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

Abstract

Ice cream bag handling mechanism (1) for an ice cream bag (2) with an ice cream mixture (2a), the ice cream bag handling mechanism (1) comprising: a carriage system (20a) with at least one linearly movable carriage (20a1, 20a2) for moving a rotation body system (20b); a rotation body system (20b) with at least two counter-rotatable rotation bodies (20b1, 20b2) for fixing, emptying and releasing the ice cream bag (2); at least one drive system (20c) - for moving the carriage system (20a), and - for moving the rotation body system (20b), by means of a torque; and a transmission system (20d) for selectively transmitting the torque to the at least one carriage system (20a) and / or to the rotary body system (20b).

Description

Technical area

[0001] The present invention relates to an ice cream bag handling mechanism, an ice cream machine having this ice cream bag handling mechanism, and an ice cream bag capable of being handled by the ice cream bag handling mechanism. 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 motor-driven 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 provide improved ice cream production. In particular, one or more of the disadvantages described in the background of the invention are to be overcome. Particularly preferred is a cost-effectively producible, shape-stable, i.e., flexible, ice cream bag made of packaging material layers that can be handled in a controlled manner in a production chamber of the ice cream machine, i.e., that can be reproducibly guided to a starting position in the production chamber and secured.

[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 an ice cream bag handling mechanism for an ice cream bag containing an ice cream mixture, the ice cream bag handling mechanism comprising: a carriage system with at least one linearly movable carriage for moving a rotating body system; a rotating body system with at least two counter-rotating rotating bodies for securing, emptying, and releasing the ice cream bag; at least one drive system for moving the carriage system and for moving the rotating body system by means of a torque; and a transmission system for selectively transmitting the torque to the at least one carriage system and / or to the rotating body system.

[0007] In other words, the ice cream bag handling mechanism comprises a carriage system with at least one carriage that can be moved linearly along a guide and serves to move a rotating body system along a predetermined path. The rotating body system contains at least two counter-rotating rotating bodies that are designed to mechanically grip an ice cream bag containing ice cream mixture, empty it in a controlled manner, and then release it again. A common drive system provides the rotary movement required to drive the carriage and the rotating bodies. By means of a transmission system, the generated torque can be transmitted optionally only to the carriage system, only to the rotating body system, or to both components simultaneously. This enables flexible and controllable handling of the ice cream bag with a precise sequence of movements.

[0008] The ice cream bag handling mechanism enables automated and precise gripping, positioning, emptying, and release of a flexible ice cream bag through a coordinated interaction of a linearly moving carriage system and a counter-rotating rotating body system. The separation of linear and rotary motion by a selectively acting transmission system allows for demand-based control of the movement sequences, enabling particularly complex functions such as holding, controlled squeezing, or synchronized product emptying. The symmetrical roller engagement ensures even pressure distribution across the ice cream bag, ensuring complete and residue-free squeezing of the contents. The targeted buildup of internal pressure can also trigger a defined bursting of an outlet seal in the ice cream bag.Overall, the mechanism results in high process reliability, repeatability and efficiency with minimal design effort. Ice cream bag handling mechanism

[0009] The ice cream bag handling mechanism is a mechatronic assembly designed to automatically grip a filled, sealed ice cream bag containing ice cream mix, insert it into the ice cream machine, process it, and dispense it again. It consists of several functionally coupled components, including a movable carriage, rotating bodies, drive means, and a power transmission system. The goal is a fully automated, low-contact, and controlled handling of the ice cream bag during ice cream production. Sled system

[0010] The carriage system comprises one or more support elements, which are guided on rails and enable linear movement along an axis. It serves as a support for the rotating body system and realizes its forward and backward movement within the housing of the ice cream machine. The movement is force-controlled via a separate or shared drive. Linearly movable carriage

[0011] A linearly movable carriage can be a mechanical guide element that can be moved along a straight path. It is a component of the carriage system and mechanically supports the rotating body system. Its movement allows the ice cream bag to be inserted or retracted into the cooling and kneading zone of the ice cream machine, which in this case is a production chamber defined by two bag abutments. Rotational body system

[0012] The rotating body system can consist of at least two rotatably mounted rollers that can be driven in opposite directions. The rotating body system serves to grip, compress, and subsequently release the ice cream bag. The rotating bodies can be mechanically coupled to the carriage system at a defined distance. Slide system moves rotation body system

[0013] The rotating body system is mounted on the carriage system and is moved along with it by its linear movement. This moves the ice cream bag forward or backward between the bag abutments. This kinematic coupling allows for precise positioning of the rotating bodies relative to the production chamber. Rotational body system has two counter-rotating rotational bodies

[0014] The two rotating bodies, such as rollers, are mounted in such a way that they can rotate in opposite directions. This counter-rotating movement creates a pulling effect that allows the ice cream bag to be securely grasped and guided. The rotation can be generated by a targeted drive of the drive system and is reversible. Fix rotation body

[0015] The rotating bodies secure the ice cream bag by pressing against each other, thereby holding it in place with a positive fit. The holding force is derived from the roller pressure and the material friction. This enables the ice cream bag to be processed in a stable position, for example, during the cooling and kneading processes. Emptying the rotating body

[0016] During emptying, the ice cream bag is compressed between the rotating bodies, allowing its contents—the ice cream mix—to be pressed toward an outlet. The uniform rotation of the rotating bodies of the rotating body system, combined with the forward movement of the carriage system, ensures a continuous product flow. Rotational bodies let go

[0017] Once the bag is emptied, the rotating bodies can either be moved apart or their rotation can be reversed, causing the ice cream bag to lose its grip. The ice cream bag can now be removed from the gripping area without tension. This process completes the handling step and prepares the mechanism for the next cycle. drive system

[0018] The drive system can comprise at least one motor, e.g., a stepper motor with reduction gear, that generates a defined torque. This torque is used to drive the carriage system and / or the rotating body system. The drive system is connected to the moving components via suitable transmission elements, e.g., toothed belts and couplings. Drive system drives carriage system using torque

[0019] The drive system can transmit its torque to the carriage system via a gear or belt system, causing it to move linearly forward or backward. This movement serves to position the ice cream bag within the ice cream machine. Precise control allows the movement to be speed- and time-controlled. Drive system moves rotating bodies using torque

[0020] The drive system provides the torque for rotating the two rotating bodies of the rotating body system. This movement can occur in opposite directions or synchronously, depending on the desired operating mode, i.e., retraction, emptying, or retraction. The torque is transmitted to the rotating bodies via mechanical coupling elements, e.g., toothed belts. transmission system

[0021] The transmission system is a mechanical device that transmits the torque generated by the drive system to target components, such as the carriage system and the rotating body system. It includes, in particular, toothed belts, couplings, gear stages, or guide rails. Selective transmission through transmission system to carriage system and / or rotary body system

[0022] The transmission system is designed to transmit torque selectively to the slide system, the rotating body system, or both simultaneously. This allows flexible control of machine states, such as pure gripping, pure positioning, or synchronized emptying. This selectivity ensures that movements can be executed independently or in combination without mechanical conflicts or synchronization problems.

[0023] In particular, the object is accordingly also achieved by an ice cream bag for an ice cream mix, wherein the ice cream bag is suitable for an ice cream bag handling mechanism of the type described above or described below, the ice cream bag comprising at least a first and a second fluid-tight packaging material layer, wherein the first packaging material layer is connected to the second packaging material layer along a sealing edge which runs around at least part of the bag and thereby delimits a closed receiving chamber for receiving an ice cream mix, and at least one fixing section with a fixing edge formed on at least one packaging material layer for fixing by the rotating body system of the ice cream bag handling mechanism, wherein a ratio of a projection area enclosed by the sealing edge to a fixing section area is in a range from 2 / 5 to 3 / 10, in particular from 2 / 3 / 50 to 1 / 2.

[0024] The ice cream bag consists of two flat layers of packaging material, for example, designed as layers of packaging material, which are firmly bonded together along an at least partially closed sealing edge, thus forming an internal volume for accommodating an ice cream mixture. Through the targeted design of an edge area free of product mass, the so-called fixing section, the variable-shape packaging material layer bag can be reliably gripped, linearly moved, and compressed in a controlled manner by two counter-rotating rotating bodies. The first section of the bag to be gripped by the rotating bodies on the process side – the so-called fixing section – is designed to be product-free and mechanically stable to enable secure, positive gripping by the pair of rotating bodies.The rotating body system first grasps this section for drawing in, guides the bag through linear and rotating movements into a cooling and kneading zone, which is a production chamber of the ice cream machine, and finally rests on an opposite bag section located on the product outlet side. Here, the securing section, together with the area enclosed by the sealing edge projection circle, preferably forms only a partial area of the total surface of at least one of the packaging material layers. The linear carriage movement and the rotary body movement act synergistically on the ice cream bag, ensuring both a defined drawing in and complete squeezing out of the ice cream mixture.Establishing a geometric ratio between the entire bag cross-section defined by the sealing edge and the fixable section ensures that the rotating bodies always engage in a mechanically controllable, deformation-stable area. This solves the technical challenge of being able to handle a shape-stable, flat bag in an automated, positionally stable, and reproducible manner.

[0025] The clear separation between the functional volume area and the specific fixation section enables trouble-free gripping by the ice cream bag handling mechanism without impairing the dispensing of the finished ice cream from the ice cream mix. The defined surface ratio ensures a sufficiently large gripping area that always remains deformation-resistant, regardless of the fill level or product viscosity. The design is easy to implement in terms of materials and manufacturing technology and can be transferred to standard layered packaging. Packaging materials with fibers are also conceivable. Furthermore, the planar surface design results in high reproducibility in handling and reliable series production. Projection area enclosed by the seal edge

[0026] The projection area enclosed by the sealing edge refers to the two-dimensional area resulting from a frontal orthogonal view of the filled ice cream bag and located entirely within the outer sealing edge. It is the geometric projection of the entire body of the ice cream bag onto an imaginary plane, without taking into account bag curvatures or material expansions. This area thus encompasses the total extent of the fillable gross volume outside the securing section. The projection area enclosed by the sealing edge is crucial for determining the area ratio between the usable gross volume and the fixable securing section. The projection area can be rectangular, oval, teardrop-shaped, or irregular, as long as it is clearly defined by a closed sealing edge.In preferred embodiments, it corresponds to the outer contour of a flat bag with a central chamber and a surrounding sealed edge. The projection area enclosed by the sealed edge can also refer to an area partially enclosed by the sealed edge, in which case the sealed edge forms the entire area together with a folding wall of a folded wrapping layer of a packaging material. Fixing section area

[0027] The securing section surface is the area of the ice cream bag that is first gripped by the two rotating bodies of the ice cream bag handling mechanism during the ice cream production process. The securing section surface is located at the beginning of the feed direction and can also be located at the opposite end of an outlet device. The securing section surface is free of product, flat, and designed so that it can be received between the rollers in a form-fitting and flat manner. By arranging this area as the first engagement surface, a safe, deformation-stable start of the feed is ensured. The surface must be sufficiently large to allow the rotating bodies to engage completely and prevent slipping. Structurally, the securing section surface can be designed as a rectangular edge zone, a wedge-shaped zone, or a central web that is stabilized on the machine side by guide elements.Particularly preferably, the fixing section in the region of the fixing section surface is configured solely by a quality of the packaging material layer(s) and / or a type of connection between the packaging material layers, in particular the quality of the sealing edge. The fixing section can be formed solely by the packaging material layers, which are connected to one another in the region of the fixing section by the sealing edge.

[0028] Possible embodiments of an ice cream bag covered by the claim are a flat ice cream bag sealed on both sides with a drop-shaped cavity, in which a 4 cm long, product-free packaging material layer section is formed as a fixing area below the gross volume; a rectangular bag with a central outlet device and a laterally enlarged sealing edge, the lower third of which corresponds to the fixing area; a rounded UHT packaging material layer bag with a laterally fixed outlet and a symmetrical gripping area with a flat, rectangular fixing zone; an aseptically filled single-portion bag with 100 ml content, the fixing area of which has a ratio of exactly 1:3 to the total extent of the sealing edge projection area. Two layers of packaging material

[0029] The ice cream bag can be constructed from two distinct packaging material layers or, alternatively, from two distinct packaging material layers, such as fibrous packaging material layers of a wrap layer, which may have different barrier or strength properties. The barrier and strength properties of the two distinct packaging material layers / packaging material layers can also be identical. Alternatively, the two packaging material layers can be a single folded packaging material layer. However, this layer can also have different properties depending on whether it is the first or second packaging material layer.For example, the first packaging material layer on an outer side facing away from the receiving chamber and thus located outside the receiving chamber can have a lower surface roughness than a second packaging material layer on its outer side. Each layer can be designed individually or as a composite layer to meet specific functional requirements. The layers can be combined symmetrically or asymmetrically to optimize the overall layer package. Their interaction can ensure high pressure, tear, and temperature resistance. Fluid-tight packaging material layer

[0030] 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

[0031] 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

[0032] 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.

[0033] 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

[0034] 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. Until the barrier agent is activated, no exchange of substances with the environment can occur. Receiving chamber for holding the ice cream mixture

[0035] 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

[0036] 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 layer of packaging material. 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

[0037] 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

[0038] 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.

[0039] 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 packaging material layers, 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, which runs at least in sections. The omission of an additional insert film reduces material consumption and reduces possible 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. Wrapping layer of a packaging material

[0040] The wrapping layer of a packaging material can refer to a functional packaging material layer or a fiber-containing layer, or a combination thereof, which forms the entire lateral extent of the ice cream bag and can be multi-layered depending on requirements. It comprises all layers that are extruded, laminated, or coated during production to form a flat composite, which together provide the 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. As a result, the moisture and oxygen transmission coefficient remains unchanged along the folded edge, ensuring a homogeneous barrier effect across the entire circumference of the receiving chamber.

[0041] 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 packaging material layer structures can be combined, so that, for example, a high-strength outer layer can be used in pairs with a particularly low-friction inner layer. One example uses a printed PET / EVOH / PE composite film as the first packaging material layer and a transparent, slip-modified PE monofilm as the second packaging material layer. Both layers are fed inline, precisely aligned, and then heat-sealed to form the ice cream bag.

[0042] Alternatively or additionally, it is provided that the first and the second packaging material layer are made of the same material, wherein an outer side is additionally provided with a rougher layer. The side of the ice cream bag with the rougher layer is preferably intended to rest on an actively temperature-controlled plate of the ice cream machine. The rougher surface can also be designed to have increased static friction with a copper surface of the actively temperature-controlled plate. Furthermore, the other outer side of the ice cream bag, opposite the rougher side, can have a lower surface roughness such that a kneading device of the ice cream machine can describe kneading movements on this outer side with lower static friction and touches it during these kneading movements. Slide system with two movable slides

[0043] Alternatively or additionally, the carriage system comprises exactly two linearly movable carriages. In other words, the carriage system comprises two carriages that can be moved in the same direction. According to a specific embodiment, the two carriages are each provided with a separate drive and a transmission system, whereby both the linear movement of the carriage system and the rotation of the rotating bodies mounted thereon can be controlled independently of one another. It is also conceivable for the rotating bodies to be driven by gear components mounted between the carriages, wherein the torque can be transmitted to the rotating bodies, for example, via toothed belts or other torque-transmitting means.One advantage of this design is the improved controllability of the relative movement between the ice cream bag and the rotating bodies, which ensures a defined ejection of the ice cream mixture while maintaining the bag's shape. A further advantage is that the defined double carriage structure allows for different modulation modes—such as holding, gripping, or emptying modes—to be implemented with high precision. Rotating bodies on the slide system

[0044] Alternatively or additionally, it is provided that the rotating bodies are mounted on the carriage system in a rotationally movable manner, in particular between and on the two carriages. In other words, it is provided that the carriage system comprises two carriages that can be moved in the same direction, which jointly support the rotating body system and enable movement along a linear guide. Rotational bodies are rollers

[0045] Alternatively or additionally, it is provided that the rotating bodies are rollers. In other words, it is provided that the rotating bodies are designed as rotationally symmetrical, rotatingly driven rollers that can positively fix and compress a section of the ice cream bag. According to a specific embodiment, it is provided that the rollers are provided with a coating adapted to the surface properties of the ice cream bag in order to reliably prevent the bag from slipping during transport and the ejection process. It is also conceivable that the rollers are made of an elastically deformable material in order to achieve uniform pressure distribution both with different wall thicknesses of the ice cream bag and with varying gross volume.It is also conceivable for the rollers to be controlled torque-selectively, allowing the roller movement mode to be adapted to the respective process phase (gripping, holding, emptying). One advantage of this design is the robust and reliable guidance of the ice cream bag along the desired path, ensuring safe and loss-free discharge of the ice cream mixture. A further advantage is that the use of rollers allows for continuous and uniform material extrusion, which benefits the quality of the final product. Structure of each sled

[0046] Alternatively or additionally, it is provided that each carriage consists of an inner carriage sub-element closest to the rotational body system and an outer carriage sub-element further away from the rotational body system, wherein the rotational bodies are rotatably mounted between two inner sub-elements of the two carriages and wherein the inner and outer sub-elements together rotatably mount a gear for transmitting the torque to the rotational body system. In other words, it is provided that each of the two carriages is constructed from an inner and an outer carriage sub-element, wherein the inner sub-element serves to mount the rotational bodies and the outer sub-element, in combination with the inner sub-element, enables the mounting and power transmission of a gear for rotating the rotational bodies.According to a specific embodiment, the rollers mounted between the two inner sub-elements are driven by a gear or toothed belt transmission guided on the outer slide sub-elements, with the torque being transmitted via a common transmission system or a separate transmission system for each slide. It is also conceivable for the inner sub-element to additionally have a guide device that supports the precise alignment of the roller during the rotary and linear movement. It is further conceivable for the outer sub-element to serve to accommodate a sub-drive that cooperates with the transmission and creates a decentralized drive topology for the two rotating bodies. An advantage of this design lies in the mechanically decoupled, yet functionally coordinated structure of the slide sub-elements, which allows for a compact design with a high functional density.A further advantage is that the precise bearing and guidance of the rotating bodies between the inner sub-elements ensures a uniform contact force and reliable torque transmission to the ice cream bag. Variable rotation body distance

[0047] Alternatively or additionally, it is provided that at least two rotating bodies are movably mounted on the carriage system at a variable distance from one another. In other words, it is provided that the two rotating bodies are mounted on the carriage system in such a way that their distance from one another is variably adjustable in order to enable adaptation to different bag geometries or fill levels. According to a specific embodiment, it is provided that the rotating bodies are each mounted on separately movable holders or arms that can be moved towards or away from one another via a controlled or mechanically coupled adjustment mechanism system - for example, an eccentric, spindle, or linear drive. It is also conceivable that the adjustment of the distance is automatically controlled by a sensor system that detects the diameter or position of the ice cream bag.It is also conceivable that the variable spacing of the rotating bodies could be achieved using elastically preloaded bearings, which enable a defined pressure response depending on the bag wall stiffness. One advantage of this design is the system's high flexibility with regard to different ice cream bag types, enabling universal applicability without modification. A further advantage is that the variable positioning of the rotating bodies allows for targeted pressure distribution, which supports even emptying and the integrity of the bag. Controllable rotating body system

[0048] Alternatively or additionally, it is provided that the rotation body system is controllable between - a rotation mode in a first direction of rotation for gripping and in a second direction of rotation, opposite to the first direction of rotation, for releasing the ice cream bag, wherein in particular the carriage system is controllable not to move in the rotation mode; and / or - a holding mode for holding the ice cream bag, in which the rotating bodies fix the ice cream bag without rotating.

[0049] In other words, the rotating body system is designed to be switchable between different operating modes, namely a rotation mode with counter-rotating rotation of the rotating bodies for gripping or releasing the ice cream bag, and a holding mode in which the rotating bodies force-lock the ice cream bag without rotating. According to a specific embodiment, in the rotation mode, only the rotating body system is driven, while the carriage system remains in a stationary position to enable precise gripping or releasing of the bag.

[0050] It is also conceivable that the change between rotation and holding mode occurs automatically via an electronic control system depending on sensor signals (e.g. for bag detection or position detection). It is also conceivable that in holding mode, a defined contact pressure is generated between the rotating bodies, which is coordinated with the wall resistance of the ice cream bag. One advantage of this design is the process-reliable handling of the ice cream bag, since each phase - gripping, holding and releasing - can be precisely controlled independently of one another. A further advantage is that the targeted decoupling of the movements of the carriage system and the rotating body system prevents unwanted relative movements and thus reduces mechanical stress on the bag. Compensatory synchronous movement

[0051] Alternatively or additionally, it is provided that the carriage system is controllable to move linearly in the holding mode and / or in a synchronized entrainment mode for emptying the ice cream bag, in which the rotating bodies rotate synchronously with a linear movement of the carriage system, so that the ice cream bag remains stationary relative to immovable parts of the drive system. In other words, it is provided that the carriage system is specifically movable linearly in the holding mode while the rotating bodies hold the ice cream bag, and that in the synchronized entrainment mode, a coordinated movement of the rotating bodies occurs with the linear movement of the carriage system, so that the ice cream bag remains stationary relative to stationary components of the drive system.In other words, the ice cream bag handling mechanism is designed to enable a compensatory synchronous movement, in which the ice cream bag is carried synchronously with the linear movement of the carriages, so that an outlet device of the ice cream bag does not move relative to the feed and ejection mechanism. In particular, it is provided that the rotating body system rotates synchronously with the linear movement of the carriages during the ejection phase, so that the outlet device of the ice cream bag is held stationary. According to a specific embodiment, it is provided that in the synchronized carrying mode, the peripheral speed of the rotating bodies corresponds exactly to the feed speed of the carriage system, thereby ensuring uniform and distortion-free pressing of the ice cream mixture.It is also conceivable for the synchronization to be carried out electronically via a central control unit, which regulates the speed of the rotating bodies depending on the measured or specified linear movement. It is also conceivable for the synchronization to be achieved via a mechanical coupling, for example through a combined toothed belt or curved guide system. One advantage of this design is the constant position of the ice cream bag during emptying, which prevents material damage or wrinkling, especially in delicate bag constructions. A further advantage is that the coordinated movement achieves a uniform product flow over the outlet device, thereby improving the quality and consistency of the dispensed ice cream mix.

[0052] Coordination of operating parameters of the rotating body / sliding system Alternatively or additionally, the rotational speed of the rotating bodies and / or the linear movement of the sliding system and / or the pressure between the rotating bodies on the ice cream bag are coordinated in such a way that, with compressible contents and a flexible ice cream bag wall, a synchronized material flow is guaranteed without deformation of the ice cream bag. In other words, the rotational speed of the rotating bodies, the feed speed of the sliding system, and the contact pressure exerted between the rotating bodies are coordinated in such a way that the ice cream mixture is discharged continuously and evenly without any undesired deformation of the flexible bag wall.According to a specific embodiment, these parameters are dynamically controlled by an electronic control unit that reacts in real time to changes in the bag shape or fill level in order to maintain a uniform material flow. It is also conceivable that the movement and pressure parameters are adjusted using predefined programs tailored to different bag configurations or product types. It is also conceivable that an integrated sensor system continuously monitors the internal pressure or the external contour of the ice cream bag in order to adaptively adjust the control parameters. One advantage of this design is the prevention of kinks, jams, or material buildup within the bag, which promotes the hygienic and complete emptying of the ice cream mixture.A further advantage is that the load-appropriate adjustment of the movement parameters results in a longer service life of both the ice cream bag and the mechanical components of the handling mechanism.

[0053] Variable speed for movement of the carriage system / rotational body system. Alternatively or additionally, it is provided that in the synchronized feed mode, a speed of the rotational bodies and / or a speed of the linear movement of the carriage system varies depending on the time interval, in particular between at least two different speeds. In other words, it is provided that in the synchronized feed mode, either the rotational speed of the rotational bodies, the feed speed of the carriage system, or both movements are varied over defined time intervals in order to adapt the emptying of the ice cream bag to the temporal progression of the discharge process.According to a specific embodiment, the speed is changed stepwise or continuously in at least two different phases, for example by using a higher speed at the beginning to overcome the initial resistance and a reduced speed towards the end to ensure a uniform discharge of the ice cream mixture. It is also conceivable that the time-interval-dependent adjustment of the movement parameters is based on sensor values that record the current fill level or consistency of the ice cream mixture in the bag. It is also conceivable that more than two speed levels are provided, for example in the form of a four-stage profile with a degressive speed curve to optimize the flow behavior. An advantage of this design lies in the improved controllability of the material flow, which ensures a constant dispensing consistency of the ice cream mixture.A further advantage is that the dynamic adjustment of the movement parameters avoids mechanical stress peaks on the ice cream bag and maintains its structural integrity throughout the entire emptying process. Time interval dependent speed for movement of slide system / rotation body system

[0054] Alternatively or additionally, it is provided that in the synchronized entrainment mode, the speed of the rotating bodies and / or the speed of the linear movement of the carriage system is reduced stepwise within at least two, in particular at least four, time intervals per interval from a fastest speed in a first and earliest time interval to a slowest speed in a fourth and final time interval. In other words, it is provided that in the synchronized entrainment mode, the rotational speed of the rotating bodies and / or the feed speed of the carriage system is varied in a time-controlled manner in order to adapt the emptying process of the ice cream bag to different phases of the discharge.According to a specific embodiment, the emptying cycle is divided into at least two time-defined intervals, in each of which different speed values are specified for the rotation and / or the linear movement in order to enable gentle but complete discharge. It is also conceivable that the time-interval-dependent speed control is adaptively coupled to the fill level or the internal pressure of the ice cream bag, for example by evaluating a sensor signal or based on a model-based control algorithm. It is also conceivable that more than two speed levels are provided, for example in the form of a gradually reduced profile that aims at the most uniform ice cream consistency possible. An advantage of this design lies in the targeted control of the material flow, which prevents an abrupt outflow of the ice cream mixture as well as incomplete discharge.A further advantage is that the graduated speed control avoids mechanical load peaks in the system and thus increases the service life of both the ice cream bag and the mechanical components. Drive system with exactly two drives

[0055] Alternatively or additionally, it is provided that the drive system has at least two drives, of which at least a first drive is provided for moving the carriage system and of which at least a second drive is provided for moving the rotary body system. In other words, it is provided that the drive system comprises two mutually independent drives, wherein a first drive is provided exclusively for the linear movement of the carriage system and a second drive is provided exclusively for the rotation of the rotary bodies. According to a specific embodiment, it is provided that both drives are designed as precisely controllable, for example stepper motor-based, drive units, each of which is connected to the carriage system or the rotary body system via its own transmission system.It is also conceivable for the drives to be synchronized via a central control unit in order to implement complex motion profiles involving the interplay of linear and rotational movement. It is also conceivable for one of the drives to have a gear stage to provide high torque while maintaining a compact design. One advantage of this design is the increased freedom of movement and process flexibility, as both types of movement can be adapted independently of each other to different operating modes. A further advantage is that the separate controllability enables energy-saving and material-friendly operation, as each movement is carried out precisely as needed. Drives are stepper motors

[0056] Alternatively or additionally, it is provided that each of the drives is a stepper motor. In other words, it is provided that both the drive assigned to the carriage system and the drive assigned to the rotary body system are each implemented by a stepper motor, which enables precise control of the respective movement sequences. According to a specific embodiment, it is provided that the stepper motors are controlled in a clock-controlled manner via an electronic control unit, whereby defined speed and position profiles can be implemented with high repeatability. It is also conceivable that the stepper motors are equipped with integrated feedback units, such as encoders, in order to enable closed-loop control of the movement sequence. It is also conceivable that different designs of the motors (e.g.The stepper motors (in terms of torque or step resolution) ensure optimal adaptation to the respective load situation of the carriage system or the rotating body system. One advantage of this design is the precise positioning of both subsystems, which significantly increases process reliability, particularly when inserting, holding, and emptying the ice cream bag. A further advantage is that the use of stepper motors may eliminate the need for additional sensors for position detection, which simplifies the system architecture and increases operational reliability. Separate transmission devices

[0057] Alternatively or additionally, the transmission system comprises at least two independent transmission devices for each carriage of the carriage system, a first transmission device for transmitting the torque for moving the carriage system, and a second transmission device for transmitting the torque for moving the rotating bodies. In other words, the transmission system comprises two separate, functionally independent transmission devices for each carriage of the carriage system, the first transmission device for the linear movement of the respective carriage, and the second transmission device for the rotational movement of the rotating bodies mounted on this carriage.According to a specific embodiment, the two transmission devices are mechanically decoupled and each connected to the corresponding drive units via its own drive path, for example, by means of separate toothed belts, spindles, or gear units. It is also conceivable for one of the transmission devices to form a combined guide and drive system, for example in the form of a linearly guided toothed belt unit with an integrated tensioning mechanism. It is also conceivable for the second transmission device to be integrated into a compact gear block within the carriage in order to realize a space-saving design while simultaneously transmitting power to the rotating bodies. An advantage of this design lies in the clear functional separation of the movement sequences, which enables independent and precise control of both directions of movement.A further advantage is that the modularization of the transmission devices ensures high ease of maintenance and adaptability to different machine types or process requirements. Transmission system with toothed belt drive

[0058] Alternatively or additionally, it is provided that the transmission system has a toothed belt drive with a tooth-shaped profile. In other words, it is provided that the transmission system is designed, at least in sections, as a toothed belt drive with a tooth-shaped profile, thereby enabling a positive and slip-free transmission of torque to the carriage system and / or the rotating body system. According to a specific embodiment, it is provided that the toothed belt consists of a wear-resistant elastomer with an integrated tension member layer and engages with a corresponding gear or pulley profile in order to ensure precise movement transmission even under variable load conditions. It is also conceivable for the toothed belt drive to be designed as a double-sided toothed belt in order to transmit two opposing movements simultaneously, for example for symmetrical carriage guidance.It is also conceivable for the tooth profile of the timing belt to be specifically tailored to the transmission torque, for example, in the form of HTD or AT profiles to reduce belt flutter and increase positioning accuracy. One advantage of this design is low-maintenance and quiet power transmission while maintaining high positioning accuracy and repeatability.

[0059] A further advantage is that toothed belt drives can be compactly integrated into the carriage system and ensure high system efficiency even with frequent changes of direction.

[0060] Carriage with gear for transmitting the torque to the rotating body Alternatively or additionally, it is provided that at least one of the carriages has a gear for transmitting the torque to the rotating body. In other words, it is provided that at least one of the two carriages is equipped with a gear that serves to transmit the torque to the rotating bodies mounted on it. According to a specific embodiment, it is provided that the gear is arranged within the carriage and transmits the rotary movement directly to the rotating body via a shaft or a pair of gears, wherein the gear is particularly tailored to the limited installation space and the required transmission ratio. It is also conceivable for the transmission to be designed as a planetary gear, spur gear or as a belt-based intermediate gear in order to achieve the necessary transmission rate while maintaining a compact design.It is also conceivable that the gearbox could be designed in a modular, interchangeable manner, allowing it to be adapted to different bag diameters or rotating body configurations. One advantage of this design is the targeted, powerful, yet precise control of the rotating bodies directly from the respective carriage, thus minimizing unnecessary transmission losses. Another advantage is that the integration of the gearbox into the carriage allows for a compact and clear system architecture, which supports efficient maintenance and adjustment.

[0061] Second transmission device transmits rotational body movement torque. Alternatively or additionally, it is provided that the second transmission device is designed to interact with the gearing of the carriage when transmitting the torque for moving the rotational bodies. In other words, it is provided that the second transmission device is designed such that it functionally cooperates with the gearing integrated in one of the carriages when transmitting the torque for moving the rotational bodies. According to a specific embodiment, it is provided that the torque is transmitted via an external toothed belt system or a shaft connection to the gearing in the carriage, which then transmits the rotational movement to the rotational bodies.It is also conceivable for the second transmission device to comprise a coupling element that automatically engages the slide's gearing when the drive torque is applied. It is also conceivable for the interaction to occur through a coaxial or right-angled gear arrangement principle in order to adapt the installation position to the geometric conditions of the machine. One advantage of this design is the efficient and low-loss power transmission with simultaneous mechanical decoupling of the drive and the rotating body bearings. A further advantage is that the targeted interaction of the transmission device with the slide gearing enables modular and space-saving integration, which also allows easy access for maintenance or the replacement of individual components. Transmission system for linearly movable slide guide

[0062] Alternatively or additionally, it is provided that the transmission system is designed to guide the at least one carriage of the carriage system in a linearly movable manner. In other words, it is provided that the transmission system not only serves to transmit power, but is also designed as a linear guide device for at least one carriage of the carriage system, so that its movement takes place along a defined path. According to a specific embodiment, it is provided that a toothed belt or a spindle within the transmission system simultaneously acts as a guide element, with the carriage being guided and stabilized via a rotating bearing structure. It is also conceivable for the transmission system to integrate a profiled guide rail or plain bearing system that handles both positioning and power transmission.It is also conceivable that the guidance could be implemented using a combination of fixed guide rails and movably coupled toothed belt elements, thus enabling a compact, multifunctional design. One advantage of this design is the reduction in the number of components, as power transmission and guidance are combined in a single functional unit. A further advantage is that the defined guidance improves the precision and repeatability of the carriage movement, which is particularly important for the reproducible positioning of the ice cream bag. First transmission device guides exactly one carriage

[0063] Alternatively or additionally, it is provided that the first transmission device is designed to guide precisely one carriage in a linearly movable manner. In other words, it is provided that the first transmission device is designed such that it guides and drives exclusively the associated individual carriage in a linear direction of movement. According to a specific embodiment, it is provided that the carriage is rigidly coupled to a toothed belt, a spindle, or a linear carriage, which is movably guided by the first transmission device, so that a precise linear movement acting exclusively on this carriage takes place. It is also conceivable for the first transmission device to have a separately mounted and guided linear unit that can be operated independently of the guide of the other carriage.It is also conceivable that a separate first transmission device is provided for each carriage to enable independent movement of both carriages. One advantage of this design is the clearly directed, controlled movement of a single carriage, allowing for flexible movement sequences and differentiated gripping or ejection modes. A further advantage is that the targeted control of individual carriages enables symmetrical or asymmetrical force application to the ice cream bag, increasing adaptability to different bag types. First transmission device between the slide elements connected to the slide

[0064] Alternatively or additionally, it is provided that the first transmission device is immovably connected to the carriage, in particular in a region of the carriage between the first and the second carriage sub-element. In other words, it is provided that the first transmission device is rigidly connected to the respective carriage, in particular in a section arranged between the inner and the outer carriage sub-element, so that a positive and non-positive coupling for transmitting the linear movement is ensured. According to a specific embodiment, it is provided that the carriage is firmly connected at a driving point to a toothed belt, a linear rail or a push arm, wherein this connection does not permit any relative movement between the carriage and the transmission device. It is also conceivable that the fixed connection is achieved by a mounting element, such as e.g.a clamping shell, screw connection or form-fitting holder is implemented, which is arranged centrally between the two slide elements. It is also conceivable that the immovable connection has a modular design, so that the slide position can be easily replaced or adjusted during maintenance or calibration. One advantage of this design is the precise transmission of the drive force to the slide, which achieves exact positioning and repeatability of the linear movement. A further advantage is that the central connection between the inner and outer slide elements ensures even force distribution across the slide structure, which reduces mechanical load peaks and increases the service life of the guide. Optical sensors to check the correct position of the ice cream bag between the bag abutments

[0065] Alternatively or additionally, it is provided that the ice cream bag handling mechanism has a first ice cream bag abutment, in short: bag abutment, and a second ice cream bag abutment, in short: second bag abutment, for abutting the ice cream 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 ice cream bag abutments; and an actuator system for moving the lever arm system between: an open position, in which the ice cream bag abutments have a defined gap width relative to one another, and a locked position, in which the two ice cream bag abutments form the production chamber; and a sensor system with at least two optical sensors, for detecting and checking correct positioning of the ice cream bag between the ice cream bag abutments.In other words, the ice cream bag handling mechanism is provided with a sensor system comprising at least two optical sensors, which serve to detect and verify the correct positioning of the ice cream bag between a first and a second bag abutment. According to a specific embodiment, the optical sensors are mounted laterally in the region of the production chamber, preferably on the holders of the bag abutments, and detect both the presence and the orientation of the bag before the lever arm system, via the actuator system, moves the bag abutments into the locking position. It is also conceivable for the sensors to be coupled to a control system that releases the locking of the production chamber only when the correct bag position is detected, thereby preventing faulty processing in mechanically or hygienically unsuitable conditions.It is also conceivable that the sensors utilize different optical principles—e.g., light sensors, light barriers, or image processing units—to evaluate not only mere presence but also features such as position, edge contour, or printed markings on the ice cream bag. One advantage of this design is increased process reliability, as the insertion process is automatically checked, and operating errors or misalignments of the bag are detected and prevented in a timely manner. A further advantage is that precise optical detection ensures reproducible positioning of the bag, which is particularly crucial for the precise function of the rotating body system and consistent emptying. Optical sensors between bag abutments / infeeder for reading machine-readable codes

[0066] According to a specific embodiment, the optical sensor system between the bag abutments / on the insertion device is alternatively or additionally designed to detect machine-readable codes such as QR codes or RFID tags attached to the ice cream bag. This identification data can be used to record information such as product batch, production date, ice cream type, or regional recipe variations in real time in a cloud-based system. It is also conceivable that the identification can be used to check whether the bag is an authorized, original product compatible with the machine, so that defective or non-certified bags are automatically rejected. Furthermore, the system can be used to link machine operating data to specific bags, for example, to document cycle counts, deviations in cooling time, or for maintenance logging.Code recognition also enables automatic adjustments to process parameters, such as mixing time, cooling profile, or desired consistency levels. Furthermore, the system can meet regional requirements by processing product-specific content such as ingredient lists, allergens, or legally required labeling. User-specific preferences can also be mapped in this way, for example, through stored profiles for consistency or portion size. Furthermore, the end user can receive additional information from the scan results, such as nutritional values, promotions, or feedback systems for product evaluation. Overall, the integration of identification technologies enables expanded functionality, increased product safety, and adaptive control of the entire ice cream production process.The embodiment shown is therefore suitable for implementing current market requirements for traceability, personalization and system security in a future-oriented manner. Closing flap interacting with the carriage system to close a production chamber between the bag abutments

[0067] Alternatively or additionally, it is provided that the ice cream bag handling mechanism comprises a frame, wherein the frame has a closure flap for closing an insertion opening for inserting an ice cream bag, and the carriage system is designed to be movable relative to the frame; wherein the closure flap has mechanical interaction means for mechanically interacting with the carriage system, wherein the interaction means are designed to be touched and lifted during a forward stroke of the carriage system in order to release the insertion opening. In other words, it is provided that the ice cream bag handling mechanism comprises a stationary frame which has an insertion opening for the ice cream bag and an associated closure flap, wherein the carriage system is movable relative to the frame.According to a specific embodiment, it is provided that mechanical interaction means are located on the closure flap, which are mechanically activated during the forward stroke of the carriage system by being lifted by a contact movement and thereby releasing the insertion opening.

[0068] It is also conceivable for the interaction means to be designed as spring-loaded levers, cam elements, or sliding pieces that are automatically deflected by the advance of one or both slides of the slide system. It is also conceivable for the insertion opening to be released by a combined movement of the slide system and the flap, thus creating a particularly space-saving and secure opening mechanism. One advantage of this design is the automated opening of the insertion opening depending on the operating position of the slide system, which avoids manual intervention and accelerates the process. A further advantage is that the mechanically coupled system creates a robust and low-maintenance locking mechanism that functions reliably even during repeated use. Insertion device for ice cream bags

[0069] Alternatively or additionally, it is provided that the frame has an insertion device for inserting the ice cream bag up to the closure flap. In other words, it is provided that the frame comprises an insertion device which is designed as a structured guide shaft and guides the ice cream bag along a defined insertion axis up to the closure flap. According to a specific embodiment, it is provided that the insertion device has an inclined insertion channel with objectively designed shaft sides, in which the ice cream bag is guided in a self-centering manner by gravity up to the closure flap in the closed position. It is also conceivable that the insertion device is attached to the frame in a modular manner and has interchangeable guide contours in order to be able to adaptively accommodate different bag formats.It is also conceivable for the guide shaft to be integrally equipped with sensors to check the orientation of the ice cream bag during the insertion process and, if necessary, provide feedback to the control system. One advantage of this design is the automated, position-controlled feeding of the ice cream bag without manual fine alignment by the user. A further advantage is that the defined shaft geometry in combination with the closing flap creates a closed guide that is both functionally safe and hygienically reliable. The insertion device can be designed to guide the ice cream bag to the closing flap in a self-centering manner due to gravity. The insertion device can be designed to guide the ice cream bag to the closing flap in a vertical direction and / or at a slight angle to the vertical. Introducer with inclined shaft wall

[0070] Alternatively or additionally, it is provided that the insertion device has an insertion shaft delimited by at least one shaft wall, wherein in particular the shaft wall extends at an obtuse angle with respect to a support surface for the ice cream bag formed by the second bag abutment, wherein the obtuse angle is in a range from 91 degrees to 100 degrees, in particular from 94 degrees to 96 degrees. In other words, it is provided that the insertion device has an insertion shaft delimited by at least one materially formed shaft wall, wherein this shaft wall is inclined at an obtuse angle to the support surface of the second bag abutment.According to a specific embodiment, the obtuse angle between the shaft wall and the support surface formed by the second bag abutment is in the range of 94 degrees to 96 degrees, so that the ice cream bag is stably guided along the shaft wall by gravity and at the same time slightly pre-tensioned against the abutment. It is also conceivable that the inclination of the shaft wall is specifically designed for flow technology or cleaning-friendly purposes in order to ensure low-friction feeding and, at the same time, good drainage during cleaning cycles. It is also conceivable that the shaft wall is elastically or spring-mounted in order to enable passive guidance correction in the event of tolerance deviations in the bag format. An advantage of this design lies in the defined, stable guidance of the ice cream bag during the insertion process, which ensures precise positioning without tilting.A further advantage is that the obtuse angle enables a targeted transition into the production position, which ensures process-reliable transition geometry between the insertion device and the production chamber. Insertion device with optical sensor system

[0071] Alternatively or additionally, the insertion device comprises a sensor system with an optical sensor system for detecting and verifying the correct positioning of the ice cream bag in the insertion device. In other words, the insertion device is equipped with an optical sensor system that serves to detect the correct positioning and orientation of the ice cream bag within the insertion shaft. According to a specific embodiment, the optical sensor system consists of two light barriers or optical sensors arranged on both sides in the upper area of the insertion device, which detect the presence and orientation of the bag and only authorize further transport if its position complies with the regulations.It is also conceivable that the sensor system could additionally handle the unique identification of the bag, for example by reading a machine-readable code for product authentication or batch tracking. It is also conceivable that the sensor system could be linked to the machine control system to automatically trigger feedback to the user or block the carriage system movement in the event of incorrect positioning. One advantage of this design is the increased process reliability, as incorrectly inserted or twisted bags are detected early and excluded from the automated cycle. A further advantage is that the sensor-based position check ensures reproducibly reliable bag positioning even under varying lighting conditions or in the event of operating errors. Bag abutment with ice cream bag fixative

[0072] 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 a kneading position. In other words, it is provided that at least one, but preferably both ice cream bag abutments are equipped with fixing means that serve to securely hold the ice cream bag in its position during the kneading or mixing phase. According to a specific embodiment, it is provided that the fixing means comprise mechanical elements such as locking lugs, tensioning devices, clamping lips or structured surfaces, which secure the bag against displacement in a form-fitting or force-fitting manner as soon as it is positioned between the bag abutments.It is also conceivable for the fixing means to be integrated into the movable bag abutment and to automatically engage with a fixing section of the bag when the production chamber is closed. It is also conceivable for the fixing means to be activated or deactivated depending on a sensor signal in order to enable automated adaptation to different bag formats. One advantage of this design is the stable and reproducible fixing of the ice cream bag during the kneading phase, which supports consistent processing and product quality. A further advantage is that the fixing means prevent unwanted relative movements of the bag, which reduces the stress on the bag seam and minimizes the risk of leakage during the mixing process. Pressure-compliant locking agent

[0073] Alternatively or additionally, the ice cream bag is provided with a pressure-compliant blocking means designed to release an opening in the receiving chamber when a defined internal pressure is exceeded. A pressure-compliant blocking means can serve as a barrier that can completely close an ice cream channel until a threshold internal pressure is reached. It can be designed as a peel seam, membrane, or elastic valve insert. The compliance can be defined by the material selection and wall thickness so that the trigger pressure is reproducible. Once opened, the blocking means can release a defined flow cross-section to enable a uniform product flow.

[0074] A peel seam is a deliberately weaker welded or adhesive bond between two layers of packaging material, designed to be opened along the joint by simply peeling them off ("peeling") without the packaging material layers themselves tearing or pulling fibers. Technically, at least one of the layers is provided with a peelable sealing layer (e.g., EVA, ionomer, or modified PE blend); this layer exhibits a defined cohesive or adhesive strength that is reduced compared to the base film. The required opening force or burst pressure can be reproducibly adjusted via sealing temperature, sealing time, seam width, surface pressure, and material formulation (typically 1–10 N per 15 mm seam width or approximately 0.1–0.4 MPa internal pressure).When opened, the sealant layer breaks cleanly, leaving a burr-free, food-safe edge—ideal for disposable packaging, medical and food bags, and, in this case, as a pressure-controlled barrier in an ice cream bag. Arrangement of the pressure-compliant locking means on the receiving chamber

[0075] The blocking means can be integrated as a direct wall, e.g., in the sealing edge, of the receiving chamber. It is also conceivable for the blocking means to be formed by the outlet device. However, any design of the pressure-compliant blocking means that does not create additional volume in the bag is particularly preferred, so that the ice cream bag handling mechanism with its rotating bodies does not experience any additional resistance when rolling over. The position and / or design of the blocking means can be designed such that the pressure built up in the receiving chamber acts directly on the blocking means without any losses. This can ensure a rapid response when the threshold value is exceeded. The integration can already take place during the sealing process, so that no additional assembly steps are required. Blocking agent arrangement on an ice cream bag edge

[0076] The blocking means can be arranged in a peripheral zone of one or both packaging material layers. The receiving chamber or a pre-chamber adjoining the receiving chamber can be arranged in the peripheral zone of one or both packaging material layers. The blocking means can be arranged within the sealing edge, which extends at least partially around the entire perimeter. This layer can protect the component from mechanical damage during transport and storage. At the same time, the edge position can enable easy visual inspection of the seam quality. Furthermore, it can facilitate coupling to an ice cream outlet device of the ice cream machine. The ice cream outlet device is formed, in particular, by an outlet device of the ice cream bag itself, which facilitates particularly hygienic production of the ice cream. Pressure-resilient locking means releases the opening when a defined internal pressure in the receiving chamber or in the ice cream bag is exceeded

[0077] The barrier can act as a tight barrier below the threshold internal pressure. If the internal pressure in the receiving chamber is increased by an ice cream bag handling mechanism of the ice cream machine, the barrier can initially deform elastically. When the defined pressure is reached, it can yield plastically or burst. This can release a previously sealed opening, allowing the ice cream mixture to flow out. Opening the recording chamber

[0078] The opening can form a passageway that can be blocked by the barrier agent in the normal state. Its cross-section can be dimensioned such that the viscous ice cream mixture can escape without significant pressure loss. After opening, the opening can remain permanently open if the ice cream bag is designed as a disposable container. Pressure-compliant seal edge

[0079] Alternatively or additionally, it is provided that the pressure-compliant blocking means is at least one sealing edge, wherein the sealing edge has at least one pressure-compliant sealing edge. The sealing edge is designed to release an opening when a defined internal pressure is exceeded, wherein the sealing edge has a shape such that the rotating bodies continuously generate pressure through axial compression until the defined internal pressure is reached. In other words, it is provided that the sealing edge of the ice cream bag has a specifically pressure-compliant sealing edge, which tears open in a controlled manner when an internal pressure is built up by the axially acting rotating bodies in order to eject the ice cream through the outlet device.According to a specific embodiment, the geometry and material selection of the sealing edge are designed such that they can withstand a steady increase in pressure until a previously defined threshold is reached, at which point the sealing seam fails and the product is released. It is also conceivable for the sealing edge to run along a predetermined breaking line, which is specifically formed by thermal, mechanical, or geometric weakening. It is also conceivable for the sealing edge to be designed differently in individual segments, so that a targeted partial opening occurs first before the entire outlet opening is exposed. An advantage of this design lies in the reliable, precisely timed product release without additional actuators or manual intervention.A further advantage is that the coordinated pressure development preserves the integrity of the rest of the bag and ensures hygienically controlled ejection. Seal edge at the far end of the fixing section

[0080] Alternatively or additionally, it is provided that the sealing edge is arranged at an end of at least one of the packaging material layers that is remote from the fixing section surface. In other words, it is provided that the pressure-compliant sealing edge is arranged at an end of the ice cream bag facing away from the fixing section surface, in particular in an edge region of at least one of the two packaging material layers. According to a specific embodiment, it is provided that the sealing edge is located in the region of the outlet device so that, as the internal pressure increases, the ice cream is released in a targeted manner in the direction of the intended outflow path. It is also conceivable that the positioning of the sealing edge is selected such that it supports aerodynamic guidance of the ice cream mixture within the bag and at the same time mechanically stabilizes the bursting behavior.It is also conceivable for the sealing edge to be formed asymmetrically on only one of the two packaging material layers to simplify production and specifically control bursting characteristics. One advantage of this design is the targeted guidance of the resulting material flow along the intended emptying direction. A further advantage is that the distal arrangement to the fixing surface creates a clear separation between the fixing, kneading, and emptying areas of the bag. Seal edge and seal edge together connect packaging material layers

[0081] Alternatively or additionally, it is provided that the sealing edge and the sealing rim together form a closed connection between the two packaging material layers and delimit an outlet volume in this area, with the sealing edge bordering an outlet device on both sides. In other words, it is provided that the sealing edge, together with the surrounding sealing edge, forms a closed section within which a defined outlet volume is delimited between the two packaging material layers, which serves for the outlet of the ice cream. According to a specific embodiment, it is provided that this area is designed such that the sealing edge borders an outlet device on both sides, thereby ensuring a stable and hygienically safe connection of the outlet device to the bag.It is also conceivable for the outlet volume to be designed as a funnel-shaped pre-zone to guide the pressurized ice cream into the outlet device in a targeted manner. It is also conceivable for the two packaging material layers in this area to be dimensionally stable or to be provided with a structured inner contour to control the product flow during emptying. One advantage of this design is the clearly defined guidance of the finished ice cream within a pre-delimited volume, thereby achieving reproducible ejection behavior. A further advantage is that the connection of the outlet device to the sealing edge on both sides ensures mechanically stable integration, which enables reliable discharge, especially at higher pressures. Outlet device at the far end of the fixing section surface

[0082] Alternatively or additionally, it is provided that the outlet device is arranged at the end of at least one of the packaging material layers that is remote from the fixing section surface. In other words, it is provided that the outlet device is arranged at an end region of the ice cream bag that is remote from the fixing section surface, wherein it is in particular attached to one of the two packaging material layers or integrated into it. According to a specific embodiment, it is provided that the outlet device is positioned in the region of the sealing edge so that, when pressure is generated within the bag in a controlled manner, a targeted product outlet can occur through the outlet device. It is also conceivable that the outlet device is designed in the form of a dimensionally stable plastic structure with connecting and guiding elements in order to ensure secure fixing in the handling mechanism and a reproducible ejection direction.It is also conceivable for the outlet device to be connected to the packaging material layer structure using the same material or as a multi-component part to increase the tightness and strength of the transition zone. One advantage of this design is the functional separation between the holding and outlet functions, which increases process stability during ice cream dispensing. A further advantage is that the distal arrangement enables an axial flow direction of the ice cream over the entire length of the bag, which promotes complete emptying. Bridge in the middle of the ice cream channel of the outlet device

[0083] Alternatively or additionally, it is provided that at least one web separates the ice cream channel axially symmetrically in the center of the ice cream channel. In other words, a web can be arranged in the center of the ice cream channel, which divides the ice cream channel axially symmetrically into two sub-channels, each providing the same flow width. This creates a mirror-image channel geometry that cleanly divides the product flow upstream of the outlet opening into two identical flow plumes. The outlet device is also stabilized against a force from the ice cream handling mechanism of the ice cream machine. For example, the ice cream handling mechanism can have rollers that press the ice cream out of the ice cream bag after it has been made. In this case, the outlet device can be located at the ice cream flow end and at the movement end of a roller movement of the ice cream handling mechanism.When the handling mechanism rolls over the outlet device and the handling mechanism presses against the outlet device, the web mechanically reinforces the outlet device. In other words, the web can increase the inherent stability of the collar-shaped base body, preventing the ice cream channel from expanding under pressure and thus ensuring the dimensional accuracy of the discharge cross-section. The symmetrical pitch also ensures that the viscous ice cream mass is accelerated evenly, reducing shear forces and protecting the product's microstructure.

[0084] A specific embodiment uses a 0.8 mm thick, rounded-in-flow web made of injection-molded HDPE, which runs over 90% of the channel length and divides the longitudinally oval ice cream channel into two 5 mm wide sub-channels, so that the ice cream is discharged as two uniform strands into the ice cream outlet channel. Alternatively or additionally, the web separates the channel at least in the entire connecting section of the outlet device. The web can be arranged in the ice cream dispensing section. Preferably, the web is not arranged in the ice cream dispensing section. Arched outlet device connecting section

[0085] Alternatively or additionally, the outlet device is designed to be concavely curved and conically tapered at its connecting section on both sides facing the ice cream channel. In other words, in this design, the connecting section of the outlet device is concavely curved on both sides facing the ice cream channel and simultaneously tapers conically towards the channel axis. This funnel-like geometry forms a smooth, all-round tapered transition from the sealing edge into the ice cream channel. The double-concave, conically tapered shape prevents cross-sectional tears, allowing the viscous ice cream mass to flow into the ice cream channel with minimized shear forces, and deposits are reduced. At the same time, the gradual change in wall thickness increases the rigidity in the edge area, which prevents deformation during pressure peaks and protects the sealing integrity of the sealing edge in the long term.A concrete design can be an injection-molded connecting section made of PP copolymer, the walls of which are formed on both sides with a concave radius of six millimeters and taper from 2.4 mm to 1.2 mm over a length of eight millimeters, so that the ice cream flows homogeneously into the subsequent, ten-millimeter-long ice cream channel at about 0.35 bar. Drop-shaped seal edge

[0086] Alternatively or additionally, it is provided that the sealing edge has a teardrop shape, wherein the outlet device is arranged at a tapered end of the teardrop shape and the fixing section surface is arranged at a bulbous end of the teardrop shape. In other words, it is provided that the sealing edge of the ice cream bag as a whole has a teardrop shape, wherein the outlet device is arranged at the pointed, tapered end and the fixing section surface is arranged at the wider, bulbous end of the drop contour. According to a specific embodiment, it is provided that this geometry is designed such that it enables a flow-optimized orientation of the ice cream from the fixing area towards the outlet device and at the same time supports secure fixing in the ice cream bag handling mechanism.It is also conceivable that the droplet shape is asymmetrical to facilitate orientation in the ice cream bag handling mechanism or to enforce a defined bag position during feeding. It is also conceivable that the tapered end is combined with a targeted bursting point to promote directed product discharge when pressure builds up. One advantage of this design lies in the clear functional division between the holding and outlet areas along a geometrically predefined flow direction. A further advantage is that the droplet shape promotes residue-free emptying of the ice cream and simultaneously facilitates handling in automated processes. Ice cream bag with abutment element for abutment against at least one bag abutment

[0087] Alternatively or additionally, it is provided that the ice cream bag has an abutment element which is designed to form an abutment on at least one of the bag abutments in order to support the ice cream bag in a stationary manner when the fixing section is fixed by the rotation body system.

[0088] Alternatively or additionally, it is provided that the abutment element is formed by the outlet device. In other words, it is provided that the abutment element is an integral component of the outlet device and simultaneously serves as a support structure relative to one of the bag abutments. According to a specific embodiment, it is provided that the outlet device has a dimensionally stable design, for example by means of a circumferential stiffener or an injection-molded flange profile, which interacts mechanically with an abutment when inserted into the ice cream bag handling mechanism. It is also conceivable that the outlet device has a defined contact surface or a structured contact zone that specifically engages with the abutment of the mechanism in order to axially fix the ice cream bag.It is also conceivable for the outlet device to include additional guide elements that improve positioning within the ejection area and simultaneously increase the sealing effect during product discharge. One advantage of this design is the dual functional use of the outlet device, which reduces the number of components and simplifies the bag structure. A further advantage is that the dimensionally stable design of the outlet device ensures precise support even under process pressure, which improves precision and hygiene during product discharge. Seal edge shape

[0089] Alternatively or additionally, it is provided that at least part of the sealing edge, in particular the entire sealing edge, is round, in particular elliptical and / or longitudinally rectangular with rounded corners and / or oval and / or circular. In other words, it is provided that the sealing edge of the ice cream bag is designed, at least in sections, but preferably completely, in a closed, rounded shape, for example as an elliptical, oval, circular or longitudinally rectangular contour with rounded corners. According to a specific embodiment, it is provided that this geometric design enables a uniform force distribution along the entire edge region, thereby improving both the mechanical resilience and the sealing quality.It is also conceivable that the selected shape is tailored to optimized processing in automated filling and sealing systems and minimizes tolerances during bag feeding. It is also conceivable that certain edge segments are deliberately rounded or reinforced to harmonize the transition between the gross volume, the securing area, and the outlet device. One advantage of this design is the increased process reliability during sealing and handling of the bag, especially under changing pressure loads. A further advantage is that the uniformly closed seal contour reduces the risk of leaks and increases the shelf life of the aseptically packaged ice cream. At least two receiving chambers formed by the sealing edge / packaging material wall for different ice cream mixtures

[0090] Alternatively or additionally, the sealing edge encloses at least two nested projection surfaces, at least in sections, all the way around. The sealing edge then preferably connects the at least two packaging material layers in such a way that the two projection surfaces are arranged rotationally symmetrically to each other with respect to a projection rotation axis of the kneading device. The ice cream bag is then designed such that it can accommodate multiple ice cream mixtures.

[0091] Multiple receiving chambers with three or more packaging material layers The following embodiment is already included in the wording of the main claim relating to the ice cream bag. More than two packaging material layers can be provided here to form the ice cream bag. It is provided that at least two receiving chambers are formed by placing at least three packaging material layers on top of one another, with packaging material layers lying directly one above the other being connected to one another along the sealing edge which runs around at least part of the bag. In other words, a packaging material layer lying on top of and touching the other packaging material layer when the receiving chambers are empty is connected to the other via a sealing edge which runs around at least part of the bag. The multiple receiving chambers can also be produced by joining several packaging material layers together.For example, two receiving chambers can be formed by superimposing three layers of packaging material, which are connected to each other along a sealing edge that runs at least partially around the perimeter. Three receiving chambers can also be formed by superimposing four layers of packaging material, which are connected to each other along a sealing edge that runs at least partially around the perimeter.

[0092] The multiple receiving chambers of the ice cream bag can be formed by folding a single wrapping layer or by superimposing and connecting several separate packaging material layers. In a preferred embodiment, two receiving chambers are created by arranging three packaging material layers one above the other, wherein the layers are connected to one another along a sealing edge that runs at least partially around the entire circumference. In this way, two chambers enclosed in a sandwich structure are created between the respective pairs of layers. Accordingly, three receiving chambers can be formed by superimposing four packaging material layers. Here, too, the layers are connected along a sealing edge that runs at least partially around the entire circumference. Three separate volumes are formed between the adjacent layers, each defining a receiving chamber.This multi-layer structure enables the creation of ice cream bags with multiple insulated chambers, each of which can be filled with different ice cream mixes or differently colored liquids. Three flexible polyethylene packaging films are placed on top of each other. The upper and middle films form the first receiving chamber with a surrounding sealed edge. The middle and lower films form the second chamber, again defined by a sealed edge. The middle film thus separates the two chambers. The chambers can be filled separately, for example with two differently flavored liquids (e.g. strawberry and lemon flavor), which are frozen separately. Four packaging films are placed on top of each other in layers. A sealed edge is formed between each adjacent layer, creating a total of three receiving chambers.This allows a combination of three different liquids in a single sachet, for example vanilla, chocolate and blueberry flavor, with each chamber having a different color. Seal edge curved away from the fixing section surface

[0093] Alternatively or additionally, it is provided that the sealing edge is arched away from the fixing section, in particular evenly curved, and / or has a tapered region. In other words, it is provided that the sealing edge of the ice cream bag extends from the fixing section in the direction of the outlet device and in particular has a uniform curvature or arch or ends in a tapered region. According to a specific embodiment, it is provided that this design of the sealing edge specifically supports the pressure build-up and flow guidance of the ice cream by directing the internal pressure during the ejection process in the direction of the outlet device and at the same time enables a defined bursting behavior. It is also conceivable that the curvature is fluidically designed in such a way that no dead zones or material residues form inside the bag.It is also conceivable that the tapered area could be combined with a weakened zone, which reliably ruptures as a predetermined breaking point under typical process pressure conditions. One advantage of this design is the targeted discharge of the ice cream, which promotes consistent and complete product dispensing. A further advantage is that the pressure concentration caused by the curvature or tapering ensures predictable and reliable bursting behavior. Design of an area between the outlet device and the receiving chamber / gross volume

[0094] Alternatively or additionally, it is provided that the tapered region has two pressure-stable sealing edge segments, in particular diverging in a straight line, and a pressure-dependent sealing edge segment running parallel to the rotational body's axis of rotation, in particular a straight line. In other words, it is provided that the tapered region of the sealing edge comprises two pressure-stable sealing edge segments, which diverge in a straight line and at an angle, as well as a further sealing edge segment that runs parallel to the rotational body's axis of rotation and is designed to be pressure-sensitive. According to a specific embodiment, it is provided that the diverging segments ensure the stability and shape of the bag, while the parallel segment serves as a targeted weakening zone that breaks open when a certain internal pressure is reached, thus initiating the product discharge via the outlet device.It is also conceivable that the parallel sealing edge segment is modified in terms of material – for example, through reduced thickness, thermal pre-embossing, or a modified layer structure – to ensure a defined bursting behavior. It is also conceivable that the pressure-stable segments simultaneously serve as guides for the compression by the rotating bodies, thus ensuring an even pressure distribution across the pressure-dependent segment. One advantage of this design is the targeted localization of the bursting point, which ensures controlled and hygienic product release. A further advantage is that the dimensionally stable edge segments maintain the structural integrity of the bag during compression, thus enabling reliable emptying. Circular seal border

[0095] Alternatively or additionally, it is provided that the sealing edge is designed in the shape of a circular arc and, together with a circular arc-shaped part of the sealing edge, forms a completely closed circle for enclosing the gross volume, i.e., the receiving chamber. In other words, it is provided that the sealing edge runs in a circular arc and, together with a correspondingly circular arc-shaped section of the circumferential sealing edge, forms a completely closed circle that encloses the gross volume of the ice cream bag. According to a specific embodiment, it is provided that this closed circular structure promotes uniform pressure distribution within the bag and, at the same time, creates the conditions for symmetrical bursting behavior in the area of the sealing edge.It is also conceivable that the circular arc design of the sealing edge is geometrically combined with a central bursting point to enable uniform product discharge in the axial direction towards the outlet device. It is also conceivable that the closed circuit additionally serves as mechanical guidance in the ice cream bag handling mechanism, for example through a centering function or force-lock clamping. One advantage of this design is the rotationally symmetrical load-bearing capacity of the bag, which increases process reliability under changing pressure conditions. A further advantage is that the circular design enables a particularly compact and material-efficient bag structure to be realized, which also has defined emptying characteristics. Proportion of the seal edge arc to the total circle formed by the seal edge

[0096] Alternatively or additionally, it is provided that the sealing edge comprises a circular arc that forms one sixth to one third of a total circle. In other words, it is provided that the sealing edge is designed as a partial circle and comprises a circular arc that corresponds to between one sixth and one third of a complete circle. According to a specific embodiment, it is provided that this partial circle deliberately serves as a pressure-sensitive area that breaks open when a defined internal pressure is reached and thus releases the ice cream via the outlet device. It is also conceivable that the length of the circular arc is matched to the expected pressure profile in the bag so that the opening process unfolds progressively along the circular arc. It is also conceivable that the remaining segments of the sealing edge are designed to be pressure-stable in order to ensure directed emptying and a stable bag shape during the ejection process.One advantage of this design is the targeted definition of a locally limited but controlled burst zone, ensuring reproducible product dispensing. A further advantage is that the limited arc cutout allows for effective separation between the stabilizing and burstable areas of the bag, improving both the safety and functionality of the system. Shape of the packaging material layer surface

[0097] Alternatively or additionally, it is provided that the packaging material layers have a rounded wedge shape, consisting of a rectangular section and a trapezoidal section, wherein a projection surface formed by the sealing edge is arranged half to three-quarters, in particular two-thirds, within the rectangular section and a further part of the projection surface, which is delimited by the sealing edge, is arranged within the trapezoidal section. Seal edge with S-shape or continuous curvature

[0098] The ice cream bag is designed such that the sealing edge, which forms a projection shape enclosing the outlet chamber, particularly together with another section of the sealing edge enclosing the gross volume, has an S-shape and / or forms a profile with variable curvature without abrupt changes in direction. In other words, this means that the product flow is guided through a uniform, flow-optimized contour. One advantage of this design is the reduction of deposits and dead zones in the outlet area, thereby improving the emptying of the ice cream bag.

[0099] Cosine / sine shape of the sealing edge between the outlet device and the sealing edge. The projection shape enclosing the outlet chamber has two curved sealing edges that form a channel between the sealing edge and the outlet device. Each sealing edge has a curvature that corresponds to a cosine curve between π / 4 and π / 2 in one section or to a sine curve in the same area, and the transition between the sealing edge and the sealing edge is continuous. In other words, this means that the sealing edge contour is fluidically smooth and designed without abrupt geometric changes. One advantage of this design is homogeneous flow guidance, improving discharge quality and cleaning efficiency. The projection form enclosing the outlet chamber is a reducer

[0100] The projection mold enclosing the outlet chamber is designed as a reducer that merges into the outlet device. In other words, this means that the cross-sectional area enclosed by the sealing edge is continuously reduced toward the mouth of the ice cream bag to concentrate the product discharge. One advantage of this design is the promotion of a uniform, pressure-controlled product outflow and the reduction of backflow. Cuboid-shaped outlet device with elliptical-oval ends

[0101] The outlet device can be designed as a rounded cuboid with elliptical-oval ends and has a longitudinally rectangular opening with rounded corners. In other words, this means the device has a compact, drip-controlling shape. One advantage is clean product flow and controlled discharge. Rib structure in the opening

[0102] The opening of the outlet device can have an inner profile with a regular rib structure, with the ribs running diagonally to each other in the manner of a toothed profile. In other words, this means that the emerging ice cream is shaped into a decorative form by the rib structure. One advantage is the visually appealing design of the product upon ejection. Wedge-shaped element on outlet device

[0103] The ice cream bag can have a wedge-shaped element as an outlet device, which tapers toward the wall section and whose taper is adapted to the arrangement and design of the rotating bodies, thus forming a stop for them. In other words, this wedge-shaped element acts as a positive limit and positioning aid for the ice cream bag handling device. One advantage is the secure fixation of the bag during the ejection process. Wedge-shaped element molded onto the outlet device

[0104] The wedge-shaped element can be molded directly onto the outlet device. In other words, it forms a structural unit with the ice cream bag outlet. One advantage is the reduction in component joints and increased tightness in the transition area. Pressure-compliant seal edge segments

[0105] The sealing edge of the ice cream bag can either have a single, continuous, pressure-compliant segment or consist of several pressure-compliant sealing edge segments, each adjacent to a pressure-resistant, permanently closed segment. In other words, the bag is constructed in such a way that flexible and stable areas are deliberately combined. One advantage is controlled deformation under pressure while maintaining structural integrity. Positioning tools

[0106] The ice cream bag can have at least one, preferably two, positioning means arranged between the rectangular, chamber-free section and a portion of the rectangular section with a chamber. In other words, these are orientation elements that ensure a defined position fixation in the ice cream bag handling mechanism. One advantage lies in the repeatable alignment of the bag for automated processing. Short description of the drawings

[0107] 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."

[0108] The drawings show Fig. 1 is a schematic view of a freestanding ice cream bag handling mechanism according to an embodiment in a first position of the carriage system; Fig. 2 is a schematic view of the released ice cream bag handling mechanism according to the embodiment in a second position of the carriage system in which the ice cream bag is fixed or released; Fig. 3 is a schematic view of the free-standing ice cream bag handling mechanism according to the embodiment in the first position of the carriage system, in which the ice cream bag is between the two bag abutments; Fig. 4 an embodiment of a closure flap and a corresponding actuating mechanism; Fig. 5 shows a further embodiment of the closure flap with an insertion device, actuated by the actuating mechanism of the Fig. 4; Fig. 6 a schematic representation of the embodiment of the Fig. 1, wherein the handling mechanism fixes the ice cream bag between the rotating bodies; Fig. 7 a schematic representation of an ice cream machine with an insertion device of the Fig. 5; Fig. 8 is a schematic partial view of an arrangement of sensors of a sensor system according to an embodiment; Fig. 9a is a schematic plan view of a first embodiment of an ice cream bag; Fig. 9b is a schematic view of an outlet device of the ice cream bag according to a possible embodiment; Fig. 9c is a schematic plan view of a second embodiment of the ice cream bag; Fig. 9d is a schematic plan view from a different perspective of the second embodiment of the ice cream bag; Fig. 10a is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to an embodiment during the execution of a first method step; Fig. 10b is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a second method step; Fig. 10c is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a third method step; Fig. 10d is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a fourth method step; Fig. 10e is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a fifth method step; Fig. 10f is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during execution of a sixth method step; Fig. 10g is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a seventh method step; Fig. 10h is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of an eighth method step; Fig. 10i is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a ninth method step; Fig. 10j is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a tenth method step; Fig. 10k is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of an eleventh method step; Fig. 10l is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a twelfth method step; and Fig. 10m is a schematic view of the ice cream machine with an ice cream bag handling mechanism according to the embodiment during the execution of a thirteenth method step. Detailed description of the implementation examples

[0109] 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.

[0110] The Fig. 1 shows a perspective view of an embodiment of an ice cream bag handling mechanism 1. The mechanism comprises a carriage system 20a with two linearly movable carriages 20a1 and 20a2. Each carriage 20a1, 20a2 consists of two carriage sub-elements 20at1 and 20at2, namely an inner carriage sub-element 20at1 and 20at2 facing the rotation body system 20b, and an outer carriage sub-element 20at1 and 20at2, respectively. The reference numerals 20at1 and 20at2 are assigned according to the numbering of the respective carriage 20a1 or 20a2 and not according to the position of the respective carriage sub-element relative to the rotation body system 20b.

[0111] A first gear 21 is mounted between the two slide sub-elements 20at1 of the first slide 20a1; similarly, a second gear 21 is mounted between the two slide sub-elements 20at2 of the second slide 20a2. These gears 21 are each rotatably mounted and serve to accommodate and specifically control the two rotating bodies 20b1 and 20b2, which in the embodiment shown are designed as cylindrical rollers. In other words, both slides 20a1 and 20a2 are structurally identical and each equipped with a gear 21 that serves to support the rotating bodies 20b1, 20b2. In the embodiment shown, only the gear 21 of the first slide 20a1 is directly connected to the first drive 20c1 of a drive system 20c via the second transmission device 20d2.The gear 21 of the opposite carriage 20a2 rotates mechanically and is driven by the friction coupling of the rollers 20b1 and 20b2. Furthermore, the second carriage 20a2 is firmly connected to the first transmission device 20d1 and driven by this transmission device 20d1 via a drive 20c2 of the drive system 20c. The first carriage 20a1 is firmly connected to a transmission device 20d1 opposite the second carriage 20a2, and the opposite transmission device 20d1 rotates mechanically accordingly. This arrangement allows for functionally synchronous movement of both rotating bodies and the two carriages with minimized drive effort. At the same time, the symmetrical design of both carriages enables easy conversion or expansion to double-sided control in the event of changing process requirements.

[0112] The rotating body system 20b with the rollers 20b1 and 20b2 is arranged between the two carriages 20a1 and 20a2 and held in such a way that the distance between the rollers is fixed. The movement of the carriages 20a1, 20a2 and the rollers is realized via a drive system 20c, which includes two separately shown drives 20c1, 20c2 in the form of stepper motors.

[0113] The transmission devices 20d1 and 20d2 are each guided along parallel axes and designed as toothed belt drives with a toothed profile, which ensures a slip-free, force-locking and precise movement transmission. The toothed belts are guided circumferentially over tension rollers at the outer ends of the ice cream bag handling mechanism 1 and are firmly connected to the carriages 20a1 and 20a2 of the carriage system 20a. In addition, the carriages 20a1, 20a2 can have carriage engagement means 22 (see second carriage 20a2), which engage in a guide rail (not shown) or a similarly acting guide means on a Fig. 1 shown frame 11 (see e.g. Fig. 4) cause a linear movement of the carriage system 20a.

[0114] It is also conceivable that the two illustrated carriages 20a1 and 20a2 are firmly connected to one another via at least one cross brace, so that they are functionally designed as a single carriage in the sense of a common carriage system 20a. Such a connection can be achieved, for example, by rigidly screwed, preferably profiled connecting elements that hold the two carriages 20a1, 20a2 at a defined distance from one another.

[0115] Such a structural design is particularly advantageous when a symmetrical force distribution across both rollers 20b1 and 20b2 is to be ensured, or when the overall mechanical stability of the ice cream bag handling mechanism 1 is to be increased by a transversely stiffened structure. At the same time, a fixed connection simplifies the control of the entire carriage system 20a by the first transmission device 20d1, since only one common linear guide is required.

[0116] It is also noticeable that the respective inner slide element 20at1 or 20at2 has a surface area approximately one third larger than the outer slide element 20at1 or 20at2. This design serves, on the one hand, to accommodate the gear 21 mounted between the inner and outer elements 20at1 or 20at2 for the rotationally movable mounting of the rotating bodies 20b1, 20b2 and, on the other hand, also for the mechanical mounting of the rotating body system 20b between the slides 20a1, 20a2. The larger surface area compared to the respective outer element 20at1, 20at2 contributes to the structural rigidity and enables a clear functional separation between rotationally loaded and linearly guided components. Furthermore, on one of a Fig. 1, a protruding structure, hereinafter referred to as “nose 23”, can be seen in the area of the inner slide part element 20at1, 20at2 closest to the opening of the frame 11, which acts as a means of interaction with a closure flap movably guided on the frame 11 (see Fig. 4, which shows an outline drawing of the inner slide element 20at1, 20at2, whose nose 23 interacts with the closure flap 24. During a forward stroke of the slide system 20a, this nose 23 is mechanically engaged with a cam or lever of the closure flap 24, whereby the flap is raised against gravity and the insertion opening is automatically released. The nose 23 thus fulfills a multiple function as a support structure, drive coupling, and flap actuator, which explains its striking, asymmetrical design in the system context.

[0117] The representation of the Fig. Figure 1 also shows that the modular and mirror-symmetrical design of the carriage arrangement allows for flexible adaptation to different bag widths. It is also conceivable to add additional sensors to monitor the position of the carriages 20a1, 20a2 or to measure the pressure between the rollers, for example, to monitor the compression behavior during emptying.

[0118] In the two Fig. 2 and Fig. 3 shows the ice cream bag 2 in interaction with the ice cream bag handling mechanism 1. In the Fig. 2, the ice cream bag 2 is in a fixed state between the two rotating bodies 20b1 and 20b2 of the rotating body system 20b, wherein the rotating bodies 20b1, 20b2 are designed as rollers directed towards each other and hold the ice cream bag 2 in a force-fitting manner at a fixing section 2f. The fixing section 2f is connected to at least one of the packaging material layers 2b1, 2b2 of the bag 2 (see also Fig. 9a to 9d) formed fixing edge.

[0119] In the Fig. 3, the ice cream bag 2 is retracted further into the ice cream bag handling mechanism 1, so that it is now completely located in the area of the production chamber between the two bag abutments 3, 4 (not shown). The ice cream bag 2 rests against an abutment element (not shown) on the second bag abutment 4, which can be formed by the outlet device 15. The ice cream bag handling mechanism 1 is in a holding position in which the carriage system 20a does not move and the rotating body system 20b merely fixes the ice cream bag 2 without rotating.

[0120] In both Fig. 2 and Fig. 3 further shows that the projection surface of the ice cream bag 2 is located to a significant extent in the rectangular section of the packaging material layers 2b1, 2b2, while a tapered region points toward the outlet device 15, which is an implementation of a wedge shape of the packaging material layers 2b1, 2b2. Furthermore, the side view reveals the teardrop shape of the sealing edge 2c, in which the fixing section surface is arranged in the bulbous region and the outlet device 15 is arranged in the tapered region. Finally, the ratio of the projection surface enclosed by the sealing edge 2c to a fixing section surface is in a range from 23 / 50 to 1 / 2.

[0121] The securing section 2f of the ice cream bag 2 is formed from two opposing trapezoidal sections, each formed on one of the two packaging material layers 2b1 and 2b2. These trapezoidal sections each taper towards the outlet device 15, with the tapered trapezoidal sections located in the area of the gross volume enclosed by the sealing edge 2c with a projection circle. The wide base of each trapezoid is assigned to the bulbous end of the teardrop shape, while the narrow side is oriented towards the central longitudinal axis of the bag 2 and thus towards the outlet device 15. This shaping results in a flat, centered, convergent contact surface for the rotational body system 20b, which ensures secure, central, and mechanically evenly loaded securing of the ice cream bag 2. The trapezoidal shapes have a shorter and a longer edge arranged parallel to one another.Adjacent to the shorter trapezoidal edges, which are closest to each other, is a filling area 2d with a channel-shaped access to the gross volume. The gross volume can be filled with the ice cream mixture 2a via the filling area 2d. After filling, the filling area 2d is closed, so that the gross volume is hermetically sealed from the outside environment.

[0122] In Fig. 4 schematically shows details of an embodiment of a mechanism of the closure flap 24, and a part of the ice cream handling mechanism 1, in particular an outer outline of a carriage part element 20at1, 20at2, is shown in the overall context of a possible embodiment of the ice cream machine 100. The closure flap 24 is shown on a frame 11 of an ice cream machine 100. Here, a part of the frame 11 is shown, which simultaneously forms a housing of the ice cream machine 100. Fig. 4 is a schematic cross-sectional view through an area of the ice cream machine 100 remote from a rotation axis R of a kneading device 7.

[0123] In the illustrated figure, the outer contour of a slide part element 20at1, 20at2 is arranged between two opposing bag abutments 3 and 4, which together enable the fixation, support, and thermal integration of the ice cream bag 2 in the area of the gross volume, i.e., the receiving chamber. The first bag abutment 3 comprises the kneading device 7 for kneading an ice cream mixture 2a in the ice cream bag 2. The kneading device 7 comprises at least one motor-driven kneading arm 7b (see Fig. 5) on and on the underside of a rotating disk 7a, a passively temperature-controlled, vertically movably mounted, and spring-loaded plate 12 is mounted. This plate 12 is in direct contact with the ice cream bag 2 during operation and, together with the bag abutment 3, forms a structured abutment surface with passive temperature control, so that the bag 2 is thermally stabilized and mechanically supported during the kneading process.

[0124] The second bag abutment 4 is located below the bag 2 and has an actively temperature-controlled plate 13, which is part of a stationary base body of the ice cream machine 100. Both abutment surfaces of the bag abutments 3, 4 clamp the ice cream bag 2 in a form-fitting manner, thus enabling a homogeneous kneading movement along the gross volume, supported on both sides. The kneading device 7 generates an intensive, peripheral deformation of a bag wall of the ice cream bag 2 via an eccentric circulation movement, whereby the mixture of base product and nitrogen is effectively emulsified and evenly distributed. The coordinated interaction of the two bag abutments 3, 4 holds the bag 2 in a stable position, thereby preventing the formation of air bubbles and the creation of unevenly cooled zones.In this configuration, the first bag abutment 3 in conjunction with the passively temperature-controlled plate 12 and the opposite, second bag abutment 4 form a closed kneading and cooling chamber, which is also referred to as a production chamber in the present case.

[0125] The closure flap 24 is mounted vertically displaceably in a guide element 24a and is automatically moved into its lower closed position by gravity as soon as external force is no longer applied. A mechanical interaction means is provided on the closure flap 24. This interaction means is a projection which (in a direction shown in the illustration of the Fig. 4 outwardly facing direction) over an axial length of the rotational bodies 20b1, 20b2. The projection can interact with the two lugs 23 of the slide sub-elements 20at1, 20at2. In the present illustration, an outer outline of one of the slide sub-elements 20at1, 20at2 is shown. The two slide sub-elements 20at1, 20at2 are at least spaced apart from one another over an axial length of the rotational bodies 20b1, 20b2 and jointly actuate the closure flap 24 during a forward stroke of the slide system 20a. In this case, these respective lugs 23 contact the projection of the closure flap 24 and in this way push it vertically upwards in order to release the insertion opening for inserting the ice cream bag 2. In other words, due to the contact between the lugs 23 and the projection, the closure flap 24 is lifted against gravity and releases the insertion opening, whereby the ice cream bag 2 can be inserted or removed.The interaction between the slide part element 20at1, 20at2 and the vertically guided closure flap 24 is purely mechanical and uses the relative movement of the slide feed for operation-free flap opening.

[0126] In Fig. 5 is an alternative embodiment to the embodiment of Fig. 4. Compared to the cross-sectional view of the Fig. 4 is also a schematic partial view of an embodiment of the ice cream machine 100, rotated by 180 degrees. Furthermore, the cross section is formed through the rotation axis of the kneading device 7. Here, a kneading arm 7b of the kneading device 7 and the passively temperature-controlled plate 12 are cross-sectionally shown. In this embodiment, the frame 11 has an insertion device 25 for inserting the ice cream bag 2 up to the closure flap 24. The insertion device 25 has an inclined shaft delimited by at least one shaft wall 25a, the shaft walls of which extend over their entire length at an angle of inclination of approximately 5 degrees relative to the vertical. In other words, the shaft wall 25a extends at an obtuse angle with respect to a support surface for the ice cream bag 2 formed by the second bag abutment 4, wherein the obtuse angle is in a range from 94 degrees to 96 degrees.In particular, the shaft wall 25 forms a rear wall surface. This slight, uniform forward inclination supports the gravity-based guidance of the ice cream bag 2 along the rear wall surface and ensures controlled, self-centering positioning of the ice cream bag 2. The insertion shaft has a constant cross-section without any constrictions, which reliably prevents the ice cream bag 2 from tilting or rotating during the insertion process. In the upper area, the shaft opens into a slightly funnel-shaped filling opening, which facilitates the manual insertion of the bag 2. In the middle area of the shaft, an optical sensor is integrated on each side. This sensor is aligned transversely across the insertion plane and checks the presence and orientation of the bag 2. At the lower end of the shaft is a horizontally movable closure flap 24 in the form of a retention flap, which initially holds the bag 2 back.This closure flap 24 is moved into a closed position by gravity and is only mechanically opened by advancing the slide system 20a. The mechanism for actuating the closure flap 24 can be designed in the same way as described with respect to the . Fig. 4. The geometry of the shaft walls and the inclination of the guide ensure that bag 2 is transferred safely and in a constant position into the production chamber when the flap is released. Overall, this design ensures precise, sensor-monitored, and user-independent feeding of the ice cream bag into the handling mechanism 1.

[0127] In the Fig. 6, the ice cream bag 2 is clamped between an outlet device 15 fixed to the frame 11 at the front and the rotating body system 20b at the rear. The two counter-rotating rotating bodies 20b1 and 20b2 hold the rear bag section force-locked in the area of the fixing section 2f, so that the bag 2 is under tension between these two areas. During an ejection process of the finished ice cream, the rotating bodies 20b1, 20b2 move in a synchronized combination of linear and rotary motion according to a drag mode, whereby the bag 2 is held in a flat, tension-stable position. The stationary outlet device 15 and the uniform pressure distribution along the longitudinal axis prevent local bulging or unstable flow conditions inside the bag 2.This embodiment ensures a controlled and even emptying of the ice cream mixture 2a while maintaining constant shape stability of the ice cream bag 2.

[0128] In the Fig. 7 is a complete movement path of the ice cream bag 2 within the ice cream bag handling mechanism 1, corresponding to an insertion device 25 of the Fig. 5, beginning with the vertical insertion from above, through the horizontal transfer, to processing in the production chamber. The ice cream bag 2 is guided through the insertion device 25, which defines an inclined insertion shaft with at least one inclined shaft wall, through which the bag 2 moves independently due to gravity towards a closure flap 24. After detection by optical sensors and a release signal to the carriage system 20a to open the closure flap 24, the horizontal transfer to the rotating body system 20b takes place with the rotating bodies 20b1, 20b2, which grip the bag 2 at the fixing section 2f and pull it into a processing position between the two bag abutments 3, 4. In the position shown, the bag 2 is already completely in the production chamber between the bag abutments 3, 4 and is contacted on both sides by an active and a passively temperature-controlled plate 13, 12.The temperature-controlled plates 12, 13 ensure a uniform temperature distribution during operation and are positioned such that, together with the motor-driven kneading device 7, they enable intensive mixing and simultaneous cooling of the ice cream mixture 2a within the bag 2. After the kneading process is completed, the rotating bodies 20b1, 20b2 perform a synchronous linear movement with counter-rotation, whereby the bag 2 is compressed and the ice cream is discharged through the stationary outlet device 15. After complete emptying, the bag 2 remains briefly in the end position before being guided out of the processing area along the horizontal movement path by the reversing movement of the rotating body system 20b. The figure also shows that the emptying area of the outlet device 15 is positioned directly above a cup 50, which is positioned on a cup support system 70 of the ice cream machine 100.This ensures clean and precisely aligned portioning of the ice cream. This configuration reflects all steps of the automated bag transport and demonstrates the complete integration of detection, positioning, cooling, mixing, emptying, and discharge in a cyclically controlled system.

[0129] In the Fig. Figure 8 shows an embodiment of the ice cream bag handling mechanism 1, in which an optical sensor system is provided on the actively temperature-controlled plate 12 for detecting the correct positioning of the ice cream bag 2 between the first and second bag abutments 3, 4. The optical sensor system is installed on both sides of the holder of the actively temperature-controlled plate 12 and checks whether the bag 2 is correctly aligned in its intended position between the bag abutments 3, 4. The sensors of the sensor system are arranged such that they can detect the actual position relative to a reference contour through a sealed edge area of the bag 2, whereby any incorrect clamping or skewing of the bag 2 in the fixing section 2f is detected at an early stage. The system thus enables an inline-based check of the bag position shortly before or during entry into the synchronized entrainment mode.The optical inspection ensures that the bag 2 is processed tension-free, centered and fixed when the rotation bodies 20b1 and 20b2 begin to rotate and move linearly.

[0130] According to a specific embodiment, the optical sensor system is alternatively or additionally configured to detect machine-readable codes such as QR codes or RFID tags attached to the ice cream bag 2. This identification data can be used to capture information such as product batch, production date, ice cream type, or regional recipe variations in real time in a cloud-based system. It is also conceivable that the identification can be used to check whether the bag 2 is an authorized original product compatible with the ice cream machine 100, so that defective or non-certified bags 2 are automatically rejected. Furthermore, the system can be used to link machine operating data to specific bags 2, for example, to document the number of cycles, deviations in cooling time, or for maintenance logging.Code recognition also enables automatic adjustments to process parameters, such as kneading time, cooling profile, or desired consistency levels. Furthermore, the system can meet regional requirements by processing product-specific content such as ingredient lists, allergens, or legally required labeling. User-specific preferences can also be mapped in this way, for example, through stored profiles for consistency or portion size. Furthermore, the end user can receive additional information from the scan results, such as nutritional values, promotions, or feedback systems for product evaluation. Overall, the integration of identification technologies enables expanded functionality, increased product safety, and adaptive control of the entire ice cream production process.

[0131] In the Fig. 9a and Fig. 9b shows various views of the ice cream bag 2 according to a possible embodiment. Here, the ice cream bag 2 is shown in a preferred embodiment, in which the basic structure is formed by a first packaging material layer 2b1 and a second packaging material layer 2b2, wherein both packaging material layers 2b1, 2b2 consist of a common packaging material 2b. The two packaging material layers 2b1, 2b2 are connected to one another along a closed sealing edge 2c, thus defining a hermetically sealed gross volume for the ice cream mixture 2a. Adjacent to the gross volume enclosed by the sealing edge 2c, a fixing section 2f is clearly visible, which has a surface near the edge on at least one of the two packaging material layers 2b1, 2b2, which surface can be fixed by the rotational body system.

[0132] At the opposite end, facing away from the fixing section surface, a tapered area with the outlet device 15 is arranged, with the geometry of the sealing edge 2c describing an overall drop-shaped outer contour: The bulbous section contains the projection area of the gross volume, while the tapered end leads into the outlet device 15. The figure also shows a burstable sealing edge 2c2, which is arranged in the region of a tapered outlet segment of the ice cream bag 2 and breaks open upon axial compression by the rotating bodies 20b1, 20b2. It is designed to be pressure-compliant and enables the targeted release of the ice cream when a defined internal pressure is reached. In the illustrated embodiment, the sealing edge 2c has a round to slightly oval shape.

[0133] In this embodiment, the outlet device 15 itself simultaneously forms an abutment element, since in the clamped state it is guided stationary against one of the bag abutments 3 or 4. The packaging material layers 2b1, 2b2 are configured in a wedge shape, forming an overall structure with a wide, rectangular section in the gross volume area and a tapered, trapezoidal area in the outlet area. Finally, the projection area enclosed by the sealing edge 2c is dimensioned with respect to its division between the filling area and the fixing / outlet area such that the ratio of the projection area enclosed by the sealing edge 2c to the fixing section area is in the range of 23 / 50 to 1 / 2.

[0134] 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.

[0135] 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.

[0136] 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.

[0137] 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 process uses a sealing tool with transverse embossing ribs: During welding, the tool embosses a fine groove profile into the double film layer, 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 ice cream bag handling mechanism 1 and can be implemented using standard form-fill sealers.

[0138] 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 6a. With regard to at least two sensors 6a shown, reference is made to the Fig. 8. The first stiffening element 2e1 extends over a complete sealing edge length of the sealing edge 2c.

[0139] Additionally, a second stiffening element 2e2 is formed by an outlet device 15 of the ice cream bag 2. The second stiffening element 15 is connected to the ice cream bag 2 such that it directly adjoins the first stiffening element 2e1 on both sides. The first stiffening element 2e1 encloses the gross volume, i.e., the receiving chamber, for the ice cream mixture 2a.

[0140] 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 of the ice cream bag handling mechanism 1. Another of the centering means 2c1 is the outlet device 15 for discharging the ice cream mass 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 the kneading arm(s) of the kneading device 7.

[0141] 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 the ice cream bag handling mechanism 1 (see also the Fig. 10a to 10m) actively squeezes the frozen ice cream bag 2. By squeezing, a pressure is exerted on 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 due to the targeted squeezing exceeds this limit, 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. 9b) can escape.

[0142] In the Fig. 9c and Fig. 9d shows an ice cream bag 2 of a further embodiment.

[0143] The ice cream mass 2a contains 65 percent of a liquid and / or a solid and 35 percent of nitrogen.

[0144] With reference to the Fig. 10a to 10m briefly describe the manufacturing process for ice cream.

[0145] The manufacturing process begins with the ice cream machine 100 moving to a closed starting position: The first bag support 3, in the form of the kneading device 7 with the passively temperature-controlled plate 12, rests force-fitted on the second, actively temperature-controlled bag support 4. Both temperature-controlled plates 12, 13 thus form a thermal unit. After reaching the target temperature of -26 °C, the first bag support 3, which is spring-mounted via the elastic means 5, opens automatically, whereupon the ice cream bag handling mechanism 1, guided on the mechanical support device 10, moves between the two bag supports 3, 4 and stops in a front position. A user of the ice cream machine 100 now places the ice cream bag 2 with the ice cream mixture 2a over the insertion device 25 or directly without an insertion device 25.The ice cream bag handling mechanism 1 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 around the vertical axis R, i.e. the projection rotation axis, 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 2, while the actively temperature-controlled plate 13 of the second bag abutment 4 actively cools the ice cream mixture 2a.

[0146] As soon as the mechanical kneading resistance increases to a defined level due to the solidification of the ice cream mixture 2a, a defined returning force acts on the resilient elastic means 5 (see Fig. 4) of a measuring system not shown. The first bag support 3 is raised slightly, the sensors 6 mounted on the frame 11 (see also Fig. 4) detect the specified path change and signal the control system to end the kneading process. Immediately thereafter, the kneading device 7 rises completely, the ice cream bag handling mechanism 1 begins to move and presses the ice cream evenly through the fixed outlet device 15. When a bag holder of the ice cream bag handling mechanism 1 reaches the frontmost limit switch position, the ice cream bag handling mechanism 1 stops its feed movement and releases the now empty ice cream bag 2, which is ejected without residue.

[0147] Finally, the ice cream bag handling mechanism 1 returns to its starting position, the first bag support 3 rests again on the second bag support 4, and the ice cream machine 100 moves into the closed parking position, preventing condensation on the temperature-controlled plates 12, 13 and maintaining a temperature of -26°C. Thus, the bag supports 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. List of reference symbols 1 ice cream bag handling mechanism 2 ice cream 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 2f fixing section 3 first ice cream bag abutment 4 second ice cream bag 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 20a slide system 20a1 first sled 20a2 second sled 20at1 inner or outer slide part element of the first slide 20at2 inner or outer slide element of the second slide 20b Rotational body system 20b1 Rotational body 20b2 Rotational body 20c drive system 20c1 first drive for moving the carriage system 20c2 second drive for moving the rotation body system 20d transmission system 20d1 first transmission device for transmitting a torque for moving the carriage system 20d2 second transmission device for transmitting a torque for moving the rotation body system 21 Gearbox of at least one carriage 22 Slide engagement means 23 Nose 24 Closing flap / flap 24a linear guide element on frame 24b Sliding tab of the closure flap 25 insertion device 25a shaft wall 30 movable lever arm system 30a upper lever arm of the lever arm system 30b lower lever arm of the lever arm system 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 50 cups 70 cup carrying system 100 ice cream machines A Ice cream bag receiving position B1 first, larger distance between movable and immovable frame parts, along a movement path of the lifting device to create a defined gap width between the ice cream bag abutments B2 second, smaller distance between movable and immovable frame parts, along a movement path of the lifting device for generating the defined gap width between the ice cream bag abutments C Locking position K Ice cream bag kneading position O Opening position R Rotation axis of the kneading device / projection rotation axis parallel to a normal of a main extension plane of the second ice cream bag abutment 100 ice cream machines

Claims

[1] Ice cream bag handling mechanism (1) for an ice cream bag (2) with an ice cream mixture (2a), the ice cream bag handling mechanism (1) comprising: a carriage system (20a) with at least one linearly movable carriage (20a1, 20a2) for moving a rotation body system (20b); a rotation body system (20b) with at least two counter-rotatable rotation bodies (20b1, 20b2) for fixing, emptying and releasing the ice cream bag (2); at least one drive system (20c) - for moving the carriage system (20a), and - for moving the rotation body system (20b), by means of a torque; and a transmission system (20d) for selectively transmitting the torque to the at least one carriage system (20a) and / or to the rotary body system (20b). [2] Ice cream bag handling mechanism (1) according to claim 1, wherein the carriage system (20a) has exactly two linearly movable carriages (20a, 20b), wherein in particular the rotation bodies (20b1, 20b2) are mounted in a rotationally movable manner on the carriage system (20a), in particular between and on the exactly two carriages (20a1, 20a2), wherein in particular the rotating bodies (20b1, 20b2) are rollers; wherein in particular each carriage (20a1, 20a2) consists of an inner carriage sub-element (20at1, 20at2) closest to the rotational body system (20b) and an outer carriage sub-element (20at1, 20at2) further away from the rotational body system (20b), wherein the rotational bodies (20b1, 20b2) are mounted for rotational movement between two inner sub-elements (20at1, 20at2) of the two carriages (20a1, 20a2) and wherein the inner and outer sub-elements (20at1, 20at2) together rotatably support a gear for transmitting the torque to the rotational body system; wherein in particular at least two rotation bodies (20b1, 20b2) are movably mounted on the carriage system (20a) at a variable distance from one another. [3] Ice cream bag handling mechanism (1) according to claim 1 or 2, wherein the rotation body system (20b) is controllable between - a rotation mode in a first direction of rotation for gripping and in a second direction of rotation, opposite to the first direction of rotation, for releasing the ice cream bag (2), wherein in particular the carriage system (20a) is controllable not to move in the rotation mode; and / or - a holding mode for holding the ice cream bag (2), in which the rotating bodies (20b1, 20b2) fix the ice cream bag (2) without rotating, wherein in particular the carriage system (20a) is controllable to move linearly in the holding mode; and / or - a synchronized entrainment mode for emptying the ice cream bag (2), in which the rotating bodies (20b1, 20b2) rotate synchronously with a linear movement of the carriage system (20a), so that the ice cream bag (2) remains stationary relative to immovable parts of the drive system (20c), wherein in particular a rotational speed of the rotating bodies (20b1, 20b2) and / or a linear movement of the carriage system (20a) and / or a pressure between the rotating bodies (20b1, 20b2) on the ice cream bag (2) are coordinated with one another in such a way that, with compressible contents and a flexible ice cream bag wall of the ice cream bag (2), a synchronized material flow without ice cream bag deformation is ensured; and / or wherein, in particular in the synchronized entrainment mode, a speed of the rotational bodies (20b1, 20b2) and / or a speed of the linear movement of the carriage system (20a) varies depending on the time interval, in particular between at least two different speeds, wherein, in particular in the synchronized entrainment mode, the speed of the rotational bodies (20b1, 20b2) and / or the speed of the linear movement of the carriage system (20a) is reduced within at least two, in particular at least four, time intervals stepwise per interval from a fastest speed in a first and earliest time interval to a slowest speed in a fourth and last time interval. [4] Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the drive system (20c) has at least two drives (20c1, 20c2), of which at least one first drive (20c1) is provided for moving the carriage system (20a) and of which at least one second drive (20c2) is provided for moving the rotary body system (20b); wherein in particular each of the drives (20c1, 20c2) is a stepper motor. [5] Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the transmission system (20d) has at least two mutually independent transmission devices (20d1, 20d2) for each carriage (20a1, 20a2) of the carriage system (20a), wherein a first transmission device (20d1) is provided for transmitting the torque for moving the carriage system (20a) and a second transmission device (20d2) is provided for transmitting the torque for moving the rotation bodies (20b1, 20b2), wherein in particular the transmission system (20d) comprises a toothed belt transmission with a tooth-shaped profile, wherein in particular at least one of the carriages (20a1, 20a2) has a gear (21) for transmitting the torque to the rotating bodies (20b1, 20b2), wherein in particular the second transmission device (20d2) is designed to cooperate with the gear (21) of the carriage (20a1, 20a2) when transmitting the torque for moving the rotational bodies (20b1, 20b2). [6] Ice cream bag handling mechanism (1) according to one of the preceding claims, wherein the transmission system (20d) is designed to guide the at least one carriage (20a1, 20a2) of the carriage system (20a) in a linearly movable manner, in particular wherein the first transmission device (20d1) is designed to guide precisely one carriage in a linearly movable manner, in particular wherein the first transmission device (20d1) is immovably connected to the carriage (20a1, 20a2), in particular in a region of the carriage (20a1, 20a2) between the first and the second carriage part element (20at1, 20at2). [7] Ice cream bag handling mechanism (1) according to one of the preceding claims, having a first ice cream bag abutment (3) and a second Ice cream bag abutment (4) for supporting the ice cream bag (2); at least one movable lever arm system (30) with at least two articulated lever arms (30a, 30b), wherein the lever arm system (30) is designed to move at least one of the ice cream bag abutments (3, 4); and an actuator system (31) for moving the lever arm system (30) between: - an opening position (O), in which the ice cream bag abutments (3, 4) have a defined gap width relative to one another, and - a locking position (C) in which the two ice cream bag abutments (3, 4) form the production chamber; and a sensor system, in particular with at least two optical sensors, for detecting and checking correct positioning of the ice cream bag (2), in particular between the ice cream bag abutments (3, 4). [8] Ice cream bag handling mechanism (1) according to one of claims 1 to 7, comprising a frame (11), wherein in particular the frame (11) has a closure flap (24) for closing an insertion opening for inserting an ice cream bag (2) and the carriage system (20a) is designed to be movable relative to the frame (11); wherein the closure flap (24) has at least one mechanical interaction means for mechanically interacting with the carriage system (20a), wherein the at least one interaction means is designed to be touched and lifted during a forward stroke of the carriage system (20a) in order to release the insertion opening; wherein in particular the frame (11) has an insertion device (25) for inserting the ice cream bag (2) up to the closure flap (24); wherein in particular the insertion device (25) has an insertion shaft delimited by at least one shaft wall (25a), wherein in particular the shaft wall (25a) runs at an obtuse angle with respect to a support surface for the ice cream bag (2) formed by the second bag abutment (4), wherein the obtuse angle is in a range from 91 degrees to 100 degrees, in particular from 94 degrees to 96 degrees; wherein in particular the insertion device (25) has at least a part of the sensor system, in particular for detecting and checking a correct positioning of the ice cream bag (2) in the insertion device (25). [9] Ice cream bag (2) for an ice cream mixture, the ice cream bag being suitable for an ice cream bag handling mechanism (1) according to one of the preceding claims 1 to 8, 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), at least one fixing section (2f) with a fixing edge formed on at least one packaging material layer (2b1, 2b2) for fixing by the rotating body system of the ice cream bag handling mechanism (1), wherein a ratio of a projection area enclosed by the sealing edge (2c) to a fixing section area is in a range from 2 / 5 to 3 / 10, in particular from 23 / 50 to 1 / 2. [10] Ice cream bag (2) according to the preceding claim, comprising a pressure-compliant blocking means which is designed to release an opening of the receiving chamber when a defined internal pressure is exceeded; wherein in particular the pressure-compliant blocking means is at least one sealing edge (2c2), wherein the sealing edge (2c) has the at least one pressure-compliant sealing edge (2c2) which is designed to release an opening when a defined internal pressure is exceeded, wherein the sealing edge (2c) has a shape such that the rotation bodies (20b1, 20b2) continuously generate a pressure by axial compression until the defined internal pressure is reached, wherein in particular the sealing edge (2c2) is arranged at an end of at least one of the packaging material layers (2b1, 2b2) remote from the fixing section surface. [11] Ice cream bag (2) according to one of the preceding claims 9 or 10, wherein the sealing edge (2c2) and the sealing edge (2c) together connect a region of the two packaging material layers (2b1, 2b2) in a closed manner and delimit an outlet volume in this region, wherein the sealing edge (2c) borders on both sides on an outlet device (15), wherein in particular the outlet device (15) is arranged at the end of at least one of the packaging material layers (2b1, 2b2) remote from the fixing section surface, wherein in particular the sealing edge (2c) has a drop shape, wherein the outlet device (15) is arranged at a tapered end of the drop shape and the fixing section surface is arranged at a bulbous end of the drop shape. [12] Ice cream bag (2) according to one of the preceding claims 9 to 11, comprising an abutment element which is designed to form an abutment on at least one of the bag abutments (3, 4) in order to support the ice cream bag (2) in a stationary manner when the fixing section (2f) is fixed by the rotation body system (20b); wherein in particular the abutment element is formed by the outlet device (15). [13] Ice cream bag (2) according to one of the preceding claims 9 to 12, wherein at least a part of the sealing edge (2c), in particular the entire sealing edge (2c), is round, in particular elliptical and / or longitudinally rectangular with rounded corners and / or oval and / or circular; wherein in particular the sealing edge (2c) encloses at least two nested projection surfaces at least in sections. [14] Ice cream bag (2) according to one of the preceding claims 9 to 13, wherein the sealing edge (2c2) is curved away from the fixing section, in particular uniformly curved, and / or has a tapered region, wherein in particular the tapered region has two pressure-stable, in particular rectilinear, sealing edge segments and has a pressure-dependent sealing edge segment running parallel to the rotational body rotation axis, in particular rectilinear; or wherein in particular the sealing edge (2c2) is designed in the shape of a circular arc and, together with a circular arc-shaped part of the sealing edge (2c), forms a completely closed circle for enclosing the gross volume, wherein in particular the seal edge (2c2) comprises a circular arc which forms one sixth to one third of a total circle. [15] Ice cream bag (2) according to one of the preceding claims 9 to 14, wherein the packaging material layers (2b1, 2b2) have a rounded wedge shape, consisting of a rectangular section and a trapezoidal section, wherein a projection surface formed by the sealing edge (2c) is arranged half to three quarters, in particular two thirds, within the rectangular section and a further part of the projection surface, which is delimited by the sealing edge (2c2), is arranged within the trapezoidal section.

Images