Abstract: A method for producing frozen confections includes a plurality of metering pumps which equally divide a flow of semi-solid confectionary material into a like plurality of flows and delivers such flows to a like plurality of forming heads. The forming heads are reciprocated along a generally diagonal axis during formation of confectionary products and in the opposite direction upon completion of formulation. The speed of translation in one direction is preferably distinct from the speed in the other direction. If desired, such flows may be combined with other unidirectionally flowing material to form a layered product. A cutting wire severs the flows of combined confection material into a desired length product in timed relation to the reciprocation of the forming heads. The individual products are received on a moving conveyor which transports them to the next operating station.

Abstract: Apparatus for producing frozen confections includes a plurality of metering pumps which equally divide a flow of semi-solid confectionary material into a like plurality of flows and delivers such flows to a like plurality of forming heads. The forming heads are reciprocated along a generally diagonal axis relative a conveyor during formation of confectionary products and in the opposite direction upon completion of formulation. The speed of translation in one direction is preferably distinct from the speed in the other direction. If desired, such flows may be combined with other unidirectionally flowing material to form a layered product. A cutting wire severs the flows of combined confection material into a desired length product in timed relation to the reciprocation of the forming heads. The individual products are received on a moving conveyor which transports them to the next operating station.

Abstract: A method of and apparatus for producing frozen confections includes a mixing head which accepts one or more flows of semi-frozen or viscous confection materials and combines them into a single flow, a slicing mechanism which transversely severs the flowing confections into individual products or bodies. Next, edible particulate matter is adhered to the upper surfaces of such products by an assembly having a vibratory portion dispenser and an air jet transfer and adhering assembly which is synchronized to the motion of a product conveyor. The confectionary bodies are then advanced into a refrigerated region where they chill and solidify. Finally, the chilled confectionary bodies are subjected to a chocolate spray or bath which is allowed to congeal and the products are then ready for packaging and are moved to a packaging area.

Abstract: A method of and apparatus for producing frozen confections includes a mixing head which accepts one or more flows of semi-frozen or viscous confection materials and combines them into a single flow, a slicing mechanism which transversely severs the flowing confections into individual products or bodies. Next, edible particulate matter is adhered to the upper surfaces of such products by an assembly having a vibratory portion dispenser and an air jet transfer and adhering assembly which is synchronized to the motion of a product conveyor. The confectionary bodies are then advanced into a refrigerated region where they chill and solidify. Finally, the chilled confectionary bodies are subjected to a chocolate spray or bath which is allowed to congeal and the products are then ready for packaging and are moved to a packaging area.

Abstract: A method of and apparatus for automatically impinging or impressing bits or pieces of edible material such as bits or pieces of chocolate, chopped nuts or bits and pieces of other particulate edible material onto the periphery of a body or column of soft freezable confection such as a body of soft ice cream, ice milk or the like. The bits or pieces of edible material are agitated or vibrated as the edible material is fed to the periphery of a body or column of soft confection. The body or column of soft confection and the bits or pieces of particulate edible material on the periphery of the body or column of soft confection are moved through a restriction to impress or embed the bits or pieces of particulate edible material in the periphery of the soft column of freezable confection.

Abstract: The disclosure embraces a method of and apparatus for producing and processing frozen confections or desserts wherein bodies or discs of frozen confection or dessert, such as ice cream, ice milk or other edible material mounted on sticks are advanced through successive stations at which method steps are performed in which a chocolate composition in liquid form is sprayed onto the frozen bodies, the chocolate-coated bodies advanced a sufficient distance whereby the chocolate coating is congealed under the influence of the reduced temperature of the bodies, the coated bodies then subjected to controlled heat to render the chocolate coating in a softened, tacky or viscous condition and advancing the coated bodies through a chamber in which particulate edible materials, such as chopped nuts, nut pieces, fragments of edible cake or the like are impinged against the softened chocolate coating whereby a substantial amount of chopped nuts, nut pieces, cake fragments or the like are adhered to the chocolate coating.

Abstract: The disclosure embraces a method of and apparatus for producing or forming frozen confections or desserts of the comestible cone type in which cone assemblies, each comprising a comestible sugar cone enclosed within a protective paper cone-shaped shell, are processed through successive method steps in which a chocolate composition is atomized and delivered into each comestible cone forming an impervious chocolate coating as a moisture barrier, the comestible cone tamped into the protective shell, a comestible ingredient such as ice cream, ice milk, sherbet or the like delivered into each cone assembly and the confection or product subjected to reduced temperature to freeze, congeal or render solid the ice cream and other comestible constituents in the end product.

Abstract: The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy ingredients including ice cream, ice milk or other edibles such as aerated marshmallow or the like, the bodies of confections being of disc-like configurations having central voids, providing a supply of a mixture embodying a viscous or paste-like edible and fragments of solid edible materials, successively severing metered quantities of the mixture from the supply by a sharp instrumentality, and moving the metered quantities of the mixture by the instrumentality into the central voids of the disc-like bodies.

Abstract: The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy ingredients including ice cream, ice milk or other edibles such as aerated marshmallow or the like, the bodies of confections being of disc-like configurations having central voids, providing a supply of a mixture embodying a viscous or paste-like edible and fragments of solid edible materials, successively severing metered quantities of the mixture from the supply by a sharp instrumentality, and moving the metered quantities of the mixture by the instrumentality into the central voids of the disc-like bodies.