IMPROVEMENTS IN COOLING APPARATUS
Year: 1882

page_text: LETTERS PATENT to Samuel Pearce Wilding of the firm of Fell & Wilding,
of 23 Rood Lane, in the City of London, Patent Agents, for an Invention
of IMPROVEMENTS IN COOLING APPARATUS A communication to him from
abroad by the firm of Gebrüder Stollwerck, of Cologne, in the Empire of
Germany
PROVISIONAL SPECIFICATION left by the said Samuel Pearce Wilding at
the Office of the Commissioners of Patents on the 22nd November 1882.
SAMUEL PEARCE WILDING of the firm of Fell and Wilding, of 23 Rood Lane in
the City of London, Patent Agents IMPROVEMENTS IN COOLING APPARATUS. A
communication to me from abroad by the firm of Gebrüder Stollwerck of Cologne
in the Empire of Germany
The said invention relates to the cooling or setting of heated chocolate or cocoa
or other vegetable products, which require to be cooled at a constant and moderate
temperature, and in a dry atmosphere
It is found in the manufacture of chocolate and cocoa, that the cooling of the
finished cake in a too cold or moist atmosphere, injuriously affects the finished'
cake, causing a whitey brown fracture.
The said invention is designed to obviate this disadvantage, by ensuring a supply
of air to a cooling box or chamber at a regulated and constant temperature, which
at the same time shall be dry.
The cooling room may, by this arrangement, be placed anywhere in the
manufactory, even next to or in the manufacturing room, which may be at a high
temperature.
The apparatus consists of an automatic revolving ventilator, driven in a suitable
manner, which induces a strong current of air through the cooling box or chamber.
The air, before reaching the cooling box or chamber, is passed over a system of
pipes or tubes, in which water or other liquid, of the required constant temperature,
is made to circulate in any convenient manner.
For cooling chocolate or cocoa cake so that it shall break with a firm and
uniform texture, the most suitable temperature is found to be about + 10° Reaumur,

page_text: The amount of surface in the tubes or pipes is determined and regulated
according to the volume of air passed over them, that is, according to the quantity
of material to be dealt with. This method of cooling or rendering regular the
temperature of the air, necessarily produces a dry current, and with far less
moisture than is obtained when the cooling is effected by raw ice
The air, after passing the temperature regulating tubes, is led through a channel
or tube into the cooling chamber or box, which may be used as a table. The air
conducting channel is branched, so that the air is led to all sides of-the-material-to-
be cooled.
The chocolate or other material is automatically carried through the cooling
chamber or box, on sheets which are laid by the attendants at one side on
travelling bands, and is removed either automatically, or by hand, at the other end,
which is conveniently the store room:

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Samuel Pearce Wilding in the Great Seal Patent Office on the
4th April 1883.
32
SAMUEL PEARCE WILDING, of the firm of Fell and Wilding, of 23 Rood Lane,
in the City of London, Patent Agents "IMPROVEMENTS IN COOLING APPARATUS.'
A communication to me from abroad by the firm of Gebrüder Stollwerck, of
Cologne, in the Empire of Germany
The said invention relates to cooling apparatus for cooling chocolate, cocoa, and
other articles, and the object of the said invention is to provido means for cooling
said chocolate, cocoa, etc, to such a degree as may be found desirable, by the action
of a continuous current of dry air, in order to avoid the objections generally
resulting from the use of such means of cooling as have heretofore been employed
for similar purposes, such as bringing into deep cellars the chocolate or other
articles to be cooled, or submitting said articles to the action of ice etc."
In the drawings forming part of this specification, Figure 1 represents a
vertical longitudinal section of the one part and a vertical transverse section of the
other part of the improved apparatus, while Figure 2 is a vertical transverse
section of the first mentioned part and a vertical longitudinal section of the other
part of the same.
The
L' is a cooler consisting of a large case, or box, situated in any room of a
building and communicating on one side with a ventilator D, having the pulley E,
and on the other side, by means of a suitable conducting pipe G, with the cooling
chamber I, situated in any other room H, say in the manufacturing room, even if
the degree of temperature there prevailing should be rather a bigh one.
cooler L contains a system of water piping F, through which a current of water, or
other liquid or fluid, flows, having such a temperature as, according to the season
of the year, will either raise or lower the temperature in the cooler L³ to the
desired extent, which, for the cooling of the chocolate, would be about 54 degrees
Fahrenheit. The conducting pipe G near its other end diverges into several
branches G¹ entering the cooling chamber I at different points and from different
sides. This cooling chamber I, which may extend through the wall into another
room P, consists of a large closed case or box, which, at the same time, may be
used as a table, and contains a number of band or chain rollers K K¹ L L' over
which endless bands M or endless chains M¹ run from one end Q of the cooling
chamber to the other end R of the same, the said bands or chains being
laterally connected with each other or supported by means of straps or rods N
on which plates 0 of tin may be placed containing the chocolate or other mass to
be cooled.
Having thus described the said improved cooling apparatus I will now proceed
to describe its operation.
The ventilator D which may be run either by hand or by power conveyed to
pulley E blows the air into the cooler L', where it passes between the water pipe F
in the direction indicated by arrows a. Through this water pipe a current of water
runs, which is given such a temperature as, according to the season of the year,
will either raise or lower the temperature of the air in the cooler to about
fifty-four degrees Fahrenheit, this being the most suitable temperature for cooling
chocolate and cocoa. The said air then passes up through the conducting pipe G
entering the cooling chamber I from different sides through the branches G. The
chocolate at Q being placed on the band M or endless chain M¹ in plates of tin O,
is slowly conveyed from that end Q of the cooling chamber to the other end R by
rotating the band or chain rollers by means of cranks or otherwise, and is thus

page_text: thoroughly cooled, the current of dry, cool, air, which enters through the
branches of the conductor pipe G, striking the chocolate or other mass from all
sides, that is to say, from the front side in one half of the cooling chamber and
from the rear in the other half. Arrived at the end R, which as already stated,
may be in some other room of the same building, say the store room, the chocolate
is taken out of the cooling chamber in a thoroughly cooled state, and stored away,
the air from the cooling chamber escaping from both ends of the latter at a
temperature of from fifty seven to sixty six degrees Fahrenheit due to the
warmth taken from the now cooled mass.
A break made in a piece of chocolate taken from the cooling-chamber of this
improved apparatus will show the natural colour of the chocolate, while chocolate
cooled by the apparatus or other means hitherto employed will generally show a
whitish brown break, due partly to the dampness of the air employed for cooling
and partly to the impossibility of securing and steadily maintaining exactly the
requisite degree of temperature.
By the use of this improved apparatus a continuous flow of dry air of any desired
temperature is maintained while, at the the same time, it presents this advantage,
that it can be situated in any part of a building, not necessarily in the cellar, as
heretofore, and that the desired temperature can be secured and maintained at all
times, regardless of the different seasons of the year.
Having thus described the said improved apparatus as communicated to me and
its operation, what is claimed as new, and to be secured by Letters Patent is:
First. In a cooling apparatus for cooling chocolate, cocoa, and other articles, the
combination with the cooling chamber I of the cooler L' communicating with the
former by means of the conducting pipe G and being provided with the system of
piping F containing a liquid or fluid of a proper degree of temperature by means
of which the air introduced through the ventilator-D is either raised or lowered to
any desired temperature being kept in its original dry state, substantially as
described and for the purpose set forth.
Second. In a cooling apparatus for cooling chocolate, cocoa, and other articles, the
combination with a systom of piping F passing through the cooler box L³ and
containing a liquid or fluid of a proper degree of temperature, of the ventilator D
conveying the dry air raised or lowered to a cortain temperature by means of the
said system of piping, to a point where the same may be utilized, substantially as
and for the purpose set forth.
Third. In a cooling apparatus for cooling chocolate, cocoa, and other articles, the
combination with the cooling chamber I of a system of endless bands or chains
running on the band rollers K K or chain rollers L L', on which the mass to be
cooled is placed to be cooled by means of air of a proper temperature escaping from
the conducting pipe G, the said endless bands or chains at the same time conveying
the said mass from one end of the cooling chamber to the other substantially as
and for the purpose set forth.
In witness whereof I, the said Samuel Pearce Wilding, have hereunto set my
hand and seal this Thirty first day of March in the year of our Lord One
thousand eight hundred and eighty-three
Witness:
RICHARD A. HOFFMANN
23 Rood Lane
Fenchurch Street
London E.C.
SAM. P. WILDING. (L.S.)