NL2033106B1 - System and method for demolding confectionery - Google Patents

System and method for demolding confectionery Download PDF

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Publication number
NL2033106B1
NL2033106B1 NL2033106A NL2033106A NL2033106B1 NL 2033106 B1 NL2033106 B1 NL 2033106B1 NL 2033106 A NL2033106 A NL 2033106A NL 2033106 A NL2033106 A NL 2033106A NL 2033106 B1 NL2033106 B1 NL 2033106B1
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NL
Netherlands
Prior art keywords
nozzle
chamber
confectionery product
buffer chamber
mold cavity
Prior art date
Application number
NL2033106A
Other languages
Dutch (nl)
Inventor
Johannes Tanis Leonard
Original Assignee
Tanis Confectionery B V
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Filing date
Publication date
Application filed by Tanis Confectionery B V filed Critical Tanis Confectionery B V
Priority to NL2033106A priority Critical patent/NL2033106B1/en
Application granted granted Critical
Publication of NL2033106B1 publication Critical patent/NL2033106B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0038—Removing articles from the mould; associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/0078—Removing articles from the mould; Associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0284—Removing articles from the mould; Associated manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2053—Removing articles from the mould; Associated manipulation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

The disclosure relates to a system and method for demolding a confectionery product from a molding cavity, wherein the confectionery product, being held by the molding cavity, is brought in vacuum engagement with a nozzle, and wherein, while in vacuum engagement with the confectionery product, the nozzle is moved away from the molding cavity.

Description

P133446NL00
Title: System and method for demolding confectionery
FIELD
The invention relates to demolding of confectionery products
BACKGROUND
Confectionery such as wine gums, gummy confections, gummy jellies, sweets/candy, etc. may have a firm structure with a softness and chewiness conferred by gelatin, starch and/or pectin based gels or other.
It is known to manufacture confectionery on an industrial scale using molds that includes a plurality of molding cavities. A liquid confectionery product is deposited into the molding cavities and allowed to jellify. The molding cavities are typically pretreated with a releasing agent, such as an oil, to prevent sticking of the confectionery to the mold, and facilitate their demolding after the confectionery has jellified. At a demolding station, the jellified confectionery products is released from the molding cavities. Various demolding methods are known. In a conventional way of demolding, the confectionery is blown out their respective cavities with compressed air . The compressed air penetrates the interstices between the confectionery products and their respective molding cavity walls, so as to release the confectionery from the mold. The amount of compressed air needed for conventional demolding can be substantial. Furthermore, the sound level associated with the air compressors and blowers can be deafening for bystanders.
SUMMARY
It is an object to propose a method and system of demolding confectionery. It is a particular object to provide a more efficient demolding method and system, preferably while reducing associated costs and resources. In a more general sense it is an object to overcome or ameliorate at least one of the disadvantages of the prior art, or at least provide alternative processes and structures that are more effective than the prior art. At any rate it is at the very least aimed to offering a useful choice and contribution to the existing art.
According to an aspect, a method for demolding a confectionery product from a molding cavity is provided, wherein the confectionery product, being held by the molding cavity, is brought in vacuum engagement with a nozzle, and wherein, while in vacuum engagement with the confectionery product, the nozzle is moved away from the molding cavity to pull the confectionery product out of the molding cavity. The nozzle may approach the confectionery product and may hence engage and retain the confectionery product under influence of a vacuum. The confectionery product can subsequently be pulled out of the molding cavity, while maintaining the vacuum engagement between the nozzle and the confectionery product. It will be appreciated that the term vacuum refers in this context to a negative pressure, i.e. a pressure below an ambient pressure of the environment.
The vacuum assisted demolding can reduce the use of compressed air significantly compared to conventional methods, particularly by more than 75%. It is furthermore found to increase the reliability and robustness of demolding, which in turn allows for a reduced application of releasing agents.
Optionally, the nozzle is brought in contact with the confectionery product, and, e.g. subsequently, a negative pressure is applied to the nozzle to establish the vacuum engagement between the nozzle and the confectionery product. The nozzle may for example include a nozzle chamber that is delimited by a nozzle wall, wherein the nozzle chamber has an opening at an engagement surface of the nozzle where the nozzle contacts the confectionery product. The nozzle chamber opening may be closed by the confectionery product, when the nozzle engagement surface and the confectionery product are brought in contact. Subsequently applying a negative pressure to the nozzle chamber induces an attraction force between the nozzle and the confectionery, allowing the confectionery product to be extracted from the molding cavity.
Optionally, the negative pressure is applied after the nozzle is brought in contact with the confectionery product. Hence, the nozzle can be accurately positioned on the confectionery product, before initiating the vacuum assisted release thereof from the molding cavity.
Optionally, after having moved the nozzle away from the molding cavity, the confectionery is released from the nozzle by releasing the negative pressure. Hence, after having moved the nozzle away from the molding cavity, the pressure can be equalized to ambient pressure, for example by equalizing the pressure in the nozzle chamber to ambient pressure. The nozzle chamber may for example be brought in communication with the atmosphere, or the pressure therein may be increased by another pressure source.
Optionally, after having moved the nozzle away from the molding cavity, the confectionery product is pushed away from the nozzle by a push body to release or at least assist in releasing the confectionary product from the nozzle. When the confectionery product is pulled out of the molding cavity, the confectionery product may for example be moved past the push body, e.g. a push plate, so as to facilitate separation of the confectionary product and the nozzle. The push body may for example include a plate with an opening through which the nozzle extends. The opening may be dimensioned such that the nozzle can extend therethrough but the confectionary product cannot. The opening may for example have a dimension smaller than a cross-sectional dimension of the confectionary product. When moving the nozzle, and the confectionery product engaged therewith, through the plate opening, the confectionary product may be blocked by the plate, thus allowing the confectionery product to be separated from the nozzle. The push body may contact the confectionery product while the confectionery product is in vacuum engagement with the nozzle. Shortly after contacting the confectionery product with the push body, the vacuum may be released. The push body may also contact the confectionery product whilst the vacuum has already been released. The confectionery product may for example stick to the nozzle, despite the release of the vacuum, such that the push body can ensure release of the confectionary product from the nozzle.
Optionally, a positive pressure is applied to the nozzle to force the release of the confectionery product from the nozzle. The positive pressure, i.e. a pressure above ambient, may facilitate the release of the confectionery product from the nozzle, as the confectionery product may be prone to sticking to the nozzle.
Optionally, the nozzle is moved away from the molding cavity by deforming the nozzle under influence of the negative pressure applied to the nozzle. The nozzle may for example be contractable under influence of the negative pressure. The confectionery product may hence be extracted from the molding cavity without having to move the nozzle in its entirety.
Optionally, the nozzle is moved a first amount away from the molding cavity by the deforming of the nozzle, and moved a second amount away from the molding cavity by translating the nozzle in its entirety. The second amount may be larger than the first amount. The deformation of the nozzle may for example primarily detach the confectionery product from the molding cavity wall, while the translating of the nozzle may displace the confectionery product from the molding cavity to a discharge location where the confectionery product can be released from the nozzle for further processing.
Optionally, the nozzle is moved away from the molding cavity in a first direction, and wherein, while the nozzle and the confectionery product are in vacuum engagement with each other, the molding cavity is moved relative to the nozzle in a second direction transverse to the first direction.
The transverse movement may facilitate the detachment of the confectionery from the molding cavity wall. The first direction may particularly be opposite to the direction, relative to the molding cavity, in 5 which the liquid confectionery product has been poured into the molding cavity. The transverse direction may for example be parallel to plane in which a molding cavity opening extends. The molding cavity may be part of a plurality of molding cavities that are formed within a common tray. The transverse direction may for example be parallel to the plane in which the tray extends. The mold may be movably driven relative to the nozzle in the second direction, particularly reciprocally. The mold may for example be shaken back and forth in the transverse direction.
Optionally, the molding cavity is moved relative to the nozzle in the second direction, prior to and/or simultaneously with the moving away of the nozzle from the molding cavity.
Optionally, the confectionery is selectively brought in vacuum engagement with the nozzle by fluidly connecting the nozzle with a vacuum buffer chamber, which vacuum buffer chamber is depressurized by a pump.
Hence, a rapid depressurization of the nozzle can be obtained. The vacuum buffer chamber is particularly connectable to the nozzle chamber of the nozzle. A valve may be arranged between the vacuum buffer chamber and the nozzle, wherein the valve is selectively switchable between an open state for fluidly connecting the vacuum buffer chamber and the nozzle, and a closed state for fluidly disconnecting the vacuum buffer chamber and the nozzle. The valve may for example be controlled by a control unit.
Optionally, the molding cavity is part of a plurality of molding cavities. Optionally, the nozzle is part of a plurality of nozzles.
Confectionery products held by the respective molding cavities may be demolded successively. Alternatively, confectionery products held by the respective molding cavities may be demolded simultaneously by the plurality of nozzles, wherein each one of the nozzles may be associated with a respective one of the molding cavities. The confectionery products, being held by respective molding cavities, can be simultaneously brought in vacuum engagement with the respective nozzles. Subsequently, while in vacuum engagement with the confectionery products, the nozzles can be simultaneously moved away from the molding cavities.
According to an aspect, a method is provided for simultaneously demolding a plurality of confectionery products from an array of respective molding cavities, wherein the confectionery products, each being held by a respective molding cavity, are simultaneously brought in vacuum engagement with a respective nozzle of an array of nozzles, and wherein, while in vacuum engagement with the confectionery products, the nozzles of the array are simultaneously moved away from the molding cavity.
According to a further aspect, a system for demolding a confectionery product from a molding cavity comprises a mold including the molding cavity for molding the confectionery product; and a nozzle having a nozzle chamber; wherein the nozzle is movable relative to the molding cavity between an proximal position in which the nozzle is proximate to the molding cavity for engaging the confectionery product, and a distal position in which the nozzle is distant from the molding cavity; and wherein the system is configured to, in the proximal position, depressurize the nozzle chamber for establishing a vacuum engagement between the nozzle and the confectionery product and while depressurizing the nozzle chamber, moving the nozzle from the proximal position to the distal position.
Optionally, the system is configured to depressurize the nozzle chamber only after the nozzle is moved to the proximal position.
Optionally, the system is configured to, in the distal position, repressurize the nozzle chamber for releasing the confectionery product from the nozzle. Hence, after having moved the nozzle away from the molding cavity to the distal position, the nozzle chamber pressure can be increased, such as equalized to ambient pressure. The nozzle chamber may for example be brought in communication with the atmosphere, or the pressure therein may be increased by another pressure source.
Optionally, the system is configured to repressurize the nozzle chamber only after the nozzle is moved to the distal position.
Optionally, the system is configured to, in the distal position, apply a positive pressure to the nozzle chamber for forcing the release of the confectionery product from the nozzle. The confectionery product may hence be blown off the nozzle.
Optionally, the nozzle is configured to move, particularly deform, from an extended state to a contracted state under influence of the depressurization of the nozzle chamber for retracting the confectionery product from the molding cavity, and to move from the contracted state to the extended state under influence of the repressurization of the nozzle chamber. The system may for example be configured to move the nozzle by a first amount away from the molding cavity by deforming the nozzle to the contracted state, and to move the nozzle by a second amount away from the molding cavity by translating the nozzle in its entirety. The second amount may be larger than the first amount.
Optionally, the system is configured to move the nozzle from the proximal position to the distal position in a first direction, and to, in the proximal position, move the molding cavity relative to the nozzle in a second direction transverse to the first direction.
Optionally, the system comprises a vacuum buffer chamber fluidly connected or connectable between a first pump and the nozzle chamber, wherein a first valve is arranged between the vacuum buffer chamber and the nozzle chamber for selectively being in an open state for fluidly connecting the vacuum buffer chamber and the nozzle chamber, and a closed stated for fluidly disconnecting the vacuum buffer chamber and the nozzle chamber.
Optionally, the system is configured to, in the proximal position, moving the first valve to the open state so as to fluidly connect the vacuum buffer chamber with the nozzle chamber and/or to, in the distal position, moving the first valve to the closed state so as to fluidly disconnect the vacuum buffer chamber with the nozzle chamber. The vacuum buffer chamber may be held at an underpressure, below ambient.
Optionally, the system comprises an overpressure buffer chamber fluidly connected or connectable between a second pump and the nozzle chamber, wherein a second valve is arranged between the overpressure buffer chamber and the nozzle chamber for selectively being in an open state for fluidly connecting the overpressure buffer chamber and the nozzle chamber, and a closed stated for fluidly disconnecting the overpressure buffer chamber and the nozzle chamber. The overpressure buffer chamber may be held at an overpressure, above ambient. Fluidly connecting the overpressure buffer chamber to the nozzle chamber may blow off the confectionery being stuck to the nozzle. The first valve and the second valve may be synchronized, such that the first valve and the second valves are always in mutually opposite states. Hence, for example, when the first valve is in a first one of the open state and the closed state, the second valve is in a second one of the open state and the closed state.
Optionally, the system is configured to, in the distal position, moving the second valve to the open state so as to fluidly connect the overpressure buffer chamber with the nozzle chamber and/or to, in the proximal position, moving the second valve to the closed state so as to fluidly disconnect the overpressure buffer chamber with the nozzle chamber.
Optionally, the mold comprises a plurality of molding cavities arranged in an array for molding a respective plurality of confectionery products, and wherein the nozzle is part of a plurality of nozzles that are arranged in a complementary array of nozzles, wherein the nozzle array is movable relative to the molding cavity array between the proximal position in which each nozzle is proximate to a respective molding cavity for engaging the respective confectionery product, and the distal position in which each nozzle is distant from the respective molding cavity for releasing the respective confectionery products from the nozzles.
Hence, in an aspect, a system for simultaneously demolding a plurality of confectionery products from an array of respective molding cavities comprises a mold including a molding cavity array of the plurality of molding cavities for respectively molding the plurality of confectionery products; and a nozzle array of a plurality of nozzles, each nozzle having a nozzle chamber; wherein the nozzle array is movable relative to the molding cavity array between a proximal position in which the nozzles are proximate to the respective molding cavities for engaging the respective confectionery products, and a distal position in which the nozzles are distant from the respective molding cavities; and wherein the system is configured to, in the proximal position, depressurize the nozzle chambers of the nozzle array for establishing a vacuum engagement between the nozzles and the respective confectionery products, and while depressurizing the nozzle chambers, moving the nozzle array from the proximal position to the distal position.
Optionally, the nozzle chambers of the nozzle array are fluidly connected to the vacuum buffer chamber, and wherein the first valve is arranged between the vacuum buffer chamber and the nozzle array for in the open state fluidly connecting the vacuum buffer chamber to each of the nozzle chambers, and in the closed stated fluidly disconnecting the vacuum buffer chamber from each of the nozzle chamber. The nozzles of the array are hence connected to a common vacuum buffer chamber. The first valve can be used to connect and disconnect all the nozzles of the array to the vacuum buffer chamber simultaneously.
Optionally, the nozzle chambers of the nozzle array are fluidly connected to the overpressure buffer chamber, and wherein the second valve is arranged between the overpressure buffer chamber and the nozzle chambers for in the open state fluidly connecting the overpressure buffer chamber to each of the nozzle chambers, and in the closed stated fluidly disconnecting the overpressure buffer chamber from each of the nozzle chamber. The nozzles of the array are hence connected to a common overpressure buffer chamber. The second valve can be used to connect and disconnect all the nozzles of the array to the overpressure buffer chamber simultaneously.
It will be appreciated that any of the aspects, features and options described herein can be combined. It will particularly be appreciated that any of the aspects, features and options described in view of the method apply equally to the system, and vice versa.
BRIEF DESCRIPTION OF THE DRAWINGS
Embodiments of the present invention will now be described in detail with reference to the accompanying drawings in which:
Figures 1A-1D show an example of a demolding system;
Figures 2A, 2B and 3A-3B show an example of demolding system.
DETAILED DESCRIPTION
Figures 1A-1D show an example of a demolding system 100, comprising a nozzle 10 and a molding cavity 20. The molding cavity 20 is formed by a mold 21, particularly a molding tray having a top face 22 wherein the molding cavity 20 is formed by a depression in the top face 22.
The molding cavity 20 can be filled, e.g. a filling station, with a confectionery product 30 in liquid form. The confectionery product 30 is subsequently dried, particularly jellified, while held by the molding cavity 20. To facilitate demolding of the confectionery product 30, a releasing agent, such an oil, can be applied to the mold. This may prevent or at least reduce sticking of the confectionery product 30 to the mold. The molding cavity 20 gives the confectionery product 30 a desired shape. The molding cavity 20 may be substantially cup shaped. The molding cavity 20 may particularly be free of undercuts to facilitate demolding. The molding cavity 20 may for example be convex shaped. The molding cavity 20 has an open top through which the confectionery product is cast and through which the confectionery product is removed after jellification.
The nozzle 10 may be substantially hollow, and may include a nozzle chamber 11. The nozzle chamber 11 may include an opening 13 at an engagement portion 12 of the nozzle 11, at which the nozzle 11 engages the confectionery product 30. The confectionery product 30 may close the opening 13 when the nozzle 10 is in contacting engagement with the engagement portion 12 of the nozzle 10. The nozzle chamber 11 may be fluidly connected or connectable to a vacuum source.
Figure 1A shows the nozzle 10 in a distal position relative to the molding cavity 20. The nozzle 10 is movable relative to the molding cavity between the distal position and a proximal position as shown in figure 1B. In the proximal position, the nozzle 10 is proximate the molding cavity 20 and engages the confectionery product 30 that is held by the molding cavity 20. The system 100 may for example comprise lateral stoppers for positioning the mold 21 such that the molding cavity 20 is brought in 20 alignment with the nozzle 10. The system 100 may also comprise a sensor, such as an image sensor, for detecting a position the molding cavity 20, and the nozzle 10 may be moved to the detected position accordingly.
While the nozzle 10 and the confectionery product 20 are in contacting engagement, a negative pressure may be applied to the nozzle 10, to provide a vacuum engagement between the nozzle 10 and the confectionery product 30. The nozzle chamber 11 can for instance be fluidly connected to a vacuum source. Here, the nozzle 10 is fluidly connected to a vacuum buffer chamber 40 by means of a conduit 15 in which a first valve 41 is arranged. The vacuum buffer chamber 40 is depressurized by an underpressure pump 42, and may be substantially kept at a substantially constant negative pressure, i.e. a pressure below atmospheric. The first valve 41 in an open state may fluidly connect the vacuum buffer chamber 40 with the nozzle 10, particularly the nozzle chamber 21, to establish the vacuum engagement between the nozzle 10 and the confectionery product 30. In a closed state, the first valve 41 may fluidly disconnect the vacuum buffer chamber 40 from the nozzle 10. The first valve 41 may be controlled by a controller 60. The controller 60 may also control the movement of the nozzle 10. The controller 60 may also control the underpressure pump 42.
Prior to or while applying the negative pressure, the mold 21 may be moved in a transverse plane, e.g. back and forth, to promote detachment of the confectionery product 30 form the mold 21. The transverse plane in this example corresponds to the plane in which the top face 22 of the mold 21 extends.
The nozzle 10 is in this example deformable under influence of negative pressure applied thereto. The nozzle 10 is particularly deformable between an extended state as shown in figures 1A and 1B, and a contracted state as shown in figures 1C and 1D. While applying the negative pressure, the nozzle 10 contracts while retaining the confectionery product 30, and thereby detaches and pulls the confectionery product from the molding cavity 20, as shown in figure 1C. The contraction of the nozzle 10 constitutes a movement of the nozzle 10 away from the molding cavity 20 by a first amount. The nozzle 10 is subsequently moved further away from the molding cavity 20 while retaining the confectionery product 30, here to the distal position, by translating the nozzle 10 in its entirety, as shown in figure 1D. The translation of the nozzle 10 in its entirety constitutes a movement of the nozzle 10 away from the molding cavity 20 by a second amount. The second amount is in this example larger than the first amount.
The second amount may be for example so as to provide sufficient clearance between the mold 21 and the nozzle 10 holding the confectionery product 30, to allow easy removal of the mold 21.
The nozzle 10 may be moved to discharge position where the confectionery product is released from the nozzle 10 to be further processed, e.g. sugar coated and/or packaged etc.. The discharge position may correspond to the distal position, e.g. as shown in figure 1D, or may be a different position, e.g. laterally shifted, to discharge the confectionery product 30, e.g., onto a conveyor.
In the discharge position, the vacuum engagement between the nozzle 10 and the confectionery product 30 is lifted, by releasing the negative pressure.
The nozzle chamber 11 may for example be fluidly connected to the atmosphere, e.g. via valve.
In this example, the pressure applied to the nozzle 10 1s increased to a positive pressure, i.e. a pressure above ambient.
Hence, the confectionery product 30 can in this example be blown off from the nozzle 10. Here, the nozzle chamber 11 is fluidly connected to an overpressure buffer chamber 50 by means of the conduit 15 in which a second valve 51 is arranged.
The overpressure buffer chamber 50 is depressurized by an overpressure pump 52, and may be substantially kept at a substantially constant positive pressure, 1.e. a pressure above atmospheric.
The second valve 51 in an open state may fluidly connect the overpressure buffer chamber 50 with the nozzle 10, particularly the nozzle chamber 11, to lift the vacuum engagement and force discharge of the confectionery product 30 form the nozzle 10. In a closed state, the second valve 51 may fluidly disconnect the overpressure buffer chamber 50 from the nozzle 10. The second valve 51 may be controlled by the controller 60. The controller 60 may also control the overpressure pump 52. The controller may be configured to prevent the first and second valves from being in their respective open states at the same time.
The controller 60 may hence be arranged to open the first valve 42 only when the second valve 52 is closed, and to open the second valve 52 open only when the first valve 42 is closed.
The first and second valves may however be in their respective closed states at the same time.
The first valve 41 and the second valve 51 may be controlled synchronously by the controller 60, such that the first valve 41 and the second valve 51 are in opposite states at all times. Hence, for example, if the first valve 41 is in one of the closed or open state, the second valve 51 is in the other one of the closed or open state. It will be appreciated that the first valve 41 and the second valve 51 may for example be integrated in to a single three-way valve.
The demolding system 100 in this example includes an optional push body 19 to facilitate the release of the confectionery product 30 from the nozzle 10, after having been pulled-out of the molding cavity 20. The nozzle 10 1s in this example moved past the push body 19, such that the push body 19 contacts the confectionery product 30 and pushes the confectionery product 30 away from the nozzle 10. The push body 19 may hence separate the confectionery product 30 from the nozzle 10, particularly in case the confectionery product 30 is stuck to the nozzle 10. In this example, the confectionery product 30 is separated from the nozzle 10 with the push body 19, while the vacuum is applied to the nozzle 10. Upon contact of the push body 19 with the confectionary product, or shortly thereafter, the vacuum can be released, e.g. by disconnecting the vacuum buffer chamber 40 and optionally connecting the overpressure buffer chamber 50 to the nozzle 10. Here, the system 100 includes a push body 19 as well as a overpressure buffer chamber 50 with associated pump 52, but it will be appreciated that the system 100 need not include both. The system 100 may for example comprise either one of the push body 19 and the overpressure chamber 50 with associated pump 52.
Figures 2A-2B and 3A-3B show an example of a system 100, similar to the example of figures 1A-1D, comprising a plurality of molding cavities 20 and plurality of nozzles 10 arranged in respective arrays. The nozzles 10 and molding cavities 20 are identical to the one shown in figures 1A-1D. Each nozzle 10 is associated with a respective molding cavity 20.
Hence, the nozzle array and the molding cavity array are accordingly adapted to one another. Multiple confectionery products 30, held by the multiple molding cavities 20, can accordingly be demolded simultaneously.
The nozzles 10 and the molding cavities 20 are in this schematic example arranged in respective one dimensional arrays, but it will be appreciated that the nozzles 10 and the molding cavities 20 can also be arranged in respective two dimensional arrays.
Figure 2A shows the nozzle array 10 in the proximal position in which the nozzles 10 of the nozzle array are in contacting engagement with the confectionery products 30 held by the molding cavities 20 of the molding cavity array, similar to as described in view of figure 1B. Figure 2B shows the nozzles 10 of the nozzle array in vacuum engagement with the respective confectionery products 30. The nozzles 10 of the nozzle array are here simultaneously fluidly connected to the common vacuum buffer chamber 40, by opening the first valve 41. Figure 2B particularly shows the nozzles 10 of the nozzle array in a contracted state, similar to as described in view of figure 1C.
Figure 3A shows the nozzles 10 of the nozzle array in the distal position, distant from the mold 21. Compared to the position shown in figure 2B, the nozzle array has been moved in its entirety relative to the molding cavity array, similar to as described in view of figure 1D. Figure 3B shows the nozzles 10 of the nozzle array in the discharge position, wherein the confectionery products have been discharged onto a collector surface 70. The collector surface 70 may for instance be part of a conveyor belt, or a container. The confectionery products 30 are in this example released from the respective nozzles 10 by opening the second valve 51, simultaneously or after closing the first valve 41. Opening the second valve 51 fluidly connects the common overpressure buffer chamber with the nozzles 10 of the nozzle array, causing a release of the vacuum engagement between the confectionery products 30 and the nozzles 10, and a forced discharge of the confectionery products 30 from the nozzles 10.
The system 100 includes a push body 19, here including a push plate having multiple openings associated with the nozzles 10. Each nozzle 10 1s extendable through a respective opening in the push plate 19. The nozzles 10 reach through the openings of the push plate 19 to vacuumly engage the confectionary products 30. When pulling the confectionery products 30 out of their module cavities 20, the nozzles 10 are moved away from the module cavities 20 past the plate 19, through the respective openings, such that the push plate 19 contacts the confectionary products 30 and pushes the confectionary product 30 away from the nozzles 10. The push plate 19 hence facilitates separation of the confectionery products 30 from the nozzles 10.
Herein, the invention is described with reference to specific examples of embodiments of the invention. It will, however, be evident that various modifications and changes may be made therein, without departing from the essence of the invention. For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, alternative embodiments having combinations of all or some of the features described in these separate embodiments are also envisaged. The specifications, drawings and examples are, accordingly, to be regarded in an illustrative sense rather than in a restrictive sense.
In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word ‘comprising’ does not exclude the presence of other features or steps than those listed in a claim.
Furthermore, the words ‘a’ and ‘an’ shall not be construed as limited to ‘only one’, but instead are used to mean ‘at least one’, and do not exclude a plurality. The mere fact that certain measures are recited in mutually different claims does not indicate that a combination of these measures cannot be used to an advantage.

Claims (24)

ConclusiesConclusions 1. Werkwijze voor het ontvormen van een zoetwarenproduct uit een vormholte, waarbij het zoetwarenproduct, gehouden door de vormholte, in vacuümaangrijping met een mondstuk gebracht wordt, en waarbij, terwijl in vacuümaangrijpimg met het zoetwarenproduct, het mondstuk van de vormholte wegbewogen wordt.A method of demolding a confectionery product from a mold cavity, wherein the confectionery product held by the mold cavity is brought into vacuum engagement with a nozzle, and wherein, while in vacuum engagement with the confectionery product, the nozzle is moved away from the mold cavity. 2. Werkwijze volgens conclusie 1, waarbij het mondstuk met het zoetwarenproduct in contact gebracht wordt, en een negatieve druk op het mondstuk aangebracht wordt om de vacuümaangrijping tussen het mondstuk en het zoetwarenproduct tot stand te brengen.A method according to claim 1, wherein the nozzle is brought into contact with the confectionery product, and a negative pressure is applied to the nozzle to effect vacuum engagement between the nozzle and the confectionery product. 3. Werkwijze volgens conclusie 2, waarbij de negatieve druk wordt aangebracht nadat het mondstuk in contact is gebracht met het zoetwarenproduct.A method according to claim 2, wherein the negative pressure is applied after the nozzle has been brought into contact with the confectionery product. 4. Werkwijze volgens een der voorgaande conclusies, waarbij, nadat het mondstuk van de vormholte is wegbewogen, het zoetwarenproduct van het mondstuk wordt gelost door aflating van de negatieve druk.Method according to any one of the preceding claims, wherein, after the nozzle has moved away from the mold cavity, the confectionery product is released from the nozzle by releasing the negative pressure. 5. Werkwijze volgens conclusie 4, waarbij een positieve druk op het mondstuk aangebracht wordt om de lossing van het zoetwarenproduct van het mondstuk te forceren.A method according to claim 4, wherein a positive pressure is applied to the nozzle to force the release of the confectionery product from the nozzle. 6. Werkwijze volgens een der voorgaande conclusies, waarbij, nadat het mondstuk van de vormholte is wegbewogen, het zoetwarenproduct van het mondstuk wordt weggeduwd door een duwlichaam om het zoetwarenproduct van het mondstuk te lossen, of althans te helpen bij de lossing.6. Method according to any one of the preceding claims, wherein, after the nozzle has moved away from the mold cavity, the confectionery product is pushed away from the nozzle by a pushing body to release the confectionery product from the nozzle, or at least to assist in the release. 7. Werkwijze volgens een der voorgaande conclusies 2-6, waarbij het mondstuk van de vormholte wegbewogen wordt door deformatie van het mondstuk onder invloed van de op het mondstuk aangebrachte negatieve druk.7. Method according to any of the preceding claims 2-6, wherein the nozzle is moved away from the mold cavity by deformation of the nozzle under the influence of the negative pressure applied to the nozzle. 8. Werkwijze volgens een der voorgaande conclusies, waarbij het mondstuk van de vormholte wegbewogen wordt in een eerste richting, en waarbij, terwijl het mondstuk en het zoetwarenproduct in vacuümaangrijping met elkaar zijn, de vormholte wordt bewogen ten opzichte van het mondstuk in een tweede richting dwars op de eerste richting.A method according to any one of the preceding claims, wherein the nozzle is moved away from the mold cavity in a first direction, and wherein, while the nozzle and the confectionery product are in vacuum engagement with each other, the mold cavity is moved relative to the nozzle in a second direction perpendicular to the first direction. 9. Werkwijze volgens conclusie 8, waarbij de vormholte ten opzichte van de spuitmond in de tweede richting wordt bewogen, voorafgaand aan en/of gelijktijdig met het van de vormholte wegbewegen van het mondstuk.9. Method according to claim 8, wherein the mold cavity is moved relative to the nozzle in the second direction, prior to and/or simultaneously with the nozzle moving away from the mold cavity. 10. Werkwijze volgens een er voorgaande conclusies, waarbij het zoetwarenproduct selectief in vacuümaangrijping met het mondstuk wordt gebracht door het mondstuk in fluidumverbinding te brengen met een vacuümbufferkamer, welke vacuümbufferkamer in negatieve druk gebracht wordt door een pomp.A method according to any preceding claim, wherein the confectionery product is selectively brought into vacuum engagement with the nozzle by placing the nozzle in fluid communication with a vacuum buffer chamber, which vacuum buffer chamber is brought into negative pressure by a pump. 11. Werkwijze voor het gelijktijdig ontvormen van meerdere zoetwarenproducten uit een reeks van respectieve vormholten, volgens een der voorgaande conclusies, waarbij de zoetwarenproducten, elk door een respectieve vormholte gehouden worden, gelijktijdig met een respectief mondstuk van een reeks mondstukken in vacuiimaangrijping worden gebracht, en waarbij, terwijl in vacuiimaangrijping met de zoetwarenproducten, de mondstukken van de reeks gelijktijdig van de vormholte wegbewogen worden.A method for simultaneously demolding multiple confectionery products from a series of respective mold cavities, according to any one of the preceding claims, wherein the confectionery products, each held by a respective mold cavity, are simultaneously brought into vacuum engagement with a respective nozzle of a series of nozzles, and wherein, while in vacuum engagement with the confectionery products, the nozzles of the array are simultaneously moved away from the mold cavity. 12. Systeem voor het ontvormen van een zoetwarenproduct uit een vormbholte, het systeem omvattende: een mal die de vormholte omvat voor het vormen van het zoetwarenproduct; en een mondstuk omvattende een mondstukkamer; waarbij het mondstuk ten opzichte van de vormholte beweegbaar is tussen een proximale positie waarin het mondstuk zich nabij de vormholte bevindt om het zoetwarenproduct aan te grijpen, en een distale positie waarin het mondstuk zich op afstand van de vormholte bevindt; en waarbij het systeem ingericht is om, in de proximale positie, de mondstukkamer in negatieve druk te brengen voor het tot stand brengen van een vacuümaangrijping tussen het mondstuk en het zoetwarenproduct, en terwijl de mondstukkamer in negatieve druk wordt gebracht, het mondstuk van de proximale positie naar de distale positie te bewegen.12. System for demoulding a confectionery product from a mold cavity, the system comprising: a mold comprising the mold cavity for forming the confectionery product; and a nozzle including a nozzle chamber; wherein the nozzle is movable relative to the mold cavity between a proximal position in which the nozzle is located near the mold cavity to engage the confectionery product, and a distal position in which the nozzle is located at a distance from the mold cavity; and wherein the system is arranged to, in the proximal position, place the mouthpiece chamber in negative pressure to establish vacuum engagement between the mouthpiece and the confectionery product, and while the mouthpiece chamber is placed in negative pressure, the mouthpiece of the proximal position to the distal position. 13. Systeem volgens conclusie 12, ingericht om de mondstukkamer pas in negatieve druk te brengen nadat het mondstuk naar de proximale positie is bewogen.13. System according to claim 12, designed to bring the mouthpiece chamber into negative pressure only after the mouthpiece has been moved to the proximal position. 14. Systeem volgens conclusie 12 of 13, ingericht om, in de distale positie, de mondstukkamer op druk te brengen voor het lossen van het zoetwarenproduct van het mondstuk.14. System according to claim 12 or 13, designed to pressurize the mouthpiece chamber in the distal position for releasing the confectionery product from the mouthpiece. 15. Systeem volgens een der conclusies 12-14, ingericht om, in de distale positie, een positieve druk aan te brengen in de mondstukkamer om het lossen van het zoetwarenproduct van het mondstuk te forceren.15. System according to any one of claims 12-14, designed to apply positive pressure in the mouthpiece chamber in the distal position to force the release of the confectionery product from the mouthpiece. 16. Systeem volgens een der conclusies 12-15, waarbij het mondstuk 1s ingericht om van een gestrekte toestand naar een samengetrokken te bewegen toestand onder invloed van in negatieve druk brengen van de mondstukkamer voor het terugtrekken van het zoetwarenproduct uit de vormbholte, en om van de samengetrokken toestand naar de gestrekte toestand te bewegen onder invloed van het op druk brengen van de mondstukkamer.16. System according to any one of claims 12-15, wherein the nozzle 1 is adapted to move from an extended state to a contracted state under the influence of negative pressure of the nozzle chamber for withdrawing the confectionery product from the mold cavity, and to move from to move from the contracted state to the extended state under the influence of pressurizing the nozzle chamber. 17. Systeem volgens een der conclusies 12-16, mgericht om het mondstuk van de proximale positie naar de distale positie te verplaatsen in een eerste richting, en om, in de proximale positie, de vormholte te verplaatsen ten opzichte van het mondstuk in een tweede richting wars op de eerste richting.17. System according to any one of claims 12-16, adapted to move the nozzle from the proximal position to the distal position in a first direction, and to, in the proximal position, move the mold cavity relative to the nozzle in a second direction. direction opposite to the first direction. 18. Systeem volgens een van de conclusies 12-17, omvattende een vacuümbufferkamer die fluidum-verbonden of -verbindbaar is tussen een eerste pomp en de mondstukkamer, waarbij een eerste klep tussen de vacuümbufferkamer en de mondstukkamer is voorzien om selectief in een open toestand voor het fluïdum-verbinden van de vacuümbufferkamer en de mondstukkamer, en een gesloten toestand voor fluidum-ontkoppelen van de vacuümbufferkamer en de mondstukkamer te zijn.18. System according to any one of claims 12-17, comprising a vacuum buffer chamber that is fluidly connected or connectable between a first pump and the nozzle chamber, wherein a first valve is provided between the vacuum buffer chamber and the nozzle chamber to selectively remain in an open condition for fluidly connecting the vacuum buffer chamber and the nozzle chamber, and a closed state for fluidly disconnecting the vacuum buffer chamber and the nozzle chamber. 19. Systeem volgens conclusie 18, waarbij het systeem ingericht is om, in de aangrijpingspositie, de eerste klep naar de open toestand te bewegen om de vacuümbufferkamer en de mondstukkamer in fluidumverbinding te brengen en/of om, in de distale positie, de eerste klep naar de gesloten toestand te bewegen om de vacuümbufferkamer en de mondstukkamer te fluidum-ontkoppelen.19. System according to claim 18, wherein the system is adapted to move, in the engagement position, the first valve to the open position to bring the vacuum buffer chamber and the nozzle chamber into fluid communication and/or to, in the distal position, to move the first valve to the closed position to fluidly disconnect the vacuum buffer chamber and the nozzle chamber. 20. Systeem volgens een der conclusies 12-19, omvattende een overdrukbufferkamer die fluidum-verbonden of -verbindbaar is tussen een tweede pomp en de mondstukkamer, waarbij een tweede klep tussen de overdrukbufferkamer en de mondstukkamer is voorzien om selectief in een open toestand voor het fluïdum-verbinden van de overdrukbufferkamer en de mondstukkamer, en een gesloten toestand voor het fluidum-ontkoppelen van de overdrukbufferkamer en de mondstukkamer te zijn.20. System according to any one of claims 12-19, comprising an overpressure buffer chamber that is fluidly connected or connectable between a second pump and the nozzle chamber, wherein a second valve is provided between the overpressure buffer chamber and the nozzle chamber to selectively open in an open condition for the fluidly connecting the positive pressure buffer chamber and the nozzle chamber, and a closed state for fluidly disconnecting the positive pressure buffer chamber and the nozzle chamber. 21. Systeem volgens conclusie 20, waarbij het systeem is ingericht om, in de distale positie, de tweede klep naar de open toestand te bewegen om de overdrukbufferkamer te fluidum-verbinden met de mondstukkamer en/of om, in de proximale positie, de tweede klep naar de gesloten toestand te bewegen om de overdrukbufferkamer te fluidum-ontkoppelen van de mondstukkamer.21. System according to claim 20, wherein the system is adapted to move, in the distal position, the second valve to the open position to fluidly connect the overpressure buffer chamber to the mouthpiece chamber and/or to, in the proximal position, to move the second valve to the closed position to fluidly disconnect the overpressure buffer chamber from the nozzle chamber. 22. Systeem volgens een van de conclusies 12-21, waarbij de mal een veelvoud vormholten omvat die in een reeks gerangschikt zijn voor het vormen van een respectief veelvoud zoetwarenproducten, en waarbij het mondstuk deel is van een veelvoud mondstukken die in een complementaire reeks mondstukken gerangschikt zijn, waarbij de reeks mondstukken ten opzichte van de reeks vormholten beweegbaar 1s tussen de proximale positie waarin elk mondstuk zich nabij een respectieve vormholte bevindt voor het aangrijpen van het respectieve zoetwarenproduct, en de distale positie waarin elk mondstuk zich op afstand van de respectieve vormholte bevindt voor het lossen van de respectieve zoetwarenproducten van de mondstukken.A system according to any one of claims 12 to 21, wherein the mold comprises a plurality of mold cavities arranged in an array to form a respective plurality of confectionery products, and wherein the nozzle is part of a plurality of nozzles arranged in a complementary array of nozzles are arranged, the series of nozzles being movable relative to the series of mold cavities for 1 s between the proximal position in which each nozzle is located near a respective mold cavity for engaging the respective confectionery product, and the distal position in which each nozzle is remote from the respective mold cavity located for discharging the respective confectionery products from the nozzles. 23. Systeem volgens conclusie 22, voor zover afhankelijk van conclusie 18, waarbij het veelvoud mondstukkamers van het respectieve veelvoud mondstukken met de vacuümbufferkamer fluidum-verbonden is, en waarbij de eerste klep tussen de vacuümbufferkamer en het veelvoud mondstukkamers voorzien is voor het in de open toestand fluïdum - verbinden van de vacuümbufferkamer met elk van de mondstukkamers, en in de gesloten toestand fluidum-ontkoppelen van de vacuümbufferkamer van elk van de mondstukkamers.23. System according to claim 22, when dependent on claim 18, wherein the plurality of nozzle chambers of the respective plurality of nozzles are fluidly connected to the vacuum buffer chamber, and wherein the first valve between the vacuum buffer chamber and the plurality of nozzle chambers is provided for fluid state - connecting the vacuum buffer chamber to each of the nozzle chambers, and in the closed state fluidly disconnecting the vacuum buffer chamber from each of the nozzle chambers. 24. Systeem volgens conclusie 22 of 23 voor zover afhankelijk van conclusie 20, waarbij het veelvoud mondstukkamers van het respectieve veelvoud mondstukken fluïdum-verbonden is met de overdrukbufferkamer, en waarbij de tweede klep tussen de overdrukbufferkamer en het veelvoud mondstukkamers voorzien is voor het in de open toestand fluïdum - verbinden van de overdrukbufferkamer met elk van de mondstukkamers, en in de gesloten toestand fluidum-ontkoppelen van de overdrukbufferkamer met elk van de mondstukkamers.24. System according to claim 22 or 23 as far as dependent on claim 20, wherein the plurality of nozzle chambers of the respective plurality of nozzles are fluidly connected to the overpressure buffer chamber, and wherein the second valve between the overpressure buffer chamber and the plurality of nozzle chambers is provided for open state fluid - connecting the overpressure buffer chamber to each of the nozzle chambers, and in the closed state fluid-disconnecting the overpressure buffer chamber from each of the nozzle chambers.
NL2033106A 2022-09-22 2022-09-22 System and method for demolding confectionery NL2033106B1 (en)

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