| 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 hopper is supported on a saddle member, and vertical guide members are employed for supporting and guiding the saddle member during vertical movement thereof provided by linkage assembly. A sanitary receptacle member is semi-permanently connected to a support member such that the receptacle is normally positioned directly beneath the hopper to collect any waste product therefrom.
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