Improvements in Method of and Means for Coating Confections.
Year: 1897

page_text: Date of Application, 20th May, 1897
Complete Specification Left. 18th Feb. 1898-Accepted. 30th Apr. 1898
PROVISIONAL SPECIFICATION.
Improvements in Method of and Means for Coating Confections.
We, JOHN RANDOLPH STOUT, of No. 110, Kingston Avenue, Brooklyn, New York,
United States of America, Manufacturer, and WILLIS NEWELL HARTSHORN, of Fifty-
fourth Street and Fourteenth Avenue, Brooklyn, New York, United States of
America, Mechanical Engineer, do hereby declare the nature of this invention to be
as follows:
This invention provides a new process and machine for coating bonbons, cream
drops, or other such confections with the chocolate covering or other coating material
therefor.
In the making of chocolate cream drops and other similar confections the drop or
core or center is coated with the covering material, usually of chocolate, which material
is of the consistence of a thick cream, by either, first, rolling the core in the coating.
material, as is usual in hand coating, or, second, immersing the core in the
coating inaterial and then lifting it out and draining or jarring off the excess of coating.
In either case the confection is then placed right side up on a sheet of paper, tin, or
other receptacle. Mechanical means for coating or for facilitating the coating of
cream drops, &c., have heretofore operated on the principle of immersing the core in
the coating preparation.
Our invention provides a new machine for this purpose which operates on a novel
principle, namely, by passing the cores through a stream of the coating material,
whereby the cores without being dipped into the material or given any descending
movement whatever are nevertheless immersed in the material, which fills the spaces
between the cores and comes into contact with every portion of the exterior of each
core, so that the cores become as thoroughly coated with the material as if they were
plunged into it. The excess of coating material is subsequently permitted to drain
off or is disengaged by jarring the tray or support by which the cores are carried.
The machine which we have devised for carrying out the above-described process
of coating comprises in general a vessel or kettle containing the bath of semi-liquid
chocolate or other coating material, a pump for drawing this material therefrom and
forcing it to a nozzle, by which it is directed in a stream, a series of trays or carriers
for holding the cores to be coated, and mechanical means for causing these trays to
travel past the said nozzle. Preferably the nozzle directs the stream upwardly. A
top plate is provided to spread it out, a bottom plate is arranged to prevent its
immediate discharge, and the trays are caused to travel between the two plates.
We will proceed to more particularly describe the preferred construction of
machine, remarking however that our invention is not limited to this construction,.
but may be widely varied therefrom.
We employ a kettle or receptacle of any suitable shape to contain the semi-liquid
chocolate, having usually a jacket to which steam may be admitted for warming the.
chocolate to the proper temperature. It is usual to provide a stirrer in the bottom
of this kettle, which may be fixed on the lower end of a central vertical shaft, which,
may be revolved at suitable speed by any desired means. From about the bottom of:
the vessel or kettle, a pipe leads, which extends to a pump which draws the chocolate*
from the kettle and expels it through another pipe, which extends upward and

page_text: horizontally, and is formed with a prolonged nozzle adapted to direct a preferably
upward stream. The nozzle projects up through an opening in a horizontal plate,
and above the nozzle is a deflecting top plate which receives the stream of chocolate
from the nozzle and spreads it out on both sides, its edges being turned downwardly
so as to deflect the stream of chocolate downward.
The cream centers, cones or cores are supported in suitable trays arranged
horizontally, and so mounted as to be moved up between the nozzle and top plate
To prevent the cores being floated up out of the recesses in the trays by the upward
stream of chocolate, we provide a grating beneath the top plate which comes close
over the cores and prevents them from lifting.
For propelling the succession of trays (six or other convenient number), the trays
are arranged circularly to swing around a central axis, which preferably coincides
with that of the central vertical shaft. A suitable construction is to form a turn-
table, which may be in the shape of a flat ring mounted on flanged wheels, and
revolved by them at a suitable speed, say for example one revolution in 90 seconds.
Each tray is pivoted upon a lever, and the levers are fulcrumed on brackets fixed on
the turn table. We prefer to make the levers as elbow levers having horizontal
arms supporting the tray pivots, and an upwardly projecting arm the upper end of
which is jointed to a rod which extends radially and horizontally outward, its outer
end being freely supported in an eye fixed beneath an overhead ring which is
mounted above the turn-table and turns with it. The outer end of the rod on being
pushed in, will tilt the end of the lever and raise the tray. To accomplish this, a
cam is provided consisting of an arc-shaped strip extending about half around the
circumference. At its entering end it is formed with an incline approaching the
center, which pushes in the rod, and thereby raises the tray to the proper height to
enter between the nozzle and the top plate or grating. A later portion of the cam
is formed with a series of teeth, which as the tray advances engage the rod, push it in
to lift the tray, and release it to drop the tray. By this means the trays are
repeatedly jarred to shake off any excess of the coating from the candies. The
terminal portion of the cam has an outward incline adapted to slowly lower the
tray. The chocolate which is jarred off from the candies, as well as that which over-
flows from the nozzle, falls on a revolving circular table, which may be part of the
turn-table, and is returned to the kettle by a spiral blade or scraper. A guard or
screen is provided to prevent chocolate which falls on the nozzle and on the trays,
from dropping or spattering outside the table.
In operation, each tray is first filled with cores to be coated, and being turned
right side up, is guided by the operator until it enters between converging guides or
fingers, which bring it to exactly horizontal position, and by the action of the cam
already described, it is brought to the exact level to enter the space between the
nozzle and top plate or grate. In traveling through this space, the ascending stream
of chocolate flows up around the cores and laterally over the flat bases of the cores,
and as the cores are partially lifted, they partly float in the stream of chocolate which
enters between the surfaces of the cores and the supporting bars of the tray, which
thus avoids leaving any bare spaces on the candies where the cores were supported.
As the tray passes beyond the nozzle, it is repeatedly lifted and dropped to jar off the 4
excess of coating. The tray is then slowly lowered, and an operator then places a
support, as a sheet of paper supported by a sheet of tin, over the tray, and inverts it
on its pivots, whereupon the coated confections drop out of the recesses of the tray
and rest upon the plate, which the operator then carefully lowers and carries away,
leaving the tray empty. The empty tray then passes to a further position, where it 5
is refilled, and is turned right side up and guided again into the entering portion of
the machine.
We provide parallel guides engaging each of the tray pivots for imparting to the
tray a parallel motion in rising or falling. Also for guiding the trays properly into
horizontal position, we provide converging guides or bars engaging a pin on the tray, 5
so that as the tray advances this pin is directed to the proper level.
Our invention might be modified by turning the nozzle downward, and thereby

page_text: employing a descending stream of coating material, but the ascending stream is
preferable.
66
Our invention also provides an improved construction of tray for holding the cores
to be coated, adapted for use either in our improved machine, or in the process of
hand dipping. To this end each cell or recess of the tray is constructed as a skeleton
cup adapted to hold and properly guide the core while being dipped, the peculiarity
of which cup according to our invention, is the provision of a "retainer" formed as
a socket, hollow, or small cup at its lower part adapted to stand a short distance
beneath the apex of the inverted core, and to retain a mass of the coating material
in greater or less contact with said apex, so that when the core has been dipped and
lifted out of the coating material and jarred or drained to remove the excess thereof,
this little socket will retain a small mass of the material, and upon inverting the tray.
to deposit the core upon the paper, the lifting off of the tray (or lowering of the
confections on the paper) will carry by adhesion a small mass of coating material,
which at the same time remains cohesively attached to the core, so that this portion
of the material will be drawn out into a string, and upon the breaking of this string
it will fall back on the candy, forming a sort of tear known to confectioners as the
stroke," and which by its irregularity is the distinguishing characteristic of hand-
coated chocolates, such as it is the aim of our invention to imitate or reproduce. In the
preferred construction, each cell of the tray is formed as a skeleton cup of four upright
arms, which may be of wire, and two of which are forked as they extend downwardly,
dividing into two arms which diverge and are soldered to the supporting plate. The
retainer or socket beneath is formed of wings of sheet metal, which partly coincide
with the spaces of the bifurcations, but are located lower down. In another
construction three upright arms of wire constitute the skeleton cup, at the bottom
of which is a retainer of bent-up sheet metal with three arms turned outwardly and
its center depressed. In another construction the retainer is a mere central disk of
sheet metal soldered to the upright wires forming the cup. In another construction
the retainer is formed of a wire ring soldered at the base of the cup. Any appendage
or provision in addition to the mere skeleton cup necessary for sustaining the core,
having sufficient surface to retain a suitable surplus of the coating material, and
properly located with reference to the core so that upon inversion it will apply this
surplus to the core, will constitute a retainer as required by this part of our
invention.
..
C
1005
Improvements in Method of and Means for Coating Confections.
We, JOHN RANDOLPH STOUT, of No. 110, Kingston Avenue, Brooklyn, in the State
of New York, United States of America, Manufacturer, and WILLIS NEWELL
HARTSHORN, of Fifty-fourth Street and Fourteenth Avenue, Brooklyn, in the State
of New York, United States of America, Mechanical Engineer, do hereby declare the
nature of the said invention and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :-
This invention provides a new process and machine for coating bonbons, cream
drops, or other such confections with the chocolate covering or other coating material
therefor.
In the making of chocolate cream drops and other similar confections the drop or

page_text: core or center is coated with the covering material, usually of chocolate, which
material is of the consistence of a thick cream, by either, first, rolling the core in the
coating material, as is usual in hand coating, or, second, immersing the core in the
coating material and then lifting it out and draining or jarring off the excess of coating.
In either case the confection is then placed right side up on a sheet of paper, tin, or
other receptacle. Mechanical means for coating or for facilitating the coating of
cream drops, &c., have heretofore operated on the principle of immersing the core in
the coating preparation.
Our invention provides a new machine for this purpose which operates on a novel
principle, namely, by passing the cores through a stream of the coating material,
whereby the cores without being dipped into the material or given any descending
movement whatever are nevertheless immersed in the material, which fills the spaces
between the cores and comes into contact with every portion of the exterior of each
core, so that the cores become as thoroughly coated with the material as if they were
plunged into it. The excess of coating material is subsequently permitted to
drain off or is disengaged by jarring the tray or support by which the cores are
carried.
The machine which we have devised for carrying out the above-described process
of coating comprises in general a vessel or kettle containing the bath of semi-liquid
chocolate or other coating material, a pump for drawing this material therefrom and
forcing it to a nozzle, by which it is directed in a stream, a series of trays or carriers
for holding the cores to be coated, and mechanical means for causing these trays to
travel past the said nozzle. Preferably the nozzle directs the stream upwardly. A
top plate is provided to spread it out, a bottom plate is arranged to prevent its
immediate discharge, and the trays are caused to travel between the two plates.
We will proceed to more particularly describe the preferred construction of machine,
remarking however that our invention is not limited to this construction, but may be
widely varied therefrom.
Fig. 1 of the accompanying drawings is a side elevation of the machine, partly in
vertical mid-section ;
Fig. 2 is a plan of the machine, partly broken away in horizontal section;
Fig. 3 is an end elevation of the machine, partly broken away for greater clear-
ness;
Fig. 4 is a plan of the nozzle and lower plate;
Fig. 5 is a transverse section of the nozzle and upper and lower plates, showing the
tray of cores traveling between the plates in the operation of coating;
Fig. 6 is a plan of one tray on a larger scale and of the guides for insuring its
entry in proper horizontal position between the plates or guides of the coating device;
Fig. 7 is an end elevation of the tray and guides, illustrating the operation of the
latter;
Fig. 8 is a side elevation of the tray and guides viewed from the right in Fig. 6;
Figs. 9, 10 and 11 are detail views, on a still larger scale, showing the pivotal
construction of one end of one of the trays, Fig. 9 being an end view of the opposite
end from that shown in Fig. 7, Fig. 10 being a plan view, and Fig. 11 a transverse
section.
Fig. 12 is a side elevation of one of the levers M.
Referring to the drawings, let A designate a kettle or receptacle of any suitable
shape or construction adapted to contain semiliquid chocolate or other coating
material. It is usual to provide such a vessel or kettle with a jacket A¹, to which
steam or other heating fluid may be admitted for keeping the chocolate at a proper
temperature. It is usual to provide a stirrer a in the bottom of such a chocolate-
receptacle to keep the chocolate stirred and maintain it homogeneous. The stirrer
a may be fixed on the lower end of a central vertical shaft a¹, which may be revolved
at suitable speed by any desired means. The vessel A may be supported in any
suitable way, as, for example, by being mounted within an annular table B, which is
supported on legs B¹.
From preferably the bottom of the vessel A leads a pipe C, which extends to a

page_text: pump D, which may be of any suitable construction, being preferably a double-acting
plunger-pump adapted to draw the chocolate from the vessel A through the pipe C
and to expel it through a pipe E, which extends upward and then branches
horizontally at E' and which is formed with a prolonged nozzle F adapted preferably
to direct the stream upward. The shape preferred for the nozzle F is shown in Fig. 4.
The nozzle projects up through an opening of like shape in a horizontal plate G, Figs.
4 and 5, but this plate is not essential and may be omitted. Directly over the nozzle
is a deflecting top plate H, Figs. 2 and 5. This plate H is arranged to receive the
stream of chocolate which is forced up through the nozzle and prevents this stream
gushing up too high and flattens or spreads it out on both sides. Preferably it is
made with its opposite edges turned downwardly, so that its under side is concave,
these edges serving to deflect the stream of chocolate downward on top of the cores.
The cream centers, cones, or cores are shown at cc, Figs. 5 and 6. They are
supported in suitable skeleton cups or recesses in trays or frames J J. Several
constructions of such trays are already known, being called "chocolate-dippers" or
dipping-trays," a
," and being commonly used for the holding of the cream centers or
cores while dipping or immersing them in the bath of the chocolate-coating material.
We prefer however the special construction of tray which will be hereinafter
described.
**
The trays are so mounted as to move horizontally between the nozzle and top-plate.
To prevent the cores being floated up out of their skeleton cups or holders by r.ason
of the upward flow of the stream of chocolate issuing from the nozzle F, we provide a
grating K over the nozzle, and at such level as to come directly above the tray J, and
hence to restrain the cores from lifting. The grating K consists, preferably, of
parallel wires extended in the direction of travel of the tray. The wires may be
fastened to the plate H or otherwise.
Some suitable means is provided for propelling the tray, and preferably a succession
of trays, through the space between the nozzle F beneath and the plate H and grating K
above. Numerous constructions might readily be devised for this purpose, but for a
machine of the capacity illustrated we prefer the construction shown.
According to this construction six trays or any other convenient number are
arranged circularly to swing around a central axis. In the construction shown this
axis coincides with that of the central shaft a¹. A suitable turn-table L is provided,
preferably in the form of a flat ring, which is suitably mounted and is caused to revolve
at a proper speed, say, for example, with six trays at a speed of one revolution in
ninety seconds. Each tray J is supported pivotally upon a lever M, and the respective
levers M M are fulcrumed on pivot brackets d, fixed on the turn-table L. Each
tray J has a pivot j at each end, as shown in Fig. 6, and each lever M is formed with
two arms extending around the opposite ends of the corresponding tray and there
forked, as shown at e in Fig. 1, to receive the pivots of the tray. Fig. 12 shows the
forked end e on a larger scale, and shows a pin or cotter b for preventing accidental
escape of the pivot. Each lever M is an elbow-lever having the two horizontal arms
already referred to, and having also an upwardly-projecting arm f. The latter is
constructed preferably as shown in Fig. 3, by means of two oblique members
extending from opposite sides and coming together at the top, at which point the arm f
is jointed to a rod g, which extends radially and horizontally outward, its outer end
being freely supported by passing through a loop or eye h, Fig. 12, which is fixed
beneath an overhead ring N. This ring N is mounted upon the turn-table L through
the medium of brackets kk, and consequently turns with the turn-table. Obviously
as the arm of the lever which carries the tray moves up and down the rod g must
move in and out.
A stop is provided to limit the outward movement of the rod g, and consequently
the downward movement of the tray J. The stop consists of a pin 1, which
encounters the loop h, as shown in Fig. 12. By pushing in the outer end of the
rod g the lever M will be turned so as to raise the tray. To accomplish this result,
a cam P is provided, which is of the general form of an arc-shaped strip extended
about half-way around the circumference, as shown in Fig. 2, and located at such

page_text: height as to act upon the outer ends of the rods g g of the several tray-carrying
levers. At the entering end P¹ this cam is formed with an incline approaching the
center, which pushes in the rod g and thereby raises the tray to the proper height
to enter between the plate G and grating K. From the termination of this incline
the cam P has a concentric surface until the point p² is reached, where the surface
drops away and discloses a secondary cam Q, formed with a series of teeth arranged
to be engaged by the ends of the rods, as shown at the point gl in Fig. 2. The effect
of these teeth as the tray is revolved is to engage the rod g of each tray, push it in,
so as to lift the tray, and release it and permit it to fall out, so as to drop the tray.
By this means the trays are repeatedly and rapidly jarred in order to shake off any
excess of the chocolate coating from the candies. The cam Q is constructed,
preferably, as a plate made in sections arranged beneath the cam P and supported
thereby and provided with adjusting screws mm, by which the sections may be set
out or in to bring them to the exact operative position. The rod g on running off
the end of the cam Q drops onto a terminal portion or incline P³ of the cam P, which
permits the rod to move slowly outward, thereby slowly lowering the tray until its
further movement is arrested by the contact of the stop-pin on the rod with the
loop h, which serves as a stop. From this point around to the entering end P¹ of the
cam the trays are supported on the levers M in their lowermost positions, as shown
in Fig. 12. The cam P is supported at suitable intervals on upright pillars or
arms p, Fig. 3, which are fixed to the stationary table B.
The turn-table L and the parts supported by it may be mounted rotatively in any
suitable manner. In the construction shown this turn-table is supported by posts n
upon a revolving circular table R, which has a large central opening formed with a
downward flange r, which enters just within the rim of the chocolate vessel A. The
chocolate which is jarred off from the candies, as well as that which overflows from
the nozzle, falls on the table R and is returned to the vessel A by means of a spiral
blade or scraper S, which is stationary, being fastened to.one of the posts p, or
otherwise attached, and so shaped that as the table R turns beneath it it pushes the
chocolate toward the central opening thereof. To prevent. the chocolate which
overflows from the plate G and which falls from the trays from dropping or being
spattered outside of the table R, we provide a guard or screen 0 (shown in cross-
section in Fig. 1) and which extends, preferably, coincidently with the cam P.
In Fig. 3 this guard is partly broken away to avoid obscuring the central
parts.
In the construction shown the table R is formed on its under side with a rail r¹,
which is supported on three conical rollers 8 8. (Shown in dotted lines in Fig. 2 and
in full lines in Fig. 3). Two of these rollers may be idlers, the third being a driving-
roller and being fixed on the same shaft with a worm-wheel s¹, which is driven by a
worm t on a revolving shaft t¹ Fig. 1, which shaft may be provided with driving-
pulleys 2, Fig. 2. The wheel 8 drives the table frictionally; but if a more
positive movement is desired a circular rack may be provided on the under side of
the table, and a cog-wheel may be fixed on the same shaft with the worm-wheel 8¹
and caused to engage the said rack.
The operation may now be understood.
In starting the machine the vessel A is filled with the proper quantity of the semi-
liquid chocolate or other coating preparation, and the pump D is started and operated
until the pipes C and E and the pump-cylinders are filled with the chocolate and
until a regular and uniform stream is found to issue from the nozzle F. Power being
applied to drive the shaft t¹, a rotary motion is thus imparted to the table R, turn-
table L, levers M M, and trays J J. The trays by being pivoted upon the levers M
may be turned either side up. The trays as they pass around the open space
between the releasing part Ps and the entering part P1 of the cam are filled with the
cream centers or cores to be coated. This is done in the way well understood in the
art by having these cores or cones previously placed in the proper positions right side
up on a plate, bringing this plate beneath one of the inverted trays J, raising it so
that the respective cores or cones enter the sockets provided for them in the tray J,

page_text: and then swinging the tray and plate together to bring the tray right side up,
whereupon the plate is lifted off. The operator should then guide the filled tray
to keep it approximately horizontal until it reaches the entering position. It is
guided into the casing by the means which we will presently describe. The tray
is guided to a horizontal position and is then lifted by the action of the cam-incline Pi
on the rod g, whereby the tray is brought to the exact level required to enable it to
accurately enter the space between the nozzle and the grating K.
In traveling
through this space the ascending stream of chocolate flows up around the cores
and, being diverted and caused to flow laterally by the plate H, the chocolate
flows over the flat upper sides or bases of the inverted cores. The mass of
chocolate which flows up from the nozzle and is confined between the plates H
and G fills the spaces between the cores and flows along over the plate G with the
moving cores and finally drops off from the edge of the plate, all as indicated in
Fig. 5, falling onto the table R.
The cores in passing through the stream of chocolate are partially lifted thereby,
so that they float in the chocolate, which enters between the surfaces of the cores
and the supporting bars of the skeleton cups or holders in the tray, thereby pro-
ducing the same effect as when a tray of cores suitably covered over is forced down
into a bath of chocolate. This operation avoids the leaving of any bare or naked
spaces on the candies where the cores were supported by the skeleton bars of their
sockets.
In the case of a thick viscid preparation of chocolate it becomes necessary to jar
the tray violently and repeatedly in order to shake off the excess of coating from the
cores. It is for this purpose that the serrated cam Q is provided. The trays turn
until the point P2 is reached, whereupon each tray is dropped until the cam Q
engages its rod g, whereupon the tray is abruptly lifted and then dropped a short
distance and again lifted and dropped, this operation being repeated as many times
as there are teeth on the cam Q. One or more sections of the cam Q can be
removed, if desired, in order to shorten the period during which the jarring takes
place. Finally the jarring ceases and the tray is gently lowered by the terminal
incline P3 of the cain P. An operator then places a suitable receptacle, as a sheet of
paper supported by a sheet of tin, for example, over the tray and inverts it by turn-
ing it on its pivots, whereupon the coated confections drop out of the recesses of the
tray and rest upon the plate, which the operator then carefully lowers and carries
away, leaving the tray empty. The empty tray in passing to a further position is
then refilled with cores to be coated, as first described, and then turned right side up
and guided again into the entering portion of the machine. Ordinarily two
operators are required, one for filling the trays and the other for emptying them.
It is highly desirable that some means be provided for insuring that the trays J J
shall remain in a horizontal position from the time when the newly filled tray is
released by the operator to the time when the tray with its coated confections is
ready to be emptied. As a suitable construction for accomplishing this result we
have provided for each tray a system of parallel motion guides. (Shown best in
Figs. 9, 10, and 11). The pivots j, which are applied to the opposite ends of the
tray J, Fig. 6, are extended outwardly and formed each with a cross-head u, which
stands vertically when the tray is horizontal. The outer or working face of this cross-
head slides against the vertical working face of a guide u¹, formed on the end of a
bracket T, which is fixed to the turn-table L. A bracket T is provided between each
two trays J J, the bracket being forked at its outer part, and each of these forks
carrying one of the guides u¹. Thus each tray is provided with two guides u¹, one
at each end, to engage the two cross-heads on its pivots. As the trays are moved
up and down by the toothed cam Q acting, through the levers M, upon their pivots
the cross heads u u slide against the guides u¹ and thereby prevent any turning or
tilting of the trays which would bring them out of the horizontal position.
For guiding the trays properly into horizontal position and for guiding them while
they are being lifted by the action of the cam-incline P¹ we have provided the
construction shown best in Figs. 6, 7 and 8. Each tray is provided with a pin v on

page_text: its outer side. The tray moves in a direction from right to left in Fig. 8, and in
so doing the pin v moves between two widely-divergent guides U and V. These
not only diverge, as shown in Fig. 8, but at their approaching ends are bent inward,
as shown in Fig. 6. Their shape is such that no matter to what angle the tray J
may be tilted (within certain limits) its pin v will be engaged by one or other of the
guides as the tray advances, and by reason of the inclination of the guide the pin
will be brought to the position shown in dotted lines in Fig. 8, thereby bringing the
tray to the horizontal position. It is brought to this position just before the cam-
incline P¹ begins to lift the tray. During the lifting which this cam imparts to the
pivots of the tray the pin vis moving against an inclined extension U¹, Fig. 8, of
the cam U, so that the pin v moves up with the same speed as the pivots j. The
purpose of this is that the tray may be caused to retain this horizontal position as it
moves upward, and thereby cause the cross-heads u to slide up properly into
engagement with the guides u¹. Fig. 7 shows in dotted lines two extreme upper
and lower tilted positions of the tray at which it may enter the guides, and two
intermediate positions, and shows it in dotted lines in the act of being lifted
horizontally to the final position and in full lines after having been lifted to the
level at which the coating is effected.
In the ordinary operation of coating by placing the cores in a tray and then
immersing the tray in a bath of chocolate it is necessary to provide a cover or grating
of wire over the tray to keep the cores from floating up out of the cells of the tray.
In our machine this cover is unnecessary, since we have provided the stationary
grating K to serve the same purpose. The cores pass under the grating before they
encounter any lifting or buoyant tendency from the chocolate, so that they are
restrained by the grating and kept from being lifted out of the tray by the ascending
stream of chocolate.
It must not be inferred from the particularity of detail with which we have des-
cribed the apparatus shown that our invention is by any means limited to the use of
these details, since in fact our invention is susceptible of widely-different applications.
For example, the arrangement of the movable trays to rotate around a verticle axis is
not essential, as any construction by means of which the trays or carriers may be
caused to travel past the delivery-nozzle may be employed. Also, instead of a pump
for circulating the chocolate or other coating material any other means to that end
may be adopted, as, for example, an endless screw, or an elevated reservoir may be
filled with chocolate and located at sufficient height to afford the necessary
hydrostatic pressure to force the chocolate through the nozzle.
Our invention might be modified by turning the nozzle downward, and thereby
employing a descending stream of coating material, but the ascending stream is
preferable.
By "nozzle" we mean any suitable delivery-opening through which the chocolate or
coating material may flow in a stream for immersing the cores to be coated.
35
By ❝ tray we mean any structure adapted to hold the cores or confections to be
coated and carry them through the part of the machine where the coating is effected.
By coating mechanism "
we mean any means for forcing a current of coating
material into contact with the cores, so that it shall immerse and wholly cover the
cores.
Our invention also provides an improved construction of tray for holding the cores
to be coated, adapted for use either in our improved machine, or in the process of
hand dipping. To this end each cell or recess of the tray is constructed as a skeleton
cup adapted to hold and properly guide the core while being dipped, the peculiarity
of which cup according to our invention, is the provision of a "retainer" formed as a
socket, hollow, or small cup at its lower part adapted to stand a short distance
beneath the apex of the inverted core, and to retain a mass of the coating material in
greater or less contact with said apex, so that when the core has been dipped and
lifted out of the coating material and jarred or drained to remove the excess thereof,
this little socket will retain a small inass of the material, and upon inverting the
tray to deposit the core upon the paper, the lifting off of the tray (or lowering of

page_text: the confections on the paper) will carry by adhesion a small mass of coating material,
which at the same time remains cohesively attached to the core, so that this portion
of the material will be drawn out into a string, and upon the breaking of this string
it will fall back on the candy, forming a sort of tear known to confectioners as the
"stroke," and which by its irregularity is the distinguishing characteristic of hand-
coated chocolates, such as it is the aim of our invention to imitate or reproduce. An
example of this "stroke" is shown at a in Fig. 13, which is a perspective view of a
chocolate cream drop.
We will now proceed to describe this part of our invention with reference to the
accompanying drawings, in which,
Fig. 14 is a perspective view of the preferred construction showing one cell or
skeleton cup of the tray or "dipper" with the cream drop in place therein;
Fig. 15 is a plan and Figs. 16 and 17 are respectively front and side elevations
of the cell;
Fig. 18 is a section through the cell and cream drop showing the latter in the
condition in which it is carried by the tray just before turning it over;
Fig. 19 is a sectional view showing the tray inverted, the cream drop deposited on
the paper, and the tray in the act of being lifted off;
Fig. 20 is a plan of a portion of the tray showing its frame and a number of the
cells. The remaining figures illustrate modifications.
We will now describe the preferred construction as shown in Figs. 14 to 20. The
tray as a whole is lettered C in Fig. 20, and has cross-bars or parallel plates on which
are supported the individual cells or cups A. In this construction each cell of the
tray is formed as a skeleton cup of four upright arms lettered b b and c c respectively.
These arms may be of wire, but preferably the arms bb are formed as parts of a
metal plate d. The two arms c c are preferably forked as they extend downwardly,
dividing each into two arms c¹ (Fig. 17), which diverge and are soldered to the
supporting plate d. The retainer or socket beneath the cup or cell A for carrying
the mass of coating material beneath the apex of the core to be coated, is as a whole
lettered B. In this construction it is formed of wings e e of sheet metal, preferably
of one strip, which is folded around the bottom of the plate d and soldered thereto.
The wings e partly coincide with the spaces of the bifurcations c¹, but are located
lower down. There is thus a lateral opening between the wings and wires designed
to facilitate the escape of any excessive portion of the chocolate or coating
preparation, which however is so thick that notwithstanding the open character
of the retainer B, sufficient remains in it after the excess has been drained off from
the drop which has been coated, to leave the desired underlying mass of material, as
indicated in Fig. 18. When the tray is inverted and the drop deposited upon the
paper, and the tray then lifted off therefrom, the small mass of the coating
preparation which was carried by the retainer remains largely adhering thereto,
and also cohering to the drop, so that in lifting the tray as in Fig. 19, a coarse
string of chocolate is drawn between them as there indicated, and pulled out until
it breaks, whereupon its lower portion drops back upon the chocolate drop and forms
the stroke a thereon (Fig. 13).
Another construction is shown in perspective in Fig. 21, in plan in Fig. 22, and in
side elevation in Fig. 23. Here three upright arms 6¹ of wire constitute the skeleton
cup A, at the bottom of which is the retainer B formed of bent up sheet metal f,
stamped out triangularly with three arms bent up against the wire arms forming
tips gg, which serve in connection with the wires to hold the core in correct position,
while they assist in retaining in the depressed center of the socket the desired excess
of coating preparation.
Another construction is shown in plan in Fig. 24, and in sectional side view in
Fig. 25. In this construction the retainer B is a mere central disk f¹ of sheet metal,
preferably slightly embossed to embrace the intersecting wires 62 forming the upright
arms of the cup A, and soldered to the intersection of these wires.
Another construction is shown in plan in Fig 26, wherein the retainer B is formed
of a wire ring h soldered at the base of the skeleton cup formed by the intersecting

page_text: wires 62. Fig. 27 shows in plan a further modification, the retainer B being formed
as in Figs. 24 and 25, except that the metal plate f2 is cut away between the upright
arms. In Fig. 28 is shown in plan a retainer B formed by soldering two wires ii
beneath the intersection of the wires forming the upright arins so as to project
obliquely between the arms, and preferably below their intersection.
Any appendage or provision in addition to the mere skeleton cup necessary for
sustaining the core, having sufficient surface to retain a suitable surplus of the coating
material, and properly located with reference to the core, so that upon inversion it
will apply this surplus to the core in the manner described, will constitute a retainer
in the sense required by this part of our invention. We have ascertained that this
result cannot be accomplished by the mere intersection of the wires 62, some additional
provision being necessary to retain sufficient of the coating material for the purpose
of forming the stroke. The cells or skeleton cups A A inay of course be modified
according to the shape of the core or candy which is to be coated, and the location
of the retainer with reference to the cell or skeleton cup can be varied according
to the position on the candy at which the stroke is desired.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is :-
1. The described improvement in the coating of confections, consisting in passing
the cores to be coated while spaced apart to leave passages between them, through a
flowing stream of coating material which circulates through said passages, and thereby
coats all portions of the cores.
2. The described improvement in the coating of confections by passing the cores
to be coated in horizontal direction while spaced apart to leave passages between them
through an upwardly flowing stream of coating material, said stream being diverted
or spread out laterally just above the cores to cause it to flow over and coat their
upper sides.
3. The described improvement in the coating of confections by passing the cores
to be coated in horizontal direction while spaced apart to leave passages between them
through a stream of coating material flowing in substantially vertical direction,
either upward or downward, and around the cores so as to coat all portions of their
surfaces.
4. A machine for coating confections comprising essentially a nozzle through which
a stream of coating material is forced, a tray for holding the cores to be coated,
moving them transversely across said nozzle and through said stream, essentially as
described.
5. In a machine for coating confections, a nozzle through which a stream of coating
material is forced, a plate against which said stream impinges for diverting it laterally,
and means for carrying the cores between the nozzle and said plate, essentially as
described.
6. The described machine comprising essentially an upturned nozzle through which
a stream of coating material is forced, means for carrying the cores to be coated
through said stream, and a grating over the path of the cores to prevent the upward
displacement of the cores by the stream of coating material.
7. In a machine of the character described, an upturned nozzle discharging
through a hole in a horizontal plate, over which plate the cores are caused to
travel.
8. In a machine of the character described, a vessel for the coating material, a pump
drawing the material therefrom and discharging it through a nozzle onto the cores to
be coated, and means for collecting the surplus coating material and returning it to
said vessel.
9. In a machine of the character described, a revolving carrier for carrying trays
holding the cores to be coated and moving them through a stream of coating
material.
10. In a machine of the character described, a rotating carrier for the trays, means

page_text: at one point in their revolution for coating the cores carried by them, and means for
subsequently jarring off the surplus coating.
11. In a machine of the character described, a revolving turn-table having levers
for carrying the trays, and a cam having teeth adapted to repeatedly lift and drop said
levers to jar the trays.
12. In a machine of the character described, the application to the trays and their
levers of parallel motion guides, with means for lifting the levers to the level at which
said guides engage the trays.
13. In a machine of the character described wherein the trays are carried by levers
and have parallel motion guides, the application of cams for lifting them to the level at
which they are engaged by said guides before the coating position is reached,
and for subsequently lowering them beneath said level to free them from said
guides.
14. In a machine of the character described, the trays for holding the cores to be
coated pivoted to their carrier, whereby they may be inverted for emptying and filling,
and reverted prior to the coating operation.
15. In a machine of the character described, the trays pivoted to their carrier
and movable up and down, combined with guides for directing them into a horizontal
position prior to the coating operation.
16. The described construction of machine comprising vessel A, revolving table R
thereon, turn-table L supported on said table, trays J carried by said turn-table, and
means for drawing coating material from said vessel and discharging it through a nozzle
Fonto the trays as they pass said nozzle.
17. The described way for supporting cores to be coated, having means substantially
as described which during the removal of the cores drops an excess of coating material
thereonto to form a stroke such as shown at a Fig. 13.
18. A tray for supporting cores to be coated, having cells or skeleton cups A for
bolding the core, and a retainer B formed beneath each cell adapted to retain a mass
of the coating material adjacent to the core, and to partially release this material when
inverted during the separation of the core, whereby the released material drops back
onto the core to form a stroke.
19. A tray for supporting cores to be coated, having, beneath each core-supporting
cell or cup, a retainer B formed with lateral openings to permit an excess of coating
material to escape.
20. The core holding cell A constructed with upright arms 6 c, and a retainer B
beneath it constructed of tongues e of sheet metal, substantially as set forth.
D
حيمد
1000.
J. C. MEWBURN & ELLIS,
55 and 56, Chancery Lane, London, Chartered Patent Agents.