A machine for dispensing an individual portion of a frozen dessert may include a cartridge cart having walls forming a cavity having a longitudinal central axis and configured to accommodate a cartridge. The cartridge may include a tube having first and second ends, a nozzle disposed at the first end, and a piston disposed between the nozzle and the second end and configured to slidably move along the tube. The individual portion of the frozen dessert may be contained within the tube between the nozzle and the piston. The machine may also include a plunger, a drive source operably coupled to the plunger and configured to drive the plunger along the central axis, and a support configured to support the first end of the cartridge such that actuating the drive source causes the individual portion of frozen dessert to dispense through the nozzle.

An interface assembly for a frozen dessert machine is disclosed that includes a freezer door having opposed front and rear sides and including at least one recessed mounting pocket formed in the rear side thereof, the at least one recessed mounting pocket including a cornice covering an upper portion thereof, and at least one elongated baffle having opposed proximal and distal end portions, the proximal end portion of the at least one baffle including a retention flange that is dimensioned and configured for detachable reception within the at least one mounting pocket of the freezer door behind the cornice.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

A base/additive product feeding unit for a machine for the production and/or distribution of ice cream, or other ice cream product, comprises a plurality of storage tanks for delivering predetermined quantities of base/additive products used to prepare ice cream in a batch freezing chamber provided with a stirrer and heat treatment means. The connection between the storage tanks and the batch freezing chamber is accomplished by an intake having a plurality of side inputs connected to respective storage tanks and an additional input made in a cover of the intake and connected to a further storage tank in such a way as to allow at least two storage tanks to be superposed on each other.

A base/additive product feeding unit for a machine for the production and/or distribution of ice cream, or other ice cream product, comprises a plurality of storage tanks for delivering predetermined quantities of base/additive products used to prepare ice cream in a batch freezing chamber provided with a stirrer and heat treatment means. The connection between the storage tanks and the batch freezing chamber is accomplished by an intake having a plurality of side inputs connected to respective storage tanks and an additional input made in a cover of the intake and connected to a further storage tank in such a way as to allow at least two storage tanks to be superposed on each other.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

A machine for the production of ice cream includes a support body defining a housing compartment, a tub configured to contain the ingredients for the preparation of the ice cream which can be removably inserted in said housing compartment, a cooling circuit, a mixing device configured to mix the ingredients during the ice cream preparation process, a lid and clamping devices.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ()}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ()}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.