GB2607691A

GB2607691A - Mixing tub device and method for optimization of the filling and mixing process

Info

Publication number: GB2607691A
Application number: GB2205045.4A
Authority: GB
Inventors: Libeert Georges
Original assignee: Libeert NV
Current assignee: Libeert NV
Priority date: 2021-04-14
Filing date: 2022-04-06
Publication date: 2022-12-14
Also published as: BE1029302A1; GB202205045D0; NL2031496B1; BE1029302B1; NL2031496A

Abstract

A device for manufacturing chocolate, wherein chocolate and additives are mixed, and the mixture is pumped to a dosing device. The device 1 comprises: a mixing tub 2; a frame 3; a weighing unit comprising load cell(s) 5a, 5b below the mixing tub; pump(s) 6 mounted on the frame. Preferably, there is a temperature-controlled water circuit 9 and the mixing tub is provided with a double wall to keep the device between 15-50℃. Preferably, the mixing tub comprises an agitator comprising arms and scrapers that are 15º to the wall of the mixing tub. Preferably, the mixing tub, weighing unit and pumps are controlled and there are dry-running protections and temperature sensors 10. Preferably, the device has a CIP (Cleaning in Place) cleaning system 11 comprising automatically rotating spray balls and the pressure of the process is 8-25m3/min. An assembly and a method are also claimed. Preferably the assembly is mobile.

Description

MIXING TUB DEVICE AND METHOD FOR OPTIMIZATION OF THE FILLING AND MIXING PROCESS

TECHNICAL FIELD

The invention relates to a mixing tub device and a method for optimizing the filling and mixing process in the manufacture of chocolate confectionery products.

PRIOR ART

In the market there is a wide demand for new recipes for chocolate products. This can be achieved, for example, by adding additives to the chocolate, such as certain aromas or dried and/or candied fruit pieces, coffee beans, salt grains, pieces of caramel and nuts of all kinds.

These additives add to the experience of the chocolate product. Not only the taste, but also the texture and smell of the chocolate product are changed by these additives. Correct dosing and mixing of the chocolate and additives is of great importance to obtain the desired organoleptic properties.

Furthermore, the addition of all kinds of additives also provides a more extensive product range, which in turn ensures smaller production runs and more production changeovers on the same production line. This market demand is in addition to the increasing requirements in terms of hygiene and cleaning methods when switching production from one recipe to the next.

U55215771 describes a method of processing a chocolate mass, wherein the weight of the added chocolate mass in a tub is determined by a weighing method wherein the weighing unit is coupled to a conveyor belt and wherein the mass is continuously weighed on the conveyor belt before being added to the tub.

Such a weighing method is, however, laborious for weighing relatively small quantities, such as, for example, additives. Moreover, it entails a certain degree of inaccuracy, as the mass is weighed before it is added and, in the meantime, product can still be lost. Also, this weighing method requires the use of a conveyor belt, which is not practical for the addition of small quantities and also has to be cleaned when switching to the next production run.

CN111919948, W02010106546 and the article "Modern chocolate paste kneading and mixing" by Riedel all describe a device comprising a weighing unit. None of these documents describe a device in which the correct amount of chocolate and the one or more additives are weighed by means of a weighing unit and mixed in a mixing tub and in which the mixture is pumped from the mixing tub to a dosing device before being formed.

There is a need for an improved device and method for simply and accurately filling and mixing chocolate with one or more additives in the manufacture of chocolate confectionery products.

SUMMARY OF THE INVENTION

The invention relates to a device according to claim 1. More particularly, the present invention describes a device for manufacturing a chocolate confectionery product, wherein a chocolate mass and one or more additives are filled and mixed and wherein the mixture is pumped to a dosing device before being formed, the device comprising: a mixing tub for filling and mixing the chocolate mass and the one or more additives; a frame comprising one or more suspension points for the mixing tub; a weighing unit comprising one or more load cells for determining the weight of the chocolate mass and the one or more additives, each suspension point of the mixing tub being supported by a load cell; one or more pumps for pumping the mixture from the mixing tub to a dosing device; wherein the one or more pumps are mounted on the frame and wherein the frame comprising the one or more pumps and the one or more suspension points for the mixing tub is mounted below the mixing tub. Preferred embodiments of this device are shown in claims 2-11.

In a second aspect, the invention relates to a method according to claim 14. More particularly, the present invention describes a method for manufacturing a chocolate confectionery product, wherein the filling, mixing and pumping of a chocolate mass and one or more additives is done by means of a device, the device comprising a mixing tub, a weighing unit and one or several pumps, wherein the weighing unit comprises one or more load cells and wherein the one or more pumps are mounted on a frame, the frame being mounted at the bottom of the mixing tub, the method comprising: filling the correct amount of chocolate and the one or more additives into the mixing tub by means of the weighing unit; mixing the chocolate and the one or more additives in the mixing tub; pumping the mixture to a dosing device; wherein the correct amount of chocolate and the one or more additives is filled by means of a downward movement of the mixing tub and the frame attached thereto, the downward movement exerting an increasing force proportional to the increasing mass on the load cells of the weighing unit during filling of the correct amount of chocolate and the one or more additives in the mixing tub. Preferred embodiments of this method are set forth in claims 15-16.

In a final aspect, the invention relates to an assembly according to claim 12. More particularly, the present invention describes an assembly in which the different parts of a device are grouped on a frame, the different parts comprising a mixing tub, a weighing unit, pumps, and an electronic part. A preferred embodiment of this assembly is shown in claim 13.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows an embodiment of the device according to the present invention.

Figure 2 shows an embodiment of the frame of the device according to the present invention.

DETAILED DESCRIPTION

Weighing methods for the correct filling of chocolate and other ingredients into a mixing tub often use a conveyor belt with an integrated weighing unit. However, this weighing method is laborious for weighing relatively small quantities, such as, for example, additives. Moreover, it entails a certain degree of inaccuracy, as the mass is weighed before it is added and, in the meantime, product can still be lost. Also, this weighing method requires the use of a conveyor belt, which is not practical for the addition of small quantities and also has to be cleaned when switching to the next production run with other ingredients. The invention relates to an improved device and method for simply and accurately filling and mixing chocolate with one or more additives during the manufacture of chocolate confectionery products. In one embodiment, the device and the method are used for the production of chocolate tablets or chocolate bars with one or more additives. In another embodiment, the device and the method are used for the production of hollow chocolate figures with one or more additives.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning as commonly understood by a person skilled in the art to which the invention pertains. For a better understanding of the description of the invention, the following terms are explained explicitly.

In this document, "a" and "the" refer to both the singular and the plural, unless the context presupposes otherwise. For example, "a segment" means one or more segments.

The terms "comprise", "comprising", "consist of", "consisting or, "provided with", "have", "having", "include", "including", "contain", "containing" are synonyms and are inclusive or open terms that indicate the presence of what follows, and which do not exclude or prevent the presence of other components, characteristics, elements, members, steps, as known from or disclosed in the prior art.

"Mixing installation" in this document refers to the mixing tub and the one or more pumps for pumping the composition in the mixing tub to the dosing device.

Quoting numerical intervals by endpoints comprises all integers, fractions and/or real numbers between the endpoints, these endpoints included.

In a first aspect, the invention relates to a device for manufacturing a chocolate confectionery product, wherein a chocolate mass and one or more additives are filled and mixed and wherein the mixture is pumped to a dosing device before being formed, the device comprising: - a mixing tub for filling and mixing the chocolate mass and the one or more additives; - a frame comprising one or more suspension points for the mixing tub, - a weighing unit comprising one or more load cells for determining the weight of the chocolate mass and the one or more additives, each suspension point of the mixing tub being supported by a load cell, - one or more pumps for pumping the mixture from the mixing tub to a dosing device, wherein the one or more pumps are mounted on the frame and wherein the frame comprising the one or more pumps and the one or more suspension points for the mixing tub is mounted below the mixing tub.

By mounting the frame under the mixing tub, the complete mixing installation (comprising mixing tub and one or more pumps) will be able to move downwards during filling and weighing on the load cells of the chocolate and the one or more additives. In a preferred embodiment, the mixing tub is conical in shape. The weighing of additives can be done in several ways. In one embodiment, the additive is weighed during filling into the mixing tub by means of the load cells. In an alternative embodiment, the additive is weighed separately before being added to the mixing tub. In a preferred embodiment, very small amounts of additives (as is the case, for example, for aromas) will be weighed separately before being added to the mixing tub.

A load cell is an electronic sensor (a transducer) that is used to convert a force (usually a weight) into an electrical signal. The conversion is indirect and occurs in two stages. Due to a mechanical construction, a metal element is slightly deformed.

This element should be slightly weaker than the construction in which it is included.

The deformation (strain) of the element is measured with a deformation sensor, which converts this strain into an electrical signal.

In one embodiment, the mixing installation (comprising the mixing tub and the one or more pumps) is supported on one suspension point in the frame and this suspension point is supported on a load cell. In an alternative embodiment, the mixing installation is supported on two suspension points in the frame and each of these suspension points is supported on a load cell. In a preferred embodiment, the mixing installation is supported on three suspension points in the frame and each of these suspension points is supported on a load cell. In an alternative embodiment, the mixing installation is supported on more than three suspension points in the frame and each of these suspension points is supported on a load cell.

Due to the added force on the load cells during filling and the lowering of the mixing installation when the chocolate mass or an additive is added to the mixing tub, the weight of that respective ingredient can be determined. In a preferred embodiment, the device comprises pneumatic valves that allow the chocolate to flow into the tub until the desired amount in kg is reached according to the load cells of the weighing unit. Once this is done, the pneumatic valves will close. In this way, the correct amount of chocolate and additives can be dosed fully automatically.

In a preferred embodiment, the device further comprises an electronic part for electrically controlling the mixing tub, the pumps, and the weighing unit of the device. In one embodiment, the electronic part comprises a user interface module, such as a touchscreen. In one embodiment, the device is controlled by means of a computer-controlled system. In one embodiment, the control and operation of the pneumatic valves for the correct filling of the chocolate are fully integrated in the electronic part (touchscreen) and in the electrical part of the device. In one embodiment, the electronic part also controls the pumps for transferring the chocolate mass from the mixing tub to the dosing device. In one embodiment, these pumps are controlled by means of minimum and maximum sensors located in the dosing hoppers of the production lines.

The term "additives", as used throughout this document, refers to a variety of ingredient pieces, colorants, flavors and the like that may be added to the chocolate.

Typically, the additives significantly influence the appearance, texture, smell and/or taste of the final confectionery product.

Non-limiting examples of granular additives are: dried and/or candied fruit pieces (e.g. orange, strawberry, banana, blueberry, blackberry, raspberry and the like), whole cocoa beans, cocoa nibs, coffee beans and/or pieces or powders thereof, coarse and/or fine salt grains, pieces of caramel and nuts of all kinds, in the form of pieces, flakes, powder, and/or whole (e.g. walnuts, pistachios, hazelnuts, cashew nuts, Brazil nuts, macadamia nuts, pecan nuts, peanuts and the like). Non-limiting examples of liquid additives are: flavorings and colorings.

A standstill on the production line creates a significant risk of chocolate loss when the chocolate comes to a standstill in the tub and the chocolate is no longer at the correct temperature. The solidification of chocolate causes problems during the vibrating out of the dosed chocolate in the mold. Chocolate that has become untempered also causes decrystallization, so that the desired crystals disappear. The right chocolate crystals are absolutely necessary for the shine and the right shrinkage of the chocolate during the cooling process.

In a preferred embodiment, the device further comprises a temperature-controlled water circuit for regulating the temperature in the device. In a preferred embodiment, use is made of heat exchangers to regulate the temperature of the water circuit, and consequently the temperature of the device. In a preferred embodiment, use is made of two heat exchangers to regulate the temperature in the device. In one embodiment, the device can be brought up to temperature in less than 20 minutes by means of two integrated heat exchangers. In addition, the two heat exchangers ensure operational reliability and production continuity if one of the two heat exchangers is defective. In one embodiment, the water circuit is pumped around by means of a water pump.

In one embodiment, the one or more pumps are each surrounded by a pump housing. In a further preferred embodiment, the mixing tub, and the pump housing of the one or more pumps are provided with a double-walled wall for directing the temperature- controlled water circuit. By means of "forcing" the water is pumped around in the wall so that in each zone of the wall the same temperature is obtained everywhere. In one embodiment, a volume of water greater than 100 liters, preferably greater than 140 liters, preferably greater than 160 liters, circulates through the double-walled walls of the device several times per minute. In one embodiment, the water pump directs the water via a controlled route through the double-walled wall of the dosing pump and then to the bottom of the wall of the mixing tub.

In one embodiment, the temperature in the device can be controlled to an accuracy of less than 1°C, preferably to an accuracy of less than 0.3°C. In a preferred embodiment, the temperature in the device is between 15°C and 50°C, more preferably between 20°C and 45°C. In one embodiment, the desired temperature is obtained by using one or more temperature sensors and a controller. The information from the one or more temperature sensors controls a controller in order to signal to the one or more heat exchangers when they need to heat up the water in a very controlled manner. In one embodiment, the temperature is measured using a resistance thermometer, such as a Pt100. This type of sensor has a large measuring range and provides an almost linear measurement. In addition, this type of sensor is very accurate, durable, and easy to use. In one embodiment, the one or more temperature sensors are located at the level of the water circuit. In one embodiment, the controller is a PID controller. A PID controller is one of the most common controllers in process control. "PID" is an acronym for "Proportional, Integral, Derivative". The control is based on the difference between the desired setpoint value and the measured value. In one embodiment, the water is brought to temperature by means of one or more heating elements. In a preferred embodiment, the device comprises two heating elements for controlling the temperature of the water circuit. In a preferred embodiment, the heating element is a heat exchanger. In a preferred embodiment, the device comprises two heat exchangers. The device can be brought up to temperature in 15 minutes by means of 2 integrated heat exchangers. In addition, the 2 heat regulators ensure operational reliability and production continuity if one of the two heat exchangers were to fail.

The appropriate temperature of the device depends on the type of chocolate (e.g., milk, white, or fondant) being processed. In a preferred embodiment, the temperature is adapted to the type of chocolate and these parameters are stored in the memory of the computer-controlled system. In one embodiment, the operator can adjust the temperature of the device if necessary. In a further embodiment, the operator can increase or decrease the temperature of the device by 0.5°C.

In one embodiment, the mixing tub of the device comprises an agitator, the agitator comprising one or more scrapers and one or more mixing arms that ensure that everything is mixed correctly in a very short period of time. In one embodiment, mixing the chocolate and the one or more additives takes less than ten minutes, preferably less than six minutes. In a preferred embodiment, the mixing time is dependent on the type of chocolate and the type of additive. In a preferred embodiment, the scrapers of the agitator are at an angle of at most 15°, preferably at most 10°, to the wall of the mixing tub. Such an angle of the scrapers ensures that the contact surface between the mixing tub and the scrapers is optimal. In one embodiment, the agitator comprises more than two scrapers, such as three scrapers, four scrapers or five scrapers. Due to the specific agitator and the fact that the scrapers are placed at an angle of at most 15°, preferably at most 10° to the wall of the mixing tub, the chocolate will be continuously scraped from the edge and accumulation in certain areas of the mixing tub will be prevented.

In addition, the scrapers have an important function to empty the mixing tub as far as possible to the bottom of the conical outlet towards a pneumatic valve.

In one embodiment, the speed of the mixer can be controlled via variable speed drives. In one embodiment, the speed of the mixer is between 10 and 50 revolutions per minute, preferably between 15 and 30 revolutions per minute.

In one embodiment, the agitator will continue to rotate at a lower frequency in the standby mode so that the chocolate mass with additives remains in motion and cannot solidify or the additives would sink up or down due to the difference in mass density.

Today, there are ever-increasing hygiene requirements in the production of food products. This is to guarantee food safety. It is therefore important that the device is sufficiently cleaned during changeover of production from one recipe to the next. As a raw material, chocolate is a "high-fat" mass that makes the cleaning process extra challenging and time-consuming. Effective cleaning is also extra necessary when using sticky ingredients such as candied orange, caramel and when using strong aromas such as mint and chili. This is also important to prevent the transfer of allergens (e.g. nuts) when switching from one product to the next.

In a preferred embodiment, the device further comprises a CIP (Cleaning in Place) cleaning system, the cleaning system comprising one or more pumps and one or more pneumatic valves for regulating the water supply during the cleaning process.

"Cleaning in Place (CIP)" in this document refers to a technique used in process technology, whereby a production part is cleaned automatically without the object or parts thereof having to be disassembled, moved, or taken apart. In a preferred embodiment, the cleaning takes place by sending pressurized water through the various parts of the device.

Careful design and integration of custom CIP pumps will significantly reduce the cleaning time of the device and be extremely effective. In one embodiment, the cleaning process is preprogrammed by means of the computer-controlled system. The programming will be integrated to carry out the cleaning process after connecting the device to the CIP water circuit. The programming will control the CIP pneumatic valves so that everything is effectively cleaned and dried.

The pump is surrounded by a pump housing, which according to a preferred embodiment is specially adapted to enable cleaning of the pump via the CIP process. In one embodiment, the pump housing is provided with two pneumatic valves, one for supply and one for discharge of the CIP water. In one embodiment, the different parts of the device can be individually cleaned by opening and closing certain pneumatic valves. In one embodiment, the pneumatic valve at the bottom of the mixing tub is in the closed position when the pump of the device is being cleaned. As a result, the water under pressure does not go to the tub instead of via the rotor of the pump and the CIP outlet valve of the pump housing.

In a preferred embodiment, the water supply for cleaning the device is located on the right side of the pump. In this way the distance between the mixing tub and the pumps is kept to a minimum. The adapted supply ensures a higher efficiency and effectiveness of cleaning. This also ensures that the beginning of the screw of the pump is also cleaned.

In a further embodiment, the cleaning system further comprises automatically rotating spray balls on the inside of the mixing tub for cleaning the inside of the mixing tub. In one embodiment, these spray balls are placed at the top left and right of the mixing tub. Due to the pressure of the water, these spray balls will rotate and clean the mixing tub. In one embodiment, these spray balls are detachable, such that they can be removed during production, in order to guarantee food safety. In one embodiment, the spray balls are mounted and dismounted by means of a releasable screw thread.

In one embodiment, there is a separate set of custom double-walled pipes ("piping") for each production line. In a further embodiment, there is also a custom-made transport cart to transport the set of pipes with an electric stacker or fork-lift truck between the different buildings and to and from the cleaning zone. In one embodiment, this piping can be dismantled in a simple and ergonomic manner. This is necessary in order to be able to clean it efficiently and quickly.

In one embodiment, the device is provided with one or more dry-running protections and one or more temperature sensors. A dry-running protection automatically switches off the pump if there is no more chocolate to be pumped, thus protecting the pump against possible damage. In a preferred embodiment, the dry-running protection and the temperature sensor are positioned just outside the range of the agitator and are physically protected from possible damage from foreign objects. The temperature sensor measures the temperature of the chocolate in the mixing tub. In a preferred embodiment, the temperature sensor is located at the bottom of the mixing tub so that the temperature is fully controlled until the mixing tub is completely empty.

In one embodiment, the one or more pumps of the device are provided with a cooling fan. This makes it possible to pump the required capacity of chocolate and to cool it within the compact environment in the frame. In a further embodiment, a punched ventilation grille is also provided on the frame on the motor side of the pump.

In a second aspect, the invention relates to a method for manufacturing a chocolate confectionery product, wherein the filling, mixing and pumping of a chocolate mass and one or more additives is done by means of a device, the device comprising a mixing tub, a weighing unit and one or several pumps, wherein the weighing unit comprises one or more load cells and wherein the one or more pumps are mounted on a frame, the frame being mounted at the bottom of the mixing tub, the method comprising: - Filling the correct amount of chocolate and the one or more additives into the mixing tub by means of the weighing unit; Mixing the chocolate and the one or more additives in the mixing tub; - Pumping the mixture to a dosing device; wherein the correct amount of chocolate and the one or more additives is filled by means of a downward movement of the mixing tub and the frame attached thereto, the downward movement exerting an increasing force proportional to the increasing mass on the load cells of the weighing unit during filling of the correct amount of chocolate and the one or more additives in the mixing tub.

In one embodiment, at the end of the production run, a CIP cleaning process is performed in the device, wherein the pressure of the cleaning process is between 8 and 25 m3/minute, preferably between 10 and 18 m3/minute. Such a pressure makes it possible to clean the device in a sufficient manner.

In a final aspect, the invention relates to an assembly in which the different parts of a device are grouped on a frame, the different parts comprising a mixing tub, a weighing unit, pumps, and an electronic part. In a preferred embodiment, said assembly is mobile and can be moved to the desired location.

Thanks to the complete integration of the various parts as one stand-alone unit, the assembly can be moved very flexibly. The assembly can be moved in its entirety to the cleaning zone, requiring only one movement. Also in the production zone during the preparation of the production run, the number of movements is minimized by grouping the different parts. In one embodiment, all electrical components are housed together in the cabinets of the frame (control, electronics of the load cells, the (PID) controller for monitoring the temperature in the device, the pump, and the control of the water circuit).

In one embodiment, one or more cooling units are provided on the cabinets to keep the electrical components cool. In one embodiment, the entire frame rests on 3 industrial legs. This ensures stability on the production floor and during the production process when everything is in motion (agitator, weighing unit and pumps).

In one embodiment, simultaneous use is made of two or more such devices or assemblies during the production process. In a further embodiment, the chocolate is moved to a dosing device by means of a common supply pipe departing from the two or more devices or assemblies. By means of the use of two or more mixing installations, continuous production is possible in a batch system, whereby a significant flow rate can be mixed in a continuous process towards the dosing installation. In one embodiment, a left and right model of the device or assembly is used. This increases the efficiency of operation and also the ergonomic convenience for the operator. As a result, switching from one device/assembly to another device/assembly can be done ergonomically in a minimum of time.

In what follows, the invention is described by way of non-limiting figures illustrating the invention, and which are not intended to and should not be interpreted as limiting the scope of the invention.

FIGURES

FIGURE 1: In the device 1, a chocolate mass and additives are filled and mixed in order to produce a chocolate confectionery product. After filling and mixing, the mixture is pumped to a dosing device (not shown). The device 1 comprises a mixing tub 2 for filling and mixing the chocolate mass and additives; a frame 3 with three suspension points 4a, 4b (4c is not visible) for the mixing tub 2; a weighing unit with 3 load cells 5a, 5b (5c is not visible) for determining the weight of the chocolate mass and the additives. Each suspension point 4a, 4b, 4c of the mixing tub 2 is supported by a load cell 5a, 5b, 5c. The device 1 further comprises a pump 6 for pumping the mixture from the mixing tub 2 to the dosing device (not shown). The pump 6 includes a motor 6b and an outlet 6a towards the dosing device. The pump 6 is mounted on the frame 3 and the frame 3 is mounted below the mixing tub 2. As a result, the complete mixing installation (comprising the mixing tub 2 and the pump 6) will be able to move downwards during filling and weighing on the load cells 5a, 5b, 5c of the chocolate and the additives. The mixing tub 2 is conical in shape. The device 1 is provided with a temperature-controlled water circuit 9 consisting of several water pipes 9a that direct temperature-controlled water through the double-walled walls (not visible) of the mixing tub 2 and the pump housing of the pump 6. By means of "forcing" the water is pumped around in the wall so that in each zone of the wall the same temperature is obtained everywhere. A supply pipe (not visible) ensures that the water level in the mixing tub 2 is maintained. The water in the temperature-controlled water circuit is brought to temperature by means of two heat exchangers 12a, 12b. The desired temperature in the water circuit is regulated by using two Pt100 temperature sensors 10a, 10b and a PID controller (not visible). The device is further provided with a OP (Cleaning in Place) cleaning system which includes pumps (not visible) and pneumatic valves (not visible) for regulating the water supply during the cleaning process. The CIP water inlet ha and CIP water outlet lib for cleaning the device 1 are located at the height of the pump 6. In this way the distance between the mixing tub 2 and the pump 6 is kept to a minimum. The adapted inlet 11a ensures a higher efficiency and effectiveness of cleaning. This also ensures that the beginning of the screw (not visible) of the pump 6 is also cleaned. The device 1 also further comprises an electronic part (not shown) contained in a housing (not shown) for electrically controlling the mixing tub 2, the pump 6, the temperature-controlled water circuit 9 and the weighing unit with load cells 5a, 5b, 5c of the device 1. The electronic part also further comprises a user interface module (not shown) for controlling the device 1 by the operator. The device 1 is controlled by means of a computer-controlled system (not shown). The control and operation of the pneumatic valves (not shown) for the correct filling of the chocolate are fully integrated in the electronic part and in the electrical part (not shown) of the device 1. The electronic part also controls the pumps 6 for pumping the chocolate mass from the mixing tub 2 to the dosing device (not shown). These pumps 6 are controlled by means of minimum and maximum sensors (not shown).

FIGURE 2: Figure 2 shows an embodiment of the frame 3 and the load cells 5a, 5b, Sc of the device 1. Each suspension point (not shown) of the mixing tub (not shown) rests on one of the three load cells 5a, 5b, 5c. The pump (not shown) is mounted on the frame 3 and the frame 3 is mounted below the mixing tub (not shown). By mounting the frame 3 under the mixing tub, the complete mixing installation (comprising the mixing tub and the pump) will be able to move downwards during filling and weighing on the load cells 5a, 5b, Sc of the chocolate and the additives.

Claims

CLAIMS1. A device for manufacturing a chocolate confectionery product, wherein a chocolate mass and one or more additives are filled and mixed and wherein the mixture is pumped to a dosing device before being formed, the device comprising: a. A mixing tub for filling and mixing the chocolate mass and the one or more additives; b. A frame comprising one or more suspension points for the mixing tub; c. A weighing unit comprising one or more load cells for determining the weight of the chocolate mass and the one or more additives, each suspension point of the mixing tub being supported by a load cell; d. One or more pumps for pumping the mixture from the mixing tub to a dosing device; characterized in that the one or more pumps are mounted on the frame and wherein the frame comprising the one or more pumps and the one or more suspension points for the mixing tub is mounted below the mixing tub.
2. The device according to claim 1, further comprising a temperature-controlled water circuit for regulating the temperature in the device.
3. The device according to claim 2, wherein the one or more pumps are each surrounded by a pump housing and wherein the mixing tub and the pump housing of the one or more pumps are provided with a double-walled wall for directing the temperature-controlled water circuit.
4. The device according to any of the preceding claims, wherein the temperature in the device is between 15°C and 50°C.
5. The device according to any of the preceding claims, wherein the mixing tub comprises an agitator, wherein the agitator comprises one or more scrapers and one or more mixing arms.
6. The device according to claim 5, wherein the scrapers of the agitator are at an angle of up to 15° to the wall of the mixing tub.
7. The device according to any of the preceding claims, further comprising an electronic part for electrically controlling the mixing tub, the pumps, and the weighing unit of the device.
8. The device according to any of the preceding claims, further comprising a CIP (Cleaning in Place) cleaning system, the cleaning system comprising one or more pumps and one or more pneumatic valves for regulating the water supply during the cleaning process.
9. The device according to claim 8, wherein the cleaning system further comprises automatically rotating spray balls on the inside of the mixing tub for cleaning the inside of the mixing tub.
10. The device according to any of the preceding claims, further comprising one or more dry-running protections and one or more temperature sensors.
11. The device according to any of the preceding claims, wherein the one or more pumps further comprise a cooling fan.
12. An assembly, in which the different parts of a device are grouped on a frame, the different parts comprising a mixing tub, a weighing unit, pumps and an electronic part.
13. The assembly according to claim 12, wherein the assembly is mobile.
14.A method for manufacturing a chocolate confectionery product, wherein the filling, mixing, and pumping of a chocolate mass and one or more additives is done by means of a device, the device comprising a mixing tub, a weighing unit and one or more pumps, wherein the weighing unit comprises one or more load cells and wherein the one or more pumps are mounted on a frame, the frame being mounted at the bottom of the mixing tub, the method comprising: a. Filling the correct amount of chocolate and the one or more additives into the mixing tub by means of the weighing unit; b. Mixing the chocolate and the one or more additives in the mixing tub; c. Pumping the mixture to a dosing device; characterized in that the correct amount of chocolate and the one or more additives is filled by means of a downward movement of the mixing tub and the frame attached thereto, the downward movement exerting an increasing force proportional to the increasing mass on the load cells of the weighing unit during filling of the correct amount of chocolate and the one or more additives in the mixing tub.
15.The method according to claim 14, wherein a CIP cleaning process is performed at the end of a production run, wherein the pressure of the cleaning process is between 8 and 25 m3/minute.
16. The method according to any of the preceding claims 14-15 for manufacturing a chocolate confectionery product, wherein simultaneous use is made of two or more devices or assemblies according to any of the preceding claims 1-13.