Ice cream bag handling mechanism, ice cream machine and ice cream bags

Abstract

The present invention relates to an ice cream bag handling mechanism 1 and an ice cream bag 2. The ice cream bag handling mechanism 1 serves for the automated handling of an ice cream bag 2 containing an ice cream mixture 2a and comprises a carriage system 20a with at least one linearly movable carriage 20a1, 20a2. This carriage system 20a is configured for the targeted movement of a rotating body system 20b. The rotating body system 20b consists of at least two counter-rotating rotating bodies 20b1 and 20b2, which are designed to fix, empty, and then release the ice cream bag 2. A drive system 20c is provided for controlling the carriage system 20a and the rotating body system 20b, which generates a torque via at least one drive unit.The movement of each system is effected via a transmission system 20d, which is designed such that the torque can be selectively and precisely transferred either to the slide system 20a and / or to the rotating body system 20b. This mechanism enables precise and cyclically controlled processing of the ice cream bag 2.

Description

Technical field The present invention relates to an ice cream bag handling mechanism, an ice cream machine with this ice cream bag handling mechanism and an ice cream bag that is suitable to be handled by the ice cream bag handling mechanism. Background of the invention Household ice cream makers can be divided into two groups based on their design. First, there are the widely used pre-cooling models: Their double-walled mixing bowl is chilled to at least -18°C in the freezer for 12 to 24 hours so that the enclosed refrigerant acts as a latent heat storage medium. After inserting the chilled bowl, the liquid ice cream base is poured in, and a simple motor-driven agitator is started. This agitator continuously scrapes along the inner wall, preventing freezing and incorporating air until the cooling reserve is exhausted. Second, there are the compressor models: These have a hermetically sealed refrigeration circuit that continuously lowers the temperature during the process, eliminating the need for pre-cooling and allowing for the production of multiple batches in succession. Here, too, a slow-running agitator ensures fine crystal formation and a creamy texture.Both types of ice cream makers automatically or manually stop the process once the mixture is semi-solid; compressors often then switch to a holding mode. The finished ice cream is usually eaten immediately or briefly left to mature to stabilize its texture. Pre-cooling units score points with their light weight and attractive purchase price, while compressor machines offer greater ease of use and more consistent results. However, there are two significant disadvantages. First, the overall production time is considerably longer than with professional equipment: including pre-cooling or compressor pre-conditioning, it usually takes 30 to 60 minutes before a serving-ready consistency is achieved. Second, the machines are designed for batch sizes that yield multiple servings; anyone wanting only a single serving inevitably produces excess or has to underfill the container, which degrades the texture. Conversely, when filling the machines to their maximum capacity, they often produce a result that is too soft because the refrigeration system is overwhelmed by the high heat load. DE 695 04 472 T2 relates to a device and a method for temporarily separating several webs during the execution of an operation on these webs, including the feeding of several webs, the provision of a retractable web separator for temporarily separating the webs, the execution of an operation on the webs, the provision of a gripping device for gripping the webs and assisting the movement of the webs along a predetermined path, and the provision of a sealing device for sealing the webs to create a packaging seal. The retractable separators are mounted on a conveyor belt and sequentially separate the webs temporarily to insert an opening, a molded part, or the like. Subsequently, the separator can be retracted and the opening welded into the manufactured packaging. The preferred separator has a shaped head at the end of a reciprocating shaft.The head may be enlarged and have a pointed end for insertion between the webbed feet. DE 695 04 472 T2 describes a bag handling mechanism with a slide system having at least one linearly movable slide for moving a system of revolutions; at least one drive system for moving the slide system and the system of revolutions by means of a torque; and a transmission system for selectively transmitting the torque to the at least one slide system and / or to the system of revolutions. CH 402 725 A relates to packaging for a concentrate that must be diluted before use. The packaging is only partially filled with the concentrate, allowing one end to be cut off and the diluent added. The packaging may be marked for levels L1 and L2. It is contained in a box and, after the diluent is added, is arranged so that one or both ends are sealed with lids. The box is used for shaking to prepare the mixture. Description of the invention Starting from this situation, it is an object of the present invention to enable improved ice cream production. In particular, one or more disadvantages described in the background of the invention are to be overcome. Preferably, a cost-effectively producible, shape-sensitive, i.e., flexible, ice cream bag made of layers of packaging material should be manageable in a controlled manner within a production chamber of the ice cream machine, i.e., reproducibly guided and fixed to a starting position within the production chamber. The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the dependent claims. Where technically feasible, the teachings of the dependent claims can be combined arbitrarily with those of the main and dependent claims. In particular, the problem is solved by an ice cream bag handling mechanism for an ice cream bag containing an ice cream mixture, the ice cream bag handling mechanism comprising: a slide system with at least one linearly movable slide for moving a system of revolutions; a system of revolutions with at least two counter-rotating bodies of revolution for fixing, emptying and releasing the ice cream bag; at least one drive system for moving the slide system and the system of revolutions by means of a torque; and a transmission system for selectively transmitting the torque to the at least one slide system and / or to the system of revolutions. In other words, the ice cream bag handling mechanism comprises a carriage system with at least one carriage that moves linearly along a guide and serves to move a rotating body system along a predetermined path. The rotating body system contains at least two rotatable bodies designed to mechanically grip an ice cream bag containing ice cream mixture, empty it in a controlled manner, and then release it. A common drive system provides the rotational motion required to drive the carriage and the rotating bodies. A transmission system allows the generated torque to be selectively transferred to the carriage system, the rotating body system, or both components simultaneously. This enables flexible and controllable handling of the ice cream bag with a precise sequence of movements. The ice cream pouch handling mechanism enables automated and precise gripping, positioning, emptying, and release of a flexible ice cream pouch through a coordinated interplay of a linearly moving carriage system and a counter-rotating rotary body system. The separation of linear and rotary motion by a selective transmission system allows for demand-based control of the movement sequences, enabling particularly complex functions such as holding, metered dispensing, or synchronized product emptying. The symmetrical roller engagement ensures even pressure distribution on the ice cream pouch, guaranteeing complete and residue-free dispensing of the contents. Furthermore, the controlled build-up of internal pressure can trigger a defined bursting of the outlet seal within the ice cream pouch.Overall, the mechanism leads to high process reliability, repeatability and efficiency with minimal design effort. Ice cream bag handling mechanism The ice cream bag handling mechanism is a mechatronic assembly designed to automatically grip, insert into, process, and dispense a filled, sealed ice cream bag containing ice cream mix. It consists of several functionally coupled components, including a movable carriage, rotating elements, drive mechanisms, and a power transmission system. The goal is a fully automated, low-contact, and controlled handling process of the ice cream bag during ice cream production. Slide system The sled system comprises one or more support elements, which are sleds guided on rails and enable linear movement along an axis. It serves as a carrier for the rotating body system and realizes its forward and backward movement within the housing of the ice cream machine. The movement is force-controlled via a separate or shared drive. Linearly movable carriage A linearly movable carriage can be a mechanical guide element that can be moved along a straight path. It is part of the carriage system and mechanically supports the rotating body system. Its movement allows the ice cream pouch to be inserted into or withdrawn from the cooling and mixing zone of the ice cream machine, which in this case is a production chamber bounded between two pouch supports. System of revolution The rotating body system can consist of at least two rotatably mounted rollers that can be driven in opposite directions. The rotating body system serves to grip, compress, and subsequently release the ice cream pouch. The rotating bodies can be mechanically coupled to the carriage system at a defined distance. Slide system moves rotating body system The rotating body system is mounted on the carriage system and moves along with it through its linear motion. This moves the ice cream pouch forward or backward between the pouch supports. This kinematic coupling allows for precise positioning of the rotating bodies relative to the production chamber. The rotating body system comprises two counter-rotating bodies. The two rotating bodies, for example, rollers, are mounted in such a way that they can rotate in opposite directions. This counter-rotating movement creates a pulling effect that securely grips and guides the ice cream pouch. The rotation can be generated by a controlled drive of the drive system and is reversible. Fixing rotating bodies The rotating bodies fix the ice cream pouch by pressing it against each other, thus holding it securely in place. The holding force results from the roller pressure and material friction. This enables the ice cream pouch to be processed in a positionally stable manner, for example during the cooling and kneading process. Emptying bodies of revolution During emptying, the ice cream pouch is compressed between the rotating bodies, forcing its contents, i.e., the ice cream mixture, towards a discharge device. The uniform rotation of the rotating bodies in the rotary system, combined with the forward movement of the carriage system, ensures a continuous product flow. Release bodies of revolution Once empty, the rotating bodies can either be moved apart or their rotation reversed, releasing the ice cream pouch from its fixation. The ice cream pouch can now be removed from the gripping area without tension. This process completes the handling step and prepares the mechanism for the next cycle. drive system The drive system can include at least one motor, e.g., a stepper motor with reduction gearing, which generates a defined torque. This torque is used to drive the slide system and / or the rotating body system. The drive system is connected to the moving components via suitable transmission elements, e.g., toothed belts or couplings. The drive system powers the carriage system using torque The drive system can transmit its torque to the carriage system via a gearbox or belt system, causing its linear forward or backward movement. This movement serves to position the ice cream bag within the ice cream machine. Precise control allows the movement to be speed- and time-controlled. The drive system moves rotating bodies using torque. The drive system provides the torque to rotate the two rotating bodies of the rotating system. This movement can be counter-clockwise or synchronous, depending on the desired operating mode, i.e., retraction, venting, or withdrawal. The torque is transmitted to the rotating bodies via mechanical coupling elements, such as toothed belts. transmission system The transmission system is a mechanical device that transmits the torque generated by the drive system to target components, such as the slide system and the rotating body system. It includes, in particular, toothed belts, couplings, gear stages, or guide rails. Selective transmission via transmission system to slide system and / or rotating body system The transmission system is designed to selectively transmit torque to either the slide system, the rotating body system, or both simultaneously. This allows for flexible control of machine states, such as pure gripping, pure positioning, or synchronized unloading. This selectivity ensures that movements can be executed independently or in combination without mechanical conflicts or synchronization problems. In particular, the problem is also solved by an ice cream bag for an ice cream mixture, wherein the ice cream bag is suitable for an ice cream bag handling mechanism of the type described above or as described above, the ice cream bag having at least a first and a second fluid-tight packaging material layer, wherein the first packaging material layer is connected to the second packaging material layer along a sealing edge that is at least partially circumferential and thereby defines a closed receiving chamber for receiving an ice cream mixture, and at least one fixing section, with a fixing edge formed on at least one packaging material layer for fixing by the rotating body system of the ice cream bag handling mechanism, wherein the ratio of a projection area enclosed by the sealing edge to a fixing section area is in a range of 2 / 5 to 3 / 10, in particular from 23 / 50 to 1 / 2. The ice cream pouch consists of two flat layers of packaging material, designed, for example, as layers of packaging material, which are bonded together along a partially closed sealing edge, thus forming an internal volume for holding an ice cream mixture. By specifically designing an edge area free of product mass, the so-called fixing section, the shape-variable packaging pouch can be reliably gripped, moved linearly, and compressed in a controlled manner by two counter-rotating bodies. The pouch section gripped first by the rotating bodies—the so-called fixing section—is product-free and mechanically stable to ensure a secure, form-fitting grip by the pair of rotating bodies.The rotating body system first engages this section for insertion, guides the pouch through linear and rotary motion into a cooling and mixing zone, which is a production chamber of the ice cream machine, and finally comes to rest on an opposite pouch section located at the product outlet end. Here, the fixing section, together with the area enclosed by the sealing edge projection circle, preferably forms only a partial area of ​​the total surface of at least one of the packaging material layers. The linear carriage movement and the rotary body movement act synergistically on the ice cream pouch, ensuring both a defined insertion and complete dispensing of the ice cream mixture.Establishing a geometric ratio between the entire bag cross-section, limited by the sealing edge, and the fixable section ensures that the rotating bodies always act within a mechanically manageable, deformation-resistant area. This solves the technical challenge of handling a dimensionally unstable, flat bag automatically, with positional stability, and reproducibly. The clear separation between the functional volume area and the targeted fixing section allows for unimpeded gripping by the ice cream bag handling mechanism without affecting the dispensing of ice cream made from the ice cream mixture. The defined surface area ratio ensures a sufficiently large gripping area that remains deformation-resistant regardless of fill level or product viscosity. The design is easy to implement in terms of materials and manufacturing and can be applied to standard multi-layer packaging materials. Packaging materials containing fibers are also conceivable. Furthermore, the planar surface design results in high reproducibility in handling and reliable series production. Projection area enclosed by the seal's edge The projection area enclosed by the seal rim refers to the two-dimensional surface that results from a frontal, orthogonal view of the filled ice cream pouch and lies entirely within the outer sealing rim. It is the geometric projection of the entire ice cream pouch onto an imaginary plane, without taking into account any pouch curvature or material expansion. This area thus encompasses the total extent of the fillable gross volume outside the sealing area. The projection area enclosed by the seal rim is crucial for determining the area ratio between the usable gross volume and the sealable sealing area. The projection area can be rectangular, oval, teardrop-shaped, or irregular, as long as it is clearly defined by a closed sealing rim.In preferred embodiments, it corresponds to the outer contour of a flat pouch with a central chamber and a surrounding sealing edge. The projection surface enclosed by the sealing edge can also refer to an area partially enclosed by the sealing edge, in which case the sealing edge forms the entire area together with a folding wall of a folded-over outer layer of a packaging material. Fixing section area The clamping section is the area of ​​the ice cream bag that is first gripped by the two rotating bodies of the ice cream bag handling mechanism during the ice cream production process. The clamping section is located at the beginning of the feed direction and may also be located at the opposite end of an outlet. The clamping section is product-free, flat, and designed to be securely and evenly gripped between the rollers. Positioning this area as the first engagement surface ensures a reliable and deformation-resistant start to the feed. The surface must be sufficiently large to allow complete contact between the rotating bodies and prevent slippage. Structurally, the clamping section can be designed, for example, as a rectangular edge zone, a wedge-shaped tapered zone, or a central rib stabilized by guide elements on the machine side.Particularly preferred is the fixing section in the area of ​​the fixing section surface defined solely by the properties of the packaging material layer(s) and / or a type of connection between the packaging material layers, especially the properties of the sealing edge. The fixing section can be formed solely by the packaging material layers which are connected to each other in the area of ​​the fixing section by the sealing edge. Possible embodiments of an ice cream pouch encompassed by the claim are a flat, double-sealed ice cream pouch with a teardrop-shaped cavity, in which a 4 cm long, product-free packaging material layer section is formed as a fixing area below the gross volume; a rectangular pouch with a central outlet device and a laterally enlarged sealing edge, the lower third of which corresponds to the fixing section; a rounded UHT packaging material layer pouch with a laterally fixed outlet and a symmetrical gripping area with a flat, rectangular fixing zone; an aseptically filled single-serve pouch with a capacity of 100 ml, the fixing section of which has a ratio of exactly 1:3 to the total extent of the sealing edge projection area. Two layers of packaging material The ice cream pouch can be constructed from two distinct layers of packaging material, or alternatively, from two distinct layers of packaging material, such as fibrous layers of an outer layer, which may exhibit different barrier or strength properties. The barrier and strength properties of the two distinct layers of packaging material can also be identical. Alternatively, the two layers of packaging material can be a single, folded layer. This layer can also have distinguishable properties depending on whether it is the first or second layer of packaging material.For example, the first layer of packaging material, on the outer side facing away from the receiving chamber, may have a lower surface roughness than a second layer on its outer side. Each layer can be used individually or as a composite layer to meet specific functional requirements. The layers can be combined symmetrically or asymmetrically to optimize the overall layer package. Their interaction can ensure high pressure, tear, and temperature resistance. Fluid-tight packaging material layer A fluid-tight packaging material layer can be designed to prevent the penetration of liquids and gases under normal operating conditions. For this purpose, it can incorporate polymer barrier layers such as EVOH or aluminum laminations. Its permeation rates can fall below defined limits according to DIN or ASTM standards. The tightness can also be maintained under cyclic temperature and pressure stress. At least a partially circumferential seal edge The ice cream pouch can have a sealed edge that connects the two layers of packaging material, at least partially, peripherally. This sealed edge can be closed or partially closed, thereby defining the receiving chamber(s) for the ice cream mixture. The seam width of the sealed edge can be chosen so that the connection created by the sealed edge reliably maintains the intended internal pressure. Additionally, the sealed edge can serve as a positional reference for attaching further functional elements. Layers of packaging material are connected to each other, at least in sections. The two packaging material layers need not be fully bonded, but only in specific zones, preferably along the sealing edge, by material bonding and, if necessary, force bonding. In certain cases, it is not necessary to design the sealing edge completely around the entire circumference, i.e., in a closed form, for example, if the two packaging material layers are formed by a folded-over outer layer. In this case, the sealing edge can have a partially closed form and abut a fold line formed by the folding of the outer layer. The outer layer and the sealing edge then together form a wall of the receiving chamber and completely enclose it, i.e., hermetically and fluid-tight. Areas of the outer layer not connected by a sealing edge can also form the receiving chamber.Partial sealing with a rim seal can reduce material consumption while ensuring the necessary seal. It can also increase the bag's flexibility, facilitating the squeezing of the mixture. The packaging material layers can be bonded in such a way that, when the receiving chamber(s) are empty, they are in full contact with each other. Additionally, it may be provided that the receiving chamber or receiving chambers, which are at least partially enclosed by the sealing edge, (each) contain an ice cream mixture. Closed receiving chamber formed by at least partial connection of the two packaging material layers By joining the layers of packaging material in sections, a completely enclosed receiving chamber can be created. Its boundaries are defined solely by the surrounding sealing edges. This design enables safe storage and contamination-free transport of the ice cream mix, as well as hygienic ice cream production. Until the barrier agent is activated, no exchange of substances with the environment can occur. Receiving chamber for receiving the ice cream mixture The receiving chamber can serve as a container for the defined ice cream mixture. Its volume can correspond to the pre-made quantity of ice cream, with a small headspace provided as an expansion buffer. The inner surfaces formed by the packaging material layers or coating layer can be made of food-grade polymers with low adhesion to minimize product residue. This ensures that the mixture remains hygienically clean and completely emptyable. Material-bonded connection of the packaging material layers A material-bonded connection can be created by fusion welding, extrusion welding, or adhesive bonding. This can result in intermolecular bonds or polymerized interfaces that can achieve higher strength values ​​than the base packaging material layer. This type of bond can withstand high peel and shear forces. Furthermore, it can be resistant to temperature and chemical stresses. Fluid-tight connection of the packaging material layers A fluid-tight connection can completely prevent the escape or ingress of liquids and gases. It can be achieved through homogeneous welds with minimal porosity. Typical testing methods include pressure-holding or helium leak tests. The connection can be designed to remain permanently leak-tight even under dynamic loads. In this case, both the barrier element and the sealing edge are designed for a fluid-tight connection. Only the barrier element releases an opening at a defined internal pressure, for example, when applied in the receiving chamber. The sealing edge, on the other hand, can be designed to withstand this defined internal pressure. Hermetically sealed recording chamber The receiving chamber can be hermetically sealed, preventing any exchange of gases, vapors, or microorganisms. This can be achieved by combining barrier layers and fluid-tight welds. The hermetic seal can significantly extend the shelf life of the ice cream mixture. It can only be broken by activating the barrier agent. First / Second Packaging Material Layer from Common Wrapping Layer: Alternatively or additionally, it is provided that the first and second fluid-tight packaging material layers are part of a common, folded-over wrapping layer of a packaging material. In this embodiment, the first and second fluid-tight packaging material layers are not two separate packaging material layers, but rather two sections of the same wrapping layer of a packaging material, folded once lengthwise. A simple folding action thus creates a double-layer structure, the free edges of which then only need to be sealed along the sealing edge, which at least partially circumferentially. The elimination of an additional insert film reduces material consumption and minimizes potential sealing defects, because only a single sheet is fed into the sealing station.Furthermore, the barrier and mechanical properties of both layers remain identical, which improves the compressive strength of the ice cream pouch. One specific embodiment involves cutting a tubular, extruded, multilayer polyethylene-EVOH-polyethylene tube lengthwise, unfolding it, and then folding one side over by 180°; the two adjacent sections form the first and second layers of packaging material, while the folded edge serves as an integral part of the sealing edge. Wrapping layer of a packaging material The outer layer of a packaging material can be a functional layer of packaging material, a fibrous layer, or a combination thereof, forming the entire lateral extent of the ice cream pouch and potentially consisting of multiple layers depending on the requirements. It comprises all layers that are extruded, laminated, or coated during manufacturing to form a continuous, sheet-like structure, providing the necessary barrier, strength, and sealing properties. By folding this outer layer over, its originally outer surface becomes the inner pouch wall at a certain point, without interrupting the material continuity. This ensures that the moisture and oxygen permeability coefficients along the fold line remain unchanged, guaranteeing a homogeneous barrier effect across the entire circumference of the pouch. First / second packaging material layer consisting of separate layers, each with a single wrapping layer. Alternatively or additionally, it is provided that the first and second fluid-tight packaging material layers form two separate layers, each consisting of a single wrapping layer of the packaging material, before a sealing edge is applied. In this variant, the first and second fluid-tight packaging material layers exist as two spatially separate layers before the sealing edge is applied, each consisting of its own wrapping layer of the packaging material. The two layers are only placed on top of each other in the sealing station and bonded together along the sealing edge, which at least partially circumferentially. The separate cutting allows each layer to be printed, coated, or provided with functional windows independently before it is incorporated into the bag assembly.Furthermore, different packaging material layer structures can be combined, allowing, for example, the use of a high-strength outer layer in pairs with a particularly low-friction inner layer. One embodiment uses a printed PET / EVOH / PE composite film as the first packaging material layer and a transparent, low-friction PE monofilm as the second packaging material layer; both webs are fed inline, precisely aligned, and then joined to form the ice cream pouch by heat sealing. Alternatively or additionally, the first and second layers of packaging material are made of the same material, with one outer surface having an additional rougher layer. The side of the ice cream pouch with the rougher layer is preferably designed to rest on an actively temperature-controlled plate of the ice cream machine. The rougher surface can also be configured to have increased static friction with a copper surface of the actively temperature-controlled plate. Furthermore, the other outer surface of the ice cream pouch, opposite the rougher side, can have a lower surface roughness, such that a kneading device of the ice cream machine can perform kneading movements on this outer surface with lower static friction, and contact it during these kneading movements. Slide system with two movable slides Alternatively or additionally, the slide system is provided to have exactly two linearly movable slides. In other words, the slide system comprises two slides that can be moved in the same direction. According to a specific embodiment, each of the two slides is provided with a separate drive and transmission system, allowing both the linear movement of the slide system and the rotation of the mounted rotating bodies to be controlled independently. It is also conceivable that the rotating bodies are driven by gear components mounted between the slides, with the torque being transmitted to the rotating bodies, for example, via toothed belts or other torque-transmitting means.One advantage of this design lies in the improved controllability of the relative movement between the ice cream pouch and the rotating bodies, thus ensuring a defined dispensing of the ice cream mixture while maintaining the pouch shape. A further advantage is that the defined double carriage structure allows for the precise implementation of different modulation modes – such as holding, gripping, or emptying modes. Rotatable bodies on the slide system. Alternatively or additionally, it is provided that the bodies of revolution are rotatably mounted on the slide system, in particular between and on the two slides. In other words, it is provided that the slide system comprises two slides that can be moved in the same direction, which together support the system of bodies of revolution and enable movement along a linear guide. Rotating bodies are rollers. Alternatively or additionally, the rotating bodies are provided to be rollers. In other words, the rotating bodies are designed as rotationally symmetrical, continuously driven rollers that can positively lock and compress a section of the ice cream pouch. According to one specific embodiment, the rollers are provided with a coating adapted to the surface properties of the ice cream pouch to reliably prevent the pouch from slipping during transport and dispensing. It is also conceivable that the rollers are made of an elastically deformable material to achieve a uniform pressure distribution even with varying wall thicknesses of the ice cream pouch and varying gross volume.It is also conceivable that the rollers could be torque-selectively controlled, allowing their movement to be adapted to the respective process phase (gripping, holding, emptying). One advantage of this design is the robust and reliable guidance of the ice cream pouch along the desired path, ensuring safe and loss-free dispensing of the ice cream mixture. A further advantage is that the use of rollers allows for continuous and uniform material dispensing, which benefits the quality of the final product. Construction of each sled Alternatively or additionally, it is provided that each slide consists of an inner slide element located closest to the rotating body system and an outer slide element located further away from the rotating body system, wherein the rotating bodies are mounted so as to be rotatably movable between two inner slide elements, and wherein the inner and outer slide elements together mount so as to be rotatably movable a gear unit for transmitting the torque to the rotating body system. In other words, it is provided that each of the two slides is constructed from an inner and an outer slide element, wherein the inner slide element serves to mount the rotating bodies and the outer slide element, in combination with the inner slide element, enables the mounting and power transmission of a gear unit for rotating the rotating bodies.According to one specific embodiment, the rollers mounted between the two inner sub-elements are driven by a gear or toothed belt drive guided on the outer slide sub-elements, with the torque being transmitted via a common transmission system or a separate transmission system for each slide. It is also conceivable that the inner sub-element additionally includes a guide device that supports the precise alignment of the roller during rotary and linear movement. Furthermore, it is conceivable that the outer sub-element serves to accommodate a partial drive that cooperates with the transmission, creating a decentralized drive topology for the two rotating bodies. An advantage of this design lies in the mechanically decoupled, yet functionally coordinated structure of the slide sub-elements, which allows for a compact design with high functional density.Another advantage is that the precise storage and guidance of the rotating bodies between the inner sub-elements ensures a uniform contact force and reliable torque transmission to the ice cream bag. Variable rotation body distance Alternatively or additionally, it is provided that at least two rotating bodies are movably mounted on the slide system at a variable distance from each other. In other words, it is provided that the two rotating bodies are mounted on the slide system in such a way that their distance from each other is variably adjustable to allow adaptation to different bag geometries or fill levels. According to a specific embodiment, it is provided that the rotating bodies are each mounted on separately movable supports or arms that can be moved towards or away from each other by means of a controlled or mechanically coupled adjustment mechanism system – for example, an eccentric, spindle, or linear drive. It is also conceivable that the adjustment of the distance is automatically controlled by a sensor system that detects the diameter or position of the ice cream bag.It is also conceivable that the variable spacing of the rotating elements could be achieved through elastically pre-stressed bearings, enabling a defined pressure response depending on the bag wall stiffness. One advantage of this design lies in the system's high flexibility with regard to different types of ice cream bags, thus allowing for universal application without modification. A further advantage is that the variable positioning of the rotating elements allows for targeted pressure distribution, which promotes even emptying and maintains the integrity of the bag. Controllable rotating body system Alternatively or additionally, it is provided that the rotating body system is controllable between: - a rotation mode in a first direction of rotation for gripping and in a second direction of rotation, opposite to the first direction of rotation, for releasing the ice cream bag, wherein in particular the carriage system is controllable not to move in rotation mode; and / or - a holding mode for holding the ice cream bag, in which the rotating bodies fix the ice cream bag without rotating. In other words, the rotating body system is designed to be switchable between different operating modes: a rotation mode with counter-rotating movements of the rotating bodies to grip and release the ice cream pouch, and a holding mode in which the rotating bodies forcefully secure the ice cream pouch without rotating. According to one specific embodiment, in rotation mode only the rotating body system is driven, while the carriage system remains stationary to allow for precise gripping and release of the pouch. It is also conceivable that the switch between rotation and holding modes is automatically controlled electronically based on sensor signals (e.g., for bag detection or position sensing). Furthermore, it is conceivable that a defined contact pressure is generated between the rotating bodies in holding mode, which is matched to the wall resistance of the ice cream bag. One advantage of this design is the reliable handling of the ice cream bag, since each phase – gripping, holding, and releasing – can be precisely controlled independently. Another advantage is that the targeted decoupling of the movements of the carriage system and the rotating body system prevents unwanted relative movements and thus reduces mechanical stress on the bag. Compensatory synchronous movement Alternatively or additionally, the carriage system is designed to be controllable, to move linearly in holding mode, and / or to operate in a synchronized conveying mode for emptying the ice cream pouch. In this mode, the rotating bodies rotate synchronously with the linear movement of the carriage system, ensuring that the ice cream pouch remains stationary relative to the stationary parts of the drive system. In other words, the carriage system is designed to be precisely controlled and move linearly in holding mode while the rotating bodies hold the ice cream pouch. Furthermore, in the synchronized conveying mode, the rotating bodies move in a coordinated manner with the linear movement of the carriage system, ensuring that the ice cream pouch remains stationary relative to the stationary components of the drive system.In other words, the ice cream bag handling mechanism is designed to enable compensatory synchronous movement, in which the ice cream bag is moved synchronously with the linear movement of the carriages, so that the ice cream bag's dispensing device remains stationary relative to the feed and ejection mechanism. Specifically, the rotating body system rotates synchronously with the linear movement of the carriages during the ejection phase, thus keeping the ice cream bag's dispensing device stationary. According to one particular embodiment, in synchronized conveying mode, the circumferential speed of the rotating bodies corresponds exactly to the feed speed of the carriage system, thereby ensuring uniform and distortion-free dispensing of the ice cream mixture.It is also conceivable that synchronization is achieved electronically via a central control unit, which regulates the rotational speed of the rotating bodies depending on the measured or predefined linear movement. Alternatively, synchronization can be achieved via a mechanical coupling, for example, using a combined toothed belt or cam guide system. One advantage of this design is the constant position of the ice cream pouch during emptying, which prevents material damage or creasing, especially with delicate pouch constructions. Another advantage is that the coordinated movement ensures a uniform product flow through the dispensing device, thereby improving the quality and consistency of the dispensed ice cream mixture. Coordination of Operating Parameters Rotating Body / Cartridge System: Alternatively or additionally, it is provided that the rotational speed of the rotating bodies and / or the linear movement of the carriage system and / or the pressure between the rotating bodies on the ice cream pouch are coordinated in such a way that, with compressible contents and a flexible ice cream pouch wall, a synchronized material flow without deformation of the ice cream pouch is ensured. In other words, it is provided that the rotational speed of the rotating bodies, the feed rate of the carriage system, and the contact pressure exerted between the rotating bodies are coordinated so that a continuous and uniform discharge of the ice cream mixture occurs without undesirable deformation of the flexible pouch wall.According to one specific embodiment, these parameters are dynamically controlled by an electronic control unit that reacts in real time to changes in the bag shape or fill level to maintain a uniform material flow. It is also conceivable that the movement and pressure parameters are adjusted by predefined programs tailored to different bag configurations or product types. Furthermore, an integrated sensor system could continuously monitor the internal pressure or the outer contour of the ice cream bag to adaptively adjust the control parameters. An advantage of this design is the prevention of kinks, blockages, or material build-up within the bag, which promotes hygienic and complete emptying of the ice cream mixture.Another advantage is that by adjusting the movement parameters to the load, a longer service life is achieved for both the ice cream bag and the mechanical components of the handling mechanism. Variable speed for movement of the carriage system / rotating body system. Alternatively or additionally, it is provided that in the synchronized carrying mode, the speed of the rotating bodies and / or the speed of the linear movement of the carriage system varies depending on the time interval, in particular between at least two different speeds. In other words, it is provided that in the synchronized carrying mode, either the rotational speed of the rotating bodies, the feed speed of the carriage system, or both movements are varied over defined time intervals in order to adapt the emptying of the ice cream bag to the temporal progression of the dispensing process.According to one specific embodiment, the speed is varied in stages or continuously in at least two different phases, for example, by using a higher speed at the beginning to overcome initial resistance and a reduced speed towards the end for a smooth dispensing of the ice cream mixture. It is also conceivable that the time-interval-dependent adjustment of the motion parameters is based on sensor values ​​that detect the current fill level or consistency of the ice cream mixture in the bag. Furthermore, it is conceivable that more than two speed levels are provided, for example, in the form of a four-stage profile with a degressive speed curve to optimize the flow behavior. An advantage of this design lies in the improved controllability of the material flow, which ensures a consistent dispensing consistency of the ice cream mixture.Another advantage is that the dynamic adjustment of the movement parameters avoids mechanical stress peaks on the ice cream bag and maintains its structural integrity throughout the entire emptying process. Time interval-dependent velocity for movement of a slide system / rotating body system Alternatively or additionally, it is provided that in the synchronized conveying mode, the speed of the rotating bodies and / or the speed of the linear movement of the carriage system is reduced stepwise within at least two, and in particular at least four, time intervals, from a fastest speed in a first and earliest time interval to a slowest speed in a fourth and final time interval. In other words, it is provided that in the synchronized conveying mode, the rotational speed of the rotating bodies and / or the feed rate of the carriage system is varied in a time-controlled manner in order to adapt the emptying process of the ice cream bag to different phases of the dispensing process.According to one specific embodiment, the emptying cycle is divided into at least two time-defined intervals, each with different speed values ​​for rotation and / or linear movement to ensure gentle yet complete emptying. It is also conceivable that the time-interval-dependent speed control is adaptively coupled to the fill level or internal pressure of the ice cream bag, for example, by evaluating a sensor signal or using a model-based control algorithm. Furthermore, it is conceivable that more than two speed levels are provided, for example, in the form of a progressively reduced profile aimed at achieving the most uniform ice cream consistency possible. An advantage of this design lies in the targeted control of the material flow, which prevents both abrupt outflow of the ice cream mixture and incomplete emptying.Another advantage is that the graduated speed control avoids mechanical stress peaks in the system, thereby increasing the service life of both the ice cream bag and the mechanical components. Drive system with exactly two drives Alternatively or additionally, the drive system is provided to have at least two drives, one of which is for moving the slide system and the other for moving the rotating body system. In other words, the drive system is provided to have two independent drives, with the first drive being exclusively for the linear movement of the slide system and the second drive being exclusively for the rotation of the rotating bodies. According to a specific embodiment, both drives are designed as precisely controllable drive units, for example, stepper motor-based units, each connected to the slide system and the rotating body system, respectively, via their own transmission system.It is also conceivable that the drives could be synchronized via a central control unit to implement complex motion profiles involving the interplay of linear and rotary motion. Furthermore, one of the drives could incorporate a gear stage to provide high torque while maintaining a compact design. An advantage of this configuration lies in the increased freedom of movement and process flexibility, as both types of motion can be independently adapted to different operating modes. Another advantage is that the separate controllability enables energy-saving and material-conserving operation, since each movement is precisely tailored to the required action. The drives are stepper motors. Alternatively or additionally, each drive is provided for to be a stepper motor. In other words, both the drive associated with the slide system and the drive associated with the rotating body system are each implemented by a stepper motor, enabling precise control of the respective motion sequences. According to one specific embodiment, the stepper motors are controlled by an electronic control unit via a clock signal, thus enabling the implementation of defined speed and position profiles with high repeatability. It is also conceivable that the stepper motors are equipped with integrated feedback units, such as encoders, to enable closed-loop control of the motion sequence. Furthermore, it is conceivable that different motor designs (e.g.,(with regard to torque or step resolution) optimal adaptation to the respective load situation of the carriage system or the rotating body system is achieved. One advantage of this design lies in the precise positioning of both subsystems, which significantly increases process reliability, particularly during the insertion, holding, and emptying of the ice cream pouch. A further advantage is that the use of stepper motors may eliminate the need for additional sensors for position detection, simplifying the system architecture and increasing operational reliability. Separate transmission facilities Alternatively or additionally, the transmission system is provided to have at least two independent transmission devices for each slide of the slide system, wherein a first transmission device is provided for transmitting the torque to move the slide system and a second transmission device is provided for transmitting the torque to move the rotating bodies. In other words, the transmission system is provided to have two separate, functionally independent transmission devices for each slide of the slide system, wherein the first transmission device serves the linear motion of the respective slide and the second transmission device serves the rotational motion of the rotating bodies mounted on that slide.According to one specific embodiment, the two transmission devices are mechanically decoupled and each connected to the corresponding drive units via its own drive path, for example, by means of separate toothed belts, spindles, or gear units. It is also conceivable that one of the transmission devices forms a combined guide and drive system, such as a linearly guided toothed belt unit with an integrated tensioning mechanism. Furthermore, it is conceivable that the second transmission device is integrated into a compact gear block within the slide to achieve a space-saving design while simultaneously transmitting power to the rotating bodies. An advantage of this design lies in the clear functional separation of the motion sequences, which enables independent and precise control of both directions of movement.Another advantage is that the modularization of the transmission equipment ensures a high level of maintainability and adaptability to different machine types or process requirements. Transmission system with toothed belt drive Alternatively or additionally, the transmission system is provided for to have a toothed belt drive with a toothed profile. In other words, the transmission system is provided for to be designed, at least partially, as a toothed belt drive with a toothed profile, thereby enabling a positive-locking and slip-free transmission of torque to the slide system and / or the rotating body system. According to a specific embodiment, the toothed belt is provided for to consist of a wear-resistant elastomer with an integrated tension member layer and to engage with a corresponding gear or pulley profile to ensure precise motion transmission even under variable load conditions. It is also conceivable that the toothed belt drive is designed as a double-sided toothed belt to transmit two opposing movements simultaneously, for example, for symmetrical slide guidance.It is also conceivable that the tooth profile of the timing belt is specifically tailored to the transmission torque, for example in the form of HTD or AT profiles to reduce belt flutter and increase positional accuracy. An advantage of this design lies in the low-maintenance and quiet power transmission combined with high positional accuracy and repeatability. Another advantage is that toothed belt drives can be compactly integrated into the slide system and ensure high system efficiency even with frequent changes of direction. Slides with gearbox for transmitting torque to rotating bodies. Alternatively or additionally, it is provided that at least one of the slides has a gearbox for transmitting torque to the rotating bodies. In other words, it is provided that at least one of the two slides is equipped with a gearbox that serves to transmit torque to the rotating bodies mounted on it. According to a specific embodiment, the gearbox is arranged inside the slide and transmits the rotary motion directly to the rotating bodies via a shaft or a gear pair, the gearbox being specifically adapted to the limited installation space and the required gear ratio. It is also conceivable that the gearbox is designed as a planetary gearbox, spur gearbox, or belt-based intermediate gearbox in order to achieve the necessary gear ratio while maintaining a compact design.It is also conceivable that the gearbox could be designed to be modular and interchangeable, allowing it to be adapted to different bag diameters or rotating body configurations. One advantage of this design is the targeted, powerful, yet precise control of the rotating bodies directly from the respective carriage, thus minimizing unnecessary transmission losses. A further advantage is that integrating the gearbox into the carriage allows for a compact and clearly structured system architecture, which facilitates efficient maintenance and adjustment. A second transmission device transmits the torque of the rotating bodies. Alternatively or additionally, the second transmission device is designed to cooperate with the gearbox of the slide when transmitting the torque to move the rotating bodies. In other words, the second transmission device is designed to functionally cooperate with the gearbox integrated in one of the slides when transmitting the torque to move the rotating bodies. According to a specific embodiment, the torque is transmitted to the gearbox in the slide via an external toothed belt system or a shaft connection, which then transmits the rotational motion to the rotating bodies.It is also conceivable that the second transmission device includes a coupling element that automatically engages with the slide's gearbox when the drive torque is applied. Furthermore, the interaction could be achieved through a coaxial or right-angled gearbox arrangement principle to adapt the installation position to the machine's geometric requirements. An advantage of this design lies in the efficient and low-loss power transmission combined with the mechanical decoupling of the drive and the rotating body bearing. Another advantage is that the targeted interaction of the transmission device with the slide gearbox allows for modular and space-saving integration, which also permits easy access for maintenance or replacement of individual components. Transmission system for linearly movable slide guidance Alternatively or additionally, the transmission system is designed to guide at least one slide of the slide system in a linearly movable manner. In other words, the transmission system not only serves to transmit power but also acts as a linear guide for at least one slide of the slide system, ensuring its movement along a defined path. According to one specific embodiment, a toothed belt or a spindle within the transmission system simultaneously acts as a guide element, with the slide being guided and stabilized by a moving bearing structure. It is also conceivable that the transmission system integrates a profiled guide rail or sliding bearing system that handles both positioning and power transmission.It is also conceivable that the guidance could be additionally achieved through a combination of fixed guide rails and flexibly coupled toothed belt elements, thus enabling a compact, multifunctional design. One advantage of this design is the reduction in the number of components, since power transmission and guidance are combined in a single functional unit. A further advantage is that the defined guidance improves the precision and repeatability of the carriage movement, which is particularly important for the reproducible positioning of the ice cream pouch. The first transmission device carries exactly one sled. Alternatively or additionally, the first transmission device is designed to guide precisely one slide in a linearly movable manner. In other words, the first transmission device is designed to guide and drive only the assigned single slide in a linear direction of movement. According to one specific embodiment, the slide is rigidly coupled to a toothed belt, a spindle, or a linear slide, which is movably guided by the first transmission device, resulting in a precise linear movement acting exclusively on this slide. It is also conceivable that the first transmission device has a separately mounted and guided linear unit that can be operated independently of the guidance of the other slide.It is also conceivable that each carriage could have its own independent first transmission device to allow for independent movement of both carriages. An advantage of this design lies in the clearly directed, controlled movement of a single carriage, which enables flexible movement sequences and differentiated gripping or ejection modes. A further advantage is that the targeted control of individual carriages allows for symmetrical or asymmetrical force application to the ice cream pouch, thus increasing adaptability to different pouch types. First transmission device between the slide component elements connected to the slide Alternatively or additionally, it is provided that the first transmission device is rigidly connected to the slide, particularly in a section of the slide between the first and second slide segments. In other words, it is provided that the first transmission device is rigidly connected to the respective slide, particularly in a section located between the inner and outer slide segments, so that a positive and non-positive coupling for transmitting the linear motion is ensured. According to a specific embodiment, it is provided that the slide is rigidly connected at a drive point to a toothed belt, a linear rail, or a push arm, whereby this connection does not permit any relative movement between the slide and the transmission device. It is also conceivable that the rigid connection is achieved by a mounting element, such as a...A clamping shell, screw connection, or positive-locking mounting is implemented, positioned centrally between the two slide components. It is also conceivable that the fixed connection is modular, allowing for easy replacement or adjustment of the slide position during maintenance or calibration. One advantage of this design lies in the precise transmission of the drive force to the slide, resulting in accurate positioning and repeatability of the linear motion. A further advantage is that the central connection between the inner and outer slide components ensures a uniform force distribution across the slide structure, reducing mechanical stress peaks and increasing the service life of the guide. Optical sensors for checking the correct position of the ice cream bag between bag supports Alternatively or additionally, the ice cream bag handling mechanism is provided to have a first ice cream bag support, hereinafter referred to as: bag support, and a second ice cream bag support, hereinafter referred to as: second bag support, for supporting the ice cream bag; at least one movable lever arm system with at least two pivotally connected lever arms, wherein the lever arm system is configured to move at least one of the ice cream bag supports; and an actuator system for moving the lever arm system between: an open position in which the ice cream bag supports have a defined gap width to each other, and a locked position in which the two ice cream bag supports form the production chamber; and a sensor system with at least two optical sensors for detecting and verifying the correct positioning of the ice cream bag between the ice cream bag supports.In other words, the ice cream bag handling mechanism is equipped with a sensor system comprising at least two optical sensors for detecting and verifying the correct positioning of the ice cream bag between a first and a second bag support. According to one specific embodiment, the optical sensors are mounted laterally within the production chamber, preferably on the bag support brackets, and detect both the presence and orientation of the bag before the lever arm system, via the actuator system, moves the bag supports into the locking position. It is also conceivable that the sensors are coupled to a control system that releases the locking mechanism of the production chamber only when the correct bag position is detected, thereby preventing faulty processing under mechanically or hygienically unsuitable conditions.It is also conceivable that the sensors utilize different optical principles—e.g., photoelectric sensors, light barriers, or image processing units—to evaluate not only the mere presence of the ice cream pouch but also features such as its position, edge profile, or printed markings. One advantage of this design lies in the increased process reliability, as the insertion process is automatically monitored, and incorrect operation or misalignment of the pouch is detected and prevented in a timely manner. A further advantage is that precise optical detection ensures reproducible positioning of the pouch, which is crucial for the accurate functioning of the rotating system and uniform emptying. Optical sensors between bag supports / insertion device for reading machine-readable codes According to one specific embodiment, the optical sensor system between the bag supports / at the insertion device is alternatively or additionally designed to detect machine-readable codes such as QR codes or RFID tags affixed to the ice cream bag. This identification data can be used to record information such as product batch, production date, ice cream flavor, or regional recipe variations in real time in a cloud-based system. It is also conceivable that the identification process could be used to verify whether the bag is an authorized, machine-compatible original product, so that defective or non-certified bags are automatically rejected. Furthermore, the system can be used to link machine operating data with specific bags, for example, to document the number of cycles, deviations in cooling time, or for maintenance logging.Code recognition also enables automatic adjustments to process parameters, such as mixing time, cooling profile, or desired consistency levels. Furthermore, the system can meet regional requirements by processing product-specific information such as ingredient lists, allergens, or legally required labeling. User-specific preferences can also be incorporated, for example, through stored profiles for consistency or portion size. In addition, the end user can receive supplementary information via the scan results, such as nutritional values, promotions, or feedback systems for product evaluation. Overall, the integration of identification technologies allows for enhanced functionality, increased product safety, and adaptive control of the entire ice cream production process.The embodiment shown is therefore suitable for implementing current market requirements for traceability, personalization and system security in a future-oriented manner. A locking flap, working in conjunction with a slide system, for closing a production chamber between the bag supports. Alternatively or additionally, the ice cream bag handling mechanism is provided to have a frame, wherein the frame has a closing flap for closing an insertion opening for inserting an ice cream bag, and the carriage system is configured to be movable relative to the frame; wherein the closing flap has mechanical interaction means for mechanically interacting with the carriage system, the interaction means being contacted and lifted during a forward stroke of the carriage system to release the insertion opening. In other words, the ice cream bag handling mechanism is provided to have a stationary frame having an insertion opening for the ice cream bag and an associated closing flap, wherein the carriage system is movable relative to the frame.According to one specific embodiment, the closing flap is equipped with mechanical interaction elements that are mechanically activated during the forward stroke of the slide system by being lifted through a contact movement, thereby releasing the insertion opening. Alternatively, the interaction elements could be designed as spring-loaded levers, cam elements, or sliding pieces that are automatically deflected by the advance of one or both slides of the slide system. It is also conceivable that the insertion opening is released by a combined movement of the slide system and the flap, resulting in a particularly space-saving and reliable opening mechanism. An advantage of this design lies in the automated opening of the insertion opening depending on the operating position of the slide system, thus avoiding manual intervention and accelerating the process.Another advantage is that the mechanically coupled system creates a robust and low-maintenance locking mechanism that functions reliably even with repeated use. Ice cream bag insertion device Alternatively or additionally, the frame is provided with an insertion device for inserting the ice cream pouch up to the closure flap. In other words, the frame is provided with an insertion device designed as a structured guide channel that guides the ice cream pouch along a defined insertion axis to the closure flap. According to a specific embodiment, the insertion device has an inclined insertion channel with shaped sides in which the ice cream pouch is guided by gravity in a self-centering manner up to the closure flap in the closed position. It is also conceivable that the insertion device is modularly attached to the frame and has interchangeable guide contours to adaptively accommodate different pouch sizes.It is also conceivable that the guide chute is integrally equipped with sensors to monitor the orientation of the ice cream pouch during the insertion process and, if necessary, provide feedback to the control system. An advantage of this design is the automated, position-controlled feeding of the ice cream pouch without manual fine-tuning by the user. Another advantage is that the defined chute geometry, in combination with the closure flap, creates a closed guide that operates reliably both functionally and hygienically. The insertion device can be designed to guide the ice cream pouch to the closure flap using gravity in a self-centering manner. Alternatively, the insertion device can be designed to guide the ice cream pouch to the closure flap in a vertical and / or slightly inclined direction. Insertion device with inclined shaft wall Alternatively or additionally, the insertion device is provided to have an insertion shaft bounded by at least one shaft wall, wherein, in particular, the shaft wall extends at an obtuse angle with respect to a support surface for the ice cream bag formed by the second bag support, the obtuse angle being in the range of 91 degrees to 100 degrees, in particular from 94 degrees to 96 degrees. In other words, the insertion device is provided to have an insertion shaft bounded by at least one shaft wall of the specified form, wherein this shaft wall is inclined at an obtuse angle to the support surface of the second bag support.According to one specific embodiment, the obtuse angle between the shaft wall and the support surface formed by the second bag support is between 94 and 96 degrees, so that the ice cream bag is guided stably along the shaft wall by gravity and simultaneously slightly pre-tensioned against the support. It is also conceivable that the slope of the shaft wall is specifically designed for optimal flow or ease of cleaning, ensuring low-friction feeding and good drainage during cleaning cycles. Furthermore, it is conceivable that the shaft wall is mounted elastically or spring-loaded to allow passive guidance correction in case of tolerance deviations in the bag size. An advantage of this design lies in the defined, stable guidance of the ice cream bag during the insertion process, which ensures precise positioning without tilting.Another advantage is that the obtuse angle allows for a targeted transition into the production position, thus ensuring a reliable transition geometry between the insertion device and the production chamber. Insertion device with optical sensor system Alternatively or additionally, the insertion device is provided with a sensor system, including an optical sensor system, for detecting and verifying the correct positioning of the ice cream pouch within the insertion device. In other words, the insertion device is equipped with an optical sensor system that serves to detect the correct positioning and orientation of the ice cream pouch within the insertion chute. According to a specific embodiment, the optical sensor system consists of two light barriers or optical sensors arranged on either side in the upper area of ​​the insertion device, which detect the presence and orientation of the pouch and only allow further transport if it is correctly positioned.It is also conceivable that the sensor system could additionally handle the unique identification of the bag, for example by reading a machine-readable code for product authentication or batch tracking. Furthermore, it is conceivable that the sensor system could be coupled with the machine control to automatically trigger feedback to the user or a blocking of the carriage system movement in the event of incorrect positioning. One advantage of this design is the increased process reliability, as incorrectly inserted or twisted bags are detected early and excluded from the automated cycle. Another advantage is that the sensor-based position check ensures reproducibly reliable bag positioning even under varying lighting conditions or in the event of operator errors. Bag support with ice cream bag fixative Alternatively or additionally, it is provided that at least one of the bag supports, and in particular both bag supports, has / have fixing means for fixing the ice cream bag in a kneading position. In other words, it is provided that at least one, but preferably both, ice cream bag supports are equipped with fixing means that serve to securely hold the ice cream bag in its position during the kneading or mixing phase. According to a specific embodiment, it is provided that the fixing means comprise mechanical elements such as locking lugs, clamping devices, clamping lips, or structured surfaces, which secure the bag against displacement by means of a positive or non-positive locking mechanism as soon as it is positioned between the bag supports.It is also conceivable that the fixing agents are integrated into the movable bag support and automatically engage with a fixing section of the bag when the production chamber is closed. Furthermore, it is conceivable that the fixing agents are activated or deactivated depending on a sensor signal to allow automated adaptation to different bag formats. One advantage of this design is the stable and reproducible fixing of the ice cream bag during the kneading phase, which promotes consistent processing and product quality. Another advantage is that the fixing agents prevent unwanted relative movements of the bag, reducing stress on the bag seam and minimizing the risk of leakage during the mixing process. pressure-compliant barrier Alternatively or additionally, the ice cream pouch is provided with a pressure-compliant sealing element designed to release an opening in the receiving chamber when a defined internal pressure is exceeded. A pressure-compliant sealing element can act as a barrier capable of completely closing an ice cream channel until a threshold internal pressure is reached. It can be designed as a peelable seam, membrane, or elastic valve insert. The compliance can be defined by material selection and wall thickness, ensuring reproducible release pressure. Once opened, the sealing element can release a defined flow cross-section to allow for a uniform product flow. A peel seam is a deliberately weaker welded or adhesive bond between two layers of packaging material, designed to open along the joint by simply peeling it off without tearing or pulling fibers from the packaging material layers themselves. Technically, at least one of the layers is coated with a peelable sealing layer (e.g., EVA, ionomer, or modified PE blend); this layer exhibits a defined cohesive or adhesive strength that is reduced compared to the base film. The required opening force or burst pressure can be reproducibly adjusted via sealing temperature, sealing time, seam width, surface pressure, and material formulation (typically 1–10 N per 15 mm seam width or approximately 0.1–0.4 MPa internal pressure).Upon opening, a clean adhesion break occurs in the sealing layer, leaving a burr-free, food-safe edge – ideal for disposable packaging, medical and food bags, and, in this case, as a pressure-controlled sealing device in an ice cream bag. Arrangement of the pressure-compliant locking device on the receiving chamber The locking mechanism can be integrated as a direct wall, e.g., in the sealing edge, of the receiving chamber. It is also conceivable that the locking mechanism is formed by the outlet device. However, any design of the pressure-compliant locking mechanism that does not create additional volume in the bag is particularly preferred, so that the ice cream bag handling mechanism with its rotating parts does not experience any additional resistance when rolling over it. The position and / or design of the locking mechanism can be such that the pressure built up in the receiving chamber acts directly and without loss on the locking mechanism. This ensures a rapid response when the threshold is exceeded. Integration can take place during the sealing process itself, so that no additional assembly steps are required. Locking device arrangement on the edge of an ice cream bag The sealing element can be located in a peripheral zone of one or both layers of packaging material. The receiving chamber or a pre-chamber adjoining the receiving chamber can be positioned in the peripheral zone of one or both layers of packaging material. The sealing element can be located within the sealing edge, which at least partially surrounds the packaging. This position can protect the component from mechanical damage during transport and storage. At the same time, the edge position allows for easy visual inspection of the seal quality. Furthermore, it can facilitate connection to an ice cream dispensing device of the ice cream machine. The ice cream dispensing device is formed, in particular, by an outlet of the ice cream pouch itself, which promotes particularly hygienic ice cream production. A pressure-sensitive locking device releases the opening when a defined internal pressure is exceeded in the receiving chamber or in the ice cream bag. The sealing agent can act as a tight barrier below the threshold internal pressure. If the internal pressure in the receiving chamber is increased by an ice cream bag handling mechanism of the ice cream machine, the sealing agent can initially deform elastically. Upon reaching the defined pressure, it can yield plastically or burst. This can release a previously sealed opening, allowing the ice cream mixture to flow out. Opening of the reception chamber The opening can form a passage channel that may be blocked by the sealing agent under normal conditions. Its cross-section can be dimensioned such that the viscous ice cream mixture can escape without significant pressure loss. After opening, the opening can remain permanently open if the ice cream pouch is designed as a disposable container. pressure-sensitive seal edge Alternatively or additionally, it is provided that the pressure-compliant sealing element is at least a pressure-compliant seal edge, wherein the seal edge has at least one pressure-compliant seal edge. In the context of the application, "pressure-compliant seal edge" and "seal edge" are synonymous. In other words, the reference to a seal edge always means a pressure-compliant seal edge. The seal edge is designed to release an opening when a defined internal pressure is exceeded, wherein the seal edge has such a shape that the rotating bodies continuously generate pressure through axial compression until the defined internal pressure is reached. In other words, it is provided that the seal edge of the ice cream pouch has a specifically pressure-compliant seal edge that tears open in a controlled manner when internal pressure is built up by the axially acting rotating bodies in order to expel the ice cream through the dispensing device.According to one specific embodiment, the geometry and material selection of the seal edge are designed to withstand a continuous increase in pressure until a predefined threshold is reached, at which point the seal fails and the product is released. Alternatively, the seal edge could run along a predetermined breaking line, specifically designed through thermal, mechanical, or geometric weakening. Another possibility is that the seal edge is designed differently in segments, so that a controlled partial opening occurs first, before the entire outlet opening is released. An advantage of this design lies in the reliable, precisely timed product release without additional actuators or manual intervention.Another advantage is that the coordinated pressure development preserves the integrity of the rest of the bag and ensures hygienically controlled dispensing. Seal edge at fixing section surface, far end Alternatively or additionally, the sealing edge is arranged at an end of at least one of the packaging material layers furthest from the fixing section surface. In other words, the pressure-sensitive sealing edge is arranged at an end of the ice cream pouch facing away from the fixing section surface, particularly in an edge region of at least one of the two packaging material layers. According to a specific embodiment, the sealing edge is located in the area of ​​the dispensing device, so that with increasing internal pressure, the ice cream is released in a controlled manner in the direction of the intended dispensing path. It is also conceivable that the positioning of the sealing edge is chosen to promote a streamlined flow of the ice cream mixture within the pouch and simultaneously mechanically stabilizes the bursting behavior.It is also conceivable that the seal edge is asymmetrically formed on only one of the two packaging material layers to simplify manufacturing and to selectively control the burst characteristics. One advantage of this design lies in the targeted guidance of the resulting material flow along the intended emptying direction. Another advantage is that the distal arrangement to the fixing surface achieves a clear separation between the fixing, kneading, and emptying areas of the bag. The sealing edge and the sealing rim together connect the packaging material layers. Alternatively or additionally, it is provided that the sealing edge and the sealing rim together form a closed connection between a section of the two packaging material layers, defining an outlet volume within this section, with the sealing edge bordering an outlet device on both sides. In other words, it is provided that the sealing edge, together with the surrounding sealing rim, forms a closed section within which a defined outlet volume is defined between the two packaging material layers, serving for the release of the ice cream. According to a specific embodiment, this section is designed such that the sealing edge borders an outlet device on both sides, thereby ensuring a stable and hygienically secure connection of the outlet device to the bag.It is also conceivable that the outlet volume is designed as a funnel-shaped pre-zone to guide the pressurized ice cream precisely into the outlet. Furthermore, it is conceivable that the two layers of packaging material in this area are dimensionally stable or have a structured inner contour to control the product flow during emptying. One advantage of this design lies in the clearly defined guidance of the finished ice cream within a pre-defined volume, resulting in reproducible dispensing behavior. Another advantage is that the double-sided connection of the outlet to the sealing edge ensures a mechanically stable integration, which enables reliable dispensing, especially at higher pressures. Outlet device at the end furthest from the fixing section surface. Alternatively or additionally, it is provided that the outlet device is arranged at the end furthest from the fixing section surface of at least one of the packaging material layers. In other words, it is provided that the outlet device is arranged at an end region of the ice cream pouch furthest from the fixing section surface, and in particular, that it is attached to or integrated into one of the two packaging material layers. According to a specific embodiment, it is provided that the outlet device is positioned in the area of ​​the seal edge so that, with controlled pressure generation within the pouch, a controlled release of product through the outlet device can occur.It is also conceivable that the dispensing device is designed as a dimensionally stable plastic structure with connecting and guiding elements to ensure secure fixation in the handling mechanism and a reproducible dispensing direction. Furthermore, it is conceivable that the dispensing device is bonded to the packaging material structure, either as a single component or as a multi-component part, to increase the tightness and strength of the transition zone. One advantage of this design lies in the functional separation between the holding and dispensing functions, which increases process stability during ice cream dispensing. Another advantage is that the distal arrangement allows for an axial flow of the ice cream along the entire length of the bag, thus promoting complete emptying. Bridge in the center of the ice cream channel of the outlet device Alternatively or additionally, it is provided that at least one ridge divides the ice cream channel axially symmetrically in its center. In other words, a ridge can be arranged in the center of the ice cream channel, dividing it axially symmetrically into two sub-channels, each providing the same flow width. This creates a mirror-image channel geometry that cleanly divides the product flow into two identical flow plumes before the outlet opening. This also stabilizes the outlet device against the force exerted by the ice cream handling mechanism of the ice cream machine. For example, the ice cream handling mechanism can have rollers that squeeze the ice cream out of the bag after it has been produced. In this case, the outlet device can be located at the end of the ice cream flow and at the end of the roller movement of the ice cream handling mechanism.When the discharge device is then overrun by the handling mechanism and the handling mechanism presses against the discharge device, the bridge mechanically reinforces the discharge device. In other words, the bridge increases the inherent stability of the collar-shaped base body, preventing the ice cream channel from expanding under pressure and thus ensuring the dimensional accuracy of the discharge cross-section. The symmetrical division also ensures that the viscous ice cream mass is accelerated uniformly, thereby reducing shear forces and protecting the product's microstructure. One specific embodiment uses a 0.8 mm thick, flow-direction rounded bridge made of injection-molded HDPE, which extends over 90% of the channel length and divides the longitudinally oval ice cream channel into two 5 mm wide sub-channels, so that the ice cream is fed into the ice cream outlet channel as two uniform strands during dispensing. Alternatively or additionally, the bridge is provided to divide the channel at least in the entire connecting section of the outlet device. The bridge can be located in the ice cream dispensing section. Preferably, the bridge is not located in the ice cream dispensing section. Arched outlet device connection section Alternatively or additionally, the outlet device is designed to be concavely curved and conically tapered on both sides at its connection to the ice cream channel. In other words, in this design, the connecting section of the outlet device is concavely curved on both sides facing the ice cream channel and simultaneously tapers conically towards the channel axis. This funnel-like geometry creates a smooth, tapered transition from the sealing edge into the ice cream channel. The double concave, tapered shape prevents cross-sectional tears, allowing the viscous ice cream mixture to flow into the ice cream channel with minimized shear forces and reducing deposits. At the same time, the gradual change in wall thickness increases stiffness in the edge area, preventing deformation under pressure peaks and ensuring the long-term integrity of the sealing edge.As a concrete example, an injection-molded connecting section made of PP copolymer can be used, the walls of which are shaped on both sides with a concave radius of six millimeters and taper from 2.4 mm to 1.2 mm over a length of eight millimeters, so that the ice cream passes homogeneously into the subsequent ten-millimeter-long ice cream channel at about 0.35 bar. teardrop-shaped seal edge Alternatively or additionally, the sealing edge is provided to have a teardrop shape, with the outlet device located at a tapered end of the teardrop shape and the fixing section surface located at a bulbous end of the teardrop shape. In other words, the sealing edge of the ice cream bag is provided to have an overall teardrop shape, with the outlet device located at the pointed, tapered end and the fixing section surface at the wider, bulbous end of the teardrop contour. According to a specific embodiment, this geometry is designed to enable a flow-optimized alignment of the ice cream from the fixing area towards the outlet device and simultaneously supports secure fixation in the ice cream bag handling mechanism.It is also conceivable that the teardrop shape is asymmetrical to facilitate orientation within the ice cream bag handling mechanism or to enforce a defined bag position during feeding. Furthermore, it is conceivable that the tapered end is combined with a targeted burst point to promote directed product release during pressure build-up. One advantage of this design lies in the clear functional separation between the holding and discharge areas along a geometrically predefined flow direction. Another advantage is that the teardrop shape promotes complete emptying of the ice cream and simultaneously simplifies handling in the automated process. Ice cream bag with abutment element for resting against at least one bag abutment Alternatively or additionally, it is provided that the ice cream bag has a support element designed to form a support on at least one of the bag abutments in order to hold the ice cream bag in a fixed position when the fixing section is fixed by the rotating body system. Alternatively or additionally, the abutment element is formed by the dispensing device. In other words, the abutment element is an integral part of the dispensing device, which simultaneously serves as a support structure against one of the bag abutments. According to a specific embodiment, the dispensing device has a dimensionally stable design, for example, by means of a circumferential stiffener or an injection-molded flange profile, which mechanically interacts with an abutment when inserted into the ice cream bag handling mechanism. It is also conceivable that the dispensing device has a defined contact surface or a structured contact zone that specifically engages with the abutment of the mechanism to axially fix the ice cream bag.It is also conceivable that the dispensing device includes additional guide elements that improve positioning within the ejection area and simultaneously increase the sealing effect at product exit. An advantage of this design lies in the functional dual use of the dispensing device, which reduces the number of components and simplifies the bag structure. A further advantage is that the dimensionally stable design of the dispensing device ensures precise support even under process pressure, thus improving precision and hygiene during product dispensing. Seal edge shape Alternatively or additionally, it is provided that at least part of the seal edge, in particular the entire seal edge, is round, especially elliptical and / or rectangular with rounded corners and / or oval and / or circular. In other words, the sealing edge of the ice cream pouch is designed to be at least partially, but preferably completely, in a closed, rounded shape, for example, as an elliptical, oval, circular, or rectangular contour with rounded corners. According to one specific embodiment, this geometric design enables a uniform distribution of force along the entire edge area, thereby improving both mechanical strength and sealing quality. It is also conceivable that the chosen shape is optimized for processing in automated filling and sealing systems and minimizes tolerances in the pouch feed. Furthermore, it is conceivable that certain edge segments are specifically rounded or reinforced to harmonize the transition between the gross volume, the fixing area, and the dispensing device.One advantage of this design is the increased process reliability during sealing and handling of the bag, especially under varying pressure loads. A further advantage is that the uniformly closed seal contour reduces the risk of leaks and increases the shelf life of the aseptically packaged ice cream. At least two receiving chambers formed by the sealing edge / packaging material wall for different ice cream mixtures Alternatively or additionally, the sealing edge is provided that it encloses at least two nested projection surfaces, at least partially. Preferably, the sealing edge connects the at least two layers of packaging material in such a way that the two projection surfaces are arranged rotationally symmetrically to each other with respect to a projection rotation axis of the kneading device. The ice cream pouch is then designed to hold several ice cream mixtures. Multiple receiving chambers with three or more layers of packaging material. The following embodiment is already included in the wording of the main claim concerning the ice cream pouch. Here, more than two layers of packaging material can be provided to form the ice cream pouch. It is provided that at least two receiving chambers are formed by stacking at least three layers of packaging material on top of each other, with directly adjacent layers of packaging material being connected to each other along the sealing edge, which at least partially circumferentially. In other words, a layer of packaging material resting on and touching another layer of packaging material in the empty receiving chambers is connected to it via a sealing edge that at least partially circumferentially. The multiple receiving chambers can also be produced by joining several layers of packaging material together.For example, two receiving chambers can be formed by stacking three layers of packaging material on top of each other, connected along a sealing edge that at least partially circumferentially. Three receiving chambers formed by stacking four layers of packaging material on top of each other, connected along a sealing edge that at least partially circumferentially, is also conceivable. The multiple receiving chambers of the ice cream pouch can be formed by folding a single outer layer or by layering and bonding several separate layers of packaging material. In a preferred embodiment, two receiving chambers are created by stacking three layers of packaging material on top of each other, with the layers bonded together along a sealing edge that at least partially circumferentially. This results in two chambers enclosed in a sandwich structure between the respective pairs of layers. Similarly, three receiving chambers can be formed by stacking four layers of packaging material on top of each other. Here, too, the layers are bonded along a sealing edge that at least partially circumferentially. Three separate volumes are formed between each adjacent layer, each defining a receiving chamber.This multi-layered structure allows for the creation of ice cream pouches with multiple insulated chambers, each of which can be filled with different ice cream mixtures or different colored liquids. Three flexible polyethylene packaging films are layered on top of each other. The top and middle films form the first compartment with a surrounding seal. The middle and bottom films form the second compartment, again sealed with a seal. The middle film thus separates the two compartments. The compartments can be filled separately, for example, with two differently flavored liquids (e.g., strawberry and lemon), which are frozen separately. Four packaging films are layered on top of each other. A seal is formed between each adjacent layer, creating a total of three compartments.This allows a combination of three different liquids in a single bag, for example vanilla, chocolate and blueberry flavoring, with each chamber having a different color. Seal edge curved away from the fixing section surface Alternatively or additionally, the seal edge is provided for to be curved or convex away from the fixing section, and / or to have a tapered area. In other words, the seal edge of the ice cream pouch extends from the fixing section towards the dispensing device, exhibiting a uniform curvature or convexity, or tapering off in a narrowed area. According to a specific embodiment, this seal edge design is intended to specifically support pressure build-up and ice cream flow by directing the internal pressure towards the dispensing device during the ejection process, while simultaneously enabling a defined bursting behavior. It is also conceivable that the curvature is designed fluid-mechanically in such a way that no dead zones or material residues form within the pouch.It is also conceivable that the tapered area is combined with a weakening zone that reliably ruptures under typical process pressure conditions, acting as a predetermined breaking point. One advantage of this design lies in the controlled emptying of the ice cream, which promotes a uniform and complete product dispensing. A further advantage is that the pressure concentration caused by the bulging or tapering makes the bursting behavior predictable and process-reliable. Design of an area between the outlet device and the intake chamber / gross volume Alternatively or additionally, the tapered area is provided to have two pressure-resistant, in particular straight-diverging, sealing edge segments and a pressure-dependent sealing edge segment running parallel to the axis of rotation of the rotating body, in particular straight. In other words, the tapered area of ​​the sealing edge comprises two pressure-resistant sealing edge segments, which in particular diverge straight and at an angle, as well as a further sealing edge segment that runs parallel to the axis of rotation of the rotating body and is designed to be pressure-sensitive. According to a specific embodiment, the diverging segments ensure the stability and shape of the bag, while the parallel segment serves as a targeted weakening zone that ruptures when a certain internal pressure is reached, thus initiating the product release via the outlet device.It is also conceivable that the parallel sealing edge segment is modified material-wise—for example, by reduced thickness, thermal pre-embossing, or a modified layer structure—to ensure a defined bursting behavior. Furthermore, it is conceivable that the pressure-stable segments simultaneously serve as guides for compression by the rotating bodies, thus ensuring a uniform pressure distribution on the pressure-dependent segment. One advantage of this design lies in the targeted localization of the burst point, which guarantees controlled and hygienic product release. Another advantage is that the dimensionally stable edge segments maintain the structural integrity of the bag during compression, thus enabling reliable emptying. Circular arc-shaped seal border Alternatively or additionally, the seal edge is designed in a circular arc and, together with a circular arc portion of the seal rim, forms a completely closed circle to enclose the gross volume, i.e., the receiving chamber. In other words, the seal edge runs in a circular arc and, together with a correspondingly circular arc portion of the surrounding seal rim, forms a completely closed circle that encloses the gross volume of the ice cream pouch. According to one specific embodiment, this closed circular structure promotes a uniform pressure distribution within the pouch and simultaneously creates the conditions for symmetrical bursting behavior in the area of ​​the seal rim.It is also conceivable that the circular arc shape of the seal edge could be geometrically combined with a central burst point to ensure uniform product release in the axial direction towards the outlet. Furthermore, the closed circle could additionally serve as a mechanical guide within the ice cream bag handling mechanism, for example, through a centering function or force-fit clamping. One advantage of this design lies in the rotationally symmetrical load-bearing capacity of the bag, which increases process reliability under varying pressure conditions. Another advantage is that the circular shape allows for a particularly compact and material-efficient bag structure that simultaneously exhibits a defined emptying characteristic. Proportion of the seal border arc to the total circle formed by the seal border Alternatively or additionally, the sealing edge is designed to include a circular arc that forms one-sixth to one-third of a full circle. In other words, the sealing edge is designed as a partial circle, encompassing an arc that corresponds to between one-sixth and one-third of a complete circle. According to one specific embodiment, this partial circle serves as a pressure-sensitive area that ruptures upon reaching a defined internal pressure, thus releasing the ice cream through the dispensing device. It is also conceivable that the length of the circular arc is tailored to the expected pressure profile within the bag, so that the opening process unfolds progressively along the arc. Furthermore, it is conceivable that the remaining segments of the sealing edge are designed to be pressure-resistant to ensure directed emptying and a stable bag shape during the dispensing process.One advantage of this design lies in the targeted definition of a locally limited but controlled burst zone, thus ensuring reproducible product dispensing. A further advantage is that the restricted circular arc cutout allows for effective separation between stabilizing and burstable areas of the bag, improving both the safety and functionality of the system. Shape of the packaging material layer surface Alternatively or additionally, it is provided that the packaging material layers have a rounded wedge shape, consisting of a rectangular section and a trapezoidal section, wherein a projection surface formed by the sealing edge is arranged half to three-quarters, in particular two-thirds, within the rectangular section and a further part of the projection surface, which is bounded by the sealing edge, is arranged within the trapezoidal section. Seal edge with S-shape or continuous curvature The ice cream pouch is designed such that the sealing rim, which forms a projection around the outlet chamber, and in particular together with another section of the sealing rim that encloses the gross volume, has an S-shape and / or a contour with variable curvature without abrupt changes in direction. In other words, this means that the product flow is guided through a smooth, flow-optimized contour. One advantage of this design is the reduction of deposits and dead zones in the outlet area, thereby improving the emptying of the ice cream pouch. Cosine / Sinusoidal Shape of the Seal Edge Between Outlet Device and Seal Edge: The projection shape enclosing the outlet chamber has two curved seal edges, which form a channel between the seal edge and the outlet device. Each seal edge has a curvature that, in one section, corresponds to a cosine curve between π / 4 and π / 2, and a sinusoidal curve in the same range. The transition between the two seal edges is continuous. In other words, the seal edge contour is fluidically smooth and without abrupt changes in geometry. An advantage of this design is the homogeneous flow guidance, which improves discharge quality and cleaning efficiency. The projection shape surrounding the outlet chamber is a reducer. The projection shape surrounding the outlet chamber is designed as a reducer that transitions into the outlet mechanism. In other words, this means that the cross-sectional area enclosed by the sealing edge is continuously reduced towards the opening of the ice cream pouch in order to concentrate the product flow. An advantage of this design is the promotion of a uniform, pressure-controlled product flow and the reduction of backflow. Cuboidal outlet device with elliptical-oval ends The outlet device can be designed as a rounded cuboid with elliptical-oval ends and features a rectangular opening with rounded corners. In other words, this means the device has a compact, drip-controlling shape. An advantage is the clean product flow and controlled discharge. Ribbed structure in the opening The opening of the dispensing device can have an internal profile with a regular ribbed structure, the ribs running at an angle to each other like a toothed profile. In other words, the ribbed structure shapes the dispensed ice cream into a decorative form. One advantage is the visually appealing presentation of the product upon dispensing. Wedge-shaped element on outlet device The ice cream pouch can have a wedge-shaped element as its dispensing device. This element tapers towards the wall section, and its taper is adapted to the arrangement and design of the rotating parts, thus forming a stop for them. In other words, this wedge-shaped element acts as a positive-locking boundary and positioning aid for the ice cream pouch handling device. An advantage of this is the secure fixation of the pouch during the ejection process. Wedge-shaped element molded onto the outlet device The wedge-shaped element can be directly molded onto the outlet. In other words, it forms a single structural unit with the ice cream pouch outlet. This offers the advantage of reducing the number of component joints and increasing the seal in the transition area. Pressure-flexible seal edge segments The sealing edge of the ice cream pouch can either consist of a single, continuous, pressure-flexible segment or of several pressure-flexible sealing edge segments, each adjacent to a pressure-resistant, permanently closed segment. In other words, the pouch is constructed in such a way that flexible and rigid areas are specifically combined. One advantage is the controlled deformation under pressure while maintaining structural integrity. Positioning aid The ice cream pouch can have at least one, preferably two, positioning means arranged between the rectangular, chamberless section and a portion of the rectangular section with a chamber. In other words, these are orientation elements that ensure a defined positional fixation within the ice cream pouch handling mechanism. An advantage lies in the repeatable alignment of the pouch for automated processing. Brief description of the drawings The invention is explained in more detail below with reference to the accompanying drawings and preferred embodiments. The term "figure" is abbreviated as "Fig." in the drawings. In the drawings, Fig. 1 shows a schematic view of a freestanding ice cream bag handling mechanism according to one embodiment in a first position of the slide system; Fig. 2 shows a schematic view of the freestanding ice cream bag handling mechanism according to the embodiment in a second position of the slide system, in which the ice cream bag is fixed or released; Fig. 3 shows a schematic view of the freestanding ice cream bag handling mechanism according to the embodiment in the first position of the slide system, in which the ice cream bag is between the two bag supports; Fig. 4 shows an embodiment of a closure flap and a corresponding actuating mechanism; Fig. 5 shows a further embodiment of the closure flap with an insertion device, actuated by the actuating mechanism of Fig. 4; Fig. 6 shows a schematic representation of the embodiment of Fig.1, wherein the handling mechanism fixes the ice cream pouch between the rotating bodies; Fig. 7 a schematic representation of an ice cream machine with an infeed device of Fig. 5; Fig. 8 a schematic partial view of an arrangement of sensors of a sensor system according to one embodiment; Fig. 9a a schematic top view of a first embodiment of an ice cream pouch; Fig. 9b a schematic view of an outlet device of the ice cream pouch according to one possible embodiment; Fig. 9c a schematic top view of a second embodiment of the ice cream pouch; Fig. 9d a schematic top view from another perspective of the second embodiment of the ice cream pouch; Fig. 10a a schematic view of the ice cream machine with an ice cream pouch handling mechanism according to one embodiment during the execution of a first process step; Fig.Fig. 10b a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a second process step; Fig. 10c a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a third process step; Fig. 10d a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a fourth process step; Fig. 10e a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a fifth process step; Fig. 10f a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a sixth process step; Fig.Fig. 10g is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a seventh process step; Fig. 10h is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of an eighth process step; Fig. 10i is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a ninth process step; Fig. 10j is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a tenth process step; Fig. 10k is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of an eleventh process step; Fig.Fig. 10l shows a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a twelfth process step; and Fig. 10m shows a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a thirteenth process step. Detailed description of the implementation examples The described embodiments are merely examples that can be modified and / or supplemented in various ways within the scope of the claims. Each feature described for a specific embodiment can be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a specific claim category can also be used accordingly in an embodiment of a different claim category. Where expedient, the sections of the setup / packaging in all figures, but not exclusively, have been provided with reference numerals. For the sake of clarity, however, sections with the same name have only been partially provided with reference numerals, particularly where also mentioned in the figure description. Fig. 1 shows a perspective view of an embodiment of an ice cream bag handling mechanism 1. The mechanism comprises a slide system 20a with two linearly movable slides 20a1 and 20a2. Each slide 20a1, 20a2 consists of two slide component elements 20at1 and 20at2, respectively: an inner slide component 20at1 and 20at2 facing the rotating body system 20b, and an outer slide component 20at1 and 20at2, respectively. The reference numerals 20at1 and 20at2 are assigned according to the numbering of the respective slide 20a1 and 20a2, respectively, and not according to the position of the respective slide component 20at1 and 20at2 relative to the rotating body system 20b. A first gearbox 21 is mounted between the two slide sections 20at1 of the first slide 20a1; analogously, a second gearbox 21 is mounted between the two slide sections 20at2 of the second slide 20a2. These gearboxes 21 are each rotatably mounted and serve to receive and selectively control the two rotating bodies 20b1 and 20b2, which in the illustrated embodiment are designed as cylindrical rollers. In other words, both slides 20a1 and 20a2 are structurally identical and each is equipped with a gearbox 21 that serves to support the rotating bodies 20b1 and 20b2. In the illustrated embodiment, only the gearbox 21 of the second slide 20a2 is directly connected to the second drive 20c2 of a drive system 20c via the second transmission device 20d2.The gearbox 21 of the opposite slide 20a1 rotates mechanically and is driven by the friction coupling of the rollers 20b1 and 20b2. Furthermore, the first slide 20a1 is rigidly connected to the first transmission unit 20d1 and driven via this transmission unit 20d1 by a drive 20c1 of the drive system 20c. The second slide 20a2 is rigidly connected to a transmission unit 20d1 opposite the first slide 20a1, and the opposite transmission unit 20d1 rotates mechanically. This arrangement allows for functionally synchronous movement of both rotating bodies 20b1, 20b2 and the two slides with minimized drive requirements. At the same time, the symmetrical design of both slides 20a1, 20a2 enables easy conversion or expansion to dual-sided control in the event of changing process requirements. The rotating body system 20b with the rollers 20b1 and 20b2 is arranged between the two slides 20a1 and 20a2 and held such that the distance between the rollers is fixed. The movement of the slides 20a1, 20a2 and the rollers is realized via a drive system 20c, which comprises two separately shown drives 20c1, 20c2 in the form of stepper motors. The transmission devices 20d1 and 20d2 are each guided along parallel axes and designed as toothed belt drives with a toothed profile, which ensures slip-free, positive-locking, and precise motion transmission. The toothed belts are guided circumferentially over tension rollers at the outer ends of the ice cream bag handling mechanism 1 and are rigidly connected to the slides 20a1 and 20a2 of the slide system 20a, respectively. Additionally, the slides 20a1 and 20a2 can have slide engagement means 22 (see second slide 20a2) which guide a linear movement of the slide system 20a in a guide rail (not shown) or a similarly acting guide means on a frame 11 (not shown in Fig. 1, see, for example, Fig. 4). It is also conceivable that the two depicted slides 20a1 and 20a2 are rigidly connected to each other via at least one cross member, so that they are functionally designed as a single slide in the sense of a common slide system 20a. Such a connection can be made, for example, by rigidly bolted, preferably profiled connecting elements, which hold the two slides 20a1, 20a2 at a defined distance from each other. Such a design is particularly advantageous when a symmetrical force distribution across both rotating bodies 20b1 and 20b2 is required, or when the overall mechanical stability of the ice cream bag handling mechanism 1 is to be increased by a transversely stiffened structure. At the same time, a fixed connection simplifies the control of the entire slide system 20a by the first transmission device 20d1, since only one common linear guide is needed.It is also noticeable that the respective inner slide element 20at1 or 20at2 has an area approximately one-third larger than that of the outer slide element 20at1 or 20at2. This design serves, on the one hand, to accommodate the gear unit 21, which is mounted between the inner and outer elements 20at1 or 20at2, for the rotatable mounting of the rotating bodies 20b1, 20b2, and on the other hand, also for the mechanical mounting of the rotating body system 20b between the slides 20a1, 20a2. The larger area compared to the respective outer element 20at1, 20at2 contributes to the structural stiffness and enables a clear functional separation between rotationally loaded and linearly guided components. Furthermore, on one of the elements not shown in Fig.In the area of ​​the inner slide element 20at1, 20at2 closest to the opening of frame 11 shown in Figure 1, a projecting structure, hereinafter referred to as "nose 23", is visible. This nose 23 acts as an interaction means with a closure flap movably guided on frame 11 (see Figure 4, which shows an outline drawing of the inner slide element 20at1, 20at2, whose nose 23 interacts with the closure flap 24). During a forward stroke of the slide system 20a, this nose 23 is mechanically engaged with a cam or lever of the closure flap 24, thereby lifting the flap against gravity and automatically releasing the insertion opening. The nose 23 thus fulfills multiple functions as a support structure, drive coupling, and flap actuator, which explains its striking, asymmetrical design within the system context. The illustration in Fig. 1 also shows that the modular and mirror-symmetrical design of the slide arrangement allows for flexible adaptation to different bag widths. Furthermore, it is conceivable to add sensors for position monitoring of the slides 20a1, 20a2 or for pressure measurement between the rollers, for example to monitor the compression behavior during emptying. Figures 2 and 3 each show the ice cream pouch 2 interacting with the ice cream pouch handling mechanism 1. In Figure 2, the ice cream pouch 2 is in a fixed position between the two rotating bodies 20b1 and 20b2 of the rotating body system 20b, wherein the rotating bodies 20b1 and 20b2 are designed as opposing rollers and hold the ice cream pouch 2 against a fixing section 2f. The fixing section 2f is formed by a fixing rim formed on at least one of the packaging material layers 2b1 and 2b2 of the ice cream pouch 2 (see also Figures 9a to 9d). In Fig. 3, the ice cream bag 2 is further drawn into the ice cream bag handling mechanism 1, so that it is now located entirely within the production chamber between the two bag supports 3, 4 (not shown). The ice cream bag 2 rests against a support element (not shown) on the second bag support 4, which may be formed by the outlet device 15. The ice cream bag handling mechanism 1 is in a holding position in which the slide system 20a does not move and the rotating body system 20b merely fixes the ice cream bag 2 without rotating. In both Figures 2 and 3, it is further evident that the projection area of ​​the ice cream pouch 2 is located to a considerable extent within the rectangular section of the packaging material layers 2b1, 2b2, while a tapered area points towards the outlet device 15, which is a realization of a wedge shape of the packaging material layers 2b1, 2b2. Furthermore, the teardrop shape of the sealing edge 2c can be seen in the side view, with the fixing section area located in the bulbous area and the outlet device 15 in the tapered area. Finally, the ratio of the projection area enclosed by the sealing edge 2c to the fixing section area is in the range of 23 / 50 to 1 / 2. The fixing section 2f of the ice cream pouch 2 is formed from two opposing trapezoidal sections, each located on one of the two packaging material layers 2b1 and 2b2. These trapezoidal sections taper towards the outlet device 15, with the tapered trapezoidal sections lying within the area of ​​the gross volume enclosed by the sealing edge 2c with its projection circle. The wide base of each trapezoid is aligned with the bulbous end of the teardrop shape, while the narrow side is oriented towards the central longitudinal axis of the ice cream pouch 2 and thus towards the outlet device 15. This shape results in a flat, centered, convergent contact surface for the rotating body system 20b, ensuring secure, central, and mechanically uniform fixing of the ice cream pouch 2. The trapezoidal shapes have a shorter and a longer edge arranged parallel to each other.A filling area 2d with a channel-shaped access to the gross volume borders the shorter, mutually adjacent trapezoidal edges. The gross volume can be filled with the ice cream mixture 2a via filling area 2d. After filling, filling area 2d is closed, so that the gross volume is hermetically sealed from the outside environment. Figure 4 schematically shows details of an embodiment of a mechanism for the closure flap 24 and a part of the ice cream handling mechanism 1, in particular an outer outline of a slide component element 20at1, 20at2, within the overall context of a possible embodiment of the ice cream machine 100. The closure flap 24 is shown on a frame 11 of an ice cream machine 100. A portion of the frame 11, which simultaneously forms a housing of the ice cream machine 100, is shown. Figure 4 is a schematic cross-sectional view through a region of the ice cream machine 100 located remote from an axis of rotation (see Figure 5, which shows a section through the axis of rotation, where the axis of rotation itself is not marked with a reference numeral) of a kneading device 7. In the figure shown, the outer outline of a slide component element 20at1, 20at2 is arranged between two opposing bag supports 3 and 4, which together enable the fixation, support, and thermal integration of the ice cream bag 2 within the area of ​​the gross volume, i.e., the receiving chamber. The first bag support 3 has the kneading device 7 for kneading an ice cream mixture 2a in the ice cream bag 2. The kneading device 7 has at least one motor-driven kneading arm 7b (see Fig. 5) and a passively temperature-controlled, vertically movable, and spring-loaded plate 12 on the underside of a rotary disk 7a.During operation, this plate 12 is in direct contact with the ice cream bag 2 and, together with the bag support 3, forms a structured support surface with passive temperature control, so that the ice cream bag 2 is thermally stabilized and mechanically supported during the kneading process. The second bag support 4 is located below the ice cream bag 2 and features an actively temperature-controlled plate 13, which is part of a stationary base of the ice cream machine 100. Both support surfaces of the bag supports 3 and 4 clamp the ice cream bag 2 securely, thus enabling a homogeneous kneading motion supported on both sides along the entire volume. The kneading unit 7 generates an intensive, peripheral deformation of one wall of the ice cream bag 2 via an eccentric rotating motion, effectively emulsifying and evenly distributing the mixture of base product and nitrogen. The coordinated interaction of the two bag supports 3 and 4 holds the ice cream bag 2 in a stable position, preventing the formation of air bubbles and unevenly cooled zones.In this configuration, the first bag support 3 in conjunction with the passively temperature-controlled plate 12 and the opposite, second bag support 4 form a closed kneading and cooling chamber, which is also called a production chamber in this case. The closing flap 24 is vertically displaceable within a guide element 24a and is automatically moved to its lower closed position by gravity as soon as no external force is applied. A mechanical interaction means is provided on the closing flap 24. This interaction means is a projection which can extend (in a direction extending outwards from the illustration in Fig. 4) over an axial length of the rotating bodies 20b1, 20b2. The projection can interact with the two lugs 23 of the slide element components 20at1, 20at2. The present illustration shows an outer outline of one of the slide element components 20at1, 20at2. The two slide element components 20at1, 20at2 are spaced at least a certain distance apart from each other over an axial length of the rotating bodies 20b1, 20b2 and together actuate the closing flap 24 during a forward stroke of the slide system 20a.Here, these respective lugs 23 contact the projection of the closure flap 24 and thus push it vertically upwards to open the insertion opening for the ice cream pouch 2. In other words, the contact between the lugs 23 and the projection lifts the closure flap 24 against gravity and opens the insertion opening, allowing the ice cream pouch 2 to be inserted or removed. The interaction between the slide element 20at1, 20at2 and the vertically guided closure flap 24 is purely mechanical and utilizes the relative movement of the slide feed for the actuation-free opening of the flap. Figure 5 shows an alternative embodiment to that of Figure 4. Compared to the cross-sectional view of Figure 4, this is a schematic partial view of an embodiment of the ice cream machine 100, rotated by 180 degrees. Furthermore, the cross-section is formed by the axis of rotation of the kneading unit 7. A kneading arm 7b of the kneading unit 7 and the passively temperature-controlled plate 12 are shown in cross-section. In this embodiment, the frame 11 has an insertion device 25 for inserting the ice cream bag 2 up to the closure flap 24. The insertion device 25 has an inclined shaft bounded by at least one shaft wall 25a, the shaft walls of which run at an angle of inclination of approximately 5 degrees to the vertical over their entire length.In other words, the shaft wall 25a runs at an obtuse angle with respect to a support surface for the ice cream bag 2 formed by the second bag support 4, with the obtuse angle being in the range of 94 degrees to 96 degrees. Specifically, the shaft wall 25a forms a rear wall surface. This slight, uniform forward inclination supports the gravity-based guidance of the ice cream bag 2 along the rear wall surface and ensures controlled, self-centering positioning of the ice cream bag 2. The insertion shaft has a constant cross-section without any narrowing, reliably preventing tilting or rotation of the ice cream bag 2 during the insertion process. At the top, the shaft opens into a slightly funnel-shaped filling opening, which facilitates the manual insertion of the ice cream bag 2.In the central section of the shaft, an optical sensor is integrated on each side, oriented transversely across the insertion plane, to detect the presence and orientation of the ice cream pouch 2. At the lower end of the shaft, a horizontally movable retention flap 24 initially holds the ice cream pouch 2 in place. This retention flap 24 is held closed by gravity and only opened mechanically by the advancement of the slide system 20a. The mechanism for actuating the retention flap 24 can be designed as described with reference to Fig. 4. The geometry of the shaft walls and the inclination of the guide ensure that the ice cream pouch 2 is transferred safely and in a stable position into the production chamber when the retention flap 24 is released.Overall, this embodiment ensures a precise, sensor-monitored and user-independent feeding of the ice cream bag into the handling mechanism 1. In Fig. 6, the ice cream pouch 2 is clamped between an outlet device 15 fixed to the frame 11 at the front and the rotating body system 20b at the rear. The two counter-rotating rotating bodies 20b1 and 20b2 hold the rear pouch section firmly in the area of ​​the fixing section 2f, so that the ice cream pouch 2 is under tension between these two areas. During the dispensing process of the finished ice cream, the rotating bodies 20b1, 20b2 move in a synchronized combination of linear and rotary motion according to a guiding mode, thereby holding the ice cream pouch 2 in a flat, tension-stable position. The stationary outlet device 15 and the uniform pressure distribution along the longitudinal axis prevent local bulging or unstable flow conditions inside the ice cream pouch 2.This embodiment ensures a controlled and uniform emptying of the ice cream mixture 2a while maintaining constant shape stability of the ice cream bag 2. Figure 7 shows the complete movement path of the ice cream pouch 2 within the ice cream pouch handling mechanism 1, corresponding to a feed device 25 as shown in Figure 5, beginning with the vertical feed from above, through the horizontal transfer, to processing in the production chamber. The ice cream pouch 2 is guided by the feed device 25, which defines an inclined feed chute with at least one inclined chute wall. Due to gravity, the ice cream pouch 2 moves through this chute towards a closure flap 24. After detection by optical sensors and a release signal to the slide system 20a to open the closure flap 24, the horizontal transfer to the rotating body system 20b with rotating bodies 20b1, 20b2 takes place. These rotating bodies grip the ice cream pouch 2 at the fixing section 2f and pull it into a processing position between the two pouch supports 3, 4.In the position shown, the ice cream bag 2 is already completely within the production chamber between the bag supports 3, 4 and is contacted on both sides by an actively and a passively temperature-controlled plate 13, 12. During operation, the temperature-controlled plates 12, 13 ensure a uniform temperature distribution and are positioned such that, together with the motor-driven kneading unit 7, they enable intensive mixing and simultaneous cooling of the ice cream mixture 2a within the ice cream bag 2. After the kneading process is complete, the rotating bodies 20b1, 20b2 perform a synchronous linear movement with counter-rotation, thereby compressing the ice cream bag 2 and dispensing the ice cream through the stationary outlet unit 15.After complete emptying, the ice cream pouch 2 remains briefly in the end position before being moved out of the processing area along the horizontal path by the reverse movement of the rotating body system 20b. The figure also shows that the emptying area of ​​the discharge device 15 is positioned directly above a cup 50, which is positioned on a cup support system 70 of the ice cream machine 100. This ensures clean and precisely aligned portioning of the ice cream. This configuration reflects all steps of the automated pouch transport and illustrates the complete integration of detection, positioning, cooling, mixing, emptying, and discharge in a cyclically controlled system. Figure 8 shows an embodiment of the ice cream bag handling mechanism 1, in which an optical sensor system is provided on the actively temperature-controlled plate 12 for detecting the correct positioning of the ice cream bag 2 between the first and second bag supports 3, 4. The optical sensor system is installed on both sides of the holder of the actively temperature-controlled plate 12 and checks whether the ice cream bag 2 is correctly aligned in its intended position between the bag supports 3, 4. The sensors of the sensor system are arranged such that they can detect the actual position relative to a reference contour through a sealing edge area of ​​the ice cream bag 2, thereby enabling early detection of any incorrect clamping or tilting of the ice cream bag 2 in the fixing section 2f.The system thus enables inline-based verification of the bag position shortly before or during entry into the synchronized conveying mode. The optical inspection ensures that the ice cream bag 2 is processed without tension, centrally, and securely when the rotating bodies 20b1 and 20b2 begin to rotate and move linearly. According to one specific embodiment, the optical sensor system is alternatively or additionally designed to detect machine-readable codes, such as QR codes or RFID tags, affixed to the ice cream pouch 2. This identification data can be used to record information such as product batch, production date, ice cream flavor, or regional recipe variations in real time in a cloud-based system. It is also conceivable that the identification process can be used to verify whether the ice cream pouch 2 is an authorized original product compatible with the ice cream machine 100, so that defective or uncertified ice cream pouches 2 are automatically rejected. Furthermore, the system can be used to link machine operating data with specific ice cream pouches 2, for example, to document the number of cycles, deviations in cooling time, or for maintenance logging.Code recognition also enables automatic adjustments to process parameters, such as kneading time, cooling profile, or desired consistency levels. Furthermore, the system can meet regional requirements by processing product-specific information such as ingredient lists, allergens, or legally required labeling. User-specific preferences can also be incorporated, for example, through stored profiles for consistency or portion size. In addition, the end user can receive supplementary information via the scan results, such as nutritional values, promotions, or feedback systems for product evaluation. Overall, the integration of identification technologies allows for enhanced functionality, increased product safety, and adaptive control of the entire ice cream production process. Figures 9a and 9b show different views of the ice cream pouch 2 according to one possible embodiment. The ice cream pouch 2 is shown in a preferred embodiment in which the basic structure is formed by a first packaging material layer 2b1 and a second packaging material layer 2b2, both of which consist of a common packaging material 2b. The two packaging material layers 2b1 and 2b2 are connected to each other along a closed sealing edge 2c, thus defining a hermetically sealed gross volume for the ice cream mixture 2a. Adjacent to the gross volume enclosed by the sealing edge 2c, a fixing section 2f is clearly visible. This fixing section has a surface near the edge of at least one of the two packaging material layers 2b1 and 2b2, which can be fixed by the rotating body system 20b. At the opposite end, facing away from the fixing section surface, a tapered area with the outlet device 15 is arranged, the geometry of the sealing edge 2c describing an overall teardrop-shaped outer contour: The bulbous section contains the projection area of ​​the gross volume, while the tapered end transitions into the outlet device 15. The figure also shows a burstable, pressure-compliant sealing edge 2c2, which is arranged in the area of ​​a tapered outlet segment of the ice cream pouch 2 and breaks open upon axial compression by the rotating bodies 20b1, 20b2. It is designed to be pressure-compliant and enables the controlled release of the ice cream when a defined internal pressure is reached. In the illustrated embodiment, the sealing edge 2c has a round to slightly oval shape. In this embodiment, the outlet device 15 itself simultaneously forms a support element, since in the clamped state it is guided in a fixed position against one of the bag supports 3 or 4. The packaging material layers 2b1, 2b2 are designed in a wedge shape, so that an overall structure is formed with a wide, rectangular section in the area of ​​the gross volume and a tapered, trapezoidal section in the outlet area. Finally, the projection area enclosed by the sealing edge 2c is dimensioned with respect to its division between the filling area and the fixing / outlet area such that the ratio of the projection area enclosed by the sealing edge 2c to the fixing section area is in the range of 23 / 50 to 1 / 2. In the present embodiment, the ice cream pouch 2 has a flat body, similar to a flat circular cylinder. However, this flat circular cylinder has no lateral surface; instead, the circular top surfaces transition into the sealing rim 2c via rounded edges, and the circular roof surfaces abut each other at the sealing rim 2c. The ice cream pouch 2 has a gross volume sufficient to hold 100 ml of the ice cream mixture 2a. Packaging material 2b consists of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene. Packaging material 2b has a thickness ranging from 60 to 100 micrometers. Furthermore, according to DIN EN ISO 527-3:2019-02-00, packaging material 2b has a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent. The ice cream pouch 2 has a stiffening element 2e formed on the sealing edge 2c. In the present embodiment, the stiffening element 2e is formed on the entire sealing edge 2c. In other words, the sealing edge 2c forms a first stiffening element 2e1. The first stiffening element 2e1 is formed by the way the two packaging material layers 2b1, 2b2 are joined and by the design of the packaging material layers 2b1, 2b2. One way to stiffen the sealing edge 2c of two LDPE films forming the first and second packaging material layers 2b1, 2b2, with a thickness of approximately 60 µm to 100 µm, as a first stiffening element 2e1, is to apply a wide double heat seal seam of eight to ten millimeters. The locally doubled material layer crystallizes more strongly upon cooling. Equally effective is the insertion of a co-extruded strip of LDPE between the packaging material layers 2b1, 2b2, which, during subsequent welding, fuses with the two main layers to form a three-layer, particularly rigid ring. Alternatively, a thin hot-melt bead of LDPE can be extruded onto the future edge before sealing. After fusion, this melt strand increases the area moment of inertia of the sealing area but remains completely homogeneous and recyclable.Another method utilizes a sealing tool with transverse embossing ribs: During welding, the tool embosses a fine groove profile into the double film layer, creating a rib-like geometry that significantly increases stiffness without requiring additional material. Finally, before welding, the sealing edge 2c can be folded inwards by 180 degrees towards the first stiffening element 2e1, resulting in four layers of material. The resulting multi-fold seal creates a thickened, highly rigid edge that reliably provides the clamping base required by the ice cream bag handling mechanism 1 and can be achieved using standard form-fill sealers. The first stiffening element 2e1 is designed to form a clamping base between the bag supports 3, 4 such that a change in position of at least one bag support 3, 4 can be detected by four sensors 6. Reference is made to Fig. 8 with regard to at least two of the sensors 6 shown. The first stiffening element 2e1 extends over a complete sealing edge length of the sealing edge 2c. Additionally, a second stiffening element 2e2 is formed by an outlet device 15 of the ice cream bag 2. The second stiffening element 2e2 is connected to the ice cream bag 2 such that it directly adjoins the first stiffening element 2e1 on both sides. The first stiffening element 2e1 encloses the gross volume, i.e., the receiving chamber, for the ice cream mixture 2a. The ice cream bag 2 of the first embodiment further comprises two centering means 2c1, arranged in particular on the sealing edge 2c, and in this case designed, among other things, as centering recesses, for fixing the packaging material layers 2b1, 2b2 to the bag supports 3, 4 of the ice cream bag handling mechanism 1. Another of the centering means 2c1 is the dispensing device 15 for dispensing the ice cream mixture 2a after the ice cream has been prepared. The design of the sealing edge 2c itself can also have a centering effect. In this case, the sealing edge 2c is partially circular. Here, the radius of the circle enclosed by the sealing edge 2c is greater than or equal to the length of the kneading arm(s) of the kneading device 7. The sealing edge 2c has a pressure-compliant sealing edge 2c2, which is designed to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded. The pressure-compliant sealing edge 2c2 is designed to withstand a kneading pressure applied by the at least one kneading device 7, which is less than a defined internal pressure. In other words, the pressure-compliant sealing edge 2c2 forms a deliberately weakened zone in the sealing edge 2c, which acts like a safety valve: it remains closed as long as only the kneading pressure applied during kneading is present. The "defined internal pressure" is that higher limit pressure that only builds up when the ice cream bag handling mechanism 1 (see also Figs. 10a to 10m) actively squeezes the frozen ice cream bag 2.The squeezing process applies pressure to the ice cream pouch 2 that exceeds the regular kneading pressure. This pressure is selected so that the sealing edge 2c2 only yields when the ice cream is actually to be dispensed. The kneading unit 7 mixes the ice cream mixture 2a intensively, but only generates the lower kneading pressure that the sealing edge 2c2 can withstand without damage, thus preventing any unwanted opening during the cooling and kneading process. If the internal pressure exceeds this limit due to the targeted squeezing, the sealing edge 2c2 opens in a pressure-dependent manner, releasing a defined opening through which the ready-to-eat ice cream can exit the dispensing device 15 (see Fig. 9b). Figures 9c and 9d show an ice cream bag 2 of a further embodiment. The ice cream mixture 2a has a proportion of 65 percent of a liquid and / or a solid and 35 percent nitrogen. With reference to Figures 10a to 10m, the manufacturing process for producing ice cream is briefly described below. The manufacturing process begins with the ice cream machine 100 moving into a closed starting position: The first bag support 3, in the form of the kneading unit 7 with the passively temperature-controlled plate 12, rests forcefully on the second, actively temperature-controlled bag support 4. Both temperature-controlled plates 12, 13 thus form a thermal unit. After reaching the target temperature of -26 °C, the first bag support 3, which is spring-mounted via the elastic means 5, opens automatically. The ice cream bag handling mechanism 1, guided by the mechanical support unit 10, then moves between the two bag supports 3, 4 and stops in a front position. A user of the ice cream machine 10 then places the ice cream bag 2 containing the ice cream mixture 2a into the feed device 25 or directly without a feed device 25.The ice cream bag handling mechanism 1 grips the ice cream bag 2 at the sealing edge 2c and moves linearly backwards until the ice cream bag 2 is completely positioned between the bag supports 3 and 4. The ice cream bag 2 is then in the bag receiving position A. Subsequently, the first bag support 3 and the kneading device 7 close onto the second bag support 4, thus transferring the bag 2 into the bag kneading position K. Simultaneously, the rotational movement about the vertical axis R (i.e., the projection axis of rotation) begins. This causes the kneading device 7 to homogenize the ice cream mixture 2a by periodically pressing it against the outer surface of the ice cream bag 2, while the actively temperature-controlled plate 13 of the second bag support 4 actively cools the ice cream mixture 2a. As soon as the mechanical kneading resistance increases to a defined level due to the solidification of the ice cream mixture 2a, a defined return force acts on spring-loaded elastic means 5 (see Fig. 4) of a measuring system (not shown). The first bag support 3 lifts minimally, the sensors 6 mounted on the frame 11 (see also Fig. 4) detect the predetermined change in position and signal the control unit to stop the kneading process. Immediately afterwards, the kneading device 7 lifts completely, the ice cream bag handling mechanism 1 begins to move and squeezes the ice cream evenly through the fixed outlet device 15. When a bag holder of the ice cream bag handling mechanism 1 reaches the forward limit switch position, the ice cream bag handling mechanism 1 stops its feed movement and releases the now empty ice cream bag 2, which is ejected without residue. Finally, the ice cream bag handling mechanism 1 returns to its starting position, the first bag support 3 re-aligns with the second bag support 4, and the ice cream machine 100 enters the closed park position, thus preventing condensation on the temperature-controlled plates 12, 13 and maintaining a temperature of -26 °C. The bag supports 3, 4 are thus thermally coupled again, the ice cream machine 100 has sterile starting conditions and can proceed to a new ice cream production cycle without intermediate cleaning. Reference symbol list 1 Ice cream bag handling mechanism 2 Ice cream bag / ice cream pouch 2a Ice cream mixture 2b Packaging material 2b1 First layer of packaging material 2b2 Second layer of packaging material 2c Sealing edge 2c1 Centering element 2c2 Flexible sealing edge 2d Filling area for filling the ice cream bag with ice cream 2e Stiffening element 2e1 First stiffening element 2e2 Second stiffening element 2f Fixing section 3 First ice cream bag support 4 Second ice cream bag support 5 Elastic element 6 Sensor 7 Kneading / mixing device 7a Turntable 7b Kneading arm 8 Drive 9 Bearing 10 Mechanical support device 11 Frame 12 Passively temperature-controlled plate 13 Actively temperature-controlled plate 14 Elastic component 15 Dispensing device / Dispensing 20a Slide system 20a1 First slide 20a2 second slide 20at1 inner or outer slide part element of the first slide 20at2 inner or outer slide part elementof the second carriage 20b Rotating body system 20b1 Rotating body 20b2 Rotating body 20c Drive system 20c1 First drive for moving the carriage system 20c2 Second drive for moving the rotating body system 20d Transmission system 20d1 First transmission device for transmitting a torque to move the carriage system 20d2 Second transmission device for transmitting a torque to move the rotating body system 21 Gearbox of at least one carriage 22 Carriage engagement means 23 Nose 24 Closing flap / flap 24a Linear guide element on frame 25 Insertion device 25a Shaft wall 30 Movable lever arm system 30a Upper lever arm of the lever arm system 30b Lower lever arm of the lever arm system 34 Forced guidance 35 Engagement means 50 Cup 70 Cup support system 100 Ice cream machine A Ice cream bag receiving position C Locking position K Ice cream bag kneading position O Opening position

Claims

Ice cream bag handling mechanism (1) for an ice cream bag (2) containing an ice cream mixture (2a), the ice cream bag handling mechanism (1) comprising: a carriage system (20a) with at least one linearly movable carriage (20a1, 20a2) for moving a system of revolutions (20b); a system of revolutions (20b) with at least two counter-rotating bodies of revolution (20b1, 20b2) for fixing, emptying and releasing the ice cream bag (2); at least one drive system (20c) for moving the carriage system (20a), and for moving the system of revolutions (20b), by means of a torque; and a transmission system (20d) for selectively transmitting the torque to the at least one carriage system (20a) and / or to the system of revolutions (20b). Ice cream bag handling mechanism (1) according to claim 1, wherein the slide system (20a) comprises exactly two linearly movable slides (20a1, 20a2), wherein in particular the rotating bodies (20b1, 20b2) are rotationally movable on the slide system (20a), in particular between and on the exactly two slides (20a1, 20a2), wherein in particular the rotating bodies (20b1, 20b2) are rollers; wherein in particular each slide (20a1, 20a2) consists of an inner slide part element (20at1, 20at2) located closest to the rotating body system (20b) and an outer slide part element (20at1, 20at2) located further away from the rotating body system (20b), wherein the rotating bodies (20b1, 20b2) are between two inner part elements (20at1, 20at2) of the two Slides (20a1, 20a2) are mounted so as to be rotatable and wherein the inner and outer sub-elements (20at1, 20at2) together mount a gear unit so as to be rotatable for transmitting a torque to the rotating body system;wherein in particular at least two bodies of revolution (20b1, 20b2) are movably mounted on the slide system (20a) at a variable distance from each other. Ice cream bag handling mechanism (1) according to claim 1 or 2, wherein the rotating body system (20b) is controllable between: - a rotation mode in a first direction of rotation for gripping and in a second direction of rotation opposite to the first direction of rotation for releasing the ice cream bag (2), wherein in particular the carriage system (20a) is controllable not to move in the rotation mode; and / or - a holding mode for holding the ice cream bag (2), in which the rotating bodies (20b1, 20b2) fix the ice cream bag (2) without rotating, wherein in particular the carriage system (20a) is controllable to move linearly in the holding mode;and / or a synchronized conveying mode for emptying the ice cream bag (2), in which the rotating bodies (20b1, 20b2) rotate synchronously with a linear movement of the carriage system (20a), so that the ice cream bag (2) remains stationary relative to stationary parts of the drive system (20c), wherein in particular a rotational speed of the rotating bodies (20b1, 20b2) and / or a linear movement of the carriage system (20a) and / or a pressure between the rotating bodies (20b1, 20b2) on the ice cream bag (2) are coordinated such that, with compressible contents and a flexible ice cream bag wall of the ice cream bag (2), a synchronized material flow without ice cream bag deformation is ensured;and / or wherein, in particular in the synchronized following mode, a speed of the rotating bodies (20b1, 20b2) and / or a speed of the linear motion of the carriage system (20a) varies depending on the time interval, in particular between at least two different speeds, wherein, in particular in the synchronized following mode, the speed of the rotating bodies (20b1, 20b2) and / or the speed of the linear motion of the carriage system (20a) decreases stepwise within at least two, in particular at least four, time intervals from a fastest speed in a first and earliest time interval to a slowest speed in a fourth and last time interval. Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the drive system (20c) has at least two drives (20c1, 20c2), of which at least one first drive (20c1) is for moving the slide system (20a) and of which at least one second drive (20c2) is for moving the rotating body system (20b); wherein in particular each of the drives (20c1, 20c2) is a stepper motor. Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the transmission system (20d) has at least two independent transmission devices (20d1, 20d2) for each slide (20a1, 20a2) of the slide system (20a), wherein a first transmission device (20d1) is provided for transmitting the torque to move the slide system (20a) and a second transmission device (20d2) is provided for transmitting the torque to move the rotating bodies (20b1, 20b2), wherein in particular the transmission system (20d) has a toothed belt drive with a toothed profile, wherein in particular at least one of the slides (20a1, 20a2) has a drive (21) for transmitting the torque to the rotating bodies (20b1, 20b2), wherein in particular the second transmission device (20d2) is configured to transmit the torque to move the Body of revolution (20b1, 20b2) with the gear (21) of the slide (20a1,20a2) to cooperate., Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the transmission system (20d) is configured to guide the at least one slide (20a1, 20a2) of the slide system (20a) in a linearly movable manner, in particular wherein the first transmission device (20d1) is configured to guide exactly the one slide in a linearly movable manner, in particular wherein the first transmission device (20d1) is immovably connected to the slide (20a1, 20a2), in particular in a region of the slide (20a1, 20a2) between the first and the second slide part element (20at1, 20at2). Ice cream bag handling mechanism (1) according to one of the preceding claims, comprising a first ice cream bag support (3) and a second ice cream bag support (4) for supporting the ice cream bag (2); at least a movable lever arm system (30) with at least two pivotally connected lever arms (30a, 30b), wherein the lever arm system (30) is configured to move at least one of the ice cream bag supports (3, 4); and an actuator system for moving the lever arm system (30) between: - an open position (O) in which the ice cream bag supports (3, 4) have a defined gap width to each other, and - a locked position (C) in which the two ice cream bag supports (3, 4) form the production chamber; and a sensor system, in particular with at least two optical sensors, for detecting and verifying a correct positioning of the ice cream bag (2), in particular between the ice cream bag supports (3, 4). Ice cream bag handling mechanism (1) according to any one of claims 1 to 7, comprising a frame (11), wherein in particular the frame (11) has a closure flap (24) for closing an insertion opening for inserting an ice cream bag (2) and the slide system (20a) is configured to be movable relative to the frame (11); wherein the closure flap (24) has at least one mechanical interaction means for mechanically interacting with the slide system (20a), wherein the at least one interaction means is configured to be touched and lifted during a forward stroke of the slide system (20a) in order to release the insertion opening; wherein in particular the frame (11) has an insertion device (25) for inserting the ice cream bag (2) up to the closure flap (24);wherein in particular the insertion device (25) has an insertion shaft bounded by at least one shaft wall (25a), wherein in particular the shaft wall (25a) extends at an obtuse angle with respect to a support surface for the ice cream bag (2) formed by the second bag support (4), wherein the obtuse angle is in a range of 91 degrees to 100 degrees, in particular from 94 degrees to 96 degrees; wherein in particular the insertion device (25) has at least a part of the sensor system, in particular for detecting and verifying a correct positioning of the ice cream bag (2) in the insertion device (25). Ice cream bag (2) for an ice cream mixture, wherein the ice cream bag (2) is suitable for an ice cream bag handling mechanism (1) according to any one of the preceding claims 1 to 8, the ice cream bag (2) comprising at least a first and a second fluid-tight packaging material layer (2b1, 2b2), wherein the first packaging material layer (2b1) is connected to the second packaging material layer (2b2) ​​along an at least partially circumferential sealing edge (2c) and thereby defines a closed receiving chamber for receiving an ice cream mixture (2a), and at least a fixing section (2f) with a fixing edge formed on at least one packaging material layer (2b1, 2b2) for fixing by the rotating body system (20b) of the ice cream bag handling mechanism (1), wherein a ratio of a projection area enclosed by the sealing edge (2c) to a fixing section area is in a range of 2 / 5 to 3 / 10, in particular of 23 / 50 to 1 / 2 is. Ice cream pouch (2) according to the preceding claim, comprising a pressure-compliant locking means configured to release an opening of the receiving chamber when a defined internal pressure is exceeded; wherein, in particular, the pressure-compliant locking means is at least one pressure-compliant sealing edge (2c2), wherein the sealing edge (2c) comprises the at least one pressure-compliant sealing edge (2c2) configured to release an opening when a defined internal pressure is exceeded, wherein the pressure-compliant sealing edge (2c2) has a shape such that the rotating bodies (20b1, 20b2) continuously generate pressure by axial compression until the defined internal pressure is reached, wherein, in particular, the pressure-compliant sealing edge (2c2) is arranged at an end of at least one of the packaging material layers (2b1, 2b2) that is remote from the fixing section surface. Ice cream pouch (2) according to one of the preceding claims 9 or 10, wherein the pressure-compliant sealing edge (2c2) and the sealing edge (2c) together close together an area of ​​the two packaging material layers (2b1, 2b2) and define an outlet volume in this area, wherein the sealing edge (2c) adjoins an outlet device (15) on both sides, wherein in particular the outlet device (15) is arranged at the end furthest from the fixing section surface of at least one of the packaging material layers (2b1, 2b2), wherein in particular the sealing edge (2c) has a teardrop shape, wherein the outlet device (15) is arranged at a tapered end of the teardrop shape and the fixing section surface is arranged at a bulbous end of the teardrop shape. Ice cream bag (2) according to one of the preceding claims 9 to 11, comprising a support element configured to form a support on at least one of the bag supports (3, 4) in order to hold the ice cream bag (2) in a fixed position when the fixing section (2f) is fixed by the rotating body system (20b); wherein in particular the support element is formed by the outlet device (15). Ice cream bag (2) according to one of the preceding claims 9 to 12, wherein at least a part of the sealing edge (2c), in particular the entire sealing edge (2c), is round, in particular elliptical and / or longitudinally rectangular with rounded corners and / or oval and / or circular; wherein in particular the sealing edge (2c) encloses at least two nested projection surfaces at least partially circumferentially. Ice cream bag (2) according to any one of the preceding claims 9 to 13, wherein the pressure-compliant sealing edge (2c2) is curved away from the fixing section, in particular uniformly curved, and / or has a tapered area, wherein in particular the tapered area has two pressure-stable, in particular straight-diverging, sealing edge segments and has a pressure-dependent sealing edge segment running parallel to the axis of rotation of the rotating body, in particular straight; or wherein in particular the pressure-compliant sealing edge (2c2) is designed in a circular arc shape and together with a circular arc shape of the sealing edge (2c) forms a completely closed circle for enclosing the gross volume, wherein in particular the pressure-compliant sealing edge (2c2) comprises a circular arc which forms one sixth to one third of a total circle. Ice cream bag (2) according to any one of the preceding claims 9 to 14, wherein the packaging material layers (2b1, 2b2) have a rounded wedge shape, consisting of a rectangular section and a trapezoidal section, wherein a projection surface formed by the sealing edge (2c) is arranged half to three quarters, in particular two thirds, within the rectangular section and a further part of the projection surface, which is bounded by the pressure-compliant sealing edge (2c2), is arranged within the trapezoidal section.

Images