Patent GB-190703682-A (GB)
Title: Improvements in Machines for Moulding Chocolate
Inventor: SAVY ALFRED HENRI
Filed: 1907-02-14
Granted: 1907-11-21
Abstract: 3682. Savy, A. H. Feb. 14. Moulding confectionery.-Comprises in a chocolate machine, apparatus for filling the moulds with heated chocolate ; means for keeping the temperature of the filling-apparatus constant means for cleaning the filled moulds ; means for removing the moulded chocolate from the moulds ; and means for heating the empty moulds. The filling- apparatus is enclosed in a heated chamber, which is maintained at a constant temperature by means of an electrically-heated coil 1, Fig. 4, controlled by a thermostat 2, or by means of hot air admitted by a pipe 7 provided with a tnermostatically - controlled valve 8. Chocolate paste contained in a receptacle 6 is picked up by a fly-wheel 13, and is deflected by means of a scraper 15 into a rotating annular wheel 16, from which it is deflected into a hopper 20 by means of a scraper 19. The moulds pass below the hopper 20 and are filled with chocolate by means of a channelled roller 32, the moulds being at the same time shaken by means of a ratchet 33 acting on bars 34. Excess of chocolate is removed by means of scrapers 23, 31. To clean the ends of the moulds, they are carried on to a transversely-arranged conveyer 38, Fig. 8, and pass between adjustable guides 35, 36 fitted with scrapers 45, 46. The moulds next pass on to a conveyer 47, Fig. 9, passing over shaking tables, and the chocolate is tamped into the moulds by means of vertically-reciprocating pneumatic plungers 54. A reciprocating brush 53 cleans the surface of the moulds, which then pass to a cooling- chamber and to tapping-tables where the chocolate is loosened in the moulds preparatory to its removal. The conveyer 47 is cleaned by means of a scraper 50 and brush 51. To detach the chocolate from the moulds, they are inverted and placed on a waxed conveyer 105, Fig. 17, and brought below a magnetic device 93, comprising a series of coupled electro-magnets 95 provided with cores 96 sliding in bronze tuhes and rigidly connected together by means of a brouze plate 99. The moulds are lifted from the conveyer, and are allowed to fall suddenly upon wooden tappets 103 by means of cams 100 acting upon rollers 102 ; the detached chocolate falls on to the conveyer 105. The current through the electro-magnets 95 is then partly reduced, and the empty moulds are pushed laterally on to another conveyer 109, Fig. 18, by means of a slide 108. The empty moulds are passed back to the filling-apparatus upon a conveyer 57, which is enclosed in a heated chamber 58, Fig. 1, maintained at a constant temperature by means of a thermostatic device 64 so as to heat the moulds before filling. As the moulds issue from the chamber 58, they pass down a slide 66, Fig. 13, into compartments in a storing-device 67, which is intermittently rotated by means of a ratchet device 72 operated by an electro-magnet 70, which is actuated by the closing of a switch 68 by means of a sliding mould. When not required immediately, the moulds are maintained at the desired temperature by placing them in metal baskets 78, Fig. 15, carried by an endless chain situated in a closed stove 75, which is heated by means of hot air entering through a pipe 85. A fan 92 ensures circulation of the air, and the temperature is maintained constant by means of a valve 86, operated by an electromagnet 90 controlled by a thermostat 91.