| 摘要 |
<p>Molten chocholate is passed in a layer on a belt through a cooling tunnel and a fresh layer applied halfway along on top of the now cooled and solidified bottom layer. The tunnel has forced air circuit in association with narrow chambers for cooling tubes. The applicators ahead of each succeeding tunnel section for fresh chocolate or cream filling etc should comprise a valve and height adjusting limit line to control the application, with guides for the tunnel belt from this point on. The valve in the applicator is controlled by a photocell only beamed from the opposite side of the belt when the interposed layer of chocolate is absent. Tubes are used to pipe the chocolate to the applicators, with hot water in the tube wall cavity to keep the chocolate in flow. Dividers at the end of the tunnel break the flow into parallel strands for secondary chopping into blocks or other required shapes.</p> |
