A through-flow freezer is disclosed comprising a freezing cylinder, an inlet pipe, an inlet blocking device, an air inlet, an outlet pipe and an outlet blocking device, wherein, at least in one operational mode of the through-flow freezer, the inlet blocking device and the outlet blocking device are closed such that a certain amount of mix and a certain amount of air substantially corresponding to a desired overrun in the freezing cylinder can be entrapped in the freezing cylinder by introducing air via the air inlet. Furthermore, a method for starting up a through-flow freezer is disclosed comprising the step of adding air through the air inlet until a certain amount of mix and a certain amount of air substantially corresponding to a desired overrun is entrapped in the freezing cylinder and a certain cylinder pressure is reached in the freezing cylinder before starting the cooling of the freezing cylinder.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.

The present disclosure provides an improved system and method that includes a food dispensing machine for dispensing a base food product through a dispensing valve and adding ingredients and other additives, such as flavors and the like, to the base food product when the product is dispensed from a product chamber. Apparatuses and methods for maintaining a consistent mix of the base product in the freezing chamber are disclosed as are processes for calibrating desired proportions of ingredients.

A refrigeration subsystem removably received within a base machine to cool an object. The subsystem includes a body with an opening that receives the object. An evaporator thermally communicates with the object, which is cooled by refrigerant flowing through the evaporator. A compressor receives the refrigerant downstream of the evaporator and increases a refrigerant pressure. A condenser receives the refrigerant downstream of the compressor, which cools the refrigerant. An expansion device receives the refrigerant downstream of the condenser and decreases its pressure, the evaporator being downstream from the expansion device. A refrigerant circuit fluidly couples the evaporator, compressor, condenser, and expansion device such that the refrigerant flows therebetween, all of which are coupled to the body and move together therewith. The refrigerant circuit forms a closed loop that remains unbroken when the body of the refrigerant subsystem is removed from the base machine.

A refrigeration subsystem removably received within a base machine to cool an object. The subsystem includes a body with an opening that receives the object. An evaporator thermally communicates with the object, which is cooled by refrigerant flowing through the evaporator. A compressor receives the refrigerant downstream of the evaporator and increases a refrigerant pressure. A condenser receives the refrigerant downstream of the compressor, which cools the refrigerant. An expansion device receives the refrigerant downstream of the condenser and decreases its pressure, the evaporator being downstream from the expansion device. A refrigerant circuit fluidly couples the evaporator, compressor, condenser, and expansion device such that the refrigerant flows therebetween, all of which are coupled to the body and move together therewith. The refrigerant circuit forms a closed loop that remains unbroken when the body of the refrigerant subsystem is removed from the base machine.

A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

The present disclosure provides an improved system and method that includes a food dispensing machine for dispensing a base food product through a dispensing valve and adding ingredients and other additives, such as flavors and the like, to the base food product when the product is dispensed from a product chamber. Apparatuses and methods for maintaining a consistent mix of the base product in the freezing chamber are disclosed as are processes for calibrating desired proportions of ingredients.