Abstract: A method of cleaning a coating apparatus for coating articles with chocolate masses and the like with hot water includes the steps of: filling water into a tub of the coating apparatus, wherein the coating apparatus includes a driven grating conveyer belt for receiving the articles to be coated including an upper portion and a lower portion, and wherein the coating apparatus includes at least one aggregate being arranged in the upper region of the tub; pumping water out of the tub with at least one pump; and directing the substantially unpressurized water onto the grating conveyer belt and onto the at least one aggregate to be cleaned, the water having a temperature being higher than the melting temperature of the mass, the water flowing over the grating conveyer belt and the at least one aggregate and back into the tub in a substantially unpressurized manner.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes a plurality of tempering chambers (17) including tempering surfaces (18) and being interconnected for the flow of a tempering medium. A plurality of mass chambers (7) is interconnected for the flow of the mass to be tempered, each of the mass chambers (7) being arranged between the tempering surfaces (18) of the tempering chambers (17). A plurality of driven mixing discs (6) has a radius, a circumference, an outer diameter, an inner diameter, a top side (10) and a bottom side (11). The mixing discs (6) are arranged inside the mass chambers (7), and they include openings (22) allowing for a passage of the mass to be tempered from the bottom side (11) toward the top side (10). A majority of mixing blades (12) is arranged at the top sides (10) and at the bottom sides (11) of the mixing discs (6) without continuous channels being formed between the mixing blades (12).

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering column (1) including a plurality of liquid chambers (17). The liquid chambers (17) include tempering surfaces (18), and they are interconnected for the flow of a tempering medium. A plurality of mass chambers (7) is arranged between the tempering surfaces (18) of the liquid chambers (17). The liquid chambers (17) and the mass chambers (7) form a cylinder. A plurality of mixing tools (6) is provided, each mixing tool (6) being arranged in one of the mass chambers (7), and each mixing tool (6) being connected to a driving shaft (3). A plurality of mass passages (26) is provided, each mass passage (26) interconnecting two adjacent mass chambers (7) for the flow of the mass to be tempered. Each of the mass passages (26) has the shape of an annular gap being connected to and surrounding the driving shaft (3).

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 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.