A vending machine for ice-cream and the like comprising: a batch-freezing unit that is capable of producing, inside itself, soft ice-cream and is provided with a valve assembly with a controlled opening and closing, through which the soft ice-cream can selectively flow out of the batch-freezing unit; a vessel-holding structure, which is adapted to temporarily support a portion vessel, placing it immediately beneath the valve assembly so as to collect the soft ice-cream that flows out of, and falls from, the valve assembly; and an electronic control device adapted to control at least said valve assembly; and a first detection device adapted to determine when the soft ice-cream coming out of the valve assembly touches the portion vessel stationary beneath the valve assembly; the electronic control device being adapted to control said valve assembly based on the signals coming from said first detection device.

A process for producing frozen confectionery products, the process comprising: providing a source of a frozen confection to a chamber of a nozzle, the nozzle comprising an extrusion plate, wherein the extrusion plate defines one or more apertures in fluid communication with the chamber; wherein the apertures have a width of from 1 to 5 mm and a length of at least 10 mm; a first extrusion step of extruding the frozen confection from the chamber of the nozzle through the apertures of the extrusion plate, to produce extruded frozen confection having a direction of extrusion relative to the extrusion plate, the extrusion being carried out whilst the nozzle has a direction of movement having a component of movement in a direction parallel to the direction of extrusion wherein the component of movement is zero or in the same direction as the direction of extrusion; and followed by a second extrusion step of moving the nozzle with a direction of movement having a component of movement in a direction parallel to the direction of extrusion wherein the component of movement is in the opposite direction to the direction of extrusion is provided.

A process for producing a food product comprises the following process steps: a) introducing ice cream into a cup, so that the ice cream occupies a lower region of the cup, b) introducing a specified quantity of liquid coolant into a metering container, c) after completion of process steps a) and b), introducing the coolant from the metering container into the cup, so that the coolant cools a top side of the ice cream in the cup, and d) after completion of process step c), introducing an at least partially melted garnishing substance into the cup, so that a solid garnishing layer composed of the garnishing substance is formed on the top side of the ice cream as a result of hardening of the garnishing substance.

A cone shaped waffle food product including a first side whose surface area is increased by a technical pattern in order to assure a defined adhesion at a baking plate during a production process and to provide engagement surfaces for a receiving tool, wherein the technical pattern includes bars or grooves that are respectively arranged parallel to each other; a second side whose surface area is smaller than the surface area of the first side, and wherein the second side is free from the technical pattern and provided with a design pattern.

A kiosk for selling frozen confections such as shaved ice or ice cream may include with a liquid-topping dispenser assembly having liquid-dispensing faucets which are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confections.

A machine for making liquid or semi-liquid food products includes a processing chamber for processing a basic mixture and including a stirrer and thermal treatment system operating in conjunction to convert the basic mixture into a liquid or semi-liquid product; an electronic drive and control unit; a dispensing device having a dispensing nozzle connected to the processing chamber to deliver the product; a support having a seat for housing a receiving container; a movement device for vertically moving the support between a vertical position away from the nozzle and a vertical position close to the nozzle; and a device for rotating the housing seat about a vertical axis. The electronic drive and control unit is operatively connected to the movement device and to the device for rotating the housing seat to drive them according to a predetermined law of motion.

A kiosk for selling frozen confections such as shaved ice or ice cream may include with a liquid-topping dispenser assembly having liquid-dispensing faucets which are operable by a customer outside the kiosk to dispense liquid toppings onto the frozen confections.

A cone dispensing apparatus a control system for monitoring and controlling the various components of the apparatus. The dispensing apparatus can include a first cam and a second cam, wherein the first cam and second cam are positioned parallel to each other in a housing. A first motor can be coupled to the first cam and a second motor can be coupled to the second cam, wherein the first and second motors are configured to rotate the cams around an axis. A first holdback plate and a second holdback plate can be coupled to a respective first linear motor and second linear motor. The hold back plates and cams can be synchronized to dispense a cone from the cone stack to the cams positioned below.

A chocolate for frozen desserts having manufacturing suitability when combined with the frozen desserts, good hardness, good flavor, and good melting feeling in the mouth is provided. The chocolate for frozen desserts comprises 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c): (a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid; (b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and (c) comprise 65 to 85% by mass of an unsaturated fatty acid as a constituent fatty acid.

A machine for storing and dispensing liquid or semi-liquid food products comprises, in combination: a refrigerated compartment internally including: supporting means for supporting at least one container of liquid or semi-liquid or semi-solid food product to be dispensed, a pump connectable to the at least one container of liquid or semi-liquid or semi-solid food product to be dispensed; a dispensing nozzle associated with the pump; a refrigeration system comprising a refrigerating circuit associated with the refrigerated compartment to keep it at a predetermined temperature; at least one door for closing the refrigerated compartment.