Lifting device for an ice cream machine and ice cream bags

Abstract

Lifting device (1) for a production chamber of an ice cream machine (100) for producing ice cream in a bag (2), comprising an ice cream mixture (2a), the lifting device (1) comprising a first bag abutment (3) and a second bag abutment (4) for supporting the bag (2); at least one movable lever arm system (30) for moving at least one of the bag abutments (3, 4); and an actuator system (31) for moving the lever arm system (30) between: - an opening position (O) in which the bag abutments (3, 4) have a defined gap width (S) relative to one another, and - a locking position (C) in which the two bag abutments (3, 4) form the production chamber; and wherein the actuator system (31) and / or the at least one lever arm system (30) is / are designed such that the two defined gap widths (S1, S2) can be generated by their kinematics.

Description

Technical area

[0001] The present invention relates to a lifting device for an ice cream machine. Furthermore, the present invention relates to an ice cream bag. Furthermore, the present invention relates to an ice cream bag containing ice cream mixture. Background of the invention

[0002] Household ice cream machines can be divided into two groups based on their design. First, the widely used pre-cooling units: Their double-walled mixing bowl is kept at a minimum temperature of -18°C in the freezer for 12 to 24 hours so that the enclosed cooling medium acts as a latent heat reservoir. After the completely chilled bowl is inserted, the liquid ice cream base is poured in and a simple motorized agitator is started, which continuously scrapes along the inner wall, preventing freezing and incorporating air until the cooling reserve is exhausted. Second, the compressor models: These have a hermetically sealed cooling circuit that continuously lowers the temperature during the process, eliminating the need for pre-cooling and allowing multiple batches to be produced consecutively. Here, too, a slow-moving agitator arm ensures fine crystal formation and a creamy texture.Both designs terminate the process automatically or manually once the mixture is semi-solid; compressors often switch to a holding mode afterward. The finished ice cream is usually consumed immediately or briefly aged to stabilize its structure. Pre-coolers score points with their low weight and attractive purchase price, while compressor machines offer greater ease of use and more reproducible results.

[0003] This is offset by two major disadvantages. First, the total production time is significantly longer than with professional systems: including the pre-cooling phase or compressor preconditioning, it usually takes 30 to 60 minutes before a serving consistency is achieved. Second, the machines are designed for batch sizes that yield multiple servings; anyone who only wants a single serving will inevitably produce excess or have to underfill the container, which will impair the texture. Conversely, when filling quantities that exceed their maximum capacity, the machines often produce a result that is too soft because the refrigeration system is overwhelmed by the high heat load. Description of the invention

[0004] Based on this situation, it is an object of the present invention to be able to produce ice cream in an improved manner. In particular, one or more of the disadvantages described in the background of the invention are to be overcome. Particularly preferably, a cost-effectively producible, dimensionally unstable, i.e., flexible, ice cream bag made of packaging material layers should be able to be handled in a controlled manner in a production chamber of the ice cream machine, i.e., it should be able to be reproducibly guided to a starting position in the production chamber and secured therein. The heat exchanger unit of the ice cream machine, which is sensitive to vibrations, should preferably be protected during handling of the flexible ice cream bag.

[0005] The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the subclaims. To the extent technically feasible, the teachings of the subclaims can be combined arbitrarily with the teachings of the main and subclaims.

[0006] In particular, the object is accordingly achieved by a lifting device for a production chamber of an ice cream machine for producing ice cream in a bag, comprising an ice cream mixture, the lifting device comprising a first bag abutment and a second bag abutment for supporting the bag; at least one movable lever arm system with at least two articulated lever arms, wherein the lever arm system is designed to move at least one of the bag abutments; and an actuator system for moving the lever arm system between: an open position, in which the bag abutments have a defined gap width relative to one another, and a locking position, in which the two bag abutments form the production chamber;and wherein the actuator system and / or the at least one lever arm system is / are designed such that the defined gap width can be generated by their kinematics, and wherein in the open position the bag can be guided or fixed between the bag abutments.;

[0007] In other words, the lifting device is for an ice cream machine in which ice cream is produced in a flexible bag containing an ice cream mix. This lifting device comprises two opposing bag abutments between which the bag is clamped. To move at least one of these abutments, a lever arm system consisting of at least two articulated lever arms is provided. The lever arm system is operated via an actuator system that switches between two operating positions: an open position with a defined distance between the bag abutments, and a locked position in which the bag abutments form the production chamber. The kinematics of the lever and actuator system allow the defined gap width to be precisely adjusted.In the open position, the bag can be positioned or fixed between the abutments in such a way that reliable further processing is possible.

[0008] During opening, the lever arm system moves one or both bag abutments away from each other, creating a defined gap that allows the flexible bag to be drawn in and positioned. During closing, the bag abutments are moved toward each other by the actuator system, with the lever arm system ensuring precise parallelism and a force-fit closure. The production chamber is formed by the interaction of the two bag abutments, which press the bag flatly on both sides. This movement is achieved via an over-center locked kinematics, which ensures a secure closure even under internal pressure in the bag.

[0009] The proposed lifting device offers significant technical advantages over conventional solutions for positioning and processing flexible, non-rigid bags. Thanks to the articulated lever arm system, the movement of the bag abutments can be precisely guided, achieving high repeatability, even with frequent opening and closing. The combination of lever kinematics and actuator control allows the targeted creation of a defined gap width, which is essential for the precise positioning and securing of the soft bags in the open position. The over-center locking of the locking position achieves a self-locking force transmission, allowing the bag to be securely held between the cooling plates even when internal pressure increases during ice cream preparation, without the need for additional holding force.This reduces mechanical stress on the cooling system and prevents vibrations, which in turn increases the service life of a sensitive copper evaporator plate, such as one used as an actively temperature-controlled plate in one or both bag abutments. Furthermore, the rigid and plane-parallel pressure on the bag ensures uniform cooling and stable process control, which would not be possible with simple clamping or sliding principles, such as those used in hard-shell capsule machines with flexible bags.

[0010] The lifting device also plays a crucial role in protecting the heat exchanger unit, which is integrated into the lower support (e.g., a copper evaporator plate with a spiral-milled cooling structure). This unit is sensitive to impacts, localized overloads, or asymmetrical stresses, such as those typically encountered during processing of soft bags.

[0011] The lifting device – especially when using a kinematically guided lever arm system with over-center locking – moves the upper components slowly, evenly, and with controlled force into the locking position. This creates a uniform surface pressure on the upper half of the bag without subjecting the lower heat sink to sudden stress. Furthermore, the controlled guidance of the bag over the surrounding edge prevents the bag from bulging or asymmetrically deforming – which could otherwise lead to localized pressure peaks on the cooling plate. The uniform surface pressure not only stabilizes the bag but also extends the service life of the cooling components. lifting device

[0012] The lifting device is used for the vertical movement of a mechanical subsystem within the ice cream machine. In the application described here, it moves one of the two bag abutments in a defined manner between an open and a locked position. The movement is typically carried out via lever arms driven by an actuator system. The goal is to open or close a production chamber in a controlled manner to securely position the bag of ice cream mix for subsequent processing. The design ensures precise gap guidance, uniform pressure build-up, and process-reliable sealing. Production chamber

[0013] The production chamber is the space within the ice cream machine where the actual freezing and mixing process of the ice cream mix takes place. It is formed by two pressed-together bag abutments, between which the flexible bag is located. The plane-parallel arrangement and the thermal coupling with the cooling system create a controlled environment with a defined pressure and temperature profile. The chamber must be mechanically stable to withstand the increasing internal pressure during the kneading and cooling process for producing the ice cream. Its reversible opening allows the bag to be inserted and emptied with minimal user intervention. ice cream machine

[0014] The ice cream machine is an automated device for producing individual portions of ice cream directly from pre-measured bags. It can feature a cooling system with an actively temperature-controlled plate, particularly an evaporator plate, a kneading system with an eccentrically rotating stirring arm, and a lifting mechanism for bag compression. The entire kneading and cooling process, including the dispensing of the finished ice cream, takes place contactlessly within a sealed bag. This eliminates complex cleaning processes and maintains consistently high hygiene standards. The ice cream machine is designed to dispense a fresh portion of ice cream, especially gelato, with an optimal texture within just a few minutes. Kneading and cooling process

[0015] The kneading and cooling process comprises the simultaneous mechanical mixing and thermal cooling of the ice cream mixture in the ice cream bag. At the beginning, the ice cream mixture is liquid and / or with powder components and / or solid components in the liquid and is placed between a cooling, temperature-controlled plate and a kneading device, for example with a kneading arm. While heat is extracted from the ice cream mixture via at least one temperature-controlled plate, i.e. an actively or passively temperature-controlled, coolable plate, the kneading device kneads the ice cream mixture, distributes ice crystals and incorporates air. In the context of the present disclosure, the term "kneading" encompasses more than simply mixing a liquid mass. It describes a process in which the rotating kneading arm, by cyclically pressing, shearing and folding the bag wall, i.e.A first / second layer of packaging material in the ice cream bag initially homogenizes the still-flowing ice cream mixture and enriches it with nitrogen, i.e., it performs a mixing function. Then, as the viscosity increases, it acts like a kneader, plastically shaping the semi-frozen matrix of the ice cream mixture. A projection circle is traced across the bag surface, the diameter of which is precisely matched to the sealing surface and kneading arm radius. The rotational movement thus creates recurring flexion and return paths that finely distribute air bubbles and keep ice crystals small. The eccentric path of the kneading arm can press the ice cream mixture layer by layer against the actively temperature-controlled base plate, so that the shear fields are simultaneously synchronized with the heat dissipation. Ice cream production

[0016] Ice cream production in the ice cream machine takes place within a sealed bag containing a UHT-treated ice cream mix and nitrogen gas. Through targeted mechanical kneading and simultaneous cooling, the liquid mixture is transformed into a frozen product with a fine texture. The process is precisely controllable and produces consistently high product quality. Once the desired consistency is reached, the ice cream is dispensed through a predefined breaking point in the bag. Production takes place immediately before consumption and requires no pre-cooling of the bag. Ice cream bag / bag

[0017] An ice cream bag / pouch can be a flexible, preferably multi-layer packaging container that can hold an ice cream mix after production, during the kneading and cooling process in the ice cream machine up to the time of dispensing. The bag can be made of thermoplastic or laminated films that can be sealed to form a closed hollow body. The ice cream bag can also be made of fibrous packaging material layers, i.e. paper, as long as the ice cream mix seals in a microbiologically safe manner during the production of the ice cream up to the time of dispensing by the machine. The geometry of the ice cream bag can be designed such that it can withstand the stresses that occur during filling, kneading, cooling and squeezing. The ice cream bag can be designed as a disposable container and disposed of or recycled after being completely emptied.For example, the geometry can be flat, cuboid, oval or circular-spherical.

[0018] The ice cream bag can contain a pre-packaged ice cream mix for making one type of ice cream. It is conceivable that the ice cream bag contains multiple ice cream mixes for making multiple types of ice cream.

[0019] The bag can be made of multi-layer, aseptically sealed plastic material and contain the pre-portioned, i.e., pre-packaged, ice cream mixture including the gas volume. It is flexible and conformable, allowing it to be clamped between the bag abutments of the production chamber. The design enables homogeneous mixing through pressure and eccentric kneading. An outlet device, for example, with a predetermined break seal for targeted ice cream dispensing, can be located in the front area of the bag. Special flange areas and geometries can facilitate fixation and guidance in the ice cream machine. Pre-packaged ice cream quantity

[0020] A pre-packaged ice cream batch can be a precisely measured portion of an ice cream mix by the manufacturer, which may already contain all the necessary recipe ingredients. This amount can be poured directly into the ice cream bag, eliminating the need for the end user to weigh or mix. Pre-packaging can eliminate dosing errors and ensure reproducible ice cream quality. It can also simplify logistical processes, as each portion can be clearly labeled and traceable.

[0021] In other words, a pre-packaged ice cream batch can be understood as a precisely weighed portion of the pasteurized base product, including a defined nitrogen volume, placed in an aseptic ice cream bag. In the system described here, this single portion can correspond to 100 ml of finished gelato, for which the bag can be filled to 65% with base product and 35% with nitrogen. The specified fill volume can ensure reproducible dosing, so that each kneading and cooling process can take place under identical conditions. At the same time, the pre-packaged mold can facilitate batch traceability and minimize contamination risks during operation. Ice cream mix

[0022] The ice cream mix consists of a liquid base component mixture (milk, sugar, flavorings) and added nitrogen. It is UHT-treated and filled into the bag in a sterile manner. During processing, the mix is transformed into a uniformly aerated ice cream mass through mechanical agitation and simultaneous heat removal. The gas phase contributes to the volume increase and the creamy texture. After the process is complete, the mix has reached a stable, ready-to-eat consistency. Ice cream is gelato

[0023] Specifically, the ice cream to be produced is gelato. Gelato is an Italian ice cream with a fat content typically of 4–9%, i.e., well below the 10% minimum required for ice cream. The lower fat mass reduces the fat film condition on the tongue and allows flavors to penetrate more quickly. Due to the slow churning during the freezing phase, only about 25–30% air (overrun) is incorporated, whereas ice cream can achieve up to 50%, which is why gelato has a higher density, a finer microstructure, and a particularly creamy mouthfeel. From a food technology perspective, gelato is stored and served at -12°C to -15°C, which increases the perceived sweetness and releases the volatile aroma compounds more intensely than ice cream served at colder temperatures.The combination of low fat, moderate dry matter, and high water content results in very small ice crystals during controlled freezing, which stabilizes the silky-elastic texture and ensures slow, homogeneous melting. Since gelato is largely made without egg yolk and formulated with a higher milk-to-cream ratio, the sugar, dry matter, and stabilizer matrix must be precisely balanced to optimally balance viscosity, freezing point depression, and water binding from a food-grade perspective. First bag abutment / first abutment

[0024] The first bag abutment can have a substantially plane-parallel support surface against which the ice cream bag is pressed during operation. According to a specific embodiment, the first bag abutment is a kneading device with a spring-loaded plate that ensures permanent surface contact with the ice cream bag in a bag-kneading position. Depending on the design, it can be movable to accommodate tolerances in the bag volume, or it can be static. To protect the bag, it can be provided with a rubberized sealing lip or anti-slip coating. Replaceable inserts for different portion sizes are also included in the term. The first bag abutment can be wall-shaped. The first bag abutment serves as a counterpressure surface for the second bag abutment and can be pressed against the second bag abutment by the lifting device.Alternatively, the first bag abutment is stationary and, for example, immovably connected to a frame of the ice cream machine. The bag abutment can be passively or actively cooled. Its surface can be adapted to the bag contour and have guide elements for stable positioning. Together with the second bag abutment, the first bag abutment forms the production chamber when closed, i.e., in a bag-kneading position. Second bag abutment / second abutment

[0025] The second bag abutment is located opposite the first and can be stationary or movable. Any components can serve as the second bag abutment, provided they form a counterbearing to the first bag abutment and have a flat surface in an area in which a kneading device describes a projection circle on a bag support surface of the second bag abutment through a rotational movement of at least one kneading arm of the kneading device. In a movable design, the second bag abutment can be pressed against the first bag abutment by the lifting device as a counterpressure surface to the first bag abutment. The second bag abutment is preferably arranged stationary in the lower part of the production chamber. It can form a thermally active surface of the ice cream machine, usually directly connected to the evaporator plate.This surface supports the bag and provides the necessary heat dissipation through direct contact cooling. The second bag support can be equipped with a rubber ring or sealing profile to secure the bag base in place. Articulated lever arms

[0026] The lever arms are arranged in a mechanical system in such a way that they are rotatably connected to one another via joints. These joints enable a defined movement of at least the first bag abutment along a predetermined path. Depending on the design, these can be parallelograms, scissor kinematics, or asymmetrical linkages. The joints are force- and form-fitting, with bearings to minimize friction losses. Their arrangement ensures the guidance and locking of the movement structure. Actuator system for moving the lever arm system

[0027] The actuator system consists of one or more linear or rotary actuators in the form of drives, e.g., electric cylinders, spindle drives, or servomotors. It serves to control the movement of the lever arm system between the open and locked positions. At least one actuator is coupled either directly to the lever arms or indirectly via slide elements. Precise control allows defined gap widths to be reproducibly set. Additionally, an over-center locking position can be implemented for self-locking. Opening position

[0028] The open position is the state in which the two bag abutments are at a defined distance from each other. In this position, the bag can be inserted or removed from the ice cream machine. The gap is large enough to prevent contact with the bag, but small enough to guide it. At the same time, a bag outlet device can be mechanically locked. After positioning, the bag moves to the locking position. Defined gap width between the bag abutments

[0029] The defined gap width is a precisely adjustable distance between the first and second bag abutments. It is required to provide sufficient room for the bag to be positioned without being damaged or held too loosely. The gap width is adjusted kinematically via the lever position and the actuator stroke. It can be permanently programmed or sensor-controlled. This position is often equated with the opening position. Locking position

[0030] In the locked position, the two bag abutments can rest on each other in a force-locking manner. The bag is now clamped flat and dimensionally stable between the two plates. This position is essential for the kneading and cooling process, as uniform force transmission is required. Additionally, a mechanical locking mechanism (e.g., over-center locking) ensures security against accidental opening. The contact surfaces are designed to prevent leakage or movement of the bag. Kinematics of the actuator system and / or the lever arm system for generating the defined gap width

[0031] The kinematics refers to the geometric movement structure through which the lifting system sets the defined gap width between the bag abutments. This is achieved through a targeted combination of joints, lever lengths, and guide elements that specify a specific path for the actuator stroke. Parallelograms, guide rails, and transmission elements can be used. The kinematics are designed to be reproducible, free of play, and stable under pressure. The gap width is a geometric function of the lever angle and the actuator stroke. Bag can be guided and fixed in the open position between the two bag abutments

[0032] In the open position, the distance between the bag abutments is dimensioned such that the bag can be easily inserted. It can be secured mechanically or with clamping elements to prevent it from slipping during the closing process. This is preferably achieved by positive locking with specific geometries of the bag. This ensures repeatable positioning for the subsequent process. Fixable

[0033] The term "fixable" means that a component or object can be mechanically held in a fixed position. This fixation can be achieved through frictional engagement, positive engagement, or adjustable clamping elements. The goal is to prevent movement during operation, especially with process-critical components such as flexible bags. The fixation must be reversible but reliable, so that the next positioning is correct even after the bag is removed or changed. In the ice cream machine, this can be achieved, for example, through centering pins, outlet device mounts, or rubber-cushioned pressure surfaces.

[0034] Furthermore, the object is achieved by an ice cream bag for the lifting device described above. The ice cream bag comprises: 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 an at least partially circumferential sealing edge and thereby delimits a closed receiving chamber for receiving an ice cream mixture, and wherein a ratio of a projection area enclosed by the sealing edge to a total area of at least one of the packaging material layers is in a range from 1 / 4 to 1 / 2, in particular from 1 / 3 to 2 / 5.

[0035] The object is further achieved by an ice cream bag without the ice cream mix for the ice cream machine with the lifting device described above. In other words, the ice cream bag is pre-assembled and empty. It is designed to be filled with the ice cream mix. The ice cream bag has: 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 an at least partially circumferential sealing edge and thereby delimits a closed receiving chamber for receiving an ice cream mix, and wherein a ratio of a projection area enclosed by the sealing edge to a total area of at least one of the packaging material layers is in a range from 1 / 4 to 1 / 2, in particular from 1 / 3 to 2 / 5.

[0036] The receiving chamber has a gross volume that can be filled with an ice cream mixture.

[0037] The ice cream bag consists of at least two layers of packaging material, i.e. at least a first and a second layer of packaging material, which are connected to one another along a sealing edge that runs at least partially around the bag. This sealing edge can define an outer contour of the bag solely through its connecting line or together with a fold line of a folded layer of packaging material and enclose an inner gross volume in which the ice cream mixture is located. The key factor here is the ratio of the projection area enclosed by the sealing edge, i.e. the essentially usable, flat area, to the total area of at least one of the two layers of packaging material. This ratio is in the range from 1 / 4 to 1 / 2, preferably between 1 / 3 and 2 / 5.This means that a significant portion of the packaging material layer is not used to accommodate product volume, but serves as a structural edge surface to fix, guide or stabilize the bag between the two bag abutments.

[0038] This geometric design results in a clear technical effect: The bag is deliberately dimensionally unstable in terms of volume, but dimensionally stable in its outer contour, especially along the surrounding sealing edge. This allows the bag to be mechanically gripped, guided, and secured with repeatable precision, even when filled with liquid or semi-solid material. This is precisely the central challenge when using flexible packaging in automated machine processes. Flexible packaging is difficult to control because it can deform significantly depending on the fill level and handling.

[0039] The stressed design of the bag is specifically tailored to the functionality of the lifting device. The lifting device moves two bag abutments toward each other in a controlled manner, allowing them to apply a defined surface pressure to both sides of the bag. Thanks to the disproportionately large surface area outside the gross volume, which can also be formed by the sealing edge, the bag's outer areas can be positioned flat, level, and reproducibly between the bag abutments. The protruding sealing edge surfaces provide sufficient mechanical contact surface to enable guidance and fixation of the bag in the XY direction, for example, also facilitated by mechanical stops, locating pins, tongue-and-groove guides, or clamping strips.

[0040] The key effect is therefore: Although the bag itself is flexible, its edges make it so manageable that it can be treated like a solid component in an automated ice cream machine. It is not compressed or shifted, but rather can be inserted flatly, warp-free, and with minimal stress between the temperature-controlled plates. This not only improves the reproducibility of positioning but also thermal contact and thus the efficiency of the freezing process.

[0041] One of the unique technical ideas lies in the fact that a simple, inexpensive, and flexible bag is optimized with geometrically defined edge areas so that it behaves like a structured, manageable molded body. Combined with a kinematically guided, load-distributing lifting device, this bag can be processed hygienically, safely, and repeatably – without stressing sensitive machine parts. This ideally solves the central task of automated, reproducible ice cream production with flexible bags. At least two layers of packaging material

[0042] The ice cream bag can be constructed from at least two distinguishable film layers or, alternatively, from two distinguishable packaging material layers, such as fiber-containing packaging material layers of a wrapping layer, which may have different barrier or strength properties. Of course, more than two packaging material layers can also be provided to form the bag, for example, if the ice cream bag has more than one receiving chamber. For example, two superimposed receiving chambers can be formed by three superimposed packaging material layers, which are then connected by a sealing edge.

[0043] The barrier and strength properties of the two distinguishable film layers / packaging material layers can also be identical. Alternatively, the two packaging material layers can be a single folded (film) layer. However, this layer can also have distinguishable properties depending on whether it is the first or second packaging material layer. For example, the first packaging material layer can have a lower surface roughness on an outer side facing away from the receiving chamber and thus outside the receiving chamber than a second packaging material layer on its outer side. Each layer can be designed alone 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

[0044] A fluid-tight packaging material layer can be designed to prevent the penetration of liquids and gases under normal operating conditions. To achieve this, it can contain polymer barrier layers such as EVOH or aluminum laminations. Their permeation rates can be below defined limits according to DIN or ASTM standards. The seal can be maintained even under cyclic temperature and pressure stress. Seal edge at least partially surrounding

[0045] The ice cream bag can have a sealing edge that connects the two packaging material layers peripherally, at least in sections. This sealing edge can be closed or partially closed, thus defining the receiving chamber(s) for the ice cream mixture. The seam width of the sealing edge can be selected so that the connection created by the sealing edge securely maintains the intended internal pressure. In addition, the sealing edge can serve as a position reference for attaching additional functional elements. Packaging material layers are connected to each other at least in sections

[0046] The two packaging material layers may not be bonded over their entire surface, but only in certain zones, preferably along the sealing edge, by means of a material fit and, under certain circumstances, by a force fit. In certain cases, it is not necessary for the sealing edge to be completely circumferential, i.e., to be designed in a closed form, for example if the two packaging material layers are formed by a folded-over wrapping layer. In this case, the sealing edge can have a partially closed form and each border on a fold line formed by the folding over of the wrapping layer. In this case, the wrapping layer and the sealing edge together form a wall of the receiving chamber and completely enclose the receiving chamber, i.e., hermetically and fluid-tight. Regions of the wrapping layer not connected to a sealing edge can also form the receiving chamber.Partially connecting the bag with a sealing edge can reduce material consumption while ensuring the necessary seal. Furthermore, the flexibility of the bag can be increased, which can facilitate extrusion of the mixture. The packaging material layers can be connected in such a way that they are in full contact with each other when the receiving chamber(s) are empty.

[0047] In addition, it can be provided that the receiving chamber enclosed at least in part by the sealing edge or the receiving chambers enclosed in part by the sealing edge (each) receive an ice cream mixture. Closed receiving chamber by at least partially connecting the two packaging material layers

[0048] By joining the packaging material layers in sections, a completely enclosed receiving chamber can be created. Its boundaries can be defined exclusively by the surrounding sealing edge sections. This design can enable safe storage and contamination-free transport of the ice cream mix, as well as hygienic production of the ice cream.

[0049] Until the blocking agent is activated, no exchange of substances with the environment can take place. Receiving chamber for holding the ice cream mixture

[0050] The receiving chamber can serve as a container for the defined ice cream mix. Its volume can correspond to the pre-packaged amount of ice cream, with a small headspace provided as an expansion buffer. The inner surfaces formed by the packaging material layers or the overwrap layer can be made of food-grade, low-adhesion polymers to minimize product residue. This allows the mix to remain hygienically sound and completely drainable. Material connection of the packaging material layers

[0051] A bonded joint can be created by fusion welding, extrusion welding, or adhesive bonding. This can create intermolecular bonds or polymerized boundary layers that can achieve higher strength values than the base film. This bond can absorb high peel and shear forces. It can also be resistant to temperature and media exposure. Fluid-tight connection of the packaging material layers

[0052] A fluid-tight connection can completely prevent the leakage or penetration of liquids and gases. It can be achieved through homogeneous welds with minimal porosity. Typical test methods can include pressure-holding or helium leak tests. The connection can be designed to remain permanently sealed even under dynamic loads. In this case, both the barrier and the sealing edge are designed for a fluid-tight connection. Only the barrier opens when a defined internal pressure is applied, for example, in the receiving chamber. The sealing edge, on the other hand, can be designed to withstand this defined internal pressure. Hermetically sealed recording chamber

[0053] The receiving chamber can be hermetically sealed, preventing any gas, vapor, or microorganism exchange. 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 mix. It can only be broken by activating the barrier agent. First layer of packaging material

[0054] The first packaging material layer is designed to enable virtually frictionless sliding of the rotating kneading arm during the kneading and cooling process. The material thickness of the packaging material layer is such that the packaging material layer can elastically bulge under the pulsating pressure peaks of the kneading arm without tearing, while reliably transferring the resistance to the first bag abutment. Optionally, the contour can be rectangular with rounded corners to minimize tensile stresses in the seam zones. Variants can also be covered in which a first packaging material layer is constructed from the same laminate as a second packaging material layer or is supplemented with additional decorative or RFID layers, as long as their sliding and barrier functions are retained. Second layer of packaging material

[0055] The second packaging material layer rests, particularly during the kneading and cooling process, over its entire surface on the second bag support, preferably the actively temperature-controlled plate, for example, an actively coolable / heatable base plate with a spiral-milled evaporator channel. The second packaging material layer can be made of the same material as the first packaging material layer or, to optimize heat transfer, have a rougher outer layer, which reduces the thin ice boundary layer between the packaging material layer and the temperature-controlled plate. Its geometric contour can correspond to the plate surface so that the bag is stretched flat and deforms only in the thickness direction during rotary kneading, preventing lateral bulging and promoting a homogeneous texture.

[0056] Packaging material layer structures identical to the first packaging material layer are permissible, as are asymmetric layer composites, as long as the second packaging material layer reliably transfers the mechanical kneading load of the kneading arm of the first bag abutment into the actively temperature-controlled plate.

[0057] First / second packaging material layer from a common wrapping layer Alternatively or additionally, it is provided that the first and the second fluid-tight packaging material layer are part of a common, folded-over wrapping layer of a packaging material. In this embodiment, the first and the second fluid-tight packaging material layer are not two separate films / packaging materials, but two sections of the same wrapping layer of a packaging material, folded over once lengthwise. By simply folding, a double-layer structure is created, the free edges of which then only need to be sealed along the sealing edge that runs at least in sections. The omission of an additional material layer, for example an insert film, can reduce material consumption and potential defects in the seal because only a single web is fed into the sealing station.In addition, the barrier and mechanical properties of both layers remain identical, which improves the compressive strength of the ice cream bag. One specific embodiment involves cutting a tubular, extruded, multilayer polyethylene-EVOH-polyethylene tube lengthwise, unfolding it, and then folding it 180° on one side. The two adjacent sections form the first and second packaging material layers, while the folded edge serves as an integral part of the sealing edge.

[0058] First / second packaging material layer made up of separate layers, each with a wrapping layer. Alternatively or additionally, the first and second fluid-tight packaging material layers form two separate layers, each comprising a wrapping layer of the packaging material, in front of a sealed edge composite. In this variant, the first and second fluid-tight packaging material layers are present as two spatially separate layers in front of the sealed edge composite, each consisting of its own wrapping layer of the packaging material. The two layers are only placed on top of one another in the sealing station and bonded together along the sealed edge, which runs at least in sections. The separate cutting allows each layer to be printed, coated, or provided with functional windows independently before it is incorporated into the bag composite.In addition, different film structures can be combined so that, for example, a high-strength outer layer can be used in pairs with a particularly slippery inner layer. Wrapping layer of a packaging material

[0059] The wrapping layer of a packaging material can refer to a functional packaging material comprising at least one of: a film, a fibrous layer, or a combination of these types, which forms the entire lateral extent of the ice cream bag. Depending on the requirements, it can be single- or multi-layered. It comprises all layers that are extruded, laminated, or coated during production to form a planar composite and together provide the required barrier, strength, and sealing properties. By folding over this wrapping layer, its original outer surface becomes the inner bag wall in one section without interrupting the material continuity; consequently, the moisture and oxygen transmission coefficient remains unchanged along the folded edge, ensuring a homogeneous barrier effect over the entire circumference of the receiving chamber.

[0060] The wrapping layer can be constructed from a multi-layer, aseptic composite, with an inner sealing layer—for example, made of polyethylene (PE) or an EVOH coextrusion—that meets food safety regulations and is sealed sterilely using the UHT process. Intermediate barrier layers, such as SiOx-coated polyamide or aluminum, protect the ice cream mix from oxygen and flavor loss, while a smooth, outer PET layer provides additional printability, surface protection, and mechanical robustness.

[0061] The first and second packaging material layers of the bag can each be multi-layered and comprise an inner and an outer layer. Alternatively, each of these layers can consist of a single layer, the surface structures of which are adapted both to the ice cream mixture and to the contact surface with a bag abutment. The inner layer forms the side facing the ice cream mixture and can be made of food-safe PE or EVOH, which also serves as a thermoplastic sealing layer. Due to its high flexibility, it allows for local deformation when a kneading device rhythmically kneads the bag wall. The inner layer or the entire packaging material layer can also be designed as a laminated barrier layer, for example, as an aluminum- or SiOx-coated layer for increased oxygen protection; its thickness is selected to withstand temperatures down to -30 °C without brittle fracture.

[0062] The outer layer forms the outside of the bag and can be reinforced with polyamide or PET for increased strength and to absorb external abrasion forces from the kneading equipment. It can bear imprints or QR codes for batch identification without compromising mechanical integrity. Together with the inner layer, it forms a multilayer composite laminate that combines diffusion barriers with high tensile and abrasion resistance. Alternatively, the outer layer can be made of PLA or paper-based laminates, provided it can withstand the stresses encountered during the kneading process. Seal edge

[0063] The sealing edge, which runs along a closed shape, can be designed as a circumferential weld seam that connects the first and second layers of packaging material in a gas-tight frame, thus defining the interior. In the example described, it forms a rounded rectangle with an outlet spout at the front, but circular or oval contours are also conceivable. It is crucial that the edge, as a rigid collar, lies outside a kneading zone and is therefore not subject to cyclical stress. The sealing edge can be reinforced with a bead to engage with centering pins of a holding system of the lifting device.

[0064] The two packaging material layers are preferably joined by continuous thermal sealing or ultrasonic welding under aseptic conditions, creating a homogeneous, edge-to-edge seal. Alternatively, segmented seals are possible to define separate compartments (such as aroma inlays). In this context, any material-to-material joining method that hermetically seals the bag and remains compatible with the kneading mechanism is sufficient.

[0065] The hermetic bond between the two layers of packaging material along the sealing edge creates a sealed internal volume. This volume can normally be filled with ice cream mix and gas (e.g., nitrogen) and remains completely sealed until use. The sealing edge thus represents the physical barrier that seals off the interior of the bag from the outside. The shape of the gross volume can be flat, rectangular, circular, or contoured – depending on the sealing geometry. Only when the sealing edge, possibly together with a fold seam formed by folding over the packaging material, forms a completely closed wall of the receiving chamber(s), is the bag ready for use and hygienically safe. Gross volume

[0066] A closed gross volume for the ice cream mix is the air- and liquid-tight interior, which can be designed to hold exactly 100 ml during packaging and remains unchanged throughout the entire cooling and kneading process. The ice cream mix is distributed as a thin layer throughout the gross volume, maximizing heat transfer to at least one designated temperature-controlled plate. The gas phase (approximately 35% nitrogen) can be finely blended into the mixture during kneading without any loss of volume to the outside. This creates a reproducible portion size with minimal residue after pressing. Ratio between a projection area enclosed by the sealing edge and the total area of one of the packaging material layers

[0067] This ratio describes the area occupied by the usable bag volume (the projection area) compared to the total flat area of one of the two packaging material layers. If this value is 1 / 3, for example, it means that two-thirds of the packaging material layer surface is used for edge zones, sealing, and guiding areas. The remainder constitutes the actual gross volume. This value ensures that sufficiently wide, mechanically stable edges are available without the bag becoming unnecessarily large or material-intensive. This ratio has a significant influence on the bag's guideability and fixability in the machine. Projection area of the seal edge

[0068] The projection area of the seal edge is the geometrically flat surface enclosed by the closed seal contour—e.g., when viewed from above. It therefore corresponds to the maximum usable area used to create volume. The third dimension (e.g., bag curvature or material thickness) is not taken into account. This area largely determines the capacity and cooling contact area of the bag. It also serves as a reference for the area ratios in the geometric design. Total packaging material layer area

[0069] The total packaging material layer area is the complete two-dimensional area of one of the packaging material layers (first or second packaging material layer), including the sealing edge and fill area. It describes the entire format of the cut packaging material layer, viewed from the flat position, before or after sealing. The packaging material layer area can be rectangular, oval, circular, or contour-cut. It serves as the basis for the relationship to the projected area of the volume. Its size determines not only the material requirement but also the contact surfaces for fixing and positioning between the bag abutments in the ice cream machine. Adjustment of sealing edge to kneading device

[0070] Finally, the size and geometry of the sealing edge can be adapted to the position of the rotation axis and the radius of the kneading device, so that the at least one kneading arm of the at least one kneading device only sweeps over the elastic filling area, but not the sealing edge. For example, an arm radius can be approximately 40 mm, correspondingly the sealing edge only ends at around 45 mm, thus maintaining a safety margin. This adaptation of the sealing edge also includes cases in which the sealing edge is asymmetrically offset, to accommodate a kneading device with multiple kneading arms with multiple radii or a segmented design. It is essential that a seam zone formed by the sealing edge lies outside a projection path generated by the kneading device's kneading movement, thus guaranteeing the longevity of the bag during repeated rotary kneading.

[0071] First bag abutment movable relative to the second bag abutment Alternatively or additionally, it is provided that the lever arm system is coupled to at least the first bag abutment such that the first bag abutment is movable relative to the second bag abutment between the open position and the locked position. For example, the first bag abutment can be the upper abutment. It is coupled to the lever arm system so that it can be moved relative to the second bag abutment, which can be connected, for example, to an actively temperature-controlled, stationary plate, between an open position and a locked position. This not only generates a precise pressing force on the bag, but also protects the sensitive, stationary cooling structure in the lower abutment from vibrations and asymmetric loads.

[0072] Alternatively, other designs may also fall under this feature, in which the first bag abutment (with a passive plate) is moved, for example, via a simple lever kinematics or a link mechanism, while the second abutment remains stationary. A parallelogram-guided lifting movement of the first abutment or an eccentric adjustment are also conceivable, as long as the first abutment is displaced relative to the second between a defined opening and locking position. Such variants remain technically advantageous, as they allow the bag to be secured via overhead guide and holding structures, while the lower cooling surface can remain stable, hygienic, and low-maintenance. Both bag abutments movable relative to each other

[0073] Alternatively or additionally, it is provided that the lever arm system is coupled to both bag abutments in such a way that both are movable relative to one another between the open position and the locked position. Within the scope of this alternative or additional embodiment, it is therefore provided that the lever arm system is designed such that both the first bag abutment, for example designed with a passively temperature-controlled plate, and the second bag abutment, for example designed with an actively temperature-controlled plate, can be moved relative to one another. This means that the lever arm system is connected to both abutments either via a combined coupling rod or two separately guided but synchronized movement mechanisms, so that their distance can be defined and adjusted between an open position with a free gap width and a locked position with complete chamber closure.A technically similar example could include the first bag abutment with kneading system and passive cooling plate being vertically movable via a scissor lifting system with over-center locking, while at the same time the lower area with the active cooling plate allows a relatively small compensation of the bag geometry through flexible structural features, e.g. a sealing system, elastic bearings. From a functional perspective, this results in an overall solution with simultaneous movement on both sides. Another variant would be a system in which both bag abutments are mounted on their own, e.g. parallelogram-guided linear guides, and are moved synchronously, in a mirror image, or in a coordinated manner relative to one another by a central lever arm system or coupled actuators. The kinematics can be designed in such a way that an active movement of both abutments occurs, or that one of the abutments yields passively, e.g.via a guided spring mechanism or force-limited locking elements. One advantage of two bag abutments that move relative to each other is the improved force distribution and plane parallelism, as inequalities in the bag material or machine geometry can be compensated on both sides. Furthermore, the concept enables a more compact design, as the movement is distributed across both components and the required stroke distances for each abutment can be reduced. Locking system

[0074] Alternatively or additionally, it is provided that the bag abutments have a locking system designed such that the bag abutments are secured against lateral displacement relative to one another in the locking position in a plane perpendicular to a stroke direction of the lever arm system. In other words, it is provided that the bag abutments are equipped with a centering system that ensures precise locking in the XY plane in the locking position and thus prevents unwanted lateral relative movement. According to a specific embodiment, it is provided that for this purpose, several centering pins are arranged on the movable frame part, which engage in corresponding bores on the actively temperature-controlled plate and thereby ensure exact positioning of the vertically movable assembly.It is also conceivable to use prismatic guide rails or conical locking cones instead of or in addition to pin-shaped centering elements, which ensure positive guidance of the bag abutments in all directions of the XY plane without impairing the function of the lifting movement. According to another embodiment, centering is additionally achieved in coordination with recesses or contours provided on the ice cream bag, which mechanically correspond to the centering elements of the bag abutments to prevent twisting or slipping of the bag during the kneading process. One advantage of the locking system is the highly precise repeatability of the closing movement, which ensures consistent product quality even in series production.A further advantage is that the interaction of centering and overstretching inhibition allows safe process control even with increasing mechanical stress due to the hardening of the ice cream mass.

[0075] The locking means system, for example the centering pins, can be designed to also fix the ice cream bag in the bag kneading position, for example by engaging in its centering recesses. Features of at least one lever arm system

[0076] Alternatively or additionally, it is provided that the at least one lever arm system, in particular exactly two lever arm systems, are designed individually or in combination according to the following features: The at least one lever arm system, in particular precisely two lever arm systems arranged symmetrically to the at least first bag abutment, is / are designed such that the locking position can be maintained solely by lever arm system kinematics. In other words, according to the particularly preferred embodiment, the at least one lever arm system - in particular two symmetrically opposed lever arm systems arranged laterally of the first, vertically movably mounted bag abutment - is designed such that the locking position is maintained solely by the kinematics of the lever arm system. This means that upon reaching the locking position, the lever arms assume a so-called over-center position: The pivot point of the lever arm system exceeds the connecting line between the attachment point on the machine frame and the point engaging the bag abutment.This kinematics creates a self-locking force guide, so that the set position remains mechanically stable without the actuator having to continuously apply force or actively readjust. According to a specific embodiment, a vertical movement system with a scissor mechanism arranged on both sides and mechanical over-centering of the lever joint is provided: In the closed position, the kinematics blocks the unintentional lifting of the first bag abutment, even if internal pressure from the solidifying ice cream mixture acts on the bag. This property can be achieved with a single lever arm system as well as with two or more symmetrically or asymmetrically arranged systems, for example, with guide-guided levers, parallelogram arrangements, or toggle lever mechanisms.A technical advantage is that the ice cream machine does not need to apply any holding force through the actuator in the locked position, thus reducing energy consumption and thermal stress. Furthermore, the purely mechanical holding function increases process reliability and the service life of the system.

[0077] The locking position is a positive and / or non-positive end position in which the bag abutment(s) is / are secured against unintentional opening. In other words, according to this embodiment, the locking position is designed such that it is a positive and / or non-positive end position in which the first bag abutment is forcefully pressed against the second bag abutment and is simultaneously mechanically secured. Specifically, this can be achieved by combining an over-center locked scissor mechanism with centering guide pins, which additionally effect locking in the XY plane. The positive locking is created by the mechanical locking via, for example, pin-and-socket connections or stop surfaces, while the non-positive locking is ensured by the contact pressure resulting from the lever kinematics or by the preload of sealing elements, such as the rubber seals described therein.Variants are also conceivable where purely force-locking clamping with a defined frictional connection is sufficient, for example, using spring-loaded levers or actuators with end-position locking, as well as combinations of both principles to increase process reliability. One advantage of this design is the reliable fixation of the bag during the kneading and cooling process, even with increasing internal pressure due to the solidifying ice cream mixture. Furthermore, functionality is ensured even in the event of a power loss, as unintentional opening is mechanically prevented.

[0078] The locking position is a hyperextension position in the at least one lever arm system, in which a joint angle between the articulated lever arms is greater than 180 degrees. This means that the lever joint moves beyond the linear dead center upon transition to the locking position, thereby achieving a self-locking arrest. Specifically, this kinematics can be realized by a scissor lifting system with an over-center locking arrangement, in which the two lever arms on each side are fixed in the end position with a slight hyperextension. However, technically equivalent designs are also conceivable, such as toggle lever mechanisms or link guides with hyperextended joints, provided they create a stable state with a joint angle of >180°. An advantage of this design is that the locking is maintained solely by the geometry of the kinematics and no permanent actuator force is required.In addition, the mechanical stability against back forces, such as those caused by expanding ice in the bag, is significantly increased.

[0079] The at least one lever arm system is designed such that a force that can be generated by the lever arms on at least one of the bag abutments is greater than a counterforce acting by a resilient means on at least the movable bag abutment and a counterforce generated by at least one kneading device in the bag during a kneading and cooling process. In other words, according to the present embodiment, the at least one lever arm system is designed such that the force that can be transmitted via its lever arms is greater than the sum of all restoring or disturbing forces acting in the system, in particular a restoring force generated by elastic means on the movable bag abutment and a process-related counterforce by the kneading system within the bag during the kneading and cooling phase. This means that the lever arm system develops a mechanically dominant, reliably closing effect, even if, for example,A return spring acts to support the opening movement, or the ice cream mass solidifies in the bag during processing, thereby exerting pressure on the abutments. According to a specific embodiment, this requirement is reflected in the linear actuator applying sufficient force to the scissor-guided lever arm system to securely move the first bag abutment (with passive cooling plate and kneading system) into the locking position, even against the resistance of elastomer seals and the solidifying mass in the bag. This embodiment also includes variants with preloaded kinematics or gear ratios that amplify the input force of the drive, as well as versions with damping elements that release in a controlled manner towards the end of the closing process.One advantage of this design is that the production chamber remains closed at all times, even under varying product conditions or temperature conditions. Furthermore, the high contact force enables uniform, flat compression of the bag, which improves heat transfer and optimizes the kneading effect within the bag. Lever arm system kinematics

[0080] The lever arm system kinematics describes the structural design and movement characteristics of a mechanism consisting of several articulated lever arms. It determines how a bag abutment, for example, the first, movable abutment with a passively temperature-controlled plate, moves along a predetermined path between the open and locked positions. The kinematics can be designed to allow hyperextension (e.g., >180° joint angle), thereby achieving a self-locking locking position. It directly influences the direction of movement, transmission ratio, force transmission, and the ability to mechanically secure defined end positions. Scissor mechanism

[0081] A scissor mechanism consists of at least two lever arms connected in a crosswise manner, which can open and close relative to each other. When used as a lifting mechanism for the first bag abutment, the scissor structure can enable a smooth, guided vertical movement. Its special feature is its centrally guided linear movement with low lateral load. Furthermore, the mechanism can be combined with an over-center locking mechanism to achieve a stable end position without a permanently applied actuator force. lever joint

[0082] A lever joint connects two lever arms in a rotationally movable manner, allowing a defined change in angle between them. It represents the central movement joint in a multi-link lever arm system and can be designed as a pin or bearing hinge. In the application for the movement of the first bag abutment, the lever joint enables the transition from the open to the locked position along a controlled path. By carefully designing the joint angle—particularly when reaching or exceeding 180 degrees—a self-locking effect can be achieved. Form-fitting and / or force-fitting end position

[0083] A positive-locking end position is characterized by mechanical elements, such as guide pins, stops, or locking grooves, geometrically interlocking and thus blocking movement. A force-locking end position, on the other hand, is based on friction or preload, e.g., through a clamping effect or contact pressure between the bag abutments. In the ice cream machine, the end position can be secured both by the positive engagement of centering pins and by the force-locking contact pressure via the lever arm system. This combination prevents unintentional opening and ensures that the bag remains firmly fixed during the kneading and cooling process. Elastic means which acts on the first bag abutment

[0084] An elastic means, such as a coil spring, compression spring or an elastic component, can be used to preload the first bag abutment in a defined direction. It tensions the first bag abutment against the second bag abutment and thus creates the preload required for a measuring function of a measuring system for determining an ice cream consistency index. Determining the ice cream consistency index is the determination of whether the ice cream mixture in the bag has reached the desired consistency during the kneading and cooling process. In possible applications, the spring force acts against the closing movement, i.e. towards the open position, in order to automatically relieve the bag abutment or return it after the process has ended. Alternatively, the resilient means can also act in the closing direction to support the contact force or compensate for small tolerances.Such means must be dimensioned in such a way that the lever arm system can overcome these forces in order to safely reach the locking position.

[0085] Alternatively or additionally, it is provided that at least one of the bag abutments, in particular both bag abutments, are movably mounted on a frame. First bag abutment moves heavy assembly / Stationary second bag abutment

[0086] Alternatively or additionally, it is provided that the second bag abutment is immovably connected to the frame and / or to a mechanical support device for a drive, and that the first, movable bag abutment, in its locking position, can be partially or completely placed against the second, immovable bag abutment. In other words, according to this embodiment, it is provided that the second bag abutment, which for example comprises an actively temperature-controlled plate, for example in the form of a cooling plate, is firmly connected to the machine frame or to a mechanical support device for drive elements. This firm integration ensures that the second bag abutment remains immovable throughout operation, thereby achieving particularly precise positioning as well as thermal and structural stability. The first bag abutment, i.e. the movable component with the passive cooling plate and, if applicable,The kneading system, which can be moved vertically via a lever arm system, can be partially or fully engaged with the immobile second bag abutment in the locked position. This contact surface can be achieved over the entire surface or via defined support or sealing areas, for example through a combination of sealing lips, centering pins, and a passively temperature-controlled plate. A key advantage of this configuration is the high mechanical robustness and thermal stability of the permanently installed second bag abutment, as it is not subjected to structural stress by movement. In addition, the complete or partial engagement of the first bag abutment achieves high plane parallelism and even pressure distribution on the bag, which improves the process quality and service life of sensitive components such as the evaporator plate.

[0087] In other words, in a preferred embodiment, the entire mechanical support device, including the kneading device and its drive system, is moved by the lifting device together with the first, movable bag support, while the second bag support remains stationary on the frame. This means that the lifting movement encompasses not only the passive cooling plate, but also the entire upper assembly with the rotating kneading system, the drive motor, and any other functional units. A key advantage of this solution lies in its compact, modular design, since all active components are concentrated in the upper part of the system, eliminating the need for movable electrical leads to the lower bag support.At the same time, the mechanically uniformly guided movement of this assembly allows for stable, powerful contact pressure with high repeatability without the need to coordinate complex multi-component drives. Features of at least one lever arm system

[0088] Alternatively or additionally, it is provided that the at least one lever arm system, in particular the exactly two lever arm systems, are designed individually or in combination according to one or more features: Each lever arm system has exactly four lever arms. In other words, according to this embodiment, each lever arm system has exactly four lever arms. These can be connected to each other in pairs via an articulated joint and together enable a defined lifting movement. Such a configuration can be implemented, for example, in the form of a scissor mechanism, with two scissor strands each consisting of two lever arms and overlapping via a central universal joint. These four lever arms per system form a kinematically closed parallelogram or an X-structure, through which the first bag abutment (with passive cooling plate and kneading system) is guided stably and precisely vertically. Functionally equivalent variants are also conceivable, for example, segmented multi-joint levers, which each combine two lever links into a functional unit, as long as the overall structure comprises four movably coupled lever arms per system.A key advantage of this design is its high guiding stability and symmetrical force application, which ensures a flat, even pressure of the bag against the lower bag support. Furthermore, the use of four lever arms results in good load distribution, which is particularly advantageous when the internal pressure in the bag increases during the cooling process.

[0089] Two lever arm systems are arranged symmetrically to one another on opposite sides of the bag abutments and are each coupled to the same movable bag abutment. In other words, according to this embodiment, two lever arm systems are arranged symmetrically to one another on opposite sides of the bag abutments and are each coupled to the same, in particular the first, movable bag abutment. This arrangement enables a uniform, centrally guided lifting movement of the bag abutment relative to the stationary second abutment. Specifically, this can be implemented by a bidirectional scissor lifting system, in which a lever arm system is located to the left and right of a machine axis and together lowers an upper support system in the form of the mechanical support device with a passively temperature-controlled platen and kneading system parallel to the lower abutment.Variants with two parallelogram-guided lever mechanisms or combined lever-and-slide systems are also conceivable, as long as the movement of both lever arms is coordinated and symmetrical and acts on the same abutment. One advantage of this symmetrical design is the distortion-free, plane-parallel movement of the bag abutment, which is very beneficial for uniform bag compression and efficient heat transfer. Furthermore, the two-sided force transmission ensures minimized bearing load and greater mechanical stability during the kneading and cooling processes.

[0090] In the vertical cross-section, at least one of the bag abutments, in particular the first, movable bag abutment, is arranged between and / or below the two symmetrically arranged lever arm systems in the locking position. In other words, in the vertical cross-section, the first, movable bag abutment is arranged between and / or below the two symmetrically arranged lever arm systems in the locking position. This configuration means that the lever arms are arranged above or laterally next to the bag abutment and transmit their force to the abutment from the outside without penetrating or interrupting the central structure of the abutment itself.Specifically, there is a corresponding design in which the upper bag abutment—consisting of a carrier plate with a passive cooling surface and an integrated kneading system—is lowered vertically via two laterally positioned, scissor-like lever arm systems, with the abutment located entirely between the levers. Alternatively, variants are also conceivable in which the bag abutment is guided beneath lying lever arms, or in which the lever arms frame the abutment laterally in a U-shape, as long as the mechanical coupling enables the defined lifting and locking movement. An advantage of this arrangement lies in the centered, stable mounting and guidance of the movable bag abutment, which effectively prevents skewing or tilting during the movement sequence.In addition, the external arrangement of the lever arms enables compact integration of the kneading system and improves the thermal and hygienic separation between the drive and the product space.

[0091] Both lever arm systems are connected to the first bag abutment via fixed pivot points and are designed to generate a synchronized movement with the same trajectory. In other words, both lever arm systems are mechanically connected to the first, movable bag abutment via fixed pivot points and are designed to execute a synchronized movement along identical trajectories. The fixed pivot points ensure a positive coupling of the lever arms to the bag abutment, ensuring that both sides are guided exactly parallel during the lifting movement. This is achieved, for example, by the scissor mechanisms guided symmetrically on both sides with roller guides along vertical plastic guides, which centrally support the bag abutment and raise and lower it uniformly.Variants are also conceivable in which the synchronization takes place via a rigid cross connection, via a coupled drive or via a central connecting link between the two lever arms.

[0092] A key advantage of this design is the precise, plane-parallel movement of the bag support, which ensures even pressure distribution on the bag and reproducible heat transfer. Furthermore, the synchronized kinematics increases the mechanical stability and longevity of the system by avoiding uneven loads and torsional forces.

[0093] Each lever arm system has a rod-shaped guide carriage, with two upper lever arms coupled to the frame at each longitudinal end of the guide carriage, and two lower lever arms coupled via joints to a mechanical support device of a drive. In other words, each lever arm system has a rod-shaped guide carriage, with two upper lever arms coupled to the machine frame at each longitudinal end via joints, and two lower lever arms coupled via further joints to a mechanical support device of a drive. The guide carriage forms the central support element for the first, movably mounted bag abutment and, thanks to the articulated lever arms, ensures a defined, parallel movement along a predetermined path.According to a specific embodiment, the guide carriage serves as a support system for the first bag abutment (with passively temperature-controlled plate and kneading device) and is connected to a linear actuator system via two symmetrically arranged, four-link scissor kinematics. It is also conceivable for the guide carriage to be designed not only as a rigid support, but as a combined guide element with integrated sliding or roller guides, or for the drive unit - e.g. an electric cylinder - to be directly connected to the support device in order to move the carriage vertically via the lever kinematics. An advantage of this design lies in the high guide stability and tilt rigidity, since the uniform connection to four pivot points prevents undesired tilting of the bag abutment.In addition, the rod-shaped guide carriage enables a modular, compact mechanical unit that can be efficiently integrated into the machine design.

[0094] The kinematics of the lever arms of each lever arm system are designed as a parallelogram mechanism with overextension potential, wherein in the overextension position a positive self-locking is provided to secure the locking position. In other words, the kinematics of the lever arms of each lever arm system are designed as a parallelogram mechanism, wherein the geometry is selected such that in the end range of the movement an overextension of the articulated connection results in an overextension of more than 180 degrees. This overextension position brings about a positive self-locking, by means of which the first, movable bag abutment can be held in the locking position without additional force. According to a specific embodiment, the articulation points of the lever arms are guided on a common carriage structure and are connected to the machine frame orconnected to the support unit of a linear drive, so that a defined stroke movement is achieved when controlled, which transitions to an overextended position in the bottom dead center area. It is also conceivable that the parallelogram kinematics is implemented not as a classic quadrilateral, but as an asymmetric trapezoid with an adjustable lever angle or with spring-assisted return, provided that a mechanical blocking of the return movement is achieved in the overextended state.

[0095] One advantage of this solution is that the locking mechanism is mechanically secured even if the power supply is interrupted, which increases process reliability. Furthermore, the overextension allows for a power-saving actuator design, since the holding state does not need to be actively maintained continuously.

[0096] Alternatively or additionally, it is provided that the lifting device has at least one or more of the following features: At least one kneading device rotatable about a rotational axis can be provided, wherein the kneading device is designed and arranged such that, during its rotational movement, it kneads the ice cream mixture within the bag by mechanical action on an outer surface of the bag. In other words, it is provided that at least one kneading device is designed to rotate about a fixed or guided rotational axis and is positioned such that, during its rotational movement, it mechanically acts on an outer surface of the bag in order to knead the ice cream mixture contained therein. The kneading action is achieved by targeted pressure, shearing, or rolling movements on the flexible bag wall, whereby the product inside is homogenized, aerated, and simultaneously pressed against the cooled inner surface of the lower bag abutment.According to a specific embodiment, the rotating kneading arm is operated via an eccentric drive at 53 rpm and is coupled to the first bag abutment via a spring mechanism with at least one elastic means, thereby creating an oscillating, peripheral kneading movement. It is also conceivable for the kneading device not to rest directly on the bag surface, but rather to be in contact with it via an elastic intermediate element or an enveloping membrane, or for several rotating kneading arms of a single kneading device to be arranged concentrically or in segments to achieve a planar or variably controllable kneading effect. An advantage of this design lies in the direct, gentle introduction of force via the bag wall, without damaging or contaminating the material inside.In addition, the external rotation enables a hygienically encapsulated arrangement, keeping the drive separate from the product-exposed area.

[0097] The lifting device has the kneading device, wherein the kneading device at least partially forms the first bag abutment. In other words, the kneading device is an integral component of the lifting device, and the first bag abutment is at least partially formed by the kneading device itself. As a result, the kneading device not only performs the function of mechanically mixing the ice cream mixture in the bag, but also serves as a structural element for forming the production chamber. According to a specific embodiment, the kneading device is designed as a rotating kneading arm with eccentric movement, which is mounted on a movably guided upper support, which in turn supports the passive cooling plate - the entire system is vertically movable via a lifting kinematics.It is also conceivable for the kneading device to be designed entirely as a top plate without an additional cooling function, or for several kneading arms to be integrated into a support structure that together define the first bag abutment, simultaneously functioning as a support surface, pressure structure, and kneading unit. One advantage of this combined design is the reduction in components, as the kneading and pressure systems are structurally combined, which reduces space requirements and simplifies the assembly. Furthermore, the direct integration improves the mechanical coupling between contact pressure and kneading force, enabling more efficient and consistent processing of the ice cream mixture in the bag.

[0098] The lifting device can have a drive for generating the rotational movement of the kneading device. According to a specific embodiment, a coupled DC gear motor is integrated into the upper support unit of the lifting device and drives the eccentric kneading arm via a 1:1 belt system, with the speed being approximately 53 rpm. It is also conceivable for the drive to be realized via a flexible coupling, a worm gear, or an electromagnetically releasable connection, or for the rotation of the kneading device to be generated via a central rotating axis in combination with the lifting movement, as long as the movements remain functionally decoupled or synchronizable. An advantage of this design lies in the direct integration of the drive into the lifting device, which eliminates the need for a separate unit assembly and allows the design to be more compact and low-maintenance.In addition, the separate control of lifting and kneading movements allows for flexible process control, for example through different kneading profiles or adaptation to different bag geometries.

[0099] The kneading device is connected to the drive via the mechanical support device via a rotatable bearing in a force-transmitting manner. In other words, it is provided that the kneading device is connected to a drive via a rotatable bearing in a force-transmitting manner, wherein this connection is guided and supported by a mechanical support device. The bearing enables a rotationally symmetrical movement of the kneading device relative to the first bag abutment, wherein the resulting forces are introduced into the machine housing or the frame in a controlled manner. According to a specific embodiment, it is provided that the kneading arm is mounted by means of a shaft in a rotatable bearing bush which is seated in a support plate of the first bag abutment, wherein the drive force is transmitted to the kneading arm via a belt or a rigid shaft connection from a gear motor located above.It is also conceivable to use a flexible coupling, a universal joint, or a magnetic torque transmission element instead of a fixed shaft, as long as the rotational movement is efficiently transmitted to the kneading device and axially guided. One advantage of this design is the mechanically clearly defined coupling between the drive and kneading device, ensuring reliable torque transmission without backlash. Furthermore, the bearings enable precise centering and vibration reduction, which increases the service life of the components and improves the quality of the kneading action. Passively temperature-controlled plate

[0100] Alternatively or additionally, it is provided that the lifting device has at least one or more of the following features: A passively temperature-controlled plate is provided, which is in particular connected to the first bag abutment. In other words, it is provided that a passively temperature-controlled plate is a component of the device, wherein this plate is in particular connected to the first, movably guided bag abutment and forms a thermal contact surface with the bag. This plate is made of a material with good thermal conductivity, for example aluminum, and passively absorbs or releases heat from the bag during operation without itself being actively cooled or heated. According to a specific embodiment, it is provided that the plate is resiliently mounted in an upper support frame and elastically adapts to the surface of the bag when it is inserted, thereby creating a flat contact surface and constant thermal contact.It is also conceivable that the passively temperature-controlled plate is thermally pre-cooled through direct contact with the actively temperature-controlled plate in the locked position, or that it passively regulates its temperature via a heat-conducting intermediate element (e.g., a graphite pad, phase-change material). One advantage of this design is the simplified thermal construction, as no complex cooling technology is required at the upper abutment, yet a homogeneous cooling process is achieved within the bag. Furthermore, the passive plate helps prevent local temperature peaks, which improves product quality and reduces material stress on the bag.

[0101] The passively temperature-controlled plate is resiliently mounted on the kneading device, in particular on a turntable immovably connected to the kneading device, and / or on the mechanical support unit via at least one elastic component, in particular a plurality of elastic components. In other words, the passively temperature-controlled plate is resiliently mounted on the kneading device—in particular on a turntable immovably connected to the kneading device—and / or on the mechanical support unit via at least one elastic component, preferably a plurality of elastic components. This elastic mounting enables a controlled, flexible movement of the plate, so that it can optimally adhere to the surface of the bag when it is inserted and during processing.According to a specific embodiment, the passive plate is attached to an upper support plate via four coil springs, which simultaneously forms the bearing for the rotating kneading device, with the plate constantly being pressed towards the bag by the spring force. It is also conceivable for the elastic components to be designed as elastomer damping rings, air cushions, or leaf springs, which, in addition to their flexibility, can also compensate for vibrations or tolerances. One advantage of this design is the uniform surface pressure of the passive plate, regardless of slight shape deviations or thickness tolerances of the bag, which improves heat transfer. Furthermore, the elastic mounting ensures mechanical decoupling from the kneading drive, thereby dampening shocks or vibrations and protecting sensitive components.

[0102] The passively temperature-controlled plate is resiliently mounted on the kneading device via at least one elastic component such that a pivoting movement of the passively temperature-controlled plate can be generated upon a rotational movement of the kneading device. In other words, the passively temperature-controlled plate is resiliently mounted on the kneading device via at least one elastic component, the arrangement being designed such that a pivoting movement of the plate generated by the rotational movement of the kneading device is possible. The elastic mounting allows the plate to execute a defined, oscillating relative movement synchronously with the eccentric or circular movement of the kneading arm, thereby generating an intermittent pressure curve on the bag.According to a specific embodiment, the passive plate rests on a spring-elastic bearing that allows a slight tilting movement of the plate relative to the rotation axis of the kneading system, for example, through a selective four-point suspension on a rigid support plate. It is also conceivable that the pivoting movement is specifically controlled via asymmetric spring constants, articulated link elements, or segmented support elements in order to achieve an optimized distribution of the mechanical kneading effect on the bag surface. One advantage of this design is the reinforcement of the kneading effect through the additional relative movement of the plate, which promotes mixing and ice integration in the bag. Furthermore, the dynamic movement supports uniform contact pressure despite shape tolerances, resulting in a more stable process and better product quality.

[0103] This elastic component applies a force, in particular a restoring force, to the temperature-controlled plate in the direction of the second bag abutment, which is less than the force, in particular a restoring force, generated by the at least one elastic means. In other words, the elastic component, via which the passively temperature-controlled plate is mounted on the kneading device, exerts a force acting in the direction of the second bag abutment, wherein this force is in particular designed as a restoring force and is less than the force generated by a further elastic means. This ensures that, although the temperature-controlled plate exerts a certain contact force on the bag, it can elastically yield upon contact with the actively temperature-controlled plate or upon compression of the bag by other system components, without generating mechanical counterpressure.According to a specific embodiment, the passively temperature-controlled platen is pressed against the bag by several coil springs with a defined preload, while stronger restoring forces are exerted by the lever arm system or separate spring assemblies to return the entire lifting beam. It is also conceivable for the passively temperature-controlled platen to be supported by air cushions or rubber elements with a progressive spring characteristic, which have a softer characteristic than the main actuating springs and thus yield in a targeted manner. One advantage of this design is the pressure decoupling of the platen, which prevents overloading or uneven compression of the bag. In addition, the differentiated spring adjustment improves process stability with varying bag heights or fill levels, as the platen can adapt flexibly without disrupting the overall kinematics. Forced guide for guiding the lever arm system

[0104] Alternatively or additionally, it is provided that the lifting device has at least one or more of the following features: At least one of the lever arms of the at least one lever arm system is movably guided in a positive guide in order to be movable between the open position and the closed position. In other words, it is provided that at least one of the lever arms of the at least one lever arm system is movably guided by a positive guide in order to enable a defined, reproducible movement between an open position and a closed position. The positive guide can be designed, for example, as a linear rail, link, or guided groove through which the lever arm runs along a predetermined path. According to a specific embodiment, it is provided that a lever arm of the scissor-like lever mechanism is guided via a roller in a vertically arranged plastic guide, thereby ensuring precise and play-free movement of the entire upper lifting carrier with the bag abutment.It is also conceivable for the positive guide to be curved or inclined to create a variable force distribution or a combined linear and tilting movement, for example, through an eccentrically shaped slide track or a toothed guide rail with a reset characteristic. One advantage of this design is the improved movement precision and repeatability of the lever mechanism, which allows for reliable control of the positioning of the bag abutment. Furthermore, a mechanically guided positive guide increases the functional reliability of the system, as it effectively prevents one-sided loading or tilting of the moving components.

[0105] A drive for driving the kneading device is arranged in an area of the bag abutments remote from the lever arm systems, wherein the drive is located on a side of the first bag abutment facing the second bag abutment and drives the kneading device via a gear, in particular with a 1:1 ratio.

[0106] Each lever arm system is guided by a positive guide at its end remote from the drive. In other words, each lever arm system is guided in a positive guide at its end remote from the drive, so that its movement follows a defined path and is mechanically stabilized. The positive guide can be designed as a linear rail, a tongue and groove connection, or as a track with a roller guide to ensure precise, backlash-free movement of the lever arm. According to one specific embodiment, the outer ends of the scissor-shaped lever arms run with roller guides in vertically arranged plastic rails that run along the machine wall and precisely control the raising and lowering of the upper bag abutment.It is also conceivable that the forced guide runs obliquely or curved in order to realize a non-linear movement or variable kinematics with a changing angle of attack, whereby the guide can simultaneously serve as an end stop or overextension limiter.

[0107] One advantage of this design is the improved guide stability, as unwanted lateral movements or tilting of the lever arm system are effectively prevented. Furthermore, the positive guide allows for precise repeatability of the movement, which is particularly crucial for ensuring even pressure on the bag between the abutments.

[0108] The positive guide is a vertically aligned guide rail that is arranged on the frame and serves to vertically guide at least two lever arms, wherein at least one of these lever arms has an engagement means at its end facing away from the guide carriage, which can be guided in a vertical sliding movement in the guide rail. In other words, it is provided that the positive guide is designed as a vertically aligned guide rail that is fixedly arranged on the frame of the lifting device of the ice cream machine and serves to vertically guide at least two lever arms. It is provided that at least one of the lever arms has an engagement means at its end facing away from the guide carriage, for example a sliding roller or a guide block that can be moved linearly within the guide rail.According to a specific embodiment, the outer ends of the scissor-shaped lever arms move via rollers in vertically running plastic guides, which are attached to the side of the machine structure, so that a guided, synchronous lifting movement of the lever arms occurs when the production chamber is opened and closed. An advantage of this design lies in the mechanically clearly defined movement path of the lever arms, which eliminates torsion, misalignment, or uneven movement. Furthermore, the vertical positive guide improves the longevity and low-maintenance nature of the mechanism, as it ensures controlled, load-distributed movement with a low guide tolerance.

[0109] At least one of the bag abutments, in particular the movable, first bag abutment and / or the mechanical support device, has / have at least one stiffening rib that extends along a force transmission path of a force-transmitting component between the drive and the kneading device. In other words, it is provided that at least one of the bag abutments, preferably the movable, first bag abutment, and / or the mechanical support device, is provided with at least one stiffening rib that extends along a significant force transmission path—i.e., between a force-transmitting component, such as the drive, and the kneading device. This stiffening rib is designed such that it specifically diverts the forces occurring during rotation and pressing of the bag into the frame or the support structure without causing undesired deformation.According to a specific embodiment, one or more ribs are provided along the connecting axis between a geared motor (located on the side of the first abutment facing the second bag abutment) and the rotating kneading device, thereby increasing the torsional rigidity of the support. It is also conceivable for the stiffening rib to be designed as an integral component of a cast or profiled support plate or to be subsequently added as a reinforcing web, for example made of aluminum or fiber composite material. One advantage of this measure is the increased structural rigidity and vibration resistance of the support unit, which increases the service life of the entire kneading drive. Furthermore, the targeted reinforcement enables more precise power transmission and a more uniform kneading effect, which has a positive effect on the process quality and the texture of the produced ice cream. Interaction between lever arm system and actuator system / properties of lever arm system

[0110] Alternatively or additionally, it is provided that the lifting device has at least one or more of the following features: The / each lever arm system is designed such that the actuator system transmits only a movement impulse to move the lever arm system into the locking position, and the lever arm system assumes a holding function for the locking position in the locking position. In other words, the / each lever arm system is designed such that the actuator system transmits only a movement impulse to initiate the movement into the locking position, while the mechanical holding function in the locking position is assumed exclusively by the kinematics of the lever arm system itself. This means that after reaching the end position, no permanent holding torque from the drive is required, since the system acts self-locking, for example, through hyperextension or an over-center locked lever geometry.According to a specific embodiment, a linear actuator system moves the scissor lifting system into the overextended position, with the lever arms being moved beyond their dead center, thus creating a positive force connection that prevents tipping back. An advantage of this design is the energy-efficient self-locking mechanism, as no continuous drive force is required to maintain the closed position. Furthermore, operational reliability is increased in the event of a power failure or system malfunction, as the mechanical locking remains intact regardless of the actuator's control state.

[0111] The / each guide carriage is / are connected to the actuator system and designed for actuation thereby. In other words, the / each guide carriage is / are mechanically connected to the actuator system and designed such that it can be directly actuated by a linear or rotary movement of the actuator in order to move the lever arm system coupled to it into a defined position. The movement of the guide carriage serves to transmit the drive impulse to the lever arms, so that they execute a controlled lifting movement of the associated bag abutment. According to a specific embodiment, the guide carriage is designed as a rigid crossbar that is guided along a vertically aligned guide via a central linear drive system – for example, an electric cylinder or a threaded spindle – and simultaneously controls the lever arms on both sides.It is also conceivable for the guide carriage to function as a moving part of an eccentric drive or to be coupled to the lever arm system via a slotted guide, with the kinematics designed to ensure a synchronous, uniform movement sequence. An advantage of this arrangement is the clear force direction and load-symmetrical control of the lifting kinematics, which ensures a uniform movement of the bag abutment. Furthermore, the direct coupling to the actuator allows precise control of the stroke and simplifies the reversibility of the movement during the process.

[0112] The / each guide carriage has a force-transmitting coupling element designed as a pin, flange, or nose for transmitting a stroke of the actuator system to the lever arm system. In other words, it is provided that the / each guide carriage has a force-transmitting coupling element that serves to specifically transmit the stroke movement of the actuator system to the lever arm system. This coupling element can be designed, for example, as a pin, flange, or protruding nose that positively engages an associated opening or link of a lever arm. According to a specific embodiment, it is provided that the central carriage body has two laterally protruding bolts that run in guided elongated holes in the lower lever arms and thus trigger a uniform, synchronized lever movement during the drive stroke.It is also conceivable for the coupling element to be designed as a spring-loaded driver or articulated stop, ensuring a backlash-free connection while simultaneously protecting against overload or jamming. One advantage of this design is the direct, low-loss power transmission between the actuator and the lever mechanism, ensuring precise control of the movement sequence. Furthermore, the simple, robust coupling allows for a low-maintenance design with high repeatability, even with frequent opening and closing of the device.

[0113] At least one / both lever arm systems are configured to be simultaneously movable by the actuator system such that a uniform vertical movement of the bag abutments occurs. In other words, at least one or both lever arm systems are configured such that they can be simultaneously controlled by a common actuator system to generate a uniform vertical movement of the bag abutments. The mechanical coupling or uniform control ensures that the movable bag abutment, in particular the first one, moves along a stable vertical path without tilting or asymmetrically settling.According to a specific embodiment, a centrally located linear actuator, via a guide carriage, simultaneously moves two scissor-like lever arms on opposite sides of the device, allowing the first bag abutment to be lowered smoothly and synchronously onto the second bag abutment. An advantage of this design is the secure and precise pressing movement, which enables even pressure distribution on the bag and improves process stability. Furthermore, the simultaneous control of both lever arms reduces wear due to asymmetric loading and simplifies system control.

[0114] The actuator system has one or more of the following features: At least one actuator, in particular two actuators, designed as a linear actuator, in particular an electromechanical push-rod drive. In other words, it is provided that at least one actuator, preferably two, is designed in the form of a linear actuator, wherein in particular an electromechanical push-rod drive serves to generate the lifting movement. The actuator acts directly or via an intermediate gear on the lever arm system or a guide carriage in order to move the movable bag abutment specifically between the open and locked positions. According to a specific embodiment, it is provided that two electromechanical linear drives act in a synchronized manner on scissor levers arranged on both sides, which vertically guide the first bag abutment with the kneading unit.It is also conceivable for a single central linear drive to actuate both lever arms simultaneously via a crossbeam or a rack, or for the push-rod drive to be designed as a telescopic mechanism to combine compact installation dimensions with a large stroke. One advantage of this design is the precise controllability of the stroke, as electromechanical push-rod drives can be precisely regulated using position sensors. Furthermore, the modular design with linear actuators enables space-saving integration and low-maintenance implementation of the lifting mechanism.

[0115] At least one actuator, in particular two actuators, designed as a drive element for automatically driving the at least one lever arm system. In other words, it is provided that at least one actuator, in particular two, are designed as drive elements that automatically drive the at least one lever arm system in order to execute the movement of the movable bag abutment between an open position and a locked position. The drive elements can, for example, be operated electromechanically, pneumatically, or hydraulically and act directly on a guide carriage or on individual pivot points of the lever arm system. According to a specific embodiment, it is provided that two electric drive units synchronously actuate the two laterally arranged scissor levers, whereby the first bag abutment is lowered and locked with the kneading device in a guided movement.One advantage of this design is the fully automatic, power-assisted movement of the lifting kinematics, which increases usability and minimizes manual effort. Furthermore, the targeted use of actuators enables precise process control and flexible adaptation to different bag sizes or product parameters.

[0116] A lifting arm length of the / each actuator, in particular a length of the push rod of the electromechanical push rod drive, is designed such that in the open position the bag can be positioned and / or guided between the bag abutments in a controlled manner. In other words, it is provided that the lifting arm length of the / each actuator, in particular the length of the push rod of an electromechanical push rod drive, is dimensioned such that in the open position a controlled positioning and / or guiding of the bag between the bag abutments is possible. The maximum stroke is thus functionally designed to create a defined gap width that is large enough to be able to insert or remove the bag safely without damaging it or jamming it. According to a specific embodiment, it is provided that the push rod stroke of the actuators is approx.38 mm, whereby the upper support unit with the first bag abutment moves into a retracted position, where the bag can be guided via predefined holders or centering pins. It is also conceivable for the stroke to be variably controlled, for example through end position programming or mechanical adjustment elements, so that the gap width can be adapted to different bag thicknesses or machine designs. One advantage of this design is the process-technically reliable insertion position of the bag, which ensures reproducible and damage-free positioning. In addition, the defined stroke range contributes to the automation of the entire bag handling process, for example when combined with a feed mechanism or optical bag verification. Ice cream bag fixative

[0117] Alternatively or additionally, it is provided that at least one of the bag abutments, in particular both bag abutments, has / have fixing means for fixing the ice cream bag in the kneading position. In other words, it is provided that at least one of the bag abutments, but preferably both bag abutments, are equipped with fixing means that serve to securely fix the ice cream bag in the kneading position. These fixing means can be designed to be form-fitting or force-fitting and serve to prevent the bag from slipping, swelling, or twisting during the kneading and cooling process. According to a specific embodiment, it is provided that an annular rubber seal is attached to the second bag abutment, which receives the bag flatly, while the first bag abutment is equipped with a corresponding passive counter-contour and centering pins that engage in the outer contour or recesses of the bag.It is also conceivable to provide mechanical clamps, magnetic holding elements, or profiled guide shafts that automatically lock onto an outlet device or edge areas of the bag when the device is closed, or stabilize the bag in some other way. One advantage of this design is increased process reliability, as the bag is held securely in the intended position regardless of its fill level or temperature. Furthermore, the targeted fixation ensures a consistent kneading effect and reliable heat transfer, which improves product quality and machine hygiene. Adjustment of the sealing edge to an effective kneading arm length

[0118] Alternatively or additionally, it is provided that the sealing edge connects the two packaging material layers to one another in such a way that a contour formed by the sealing edge on at least one of the packaging material layers lies completely within a circular area that completely covers the interior space enclosed by the sealing edge, wherein a radius of this circular area is greater than the effective length of at least one kneading arm measured from a projection rotation axis of the kneading device, preferably the radius of the circular area is greater than or equal to a product of three-halves and the effective length of the at least one kneading arm. In other words, it is provided that the sealing edge connects the two packaging material layers of the ice cream bag to one another in such a way that the outline contour formed by it lies completely within a circular area whose radius is selected such that it completely covers the interior space of the bag enclosed by the sealing edge.The dimensions of this circular area are functionally coordinated with the movement of the kneading device, in particular with the effective length of at least one kneading arm, so that the radius of the circular area is larger than the kneading arm radius measured from the center of the kneading rotation. According to a specific embodiment, the sealing edge forms a near-circular contour around the gross volume, the enclosure area of which is sufficiently large to ensure that the oscillating or eccentric rotational movement of the kneading device acts entirely within the sealed area without affecting the edge zones. It is also conceivable that the radius of the covering circular area corresponds to at least 1.5 times the effective kneading arm length in order to ensure edge clearances and thus enable mechanically and thermally stable process control within the bag.One advantage of this design is the clear functional separation between the kneading interior and the stabilizing sealing edge, which increases the bag's handling and tightness. Furthermore, the geometric alignment ensures collision-free kneading and reduces the risk of material failure at the weld seams during the process.

[0119] In the event that there is more than one receiving chamber in the bag, these can be formed, for example, by three superimposed layers of packaging material and the sealing edge can be designed and arranged according to the description above.

[0120] Sealing edge as a rotationally symmetrical or polygonal hollow shape In particular, and as a possible embodiment of the aforementioned embodiment, the sealing edge runs along the packaging material layers in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a spherical cap, lens, truncated cone, ring or polygonal contour, is formed. In other words, it is provided that the sealing edge runs along the two packaging material layers in such a way that in the filled state a rotationally symmetrical or polygonal hollow shape is created, which is preferably pronounced as a spherical cap, lens, truncated cone, ring or polygonal contour. This shape results from the cutting and the sealing contour of the packaging material layers as well as their thermal or mechanical deformation during filling and during operation.According to one specific embodiment, the two layers of packaging material are connected by a circular or polygonal weld seam, so that the resulting gross volume takes on a curved, symmetrical shape that is optimally adapted to the working surface of the kneading and cooling system. It is also conceivable that the shape is specifically selected to promote even material distribution inside the bag or to create defined wall thickness zones that support the kneading effect while simultaneously ensuring the structural integrity of the seal seam. One advantage of this design lies in the mechanically stable, load-distributed hollow shape, which acts evenly on the contact surfaces during the kneading and cooling process. Furthermore, the rotationally symmetrical or polygonal geometry enables optimized energy transfer and kneading dynamics, as the kneading arms can work effectively in all directions of movement within the symmetrical internal volume. Stiffening element on the sealing edge

[0121] Alternatively or additionally, the ice cream bag is provided with at least one stiffening element formed on the sealing edge. A stiffening element increases the flexural rigidity of the sealing edge and transmits process forces over a large area, reduces local stress peaks, and prevents leaks, thereby extending the service life of the bag. At the same time, the defined stiffness creates reproducible sensor paths so that the limit switch detects the exact degree of hardness and stops the production process in an energy-efficient manner. According to a specific embodiment, an annular, multi-layer plastic reinforcement ring occupies almost the entire length of the sealing edge and is held in place by four conical guide pins on both cooling plates when the ice cream machine is closed, allowing the spring-loaded motor mount to perform lifting movements without twisting.According to another specific embodiment, a thick-walled outlet flange, together with the heated sealing edge, forms an integrated stiffening element that centers the bag during squeezing and maintains a constant sensor path, allowing the control unit to dispense the ice cream with pinpoint accuracy. Finally, the rigid edge zone ensures that no residual product remains in folds after emptying, maintaining the high hygiene standards of the ice cream machine and facilitating the next cycle without manual cleaning. Stiffening element as clamping base

[0122] Alternatively or additionally, it is provided that the stiffening element is designed such that it forms a clamping base between the bag abutments so that a change in position of the at least one bag abutment can be detected by the at least one sensor. The clamping base stabilizes the ice cream bag between the bag abutments so that the sensor reliably detects any change in position, which enables precise process shutdown. The fixation distributes the forces evenly, so that the sealing edge is not overloaded and the seal is maintained. At the same time, the fixed position improves the heat transfer to the ice cream mixture, which shortens the freezing time. A clamping base is the defined section of the ice cream bag that is held force-fittingly between the bag abutments.According to a specific embodiment, four conical guide pins of the passive cooling plate engage in the sealing edge, form the clamping base and allow the limit switches to reliably detect the stroke of the spring-loaded motor mount. Length of the stiffening element

[0123] Alternatively or additionally, the stiffening element extends over a sealing edge length in a range of fifty percent to ninety-five percent, in particular over the entire sealing edge length. The stiffening extended to at least half the sealing edge length increases the flexural rigidity of the edge, whereby the clamping base remains dimensionally stable under high internal pressure. This improves the kneading effect because the ice cream bag cannot escape and a homogeneous ice cream structure is created. Furthermore, the long stiffening zone reduces wear on the bag abutments because the forces are introduced over a large area. According to a specific embodiment, an annular plastic reinforcement ring extends as a stiffening element over almost the entire sealing edge length and is gripped by circumferential rubber seals of the active and passive cooling plate. Stiffening element is sealing edge and / or outlet device

[0124] Alternatively or additionally, the stiffening element is formed by the sealing edge and / or an outlet device of the ice cream bag. The integration of the stiffening element into the sealing edge or the outlet device eliminates the need for separate components and simplifies production, as fewer joining processes are required. Sealing is increased because no additional interfaces are created. Furthermore, a rigid outlet device enables precise dosing of the ice cream, which improves the appearance. An outlet device can be the outlet zone integrally formed on the ice cream bag through which the ice cream is dispensed. According to a specific embodiment, the outlet device is formed by an outlet flange, wherein this outlet flange, together with the sealing edge, forms an integrated stiffening element that is held in place by four centering pins.The rigid outlet device prevents lateral deflection when a mechanism of the ice cream bag handling device builds up pressure, thus keeping the sensor travel constant and allowing the control unit to optimally time the squeezing process. Centering agent

[0125] Alternatively or additionally, the ice cream bag is provided with at least two, in particular three or four, centering means, in particular centering recesses, arranged on the sealing edge, which serve to fix the packaging material layers to the bag abutments. The centering means precisely align the ice cream bag with the bag abutments, preventing the packaging material layers from slipping during the kneading and cooling process. This ensures a uniform application of force to the sealing edge, which maintains the tightness of the ice cream bag. At the same time, the centering recesses shorten setup time because the operator can insert the ice cream bag without manual adjustment. Centering recesses are recessed areas of the centering means that accommodate conical centering pins.In a specific example of an ice cream bag used, four centering recesses engage with corresponding centering pins of the bag abutments and thus fix the packaging material layers in an XY plane. Centering device is outlet device

[0126] Alternatively or additionally, one of the centering devices is an outlet device for discharging the ice cream mass after the ice cream has been produced. The centering device designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mass leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain. This reduces the amount of cleaning required for the system. The outlet device is an opening unit that runs through the layers of packaging material and provides a directed flow path when the ice cream mass is pressurized. The centering device designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mass leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain. This reduces the amount of cleaning required for the system.The outlet device is an opening unit extending through the packaging material layers, which provides a directed flow path when the ice cream mass is pressurized. One of the front centering troughs is combined with a tapered A, which serves as the outlet device. After the ice cream is finished, the pair of rollers moves the ice cream bag toward the outlet, whereupon the ice cream mass is spirally conveyed into the cup by the rib structure of the outlet device. The centering function is maintained because the outlet flange surface remains anchored in the centering device.

[0127] Ice cream bag fixing means on at least one bag abutment Alternatively or additionally, it is provided that at least one of the bag abutments, in particular both bag abutments, has / have fixing means for fixing the ice cream bag in the kneading position. In particular, at least one of these fixing means is arranged in an outer circumference or on an edge region of at least one of the temperature-controlled plates, in particular on both temperature-controlled plates. The fixing means are designed to fix and tighten the ice cream bag in the food bag kneading position in order to prevent displacement or wrinkling during a kneading and cooling process as far as possible. For example, in the case of fixing means on both bag abutments, these can be rubber rings which respectively enclose the passively temperature-controlled plate and the actively temperature-controlled plate. Fixing means arranged in circumferential sectors can also be provided on the temperature-controlled plates.Alternatively or additionally, fixing pins or similarly acting fixing means are arranged on at least one of the bag abutments, which are designed to engage in centering recesses of the ice cream bag. Alternatively or additionally, the bag abutment opposite the bag abutment with the fixing pins can have negative contours configured corresponding to the fixing pins, into which the fixing pins can positively engage when the two bag abutments are in a bag-kneading position. Proportion of ice cream mass in the ice cream mixture

[0128] Alternatively or additionally, the ice cream mixture is intended to contain 60 to 70 percent of a liquid and / or a solid and 30 to 40 percent of an inert gas, in particular nitrogen. The defined composition ensures that the ice cream mixture contains sufficient inert gas during kneading to form a fine cell structure, which increases the creaminess of the ice cream. The range of liquid or solid allows recipe variations without changing the amount of gas, meaning process parameters remain constant. Furthermore, the limited gas content leads to a higher density than conventional ice cream, which makes the flavor more intense. A liquid is a substance that flows at room temperature and whose molecules have only weak cohesive forces. A solid is a state of matter with a fixed shape and low particle mobility.An inert gas is a largely chemically inert gas that does not influence process reactions. Nitrogen is a diatomic inert gas that makes up seventy percent of the earth's atmosphere and is approved for use in food as food gas E 941. Proportion is the percentage mass or volume of a component within a mixture. According to a specific embodiment, the ice cream mixture contains sixty-five percent UHT-treated base liquid and thirty-five percent nitrogen, which means it lies exactly within the specified proportion range. The kneading device performs eccentric kneading at fifty-three revolutions per minute, whereby the nitrogen volume is microfinely dispersed in the liquid and forms a homogeneous texture. It is particularly preferred that the ice cream mixture has a proportion of 65 percent of a liquid and / or a solid and 35 percent of an inert gas, in particular nitrogen. Course of the seal edge

[0129] Alternatively or additionally, it is provided that the sealing edge connects the at least two packaging material layers to one another in such a way that a contour formed by the sealing edge on at least one of the packaging material layers lies entirely within a circular area that completely covers the interior space enclosed by the sealing edge, wherein a radius of this circular area is greater than the effective length of at least one kneading arm measured from a projection rotation axis of the kneading device, preferably the radius is greater than three-half the effective kneading arm length. The design of the sealing edge within a circular area whose radius significantly exceeds the effective kneading arm length ensures that the rotating kneading arm grasps the entire bag contents without dead zones and thus achieves a uniform impact and cooling effect.At the same time, a defined safety distance to the sealing edge is maintained, thus avoiding inadmissible edge loads and ensuring the tightness and service life of the bag even at high torques.

[0130] Shape of the gross volume formed by the sealing edge on the bag. Alternatively or additionally, it is provided that the sealing edge extends along the packaging material layers in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a spherical cap, lens, truncated cone, ring, or polygonal contour, is formed. This embodiment gives some examples of how the sealing edge influences the gross volume shape formed in the bag. The described shapes can be advantageous precisely for ensuring that no dead zones prevail during a cooling and kneading process in the ice cream machine in which the ice cream mixture could not be sufficiently kneaded. Pressure-compliant seal edge

[0131] Alternatively or additionally, it is provided that the sealing edge has at least one pressure-compliant sealing edge which is designed to release an opening depending on the pressure when a defined internal pressure is exceeded, wherein the pressure-compliant sealing edge is designed to withstand a kneading pressure applied by the at least one kneading device which is less than the defined internal pressure. The pressure-compliant sealing edge reliably withstands the kneading pressure so that the ice cream mixture remains securely enclosed during kneading, which creates a clean process environment. It only opens when the internal pressure is exceeded, whereby the ice cream emerges at exactly the right time and achieves a constant texture. At the same time, the internal pressure threshold acts as a passive safety valve which protects the bag from overload and increases the service life of the sealing edge.The pressure-compliant seal edge is thus a flexibly designed section of the seal edge that can deform and open in a controlled manner as pressure increases. The internal pressure is the pressure within the ice cream bag, which is built up by kneading and freezing the ice cream mix. The opening is the exposed passage for the ice cream created by breaking the seal edge. Kneading pressure is the pressure exerted by the kneading device on the ice cream mix during the kneading process. Packaging material

[0132] Alternatively or additionally, the packaging material is intended to be made of - single-layer polyethylene, in particular low-density polyethylene, or - multi-layer polyethylene, in particular low-density polyethylene. The use of packaging material made of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene, reduces the risk of cracking because the material has a high elongation at break. This reduces heat transfer, so that the ice cream mix stays in its optimal temperature window for longer. Polyethylene is a thermoplastic made of linear or branched chains of ethylene building blocks. Low-density polyethylene is a softer polyethylene variant with low density and high flexibility.According to a specific embodiment, the ice cream bag is made of a three-layer low-density polyethylene composite film, the inner sealing layer of which forms a hermetic seal, while the outer layer provides mechanical stability and a middle layer serves as a barrier against oxygen. Packaging material thickness

[0133] Alternatively or additionally, the packaging material should have a thickness in the range of 60 micrometers to 100 micrometers, particularly in the range of 70 micrometers to 80 micrometers. The selected thickness stabilizes the ice cream bag against puncture by the guide pins and simultaneously allows elastic yielding when the bag abutments compress the bag, thus dampening process forces. The moderate material cross-section shortens the thermal diffusion distance, so that the ice cream mixture is cooled to freezing temperature more quickly, thus saving energy. Thickness is the dimension of a flat body between two opposite surfaces, measured perpendicular to the area.

[0134] According to a specific embodiment, the ice cream bag comprises a three-layer low-density polyethylene composite film with a total thickness of approximately 75 micrometers. The inner sealing layer provides hermetic sealing, while the outer layer provides abrasion resistance. The packaging material layer slides over the actively cooled copper plate without wrinkling, allowing the ice cream mixture to solidify to minus twenty-five degrees Celsius in less than two minutes. Properties of the packaging material

[0135] Alternatively or additionally, the packaging material must have 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 in accordance with DIN EN ISO 527-3:2019-01. The high modulus of elasticity gives the packaging material sufficient rigidity so that the sealing edge keeps the clamping base dimensionally stable and at least one sensor reliably detects small position changes, thus increasing process reliability. The medium tensile strength prevents the bag from tearing, while the bag abutments build up pressure, allowing the ice cream mix to be kneaded without loss. The high elongation at break allows the bag to yield in a controlled manner, thereby dampening shock loads on the kneading device and extending the service life of the system. Modulus of elasticity is the material constant that describes the ratio of stress to strain in the linear elastic range.Tensile strength is the maximum mechanical stress a material can withstand in a tensile test before breaking. Elongation at break is the percentage change in length of a specimen at break in a tensile test. DIN EN ISO 527-3:2019-01 is an international testing standard that governs the method for determining the tensile properties of plastic packaging materials.

[0136] Where ordinal numbers, such as "first", "second", etc., are used, for example to designate a component, an element, a method step, or a method action, these ordinal numbers are intended purely for differentiation in the designation and do not indicate any dependencies or sequences. This means, in particular, that, for example, a device does not have to have a "first component" in order to have a "second component." A device can also have a "first component" and a "third component" without necessarily having a "second component." Multiple units of the same ordinal number can also be provided, for example, multiple "first components." Short description of the drawings

[0137] The invention will be explained in more detail below with reference to preferred embodiments and the accompanying drawings. The term "figure" is abbreviated to "Fig."

[0138] The drawings show Fig. 1 a schematic view of a lifting device according to an embodiment together with other components of the ice cream machine; Fig. 2 one opposite Fig. 1 enlarged schematic view of the lifting device according to the embodiment; Fig. 3 an embodiment of parts of the lifting device in a first view; Fig. 4 the embodiment of the parts of the lifting device in a second view; Fig. 5a a schematic view of the lifting device with the lever arm system in the overextension position for establishing the locking position; Fig. 5b a further schematic view of the lifting device with the lever arm system in the overextension position for establishing the locking position; Fig. 5c a schematic view of the lifting device with the lever arm system in a position of the lever arms for establishing the opening position; Fig. 5d a further schematic view of the lifting device with the lever arm system in a position of the lever arms for producing the opening position; Fig. 6a is a schematic plan view of a first embodiment of an ice cream bag; Fig. 6b is a schematic view of an outlet device of the ice cream bag according to a possible embodiment; Fig. 6c is a schematic plan view of a second embodiment of the ice cream bag; Fig. 6d is a schematic plan view from a different perspective of the second embodiment of the ice cream bag; Fig. 7a is a schematic view of the lifting device according to an embodiment during the execution of a first method step; Fig. 7b is a schematic view of the lifting device according to the embodiment during the execution of a second method step; Fig. 7c is a schematic view of the lifting device according to the embodiment during the execution of a third method step; Fig. 7d is a schematic view of the lifting device according to the embodiment during the execution of a fourth method step; Fig. 7e is a schematic view of the lifting device according to the embodiment during the execution of a fifth method step; Fig. 7f is a schematic view of the lifting device according to the embodiment during the execution of a sixth method step; Fig. 7g is a schematic view of the lifting device according to the embodiment during the execution of a seventh method step; Fig. 7h is a schematic view of the lifting device according to the embodiment during the execution of an eighth method step; Fig. 7i is a schematic view of the lifting device according to the embodiment during the execution of a ninth method step; Fig. 7j is a schematic view of the lifting device according to the embodiment during the execution of a tenth method step; Fig. 7k shows a schematic view of the lifting device according to the embodiment during the execution of an eleventh method step; Fig. 7l is a schematic view of the lifting device according to the embodiment during the execution of a twelfth method step; and Fig. 7m is a schematic view of the lifting device according to the embodiment during the execution of a thirteenth method step. Detailed description of the implementation examples

[0139] The described embodiments are merely examples which can be modified and / or supplemented in many 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 correspondingly in an embodiment of a different claim category. Where appropriate, the sections of the device / packaging in all figures, but not exclusively, have been provided with reference symbols. For the sake of clarity, however, sections with the same name have only been provided with reference symbols in part, in particular where also mentioned in the description of the figures.

[0140] The Fig. Figure 1 shows a schematic perspective view of a lifting device 1 for a production chamber of an ice cream machine 100 for producing ice cream in a bag 2, wherein the bag 2 can contain an ice cream mixture 2a. The lifting device 1 is shown together with other components of the ice cream machine 100 within a frame 11 of the ice cream machine in order to better understand the arrangement of the lifting device 1. The following description is with reference to Fig. 1 and Fig. 2, where the Fig. 2 the lifting device 1 schematically slightly enlarged compared to the view from the Fig. 1. A second, stationary bag support 4 can be seen, which, together with a first bag support 3, is designed to receive the bag 2 between them, to fix it, and to compress it during a kneading and cooling process. The first bag support 3 (see also in particular Fig. 3) is movably connected to the frame 11 via two symmetrically arranged lever arm systems 30, each lever arm system 30 having four articulated lever arms 30a, 30b. The lever arms 30a, 30b are connected via two upper pivot points to the frame 11 and two lower pivot points to a mechanical support device 10, to which a drive 8 (see in particular the Fig. 3) is attached to the rotation of a kneading device 7.

[0141] Each lever arm system 30 is further connected to a rod-shaped guide carriage 32, which serves as a central coupling element for the synchronized movement of the entire lifting device 1. The guide carriage 32 is coupled to an actuator system 31, which is designed as a linear electromechanical push-rod drive and drives the vertical movement of the lever arm systems 30. The arrangement is designed such that the locking position C can be maintained solely by the lever arm system kinematics, in particular by overextending the joint angles of the lever arms 30a, 30b beyond 180 degrees, thereby achieving a positive self-locking. In the illustrated state, it is evident that the actuator system 31 merely generates a movement impulse, while the holding function of the locking position C is ensured by the overextended lever arm system 30 itself.

[0142] In addition, Fig. 1 together with Fig. 3 that the first bag abutment 3, together with the mechanical support device 10, the drive 8, and the kneading device 7, is designed as a compact, vertically movable functional unit that is completely carried along by the lever arm systems 30 during its movement. This leads to an increased moving mass, which must be taken into account in the force design of the lever arm system 30. The movement of the lever arms 30a, 30b takes place under a positive guide 34, wherein at least one lever arm 30a, at its end facing away from the guide carriage 32, is connected via an engagement means 35 to a vertically aligned guide rail that is fastened to the frame 11 and defines the movement path in the vertical direction. This ensures smooth movement without tilting. Preferably, the guide carriage 32 is guided at both ends via positive guides 34 on the frame 11 of the ice cream machine 100.This type of forced guidance is not shown here. In other words, it is preferred that a total of two forced guidances 34 are provided per lever arm system, i.e., with two lever arm systems 30 arranged on both sides of the bag abutments 3, 4, a total of four forced guidances 34 are provided.

[0143] The second bag abutment 4 is immovably fixed to the frame 11 and forms the fixed, actively temperature-controlled plate of the production chamber. In the configuration shown, the first, movable bag abutment 3, in its locking position C, rests completely against the second bag abutment 4, so that the production chamber is closed. In the structure shown, two of four elastic means 5 can also be seen, which pre-tension the first bag abutment 3 in the direction of the opening position O, wherein the force generateable by the lever arm system 30 is greater than this restoring force and greater than a counterforce applied by the kneading device 7 in the bag 2 during the kneading and cooling process. In addition, the mechanical support device 10 has at least one stiffening rib (not shown). Fig. 1) extending along the power transmission path from the drive 8 to the kneading device 7 in order to improve the structural rigidity.

[0144] According to a specific embodiment, the kneading device 7 is mounted on a rotatable bearing 9 (see Fig. 3) is connected to the drive 8, wherein the rotation axis R runs perpendicular to the plane of the bag abutments 3, 4. This rotation axis R is also referred to as the projection rotation axis R parallel to a normal of a main extension plane of the second bag abutment 4. The drive 8 is mounted on the side of the first bag abutment 3 facing the second bag abutment 4, thereby achieving a compact design. The drive is via a gear with a 1:1 ratio, so that a uniform rotational movement is transmitted without torque transmission. This advantageously simplifies the design, since no further transmission stages are required and a direct kneading effect is achieved at the same time.

[0145] Additionally, it can be seen that the guide carriages 32 have force-transmitting coupling elements, for example in the form of flanges or lugs, which establish a mechanically stable connection with the actuator system 31. These transmit the stroke directly to the lever arm systems 30, thereby achieving a synchronous, vertical movement of the entire movable unit. The modular arrangement makes all components easily accessible and easy to maintain, and the lifting device 1 can be compactly integrated into the housing of the ice cream machine 100.

[0146] In Fig. 2, the guide carriage 32 of the lever arm system 30 is enlarged. The guide carriage 32 is an elongated, rod-shaped component that extends longitudinally transversely to the direction of movement of the bag abutments 3, 4 and acts as the central coupling component between the actuator system 31 and the symmetrically arranged lever arm systems 30. Its main function is to transmit the stroke of the actuator system 31 to both lever arm systems 30 in a synchronized manner, thereby ensuring a uniform vertical movement of the first, movable bag abutment 3. The guide carriage 32 has two pivot points at each of its opposite ends, to which the upper lever arms 30a of both lever arm systems 30 are hinged. These pivot points are designed as pin bearings oriented transversely to the direction of movement, which enable the lever arms 30a to pivot freely about a horizontal axis.The bearing points are designed either as through holes in the guide carriage 32 or as mounted bearing seats with a form-fitting enclosure, whereby metallic bushings or bolts made of hardened steel can be used to increase the mechanical load capacity.

[0147] In the axial direction, the guide carriage 32 exhibits high torsional rigidity to absorb the bending and twisting moments resulting from the lever arm movement and the one-sided actuator force absorption. For this purpose, the guide carriage can be designed with a cuboid or H-shaped cross-section, optionally with molded or welded ribs for stiffening. In terms of material, extruded aluminum or a low-distortion steel profile with high dimensional accuracy is preferred to ensure precise, parallel behavior of the lever arms.

[0148] A force-transmitting coupling element 36 is provided centrally on the guide carriage 32, which serves to provide a positive connection to the actuator system 31. This coupling element 36 is designed, for example, as a flange, nose, or pin, which engages with a corresponding counterpart on the actuator and transmits its linear stroke directly to the carriage 32. In a preferred embodiment, this is a T-slot connection with axially secure clamping; alternatively, a bolt pin with a retaining ring can be used to facilitate disassembly. The guide carriage 32 not only assumes the role of the central force distributor but also represents the geometric reference plane for the kinematic symmetry of the two lever arm systems 30.Its central position and the equally long coupling of both lever arm systems 30 to identically designed bearing points ensure that the movement path of the movable first bag abutment 3 is exactly vertical and plane-parallel to a machine plane. The "machine plane" refers to the structural reference surface of the ice cream machine 100 along which the movable components—in particular, the bag abutments 3, 4—move in a defined direction (here: vertical). It represents the geometric reference for the parallelism, alignment, and synchronization of the components during the opening and closing process.

[0149] The precise design of the movement path is essential, particularly with regard to the gap width definition S in the open position O and the locked position C. Optionally, the guide carriage 32 can be additionally provided with guide elements at its ends, for example in the form of sliding guides or ball bearing units, which are moved along a frame rail and thus prevent the carriage from tipping or twisting in the event of asymmetrical force application. The integration of sensors for position monitoring, for example, through inductive proximity switches or optical scanning, is also conceivable in order to detect the movement state of the guide carriage 32 within the framework of a higher-level control system.

[0150] The different bending direction of the upper and lower lever arms 30a, 30b at the two ends of the guide carriage 32, particularly in the opening position O (see also the Fig. 5c and Fig. 5d) fulfills both a kinematic-functional and a constructive-geometric task. The lever arms 30a, 30b closest to the drive 8 are bent at an acute angle toward the guide carriage 32, allowing the line of force from the actuator system 31 to be transmitted particularly directly and compactly to the movable bag abutment 3 via the mechanical support device 10. This design simultaneously supports the formation of an overextended position in which the lever arm system 30 is secured in the locking position C by a positive self-locking mechanism. At the opposite end of the guide carriage 32, the lever arms 30a, 30b are bent away from the guide carriage 32. This arrangement creates targeted clearance for drive elements, sensors, or the positive guide 34 and prevents mutual interference between the components during movement between the open position O and the locking position C.Overall, the asymmetrical bending geometry results in a compact and trouble-free overall arrangement that ensures both precise kinematics and space-optimized integration into the machine frame.

[0151] With reference to the Fig. 2, the lever arm system 30 is mounted on both sides between the stationary frame part 11b and the movable frame part 11a, with the upper lever arms 30a being pivotally connected to the stationary frame part 11b. The lower lever arms 30b, however, are coupled to the movable frame part 11a, which, together with the first bag abutment 3, executes the vertical lifting movement. Through this arrangement, the frame 11 simultaneously assumes a supporting and a motion-guiding function within the overall kinematics. The stationary frame part 11b thus serves as a reference point for the movements of the lever arm system 30. The movable frame part 11a is designed to be movable relative to the stationary frame part 11b via the lever arm system 30. With reference to the frame parts 11a, 11b, the functionality of the lifting device 1 is briefly summarized as follows: The actuator system 31, consisting of two linear actuators, controls the vertical movement of the lever arm system 30 and thus of the movable frame part 11a. In the open position O, the actuators pull the lever arm system 30 upwards, creating a sufficient gap between the movable bag abutment 3 and the immovable bag abutment 4. In the locking position C, the actuators push the lever arm system 30 into an overextended position, thereby achieving a positive locking and securing the movable frame part 11a against unintentional movement. Vertical guide elements assigned to the frame 11b ensure precise linear movement without lateral deviation. Two annular sealing elements, see in particular Fig. 3 for a rubber ring 38 on the first bag abutment 3, made of elastic material, each arranged on the actively tempered lower bag abutment 4 and the movable upper bag abutment 3, act together in the closed position to securely fix the ice cream bag 2 and prevent movements during the kneading and cooling process.

[0152] With reference to the Fig. 3 and Fig. 4 details of a further embodiment are described. This embodiment can be combined with the embodiment of Fig. 1 and Fig. 2 can be combined.

[0153] The Fig. Figure 3 shows a section through the central area of the lifting device 1 in the open position O and illustrates in particular the interaction of the bag abutments 3, 4 with the ice cream bag 2 as well as the position-fixing arrangement of the centering elements 37. The first, movable bag abutment 3 is designed here as a passively temperature-controlled plate 12 and simultaneously comprises the kneading device 7, which is connected via a turntable 7a to a drive 8 (see section of the drive 8 in the right edge of the Fig. 3). The rubber ring 38 shown in the figure is designed as an annular fixing means that serves to fix the position of the ice cream bag 2 in the bag kneading position K between the bag abutments 3 and 4. In the locking position C, this fixing means acts force-fittingly between the actively temperature-controlled plate 13 (second bag abutment 4) and the bag abutment 3, so that the bag 2 is held stable and deformation-free during the kneading and cooling process.

[0154] The rotary disk 7a is elastically pivotably connected to the kneading device 7 via at least one elastic component. However, such an elastic component is not shown here. The spring mounting of the passively temperature-controlled plate 12 is therefore not provided by the rubber ring 38. Rather, the illustrated arrangement focuses on the precise centering and fixation of the bag 2 in the processing position, in particular through the action of the rubber ring 38 and the four centering pins 37. The plate 12 is designed such that it forms a contact surface with the outside of the ice cream bag 2, which is clamped between the movable bag abutment 3 and the immovable bag abutment 4.

[0155] On the underside, the second bag support 4 can be seen, which is firmly connected to the immovable frame part 11b (not shown here) and is designed as an actively temperature-controlled plate 13. Both bag supports 3, 4 are provided with annular sealing elements, whereby only the rubber ring 38 on the first bag support 3 is in the Fig. 3 is visible. In Fig. 4 shows the rubber ring 38 on the second bag support 4. The rubber rings 38 or sealing elements are pressed against each other when the locking position C is reached, thus positively enclosing the ice cream bag 2, preventing unintentional relative movement during the kneading and cooling process.

[0156] Particularly highlighted are the four centering elements in the form of centering pins 37 (not all shown), which are firmly connected to the movable frame part 11a. These centering pins 37 are arranged symmetrically around the effective area of the kneading device 7 and, when locked, engage positively in corresponding centering holes in the actively temperature-controlled cooling plate. This ensures precise locking of the entire vertically movable assembly in the XY plane, which is crucial for the repeatability of the closing process and process stability.

[0157] The ice cream bag 2 has corresponding recesses in the edge area, which are precisely aligned with the centering pins 37. This design prevents the bag 2 from twisting or slipping during the kneading of the ice cream mixture 2a and ensures reproducible positioning over multiple production cycles. The centering pins 37 thus serve not only to fix the movable frame part 11a in the XY orientation, but also to fix and secure the position of the bag 2 itself.

[0158] In the illustrated operating state, the lifting device 1 is in the open position O. The simultaneous positive and non-positive fixing in the locking position C (not shown here) by the sealing elements and the centering pins 37 securely secures the ice cream bag 2 between the bag abutments 3 and 4.

[0159] In the open position O, the linear actuators pull the lever arm system 30 upward, causing the frame part 11a with the bag abutment 3 to rise vertically by approximately 38 mm. This creates a free space in which an ice cream bag handling mechanism can operate to position or remove the ice cream bag 2. In this position, the centering pins 37 are also disengaged, ensuring smooth movement of the vertical assembly.

[0160] The centering pins 37 are designed as positive-locking fixing means that engage in corresponding centering holes 39 of the actively temperature-controlled plate 13 as a second bag support 4, thus facilitating highly precise positioning of the movable frame part 11a in the XY plane. Upon reaching the locking position C, the vertically movable assembly engages positively in the lower centering holes 39, reliably preventing lateral displacement. This fixation in the plane perpendicular to the stroke direction 1 is particularly advantageous for a defined position of the ice cream bag 2 during the kneading and cooling process. In combination with the self-locking of the lever arm systems 30 through overextension, this results in double protection of the production chamber against unwanted relative movements.Even as the ice cream mixture 2a continues to harden, the bag 2 remains stable and immovably fixed due to the interaction of the centering pins 37 and the overstretching mechanism.

[0161] The centering pins 37 can also be designed to fix the ice cream bag 2 in the bag kneading position K, for example by engaging in its centering recesses (not shown).

[0162] In Fig. 4 are details of the embodiment of the lifting device 1 of the Fig. 3 from a different perspective. The Fig. Figure 4 shows a vertical section through the lifting device 1 in the open position O. The actively temperature-controlled plate 13 is part of the second, immovable bag support 4 and is firmly connected to the immovable frame part 11b. It is designed as a rotationally symmetrical component with a spiral structure for the flow of coolant. An annular elastic sealing element is arranged around the plate 13 and serves as a fixing means for the ice cream bag 2 in the bag-kneading position K.

[0163] At the upper edge of the actively temperature-controlled plate 13 there are eight centering holes, four of which are shown in the illustration of the Fig. 4 and serve as counterparts to the centering pins 37 arranged on the movable frame part 11a. These centering holes 39 enable the positive reception of the centering pins 37 as soon as the lever arm system 30 is moved into the locking position C by the actuator system 31. The engagement of the centering pins 37 in the centering holes 39 ensures precise locking of the entire vertically movable assembly in the XY plane. This ensures that the first, movable bag abutment 3 cannot be displaced laterally or twisted during operation.

[0164] Based on the Fig. 5a to 5d show the mobility of the lever arm systems 30 of the lifting device 1 in two states. Fig. 5a and Fig. 5b shows the lever arms 30a, 30b of a lever arm system 30 in the overextended position, establishing the locking position of the two bag abutments 3, 4. A first larger distance B1 exists between the immovable frame part 11b and the movable frame part 11a along a path of movement of the lifting device 1 to create a defined gap width between the bag abutments 3 and 4. The distance is related to two projection planes, with a first projection plane running horizontally and thus perpendicular to the lifting movement. Furthermore, this plane runs through a main extension plane of a suspension frame 40 as part of the immovable frame part 11b. A second projection plane runs parallel to the first projection plane, horizontally and thus perpendicular to the lifting movement.Furthermore, this plane extends through a main extension plane of a plane in which the mechanical support device 10 is connected to the movable frame part 11a, and the lower lever arms 30b are connected to the movable frame part 11a as part of the movable frame part 11a. The . Fig. 5c and Fig. 5d shows the lever arms 30a, 30b in a bent position, creating the opening position O of the two bag abutments 3, 4. Here, a smaller, second distance B2 exists between the immovable frame part 11b and the movable frame part 11a, along the path of movement of the lifting device 1 to create the defined gap width between the bag abutments 3 and 4.

[0165] In the Fig. 6a and Fig. 6b shows various views of the ice cream bag 2 according to a possible embodiment. The ice cream bag 2 comprises: a first packaging material layer 2b1, which can be Fig. 6a, Fig. 6c and Fig. 6d in a plan view, and a second packaging material layer 2b2, which is connected on one side to the first packaging material layer 2b1, and which, viewed from the plan views, is below the first packaging material layer 2b1.

[0166] Both packaging material layers 2b1 and 2b2 are made of a packaging material 2b, wherein the packaging material layers 2b1, 2b2 are connected to one another along a sealed edge 2c extending in a closed shape and thereby delimiting a closed gross volume for the ice cream mixture 2a. Thus, in the present embodiments, the sealed edge 2c not only partially but exclusively encloses the receiving chamber with the gross volume and thus forms the exclusive wall of the receiving chamber for the ice cream mixture 2a. The gross volume can be filled via a filling area 2d. After filling with the ice cream mixture 2a, the filling area 2d is sealed and is thus closed. The filling area then has a pressure resistance similar to that of the sealed edge 2c, whereby a sealed edge 2c2 is excluded from this pressure-resistant property.

[0167] The ice cream bag 2 consists of two aseptic packaging material layers 2b1, 2b2, which are permanently welded together along the surrounding, rigid sealing edge 2c. This sealing edge 2c is adapted in the shape of a circular segment to the projection rotation axis R of the kneading device 7, so that the inner, round product area lies exactly in the area covered by the kneading arms 7b and is fully exposed to the area during kneading.

[0168] The shape of the sealing edge 2c forms a ring-shaped or polygonally rounded contour that lies entirely within a notionally superimposed circular area, thereby defining a radius RS that is greater than the effective length L of a kneading arm 7b guided along the rotation axis R of the kneading device 7 - this fulfills the condition RS ≥ 1.5 L. This geometric arrangement ensures that the entire area exposed to the kneading device 7 lies within the thermally sealed and mechanically stable interior of the bag 2.

[0169] Furthermore, in the area of the sealing edge 2c, several geometrically defined recesses or centering means 2c1 can be seen, which serve to precisely fix the ice cream bag 2 to the bag abutments 3, 4. These centering means 2c1 are arranged such that they interact with the centering pins 37 of the movable frame part 11a and thus enable a positive positioning of the bag 2 in the XY plane. One of the centering means is also designed as an outlet device 15, through which the ice cream mixture 2a can be specifically ejected after completion of the kneading and cooling process.

[0170] Finally, the shape of the sealing edge 2c is adapted to the contour-guided movement of the kneading device 7, so that a uniform kneading effect is achieved within the fillable volume of the bag 2, without leaving unwetted edge areas or dead zones. The overall design of the ice cream bag 2 in conjunction with the lifting device 1 thus allows for reliable handling, reproducible positioning, and homogeneous, air-free processing of the ice cream mixture 2a. In more detail, this can mean that an effective inner radius of the sealing edge 2c corresponds exactly to the maximum radial extension of the kneading arms 7b on the turntable 7a, with a design tolerance of ±0.5 mm provided to ensure seamless contact even in the event of thermal expansion.The segment-shaped outer contour of the sealing edge 2c simultaneously forms a fitting groove that engages a complementary receptacle of the temperature-controlled plate 12, 13; this forcibly centers the bag 2, and its packaging material layers 2b1, 2b2 cannot slip under kneading pressure. Because the sealing edge 2c lies outside the projection area R covered by the kneading arm 7b over its entire length, no shear stresses occur there – thus, the sealing edge 2c remains permanently sealed, and no dead spaces arise in which unkneaded ice cream mixture 2a could remain. Finally, the circular segment-shaped design contributes to a mass balance of the rotating assembly, as it distributes the kneading moment introduced by the bag abutments 3, 4 symmetrically around the projection rotation axis R, thus minimizing vibrations during operation.

[0171] In the present embodiment, the ice cream bag 2 has a flat body, similar to a flat circular cylinder. However, the flat circular cylinder does not have a peripheral surface; instead, the circular top surfaces merge into the sealing edge 2c via rounded sections, and the circular roof surfaces adjoin one another via the sealing edge 2c. The ice cream bag 2 has a gross volume sufficient to hold 100 ml of the ice cream mixture 2a.

[0172] The packaging material 2b consists of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene. The packaging material 2b has a thickness in the range of 60 micrometers to 100 micrometers. Furthermore, the 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 according to DIN EN ISO 527-3:2019-01.

[0173] The ice cream bag 2a 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 type of connection between the two packaging material layers 2b1, 2b2 and the configuration of the packaging material layers 2b1, 2b2 together form the first stiffening element 2e1.

[0174] One possibility for stiffening the sealing edge 2c of two LDPE films, which form 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-sealed seam of eight to ten millimeters. The locally double material layer crystallizes more strongly upon cooling. An equally effective solution is to place a coextruded strip of LDPE between the packaging material layers, which, during subsequent welding, fuses together 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 thread increases the area moment of inertia of the sealed area, but remains completely pure and recyclable.Another method uses a sealing tool with transverse embossing ribs: During welding, the tool embosses a fine groove profile into the double layer of packaging material, creating a bead-like geometry that significantly increases rigidity without the need for additional material. Finally, the sealing edge 2c can be folded inward 180 degrees before welding to the first stiffening element 2e1, so that four material layers lie on top of each other. The resulting multi-fold seal produces a thickened, highly rigid edge that reliably provides the clamping base required by the lifting device 1 and can be implemented using standard form-fill sealers.

[0175] The first stiffening element 2e1 is designed such that it forms a clamping base between the bag abutments 3, 4 such that a change in position of the at least one bag abutment 3, 4 can be detected by four sensors 6. With regard to a sensor 6, reference is made to the Fig. 4. The first stiffening element 2e1 extends over a complete sealing edge length of the sealing edge 2c.

[0176] 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 in such a way that it directly adjoins the first stiffening element 2e1 on both sides. The first stiffening element 2e1 encloses the gross volume / receiving chamber for the ice cream mixture 2a.

[0177] The ice cream bag 2 of the first embodiment further comprises two centering means 2c1, arranged in particular on the sealing edge 2c, in this case configured, among other things, as centering troughs, for securing the packaging material layers 2b1, 2b2 to the bag abutments 3, 4. Another of the centering means 2c1 is the outlet device 15 for discharging the ice cream 2a after the ice cream has been produced. The design of the sealing edge 2c itself can also have a centering effect. In this case, the sealing edge 2c is circular in sections. A radius of the circle enclosed by the sealing edge 2c is greater than or equal to a length of at least one kneading arm of the kneading device 7.

[0178] The sealing edge 2c has a pressure-compliant sealing edge 2c2, which is designed to release an opening depending on the pressure 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 applied. The “defined internal pressure” is the higher limit pressure that only builds up when an ice cream bag handling device 20 (see, for example, the Fig. 7a to 7m) actively squeezes the frozen ice cream bag 2. By squeezing, a pressure is applied to the ice cream bag 2 which exceeds the regular kneading pressure and is selected such that the sealing edge 2c2 only gives way when the ice cream is actually to be dispensed. The kneading device 7 mixes the ice cream mixture 2a intensively, but only generates the lower kneading pressure, which the sealing edge 2c2 can withstand without damage, so that no unwanted opening occurs during the cooling and kneading process. If the internal pressure exceeds this limit due to the targeted squeezing, the sealing edge 2c2 opens depending on the pressure and releases a defined opening through which the ready-to-eat ice cream is discharged from the outlet device 15 (see Fig. 6b) can escape.

[0179] In the Fig. 6c and Fig. 6d shows an ice cream bag 2 of a further embodiment.

[0180] The ice cream mixture contains 65 percent liquid and / or solid and 35 percent nitrogen.

[0181] With reference to the Fig. 7a to 7m briefly describe the manufacturing process for the ice cream.

[0182] The manufacturing process begins with the ice cream machine 100 moving the lifting device 1 into its closed starting position: The first bag abutment 3 in the form of the kneading device 7 with the passively temperature-controlled plate 12 rests force-fittingly on the second, actively temperature-controlled bag abutment 4. Both temperature-controlled plates 12, 13 thus form a thermal unit. After reaching the target temperature of -26 °C, the first bag abutment 3, which is spring-mounted via the elastic means 5, opens automatically, whereupon an ice cream bag handling mechanism 20 guided on the mechanical support device 10 moves between the two bag abutments 3, 4 and stops in a front position. A user of the ice cream machine 100 then places the ice cream bag 2 containing the ice cream mixture 2a into an input device (not shown).An ice cream bag handling mechanism 20 grips the ice cream bag 2 at the sealing edge 2c and moves linearly backward until the ice cream bag 2 is completely placed between the bag abutments 3, 4. The ice cream bag 2 is thus in the bag receiving position A. Subsequently, the first bag abutment 3 and the kneading device 7 close onto the second bag abutment 4, so that the bag 2 is transferred to the bag kneading position K. At the same time, the rotational movement about the vertical axis R, i.e. the projection rotation axis R, starts, whereby the kneading device 7 homogenizes the ice cream mixture 2a by periodically pressing it against the outer surface of the ice cream bag 2a, while the actively temperature-controlled plate 13 of the second bag abutment 4 actively cools the ice cream mixture 2a.

[0183] As soon as the mechanical kneading resistance rises to a defined level due to the solidification of the ice cream mixture 2a, a defined return force acts on resilient elastic means 5 of a measuring system (not shown). The first bag abutment 3 rises slightly, the sensors 6 mounted on the frame 11 detect the predetermined change in travel and signal the control system to terminate the kneading process. Immediately thereafter, the kneading device 7 rises completely, the ice cream handling mechanism 20 begins to move and evenly presses the ice cream through the fixed outlet device 15. When a bag holder of the ice cream bag handling mechanism 20 reaches the frontmost limit switch position, the holder stops its advance movement and releases the now empty ice cream bag 2, which is ejected without residue.

[0184] Finally, the food bag handling mechanism 20 returns to its starting position, the first bag abutment 3 rests again on the second bag abutment 4, and the lifting device 1 moves into the closed parking position, preventing condensation on the temperature-controlled plates 12, 13 and maintaining the temperature at -26°C. Thus, the bag abutments 3, 4 are thermally coupled again, the ice cream machine 100 has sterile starting conditions, and can begin a new ice cream production cycle without intermediate cleaning. Reference symbol list / parameter list 1 ice cream system 2 ice cream bags / bags 2a Ice cream mix 2b Packaging material 2b1 first packaging material layer of the packaging material 2b2 second packaging material layer of the packaging material 2c seal edge 2c1 Centering device 2c2 pressure-compliant seal edge 2d Filling area for filling the ice cream bag with ice cream 2nd stiffening element 2e1 first stiffening element 2e2 second stiffening element 3 first bag abutment / first abutment 4 second bag abutment / second abutment 4a Collection funnel / collection channel inlet for removing liquid 5 elastic agent 6 Sensor 7 Kneading device / mixing device 7a turntable 7b Kneading arm 8 Drive 9 camps 10 mechanical support device 11 frames 11a movable frame part 11b fixed frame part 12 passively tempered plates 13 actively temperature-controlled plates 13a Inlet nozzle 13b Drain nozzle 14 elastic component 15 Outlet device / outlet 16 Cooling system / heating system 16a Compressor 16b air-cooled external coil 20 Ice cream bag handling mechanism 30 movable lever arm system 30a upper lever arm of the lever arm system 30b lower lever arm of the lever arm system 31 Actuator system 32 guide carriages 33 joint 34 Forced operation 35 interventional means 36 force-transmitting coupling element of the guide carriage to the actuator 37 Centering pin 38 rubber ring 39 Center hole 100 ice cream machines C Locking position K1 first kneading position K2 second kneading position O Opening position R Projection rotation axis parallel to a normal of a main extension plane of the second bag abutment QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited non-patent literature

[0000] DIN EN ISO 527-3:2019-01

[0135]

Claims

[1] Lifting device (1) for a production chamber of an ice cream machine (100) for producing ice cream in a bag (2), comprising an ice cream mixture (2a), the lifting device (1) comprising a first bag abutment (3) and a second bag abutment (4) for supporting the bag (2); at least one movable lever arm system (30) for moving at least one of the bag abutments (3, 4); and an actuator system (31) for moving the lever arm system (30) between: - an opening position (O) in which the bag abutments (3, 4) have a defined gap width (S) relative to one another, and - a locking position (C) in which the two bag abutments (3, 4) form the production chamber; and wherein the actuator system (31) and / or the at least one lever arm system (30) is / are designed such that the two defined gap widths (S1, S2) can be generated by their kinematics. [2] Lifting device (1) according to claim 1, wherein the lever arm system (30) is coupled to at least the first bag abutment (3) such that the first bag abutment (3) is movable relative to the second bag abutment (4) between the opening position (O) and the locking position (C); or wherein the lever arm system (30) is coupled to both bag abutments (3, 4) in such a way that both are movable relative to one another between the opening position (O) and the locking position (V); and / or wherein the bag abutments (3, 4) have a locking means system which is designed such that the bag abutments (3, 4) are secured against lateral displacement relative to one another in the locking position (C) in a plane perpendicular to a lifting direction of the lever arm system (30). [3] Lifting device (1) according to claim 1 or 2, wherein the at least one lever arm system (30), in particular exactly two lever arm systems (30), are designed individually or in combination according to the following features: - the at least one lever arm system (30), in particular exactly two lever arm systems (30) arranged symmetrically to the at least first bag abutment (3), is / are designed such that the locking position (C) can be maintained solely by lever arm system kinematics; - the locking position (C) is a positive and / or non-positive end position in which the bag abutment(s) (3, 4) is / are secured against unintentional opening; - the locking position (C) is an overextension position in the at least one lever arm system (30), in which a joint angle between the articulated lever arms (30a, 30b) is greater than 180 degrees; - the at least one lever arm system (30) is designed such that a force that can be generated by the lever arms (30a, 30b) on at least one of the bag abutments (3, 4) is greater than - a counterforce acting by a resilient means (5) at least on the movable bag abutment (3, 4) and - a counterforce generated by at least one kneading device (7) in the bag (2) during a kneading and cooling process. [4] Lifting device (1) according to one of the preceding claims, - wherein in particular at least one of the bag abutments (3, 4), in particular both bag abutments (3, 4), are movably mounted on a frame (11); - wherein in particular the second bag abutment (4) is immovably connected to the frame (11) and / or to a mechanical support device (10) for a drive (8) and the first, movable bag abutment (3) in its locking position (C) can be partially or completely applied to the second, immovable bag abutment (4). [5] Lifting device (1) according to one of the preceding claims, wherein the at least one lever arm system (30), in particular the exactly two lever arm systems (30) are designed individually or in combination according to one or more features: - each lever arm system (30) has exactly four lever arms (30a, 30b); - two lever arm systems (30) are arranged symmetrically to each other on opposite sides of the bag abutments (3, 4) and are each coupled to the same movable bag abutment (3, 4); - in the vertical cross-section, in the locking position (C), at least one of the bag abutments (3, 4), in particular the first, movable bag abutment (3, 4), is arranged between and / or below the two symmetrically arranged lever arm systems (30); - both lever arm systems (30) are connected to the first bag abutment (3) via fixed articulation points and are designed to produce a synchronized movement with the same movement path; - each lever arm system (30) has a rod-shaped guide carriage (32), wherein at the longitudinal ends of the guide carriage (32) two upper lever arms (30a) are coupled to the frame (11) and two lower lever arms (30b) are coupled via joints (33) to a mechanical support device (10) of a drive (8); - a kinematics of the lever arms (30a, 30b) of each lever arm system (30) is designed as a parallelogram mechanism with overextension potential, wherein in the overextension position a positive self-locking is provided to secure the locking position (C). [6] Lifting device (1) according to one of the preceding claims, comprising at least one or more of the following features: - at least one kneading device (7) rotatable about a rotation axis (R), wherein the kneading device (7) is designed and arranged such that during its rotational movement it kneads the ice cream mixture (2a) inside the bag (2) by mechanical action on an outer surface of the bag (2); - the kneading device (7), wherein the kneading device (7) at least partially forms the first bag abutment (3); - a drive (8) for generating the rotational movement of the kneading device (7) about the rotation axis (R), wherein in particular the kneading device (7) is connected in a force-transmitting manner to the drive (8) via the mechanical support device (10) via a rotatable bearing (9). [7] Lifting device (1) according to one of the preceding claims, comprising at least one or more of the following features: - a passively temperature-controlled plate (12), which is connected in particular to the first bag abutment (3), - wherein in particular the passively temperature-controlled plate (12) has at least one elastic component (14), in particular several elastic components (14), ◯ resiliently on the kneading device (7), in particular on a rotary disk (7a) immovably connected to the kneading device (7), and / or ◯ is mounted on the mechanical support unit (10), ◯ wherein in particular the passively temperature-controlled plate (12) is resiliently mounted on the kneading device (7) via at least one elastic component (14) in such a way that a pivoting movement of the passively temperature-controlled plate (12) can be generated during a rotational movement of the kneading device (7), ◯ and wherein this elastic component (14) applies a force, in particular a restoring force, to the temperature-controlled plate (12) acting in the direction of the second bag abutment (4), which force is less than the force, in particular a restoring force, generated by the at least one elastic means (5). [8] Lifting device (1) according to one of the preceding claims, comprising at least one or more of the following features: - at least one of the lever arms (30a, 30b) of the at least one lever arm system (30) is movably guided in a positive guide (34) in order to be movable between the open position (O) and the closed position (C); - a drive (8) for driving the kneading device (7) is arranged in an area of the bag abutments (3, 4) remote from the lever arm systems (30), wherein the drive (8) is located on a side of the first bag abutment (3) facing the second bag abutment (4) and drives the kneading device (7) via a gear, in particular with a 1:1 ratio; - each lever arm system (30) is guided at its end remote from the drive (8) via a positive guide (34); - the forced guide (34) is a vertically aligned guide rail which is arranged on the frame (11) and serves for the vertical guidance of at least two lever arms (30a, 30b), wherein at least one of these lever arms (30a, 30b) has, at its end facing away from the guide carriage (32), an engagement means (35) which can be guided in the guide rail in a vertical sliding movement; - at least one of the bag abutments (3, 4), in particular the movable, first bag abutment (3) and / or the mechanical support device (10), has / have at least one stiffening rib which extends along a force transmission path of a force-transmitting component between the drive (8) and the kneading device (7). [9] Lifting device (1) according to one of the preceding claims, comprising one or more features individually or in combination: - the / each lever arm system (30) is designed such that the actuator system (31) only provides a movement impulse for moving the lever arm system (30) into the locking position (C) and the lever arm system (30) in the locking position (C) assumes a holding function of the locking position (C); - the / each guide carriage (32) is connected to the actuator system (31) and designed to be actuated thereby; - the / each guide carriage has a force-transmitting coupling element which is designed as a pin, flange or nose for transmitting a stroke of the actuator system (31) to the lever arm system (30); - at least one / both lever arm systems (30) are designed to be movable simultaneously by the actuator system (31) such that a uniform vertical movement of the bag abutments (3, 4) takes place; - the actuator system (31) having one or more of the following features: ◯ at least one actuator, in particular two actuators, designed as a linear actuator, in particular an electromechanical push rod drive; ◯ at least one actuator, in particular two actuators, designed as a drive element for automatically driving the at least one lever arm system; ◯ a lifting arm length of the / each actuator, in particular a length of the push rod of the electromechanical push rod drive, is designed such that in the opening position (O) the bag (2) can be positioned and / or guided in a controlled manner between the bag abutments (3, 4). [10] Lifting device (1) according to one of the preceding claims, wherein at least one of the bag abutments (3, 4), in particular both bag abutments (3, 4), has / have fixing means for fixing the ice cream bag (2) in the kneading position (K). [11] Ice cream bag (2) for a lifting device (1) according to one of the preceding claims 1 to 10, the ice cream bag (2) comprising: at least one first and one 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 delimits a closed receiving chamber for receiving an ice cream mixture (2a), and wherein a ratio of a projection area enclosed by the sealing edge (2c) to a total area of at least one of the packaging material layers (2b1, 2b2) is in a range from 1 / 4 to 1 / 2, in particular from 1 / 3 to 2 / 5. [12] Ice cream bag (2) according to the preceding claim, wherein the sealing edge (2c) connects the at least two packaging material layers (2b1, 2b2) to one another in such a way that a contour formed by the sealing edge (2c) on at least one of the packaging material layers (2b1, 2b2) lies completely within a circular area which completely covers the interior space enclosed by the sealing edge (2c), wherein a radius (RS) of this circular area is greater than the effective length (L) of at least one kneading arm (7 b) measured from a projection rotation axis (R) of the kneading device (7), preferably (RS) ≥ 1.5 · (L), and wherein in particular the sealing edge (2c) extends on the packaging material layers (2b1, 2b2) in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a calotte, lens, truncated cone, an annular or polygonal contour, is formed. [13] Ice cream bag (2) according to one of the preceding claims 11 or 12, comprising at least one stiffening element (2e) formed on the sealing edge (2c); wherein in particular the stiffening element (2e) is designed such that it forms a clamping base between the bag abutments (3, 4) such that a change in position of the at least one bag abutment (3, 4) can be detected by the at least one sensor (6); wherein in particular the stiffening element (2e) extends over a sealing edge length in a range of 50 percent to 95 percent, in particular over a complete sealing edge length; wherein in particular the stiffening element (2e) is formed by the sealing edge (2c) and / or an outlet device of the ice cream bag (2). [14] Ice cream bag (2) according to one of the preceding claims 11 to 13, comprising at least two, in particular three or four, centering means (2c1), in particular centering troughs, arranged on the sealing edge (2c) for fixing the packaging material layers (2b1, 2b2) to the bag abutments (3, 4); wherein in particular one of the centering means (2c1) is an outlet device (15) for discharging the ice cream mass (2a) after completion of the ice cream; wherein in particular the sealing edge (2c) is designed to be adapted to the at least one kneading device (7). [15] Ice cream bag (2) for an ice cream mixture (2a) for use with the lifting device (1) according to one of claims 1 to 10, the ice cream bag (2) having the features according to one of claims 11 to 14.

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