Abstract: A method of cooling coated foods, particularly confectionery and baked goods, wherein the goods are moved by a conveyor belt through a cooling duct, and wherein air is used as the cooling agent. Alternatively, the goods are conveyed by a conveyor belt through a cooling duct above base plates forming heat exchangers, wherein a liquid cooling agent flows through the heat exchangers. The method includes adjusting a delta-T (actual value) between cooling agent exit and cooling agent entry for a certain product to be coated by regulating the cooling agent flow speed, entering this delta-T as nominal value in a computer as the parameter for further cooling of this product, and regulating the cooling agent entry temperature, particularly in the case of production interruption or restart of production, by the difference determined in the computer between the delta-T determined as the nominal value and the actually measured value.

Abstract: An apparatus for coating foods, such as sweets, baked goods and the like, with flowable coating substances, such as chocolate and other icings. The apparatus includes an endless conveyor belt for the coated goods or the goods to be coated and a run-off plate arranged underneath the conveyor belt for excess coating substance. A catch container is provided for receiving the excess coating substance from the run-off plate. A separate scraping belt for removing excess coating substance or scraping the run-off plate is provided underneath the conveyor belt and above the run-off plate.