A food product gripping mechanism is provided. The food product gripping mechanism includes a shaft connected to a hub. A release mechanism has a first passage in fluid communication with a second passage. The second passage is configured to allow the shaft to pass therethrough. A tension member is positioned partly within the first passage of the release mechanism. A guide spool is configured to receive a portion of the tension member and further configured to allow the shaft to pass therethrough and a plurality of tongs is connected to the hub. The plurality of tongs are configured for a contracted orientation and further configured for rotation to an expanded orientation. The plurality of tongs are further configured to grip a food product without piercing a skin of the food product.

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer 16 coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer 16 coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.

The present invention relates to a method for coating the head of a lollipop with a coating material.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or batter product, a product handle insertion mechanism, wherein a handle is inserted into the raw dough or batter product, a heating element, wherein the heating element is designed to bake the raw dough or batter product or heat oil to fry the raw dough or batter product to form a baked or fried cake product, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake product, a robotic tool, wherein the tool is designed to grab the handle in the baked or fried cake product and move the baked or fried cake product to the dipping tray, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station, wherein the drying station is designed to secure the full dipping tray until the coated baked or fried cake product is dried.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or batter product, a product handle insertion mechanism, wherein a handle is inserted into the raw dough or batter product, a heating element, wherein the heating element is designed to bake the raw dough or batter product or heat oil to fry the raw dough or batter product to form a baked or fried cake product, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake product, a robotic tool, wherein the tool is designed to grab the handle in the baked or fried cake product and move the baked or fried cake product to the dipping tray, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station, wherein the drying station is designed to secure the full dipping tray until the coated baked or fried cake product is dried.

In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product. The production facility includes weight equipment configured for automatically weighing the ice cream products before and after application of the coating, which is used in a feedback loop for adjusting the coating parameters, for example chocolate temperature.

In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product. The production facility includes weight equipment configured for automatically weighing the ice cream products before and after application of the coating, which is used in a feedback loop for adjusting the coating parameters, for example chocolate temperature.