Method and machine for producing a confectionary product

• US 9,848,618 B2
• Filed: 07/24/2013
• Issued: 12/26/2017
• Est. Priority Date: 07/26/2012
• Status: Active Grant

• Current Assignee: Tekno-Ice SRL
• Original Assignee: Tekno-Ice SRL
• Inventors: Conte, Santino Claudio
• Primary Examiner(s): Becker, Drew
• Assistant Examiner(s): Kim, Bryan
• Application Number:
  US14/416,372
• Publication Number:
  US 20150257408A1
• Time in Patent Office: 1,616 Days
• Field of Search: 99452, 99460, 99461, 99462, 62380
• CPC Class Codes: A23G 3/0021 Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
• CPC Class Codes: A23G 3/0023 Processes for cutting, modelling of sections or plates; Embossing, punching
• CPC Class Codes: A23G 3/021 Weighing, portioning apparatus
• CPC Class Codes: A23G 3/0247 Devices for cutting, modelling of sections or plates; Embossing, punching, e.g. stamping tools
• CPC Class Codes: A23G 9/26 for producing frozen sweets on sticks
• CPC Class Codes: A23G 9/28 for portioning or dispensing
• CPC Class Codes: A23G 9/285 for extruding strips, cutting blocks and manipulating cut blocks
• CPC Class Codes: A23P 30/20 Extruding

Abstract

A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting the end portion (5) on a conveying surface (8) already before the separation of the end portion (5) and completing the separation of the end portion (5) from the remaining part (7) of the confectionary string (2) while the end portion (5) is resting on the conveying surface (8).

Claims

1. Method for producing a confectionary product, comprising the steps of:

forming a confectionary string by extruding a confectionary substance through an extruder nozzle in an extrusion direction, and wherein the confectionary substance has a lower surface facing vertically downward while the confectionary substance is extruded through the extruder nozzle,

forming the confectionary product by moving cutting means in a cutting direction transverse to the extrusion direction from a rest position outside the confectionary string to a cutting position inside the confectionary string in such a way as to separate by cutting an end portion from a remaining part of the confectionary string, such that the lower surface of the confectionary substance becomes a lower surface of the end portion,

moving the confectionary product away from the extruder nozzle, by resting the lower surface of the end portion separated from the confectionary string on a conveying surface and moving the conveying surface in a transport direction transverse to the extrusion direction,

resting the lower surface of the end portion on the conveying surface already before the separation of the end portion from the remaining part of the confectionary string and completing the separation of the end portion from the remaining part of the confectionary string while the lower surface of the end portion is resting on the conveying surface, wherein the end portion of the confectionary string is rigidly fixed to the conveying surface by freezing the lower surface of the end portion in a zone of contact between the lower surface of the end portion and the conveying surface before starting the cut,

the extrusion direction is substantially vertical and the extrusion way is downwards, the conveying surface is substantially horizontal and orthogonal to the extrusion direction and extending below the extruder nozzle,

at least in the zone where the forming and cutting of the confectionary string are carried out, the transport direction is substantially horizontal, and

the cutting direction is substantially perpendicular to the extrusion direction and parallel to the conveying surface in the zone of forming and cutting the confectionary string.

2. Method according to claim 1, wherein the end portion of the confectionary string is rested on the conveying surface already before the cutting means penetrate into the confectionary string.

3. Method according to claim 1, comprising carrying out the rigid fixing by freezing by cooling the conveying surface.

4. Method according to claim 1, comprising:

after the separation of the end portion from the remaining part of the confectionary string,

moving the extruder nozzle away from the confectionary product formed and from the cutting means through a lifting movement of the extruder nozzle from a lower position to an upper position in a lifting direction parallel to the extrusion direction but in a way opposite to the extrusion way, in such a way as to create, below the cutting means, a free interstice space between a free end of the remaining part of the confectionary string and the confectionary product formed.

5. Method according to claim 1, wherein, after the separation of the end portion from the remaining part of the confectionary string, the cutting means are moved away from the confectionary product by:

a displacement of the cutting means in the cutting direction from the cutting position to the rest position, and

a displacement of the cutting means from a lowered position to a raised position along a detachment direction and in a way opposite to the extrusion way, in such a way as to create a free interstice space below the cutting means which allows the removal of the confectionary product in the transport direction.

6. Method according to claim 1, wherein:

during the formation of the confectionary string, the conveying surface is moved in the transport direction, and

since when the end portion of the confectionary string is rested up to the completion of the separation of the end portion from the remaining part of the confectionary string, the extruder nozzle and the cutting means are moved in a manner synchronized with the conveying surface from an initial position to a final position in a follow-through direction parallel to the transport direction.