WO2026012552A1

WO2026012552A1 - An ice cream former

Info

Publication number: WO2026012552A1
Application number: PCT/DK2025/050106
Authority: WO
Inventors: Søren Christoph MEYER
Original assignee: Gram Equipment AS
Current assignee: Gram Equipment AS
Priority date: 2024-07-11
Filing date: 2025-06-30
Publication date: 2026-01-15
Anticipated expiration: 2027-01-11

Abstract

An ice cream former (IF) having an ice cream input (IN) and ice cream splitter (ISPL) and an ice cream item release zone (IIRZ), wherein the ice cream former (IF) comprises a self-regulated pressure compensation arrangement (SRPC).

Description

AN ICE CREAM FORMER

Field of the invention

[0001] The present invention relates to an ice cream former.

Background of the invention

[0002] The invention relates to an ice cream former. An ice cream former in the present context is to be understood as an arrangement receiving ice cream mass from an ice cream freezer and optionally an ingredient feeder at an ice cream input and then splits the ice cream mass into separate ice cream items and position these on a transportation surface of a conveyor for further downstream processing and optionally also inserts sticks into the ice cream items if relevant.

[0003] There are different ways of doing the above mentioned splitting, but a challenge they all share is that it may be difficult to obtain the desired quality and reproducibility of the produced ice cream items, in particular when the ice cream mass is incorporating so-called inclusions, such as chunks of chocolates, small pieces of candies, fruit pieces, etc.

Summary of the invention

[0004] The inventors have identified the above-mentioned problems and challenges related to splitting ice cream, and subsequently made the below-described invention which may optimize the process.

[0005] The invention relates to an ice cream former having an ice cream input and ice cream splitter and an ice cream item release zone,

[0006] wherein the ice cream former comprises a self-regulated pressure compensation arrangement.

[0007] An ice cream splitter in the present context is understood as a part of an ice cream former where an in principle endless stream of flowable ice cream mass fed from a freezer and optionally also an ingredient feeder is split into individual ice cream items.

[0008] Examples of such splitting will be described below:

[0009] A first example is implemented in a well-known manner where a stream of semi-frozen ice cream mass is directed from an ice cream freezer by means of one or more suitable pumps to an extruder where a nozzle opening defines part of the final ice cream shape and where the extruder cooperates with a stick inserter and an ice cream cutter, where the stick inserter shoots sticks into the semi-formed extruded ice cream mass and where the cutter splits a specified part of the extruded ice cream mass into individual ice cream items with their respective stick and then places these on a conveyor for further downstream processing such as freezing, coating, packaging etc.

[0010] A second example is implemented also in a well-known manner where a stream of semi-frozen ice cream mass is directed from an ice cream freezer by means of one or more suitable pumps to individual ice cream items molds, which is subsequently ejected from the molds and then placed these on a conveyor for further downstream processing such as freezing, coating, packaging etc.

[0011] In a third embodiment, a so-called filler may output ice cream e.g. in cones, containers, ice boats etc.

[0012] It is noted that the splitting into ice cream items in the three different embodiments is performed in a quite different way, and that the pressure development in the ice cream and the subsequent ice cream items is different. In the first embodiment the pressure/volume flow of the ice cream mass flowing onto the extruder should be carefully controlled in order to avoid unwanted pressure/volume flow variations effect both the texture of the ice creams items, but potentially also the weight/volume of the individual ice cream items.

[0013] The defined ice cream item release zone thus generally refer to the zone starting immediately after an ice cream item is released from an ice cream splitter and positioned on a conveyor as a separate ice cream item. The ice cream item release zone may also refer to where an ice cream item is ejected and released as a separate ice cream item from ice cream molds fed by an ice cream splitter.

[0014] Generally it may readily be understood that the ice cream item release zone as such is primarily relevant to define the end of the zone(s) where the presently addressed pressure variations may occur, i.e. typically in the ice cream conduit between the freezer and output from the ice cream former, either just before an ice cream item has been split into a separate item or sometimes additionally extending beyond the ice cream splitter if ice cream are subject to pressure variations in the molds prior to ejection.

[0015] Furthermore, it is noted that the pressure is well-controlled in the first example as the individual ice cream items are not under other pressure than ambient pressure immediately after the cutting off of the ice cream items from the extruder.

[0016] This is however not the case in the second example, where the ice cream mass in the molds is of course separated from the ice cream flow from the ice cream freezer, but where the splitting itself (feeding into molds) may build up un-wanted pressure variations. Moreover, pressure deviations may arise due to the effect of the pressure variation/development in the ice cream mass deposited in the individual molds, when the freezing is in progress.

[0017] In such an embodiment an ice cream former has been fitted with a reactive self-regulating pressure compensation arrangement, which may be passive and/or active. This self-regulating pressure compensation arrangement facilitates a more reliable process with respect to volume flow, size and shape of the individual ice cream items, texture of the individual ice cream items, which may be maintained even if the ice cream includes so-called inclusions, such as berries, candy elements, chocolate elements, etc. In the present context, reactive typically refers to a self-regulating pressure compensation arrangement reacting to a state of the pressure in the ice cream conduit, e.g. a pressure deviation in the ice cream conduit. [0018] The ice cream conduit typically extends from the ice cream freezer to the ice cream splitter or even further towards the eject zone of one or more ice cream molds transporting ice cream items from the ice cream splitter to the eject zone.

[0019] The invention is however very advantageous in relation to the ice cream conduit from the freezer to the ice cream splitter, as removal or damping of sudden occurring pressure variations is highly advantageous in relation to the splitting of the ice cream into individual items, e.g. in relation to size, location of the produced item on a conveyor or the injection into the mold, weight of the individual items etc.

[0020] The self-regulated pressure compensation arrangement may, when inserted downstream an ice cream freezer and/or an ingredient feeder as a unit/device be a surprisingly very simple, tangible and straightforward solution to an otherwise challenging problem. Existing equipment may thus be modified in a cheap and simple way, where the pressure compensation arrangement is not only a simple unit, but the unit may also be mounted into existing ice cream formers without too much modification of the existing piping/components. Moreover, the modification as such may be performed with relative little time consumption.

[0021] One of several advantages related to the invention is that so-called “give away” may be reduced. “Give away” is in practice the extra amount/volume of ice cream that needs to be produced in order to ensure that a certain guaranteed volume of each ice cream item may be reached. In practice, the performed self-regulation of pressure- and therefore dynamic - pressure regulation - of the ice cream in the ice cream former may thus reduce the consequential deviations in volume.

[0022] Also, in particular in relation to the reduction of pressure deviations e.g. in a mold-based ice cream former, the finally molded product may avoid unwanted air pockets or leakage of ice cream from the ice cream molds and thereby avoid local deviations in the ice cream items after they are being ejected from the ice cream former.

[0023] Ice cream mass may to be understood as the part where ice cream ingredients have entered a freezer. The ice cream mass may also be understood as an ice cream composition. The ice cream mass is further to be understood as a composition (ice cream ingredients including air) in the freezer which continuously is being processed and changing its composition through the smart freezer. The ice cream mass is being cooled through the freezer and partly frozen while air optionally is being distributed in the ice cream mass. The ice cream mass is being processed through the freezer until an ice cream former is reached, where the ice cream mass is being shaped and divided into ice cream items. The ice cream mass may vary according to any of the ice cream characteristics. The ice cream composition may change according to what type of ice cream item type is being produced at the specific production line or at the specific day. The ice cream composition may be a mass of ice cream manufactured prior to the ice cream former. The ice cream item type could be any of the following: ice cream, lemonade ice, water ice, popsicle, ice cream-sandwich, ice cream-cone, a lolly, gelato, frozen dessert, frozen yogurt, granita, sorbet, kulfi, dondurma or any combination thereof. The ice cream item type could be in the size of a popsicle stick, a sandwich, a cone, an ice cream boat or an ice cream cake. The ice cream mass could further comprise other edible parts like caramel, chocolate, fruit juice, edible decoration, jam or any combination thereof. The ice cream mass could further be a vegan produced ice cream composition. The ice cream mass could also be several different flavours of ice cream like chocolate, strawberry, vanilla, raspberry, stracci atelia, coffee, tutti frutti, or any other ice cream flavour. The ice cream mass may be any kind of colour depending on what type of ice cream item type is being made.

[0024] Furthermore, the ice cream mass may be used for an ice cream item which could comprise a stick, a container, a cone, or any other relevant part for holding the ice cream item when eaten. The parts related for holding the ice cream item when eaten could be of an edible material like e.g., a waffle or cookie. The part related for holding the ice cream items could also be a non-edible like a stick or a cup of plastic or wood. The ice cream item type could be an ice cream item type without any holding means which is only wrapped in paper, foil, plastic bag, recycled material, cardboard, carton, bamboo or directly in a box. The ice cream items may also be double wrapped in both a foil, paper or bag and after that being placed in a box, where the box may comprise multiple ice cream items. The ice cream item types without any means for holding the ice cream item could be like a sandwich, a boat, a bar, or bites which would typically be eating by hand. The ice cream item type without any means for holding the ice cream item could also be in the size of a cake which would typically be eaten by flatware.

[0025] The term ice cream item may be understood as an ice cream item anywhere along the way of the production line until the end of the production line. The ice cream item is to be understood as the same ice cream item along the production line where the ice cream item may be refined and enhanced along the production line until an ice cream product is made. The first ice cream item may be defined as an ice cream item, e.g., when a cone is placed on the transportation surface, when a mass of ice cream is shaped and divided from an ice cream former, when a coating has been added, when a wrapping is added or anywhere along the production line. The production line for producing ice cream item may comprise a freezer, a mixer, an ice cream former, a hardening tunnel, a coating station, a wrapping station, a packaging station or any other processing units related to making ice cream products located along the production line.

[0026] The term ice cream item may be a container for a mass of ice cream, such as e.g., a cone, an ice boat, a biscuit, a cookie or anything other edible for receiving ice cream. The ice cream item may be defined as when the first part of the ice cream product is being placed on a transportation surface. This may be when e.g., a cone or a biscuit is placed in e.g., a hole or on a tray of a transportation surface before being filled with ice cream. The first part of the ice cream item may also be when a mass of ice cream is being shaped and individual divided and positioned on a transportation surface or in a non-edible cup. The term ice cream item may be used until the final ice cream product is made, which may typically be when an ice cream product may be at the end of the production line or ready for sale.

[0027] In an embodiment the ice cream freezer is fluidly coupled with the ice cream splitter ISPL by means of a ice cream conduit (ICP). Ice cream provided from the freezer may then be transported to an though the ice cream former at least partly by means of one or more pumps. [0028] In an embodiment, the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation between the ice cream input (IN) and the ice cream item release zone (IIRZ) in response to pressure variations prior to or after the ice cream splitter (ISPL)

[0029] The pressure variations may typically arise primarily in the ice cream conduit(s) transporting ice cream from the ice cream input to the ice cream splitter, but these variations may also arise subsequent to ice cream splitter, e.g. in one or more molds transporting ice cream items from the ice cream splitter to an eject zone, at which the ice cream items are released form the ice cream mold(s).

[0030] In an embodiment, the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation at the output (IMS) in response to pressure variations prior to or after the ice cream splitter (ISPL)

[0031] In an embodiment, the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation at the output (IMS) in response to pressure variations in the ice cream conduit (ICP).

[0032] In an embodiment, the ice cream input is coupled with an ice cream freezer by means of at least one input conduit.

[0033] The ice cream input may typically be coupled to an ice cream freezer where an ice cream composition is typically frozen into a temperature between e.g. -2 degrees Celsius and -8 degrees Celsius and then fed to the ice cream input by means of one or more appropriate pumps. The ice cream conduit pipe may in the present embodiment be referring to one or more fluidly connected ice cream hose or e.g. an ice cream pipe(s). [0034] In an embodiment, the ice cream input is coupled with an ice cream freezer and an ingredient feeder by means of at least one input conduit.

[0035] In the present context, the self-regulated pressure compensation arrangement is of particular advantage as the ingredient feeder may invoke unwanted pressure variations and/or challenges in relation to the splitting etc due to the so-called inclusions which are not a part of the homogenous ice cream mass. This may e.g. relate to chunks of many different types, such as chocolate chunks, fruit pieces, candy pieces, etc.

[0036] The freezer will also invoke pressure variations, due to volume flow variations and the fact that the medium is compressible. The freezer volume flow variations are typical less than the ingredients feeder volume flow variations.

[0037] Typically, the ingredient feeder will be used for injecting the inclusions into the ice cream mass fed to the ice cream form. A mixing may also be applied if necessary. The mixture of ice cream mass and the inclusions are then pumped to the ice cream former, e.g. a volume displacement pump in order to ensure that the ice cream items has the correct volume.

[0038] The pressure compensation in the ice cream former may advantageously be performed prior to splitting or subsequent to the splitting. It may however also in some embodiments be advantageous to perform pressure compensation both prior to and subsequent to the splitting of the ice cream items from the ice cream input stream.

[0039] In an embodiment, the ice cream input is coupled with an ice cream freezer via means of at least one conduit.

[0040] In an embodiment, the self-regulated pressure compensation arrangement has an input and an output.

[0041] In an embodiment, the self-regulated pressure compensation arrangement decreases pressure variations/differences at the output of the self-regulated pressure compensation arrangement. [0042] It should be noted that the ice cream pressure generally decreases from the ice cream freezer towards the ice cream former and that the pressure deviations at the input of the ice cream former may advantageously be reduced by the self-regulated pressure compensation arrangement.

[0043] It should generally be noted that the pressure difference between the pressure in the molds and the ambient pressure should be as low as possible or absent when the molds are opened to the surroundings.

[0044] In an embodiment, the self-regulated pressure compensation arrangement (SRPC) decreases and/or increases pressure variation at the output (IMS) of the selfregulated pressure compensation arrangement (SRPC) automatically in response to raised pressure on the input (IFR) of the self-regulated pressure compensation arrangement (SRPC).

[0045] The decreasing or increasing of pressure variation at the output of the selfregulated pressure compensation arrangement may be obtained in numerous different ways, both in an active and/or in a passive way.

[0046] In the present context “active” is referring to a reactive pressure compensation performed by an automatic and electronic control circuit with associated sensor and pressure compensation circuitry, i.e. controlled by an electronic control loop. The active pressure compensation arrangement will typically react on pressure variations in the ice cream former detected by means of one or more sensors and the sensor(s) may be located in or at the pressure compensation arrangement itself or the sensor(s) may by located elsewhere in the ice cream conduit or in ice cream molds transporting ice cream from the freezer upstream until the formed ice cream item is released onto a conveyor.

[0047] In the present context “passive” is referring to a reactive pressure compensation performed automatically based on designed mechanical properties of the pressure compensation arrangement automatically occurring when pressure changes in the ice typically in the pressure compensation arrangement itself. The benefit of a passive implementation is that it ultimately needs no sensors and no maintenance of active components such as pumps or actuators. A passive implementation may thus simply be obtained e.g. by a mechanical valve type arrangement which “leaks” ice cream from the ice cream conduit of the ice cream former when a certain pressure threshold is reached and stops “leaking” when the pressure is below the same pressure or another threshold. The passive implementation may also be an “elastic volume” inserted into the ice cream conduit of the ice cream former which expands in response to increase pressure and decrease in volume when the pressure decreases.

[0048] An active compensation occurs when the pressure compensation is established as a reaction to pressure variations in an ice cream conduit of the ice cream former transporting the ice cream from the ice cream freezer upstream to the ice cream splitter or even further from the ice cream splitter to e.g. an eject zone of one or more ice cream molds where the ice cream molds has be “opened” and subject to atmospheric pressure.

[0049] An active compensation may therefore e.g. be obtained automatically if the self-regulated pressure compensation arrangement is designed with a valve function automatically decreasing the pressure of the ice cream on the output of the selfregulated pressure compensation arrangement simply by leading ice cream out of the self-regulated pressure compensation arrangement e.g. by a valve or valvelike leakage designed to compensation for the expected pressure variation or e.g. by increasing the volume of the self-regulated pressure compensation arrangement. Again, thus increasing of volume must be designed to counteract the expected pressure variations.

[0050] In an embodiment, the self-regulated pressure compensation arrangement has an input and an output wherein the self-regulated pressure compensation arrangement is coupled between an output of the of the conduit and the ice cream input.

[0051] In an embodiment, the self-regulated pressure compensation arrangement is coupled between an output of the of the conduit and the ice cream splitter.

[0052] In an embodiment, the self-regulated pressure compensation arrangement comprises a flexible conduit facilitating expansion of the conduit volume during pressure increase and decrease of the conduit volume during pressure decrease at the output of the self-regulated pressure compensation arrangement.

[0053] In an embodiment, the expansion of the conduit volume and decrease of the conduit volume is obtained passively as an automatic response to increase and decrease of pressure of the ice cream flowing in the conduit and/or in flow circuitry coupled to an inlet and/or an outlet of the conduit.

[0054] In an embodiment, the expansion of the conduit volume and decrease of the conduit volume is obtained passively as an automatic response to increase and decrease of pressure of the ice cream flowing in the conduit and/or in flow circuitry coupled to an inlet and/or an outlet of the conduit and wherein the input conduit is further coupled with active pressure control circuitry.

[0055] In an embodiment, the conduit is fitted with a self-regulating active pressure control arrangement automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output of the self-regulated pressure compensation arrangement on the basis of digital control signals obtained from one or more sensors associated with the input conduit. The active pressure control arrangement may e.g. be pressure control circuitry processing input data e.g. from flow sensors positioned in the ice cream conduit extending from the ice cream freezer to the ice cream splitter or even further towards the eject zone of one or more ice cream molds transporting ice cream items from the ice cream splitter to the eject zone.

[0056] In an embodiment, the conduit is fitted with a self-regulating active pressure control automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output of the self-regulated pressure compensation arrangement on the basis of digital control signals obtained from one or more sensors associated with the input conduit by decreasing increasing the volume of the conduit, respectively.

[0057] In an embodiment, the conduit is fitted with an self-regulating active pressure control automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output of the self-regulated pressure compensation arrangement on the basis of digital control signals obtained from one or more sensors associated with the input conduit by decreasing or increasing the flow resistance of the conduit, respectively and wherein the automatic increasing and decreasing of pressure is controlled by automatic pressure control circuitry.

[0058] In an embodiment, the ice cream splitter comprises an ice cream cutter.

[0059] In an embodiment, ice cream is directed from an ice cream freezer by means of one or more suitable pumps to an extruder where a nozzle opening defines part of the final ice cream shape and where the extruder cooperates with a stick inserter and an ice cream cutter, where the stick inserter shoots sticks into the semi-formed extruded ice cream mass and where the cutter splits a specified part of the extruded ice cream mass into individual ice cream items with their respective stick and then places these on a conveyor.

[0060] In an embodiment, the ice cream former has a filling zone and an eject zone and wherein the ice cream former comprises:

[0061] a plurality of ice cream molds moving from the filling zone to the eject zone, [0062] and wherein the ice cream molds cooperates with a respective bottom piston and wherein the mold and the piston is mutually displaceable so as to automatically establish a self-regulating variable pressure compensation between the filling zone and the eject zone.

[0063] In an embodiment, the ice cream molds cooperates with a respective bottom piston and wherein the mold and the piston is mutually displaceable so as to automatically establish a self-regulating variable pressure compensation between the filling zone and the eject zone based upon pressure measurements in the ice cream former and/or in any ice cream feeding the ice cream former.

[0064] In an embodiment, the ice cream former has a filling zone and an eject zone and wherein the ice cream former comprises:

[0065] a plurality of ice cream molds moving from the filling zone to the eject zone, [0066] and wherein the ice cream molds cooperates with a respective bottom piston and wherein the mold and the piston is mutually displaceable between at least three different positions:

[0067] a filling position,

[0068] an eject position,

[0069] an expansion position,

[0070] and wherein the ice cream splitter comprises an ice cream conduit fluidly connected upstream with the ice cream freezer and wherein the ice cream conduit has a downstream arranged filling chamber for filling the ice cream molds in the filling zone when the molds and their a respective bottom piston are in their filling position and wherein the ice cream former is configured to position the mold and the piston mutually in the expansion position subsequent to the mold and the piston being in said filling position.

[0071] In an embodiment, the ice cream former has a temporary mold closing which is closed after the individual molds has been filled with ice cream.

[0072] In an embodiment, a temporary mold closing is closing said mold during a stabilization period wherein the piston is positioned in an expansion position prior to the expiration of said stabilization period.

[0073] In an embodiment, the temporary mold closing is removed from said mold after a stabilization period subsequent to said closing and wherein the piston is positioned in an expansion position prior to the expiration of said stabilization period.

[0074] In an embodiment, the stabilization period is referring to the time where the mold is in the stabililization zone.

[0075] In an embodiment, the stabilization period is at least 0.15 seconds, such as at least 0.5 second. [0076] In an embodiment, wherein the stabilization period is within 0.25 to 5 seconds, such as 0.5 to 5 seconds.

[0077] In an embodiment, the piston of a mold in its filling position defines a first cavity volume, and wherein the piston of a mold in its expansion position together with a mold cavity lid defines a second cavity volume which is larger than the first cavity volume.

[0078] In an embodiment, the piston of a mold in its eject position defines a further cavity volume volume which is less than the first and the second cavity volume.

[0079] In an embodiment, the pistons of the ice cream molds are actively moved by respective piston drives.

[0080] The driving mechanism of the pistons may be formed of individually controlled piston drives moving between at least the filling position, the expansion position and the eject position , so as to facilitate filling of ice cream into the respective mold when the ice cream mold is in a filling position and to actively push out the ice cream items formed in the ice cream mold when the ice cream mold is in its eject position.

[0081] The required force may be obtained through e.g. pneumatic, electric motor(s), etc as long as the driving force may be obtained by appropriate arrangements suitable for the environment of an ice cream machine and in particular of an ice cream former for en ice cream machine.

[0082] In an embodiment, the ice cream molds are arranged as a rotatable arrangement having a radial extension and a rotational axis and wherein the one or more ice cream molds are rotatable with the rotatable arrangement.

[0083] The rotatable arrangement may be rotated by an electrical motor which at the same time synchronizes the reciprocating movement of the pistons relative to the molds e.g. by means of a cam shaft. [0084] The rotating movement and the reciprocating movements of the molds may also be obtained through two or more different drive means, if so desired.

[0085] In an embodiment, the ice cream former further comprises a stick inserter at a stick insertion zone subsequent to said pressure expansion.

[0086] In an embodiment, the temporary lid is removed from said mold after a stabilization period subsequent to said closing and wherein a stick is inserted into the ice cream item subsequent to said pressure expansion and prior to said displacement of the mold closure.

[0087] In an embodiment, the individual ice cream molds are transported continuously and repeatedly from the filling zone via a shape stabilization zone and from there to an eject zone and where a stick insertion zone is arranged subsequent to the stabilization zone.

[0088] In an embodiment, the individual ice cream molds are transported continuously and repeatedly from the filling zone via a shape stabilization zone and from there to an eject zone and where a stick insertion zone is arranged subsequent to filling zone and partly overlapping the stabilization zone.

[0089] In an embodiment, the respective piston and molds are mutually placed in a filling position when the mold is in the filling zone.

[0090] In an embodiment, the respective piston and molds are mutually placed in an expansion position at some time when the mold is in the shape stabilization zone.

[0091] In an embodiment, the respective piston and molds are mutually placed in an expansion position when the mold is in the stick insertion zone.

[0092] In an embodiment, the respective piston and molds are mutually placed in a eject position when the mold is in the eject zone.

[0093] In an embodiment, the individual ice cream molds are pressurized by pressing the ice cream received upstream by the ice cream freezer by an ice cream volume flow pump into said mold when the mold and the respective piston is in said filling position.

In an embodiment, the a self-regulated pressure compensation arrangement (SRPC) comprises a an ice cream by pass arrangement (BP) releasing ice cream from input of ice cream former when ice cream pressure exceeds an ice cream pressure threshold. The threshold may e.g. be defined so that a certain pressure limit is never exceeded or at least only temporarily exceeded.

In an embodiment the self-regulated pressure compensation arrangement (SRPC) comprises a pressure relief valve releasing ice cream from input of ice cream former when ice cream pressure increases.

As defined elsewhere, this embodiment may be regarded as a passive implementation of a self-regulated pressure compensation arrangement (SRPC)

Examples of such a pressure relief valve type embodiments are e.g. shown in fig 4c and 4d.

In an embodiment the a self-regulated pressure compensation arrangement (SRPC) comprises a pressure relief valve releasing ice cream from input of ice cream former when ice cream pressure exceeds an ice cream pressure threshold.

In an embodiment the ice cream pressure threshold is adjustable.

In an embodiment the self-regulated pressure compensation arrangement selfregulates the ice cream pressure of the ice cream former to be between 80 to 400mbar, such as between 100 to 200mbar and where the pressure is measured downstream the self-regulated pressure compensation arrangement and wherein the pressure is measured as gauge pressure.

In an embodiment the self-regulated pressure compensation arrangement selfregulates the ice cream pressure of the ice cream former to be between 80 to 400mbar, such as between 100 to 200mbar and where the pressure is measured between the self- regulated pressure compensation arrangement and the filling zone and wherein the pressure is measured as gauge pressure.

In an embodiment the self-regulated pressure compensation arrangement selfregulates the ice cream pressure of the ice cream former to have deviations less than 50mbar from an average pressure, such as less than 40mbar from an average pressure and where the pressure is measured downstream the self-regulated pressure compensation arrangement and measured over a 30 minute period.

In an embodiment the self-regulated pressure compensation arrangement selfregulates the ice cream pressure of the ice cream former to have deviations less than 50mbar from an average pressure, such as less than 40mbar from an average pressure and where the pressure is measured between the self-regulated pressure compensation arrangement and the filling zone and there the pressure is measured over a 30 minute period.

In an embodiment the ice cream former comprises an electronic automatic pressure control circuitry (APC) configured to modify the pressure in the ice cream former, such as the pressure in the ice cream conduit (ICP), in response to sensor measurement from one or more sensors (SENS).

The sensor measurement may be obtained from one or more sensors associated to the ice cream conduit of the ice cream former. The sensor(s) may be one or more pressure sensor measuring pressure in the ice cream conduit, but alternative measuring may also be established in order to facilitate a automatic and active pressure, e.g. on the basis of one or more cameras.

In an embodiment the invention relates to a method of performing pressure compensation in an ice cream former according to any of the claims 1-50. The drawings

[0094] Various embodiments of the invention will in the following be described with reference to the drawings where fig. 1 illustrates an example of a system in which a self-regulated pressure compensation arrangement may be applied, fig. 2a-c illustrate different principles of ice cream formers and respective exemplary pressure developments, fig. 3a illustrates an extruder/cutting embodiment in which a self-regulated pressure compensation arrangement may be applied, fig. 3b illustrates a filling embodiment in which a self-regulated pressure compensation arrangement may be applied, fig. 3c illustrates a rotary mold embodiment in which a self-regulated pressure compensation arrangement may be applied, fig. 4a to 4d illustrate embodiments of a self-regulated pressure compensation arrangement which may be applied prior to splitting in the ice cream former, fig. 5a-c illustrate ice cream formers of the about mentioned type of fig. 3a-c, now working with a self-regulated pressure compensation arrangement as illustrated in fig. 4a to 4d, fig 6a-c illustrate a practical working principle of a which a self-regulated pressure compensation arrangement when applied in a mold-based ice cream former, e.g. a rotary mold, where there is a pressure compensation subsequent to splitting as indicated in fig 2a, fig. 7 illustrates a “mechanically controlled” self-regulated pressure compensation arrangement, fig. 8 illustrates a self-regulated pressure compensation arrangement which may be controlled by electronic control equipment fig. 9a- 10c illustrate different pressure developments in the ice cream former associated with explanation what is advantageously obtained and how this is obtained and where fig I la and 1 lb illustrate two different states of the self-regulated pressure compensation arrangement of fig. 4a. and where

12a- 12c illustrate how self-regulated pressure compensation arrangement may be included in an ice cream former of the rotary mold type.

Detailed description

[0095] Fig. 1 illustrates relevant principles of an example of an ice cream manufacturing line in which the ice cream former of the present invention may advantageously be implemented. The ice cream manufacturing line may also elsewhere in the present description be referred to as a production line. The specific implementation and functioning of the ice cream formers will be further explained and outlined in the below figures and also in the context of the above summary of the invention.

[0096] The illustrated production line comprising a transportation surface TSU extending from a number of freezers (here four) and respective ice cream formers ICF through the hardening tunnel HT to gripping arrangement GRA where the ice cream items can be coated and further to a wrapping foil station (not shown). Each ice cream former ICF is part of a manufacturing lane (not shown). The transportation surface is movable in a direction indicated by associated arrows by an automatic adjustable drive system (not shown) under the control of a cooling control system CCS. Along the transportation surface a plurality of measuring locations LOC may optionally be provided for measuring the position of ice cream items and communicate the measured positions to the cooling control system CCS. The measuring locations LOC along the production line PL are not limited to these locations but may be placed at any location along the production line.

[0097] One or more of the individual measuring location LOC may establish the relevant measurements and then the measured data may be applied as a basis for an upstream correction. In other words, a controller of the production line controlling the adjustment of ice cream item positions may be fed with measurement data from one or more measuring locations and thereby be configured for the adjustment of ice cream positioning based on data from one or more measuring locations.

[0098] Moreover, data from one measuring location may be fed to not only one location, e.g. an ice cream former, but also to controllers relevant for other adjustment locations (i.e. devices to be controlled) of the process. [0099] The cooling control system CCS may also be referred to as a controller or control system.

[0100] Moreover, the ice cream hardening tunnel HT includes an adjustable cooling arrangement (not shown) also controlled by the cooling control system CCS controlling cooling temperature and optionally also adjustably controlling air flow within the hardening tunnel HT.

[0101] It should be noted that the cooling control system CCS may be a singular arrangement or a number of co-functioning controllers. The illustrated cooling control system CCS is communicatively coupled with an user interface UI by means of which an operator has access to modify positions of ice cream items ICI along the production line PL or any devices related to positioning ice cream items ICI at the production line for ice cream products on the basis of the position of ice cream items. It is thus noted that many state of the art production line for ice cream products may be controlled according to the invention only with an addon measuring position of the ice cream item along the production line, upstream, thereby making it possible for an operator, or the control system, making timely adjustment of the positioning of ice cream items by modifying the production line parameters.

[0102] Upstream US the hardening tunnel HT ice cream items may be positioned on the transportation surface TSU by an ice cream item former ICF, here in the form of four individual stations connected to a mixer MIX, a freezers F, an ingredients feeder typically between a freezer and ice cream former, ice cream formers, stick inserters and/or a cutter, thereby facilitating a continuous and automatic placement of ice cream items (not shown) on the transportation surface TSU prior to being transported along the production line. One freezer F may be connected to one ice cream formers ICF as shown. Two or more freezers may also be connected to an ice cream former ICF for making an ice cream product comprising two or more different types of ice cream, e.g., when making an ice cream product with vanilla and strawberry ice cream. [0103] The mixer MIX mixes ingredients relevant for the recipe of the ice cream items to be produced and the freezers F provides the desired extruding temperature for the applied ice cream formers ICF of the ice cream item ICI positioning system IIP.

[0104] Inside the ice cream hardening tunnel HT the transportation surface TSU extends through the hardening tunnel HT so as to facilitate a cooling of the ice cream items ICI from a temperature the ice creams items may have upstream the tunnel, to a temperature of the ice cream items which is lower when the ice cream items leaves the ice cream hardening tunnel HT downstream DS the hardening tunnel HT.

[0105] The length of the transportation surface TSU, the cooling applied by the cooling system (not shown) including optional internal ventilation, movement of cool air within the hardening tunnel HT, the speed of the transportation surface TSU, etc will determine the resulting cooling from one temperature, e.g. minus 5 degrees Celsius to e.g. minus 18 degrees Celsius, measured as core temperature.

[0106] Some of these parameters are referred to as adjustable tunnel parameter, and these adjustable tunnel parameters may be adjusted manually and/or automatically.

[0107] Fig. 1 further illustrates a downstream output of the hardening tunnel. The ice cream hardening tunnel HT has an exit of the hardening tunnel HT through which the transportation surface TSU extends towards an ice cream item transferring system via an optional ice cream loosener LOS. In the present embodiments, the transportation surface TSU is implemented to transport ice cream items ICI on conveyor plates or trays. The transportations surface is moving in the direction of the arrows during operation. If a reference to a transportation surface TSU is made, the reference will be made with respect to a/the surface of the conveyor plates or trays if such plates are applied. If, the conveyor transports the ice cream items ICI directly on the conveyor elements, a transportation surface TSU is to be understood as the surface upon which the ice cream items are conveyed. Other implementations of the conveyor may thus of course be applicable within the scope of the invention, with or without “loose” plates or trays positioned on the top of the underlying conveyor, although easy removal plates/trays/etc are advantageous as these may easily be positioned and removed on the conveyor and easy to clean in a run-time environment. Furthermore, it will be easier to make format changes, if for instance the removal plates/trays/ are specifically designed/formed to carry or keep specific ice cream item types (e.g. if ice cream items are carried in “pockets”). The illustrated embodiment includes a core temperature measuring system CMS, here placed just outside the hardening tunnel HT.

[0108] As it will be understood from the above description of the ice cream production line, such a production line is a complex system and small deviations in parameters at one place may have a huge impact at another e.g. in relation to the illustrated ice cream manufacturing line it may also potentially have a huge impact further downstream, e.g. in an optional downstream coating station or in associated downstream packaging system.

[0109] Such impacts may be much more difficult to deal with in ice cream manufacturing lines than other manufacturing lines as the ice cream items to be produced are supposed to be produced in very high quantity/ at a very high speed but an ongoing challenge is that the ice cream items to be produced are continuously being extremely sensitive to the actions performed during processing steps of the ice cream manufacturing line but also to ambient and internal conditions. In other ways, if an ice cream item e.g. at some time during the processing ends up having a deviation in temperature/humidity/etc. from the optimal relevant parameter, the texture, taste, form, etc. may be irreversibly altered. This may not only result in loss of yield in relation to the involved ice cream items, it may also affect the effectivity and functioning of the involved process steps (e.g. if a deformation effects the ability of a downstream gripper so that it cannot grip the ice cream item if the ice cream stick has been wrongly inserted). Likewise, a simple unwanted deviation in temperature may result in waste production if the ice cream items are e.g. deform.

[0110] It is also noted that many of these parameters which has to be set may rely on small deviations in ambient temperatures or even the type of ice cream which has been applied during the manufacturing. [0111] A critical location in the above exemplary manufacturing steps is thus the ice cream former. If something goes wrong or deviates this may affect the downstream processing significantly or even critically. In order to explain and highlight the features of the invention, the ice cream former will be explained a little more in detail below.

[0112] The term ice cream former is to be understood as a device for bringing a mass of ice cream from a freezer to a former outlet, where the ice cream is guided out of the former outlet. Between the freezer and the ice cream former outlet there may be additional machines and devices e.g., an ingredients feeder where nuts or other edible things may be added to the ice cream in the process. The ice cream former is both shaping and dividing the mass of ice cream into ice cream items. The ice cream former may be an ice cream extruder with a continuously flow of ice cream, where the mass of ice cream is being cut outside of the ice cream former outlet to create the ice cream item. The ice cream former may be an ice cream filler where the flow of the mass of ice cream is being divided by a valve before the ice cream former outlet and the ice cream item is made before leaving the ice cream former outlet. The mass of ice cream may be multiple ice cream according to both colours and flavours which may be mixed, shaped and individual divided into ice cream items. The mass of ice cream may be a single flavour or a multiple mix of different flavours and/or colours. The mass of ice cream may also be with chocolate, caramel, fruit or other additional toppings or sauces, where the toppings or sauces may both be in the ice cream items or on the outside of the ice cream items. The ice cream former may typically be connected to an ice cream conduit, such as a long pipe or hose, for guiding the mass of ice cream from the freezer to the ice cream formers inlet. There may be more than one freezer from which masses of ice cream is guided to the ice cream former. More than one freezer is used when an ice cream product with more than one type of ice cream is being made. A tank and/or associated process piping with e.g., sauces may also be guided to the ice cream former, when the ice cream product is being made with sauces. There could also be a combination of multiple freezers and / or multiple tanks with sauces to be added together in the ice cream former. It could be any combination of masses of ice cream and sauces that may be mixed in the ice cream former. The ice cream former may typically be placed above a conveyor or transportation surface when the ice cream former is shaping and individual dividing the mass of ice cream to ice cream items. The ice cream former may also move along the conveyor when ice cream items is an ice cream item bar type. The ice cream former outlet may also be horizontal or with an angle according to the horizontal plane. The ice cream former may also be used to fit a stick into either the mass of ice cream before being divided or an ice cream item which has been divided by e.g., a valve or cutter. In another variant of an ice cream former, it may have an outlet located above a machine with molds, for freezing ice creams, moving below in either linear or rotational direction, in such a production line, a hardening tunnel is typical not used.

[0113] The ice cream former outlet may be a nozzle, where the nozzle is changeable according to what kind of ice cream item are to be shaped through the nozzle. The ice cream former outlet may comprise more than one nozzle when more than one type of ice cream is being used. One of the nozzles in the ice cream former outlet may also be used for sauces. The ice cream former outlet may typically comprise more than one nozzle when the ice cream product is being made with more than one colour e.g., more than one type of ice cream, a sauce combined with ice cream or any combination of sauces and ice cream types. The multiple nozzles may also be capable of rotating around an axis to e.g., swirl the masses of ice cream in an ice cream container. The term ice cream former outlet is to be understood as the part of the ice cream former where the mass of ice cream is being shaped before leaving the ice cream former. The mass of ice cream may be divided before the ice cream former outlet when the ice cream former is a filler, or the mass of ice cream may be divided after the ice cream former outlet when a cutter is used to divide the mass of ice cream. The ice cream former outlet is shaped according to a specific shape of an ice cream item which is to be made, e.g., an oval shaped ice cream item.

[0114] The term forming an ice cream item may be understood as the process where a mass of ice cream is flowing from a freezer to an ice cream former, where the mass of ice cream at the ice cream former is being shaped and divided into ice cream items at the ice cream former outlet when a divider is being used. The mass of ice cream may be divided both inside and outside of the ice cream former outlet and the mass of ice cream may be divided by using a valve or a cutter. The ice cream former outlet may comprise any shape or form depending on the specific ice cream item type which is to be formed. The ice cream item may also be formed from a nozzle outlet where a valve determines the amount of ice cream for the ice cream item instead of being cut. The process of forming may typically start by shaping the mass of the ice cream and afterwards divide the mass of ice cream into ice cream items.

[0115] Fig. 2a-c illustrates relevant features and properties related to the presently claimed ice cream former.

[0116] An ice cream freezer with associated hardware and control (not shown) is connected to input IN of an ice cream former ICF extending from the input until individual ice cream items ICI are positioned on an associated conveyor, in molds or the like (not shown). It should be noted that the illustrated pressure variations refer to an ice cream former comprising an ice cream conduit ICP where ice cream are transported as a flowing mass until the ice cream mass is split into separate ice cream items ICI in respective molds. The items are kept in the molds, typically with a lidtype closing while the pressure in the ice cream in the ice cream molds are gradually decreased. This may also be referred to as a stabilization zone SZ and the ice cream items are in the process of being ejected in the ejection zone EZ and where an ice cream item release zone IIRZ designates the zone where ice cream items has been released and where the ice cream pressure is not subject to concerns about pressure any more in the present context.

[0117] The ice cream is thus transported to the ice cream input by means of e.g. displacement pump(s) (not shown). The ice cream is transported upstream from a freezer F through the ice cream former ICF via an ice cream conduit ICP. The pressure deviations to be kept in check by a self-regulated pressure compensation arrangement may very often occur here, i.e. prior to the ice cream splitting, although some embodiment explained elsewhere in the present application also deals with reactive pressure compensation in ice cream injected into the molds subsequent to the splitting. In both embodiments of fig. 2a and 2b, the ice cream input IN are furthermore fed by an ingredient feeder INF. The ingredient feeder INF feeds inclusions into the ice cream stream. The ingredient feeder INF is optional but preferred. The ingredient feeder may very often be source of pressure variation or at least increase the challenges related to these, so the different ways of implementing the self-regulated pressure compensation arrangement and their related pressure developments will be described in different variants in the below. In order to be able to explain the technical features, some of the explanations are dealing with specific of more singular aspects as it may be very difficult to capture the different measures and different pressure challenges in one drawing, only. This should not be confused with the fact that pressure challenges may indeed by complex and arising as a complex pressure development because of different factors at the same time. It is however also noted that illustrated self-regulated pressure compensation arrangements may indeed be combined and compensate the “merge” of pressure development at the same time, wholly or at least partly.

[0118] In fig. 2a and 2b, the ice cream stream feed at the ice cream input IN of the ice cream former is divided or cut by an appropriate arrangement, here referred to as an ice cream splitter. The ice cream stream is thus at this point of time ISPL split into individual ice cream items.

[0119] In fig. 2b, the splitting is performed by means of an extruder and the ice cream items are split from the stream by means of a cutter well known in the art, e.g. as explained in relation to fig. 3a. The ice cream former of fig. 2b thus “terminates” the forming process without feeding the ice cream mass into molds as in fig. 2a and does thus not have a stabilization zone SZ and an ejection zone EZ. In principle the ice cream item release zone IIRZ may simply start when a separate ice cream item is cut and positioned on a conveyor (not shown). In other words, the ice cream former ICF is not extending further than indicated in fig. 2b.

[0120] Fig. 2a illustrates the setup of ice cream splitter of the type illustrated and explained in relation to figs. 3b and 3c. It should however be noted that the use of a so-called filler as explained in relation to fig. 3b may in some principle refer to the mold-version of fig. 3c, but the extent of a stabilization zone of this ice cream former will be much shorter than the illustrated stabilization zone SZ of fig. 2a including several or multiple ice cream items. This is better explained later when the different types of ice cream formers have been explained, and for reasons of explanation, pressure development PD2 illustrated in fig. 2c are relating only to a fig. 3c and 5c embodiment of the ice cream former of fig. 2a and pressure developments PD1 illustrated in fig. 2c are relating one to a fig. 3a embodiment of the ice cream former of fig. 3a and 5a to be described below.

[0121] In fig. 2c the pressure development of fig. 2b is indicated by PD1. In this case, the pressure in the ice cream item is reduced to atmospheric pressure (p=atm) almost instantly the ice cream item is cut from the ice cream mass fed to the input of the ice cream former ICF because there is atmospheric pressure outside the ice cream former, e.g. just after splitting. Until the time of splitting into separate ice cream items ICI, the pressure in the ice cream former may vary within a pressure deviation of APin. This variation may arise due to different circumstances, one of which is the effect of injecting so-called inclusions into the ice cream, such as candy, chocolate chunks, fruit chunks, etc. Also freezer flow variations imply pressure variations due to the ice cream being compressible due to content of air within the ice cream.

[0122] The pressure variation can also come from changing pressure needed to pump the ice cream trough the ice cream conduit, for instance due to changing ice cream temperatures The pressure variation APin which will then be carried downstream to the ice cream former input IN, but it may be compensated e.g. by the self-regulated compensator arrangements of fig. 4a and fig. 4b which are described later in the description. The intention of the self-regulated compensator arrangements being arranged in the ice cream former before splitting, e.g. as shown in relation to fig. 5a- c, is to remove or reduce the variation APin to a degree it will satisfy the overall performance of the ice cream former, including the dimension and other relevant properties of the ice cream items produced. It should in this context be noted that a reduction of the pressure variation APin in relation to the extruder embodiment of fig. 2b, will effectively at least make it possible to reduce the ice cream consumption as a normal un-compensated variation APin will result in the pressure and thereby the volume of the ice cream items must be set high enough to ensure that a guaranteed minimum volume is reached in order to ensure that the consumer gets what he or she expects. If the variation APin is reduced, pressure may be set lower and the average consumption (and average volume) may advantageously be reduced.

[0123] It should be noted that the pressure development in the system will be at its highest at or close to the freezer and then fall gradually in average until the ice cream mass is exiting the nozzle of the ice cream former and it is cut from the stream of pressurized ice cream mass.

[0124] For reasons of explanation it is noted that the above mentioned pressure variation APin may be pretty disturbing for many reasons, one of which is that the size of the ice cream generally has to be guaranteed to have a minimum volume, meaning that the ice cream items deliberately need to be produced to have a minimum size, thereby “wasting” ice cream mass. Moreover, the deviation in size may also result in that the processing of the ice cream item, e.g. stick insertion, may not be as accurate as desired, e.g. with respect to stick location in the ice cream item.

[0125] According to the provisions of the present invention the pressure deviation is kept under certain limits, or at least lowered/decreased, by the application of selfregulating pressure compensation arrangement(s) applied between the freezer and the splitting of the ice cream stream into ice cream items.

[0126] As mentioned above, examples of self-regulated pressure compensation arrangements relevant in relation to the fig. 2b embodiment are shown and explained in fig. 4a and 4b.

[0127] The embodiment of fig. 2a is referring to and illustrating an ice cream former which may be a little more complex, namely a type e.g. corresponding to a mold implementation as explained in relation fig.. 3c. In this embodiment, the ice cream former includes a mold arrangement, e. g. a rotatable mold arrangement, where the ice cream fed into the ice cream formers input is split by directing the ice cream mass into molds which are subsequently closed and thereby cutting the ice cream in the mold of from the input stream of ice cream. This may also be referred to and understood as a splitting. The molds are then kept in a stabilization zone for a short while until the molds are opened and any pressure difference between the content of the ice cream in the mold and the ambient is equalized with the speed of sound. The molds are then emptied on a conveyor (not shown) and transported to at least a downstream hardening tunnel for further freezing. As indicated, there will be some pressure development over some time as indicated with the graph PD2 associated with the fig. 2a implementation and the pressure in the ice cream will gradually decrease when the ice cream mass is transported to the ice cream former. Due to the content of air in the ice cream a pressure will intentionally be built op in the mold during the splitting process (i.e. when ice cream mass is pumped into the mold). This pressure is also attractive in the sense that this will help obtaining an ice cream mass in the mold without big air bubbles. When the ice cream molds are closed this pressure will at least partly remain in the molds until the molds are opened. Hence, if the molds are still pressurised when the molds are opened, the ice cream mass in the mold will expand and exit the mold, thereby invoking a deformation of the ice cream item. In the illustrated embodiment, the (e.g. rotary) mold is fitted with an automatic self-regulated pressure compensation arrangement, which lowers the pressure in the molds during the time the ice cream items are in the mold e.g. by moving pistons defining the molds volume thereby increasing the volume prior to opening the molds. This will be explained further below, but the point is basically to ensure that the pressure is not too high (or too low) when the ice cream is exiting the stabilization zone SZ of the ice cream former therefore resulting in e.g. deformation of the ice cream items. Such an implementation in such an ice cream former will be described more in detail in the below figures 6a-c.

[0128] It is noted that one of the challenges of the above-mentioned variation APin in both the fig. 2a and fig. 2b ice cream former type may be compensated by selfregulated pressure compensation arrangements of fig. 4a and 4b, and this will be explained more detailed below. In the fig. 2a type, however a self-regulated pressure compensation arrangement may be needed subsequent to the splitting. This is, as already mentioned, explained more in detail in relation to fig. 6a-c, fig. 7 and fig. 8.

[0129] The ice cream formers 2a or 2b may both be made established as a reactive compensation arrangements and the reactive compensation arrangements may be passive and/or active In an active version of the embodiment the ice cream former comprises automatic pressure electronic control circuitry APC configured to modify the pressure in the ice cream former, such as the pressure in the ice cream conduit ICP, in response to sensor measurement from one or more sensors SENS.

[0130] The sensor measurement may be obtained from one or more sensors associated to the ice cream conduit of the ice cream former. The sensor(s) may be one or more pressure sensor measuring pressure in the ice cream conduit, but alternative measuring may also be established in order to facilitate an automatic and active pressure, e.g. on the basis of one or more cameras. The active version is indicated as optional in fig. 2a and 2b.

[0131] Turning now to fig. 3a, the figure shows an ice cream former ICF e.g. mounted in a production line PL as the illustrated production line PL. The illustrated ice cream former ICF is in the form of a so-called extruder. The ice cream former ICF has an ice cream former input IN which is fluidly connected to an ice cream extruder ICEX. The ice cream extruder ICEX extrudes and outputs a continuous mass of ice cream which in its cross-sectional direction is shaped by a nozzle (not shown), The output nozzles-shaped ice cream mass is then cut by a cutter (not shown) and a stick inserter STI is positioned to shoot ice cream sticks into ice cream items ICI, preferably prior to the cutting. The cut ice cream items ICI, including the inserted ice cream sticks, are then positioned on a transportation surface TSU of a conveyor.

[0132] In the specific illustrated embodiment the ice cream former input IN may be fluidly connected with an ice cream freezer F via a self-regulated pressure compensation arrangement (not shown) feeding the illustrated ice cream former ICF which is here an ice cream extruder and where sticks are inserted into the cut ice cream items ICI indicated on the transportation surface by a stick inserter STI which is again fed by a stick supply (not shown). The illustrated embodiment of an ice cream former is shown also in fig. 5a with a mounted self-regulated pressure compensation arrangement.

[0133] The temperature of the ice cream from the freezer must be low enough so that the shaping of the ice cream items by the extruder and associated cutting provides a resulting ice cream items which may remain in its desired shape until it has been processed (hardened) by a downstream hardening tunnel (not shown) An exemplary temperature range may e.g. be around -5 degrees Celsius to -6 degrees Celsius.

[0134] Fig. 3b illustrates a further variant of an ice cream former ICF applicable in a production line PL exemplified in fig. 1. A non-illustrated alternative to the disclosed ice cream former ICF may also be used in another production line, where the outlet located above a machine with molds, for freezing ice creams, moving below in either linear or rotational direction. In such a production line, a hardening tunnel is typical not used. The illustrated ice cream former ICF is in principle an ice cream filler FILL comprising 8 ice cream formers ICF. Each ice cream former has an ice cream former outlets ICFO outputting ice cream towards relevant ice cream receiving pockets or bases. A transportation surface TSU is configured for holding ice cream items ICI, e.g., a cone as illustrated. The ice cream filler FILL is indicated with 8 tubes FCY filling cylinder from which a mass of ice cream (not shown) is being conveyed through the ice cream former outlet ICFO (only two highlighted on the drawing) to the transportation surface TSU, where the transportation surface is illustrated with 8 pockets holes for ice cream items ICI. The ice cream filler FILL and the transportation surface TSU are not limited to 8 tubes / ice cream former outlets ICFO and pockets, but may have any number of tubes / ice cream former outlets ICFO and pockets according to production line PL. The number of tubes/ ice cream former outlets ICFO and pockets will typically correspond to a number of manufacturing lanes in the production line PL. One of the tubes TUB of the ice cream filler FILL is illustrated with an ice cream former outlet ICFO which is placed inside an ice cream item ICI, here illustrated as an ice cream cone ICI. The ice cream former outlet ICFO may also be used for e.g., biscuits, boats, or any other ice cream item ICI, where a mass of ice cream is to be added. The ice cream items will then be placed on the transportation surface TSU adapted to the relevant type of ice cream item to be transported downstream the production line PL, e.g. typically to at least a hardening tunnel (not shown) in a conveying direction COND. The conveying direction COND is indicated by an arrow in the figure. [0135] Each ice cream former has an inlet IN for feeding the respective ice cream former with ice cream from a freezer (no shown). Each ice cream former inlet may technically be fluidly connected with a respective individual freezer. It is however very often practical to have one freezer fluidly connected with several ice cream formers ICF. In the present embodiment the 8 illustrated ice cream formers may thus be fed from one freezer e.g. via a split out of an ice cream pipe/hose pumping ice cream mass to the ice cream filler FILL. The ice cream will in practice be guided from the ice cream former input IN to a filling cylinder FCY when an ice cream former valve ICFV is in one position: Then the ice cream former valve ICFV may be rotated and cut off the filling cylinder FCY and effectively performing a splitting of the ice cream mass in the cylinder and at the same time position the valve so that the filling cylinder may be emptied by means of a piston (not shown) driven by a piston drive PDR.

[0136] The temperature of the ice cream from the freezer may advantageously be a little higher than the previously described extruder as the ice cream output by the ice cream former outputs ICFO typically needs to be having a slightly relatively lower viscosity than in the extruder. An exemplary temperature range may e.g. be around - 3 degrees Celsius to -5 degrees Celsius.

[0137] Fig. 3c shows an ice cream former in the form of a rotary mold. Ice cream is or may be fed to the ice cream former ICF via an ice cream former input IN from an ice cream freezer (not shown). A rotary mold (not shown) is rotating clockwise (it may also turn counter clockwise in other embodiments) within the ice cream former ICF and each filled mold is filled with ice cream mass from the ice cream formers input IN. The principles of the inventive self-regulation arrangement and the principle internal structure of the rotary mold (in a flattened version) is illustrated in fig. 6a-c. The molds are then closed while rotated via a stabilization zone, where the mold volumes (while closed) are modified (expanded) to gradually lower the pressure towards atmospheric pressure before the mold exits the stabilization zone SZ and the molds are opened to the ambient atmospheric pressure. In the present embodiment the molds are rotated past a stick insertion zone SIZ in which a stick inserter shoots sticks into the molds while still in the stabilization zone SZ. The molds are thereafter rotated to an ejection zone EZ where pistons push the ice cream items out of the mold and cut loose from the pistons preferably onto a transportation surface (not shown) for further transportation to a hardening tunnel located downstream.

[0138] Different ways of obtaining the desired movement of the pistons while rotating the molds are explained in fig. 7 and 8 and the internal functioning and ways of obtaining a self-regulated pressure in the molds of the rotary molds are explained in relation to e.g. fig. 6a-c.

[0139] The temperature of the ice cream from the freezer feeding the present moldbased ice cream former may advantageously be close to that of an extruder as the shape of the ice cream items when exiting the mold should be relatively stable. An exemplary temperature range may e.g. be around -5 degrees Celsius to -6 degrees Celsius.

[0140] Fig. 4a shows a cross-section of a self-regulated pressure compensation arrangement SRPC which may e.g. be applied at the input IN of the ice cream former of fig. 3a-c and fig. 2b between the ice cream former’s input IN and an associated freezer (not shown) supplying ice cream mass to the ice cream former mixed with ice cream inclusions injected by an ingredient feeder (not shown). The use of a self- regulated pressure compensation arrangement prior to the splitting of ice cream mass into ice cream items may in principle also be applied in the fig. 2a embodiment in order to ensure the pressure deviation are kept as low as possible.

[0141] The illustrated self-regulated pressure compensation arrangement may thus be formed as an injection conduit IP having an inner flexible wall FPI enclosed in an outer volume OV, e.g. a rigid enclosure defining pressure compensating cavity PCC having a pressure inlet CINL here connected to a pressure tank PTA of gas or fluid which may act as a pressure on the outside of the inner flexible wall FPI.

[0142] The self-regulated pressure compensation injection conduit IP has in input IFR fluidly connectable upstream to a freezer (not shown) and optionally an ingredient feeder and it has an output IMS which may feeding an ice cream former which is here located downstream. The pressure compensating cavity may e.g. be pressurized actively by control equipment not shown in response to measured pressure e.g. at the ice cream former or upstream to the ice cream former. The pressure compensating cavity PCC may also be filled with “elastic” fluid/gas or any mechanical arrangement enabling that the pressure compensating flexible wall FPI expands when pressure is increasing within the inner volume of the injection conduit IP and decreases in volume when pressure drops in the injection conduit, thereby effectively smoothing out or minimizing pressure variations and the results of such pressure variations downstream the injection conduit IP.

[0143] By setting a fixed pressure at the pressure inlet CINL of the self-regulated pressure compensation arrangement SRPC, the self-regulated pressure compensation arrangement SRPC may act as a back pressure valve. Since ice cream inside the piping/hoses between an upstream freezer (not shown) and the SRPC, is compressible, this volume will absorb the pressure deviations, but the pressure after the SRPC will be closer to constant

[0144] The illustrated self-regulated pressure compensation injection conduit IP may in practice be as short as 30 to 40 cm and the diameter of the internal flexible wall FPI may e.g. be about 1 to 2 inches in diameter in its neutral position, i.e. where the internal flexible wall FPI is not expanded due to internal pressure of ice cream in the conduit and where the internal flexible wall is not narrowing the conduit due to pressure invoked by the pressure tank PTA.

[0145] Fig. 4b illustrates a cross-section of a further embodiment of a self-regulated pressure compensation arrangement within the scope of the invention. In this embodiment a pressure tank PTA may be actively controlled by means of an actuator ACT moving a piston PIST within the pressure tank for increasing or decreasing the pressure in the pressure tank, The movement of the actuator may e.g. be actively and automatically controlled by an actuator e.g. on the basis of inputs measured by sensors (not shown) downstream and /or downstream the self-regulated pressure compensation arrangement SRPC, e.g. measured as the pressure of the ice cream.

[0146] Fig. 4c shows a further self-regulated pressure compensation arrangement

SRPC which may e.g. be applied at the input IN of the ice cream former of fig. 3a-c and fig. 2b between the ice cream former’s input IN and an associated freezer (not shown) supplying ice cream mass to the ice cream former mixed with ice cream inclusions injected by an ingredient feeder (not shown). The use of a self-regulated pressure compensation arrangement prior to the splitting of ice cream mass into ice cream items may in principle also be applied in the fig. 2a embodiment in order to ensure the pressure deviation are kept as low as possible.

The self-regulated pressure compensation arrangement SRPC has in input IFR fluidly connectable upstream to a freezer (not shown) and optionally an ingredient feeder and it has an output IMS which may feeding an ice cream former which is here located downstream (not shown) to the self-regulated pressure compensation arrangement

The self-regulated pressure compensation arrangement SRPC is fluidly coupling the input IFR and the output IMS to a pressure relief valve PRV to a pressure relief valve output PR VO.

The pressure relief valve is configured to automatically releases ice cream from the pressure relief valve output PRVO when the pressure of the ice cream exceeds a certain limit. The relief of pressure will thus involve a release of ice cream from the pressure relief valve output PRVO.

The system may typically be designed so that the limit is only reached temporarily during normal operation of the ice cream former.

The pressure relief valve may advantageously be adjustable thereby facilitating automatic and/or manual adjustment of the pressure limit.

The pressure relief valve should of course be designed and adjusted such that the desired smooth operation of the ice cream former is obtained while at the same time minimizing the release of ice cream from the pressure relief valve output PRVO and thereby minimizing waste. The released ice cream from the pressure relief valve output PRVO may be disposed of or feed back to the ice cream former in a closed circuit if so desired e.g. in an embodiment as shown in fig. 12c. If disposed of, the ice cream may advantageously be transferred to a freezer from where e.g. patent attorneys may eat a lot of free ice cream, thereby basically disposing the ice cream through happy patent attorneys.

[0147] Fig. 4d shows a further self-regulated pressure compensation arrangement SRPC which may e.g. be applied at the input IN of the ice cream former of fig. 3 and fig. 2b between the ice cream former’s input IN and an associated freezer (not shown) supplying ice cream mass to the ice cream former mixed with ice cream inclusions injected by an ingredient feeder (not shown). The use of a self-regulated pressure compensation arrangement prior to the splitting of ice cream mass into ice cream items may in principle also be applied in the fig. 2a embodiment in order to ensure the pressure deviation are kept as low as possible.

The self-regulated pressure compensation arrangement SRPC is configured as an ice cream by-pass BP for ice cream which may be activated if an associated ice cream former has to be interrupted or is somehow not working according to intention. Instead of interrupting the upstream freezer, the ice cream may simply bypass the ice cream former.

The self-regulated pressure compensation arrangement SRPC is fluidly coupling the input IFR and the output IMS or the input IFR to an ice cream bypass output BPO via a rotatable by-pass conduit BCON of a rotatable shunt RS depending on how the rotatable shunt RS is positioned.

The dynamic functioning of the ice cream bypass BP will be explained further in relation to fig 12a and 12b. In these two drawings, the by-pass BP is coupled to an input of an ice cream former ICF in the form a rotary mold. In the illustrated embodiment in fig. 12a, the by-pass is shown in a first state, where the rotatable shunt RS is on a first position establishing a first flow path FP1. In the illustrated embodiment in fig. 12b, the by-pass is shown in a second state, where the rotatable shunt RS is on a second position establishing a second flow path FP2.

It should however be noted that the advantageous functioning of the ice cream by-pass BP is not the primary object of the presently described embodiment but rather a bonus effect which is resulting further in the herein desired self-regulated pressure compensation which will be further explained below.

It is thus possible to design the self-regulated pressure compensation arrangement as illustrated in fig. 4d such that the ice-cream by pass BP may serve two purposes at the same time if designing rotatable shunt RS in a material having a different heat coefficient than the surrounding housing in which the shunt is rotated and then establish an automatic “misfit” between the rotatable shunt RS and the surrounding housing leading to an automatic leakage of ice cream BPLO through the bypass output BPO, the amount depending on the actual pressure in the ice cream, even when the bypass conduit BCON is in the position as illustrated in fig. 4d and fig 12a.

Fig 12c further illustrates how self-regulated pressure compensation arrangement as illustrated in fig. 4c may be coupled to an ice cream former, e.g. in the form of a rotary mold. Note that this self-regulated pressure compensation arrangement may of course also form an input of an ice cream former ICF as illustrated in fig.3a or 3b. The desired pressure compensation obtained through ice cream “leakage” may be designed through the material properties of the rotatable shunt and the surrounding housing but this may also simply be obtained through intentionally allowing some free space between the rotatable shunt and the surrounding housing.

Experiments have shown that an attractive pressure compensation may be obtained through the mechanism in practice.

[0148]

[0149] The self-regulated pressure compensation arrangements SRPC exemplified above may be provided in several different design-variant of the ice cream former as long as the desired smoothing of pressure variation is obtained. It is noted that the self- regulated pressure compensation arrangements SRPC are very suitable for ice cream formers of the rotary mold type.

[0150] Fig. 5c illustrates an ice cream former implemented as a rotary mold type as seen from the outside. A way the self-regulated pressure compensation arrangement of the internal for the rotary mold may work will be described in more detail with reference to a “flattened version” (for illustrative purposes) in fig. 7.

[0151] The illustrated rotary mold has an ice cream former input IN. The ice cream former input may be upstream connected to a freezer and an ingredient feeder (not shown) via a self-regulated pressure compensation arrangement SRPC such as those explained in relation to fig. 4a-d or variants thereof. .

[0152] Fig. 5a illustrates an ice cream former ICF exemplified in fig. 3a now with a self-regulated pressure compensation arrangement SRPC of the type illustrated in e.g. fig. 4a.

[0153] The ice cream formers ICF is now having an ice cream former input IN which may be fluidly connected (or is fluidly connected) with a freezer feeding the ice cream former by means of conventionally known pump(s) etc (not shown) via one or more input conduits such as pipes and/or hoses (not shown). The ice cream mass fed into the ice cream formers input IN may further include so-called inclusions as described elsewhere in the present description. The self-regulated pressure compensation arrangement SRPC will in the present context reduce the pressure variations and thereby establish a more “stable” flow of ice cream fed to the nozzle of the extruder ICEX.

[0154] Fig. 5b illustrates an ice cream former ICF exemplified in fig. 3b now with a self-regulated pressure compensation arrangement SRPC of the type illustrated in e.g. fig. 4a.

[0155] The ice cream formers ICF is now having an ice cream former input IN which may be fluidly connected (or is fluidly connected) with a freezer feeding the ice cream former by means of conventionally known pump(s) etc (not shown) via one or more input pipes or hoses (not shown). The ice cream mass fed into the ice cream formers input IN may further include so-called inclusions as described elsewhere in the present description. The self-regulated pressure compensation arrangement SRPC will in the present context reduce the pressure variations and thereby establish a more “stable” flow of ice cream fed to ice cream former outlets ICFO.

[0156] Fig. 5c illustrates an ice cream former ICF exemplified in fig. 3c now with a self-regulated pressure compensation arrangement SRPC of the type illustrated in e.g. fig. 4a-d .

[0157] The ice cream formers ICF is now having an ice cream former input IN which may be fluidly connected (or is fluidly connected) with a freezer feeding the ice cream former by means of conventionally known pump(s) etc (not shown) via one

[0158] or more input pipes or hoses (not shown). The ice cream mass fed into the ice cream formers input IN may further include so-called inclusions as described elsewhere in the present description. The self-regulated pressure compensation arrangement SRPC will in the present context reduce the pressure variations and thereby establish a more “stable” flow of ice cream fed to the molds of the rotary mold (not shown) and thereby avoid or reduce pressure deviations in the ice cream molds and thereby again making it easier to avoid pressure transients in the ice cream mass when the ice cream molds are exiting the stabilization zone SZ.

[0159] In the below fig. 6a-c and fig. 7, please refer to fig. 8 for the explanatory reference to the filling position FP, the eject position EP and the expansion position EXP Fig. 6a illustrates the working principles of an embodiment where a mold based ice cream former comprises a number of molds with respective pistons defining mold cavities in which ice cream mass is injected via a filling chamber FCH the pistons of the ice cream former are controlled in the molds closed phase e.g. by means of a cam shaft or by means of other mechanical piston guides so as to obtain the self-regulating pressure compensation. It is noted that the mechanically controlled piston movements may e.g. be performed by exchangeable mechanical drivers, and where the drivers may be chosen to fit the expected pressure developments of the specific ice cream type and/or specifically applied ice cream inclusions.

[0160] It is also noted that the illustrated principles is shown in a flat version instead of a “endless” rotatable version for reasons of simplicity. The explanation and principles in fig. 6a-c and fig. 7 and 8 applies both to a “flat” version of a mold based ice cream former as indicated on the drawings as well as ice cream formers including rotary molds.

[0161] Returning now to fig. 6a, ice cream mass ICM is injected into a mold defined by piston Pl in a filling zone FZ, e.g. in a filling zone as indicated in fig. 5. The ice cream mass is injected into the mold partly defined by the position of the piston Pl via an ice cream conduit ICP (illustrated in part) and a filling chamber FCH. The ice cream conduit may define an input IN of the illustrated ice cream former ICF and the input IN is fluidly connected with a freezer and an ingredient feeder (not shown) together providing the flow of ice cream mass injected into the molds. The ice cream conduit may broadly refer to the ice cream transport part until splitting of the ice cream flow by means of e.g. an ice cream cutter or e.g. a controlled ice cream nozzle of the ice cream former. See e.g. fig. 2a-c for further elaboration of the ice cream conduit ICP.

[0162] In the illustrated embodiment the ice cream conduit and the filling chamber are mutually fixed while the molds and pistons Pl to Pn are movable to the right relative to the ice cream conduit ICP and the filling chamber FCH in the direction indicated by the arrow. For reasons of simplicity assume in the following explanation that the pistons are part of a rotatable mold e.g. as explained in EP3251520, but now with the illustrated movement of the pistons which is to be explained. In other words, the sequence of the molds are defined with respect to the pistons as a continues repeating movement of Pl, P2, P3..Pn to Pl, P2, P3..Pn to Pl, P2, P3..Pn, etc, facilitating that the molds and respective pistons are moved relative to the filling chamber FCH. It should be noted that the filling chamber may be regarded as a part of the ice cream conduit ICP when referring to e.g. pressure variations of ice cream mass transported in the conduit. [0163] The molds at the time of fig, 6a, lets say at the time t=0m are in the following explained state.

[0164] Mold Ml and the associated piston Pl is in the filling zone FZ filled with ice cream 111 having a given initial first cavity volume CV1. Some pressure is needed in the mold to fill the cavity completely due to the relatively high viscosity of the ice cream mass while the mold is fluidly connected to the filling chamber defined by the ice cream mass as driven forward by associated pump(s) (not shown). With inclusions the viscosity is even higher. The initial volume of the Ml is less than a second cavity volume CV2 of the subsequent molds M2 and M3. The volume of M2 and M3 is defined by the associated pistons P2 and P3 and these positions of the pistons define the final volume of the ice cream items when ejected from the ice cream former.

[0165] The position of the piston of a mold in the filling zone and thereby the initial volume should preferably match the pressure/pressure variations resulting by the pumping of the ice cream mass into the ice cream former/the molds from the freezer. Optimal initial Volume is depending on the used filling pressure and the amount of air in the ice cream. The filling pressure is set by adjusting the ice cream volume flow rate, so filling pressure is just sufficient to fill cavity completely. The initial volume may thus be set to be the same fixed for all ice cream recipes or it may be adapted to the currently applied recipe or groups having the same characteristics. A setting of air in the freezer combined with a setting of pressure may provide an advantageously set initial volume Ml.

[0166] The adapted volume of mold Ml may thus be set dynamically, whereas the final and desired volume CV2 of the mold M3 of the ice cream items 113 may be set pretty precise generally just matching the desired volume of the ice cream item produced.

[0167] It should be noted that the difference between the initial volumeCVl and the final volume CV2 e.g. if M3 of 113 may be calculated and set on the basis of filling pressure and the amount of air in the ice cream mass as set by the freezer. [0168] Alternatively, the positioning of the piston of a mold in filling zone may be dynamically and actively, electronically controlled on the basis of sensor measurements performed by one of more pressure sensors or volume flow sensor positioned at the ice cream former input or somewhere in the ice cream conduit ICP and/or in relation to any relevant measuring point. Alternatively or supplementary, a camera may be applied for measuring the visual appearance for the ejected ice cream items, e.g. based on detected air bubbles and/or deformities.

[0169] The camera may also if so desired measure the volume of the ice cream/ice cream item for instance by a 3D camera.

[0170] The camera may e.g. be used to obtain images of ice cream items on a conveyor downstream to the ice cream former. If there are air voids/missing part of shape, then pressure at filling is too low. If there is a foot (excessive volume), then the filling pressure is too high. If for instance piston compensation is implemented as an active and dynamic compensation, e.g. as explained in relation to fig. 8, then these images may be applied to regulate the amount of pressure regulation, e.g. obtained through the chosen volumes in the molds defined by the piston. In other words, a dynamic determination of filling position FP may e.g. be derived from the images of ice cream items on a downstream conveyor.

[0171] Mold M2 filled with ice cream 112 is in a stabilization zone SZ and is now disconnected from the input stream of ice cream from the freezer feeding the ice cream former and the volume is closed by a mold closing MC. The volume has now been expanded as indicated on the drawing by lowering the piston P2 thereby allowing the ice cream 112 to expand while still being enclosed by the mold M2, the piston P2 and the mold closing MC. The pressure in the mold has been regulated (decreased) by the expansion of the mold volume CV2. The ice cream 112 is thus not under high pressure resulting in an advantageous internal volume distribution.

[0172] Mold 3 is still in the stabilization zone SZ and moreover in the stick insertion zone SIZ while still being closed by the mold closing MC. An ice cream stick IIS has now been injected into the ice cream 113 and ice cream item 113 with a stick has in principle been formed. In the illustrated embodiment, a stick is to be inserted into the ice cream. In the principle, in other embodiments, the stick insertion is optional.

[0173] Mold M4 is in the ejection zone EZ and the ice cream item 114 has gradually been pushed out from the mold M4.

[0174] In the next mold, the piston has now pushed the ice cream item 115 completely out of the mold by a piston P5 having an upper surface which has been raised slightly out of mold and the ice cream item has been released, typically to a transportation of a conveyor (not shown) for further processing in a downstream hardening tunnel (not shown). The ice cream item may be cut or scraped from the piston if needed.

[0175] In the next mold, the piston Pn is in a preparation zone PZ and has now been lowered slightly compared to piston P5 and is ready for entering the filling zone FZ again. The individual pistons are thus moved between at least a filling position as the position of the piston in the filling zone , an stabilization position as the position of the piston in the stabilization zone SZ and an eject position EP as the position of the piston P5 in the eject zone EZ.

[0176] Fig. 6b illustrates the ice cream former at a time t=+l where the molds and respective pistons has been moved to the right relative to the ice cream formers ice cream conduit ICP, filling chamber FCH and mold closing MC.

[0177] It should here be noted that the gradual opening of the mold M3 to the right of the stationary mold closing is performed subsequent to the reduction of pressure in the mold M3, thereby avoiding the ice cream 113 in the mold M3 is pushed out of the mold forming a deformity. Since the pressure release is very fast, this deformity will be very local and hence the deformity will be very easy to spot - thereby potentially resulting in a product quality issue. The reduction of pressure should be adapted to ensure that the final pressure in the moulds at least just before exiting the stabilization zone is as close to atmospheric pressure as possible. [0178] The mold including piston P5 is now moving out of the ejection zone EZ and moving forward towards the filling zone FZ again.

[0179] Fig. 6c illustrates the ice cream former at a time t=+2 where the molds and respective pistons has been moved to the right relative to the ice cream formers ice cream conduit ICP, filling chamber FCH and mold closing MC.

[0180] The mold Mn has now moved partly into the filling zone FZ and the piston Pn has been lowered and will be lowered more gradually towards the position of the piston Pl in fig 6a to accommodate ice cream fed from the filling chamber at the initial volume as indicated in fig. 6a.

[0181] Moreover, again at the illustrated time t=+2, the piston Pl of mold Ml has now been lowered to expand the volume of the mold Ml, thereby regulating (decreasing) the pressure in the mold. The expansion will gradually be set as the expansion already performed by piston P2.

[0182] Fig. 6a-c illustrates an embodiment where the pistons of the ice cream former performs a self-regulated pressure compensation by individual control of the pistons by means of actuators either according to fixed pressure developments for each run- through of an ice cream item. By individually controlling the pistons, it may thus be possible easily to exchange the piston movement profile, but it may also be possible to dynamically control the pistons movements un a run-time basis e.g. on measured pressure developments in the ice cream former, thereby automatically adapting the pressure development to the currently feed ice cream, including inclusions provided from an ingredient feeder INF.

[0183] Fig. 7 illustrates an embodiment e.g. with reference to fig. 6a, where pistons Pl, P2, P3, ...Pn are individually controlled by mechanical force to establish the pressure regulation in a mechanically a repeating pressure regulating pattern, depending on where the mold is in the molding cycle.

[0184] The illustrated pistons move up and down driven by a driving mechanism DRM sliding under the illustrated pistons shafts while the pistons are moved in the illustrated embodiment to the right with the filling chamber fixed relative to the driving mechanism thereby invoking the pistons to move up and down in the vertical direction directed by the driving mechanism.

[0185] The illustrated embodiment may in a more practical fashion be implemented in a rotary mold e.g. as disclosed in EP3251520, where a rotatable arrangement is disclosed and where the illustrated cam-shaft in EP3251520 is exchanged with a cam shaft providing the reciprocating movements as indicated in fig. 7, but then in a circular and thereby repeating implementation.

[0186] In such an implementation of the present embodiment, therefore, the guide mechanism should be formed so as to establish a movement of the piston, where the piston volume is automatically adjusted to be increased when the mold is moved from the filling FZ to the expansion zone EZ and the driving mechanism may in this implementation be obtained by means of a cam shaft formed so as to obtained the desired mold volumes during the molding cycles. The driving mechanism may in principle be adapted to a general purpose one-fits-all, where the applied driving mechanism is adapted to provide a self-regulation of pressure in the ice cream former which fits reasonably the relevant ice cream recipes to be processed,

[0187] Alternatively, the driving mechanism may be made exchangeable and different recipes may thus be associated with different driving mechanisms providing the best possible pressure development in the ice cream former for one specific or a group of ice cream recipes.

[0188] Fig. 8 illustrates a further embodiment which may implement the reactive and active self-regulating pressure adjustment in the ice cream former, but now in a more dynamic way in the sense that the individual pistons may now be moved by individually controlled piston drives PDR1, PDR2..PDRn. This means that the individual piston actuators may be controlled differently, depending on the ice cream recipe to be processed. The individually controlled piston drives may e.g. be controlled by means of electronic pressure control circuitry APC configured to modify the pressure in the ice cream pistons in response to sensor measurement from one or more sensors SENS.

[0189] Fig. 9a-c illustrate in short how a self-regulated pressure compensation arrangement SRPC may affect an ice cream former if it inserted between the input of the ice cream former of 9a/9b and the point of “time” ISPL where the ice cream stream fed to the input is split. The ice cream formers 9a and 9b respectively corresponds to the ice cream formers indicated in fig. 2a and 2b and as described in relation to these figures, but now with an included self-regulated pressure compensation arrangement SRPC.

[0190] The pressure development is in the figures only focussed on prior to the time of splitting ISPL as simply to show how a pressure development averaging PD e.g. in fig. 9a and 9b may be reduced from an uncompensated pressure deviation APin-u to a compensated deviation APin downstream the applied self-regulated pressure compensation arrangement SRPC. The self-regulated pressure compensation arrangement SRPC may e.g. be mounted as illustrated in fig. 5a-c. As mentioned the illustrated development of pressure PD will of course develop further although this is not indicated in the present figures for reasons of explanation. The further development will depend on whether the ice cream former is of the types referred to in fig. 2a and thereby fig. 9a and in fig. 2b and thereby fig. 9b.

[0191] It should be noted that the pressure development in fig. 9b simply refer to an ice cream former positioning ice cream items e.g. on a conveyor, thereby not using molds for receipt of ice cream items, but simply cutting the ice cream mass from the ice cream conduit ICP into ice cream items ICI and positioning these on a conveyor, e.g. on trays on a conveyor.

[0192] The basic will at least for e.g. fig. 9b extruder embodiment result in less deviations in pressure and thereby less deviation in volume of the ice cream items produced and the result will therefore be that the ice cream items may be set to a lower average volume while still ensuring that none or few of the produced ice cream items will have a volume of less than a certain desired set point, e.g. 80 ml. When applied in the fig. 9a/2a embodiments, there may be further benefits to be explained in the following figs lOa-c.

[0193] Fig. lOa-c illustrate in short how a self-regulated pressure compensation arrangement SRPC work in an ice cream former if it inserted between the input of an ice cream former 9a and 9b and the point of “time” ISPL where the ice cream stream fed to the input is split. The ice cream formers 9a and 9b respectively corresponds to the ice cream formers indicated in fig. 2a and 2b and as described in relation to these figures, but now with an included self-regulated pressure compensation arrangement SRPC. In the present illustration, the pressure development PD2 is focussed on the fig. 2a/fig. 9a embodiment (shown in fig. 9a as PD) where there is a pressure development in the molds even after the time of split ISPL In this illustration it is assumed that the molds are pressure regulated e.g. according to the principles of fig. 6a-c. In principle the discussed pressure development may refer to the fig. 5c embodiment fitted with a self-regulated pressure compensation arrangement SRPC but furthermore the pistons of the mold is controlled to expand the volume of the molds when these are in the stabilization zone SZ as indicated and explained with reference to fig. 6a-c.

[0194] The reduction in pressure variation to APin from the larger uncompensation variation APin-u of the previous figure obtained through the self-regulated pressure compensating arrangement SRPC may thus be re-found or at least reflected to a certain degree when a “fixed” piston control as described in fig. 7 is applied. The ice cream pressure in the molds are of course instantly decreased or increased to atmospheric pressure when the mold e.g. of fig. 7 exits the stabilization zone SZ, but the larger pressure difference between the pressure of the ice cream when the mold is in the stabilization zone SZ, the larger is the negative effect, whereas a reduction in pressure variation to APin from the larger uncompensated variation APin-u may now result in a reduced pressure jump as the pressure deviation is now reduced to APin’ from APin- u’. And of course, as illustrated, the lower variation, the easier it is to hit a mold pressure which is as close to atmospheric pressure as possible.

[0195] It is noted that that an “active” self-regulated pressure compensation arrangement as the illustrated in fig. 8 may easier and dynamically obtain a very low pressure jump at the time of exiting the stabilization zone SZ difference as the volumes and the resulting pressure regulating may runtime or regularly be adjusted to fit e.g. measured air content in the ice cream fed into the molds and the measured pressure of the ice cream e.g. at the ice cream formers input. [0196] It should also be noted with reference to the above examples fig. 6a-c, fig.7 and fig. 8, that the control of the piston and the effect of this control may technically be understood as a self-regulated pressure compensation arrangement (SRPC) included/incorporated into the mold arrangement.

[0197] Fig. I la and 11b illustrate two different states of the self-regulated pressure compensation arrangement of fig. 4a.

[0198] With reference to fig. 4a, in fig. I la, the inner flexible wall FPI has now been put under pressure by whatever fluid or gas which may be in the pressure compensating cavity PCC and thereby increasing the pressure at output IMS. This may e.g. happen if the pressure is too low or drops at the input IFR. [0199] With reference to fig. 4a, in fig. 1 lb, the inner flexible wall FPI is now under reduced pressure by whatever fluid or gas which may be in the pressure compensating cavity PCC and thereby decreasing the pressure at output IMS. This may e.g. happen if the pressure is too high at the input IFR.

Claims

1. An ice cream former (IF) having an ice cream input (IN) and ice cream splitter (ISPL) and an ice cream item release zone (IIRZ), wherein the ice cream former (IF) comprises a self-regulated pressure compensation arrangement (SRPC).

2. An ice cream former according to claim 1, wherein the ice cream input (IN) is coupled with an ice cream freezer (F) by means of at least one input conduit (IP).

3. An ice cream former according to claim 1 or 2, wherein the ice cream freezer is fluidly coupled with the ice creams splitter (ISPL).

4. An ice cream former according to any of the claims 1-3, wherein the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation between the ice cream input (IN) and the ice cream item release zone (IIRZ) in response to pressure variations prior to or after the ice cream splitter (ISPL)

5. An ice cream former according to any of the claims l-4„ wherein the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation at the output (IMS) in response to pressure variations prior to or after the ice cream splitter (ISPL).

6. An ice cream former according to any of the claims 1-5, wherein the self-regulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) and wherein the self-regulated pressure compensation arrangement (SRPC) modifies pressure variation at the output (IMS) in response to pressure variations in the ice cream conduit (ICP).

7. An ice cream former according to any of the preceding claims, wherein the ice cream input (IN) is coupled with an ice cream freezer (F) and an ingredient feeder (INF) by means of at least one input conduit (IP).

8. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement (SRPC) decreases pressure variations/differences at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC).

9. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement (SRPC) decreases and/or increases pressure variation at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC) automatically in response to raised pressure on the input (IFR) of the self-regulated pressure compensation arrangement (SRPC).

10. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement (SRPC) has an input (IFR) and an output (IMS) wherein the self-regulated pressure compensation arrangement (SRPC) is coupled between an output of the of the conduit (IP) and the ice cream input (IN).

11. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement (SRPC) is coupled between an output of the of the conduit (IP) and the ice cream splitter (ISPL).

12. An ice cream former according to any of the preceding claims decreases or increases pressure in the ice cream conduit in response to measurements from sensors measuring pressure in the ice cream conduit (ICP).

13. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement (SRPC) comprises a flexible conduit facilitating expansion of the conduit volume during pressure increase and decrease of the conduit volume during pressure decrease at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC).

14. An ice cream former according to any of the preceding claims, wherein the expansion of the conduit volume and decrease of the conduit volume is obtained passively and reactively as an automatic response to increase and decrease, respectively, of pressure of the ice cream flowing in the conduit and/or in flow circuitry coupled to an inlet and/or an outlet of the conduit.

15. An ice cream former according to any of the preceding claims, wherein the expansion of the conduit volume and decrease of the conduit volume is obtained passively as an automatic response to increase of pressure of the ice cream flowing in the ice cream conduit and/or in flow circuitry coupled to an inlet and/or an outlet of the conduit and wherein the input conduit is further coupled with active electronic pressure control circuitry (APC).

16. An ice cream former according to any of the preceding claims, wherein the conduit is fitted with a self-regulating active pressure control arrangement (SRPC) automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC) on the basis of digital control signals obtained from one or more sensors associated with the input conduit.

17. An ice cream former according to any of the preceding claims, wherein the conduit is fitted with a self-regulating active pressure control automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC) on the basis of digital control signals obtained from one or more sensors associated with the input conduit by decreasing increasing the volume of the conduit, respectively.

18. An ice cream former according to any of the preceding claims, wherein the conduit is fitted with an self-regulating active pressure control automatically increasing and decreasing the pressure of the ice cream flowing in the conduit at the output (IMS) of the self-regulated pressure compensation arrangement (SRPC) on the basis of digital control signals obtained from one or more sensors associated with the input conduit by decreasing increasing the flow resistance of the conduit, respectively.

19. An ice cream former according to any of the preceding claims, wherein the ice cream splitter comprises an ice cream cutter.

20. An ice cream former according to any of the preceding claims, wherein ice cream is directed from an ice cream freezer by means of one or more suitable pumps to an extruder where a nozzle opening defines part of the final ice cream shape and where the extruder cooperates with a stick inserter and an ice cream cutter, where the stick inserter shoots sticks into the semi-formed extruded ice cream mass and where the cutter splits a specified part of the extruded ice cream mass into individual ice cream items with their respective stick and then places these on a conveyor.

21. An ice cream former according to any of the preceding claims, wherein the ice cream former (ICF) has a filling zone (FZ) and an eject zone (EJZ) and wherein the ice cream former (IMF) comprises: a plurality of ice cream molds (ICM) moving from the filling zone (FZ) to the eject zone (EZ), and wherein the ice cream molds cooperates with a respective bottom piston (BP) and wherein the mold and the piston is mutually displaceable so as to automatically establish a self-regulating variable pressure compensation between the filling zone and the eject zone (EJZ).

22. An ice cream former according to any of the preceding claims, wherein the ice cream molds cooperates with a respective bottom piston (BP) and wherein the mold and the piston is mutually displaceable so as to automatically establish a self-regulating variable pressure compensation between the filling zone and the eject zone (EZ) based upon pressure measurements in the ice cream former and/or in any ice cream feeding the ice cream former.

23. An ice cream former according to any of the preceding claims, wherein the ice cream former (ICF) has a filling zone (FZ) and an eject zone (EJZ) and wherein the ice cream former (IMF) comprises: a plurality of ice cream molds (ICM) moving from the filling zone (FZ) to the eject zone (EJZ), and wherein the ice cream molds cooperate with a respective bottom piston (BP) and wherein the mold and the piston is mutually displaceable between at least three different positions: a filling position (FP), an eject position (EP), an expansion position (EXP), and wherein the ice cream splitter comprises an ice cream conduit (ICP) fluidly connected upstream with the ice cream freezer and wherein the ice cream conduit (ICP) has a downstream arranged filling chamber (FCH) for filling the ice cream molds (ICM) in the filling zone (FZ) when the molds and their a respective bottom piston (BP) are in their filling position (FP) and wherein the ice cream former is configured to position the mold and the piston mutually in the expansion position (EXP) subsequent to the mold and the piston being in said filling position.

24. An ice cream former according to any of the preceding claims, wherein said ice cream former has a temporary mold closing (MC) which is closed after the individual molds has been filled with ice cream.

25. An ice cream former according to any of the preceding claims, wherein a temporary mold closing is closing said mold during a stabilization period (STAP) wherein the piston is positioned in an expansion position prior to the expiration of said stabilization period.

26. An ice cream former according to any of the preceding claims, wherein the temporary mold closing is removed from said mold after a stabilization period (STAP) subsequent to said closing and wherein the piston is positioned in an expansion position prior to the expiration of said stabilization period.

27. An ice cream former according to any of the preceding claims, wherein the stabilization period (STAP) is referring to the time where the mold is in the stabilization zone (SZ).

28. An ice cream former according to any of the preceding claims, wherein the stabilization period (STAP) is at least 0.15 seconds, such as at least 0.5 second.

29. An ice cream former according to any of the preceding claims, wherein the stabilization period (STAP) is within 0.25 to 5 seconds, such as 0.5 to 5 seconds.

30. An ice cream former according to any of the preceding claims, wherein the piston of a mold in its filling position defines a first cavity volume (CV1), and wherein the piston of a mold in its expansion position (EX) together with a mold cavity lid (ML) defines a second cavity volume (CV2) which is larger than the first cavity volume (CV1).

31. An ice cream former according to any of the preceding claims, wherein the piston of a mold in its eject position (EP) defines a further cavity volume (CVn) volume which is less than the first and the second cavity volume.

32. An ice cream former according to any of the preceding claims, wherein the pistons of the ice cream molds are actively moved by respective piston drives.

33. An ice cream former according to any of the preceding claims, wherein the ice cream molds are arranged as a rotatable arrangement having a radial extension and a rotational axis and wherein the one or more ice cream molds are rotatable with the rotatable arrangement.

34. An ice cream former according to any of the preceding claims, wherein the ice cream former further comprises a stick inserter at a stick insertion zone (SIZ) subsequent to said pressure expansion.

35. An ice cream former according to any of the preceding claims, wherein the temporary lid is removed from said mold after a stabilization period (STAP) subsequent to said closing and wherein a stick is inserted into the ice cream item subsequent to said pressure expansion and prior to said displacement of the mold closure.

36. An ice cream former according to any of the preceding claims, wherein the individual ice cream molds are transported continuously and repeatedly from the filling zone (FZ) via a shape stabilization zone (SSZ) and from there to an eject zone (EZ) and where a stick insertion zone (SIZ) is arranged subsequent to the stabilization zone (SSZ).

37. An ice cream former according to any of the preceding claims, wherein the individual ice cream molds are transported continuously and repeatedly from the filling zone (FZ) via a shape stabilization zone (SSZ) and from there to an eject zone and where a stick insertion zone (SIZ) is arranged subsequent to filling zone (FZ) and partly overlapping the stabilization zone (SSZ).

38. An ice cream former according to any of the preceding claims, where the respective piston and molds are mutually placed in a filling position (FP) when the mold is in the filling zone (FZ).

39. An ice cream former according to any of the preceding claims, where the respective piston and molds are mutually placed in a expansion position (EXP) at some time when the mold is in the shape stabilization zone (SSZ).

40. An ice cream former according to any of the preceding claims, where the respective piston and molds are mutually placed in a expansion position (EXP) when the mold is in the stick insertion zone (SIZ).

41. An ice cream former according to any of the preceding claims, where the respective piston and molds are mutually placed in a eject position (EP) when the mold is in the eject zone (EZ).

42. An ice cream former according to any of the preceding claims, wherein the individual ice cream molds are pressurized by pressing the ice cream received upstream by the ice cream freezer (ICF) by an ice cream volume flow pump (ICVP) into said mold when the mold and the respective piston is in said filling position (FP).

43. An ice cream former according to any of the preceding claims wherein the a selfregulated pressure compensation arrangement (SRPC) comprises a an ice cream by pass arrangement (BP) releasing ice cream from input of ice cream former when ice cream pressure exceeds an ice cream pressure threshold.

44. An ice cream former according to any of the preceding claims wherein the a selfregulated pressure compensation arrangement (SRPC) comprises a pressure relief valve releasing ice cream from input of ice cream former when ice cream pressure increases.

45. An ice cream former according to any of the preceding claims wherein the a selfregulated pressure compensation arrangement (SRPC) comprises a pressure relief valve releasing ice cream from input of ice cream former when ice cream pressure exceeds an ice cream pressure threshold.

46. An ice cream former according to any of the preceding claims wherein the ice cream pressure threshold is adjustable.

47. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement self-regulates the ice cream pressure of the ice cream former to be between 80 to 400mbar, such as between 100 to 200mbar and where the pressure is measured downstream the self-regulated pressure compensation arrangement and wherein the pressure is measured as gauge pressure.

48. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement self-regulates the ice cream pressure of the ice cream former to be between 80 to 400mbar, such as between 100 to 200mbar and where the pressure is measured between the self-regulated pressure compensation arrangement and the filling zone and wherein the pressure is measured as gauge pressure.

49. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement self-regulates the ice cream pressure of the ice cream former to have deviations less than 50mbar from an average pressure, such as less than 40mbar from an average pressure and where the pressure is measured downstream the self-regulated pressure compensation arrangement and measured over a 30 minute period.

50. An ice cream former according to any of the preceding claims, wherein the selfregulated pressure compensation arrangement self-regulates the ice cream pressure of the ice cream former to have deviations less than 50mbar from an average pressure, such as less than 40mbar from an average pressure and where the pressure is measured between the self-regulated pressure compensation arrangement and the filling zone and there the pressure is measured over a 30 minute period.

51. An ice cream former according to any of the preceding claims, where the ice cream former comprises automatic electronic pressure control circuitry (APC) configured to modify the pressure in the ice cream former, such as the pressure in the ice cream conduit (ICP), in response to sensor measurement.

52. A method of performing automatic pressure compensation in an ice cream former according to any of the claims 1-51.