A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

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.

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.

A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

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 machine for making liquid or semi-liquid food products includes a plurality of supply containers containing a basic mixture and deformable wall, so the space occupied by each first container depends on a quantity of basic mixture therein. A processing container includes a stirrer and thermal treatment system, operating with one another to convert the basic mixture into a liquid or semi-liquid product. A connecting system connects the supply containers to the processing container to transfer the basic mixture from one of the supply containers to the processing container and includes a plurality of pneumatically operated closing valves, where each of the valves is associated with one of the supply containers and can be activated and deactivated independently of the remaining valves to allow the placement of one of the containers in connection with the processing container.

An ingredient blending system for food and beverage applications incorporates a manifold body with a blending chamber, ingredient inlet ports, egress ports, and ingress ports to facilitate ratiometric mixing of multiple ingredients. The system employs a pump connected to an egress port to create suction, eliminating the need for positive pressure pumps at the inlet. Valve caps maintain selected ports in a permanently open state, enabling fluid communication for continuous flow, while electronic valves provide selective control. The system supports dynamic ingredient flow control, with configurations allowing pressure sensors to monitor ingredient flow or be replaced by sensor caps for simplicity. The blending chamber achieves precise mixing ratios based on port dimensions and supports diverse ingredient types, such as liquids and gases. Designed for scalability, the system enables efficient cleaning and maintenance, making it suitable for high-demand environments like frozen beverage or soft-serve ice cream equipment.