A pump assembly for delivering liquid dessert to the freezing chamber of a soft serve machine where it is formed into frozen dessert. The pump includes a reciprocating diaphragm pump, an overrun unit, pressure chamber and control unit. The overrun unit is charged with pressurized air from an external pressure source. The pressure chamber receives liquid dessert from the pump, combines the liquid dessert with pressurized air from the overrun unit, and delivers the liquid dessert to the freezing chamber of an ice cream machine. The pump assembly is configured so that the pressure and of the air, and the volume of air delivered by the overrun unit to the pressure chamber per stroke of the pump is constant over the operating range of dispense rates of frozen dessert from an associated freezing chamber.

A pump assembly for delivering liquid dessert to the freezing chamber of a soft serve machine where it is formed into frozen dessert. The pump includes a reciprocating diaphragm pump, an overrun unit, pressure chamber and control unit. The overrun unit is charged with pressurized air from an external pressure source. The pressure chamber receives liquid dessert from the pump, combines the liquid dessert with pressurized air from the overrun unit, and delivers the liquid dessert to the freezing chamber of an ice cream machine. The pump assembly is configured so that the pressure and of the air, and the volume of air delivered by the overrun unit to the pressure chamber per stroke of the pump is constant over the operating range of dispense rates of frozen dessert from an associated freezing chamber.

Products, containers and methods for storing food that is sensitive to low temperatures in freezers are provided. The products comprise a food and a storage unit, and the storage unit comprises a first container that contains the food and a second container that holds the first container and the food and which provides a space between the first container and the second container. The storage unit is used in methods to freeze and thaw the food that result in the food having its desired or original consistency after the food is thawed.

Products, containers and methods for storing food that is sensitive to low temperatures in freezers are provided. The products comprise a food and a storage unit, and the storage unit comprises a first container that contains the food and a second container that holds the first container and the food and which provides a space between the first container and the second container. The storage unit is used in methods to freeze and thaw the food that result in the food having its desired or original consistency after the food is thawed.

Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.

Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.

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.