Patent Description:
The invention also relates to a separate mass depositing unit to be incorporated into the inventive food production line apparatus.

The invention further relates to separate nozzles to be incorporated into the inventive food production line apparatus or the inventive mass depositor unit.

Furthermore, the invention relates to use of such food production line apparatus, mass depositor unit or nozzle for continuous depositing of specific confectionery masses.

Food production line apparatuses of the introductory art are widely applied in the food industry for producing a wide range of food articles made of confectionery mass. The production line apparatuses are often large, technically complicated and extensive as they can be adapted to produce many thousands of articles per hour, typically from a few hundred kilograms food articles per hour and up to some thousands of kilograms confectionery food articles per hour.

For achieving the exact correct amount of mass deposited from each nozzle, the at least one volumetric displacement unit typically comprises a plurality of pistons and often one or more rotary valves as well, which pistons are arranged above or to the side of the mass distribution block with the plurality of nozzles. The pistons and rotary valves have sliding surfaces supported by associated stationery surfaces at the mass depositing unit.

<CIT> discloses a production line apparatus and depositor of the introductory art, by which the pistons provide deposition of accurate mass volumes out through the permanently open nozzles during intermittent, continuous highspeed production. The rotary valves ensure simultaneous closure against the storage of mass and subsequent new opening for mass therefrom. The inner channel of the nozzles is slightly narrowing in towards the outlet opening.

<CIT> discloses a different type depositor for aerated chocolate mass in a closed high pressure chamber, at the bottom of which is arranged nozzles for depositing aerated chocolate mass. On top of the chamber is arranged pneumatic cylinders controlling vertical movement of rods or valve spindles extending down through the chamber and down into each respective nozzle. The tip of each spindle has the shape of a conus, so that it fits tightly with an upper conical surface of the respective nozzle in the closed position. The nozzles have upper conical parts and lower conical parts.

<CIT> discloses a further type of production line and depositor for chocolate mass, having a mass chamber, the bottom of which is made of two hole-plates arranged upon each other. The lower hole-plate is fixed and the upper hole-plate is during depositing mass movable in a circular path in the plane of the plates. The plates provide an opening/ closure device for depositing mass from the chamber through the holes. Mass may easily enter in between between the plates and adversely affect open/closure performance.

<CIT> discloses a further production line and depositor for aerated chocolate mass under high pressure in a central manifold mass chamber. Fifteen pair of valve arrangements are fed from the chamber. The bottom of each arrangement is closed by a floating valve plate arranged upon another fixed valve plate. Both plates have a central conical orifice, arranged mirrored to each other with a sharp edge orifice as result. A lever assembly controls vertical movement of a central rod. The lower, conical end of the rod is either in a predetermined distance of the conical orifice of the upper plate during deposition of aerated mass, or is in tight engagement with the conical orifice of the upper plate, so that deposition of mass is stopped until next cycle begins. Closure of the orifices may also be obtained when the upper valve plate is displaced so that it fully covers the orifice of the fixed valve plate.

The application of pistons is the most widely applied in the food industry for depositing exact amounts of confectionery mass into cavities in underlaying, continuously moving moulds or onto an underlaying, continuously moving plastic or steel belt. Fine chocolate articles are made by the moulding process, often as a shell in a first step, then filled with a crème and closed with a bottom layer of chocolate. It could also be filled articles made in one go by the "One-shot" process as center-filling and chocolate cover is deposited as one lump into the cavity. It could be lots of solid chocolate articles made over the world such as tablets in all sizes or spheres or easter rabbits or Christmas men etc. Articles with content of caramel, jam, peanut butter, fondant crème etc. When being deposited directly on the underlying belt it is typically high volume productions of chocolate "chips" and "buttons", caramel and a great variety of sugar-containing mass. Mass of chocolate with ingredients such as of nut bits, fruit bits, other masses such as caramel bits and the like is an issue as well.

However, common for all these productions all over the world is the cumbersome jobs of cleaning off the mass spillage and residue at the moulds, the belts and the production line equipment caused by long "tails" or "threads" of mass provided between the lumps of mass deposited and the nozzles of the depositing unit.

The conveyor moves the belt and the moulds fast and intermittent in-between the stages of the present and the next deposit and the "tails" or "threads" still hanging between the deposited amounts and the nozzles easily spreads all over. After a while of production, these "tails" or "threads" ends up at nearly every surface on the production line apparatus. On the outside of the nozzles, on the upper sides of the moulds, on the belts, on the depositing unit, on the rollers, gears, electrical equipment for the moulds or the belts etc..

All of these confectionery masses are far from "ideal" behavior regarding low internal friction ad high "flowability". To the contrary, the confectionery masses all exhibit different and challenging behavior in the channels and constrictions of a food production line apparatus, its depositors and nozzles. These confectionery masses are all encompassed by the group of masses having high internal friction and low flowability. Consequently, these masses easily build up internal pressure as they are forced to flow through channels in the depositors and nozzles.

So, due to the physical nature and constitution of confectionery mass there are several challenges for the manufacturers using the major production line apparatuses for continuous depositing of articles of confectionery mass. First of all, it is of the outmost importance to keep the lines running until a planned production-amount of articles is achieved. It could take hours, days or even weeks for the most popular confectionery articles. Interruption is cumbersome, time consuming and cost a lot of expenses.

A first problem to be solved by the present invention is to provide a production line apparatus for continuous depositing of a confectionery mass on an underlying support, a process for controlling the depositing of the mass, a depositor to be used in the production line, a nozzle as spare parts for the depositor and production line as well as use of the inventive production line for chocolate mass, nougat mass, caramel mass, peanut butter mass, jam mass, crème mass, fondant mass and confectionery mass with ingredients, so that it is avoided, that each time the particular amounts of the confectionery mass is deposited, long "tails" or "threads" of mass are provided between the lumps of mass deposited and the nozzles of the depositing unit. Such "tails" contaminates the underlying support, the belts or moulds for the deposited articles and parts of the production equipment as well.

This problem is especially pertinent because of the wide use of Lecithin in chocolate recipes at manufacturers around the world, acting as a functional and efficient component for adjusting flow properties and reducing fat content in the chocolate mass. The chocolate recipe has low viscosity without the Lecithin ingredient, and "tails" or "threads" of mass are not experienced when the mass is deposited.

However, the addition of Lecithin as ingredient to the chocolate recipe, typically applied in amounts of <NUM>,<NUM>-<NUM>,<NUM>%, provides the so-called "thickening effect" of the mass, as it is named by the manufacturers. With the "thickening effect" follows a raise in the "yield value" of the mass, which means that the mass provides "threads" and "tails" when being deposited using traditional depositing nozzles.

When the at least one volumetric displacement unit comprises a plurality of pistons arranged above to the side or above the distribution block, which pistons have sliding surfaces supported by associated stationery surfaces at the mass depositing unit, a second problem to solve is to improve the continuous production and depositing of sugar containing confectionery mass. The high-viscous sugar-containing mass such as caramel mass, nougat mass, peanut butter mass or jam mass sticks to all surfaces in the production equipment and especially the channels and pistons in the depositors and mass pumps, which increases the necessary pressure to be applied to the mass with up to several bars and the concomitant friction between moving parts. The high pressure itself provides for mass sieving into gaps between pistons and sliding surfaces of guide seats. After a certain production period the contamination of the thick mass in between the pistons and their sliding surfaces of the depositor is often so intense, that the friction is so high that production must be interrupted and the equipment be cleaned.

The mass is often more or less "burned" to the surfaces.

A further problem to be solved by the inventive solution is, that the often applied water greasing of pistons and movable parts of the depositors and pumps is necessary for the thick, high-viscous and sugar high mass not to stick and " burn" as glued to sliding surfaces. However, the water greasing often contaminates the mass with risk of lowering the product value by causing fermenting of the mass and cracks and generally lower shelf-life of the mass products.

When handling low- or medium viscous confectionery mass, the pressure in the depositor is typically in the range of up to <NUM> bars. However, when handling high-viscous mass the pressure is in the range of <NUM>-<NUM> bar, often in the higher end.

An even further problem to be solved by the invention is the high pressure encountered in the known mass depositing units, commonly called "depositors", especially when handling high-viscous mass such as mass having high fat and sugar-content. The high pressure enhances the mass being pressed in between sliding surfaces of the pistons and the associated stationery surfaces in the depositors, so that the above mentioned drawbacks of mass "sticking" and "burning" to sliding surfaces of pistons and their opposite support surfaces prevail.

An even further problem is the use of closure-plates at the bottom of the known depositors for mass having inclusions. Many chocolate articles have content of inclusions such as nut pieces, fruit bits, or the like. The closure-plates at the bottom of the known depositors are necessary for the chocolate having ingredients not to sieve out in between being deposited. However, the closure-plates is causing a lot of unwanted greasing of the surroundings with mass and ingredients as well as production interruptions due to necessary cleaning and maintenance of these parts.

The inventive solution is characterized in, that the inner nozzle channel of each nozzle comprises an inlet opening and an outlet opening for the mass, an upper conical channel part extending from the inlet opening and narrowing in towards a central waist part, and a lower conical channel part expanding from the central waist part towards the outlet opening at the bottom of the nozzle.

With the inventive apparatus solution for controlling depositing of confectionery mass from a mass depositing unit on an underlaying support is the collective mass in a chamber divided into a plurality of streams when leaving the chamber, each of which individual streams are pressurized and subsequently released again when each mass stream departures from the depositing unit towards the underlying support.

With the inventive production line apparatus, depositor, nozzles, and use is the mass in each individual stream during its passage through the inner channel of each particular nozzle allready pressurized by the depositor when flowing from the inlet opening down through the upper conical part narrowing in to the central waist part. Passing through the waist part, the mass is subsequently being relieved in pressure when flowing on through the lower conical channel part expanding towards the outlet opening of the nozzle. The pressure of the mass is then relieved completely at the outlet opening of the nozzle. Surprisingly, "threads" or "tails" between the nozzles and the mass are remarkably reduced and, in some cases, eliminated completely. Spillage of mass to the surroundings are thereby also remarkably reduced or even eliminated.

As the mass pressure is build up during depositing of the accurate amounts of mass for the particular article, the mass in the mass chamber of the depositor unit and in the volumetric displacement unit is left without pressure in-between the steps of depositing mass amounts. Pressure build-up is then reduced to the short periods of a few seconds it takes for amounts of mass to pass through to the central waist part of the nozzles. During these periods the pressure in the mass are reduced in comparison with the prior art when depositing the high viscous and difficult sugar containing confectionery masses.

When the central waist part has constant diameter and the length of the central waist part is less than the diameter of the waist part and is greater than <NUM>, the reduction in internal mass pressure in the depositor during deposition is especially effective. Depositing standard BC dark chocolate mass with an Aasted depositor simultaneously through prior art nozzles and through the inventive solution revealed a reduction of up to <NUM>% in internal mass pressure in the depositor for the inventive solution.

The pressure relief in the inner parts of the depositor unit eliminates mass being pressed in between sliding surfaces of pistons and rotary valves and their stationery supporting surfaces at the depositor. This is especially advantageous when depositing high viscosity confectionery mass with sugar content as no "burning" or "gluing" of mass to the surfaces are observed with the inventive apparatus.

The traditionally applied "water" greasing of the sliding surfaces of the pistons of the depositor unit by the prior art production line apparatuses are simply omitted and no risk of contamination of articles with water are present with the inventive solution.

During different productions with common different dark and milk chocolate masses, which are indeed low viscous in comparison to the sugar-containing masses, no dripping or "tails" of mass were observed as by the prior art between the deposited mass amounts and the nozzles.

The inventive production line apparatus has proven to perform highly satisfactory with a huge variety of confectionery masses, whether it be low or high viscosity mass or mass with severe content of sugar. In all productions the dripping and "tails" of mass are eliminated, the sticking and "burning" of mass to sliding surfaces of pistons and rotary valves of the depositor unit is not present any longer, water greasing and risk of contamination of the mass is eliminated and furthermore is the accuracy of the weight amount of the deposited mass lumps highly accurate and satisfactory to the manufacturers.

The effectively reduced internal mass pressure in the depositor unit makes it possible to add the further process stage, that when the amount of mass is deposited, the pumping of the mass by the volumetric displacement unit is reversed and then stopped. The return suction is applicable for all kinds of the confectionery mass types. However, it is a great advantage that the prior so-called" tail-knifes" or "closure-plates" can be omitted with the inventive solution. The mass types such as chocolate with inclusions that required such plates with the prior art apparatuses are now fully in control as being maintained in the nozzles without spillage by the return suction in-between the stages of being deposited.

When according to an embodiment, the central waist part has constant diameter, and is arranged within a range of up to +/- <NUM>% of the complete channel length from the middle between the inlet opening and the outlet opening, the performance of the production line and depositor covers any type and recept of confectionery mass and the nozzles are simple and easy to manufacture as well.

Advantageously, the diameter of the waist is between <NUM>% and <NUM>% of the diameter of the inlet opening, so that when desirable for the particular purpose and mass-viscosity, the pressure in the mass rises the lesser the diameter of the waist is designed.

The diameter of the outlet opening is between <NUM>% and <NUM>% of the diameter of the inlet opening. Then the complete broad range of confectionery mass is covered, from low viscosity to high-viscosity, with low or with high content of sugar, with inclusions or with two layers deposited by one-shot nozzles. Chocolate mass, nougat mass, peanut butter, jam mass, caramel mass, crème mass or fondant mass, just to mention some.

Advantageously, the cone angles of the upper conical channel part and of the lower conical channel part, are both between <NUM>° and <NUM>°. Then, the nozzles are easy to manufacture, and the effect of the pressure rise and subsequent relieve is achieved.

With another embodiment the diameter of the outlet opening of the nozzles are equal to or greater than the diameter of the inlet opening. It is then safe that the pressure of the mass is relieved completely at the outlet opening. When the diameter of the outlet opening is greater than of the inlet opening, the lowest part of the conical outlet channel acts as a kind of screen or skirt ensuring that the mass and especially low-viscosity mass is maintained inside the nozzle. This is especially advantageous when the mass is deposited directly on an underlaying belt, such as when producing chips, chunks and the like.

An expedient manner of providing such embodiment is when the cone angle of the lower conical channel part is equal to or greater than the cone angle of the upper conical channel part. Then it has proven to be especially effective for all kinds of mass when the amount of mass has been deposited, the pumping of the mass by the volumetric displacement unit is reversed and then stopped. Then the mass simply is maintained with a surface tension in lower channel parts of the nozzles. Further, the conical outlet of the nozzle provides an enlarged surface area to which the residue mass can adhere to, compared to previous art nozzles. This has proven to be very effectively maintained such without spillage until next depositing step is to be performed.

With a further embodiment, the diameter of the outlet opening is lesser than the diameter of the inlet opening. An expedient manner of providing that embodiment is to manufacture the cone angle of the lower conical channel part so that it is lesser than the cone angle of the upper conical channel part.

When depositing confectionery mass with inclusions, such as chocolate mass with bits of nuts or the like, this embodiment has proven to maintain the mass with inclusions in the nozzle between the stage of depositing mass without the appliance of the traditionally closure plates at the end of the nozzles. In combination with the process of reversing the volumetric displacement unit after having deposited the amount of mass, the mass is safely kept in the nozzles without spillage on the underlaying moulds or belt.

The embodiment has also proven to be successful when a ring-shaped inlet for a secondary mass is arranged concentrically around the waist part of the inventive nozzles as being used for the "One-shot" process. The concentrically nozzle part may advantageously also be constructed according to the inventive solution.

The invention is explained further below under reference to preferred embodiments as well as the drawing, in which.

The inventive food production line apparatus <NUM> disclosed in <FIG> is adapted for continuous depositing of a confectionery mass such as any type of tempered chocolate mass, crème mass, jam mass, caramel, nougat mass or other types of confectionery mass having high content of fat and sugar, on an underlaying support <NUM> schematically disclosed in <FIG>. The underlaying support <NUM> comprises either a plastic or a steel belt <NUM> as disclosed in <FIG> and <FIG> or a plurality of mould plates <NUM> having cavities <NUM>, <NUM> or <NUM> as disclosed in <FIG>, <FIG>, <FIG>, <FIG>and <NUM> ac.

The production line apparatus <NUM> is build-up of separate modular process elements which are built together according to the particular confectionery product to be made. The apparatus <NUM> comprises a conveyor module <NUM>, having well-known gears and motors and tensioning elements for controlling the conveyor <NUM> of the apparatus. The conveyor <NUM> runs forth and back through the apparatus <NUM> and constitutes of well-known technology adapted to carry and control the belt <NUM> or the moulds <NUM> during their movements through the apparatus line <NUM>. The apparatus <NUM> also comprises different process modules <NUM>, which may carry equipment such as a mould stacker, mould or belt heater, belt-scraper or mould cleaner or any known modules in front of the depositing module <NUM>, which comprises the inventive depositor unit <NUM>. After the depositing module <NUM> follows a cooling module <NUM> in which the conveyor <NUM> transports the belt <NUM> or the moulds <NUM> with deposited mass articles forth and back until they are transported in solidified state from left to right at the bottom of the apparatus line <NUM> into the conveyor module <NUM> and is scraped off the belt or de-moulded from the mould cavities onto a belt <NUM> leading the articles further on to be wrapped and shipped.

The depositor unit <NUM> depicted in more detail in <FIG> and <FIG> is part of the inventive solution of the apparatus <NUM> and is furthermore inventive itself. The depositor unit <NUM> has, as part of the inventive solution, a horizontally extending, plate-shaped mass distribution block <NUM> arranged above the underlaying support <NUM> of a belt <NUM> or of moulds <NUM>.

The distribution block <NUM> has two pairs of mass chambers <NUM>, <NUM> arranged inside the block as disclosed in <FIG>. The chambers <NUM>, <NUM> are connected via two volumetric mass displacement units <NUM>, <NUM> with a storage <NUM> of confectionery mass <NUM> to be deposited. The storage <NUM> comprises a construction of two mirrored funnels or troughs <NUM> extending in the full width of the belt <NUM> or of the moulds <NUM>, <FIG>. Under the troughs <NUM>, <NUM> are arranged common rotary valves <NUM>, <NUM>, and extending to the sides, rows of common pistons <NUM>, <NUM> maintained in cylindrical bores <NUM>, <NUM>. The movements of the rotary valves <NUM>, <NUM> and of the rows of pistons <NUM>, <NUM> are controlled by common non-disclosed gear motors and computers such as HMI. At <FIG> the mass displacement units <NUM>, <NUM> are disclosed in a position just having ended a depositing step. From the disclosed position and before each new deposit, the rotary valves <NUM>, <NUM> are turned, so that their channels <NUM> connects the troughs <NUM>, <NUM> with the bores <NUM>, <NUM>, respectively. By the retraction of the rows of pistons <NUM>, <NUM> in the bores <NUM>, <NUM> the appropriate amount of mass is sucked into each bore <NUM>, <NUM>, so that the depositor unit <NUM> is ready for depositing the next amount of mass.

Rows of nozzles <NUM> are arranged at the bottom <NUM> of the mass distribution block <NUM> and each nozzle <NUM> is connected to a mass chamber <NUM>, <NUM> via a respective channel <NUM>. Each nozzle <NUM> has a through extending inner nozzle channel <NUM>.

The inner nozzle channel <NUM> of each nozzle <NUM> has an inlet opening <NUM> and an outlet opening <NUM>. The inner channel <NUM> further comprises an upper conical channel part <NUM> extending from the inlet opening <NUM> and narrowing in towards a central waist part <NUM>, as well as a lower conical channel part <NUM> expanding from the central waist part <NUM> and towards the outlet opening <NUM> at the bottom of the nozzle <NUM>. The nozzles <NUM> has an outer thread <NUM> for easy fitting to the bottom <NUM> of the mass distribution block <NUM>.

The inventive embodiment of the nozzles <NUM> disclosed at <FIG> has a cone angle of <NUM>° for the upper conical channel part <NUM> and a cone angle of <NUM>° for the lower conical channel part <NUM>. The central waist part <NUM> has constant diameter dw, and is arranged within a range of up to +/- <NUM>% of the complete channel length L from the middle M between the inlet opening <NUM> and the outlet opening <NUM>. The size of the diameter d of the inlet opening could for example be <NUM> and the other dimensions of the nozzle is adapted out from that dimension. Then, the diameter of the waist <NUM>, dw is <NUM> and the diameter D of the outlet opening <NUM> is <NUM>, and the length L of the channel is <NUM>. As the diameter D of the outlet opening <NUM> is greater than the diameter d of the inlet opening <NUM>, is created a "skirt" part of the lower conical channel part <NUM> having a length S. The diameter of the skirt part <NUM> is greater than d all the way of the length S. The length Iw of the central waist part <NUM> is <NUM> and is then advantageously shorter than the diameter of the central waist part <NUM>.

The nozzle <NUM> is advantageously used for any type of confectionery mass, whether it is low-viscosity or high-viscosity mass or which sugar content it may have. The nozzle <NUM> may for example be used to deposit mass such as chocolate mass or fillings directly in cavities <NUM> in moulds <NUM>, as dislosed in <FIG> and <FIG>. However, it is especially advantageous for depositing low-viscosity mass such as chocolate mass directly onto an underlaying belt <NUM> as disclosed schematically in <FIG> and <FIG>. At the end of the former deposit, the depositor <NUM> effected that the rows of pistons <NUM>, <NUM> were reversed and then stopped. The chocolate mass is then left in the lower conical channel part <NUM> with a concave surface tension as disclosed in <FIG> a. The mass is effectively maintained from sipping or dripping onto the steel belt <NUM>. When very low-viscosity mass is deposited, such as chocolate mass being deposited for small diameter "chips" on a belt, such mass may often have difficulties in providing the mentioned concave surface tension. It is then advantageous to make at least the cone angle of the lower conical channel part <NUM> smaller such as in the range of <NUM>-<NUM>°. The cone angle of the upper conical channel part <NUM> should then be <NUM>-<NUM>° smaller. The low-viscous chocolate mass will then easily build up the desired surface tension in the skirt and consequently the surroundings are maintained clean from spillage and drip.

In the next step is disclosed that the chocolate mass is deposited onto the belt <NUM>, <FIG>. During its passage through the inner channel <NUM> of each particular nozzle <NUM> the pressurized mass is flowing from the inlet opening <NUM> down through the upper conical part <NUM> narrowing in towards the central waist part <NUM>, creating an increase in mass velocity. Having passed through the waist part <NUM>, the mass is subsequently being relieved in velocity when flowing on through the lower conical channel part <NUM>, and reaches the inlet velocity <NUM> at the point of the expanding lower channel <NUM> where the diameter d is the same as at the inlet opening. The mass then enters the lower "skirt" part with the length S. The skirt part maintains the mass in a more or less "pressure-less" state inside the nozzle until it reaches the outlet opening <NUM> of the nozzle <NUM>. The skirt provides a transition length "S" before the mass leaves the nozzle outlet opening <NUM>. When having left the nozzles the mass makes no "threads" or "tails" between the nozzles and the deposited amount, such as the chocolate chips, chunk or button <NUM> on the belt <NUM>. Spillage of mass to the surroundings are thereby eliminated.

The embodiment having the "skirt" part is especially advantageous when the depositor is laid out for high-capacity production such as for example <NUM> of articles pro hour. The troughs <NUM>, <NUM>, the volumetric displacement unit <NUM>, <NUM> and the mass distribution block <NUM> are carried by pendulum suspensions via pendulum arms <NUM>, <NUM> joined to shafts <NUM>, <NUM>, which are maintained by a frame <NUM>. The frame <NUM> is carried by tracks <NUM>, <NUM> in engagement with servo motors <NUM>, <NUM>.

The frame is then controlled so that the troughs <NUM>, <NUM> and the distribution block <NUM> has an oscillating movement during each deposit. It could for example be <NUM> strokes per minute. It means that the distribution block <NUM> follows the underlaying belt <NUM> or moulds <NUM> with the same speed during depositing. Thereafter the troughs <NUM>, <NUM> and the distribution block <NUM> retracts with high speed against the moving direction of the belt <NUM> or moulds <NUM>. During that retraction the "skirt"s of the nozzles maintains the mass safely in the nozzles and protects against spillage of mass over the surroundings. Especially when handling low-viscosity mass this is favorable.

As the mass pressure is build up during depositing of the accurate amounts of mass for the article <NUM>. The mass in the mass chamber <NUM>, <NUM> of the depositor unit <NUM> and in the bores <NUM>, <NUM> of the pistons <NUM>, <NUM> is left without pressure in-between the steps of depositing mass amounts. Pressure build-up is then reduced to the short periods of a few seconds it takes for the pistons to displace the measured amounts of mass. During these periods the pressure in the mass is reduced up to <NUM>% in comparison with the prior art when depositing the high viscous and difficult sugar containing confectionery masses.

The pressure relief in the inner parts of the depositor <NUM> eliminates mass being pressed in between sliding surfaces of pistons <NUM>, <NUM> and rotary valves <NUM>, <NUM> and their stationery supporting surfaces <NUM>, <NUM> at the depositor <NUM>. This is especially advantageous when depositing confectionery mass with sugar content as no "burning" or "gluing" of mass to the surfaces are observed with the inventive apparatus.

The further inventive embodiment of the nozzles <NUM> disclosed in <FIG>, <FIG> is symmetrical around the middle M. The inner nozzle channel <NUM> comprises an inlet opening <NUM> and an outlet opening <NUM> having the same diameter d. In the middle between the openings are arranged the waist part <NUM>. The upper conical nozzle channel <NUM> and the lower conical nozzle channel <NUM> both have cone angles of <NUM>°. Due to the cone angles of <NUM>° the diameter dw of the waist part is typically reduced to <NUM>-<NUM>% of the inlet diameter d for a standard length L of <NUM>-<NUM> for nozzles used in chocolate and fillings production lines. The circular flow area of the width of the waist <NUM> is, however, reduced to around <NUM>% of the circular flow areas of the inlet and outlet openings <NUM>, <NUM>. The increase in mass velocity and the following reduction in the chocolate or fillings mass passing through the reduced flow area at the middle M are then much better in the nozzles <NUM> than in the nozzles having lower cone angles. This higher pressure in combination with the great angles of <NUM>-<NUM>% ensures a reliable spreading of the mass <NUM> deposited directly into cavities <NUM> in moulds <NUM>, <FIG> b. The prolonging of the "skirt" S as by the nozzles <NUM> of <FIG>, <FIG> are then not necessary as it is advantageous to maintain the nozzles <NUM> close to the cavities <NUM> during all stages of the depositing and moulding of the chocolate article <NUM>.

Furthermore, the greater angle of <NUM>° of the lower cone part <NUM> makes it easier for the mass to build up the concave surface tension in the lower conical channel part <NUM> as disclosed at <FIG> a and c.

The length lw of the central waist part <NUM> is advantageously shorter than the diameter dw of the central waist part <NUM>. This further reduces the pressure-build up in the depositor.

As with the nozzle <NUM> pressure build-up in the depositor is also reduced to the short periods of a few seconds it takes for the pistons to displace the measures amounts of mass. During these periods the pressure in the mass are reduced up to <NUM>% in comparison with the prior art when depositing the high viscous and difficult sugar containing confectionery masses. The much lowered pressure provides for a substantial pressure relief in the inner parts of the depositor <NUM> eliminating mass being pressed in between sliding surfaces of pistons <NUM>, <NUM> and rotary valves <NUM>, <NUM> and their stationery supporting surfaces <NUM>, <NUM> at the depositor <NUM>. This is especially advantageous when depositing confectionery mass with sugar content such as nougat or different fillings or crème mass as no "burning" or "gluing" of mass to the surfaces are observed with the inventive apparatus, depositor and nozzles.

The third inventive embodiment of the nozzles <NUM> disclosed at <FIG> has an inner channel <NUM> having a cone angle of <NUM>° for the upper conical channel part <NUM> and a cone angle of <NUM>° for the lower conical channel part <NUM>. The central waist part <NUM> has constant diameter dw, and is arranged a few millimeters from the middle M between the inlet opening <NUM> and the outlet opening <NUM> of the complete channel length L.

The size of the diameter d of the inlet opening <NUM> could for example be <NUM>, the diameter dw of the waist part <NUM>, is <NUM> and the diameter ds of the outlet opening <NUM> is <NUM>, and the overall length L of the channel is <NUM>. The length Iw of the waist part <NUM> is <NUM>,<NUM> which is much smaller than the size of the diameter of the waist part <NUM> enhancing the pressure relief in the depositor during depositing of mass. As the diameter D of the outlet opening <NUM> is smaller than the diameter d of the inlet opening <NUM>, is maintained a slight pressure effect in the mass towards the outlet opening <NUM>, when the mass <NUM> has a content of inclusions <NUM>. Thereby is provided a concave surface tension and a surprising tightening effect for a mass with inclusions, so that the mass and inclusions <NUM> doesn't sieve out from the nozzles <NUM> in-between being deposited into the cavities <NUM> of the plastic moulds <NUM> moulding the chocolate articles <NUM> with nut bits <NUM>. The traditionally applied "tail-cutting" knife plates arranged below the nozzles are thereby superfluous and have been replaced by mounting plates <NUM> into which the nozzles <NUM> are mounted by thread <NUM> engagement below the mass channels <NUM> in the distribution block <NUM>.

The nozzle <NUM> is advantageous for depositing confectionery mass with inclusions <NUM>, such as chocolate mass with a content of inclusions.

The new inventive nozzle solution may also be used for the One-Shot depositing process. The cone angles of the upper and lower conical channel parts of the inner nozzle channel are both in the interval of <NUM>-<NUM>°. The cone angle of the lower part of the outer concentrical channel is also within the interval <NUM>-<NUM>°.

Claim 1:
Food production line apparatus (<NUM>) for continuous depositing of a confectionery mass (<NUM>) on an underlying support (<NUM>, <NUM>, <NUM>, <NUM>), having
a mass depositor unit (<NUM>), and
a conveyor (<NUM>) carrying the underlaying support (<NUM>, <NUM>, <NUM>, <NUM>) for receiving the deposited mass (<NUM>, <NUM>, <NUM>,<NUM>),
which mass depositor unit (<NUM>) has a horizontally extending, plate-shaped mass distribution block (<NUM>) arranged above the underlying support (<NUM>, <NUM>, <NUM>, <NUM>) , which plate-shaped mass distribution block (<NUM>) comprises;
at least one mass chamber (<NUM>, <NUM>) arranged inside the block (<NUM>), and which chamber (<NUM>, <NUM>) is connected via at least one volumetric mass displacement unit (<NUM>, <NUM>) with a storage (<NUM>, <NUM>) of confectionery mass (<NUM>) to be deposited, that the at least one volumetric mass displacement unit (<NUM>, <NUM>) is arranged above the mass chamber and comprises a plurality of pistons (<NUM>, <NUM>) and one or more rotary valves, which pistons (<NUM>, <NUM>) and rotary valves have sliding surfaces (<NUM>, <NUM>) supported by associated stationery surfaces (<NUM>, <NUM>) at the mass depositor unit (<NUM>), a plurality of nozzles (<NUM>, <NUM>, <NUM>), each being a separate unit, arranged at the bottom (<NUM>) of the mass distribution block (<NUM>) as each nozzle (<NUM>, <NUM>, <NUM>) is connected to the mass chamber (<NUM>, <NUM>) via a respective channel (<NUM>, <NUM>), and that each nozzle (<NUM>, <NUM>, <NUM>) is having a through extending inner nozzle channel (<NUM>, <NUM>, <NUM>),
characterized in,
that the inner nozzle channel (<NUM>, <NUM>, <NUM>) of each nozzle (<NUM>, <NUM>, <NUM>) comprises an inlet opening (<NUM>, <NUM>, <NUM>) and an outlet opening (<NUM>, <NUM>, <NUM>) for the mass, an upper conical channel part (<NUM>, <NUM>, <NUM>) extending from the inlet opening (<NUM>, <NUM>, <NUM>) and narrowing in towards a central waist part (<NUM>, <NUM>, <NUM>), and a lower conical channel part (<NUM>, <NUM>, <NUM>) expanding from the central waist part (<NUM>, <NUM>, <NUM>) towards the outlet opening (<NUM>, <NUM>, <NUM>) at the bottom of the nozzle (<NUM>, <NUM>, <NUM>) .