GB301911A - Improvements in or relating to confection making machines - Google Patents

Abstract

301,911. Alaskas Corporation, (Assignees of Wolff, M.). Dec. 9, 1927, [Convention date]. Ice-creams and like preparations; coating confectioners' goods; confectionery.- A machine is arranged to carry confections, e.g. ice-cream blocks, each of which is impaled on a stick, in succession through a bath of coating material, e.g. chocolate, and under a device which deposits " confectioners' sprills " e.g. shredded chocolate, the carriers for the confections being swung, -firstly one way to present one side of the chocolate coated confection to the descending " sprills," and then the other way to present the reverse side. As shown, the carriers each consist of a frame 28, Fig. 6, attached by the link pivots to the endless chain 23 which is trained around sprockets 13, 19 - - 22 and is prevented from sagging by rails 24, a stub shaft 30 journaled in the arms 29 of the frame 28, and a depending member 31 having a bifurcated part 32 which receives a stick 42 of the confection 41, the stick being held by spring- pressed grips 35, 36. The shaft 30 carries a transverse plate 37 with outstanding pins 38, 39 which contact in turn with cam plates 61, 62 to swing the carriers and the confections into horizontal positions, firstly beneath the hopper mouth 48 to coat one side with sprills, and then beneath the mouth 47 to coat the other side. In operation, an attendant stands behind the mirror 72 and inserts the confections in the carriers at the position B. The carriers then descend the stretch C of the conveyer, and the confections are dipped in the bath 44, drippings of coating-material being returned by the shoot 45 to the bath 44. The hopper mouths 47, 48 are controlled by fourarmed rotary members 51, 52, connected by chains and sprockets to four-armed members 53, 54 which are moved through a right-angle by each stub shaft 30 as it passes. The members 51, 52 are thus revolved through a right-angle as each confection passes and a definite quantity of sprills is deposited. The cam plates 61, 62 have curved ends to facilitate engagement with the pins 38, 39, and spring buffers 67, 68 are provided to arrest the carriers when they are released. Surplus sprills are caught by a shoot and led to a receptacle. If a customer wants a confection without sprills, a pivoted closure member for the mouths 47, 48, which is normally maintained inoperative by a spring, is temporarily moved under the mouths by a cable operated by an attendant standing at the position A for the purpose of removing the finished confections from the carriers. After the application of the sprills, the chocolate coating is cooled by an air blast. The working parts of the apparatus are exposed to the public view. A cherry 43 may be impaled on the stick 42 before coating.