| 摘要 |
FIELD: production of delicacy sorts of ice-cream, such as double-layer ice-cream. SUBSTANCE: ice-making unit has two freezers for ice-cream and glaze, respectively, ice-cream forming and glaze applying head, paper-glueing apparatus with movable mechanism, cutting mechanism, thrower and quick freezer. Head has central sleeve, hollow auger shaft positioned on sleeve, auger cavity terminating in conical annular cavity for glaze. Glaze is supplied into radial branch pipe and ice-cream is supplied into central sleeve. Conveyance paths are positioned upstream of cutting mechanism and thrower. Length of conveyance paths is selected such that ratio of path lengths is within the range of 3.8-5.2. Construction of head and combination of two freezers allow glaze to be applied to soft ice-cream, on which it is frozen to keep ice-cream shape. EFFECT: increased efficiency by fully mechanized process, improved quality of ice-cream and enhanced reliability in operation. 2 dwgi
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