Apparatus for injecting ice cream through a sleeve and nozzle into pastries receives ice cream from soft-serve ice-cream machines. The sleeve is temperature controlled by electric heating element, temperature sensor, and controller. The nozzle has a pointed tip and deposits an ice cream stream, optionally including a flavored syrup injected into its center as it flows through the nozzle, into a ball in a pastry. Another nozzle formed with openings on opposite sides of the tip deposits ice cream with ripple effect. A method of injecting ice cream into pastries includes positioning a pastry with injector nozzle tip in the pastry; flowing ice cream through a temperature controlled injection device and nozzle into the pastry; and removing the pastry. In embodiments, the method includes injecting flavored syrup into a center of a stream of ice cream and deposits the ice cream in a ball or rippled stream within a pastry.

A valve comprises a body having a first inlet, a second inlet, and an outlet. A shuttle is shiftable between: a first position permitting communication between the first inlet and the outlet and blocking communication between the second inlet and the outlet; and a second position permitting communication between the second inlet and the outlet and blocking communication between the first inlet and the outlet. One or more permanent magnets are positioned to bias the shuttle away from a neutral position between the first position and the second position, wherein the valve further comprises: one or more electromagnets positioned to, in at least one condition of energization, counter said bias.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

A dispensing apparatus (20; 300; 400) comprises: a freezing cylinder (40); a water flowpath (526); a first controllable valve (130) along the water flowpath; a syrup flowpath (528), merging with the water flowpath and proceeding as a water/syrup flowpath (552) to the freezing cylinder; and a second controllable valve (132) along the syrup flowpath. The first controllable valve and the second controllable valve each comprise: a valve body (144; 432) having a cartridge compartment (164,166), an inlet (176) to the cartridge compartment, and an outlet (178) from the cartridge compartment; and a valve cartridge (162). The valve cartridge comprises: a cartridge body (200) mounted in the cartridge compartment; a valve element (222) carried by the cartridge body and shiftable between a first condition permitting communication between the inlet and the outlet and a second condition blocking communication between the inlet and the outlet; and a solenoid (224) carried by the cartridge body and coupled to the valve element to drive movement of the valve element.

The freezer enclosure is maintained at a temperature equal to or less than the freezing point of the beverage. Gears, rotatably mounted on a shelf, include sets of aligned interconnected gears and gears connecting the gears in the sets. A drive gear is mounted to and moveable with the shaft of a motor. The drive gear is connected to one of the gears in one of the sets to drive the gears in each set. A coaster-shaped member is moveable with the gears and supports a bottle which contains the beverage. The bottle is locked to the member such that it rotates with the member. The motor continuously rotates the bottle to agitate the beverage to keep the beverage from freezing. Internal baffles in the bottle increase the agitation resulting from the rotation.

An automated milkshake machine comprising an electronic input device for selecting of ingredients and milkshake parameters and a connected computer controlling device. a milkshake cup support holds a milkshake cup during filling and processing. A plurality of dispensing ingredient reservoirs, are positioned to provide milkshake ingredients to the milkshake cup, the reservoirs being electronically linked to the input device and computer controlling device for selected ingredient dispensing. A mixing structure is also linked to the input device and computer controlling device for effecting mixing with pre-selected mixing parameters of mixing speed and duration. A plurality of topping ingredient reservoirs are linked to the input and computer controlling device for selected topping dispensing. An optional transport mechanisms is provided for transport of the milkshake and/or the ingredient reservoirs during ingredient dispensing especially if multiple milkshakes are required.

A machine for making food products including: at least a first container containing a liquid or semi-liquid base product to be processed therein; a stirrer mounted inside the first container; thermal treatment means operatively associated with the first container; a dispenser connected to the first container to allow the product to be extracted from the first container; at least one device for generating gas micro bubbles or nano bubbles, operatively configured to release gas micro bubbles or nano bubbles into the mixture being processed in the machine; a control and drive unit connected to the device for generating gas micro bubbles or nano bubbles in order to control and drive it.

A food product dispenser including a cabinet; a freezing cylinder; an evaporator including a fluid path that generally encircles the freezing cylinder; a compressor located within the cabinet at a location below the freezing cylinder; a condenser at least partially positioned between the compressor and the evaporator; a variable flow expansion valve located within the cabinet and having a first inlet fluidly coupled to the condenser outlet and a first outlet fluidly coupled to the evaporator inlet and a second variable flow expansion valve located within the cabinet having a second inlet fluidly coupled to the condenser outlet and a second fluid outlet coupled to the compressor inlet.

The present invention relates to an ingredient blending system and method for use in frozen beverage equipment and soft-serve ice cream equipment. In an exemplary embodiment, a manifold body has at least one blending chamber, more than one ingredient inlet port, more than one pressure reservoir, more than one ingredient egress port that intersects the pressure reservoir, and more than one ingredient ingress port that intersects the blending chamber. More than one inlet conduit is fastened to each of the ingredient inlet ports, more than one pressure sensor is secured within each of the pressure reservoirs, and more than one electronic valve is secured to the manifold body. In accordance with a recipe pulse sequence, the ingredients are blended in the blending chamber forming a food product, and injected into the mixing cylinder where the food product is chilled and dispensed to a customer for consumption.