As is to be seen from the illustration, this cooling chamber requires the minimum of attendance and thus complies with the principles lately adopted in all large factories, in which the tendency is to substitute as much as possible mechanical appliances for manual work. It will be seen from the preceding chapters that this tendency is especially marked in the moulding department, where automatic tempering, moulding and mould-filling plants and shaking tables have already been introduced. In order to utilise fully such automatic plants the last link in the chain only was wanting, namely, a suitable means of transferring the moulds from the shaking tables to the cooling chamber and through the latter to the demoulding and packing room. The purpose of the cooling chamber above described is to fill up this gap, and its proper place is thus ranged in among the automatic machinery described.
Thus it is that many modern factories have united the above machines to form a single working plant, as shown by Groundplan Fig. 63c.
V. Special Preparations.
a) Chocolate Lozenges and Pastilles.
These chiefly consist of cacao mass, sugar and spices. Formerly they were made by placing the semi-liquid chocolate material on a stone slab, furnished with a rim of uniform height which served to regulate the thickness of the goods manufactured, and then rolling out the mass as required. The lozenges were punched from the rolled-out layer by means of a cutter. After allowing the mass to cool, these lozenges were detached from the remaining portions, which were then rolled again and the same process repeated.
Pastilles, on the surface of which impressions of varying import, such as figures, names, firms etc. are required, may also be manufactured by placing the soft chocolate mass upon tin-plates in which depressions occur corresponding to the device desired. A roller is employed to make the material fit into the depressions, and superfluous chocolate is removed with a knife.
These impressions come out especially fine, when the pastille moulds are subjected to a shaking on the tables with which we are already acquainted.
Fig. 64.
