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

Provided is a novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, for example, in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

Provided is a novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, for example, in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

A micro puree machine including a housing, a power shaft, a bowl assembly and a platform. The power shaft extends from the housing. The bowl assembly including at least one locking bowl element. The platform includes at least one complementary locking platform element that is configured to engage the at least one locking bowl element such that rotation of the bowl assembly relative to the platform is prevented at times the bowl assembly is positioned thereon. The platform is rotatable from a first position to a second position relative to the housing such that the platform raises the bowl assembly towards the power shaft during the rotation of the bowl assembly and platform. The raising of the bowl assembly facilitates connection between the power shaft and a blade assembly that is positioned in a lid assembly on the bowl assembly.

A micro puree machine including a housing, a power shaft, a bowl assembly and a platform. The power shaft extends from the housing. The bowl assembly including at least one locking bowl element. The platform includes at least one complementary locking platform element that is configured to engage the at least one locking bowl element such that rotation of the bowl assembly relative to the platform is prevented at times the bowl assembly is positioned thereon. The platform is rotatable from a first position to a second position relative to the housing such that the platform raises the bowl assembly towards the power shaft during the rotation of the bowl assembly and platform. The raising of the bowl assembly facilitates connection between the power shaft and a blade assembly that is positioned in a lid assembly on the bowl assembly.

A machine for making and dispensing liquid and/or semi-liquid food products includes a tank for containing the product, and a dispensing tap mounted on the discharging outlet of the tank. The tap has a duct connected to the discharging outlet and a piston sliding in a sealed fashion inside the duct. The duct has a first stretch extending between a first end and a branch of the duct from which a dispensing outlet of the tap extends, and a second stretch extending between the branch of the duct and a second end of the duct. The first end is connected in a sealed fashion to the discharging outlet and the second end is closed by a plug The piston is movable between a position preventing the dispensing of the product and allowing the washing of the duct, and a position allowing dispensing of the product.

A machine for making and dispensing liquid and/or semi-liquid food products includes a tank for containing the product, and a dispensing tap mounted on the discharging outlet of the tank. The tap has a duct connected to the discharging outlet and a piston sliding in a sealed fashion inside the duct. The duct has a first stretch extending between a first end and a branch of the duct from which a dispensing outlet of the tap extends, and a second stretch extending between the branch of the duct and a second end of the duct. The first end is connected in a sealed fashion to the discharging outlet and the second end is closed by a plug The piston is movable between a position preventing the dispensing of the product and allowing the washing of the duct, and a position allowing dispensing of the product.

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

A method for making ice cream including the following steps, performed in the following order: heating the side walls of the processing container to a preset preheating temperature; placing a basic ice cream mixture in the processing chamber after the step of heating the side walls of the processing container to a preset preheating temperature; deactivating any infectious agents which may be present in the basic mixture by activating the thermal treatment system in heating mode for a predetermined time in order to pasteurize the basic mixture inside the processing chamber; keeping the basic mixture, previously subjected to the thermal treatment inside the processing chamber, for a predetermined hold time.

The invention encompasses methods of preparing a stratified frozen confection for hand consumption and the related confection. The methods include filling an aliquot container defining a three dimensional shape with at least one open end with an amount of a frozen material, reducing the temperature of the frozen material within the scoop to about −12.2° C. (10° F.) or less; placing a first surface of the frozen material in contact with an interior surface of a first substrate, the first substrate having a length dimension an a width dimension; removing the frozen material from the aliquot container. The first surface of the frozen material is in contact with the interior surface of the first substrate and a second surface of the frozen material is positioned in a plane above the plane of the first substrate. Thereafter, the methods include manipulating the second surface of the frozen material to place at least one cavity in the second surface; disposing upon the second surface of the frozen material an amount of a filling to form a filling layer that has a first surface that is in contact with the second surface of the frozen material and a second surface; applying a second substrate to the second surface of the filling, the second substrate having a width dimension and a length dimension. Thus, a stratified frozen confection having at least two layers disposed between a first substrate and a second substrate is formed.