A system comprising a mixer with a rotary head fitted with a nozzle for ejecting liquid into a container. At least one drive member rotates the rotary head such that liquid is ejected into the container in a predetermined pattern. A processing unit is configured to receive first and second operation parameters that are representative of mixing of a liquid content of the container respectively cleaning of an inner surface of the container. The processing unit then controls the drive member in response to the operation parameters such that mixing respectively cleaning is effected. A related method and a computer-readable medium are also described.

A mixing system includes a tank assembly and a container positioned within the tank assembly, the container bounding a compartment. A mixer is disposed within the compartment of the container. A shaft has a first end secured to the mixer and an opposing second end disposed outside of the container. An actuation mechanism is coupled with the second end of the shaft outside of the container and reciprocally moves the shaft and the mixer a stroke length, the stroke length being adjusted based on a pre-programmed protocol or signals from a sensor.

There is disclosed a computer-controlled dispenser system. The system includes a first set of repositories for fluid components suitable for combination into different mixtures, a second set of repositories for viscous components suitable for combination into different mixtures, and a dispensing nozzle where the fluid and viscous components are dispensed. The system further includes a set of valves and pumps for moving fluid and viscous components to a dispensing nozzle and a scale for measuring an amount of fluid and viscous components dispensed from the dispensing nozzle. The system enables computer control to ensure accurate output of both fluid and viscous components according to the instructions received for their creation.

An ultrafine bubble-containing liquid producing apparatus and method enables preventing ultrafine bubbles over a long period of operation by, based on a predetermined condition, switching between a first mode where a liquid between an ultrafine bubble generating unit and a storing chamber is circulated at a first flow velocity and a second mode where the liquid is circulated at a second flow velocity higher than the first flow velocity.

The present technology presents an apparatus for cleaning the air and surfaces within an enclosed space of a viral, microbial, or malodor contamination. In an exemplary embodiment, the apparatus includes: a container configured to contain a water and a solid or gel pack that releases the gaseous cleaning agent upon contact with the water; an aerator housed in the base of the container; an air distributor in the container configured to distribute air from the aerator into the container to cause agitation of the water and release of gaseous agent; and a lid on the container having an opening configured to accelerate an air-borne spray of gaseous agent and water droplets therethrough into the surroundings.

A nitrous oxide gas mixer includes at least one mixing chamber having at least one nitrous oxide gas connection and at least one oxygen gas connection for introduction of oxygen gas and nitrous oxide gas and at least one flow rate controller, by which a volume flow of the two gases can be respectively adjusted separately and/or together.

At least one O.sub.2 emergency button is mounted to the mixing chamber for emergency flooding the mixing chamber with oxygen gas and/or with ambient air.

A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.

A nitrous oxide gas mixer includes at least one mixing chamber having at least one nitrous oxide gas connection and at least one oxygen gas connection for introduction of oxygen gas and nitrous oxide gas and at least one flow rate controller, by which a volume flow of the two gases can be respectively adjusted separately and/or together. At least one O.sub.2 emergency button is mounted to the mixing chamber for emergency flooding the mixing chamber with oxygen gas and/or with ambient air.

A mixing system includes a tank assembly and a container positioned within the tank assembly, the container bounding a compartment. A mixer is disposed within the compartment of the container. A shaft has a first end secured to the mixer and an opposing second end disposed outside of the container. An actuation mechanism is coupled with the second end of the shaft outside of the container and reciprocally moves the shaft and the mixer a stroke length, the stroke length being adjusted based on a pre-programmed protocol or signals from a sensor.

A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.