Patent GB-412121-A (GB)
Title: Improvements in machines for the manufacture of filled chocolates
IPC: A23G3/20
Filed: 1933-12-15
Abstract: 412,121. Moulding chocolate creams &c. BOGGILD, C. B. K., and JACOBSEN, M., (trading as BOGGILD & JACOBSEN), 10, Toldbodgade, Copenhagen. Dec. 15, 1933, No. 35367. [Class 87 (ii).] Apparatus for making chocolate creams &c. of the kind in which (1) chocolate shells are cast in moulds by pouring, chilling, and then pouring away the unsolidified material; (2) plastic cream is forced into the shells which are then chilled and re-heated to soften the upper edges of the shells ; and (3) covers of chocolate are cast thereon, is constructed to prevent the cream being deposited on the upper surface of the mould, the construction involving three different adjustable oscillations of the cream-pouring hopper and means for raising the moulds during filling and the period of the return oscillation of the hopper, together with a removable sleeve carrying the pouring nozzles which surrounds the rotary distributing valve and can be changed at will. Figs. 1 and 2 show the cream-pouring hopper 1 fitted with the oscillating valve 3 which is surrounded by an interchangeable sleeve 38 carrying the particular size and spacing of nozzles 39 for the size of shell under treatment, and by its oscillation alternately connects the nozzles to the hopper and to a pressure main. The hopper is given one oscillation from the crank disc 4 through the linkage 5, 6, slotted plate 8, and links 9, 12, 13, which determines the length of time the material is poured into each row of moulds. In addition an oscillation through a larger angle is superimposed on the main oscillation at definite intervals when it becomes necessary for the hopper to pass over the intervening space between two mould carriers on the conveyer in order to be brought into alignment with the first row of moulds on the next carrier after having filled the last row of moulds on the preceding one. This is effected by the cam 22 which is driven by change-speed gear from the crank disc 4 and oscillates the slotted plate 8 through the lever 23, pivoted at 24. To vary the length of pouring, the block at the end of lever 9 is positioned in the slotted plate 8 by screw-mechanism operated by the hand-wheel 25. The link 9 also is adjustable in length for this purpose. The hopper also is given a positive oscillation on the return stroke, so that the last threads of cream from the nozzles, which are at the level of the filled shells, are laid on the surface of the previouslydeposited cream without soiling the mould surfaces and thus interfering with the subsequent capping. This movement is effected by the cam 33 which operates the lever 32 against the action of the spring 34. The resultant rotation of shaft 35 is transmitted to the hopper through the linkage 17, 16 while the amplitude of the movement is controlled by the screw-adjusting mechanism 21. In conjunction with the return oscillation, the moulds 48, Fig 8, are raised by a cam 40 through linkage 41-47 and are maintained in this position until the return oscillation of the hopper is completed, after which they are lowered quickly to break off sharply any last portions of adherent cream from the nozzles.