollers or
longitudinal runners covered with a dense plastic
material. The pulleys are generally cast with multiple
teeth to grip the mesh of the belt. Under some

Imperial Journal of Interdisciplinary Research (IJIR) Page 1049

Imperial Journal of Interdisciplinary Research (IJIR)
Vol-3, Issue-9, 2017
ISSN: 2454-1362, http://www.onlinejournal.in

circumstances, the pulleys can be standard rubber or

neoprene lagged to grip the underside of the wire
mesh belt. Since it carries no load, the return strand
can also be supported by return idlers or by
longitudinal runners.
Wire Mesh Belt Conveyors are used in
industries such as heat treating, forging, foundry,
food processing, snack food, baking, ceramics, glass,
automotive and more. Wire mesh belt conveyors are
suitable for any application like, including closed
wire mesh belts for flexibility and conveying small
parts, belts which having large opening for easy flow
of water or air and for cleaning of products and
smooth surface belts for easy and accurate transfer. Figure 6 Shaper Roller for Roti
Wire mesh belt conveyors can be used in a variety of
conditions to conveyor hot, cold, or oily products in
oven, cooling, carrying cold items from a freezer, hot
food items or other special conditions. A variety of
belt types can be used depending on the application

Figure 7 Shaper roller for Papad

Conclusion
This chapatti making device is best suitable for
hotels, local mess. This machine meets the
requirement of productivity of chapatis. It Reduces
human interference. Its work efficiency is high due
to mechanism. It increase human comfort
Figure 4 Wire Mesh Conveyor
References
Shaper Roller
1. American association of cereal chemists.
Shaper roller is a roller which has a definite profile Approved methods. St. Paul: AACC; 2000.
on its peripheral surface yes because of it has a 2. Ghufran Saeed SM, Arif S, Ahmed M, Ali
profile on its surface chapatti can take its shape. R, Shih F. Influence of rice bran on
We can use different types of shaper for rheological properties of dough and in the
new product development. J Food Sci
 Chapati Round profile Technol. 2009;46(1):62–65.
 Fulkas (small round profiles) 3. Haridas Rao P, Leelavathi K, Shurpalekar
 Papad profiles SR (1986) Test baking of chapati. Cereal
Chem 63(4):297–303
4. http://www.thebiscuitdoctor.com/manufactu
ring-processes/biscuit-making-processes.
Accessed on 08 June 2009
5. Indian Standards Institution (ISI) (1993)
Vermicelli making IS 1485-1993
6. Qarooni J. Flat bread technology. New
York: Internatiional Thomson publishing;
1996.
7. Mahadevan K, Balaveera Reddy K. Design
data hand book for mechanical
engineers. New Delhi: CBS publishers;
Figure 5 Shaper roller for chapati 1996.

Imperial Journal of Interdisciplinary Research (IJIR) Page 1050