GB700205A - Improvements in or relating to machines for tempering chocolate and similar masses - Google Patents

Abstract

700,205. Mixing appliances. MIKROVAERK AKTIESESKAB. June 19, 1951 [Dec. 8, 1950], No.14535/51. Class 86 [Also in Group XIII] A machine for tempering chocolate and similar masses comprises a single rotatable substantially drum-shaped propeling member for carrying the mass in contact with the wall of an outer casing having heating or cooling means, the propelling member having screw threads divided into several groups separated from each other by thread - free surface portions of the propelling member, the thread-free surface portions being coaxial with the screw threads and forming the radially inner side of narrow passages for the mass being tempered, the outer side of'the narrow passages being formed by coaxial surface portions of the wall of the casing. In the apparatus shown in Fig. 1, the material to be treated is held in a supply container 1 having a hollow wall 2 through which haating or cooling fluid may flow. Within the container 1 are a scraper 3 and a stirrer 4 secured to a rotatable shaft 5. Material from the container 1 is fed through an inlet 15 into a casing 6, in the wall of which compartments 9 and 10 are provided for temperature control fluids. The inner wall 11 of the casing 6 has recesses 12. A drum-shaped propelling member 7 within the casing 6 is provided with interrupted screw threads 13 or groups of screw threads lying in the recesses 12. The drum 7 is secured to the shaft 5 and upon rotation of the drum 7 the screw threads 13 force the material under treatment through narrow passages 14 formed between the inner wall 11 and the thread-free portions of the drum 7, in which passages the material is subjected to intensive heat treatment and to a combined kneading and squeezing action. The material leaves the casing 6 through an outlet 16. When a chocolate mass is being tempered a cooling liquid is passed through the compartment 9 while heating fluid is passed through the compartment 10 so that the chocolate mass is subjected to a slight rise in temperature before leaving the machine. In an alternative embodiment, Fig. 2 (not shown), the inner wall 11 is smooth, the recesses being formed in the drum 7.