System for conveying and dispensing material may include a heated supply of the material, one or more heated hoses, a heated dispenser, and a pump having a heating device internal the pump. A pump for conveying liquid or liquefied material, for example chocolate, may include one or more heating devices disposed within the pump. A filter may also be provided with an optional internal heating device.

The invention relates to a machine for making and dispensing liquid or semi-liquid food products, having: at least one tank for containing the product to be processed and dispensed and having a discharge orifice for the product to be dispensed; at least one dispensing tap having: an external conduit having an inlet orifice which is connected, in use, to the discharge orifice of the containment tank, a product release orifice and a product recirculation orifice, a tubular duct having formed in it a first internal cavity which is provided with at least one radial opening.

A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: providing an edible fat (EDF) being melted, feeding said edible fat (EDF) through a processing zone (PZ), and performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.

The present invention relates to a leaktight food filling deposition system providing ease of mounting/demounting, maintenance and cleaning. The present invention particularly relates to a deposition system for depositing food fluids of various temperatures, acidities, viscosities and densities onto, between and into the food products, said deposition system being individually operated, requiring no maintenance, having a high deposition capacity, optionally allowing for each nozzle to deposit different materials and comprising low weight deposition nozzles and a low weight manifold.

A method and apparatus for producing popping candy which is formed in molds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.

The invention relates to a machine for making and dispensing liquid or semi-liquid food products, comprising:

at least one tank for containing the product to be processed and dispensed and having a discharge orifice for the product to be dispensed;

at least one dispensing tap comprising:

an external conduit having an inlet orifice which is connected, in use, to the discharge orifice of the containment tank, a product release orifice and a product recirculation orifice,

a tubular duct having formed in it a first internal cavity which is provided with at least one radial opening.

A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an inlet, a crystallization stage to form crystals therein and a reheat stage to melt unstable crystals formed therein, is described. The method is implemented, at least in part, by a computer including a processor and a memory. The method comprises predicting the temper level and/or the viscosity of the tempered mass using a model, wherein the model relates the temper level and/or the viscosity of the tempered mass to one or more temperer process parameters. A method of controlling tempering and a temperer are also described.

A freeze dryer includes a chamber, a vacuum pump, a cooling system, a heating system, and an electronic controller, which can include a display device. The electronic controller includes a drying process. The drying process includes heating a material in the chamber at or near ambient pressure while simultaneously cooling at least one interior wall of the chamber. In some embodiments, the controller can display options, such as options to heat the material, and receive user input. In some embodiments, the material can be heated to at least 90 F.

A countertop candy making apparatus includes an ingredient staging section, a heating and mixing vessel downstream from the ingredient staging section, a cooling chamber downstream from the heating and mixing vessel, and a removable molding tray in the cooling chamber. Candy making ingredients are delivered from the ingredient staging section to the heating and mixing vessel where those ingredients are heated and mixed to form a candy formulation before being delivered into the molding tray in the cooling chamber.