An ingredient blending system for food and beverage applications incorporates a manifold body with a blending chamber, ingredient inlet ports, egress ports, and ingress ports to facilitate ratiometric mixing of multiple ingredients. The system employs a pump connected to an egress port to create suction, eliminating the need for positive pressure pumps at the inlet. Valve caps maintain selected ports in a permanently open state, enabling fluid communication for continuous flow, while electronic valves provide selective control. The system supports dynamic ingredient flow control, with configurations allowing pressure sensors to monitor ingredient flow or be replaced by sensor caps for simplicity. The blending chamber achieves precise mixing ratios based on port dimensions and supports diverse ingredient types, such as liquids and gases. Designed for scalability, the system enables efficient cleaning and maintenance, making it suitable for high-demand environments like frozen beverage or soft-serve ice cream equipment.

An ingredient blending system for food and beverage applications incorporates a manifold body with a blending chamber, ingredient inlet ports, egress ports, and ingress ports to facilitate ratiometric mixing of multiple ingredients. The system employs a pump connected to an egress port to create suction, eliminating the need for positive pressure pumps at the inlet. Valve caps maintain selected ports in a permanently open state, enabling fluid communication for continuous flow, while electronic valves provide selective control. The system supports dynamic ingredient flow control, with configurations allowing pressure sensors to monitor ingredient flow or be replaced by sensor caps for simplicity. The blending chamber achieves precise mixing ratios based on port dimensions and supports diverse ingredient types, such as liquids and gases. Designed for scalability, the system enables efficient cleaning and maintenance, making it suitable for high-demand environments like frozen beverage or soft-serve ice cream equipment.

An ingredient blending system for food and beverage applications incorporates a manifold body with a blending chamber, ingredient inlet ports, egress ports, and ingress ports to facilitate ratiometric mixing of multiple ingredients. The system employs a pump connected to an egress port to create suction, eliminating the need for positive pressure pumps at the inlet. Valve caps maintain selected ports in a permanently open state, enabling fluid communication for continuous flow, while electronic valves provide selective control. The system supports dynamic ingredient flow control, with configurations allowing pressure sensors to monitor ingredient flow or be replaced by sensor caps for simplicity. The blending chamber achieves precise mixing ratios based on port dimensions and supports diverse ingredient types, such as liquids and gases. Designed for scalability, the system enables efficient cleaning and maintenance, making it suitable for high-demand environments like frozen beverage or soft-serve ice cream equipment.

The present invention discloses a control method for an ice cream maker. During operation, the ice cream maker enters an operating state and controls a motor to drive an upper body from a first position to a second position based on a pressure value F and a weight value G, performing at least one downward churning stroke and one upward mixing stroke. A paddle head not only churns an ice cream material in the cup, but also ascends and performs a reverse mixing process after churning. In this mixing process, the churned ice cream material can be thoroughly mixed with air to increase the air saturation of the ice cream material, which enhances the flavor of the ice cream.

The present invention discloses a control method for an ice cream maker. During operation, the ice cream maker enters an operating state and controls a motor to drive an upper body from a first position to a second position based on a pressure value F and a weight value G, performing at least one downward churning stroke and one upward mixing stroke. A paddle head not only churns an ice cream material in the cup, but also ascends and performs a reverse mixing process after churning. In this mixing process, the churned ice cream material can be thoroughly mixed with air to increase the air saturation of the ice cream material, which enhances the flavor of the ice cream.

A foamed product dispensing system, wherein the system includes: a product dispensing machine (B), configured to receive an exchangeable product container (H); a product container (H), configured to cooperate with the product dispensing machine (B), after placement in the machine (B); wherein the product container (H) contains a foamable product (P), preferably a food product, for example cream, wherein the product container (H) has a product processing unit (PPU) including at least one frothing device (15) having a product entrance (15i) for receiving product (P) and a product exit (15u) for discharging product (P), wherein the processing unit (PPU) is connectable to a gas supply for supplying gas to the product (P), wherein the product processing unit (PPU) comprises a processing device (7) arranged downstream of the frothing device (15) and configured for performing a mixing treatment and/or pressure reduction treatment of the product provided with gas.

A pump assembly includes a diaphragm pump having a diaphragm extending across a chamber to define a gas chamber on a first side of the diaphragm and a mixture receiving chamber on a second, opposite side of the diaphragm. A shaft extends through the diaphragm and moves therewith between a default position and an extended position. The mixture receiving chamber is configured to receive liquid mixture via a mixture inlet and pass mixture to a pressure chamber via a mixture outlet. The gas chamber has an inlet port receiving gas of a desired pressure and an outlet port. The shaft seals between the inlet port and the outlet port until the diaphragm and shaft are in the extended position at which time gas in the gas chamber passes from the gas chamber to the pressure chamber. The pressure chamber has a pressure outlet configured to deliver a pressurized liquid mixture and gas to a freezing chamber. Each stroke of the diaphragm causes pressurized liquid mixture and gas to be passed into the pressure chamber and to the pressure outlet.

The present invention relates to an automatic viscosity control system and method for food products dispensed from frozen beverage and soft-serve ice cream equipment. A mixing cylinder includes an auger interconnected with an auger motor. A refrigeration system chills the food product in the mixing cylinder to a predetermined frozen malleable consistency. A motor sensor measures amperage draw or torque of the auger motor resultant from resistance of rotating the auger through the food product. By transitioning between starting or speeding up a compressor when the amperage draw or the torque of the auger motor is below a predetermined high motor performance setting, and slowing or stopping the compressor when the amperage draw or the torque of the auger motor is between a predetermined low motor performance setting and the predetermined high motor performance setting the viscosity of the food product is automatically controlled.

The present invention relates to a fully automated frozen food dispensing system that combines precision ingredient blending with dynamic viscosity control and clean-in-place functionality. The system comprises a mixing cylinder containing a rotatable auger, a refrigeration system with a compressor in thermal communication with the cylinder, and a blending manifold having multiple ingredient inlets and a blending chamber. A controller includes motor sensor, and pressure sensors to regulate ingredient delivery, monitor auger torque and product temperature, and cycle the refrigeration system to maintain a target viscosity. The system further supports automated portion control, product-specific dispense timing, gas injection, and pasteurization. Cleaning cycles may be initiated without manual disassembly, involving thawing, purging, rinsing, and verification using sensor feedback. Optional connectivity enables cloud-based monitoring, diagnostics, and remote operation. The invention is suitable for commercial, unattended, or kiosk-based frozen food service environments, enabling hygienic, repeatable, and labor-free operation over extended durations.

The present invention relates to a fully automated frozen food dispensing system that combines precision ingredient blending with dynamic viscosity control and clean-in-place functionality. The system comprises a mixing cylinder containing a rotatable auger, a refrigeration system with a compressor in thermal communication with the cylinder, and a blending manifold having multiple ingredient inlets and a blending chamber. A controller includes motor sensor, and pressure sensors to regulate ingredient delivery, monitor auger torque and product temperature, and cycle the refrigeration system to maintain a target viscosity. The system further supports automated portion control, product-specific dispense timing, gas injection, and pasteurization. Cleaning cycles may be initiated without manual disassembly, involving thawing, purging, rinsing, and verification using sensor feedback. Optional connectivity enables cloud-based monitoring, diagnostics, and remote operation. The invention is suitable for commercial, unattended, or kiosk-based frozen food service environments, enabling hygienic, repeatable, and labor-free operation over extended durations.