Ice cream mold of an ice cream former

Abstract

The invention relates to an ice cream item mold for an ice cream former having at least one side wall and a piston wherein the piston is movable between at least two positions within the mold, a filling position and an eject position, wherein the piston defines the dynamic volume of the mold inner cavity when moved reciprocally in the ice cream 5 mold and wherein the piston is fitted with a mold sealing. Further the invention relates to a method for cleaning a mold sealing.

Description

ICE CREAM MOLD OF AN ICE CREAM FORMERField of the invention

[0001] The invention relates to an ice cream mold of an ice cream former.Background of the invention

[0002] EP3251520 describes an ice cream former of an ice cream manufacturing line of the type where an ice cream former fills a rotary mold system where the ice creams a shaped in the molds and thereafter ejected to be subject to further hardening downstream in an ice manufacturing line. The illustrated rotary mold is used in an ice cream manufacturing line processing a very large quantity of ice cream items per hour the ice cream former has to fit operate into the processes performed both upstream and downstream the ice cream former. An ice cream former cannot be stopped without affecting the upstream and downstream operation of the ice cream manufacturing line

[0003] A challenge with this ice cream former is that the ice cream former may be relatively expensive to run due to e.g. required manual processes.

[0004] A further challenge with ice cream molds are that they have to work under dynamically changing temperature conditions and must be have surfaces which may both facilitate the reception of the ice cream mass into the mold, but also facilitate that the ice cream in the mold is actually ejected as an ice cream items having proper dimension and proper surfaces.A further challenge is that it is absolutely necessary that the ice cream mold fits perfectly into the processing procedures of the stations and components of the associated ice cream manufacturing line.Summary of the invention

[0005] The inventors have identified the above-mentioned problems and challenges related to ice cream formers, and subsequently made the below-described invention which may optimize the process.

[0006] Ice cream mass may to be understood as the part where ice cream ingredients have entered a freezer. The ice cream mass may also be understood as an ice cream composition. The ice cream mass is further to be understood as a composition (ice cream ingredients including air) in the freezer which continuously is being processed and changing its composition through the smart freezer. The ice cream mass is being cooled through the freezer and partly frozen while air optionally is being distributed in the ice cream mass. The ice cream mass is being processed through the freezer until an ice cream former is reached, where the ice cream mass is being shaped and divided into ice cream items. The ice cream mass may vary according to any of the ice cream characteristics. The ice cream composition may change according to what type of ice cream item type is being produced at the specific production line or at the specific day. The ice cream composition may be a mass of ice cream manufactured prior to the ice cream former. The ice cream item type could be any of the following: ice cream, lemonade ice, water ice, popsicle, ice cream-sandwich, ice cream-cone, a lolly, gelato, frozen dessert, frozen yogurt, granita, sorbet, kulfi, dondurma or any combination thereof as long as it is to be produced at least partly by the claimed ice cream item mold with piston ring. The ice cream mass could further comprise other edible parts like caramel, chocolate, fruit juice, edible decoration, jam or any combination thereof. The ice cream mass could further be a vegan produced ice cream composition. The ice cream mass could also be several different flavours of ice cream like chocolate, strawberry, vanilla, raspberry, stracciatella, coffee, tutti frutti, or any other ice cream flavour. The ice cream mass may be any kind of colour depending on what type of ice cream item type is being made.

[0007] The term ice cream item may be understood as an ice cream item anywhere along the way of the production line until the end of the production line. The ice cream item is to be understood as the same ice cream item along the production line where the ice cream item may be refined and enhanced along the production line until an ice cream product is made. The first ice cream item may be defined as an ice cream item, e.g., when a cone is placed on the transportation surface, when a mass of ice cream is shaped and divided from a ice cream former, when a coating has been added, when a wrapping is added or anywhere along the production line. The production line forproducing ice cream item may comprise a freezer, a mixer, an ice cream former, a hardening tunnel, a coating station, a wrapping station, a packaging station or any other processing units related to making ice cream products located along the production line.

[0008] The ice cream item may be defined as when the first part of the ice cream product is being placed on a transportation surface or a mold with a piston. The term ice cream item may be used until the final ice cream product is made, which may typically be when an ice cream product may be at the end of the production line or ready for sale.

[0009] The invention relates to an ice cream mold of an ice cream former having at least one side wall and a piston

[0010] wherein the piston is movable between at least two positions within the mold,

[0011] a filling position and an ej ect position,

[0012] wherein the piston defines the dynamic volume of the mold inner cavity when moved reciprocally in the ice cream mold and

[0013] wherein the piston is fitted with a mold sealing. The mold sealing may also be understood as a piston sealing or a piston mold sealing.

[0014] In the present context, the piston may be referred to as a bottom piston in the sense that bottom is referred to as the part of the mold defining the volume of the inner cavity at least when the mold is in a position where ice cream can be filled into the mold or is filled with ice cream.

[0015] It is also noted that the general reference to a “mold sealing” also may be understood or referred to as a piston sealing as the bottom movable part of the mold within the art may also be referred to as a piston, in spite of the fact that the “piston” is in fact part of a mold and not a traditional pump or the like.

[0016] If the ice cream former is a rotary mold, it is noted that the so-called bottom piston may as seen from a person observing the mold when it is pointing downwards could be argued as being located at the top of the volume. This is however not how the present definition is to be understood as the term bottom refers relatively to the mold itself irrespective of where the mold might point - e.g. during rotation of the rotary mold.

[0017] The inventive may has the advantage that the time interval between cleaning may be increased significantly without compromising the hygiene during operation or without making the cleaning extremely difficult.

[0018] In an embodiment the piston defines the bottom of the ice cream item mold. In this embodiment, the mold piston mold sealing is configured to both fit as tightly to the piston of the mold, but also slide as closely as possible to the side wall (inner wall) of the mold. The piston sealing may in fact assist at better sealing that the mold and the piston by themselves are able to establish, even when significant deformation due to temperature variation during operation may occur.

[0019] In the present context, the mold sealing may by itself be a subj ect for cleaning, but more importantly, it may delay or adapt the anaway required cleaning of the molds and piston. It should be noted that ice cream leaking from a mold, in the present embodiment in the case of a rotary mold, will leak out from the molds and onto the piston drives and the complete rotary mold thus has to be cleaned. The present invention may reduce this cleaning interval, but also time the need for cleaning to fit when the ice cream former including the molds, e.g. rotary molds, are paused due to workers shifts.

[0020] In an embodiment, the mold sealing encircles the bottom piston.

[0021] The meaning of encircling in the present context does of course not mean that the mold sealing as seen from above need to be a circle as such. It may be so, but numerous other shapes may of course be applied depending on the desired shape of the ice cream items to be produced, round, square, polygons, triangles, ellipses, etc. Advantageously, though, when aiming for polygons with several sharp comers it maybe highly advantageous to round the corners. Both for the purpose of the ability to provide a suitable sealing but also for the purpose of fitting it to the piston.

[0022] But in the present context, the meaning of encircling should be interpreted as broadly as a sealing which extends around the whole circumference of the piston to a degree that leaking of ice cream from the molds may be avoided or at least minimized. This means that the embodiments of the application where a cut or slits has been provided in order to facilitate decreasing or increasing of the mold sealing circumference, it will be important to ensure that directly transport path for ice cream via the cut or slit is blocked during use.

[0023] In an embodiment, the piston is formed with a mold sealing PSE recess REC.

[0024] In an embodiment, the recess REC fits with the pistons sealing PSE.

[0025] In an embodiment, the recess REC fits with the pistons sealing PSE restricting movement of the mold sealing PSE in the direction of the movement of the piston in the mold.

[0026] Wherein the mold sealing is temperature resistant between - 10 degrees Celsius and + 90 degrees Celsius, such as between - 6 degrees Celsius and + 80 degrees Celsius.

[0027] In an embodiment, the mold sealing is a cross-sealing or a lip-sealing.

[0028] In an embodiment, the piston is further fitted with an elastic member pressing the mold sealing toward the mold inner cavity.

[0029] In an embodiment, the piston is further fitted with an elastic member pressing the mold sealing toward the mold inner cavity and wherein the elastic member is an O-ring.

[0030] In an embodiment, the mold sealing is a piston ring.

[0031] In an embodiment, the mold sealing comprises two or more piston rings.

[0032] In an embodiment, the mold sealing is formed of plastic, such as POM, PEHD and / or poly carbonate.

[0033] Polyoxymethylene, also known as acetal, [4] polyacetal, and polyformaldehyde, is an engineering thermoplastic used in precision parts requiring high stiffness, low friction, and excellent dimensional stability. As with many other synthetic polymers, it is produced by different chemical firms with slightly different formulas and sold variously by such names as Delrin, Kocetal, Ultraform, Celcon, Ramtal, Duracon, Kepitai, Polypenco, Tenac and Hostaform.

[0034] POM is characterized by its high strength, hardness and rigidity to -40 °C. POM is intrinsically opaque white because of its high crystalline composition but can be produced in a variety of colors.[l] POM has a density of 1.410-1.420 g / cm3. [5]

[0035] POM's electrical resistivity is 14^ 1015 Q-cm making it a dielectric with a 19.5MV / m breakdown voltage. [2] [6]

[0036] Polycarbonates are a group of thermoplastic polymers containing carbonate groups in their chemical structures. Polycarbonates used in engineering are strong, tough materials, and some grades are optically transparent. They are easily worked, molded, and thermoformed. Because of these properties, polycarbonates find many applications. Polycarbonates do not have a unique resin identification code and are identified as "Other", 7 on the RIC list. Products made from polycarbonate can contain the precursor monomer bisphenol A.

[0037] Structure of dicarbonate (PhOC(O)OC6H4 )2CMe2 derived from bis(phenol- A) and two equivalents of phenol. [5] This molecule reflects a subunit of a typical polycarbonate derived from bis(phenol-A).

[0038] Carbonate esters have planar OC(OC)2 cores, which confer rigidity. The unique O=C bond is short (1.173 A in the depicted example), while the C-0 bonds are more ether-like (the bond distances of 1.326 A for the example depicted). Polycarbonates received their name because they are polymers containing carbonate groups (-O-(C=O)-O-). A balance of useful features, including temperatureresistance, impact resistance and optical properties, positions polycarbonates between commodity plastics and engineering plastics.

[0039] Other applicable plastics may include polyethylene, such as high density variants thereof, e.g. PEHD.

[0040] The mold sealing may e.g. be formed of a low friction elastomer.

[0041] In an embodiment, the mold sealing is formed of metal such as cast iron or steel.

[0042] In an embodiment, the ice cream former comprises a plurality of the ice cream molds.

[0043] In an embodiment, the mold sealing comprises one or more piston rings.

[0044] In an embodiment, the mold is formed of plastic, such as POM and / or poly carbonate.

[0045] In an embodiment, the bottom piston is formed of plastic, such as POM and / or poly carbonate.

[0046] In an embodiment, the mold is formed of plastic, such as POM and / or poly carbonate.

[0047] In an embodiment, the piston is formed of plastic, such as POM and / or poly carbonate.

[0048] In an embodiment, the piston and the mold is made of the same material or same type of material, such as POM.

[0049] In an embodiment, the sealing is made of a material which is different than the material forming the mold and the piston.

[0050] In an embodiment, the mold sealing is lubricated by ice cream fed into the mold.

[0051] In an embodiment, the mold sealing is self-lubricated by ice cream in the inner mold cavity.

[0052] In an embodiment, the piston is further formed with a cleaning fluid channel extending between cleaning fluid input and has at least one cleaning fluid output wherein the cleaning fluid output has an opening in the piston behind the mold sealing and wherein the cleaning fluid input is fluidly connected to the at least one cleaning fluid output through the piston.

[0053] Cleaning fluid in the present context may broadly be understood as not only cleaning fluid in its traditional sense, namely a fluid including one or more chemicals facilitating cleaning and / or disinfection. Cleaning fluid in the present context may also include clean water which may be used for cleaning by simply rinsing larger substances but also water used for rinsing used cleaning fluid away from the mold when it has been cleansed.

[0054] Cleaning fluid in the present context may also include clean hot water used to disinfect after cleaning.

[0055] In an embodiment, the piston is further formed with at least one cleaning fluid channel fluidly connected or connectable with a cleaning fluid supply and wherein the cleaning fluid channel has one or more openings in the piston behind said mold sealing.

[0056] In an embodiment, the piston is further formed with cleaning fluid channels fluidly connected or connectable with a cleaning fluid supply and wherein the cleaning fluid channel has one or more openings in the piston behind said mold sealing and said elastomeric member.

[0057] In an embodiment, the pistons of the ice cream molds are actively moved by respective piston drives.

[0058] The driving mechanism of the pistons may be formed of individually controlled piston drives moving between at least the filling position, the eject position and an expansion position, so as to facilitate filling of ice cream into the respective mold when the ice cream mold is in a filling position and to actively push out the icecream items formed in the ice cream mold when the ice cream mold is in its eject position.

[0059] The required force may be obtained through e.g. pneumatic, electric motor(s), etc as long as the driving force may be obtained by appropriate arrangements suitable for the environment of an ice cream machine and in particular of an ice cream former for en ice cream machine.

[0060] In an embodiment, the ice cream molds are arranged as a rotatable arrangement having a radial extension and a rotational axis and wherein the one or more ice cream molds are rotatable with the rotatable arrangement.

[0061] The rotatable arrangement may be rotated by an electrical motor which at the same time synchronizes the reciprocating movement of the pistons relative to the molds e.g. by means of a cam shaft.

[0062] The rotating movement and the reciprocating movements of the molds may also be obtained through two or more different drive means, if so desired.

[0063] In an embodiment, the ice cream former further comprises a stick inserter at a stick insertion zone subsequent to said pressure expansion.

[0064] In an embodiment, the temporary lid is removed from said mold after a stabilization period subsequent to said closing and wherein a stick is inserted into the ice cream item subsequent to said pressure expansion and said removal of the lid.

[0065] In an embodiment, the individual ice cream molds are transported continuously and repeatedly from the filling zone via a shape stabilization zone to a stick insertion zone and from there to an eject zone.

[0066] In an embodiment, the respective piston and molds are mutually placed in a filling position when the mold is in the filling zone.

[0067] In an embodiment, the respective piston and molds are mutually placed in a expansion position at some time when the mold is in the shape stabilization zone.

[0068] In an embodiment, the respective piston and molds are mutually placed in a expansion position when the mold is in the stick insertion zone.

[0069] In an embodiment, the respective piston and molds are mutually placed in a eject position when the mold is in the eject zone.

[0070] In an embodiment, the individual ice cream molds are pressurized by pressing the ice cream received upstream by the ice cream freezer by an ice cream volume flow pump into said mold when the mold and the respective piston is in said filling position.

[0071] In an embodiment the ice cream mold is one of a plurality of an ice cream molds of a rotary mold.

[0072] In an embodiment the ice cream mold is fed from upstream by an cream freezer and an ice cream splitter in the molds filling position (FP).

[0073] In an embodiment, the ice cream mold is feeding a downstream conveyor with ice cream items ejected from ice cream mold in its eject position.

[0074] In an embodiment, the shape of the mold sealing and the mold is round, square, polygonal, triangular or ellipsoid.

[0075] The mold shape and the mold sealing shape is typically referred to the shape as seen from above the mold with fitted piston and piston mold sealing.

[0076] In an embodiment, the ice cream mold is a part of an ice cream production line.

[0077] In an embodiment the ice cream mold is a part of an ice cream production line and the ice cream mold is fed from upstream continuously and automated by an cream freezer and an ice cream splitter in the molds filling position (FP).

[0078] The production line for producing ice cream item may comprise a freezer, a mixer, an ice cream former, a hardening tunnel, optionally a coating station, a wrapping station, a packaging station or any other processing units related to making ice cream products located along the production line

[0079] In an embodiment the ice cream mold is part of an ice cream production line and feeds a downstream located conveyor automatically with ice cream items ejected from ice cream mold in its eject position.

[0080] The invention further relates to a method of cleaning the mold sealing as described above, wherein an ice cream supply arranged for filling the molds with a flow of ice cream is interrupted during a cleaning period (Cperiod) and wherein cleaning fluid is pumped through the cleaning fluid channels into said mold during cleaning period, thereby cleansing the mold sealing.

[0081] In an embodiment, the cleaning period for an ice cream former is at least 10 minutes, such as at least 20 minutes.

[0082] Typical cleaning would be first rinse with water, then flush with cleaning agent, then wait for the agent to clean, rinse again, then use hot water or another disinfection fluid, so the full process can be e.g. 20 minutes up to e.g. an hour. This is depending on the agents used and the customer cleaning procedures and moreover of course on the number of molds which needs to be cleansed.

[0083] In an embodiment, the cleaning period for an ice cream former is at most 90 minutes, such as at most least 80 minutes, such as at most 60 minutes, such as at most 40 minutes.

[0084] In an embodiment, the ice cream former is operated for molding ice cream in said molds in operation periods and wherein the operation periods are at least 4 hours, such as at least 5 hours between cleaning, such as at least 8 hours, such as at least 18 hours.

[0085] It should be noted that the hours of operation may be significantly improved by the use of mold sealings, and this again leads to the possibility of synchronizing cleaning between maintenance personnel shifts.

[0086] It is of course even more attractive if the cleaning may be dropped between one or two shifts in a row.

[0087] In an embodiment, the mold sealing is lubricated by ice cream fed into the mold.

[0088] In an embodiment, the mold sealing is self-lubricated by ice cream in the inner mold cavity.The drawings

[0089] Various embodiments of the invention will in the following be described with reference to the drawings where fig. 1 illustrates an example of a system in which an ice cream mold of an ice cream former may be applied, fig. 2 illustrate different principles of ice cream formers and respective exemplary pressure developments, fig. 3 illustrates a rotary mold embodiment in which a self-regulated pressure compensation arrangement may be applied, fig 4a-c illustrate a practical working principle of a self-regulated pressure compensation arrangement when applied in a mold-based ice cream former, e.g. a rotary mold, where there is a pressure compensation subsequent to splitting as indicated in fig 2a, fig. 5 illustrates a “mechanically controlled” self-regulated pressure compensation arrangement, fig. 6 illustrates a self-regulated pressure compensation arrangement which may be controlled by electronic control equipment fig. 7 illustrates a cross-section of a mold of an ice cream former with a mold sealing, fig. 8a-c illustrate three views of a specific mold sealing which may be applied in the mold e.g. of fig. 7, fig. 9a and b illustrate a cross-section of a mold of an ice cream former with a mold sealing now with one or more cleaning fluid channels, fig. 10 illustrates a piston in its piston drive coupling, and fig. 1 la-d illustrate different variations of a design of a mold sealing as seen from the position of fig 8a.Detailed description

[0090] Fig. 1 illustrates relevant principles of an example of an ice cream manufacturing line in which the ice cream former of the present invention may advantageously be implemented. The ice cream manufacturing line may also elsewhere in the present description be referred to as a production line. The specific implementation and functioning of the ice cream formers will be further explained and outlined in the below figures and also in the context of the above summary of the invention.

[0091] The illustrated production line comprising a transportation surface TSU extending from a number of freezers (here four) and respective ice cream formers ICF through the hardening tunnel HT to gripping arrangement GRA where the ice cream items can be coated and further to a wrapping foil station (not shown). Each ice cream former ICF is part of a manufacturing lane (not shown). The transportation surface is movable in a direction indicated by associated arrows by an automatic adjustable drive system (not shown) under the control of a cooling control system CCS. Along the transportation surface a plurality of measuring locations LOC may optionally be provided for measuring the position of ice cream items and communicate the measured positions to the cooling control system CCS. The measuring locations LOC along the production line PL are not limited to these locations but may be placed at any location along the production line.

[0092] One or more of the individual measuring location LOC may establish the relevant measurements and then the measured data may be applied as a basis for an upstream correction. In other words, a controller of the production line controlling the adjustment of ice cream item positions may be fed with measurement data from one or more measuring locations and thereby be configured for the adjustment of ice cream positioning based on data from one or more measuring locations.

[0093] Moreover, data from one measuring location may be fed to not only one location, e.g. an ice cream former, but also to controllers relevant for other adjustment locations (i.e. devices to be controlled) of the process.

[0094] The cooling control system CCS may also be referred to as a controller or control system.

[0095] Moreover, the ice cream hardening tunnel HT includes an adjustable cooling arrangement (not shown) also controlled by the cooling control system CCS controlling cooling temperature and optionally also adjustably controlling air flow within the hardening tunnel HT.

[0096] It should be noted that the cooling control system CCS may be a singular arrangement or a number of co-functioning controllers. The illustrated cooling control system CCS is communicatively coupled with an user interface UI by means of which an operator has access to modify positions of ice cream items ICI along the production line PL or any devices related to positioning ice cream items ICI at the production line for ice cream products on the basis of the position of ice cream items. It is thus noted that many state of the art production line for ice cream products may be controlled according to the invention only with an addon measuring position of the ice cream item along the production line, upstream, thereby making it possible for an operator, or the control system, making timely adjustment of the positioning of ice cream items by modifying the production line parameters.

[0097] Upstream US the hardening tunnel HT ice cream items may be positioned on the transportation surface TSU by an ice cream item former ICF, here in the form of four individual stations connected to a mixer MIX, a freezers F, an ingredients feeder typically between a freezer and ice cream former, ice cream formers, stick inserters and / or a cutter, thereby facilitating a continuous and automatic placement of ice cream items (not shown) on the transportation surface TSU prior to being transported along the production line. One freezer F may be connected to one ice cream formers ICF as shown. Two or more freezers may also be connected to an ice cream former ICF for making an ice cream product comprising two or more different types of ice cream, e.g., when making an ice cream product with vanilla and strawberry ice cream.

[0098] The mixer MIX mixes ingredients relevant for the recipe of the ice cream items to be produced and the freezers F provides the desired extruding temperature for the applied ice cream formers ICF of the ice cream item ICI positioning system IIP.

[0099] Inside the ice cream hardening tunnel HT the transportation surface TSU extends through the hardening tunnel HT so as to facilitate a cooling of the ice cream items ICI from a temperature the ice creams items may have upstream the tunnel, to a temperature of the ice cream items which is lower when the ice cream items leaves the ice cream hardening tunnel HT downstream DS the hardening tunnel HT.

[0100] The length of the transportation surface TSU, the cooling applied by the cooling system (not shown) including optional internal ventilation, movement of cool air within the hardening tunnel HT, the speed of the transportation surface TSU, etc will determine the resulting cooling from one temperature, e.g. minus 5 degrees Celsius to e.g. minus 18 degrees Celsius, measured as core temperature.

[0101] Some of these parameters are referred to as adjustable tunnel parameter, and these adjustable tunnel parameters may be adjusted manually and / or automatically.

[0102] Fig. 1 further illustrates a downstream output of the hardening tunnel. The ice cream hardening tunnel HT has an exit of the hardening tunnel HT through which the transportation surface TSU extends towards an ice cream item transferring system via an optional ice cream loosener LOS. In the present embodiments, the transportation surface TSU is implemented to transport ice cream items ICI on conveyor plates or trays. The transportations surface is moving in the direction of the arrows during operation. If a reference to a transportation surface TSU is made, the reference will be made with respect to a / the surface of the conveyor plates or trays if such plates are applied. If, the conveyor transports the ice cream items ICI directly on the conveyor elements, a transportation surface TSU is to be understood as the surface upon which the ice cream items are conveyed. Other implementations of the conveyor may thus of course be applicable within the scope of the invention, with or without “loose” plates or trays positioned on the top of the underlying conveyor, although easy removal plates / trays / etc are advantageous as these may easily be positioned and removed onthe conveyor and easy to clean in a run-time environment. Furthermore, it will be easier to make format changes, if for instance the removal plates / trays / are specifically designed / formed to carry or keep specific ice cream item types (e.g. if ice cream items are carried in “pockets”). The illustrated embodiment includes a core temperature measuring system CMS, here placed just outside the hardening tunnel HT.

[0103] As it will be understood from the above description of the ice cream production line, such a production line is a complex system and small deviations in parameters at one place may have a huge impact at another e.g. in relation to the illustrated ice cream manufacturing line it may also potentially have a huge impact further downstream, e.g. in an optional downstream coating station or in associated downstream packaging system.

[0104] Such impacts may be much more difficult to deal with in ice cream manufacturing lines than other manufacturing lines as the ice cream items to be produced are supposed to be produced in very high quantity / at a very high speed but an ongoing challenge is that the ice cream items to be produced are continuously being extremely sensitive to the actions performed during processing steps of the ice cream manufacturing line but also to ambient and internal conditions. In other ways, if an ice cream item e.g. at some time during the processing ends up having a deviation in temperature / humidity / etc. from the optimal relevant parameter, the texture, taste, form, etc. may be irreversibly altered. This may not only result in loss of yield in relation to the involved ice cream items, it may also affect the effectivity and functioning of the involved process steps (e.g. if a deformation effects the ability of a downstream gripper so that it cannot grip the ice cream item if the ice cream stick has been wrongly inserted). Likewise, a simple unwanted deviation in temperature may result in waste production if the ice cream items are e.g. deform.

[0105] It is also noted that many of these parameters which has to be set may rely on small deviations in ambient temperatures or even the type of ice cream which has been applied during the manufacturing.

[0106] A critical location in the above exemplary manufacturing steps is thus the ice cream former. If something goes wrong or deviates this may affect the downstream processing significantly or even critically. In order to explain and highlight the features of the invention, the ice cream former will be explained a little more in detail below.

[0107] The term ice cream former is to be understood as a device for bringing a mass of ice cream from a freezer to a former outlet, where the ice cream is guided out of the former outlet. Between the freezer and the ice cream former outlet there may be additional machines and devices e.g., an ingredients feeder where nuts or other edible things may be added to the ice cream in the process. The ice cream former is both shaping and dividing the mass of ice cream into ice cream items. The ice cream former may be an ice cream extruder with a continuously flow of ice cream, where the mass of ice cream is being cut outside of the ice cream former outlet to create the ice cream item. The ice cream former may be an ice cream filler where the flow of the mass of ice cream is being divided by a valve before the ice cream former outlet and the ice cream item is made before leaving the ice cream former outlet. The mass of ice cream may be multiple ice cream according to both colours and flavours which may be mixed, shaped and individual divided into ice cream items. The mass of ice cream may be a single flavour or a multiple mix of different flavours and / or colours. The mass of ice cream may also be with chocolate, caramel, fruit or other additional toppings or sauces, where the toppings or sauces may both be in the ice cream items or on the outside of the ice cream items. The ice cream former may typically be connected to an ice cream conduit, such as a long pipe or hose for guiding the mass of ice cream from the freezer to the ice cream formers inlet. There may be more than one freezer from which masses of ice cream is guided to the ice cream former. More than one freezer is used when an ice cream product with more than one type of ice cream is being made. A tank and / or associated process piping with e.g., sauces may also be guided to the ice cream former, when the ice cream product is being made with sauces. There could also be a combination of multiple freezers and / or multiple tanks with sauces to be added together in the ice cream former. It could be any combination of masses of ice cream and sauces that may be mixed in the ice cream former. The ice cream former may typically be placed above a conveyor or transportation surface when the ice creamformer is shaping and individual dividing the mass of ice cream to ice cream items. The ice cream former may also move along the conveyor when ice cream items is an ice cream item bar type. The ice cream former outlet may also be horizontal or with an angle according to the horizontal plane. The ice cream former may also be used to fit a stick into either the mass of ice cream before being divided or an ice cream item which has been divided by e.g., a valve or cutter. In another variant of an ice cream former, it may have an outlet located above a machine with molds, for freezing ice creams, moving below in either linear or rotational direction, in such a production line, a hardening tunnel is typical not used.

[0108] The ice cream former outlet may be a nozzle, where the nozzle is changeable according to what kind of ice cream item are to be shaped through the nozzle. The ice cream former outlet may comprise more than one nozzle when more than one type of ice cream is being used. One of the nozzles in the ice cream former outlet may also be used for sauces. The ice cream former outlet may typically comprise more than one nozzle when the ice cream product is being made with more than one colour e.g., more than one type of ice cream, a sauce combined with ice cream or any combination of sauces and ice cream types. The multiple nozzles may also be capable of rotating around an axis to e.g., swirl the masses of ice cream in an ice cream container. The term ice cream former outlet is to be understood as the part of the ice cream former where the mass of ice cream is being shaped before leaving the ice cream former. The mass of ice cream may be divided before the ice cream former outlet when the ice cream former is a filler, or the mass of ice cream may be divided after the ice cream former outlet when a cutter is used to divide the mass of ice cream. The ice cream former outlet is shaped according to a specific shape of an ice cream item which is to be made, e.g., an oval shaped ice cream item.

[0109] The term forming an ice cream item may be understood as the process where a mass of ice cream is flowing from a freezer to an ice cream former, where the mass of ice cream at the ice cream former is being shaped and divided into ice cream items at the ice cream former outlet when a divider is being used. The mass of ice cream may be divided both inside and outside of the ice cream former outlet and the mass of icecream may be divided by using a valve or a cutter. The ice cream former outlet may comprise any shape or form depending on the specific ice cream item type which is to be formed. The ice cream item may also be formed from a nozzle outlet where a valve determines the amount of ice cream for the ice cream item instead of being cut. The process of forming may typically start by shaping the mass of the ice cream and afterwards divide the mass of ice cream into ice cream items.

[0110] Fig. 2a-c illustrates relevant features and properties related to the presently claimed mold based ice cream former, where fig. 2a and the associated fig. 2c illustrate a pressure development PD2 in a mold-based ice cream former whereas fig. 2b and 2c e.g. illustrates the pressure development in an extruder based ice cream former. The extruder based ice cream former is merely illustrated to highlight the potential relative complex pressure development in a mold-based ice cream former.

[0111] An ice cream freezer F with associated hardware and control (not shown) is connected to input IN of an ice cream former ICF extending from the input until individual ice cream items ICI are positioned on an associated conveyor or the like (not shown). The ice cream is thus transported to the ice cream input by means of e.g. displacement pump(s) (not shown)

[0112] In both embodiments of fig. 2a and 2b, the ice cream input IN are furthermore fed by an ingredient feeder INF. The ingredient feeder INF feeds inclusions into the ice cream stream. The ingredient feeder INF is optional but preferred. The ingredient feeder may very often be source of pressure variation or at least increase the challenges related to these, so the different ways of implementing the self-regulated pressure compensation arrangement and their related pressure developments will be described in different variants in the below. In order to be able to explain the technical features, some of the explanations are dealing with specific of more singular aspects as it may be very difficult to capture the different measures and different pressure challenges in one drawing, only. This should not be confused with the fact that pressure challenges may indeed by complex and arising as a complex pressure development because of different factors at the same time. It is however also noted that illustrated self-regulatedpressure compensation arrangements may indeed be combined and compensate the “merge” of pressure development at the same time, wholly or at least partly.

[0113] Fig. 3 shows an ice cream former in the form of a rotary mold. Ice cream is or may be fed to the ice cream former ICF via an ice cream former input IN from an ice cream freezer (not shown). A rotary mold (hidden behind the outer enclosure) as shown in fig. 3 is rotating clockwise (it may also turn counter clockwise in other embodiments- but then with different location of zones) within the ice cream former ICF and each mold is filled with ice cream mass from the ice cream formers input IN. The principles of how to move the pistons of the rotary mold including a self-regulated pressure compensation arrangement and the principle internal structure of the rotary mold (in a flattened version) is illustrated in fig. 4a-c. The molds are then closed while rotated via a stabilization zone SZ, where the mold volumes (while closed) are modified (expanded) to gradually lower the pressure towards atmospheric pressure before the mold exits the stabilization zone SZ and the molds are opened to the ambient atmospheric pressure. In the present embodiment the molds are rotated past a stick insertion zone SIZ in which a stick inserter shoots sticks into the molds while still in the stabilization zone SZ. The molds are thereafter rotated to an ejection zone EZ where pistons push the ice cream items out of the mold and cut loose from the pistons preferably onto a transportation surface (not shown) for further transportation to a hardening tunnel located downstream.

[0114] Different ways of obtaining the desired movement of the pistons while rotating the molds are explained in fig. 5 and 6 and the internal functioning and ways of obtaining a self-regulated pressure compensation in the molds of the rotary molds are explained in relation to e.g. fig. 4a-c. A rotary mold without such pressure compensation is e.g. disclosed in EP3251520, where pistons of the molds are basically applied for defining an inner cavity to receive ice cream fed from a freezer and then having the piston in an eject position when the ice cream item molded in the respective forms are rotated and it is time for being ejected from the mold (typically including an ice cream item). This ejection may typically be helped e.g. by a cutter / scraper,cutting / scraping the molded ice cream item from the piston which is now at an eject position:

[0115] The temperature of the ice cream from the freezer feeding the present moldbased ice cream former may advantageously be close to that of an extruder as the shape of the ice cream items when exiting the mold should be relatively stable. An exemplary temperature range may e.g. be around -5 degrees Celsius to -6 degrees Celsius.

[0116] In the below fig. 4a-c and fig. 5, please refer to fig. 6 for the explanatory reference to the filling position FP, the eject position EP and the expansion position EXP. Fig. 4a illustrates the working principles of an embodiment where a mold based ice cream former comprises a number of molds with respective pistons defining mold cavities in which ice cream mass is injected via a filling chamber FCH the pistons of the ice cream former are controlled in the molds closed phase e.g. by means of a cam shaft or by means of other mechanical piston guides so as to obtain the self-regulating pressure compensation. It is noted that the mechanically controlled piston movements may e.g. be performed by exchangeable mechanical drivers, and where the drivers may be chosen to fit the expected pressure developments of the specific ice cream type and / or specifically applied ice cream inclusions.

[0117] It is also noted that the illustrated principles is shown in a flat version instead of a “endless” rotatable version for reasons of simplicity. The explanation and principles in fig. 4a-c and fig. 5 and 6 applies both to a “flat” version of a mold based ice cream former as indicated on the drawings as well as ice cream formers including rotary molds.

[0118] Returning now to fig. 4a, ice cream mass ICM is injected into a mold defined by piston Pl in a filling zone FZ, e.g. in a filling zone as indicated in fig. 3. The ice cream mass is injected into the mold partly defined by the position of the piston Pl via an ice cream conduit ICP and a filling chamber FCH. The ice cream conduit may define an input IN of the illustrated ice cream former ICF and the input IN is fluidly connected with a freezer and an ingredient feeder (not shown) together providing the flow of ice cream mass injected into the molds.

[0119] In the illustrated embodiment the ice cream conduit and the filling chamber are mutually fixed while the molds and pistons Pl to Pn are movable to the right relative to the ice cream conduit ICP and the filling chamber FCH in the direction indicated by the arrow. For reasons of simplicity assume in the following explanation that the pistons are part of a rotatable mold e.g. as explained in EP3251520, but now with the illustrated movement of the pistons which is to be explained. In other words, the sequence of the molds are defined with respect to the pistons as a continues repeating movement of Pl, P2, P3..Pn to Pl, P2, P3..Pn to Pl, P2, P3..Pn, etc, facilitating that the molds and respective pistons are moved relative to the filling chamber FCH. Each piston is fitted with a mold sealing PSE. Variable designs of the mold sealing PSE and the use of such mold sealings are e.g. further described in the below figures 7 and onwards.

[0120] The molds at the time of fig, 4a, lets say at the time t=0m are in the following explained state.

[0121] Each piston is fitted with a mold sealing PSE.

[0122] Mold Ml and the associated piston Pl is in the filling zone FZ filled with ice cream 111 having a given initial first cavity volume CV1 . Some pressure is needed in the mold to fill the cavity completely due to the relatively high viscosity of the ice cream mass while the mold is fluidly connected to the filling chamber defined by the ice cream mass as driven forward by associated pump(s) (not shown). With inclusions the viscosity is even higher. The initial volume CV1 of the mold Ml is less than a second cavity volume CV2 of the subsequent molds M2 and M3. The volume of M2 and M3 is defined by the associated pistons P2 and P3 and these positions of the pistons define the final volume of the ice cream items when ejected from the ice cream former.

[0123] The position of the piston of a mold in the filling zone and thereby the initial volume should preferably match the pressure / pressure variations resulting by the pumping of the ice cream mass into the ice cream former / the molds from the freezer. Optimal initial Volume is depending on the used filling pressure and the amount of air in the ice cream. The filling pressure is set by adjusting the ice cream volume flowrate, so filling pressure is just sufficient to fill cavity completely. The initial volume may thus be set to be the same fixed for all ice cream recipes or it may be adapted to the currently applied recipe or groups having the same characteristics. A setting of air in the freezer combined with a setting of pressure may provide an advantageously set initial volume Ml.

[0124] The adapted volume CV1 of mold Ml may thus be set dynamically, whereas the final and desired volume CV2 of the mold M3 of the ice cream items 113 may be set pretty precise generally just matching the desired volume of the ice cream item produced.

[0125] It should be noted that the difference between the initial volume CV1 and the final volume CV2 e.g. of M3 of 113 may be calculated and set on the basis of filling pressure and the amount of air in the ice cream mass as set by the freezer.

[0126] Alternatively, the positioning of the piston of a mold in filling zone may be dynamically controlled on the basis of sensor measurements performed by one of more pressure sensors or volume flow sensor positioned at the ice cream former input or in relation to any relevant and application measuring point. Alternatively or supplementary, a camera may be applied for measuring the visual appearance for the ejected ice cream items, e.g. based on detected air bubbles and / or deformities. The camera may also if so desired measure the volume of the ice cream / ice cream item for instance by a 3D camera.

[0127] The camera may e.g. be used to obtain images of ice cream items on a conveyor downstream to the ice cream former. If there are air voids / missing part of shape, then pressure at filling is too low. If there is a foot (excessive volume), then the filling pressure is too high. If for instance piston compensation is implemented as an active and dynamic compensation, e.g. as explained in relation to fig. 6, then these images may be applied to regulate the amount of pressure regulation, e.g. obtained through the chosen volumes in the molds defined by the piston. In other words, a dynamic determination of filling position FP may e.g. be derived from the images of ice cream items on a downstream conveyor.

[0128] Mold M2 filled with ice cream 112 is in a stabilization zone SZ and is now disconnected from the input stream of ice cream from the freezer feeding the ice cream former and the volume is closed by a mold closing MC. The volume has now been expanded as indicated on the drawing by lowering the piston P2 thereby allowing the ice cream 112 to expand while still being enclosed by the mold M2, the piston P2 and the mold closing MC. The pressure in the mold has been regulated (decreased) by the expansion of the mold volume CV2. The ice cream 112 is thus not under high pressure resulting in an advantageous internal volume distribution.

[0129] Mold 3 is still in the stabilization zone SZ and moreover in the stick insertion zone SIZ while still being closed by the mold closing MC. An ice cream stick IIS has now been injected into the ice cream 113 and ice cream item 113 with a stick has in principle been formed. In the illustrated embodiment, a stick is to be inserted into the ice cream. In the principle, in other embodiments, the stick insertion is optional.

[0130] Mold M4 is in the ejection zone EZ and the ice cream item 114 has being gradually been pushed out from the mold M4.

[0131] In the next mold, the piston has now pushed the ice cream item 115 completely out of the mold by a piston P5 having an upper surface which has been raised slightly out of mold and the ice cream item has been released, typically to a transportation of a conveyor (not shown) for further processing in a downstream hardening tunnel (not shown). The ice cream item may be cut or scraped from the piston if needed.

[0132] In the next mold, the piston Pn is in a preparation zone PZ and has now been lowered slightly compared to piston P5 and is ready for entering the filling zone FZ again. The individual pistons are thus moved between at least a filling position as the position of the piston in the filling zone , an stabilization position as the position of the piston in the stabilization zone SZ and an eject position EP as the position of the piston P5 in the eject zone EZ.

[0133] Fig. 4b illustrates the ice cream former at a time t=+l where the molds and respective pistons has been moved to the right relative to the ice cream formers ice cream conduit ICP, filling chamber FCH and mold closing MC.

[0134] Each piston is fitted with a mold sealing PSE. Variable designs of the mold sealings PSE are explained further below.

[0135] It should here be noted that the gradual opening of the mold M3 to the right of the stationary mold closing is performed subsequent to the reduction of pressure in the mold M3, thereby avoiding the ice cream 113 in the mold M3 is pushed out of the mold and thereby resulting in a deformity. Since the pressure release is very fast, this deformity will be very local and hence the deformity will be very easy to spot - thereby potentially resulting in a product quality issue. The reduction of pressure should be adapted to ensure that the final pressure in the moulds at least just before exiting the stabilization zone are as close to atmospheric pressure as possible.

[0136] The mold including piston P5 is now moving out of the ejection zone EZ and moving forward towards the filling zone FZ again.

[0137] Fig. 4c illustrates the ice cream former at a time t=+2 where the molds and respective pistons has been moved to the right relative to the ice cream formers ice cream conduit ICP, filling chamber FCH and mold closing MC.

[0138] Each piston is fitted with a mold sealing PSE. Variable designs of the mold sealings PSE are explained further below.

[0139] The mold Mn has now moved partly into the filling zone FZ and the piston Pn has been lowered and will be lowered more gradually towards the position of the piston Pl in fig 4a to accommodate ice cream fed from the filling chamber at the initial volume as indicated in fig. 4a.

[0140] Moreover, again at the illustrated time t=+2, the piston Pl of mold Ml has now been lowered to expand the volume of the mold Ml, thereby regulating (decreasing) the pressure in the mold. The expansion will gradually be set as the expansion already performed by piston P2.

[0141] Fig. 4a-c illustrates an embodiment where the pistons of the ice cream former performs a self-regulated pressure compensation by individual control of the pistons by means of actuators either according to fixed pressure developments for each run- through of an ice cream item. By individually controlling the pistons, it may thus be possible easily to exchange the piston movement profile, but it may also be possible to dynamically control the pistons movements on a run-time basis e.g. on measured pressure developments in the ice cream former, thereby automatically adapting the pressure development to the currently feed ice cream, including inclusions provided from an ingredient feeder INF.

[0142] Fig. 5 illustrates an embodiment e.g. with reference to fig. 4a, where pistons Pl, P2, P3, ...Pn are individually controlled by mechanical force to establish the pressure regulation in a mechanically a repeating pressure regulating pattern, depending on where the mold is in the molding cycle.

[0143] Each piston is fitted with a mold sealing PSE. Variable designs of the mold sealings PSE are explained further below.

[0144] The illustrated pistons move up and down driven by a driving mechanism DRM sliding under the illustrated pistons shafts while the pistons are moved in the illustrated embodiment to the right with the filling chamber fixed relative to the driving mechanism thereby invoking the pistons to move up and down in the vertical direction directed by the driving mechanism.

[0145] The illustrated embodiment may in a more practical fashion be implemented in a rotary mold e.g. as disclosed in EP3251520, where a rotatable arrangement is disclosed and where the illustrated cam-shaft in EP3251520 is exchanged with a cam shaft providing the reciprocating movements as indicated in fig. 5, but then in a circular and thereby repeating implementation.

[0146] In such an implementation of the present embodiment, therefore, the guide mechanism should be formed so as to establish a movement of the piston, where the piston volume is automatically adjusted to be increased when the mold is moved from the filling FZ to the expansion zone EZ and the driving mechanism may in thisimplementation be obtained by means of a cam shaft formed so as to obtained the desired mold volumes during the molding cycles. The driving mechanism may in principle be adapted to a general purpose one-fits-all, where the applied driving mechanism is adapted to provide a self-regulation of pressure in the ice cream former which fits reasonably the relevant ice cream recipes to be processed,

[0147] Alternatively, the driving mechanism may be made exchangeable and different recipes may thus be associated with different driving mechanisms providing the best possible pressure development in the ice cream former for one specific or a group of ice cream recipes.

[0148] Fig. 6 illustrates a further embodiment which may implement the selfregulating pressure adjustment in the ice cream former, but now in a more dynamic way in the sense that the individual pistons may now be moved by individually controlled piston drives PDR1, PDR2..PDRn. This means that the individual piston actuators may be controlled differently, depending on the ice cream recipe to be processed.

[0149] Each piston is fitted with a mold sealing PSE. Variable designs of the mold sealings PSE are explained further below.

[0150] Fig. 7 illustrates a cross-section of a mold M of an ice cream former, e.g. as illustrated in fig. 4a, fig. 5 or fig. 6. The illustrates embodiment may also be implemented e.g. in an implementation of a rotary mold as explained and disclosed in EP3251520.

[0151] The mold M is formed by side wall(s) SWA and fitted with a piston BP which may be driven up or down by a piston drive (not shown). The piston BP dynamically defines a variable inner cavity CV of the mold M together with an optional mold closing MC and the side wall(s) SWA. If the mold closing MC is not in place physically, the volume of the inner cavity is still defined with reference to the volume defined if the mold closing MC would be in its closed position, as indicated with the dotted line. If there is no mold closing MC at anytime, the upper circumference of the mold will define the upper boundary, also as indicated with the dotted line MC. In theindicated position, the position may e.g. be referred to as a filling position FP where ice cream is or has been filled into the mold cavity CV. Later in the molding cycle, the piston may be pushed upwards for ejecting the ice cream item which has been molded in the mold cavity.

[0152] The mold piston BP has been fitted with a mold sealing PSE.

[0153] The mold sealing serves the purpose of blocking - to the widest possible extent - for leaking of ice cream from the mold cavity CV between the side wall(s) SWA and the piston BP and further down to the piston drive.

[0154] Moreover, the illustrated piston has been fitted with an elastomeric member EM, e.g. an elastomeric ring fitted between the piston BP and the mold sealing PSE. The elastomeric member EM is optional but advantageous due to the fact that it serves pushing the mold sealing PSE towards the side wall(s) SWA of the mold M and thereby increases the effect of the mold sealing.

[0155] The mold sealing PSE is mounted in a recess REC of the piston BP, thereby preventing the mold sealing of moving downwards or upwards too much when the piston is moving up and down in a mold and when ice cream in the mold build op pressure towards the mold sealing PSE.

[0156] The overall purpose of the mold sealing is as mentioned above to minimize or block leaking of ice cream from the mold cavity CV between the side wall(s) SWA and the piston BP and further down to the piston drive. In industrial use, the particular use of mold sealings may have the effect that a cleaning of the pistons may be a little more time consuming and also a bit more complicated, but the mold sealing PSE may on the other hand result in that the operation time between cleanings may be increased significantly, e.g. to more than 4 hours or even so long that the cleaning only needs to take place between shifts or even between several shifts. This may overall result in significant cost saving and increased efficiency.

[0157] It should be noted that the ice cream as such may be “automatically” function during normal use as lubricant evidently without contaminating the ice cream. This ispretty elegant as addition of a lubricant may be totally avoided as the naturally occurring ice cream components, e.g. fat, may serve an effective purpose of lubrication.

[0158] The cross section of the mold M and the molds of the previous figures to a large extent defines the shape of an ice cream item to be molded, and the cross section of the mold may therefore be different depending on what type of ice cream is to be produced. A particular applicable shape is indicated in below fig. 8a-c, but other shape may also be applied, e.g. as illustrated in fig. 1 la-c.

[0159] Fig. 8a-c illustrates a mold sealing PSE from three different views which, a top view in fig. 8a, a side view in fig. 8b and a perspective view in fig . 8c. The illustrated mold sealing PSE may e.g. be formed of plastic, such as POM, variants of PE and / or poly carbonate.

[0160] As mentioned above, the mold sealing PSE has to fit the respective piston and it also has to fit the shape of the cross-section of the mold in which it is used.

[0161] The illustrated mold sealing PSE has a cut CU enabling that the mold sealing can increase and / or decrease its circumference, e.g. due to temperature variations, but most of all the cut serves the purpose of enabling expansion of circumference of the mold sealing PSE while still serving the purpose of blocking leaking of ice cream into the inner part of the mold, e.g. down to the piston drive.

[0162] Operation IC temperature can be maybe -6 degrees Celsius, but cleaning / rinsing fluid temperature can be +80 degrees Celsius.

[0163] This is one of the reasons, that the use of a piston seal may be very effective, and in particular a seal designed with a cut CU like this.

[0164] You need a good clearance between the piston and the wheel, even if they are made of the same material. +80 degrees Celsius water will quickly heat the piston resulting in quick expansion in cross section dimensions, but the large mass of the wheel will take much longer time to heat, so the cavity expansion will be slower. Without a reasonable clearance, the piston will be difficult to move in the cavity,causing wear, squeeky noises and might even get stuck. This kind of clearance will, however, be more prone to leaking when operating with ice cream, if piston seals are not used.The seal design can also handle wear, without loosing the sealing performance.

[0165] The illustrated mold sealing is designed so that it when mounted on a piston in a mold encircle the piston.

[0166] The meaning of encircling in the present context does of course not mean that the mold sealing as seen from above need to be a circle as such. It may be, but numerous other shapes may of course be applied depending on the desired shape of the ice cream items to be produced, round, square, polygons, triangles, ellipses, etc. Advantageously, though, when aiming for polygons with several sharp comers it may be highly advantageous to round the corners. Both for the purpose of the ability to provide a suitable sealing but also for the purpose of fitting it to the piston.

[0167] But in the present context, the meaning of encircling should be interpreted as broadly as a sealing which extends around the whole circumference of the piston to a degree that leaking of ice cream from the molds may be avoided or at least minimized. This means that the embodiments of the application where a cut or slits has been provided in order to facilitate decreasing or increasing of the mold sealing circumference, it will be important to ensure that directly transport path for ice cream via the cut or slit is blocked during use.

[0168] This may of course be obtained by numerous different mechanical structures or layouts. In the present embodiment, the mold sealing PSE has two projections PRO1, PRO2 pointing towards each other. The cut CU (the cut may also be referred to as a slit) will in principle facilitate that ice cream may slip into a small cavity formed when the circumference of the mold sealing PSE increases. It is however noted that the lower part of projection PRO1 will be pushed towards the upper part of the projection PRO2 when there is ice cream under pressure in the mold as indicated by the arrow ICP, thereby closing for passage of ice cream through the cut CU.

[0169] This may advantageously be obtained even better when the mold sealing is mounted in a recess of the piston, thereby preventing the mold sealing and the projections of moving downwards or upwards too much when the piston is moving up and down in a mold. This is exemplified with the recess REC in fig. 7.

[0170] Fig. 9a illustrates a further embodiment comprising the same principles elements of fig. 7, but now with added fluid channels FLC, fluidly coupled to a fluid inlet FLCI and a sealing fluid channel FLCSE.

[0171] The illustrating is a cross section and the fluid inlet FLCI is not visible, but in this embodiment the fluid channel inlet FLCI extends to the bottom piston surface BPS of the piston as indicated by the arrow and may serve as an input for pressured cleaning fluid when the mold, piston and sealing is to be cleansed / rinsed. If so desired, the fluid inlet FLCI may be located at other relevant locations on the piston as long as the inlet is somehow available for coupled to a cleaning fluid supply (not shown) during a cleaning.

[0172] The cleaning fluid may both refer to chemical substances, but in the present context, cleaning fluid may also include pure water e.g. applied for rinsing. The cleaning fluids can have different temperatures, for instance +15 degrees Celsius or + 80 degrees Celsius.

[0173] As mentioned above, the cleaning fluid inlet FLCI is fluidly projecting through the piston via one or more fluid channels FLC to a sealing fluid channel projecting in the piston typically all the way around the piston and behind the elastic member EM or if such a member is not present, behind the mold sealing PSE.

[0174] These fluid channels may thus be applied for pumping pressurized cleaning fluid from behind the mold sealing PSE (and optionally also behind the elastic member EM) and out from the piston through the openings between the sealing and the piston, thereby facilitating that contaminants located between the mold sealing, piston and optional elastic / elastomeric members may be cleansed even without removing the mold sealing.

[0175] Fig. 9b illustrates the same piston as in fig. 9a, but now rotated slightly to illustrate an example of how a cleaning fluid inlet FLCI may be fluidly coupled to the fluid channels FLC and further on to the sealing fluid channel FLCSE.

[0176] Fig.10 illustrates a mold piston BP with a mold sealing PSE. The piston is fitted with a piston rod BPR which is held by a piston guide BPRG movable up and down by means of piston coupling BPRC driven by a piston drive (not shown) e.g. of the type illustrated in fig. 5 or 6 or as shown as a cam shaft in in EP3251520.

[0177] Fig. 1 la-d illustrates different variants of a design of a mold sealing PSE as seen from the position of fig 8a. In other words, the illustrated embodiments 1 la-d of piston sealings are illustrated as seen from above, when eventually fitted in an ice cream mold around a piston have the shape illustrated. The mold sealing may thus be designed to fit the desired shape of the ice cream item in the mold. Fig, I la thus corresponding to the mold sealing illustrated in fig. 8a-c when seen from above the mold as illustrated in fig. 8a.

[0178] All the illustrated mold sealing 1 la-1 Id may or may not have a cut CU depending on how the ability to expand with the piston of the mold is obtained in the best possible way.

[0179] The illustrated geometries of mold sealings will of course have to configured so the mold sealing fits the piston and the side walls of the mold, thereby. In other words, if the piston sealing geometry is non-circular e.g. as in fig. I la, b and d, the mold piston and the side wall piston will of course need to match the same geometry. As an example, a mold and a corresponding mold piston having a ellipsoid shape when seen from above (and thus producing ellipsoid shaped ice cream items) will have to be fitted with mold sealings having an ellipsoid shape as illustrated in fig. 1 la or fig. 8a- c.

[0180] Sealing shapes and thereby the ice cream shapes may of course be applied depending on the desired shape of the ice cream items to be produced, round, square, polygons, triangles, ellipses, etc. Advantageously, though, when aiming for polygons with several sharp corners it may be highly advantageous to round the corners. Bothfor the purpose of the ability to provide a suitable sealing but also for the purpose of fitting it to the piston.

[0181] It goes without saying, that a sealing shape should be matched / co-operating with the shape of the ice cream mold in which the piston moves - and of course also with the shape of the piston. In other words, preferable an ellipsoid shaped piston mold sealing would fit with a mold piston and a corresponding piston mold sealing which is also ellipsoid.

[0182] The illustrated piston mold sealings of fig. I la and fig. 11b are illustrated with exemplary advantageous cuts facilitating slight decreasing and increasing of the mold sealing circumference, whereas fig. 11c are illustrated without such a cut. It is however noted that the cut CU is very advantageous as a means for facilitating increasing and decreasing of the mold sealing circumference, e.g. occurring under cleaning with high temperature liquids. Other ways of facilitating slight decreasing and increasing of the mold sealing circumference may of course be provided within the scope of the invention.

[0183] Fig l id illustrates a further embodiment of a geometry of a mold sealing.

Claims

Claims1. An ice cream item mold (M; Ml, M2, Mn) for an ice cream former (ICF) having at least one side wall (SWA) and a piston (BP) wherein the piston (BP) is movable between at least two positions within the mold, a filling position (FP) and an eject position (EP), wherein the piston (BP) defines the dynamic volume of the mold inner cavity (CV) when moved reciprocally in the ice cream mold (M; Ml, M2, Mn) and wherein the piston (BP) is fitted with a mold sealing (PSE).

2. An ice cream mold according to claim 1, wherein the piston defines the bottom of the ice cream item mold.

3. An ice cream mold according to any of the preceding claims, wherein the mold sealing encircles the bottom piston (BP).

4. An ice cream mold according to any of the preceding claims, wherein the piston is formed with a mold sealing PSE recess REC.

5. An ice cream mold according to any of the preceding claims, wherein the recess REC fits with the pistons sealing PSE.

6. An ice cream mold according to any of the preceding claims, wherein the recess REC fits with the pistons sealing PSE restricting movement of the mold sealing PSE in the direction of the movement of the piston in the mold.

7. An ice cream mold according to any of the preceding claims, wherein the mold sealing is temperature resistant between - 10 degrees Celsius and + 90 degrees Celsius, such as between - 6 degrees Celsius and + 80 degrees Celsius.

8. An ice cream mold according to any of the preceding claims, wherein the mold sealing is a cross-sealing or a lip-sealing.

9. An ice cream mold according to any of the preceding claims, wherein the piston is further fitted with an elastic member (EM) pressing the mold sealing toward the mold inner cavity.

10. An ice cream mold according to any of the preceding claims, wherein the piston is further fitted with an elastic member pressing the mold sealing toward the mold inner cavity and wherein the elastic member is an O-ring.

11. An ice cream mold according to any of the preceding claims, wherein the mold sealing is a piston ring.

12. An ice cream mold according to any of the preceding claims, wherein the mold sealing comprises two or more piston rings.

13. An ice cream mold according to any of the preceding claims, wherein the mold sealing is formed of plastic, such as POM, PEHD and / or poly carbonate.

14. An ice cream mold according to any of the preceding claims, wherein the mold sealing is formed of metal such as cast iron or steel.

15. An ice cream mold according to any of the preceding claims, wherein the ice cream former (ICF) comprises a plurality of the ice cream molds.

16. An ice cream mold according to any of the preceding claims, wherein the mold sealing comprises one or more piston rings.

17. An ice cream mold according to any of the preceding claims, wherein the mold (M) is formed of plastic, such as POM and / or poly carbonate.

18. An ice cream mold according to any of the preceding claims, wherein the bottom piston (BP) is formed of plastic, such as POM and / or poly carbonate.

19. An ice cream mold according to any of the preceding claims, wherein the mold is formed of plastic, such as POM and / or poly carbonate.

20. An ice cream mold according to any of the preceding claims, wherein the piston is formed of plastic, such as POM and / or poly carbonate.

21. An ice cream mold according to any of the preceding claims, wherein the piston and the mold is made of the same material or same type of material, such as POM.

22. An ice cream mold according to any of the preceding claims, wherein the sealing is made of a material which is different than the material forming the mold and the piston.

23. An ice cream mold according to any of the preceding claims, wherein the mold sealing is lubricated by ice cream fed into the mold.

24. An ice cream mold according to any of the preceding claims, wherein the mold sealing is self-lubricated by ice cream in the inner mold cavity.

25. An ice cream mold according to any of the preceding claims, wherein the piston is further formed with a cleaning fluid channel extending between the at least one cleaning fluid input (FLCI) and at least one cleaning fluid output (FLCSE) wherein the at least one cleaning fluid output (FLCSE) has an opening in the piston behind the mold sealing (PSE) and wherein the cleaning fluid input (FLCI) is fluidly connected to the at least one cleaning fluid output (FLCSE) through the piston.

26. An ice cream mold according to any of the preceding claims, wherein the piston is further formed with at least one cleaning fluid channel (FLC, FLCSE, FLCI) fluidly connected or connectable with a cleaning fluid supply and wherein the cleaning fluid channel has one or more openings in the piston behind said mold sealing (FLCSE).

27. An ice cream mold according to any of the preceding claims, wherein the piston is further formed with cleaning fluid channels (FLC, FLCSE, FLCI) fluidly connected or connectable with a cleaning fluid supply and wherein the cleaning fluid channel has one or more openings in the piston behind said mold sealing (PSE) and said elastomeric member (EM).

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

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

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

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

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

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

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

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

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

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

38. An ice cream mold according to any of the preceding claims, wherein the ice cream mold is a part of an ice cream production line.

39. An ice cream mold according to any of the preceding claims, wherein the ice cream mold is fed from upstream continuously and automated by an cream freezer and an ice cream splitter in the molds filling position (FP).

40. An ice cream mold according to any of the preceding claims, wherein the ice cream mold feeds a downstream located conveyor automatically with ice cream items ejected from ice cream mold in its eject position.4E An ice cream mold according to any of the preceding claims, wherein the ice cream mold is one of a plurality of a ice cream molds of a rotary mold-42. An ice cream mold according to any of the preceding claims, wherein the ice cream mold is fed from upstream by an cream freezer and an ice cream splitter in the molds filling position (FP).43, An ice cream mold according to any of the preceding claims, wherein the ice cream mold is feeding a downstream conveyor with ice cream items ejected from ice cream mold in its eject position.

44. An ice cream mold according to any of the preceding claims, wherein the shape of the mold sealing and the mold is round, square, polygonal, triangular or ellipsoid.

45. A rotary mold of an ice cream item former, the rotary mold comprising two or more, such 5 or more, such as 10 or more, such as 15 pr more of the ice cream molds of claim 1 to 44.

46. Method of cleaning the mold sealing of the ice cream mold of claim 1 to 45, wherein an ice cream supply arranged for filling the molds with a flow of ice cream is interrupted during a cleaning period (Cperiod) and wherein cleaning fluid is pumped through the cleaning fluid channels into said mold during cleaning period, thereby cleansing the mold sealing.

47. A method of cleaning the mold sealing according to claim 46, wherein the cleaning period for an ice cream former is at least 10 minutes, such as at least 20 minutes.

48. A method of cleaning the mold sealing according to claims 46 or 47 wherein the cleaning period for an ice cream former is at most 90 minutes, such as at most least 80 minutes, such as at most 60 minutes, such as at most 40 minutes.

49. A method of cleaning the mold sealing according to claims 46-48, wherein the ice cream former is operated for molding ice cream in said molds in operation periods and wherein the operation periods are at least 4 hours, such as at least 5 hours between cleaning, such as at least 8 hours, such as at least 18 hours.

50. A method of cleaning the mold sealing according to claims 46-49, wherein the mold sealing is lubricated by ice cream fed into the mold.

51. A method of cleaning the mold sealing according to claims 46-50, wherein the mold sealing is self-lubricated by ice cream in the inner mold cavity (CV;CV1, CV2).

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