A dispensing system having a treatment cartridge utilizing linear translation of the treatment cartridge within the manifold to actuate a valve to dispense a fluid. To dispense the fluid, a person pushes their glass or other container against a dispensing lever that translates the treatment cartridge within the manifold causing a cam surface on the filter's circumferential exterior to actuate a valve sending the fluid from the valve though the treatment cartridge and out a dispensing orifice in the treatment cartridge into the glass.

A beverage diluting and cooling container includes a floor, a peripheral sidewall, and a divider wall that divides an interior space defined by the peripheral sidewall into a first compartment that receives a cooling medium for cooling and diluting a beverage received into the first compartment. The divider wall also divides the interior space into a second compartment that holds a second quantity of a cooling medium for non-dilutingly cooling the beverage. The second compartment is sealed from the first compartment to prevent flow of liquid from the second compartment into the first compartment. One or more of the floor or a portion of the sidewall bounding the first compartment includes at least one opening therethrough to allow flow of the beverage out of the first compartment while containing the cooling medium in the first compartment.

Content containers and vessels, one aspect including a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a room-temperature semi-solid content contained within the internal volume; and a valve operationally connected to and disposed at least partially without the deformable container shell; where the semi-solid content is a hydrophobic matrix with at least partially emulsified hydrophilic components; where the container shell is substantially fluid-tight; where the valve has open state(s) and a closed state; where the valve may be actuated between the open state(s) and the closed state; where the valve is self-cleaning; where during the open state(s), the internal volume is in fluidic communication with the external environment; where during the closed state, the internal volume content cannot fluidically communicate with the external environment; and where the content remains moisture-stable while the valve is in the closed state.

Systems for dispensing chocolate, in one aspect including a generally fluid-tight exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.

Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.

Apparatus and systems for melting and liquefying chocolate. In one aspect, a system includes a generally fluid-tight exterior housing defining a first volume; a bulkhead positioned within the housing and dividing the first volume into separate second and third volumes; at least one vertical support member operationally connected to the exterior housing; a base support member operationally connected to the vertical support member; a dispenser guiding member disposed within the first volume and operationally connected to the exterior housing; and a heating element in thermal communication with the first volume, wherein energization heats the first volume to 37 to 46 degrees Celsius. Other aspects include where the liquid chocolate contains less than 3% water; where the liquid chocolate is solid at room temperature; a multiple pivot hinge; and a noninterfering interdigitating hinge.

The present invention describes appliances for preparing and dispensing beverages, such as beers, featuring a transparent window that allows a user of the appliance to view the beverage in a chamber of the appliance as that beverage is being prepared. The chamber in which the beverage is prepared can be either an integral part of the appliance or a disposable chamber that can be removed and replaced with a new disposable chamber after one or more servings of a beverage has been prepared in the disposable chamber. The appliances can have methods for cleaning the chamber, or the chamber can be self-cleaning. If the chamber for preparing the beverage is a disposable container, it may come with a concentrated beverage already pre-packaged in the container, and the casing of the container can prevent oxygen and light from penetrating the container and affecting the concentrated beverage contained within.

A mixing funnel for mixing fluids is provided. In one embodiment, the mixing funnel includes a tray having a fluid inlet arranged to receive a primary fluid flow, and first and second fluid passages configured to receive primary fluid flow from the fluid inlet such that the flow is divided to flow along the first and second fluid passages. The first and second fluid passages can be arranged to direct the primary fluid flow to a mixing area. The tray can further include a fluid outlet arranged to receive the primary fluid flow from the mixing area and to deliver the fluid to a container.

The invention provides a mixing container comprising: a liquid holding vessel having first and second chambers each for holding a different liquid; a mixing unit having a first valve and a second adjustable valve, the second adjustable valve having an opening that can be partially closed to permit a pre-determined portion of liquid from each chamber to be dispensed when pouring from the mixing container; and the second valve including a series of teeth around the periphery thereof for engaging an adjustment wheel in the mixing unit to open or close the opening in the second adjustable valve.

A cold water delivery system is described that can consistently provide cold water at a desired temperature over repetitive and large draws from the outlet of the system. The cold water system can provide multiple pathways for the water to travel from a source, or inlet, to the outlet. A cooling system can be provided that cools a plurality of reservoirs of water. The reservoirs can maintain cold water at different temperatures. A control system controls the cooling system to maintain the temperature of the water in the reservoirs. The control system can also control one or more mixing valves to determine the volume of water from each of the reservoirs and the water inlet that reaches the outlet.