A device for transferring liquid, semiliquid or powdered basic products including: a main body designed to form a plurality of transfer channels defining respective conveying paths which are at least partly separate from one another, each including a respective inlet for a basic product, said main body including an outlet shared by said transfer channels.

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

A frozen product machine that solves problems associated with conventional home ice cream and frozen product machines by prevents loss of product in the chamber and decreases freezing time for a liquid product. A cooling chamber is cooled by a cooling element that provides variable cooling temperatures throughout the cooling chamber. A temperature gradient, progressing from lower temperatures at the bottom of the chamber, or the outlet, to higher at the top of the chamber, or inlet, create a more efficient means of cooling a frozen product. An auger, that may be shaped to match the shape of the cooling chamber may include slots that allow for controlled flow of frozen product through the chamber to promote efficient cooling. Hinged fins may rotate from open to closed within the slot to further enhance flow of frozen product through the frozen product machine.

An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

A molding container including a lid that can be smoothly pulled out of a molded frozen dessert with no damage to the molded frozen dessert is provided. The molding container 10 includes a main body 12 capable of containing a frozen dessert, and a lid 14 capable of molding at least part of the frozen dessert contained in the main body 12. A spiral step is formed on an outer surface 14c of the lid 14.

A molding container including a lid that can be smoothly pulled out of a molded frozen dessert with no damage to the molded frozen dessert is provided. The molding container 10 includes a main body 12 capable of containing a frozen dessert, and a lid 14 capable of molding at least part of the frozen dessert contained in the main body 12. A spiral step is formed on an outer surface 14c of the lid 14.

A food dispensing system (1) including a graphite-based compound (6) that increases the heat transfer between a food storage compartment (3) and adjacent pipes (4), which may contain a propylene glycol fluid, for cooling the food product stored within the storage compartment (3). To assist with the production of a frozen food product, the system (1) may include a freezing chamber (16) adjoined via graphite-based compound (6) to pipes (23) adapted to freeze the food product. A heating chamber (26) may also be adjoined via graphite-based compound (6) to piping (28) adapted to heat the food product stored within the heating chamber (26). A controller (31) may adjust the temperature of the fluids within the pipes (4, 23, 28) to store the food products at desired temperatures.

An individual frozen drink dispenser includes a housing having a base configured to support a blender cup, a pod support disposed above the blender cup and configured to support a pod containing frozen ingredients suitable for preparing a frozen drink, a dispense plunger coupled to the housing and configured to move from a pre-dispense position to a dispense position in which the dispense plunger pushes the frozen ingredients from the pod into the blender cup, and a drive mechanism coupled to the housing and configured to drive the movement of the dispense plunger from the pre-dispense position to the dispense position. A method of preparing a frozen drink is further disclosed.

All integrated apparatus for brewing and cooling a beverage and a method for brewing and cooling a beverage. The integrated apparatus includes a hot water supply subsystem that heats water to form hot water, a brewing subsystem that mixes the hot water with a beverage additive to form a hot beverage, and a cooling subsystem that receives and cools the hot beverage to form a cooled beverage. The cooling subsystem discharges the cooled beverage to a freezing subsystem where it can be frozen into ice.

A dispensing system for a liquid provides a liquid distributor having an inlet for receiving the liquid and outlet for dispensing the liquid into a pouring reservoir that is positioned to receive the liquid from the outlet of the liquid distributor. A sensor communicates with the liquid distributor and the pouring reservoir for determining a liquid fill level within the pouring reservoir.