Method for producing filled tubular waffles

• US 3,867,559 A
• Filed: 03/09/1973
• Issued: 02/18/1975
• Est. Priority Date: 12/13/1971
• Status: Expired due to Term

• Current Assignee: Franz Haas
• Original Assignee: Franz Haas
• Inventors: Haas, Franz
• Primary Examiner(s): Jones, Raymond N.
• Application Number:
  US05/339,502
• Time in Patent Office: 711 Days
• Field of Search: 426/89,94,283,284,344,138,139,143,152,275
• US Class Current: 426/283
• CPC Class Codes: A21C 15/025 Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
• CPC Class Codes: A21C 9/061 Making continuous filled tubular products, e.g. with subsequent cutting

Abstract

A method and apparatus for producing tubular waffle shapes from a strip of waffle material wound helically on a mandrel in edgewise overlapping relationship, and contacted by steam before overlapping to adhesively bind the adjacent convolutions. The overlapping edges are pressed together by a guide roller to assure good adhesion and the tubular waffle shape is completely filled with a creamy substance and is cut into predetermined lengths before hardening.

Claims

1. IN A METHOD FOR PRODUCING TUBULAR WAFFLE SHAPES BY WINDING A STRIP OF WAFFLE MATERIAL WHICH IS STILL IN A WARM, PLASTIC STATE, WHEREIN THE STRIP OF WAFFLE MATERIAL SUPPLIED BY A CONTINNOUSLY WORKING WAFFLE BAKING MACHINE IS CONTINOUSLY WOUND HELICALLY WITH SUITABLE OVERLAPPING, THE RESULTING WOUND BODY IS PROVIDED INTERNALLY WITH A CREAM-LIKE SUBSTANCE, HARDENED AND DIVIDED INTO PIECES OF DESIRED LENGTH, THE IMPROVEMENT CONSISTING IN THAT THE WOUND BODY IS COMPLETELY FILLED WITH THE CREAMY SUBSTANCE AND BEFORE THE HARDENING OF THIS SUBSTANCE AND OF THE WOUND BODY, SAID WOUND BODY CONTAINING THE CREAMY SUBSTANCE IS SHEARED INTO PIECES OF THE DESIRED LENGTH WHEREBY THE CROSS SECTION SUBJECTED TO THE SHEARING RETURNS TO THE TUBULAR SHAPE.

2. A method according to claim 1, wherein the overlapping surfaces of the waffle strip are treated with steam before they are overlapped.

3. A method according to claim 2, wherein the overlapping is effected with the application of pressure.

4. A method according to claim 1, wherein the waffle is sheared into pieces within a relatively short distance after being completely filled with the creamy substance.