JPH02113858A - Apparatus for producing frozen food - Google Patents

Abstract

PURPOSE:To enable dripping of a mixture without scattering thereof in the circumferential direction by providing a gate nozzle having a discharge outlet of an uneven cross section in the lower end of a mixing chamber for stirring and mixing an ice cream with a syrup. CONSTITUTION:In a mixer equipped with stirring blades 22 rotating at a high speed in a cylindrical mixing chamber 20 for mixing an ice cream with a syrup and producing an ace cream shake, a gate nozzle 23 having a discharge hole 25 of an uneven cross section is provided in the lower end of the mixing chamber 20.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial application field The present invention is a method of stirring and mixing ice cream and liquid syrup supplied to a mixing chamber by a stirring blade rotating at high speed in the mixing chamber, and forming ice cream at the lower end of the mixing chamber. The present invention relates to a frozen dessert manufacturing apparatus in which the frozen dessert is extracted to the outside from the extraction port.

(B) Prior art As a prior art, for example, Japanese Patent Application Laid-Open No. 61-88841 discloses that a frozen dessert base and syrup supplied to a mixing chamber are stirred and mixed by a stirring blade rotating inside the mixing chamber. An extraction device for a frozen dessert making machine is disclosed in which extraction is continuously carried out to the outside from an extraction port formed at the lower end of the refrigerator.

(c) Problems to be Solved by the Invention According to the conventional frozen dessert extraction structure, the frozen dessert base and syrup supplied to the mixing chamber are stirred and mixed by the rotation of the stirring blade, and the finished frozen dessert is Since the extraction is carried out from the extraction port to the outside while maintaining the rotational force, there is a problem in that the frozen dessert scatters from the extraction port in the circumferential direction.

The present invention provides a frozen dessert manufacturing device that uses high-speed rotation of stirring blades to efficiently stir and mix ice cream and syrup in a mixing chamber, and to effectively prevent extracted frozen desserts from scattering. It is something.

(d) Means for Solving the Problems In order to achieve the above-mentioned objects, the present invention has provided ice cream produced in a freezing cylinder and liquid syrup in a cylindrical mixing chamber having an extraction port at the lower end. In the frozen dessert manufacturing apparatus, the frozen dessert is supplied and mixed by a stirring blade fixed in the axial direction of a rotating shaft rotating at high speed in the center of the mixing chamber, and the finished frozen dessert is extracted to the outside from the extraction port, The frozen dessert manufacturing apparatus includes a gate nozzle, which has a plurality of concave and convex portions extending substantially parallel to the axial direction of the rotating shaft, on its inner circumferential surface and is detachably attached to the extraction port.

(f) Function According to the present invention, the ice cream and liquid syrup completely supplied to the mixing chamber (20) are well stirred and mixed by the high speed rotation of the stirring blade (22). When the frozen dessert finished in this way passes through the gate nozzle (23), the concave and convex portion (
25), the rotational force is attenuated, changed to a vertical flow, and extracted to the outside.
It is possible to reliably prevent frozen desserts from scattering in the circumferential direction.

(f) Example Embodiments of the present invention will be described below with reference to the drawings.

(1) is a freezing cylinder equipped with a freezing system evaporating vibrator (2) on the outer circumferential surface, a frozen dessert extractor (3) on the front, and a stirrer (4) rotatably disposed inside. This chamber is designed to cool and stir the mixed mixture to make ice cream.

Next, the structure of the extractor (3) that mixes the ice cream finished in the freezing cylinder (1) with syrup to extract the final frozen dessert will be explained in detail. The front side is closed by a resin freezer door (5).The freezer door (5) has a cylindrical vertical passage (7A) and a horizontal passage (7A) for communicating the freezing cylinder (1) and the extraction port (6). 7B) is formed in an inverted letter shape.At the opening edge of the horizontal passage (7B) on the side of the freezing cylinder (1), there is a bearing plate (9) formed with an outlet (8). is screwed onto the shaft (11) extending rearward from the conical valve (10).
: Possibly supported. Also bearing plate (9) and valve (10)
A coil spring <12) is placed between the shaft (11) and the coil spring (12), and the coil spring (12) is normally connected to a valve <10> in a step (13) formed in the middle of the horizontal passageway (7B). 6-F, the valve (10) is moved backward against the spring force to open the extraction passage (7). The mechanism for
A slidable operating rod (14
), the lower part of which is rotatably connected to the front part of the operating rod (14) in order to reciprocate the operating rod (14), and a rotation fulcrum connected to the freezer door (5) at this -F position. (15) and a brunge v (
18A).

Further, the vertical passageway (7A) forms a mixing chamber (20) with the lower end opening as the extraction port (6), and the mixing chamber (20) is equipped with a stirring device that rotates at a high speed of, for example, about 3000 rpm. are doing. That is, in the center of the mixing chamber (20), there is a rotating shaft (24) that passes through the freezer door (5) and has an upper end connected to the motor 19).
4), a spiral stirring blade (22) having a plurality of through holes (21) is fixedly fixed in the axial direction.

A gate nozzle (23) is detachably attached to the extraction port (6). This gate nozzle (23) has a plurality of uneven portions (25) formed on its inner circumferential surface that extend vertically substantially parallel to the axial direction of the rotating shaft (24), and has a plurality of concavo-convex portions (25) extending in the vertical direction substantially parallel to the axial direction of the rotating shaft (24). A stopper n (26) for regulating the insertion position of the gate nozzle (23) is formed on the opening edge of the mouth (6), and a knob (27) is formed at the lower part of the outer peripheral surface. This gate nozzle (2
3) is fitted into the extraction port (6) via an O-ring (32) fitted into a groove formed above the stopper collar (26).

Furthermore, a syrup supply pipe (28) is connected to the extractor (3).
), (29), (30) and (31) have their proximal ends connected to a syrup container (not shown) storing various types of syrup. These syrup supply pipes (28) to (31)
) terminal syrup supply nozzle <28A), (29A
> , (30A) and (31A) are the mixing chamber (20)
The upper part of the chamber (20) is positioned so as to protrude inside the chamber (20).

Next, the extraction operation will be explained based on the above configuration. First, when the solenoid (18) is fully energized, the plunger (18)
A) presses the lever (16), and the lever (16) rotates around the fulcrum (15) to move the operating rod (14) in the direction of the freezing cylinder (1). As a result, as shown in FIG. 5, the valve 10) retreats against the spring (12) and opens the horizontal passage (7B). Then, the freezing cylinder (
The ice cream in 1) is delivered by the agitator (4>) from the outlet (8) to the mixing chamber (20) via the side passage (7B).

On the other hand, the selected syrup passes through any of the syrup supply pipes (28) to (31) to the syrup supply nozzle (
The syrup flows into the mixing chamber (20) from any one of the nozzles 28A) to (31A) and is mixed into the ice cream by the stirring blade (22) rotating at high speed in the mixing chamber (20). This allows the mixture to be stirred and mixed with the ice cream to create a frozen dessert. At this time, rotational force is applied to the frozen dessert by the stirring blade (22) rotating at high speed, but when it passes through the gate nozzle (23), the concave and convex portion (25) formed on the inner peripheral surface of the frozen dessert Since the rotational force of the frozen dessert is attenuated, changed to a vertical flow, and extracted to the outside, it is possible to reliably prevent the frozen dessert from scattering in the circumferential direction.

(g) Effects of the Invention As described above, the present invention is capable of good mixing of ice cream and syrup by using the stirring blade that rotates at high speed in the mixing chamber during extraction, and also allows the rotation of the stirring blade to give frozen desserts a good effect. When the frozen dessert passes through the gate nozzle, the rotational force is attenuated by the action of the uneven part and can be changed into a vertical flow, which reliably prevents the frozen dessert from scattering in the circumferential direction, resulting in a stable flow. It is possible to extract frozen desserts. Furthermore, since the gate nozzle can be easily attached and detached from the extraction port, the gate nozzle can be easily cleaned, and the extraction section can be managed hygienically.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional side view of the main parts of the frozen dessert manufacturing apparatus of the present invention, and FIG.
The figure is an enlarged view of the main part of Fig. 1, Fig. 3 is a front view of the main part, FIG. It is. (20)...mixing chamber, (22)...stirring blade,
(23)...Gate nozzle, (24)...Rotating shaft, 25)...Irregularities. 2nd child

Claims (1)

[Claims] 1. The ice cream produced in the freezing cylinder and the liquid syrup are supplied to a cylindrical mixing chamber with an extraction port at the bottom end, and these are fed in the axial direction of a rotating shaft that rotates at high speed in the center of the mixing chamber. In a frozen dessert manufacturing apparatus that extracts finished frozen desserts mixed by a fixed stirring blade to the outside from the extraction port, a plurality of irregularities extending substantially parallel to the axial direction of the rotating shaft on the inner circumferential surface. 1. A frozen dessert manufacturing apparatus characterized in that a gate nozzle having a portion formed thereon is detachably provided in the extraction port.