Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; 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 predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

A beverage storage container is described. The beverage storage container includes a removable core containing a viscous temperature sensitive fluid and a containing vessel base configured to hold the temperature sensitive core. The beverage storage container also includes a containing vessel body configured to be in thermal connection with the removable core; and a thermoplastic insulator configured to prevent rapid transfer of temperature between the removable core and the containing vessel body.

A liquid and semi-liquid product dispenser that improves gravity dispensing of product by using a product bottle that slopes downwards towards the feed valve when the bottle is placed for dispensing. This includes a long-sloped portion that extends downwards from the rear of the bottle to the front of the bottle, and a curved and sloped portion proximate to the valve. These slopes feed product to the valve under the force of gravity when the valve is opened. Installation of product bottles is aided by an interior design of the dispenser case that mirrors the bottles contours and ensures that the bottle is positioned for use when placed.

The present general inventive concept provides, for example, an oil infuser and metered dispenser for creating botanical extracts, and in particular cannabis-infused oil for use in consumable products such as foodstuffs. The dispenser comprises an infusing compartment and a filter disposed therein for receiving one or more botanical pods. A pump draws a base oil from a heated infusing compartment through the filter and botanical pods, and out the filter back into the infusing compartment. The oil continues circulating in this fashion until the concentration of the infusion reaches a desired level at which time the oil is pumped into a dispensing compartment. The filter prevents particulate matter from accumulating in the infused oil. A sensor is included for measuring predetermined amounts of infused oil. Flavored botanical pods are provided for infusing seasoning, herbs, and other flavors into the base oil in addition to cannabis floral material.

A refrigeration appliance includes an ice maker is disposed within a freezer compartment. The ice maker includes a water fill assembly for conveying water from a source of pressurized water to an ice tray. The water fill assembly includes a water fill tube fluidly connected to the source of pressurized water. A removable fill and heater assembly includes a plate disposed above the ice tray of the ice maker. The plate has an opening positioned above the ice tray. A shroud extends from an upper surface of the plate and has an inlet end fluidly communicating with the water fill tube. An outlet end of the shroud directs water into the ice tray in a predetermined direction. A heating element is disposed on the upper surface of the plate for applying heat to the plate to maintain a portion of the plate at a temperature in excess of 0 C.

A dispenser includes: a tank; an inlet pipe connected to the tank and to supply liquid to the tank; a heater for heating liquid in the tank; an inverter printed circuit board for controlling the operation of the heater; a heat sink formed of a metal or other heat conductive material, and having a cavity; and a power semiconductor element electrically connected to the inverter printed circuit board to control power to the heater, and fixed to the heat sink to heat-exchange with liquid flowing in the cavity. The cavity of the heat sink may receive a section of the inlet pipe or may form a flow path to receive the fluid from the inlet pipe.

An apparatus, system, and method for beverage dispensing, and control and management of a beverage dispenser. The beverage dispenser can have an enclosure. The enclosure includes a base section, a control section, and a dispensing section. The base section can be configured to house one or more BIBs, and support one or more beverage containers. The control section can be configured to house a heating device, one or more pumps, control circuits, communication circuits, distribution circuits, and fluid management systems. The dispensing section can be configured to house a computing device, one or more fluid dispensers, and support a brewing or mixing container. The brewing or mixing container can allow for the brewing, mixing, or blending of a beverage that can be dispensed to one or more beverage containers. The beverage dispenser can communicate through a computer network to a management, maintenance, and support portal.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; 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 predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

A hot water supply method according to one embodiment of the present invention comprises the steps of: measuring a temperature of water flowing into an water inlet part; turning on a first heater and a second heater if a target temperature is a standard temperature or higher; adjusting a degree of opening and closing of a flow rate adjusting valve on the basis of a difference between the target temperature and the temperature of water flowing into the water inlet part; measuring a temperature of water discharged to a water outlet part; and readjusting the degree of opening and closing of the flow rate adjusting valve on the basis of a difference between the target temperature and the temperature of water discharged to the water outlet part.

A networked system for providing and maintaining a set of liquid dispenser stations is described. The fluid dispensers communicate with a managing/supervisory cloud server via an interposed base station. The fluid dispensers communicate locally with the base station via wireless communication network links. The base station operates as an accumulator of status/usage information provided by the dispenser stations and bridge for passing information and control commands between the cloud server and the individual dispenser stations. The dispenser stations are configured with control processors (controllers) to facilitate performing a variety of local control operations associated with dispensing liquids that have been cooled (or heated) prior to dispensing by the dispenser stations. Additionally, the dispenser stations cooperatively operate with the cloud server (via the base station) to support a variety of real time control and maintenance operations relating to the dispenser stations operating at potentially thousands of distinct geographic locations.