A machine for making liquid or semi-liquid food products, specifically ice cream, includes a vessel for processing liquid or semi-liquid base products by means of a stirring device driven by a motor. The mixture in the vessel is transferred through a duct, along which movement means for moving the mixture are operatively located, these movement means comprising a rotary device including two juxtaposed discs, on which a series of rollers is mounted in such a way as to press a flexible portion of the duct, and an opposing element confronting the rollers.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

An extruder for an ice machine essentially made up of a monoblock body which is configured from a first body essentially firmly joined to a second cylindrical body, hollow as well in the central portion thereof, and that on the lower portion thereof defines a threaded portion for the joining thereof to an ice machine, through a plurality of holes; and wherein, in the central portion of the body coinciding with the central portion of the second body, a plurality of hollows are located in each body, which determine the inlet and the outlet of a series of channels through which the ice passes towards the outlet of the cited extruder, and wherein said hollows have a kidney shape with one concave side and another convex one, which on the ends thereof have slightly chamfered shapes.

A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

A machine for making liquid and/or semi-liquid food products includes a boiler for heating; a first chamber for processing a hot type liquid product, having an outlet and an inlet connected to the boiler; and a first dispensing unit, connectable to the outlet for dispensing a hot product. A mixing and cooling unit for making a cold type product includes a processing container and a stirrer, the mixing and cooling unit being connectable to the outlet for receiving the hot product defining a basic ingredient for making a product of the cold type. The outlet is switchable between a first configuration wherein the outlet is operatively connected to the mixing and cooling unit to allow transfer of hot product inside the processing container, and a second configuration wherein the outlet is operatively connected to the first dispensing unit to allow hot product to be dispensed.

A frozen supplementary bead, including a first section including a first attribute; and a second section including a second attribute, wherein the second attribute is not the first attribute.

An extrusion device for an ice cream or yogurt machine includes an air delivery channel and a material delivery channel individually extended along a tube body, wherein the air delivery channel and the material delivery channel are arranged for concurrently delivering a flow of air and a flow of raw material. A diameter size of the air delivery channel is smaller than that of the material delivery to match with viscosities of air and raw material.

A machine for making liquid and/or semi-liquid products for the ice cream, pastry or catering trade, including: a processing container forming a processing chamber for making an ice cream product; a stirrer mounted inside the processing chamber; a thermal treatment system provided with at least one heat exchanger associated with the processing container, for exchanging heat with the container; a feed unit including a container containing a basic preparation for an ice cream, pastry or catering product, and a pressurized gaseous fluid injection device configured to inject the gaseous fluid into the container in such a way as to cause the basic preparation to be expelled from the container and transferred to the processing container; a diluting liquid injection device for delivering a diluting liquid.

An ice cream freezer comprising an elongated housing having a jacket and an interior space in which a dasher with a rotatable hollow cylinder body is arranged, the cylinder body comprising a scraper blade arranged along the periphery of the cylinder body, an inlet located before the scraper blade for allowing ice cream mixture to enter an inside of the cylinder body, and an outlet located after the scraper blade for allowing ice cream mixture to leave the inside of the cylinder body, wherein the inlet comprises a lead surface that has a lead angle of at least 3 for pushing the ice cream mixture in the axial direction of the cylinder body.

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.