Abstract: A unit (1) for dosing a confectionery mass includes a base body (2), a dosing chamber (26) for containing a confectionery mass and a rotary piston (3) being reversingly driven to alternatingly fill the dosing chamber (26) with confectionery mass and to remove confectionery mass from the dosing chamber (26). The rotary piston (3) has a filling cycle for filling the dosing chamber (26) with confectionery mass during which it is rotatingly driven in a first direction of rotation (28). The rotary piston (3) has a removing cycle for removing the confectionery mass from the dosing chamber (26) during which it is rotatingly driven in a second direction of rotation (29) being opposite to the first direction of rotation (28). The filling cycle and the removing cycle form one complete working cycle.

Abstract: An apparatus serves for cleaning a coating machine for coating confectionery products with a coating mass. The apparatus is designed to be arranged in the coating machine which includes a rotatingly driven grating belt. The grating belt is designed and arranged to support confectionery products to be coated. The grating belt defines a grating belt plane. The apparatus includes a cart. The cart is designed to be moved back and forth in the coating machine above the grating belt plane in the mounted position of said cart in the coating machine. The cart includes a plurality of spraying nozzles. The spraying nozzles are designed and arranged to spray pressurized hot water onto the coating machine in an automatically controlled way.

Abstract: A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16).

Abstract: An apparatus (1) for determining crystallization solidification curves of a chocolate mass (6) includes a removal location (37), a measurement chamber (9) and a melting chamber (21). The removal location (37) serves to remove a liquid sample (38) of chocolate mass (6) from a flow of liquid chocolate mass (6). The measurement chamber (9) is connected to the removal location (37) such that the liquid sample (38) of chocolate mass (6) enters the measurement chamber (9). The measurement chamber (9) includes a temperature sensor (16) serving to sense the temperature of the sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a cooled wall serving for solidification of the liquid sample (38) of chocolate mass (6) contained in the measurement chamber (9). The measurement chamber (9) includes a movable piston (14; 41).

Abstract: An apparatus for removing molten mass, especially chocolate mass, from a rear bottom portion of items, especially confectionaries, includes a first and a second conveyor belt for transporting the items in a conveying direction perpendicular to the working width of the apparatus. The second conveyor belt is located adjacent to the fist conveyor belt and downstream of the first conveyor belt as seen in the conveying direction. A driven hollow shaft is located in a gap portion between the two conveyor belts, it extends over the working width, and it is supported from its inside and within the working width.

Abstract: A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16).

Abstract: A coating machine (1) for coating confectioneries (5) with a liquid coating mass (7) includes a grid belt (3) being driven in a working direction (4) for transporting the confectioneries (5). A bottom coating apparatus (2) includes a container-shaped box (6) serving to contain liquid coating mass (7). A bottom roller (10) is arranged below the grid belt (3). The bottom roller (10) serves to convey the coating mass (7) from the box (6) in an upward direction. A detaching element (15) is in sliding contact with the bottom roller (10) to remove coating mass (7) from the bottom roller (10) to form a bottom coating mass. A bottom coating mass forming element (16) is designed as a separate element in addition to the detaching element (15). The element (16) is arranged below the grid belt (3) in a way that it redirects and deforms the bottom coating mass such that a part thereof moves through the grid belt (3) in an upward direction to form an upper part of the bottom coating mass (22).

Abstract: A method of producing a shell of an edible mass includes the steps of filling the fluidized mass into a mould, the mould at least being partly made of an elastic and resilient material, and dislocating the mass contained in the mould without directly contacting the mass until the mass has at least partly solidified to form a shell. An apparatus for producing a shell of an edible mass includes at least one mould at least being partly made of an elastic and resilient material. The mould includes an inner side and an outer side. The inner side is designed and arranged to be contacted by the mass when the mass has been filled into the mould. At least one dislocating element is designed and arranged to contact the outer side without directly contacting the mass. The dislocating element is designed and arranged to temporarily deforem the mould in an elastic way.

Abstract: A method of producing a shell of an edible mass includes the steps of filling the fluidized mass into a mould, the mould at least being partly made of an elastic and resilient material, and dislocating the mass contained in the mould without directly contacting the mass until the mass has at least partly solidified to form a shell. An apparatus for producing a shell of an edible mass includes at least one mould at least being partly made of an elastic and resilient material. The mould includes an inner side and an outer side. The inner side is designed and arranged to be contacted by the mass when the mass has been filled into the mould. At least one dislocating element is designed and arranged to contact the outer side without directly contacting the mass. The dislocating element is designed and arranged to temporarily deform the mould in an elastic way.

Abstract: An apparatus (1) for coating articles (5) includes an endless conveyer belt (4) for transporting the articles (5) to be coated through the apparatus (1). The liquid coating material circulates in a circulation direction in surplus through the apparatus (1) and freely flows in a downward direction to coat the articles (5). A tub (7) includes a run-off plate (9) being located below the endless conveyer belt (4) and being designed and arranged to collect the surplus coating material. A driven unit (17) is designed and arranged to assist the circulation of the surplus coating material being located on the run-off plate (9), and it includes a plurality of doctor blades (18) having lower edges. The doctor blades (18) are arranged above the run-off plate (9), and they extend in a transverse direction with respect to the surface of the run-off plate (9).

Abstract: An apparatus for conveying articles, especially sweets to be covered with a chocolate mass or a similar mass, includes a grid belt (1) including a plurality of straight bar portions (8) extending in a transverse direction with respect to a conveying direction (2). A plurality of meshes (9) interconnects the straight bar portions (8). A drive shaft (3) includes a plurality of gear wheels (4) being designed and arranged to engage the straight bar portions (8) and including disk-like enlargements (11) being located in a transverse direction with respect to the conveying direction (2) and in the region of the meshes (9). The disk-like enlargement (11) are designed and arranged to support the meshes (9). A motor is operatively connected to the drive shaft (3), and it is designed and arranged to drive the drive shaft (3) and to move the grid belt (1) in the conveying direction (2).

Abstract: A cooling tunnel (1) includes a driven conveyor belt (4) being designed and arranged to support articles of candy (6) and to convey them through the cooling tunnel (1) in a moving direction (5). A treating region (11) for articles of candy (6) is surrounded by an insolating plate (9) and by a cover (10). An upper cooling unit (13) is arranged in a region above the conveyor belt (4). The upper cooling unit (13) includes a channel being designed and arranged for cooling air to flow therethrough. A bottom cooling unit (12) is arranged in a region below the conveyor belt (4). The bottom cooling unit (12) includes a cooling plate (14) being designed and arranged for cooling liquid to flow therethrough. The cooling plate (14) in the treating region (11) is designed and arranged to be spaced apart from the insolating plate (9) in a vertical direction. A free space (16) is formed between the cooling plate (14) and the insolating plate (9).

Abstract: An apparatus for cooling articles (4), especially articles being covered with a chocolate mass, includes a cooling channel (1) and a conveyer belt (2) for transporting the articles (4) through the cooling channel (1). The articles (4) in the cooling channel (1) are exposed to a temperature profile (31) extending approximately from the entrance (5) to the exit (6) of the cooling channel (1). A first cooling circuit through which a first cooling medium (14, 24) flows is connected to a first cooling stretch (12). The first cooling medium (14, 24) enters the first cooling stretch (12) in the middle region (11) of the cooling channel (1) at a first entering temperature (17, 30). A first temperature sensor (18, 25) is arranged in the region of the entrance (5) of the cooling channel (6) for sensing the temperature of the first cooling medium (14, 24).

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: 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 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 conditioning machine for chocolate masses wherein a pump forces the mass through a stack of cooling stages forming a cylinder, each having cooled top and bottom walls connected to a coolant recirculating system, each stage containing scrapers revolving about the cylinder axis for continuously detaching the mass from the cooling surfaces, each stage having two scrapers axially urged apart by an interposed spring.