Abstract: A coating machine for the processing of chocolate and similar masses having a frame and a circularly driven grating belt supported thereon for the reception of the articles to be coated. The grating belt is guided by deflectors and has a tensioning device. Coating machine components are arranged below the upper run of the grating belt. The tensioning device has an extended travel enabling the lifting of the grating belt. A plurality of supports are provided to support the lifted grating belt, the supports including carriers on the frame of the coating machine.

Abstract: A tempering and coating plant for different masses has at least one, preferably two subassemblies (3 or 8 respectively), consisting of a tempering machine (4 or 9 respectively) and a coating machine (5 or 10 respectively), arranged on the left and the right of a driven conveyor belt (1) for the articles to be coated, whereby the tempering machine or tempering machines (4, 9) are fixed in position, and the coating machine or coating machines (5, 10) are provided such that they can move transversely to the running direction of the conveyor belt (1). A connecting line (11) is provided between the tempering machine (4 or 9 respectively) and the coating machine (5 or 10 respectively) of each subassembly (3 or 8 respectively). A flow pipe (12) is located between each tank for the respective mass and the associated tempering machine and/or coating machine of each subassembly unit. A return pipe (13) can be provided between the coating machine (5 or 10 respectively) of each subassembly (3 or 8 respectively).

Abstract: A method and a device for continuously tempering a mass containing cocoa butter or similar fatty mass to be processed, especially chocolate paste, providing in a tempering machine at least two cooling stories (6, 7) with cooling surfaces (13, 14) and at least one subsequent heating story (8) with heating surfaces (15), the mass being conveyed with a mass input temperature through mass chambers (8) of the cooling stories (6, 7) and the heating story (8) via a pump (17), being first cooled and then heated again. The cooling chambers (10) on the cooling surfaces (13, 14) are being streamed through by a cooling medium in reverse direction and the heating chambers (12) on the heating surfaces (15) by a heating medium. The temperature of the cooling surfaces (14) of the last cooling story (7) facing the heating story (8) is kept constant in at least one crystallization area at the end side independent of changing mass input temperatures and/or mass throughput amounts.

Abstract: A tunnel for cooling, heating, or drying products of the foodstuffs and especially confectionery industries. The tunnel has a base, especially one comprising several adjacent segments (4), a series of self-supporting hoods (5) that have a cross-section in the form of an inverted U and are made of rigid expanded plastic, tracks (9) between the edges of the base (2) and the walls (7) of the hoods to create a seal, and a belt (21) to convey the products (22) longitudinally through the interior (10) of the tunnel. Take-apart hinges (13 or 26) are positioned between the edges of the base and the walls of the hoods on each side of the tunnel.

Abstract: A method of continuously preparing masses, especially masses of chocolate, that contain cocoa butter or other fats, for processing, in a tempering machine with a cooling section that has several cooling stages and a reheating section that has several reheating stages, which the mass travels through while being cooled in the cooling section and reheated in the reheating section. When less mass is being put through, one or more cooling stages (9 and 9') at the end are withdrawn from the cooling section (6) and added to the reheating section (7).

Abstract: An arrangement for coating articles with chocolate in which a grating conveyor belt receives the articles to be coated. A shaking device is provided in a region below an upper run of the belt for the purpose of shaking excess liquid chocolate off the articles. The shaking device has a grating mounted pivotably in supporting side members, and this shaking grating has two longitudinal members and transverse members. The transverse members extend transverse to the direction of travel of the belt, whereas the longitudinal members extend along the direction of travel of the belt. A drive unit is connected to the shaker grating to pivotably vibrate the grating for the purpose of shaking the belt. This belt is supported only by the transverse members which have a height that is a multiple of the width of the transverse members. The transverse members, furthermore, are round rods and a respective support bar that has a substantially rectangular cross-section.

Abstract: A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the cap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.

Abstract: An apparatus for determining crystallization solidification curves of chocolate masses and similar fatty masses is equipped with a measuring chamber 8 which is formed by a cooled wall and into which projects a temperature-measuring sensor 16. Here, the liquid chocolate mass is brought to solidification. A device for recording the temperature pattern in the solidifying chocolate mass against time is provided. A piston/cylinder unit 6, 7 which is arranged so as to dip with its open end face 10 into the chocolate mass to be measured serves as a measuring chamber 8. A drive is provided for the stroke of the piston 7. The piston 7 carries the temperature-measuring sensor 16. A device 6 for removing the solidified sample from the piston 7 and temperature-measuring sensor 16 is also provided.

Abstract: A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the gap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.

Abstract: A device for applying a flowable fat composition to objects, especially chocolate compositions on candy, baked goods, etc. The chocolate composition is kept in a container, which has at its lower end an outlet opening above the objects to be coated. A roller rotates at relatively high speed in the opening. That part of the surface of the roller, which is immersed in the container, picks up chocolate composition and releases it at approximately its lowest point. The thickness of the chocolate composition film, transported on the roller, is determined by an edge fixed to the container. The separation of the composition film from the roller is aided by a doctor blade. The thickness of the composition film on the roller, the rotational speed of the roller, and the distance between the roller and objects to be coated are selected, so that a bubble-free composition film is transported on the roller and new bubbles do not form in the chocolate composition on the way from the roller to the objects to be coated.

Abstract: A tunnel for refrigerating, heating, or drying products of the foodstuffs and especially the confectionery industry. The hoods that constitute the tunnel are connected to its base by spreaders and can be lifted off it independently of one another to above the conveyer belt.

Abstract: A first layer (a') of sweetmeat material (a) is charged onto a revolving heating/cooling roller (1) and is spread out thereon. At least one further sweetmeat mass (b), is applied at a circumferentially offset station, to this layer (a') to form a second layer (b') and define a combined sheet. This sheet is taken off the roller, transferred onto a conveyor belt (7) and delivered for further processing.

Abstract: An apparatus for forming strands from moldable confectionary substance has two cooperating nip rollers which are each provided in their circumferential surfaces with axially alternating circumferentially complete grooves and ridges, the ridges of each roller entering into and sealing the grooves of the other roller. A device is provided for supplying a ribbon of moldable confectionary substance to the nip between the rollers so as to be formed into strands in their respective grooves.

Abstract: A process wherein in order to be coated with chocolate, irregularly-shaped objects are placed on a perforated conveyor which is driven to convey them below a roller and above the surface of chocolate in an open-topped bottom container. The roller is mounted for rotation in a bottom outlet of a top chocolate container and is rotatably driven independently of the conveyor so as to stir up chocolate in the top container and to extract chocolate therefrom. Two doctor blades are mounted respectively forward and behind the lowest point of the roller in order to, respectively, limit the thickness of chocolate on the roller and to displace it therefrom. Liquid chocolate is continuously pumped from the bottom container into the top container. The undersides of the objects are coated with chocolate before they reach the roller.

Abstract: An apparatus for treating materials containing cocoa butter with regard to air entrained therein in which rotating blades beat and distribute the air bubbles in the material into smaller sizes and evenly dispersed arrangement.

Abstract: A method and an apparatus for making confections of substantially uniform size are disclosed. A gob of flowable confectionary substance is deposited onto a surface and then submitted to pressure so as to make it spread into contact with an inner circumferential surface of a surrounding annular mold. The mold is then chilled so as to chill the gob and make it solidify and the resulting confectionary body is removed from the mold.

Abstract: An apparatus for treating materials containing cocoa butter with regard to air entrained therein in which rotating blades beat and distribute the air bubbles in the material into smaller sizes and evenly dispersed arrangement.

Abstract: An apparatus for the temperature control of flowable chocolate, such apparatus comprising a rotor rotating in a temperature-controlled housing and having means which bear resiliently against the housing and which wipe the chocolate away from the housing during rotation of the rotor.

Abstract: A method and apparatus for depositing a hot mass of a confectionery to be cooled in a thin sheet on consecutively associated cooling cylinders upon which the underside and top side of the sheet, travelling in a substantially S-shaped path, are alternately cooled to the temperature required for further processing.

Abstract: A machine for molding confectionery masses into chocolate centers which includes a feed hopper which feeds a molding cylinder having molding recesses, a single intake cylinder between the feed hopper and the molding cylinder for pressing the mass into the recesses, and a suction belt embracing part of the circumference of the molding cylinder for the removal of the finished moldings.