DK202370370A1

DK202370370A1 - A method for controlling an ice cream hardening tunnel, an ice cream hardening tunnel and an ice cream production line

Info

Publication number: DK202370370A1
Application number: DKPA202370370A
Authority: DK
Inventors: Christoph Meyer Søren
Original assignee: Gram Equipment As
Priority date: 2023-07-07
Filing date: 2023-07-07
Publication date: 2025-02-07
Also published as: DK181967B1; WO2025011720A1

Abstract

The invention relates to a method for controlling an ice cream hardening tunnel comprising setting adjustable tunnel parameters for a hardening tunnel, and upstream the hardening tunnel providing a plurality of ice cream items of a specified ice cream item type, conveying the ice cream items through the hardening tunnel by a hardening tunnel conveyor, and downstream and/or inside the hardening tunnel continuously measuring a core temperature of the ice cream items inside or outside downstream the hardening tunnel, and continuously adjusting the adjustable tunnel parameters on the basis of the measured core temperature.

Description

DK 2023 70370 A1 1

A METHOD FOR CONTROLLING AN ICE CREAM HARDENING TUNNEL, AN ICE

CREAM HARDENING TUNNEL AND AN ICE CREAM PRODUCTION LINE

Field of the invention

[0001] The present invention relates to a method for controlling an ice cream hardening tunnel an ice cream hardening tunnel and an ice cream production line.

Background of the invention

[0002] Ice cream items manufacturing in an industrial scale is a mature technical art, and ice cream manufacturing lines have been available for decades. Ice cream state of the art manufacturing lines have developed significantly over the many last years meeting requirement from the users in terms of design, taste, price, texture, etc.

[0003] An example of such state of the art system is disclosed in EP 2 934 168 B1 dealing in particular with how to control what may be referred to as an ice cream hardening tunnel. An ice cream hardening tunnel may in short be described as a tunnel continuously cooling ice cream items fed to the hardening tunnel upstream while the ice cream items are transported through the ice cream hardening tunnel. The basic functioning of the ice cream hardening tunnel is to harden ice cream items which has been produced having ice cream temperatures warm enough to be able to manufacture and form the items at least partly. The hardening is obtained by reducing the temperature of the ice cream, enough to harden the ice cream to have a stable form to coat, pack and store the produced item in a reliable way and obtaining a robust manufacturing process.

[0004] A challenge of the disclosed hardening tunnel is that it is difficult to control and the result of this is e.g., an unnecessarily high energy consumption depending highly on the human control. In order to assist this difficult controlling of the disclosed hardening tunnel the system of EP 2 934 168 Bl measure the surface temperature of the ice cream items and the lifting torque. A challenge with the suggested control approach is that the operating of the hardening tunnel and the entire ice cream manufacturing line is difficult and that defective products may very likely be the result

DK 2023 70370 A1 2 of this type of operation thereby not only risking lower yield but more importantly leading to challenges and quality issues further downstream the ice cream manufacturing line.

Summary of the invention

[0005] The invention relates to a method for controlling an ice cream hardening tunnel (HT) comprising: setting adjustable tunnel parameters for a hardening tunnel, upstream said hardening tunnel providing a plurality of ice cream items (ICI) of a specified ice cream item type, conveying said ice cream items through said hardening tunnel by a hardening tunnel conveyor on a transportation surface, downstream and/or — inside said hardening tunnel continuously measuring a core temperature of said ice cream items inside or outside downstream said hardening tunnel, and continuously adjusting said adjustable tunnel parameters on the basis of said measured core temperature.

[0006] The hardening tunnel may be understood as a smart freezing tunnel for producing ice cream products. The hardening tunnel freezes down the ice cream items manufactured at a somewhat higher temperature to ensure the right hardening and core temperature of the ice cream items. The hardening tunnel could typically comprise a conveyor with a length in the size ratio of 100, 500, or 1000 meters.

[0007] The term hardening tunnel could be understood as a tunnel in a production line for e.g., ice cream products. A hardening tunnel could also be understood as a freezing tunnel, a cooling tunnel, or an ice cream tunnel. The hardening tunnel could be used to lower the temperature of the ice cream items in the production line and thereby harden the ice cream items. A hardening tunnel could typically comprise a long conveyor for the ice cream items used for transporting the ice cream items through the hardening tunnel. In the hardening tunnel there could also be elements for regulating the temperature and thereby freeze the ice cream products. The hardening tunnel could further comprise apparatus and devices for controlling, regulating, and guiding the airflow inside the hardening tunnel to optimize the hardening process of the ice cream items. The hardening tunnel could typically comprise an air-balancing

DK 2023 70370 A1 3 system to keep the freezing inside the hardening tunnel and the warmer air outside the hardening tunnel. The air-balancing could be fans or air blowers which could generate a pressure inside the hardening tunnel to keep the freezing air inside. Especially at the inlet and outlet of the conveyor, the hardening tunnel could use the air-balancing system to prevent the warmer air compared to the freezing air in the hardening tunnel to get into the hardening tunnel. In the same aspect the air-balancing system in the hardening tunnel could also prevent the freezing air to get out of the hardening tunnel by the air-balancing system.

[0008] The term tunnel parameters are to be understood as parameters which can be controlled and regulated to adjust the ice cream item output from the hardening tunnel.

A tunnel parameter could be the temperature inside the hardening tunnel, tunnel temperature, which could control how much the hardening tunnel should cool down the ice cream items running through the hardening tunnel. Another tunnel parameter could be airflow, where a velocity of fans can be controlled for a better distribution of the air inside the hardening tunnel. The airflow could also be changed by changing position of different air guides or deflectors to optimize airflow in certain volumes inside the hardening tunnel.

[0009] Another tunnel parameter may be the humidity inside the hardening tunnel.

The humidity could be dependent on the process of manufacturing the ice cream items — which would lead to frost inside the hardening tunnel. Frost may e.g. alter air flow over the ice creams items within the hardening tunnel HT and thereby cause changed cooling of the ice cream items. The humidity could be controlled by dehumidifiers to ensure the right humidity in the hardening tunnel depending on the ice cream item type being hardened.

[0010] Another tunnel parameter could be air-balancing, which would be how to keep the freezing air in the hardening tunnel and to prevent a warmer ambient air compared to inside the hardening tunnel to get in the hardening tunnel. This could be fans, airguides, or airblowers which would blow and guide the freezing air inside the tunnel to stay inside especially around the inlet and outlet of the conveyor. The air-

DK 2023 70370 A1 4 balancing system could therefore typically generate an overpressure inside the hardening tunnel.

[0011] The velocity of the conveyor inside the hardening tunnel could also be a tunnel parameter which would define for how long a given ice cream item is cooled down inside the hardening tunnel. The velocity of the conveyor could be advantages to go faster to get a greater output on the number of ice cream items. On the other hand, would a greater velocity make the time in the hardening tunnel less for the ice cream items and thereby reduce the freezing time.

[0012] Another tunnel parameter could be the number of the ice cream items in the hardening tunnel. The number of ice cream items could affect the temperature due to the ice cream items coming into the hardening tunnel having a higher temperature than the temperature in the hardening tunnel. The ice cream items could also affect the humidity in the hardening tunnel and therefore the number of the ice cream items in the freezing tunnel could affect the humidity inside the hardening tunnel.

[0013] Another tunnel parameter could be the timing of evaporator defrost. The evaporators in the hardening tunnel could be timed to defrost one at a time, especially in case of a hardening tunnel comprising more than two evaporators. In this case a minimum of two evaporators could still be cooling while a third evaporator could be defrosting. The tunnel parameter could also be the timing of hardening tunnel defrost, — where the entire hardening tunnel are being defrosted.

[0014] The tunnel parameter could comprise one or more of the above-mentioned parameters or any combination thereof.

[0015] The term core temperature of the ice cream items is to be understood as the temperature inside the ice cream items. The core could be the volume inside the ice cream item surrounding the center of the ice cream item and with a layer of ice cream item surrounding the core. The center of the ice cream item could be the volumetric center according to dimensions of the ice cream items. The center of the ice cream could also be understood as the center of mass of the ice cream items. The core of the ice cream item may have the same center as the ice cream item. The core of the ice

DK 2023 70370 A1 cream item may also have a center different from the center of the ice cream item and where the volume of the core of the ice cream item still would contain the center of the ice cream item. Moreover, if there is a stick, it will often be in the center of the item and projecting out through the ice cream item outer surface. If a probe is applied 5 for measuring core temperate, the probing target point in the ice cream item would then have to be adjusted, so the probe does not hit the stick. If the probe hits of touches the stick, the measurement may be less accurate and there is a risk to damage the probe in the long run.

[0016] Moreover, again if applying an invasive measuring, such as with a — temperature measuring probe, the target position of the probe has to be chosen so it is robust, even if the products are not located exactly as intended.

[0017] The term ice cream item could be understood as a mass of ice cream manufactured prior to the hardening tunnel. 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 yogurt, granita, sorbet, kulfi, dondurma or any combination thereof. The ice cream item type could be in the size of a popsicle stick, a sandwich, a cone or an ice cream cake. The ice cream item type could further comprise other eatable parts like caramel, chocolate, fruit juice, eatable decoration, jam or any combination thereof. The ice cream item type could further be a vegan — produced ice cream item.

[0018] Furthermore, the ice cream item could comprise a stick, a container, a cone, or any other related part for holding the ice cream item when eaten. The parts related for holding the ice cream item when eaten could be of an eatable material like e.g., a waffle or cookie. The part related for holding the ice cream items could also be a non- — eatable like a stick of plastic or wood.

[0019] The ice cream item type could be an ice cream item type without any holding means which is only wrapped in paper or a box. The ice cream item types without any means for holding the ice cream item could be like a sandwich, a boat, a bar, or bites which would typically be eating by hand. The ice cream item type without any means

DK 2023 70370 A1 6 for holding the ice cream item could also be in the size of a cake which would typically be eaten by flatware.

[0020] The invention may facilitate improving the freezing process of the ice cream items. Some of the tunnel parameters of a hardening tunnel may be the same over time but changes in the hardening tunnel could still occur e.g., frosting or leftovers from the last batch of ice cream items. The frosting and leftovers could change airflow, humidity and other environmental parameters in the hardening tunnel which would influence how the freezing process of the ice cream items would work. Moreover, it may be necessary to adjust the speed of the hardening tunnel conveyor HTC (and thereby of course the manufacturing rate of ice cream items upstream the hardening tunnel, if downstream processes of the ice cream manufacturing line is not working optimal. Therefore, the need for setting and adjusting the hardening tunnel parameters is important to keep the same core temperature of the ice cream items over time. The method of this invention could keep the core temperature within a core temperature — interval over time for both different ice cream item types and the same ice cream item types.

[0021] Moreover, in this context, it should also be noted that they may be variations upstream the hardening tunnel as well, e.g. occurring as variation in freezing temperature of the ice cream item positioning system and/or variations of thermal — properties of the ice cream item/ice cream item types. This can for instance be the case for vegan mix, where the ingredient's properties can vary, depending on batches and suppliers. Also the aging time for mixes can sometime vary, which can cause different properties in the mix.

[0022] Changes in mix may thus invoke a shift in the target core temperature.

[0023] The term continuously measuring could be understood as a live measuring of the core temperature of the ice cream items that keeps measuring all the time while the freezing and hardening process is ongoing. The term continuously measuring could also be a giving time interval where the core temperature of the ice cream items could be measured at some point in time and repeatedly with the same time interval. The

DK 2023 70370 A1 7 time interval for continuously measuring the core temperature of the ice cream items could be within the range of seconds, minutes, hours, or days. The continuously measuring could also be sequentially measuring where the core temperature is measured at a given time interval, and where the time interval changes over time according to e.g., the adhesion or the core temperature of the ice cream items or for how long the hardening tunnel has been running.

[0024] The term continuously adjusting the tunnel parameters could be understood as a live adjusting of the hardening tunnel parameters with respect to the measuring of the core temperature of the ice cream items. The term continuously adjusting could — also be an adjustment where the hardening tunnel parameters are adjusted after a specific time interval over and over again. The time interval for continuously adjusting the hardening tunnel parameters could be within the range of seconds, minutes, hours or days. The continuously adjusting could also be understood as sequentially adjusting the hardening tunnel parameters after time intervals, where the time intervals could vary according to the measured core temperature of the ice cream items, for how long the hardening tunnel has been freezing, or related to tunnel parameters itself.

[0025] Itis difficult to change the tunnel parameters during an ice cream production and keep the quality of the ice cream items good enough. The results of changing adjustable tunnel parameters may typically first be seen after a giving time interval in — the core temperature of the ice cream items, e.g. 30 minutes, during which numerous ice cream items have passed through the hardening tunnel. It could be an advantage to adjust the tunnel parameters continuously to keep the core temperature within a giving predefined temperature interval. It could be an advantage to have predefined core temperature interval for an ice cream item type to aim for when either setting up or changing the tunnel parameters for the hardening tunnel.

[0026] Tt is advantageous to measure the core temperature of the ice cream product to ensure that the correct temperature of the ice cream item has been reached. The core temperature of the ice cream items would be important to measure with respect to different ice cream item types where different core temperatures of the ice cream items — are preferred. The preferred core temperatures of the ice cream items could also be

DK 2023 70370 A1 8 important with respect to the further process of the manufacturing of the ice cream items e.g., if the ice cream items are supposed to be coated and the thickness of the coating. The core temperature could be important to ensure the right mass of coating is sticking to the ice cream item when the ice cream item is being coated. If the core temperature differs to much from the predefined core temperature interval the ice cream item could pick up too much coating and thereby using too much coating. The ice cream item could also pick up too little coating and the quality of the ice cream item could be less than expected. The core temperature of the ice cream items could also be with respect to how the ice cream items are to be packed later in the production process.

[0027] Furthermore, by having the correct core temperature, the adhesion of the ice cream products could be easier to control. By controlling the adhesion of the ice cream products with the core temperature of the ice cream products, the dependency of a product loosener would not be needed to loosen the ice cream products and thereby risk that the ice cream products could move on the plates. The adhesion of the ice cream items would also be important to ensure that the ice cream items could stay in the same position on the conveyor during the manufacturing process. The ice cream items could move out of position on the conveyor if the temperature of the ice cream items is not within the predefined temperature interval. If the ice cream items are — frozen to hard during the freezing in the hardening tunnel and the core temperature of the ice cream item are too low, the ice cream items could have a higher risk to fall of the conveyor or even disintegrate. The ice cream items could also be too soft when leaving the hardening tunnel. When the ice cream items are too soft the core temperature may be too high, and the ice cream items may stick to hard the conveyor and be difficult or impossible to move away from the hardening tunnel conveyor. If the ice cream items stick to the conveyor to hard, the robot that transports the ice cream items further in the production line could end up breaking e.g., the ice cream item stick or leave a leftover of ice cream item on the conveyor.

[0028] For both reasons above it is important to have the correct core temperature of the ice cream items.

DK 2023 70370 A1 9

[0029] The core temperature of the ice cream item may e.g. be predefined as -18°C.

The core temperature of the ice cream item may also be predefined as any temperatures ranging from -10°C to -40°C or any temperatures within the range of these core temperatures.

[0030] Another advantage by not having the dependency of the product loosener could be a reduction in noise from the product loosener loosening on the conveyor.

The noise from the product loosener is typically loud and irritating for the people working around the manufacturing of the ice cream items. It could therefore be an advantage to remove the noise from the product loosener or reduce the activity of the product loosener.

[0031] By measuring the core temperature of the ice cream items, the process of freezing the ice cream items can be optimized, so that the temperature in the hardening tunnel does not get too high and the ice cream item would be too soft. The core temperatures could also be too low, and the ice cream could be frozen too hard. By measuring the core temperature of the ice cream items, the core temperature could be optimized so that the core temperature in the hardening tunnel does not vary to much from the predefined core temperatures interval of the ice cream items. If the core temperature of the ice cream items gets too low and the ice cream items could have been frozen too much. When ice cream items have been frozen too much, the energy — consumption of the hardening tunnel have been too high. By measuring the core temperature of the ice cream item an effective core temperature could be achieved doing the production of the ice cream items.

[0032] It is important to have the right core temperature of the ice cream items during the process of making ice cream items. The ice cream items are set to be conveyed from one working station to another outside the hardening tunnel. In the process of conveying the ice cream items downstream the hardening tunnel the ambient temperature may typically soften the ice cream items.

[0033] It is therefore important that the core temperature is within a predefined interval if the ice cream item is to be coated with e.g, chocolate doing the

DK 2023 70370 A1 10 manufacturing process. The core temperature may be dependent of what kind of coating the ice cream item is to be coated with and/or the temperature of the coating.

The core temperature of the ice cream item may also be important to monitor while considering a subsequent coating to ensure the coating is deposited to the ice cream item in the proper amount/mass. The quality of the ice cream items could therefore depend on the core temperature of the ice cream item when leaving the hardening tunnel.

[0034] When the ice cream items are set to be packed in the manufacturing process the core temperature is also important. The ice cream items should not be too soft or — too hard, and the ice cream product should not be adhesive to e.g., the wrapping paper.

[0035] The process of manufacturing ice cream products may comprise more steps than there is mentioned herein here. Nevertheless, ice cream items would typically be provided on a conveyor upstream the hardening tunnel. The ice cream items may then be conveyed through the hardening tunnel where the process of hardening the ice cream items take place. Downstream the hardening tunnel the ice cream items could be conveyed further along the production line. The ice cream items could be conveyed according to the ice cream items if they are set to be destroyed due to a core temperature too far away from the predefined core temperature interval. The ice cream items could also be conveyed to a working station for coating or any other working — stations for processing the ice cream item to an ice cream product. The ice cream items could be conveyed further to a packaging station where the ice cream items could be wrapped in either paper or a box. The ice cream items could end up as ice cream products downstream the working station for packaging.

[0036] According to an embodiment of the invention, said tunnel parameters are continuously adjusted based on said measured core temperature of said ice cream items. to provide core temperatures of said ice cream items within a core temperature interval related to said ice cream item type or according to other core-temperature based targets.

[0037] Core temperature interval

DK 2023 70370 A1 11

[0038] According to an embodiment of the invention, providing a plurality of ice cream items of a specified ice cream item type is provided sequentially.

[0039] The term sequentially could be understood as the number of ice cream items are being conveyed in predefined groups. The groups of the ice cream items could be aline of ice cream items lying next to each other. The groups of ice cream could also be a single ice cream item. The groups of ice cream items could also be defined according to e.g., plates, trays, or buckets that are conveying the ice cream items types.

The plates, trays or buckets could vary in the amount of ice cream items on each tray, plate, or bucket.

[0040] Itis advantageous to sequentially provide the ice cream item types to control the hardening tunnel in a more efficient way. The sequentially process of providing ice cream items could be advantageous in minimizing the number of ice cream items which are discarded.

[0041] According to an embodiment of the invention, an alarm is activated when said measured core temperature of said ice cream type exceeds one of the two core temperature interval limits.

[0042] Tt is advantageous to have an alarm or be notified when the core temperature of the ice cream items is not within the predetermined interval for the production of the ice cream items. The alarm could be triggered at the exact moment when one of the interval limits are being exceeded, but the alarm could also be activated when the temperature interval limit has been exceeded for predefined amount of time. The amount of time which is predefined could be in the ratio of seconds, minutes, or hours.

The alarm could also be activated when a predetermined amount of continuously core temperatures in different ice cream items are measured. The amount of measured core temperatures in ice cream items that exceeds the temperature interval limits could be in the size ratio of 1, 5, 10, 50, 100, 500, 1000, 5000, 10000 or any other amount of continuously core temperatures measured in different ice cream items.

[0043] An alarm could be understood as a message on a network or a notification where a warning is shown on a screen or monitor that the core temperature has

DK 2023 70370 A1 12 exceeded the core temperature interval. An alarm could also be understood as a ringing or blinking signal from either a loudspeaker, light signal, or a combination thereof.

The alarm could be configured to inform about the core temperature has been too high or low and a change in the hardening tunnel parameters has to be done either manually or automatically.

[0044] According to an embodiment of the invention, said core temperature interval is predefined according to said ice cream item type.

[0045] It is advantageous to predefine the preferred core temperature interval with respect to the ice cream item type for easier adjustment of the hardening tunnel — parameters. The different ice cream item types could have different parameters for heat capacity, thermal conductivity, density, amount of water, amount of air or adhesion, where it could be an advantage to set a core temperature interval to aim for downstream the hardening tunnel. The aiming of the predefined core temperature interval could be easier by setting the hardening tunnel according to the ice cream item types.

[0046] According to an embodiment of the invention, said core temperature interval is predefined according to a coating for said ice cream item.

[0047] It is advantageous to predefine the core temperature interval to the specific ice cream item type and / or whether the ice cream item type has to be coated. The coating could be e.g., chocolate or caramel, or another ice cream item type. The predefined core interval according to the ice cream item type could be advantageous to get a more exact mass of coating on the ice cream items. The mass of the coating is depending on the core temperature of the ice cream item and either too much or too little coating would be a problem. Too much coating would use too much coating material and too little coating could lower the quality of the final ice cream product.

[0048] Furthermore, the amount of time spent in the process to get to the right core temperature interval of the predefined core temperature would be faster and thereby the amount of ice cream items made would be greater.

DK 2023 70370 A1 13

[0049] According to an embodiment of the invention, said core temperature interval is predefined according to said ice cream item type and wherein a second ice cream item type has a second predefined temperature interval associated to said second ice cream item type.

[0050] Setting up tunnel

[0051] According to an embodiment of the invention, said adjusting of said adjustable tunnel parameters is performed during an initial time period Tinit of a hardening of an ice cream item type which is different from a previously hardened ice cream item type.

[0052] The term “initial time period” is to be understood as the part of the process for the hardening tunnel, where the hardening tunnel is about to be tuned into making ice cream items with the right core temperature. This process could be when the hardening tunnel is started up from a turned off setting. The process could also be when there is a change in ice cream item production from one ice cream item type to another ice cream item type. It could also be if the ice cream items are to be coated later in the manufacturing process or to be coated with another coating later in the manufacturing process of the ice cream item.

[0053] The “initial time period” could also occur later in the process if the tunnel parameters have been changed too much and thereby the core temperature of the ice cream items exceeds one of the two temperature interval limits. Then the core temperature of the ice cream items would have to be adjusted again.

[0054] The hardening tunnel may or should be controlled during an initial time period with extra care, e.g. with an increased core temperature measuring frequency, where the hardening tunnel parameters has been set for a new production of ice cream items. It is advantageous to use the measured core temperature when aiming for the core temperature of the ice cream items. This may e.g. be and advantageous way of reaching the core temperature of the ice cream products faster or in a more predictable way than state-of the art systems. It could also an advantage for running a more stable

DK 2023 70370 A1 14 process of making ice cream items through a hardening tunnel, during a maintenance time, Tmain.

[0055] According to an embodiment of the invention, said step of setting up said hardening tunnel is done while ice cream items are being conveyed through said hardening tunnel.

[0056] Tt is advantageous to convey ice cream items through the hardening tunnel while setting up the hardening tunnel to follow the development of the core temperature of the ice cream items. It may be relatively cheap to run ice cream items through the hardening tunnel to adjust the hardening tunnel parameters to ensure the — correct core temperature of the ice cream items later in the manufacturing process insofar the process is adjusted according to measured core temperature of the ice cream item.

[0057] According to an embodiment of the invention, said step of setting up said hardening tunnel is done with ice cream item dummies.

[0058] The term dummy could be understood as a dummy which may have roughly the same specifications as the ice cream item type in e.g., volume, heat capacity and mass. The dummy could be made of any kind of material that could duplicate the properties of the ice cream item types.

[0059] It is advantageous to use ice cream item dummies to convey through the hardening tunnel in the step of setting up the correct hardening tunnel parameters. The ice cream dummies can be reused in another setting up or during the maintenance period with a lower frequency or they can e.g. be detachably fixed to the harden tunnel transportation surface, e.g. to plates carried by the tunnel conveyor. In such a case, it would be advantageous to position the ice cream dummies where the ice cream items — are not positioned during processing. When using the dummies in the manufacturing could spare ice cream items from being discarded later in the process due to an incorrect core temperature. This could happen in the step of setting up the hardening tunnel where the effect of the correct hardening tunnel parameters is not fully functionally working the hardening tunnel. This could have the effect that the first ice

DK 2023 70370 A1 15 cream items in a manufacturing process could be discarded due to an incorrect core temperature. The first batch could be too soft, and the coating process would not work properly. The batch could be too cold and the adhesion to the conveyor be too weak, and the ice cream items could fall off the conveyor or out of position for the gripper.

[0060] According to an embodiment of the invention, said setting up said hardening tunnel parameters comprises a changing in ice cream item type.

[0061] Itis advantageous to set up the hardening tunnel according to which ice cream item type are to run through the hardening tunnel. In this way the initial period may be optimized and thereby the stable production of ice cream items would happen faster.

This would lead to a greater production of ice cream items in the same amount of time.

[0062] When setting up the hardening tunnel a change in the production could be a change in ice cream item type. It could be advantageous to change the hardening tunnel parameters according to the change in ice cream item types to aim for the core temperature interval of the ice cream item type. The change according to the ice cream item type could be an advantage for producing more ice cream items due to a faster process for getting to the right core temperature of the ice cream items. This could further lead to a greater number of ice cream items produced over time.

[0063] According to an embodiment of the invention, said ice cream item type is anyone of the following ice cream item on a stick, ice cream item without a stick, ice cream item in a container, ice cream item in a waffle, ice cream item in a cone, ice cream item with coating, ice cream item without coating, ice cream item made of ice cream, ice cream item made of sorbet, ice cream item made of water, ice cream item which is vegan, ice cream item is a bite, ice cream item is a cake, and / or any combination thereof.

[0064] Measuring

[0065] According to an embodiment of the invention, said measured core temperatures of the ice cream items are are derived from measures of surface temperature of said ice cream item.

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[0066] It is advantageous to measure a surface temperature of the ice cream items and estimating the core temperature of the ice cream item to avoid damaging the ice cream item type by inserting e.g., a sensor inside the ice cream item. The sensor could have to be pulled out of the ice cream item before it could be conveyed along the manufacturing process and then the ice cream item would have to be discarded.

[0067] The estimate of the core temperature of the ice cream item from the surface temperature of the ice cream item could be depending on the ice cream item type. The estimate of the core temperature could also be depending on the geometry of the ice cream item. The ice cream items could be cubic, round, pyramid, or any other known geometry. The estimate of the core temperature of the ice cream item could also be depending on the size of the ice cream item. The ice cream items could vary in size from a bite to a popsicle or sandwich to a cake. Another factor for the estimate of the core temperature could be if the ice cream item comprises an additional thing than ice cream e.g., chocolate, jam, nougat, waffle, cookie, caramel, or any combination thereof. The additional thing in the ice cream item could be placed on the surface of the ice cream item or inside the ice cream item. The additional thing in the ice cream item could be placed symmetrically, in on side, randomly, spiral shape, ripple shape, or any combination thereof in the ice cream item.

[0068] The estimate of the core temperature of the ice cream item could also be depending on the ice cream item comprises more than one ice cream item type. The different types of the cream item types could have different heat capacities, thermal conductivity and density which would have an effect of the estimate of the core temperature. The heat capacities could also be the same for different ice cream item types. The ice cream item could also comprise a stick or any sort of holding device — which also could affect the estimate of the core temperature of the ice cream item.

[0069] The term surface temperature could be understood as the temperature on the surface of the ice cream item, which could be measured with a sensor which is either wired or wireless e.g., a thermometer or infrared temperature measuring device. The surface temperature could typically vary from the core temperature when the ice cream item comes out of the hardening tunnel. The surface temperature could typically be

DK 2023 70370 A1 17 more frozen than the core of the ice cream item due to the direct contact with the freezing air in the hardening tunnel.

[0070] According to an embodiment of the invention, said measured core temperatures of the ice cream items are derived from measures of surface temperature of said ice cream item and wherein said measures are measured by non-touch measurements, such as infrared measurement of the ice cream item surface.

[0071] According to an embodiment of the invention, said measured core temperatures of the ice cream items are derived from measures of surface temperature of said ice cream item and wherein said measures are measured by touch measurements, such as by a sensor touching the ice cream item surface.

[0072] According to an embodiment of the invention, said measured core temperatures of the ice cream items are derived from measures of surface temperature of said ice cream item and wherein said measures are measured by invasive measurements, such as by a temperature probe inserted into the ice cream item.

[0073] According to an embodiment of the invention, said measuring a core temp of said ice cream item is measured by inserting a probe into an ice cream item in a continuously given interval.

[0074] Tt is advantageous to put in a probe in an ice cream item to measure the core temperature with a sensor in the core of the ice cream item. The probe could be kept in the core inside the ice cream item through the entire manufacturing process from upstream the hardening tunnel to either before being wrapped in, coated with a coating or simply when thrown away at some point downstream the hardening tunnel.

[0075] A probe could be understood as any kind of sensor for measuring the temperature. The probe could be wired to a display mechanism or monitor outside of the ice cream item where the measured temperature could be displayed. The probe could also be a wireless transmitter which could send the measured temperature to a receiver which could show the temperature in the core of the ice cream item. The

DK 2023 70370 A1 18 wireless signal could be a bluetooth, radiofrequency, wifi or any other relevant wireless signal for processing the data regarding the ice cream item.

[0076] According to an embodiment of the invention, said adjustable tunnel parameters may further include anyone of the following: tunnel temperature, airflow (speed of fan(s)), conveyor speed, humidity, air-balancing, number of ice cream items, defrosting of evaporators, defrost of tunnel, rate of upstream effective infeed of ice cream items and/or any combination thereof.

[0077] According to an embodiment of the invention, said method comprises measuring an adhesion and adjusting continuously said tunnel parameters based on — said adhesion.

[0078] It is advantageous to measure the adhesion of said ice cream items and use the adhesion to adjust one or more tunnel parameters based on how said ice cream items is adhered to a transportation surface of a conveyor such as a plate.

[0079] The term adhesion may be understood as the adhesion between ice cream items and the transportation surface. The term adhesion could also be understood as the attachment or connection between the ice cream items and the conveyor established or at least modified by the ice cream hardening tunnel when ice creams are conveyed through the ice cream hardening tunnel for the purpose of hardening the ice cream.

The adhesion between the ice cream items and conveyor are initiated upstream the hardening tunnel when the ice cream items are produced from a mass of ice cream e.g. by extrusion. The adhesion may typically change when the ice cream item(s) are moved through the hardening tunnel until the ice cream items are lifted or moved away from the conveyor and transferred to ice cream processing equipment located downstream of the ice cream manufacturing line. The temperature of the ice cream items may e.g. be around — 4 to — 8 degrees Celsius when the ice cream items are formed and positioned on the hardening tunnel conveyor upstream the ice cream hardening tunnel.

[0080] The adhesion between the ice cream items and the conveyor may as mentioned change during the process in the hardening tunnel. This change of adhesion

DK 2023 70370 A1 19 may be a little unpredictable and may thus result in either a stronger adhesion of the ice cream items to the degree that the ice cream items are adhered too much to the transportation surface when the ice cream items are due for transferring away from the hardening tunnel conveyor or the adhesion may be too low, and thereby invoke that the ice cream items falls of the conveyor within the ice cream hardening tunnel

[0081] When producing the ice cream items the adhesion are at its best within in an interval. The interval of the adhesion may typically have two limits, an upper limit and a lower limit, where the one limit could be the stronger adhesion. The stronger adhesion could be equal to the limit where the ice cream item could just be released — from the conveyor without damaging the ice cream item. The stronger adhesion limit appears more often the softer the ice cream item is. When attempting to lift an ice cream item which have too high adhesion, the ice cream item might disintegrate, breaking for instance the stick or tearing it out of the ice cream body. The ice cream body could also disintegrate. When an ice cream item may be lifted and sticks to the conveyor the ice cream item may be damaged. The avoiding of damaging the ice cream item when lifting the ice cream item may imply that ice cream items do not keep sticking to the conveyor after e.g., attempting to lift the ice cream item e.g. in a stick of the ice cream item. Another damage to the ice cream item could be when the lifting pulls out or breaks the stick or any holding means of the ice cream item. At the point — when the lifting starts damaging the ice cream item the adhesion could be characterized as to strong and would have exceeded the limit of the adhesion interval. The lifting of the ice cream item may be done with difficulty the ice cream item could end up in another position. The new position of the ice cream item could be out of the aligned position for the gripper.

[0082] The lower limit of the adhesion interval would be when the adhesion of the ice cream product is too weak. The lower limit may be when the ice cream items are too hard, and the adhesion is so weak, so that the ice cream items may change position in a curve along the conveyor pulling the ice cream item in a direction out of the curve.

This could typically be the centrifugal force pulling the ice cream items out of position — or even invoking that the ice cream items fall of the conveyor. When the ice cream

DK 2023 70370 A1 20 items changes position it may be difficult or impossible e.g. for a lifting robot to lift away the ice cream items from the conveyor downstream the hardening tunnel conveyor, due to the planned motion.

[0083] For both cases when the adhesion exceeds one of the two interval limits it may end up with ice cream items being discarded or the ice cream manufacturing process being disrupted, also invoking critical disruption of e.g. a downstream coating process of the ice cream manufacturing line or wrapping process. Therefore, the need for measuring the adhesion and adjusting the adjustable tunnel parameters controlling the cooling and operation of the hardening tunnel with respect to the adhesion is very advantageous. Running the line at optimum adhesion could imply that higher capacity can be achieved and/or lower energy consumption.

[0084] Advantageous to be close to the weak adhesion, where the ice cream items are colder and harder.

[0085] The adhesion may be measured in numerous different ways e.g. by means of lifting mechanism, where the lifting mechanism may typically be automatic. The lifting mechanism may be placed downstream the hardening tunnel, e.g. downstream the hardening tunnel, just outside the hardening tunnel, where it can measure the adhesion. The lifting mechanism may also be a part of the robot that lifts the ice cream items from the conveyor and to the next par in the production line.

[0086] The adhesion may be measured as the force needed to pull away the ice cream item from the conveyor. The force measured to pull away the ice cream items may be expressed e.g. as a lifting force, torque, rotational force, tilt force, a displacement of the ice cream items (shear forces) or any combination thereof.

[0087] The term conveyor may be understood as a conveyor where the ice cream items may be positioned on. The conveyor may be a band or belt for conveying the ice cream items. The conveyor may also comprise rollers with space between each roller.

The conveyor may also include plates, trays or bowls which are placed on a conveyer and conveyed, where the plates, trays or bowls may form the surface upon which the ice cream items are conveyed. The term transportation surface may thus refer to

DK 2023 70370 A1 21 whatever surface the ice cream items are positioned on, be it the conveyor as such; e.g. a conveyor belt or it may refer the surface of “loose” carriers such as the above mentioned plates, trays or bowls.

[0088] According to an embodiment of the invention, said method of measuring said adhesion is continuously measuring said adhesion.

[0089] According to an embodiment of the invention, said core temperature is measured by inserting a temperature sensor inside said ice cream item and measuring said adhesion by pulling said sensor while said temperature sensor is placed inside said ice cream item.

[0090] According to an embodiment of the invention, said step of measuring the core temperature of said ice cream items also comprises measuring a tunnel temperature and / or an ambient temperature.

[0091] According to an embodiment of the invention, said step of adjusting said adjustable tunnel parameters is also based on said tunnel temperature and / or said ambient temperature.

[0092] Tt is advantageous to adjust the cooling process of the ice cream items in the hardening tunnel according to the temperature in the hardening tunnel and the ambient surrounding temperature. The ambient temperature could have an impact on the ice cream items along the production line after the hardening tunnel, where it would be an advantage to ensure the ice cream items would not be softening, melting or too adhesive to the conveyor.

[0093] The ambient temperature could be understood as the temperature in the room where the ice cream production is going on. The ambient temperature could be measured at different locations along the production line of the ice cream items. The — different locations along the production line of the ice cream items could be upstream or downstream the hardening tunnel, but it could also be any other place along the production line. The ambient temperature could be an average value of all the

DK 2023 70370 A1 22 temperatures measured in the room of the ice cream item production, or any combination of temperatures measured and averaged.

[0094] It is advantageous to adjust the hardening tunnel according to the ambient temperature when setting up different productions for ice cream items around the — world where the ambient temperature could vary a lot. A hardening tunnel in Denmark could be exposed for different ambient temperatures compared to USA, India, or other places in the world. It would be advantageous to control the hardening tunnel in the same way independently on where the hardening tunnel is placed on earth.

[0095] According to an embodiment of the invention, said continuously measuring a — core temperature of said ice cream items and continuously adjusting said adjustable tunnel parameters based on said core temperature of said ice cream items is performed automatically.

[0096] Tt is advantageous to have the continuously adjusting done automatically to ensure a correct adjustment according to the continuously measuring of the core — temperature. The person skilled in the art of smart freezing tunnels would try some setting and see if it has the right effect on the production of the ice cream items. The effect of the change in setting would not be seen right away, so if the wrong change in hardening adjustable tunnel parameters has been done it would take even longer timer to have the right production of the ice cream items.

[0097] According to an embodiment of the invention, said measured core temperatures of the ice cream items are designated measured core temperature data (MCTD).

[0098] According to an embodiment of the invention, said measured core temperatures of the ice cream items are a subset of measurement data.

[0099] In the present context, measured data refers to any measured data of an ice cream manufacturing line, including the ice cream hardening tunnel. The measurement data could be any of measured core temperature data, measured adhesion data,

DK 2023 70370 A1 23

[0100] According to an embodiment of the invention, said adjustable tunnel parameters are monitored.

[0101] According to an embodiment of the invention, said adjustable tunnel parameters are monitored and designated measured adjustable tunnel parameters.

[0102] According to an embodiment of the invention, said measured adjustable tunnel parameters are a subset of measured adjustable parameters.

[0103] In the present context, measured adjustable parameters refer to any adjustable parameter set, e.g. by an operator, in an ice cream manufacturing line, including adjustable tunnel parameters.

[0104] According to an embodiment of the invention, said measured core temperatures of the ice cream items are stored as measured core temperature data in a memory.

[0105] According to an embodiment of the invention, said measured core temperatures of the ice cream items are stored as measured core temperature data — associated with ice cream item type data in a memory.

[0106] According to an embodiment of the invention, said measured core temperatures of the ice cream items are designated measured core temperature data and is a subset of measured data.

[0107] According to an embodiment of the invention, said step of measuring the core temperatures of the ice cream items are stored as core temperature data related to an associated ice cream item type and optionally further measurement data and/or further measured adjustable parameters.

[0108] The core temperature data may be stored in associated memory and retrieved for use when initiating production of the same of ice cream item type later on after other ice cream items have been manufactured and controlled on the basis of other and different core temperature data relevant for this or these ice cream item type.

DK 2023 70370 A1 24

[0109] According to an embodiment of the invention, said core temperature data are used in a step of the method to correlate said core temperature data to a specific ice cream item type.

[0110] According to an embodiment of the invention, said core temperature data are used in a step of the method to correlate said core temperature of said ice cream items to an adjustment of said hardening tunnel.

[0111] It is advantageous to save and collect the measured core temperatures over time for optimizing the adjustment of the hardening tunnel. The correlation between the measured core temperatures of the ice cream items and the tunnel parameters or the ice cream item types would be advantageous to secure a more stable production with ice cream items downstream the hardening tunnel with a core temperature inside the predefined core temperature interval. This would lead to a higher production of ice cream items, better quality and reduced costs.

[0112] According to an embodiment of the invention, said ice cream items are being conveyed further to coating, packaging or any other working station downstream said conveyor.

[0113] It is advantageous to process the ice cream items further downstream the production line after measuring the core temperature of the ice cream items. The ice cream items could be conveyed to a station for coating the ice cream items. The ice cream could bypass the station for coating and be conveyed directly to a packaging station.

[0114] According to an embodiment of the invention, said measured core temperature of said ice cream items are automatically applied at least partly for adjustment of said adjustable tunnel parameters.

[0115] According to an embodiment of the invention, said measured core temperature of said ice cream items are automatically applied for at least partly adjustment of said adjustable tunnel parameters by means artificial intelligence.

DK 2023 70370 A1 25

[0116] According to an embodiment of the invention, said measured core temperature of said ice cream items are automatically applied for at least partly adjustment of said adjustable tunnel parameters by means artificial intelligence, the adjustment being established by means of supervised machine learning.

[0117] According to an embodiment of the invention, said measured core temperature of said ice cream items are automatically applied for at least partly adjustment of said adjustable tunnel parameters by means artificial intelligence, the adjustment being established by means of non-supervised machine learning.

[0118] According to an embodiment of the invention, said measured data and said — measured adjustable parameters are applied as training data for a machine learning model of said artificial intelligence.

[0119] According to an embodiment of the invention, said measured data, such as measured core temperature data and/measured adhesion data and/or said measured adjustable parameters, such as measured adjustable tunnel parameters are applied as — training data for a machine learning model of said artificial intelligence.

[0120] According to an embodiment of the invention, said measured data and said measured adjustable parameters are applied as training data for a machine learning model in combination with data defining ice cream item type of said artificial intelligence.

[0121] According to an embodiment of the invention, said measured data, such as measured core temperature data and/measured adhesion data and/or said measured adjustable parameters, such as measured adjustable tunnel parameters are applied as training data for a machine learning model in combination with data defining ice cream item type of said artificial intelligence.

[0122] According to an embodiment of the invention, said measured core temperature of said ice cream item are measured automatically.

[0123] According to an embodiment of the invention, said measured core temperature of said ice cream item are measured manually.

DK 2023 70370 A1 26

[0124] Hardening tunnel

[0125] The invention further relates to an ice cream hardening tunnel comprising: an ice cream hardening tunnel conveyor, the ice cream hardening tunnel conveyor extending through said hardening tunnel, a core temperature measuring system arranged within said ice cream hardening tunnel and/or outside and downstream said hardening tunnel, a cooling control system configured for manual and/or automatic adjustment of adjustable tunnel parameters on the basis of core temperature of said ice cream items measured by said core temperature measuring .

[0126] According to an embodiment of the invention, said hardening tunnel is further associated with an adhesion measuring system arranged within said ice cream hardening tunnel and/or outside and downstream said hardening tunnel.

[0127] According to an embodiment of the invention, the conveyor has a length of at least 200 meters within the hardening tunnel, such as at least 300 meters, such as at least 400 meters.

[0128] According to an embodiment of the invention, said core temp sensor are placed in a dummy.

[0129] According to an embodiment of the invention, said tunnel comprises one core temperature measuring systems

[0130] According to an embodiment of the invention, said hardening tunnel is configured for carrying out the method for controlling an ice cream hardening tunnel.

[0131] The invention further relates to an ice cream manufacturing line comprising: a hardening tunnel, upstream said hardening tunnel an ice cream item provider, an automatic ice cream item transferring system, — an optional ice cream coater,

DK 2023 70370 A1 27 an ice cream packaging system.

[0132] According to an embodiment of the invention, the hardening tunnel of the ice cream manufacturing line is operated according to the method for controlling an ice cream hardening tunnel.

[0133] The invention further relates to an ice cream manufactured by the method for controlling an ice cream hardening tunnel.

[0134] The invention further relates to an ice cream product wherein the ice cream item comprises as coating and where the weight of the coating of the ice cream product has a tolerance of less than +/- 15% by weight of the coating, such as less than 10% by weight, such as less than 8% by weight of the coating, such as less than 5% by weight, such as less than 2.5% by weight, such as less than 1% by weight of the coating.

[0135] In an embodiment the ice cream item hardened by the method for controlling an ice cream hardening tunnel, wherein the ice cream item comprises as coating and — where the weight of the coating of the ice cream product has a tolerance of less than +/- 15% by weight of the coating, such as less than 10% by weight, such as less than 8% by weight of the coating, such as less than 5% by weight, such as less than 2.5% by weight, such as less than 1% by weight of the coating.

[0136] The stated tolerance above is preferably based on a batch of more than 1000 ice cream items consecutively manufactured item cream products of an ice cream manufacturing line including in ice cream hardening tunnel being operated according to the invention, i.e. according to the claim 1 to 46. The reason for the improved tolerance is that the measured core temperature of the ice cream items facilitate both a more efficient operation of the hardening tunnel but also because it is now possible to feed ice cream items with stable core temperatures to a downstream coating apparatus which may now be easier to control in a predictable way as the coating of the ice cream items depends heavily on the core temperature of the ice cream items when these are undergoing coating. If too cold, too much coating will stick to the ice cream item, and

DK 2023 70370 A1 28 if the ice cream item core temperature, is too high, less coating will be deposited, at best.

DK 2023 70370 A1 29

The drawings

[0138] Various embodiments of the invention will in the following be described with reference to the drawings where, fig. 1 illustrates a principle of an embodiment of the invention, fig. 2 illustrates the principles of an optional layout of an ice cream hardening tunnel within the scope of the invention, fig. 3 illustrates a downstream of a hardening tunnel controlled within the scope of the invention, fig. 4 illustrates a closer view of fig. 3 focusing on an embodiment of a core — temperature measuring system, fig. 5 illustrates a view of the core temperature measuring system of fig. 3 and 4, now seen from another side, fig. 6 illustrates a closer view of the core temperature measuring system of fig. 5, fig. 7 illustrates a variant of the core temperature measuring system of fig. 3 to 6, fig. 8 illustrates a closer view of the ice cream item transferring system of fig. 3, fig. 9-12 illustrates different ways of measuring measurement data and adjustable tunnel parameters in embodiments of the invention, fig. 13 illustrates exemplary core temperature setting of ice cream items of an ice cream type processed by an ice cream hardening tunnel controlled according to the invention, fig. 14 illustrate core temperature intervals of different ice cream item types during maintenance period, fig. 15-16 illustrate two different types of control embodiments and where

DK 2023 70370 A1 fig. 17-19 illustrate different implementation of control systems embodied in a cooling control system.

DK 2023 70370 A1 31

Detailed description

[0139] Fig. 1 illustrates some principle components of an embodiment of the invention. Further explanation will follow in relation to other figures below regarding features, method of operation, configuration of equipment, etc.

[0140] Fig. 1 illustrates an ice cream hardening tunnel HT having an upstream US and a downstream DS end. In the present embodiment, the terminology of upstream and downstream will be made with reference to the hardening tunnel HT, unless otherwise noted.

[0141] An ice cream item positioning system IIP is positioned upstream US the ice cream hardening tunnel HT and the ice cream item positioning system IIP is established for positioning of individual ice cream items II on an ice cream tunnel conveyor HTC.

[0142] The ice cream item positioning system IIP may also within the art in specific applications be referred to as a cutter arranged with an extruder by means of which ice cream items are extruded and cut slightly above the surface of the ice cream tunnel conveyor HTC, optionally including insertion of a stick into the ice cream item. This system and variations thereof are known and well-described within the art.

[0143] The ice cream positioning may be performed by one or more robots or other aggregates e.g. extruding or cutting ice cream items II from ice cream formulations/item (not shown) provided further upstream the ice cream positioning system IIP. This part of the process may be performed with equipment/method already available to the skilled person in the art. The ice cream items II may in some embodiments be provided with sticks.

[0144] The ice cream hardening tunnel conveyor HTC extends form an input of the ice cream hardening tunnel HT, through the ice cream hardening tunnel HT and out of the ice cream hardening tunnel hardening tunnel HT to an ice cream item transferring system IITS via an ice cream item core temperature measuring system CMS.

DK 2023 70370 A1 32

[0145] Such ice cream item transferring system IITS has the purpose transferring ice cream items II from the ice cream tunnel conveyor HTC to other systems of an ice cream manufacturing line, such as a coating system IIC, a packaging system IPP, a boxing system IPB, etc via further conveyors FC.

[0146] Fig. 2 illustrates the principles of an optional layout of an ice cream hardening tunnel HT applied according to an embodiment within the scope of the invention. The illustrated ice cream hardening tunnel HT is associated with a hardening tunnel conveyor HTC extending through the ice cream hardening tunnel HT, the conveyor being 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.

[0147] Moreover, the ice cream hardening tunnel 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.

[0148] 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 operator interface OI by means of which an operator has access to modify adjustable tunnel parameters on the basis of the inventive measuring of core temperature of ice cream items. It is thus noted that many state of the art ice cream hardening tunnels may be controlled according to the invention only with an addon measuring core temperature of the ice cream items inside the hardening tunnel or outside, downstream, thereby making it possible for an operator making timely adjustment of the effective cooling of hardening tunnel by modifying the adjustable tunnel parameters.

[0149] At an upstream US end of the ice cream hardening tunnel HT the hardening tunnel conveyor HTC projects into the hardening tunnel HT. Upstream US the hardening tunnel HT ice cream items (not shown) may be positioned on the hardening tunnel conveyor HTC by an ice cream item positioning system IIP, here in the form of four individual stations connected to a mixer MIX, including freezers F/extruders,

DK 2023 70370 A1 33 stick inserters and a cutter, thereby facilitating a continuous and automatic placement of ice cream items (not shown) on the hardening tunnel conveyor HTC prior to being transported into the ice cream hardening tunnel HT.

[0150] 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 extruders of the ice cream item positioning system IIP.

[0151] Inside the ice cream hardening tunnel HT the hardening tunnel conveyor HTC extends through the hardening tunnel so as to facilitate a cooling of the ice cream items 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.

[0152] The length of the hardening tunnel conveyor HTC, 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 hardening tunnel conveyor HTC, 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.

[0153] Some of these parameters are referred to as adjustable tunnel parameter, and these adjustable tunnel parameters may be adjusted manually and/or automatically.

[0154] The hardening tunnel conveyor HTC then exits the hardening tunnel HT and — projects to an ice cream item transferring system IITS via an ice cream core measuring system CMS and an optional product loosener LOS.

[0155] The ice cream item transferring system IITS is designed to transfer the cooled ice cream items (not shown) to further equipment further downstream the ice cream item manufacturing line (not shown). The present figure only illustrates a part of a further conveyor transporting the ice cream items further down to optional coating, further conveyors adapted to their specific purposes, packaging, boxing and whatever may be necessary and relevant.

DK 2023 70370 A1 34

[0156] The ice cream core measuring system CMS is here located a position close to the exit of the ice cream hardening tunnel HT, at the downstream end DS, to reduce the influence of the ambient conditions, e.g. temperature, to a core measurement of the ice cream items transported by the hardening tunnel conveyor HTC or a subset of the ice cream items transported by the hardening tunnel conveyor HTC.

[0157] In an advantageous embodiment the core measuring system CMS designed to perform the measurement(s) of core temperature of the ice cream items inline, hereby meant that the measurements are performed without interrupting the movement of the hardening tunnel conveyor HTC.

[0158] Itis in particular noted that the position of the core measuring system may be other than the indicated position just outside downstream the hardening tunnel HT.

[0159] Thus, the core measuring system may thus in an alternative embodiment be incorporated and working with the ice cream item transferring system IITS if this is feasible, e.g. performing measurement of ice cream item core temperature while or just — prior to when ice cream items are transported from the hardening tunnel conveyor to some other conveyor mechanism COND further downstream the ice cream manufacturing line.

[0160] A further possible way of performing the measurement of core temperature of the relevant ice cream items may be that of positioning the core measuring system — CMS within the hardening tunnel HT.

[0161] A further possible way of performing the measurement of core temperature of the relevant ice cream items may be that of applying dummy ice cream items (not shown) which are positioned on the hardening tunnel conveyor HTC upstream the hardening tunnel HT and transported through the hardening tunnel, optionally with one or more other ice cream item dummies (and optionally also with ice cream items) and where the individual ice cream dummies include temperature sensors which may measure a core temperature, or even a development of core temperature when the ice cream item dummy are transported though the hardening tunnel by the hardening tunnel conveyor HTC. Such ice cream item dummies may be wirelessly

DK 2023 70370 A1 35 communicatively coupled with, e.g., the cooling control system for reading the measured core temperature values.

[0162] A further possible way of performing the measurement of core temperature of the relevant ice cream items may be that of positioning two or more core measuring systems CMS at points within the hardening tunnel HT and/or outside downstream DS the hardening tunnel HT as indicated above.

[0163] The measured core temperature(s) may be applied as a basis for manual, semi automatic and or automatic adjustment of adjustable tunnel parameters, i.e. in a broader perspective an adjustment of the effective cooling performed within the ice cream hardening tunnel based on the measured core temperature of the relevant ice cream item whether these are real ice cream items, ice cream items dummies or not.

[0164] The above illustrated system includes a number of relevant components shown for explanatory purposes. It goes without saying that the principles of the invention may be applied in other configurations and with other designs of the ice cream hardening tunnel HT and associated equipment.

[0165] The hardening tunnel includes one or more heat exchangers, elsewhere referred to as evaporators. If two or more evaporators are applied the hardening tunnel could defrost one of the evaporators while the remaining evaporator(s) are cooling thereby make it possible to defrost evaporators while the hardening tunnel is functioning. The number of active evaporators may those become an adjustable tunnel parameter ATP if available and desired.

[0166] Fig. 3 illustrates a downstream output of a hardening tunnel controlled within the scope of the invention. An ice cream hardening tunnel HT, e.g. the ones explained in relation to fig. 1 and 2, has a downstream DS end, here an exit of the hardening tunnel HT through which a hardening tunnel conveyor HTC extends towards an ice cream item transferring system IITS via an optional ice cream loosener LOS. In the present embodiments, the hardening tunnel conveyor HTC is implemented to transport ice cream items II on conveyor plates CP. The conveyor is moving in the direction of the arrows during operation. If a reference to a transportation surface is made, the

DK 2023 70370 A1 36 reference will be made with respect to a/the surface of the conveyor plates CP if such plates are applied. If, the conveyor transports the ice cream items II directly on the conveyor elements, a transportation surface 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 on the 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.

[0167] In the present embodiment, the core temperature system is designed to perform measurement of core temperature of selected ice cream items II and then interface the result to an operator by a suitable interface which may be visual, audio, tactile, etc (not shown) and thereby facilitate an valuable assistance to an operator facilitating proper adjustment of adjustable tunnel parameter of the ice cream hardening tunnel HT and thereby modifying the effective cooling of the ice cream hardening tunnel HT if the measured core temperature is different from the intended — core temperature predetermined for the specific ice cream item type. If the hardening tunnel HT is in a process of switching operation from hardening of one ice cream item type to another ice cream item type, the needed adjustment of adjustable tunnel parameter may be somewhat more intense as different ice cream item types may require some "major” adjustment, during an initial period, whereas it is expected that — the adjustment of adjustable tunnel parameters may be made with a lower frequency and with "minor” adjustment during a subsequent maintenance period, where the process is running and the adjustment of adjustable tunnel parameters are merely made in order to maintain a stable state of the processing of ice cream items. In reality, the stable state is not completely stable, e.g. because of frosting on the components inside the hardening tunnel affecting the effective cooling of the ice cream items carried on the hardening tunnel conveyor. By tracking this “drifting”, it may be possible to make

DK 2023 70370 A1 37 adjustment to the process based on measured core temperature during the maintenance period and reduce or maybe even avoid any disruption in the hardening process (such drifting would typically only be discovered when the ice cream items are not OK anymore or e.g. if the process as such are negatively and physically impacted by the drifting).

[0168] Also here, it is noted that the inventive control of the hardening tunnel makes it possible to make minor adjustment of adjustable tunnel parameters even if small deviations from the intended core temperature is measured and when these are detected prior to consequential unwanted process conditions which are normally applied as a — basis for adjustment of adjustable tunnel parameters, and thereby making it possible to reduce the impact of the unwanted process condition or even avoid the unwanted process condition.

[0169] Also here, it is noted that measured ice cream core temperature may serve as a basis for automatic adjustment of the ice cream tunnel.

[0170] Fig. 4 illustrates a closer view of fig. 3 focusing on the core temperature measuring system CMS.

[0171] Fig. 5 illustrates a view of the core temperature measuring system of fig. 3 and 4, now seen from another side. The core temperature measuring system CMS illustrated includes core temperature measuring equipment CME mounted on a movable core temperature measuring system head CMSH. The core temperature measuring system head CMSH is movable back and forth in the moving direction of the hardening tunnel conveyor HTC indicated by the arrow.

[0172] The core temperature measuring equipment CME includes a core temperature measuring equipment probe CMEP which may be moved down to be probed into an ice cream item to be measured and up again when the probe has been inserted long enough to get a reliable and representative core temperature measurements.

[0173] In the illustrated embodiment the hardening tunnel conveyor HTC is continuously moving in the direction of the arrow, e.g. 20 cm per second and the core

DK 2023 70370 A1 38 temperature measuring system head CMSH is thus arranged and automatically controlled to follow the movement of an ice cream item, e.g. the illustrated first ice cream item II1 to be probed, when the probe is being inserted with a measuring point close to the internal part of the first ice cream item II1 intended to be measured, while itis inserted and when exiting the ice cream in question.

[0174] After the core temperature have been obtained and the probe has been extracted from the ice cream item the core temperature measuring system head CMSH will return to its original position ready for a new measurement.

[0175] Additionally, and only optional, the core temperature measuring system CMS furthermore may comprise adhesion measuring equipment AME including adhesion measuring pusher AMP which is also mounted on and moving with the core temperature measuring system head CMSH while the core temperature is measured by the core temperature measuring equipment probe CMSEP — thereby providing a movement of the core temperature measuring system head CMSH which is in sync — with both the first ice cream item II1 and second ice cream item II2 on the moving conveyor, thereby at the same time/during the same time interval, measuring adhesion force between the surface of the ice cream hardening tunnel conveyor HTC and the second ice cream item II2 by means of an adhesion measuring pusher AMP pushing the second ice cream item II2 (slightly) in the direction of the movement of the conveyor and then measuring the force required for moving the second ice cream item

II2 slightly relative to the conveyor HTC in the movement direction of the conveyor

HTC indicated by the arrow. The measurement may be applied as a supplementary input for manual and/or automatic adjustment of the adjustable tunnel parameters.

After having made an invasive core temperature measurement the system may furthermore dispose the tested ice cream item III e.g., if the ice cream item has been damaged and cannot be used. The system may also be designed for systematic disposure of invasively tested ice crem items. The disposal may be performed in numerous different within the scoop of the invention e.g., by having the probe displacing the tested ice cream item II1 slightly so that the subsequent ice cream item

DK 2023 70370 A1 39 transfer system IITS does not pick up the displaced ice cream item for transfer downstream the ice cream manufacturing line.

[0176] Fig. 6 illustrate a closer view of the core temperature measuring system of fig. 5.

[0177] Fig. 7 illustrates a variant of the core temperature measuring system of fig. 5 and 6, where the core temperature measuring equipment CME now includes an infrared temperature measuring head ITMH measuring the surface temperature of one or more ice cream items. The measured surface temperature is then converted to a measured ice cream core temperature by use of data representing the e.g. geometry, weight, type of ice cream, ambient temperature, ambient humidity outside the hardening tunnel etc related to the specific ice cream item type. It is noted that this way of measuring the core temperature under some conditions may be less accurate and applicable the above illustrated invasive application of a probe, but on the other hand this way of measuring the ice cream item core temperature may in the specific inventive application be feasible as the inventive control is correlated to the relevant ice cream type, and the preestablished information of the ice cream type may highly improve the quality of the core temperature based on a measured surface temperature.

[0178] Fig. 8 illustrates the part of the system where ice cream items II are removed the hardening tunnel conveyor HTC by means of an ice cream transferring system

IITS. In the specifically indicated implementation, the ice cream items II are gripped by ice cream item grippers IIG in their respective sticks and the ice cream items II are then lifted from the hardening tunnel conveyor HTC and handed over for further downstream processing of the ice cream items of the ice cream manufacturing line, such as coating, packaging, boxing, etc. The hardening tunnel conveyor is moving in the direction of the arrow and will then be ready for optional further steps before entering the ice cream hardening tunnel HT again for hardening of new ice cream items provided on the conveyor upstream the hardening tunnel HT. In the presently illustrated embodiment, the ice cream items may be subjected to mechanical actional by a product loosener LOS prior to being gripped by the ice cream item grippers IIG.

This product loosener may also be referred to as hammer, as it effectually involves a

DK 2023 70370 A1 40 mechanical hammering on the conveyor plates CP to mechanically loosen the ice cream items on the conveyor plate. It is however noted, that in an advantageous embodiment, due to the advanced control of the present invention based on the measured core temperature, the product loosener LOS may even be omitted or at least be controlled to only hammer when it is absolutely necessary, thereby reducing energy consumption and reducing the noise and minimizing the risk the product loosener causes the ice cream items to move to a degree that the ice cream transferring system may not pick up the relevant items, thereby causing waste.

[0179] Fig 9-12 illustrated various way of transmitting measurement data MD measured adjustable parameters MAP in relation to the embodiments of fig. 1.

[0180] In fig. 9 measurement data MD are established at various point of an ice cream manufacturing line and measured adjustable parameters MAP are gathered to keep track on how adjustable parameters are present set. These measured adjustable parameters are read and stored in a memory and may then be applied for automatic, semiautomatic or manual control of a hardening tunnel, e.g. by a cooling control system CCS.

[0181] Fig. 10 illustrates a way of interfacing measurement data MD and measured adjustable parameters MAP to an artificial intelligence-based control AI and/or an artificial intelligence-based monitoring system AI.

[0182] Fig. 11-12 illustrate various ways of routing data to and from a cooling control system CCS in one of several applicable embodiments within the scope of the invention.

[0183] Fig. 13 illustrates exemplary core temperature envelope of ice cream items of an ice cream type processed by an ice cream hardening tunnel controlled according to the invention, e.g. in an ice cream tunnel as described and/or controlled in relation to fig. 1 or 2, and the illustrated envelope may be used as a basis for adjustment of adjustable tunnel parameters.

DK 2023 70370 A1 41

[0184] The illustrated graph illustrates the outline of core temperature measured of ice cream items of a specific type as measured continuously e.g. just after exiting a hardening tunnel downstream. The core temperature may according to an advantageous implementation be applied as a measure which is basis for adjustment of adjustable tunnel parameters, thereby facilitating a smooth, relatively fast and not least a predictable, whether this controlling is performed automatically or manually. It is of course desired to perform the adjustment of tunnel parameters automatically, but it is still much easier for a manual operator of a hardening tunnel to arrive at a stable and reliable running state as the manual operator may now receive active guidance to what the stable condition actually is, namely some kind of core temperature pattern associated with the specified ice cream type which runs smoothly both when the ice cream items are transported through the hardening tunnel, but also when the ice cream item is transported from the hardening tunnel further downstream to optional coating and packaging.

[0185] The graph thus illustrates the development of measured core temperature of all or selected ice cream items during an initial period, Tinit, where the adjustable tunnel parameters are adjusted so as to reach a more stable manufacturing state, Tmain, where ice cream items are produced with a relatively stable manufacturing, e.g. by keeping the core temperature of the ice cream items produced within certain — requirement to the core temperature, the requirements to the initial period Tinit and the maintenance period Tmain be specifically associated to the relevant ice cream item type. As indicated the core temperature may be above or below a targeted temperature pattern, e.g. a temperature interval Tdelta, and during the initial period the core temperature is adjusted by adjusting the effective cooling of the hardening tunnel until — the process and the core temperature is stable, e.g. within the core temperature interval

Tdelta. Evidently, other parameters may be applied to supplement as a basis for the controlling of the hardening tunnel, but a stable core temperature will be highly beneficial.

DK 2023 70370 A1 42

[0186] Ttarget illustrates a desired target ice cream item core temperature which may e.g. be applied as a basis for a conventional control system or alternatively as a reference/learning for control based on artificial intelligence.

[0187] It should be noted that the measuring of the core temperature facilitates a much more predictable guidance to control than other known parameters, as it should be noted that the conveyor of a hardening tunnel may be relatively long, very often extending 200-600 meters within the cooling tunnel, and therefore providing a significant delay in reaction to modification of the tunnel parameters.

[0188] It should be stressed that the control based on measured core temperature may — be performed analytically, e.g. based on desired temperature interval, but other control algorithms may also be applied within the scope of the invention, in particular by reacting to development of measured core temperature e.g. by means of P control, PID control loops, I control loops, etc.

[0189] An advantageous control may also be applied by means of artificial intelligence, e.g. by use of supervised or non-supervised machine learning, where the control is based on measured core temperature(s) as an input.

[0190] Artificial intelligence may also be applied for actively providing an alarm or issuing guidance to an operator in order to facilitate an improved handling of the adjustable tunnel parameters.

[0191] Fig. 14 illustrate core temperature intervals of different ice cream item types during maintenance period, where deltaTicitl illustrate a desired variation of the core temperature related to one ice cream type and where deltaTicit2 and deltaTicit3 illustrate other intervals related to respective ice cream types.

[0192] It should be noted that deltaTicitl and deltaTicit2 may even refer to exactly — the same structure and formulation of and ice cream item but differ in ice cream type due to subsequent processing of the ice cream items downs stream the ice cream manufacturing line. An ice cream type in the present context will thus take into consideration the configuration, appearance, processing further downstream the ice

DK 2023 70370 A1 43 cream manufacturing line and this is reflected in the targeted core temperature during the maintenance period. Hence two identical ice cream items may be handled differently, e.g. depending on whether the ice cream item in question is intended for further processing down the line, such as subject to a coating.

[0193] Fig. 15 illustrates a setup of a cooling control system CCS or any controller

CSY of an ice cream manufacturing line (see e.g. fig. 17-19) according to the invention where measurement data MD, in particular measured core temperature data MCTD established e.g. according to any of the above illustrated embodiment in fig. 1 to 14 and 16 to 19 are stored in a memory MEM. The measured data MD, core temperature data MCTD, are obtained by relevant sensor(s) or whatever circuitry enabling establishment data relevant for controlling and/or monitoring the process of an ice cream manufacturing line. measurement data MD, in particular core temperature data

MCTD may preferably be associated with data determining the ice cream item type(s) to which the core temperature data relates. These measured stored core temperature data MCTD are transmitted to the operator interface OI thereby facilitating an operator to adjust adjustable tunnel parameters ATP and transmit these to a cooling control system CCS of a respective hardening tunnel HT. The adjustable tunnel parameters

ATP may thus be adjusted on the basis of currently measured core temperature data

MCTD of ice cream items II being currently processed in the hardening tunnel HT and also while using other relevant measured data MD as guidance, this measuring preferably being guided by predetermined setpoint of ice cream items core temperatures likewise stored in the memory MEM. The measured data MD, including the measured core temperature data MCTD may be shown visually to the operator and/or by any other suitable interfacing means, such as audio etc.

[0194] Measured data may be any of the following, but not limited to:

[0195] Tunnel temperature (e.g. at various points), Tunnel humidity (e.g. at various points), tunnel air flow (e.g. at various points), actual conveyor speed, ice cream item core temperature, ice cream item adhesion to the transportation surface of the conveyor, number of ice cream items in the hardening tunnel, ice cream item rate, ambient temperature outside the hardening tunnel, amount of defrost, temperature of

DK 2023 70370 A1 44 transportation surface, state of transportation surface, state of the ice cream extruder, including temperature, viscosity, rate; running time of the tunnel, on a broder perspective: cooling effect of the tunnel; weight of ice cream items, ice cream item waste, weight of ice cream item coating, temperature of the coating material, infeed of amount of coating material, coating rate (how many ice cream items are coating per time unit), coating/dipping time of the ice cream item, packaging rate such as packed ice cream items per time unit, boxed ice cream items per extruded ice cream item, e.g. per time unit, and/or any relevant measured data of an ice cream hardening tunnel and the remaining ice cream manufacturing line.

[0196] Adjustable parameters may be any of the following, but not limited to adjustable tunnel parameters such as conveyor speed, fan speed, tunnel temperature, tunnel humidity, number of active evaporators, any other setting effecting the cooling effect of the hardening tunnel, air balancing system, pre-cooling of transportation surface upstream, the infeed speed, the number of ice cream items fed through, etc.

Other than adjustable tunnel parameters may include speed of ice cream item transferring system, coating material temperature, coating/dipping time, coating material composition, ice cream item composition, extruder rate packaging settings, boxing setting, etc.

[0197] The comparison between setpoint stored core temperature data and the run- time measured core temperature data MCTD should preferably be made with respect to the same ice cream item type.

[0198] Likewise, other adjustable parameters, e.g. adjustable tunnel parameters, may be monitored as measured adjustable parameters (in other words, the measured adjustable parameters in such content would rather refer to that adjustable parameters are monitored to reflect the current adjustable settings) and compared to run-time measured measurement data reflecting the current actual values related to such setting, if these exists.

[0199] An example may me that an operator set a tunnel fan speed of 30Hz which is registered and understood as a measured adjustable parameter whereas a run-time

DK 2023 70370 A1 45 measurement of the actual tunnel fan speed delivered by the fan is e.g. 28.5 Hz and is understood as measured data.

[0200] The setpoint stored core temperature data MCTD may be provided as a target core temperature, an interval of core temperature setpoint, a development of core temperature, etc, whatever applicable and practical as a guidance for the operator to adjust the adjustable tunnel parameter. The stored core temperature data may thus be provided for certain periods of time in order to assist the operator for a very optimal adjustment at any time during operation, e.g. as core temperature data related to the initial period Tinit or as core temperature data related to a maintenance period Tmain.

[0201] Likewise, it will be possible to automatically compare the stored setpoint core temperature data and the run-time measured core temperature data MCTD and set an alarm to the operator if process conditions, e.g. the run-time measured ice cream item core temperature or other parameters, such a run-time measured adhesion (if measured) are developing in an undesired way.

[0202] Fig. 16 illustrates a variant of the invention where the setpoint core temperature data and the run-time measured core temperature data MCTD are interfaced to the cooling control system CCS including a memory MEM as a basis for automatic adjustment of adjustable tunnel parameters (not shown). The algorithms invoking the automatic adjustment of the adjustable tunnel parameters may be stored and executed by the cooling control system CCS on the basis of the measured core temperature data MCTD, the control based on control algorithms being correlated to the specific ice cream item type processed by the hardening tunnel in question.

[0203] It should be noted that the above referenced setpoint core temperature data also may be referred to a target core temperature data, 1.e. data stating what the target should be for the particular ice cream item type.

[0204] tis of course still possible to facilitate overriding of automatic adjustment by an operator if so desired.

DK 2023 70370 A1 46

[0205] Various advantageous ways of control has been described, including, e.g., control based on PID control loops. However, control based on artificial intelligence may also be applied. Notice that various types of machine learning control may be applied. E.g., machine learning control may be applied to approximate a nonlinear mapping from measured sensor data (sensor signals) to control signals or actuation commands. In this case, various types of neural network models may, e.g., be applied.

The control may also be handled as a regression problem, wherein machine learning control may provide control of the adjustable tunnel parameters based on minimization of a cost function, e.g., a measured control performance. Furthermore, the control may advantageously be implemented based on reinforcement learning. Advantageously, reinforcement learning may enable the performance of the control to be optimized over time based on feedback from the measured data and rewards. Moreover, reinforcement learning may be highly adaptable to changes in the conditions of a system, which is advantageous. Altogether, non-limiting examples of algorithms that may be employed for control includes neural network, genetic algorithm based control, genetic programming control, reinforcement learning, regression trees, linear regression and non-linear regression models etc.

[0206] Advantageously, the machine learning models may be able to adapt to conditions to achieve optimal control, while other classical non-machine learning based control methods require preset parameters, and so these may be less adaptable to, e.g., changing conditions.

[0207] In an advantageous embodiment of the invention, control is based on a recurrent neural network model. This is advantageous in that the recurrent neural network model may learn dependencies between time steps of data. Hence, the model is able to apply control not only based on current knowledge of measured data, but based on sequential dependencies between adjustable tunnel parameters and actual measured data. This may provide more accurate and robust control.

[0208] Fig. 17 illustrates a schematical example of a control system CSY which may be part of an ice cream manufacturing line controller or a part of one of several controllers of an ice cream manufacturing line, such as a cooling control system

DK 2023 70370 A1 47 described in fig. 2. The control system CSY is based on machine learning according to an embodiment of the invention. The system comprises a machine learning control model MLCM configured to output adjustable tunnel parameters ATP of a hardening tunnel HT, e.g., as disclosed in any of the figures and text included in this application.

The sensor(s) SENS may be configured to measure measuring data MD (notably here including the measured core temperature data MCTD and/or measured adhesion data

MAD), and a comparator unit CU. The comparator unit CU is configured to compare one or more received set point(s) SP, with measuring data MD e.g., the core temperature received from the sensor(s) SENS. The set point SP may e.g., be a desired ice cream item core temperature and/or an adhesion. The comparator unit CU compares the set point(s) with the received measuring data MD to provide a measure of error between the two, to the machine learning control algorithm. The setpoint may, e.g., be a core temperature, and the error may, e.g., be any measure of difference, including ratio etc.

[0209] The machine learning control model MLCM is configured to determine adjustable tunnel parameters ATP and provide these to control adjustable tunnel parameters of a hardening tunnel for a cooling control system CCS associated there to (not shown). The cooling control system CCS (not shown) of hardening tunnel receives the adjustable tunnel parameter ATP from the machine learning control model > MLCM and control the hardening tunnel HT accordingly. The effect of the adjustment of the adjusted tunnel parameters is measured by a sensor that that measures measurement data, which may, e.g., be a core temperature of ice cream. The measurement data MD (which may include several other types of measurements performed in the hardening tunnel HL, in relation to the hardening tunnel HL or in relation to the ice cream manufacturing line) is received by the comparator unit CU, which compares the measured data MD with the setpoint to calculate an error between the two. In this example, the error is a difference between the measured data and the setpoint, and the set point is an ice cream core temperature value, while the measured data is also an ice cream core temperature value. The difference is received by the machine learning control model MLCM, which may then adjust the adjustable tunnel parameters ATP to minimize the error between the measured data MD and the setpoint.

DK 2023 70370 A1 48

[0210] Optionally, more than one setpoint may be applied. Thereby, the machine learning control model may provide control according to more than one setpoint. The setpoint may include, e.g., core temperature, adhesion, hardening tunnel conveyor speed, tunnel temperature, humidity in the tunnel, wind speed, transportation surface — temperature, etc.

[0211] In an optional exemplified embodiment of the invention, the machine learning control model MLCM is a long short-term memory network. This type of neural network is capable of accessing and utilizing long-term dependencies in the sequential data provided to the model. This may advantageously improve the accuracy of the model, e.g., provide control that results in the measured data MD being very close to the desired setpoint. Especially, when compared to models not capable of exploiting long-term dependencies.

[0212] The machine learning control model, including the exemplified long short- term memory network model, of the present embodiment may be a supervised model, and hence, the model is trained on training data. The training data may e.g., comprise sets of historical data comprising measured data MD and corresponding adjustable tunnel parameter signals ATP. Advantageously, this may enable the model to learn relations between how the adjustable tunnel parameters ATP and the measured data.

Optionally, one or more setpoint(s) may also be included in the training data.

[0213] In another optional exemplified embodiment of the invention, the machine learning control model may be a reinforcement learning mode. In this case the model is given a reward, e.g., when the model minimizes, e.g. a cost function related to the model performance, or e.g., when the action taken by a model results in the model minimizing an error between the measured data and the setpoint.

[0214] Fig. 18illustrates a schematical example of a cooling control system CCS that may be implemented to perform automatic control based on a machine learning control model (not illustrated). The cooling control system may be implemented to use various types of machine learning models, including, e.g., the model(s) described in relation to fig. 17. This particular example illustrates the use of the controller for training a

DK 2023 70370 A1 49 machine learning control model based on measured data and measured adjustable control parameters. Notice that machine learning control models of the invention may be trained using other types of hardware. E.g., utilizing one or more processors PU, memory unit MUT, including GPUs, CPUs etc. Further notice that the machine learning control model may optionally be optimized using various types of hyper parameter optimization techniques.

[0215] The controller receives measured data MD and measured adjustable parameters / hardening tunnel parameters MAP. The data pairs of measured data and corresponding measured adjustable tunnel parameters are used as training data, where — the measured data is input data while the measured adjustable tunnel parameters are the output, also sometimes referred to as the target. The measured adjustable tunnel parameters may be obtained from manual control of the adjustable tunnel parameters by one or more experienced person(s). E.g., one or more experienced person(s) adjust the adjustable tunnel parameters to achieve a specific setpoint such as, e.g. a specific core temperature and these data may then be stored to be utilized for training data alongside the measured data. This may enable the machine learning control model to model the relation between measured data and the measured adjustable tunnel parameters. By training the machine learning control model utilizing this type of training data, the machine learning control model may enable the machine learning — model to mimic the control provided by the one or more experienced person(s). These training data may be utilized for training various kinds of machine learning models, including artificial neural networks, recurrent neural networks, probability based machine learning models, etc.

[0216] Optionally, setpoint and/or error between the setpoint and measured data may — also be utilized for training data.

[0217] It should be appreciated that irrespective of which training data is utilized, when a neural network type algorithm is utilized as machine learning control model, the model may vary in architecture, e.g., in depth, in number of nodes per layer, in types of nodes used in the layers etc. Also notice that training may be performed using — various numbers of epoch. Furthermore, the performance of the machine learning

DK 2023 70370 A1 50 control models may be evaluated using many types of performance test methods and measures.

[0218] It should be noted that the above examples of control algorithms whether it is based on artificially intelligence or not are advantageously and preferably related to specific ice cream item types.

Claims

DK 2023 70370 A1 51 Claims

1. A method for controlling an ice cream hardening tunnel (HT) comprising: setting adjustable tunnel parameters (ATP) for a hardening tunnel, upstream said hardening tunnel providing a plurality of ice cream items (ICI) of 2a specified ice cream item type, (ICIT) conveying said ice cream items through said hardening tunnel by a hardening tunnel conveyor (HTC) on a transportation surface, downstream and/or inside said hardening tunnel continuously measuring a core temperature of said ice cream items inside or outside downstream said hardening — tunnel, and continuously adjusting said adjustable tunnel parameters (ATP) on the basis of said measured core temperature.

2. A method for controlling an ice cream hardening tunnel according to claim 1, wherein said tunnel parameters are continuously adjusted based on said measured core temperature of said ice cream items. to provide core temperatures of said ice cream items within a core temperature interval related to said ice cream item type or according to other core-temperature based targets.

3. A method for controlling an ice cream hardening tunnel according to any one of the preceding claims,wherein providing a plurality of ice cream items of a specified ice cream item type is provided sequentially.

4. A method according to any one of the preceding claims, wherein an alarm is activated when said measured core temperature of said ice cream type exceeds one of the two core temperature interval limits.

5. A method according to any one of the preceding claims, wherein said core temperature interval is predefined according to said ice cream item type.

6. A method according to any one of the preceding claims, wherein said core temperature interval is predefined according to a coating for said ice cream item.

DK 2023 70370 A1 52

7. A method according to any one of the preceding claims, wherein said core temperature interval is predefined according to said ice cream item type and wherein a second ice cream item type has a second predefined temperature interval associated to said second ice cream item type.

8. A method according to any one of the preceding claims, wherein said adjusting of said adjustable tunnel parameters is performed during an initial time period Tinit of a hardening of an ice cream item type which is different from a previously hardened ice cream item type.

9. A method according to any one of the preceding claims, wherein said step of setting — up said hardening tunnel is done while ice cream items are being conveyed through said hardening tunnel.

10. A method according to any one of the preceding claims, wherein said step of setting up said hardening tunnel is done with ice cream item dummies.

11. A method according to any one of the preceding claims, wherein said setting up — said hardening tunnel parameters comprises a changing in ice cream item type.

12. A method according to any one of the preceding claims, wherein said ice cream item type is anyone of the following ice cream item on a stick, ice cream item without a stick, ice cream item in a container, ice cream item in a waffle, ice cream item in a cone, ice cream item with coating, ice cream item without coating, ice cream item made of ice cream, ice cream item made of sorbet, ice cream item made of water, ice cream item which is vegan, ice cream item is a bite, ice cream item is a cake, and / or any combination thereof.

13. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are are derived from measures of surface temperature of said ice cream item.

14. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are derived from measures of surface

DK 2023 70370 A1 53 temperature of said ice cream item and wherein said measures are measured by non- touch measurements, such as infrared measurement of the ice cream item surface.

15. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are derived from measures of surface temperature of said ice cream item and wherein said measures are measured by touch measurements, such as by a sensor touching the ice cream item surface.

16. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are derived from measures of surface temperature of said ice cream item and wherein said measures are measured by — invasive measurements, such as by a temperature probe inserted into the ice cream item.

17. A method according to any one of the preceding claims, wherein said measuring a core temp of said ice cream item is measured by inserting a probe into an ice cream item in a continuously given interval.

18. A method according to any one of the preceding claims, wherein said adjustable tunnel parameters may further include anyone of the following: tunnel temperature, airflow (speed of fan(s)), conveyor speed, humidity, air-balancing, number of ice cream items, defrosting of evaporators, defrost of tunnel, rate of upstream effective infeed of ice cream items and/or any combination thereof.

19. A method according to any one of the preceding claims, wherein said method comprises measuring an adhesion and adjusting continuously said tunnel parameters based on said adhesion.

20. A method according to any one of the preceding claims, wherein said method of measuring said adhesion is continuously measuring said adhesion.

21. A method according to any one of the preceding claims, wherein said core temperature is measured by inserting a temperature sensor inside said ice cream item and measuring said adhesion by pulling said sensor while said temperature sensor is placed inside said ice cream item.

DK 2023 70370 A1 54

22. A method according to any one of the preceding claims, wherein said step of measuring the core temperature of said ice cream items also comprises measuring a tunnel temperature and / or an ambient temperature.

23. A method according to any one of the preceding claims, wherein said step of adjusting said adjustable tunnel parameters is also based on said tunnel temperature and / or said ambient temperature.

24. A method according to any one of the preceding claims, wherein said continuously measuring a core temperature of said ice cream items and continuously adjusting said adjustable tunnel parameters based on said core temperature of said ice cream items is performed automatically.

25. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are designated measured core temperature data (MCTD).

26. A method according to any one of the preceding claims, wherein said measured — core temperatures (MCTD) of the ice cream items are a subset of measurement data

27. A method according to any one of the preceding claims, wherein said adjustable tunnel parameters (ATP) are monitored.

28. A method according to any one of the preceding claims, wherein said adjustable tunnel parameters (ATP) are monitored and designated measured adjustable tunnel parameters (MATP).

29. A method according to any one of the preceding claims, wherein said measured adjustable tunnel parameters (MATP) are a subset of measured adjustable parameters (MAP).

30. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are stored as measured core temperature data (MCTD) in a memory.

DK 2023 70370 A1 55

31. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are stored as measured core temperature data (MCTD) associated with ice cream item type data (IITD) in a memory.

32. A method according to any one of the preceding claims, wherein said measured core temperatures of the ice cream items are designated measured core temperature data (MCTD) and is a subset of measured data (MD).

33. A method according to any one of the preceding claims, wherein said step of measuring the core temperatures of the ice cream items are stored as core temperature data related to an associated ice cream item type and optionally further measurement — data (MD) and/or further measured adjustable parameters.

34. A method according to any one of the preceding claims, wherein said core temperature data are used in a step of the method to correlate said core temperature data to a specific ice cream item type.

35. A method according to any one of the preceding claims, wherein said core temperature data are used in a step of the method to correlate said core temperature of said ice cream items to an adjustment of said hardening tunnel.

36. A method according to any one of the preceding claims, wherein said ice cream items are being conveyed further to coating, packaging or any other working station downstream said conveyor.

37. A method according to any one of the preceding claims, wherein said measured core temperature of said ice cream items are automatically applied at least partly for adjustment of said adjustable tunnel parameters.

38. A method according to any one of the preceding claims, wherein said measured core temperature of said ice cream items are automatically applied for at least partly adjustment of said adjustable tunnel parameters by means artificial intelligence.

39. A method according to any one of the preceding claims, wherein said measured core temperature of said ice cream items are automatically applied for at least partly

DK 2023 70370 A1 56 adjustment of said adjustable tunnel parameters by means artificial intelligence, the adjustment being established by means of supervised machine learning.

40. A method according to any one of the preceding claims, wherein said measured core temperature of said ice cream items are automatically applied for at least partly adjustment of said adjustable tunnel parameters by means artificial intelligence, the adjustment being established by means of non-supervised machine learning.

41. A method according to any one of the preceding claims, wherein said measured data (MD) and said measured adjustable parameters (MAP) are applied as training data for a machine learning model of said artificial intelligence.

42. A method according to any one of the preceding claims, wherein said measured data (MD), such as measured core temperature data (MCTD) and/measured adhesion data (MAD) and/or said measured adjustable parameters (MAP), such as measured adjustable tunnel parameters (MATP) are applied as training data for a machine learning model of said artificial intelligence.

43. A method according to any one of the preceding claims, wherein said measured data (MD) and said measured adjustable parameters (MAP) are applied as training data for a machine learning model in combination with data defining ice cream item type of said artificial intelligence.

44. A method according to any one of the preceding claims, wherein said measured — data (MD), such as measured core temperature data (MCTD) and/measured adhesion data (MAD) and/or said measured adjustable parameters (MAP), such as measured adjustable tunnel parameters (MATP) are applied as training data for a machine learning model in combination with data defining ice cream item type of said artificial intelligence.

45. A method according to any one of the preceding claims, where said measured core temperature of said ice cream item are measured automatically.

46. A method according to any one of the preceding claims, wherein said measured core temperature of said ice cream item are measured manually.

DK 2023 70370 A1 57

47. An ice cream hardening tunnel comprising: an ice cream hardening tunnel conveyor (HTC), the ice cream hardening tunnel conveyor (HTC) extending through said hardening tunnel (HT), a core temperature measuring system CMS arranged within said ice cream hardening tunnel and/or outside and downstream said hardening tunnel (HT), a cooling control system (CSS) configured for manual and/or automatic adjustment of adjustable tunnel parameters on the basis of core temperature of said ice cream items measured by said core temperature measuring (CMS).

48. An ice cream hardening tunnel according to claim 47, wherein said hardening tunnel is further associated with an adhesion measuring system (AMS) arranged within said ice cream hardening tunnel and/or outside and downstream said hardening tunnel (HT).

49. An ice cream hardening tunnel according to any one of the claims 47-48, wherein — the conveyor has a length of at least 200 meters within the hardening tunnel, such as at least 300 meters, such as at least 400 meters.

50. An ice cream hardening tunnel according to any one of the claims 47-49, wherein said core temp sensor are placed in a dummy.

51. An ice cream hardening tunnel according to any one of the claims 47-50, wherein — said tunnel comprises one core temperature measuring systems

52. An ice cream hardening tunnel according to any one of the claims 47-51, wherein said hardening tunnel is configured for carrying out the method of any one of the claims 1-46.

53. An ice cream manufacturing line comprising: a hardening tunnel,

DK 2023 70370 A1 58 upstream said hardening tunnel an ice cream item provider, an automatic ice cream item transferring system, an optional ice cream coater, an ice cream packaging system.

54. An ice cream manufacturing line according to claim 53, wherein the hardening tunnel of the ice cream manufacturing line is operated according to any of the claims 1-46.

55. An ice cream manufactured by the method of claim 1-46.

56. An ice cream product comprising a coated ice cream item, wherein the ice cream item comprises as coating and where the weight of the coating of the ice cream product has a tolerance of less than +/- 15% by weight of the coating, such as less than 10% by weight, such as less than 8% by weight of the coating, such as less than 5% by weight, such as less than 2.5% by weight, such as less than 1% by weight of the coating.

57. An ice cream product according to claim 56, manufactured on the basis of an ice cream item (II) hardened by the method of claim 1-46, wherein the ice cream item comprises as coating and where the weight of the coating of the ice cream product has a tolerance of less than +/- 15% by weight of the coating, such as less than 10% by weight, such as less than 8% by weight of the coating, such as less than 5% by weight, — such as less than 2.5% by weight, such as less than 1% by weight of the coating.