Abstract: A method for producing extruded and cut frozen confections (70) containing a first material (20) with particulates such as peanuts, and a second material (16) without particulates. Includes an extruder apparatus (10) with a first conduit (14) disposed to accept the first material, and a second conduit (18) disposed to accept the second material. And comprises diverter cylinders (22) and (24) opening into the conduits to cyclicly extract or inject the materials from the conduits, to produce intermittent flows within the inlet conduits (14) and (18). Next the materials alternately fill a transverse section of a confluence (42) to form a transversely layered extrusion (35). A conventional cutter is timed to transversely sever the transversely layered extrusion when a transverse layer of particulates free material is exiting.

Abstract: A cheese brining rack is composed of a number of shelves, the shelves having perforation therein for the free flow of brine through the shelves and about blocks of cheese which are held by bouyant forces against the undersides of the shelves. The shelves, which preferably will be made of stainless steel are joined together along by collapsible linkages. Collapsible linkages may be formed by tubular support brackets with support chains passing therethrough and being joined to the tubular brackets by transverse pins. The collapsible brine racks are employed with an overhead hoist assembly. A hoist assembly positions the shelves with respect to the surface of brine in a brine tank. The shelves have a downwardly extending lip on one end which serves to retain blocks of cheese which are moved by a current brine into the space between the shelves. When blocks of cheese are unloaded from the shelves, the lip is positioned relative to the brine surface such that the blocks may freely float under the lip.

Abstract: An aeration and mixing device used for mixing milk or cream, air and steam for cappuccino to expedite in the dispensing of a properly mixed cappuccino. The device includes snap on fittings for the steam nozzle which has also an air inlet channel of a predetermined size external disposed for cleaning and a mixing chamber all of which is attached to a conventional steam line found on cappuccino devices. The device can be disassembled for cleaning purposes.

Abstract: A cheese former for making large batches of cheese in a continuous process includes a tower having a screen along its internal side wall and a central screen extending along the axis of the tower, wherein whey may be separated from a curds and whey mixture introduced into the tower by drawing the whey through the screens toward both the perimeter of the tower and the central axis of the tower for removal from the system. This permits large quantities of cheese such as 600-650 pound blocks or 500 pound barrels to be made in a continuous tower forming system.

Abstract: System and method for controlling the content of a fluid product such as milk. The entire product stream is monitored continuously, and the actual content of the stream is compared with the desired content. A correction signal which varies in accordance with the difference between the actual content and the desired content is provided, and in one disclosed embodiment the content of the product is adjusted in response to the correction signal by an amount which decreases as the content approaches the desired level. In another disclosed embodiment, the butterfat content of both the standardized milk product and an excess cream output are controlled. The correction signals are adapted to control valves which control flow to result in both the standardized milk product and excess cream output having the desired butterfat content.

Abstract: The apparatus is capable of supplying curds continuously, and comprises: a horizontal channel with a tapered bottom, having a feeding auger arranged in the bottom and actuatable by motor means; several cradles with semicircular section, rotatably carried in a horizontal position in the channel above the auger, and having a diameter slightly less than the distance between opposite walls of the channel, and actuatable by actuator means to take a first position with their mouths looking upwards and a second position with their mouths looking downwards; and several cheesemaking tipping vats arranged side-by-side with the channel and adapted to pour curds into the cradles while the latter are in their first position.

Abstract: The invention pertains to apparatus for evenly distributing food particles over a base food, and in particular is directed to apparatus for evenly distributing a predetermined quantity of cheese particles upon a pizza. The apparatus includes a conical screen supported above the pizza upon which cheese is to be distributed and comminuted cheese particles located within a hopper above the screen are dropped in a mass upon the screen and distributed by gravitational force in an even pattern over the pizza.

Abstract: The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid.

Abstract: A cooking pan filling system for an automated egg cooking process is disclosed wherein whole eggs are removed from their shells and transferred to a plurality of conveyed cooking pans intact without yolk breakage or separation of the egg yolks from the egg whites. A microprocessor based control unit causes the system to sequentially add a release agent and additional egg white to the cooking pans before the whole eggs are dispensed from a reservoir into the pans. A nondestructive valve mechanism insures that the whole eggs will not be damaged as they are dispensed from the reservoir into the pans. Alternatively, the whole eggs are mixed before they are dispensed into the pans to make scrambled eggs.

Abstract: A cheese-making tank comprising a cylindrical container provided with a first cutting frame with cutting wires forming a netting, said cutting frame being displaceable forwards and backwards along the lower portion of the container from a first position at one end of the container to a second position at the other end of the container. It is further provided with a second cutting frame with radially extending cutting wires, said cutting frame being pivotally arranged about a longitudinal axis and with stirring means to be lowered into the lower portion of the container in order to carry out stirring movements therein. When being in the second position, the first cutting frame can be turned into the upper portion of the container while the stirring means are working.

Abstract: An emulsifying device (10) for liquids, in particular milk, comprises a container (11) containing the liquid to be emulsified and to which is connected near the bottom a first horizontal duct (14) connected to a steam source. The first duct (14) has a constriction (15) downstream from which is connected a second duct (17) with an opening at the top flowing into said container (11) in a position near the level of its edge so as to draw in air and emulsified liquid reaching the upper opening level as the steam passes into the first duct (14). Container (11) comprises a drain (12) with a closing plug (13) removable to take away the emulsified liquid.

Abstract: Novel apparatus for liquid treatment of units of a product such as blocks of cheese wherein the units are floated in a flowing stream of the treatment liquid and are conveyed by the treating liquid from an inlet of the tank to an outlet of the tank. For some embodiments, a minimum turning radius is defined. Also, for some embodiments, the tank comprises a pair of first and second side-by-side conveying channel members converging from an outer perimeter defined by an outermost loop to an innermost loop defined by innermost portions of the pair of channel members and wherein portions of the first and second conveying channel members of the innermost loop are separated from side-by-side relationship over a portion of the innermost loop, and join to each other as in end-to-end relationship, such that liquid entering the innermost loop through one of the first and second conveying channel members leaves the innermost loop through the other of the first and second conveying channel members.

Abstract: System and method for controlling the content of a fluid product such as milk. The entire product stream is monitored continuously with an optical density meter, and the a signal corresponding to actual content of the stream is compared with the desired content. A correction signal which varies in accordance with the difference between the actual content signal and the desired content signal is provided, and the content of the product is adjusted in response to the correction signal by an amount which decreases as the content approaches the desired level.

Abstract: For the metered addition of copper ions in cheese production in a stainless steel kettle(a) CO.sub.2 is introduced into the added water,(b) copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,(c) the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions and(d) the added water containing CO.sub.2, copper ions and enzymes is added to the raw milk for the cheese production.An apparatus for carrying out this procedure is characterized by(a) an electrolyzing tank (10) having an anode (11), a cathode (12) and a vent (13),(b) means (1, 2, 3, 4, 6) for feeding added water into the electrolyzing tank (10),(c) means (5, 7, 8, 9) for the metered addition of CO.sub.

Abstract: A process for the metered addition of copper ions in cheese production in a stainless steel kettle is disclosed whereinCO.sub.2 is introduced into water which is to be added,copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions andthe added water containing CO.sub.2, copper ions and enzymes is added to the milk for the cheese production.

Abstract: Homogenizing apparatus having a stack of disc valves made of stainless steel having a Brinell hardness from 40-42. A hydraulic actuator for applying a force to the stack of disc valves is spaced above the valve disc housing, the space therebetween being vented to the atmosphere to prevent hydraulic leakage into the valve housing. The disc valves are maintained in stacked relationship by stainless steel rods having their lower ends welded to a bottom plate supporting the stack of valve discs. To enhance the washing and cleaning of the apparatus radii are provided on all of the corners of the fluid contacting components which have angles less than 135.degree..

Abstract: A device for taking milk by creating a vacuum in its container and supplying it already whipped directly to the cup for the preparation of Italian cappuccino coffee in combination with the steam nozzle of an expresso coffee machine. A device of this type comprises a tubular body having an inner conical seat in the vicinity of one end with which the output conical surface of an injector cooperates to form a space, the injector being extended in the form of a rod provided with splash-guard members up to the opposite end of the tubular body for leak-tight connection with the steam nozzle and with the tubular body. An air intake upstream of the splash-guard members and a rubber connection for taking the milk from the container are disposed to communicate with the space while at the downstream end of the conical seat there are disposed two coaxial nozzles forming a space via which the milk is whipped and discharged.

Abstract: An automatic device for obtaining frothy milk comprises a first mixing assembly (30) which feeds a second frothing assembly (40), comprising an expansion chamber (17), a milk feeding duct (31) being provided in the first assembly (30) inside a nozzle (13) for the pressurized steam, this nozzle being coaxial to the milk duct (31), the outlet of this duct slightly projecting over the steam outlet. The milk-steam mixture which is formed, tangentially flows to the expansion chamber, which has a circular section. Preferably the diameter of the nozzle (12) of the outflowing milk is about 1.1-1.2 mm, while the clear radial span of the annular section nozzle (13) of the outflowing steam is about 0.2 mm, the milk outlet projecting about 0.2 mm with respect to the steam outlet.

Abstract: A method and apparatus for producing a cheese product uses an extrusion head having a plurality of extrusion apertures. Cheese is formed into a plurality of continuous ropes as the cheese passes through the extrusion apertures. To initially cool the cheese, each rope enters an extension upstream of each extrusion aperture. Each has an inside diameter equal to the diameter of its associated extrusion aperture. The cheese rope exits the extrusion aperture onto a canal table that is downwardly sloped from a feed end to an opposite discharge end. The canal table has a plurality of flumes extending between the ends, and each extruded rope of cheese is received in a flume. A brine solution is added at the feed end of the canal table to assist in cooling the cheese and moving the cheese to the discharge end. Sensors detect the position of the leading end of the cheese rope within each flume and independently activate knives to cut the cheese into the desired lengths.

Abstract: A method for producing milk with a lowered bacterial content is provided. Raw milk is divided by centrifugal separation into one fraction consisting of cream and another fraction consisting of skim milk. The skim milk fraction is directed into a microfilter in which part of the fat globules, protein, and bacteria are separated off. From the microfilter there is obtained a permeate which consists of skim milk having a lowered fat, protein and bacterial content, and a retentate having an increased fat, protein and bacterial content. The retentate is subsequently sterilized.

Abstract: A hydraulic device incorporating open conduit flow used to brine and chill a cheese block, while transporting the cheese block from point of molding to a processing station;A shallow tank is formed into an open conduit by parallel inner walls spaced far enough apart to allow passage of a cheese block; cold brine of a greater specific gravity than the cheese block is pumped into the tank and is directed through the open conduit in a circumscribed path to a brine outlet;A cheese block placed in the tank at the brine inlet is carried through the open conduit in the circumscribed path by hydraulic flow; along the conduit fresh chilled brine is inserted and the stage of the conduit is varied to increase brine velocity at points along the conduit.

Abstract: A conductive liquid is dosed with a vessel having an upper rim and with a dip tube having a lower end projecting down into the vessel below the rim thereof. The vessel is periodically overfilled with the liquid such that periodically the liquid overflows the rim. Immediately after each overfilling of the vessel, the liquid is aspirated from the vessel through the dip tube until the lower end of the dip tube is above the surface of the liquid in the vessel. The resistance between the dip tube and the liquid in the vessel is continuously monitored and an error signal is generated either when the detected resistance falls below a predetermined threshold corresponding generally to that of the liquid after the overfilling but before the aspirating or when the detected resistance is substantially above the threshold after the aspirating and before the next overfilling. The flow of liquid out of the vessel is impeded except over the rim and through the dip tube at least during the aspirating step.

Abstract: A device for extruding cheese pieces; warm plastic cheese is extruded into a bore; a piston seals one end of the bore and a cheese working plate seals the other end; a mold is positioned below the bore, the mold top in sliding engagement with the cheese working plate, the mold bottom in sliding engagement with a mold support plate; holes in the cheese working plate, in the mold and in the support plate, align with the bore; the piston is forced through the bore, forcing the cheese in the bore, at high pressure, through the holes in the working plate, filling the mold holes with cheese; when the mold holes have filled, continued pressure by the piston forces a small amount of cheese out of the mold holes into small weeper holes; the piston is withdrawn to the top of the bore and the bore refilled with cheese; the filled mold is reciprocated under an ejector which forces the formed pieces out of the mold, into moving brine; in the best method, two molds are reciprocated between two bores and a single centrally

Abstract: A tank for cooling mozzarella cheeses with a closed circuit conveyor belt at the outlet of machines for molding mozzarella cheeses from stretched cheese paste, in which the conveyor belt is formed by transversely spaced longitudinal bars with a connection and support structure with components projecting laterally outwardly from the top of the tank and in which means designed to cause the conveyor belt to perform a closed circuit movement with a slow outward stroke and a rapid return stroke are associated with these projecting components.

Abstract: An apparatus for producing whipped cream includes a pressureless reservoir for receiving the cream, a pump driven by means of a motor, an intake line connecting the pressureless reservoir to the pump, and a pressure line leading from the pump to a homogenizer including an outlet nozzle. The intake line is connected to an air intake duct and operation of the motor is started by means of the switch. A relieving line leading to the reservoir is connected to the pressure line. A valve is provided in the relieving line. The valve is in operative connection with the switch in such a way that the valve is closed when the pump is running and the valve is open when the pump is stopped.

Abstract: A system for brining buoyant cheese, such as provolone, includes a brining pit surrounded by a brine-filled canal. A large capacity Archimedian screw pump drives a stream of brine in the canal. A plurality of cages are suspended in the brining pit separated from the canal by doors. A retractable gate is hinged next to each door. Blocks of cheese deposited in the canal float with the stream until deflected into the cage by an opened gate. The loaded cages are submerged, and continually washed by vertical currents of filtered, sterilized, reconstituted and cooled brine that is forced into the bottom of the brining pit. When brining and cooling are completed, the cages are raised and doors opened, allowing the brine streams to carry the cheese out into the canal where it is removed.

Abstract: Cheese is made continuously by flowing milk through a spiral flow path of a reactor containing an immobilized enzyme such as rennet which coagulates the milk. The spiral flow path is formed by a spirally wound microporous sheet containing the immobilized enzyme. Adjacent surfaces of the sheet are spaced apart with a spacer which can be a plurality of microporous ribs or a sheet in open net form.

Abstract: Equipment for continuously coagulating preferably preacidified milk for preparing yoghurt, provided with means for keeping the milk at a desired temperature during coagulation, with means for feeding in the milk and with means for discharging the yoghurt, whereby the equipment consists of an essentially closed housing containing an endless conveyor belt on which containers of the paternoster-lift type are suspended, provided with means for advancing the conveyor belt at uniform velocity in the housing at a velocity such that each container remains for a desired time in the housing, and with means for stopping each container stepwise outside the housing during filling and during emptying.

Abstract: An apparatus suitable for use in the substantially continuous production of cheese from milk retentate (A) in which there is at least one, preferably several, coagulator tubes (I) having an inlet end and an outlet end. The retentate is admitted to the tube (I) from a feed system (E) via the inlet, forms a coagulum inside the tube and is discharged from the outlet whereupon it is cut or sliced into appropriately sized pieces, preferably small cubes by a blade assembly (K, L) mounted at or near the outlet. The feed system (E) comprises a distribution manifold for delivering retentate to the inlet or inlets via a valve (G) located between the manifold and tube(s) and a pump (F) for circulating the retentate in the feed system at such a rate that the feed system is substantially free of coagulum.

Abstract: In a machine for manufacturing decorative ice cream rolls, an elongate frame supports a plurality of ingredient dispensing stations including ice cream dispensing stations arranged along the frame. An ice cream manifold is mounted on the frame for coupling a continuous flow source of pressuized ice cream through ice cream distribution lines to ice cream dispensing stations. A conveyor conveys a continuous ice cream roll body along the frame and along the respective ingredient dispensing stations. A support tray dispensing station delivers successive adjacent support trays onto the conveyor at the upstream end to support the continuous ice cream roll body extruded through a roll forming head. At least one ice cream dispensing ice cream wave forming station is provided along the frame with at least one ice cream dispensing tube or nozzle and motor for generating the wave form pattern through an eccentric slide coupling.

Abstract: A frozen confections blending machine, especially for blending basic frozen comestibles with flavors of users' choices, whereby each end product may vary, in quick succession, from a previous one. To perform the therefor required change-over procedure, the subject improvements were introduced, including facilities for rapid, frequent and sanitary cleaning operations between product changes, such as a permanently built-in sink having drainage, protective shieldings against random soilage of the internal machine components and provisions for improved safety of machine operations of those parts which were not rendered safe by the sanitary improvements.

Abstract: A device for heating and emulsifying milk, especially to prepare a white coffee drink known as "cappuccino" with the assistance of a steam jet, which has a vacuum chamber surrounding a nozzle and formed with an emulsion discharge port, a passageway for admitting sucked-in air, and at least one passageway for the milk which enters the chamber on account of the negative pressure prevailing therein, thereby milk, air, and steam are mixed together in said chamber and then made to flow out through said discharge port.

Abstract: An emulsifier unit particularly for emulsifying steam and milk to prepare "cappuccino's" comprises a steam delivery conduit in communication with a steam generator and opening into a suction chamber into which a milk delivery conduit is led, said suction chamber being in communication with an emulsifying chamber provided with an outward dispensing opening.

Abstract: A dispensing piston-cock for ice-cream machines comprises a baseplate and a cylinder, both made of plastic material. The cylinder is open at one end and has an ice-cream dispensing hole at the opposite end which is integral with the baseplate. A communication duct formed in the baseplate opens near the lower end of the cylinder and a piston is slidably mounted in the cylinder to reciprocate from a first position where it closes the communication duct and a second position at which the lower end of the piston is raised above the communication duct. The lower portion of the piston at least up to a height to cover the communication duct in the lower position of the piston is covered by a metal jacket.

Abstract: A cheese hardening machine for pasta filata cheese, such as mozzarella and the like, comprises an elongated, open-top vat adapted to be filled with water up to a predetermined level, and having a loading end and a delivery end; a tube connecting said loading end and said delivery end of the vat, running below said predetermined level; a turbine in the tube, adapted to be driven by motor means for propelling the water in the tube with turbulent flow from the delivery end to the loading end; continuous shovel means slowly sweeping the vat bottom from the loading end to the delivery end; loading means for continuously loading cheese at the loading end of the vat; and extractor means for continuously extracting cheese from the delivery end of the vat.

Abstract: Apparatus for mixing food ingredients is disclosed including a cabinet for supporting a mixer for the ingredients. A frame is arranged within the cabinet for being raised and lowered relative thereto. The frame supports a plate having a through hole for receiving the mixer and a movable tray for supporting a container for the ingredients. The tray is moved under the plate and the frame is raised by a weight arrangement, whereby the mixer engages the container and is actuated for mixing the ingredients therein.

Abstract: For compensating the variations in pressure of a liquid caused in particular by the piston pumps in a network, the device comprises a chamber having an inlet and an outlet for connection in series with said network and a rigid-walled hydropneumatic damping element disposed inside said chamber so that it is completely surrounded by said liquid.The device may be cleaned and sterilized without dismantling and is particularly suitable for the treatment of sterilized liquids which have to be homogenized, for example, when it is placed between the piston pump of a homogenizer and the homogenization gap.

Abstract: An installation for the production of cheeses, notably having lactic characters and of cheeses of the soft paste type, includes curdling basins each in the shape of a semi-sphere, devoid of inner equipment and provided with structure for ensuring the closing, transportation and handling thereof. A rotary metering device with several heads fills and meters milk into the basin. Vertical silos with an air-conditioned environment store of the basins during the entire duration of the time required for coagulation of the milk. A rotary device with several working heads cuts the curds, and vertical silos store the basins after the curd cutting operation. A device extracts the whey, and a molding machine with several heads molds the cheese. The transfer of the basins and of the plates supporting the molded cheeses is carried out with the assistance of automatic conveyor systems.

Abstract: The machine continuously produces pasta filata cheese by stretching curds while adding hot water then moulding the pasta filata obtained into cheese such as mozzarella, provolone, etc.The curds are sprayed with hot water by nozzles (52, 55) and are pushed by twin augers (53) along a channel (54) into a vertical, substantially cylindrical stretching chamber (68) where a rotating stretching swift (74, 79) having radially projecting, arched paddles (79) stretches the curds into pasta filata against the reaction of a stationary, wall-mounted paddle (78). This spills over a partition (72) onto other augers (57) that feed the pasta filata to moulding means.The moulding means preferably comprise a rotating moulding drum (90) having surface cavities (99), against which pasta filata is pushed through apertures (94) in a distributor block (92). A piston mould (100) mounted on a slide (98) for reciprocating motion between a filling position and a delivery position is also preferably provided as an alternative.

Abstract: The present invention is a method and apparatus for cooling a frozen comestible plasticizer apparatus with a heat exchanger pan over a freezer, protecting the freezer from extraneous matter filling in, while providing a cool circulatable environment to cool the auger and cup of the apparatus to help avoid bacterial growth and minimize the need for cleaning of the apparatus.

Abstract: In an apparatus for preparing flavored frozen comestibles, the improvement comprising means for directing a stream of cold air at the surroundings of the equipment in which the product is being prepared, said air being sufficiently cold to reduce the temperature of the surroundings to about 45.degree. F.

Abstract: A homogenizer with the system designed to jet out emulsions and dispersed solutions from inter-valve microgaps, under high pressure. The microgaps for jetting out the homogenizing liquid are disposed in series at a plural number of locations. Also, it is designed such that the homogenizing liquid passes through two types of gaps, that is, narrow and wide microgaps in consecutive order. Furthermore, discharge ports are constructed with a design such that the homogenized liquid is discharged smoothly without interrupting the homogenization process. In this manner, a large quantity of the liquid can be treated with low homogenization pressure.

Abstract: An apparatus for producing units fit for packing, preferably of a cheese product of the type cheese-base, is adapted to be connected to a cheese-base production system from which the cheese-base is pressed out in a continuous flow. The apparatus comprises an accumulating pipe connectable to the discharge pipe of the cheese-base production system. This accumulation pipe expands in the flow direction and ends in a cylindrical pipe section of a first greater sectional area. Subsequently, the cylindrical pipe section of the accumulating pipe is connected to a cylindrical extrusion pipe of a second smaller sectional area. At the discharge end of the extrusion pipe, a cutting device is provided for cutting desired lengths of the extrudate. This apparatus allows production of cheese-base units in a suitable size fit for further handling and transport.

Abstract: The compacting apparatus for whole cheeses comprises at least a tank containing cooling water, an inertial table carrying the whole cheeses from one end to the other end of said tank, and a balancing blade receiving the whole cheeses supplied from the table and unloading such whole cheeses from said tank.

Abstract: An apparatus for storing and ventilating cheeses has a plurality of shelves for the cheeses supported at their ends by hollow side walls so that the shelves are arranged vertically one above another. The side walls have passages within them for supply and discharge of ventilating air to the spaces above the respective shelves. To achieve a minimal spacing between shelves, while obtaining good air distribution over the cheeses, each said shelf has at least one longitudinal extending duct for conducting ventilating air along the shelf, which duct is connected at one end of the shelf to an air passage in the side wall and has, spaced longitudinally along the shelf, a plurality of openings for the ventilating air located at the underside of the shelf. Preferably each shelf has two such ducts, one for supply and one for discharge of air.

Abstract: A knock-down cheese curing box is formed of plastic members including an individually constructed bottom tray, individually constructed side panels, and a top cover. The side panels have interfitting tabs and notches by which the side panels are slid into an interfit with each other into a rectangular tubular configuration. The bottom tray has a peripheral lip within which the rectangular tubular configuration is received.

Abstract: A container (10, 55) suitable for the packaging of a block of cheese for maturing, the container comprising an assembly of separately formed wall members (11, 51, 55). The wall members (11, 51, 55) forming the sides of the container each include a planar wall section (12, 52, 56) and means (17, 53, 58) associated with an outer side thereof to define passages (15, 54, 59) adjacent said planar wall section and open to the atmosphere for circulation of air therethrough for cooling purposes. Corner forming means (22, 22', 61) integral with the wall members, and detachably connected to mating corner forming means of the adjacent side wall members to hold the side wall members in an assembled condition. In one example the sidewall members have a single planar wall section (52) on the outer side of which webs (53) are provided to define passages in the form of channels (54).

Abstract: Apparatus for the dry salting of plastic or pliable curd for cheese production comprises a hopper for the salt, dispensing means at the hopper outlet for sprinkling the salt onto the plastic curd, a comb member disposed downstream of the dispensing means and cooperating therewith, and means for operating the comb in such a manner that it penetrates into the curd in order to introduce the salt uniformly therein.

Abstract: A closure assembly especially adapted for use with the mould of cheese block forming machines, includes structure defining an opening and a closure member mounted to the structure for movement to and from a position in which it closes the opening. Co-operable locking means on the structure and closure member include a first element fixedly mounted to a shaft for rotation with the shaft, which is in turn rotatably supported on the closure member, and a second element defining a seat for the first element in a particular rotational position of the shaft. Seated engagement between the elements at this position physically locks the closure member in its closed position. Drive means coupled between the structure and the shaft is reversibly actuable to execute a first motion in which it drives the closure member from an open condition to its closed condition and then a succeeding second motion in which it causes rotation of said shaft to effect seated engagement of the co-operating locking means.

Abstract: A device for treating a mixture for the manufacture of chocolate, said device comprising a cyclic course of a milling vessel and a mixing vessel each having a driving motor for driving the milling members and the mixing members respectively and means connected with the cycle for supplying the mixture to be treated and means for the delivery of the ready product provided with means for adding to the cycle a viscosity-reducing agent.