GB656535A - Improvements in or relating to methods, and apparatus, for producing wrapped articles - Google Patents

Abstract

656,535. Wrapping chocolate. KEMP, J. A. (Soc. La Cellophane and Brandenberger, J. E.). Dec. 17, 1948, Nos. 32758/48, 10062/49 and 27525/49. [Class 94(i)] [Also in Groups V, VIII, XXVI and XXX] A method of producing wrapped bars of chocolate and the like thermoplastic material comprises continuously filling a flexible tube, made from a strip by folding its longitudinal edges around a former, with the material in a plastic state so that the filled tube has a generally flat crosssection, continuously passing the filled tube between smoothing elements which press the flat surfaces of the tube between them to remove surface irregularities and occluded air to give a flat tube a regular cross-sectional shape, cooling the smoothed tube and cutting the cooled tube into bars. A strip 29, Fig. 1 of multi-laminate wrapping material is continuously drawn from a supplv roll 30 and fed through a folding device 35 where the longitudinal edges of the strip are folded over on top of a chocolate supply nozzle 36 and sealed by a roller 37 to form a flat filled tube of chocolate. This band 38 of wrapped chocolate passes beneath a roller 39 which smoothes its top surface, through a cooling tunnel 40, indenting mechanism 41, pressing mechanism 42, smoothing mechanism 43, cutting means 44 to sever the band into individual wrapped blocks, and on to a discharge conveyer 45. The nozzle 36, which comprises a pair of concentric rectangularsectioned pipes, is supplied with chocolate by a pump 52 and with a filling pump 51, both pumps being driven through variable speed gear, and the pump 51 through differential gear means, from the same main driving motor. The strip of wrapping material 29, comprising, Fig. 3 (Comp.). a lamination of regenerated cellulose foil 53a with metal foil 53b, has one edge 54 reverted so that a seal may be made between contacting cellulose foil surfaces 53a, which surfaces may have a thermoplastic coating. The tube is sealed by the gentle pressure of the spring-pressed heated roller 37, which may be mounted between two rollers of slightly less diameter, to form a join 55 having a narrow unsealed projecting part 56 to assist in opening the package. A threeply strip of wrapping material with a metal foil between two cellulose foil layers may be used. Having passed under the spring- pressed smoothing roller 39 which together with a supporting plate 46 may have a slightly concave surface and through the cooler 40, the wrapped band 38 passes between sightly converging, slotted, endless side bands 58, Fig. 14, of the indenting mechanism 41, and between rollers 59, spaced projections 62 on which pass through slots in the endless bands 58 to indent at spaced intervals the edges of the wrapped band 38 as its upper surface is pressed by a spring-mounted plate 64. The indented band then passes between pinch rollers 65, 66, Fig. 1, which may be heated, to separate the chocolate into bars connected by flattened closure-strips 96 of the wrapping tube; the ridge on the roller 65 may be rubber faced. Parts of the surface raised by the pinch rolls are smoothed by the mechanism 43 which includes, Figs. 16. 17, cooperating upper and lower pairs of endless chains or perforated steel bands 68, 69 carrying projecting transverse bars 70, which may be rubber faced, and 71 respectively, arranged to co-operate in pairs to clamp the connecting closure strips 96 and carry the chocolate between upper and lower spring-pressed smoothing plates 78, 79 respectively. These plates are supported by carriages 86, 83 reciprocated longitudinally on guide rails 82, 85 by a cam 87 while the guide rails' are reciprocated normally to the direction of travel of the chocolate by cams 92 so that the plates move somewhat elliptically to squeeze the chocolate when it and the plates are travelling together. The lower chain 69 extends to carry the chocolate to the tube cutting mechanism 44, Figs. 17, 19, which includes a carriage 101 reciprocated longitudinally in synchronism with the moving band of chocolate by a cam 103. This carriage has slidably spring-mounted thereon a pressure plate 98 through which a spring-mounted blade 99 is adapted to pass to cut the connecting strip 96 between consecutive bars of chocolate, the bars 71 being grooved at 100 to receive the blade; lift on a surface 107 of the cam 103, through a lever 106, causing first the plate 98 to contact the strip 96 then the blade 99 to cut it. The wrapped bar is then delivered by the conveyer 69 into trays 108 on the periphery of a drum 109 where it is held by suction applied through pipes 111 and delivered on to the conveyer 45. Alternative delivery means, Fig. 21, includes a solenoid operated pusher 113 which delivers bars from the conveyer 69 sideways to the trays 108. The various mechanisms are all synchronised and driven from a single motor. The strips 96 may be heat sealed during or subsequent their formation. A modified form of the apparatus is described in the first Provisional Specification in which the strip passing between adjustable creasing or scoring rollers is folded, fed with chocolate from' heat-jacketed receptacles and may nave adhesive supplied thereto. The cooling means comprise a pair of drums through which cooling water circulates and over and around which the wrapped chocolate band is helically wound; The band then passes between pressing plates 27, 28 which may give relief to the surface of the chocolate, carried by co-operating converging downwardly travelling endless chains, Fig. 3 (Prov.), and guided by adjustable backing plates 56, 57. Contact pins 59 on the plates may determine the minimum separation of the runs of the endless chains. Transverse ribs may be provided on the presser plates to pinch the band of chocolate into bars, these ribs may incorporate cutting blades. Alternatively, the band may be pinched into bars before or after passage through the smoothing and pressing plates and the connecting paper strips may be cut after leaving the pressing means. The second Provisional Specification states that the wrapper tube may be sealed on the chocolate supply nozzle by a heated roller which may be grooved, that the wrapped band of chocolate may be shaped by passing through a converging funnel, and that the pressing shoes may be replaced by rollers either smooth or carrying a relief pattern.