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.