US2585766A - Cream cooler - Google Patents

Description

Feb. 12, 1952 M. M. GUGGENHEIM CREAM COOLER 3 Sheets-Sheet 1 Filed Sept. 16, 1948 JNVENTOR.

BY 1 772/. I

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Feb. 12, 1952 M. M; GUGGENHEIM CREAM COOLER 3 Sheets-Sheet 2 Filed Sept. 16, 1948 1952 M. M. GUGGENHEIM 2,535,766

CREAM COOLER Filed Sept. 16, 1948 I s Sheets-Sheet 3 IN V EN TOR.

i a smfw 197 TOR/V5) I Patented Feb. 12, 1952 UNITED STATES PATENT- -oFFICE' 2;585,766 CREAM COOLER Max M. Guggenheim, New"York-, N Y, ,-assignor to National Equipment Oorporation -New-York, N. Y., a corporation of New lonk; Application September 1s,194s;ser'iamo.49;54o

4- Claims.

This invention relates to confectioneryunaking machines, and particularly to those-employed for. cooling fondant or so-called cream employed in candy'manufacture.

An object of the invention is to provide a" machine oi this'character'by which the fondant 'is rapidly cooled"by aimeans which results in'a product'nf superior texture and consistency. An

other 'object'of" the invention is "to provide *amachine-inwhi'ch-the coolingisrapidly and smoothly performed-y inwhich' the 'fondant isseparated ordivided' into particles by suction exerted through aforaminous' screen and then re-united 'intoacooledysuperiorproduct.

Still another object ofthe invention is to provide a" machine which =willcontinuously cause a fiow -of the fondant -to-be delivered-to a-cream beater; so that the movementof thecream from the cooking to the beatingwill be uninterrupted and production will be greatly increased.

llhese and otherobjects-are attained by-the invention,- amore particular description of which will hereinafter appear and be set forth in. the claims appended heretoh In the accompanying drawing, whereinseveral illustrative embodiments iOf the invention are -.disclosed, Fig. lv .is:a .side. elevation of a machine constructed. in accordance. with the invention; Fig. .2 is; a top planview of oneof the .kettles; Fig. 3;.is..a:vertical sectional. view through. the vacuum. dome, .theupper portion ofoneof the kettles. positioned vbelow the same, and through surrounding. parts of the structure; Eig...4..is. a

vertical-sectional view through the; outlet head; Rig. 5 isa side: elevation ,of a modified structure structure of Fig. 5 at right angles thereto.

With :reference; to the construction disclosed inFigs. 1 to .4 inclusive-l, 2 and indicates three of the vertical supporting posts or standards which arise from the floor and constitute ,part of the frame of the-machine. Four of these posts areemployed. Secured .to the upperends of these posts by. the screws or bolts 4 is the top plate 40 which. is. provided with a central opening in which is mounted the lower open end-of a vacuum-dome15. The upper end of the dome!) is flanged, as indicated at 6, said ,flange beingattached' to theflange 1 at the end of a pipe or conduit 8 which extends to a vacuum pumpor other :suitable means for creating a vacuum and thus exerting fsuctio within the dome 5 for a purpose to bhereinafter mentioned.

Leading into-the interior of the .dome 5 is the delivery or feed pipe 9 which extends through of .the continuous type, and Fig.6 isa view of the the-sidewall of the-dome. Within the dome is provided acontinuation of said pipe consisting of a downwardly directed portion l-il ca-rrying the outlet headll at its end. The outlet head 11 consistsoi -a cup-shaped body 12 formed with a nipple IQ-into which is received the-end-of the part l-fl of 'the feed or delivery pipe '9. At its lower end; the delivery head'isprovided-with a screen +4*which, as-seen in Fig. 4, is provided-with a -pluraiity' of small outlet holes I5 so that the screen is in fact, ofa foraminous nature. The screen is-o'f considerably larger diameter than pipe lu-andactually constitutes a spray head. The soreeir 1-4: is held -inplace -in the head 11- by a clamping ring- I 6-attached to the circumferential flange--l 8 of -the-head 1-2 by means of the screws I 1 'W-hile-theoutlet:headis-pf substantially circular form, its shape and construction may beraried, the important ieatureof its construction residing inztheemployment of .a .multiaperturedsscreen: through which the fondant is drawn by suction-Lin a manner to beidescribed.

At-l-9 is showin a. suction .control valve,.providedwitltoperating handled!) by means'of which the -Lvalve can '.be adjusted to cause it .to .open to permit the flow of fondant through itand through thapipeiextension 4:0 :and- .then through the deliueryiheaddi', when the desired degreeof vacuum is\..obtainedr-.within the dome 5.. .Anobseiwatiomwindow-shown at 2] is provided in the dome; 5.

.Supportedonwbracketsi 22 on the supporting postsdoLthetmachine frame is a pair of .horizontal mails,.indicatedresnectively atg23 and 24. Saidrrailssextendewell beyond theiposts of the framaand arelofpsuchalength.as .to enable two kettles,indicated-respectivelyat :25 and 26 tobe supported upon-them... Thus while-one kettle, or that-indicatedzat i2fi.:in.Eig. 1, is being filled with fondant.,.theother kettle, :or that shown in .25, is :being emptied. :Each kettle is provided at the .top withlaz-radially extending,,flange 27 secured to asubstantiallyxsquare.irame218 which .has a downwardly extending side walLor flange 29pmto either open or closed position by means of the projecting handle 32. The cooled fondant is delivered through said trap door into a suitable receptacle.

When a kettle is positioned beneath the dome 5 and it is desired to fill the kettle with the fondant drawn by suction through the outlet head H, it is necessary that a seal is obtained between the top of the kettle as positioned, and the lower end of the dome. obtained will be noted in Fig. 3. It will be therein noted that the top plate 40 is provided with a groove in its under face in which is mounted a sealing gasket 33 which continuously surrounds the lower open end of the dome 5. Thetop of the kettle located below the lower open end of the dome 5 seats against this gasket and thus an airtight seal is established between the dome and kettle. To eifect this seal it is necessary that the kettle be raised to bring its top flange 21 into contact with the gasket 33, and for this purpose hydraulic cylinders 34 and 35 of known construction, are mounted on the inner sides of therails 23 and 24 as clearly seen in Fig. 3.

7 same in such contact during the operation of filling the kettle. When this is occurring it will be noted from Fig. 3 that the rollers are slightly raised from the rails 23 and 24. After the kettle is filled, the hydraulic pressure in the cylinders 34 and 35 is reduced to allow the kettle to lower and its rollers to be brought to rest upon the rails 23 and 24. The kettle can then be rolled along the rails 23 and 24 to the position shown at '25 in Fig. 1, while an empty kettle is moved into the position below the dome 5 to be filled.

From the foregoing, the operation of the device will be readily understood. In Fig. 1 the kettle shown at 26 is in readiness to be filled since the same is positioned below the dome 5.

I-Iydraulic pressure is then exerted in the cylinders 34 and 35, resulting in the pistons 36 thereof elevating the kettle 26 in the manner previously described, to establish a seal between the kettle and the dome 5. The vacuum-creating means is then set in operation and when a vacuum of the required degree is obtained in dome 5, the valve It will open, permitting the fondant to be sucked in through pipe 9 and to pass through the valve 19 and then pass through pipe portion it and out through the apertures l5 in the outlet head, The fondant, in passing through the foraminous plate or disk I4 is broken down or divided into particles or snow which not'only cause the hot fondant to be materially and almost instantly cooled, but fluffs the material and as it falls down into the kettle 26 and collects therein it is not only greatly reduced in temperature but united into a mixture of syrupy and decidedly smooth texture. When a sulficient amount of the fondant is thus treated and the kettle 26 is filled, suction in the dome 5 can be released by operation of a release valve 4|. By release of the hydraulic pressure in the cylinders 34 and 35, the kettle is lowered so that How such a seal is its rollers 30 rest on the rails 23 and 24, and it may then be moved from below the dome 5, to the unoccupied portion on the rails 23 and 24, seen at the right in Fig. 1.

When the kettle 26 is moved from position below the dome 5, kettle 25 which has been emptied while kettle 26 was being filled, is then rolled to position it below the dome 5, and is raised to establish sealing contact with the dome. The filling procedure just described is then repeated. While this is taking place, the previously filled kettle is being emptied in readiness for its next refilling.

With the structure just described, kettles are successively used and require emptying as fast as they are filled. With the modified structure shown in Figs. 5 and 6, a continuous operation is provided by means of which the fondant may be uninterruptedly delivered into the dome and therefrom will be continuously delivered by a suitable pump means directly to cream beaters or to any other remote devices for treatment on the product after it has been cooled. In this embodiment of the invention the dome 5, while of slightly difierent shape, is similar in funetion to that previously described. At the lower end of the dome is secured a conical receptacle 49 which is preferably fixedly but removably attached to the lower endof the dome, and has its smaller or outlet end 42 attached to the inlet of a pump 43. Said pump may be of known construction and of the type employed for the noncontaminating positive and continuous movement of fluids or semi-fluids. In the drawing, a helical gear type of pump is disclosed, the rotor thereof being indicated at 44 and being operated in a helical stator 45. A well-known type of pump in this construction is the Moyno and is satisfactory for the purpose described. The outlet of the pump 43 is shown at 46, and said outlet may be in communication with a cream beater or other apparatus to which it is desired to deliver the cooled cream for treatment or operation.

With the above-described device, the heated fondant is delivered into the dome 5 out of the foraminous delivery head I l by suction exerted in the manner described in respect to the structure of Figs. 1 to 4 inclusive. The material discharged out of the delivery head, in particled or snow, formation, will descend into the conical receptacle 49 beneath the dome 5 to unite and collect therein and to be drawn out by the pump 43 and delivered to the cream beater or to any other remote device or collection chamber as required. In first starting the apparatus, it may be found desirable to run the pump somewhat slowly so that the delivery of the fondant into the conical receptacle 49 will be faster than its re moval therefrom by the pump 43. This will permit the material to accumulate in the receptacle 49 to a requiredheight, such as for example, that indicated by the dotted line 50 in Fig. 5. Then the pump may be speeded up sufficiently to keep pace with the delivery of fondant into the receptacle 49 so that the product thereinwill thereafter maintain a constant height, namely, that indicated at 50, or other desired height, in the receptacle 4|.

By means of devices herein described, the cooling of the heated fondant takes place rapidly and the dividing of the material by passing the same through a foraminous screen not only causes the rapid cooling as above pointedout,

but results in a mixture of greatly improved texture possessing lasting characteristics.

While I have herein described the material upon which the device operates as being a fondant or so-called cream, it will be apparent that the device will not only 'efiectively operate upon such specific material, but upon many other materials, among which may be included fudge, caramel, boiled sugar or any other kind of pasty materials.

In the structure of Fig. 5, the pipes shown at 52 and 53 are for the entry of steam and water into the dome 5 for the purpose of flushing out the dome after use. In this embodiment of the invention, the use of a pump is suggested for continuously removing the cooled material. Oi course, other known means may be employed for this purpose.

While I have described several embodiments of the invention, it is obvious that the same is not to be restricted thereto, but is broad enough to cover all structures coming within the scope of the annexed claims.

What I claim is:.

1. In a machine of the character described, a

supporting frame, horizontal rails supported by' said frame, a kettle movably supported on said rails, a chamber supported above the rails, said chamber having an open lower end, sealing means provided around the lower end of the chamber, means for elevating said kettle from the rails to bring the upper end of the kettle into contact with said sealing means and thereby close the lower end of the chamber and cause the kettle and chamber to cooperate in forming a vacuum chamber, a delivery pipe leadin into the chamber above the kettle, said pipe having a foraminous outlet directed toward the kettle, whereby fondant will be suctionally drawn through said outlet by the vacuum exerted in the chamber and will fall down into the kettle.

2; In a machine of the character described, a

supporting frame, a kettle movably sup-ported thereon, a chamber above the frame, said chamber having an open lower end, sea-ling means at said open lower end, means for elevating the kettle to bring the top or" the same into contact with said sealing means to cause the chamber and kettle to cooperate to form a vacuum chamher, and means for suctionally conveying fondant into said vacuum chamber to cause the same to be deposited into the kettle.

3. In a machine of the character provided for in claim 2, wherein the elevating means for the kettle is hydraulically operated, and wherein the conveying means for the fondant includes a head located within the vacuum chamber having a multitude of small apertures through which the fondant is suctionally drawn to divide the same.

4. In a cream-cooling machine of the character described, a delivery conduit for hot cream or fondant, a head carried at the end of said conduit, said head having an outlet of foraminous nature, a hood surrounding the head and in which vacuum is developed to a degree sufiicient to suctionally draw the fondant or cream through the foraminous outlet to thereby break up the fondant, a removable collection receptacle for receiving the fondant. after the same has passed through the foraminous outlet, the hood having an open bottom beneath which the receptacle is adapted to be removably positioned, means for elevating the receptacle to bring its top into contact with the bottom of the hood and means for establishing a seal between the bottom of the hood and the top of the receptacle when the receptacle is so elevated so that when said reoeptacle is positioned below the hood and has been elevated into receiving position it will cooperate with the hood to form a vacuum chamber.

MAX M. GUGGENHEIM.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Australia Dec. 1 1929

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