A swing trolley nozzle for use on a color mixer of an ice cream production line

By designing a swaying trolley nozzle with a heating chamber on the ice cream pattern-making machine, and using hot air self-circulation to heat the chocolate and syrup pipes, the problem of coagulation and blockage in chocolate pattern production was solved, achieving uniform and beautiful ice cream patterns and stable product quality.

CN224330282UActive Publication Date: 2026-06-09MENGNIU DAIRY JIAOZUO CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Utility models(China)
Current Assignee / Owner
MENGNIU DAIRY JIAOZUO CO LTD
Filing Date
2025-07-18
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

The nozzles of the existing ice cream production line's pattern-making machine are prone to solidification and blockage due to low temperatures when producing chocolate patterns, affecting the pattern effect and uniformity.

Method used

Design a swing cart nozzle with a heating chamber. Through the setting of air inlet and outlet, hot air is used to heat the chocolate and syrup tube by self-circulation, keeping the internal temperature of the chamber stable, avoiding solidification and blockage, and ensuring uniform distribution of raw materials.

Benefits of technology

It effectively prevents the chocolate filling tube from solidifying and clogging, ensures the uniformity and beauty of the ice cream pattern, improves the sensory quality of the product, and avoids cross-contamination caused by the use of steam.

✦ Generated by Eureka AI based on patent content.

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Abstract

This utility model discloses a swaying trolley nozzle for a coloring machine in an ice cream production line, including a heating chamber. Three sets of equidistant slurry pipes are inserted into the top of the heating chamber, with their outlet ends arranged side-by-side downwards through the heating chamber to deliver the slurry into the mold. Five sets of chocolate tubes are arranged above the heating chamber, with their outlet ends also downwards through the heating chamber. An air inlet is provided on the front of the heating chamber for supplying hot air into the chamber, and an exhaust fan is provided on the rear. Through the air inlet and the four air outlets, high-temperature hot air is introduced into the heating chamber according to product requirements. The hot air self-circulates and heats the chamber, ensuring a constant temperature inside, improving the solidification and blockage of the chocolate tubes, ensuring the raw material distribution is as expected, avoiding uneven mixing or poor pattern formation, and improving the sensory quality of the product.
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