| 摘要 |
An improved apparatus for pressuring a hard frozen comestible, similar to hardened ice cream, while simultaneously subjecting it to mechanical action to reduce the crystal and cell structure of the material to transform it into a soft, smooth and creamy texture only slightly less cold than its starting temperature. The apparatus includes a hopper for receiving the hard frozen comestible to be treated, an auger positioned above the hopper and automatically actuated by movement of the hopper toward the auger to produce conditioning of the comestible by the auger as the hopper and auger move toward one another into an adjacent relationship. The auger is powered by a drive assembly that includes an electrically driven motor and a fluid drive unit to provide a constant drive force on the auger without undue stress on the drive motor.
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