VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN

VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN

An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die (12) having a section with sidewalls (44) extending between upper and lower end portions (32,34) and defining a cavity (30). In the preferred embodiment, a plurality of intermediate dies...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: MARABLE, ALGER C, BACKINOFF, SCOTT B
Format: Patent
Sprache:ger
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator MARABLE, ALGER C
BACKINOFF, SCOTT B
description An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die (12) having a section with sidewalls (44) extending between upper and lower end portions (32,34) and defining a cavity (30). In the preferred embodiment, a plurality of intermediate dies (24,26) for insertion of the inclusions are positioned within the cavity (30) and spaced from the sidewalls (44) of the main die (12). The intermediate dies (24,26) gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity (30) of the main die (12), it passes along and about the intermediate dies (24,26) through which the inclusions are flowing. Each intermediate die (24,26) is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed. The intermediate dies (24,26) are preferably made of heat conductive, metallic material wherein the surrounding ice cream in the main die (12) will gradually and progressively cool the hotter inclusions in the intermediate dies (24,26) before they reach the insertion locations.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ATE430483TT1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ATE430483TT1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ATE430483TT13</originalsourceid><addsrcrecordid>eNrjZPAO8w8K8nT2CAn1c1eICvVV8HANCg5x9fFx9VMI8_dTcI0ICQp18XQNCnH1VQgOcPUMdgViBV_PEAW3w3N8fIDagoNDDs9x9nb142FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8Y4hribGBiYWxiEhhsbEqAEAq9Uwtw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN</title><source>esp@cenet</source><creator>MARABLE, ALGER C ; BACKINOFF, SCOTT B</creator><creatorcontrib>MARABLE, ALGER C ; BACKINOFF, SCOTT B</creatorcontrib><description>An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die (12) having a section with sidewalls (44) extending between upper and lower end portions (32,34) and defining a cavity (30). In the preferred embodiment, a plurality of intermediate dies (24,26) for insertion of the inclusions are positioned within the cavity (30) and spaced from the sidewalls (44) of the main die (12). The intermediate dies (24,26) gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity (30) of the main die (12), it passes along and about the intermediate dies (24,26) through which the inclusions are flowing. Each intermediate die (24,26) is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed. The intermediate dies (24,26) are preferably made of heat conductive, metallic material wherein the surrounding ice cream in the main die (12) will gradually and progressively cool the hotter inclusions in the intermediate dies (24,26) before they reach the insertion locations.</description><language>ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20090515&amp;DB=EPODOC&amp;CC=AT&amp;NR=E430483T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20090515&amp;DB=EPODOC&amp;CC=AT&amp;NR=E430483T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARABLE, ALGER C</creatorcontrib><creatorcontrib>BACKINOFF, SCOTT B</creatorcontrib><title>VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN</title><description>An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die (12) having a section with sidewalls (44) extending between upper and lower end portions (32,34) and defining a cavity (30). In the preferred embodiment, a plurality of intermediate dies (24,26) for insertion of the inclusions are positioned within the cavity (30) and spaced from the sidewalls (44) of the main die (12). The intermediate dies (24,26) gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity (30) of the main die (12), it passes along and about the intermediate dies (24,26) through which the inclusions are flowing. Each intermediate die (24,26) is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed. The intermediate dies (24,26) are preferably made of heat conductive, metallic material wherein the surrounding ice cream in the main die (12) will gradually and progressively cool the hotter inclusions in the intermediate dies (24,26) before they reach the insertion locations.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAO8w8K8nT2CAn1c1eICvVV8HANCg5x9fFx9VMI8_dTcI0ICQp18XQNCnH1VQgOcPUMdgViBV_PEAW3w3N8fIDagoNDDs9x9nb142FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8Y4hribGBiYWxiEhhsbEqAEAq9Uwtw</recordid><startdate>20090515</startdate><enddate>20090515</enddate><creator>MARABLE, ALGER C</creator><creator>BACKINOFF, SCOTT B</creator><scope>EVB</scope></search><sort><creationdate>20090515</creationdate><title>VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN</title><author>MARABLE, ALGER C ; BACKINOFF, SCOTT B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE430483TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2009</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MARABLE, ALGER C</creatorcontrib><creatorcontrib>BACKINOFF, SCOTT B</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MARABLE, ALGER C</au><au>BACKINOFF, SCOTT B</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN</title><date>2009-05-15</date><risdate>2009</risdate><abstract>An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die (12) having a section with sidewalls (44) extending between upper and lower end portions (32,34) and defining a cavity (30). In the preferred embodiment, a plurality of intermediate dies (24,26) for insertion of the inclusions are positioned within the cavity (30) and spaced from the sidewalls (44) of the main die (12). The intermediate dies (24,26) gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity (30) of the main die (12), it passes along and about the intermediate dies (24,26) through which the inclusions are flowing. Each intermediate die (24,26) is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed. The intermediate dies (24,26) are preferably made of heat conductive, metallic material wherein the surrounding ice cream in the main die (12) will gradually and progressively cool the hotter inclusions in the intermediate dies (24,26) before they reach the insertion locations.</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language ger
recordid cdi_epo_espacenet_ATE430483TT1
source esp@cenet
subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title VORRICHTUNG ZUM HERSTELLEN VON EXTRUDIERTEM SPEISEEIS MIT FÜLLUNGSSTÜCKEN
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T05%3A07%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=MARABLE,%20ALGER%20C&rft.date=2009-05-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EATE430483TT1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true