A dispenser can include: an optional water source inlet; a plurality of supplement cartridges including a supplement composition; at least one dispenser fluidly coupled with the optional water source inlet and plurality of supplement cartridges; a formulation mechanism operably coupled with the optional water source inlet and supplement cartridges, wherein the formulation mechanism is configured for regulating fluid flow from the optional water source inlet and the supplement cartridges to the dispenser; an input device configured to receive input from a user; and a dispenser controller. The dispenser controller can be configured to: receive identification information from a user via the input device; obtain a supplement dosage formulation for the user based on a personalized supplement protocol; and control dispensing of water and supplement composition(s) to provide the supplement dosage formulation to the user.

A single-use chamber comprising a primary subchamber containing at least one primary component configured to perform an operation comprising at least one of generation and handling of a biological material; and a secondary subchamber containing at least one of a connection to equipment external to the single-use chamber and a secondary component, wherein the external equipment and the secondary component are configured to support the operation of the at least one primary component; wherein the primary subchamber and the secondary subchamber are configured to be connected to each other so that the at least one primary component is operatively coupled to at least one of the connection and the secondary component.

A dispenser cartridge (10) which comprises a first and a second cartridge shell (11, 12). The two cartridge shells (11, 12) are connected via a hinge (14). The two cartridge shells delimit a receiving space (25) for tubular bags. Each cartridge shell has a cooling trough (30) which, apart from an inlet port (26) and ventilation openings (33), is closed to the receiving space (25) for the tubular bags by a thermally conductive plate (18). The receiving volume of the cooling trough (30) is kept as low as possible. The depth of the cooling trough (30) corresponds to a maximum of twice the thickness of the thermally conductive plate (18). The greater the volume of the receiving space (25) for corresponding tubular bags, the greater the thickness of the thermally conductive plate (18).

A water dispensing apparatus includes a hot water module configured to heat supplied water using an induction heating method, a water supply pipe configured to supply water to the hot water module, a flow rate control valve provided on the water supply pipe to control a flow rate of water supplied to the hot water module, a flow rate sensing device provided on the water supply pipe to sense the flow rate of water supplied to the hot water module, and a controller configured to increase an opening speed of the flow rate control valve when the flow rate of supplied water sensed through the flow rate sensing device is equal to or less than a set flow rate.

An installation (1) comprising a storage zone (5) for storing the container (40) of the beverage for preparation; a liquid flow circuit (2) provided with at least one feed inlet (3) for feeding a beverage for preparation extending in said storage zone (5) and being provided with a perforation member (7); cooling and/or heating means (8) arranged along the liquid flow circuit (2); a sensor (13) for measuring the circuit temperature of the liquid flow circuit (2); and means (14) for providing a setpoint temperature corresponding to the tasting temperature desired for the beverage.

The installation (1) further comprises a sensor (6) for measuring the temperature of the container (40); a control unit (17) configured to control the cooling and/or heating means (8) as a function of the setpoint temperature, and of the measured temperatures; a closure member (18) for at least partially closing access from the storage zone (5) to the perforation member (7), the closure member (18) being mounted to move between a closed position at least as a function of the measured temperature of the circuit.

A water-dispensing device includes a cold water tank and a fill valve. The tank is in selective fluid communication with a water intake via the fill valve. The device further includes a cold dispensing valve, a spigot in selective fluid communication with the tank via the cold dispensing valve, an ozone generator in fluid communication with the tank, and a drip tray positioned beneath the spigot. The drip tray is in fluid communication with a drain via a drain hose. A controller is configured to perform a cleaning operation by: (i) activating the ozone generator to ozonate water stored in the tank, (ii) opening the cold dispensing valve to empty the tank by dispensing the ozonated water from the tank through the spigot and into the drip tray, and (iii) upon determining the tank is empty, opening the fill valve to refill the tank.

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 defining a chocolate surface in a vacuum chamber, heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate, decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate, holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time, and increasing the pressure of the vacuum chamber to room pressure. The chocolate comprises cacao, cacao butter, and sugar. During treatment, the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.

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 liquid and semi-liquid product dispenser that achieves high product extraction rates 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 it is opened, and are able to achieve high extraction rates without active pumping systems or mechanical press systems. Installation of product bottles is simplified by an interior design of the dispenser case that mirrors the bottles contours and ensures that the bottle is positioned for use when placed. Installation is also simplified in that connection of pumps or placement of press systems is not required.

Bottom-loading bottled water dispensers are disclosed that include hot water sanitizing capabilities (and, optionally, UV light sanitizing features). The dispensers include a water bottle that is operably connected to a pump that is configured to extract water from the bottle and force the water through one or more tubes and into a cold tank. The cold tank includes an evaporator that is configured to chill the water in the cold tank. The dispensers further include a hot tank that is fluidly coupled to the cold tank through one or more tubes, with the hot tank being attached to a heating element that is configured to heat the water in the hot tank. In addition, the dispensers include an electronic control board that is configured to heat a volume of water contained in the cold tank above a defined threshold temperature and for a defined period of time that is effective to sanitize the internal surfaces of the cold tank.