Abstract:
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.
Abstract:
There is provided a liquid containing bag capable of supplying mixture directly to a cooling cylinder from the bag without depending on gravity and without moving the mixture into a hopper. A liquid containing bag 5 comprises a bag main body 21 containing a liquid and having flexibility, and an outer layer member 23 disposed outside the bag main body 21, capable of forming a sealed space between the outer layer member and the bag main body 21, and having flexibility. Therefore, for example, when compressed air is sealed between the outer layer member 23 and the bag main body 21, an volume of the sealed space between them is enlarged, and the liquid cooled in the bag main body 21 can be pushed to the outside.
Abstract:
A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The retentate stream can be further processed for the recovery of lecithin. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1μ and about 2μ.
Abstract:
An ice cream machine for cooling liquid ice cream into frozen ice cream includes an evaporator system with a secondary evaporator. The evaporator system includes a cooling chamber having an ice cream input and an ice cream output. A valve can be placed at the ice cream input to achieve dry freeze operation. The valve can prevent the cooling chamber from being completely filled.
Abstract:
A refrigeration system both cools and heats frozen dessert mix in at least two hoppers and at least two freezing cylinders. A liquid line solenoid valve at the inlet of each of the hoppers and the freezing cylinders controls the flow of refrigerant from the condenser. A hot gas solenoid valve at the inlet of each of the hoppers and the freezing cylinders controls the flow of hot refrigerant from the compressor. The system further includes a hot gas bypass valve that is opened when only the hoppers are being cooled to provide additional compressor load. An EPR valve proximate to the hopper discharges varies the temperature of the refrigerant exchanging heat with the mix in the hoppers. A CPR valve controls the inlet pressure of the compressor by reducing the amount of hot refrigerant flowing into the compressor suction. A TREV valve injects liquid refrigerant to the compressor suction to control excessive compressor discharge during the cool cycle.
Abstract:
A method of dispensing a food product composed of a plurality of ingredients which are mixed to form the food product, includes the steps of providing a rotary surface having a rotary axis and a periphery, mixing together first and second fluid ingredients to form a liquid product mix, depositing the liquid product mix onto the surface while rotating the surface so that the liquid product mix spreads out on the surface in a layer, cooling the surface to a temperature low enough to at least partially freeze said layer to form a frozen product body, removing the product body from the surface as product body scrapings, and collecting and compacting the scrapings to form the food product. Apparatus for carrying out the method is also disclosed.
Abstract:
The invention relates to a device for the discontinuous production of ice-cream from a liquid mixture. Said device comprises a processing container, in which at least one tool is mounted so that it can rotate and repeatedly apply the liquid mixture to and scrape the latter from the refrigerated interior wall of the processing container, a fill opening for the liquid mixture and a discharge opening for dispensing the ice-cream from the processing container. The longitudinal axis (L-L) of the processing container (10) is inclined at a first acute angle (&agr;) in relation to the horizontal (H) and the rotating tool (20) comprises spatulas which are configured and mounted in such a way that they continuously transport the ice-cream mass which forms to the discharge opening (15), lying at the lowest point of the processing container (10).
Abstract:
A hot gas heat treat system is employed to cool mix in a hopper and a freezing cylinder and to heat the mix for pasteurization. A hopper liquid line solenoid valve at the inlet of the hopper and a cylinder liquid line solenoid valve at the inlet of the freezing cylinder each control the flow of refrigerant to the expansion valves which further control the flow of refrigerant that flows around the hopper and the freezing cylinder, respectively. A hopper hot gas solenoid valve at the inlet of the hopper and a cylinder hot gas solenoid valve at the inlet of the freezing cylinder control the flow of refrigerant from the compressor that flows around the hopper and the freezing cylinder. The system further includes a hot gas bypass valve that is opened when only the hopper is being cooled to provide additional load to the compressor. An EPR valve is positioned proximate to the hopper discharge to vary the temperature of the refrigerant exchanging heat with the hopper. A CPR valve is employed to control the inlet pressure of the compressor by reducing the amount of hot refrigerant flowing into the compressor suction. The system further includes a TREV valve to allow for liquid refrigerant injection to the compressor suction to control excessive compressor discharge during the cool cycle.
Abstract:
A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. In another embodiment, the machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. In another embodiment, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.
Abstract:
A method and machine for making frozen custard or similar products includes a freezing barrel, a pump for providing liquid mix to the freezing barrel, a dasher positioned in the freezing barrel for driving product through and dispensing the product from the freezing barrel, and a refrigeration system for chilling the freezing barrel. A user interface allows an operator to select from among a plurality of production rates. A system controller automatically controls the pumping rate, dasher motor speed, and chilling level to produce a product in the freezing barrel at the desired production rate and having the desired product quality and consistency. An ultrasonic sensor may be employed to monitor a level of liquid mix in a liquid mix container. A warning signal may be provided to the operator when the level of mix in the container runs low.