Abstract:
Methods of confection mold conveying comprise translating, in a first direction, a first pusher bar having spaced apart first pusher fingers oriented to engage confection mold trays while the first pusher bar is translated in the first direction; translating, in a second direction opposite the first direction, the first pusher bar, wherein the first pusher fingers are oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in the second direction, and wherein the first pusher bar is translated within a first conveyor segment of a confection mold conveyor; and rotating a first rotatable shaft with a first helical channel formed therein that is sized and configured to move the confection mold trays, wherein the first rotatable shaft is included within a second conveyor segment of the confection mold conveyor and is positioned to receive the confection mold trays from the first conveyor segment.
Abstract:
A system (1) for producing foods, in particular a chocolate system, comprising at least one treatment station and at least one industrial robot (2, 3), which comprises at least one effector (4) having at least one receiving device for at least one product carrier (14) and comprises at least one manipulator (13) for transferring the at least one product carrier (14). The industrial robot (2, 3) additionally comprises at least one control device, preferably at least one associated processing device, and the control device is or can be set in such a way that the product carrier (14), preferably at and/or opposite a treatment station and/or between two treatment stations, can be shaken, spun, turned, rotated, slid, raised, lowered, blown at, suctioned out, cleaned, stacked and/or unstacked, cleared out by knocking, emptied, filled, temperature-controlled, and/or, in particular under sensor control, moved along a predetermined path.
Abstract:
The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.
Abstract:
Apparatus, system and method embodiments for molding soft confectionery are included herein include a conveyor system arranged for conveying a plurality of trays in a serial succession, a loading unit arranged for loading the trays onto the conveyor system, a depositing unit arranged for depositing liquid confectionery in mold cavities of at least two trays simultaneously, and an unloading unit arranged for unloading the trays from the conveyor system.
Abstract:
The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.
Abstract:
A method for manufacturing food products, such as mousse products, comprises the steps of: providing a transport conveyor having a transport surface, providing a moulding conveyor having moulding apertures therein, said moulding apertures being positioned above the transport surface, making the transport surface of the transport conveyor and the moulding apertures of the moulding conveyor move in unison from an input end towards an output end, positioning a mould within a moulding aperture of the moulding conveyor and on top of the transport surface of the transport conveyor near the input end, applying a food substance within the mould, removing the products comprising the mould and the food substance from the moulding apertures near the output end.
Abstract:
A food product is frozen at least partially by contacting a surface area (4) of a chilled tray (1). The tray (1) consists of a plurality of elements (2, 3). The elements are juxtaposed to form the surface area (4), they are further movable relative to each other for changing of the relative position of at least one element at a time, and finally they each occupy such a small surface in the surface area that the change of relative position is possible also after the food product part contacting the tray has been frozen.
Abstract:
Chocolate-filled molds are conveyed to a workstation for releasing the chocolate from the molds, and the empty molds are simultaneously conveyed away from the workstation, by an arrangement which includes a pair of up and down elevators which convey filled and empty molds to a transfer device displaceable up and down in synchronism with the movement ofthe elevators. The transfer device transfers the filled and empty molds only when the transfer device is in a rest position.