The dipping of pralinés etc. is exceedingly easy if the new type of dipping machine is used, a full view of which is given in Fig. 81 and which has the highly appreciable advantage of simultaneously cooling the dipped centres. All the parts are, in the main, worked by hand, only the shaking and stirring contrivances and the cooling fan requiring to be driven by motor power. The middle piece carries the actual dipping apparatus, underneath which the tank holding the covering chocolate is fixed, while the lefthand sidepiece serves for feeding; as many as four operators can be engaged simultaneously at the latter, the work consisting of laying the centres in the gratings corresponding to the mouldings desired. The construction of these gratings is, in the main, similar to the stamped trays of Anton Reiche, but they are not provided with handles and are despatched along the guide-rails by hand. The filled grating is then placed in a frame, which is dipped by means of a winch into the liquid chocolate. The top grating on the dipping frame is adjustable, and the object of this grating is to keep the centres down, as without this arrangement some of the centres might rise to the surface of the covering. The top grating is, before commencing to dip, pushed over the filled grating with the centres and is thus immersed with them. The frame having been removed, the shaker is put in action to remove the superfluous material from both the gratings and the centres. The grating is drawn out after use from below the top grating and transferred to a book-shaped ejector, on one side of which is a metal sheet covered with paper. The whole of the centres are then discharged on to the sheet, by reversing the two flap-sections. The sheet containing the covered centres is then transferred to the cooling apparatus at the right, in which it is gradually lowered on a “paternoster” apparatus by turning round a handle. It is then conducted to the left by an endless band, and finally discharged in a cooled state by the machine. The ventilator should be supplied with air from the cellars and is arranged to blow it out in the opposite direction to the goods in the cooling apparatus. [Illustration: Fig. 81.]