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Publication numberUS3599938 A
Publication typeGrant
Publication dateAug 17, 1971
Filing dateMar 17, 1970
Priority dateMar 27, 1969
Also published asDE1915712A1
Publication numberUS 3599938 A, US 3599938A, US-A-3599938, US3599938 A, US3599938A
InventorsAnders Gerhard, Jung Werner
Original AssigneeHamac Hansella Gmbh
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Method of and apparatus for mixing liquid to a viscous mass
US 3599938 A
Abstract  available in
Previous page
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Claims  available in
Description  (OCR text may contain errors)

United States Patent Inventors Gerhard Anders Viersen; Werner Jung. Monchen-gladbach, both of, Germany Appl. No. 20,178

Filed Mar. 17, 1970 Patented Aug. 17, 1971 Assignee Hamnc-Hansella Glnbll Viersen, Germany Priority Mar. 27, 1969 Germany P l9 15 712.]


US. Cl 259/7, 99/134 R, 99/148 R, 107/30 R, l07/54 F, 259/22 Int. Cl. B0lf 7/02, BOlf 15/02 [50] Field of Search 107/54 F, 30 R; 259/7, 22,42,66,l06,l47,18,19,21, 168, 190,180, 23, 6; 99]] 34 R, 148 R [56] References Cited FOREIGN PATENTS l,l4l,524 7/1963 Germany Primary Examiner-Walter A. Scheel Assistant Examiner-Alan l. Cantor Attorney-Edwin E. Greigg ABSTRACT: In order to ensure a uniform mixing of a liquid with a viscous mass, the liquid is injected into the flowing viscous mass and is embedded therein; thereupon said mass is deposited on an inclined rotary cone on which it is wound in a spindlelike shape and then, by its own weight, flows downwardly onto a chute and a conveyor belt.

METHOD OF AND APPARATUS FOR MIXING LIQUID TO A VISCOUS MASS BACKGROUND OF THE INVENTION This invention relates to a method of and an apparatus for mixing liquids to a viscous mass and is of the type wherein the viscous matter is fed to a continuously rotating member from which it is forwarded to a receiving or conveying surface. Such a method and apparatus finds particular application in the manufacture of candy products wherein various liquid ingredients, such as flavors and dyestufi, are mixed to a cooked sugar mass obtained from a cooker tank.

In an apparatus of the aforenoted type (as described, for example, in German Pat. No. 1,14 l ,524) the sugar mass, flowing from a cooker, is fed into a rotating funnel, on the inner wall of which the sugar mass is distributed. The powdery or liquid ingredients, such as flavors and dyes, are sprayed and distributed on the upper face of the sugar mass in the funnel. It has been found, however, that particularly the liquid ingredients are not mixed in a satisfactorily uniform manner in the sugar mass taken from the funnel upon converging at the funnel outlet.

OBJECT AND SUMMARY OF THE INVENTION It is an object of the invention to provide an improved method of and apparatus for uniformly mixing fluent material, such as liquids or powders, with a viscous mass.

Briefly stated, according to the invention, the fluent material is introduced into the stream of the viscous mass by means of at least one discharge nozzle extending thereinto, whereupon the viscous mass is deposited on a rotary cone, the axis of rotation of which is inclined with respect to the vertical.

As the fluent material is injected by the said discharge nozzie, it extends in a filamentlike shape in the flowing viscous mass and is enclosed and carried thereby. As the latter is deposited on the rotating cone, it is wound thereon and then, by its own gravity, flows downwardly. This causes the windings of the viscous mass to shift and overlap. As a result, the enclosed, filamentlike fluent material is also displaced. Thus, as

the mixed mass flowing from the cone is deposited on a con-' veying surface, the fluent material is uniformly and thoroughly intermingled with the viscous matter.

The invention will be better understood, as well as further objects and advantages will become more apparent, from the ensuing detailed specification of a preferred, although exemplary, embodiment of the invention taken in conjunction with the sole FIGURE which is a schematic, sectional, side elevational view of the invention.

DESCRIPTION OF THE PREFERRED EMBODIMENT To the outlet of a continuously operating sugar cooker 1 there is attached an outlet spout 2 which shapes the outflowing viscous sugar mass into a coherent, advancing ribbon. Through the floor of the outlet spout 2 there extends a conduit 3 which, within the spout, terminates in a discharge nozzle d, submerged in the viscous sugar stream and oriented in the direction of flow thereof. The conduit 3 is connected with a pump 5 which continuously draws from a tank 6 liquid ingredients, such as flavor or dyestuff, and injects them through the conduit 3 and the nozzle 4 into the sugar stream.

Below the outlet spout 2 (i.e., downstream of the nozzle 4) there is disposed a rotatably supported obtuse cone or conical shell 8, the axis of rotation of which is inclined at approximately 30 with respect to the vertical. The conical shell 8 is secured to a disc 9 which, in turn, is affixed to a sleeve 10 held in a bearing 11. To the sleeve 10 there is affixed a belt pulley I3 driven by a motor 14 through a drivebelt 12. In this manner the cone 8 is in continuous rotationv For the purpose of heating the cone 8, the space enclosed by the conical shell 8 and the disc 9 is supplied with steam through a stationary head I5 and a tubular member 16 extending into the sleeve 10. The condensate is withdrawn through the annular space between the tube 16 and sleeve 10 as well as through head 15.

Below and downstream of the cone 8, normal to its rotational axis, there is disposed a slightly inclined chute 17 which is preferably wider than the base diameter of the conical shell 8. Below the lower end of chute I7 there extends the horizontal upper flight of a conveyor belt 18 trained about pulley 19.

The operation of the aforedescribed apparatus will now be described.

The liquid ingredients are continuously injected by nozzle 4 into the viscous sugar stream in which they initially form an embedded filament flowing with the sugar mass downwardly in spout 2.

From spout 2 the sugar mass is deposited on the cone 8 at approximately the middle of its apical line and at a right angle of incidence with respect to the conical surface. As the cone rotates, the ribbon of viscous sugar mass, containing the liquid filament, is wound thereon in a spindlelike shape. By virtue of their own weight, the windings of the sugar mass flow downwardly, and thus shift with respect to one another and overlap. As a result, the filament-shaped liquid strip is also displaced and mixes with the sugar mass. As the latter runs off the edge of the cone 8 onto the chute 17, the liquid spreads further and is thus uniformly mixed with the sugar mass.

It is noted that the cone 8 is rotated with an rpm. of approximately 30-250, depending upon the viscosity of the mass emerging from spout 2.

In order to prevent adherence of the sugar mass to the cone 8, the latter is heated with steam as described hereinbefore.

From the chute 17, the cooled and uniformly mixed mass is deposited on the upper flight of belt 18 and conveyed to handling or processing stations for the manufacture of candy or the like.

It is to be understood that instead of a single discharge nozzle 4, a plurality of nozzles may be used. In such a case an even more uniform mixing of the ingredients with the sugar mass may be achieved.

That which we claim is:

l. A method of mixing fluent material with a viscous mass, comprising the following successive steps:

A. injecting said fluent material into a stream of said viscous mass,

B. depositing said viscous mass on a downwardly widening cone rotated about an axis inclined to the vertical, and

C. depositing said viscous mass by gravity from said cone on a receiving surface.

2. In an apparatus for mixing fluent material with a viscous mass, the improvement comprising,

A. at least one discharge nozzle submerged in a stream of said viscous mass to inject thereinto said fluent material,

B. a downwardly widening cone disposed downstream of said nozzle and in the path of said stream, and

C. means for continuously rotating said cone about an axis inclined to the vertical.

3. An improvement as defined in claim 2, wherein said cone is obtuse and said axis is so inclined to the vertical that the angle of incidence of said viscous mass upon said cone is approximately 4. An improvement as defined in claim 2 including a steep spout containing said nozzle and shaping said stream of viscous mass.

5. An improvement as defined in claim 2, wherein said cone includes a space to receive a heating medium.

6. An improvement as defined in claim 2 including a slightly inclined chute disposed downstream of said cone for receiving said viscous mass from said cone.

7. The improvement as defined in claim 6, wherein the width of said chute is greater than the base diameter of said cone.

Patent Citations
Cited PatentFiling datePublication dateApplicantTitle
DE1141524B *Sep 27, 1960Dec 20, 1962Baker Perkins LtdVerfahren und Vorrichtung zum Einmischen von Geschmacksstoffen in gekochte Zuckermasse
Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US3871625 *Aug 6, 1973Mar 18, 1975Funken KkContinuous flow jet mixer
US3946657 *Aug 6, 1974Mar 30, 1976Stiching Bedrijven Van Het Nederlands Instituut Voor ZuivelonderzoekProcess for the continuous preparation of yogurt and other fermented milk products
US4189772 *Mar 16, 1978Feb 19, 1980International Business Machines CorporationOperand alignment controls for VFL instructions
US4217145 *Apr 26, 1979Aug 12, 1980Gaddis Preston GProcess for admixing polymer emulsions with water to produce highly viscous liquids
US7641460 *May 30, 2006Jan 5, 2010C. Cretors & CompanyCotton candy handling device
US20070278706 *May 30, 2006Dec 6, 2007C. Cretors And CompanyCotton candy handling device
U.S. Classification366/24, 425/222, 425/110, 426/519, 425/130
International ClassificationA23G3/02, B01F13/00
Cooperative ClassificationB01F13/00, A23G3/0215
European ClassificationB01F13/00, A23G3/02K10