LU83272A1 - FROZEN CONFECTIONERY MOLDING METHOD AND APPARATUS FOR IMPLEMENTING SAME - Google Patents

Description

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Patent application of ..Ur.MHl. JMl .........

Designation of the Inventor (1) The undersigned Ernest MEYERS, Ingyoonseil en propr.ind., .............................. ................. M ^ mf..Æ ... Qime.tUx »^ ZusmalmX! G ................ .................................................. ................

acting as - the depositor's agent - f) ...................................... WAÆQD_MWSmœS ... ÆC, .J .... 8M..m .....................

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(3) of the invention relating to: "Method for re-molding frozen confectionery and apparatus for ea implementation ......." ................... .................................................. .................................................. .................................................. ...........

designated as inventor (s): 1. Name and first names .... F.9JfyFF ... F9.?. 9P $ ... Fr .................. .................................................. .................................................. .

Address 2. Last and first names .... F99. ¥ FFF.FFF ... AH}} 'V ^ ......................... .................................................. .........................................

Address ..FFF.F..Ä ?? ty..FF ^ ßtoeet, Allmt ^ 3. Last and first names Ra ^ ld JB, Jr ................... .................................................. ..................................

Address ..ÂQA .Eas.l? ... ZßPKßtreetj. New..York * .Κ ^ ... 10.0ΜΛ ... Ε ^ Β-Μ% Β..Δ, ΜέΗορλβ ..

he affirms the sincerity of the abovementioned indications and declares to assume full responsibility for them.

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(signature) A 68026_ (1) Last name, first names, company, address.

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/ Claim to the priority of two patent applications filed in the United States of America on April 2, 1980 under No. 136,705 and on October 14, 1980 under No. 196,931

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j INVENTION PATENT

Process for re-molding frozen confectionery and apparatus for implementing it DCA FOOD INDUSTRIES INC.

919 Third Avenue New York, N.Y. 10022 United States of America h i * 4.

"Λ i i i j The present invention relates to the manufacture of three-dimensional frozen confectionery from a frozen confectionery product already shaped. The final shape of the re-shaped confectionery can have practically any configuration without having to consider whether the upper part of the confectionery is wider than the lower part or whether there are recesses in the re-formed confectionery. The present invention can be applied to frozen confectionery such as sorbet, ice cream, aerated ice cream, ice milk, fondant, puddings, frozen yogurt, and the like.

More specifically, by implementing the method and the apparatus according to the invention, a block of frozen confectionery having an elementary shape is obtained by molding in the first section of a conventional serial confi-15 manufacturing machine. frozen "working at high speed. The frozen block is then remolded using a split mold which delimits a cavity which substantially surrounds the molded block and causes the material to creep so that it follows the shape of the closed cavity of the split mold By judicious control of the dimensions and of the shape of the block with respect to the mold cavity and of the temperature of the block, it is possible to obtain a confectionery which is re-shaped substantially by virtue of the creep of the material constituting the frozen block without notable melting and refreezing.

The present invention is designed in particular to be implemented in association with a conventional frozen confectionery making machine which is modified so that it includes a fitness station in the finishing section i of the machine, which station gives another elementary block shape 2 "s molded elementary shape of frozen confectionery. Conventional confectionery making machines are well known in the frozen confectionery industry and are marketed under the brands" VITALINE "and "GRAM".

5 More precisely, the Vitaline machine comprises a first molding section in which a first set of mold cavities arranged side by side are filled with a liquid or semi-solid confectionery and the mold sets then pass through a tank of salt water. to freeze the serial confi-10. During the freezing process, a stick is inserted into the confectionery and, at the exit of the first section of the machine, the frozen confectionery is pulled upwards by their respective stick to extract them from the mold cavities. In the second section of the machine, the confectionery passes through 15 subsequent stations in which one or more layers are applied, as required, and the finished confectionery is individually packaged and can be removed from the machine in their individual packages.

A Gram machine operates in a similar fashion to that of the Vitaline machine, except that the first section comprises a salt water tank of circular shape rather than elongated shape and the mold cavities circulate in a circular path .

Because the frozen confection is extracted from the mold 25 in both the Vitaline and Gram machines by simply pulling the stick up, the molds must have a shape such that the molded frozen confection can be extracted axially. This condition therefore imposes limits on the shapes that can be given to the finished products produced on these machines, since the presence of hollowed out surfaces would hinder the extraction of frozen confectionery.

A proposed method for increasing the variety of forms of frozen confectionery product made using machines of this construction is described in UK Patent No. 2,005,125, issued April 19, 1979. This patent describes a decoration process frozen confectionery and an apparatus for its implementation associated with a confectionery making machine

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"X * to a frozen confectionery on such a machine is limited by the fact that the molded confectionery must be demolded axially and teaches a process making it possible to make decorations hollowed out in the surface of a frozen confectionery after its demolding "hot stamping" or printing the frozen confection using opposite heated stamping tools. Importantly, and unlike the present invention, the British patent teaches that it is not possible to use unheated stamping tools without crushing the frozen confectionery. This is in accordance with the conviction of those skilled in the art that it is impossible to compress frozen confectionery and in particular frozen confectionery without shaking to give them shape.

British Patent No. 2,005,124 describes a method for simply adding decorations to the surface of a frozen confectionery and an apparatus for carrying it out. The apparatus is analogous to that described in British Patent No. 2,005,125, however, according to the '124 patent instead of using heated stamping tools, high pressure nozzles maintained at a certain distance are used from the surface of the frozen confection to spray a liquid of contrasting color to form a pattern on the frozen confection. The surface and the outline of the axially demouldable frozen confection are neither hollowed out nor modified.

An earlier attempt to give frozen confectionery products shapes with hollowed out surfaces is described in US Patent No. 1,891,230. This patent describes a process for obtaining by stamping ice cream forms from a continuous strip of frozen confectionery rather than from an axially demouldable molded form. The method according to this patent requires that the strip of ice cream is subjected to a complex heat treatment to form a crust or slightly hardened outer surface to allow the routing of the strip of ice cream to a pair of | 35 cooperating stamping dies. The temperature of the ice cream strip must also be precisely controlled for. that the stamping process is proceeding satisfactorily.

The need for precise heat treatment prevents this process from being carried out for commercial or economic reasons.

U.S. Patent No. 4,10k kll describes another process for forming molded frozen confectionery. The method of this patent, however, uses a removable rubber mold. A liquid confectionery mixture is poured into the rubber mold, a stick is inserted into it and the confectionery is frozen in a bath. The mold must then be removed manually from the molded frozen confectionery. Such a process does not lend itself to rapid production. In addition, it only makes it possible to produce confectionery of a single particular shape at the same time because confectionery of different shapes require variable residence times in the freezing bath.

Another way to give frozen confections 0 '15 more interesting shapes using an axial mold release is described in US Patent 3,996,760. This patent teaches a method and apparatus for obtaining a frozen confection of conical spiral shape comprising a helical groove, which can be demolded axially by the tower. The device implements modified extraction means which make it possible to lift and turn the confectionery during its extraction from the mold. Such an apparatus, in addition to its inevitable complexity, however, makes it possible to obtain a frozen confection of spiral shape only according to a particular spiral configuration of predetermined pitch corresponding to the pitch of the extractor. It does not make it possible to demold satisfactorily a frozen confection comprising hollowed surfaces or a non-uniform three-dimensional shape such as the shape of an animal.

Another known process for obtaining shaped frozen confectionery is the extraction process. According to this process, the confectionery in the semi-solid state is expelled under pressure from a profiled nozzle on a conveyor or other means of advance. Freezing is completed using a high speed cold air stream directed over the semi-solid confectionery. This method makes it possible to obtain a product of uniform cross section and does not make it possible to obtain frozen confectionery having recesses or three-dimensional shapes simulating animals.

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It appears from the above that those skilled in the art have not yet recognized the possibility of causing the creep of frozen confectionery, without notable melting or refreezing, to obtain a desired shape and have resorted to various complicated and 5 dice processes. to various apparatuses for producing frozen confectionery having a desired shape.

Consequently, the present invention relates to a method and apparatus for reshaping a molded block of frozen confectionery having an elementary shape in order to obtain a finished three-dimensional frozen confectionery which one can! give any desired shape including pre-forms; smelling of variable cross sections and hollowed out parts and lends itself particularly well to the reshaping of frozen confectionery mounted on a stick from a 0! 15 molded, frozen confectionery: without agitation and capable of being demolded axially. Generally, frozen confectionery without shaking is a sweet flavored product that has not been processed or mixed before freezing to create physical expansion of the confectionery mixture greater than 20 ten percent (10%). Such a confectionery mixture is then frozen without stirring. According to normal American practice, the finished product has a food product content of not less than seventeen percent (17%) by weight, but may have a lower content of food solids. As previously noted, it has been believed heretofore that it is impossible to remold frozen confectionery without agitation due to the low creep of these products and the difficulty associated with application. and orienting a large force necessary to mold the confectionery while it is maintained; 30 in the frozen state.

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In addition, it has hitherto been believed that it would not be economically possible to use split molds for forming frozen confectionery from liquid mixtures since this liquid could escape. of the split mold 35 unless there are complex and expensive split molds. to enclose the liquid in the mold while preventing the salt water freezing I to enter there.

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The process according to the present invention consists in controlling the temperature of the molded block before it is shaped again and in matching the dimensions and the shape of the molded block to the dimensions and the shape of the cavity of the fitness mold. that the molded confectionery block is reshaped substantially by the cold flow of the confectionery material in the frozen state. The fracture of the frozen confectionery block is avoided by providing a correct temperature of the core of the confectionery block and by giving the opening of the mold cavity a shape such that it practically circumscribes the contour j of the molded confectionery block. The fitness step is carried out without appreciable loss of material and without significant melting and refreezing of the frozen confectionery. Once the fitness step is complete, the fitness confectionery has substantially the same weight and volume as the frozen confectionery block and substantially fills the cavity of the fitness mold by conforming to the shape thereof. this.

An important characteristic of the invention relates to the temperature of the block of frozen confectionery produced in the first place. It has been found that the temperature of the core of the frozen block must be maintained between - 23 ° C and - 12 ° C (between -10 and + 10 ° F) to avoid ejection or crushing of the stick. the temperature of the core because it is peculiar to a molding process using freezing salt water that the freezing of the block takes place from the outside surface towards the inside, thus creating a temperature gradient through the block, the temperatures of the outside surfaces of the block being the lowest. According to one embodiment of the invention, the cavity of the fitness mold 30 may also include a relief in the vicinity of the stick to allow the displaced frozen confectionery to rise without increasing the risk of ejection of the stick.

A main object of the present invention is to provide a process for re-molding frozen confectionery blocks to give them a three-dimensional shape with a non-uniform cross section possibly including hollowed out parts and to provide an apparatus for carrying out this process which makes it possible to manufacture frozen confectionery quickly and economically.

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Another object of the present invention is to provide a method and apparatus of the type described making it possible to obtain frozen confectionery in a wide variety of three-dimensional shapes by reshaping a molded block of frozen confectionery material, elementary, and to do this, we use a set of common molds for molding the block of frozen confectionery and a set of more complex molds for fitness.

Another object of the invention is to provide a method and apparatus which can be used for reshaping frozen confectionery without shaking by giving them substantially dimensional three-dimensional shapes without melting frozen confectionery.

According to an embodiment of the present invention, the improved method of shaping frozen confectionery - molded consists in compressing a block of frozen confectionery of elementary form between the opposite halves of a split mold under sufficient pressure so that the frozen confectionery, follows the shape of the cavity delimited by the halves of molds i · without notable melting or refreezing of the block. The temperature of the core of the molded confectionery block is between - 23 ° C and - 12 ° C (-10 and - £ L0 ° F) and the median cross section of the block has dimensions such that it can be substantially circumscribed by the opening of each of the mold halves. The volume of the block is substantially the same as the volume of the cavity.

The apparatus according to the invention for implementing this process consists of a machine perfected for the manufacture of molded frozen confectionery mounted on a stick, machine which comprises a first section comprising means for molding elementary blocks of frozen confectionery 30 with protruding sticks and a second section! comprising at least one work station and a second transport means for advancing, by the sticks, the molded confectionery blocks towards the work station, characterized in that it comprises in the work station delivery means 35 in the shape of a block of frozen confectionery. The means for molding the frozen confectionery block includes a pair of halves! I corresponding mold suitable for moving between a position! b 8

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»* Opening towards a closed position in which they surround the elementary confectionery blocks. Each mold half includes cooperating mold cavities including an opening which substantially circumscribes the middle transverse section of the confectionery block and the mold cavities have substantially the same volume as the block so that when the mold halves are closed under sufficient pressure, the reshaped confectionery follows the shape of the molding cavities.

An embodiment of the present invention is described below by way of example, with reference to the appended drawings in which: - Figure 1 is a schematic representation of a conventional frozen confectionery making machine of the type 15 Vitaline comprising the improved fitness apparatus according to the invention: - Figure 2 is a side elevation view, on a larger scale, of a frozen confectionery molded to give it the shape of a typical elementary block .

FIG. 3 is a side elevation view, on a larger scale, of the frozen confectionery according to the present invention which has been reshaped in three dimensions comprising hollow areas and a variable cross section.

- Figure 4 is a plan view of the fitness station 25 according to the present invention.

- Figure 5 is a side-elevation view of the fitness station installed on a conventional machine type Vitaline, part of the machine being moved aside to highlight the fitness molds in the open position.

FIG. 6 is a side elevation view of the fitness station showing the fitness molds in the closed position.

- Figure 7 is a cross-sectional view of the fitness station along the line 7 ~ 7 of Figure 5, view 35 taken in the direction indicated by the arrows.

- Figure 8 is a partial side elevation view of the means of transport of the second section of the machine, W partially in section along line 8-8 of Figure 7, view "4 9%! ί taken in the direction indicated by the arrows.

ï | - Figure 9 is a side elevational view of one of the fitness assemblies, view taken along the line 9 ~ 9 in Figure 7, in the direction indicated by the arrows.

5 - Figure 10 is a side elevation view of the • heat exchanger used in the fitness station, with cutaway.

- Figure 11 is a sectional view of the heat exchanger along line 11-11 of Figure 10, taken in 10 in the direction indicated by the arrows.

- Figure 12 is a cross section of the central plane of a single mold cavity formed by the two cooperating unmolded halves in the fitness station.

- Figure 13 is a partial sectional view along line 13-13 of Figure 12t, view taken at the intersection of the mold halves in the direction indicated by the arrows.

- Figure 1 ^ is a partial cross-sectional view of the mold cavity of the halves of the fitness mold.

20 - Figure 15 is a partial sectional view along line 15-15 of Figure 1 ^, view taken at the intersection of the mold halves in the direction indicated by the arrows; and - Figure 16 is a partial sectional view along line 16-16 of Figure 15 "in the direction indicated by the arrows.

We will first give, with reference to FIG. 1, a general description of the frozen confectionery making machine 10, modified in accordance with the present invention in order to obtain three-dimensional frozen confectionery C, represented generally. in FIG. 3a from a frozen block PS of elementary or generic form carried by a stick S. The improved machine 10 for the manufacture of frozen confectionery essentially comprises a first section 12 in which the molds of standard shape are filled, the elementary blocks PS partially frozen 35 and the sticks S inserted. After the insertion of the stick, the freezing is complete and the elementary frozen confectionery iPS are removed from the first section 12 and transferred to the second section 14 in which are made, from the 10 "* elementary frozen blocks FS represented in the figure 2, frozen confectionery C having one of a variety of three-dimensional shapes as seen in FIG. 3 "after which these confectionery are subjected to further processing (for example coated, coated with breadcrumbs, etc.). ..) and finally conditioned.

The first section 12 of the machine 10 is only shown schematically because it is essentially conventional and marketed by various manufacturers. The first section 12 includes a first endless belt conveyor 26 composed of an upper strand and a lower strand which is mounted on end pulleys to be intermittently driven counterclockwise opposite i | of Figure 1. On the first conveyor 26 are mounted! Ψ \ 15 sets of 28 molds which include a support common to one! plurality of mold cavities arranged side by side. Typically, a set of molds 28 includes six, eight, twelve or more mold cavities, thereby providing a corresponding number of cavities, intended for confectionery, which extend over the entire width of the conveyor 26. The conveyor 26 being moved step by step, the mold assemblies therefore pass step by step through the first section 12. At a first conventional station, a hopper 30 supplying an appropriate number of nozzles 32 introduces a predetermined quantity of a mixture ap -25 owns the desired confectionery in the mold cavities arranged directly above them. You can vary the mixture to obtain a wide range of products such as sorbet, frozen ice-cream, pudding, ice cream, yogurt mixes, fondant mixes, etc.

50 Once a determined set of molds 28 has been filled, it passes through the elongated tank 36 filled with a known solution of salt water BS, which is kept at a temperature low enough that the loads of the final product in the molds the assembly 28 is completely frozen before 55 this assembly 28 leaves the tank 36 at the outlet end of the conveyor 26, while maintaining the temperature of the core or of the center of the frozen block FS substantially between -23 ° C. and - 12 ° C (-10 and + 10 ° F). Obviously, to obtain the required freezing 11% k "♦ of the elementary blocks PS and to keep the temperature of the core within the appropriate limits, one acts on the speed with which the assemblies pass through the tank 36 and on the temperature of the solution of salt water BS.

As the mold assemblies 28 pass through the salt water tank step by step, they pass under a device 38 which introduces the sticks S into the frozen blocks PS while the first conveyor 26 is stopped. This device 38 is positioned next to the salt water tank so that the stick S is introduced into the frozen block FS when the temperature of the core of the frozen block is in the partially frozen state / "(that is i.e. at a temperature between approximately - 1 ° C and 0 ° C (between approximately 30 and 32 ° P)) 7. Therefore, the stick S can be easily inserted into the frozen block PS and when in -15 mussels seems 28 arrives at the outlet end of the saltwater tank 38j the fully frozen PS block rigidly maintains the stick S.

In order to prevent the stick S from coming off during the shaping operation, it has been found that the insertion depth of the stick is critical. For example, in the case of conventional sticks of about 11 ^ 3 cm (* J 1/2 inches) in length; gor, a stick insertion depth between> 6.35 and 6.98 cm (2 1/2 inches to 2 inches 3 / * 0 represents the minimum depth for standard size 25 frozen confectionery d "about 10.16 cm (H inches) or of; nominal volume of 7 ah cl (2 1/2 fluid ounces). The practice of the prior art is to introduce a stick with a length of 11,113 cm (4 1/2 inches) up to 50% of its length; however, according to the present invention, it is preferable to introduce the stick up to more than 50% of its length provided, of course, a sufficient length of the stick comes out of the frozen block PS to allow the extraction bar to extract it from the mold. The maximum insertion depth of the stick depends on the level of the confectionery block FS below the top of the eavi -35 confectionery tees of the mold assembly 28. In addition, the temperature of the core of the frozen block PS must not be less than -23 ° C (- 10 ° P) if you want to avoid deformation or crushing of the stick S during the putting operation! »12«. * % " in shape. Core temperatures above - 12 ° C (+ 10 ° F) tend to give shaped products having a poorly defined shape and tending to separate from the stick during the finishing operations to which they are subjected after re-treatment. form 5 (for example coating, packaging, etc.).

At the outlet end of the first conveyor 26, the mold assemblies 28 exit from the salt water solution BS by moving upwards and are suspended above a thawing tank * 10 containing Hot water. This j 10 tank * 10 moves upwards during the stopping period of the first conveyor 26 to facilitate the extraction of the frozen confectionery 22 from the mold cavity.

! The second section 1 * 1 of the machine 10 comprises a second; conveyor * 12 which advances intermittently at the same rate, 15 as the first conveyor '26. The second conveyor * 12 advances a plurality of extraction bars * 1 * 1 in the clockwise direction as shown in FIG. 1. Each extraction bar * 1 * 1 comprises a device for blocking the sticks * 16 corresponding to the number of frozen blocks FS included in the set of molds 28. When an extraction bar * 14 is

located directly above the set of molds 28 in the defrost tank * 10, the extraction bar * 1 * 1 moves down during the stop period of the second conveyor * 12 so that each device * 16 (see FIG. 7) engages 25 with a stick S emerging from each frozen block FS of the mold assembly 28. The bar * 1 * 1 then rapidly moves upward while the first conveyor 26 and the second conveyor, * 12 are both stopped to extract the frozen block FS

(see Figure 2) of each mold cavity in the set of 30 molds 28.

As on a conventional Vitaline machine, the first conveyor 26 continues its intermittent movement in the anticlockwise direction as seen in FIG. 1 to invert the mold assemblies 28 and move them in front of washing and washing stations. rinse 50 where they are sterilized before being again below the hopper 30 where they are refilled with a confectionery mixture as the unwinding! operations in the first section 12 of the machine 10 * b - · ft 13

In the second section 14 of the machine 10, each frozen block PS is suspended from a rod blocking device 46 forming part of the extraction bar 44, the block being suspended by a rod S, and passes through this section 5 intermittent under the action of the second conveyor 42.

The extraction bar 44 passes to a position located "directly above the lateral median plane of the fitness station 20 according to the present invention. During a period of stoppage of the second conveyor 42, the extraction bar 44 moves downward to position the frozen block FS precisely between the first and second mold halves 52, 54. As will be seen with more detail below, the mold halves 52, 54 are brought together by hydraulic cylinders 56 to surround each of the frozen blocks FS sus-15 hanging from the extraction bar 44 in order to reshape each frozen block FS to give it one of a wide variety of three-dimensional shapes in order to obtain a confectionery C (FIG. 3) mounted on a stick S. The finished fitness, the extraction bar 44 and the confectionery süspendues C which have just been reshaped move upwards to become in horizontal alignment with the other extraction bars 44 carried by the second conveyor 42. As described 1 with more detail below, the entire fitness operation takes place during during the stop period of the second conveyor 25 42.

After having been subjected to the fitness operation, the confectionery C passes to one or more immersion or coating stations 62 where the extraction bar 44 again performs the cycle of movement down and towards the high to return to alignment with the other extraction bars 44; during a subsequent shutdown period of the second conveyor 42.

Finally, the second conveyor 42 advances the extraction bar 44 to a packaging station 64 where the confectionery reshaped in shape C are conditioned and a complete product 35 of frozen confectionery P leaves the end of the second sec-; . tion 14 of the machine 10. The second conveyor 42 continues its intermittent operation in a clockwise direction until it reaches the level of the defrosting tank 40 and i * 14 * the operations taking place in the second section 14 of the machine 10 are repeated.

The present invention can be incorporated into a completely conventional frozen confectionery forming machine 10, such as a machine of the Vitaline type, simply by extending the second section 1 * 1 of the machine 10 to allow accommodation therein. apparatus of the fitness station 20. The schematic representation of a machine of the Vitaline type shown in FIG. 1 shows the relative orientation of the fitness station with respect to the rest of a completely conventional machine. other ways. The fitness station 20 operates in synchronism with the movement of the first and second conveyors 26, * 12, the fitness operation taking place during the short stop of the conveyors 26, * 12. During this stopping period, the device “described below, associated with the second conveyor * 12, must also ensure the downward and upward movement of the extraction bar * 1 * 1. At the same time, the respective extraction bars * 1 * 1, located directly above the other work stations, such as the immersion and / or coating station 62, are also moved down and towards the top.

The improved apparatus according to the present invention uses the mechanisms existing in the second section 1 * 1 of the machine 10 to lower the extraction bar * 1 * 1 in order to place the frozen FS blocks in operating relation with the fitness station 20 during the stop period of the second conveyor * 12. As best seen in Figures 5 and 6, the second conveyor * 12 consists of a plurality of individual links 82, 83 (see Figure 8) joined by axes 111. Rollers 110 are mounted on the axes 111 so as to be able to rotate with respect to the links 82, 83. Each link 82, 83 comprises a pair of pins 8 * 1, intended to come into contact with the bars, which extend laterally inwards from the links 82, 83 and cooperate with the vertical part 86 of the extraction bar * 1 * 1. The outermost part of each 4 * 1 extraction bar comprises a horizontal ft section 88 and a vertical section 86 extending from it to form an L shape over a short distance of Λ- 15 '. outer end of each extraction bar 44.

The second conveyor 42 advances the plurality of extraction bars 44 by bringing the pins 84 into contact with the vertical section 86 of the extraction bar 44. The lower part of the extraction bar slides on a L-shaped support 90 mounted on the inner surface of the casing 92 of the second section l4 of the machine 10.

A conventional Vitaline machine comprises a main air cylinder 94 which is mounted to produce its effect in the horizontal direction and cause the horizontal rack to move forwards and backwards $ 6 once during each period of shutdown. second conveyor 42. The horizontal movement of the horizontal rack 96 is transformed into an alternating vertical movement of the vertical rack 98 * j '15 by means of the pinions 100, 102 fixed on the shaft 104.

By implementing a single horizontal rack 96 together with an appropriate number of pinions 100. 102 and associated vertical racks 108, it is possible to precisely synchronize the vertical movement of the respective vertical racks 20 located in each station. job.

The support 90 extends over the entire length of the second section 14 of the machine 10 along each side casing 92, 92 and constitutes a track on which two jaws 110 can move in the second section 14. A side rail 91 is located directly below the support 90 along each lateral casing 92, 92. In each work station, and especially directly above the lateral median plane of the fitness station 20, each lateral rail 91 has a cutout 106 of a width substantially equal to the width of the horizontal section 30 88 of the extraction bar 44. An extraction bar holder 108 is mounted on the lower part of the vertical rack 98. The bar holder is as an extension of the vertical rack 98 and passes through a vertical slot made in the casing 92 to come into contact with the horizontal section 88 of the extraction bar 35 when the latter is in a position located directly above the station of fitness 20. Les goupil-! the projections 84 of the second conveyor 42 come into contact with  16 ·· * the vertical part 86 of the extraction bar 44 and push the latter which slides along the side rail 91 and enters a notch 112 made in the door - bars. When the second conveyor 42 is at a standstill, the horizontal section 88 of the extraction bar 44 remains stationary in the notch 112 of the bar holder. As a result, the vertical rack 98 and the bar holder 108 attached to it moving downwards, the extraction bar 44 is also driven with the bar holder 108.

FIG. 5 represents a part of a particular extraction bar on which hangs a frozen block FS according to its orientation at the start of the stop period of the second conveyor 42. In FIG. 6, the extraction bar 44 , carried by the bar holder, is at the lower limit of its vertical stroke, f 15 its orientation substantially in the middle of the stopping period of the second conveyor 42. In this position, the first and second mold halves 52, 54 surround the frozen block FS suspended from the stick S to thereby form a frozen confection C.

We will now describe the construction of the fitness station 20 in accordance with the present invention, represented in FIG. 4, station which comprises a mounting plate 68 on which four hydraulic cylinders 56 are fixed. When the confectionery block FS is moved downwards by the extraction bar 44_to give it the correct orientation relative to the first and second mold halves 52, 54, the four hydraulic cylinders 56 come into action simultaneously to bring the first and second reinforcement plates together molds 70, 72, toward each other. These plates 70, 72 move along guide bars 74, 74. Each guide bar 74 is carried by two elements 75, 75. As the plates 70, 72 approach each other, circular holes 76, 76 drilled in the mold reinforcement plates 70, 72 slidably surround the guide bars 74, 74 to prevent lateral movement of the first and second mold reinforcement plates 70, 72 relative to the mounting plate has 68. The hydraulic cylinders 56 are double-acting cylinders for quickly compressing and releasing the first and second mold reinforcement plates 70, 72 and ί ·.

17 the first and second associated mold halves 52, 5 * 1 mounted thereon in order to complete the fitness operation during the stop period of the second conveyor 42.

Each mold half 52, 54 comprises a plurality of 5 mold cavities 78 corresponding to the number and away from the confectionery blocks PS suspended side by side to the stick locking device 46 of the extraction bar 44. It As a result, when the vertical racks 98, 98 carrying an extraction bar move downwards and the frozen blocks FS come into contact with the first and second mold halves 52, 54, each frozen block FS is aligned with an individual molding cavity 78.

Figure 7 is a side view in section through the median plane of the fitness station 20, made looking upstream at 15 the second section 14 of the machine 10. The upper part of Figure 7 has been shifted slightly towards downstream to highlight a segment of the extraction bar 44 and the! associated structure for lifting and lowering the pull-up bar. The solid lines in FIG. 7 represent the extraction bar 44 in the position shown in FIG. 5 while the dashed lines represent the extraction bar 44 in the orientation shown in FIG. 6 at the lower limit. of its vertical stroke.

During the fitness operation at station 20, it may be that a certain quantity of the material of the frozen confectionery exceeds the capacity or the configuration of the corresponding mold cavity 78, 78. This excess configuration, also called "burr", falls into the bottom of the fitness station 20. A conveyor 80 transfers the burrs from a position 30 located directly below the first and second mold halves 52, 54 to a discharge zone located next to the mounting plate 68 from which they are recycled and reintroduced by the hopper 30 into the first section 12 of the machine 10.

As seen in the lower part of Figure 7, this conveyor 80 rotates clockwise relative to the mounting plate 68 around a pair of rollers 114, 11 * 1 (of which only one is shown). A segment of the second mold half 54 containing three mold cavities 78 is 38 "· shown.

To prevent the burrs from being trapped and to facilitate the evacuation of burrs which could prevent the complete closure of the first and second mold halves 52, 5 5 * 1, the surfaces of these mold halves may have reliefs or recessed areas. Such reliefs allow easier recycling of burrs without interfering with the operation of the mold halves. The surfaces of the mold halves are maintained at temperatures sufficiently high relative to the product 10 by a heat exchanger to facilitate the removal and recycling of burrs.

. As seen in Figure 9, the second mold half 5 * 1 is not mounted directly on the second mold reinforcement plate 72, but is first brought into contact with the heat exchanger assembly 116 which is separated from the second mold reinforcement plate 72 by a thermal insulator 118.

The partial sectional view of FIG. 10 represents a typical construction of a heat exchanger assembly 116. The heat exchanger consists of a body in two parts 120, 20 122 respectively provided with smooth outer surfaces 124, 126. The interior surfaces of the first and second parts 120, 122 of the body of the heat exchanger each include a plurality of corresponding semi-cylindrical grooves which receive a plurality of hollow tubes 128. The speed at which the heat transfer between the tubes 128 and the parts 120,! ; 122 of the body of the heat exchanger can be increased by using between all the surfaces a cha-conductive cement, their 123 such as that marketed under the brand "Thermon". Heat-conductive cement 123 can also be applied 30 between the contact surfaces of the first and second parts 120, 122 of the body of the heat exchanger (FIG. 11). One end of the heat exchanger assembly 116 comprises an intake manifold 130 and the other end a discharge manifold j 132. The entire assembly is produced by brazing, by welding in a bath or by any other means. appropriate assembly.

Heat exchange fluid 13 ** is admitted into the heat exchanger assembly 116 through the inlet pipe 136 It is connected to the inlet connection 1 * 10 and leaves the assembly 113 through the: 19 r • * outlet pipe 138 and outlet fitting 1 * 12. The temperature of the heat exchange fluid 13 * 1 is regulated and adjusted by a conventional heat exchange system 1 * 1 * 1, shown diagrammatically in FIG. 1. The role of the heat exchanger assembly 116 is ensure that the 1 * 16 surfaces of the mold cavities 78 of the first and second mold halves 52, 5 * 1 are maintained at the correct temperature to allow the frozen C-shaped confectionery to be separated from the mold without unduly melting the surface of the frozen confectionery 60.

It has been found that, just before the re-molding step, the average temperature of the core of the frozen confectionery block FS must be between approximately -23 ° C and -12 ° C (-10 and 10 ° F).

The temperature of the mold cavity 78 should be sufficiently high to form a thin layer of liquid confectionery along the surface 1 * 16 of the cavity 78, which facilitates the separation of the frozen confectionery C from the cavity 78 However, this thin layer of liquid must not be refrozen before the opening of the mold halves 52, 5 ** - '20 The temperature of the surface of the cavity 78 is kept bare within appropriate limits by the heat exchange 13 * J which provides enough calories to the first and second mold halves 52, 51 * to replace the amount of heat taken from the mold by the frozen confection and to maintain the surface of the cavity 78 at a sufficiently high temperature high to avoid refreezing of the thin layer of the melted confectionery during re-shaping.

An embodiment of the heat exchanger assembly 116 is shown in FIGS. 10 and 11. The dimensions of such a heat exchanger 116 and the operating parameters of the apparatus implementing such a heat exchanger are given below. The inside diameter of each tube 128 is 7 mm (0.276 inch) and each part of the body of the exchanger. of heat consists of an aluminum plate with a thickness of 9.5 mm (3/8 inch), the appropriate temperature of the surface 146 of the cavity 78 is obtained by a flow rate of between 53 and 76 liters (14 to 20 US gallons) per minute of fluid

* I

Heat exchange 134 is determined according to the type of frozen confection to be shaped. For a confectionery with a high solids content such as ice cream, the temperature of the fluid 134 is adjusted so that the temperature of the fluid 13 k leaving the assembly 116 through the pipe 138 is between approximately 10 ° C. and 15, 6 ° C (50 to 60 ° F). When it is a frozen confectionery at rest, the best results are obtained by introducing fluid 134 into the heat exchanger assembly ll6 at a temperature such that the fluid 134 leaving the heat exchanger assembly ll6 is between 32.2 ° C and 37S8 ° C (90 and 100 ° F). The temperature which will result in the optimal production of the frozen confectionery, re-molded C will also depend on other variables such as the film resistance between the surface 146 of the mold cavities 78 and the frozen confectionery C, the loss or the gain of calories through thermal insulation 118, or loss or gain of calories through piping connecting the system heat exchanger 144 to the heat exchanger assembly 116. Under these conditions, the heat exchanger of the system 144 will have the role of cooling the heat exchange fluid 13 ^ if, for example, the amount of heat taken from the ambient air is greater than the amount of heat removed. by frozen confectionery. In addition, when starting production, it may be necessary to reduce the temperature of the heat exchange fluid 134 in order to lower the temperature of the surface of the mold cavities 78.

An alternative embodiment of the mold halves 52, 54 is shown in FIG. 4. According to this embodiment, the heat exchanger is incorporated into the structure of the mold halves 52, 54. According to this configuration, the tubes are located inside the solid part of the mold halves 52, 5k.

Sufficient flow of the fluid 134 is necessary to ensure a uniform temperature, or only a very slight temperature gradient, over the entire length of the heat exchanger assembly 116 between the inlet pipe 136 and the outlet pipe 138 It is essential to avoid a large temperature gradient so that all the confectionery I put back in form C are substantially uniform as regards the as- »21

pect of their surface and the ease of separation of the mold cavities 78 over the entire length of the first and second mold halves 52, 5 * K

The heat exchange fluid 13 * 1 can consist of an aqueous solution containing 10 ί of propylene glycol or any other suitable solution. The heat exchange fluid 13 ^ is circulated in the heat exchanger assembly 116 using a pump, the pumping flow and pressure of which are correlated with the heat exchanger assembly used for s '' ensure that the temperature variation of the fluid 13 * 1 between the inlet and the outlet of the exchanger assembly 116 is small enough to avoid differences in the effectiveness of the fitness operation between the cavities situated entirely left and right of the first and second mold halves 52.5 * 1 · A large temperature difference could result in excessive melting of the confectionery at the inlet end of the mold halves mold 52, 5 * 1 and the refreezing or adhesion of reshaped confectionery at the outlet end of the mold halves.

20 To ensure the most efficient operation of the fitness station 20, the frozen confectionery block FS, the outline of which is shown in phantom in Figure 12, has a vertical dimension less than the vertical dimension of the molding cavity 78 in the first and second mold halves 52, 5 * 1 (shown by the solid line in Figure 12).

Similarly, the periphery of the mold cavity 78 of each mold half 5 * 4, periphery represented by a line, 'solid in Figure 13, substantially circumscribes the transverse section of the transverse median plane of the elementary shape of the 30 block of frozen confectionery FS, the outline of which is shown in broken lines in FIG. 13 · Consequently, when the first and second mold halves 52, 5 * 1 close around the block of frozen confectionery FS during the refitting process Form, a minimum amount of frozen confectionery will be outside of the molding cavities 78, 78, thereby minimizing the amount of burrs produced during re-molding.

i "r *" 22

Insofar as burrs are formed, these will enter the raised area of the face of the die and will detach from the contacting faces of the first and second mold halves 52, 54 to fall on the evacuation conveyor. of 5 burrs 80. As best seen in FIG. 4, this conveyor 80 transports the burrs to a burr recycling container l48 in which they are taken and returned to the hopper 30 for recycling in the first section 12 of the machine 10.

To make sure that the frozen confection rolled up C

I has a smooth appearance surface with a minimum of inclusions, the total volume of the mold cavity 78, 78 of the first and second mold halves 52, 54 must be substantially the same as the volume of the frozen confectionery contained in block 45 frozen PS before reshaping. It has been found, however, that due to the presence of air in certain confectionery such as ice cream or sorbet, the weight of the confectionery contained in the frozen block PS before re-molding is substantially equal to the weight of the confectionery back in shape C whatever there may be a difference in respective volume. If the volume of the frozen confectionery of the frozen block FS is greater than the volume of the molding cavity 28, 28, an excess of burrs is formed, which in some cases hinders the closing of the mold halves 52, 54. Conversely, if the volume of the frozen confectionery contained in the frozen block PS is distinctly less than the mold cavities 78, 78, the reshaped frozen confectionery 60 will have inclusions or spaces of undesirable air.

To give the re-molded frozen confectionery products a more attractive appearance, it is necessary to control the thickness 50 or the overall depth of the mold cavities 78 relative to the configuration of the frozen block PS. More specifically, it has been found that, in order to obtain a product with the most attractive appearance, the thickness of the fitness cavities 78 must generally be less than the thickness of the frozen blocks FS.

55 It has been found that the ejection of a stick can also be avoided by providing a recessed area at the top of each molding cavity 78. As can best be seen in Figures J 14 and 15, the recess 160 for the rod is made in cha-Jp, one of the first and second mold halves 52, 54. This * 23 recess 160 can have an elliptical cross section to form, once the first and second mold halves 52, 54 closed, a cylinder of substantially elliptical cross-section which communicates the upper surfaces of the first and second mold halves 52, 54 and the interior of the cavity 78. The depth or the circumference of the recess 160 is less than or less than the depth or the circumference of the upper part of the cavity 78 adjacent to the recess 160, so that an annular shoulder 162 imposes the upper limit of each cavity 78 (see FIG. 16). During the reshaping operation, the shoulder 162 located at the upper part of the cavity makes the confectionery constituted by the frozen block PS is retained inside the cavity 78 and allows only one small amount of excess confectionery to move or be re-shaped around the stick S near the recess 160. It has been found that the presence of this recess 160 minimizes the risks of ejection of the stick S during the fitness process and, at the same time, gives rise to a pedestal P formed at the base of the confectionery C, which gives it an attractive appearance.

To avoid excessive accumulation of burrs during the fitness process, each of the first and second mold halves 52, 54 can, according to an alternative embodiment, be produced in the manner best represented in FIGS. 1 * 1 and 16 and include large raised areas 16 ^ 4 on the cooperating exterior surfaces of the first and second mold halves 52, 54. When making the first and second mold halves 52, 5 * 1, it is conceivable to reduce about half the thickness of each of the first and second mold halves 52, 54. When a heat exchanger 116 associated with the first and second mold halves 52, 54 is provided and the heat exchange fluid heat 134 is at a high temperature, the material of the first and second mold halves 52, 54, due to its reduced section, will have a slightly high temperature on its surface, which facilitates the separation of burrs in the area of first and s second mold halves 52, 54.

J It has been found that the mold cavities 78 retain sufficient rigidity if the thickness of the wall 366 of the cavity 4 * 9 24 ♦ "78 is approximately 3.175 mm (1/8 inch) around the periphery of the cavity 78.

By way of illustration, the mold cavity 78 to the right of FIGS. 15 and 16 is only partially filled with frozen confectionery.

The machine according to the present invention is particularly useful because it suffices to have a single set of complex molds. The mold assemblies 28 of the first section 12 of the machine 10 have a classi-10 configuration. It is not necessary to provide specific molding cavities for making the elementary blocks of frozen confectionery PS. Instead, the volumes 78 of the first and ^ second mold halves 52, 54 have predetermined dimensions

according to the indications given above so that they are coordinated with the dimensions of the blocks of frozen confectionery PS

produced by the mold assemblies 28 in order to obtain re-molded confectionery C having a minimum of surface irregularities and burrs.

To obtain a variety of shapes re-molded on the same machine, one can use the first and second mold halves 52, 5 ^ comprising a plurality of cavities 78 of different shapes. In order to obtain substantially identical confectionery, the first and second mold halves 52, 54 will include cavities 78 having the same shape. Anyway, the same sets of molds 28 are used in the first section 12 of the machine 10 to obtain blocks of uniform frozen confectionery PS.

; The process according to the present invention proceeds as follows: First, a plurality of frozen confectionery blocks FS are formed in mold assemblies 28 in the first section 12 of a conventional frozen confectionery making machine . The sets of molds 28 pass through a salt water solution BS and, before the freezing of the blocks of confectionery PS, sticks S are introduced therein to produce sets of blocks of frozen confectionery. The sets of. frozen confectionery FS, after having passed through the first section J ′ 12 of the machine 10, are entirely frozen. Then, an A— 'ft ί t * "* 25 extraction bar * 14 provided with a plurality of rod blocking devices 46 and driven by a second conveyor 42 comes into contact with the rods S projecting from the blocks of frozen confectionery FS placed side by side and separates the 5 FS blocks from the mold sets 28 by exerting traction thereon and transfers the confectionery sets from the first section 12 of the machine 10 into the second section 14. The plurality of frozen confectionery blocks FS arranged side by side, each suspended from its respective stick S advances and arrives in a position located directly above the lateral median plane of the fitness station 20. During the downtime of the second conveyor 42, the racks vertical 98, 98 and the bar holders 108, 108 exert an effect to move down the extraction bar 44 carrying the confectionery blocks FS arranged side by side, until the frozen confectionery suspended at each stick S is located exactly between the first and second mold halves 52, 54. The vertical racks 98, 98 stop in their lower position and hydraulic cylinders 56 bring the first and second mold halves 52, 54 together on the other and each pair of mold cavities 78, 78 of the first and second mold halves 52, 54 surrounds a separate frozen block FS and rolls up the frozen block in order to obtain a rolled up frozen confection C.

Then, the first and second mold halves 52, 54 move apart under the action of the hydraulic cylinders 56 and the vertical racks 98, 98 bring up the plurality of shaped assemblies 58 suspended from the respective rods S held in the extraction bar 44..Once the extraction bar 44 has returned to its position on the second conveyor 42 and the period of stopping of the second conveyor 42 has ended, it drives the extraction bar 44 to a new position and the confectionery blocks arranged side by side FS hanging from the next extraction bar are then placed directly above the fitness station 20. Then the fitness operation is repeated.

When the frozen confectionery making machine ί A 10 operates at its normal speed to carry out I v / l4 at 20 operations per minute, the advance and stop time of Æ.— 26 * »each extraction bar 44 is approximately 3 seconds. When the second conveyor advances rapidly, each extraction bar 44 remains in position above the lateral median plane of the fitness station 20 for a period of a little less than 53 seconds. During this stop period, the frozen confectionery block PS must be moved down, the mold halves 52, 54 must be closed and reopened and the extraction bar 4 * 1 carrying the re-frozen frozen confectionery must be brought back to its normal position so that it can advance to the next position at the end of the stop period.

It was found that, for the operation of the device according to the invention, it is necessary to provide certain durations for the various sequences of operations, depending on the material constituting the confectionery mixture. The time required to close the mold halves depends on the material of the confectionery and the amount of hydraulic pressure provided by the hydraulic cylinder 56. It has been observed that ice cream, which contains more solids, for example, fat, sugar, etc. can be remolded faster than low solids frozen confectionery such as frozen agitation sorbet. Typical durations necessary for the various operations carried out on ice cream, fondants and frozen sorbets without stirring are listed in the following table: 25 Stage - Ice cream Fondant Frozen sorbet without stirring

Total duration of a complete cycle .......... 4.00 s 4.25 s 4.50 s

Lowering blocks of 30 frozen confectionery. 0.80 s 0.80 s 0.80 s

Closing and shutdown period of the mold halves ................. 0.90 s 1.15 s 1.40 s

Opening of the halves of 35 mold ................. 0.50 s 0.50 s 0.50 s

Confectionery rise 1 rewound ............... 0.80 s 0.80 s 0.80 s' yj Advance run ....... 1.00 s 1.00 s 1.00 s "1 * + *" * 27

To ensure that fitness takes place during the preferred downtime, the hydraulic pressure supplied to the hydraulic cylinders is varied. For example, to compress a frozen confectionery made up of ice cream with a normal overflow in a machine comprising 8 molding cavities arranged side by side, it has been found that an overall compression force of 10,886 kg (24,000 pounds) ) or 1,360 kg (3,000 pounds) per confectionery to obtain an acceptable product. When it comes to molding, for example, a frozen sorbet without agitation in a device of the same configuration, higher pressure is used to ensure a compression force of between 1,360 kg ( 3,000 pounds) and 2,267 kg (5,000 pounds); by confectionery. This additional effort is necessary to overcome the high resistance to molding of a frozen sorbet 13 without agitation. ''

Since the time required to close the mold halves depends on several factors including the hydraulic pressure used, the temperature of the frozen confectionery, the nature of the confectionery, the relationship between the shape of the PS confectionery blocks and the mold cavities etc ..., and can vary from one rewinding stroke to the next, two mechanisms must be provided to trigger the opening of the mold halves so that the rewound confectionery can be advanced at the end of the period stop of the second conveyor. First of all, there is provided a limit switch (not shown) sensitive to the complete closure of the mold halves to cause the mold halves to reopen as soon as they are completely closed. In addition, a timer is provided to reverse the movement of the mold halves in case their closure 30 is not complete (and have not actuated the limit switch) about 0.25 seconds before the end of the shutdown period.

Details are given below of the liquid confectionery mixtures which can be used with the apparatus and the process according to the present invention to obtain new re-molded frozen confectionery products. Unless otherwise indicated, the quantities are percentages by weight of the liquid confectionery mixture.

tL

c "? f * * * * 28

Frozen confectionery without shaking

Mix density 1.07 kg / 1 (8.92 pounds / gallon)

Overall solid content 17.9 * 1%

Sugar content 11.9 * 1%

Corn syrup content 5.11% 5 Citric acid content 0.32% Overflow 0% to 10%

All natural perfumes

Colors All natural

Volume of the final product Not less than 8.8 cl.

10 frozen fondant sweets without shaking

Mix density 1.1 * 1 kg / 1 (9.5 * 1 pounds / gallor)

Overall solid content '3 * 1.13%

Sugar content 13.30%

Corn syrup content 3.35% 15 Skim milk powder 10, * 1 * 1%

Whey powder 3, * 18% Overflow 0% to 10%

All natural perfumes

Volume of the final product 8.8 cl.

20 Vanilla Ice Cream Confectionery ™ ~ ^, Τ * ΓΤΤ, Τ5 l ^ Tl (~ 0, * 15 to 0, * l6 Density of frozen ice cream pounds / gallon) (overflow about 100%)

Grace content, 10% minimum

Skimmed milk powder content 10% minimum 25 (Whey substitution for all skimmed milk powder must not exceed 25% by weight).

; Pure Vanilla fragrances

Volume of the final product Not less than 8.8 cl.

The implementation of the apparatus and method according to the present invention is possible without resorting to the temperature control means associated with the mold halves.

It goes without saying that many modifications can be made to the device described and shown without departing from the scope of the invention.

-

Claims (17)

29 A / «♦ + 1. A method of reshaping at least one ground frozen confectionery which is initially carried out in a frozen confectionery making machine and which comprises a straight stick which protrudes from the surface thereof, characterized in that it 5 consists in compressing the block of frozen confectionery, having an elementary shape, between the opposite halves of a split mold under a sufficient pressure so that the frozen confectionery follows the shape of the cavity delimited by. the two mold halves without significant melting or refreezing of the block, the temperature of the core of the molded confectionery block being between -23 ° C and - 12 ° C (-10 to + 10oF), the median cross section of said block having dimensions such that it is substantially limited by the opening of each of the mold halves and the volume of said block being substantially the same as that of the cavity, 2. Method according to claim 1, characterized in that the frozen confectionery block is molded on a stick. 3 · Method according to claim 2, characterized in that, before reshaping, the frozen confectionery block 20 is molded in an axially demouldable mold and of elementary shape and in that, during molding, said stick is inserted into the confectionery block to a depth of at least 6.35 cm (2 1/2 inches). 4. Method according to claims 1, 2 or 3, caractéri-25 se in that the overflow of the frozen confectionery block Γ “” '“'" 'u,' '““ “· ·" - * P 30 r " 5. Method according to any one of the preceding claims, characterized in that it consists in maintaining the temperature of the surface of the split mold at a level sufficient to prevent the shaped confectionery from attaching to said surface. but insufficient to cause a noticeable merger of the frozen confectionery block during fitness. 6. Method according to any one of the preceding claims, characterized in that it consists in initially introducing, into said mold cavity, a predetermined quantity of the confectionery which corresponds substantially by weight to the desired weight of the frozen confectionery final rewound. 7. Method according to claim 6, characterized in that it further consists in releasing the burrs formed during the compression of the elementary block and in recycling the burrs with a view to their introduction into a subsequent mold cavity during the introduction step. 8. A method according to claim 2 or 3, characterized in that it consists in producing a plurality of said three-dimensional re-shaped confectionery, placed side by side and having stripped surfaces in a frozen confectionery making machine of the type of those wherein a plurality of frozen confectionery blocks arranged side by side are molded and have straight protruding sticks, said plurality of sets of sticks and molded confectionery blocks being axially removed from their respective molds and routed to the 'compression step. 9. Machine for manufacturing at least one molded frozen confectionery mounted on a stick comprising a first section comprising means for molding elementary blocks on a first means of transport to form at least one molded block of frozen confectionery comprising a stick projecting, a second section comprising at least one work station and a second transport means for advancing the confectionery block by said stick towards said work station, characterized in that a fitness station of blocks of frozen confectionery (20) is located in said work station * (1 * 0 and includes two corresponding halves (52, 5 **) J of a split mold, halves suitable for being moved from a position% 31 A / ♦ * 'opening towards a closed position capable of surrounding the elementary confectionery block (PS) when they are in the closed position, cooperating cavities (78) of the fitness mold provided in s the halves of the reshaping mold having an opening which circumscribes substantially the median cross section of the confectionery block and a volume substantially the same as the volume of the confectionery block, drive means (56) intended to move the halves (52, 5 * 0 of the reshaping mold to the closed position 10 in which the cavities of the reshaping mold surround the elementary confectionery block under sufficient pressure for the elementary confectionery block to follow the shape of the cavity of the fitness mold. 10. Machine according to claim 9, characterized by r 15 the fact that the depth of each of the cavities (78) of the halves (52, 5 * 0 of the fitness mold is less than a distance between the zone of median cross section of said confidium and an external surface thereof. 11. Machine according to claim 9 or 10, characterized in that temperature control means (116) are associated with the mold halves (52, 5 * 0 to maintain the temperature of the mold cavity at a sufficient level to prevent the re-shaped confectionery from attaching by refreezing to said cavity but insufficient to cause a notable fusion during re-shaping. 12. Machine according to claims 9, 10 or 11, characterized in that a plurality of identical pairs arranged side by side with halves (52, 5 * 0 of split molds are provided to allow a plurality of elementary blocks to be molded 30 arranged side by side with confectionery (PS) on said stick. 13 · Machine according to any one of claims 9 to 12, characterized in that each mold cavity (78) of each of the halves (52, 5 * 0 of the split mold has a shape different from that of a mold adjacent fitness 35 1 * 1 * Machine according to any one of Claims 9 to 13, characterized in that the said work station (1 * 1) I comprises drive means (80) making it possible to recycle d frozen confectionery detached from the confectionery blocks during> Ai - 4 * * 'v 32 of re-molding them in said work station (34). 15- Machine according to any one of claims 9 to 1 ^ 3 characterized in that each of the mold halves (52, 54) comprises a recess (160), provided for a rod 5 formed at one end of the cavity ( 78) of the fitness mold near said stick and that the depth of this recess is less than the depth of the cavity of the fitness mold and greater than a thickness of stick. 16. Machine according to any one of claims 10 9 to 15 d characterized in that each surface of the mold halves (523 5 * 0 comprises recessed parts (164) remote from the mold cavities. 17. Machine according to claim 16, characterized in that each of the mold cavities (78) is delimited by a wax-like wall: projecting (166) disposed around each of the mold cavities and that the surface of each of the first and second mold halves includes recessed portions (164) between said circumferential walls.