Abstract: An apparatus is disclosed for the production of frozen ice-cream mass with solid ingredients, which in the finished ice-cream mass will appear substantially as inclusions which distinguish themselves by flavour, appearance and/or consistency from the surrounding homogenous ice-cream mass. The apparatus comprises a first through-flow freezer for cooling of a continuous flow of mass, and a second through-flow freezer for further cooling of the continuous flow of mass, where a mixing-in arrangement for the mixing of solid ingredients into the continuous flow of mass is inserted between the through-flow freezer and the second through-flow freezer. It is hereby achieved that the mixing-in of the solid ingredients takes place in the frozen ice-cream mass when this has a temperature between ?3° C. and ?7° C. at which the viscosity of the mass is low.

Abstract: The present invention concerns a method and an apparatus for filling of preferably high-viscous ice cream into receptacles, comprising supplying a substantially constant flow of ice cream to a filling apparatus, which in a flow channel leads to an outlet for successive filling of the receptacles, reducing the flow volume of the flow channel during filling of a receptacle with the outflowing ice cream by means of telescopic displacement of two tube sections, which forms the flow channel, cutting the ice cream hanging out, when the filling of the given receptacle has ended, and subsequently increasing the flow volume, while the subsequent receptacle is being positioned relative to the outlet for filling. Thus a controlled acceleration and outflow velocity of the ice cream is achieved, whereby filling of high-viscous ice cream can be performed rapidly and with significant geometrical accuracy.

Abstract: In connection with the production and the portioning-out of ice cream to packaging cups, changes can arise in the character and specific gravity of the ice cream. This occurs particularly during the start-up phase, whereby it is customary that a large number of the cups with incorrect filling have to be discarded. To ensured that all the cups are totally filled, use is made of a controllable step- or servomotor for the raising and lowering of the cups in relation to a continuously-operating filling nozzle, and the cups are then conveyed through a weighing station for a control weighing of the total filling. The weighing signals are fed back to the processing plant for the regulation of the specific gravity and character of the ice cream. In most cases, the “incorrect” cups will still be marketable, in that they will at least be correctly filled with a product which, despite all other things, will be acceptable.

Abstract: In connection with the unreeling of a paper or foil web from a supply reel, e.g. in a flowpacking machine, it is well known to move the web through an adjustment station for maintaining a constant tension of the web in the outer length thereof. Normally, this is achieved by the use of a synchronously driven unreeling roller partially entwined by the web and a system for adjusting the degree of entwining based on a current detection of the web tension. With the invention this is simplified by driving the unreeling roller with a peripheral speed noticeably higher than the web speed, whereby it is possible with a suitable angle of entwining to achieve both a relatively low web tension and an automatically self-adjusting, constant web tension. By virtue of the associated, rather low dynamic friction between the roller and the web, it is even possible to effectively control or maintain the lateral positioning of the web merely by the use of simple abutments for co-operation with the side edges of the web.

Abstract: In a cross joining and/or cross cutting station in a flow packing machine, opposed tool parts are moved in complementary round paths such that they can press against opposite sides of a tubular packaging web for cross closing/cutting the web between successively advanced products therein, during continuous movement of the web. Normally the tool parts are moved by simple rotation, but according to the invention they are moved in a paracyclic manner, i.e. with substantially unchanged orientation in the space. This makes it possible to maintain the tool carrying parts in operative connection with an external power source through flexible wires or hoses, such that in a packaging machine with more packaging lines it is possible to operate all of the tool sets by common moving means, yet also with the possibility of deactuating the tools individually in case of operational disturbances in one or more of the lines.

Abstract: In the production of edible ice bodies moulded and frozen in moulds it is required to convey heat to the outsides of the moulds in order to enable a demoulding of the bodies upon release thawing thereof, this traditionally being effected through warm water. With the invention it has been realized that for both the production and the quality of the ice bodies there are important advantages connected with the use of hot steam for the release thawing.

Abstract: Conventionally, edible ice bodies are frozen in freezing moulds that are moved through a bath of cold salt brine, which ensures a good freezing effect, but also presents obvious problems. For avoiding these problems it has already been endeavoured to use cold air instead, but so far without noticeable practical success. The invention provides for an efficient and economical freezing by cold air, viz. Ir suggesting that the transverse carrier lamella plates (2) for rows of aluminium moulds (8) in an endless lamella conveyor are advanced stepwise into positions, in which cold air from underlying slot nozzles (46) is blown up into the spaces between the rows of moulds in a manner effectively shielded from the surroundings.

Abstract: In certain production lines such as for some edible ice products it is actual to transfer the products from a hanging position in a feeding row to a lying position on an underlying conveyor, e.g. for conveying to a packaging station, and it is known to effect such a transfer by means of a product gripping pivot arm which grips the product and swings it down through 90.degree. to a position in which the product is released for falling down on the conveyor. There are associated problems with respect to the delivery accuracy, already because of the necessity of accelerating the products to the conveyor speed. With the invention the pivot arm is arranged and controlled in such a manner that the products, when released to the conveyor, are located very closely above the conveyor and are in motion with a velocity component in the conveying direction roughly corresponding the velocity of the conveyor, whereby the delivery accuracy is largely improved.