PRINT HEAD FOR PRINTING A FOOD PRODUCT LAYER-BY-LAYER AND A SYSTEM COMPRISING A PRINT HEAD

Abstract

The invention relates to a print head comprising a nozzle for printing a food product layer-by-layer and a conveyor for conveying food. The invention further relates to a system comprising such a print head and a container containing food in solid state and having a supply line for providing food in solid state to the reservoir of the print head.

Claims

1. Print head comprising a nozzle for printing a food product layer-by-layer and a conveyor for conveying food from a reservoir forming part of the print head to the nozzle, wherein the reservoir comprises at least one heating unit for melting solid food to be received in the reservoir and the reservoir further comprises an exit in the bottom of the reservoir for conveying melted food over a travel path by means of the conveyor from the reservoir to the nozzle.

2. Print head according to claim 1, wherein the center of the conveyor coincides with the center of the exit and/or the center of the nozzle coincides with the center of the exit.

3. Print head according to claim 1, wherein the conveyor is a screw conveyor extending at least partly through the exit.

4. Print head according to claim 1, wherein the print head comprises a processor unit controlling the heating unit and/or a temperature controller arranged adjacent the travel path.

5. Print head according to claim 1, wherein the food conveyed by the conveyor between the exit and the nozzle is conditioned by means of at least one temperature controller arranged adjacent travel path, wherein the temperature controller comprises sections and each section can be controlled independently with respect to a different section to provide different temperature zones in the travel path.

6. Print head according to claim 1, wherein the print head comprises at least one heat exchanger positioned to control the temperature of the food in the travel path.

7. Print head according to claim 1, wherein the reservoir comprises at least one mixer which is configured to agitate and/or apply shear to the food.

8. Print head according to claim 1, wherein the reservoir comprises at least one sensor for detecting the amount of food in the reservoir.

9. Print head according to claim 1, wherein the reservoir is surrounded by a part of the housing of the print head.

10. Print head according to claim 1, wherein the reservoir is an open top reservoir.

11. Print head according to claim 1, wherein the volume of the reservoir is 1 dm.sup.3 or less.

12. Print head according to claim 1, wherein the distance between the exit and the nozzle is less than 30 cm.

13. Print head according to claim 1, wherein the nozzle prints a confection.

14. Print head according to claim 1, wherein the food is fat and/or protein containing food.

15. System for printing a food product, which comprises a print head according to claim 1, wherein the system further comprises a container for containing food in solid state and having a supply line for providing food in solid state to the reservoir of the print head.

16. System according to claim 15, wherein the supply line comprises a hose or a pipe to transport the solid food from the container to the reservoir, wherein the hose or the pipe is provided with a screw conveyor.

17. System according to claim 15, wherein the system comprises a drive system to move the print head and/or to move a platform for carrying the food product in multiple directions.

18. System according to claim 15, wherein the print head prints a confection.

19. System according to claim 15, wherein the food is fat and/or protein containing food.

Description

[0018] The invention will now be explained in more detail with reference to the drawings and by means of a description of an exemplary embodiment of a print head and a system, wherein:

[0019] FIG. 1 shows a schematic front view of a system for printing a food product, in particular chocolate confection;

[0020] FIG. 2 show a cross section of a first embodiment of a print head;

[0021] FIG. 3 shows a cross section of a second embodiment of a print head;

[0022] FIG. 4 shows a portion of a reservoir of a print head with sensors therein.

[0023] In the following description identical or corresponding parts have identical or corresponding reference numerals.

[0024] FIG. 1 shows a schematic view of an additive manufacturing system 1 for printing a customized chocolate confection 10 on a platform 5 by means of a print head 2 with a nozzle 3. A number of components such as for example a drive system are not shown in FIG. 1 for clarity of illustration. However, a drive system is part of the system 1 and comprises a drive controller (processor) and a memory to be loaded with instructions for printing the chocolate confection 10. The drive controller controls drives for moving the print head 2 and/or the platform 5 to print custom-designed chocolates. The print head 2 and the platform 5 are moveable relative to each other based on signals from the drive controller. For example, the platform 5 may be moved along the vertical z-axis with use of a first drive, and the print head 2 may be moved in the horizontal x-y plane with the use of a second drive. Other configurations of the drives are also possible, for example drives for moving the print head 2 and/or the platform 5 in three directions (x-y-z).

[0025] The system 1 comprises a chamber 7 that can be opened and closed preferably in an airtight manner for providing a clean working environment.

[0026] The system 1 further comprises a container 9 for containing chocolate in solid state (not shown). The container 9 has a supply line 11 for providing the chocolate in solid state to a reservoir 13 of the print head 2.

[0027] The container 9 does not form part of the print head 2 and is spaced from the print head 2, i.e. the print head 2 and the container 9 are two spaced components of the system 1 that are connected with each other by means of the supply line 11. The container 9 is preferably positioned such that it is easily accessible for an operator, for example for refilling the container 9. The solid chocolate is discharged from the container 9 via the supply line 11 to the reservoir 13. Hence, the container 9 may have a relatively simple design/construction, i.e. no agitating means and/or heating elements are required in the container 9, because the chocolate received in the container 9 can be discharged from the container 9 without processing.

[0028] The supply line 11 may comprises a hose or a pipe to transport the solid chocolate, preferably chocolate granules, from the container 9 to the reservoir 13. The hose or the pipe can be flexible and can be provided with a screw conveyor (not shown). In this way the reservoir 13 can be continuously supplied with substantially equal portions of solid chocolate. The solid chocolate in the container 9 may be in the form of granules or powder or chunks, i.e. pieces of solid chocolate being stamped/crushed to a volume of less than one cubic centimetre. For dosing the solid chocolate, it is advantageous if the pieces of solid chocolate have an uniform size, i.e. have approximately the same size. A uniform size of the chocolate chunks/granules also facilitates the controllability of the melting process of the chocolate. Further, as the chocolate is supplied in solid state to the reservoir 13, the supply line 11 can be relatively long without any risk that the quality of the chocolate deteriorates. Further, no additional measures such as for example heating need to be taken in the supply line 11 to deliver the chocolate in solid state to the reservoir 13. It is also possible that the inlet of the supply line 11 is located closer to or in the bottom of the container 9 than shown in FIG. 1.

[0029] The print head 2 shown in FIG. 1 comprises the nozzle 3 and a conveyor 15 for conveying chocolate from the reservoir 13 to the nozzle 3.

[0030] The reservoir 13 comprises a heating unit 17 provided in the bottom 21 of the reservoir 13 for melting solid chocolate to be received in the reservoir 13. It is also possible to provide heating elements (not shown) of heating unit 17 in the sidewalls of the reservoir 13. The reservoir 13 further comprises an exit 19 in the bottom 21 of the reservoir 13 for discharging melted chocolate from the reservoir 13 into a travel path by means of the conveyor 15 from the reservoir 13 to the nozzle 3. The reservoir 13 forms part of the print head 2 and is integrated therein such that the volume of the reservoir 13 is located in the interior of the print head 2. A high degree of efficiency can be obtained using such an integrated design of the reservoir 13 of the print head 2 because after melting, the flowable chocolate is directly conveyed over a travel path with length t inside the print head 2 to the nozzle 3. The distance defined by the travel path between the exit 19 and the nozzle 3 is smaller than 30 cm, preferably smaller than 20 cm.

[0031] The print head 2 further comprises a processor unit 25 controlling the heating unit 17 and/or a temperature controller 20 arranged adjacent the travel path. In the travel path the chocolate, molten in the reservoir 13 and discharged through the exit 19, is conveyed by means of the conveyor 15 to the nozzle 3. The temperature controller 20 controls a tempering process of the chocolate along the travel path, preferably over more than 50% of the length t of the travel path.

[0032] FIG. 2 shows a first embodiment of the print head 102 comprising a reservoir 113, a nozzle 103, a screw conveyor 115 and a travel path around the screw conveyor 115 extending between the exit 119 and the nozzle 103. By means of the conveyor 115 chocolate molted in the reservoir 113 is supplied to the nozzle 103. The nozzle 103 comprises a nozzle heating 134 to heat the chocolate to the desired temperature before depositing the chocolate on a platform. By means of the screw conveyor 115 the residence time of the flowable chocolate in the travel path can be controlled.

[0033] The reservoir 113 is a bath 108 for melting the solid chocolate supplied by supply line (not shown in FIG. 2). The bath 108 is an open top reservoir such that solid chocolate can be easily supplied from above. The bath 108 further comprises a closed side wall and a bottom with an exit 119. In use of the print head 102, chocolate can only be discharged from the bath 108 through the exit 119. The exit 119 is the inlet of travel path towards the nozzle 103. The volume of the reservoir 113/bath 108 to prepare flowable chocolate is approximately 0.1-0.2 dm.sup.3.

[0034] The chocolate 116 inside the bath 108 is heated by means of a heating unit 117 comprising a heating coil to prepare a flowable chocolate 7. The reservoir 113 further comprises at least one mixer 112 which is configured to agitate and/or apply shear to the chocolate for bringing the chocolate in liquid state. Further, the reservoir 113 comprises at least one sensor 140 for detecting the amount of chocolate in the reservoir 113, such that it is possible to supply more or less solid chocolate to the bath 108 depending on the amount of chocolate in the bath 108 and the desired amount of chocolate in the bath 108. The supply of solid chocolate can be automatically controlled by means of the sensor 140. The single sensor 140 may detect a temperature difference when the sensor 140 is in contact with the air or the chocolate which provides an indication of the chocolate volume inside the bath 108.

[0035] The temperature controller 120 of the print head 102 comprises a heat exchanger 121, which is positioned along the conveyor screw 115 to control the temperature of the chocolate flowing through reservoir exit 119 into the travel path. The heat exchanger 121 comprises a supply 124 of coolant (cool liquid) and a discharge line 126 for circulating liquid through the heat exchanger to temper the chocolate conveyed by the conveyor 115 in the travel path. The heat exchanger 121 also comprises a wall 114 surrounding the screw conveyor 115. The wall 114 may be made of a heat conducting material for example a metal.

[0036] As shown in FIG. 2 the bath 108 of the reservoir 113 is surrounded by a part of the housing 146 of the print head, preferably the upper part 142 of the housing 146 of the print head. The housing 146 is made of a thermally isolating material to provide a print head 102 that can be operated in an energy efficient manner.

[0037] For optimal flow and optimal temperature control, the center of the conveyor 115 coincides with the center of the exit 119 and the center of the nozzle 103 coincides with the center of the exit 119. In this construction of the print head 102 it is possible that the upper part of the screw conveyor 115 extends through the exit 119 into the reservoir 113.

[0038] Generally, the chocolate is first heated in the bath 108 by means of the heating unit 117 to approximately 45 C. to melt all six forms of crystals of the chocolate. Next, the chocolate flows throught the exit 119 of the bath 108 into the travel path such that the chocolate is cooled to about 27 C. which will allow crystal types IV and V to form. At this temperature, the chocolate is conveyed and agitated by means of the conveyor 115 to create small crystals in the chocolate. The chocolate is then heated to about 31 C. by means of the nozzle heating 134 of the nozzle 103 to eliminate any type IV crystals, leaving just type V. After this point, the chocolate is in a perfect condition to be printed for providing a chocolate confection with no or minimal blooming. Other methods of chocolate tempering may also be used. In or close to the nozzle 103 the temper of chocolate can be measured with a chocolate temper meter (not shown) to ensure accuracy and consistency.

[0039] FIG. 3 illustrates a further embodiment of the print head 202 which substantially has the same components as the first embodiment of the print head 102 as shown in FIG. 2. Therefore, identical parts have been provided with the same reference signs and will not be explained in any more detail here. However, the print head 202 differs from the print head 102 in that the print head 202 has a different temperature controller 220.

[0040] The temperature controller 220 comprises a heat exchanger 221 and two heating coils 252, 254 which are spaced apart in the longitudinal direction of the travel path. The chocolate conveyed by the conveyor 115 between the exit 119 and the nozzle 10 can be conditioned by means of the heat exchanger 221 and/or the temperature controller 220 arranged adjacent travel path. The heating coils 252, 254 provide sections, i.e. an upper section and a lower section. The temperature in the upper section around the heating coil 252 can be controlled independently with respect to the temperature in a lower section around the heating coil 254 such that it is possible to provide different temperature zones in the travel path to further optimize the temper process of the chocolate.

[0041] FIG. 4 shows an alternative sensor arrangement of the reservoir 113. This sensor arrangement comprises two sensors 140a, 140b which are arranged at different heights with respect to the bottom of the bath 108, i.e. sensor 140a is arranged higher than sensor 140b. If the chocolate level in the bath is higher than sensors 140a, 140b, sensors 140a, 140b provide a positive signal to a processor (not shown) of the system that no more solid chocolate should be supplied to the reservoir 113. If the chocolate level is between the two sensors 140a, 140b as shown in FIG. 4, than the sensor 140a sends a negative signal to the processor and the sensor 140b sends a positive signal. The processor may now continue the supply of solid chocolate to maintain the chocolate level constant or if the printing process is finished may stop the supply of chocolate. If the chocolate level in the bath is lower than sensors 140a, 140b, sensors 140a, 140b provide a negative signal to a processor (not shown) of the system that more solid chocolate should be supplied to the reservoir 113 unless the printing process has finished.

[0042] The figures show a print head and a system for preparing a chocolate confection. However, it is also possible to use the print head and the system for preparing a food product such as a confection, for example a caramel confection. It is further possible to use the print head and the system in combination with fat and/or protein containing food, such as dairy.