roasting is completed the cocoa is emptied into trucks (9), and
carried to the exhaust arrangement (10), where the beans are cooled
down, the vapour given off passing out into the open air. At the same
time the air of the roasting chamber is sucked out through the
funnel-shaped tube fitted to the cover. The roasted cocoa is then
passed to boxes (11), to be conveyed by the elevator to the crushing
and cleansing machine (12). After being cleansed, the cocoa is carried
in trucks (13) to hoppers (14) by which it is fed into the mills (15)
on the lower floor. The sugar mill and sifting apparatus (26) placed
near the crushing and cleansing machines are also fed by a hopper from
above. Cocoa and sugar are now supplied to the mixing machine (16), to
be worked together before passing to the rolls (17) by which the final
grinding is effected. After passing once or more through the mill, the
finished chocolate mass is taken to the hot-room (18), where it
remains in boxes until further treated, after which it is taken to the
moulding-room. In the mixer (19) the mass acquires the consistency and
temperature requisite for moulding. The mass is then taken in lumps to
the dividing machine (20), and cut into pieces of the desired size and
weight. On the table (21) the moulds, lying upon boards, are filled
with chocolate and then taken to the shaking-table (22). By means of a
double lift (23) the moulded chocolate, still lying upon boards, is
conveyed to the cooling-room or cellar, in which there are benches or
frames (24) for receiving the moulds as they are slipped off the
boards. The cellar has to be cooled artificially, according to
situation. Adjoining the cellar is the wrapping-room (25), and further
on the warehouse. The goods so far finished are then taken by the lift
(1) to the rooms where they are packed for delivery.


FOOTNOTES: