An apparatus and method for cutting frozen confection including a frame defining a product void for receiving a product at least partly coated, a set of side knives, at least two knives mounted on the frame opposite of the product void, wherein the knives are rotatable arranged on the frame such that they can be rotated into a product coating cutting position for cutting the coating on the side of the product and out of such a position to a non-engaging position to allow the product to be moved passed the knives, and an end knife for cutting the coating on the end of the frozen confection.

An extrusion device for an ice cream or yogurt machine includes an air delivery channel and a material delivery channel individually extended along a tube body, wherein the air delivery channel and the material delivery channel are arranged for concurrently delivering a flow of air and a flow of raw material. A diameter size of the air delivery channel is smaller than that of the material delivery to match with viscosities of air and raw material.

Systems and methods of producing a frozen food product include mixing ingredients with a liquefied gas, e.g. liquid nitrogen. The texture and quality of the food product may be determined by sensing temperature or viscosity, and controlling the rate at which the liquefied gas flows into the mixture, i.e. dosing. This functionality may be achieved using one or more scoops, the position of which may be controlled by actuators. The dosing may be controlled by a program that receives input from one or more sensors, and the program may be responsive to input of the type or amount of ingredients being mixed. In addition, the dosing may be controlled by a human being through a user interface, e.g. by pushing a dose button.

An ice cream extrusion system comprising a manifold unit and a nozzle unit, the manifold unit comprising two manifolds having a respective inlet that branches into a respective set of flow paths, and a manifold interface to which all flow paths lead, the manifold interface comprising outlets for all the flow paths, where each flow path has an individual outlet in the manifold interface, the nozzle unit comprising a nozzle interface having inlets that are aligned with the outlets of the manifold interface, and a set of nozzle flow paths leading from the inlets of the nozzle interface, wherein all nozzle flow paths converge into a single and common nozzle flow path that forms an extrusion nozzle.

A cutting appliance includes a selectively rotatable base to removably receive and secure a tub of material thereon. A scoring assembly is removably mounted to the base and includes two spaced apart and substantially parallel blades. The scoring assembly is selectively engageable with an outer sleeve of the tub to score a band in the outer sleeve upon rotation of the tub. The scored band is removable from the remainder of the outer sleeve to expose a cutting area of the material. A cutting assembly is mounted to the base and comprises a cutting tool to selectively slice reciprocally and radially through the exposed cutting area of the material. An elevational position of the scoring assembly and the cutting assembly is selectively adjustable relative to the base.

A method for producing an ice cream product with an ice cream machine having an extrusion nozzle and a cutting tool is provided. The method comprises providing an ice cream mixture, extruding the ice cream mixture through the extrusion nozzle, and cutting the ice cream mixture with the cutting tool into an ice cream product, wherein the cutting tool is an ultrasound cutting tool. An ice cream machine for producing an ice cream product is also provided.

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process.

A cutting or embossing tool for frozen confectionery products includes at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be cut or embossed. At least one of the elements comprises at least one knife or embosser with a blade or an embossing surface extending along the inner contour of the void. The tool can be used to cut lines or a line pattern shape into the surface of a frozen confectionery product, in particular in coating.

The invention relates to an ice cream machine having a filling zone and an emptying zone. The ice cream machine comprises a rotatable unit having a radial extension, a mould for receiving ice cream, the mould being arranged to rotate with the rotatable unit, an extrusion nozzle for extruding ice cream into the mould, the extrusion nozzle being arranged at the filling zone. The ice cream machine further comprises an ejection mechanism for ejecting ice cream radially out of the mould at the emptying zone. The invention also relates to a method for producing an ice cream product using an ice cream machine.

The invention relates to a method for producing an ice cream product with an ice cream machine having an extrusion nozzle and a cutting tool. The method comprises the steps of providing an ice cream mixture, extruding the ice cream mixture through the extrusion nozzle, cutting the ice cream mixture with the cutting tool into an ice cream product, wherein the cutting tool is an ultrasound cutting tool. The invention also relates to an ice cream machine for producing an ice cream product.