Frozen confectionery machine

Abstract

Apparatuses, systems, and methods are disclosed for eliminating or greatly reducing the cleaning process of a frozen confectionery apparatus or machine by containing an edible mixture in a flexible container or bag. The edible mixture is frozen and / or chilled and dispensed from the bag without contacting other parts of the machine, thereby helping to prevent the edible mixture from being contaminated by bacteria, viruses, chemical or physical contaminants.

Description

[0001] Cross-references to related applications

[0002] This application claims priority to each of U.S. Provisional Patent Application Serial No. 62 / 801194, filed February 5, 2019; U.S. Provisional Patent Application Serial No. 62 / 854601, filed May 30, 2019; and U.S. Provisional Patent Application Serial No. 62 / 942467, filed December 2, 2019, the entire disclosure of which is incorporated herein by reference. Technical Field

[0003] This exemplary embodiment relates to apparatus, systems, and methods for freezing and dispensing desserts, such as ice cream, smoothies, sorbets, gels, yogurt, cheese, margaritas, etc. This disclosure is particularly applicable in conjunction with low-cost, single-use packaging, typically flexible containers, packs, tubes, or bags, which contain edible mixtures for producing more than one serving of such dessert, and will be described in connection with them. However, it should be understood that this exemplary embodiment is also applicable to other classes of applications. Generally, machines for freezing and dispensing products are referred to as “frozen dessert machines” or apparatus, as opposed to “frozen dessert dispensers” that only dispense but do not freeze the initial liquid mixture or substance. Background Technology

[0004] Most existing frozen dessert machines (such as soft-serve ice cream machines), despite being manufactured by different companies, share a similar structure. Typically, these machines have a reservoir for the edible mixture in liquid form. This reservoir is often referred to as the hopper. Tubes supply the edible mixture from the hopper into a cylindrical drum. If the hopper is above the drum, the liquid edible mixture can be supplied to the drum by gravity. If the hopper is below the drum, a pump is used to supply the edible mixture to the drum. A means for drawing air into the drum containing the edible mixture is also typically provided for soft-serve ice cream and similar products. This is unnecessary for some products such as pureed foods. The refrigeration system cools the walls of the drum. A rotating auger assembly is installed inside the drum. The auger, typically rotating at around 200 RPM, performs several functions. The auger distributes the edible mixture along the drum walls, where freezing occurs. The auger rapidly scrapes the frozen edible mixture off the drum walls, thus keeping the ice crystals small. The auger actively mixes air and the edible mixture within the drum. The air mixed with frozen products is called overrun. Small ice crystal size and overrun give soft-serve ice cream its smooth, creamy texture. The swivel typically has a spiral shape that pushes the frozen edible mixture to the front of the bucket, where dispensing occurs through a user-operable dispensing nozzle. During dispensing, the liquid edible mixture from the hopper is allowed to enter the rear of the bucket. Crucially, the swivel and bucket are designed so that the liquid edible mixture at the rear of the bucket does not mix with the frozen edible mixture at the front. This prevents undesirable softening of the frozen edible mixture ready for dispensing.

[0005] A common drawback of the prior art is that the frozen dessert machine must be disassembled periodically to clean and disinfect all parts that come into contact with the edible mixture. Depending on the machine type and local hygiene regulations, this cleaning process is typically performed daily or every few days. The cleaning process is laborious, time-consuming, requires skilled workers, is prone to error, and poses health risks if done incorrectly. It is desirable to provide equipment, systems, and / or methods related to frozen dessert machines that at least address the aforementioned problems of the prior art. This invention differs from prior art, such as US10017371, which solves the simple task of dispensing frozen or thickened products from a flexible container. This invention also differs from prior art, such as US9591865, which solves the problem of freezing and dispensing a portion of frozen dessert from a flexible container. Summary of the Invention

[0006] The frozen dessert apparatus according to this disclosure includes a cooling element and a flexible container containing an edible mixture or substance (referred to herein as a mixture). The flexible container is configured such that the cooling element cools the edible mixture through the outer surface of the flexible container. In a preferred embodiment, at least one physical element, such as a roller, shoe, pressure member, ultrasonic component, etc., is arranged to interact with or contact at least a portion of the flexible container. Typically, but not in all cases, the physical element causes the inner walls of the flexible container to contact each other within the area of ​​the physical element, thereby forming a temporary seal. This breaks up ice crystals on or near the inner surface of the flexible container, or near the physical element, while causing the edible mixture to flow and mix within the flexible container. When the edible mixture is not dispensed, at least one channel is provided to allow continuous flow of the edible mixture within the flexible container, thereby preventing flow blockage. According to this disclosure, the flexible container may be made of consumable materials, such as, but not limited to, polyethylene and nylon films.

[0007] According to some embodiments of frozen dessert equipment, the physical element / roller contact is smaller than the entire width of the flexible container to form flow channels within the flexible container. This smaller-than-the-width contact can be influenced by controlling the roller width, the roller's position on the flexible container, or the roller's physical shape.

[0008] According to other embodiments, the flexible container of the frozen dessert apparatus also includes a dispensing tube, and when the dispensing tube is closed, the channel allows the edible mixture to flow around the roller.

[0009] According to an additional embodiment of the frozen dessert apparatus disclosed herein, the physical element is arranged to contact the entire width of the flexible container, and the physical element has features formed thereon to allow an edible mixture to flow through it. In a specific embodiment, the physical element is characterized by a dispensing boot that selectively defines a gap through which the edible mixture can flow.

[0010] According to some embodiments, the physical element / roller is made of a plurality of rollers spaced apart from each other to allow the edible mixture to flow through these gaps. In other embodiments, the frozen dessert apparatus of this disclosure also includes a control mechanism operable to move the rollers. According to some additional embodiments, the frozen dessert apparatus includes a pump located adjacent to a dispensing tube of a flexible bag.

[0011] According to some other embodiments of the frozen dessert apparatus, a liquid or gas is used to pressurize the flexible container. In some more specific embodiments, the frozen dessert apparatus additionally includes a first cold plate and a second cold plate. The pressurized flexible container is structurally supported between the first and second cold plates. The pressurized flexible container is also in thermal contact with both the first and second cold plates.

[0012] Other embodiments of the frozen dessert apparatus also include a reservoir for containing an edible mixture. The reservoir is in fluid communication with a flexible container to allow the edible mixture to flow from the reservoir container to the flexible container. In some embodiments, it is desirable that the reservoir be flexible. In other embodiments, the reservoir may be rigid or semi-rigid and may be made of a consumable material such as polyethylene plastic. The consumable material may include a material that provides fluid communication between the reservoir and the flexible container and the dispensing nozzle.

[0013] According to an additional embodiment of the frozen dessert apparatus, the flexible container is a first flexible container that contains a first edible mixture, and the apparatus further includes a second flexible container that contains a second edible mixture. In this embodiment, a selective dispensing mechanism may be provided to allow dispensing from one or both of the first and second flexible containers. In some specific embodiments, the selective dispensing mechanism includes a valve or pump unit on the first and second flexible containers. The embodiment illustrating up to two flexible containers in a single frozen dessert machine is not intended to be limiting. The frozen dessert machine may contain more than two flexible containers.

[0014] The method for manufacturing frozen dessert equipment according to this disclosure includes: providing a flexible container for containing an edible mixture or substance, and at least one physical element that interacts with or contacts at least a portion of the flexible container; moving the physical element to knead the edible mixture within the flexible container; and continuously freezing and dispensing the edible mixture, wherein the term "continuous" is understood to mean that, during product dispensing, more liquid edible mixture or substance is introduced from a storage container for freezing. Therefore, the actual steps of dispensing, freezing, and supplying from the storage container are typically intermittent, with the user dispensing the product as needed.

[0015] According to some embodiments of a method for manufacturing frozen dessert equipment, the method further includes supporting a flexible container between a first support structure and a second support structure. Optionally, the first support structure and the second support structure are a first cold plate and a second cold plate. Optionally, the flexible container is pressurized with gas or liquid. In some specific embodiments, the method further includes providing a reservoir for containing an edible mixture and introducing the edible mixture from the reservoir into the flexible container, thereby enabling continuous freezing and dispensing of the edible mixture.

[0016] According to other specific embodiments, the flexible container is provided as a first flexible container for containing a first edible mixture, and the method further includes providing a second flexible container for containing a second edible mixture, and selectively dispensing one or both of the first edible mixture and the second edible mixture.

[0017] A frozen dessert apparatus according to another embodiment of this disclosure includes a pressurized flexible container having at least one inlet and one outlet. The pressurized flexible container contains an edible mixture. It also includes a first cold plate and a second cold plate, and the pressurized flexible container is structurally supported between the first and second cold plates. Furthermore, one or more rollers are arranged to contact at least a portion of the flexible container to allow the edible mixture to flow within the flexible container. At least one channel is located adjacent to a physical element to allow the edible mixture to flow around a portion of the physical element that interacts with or contacts the flexible container. Finally, a reservoir containing the edible mixture is in fluid communication with the inlet of the pressurized flexible container to allow the edible mixture to flow from the reservoir container into the flexible container.

[0018] These and other non-limiting features of this disclosure are disclosed in more detail below. Attached Figure Description

[0019] The following is a brief description of the accompanying drawings, which are intended to illustrate the exemplary embodiments disclosed herein and not to limit the scope thereof.

[0020] Figure 1 shows an exploded view of the prior art for a typical frozen dessert machine (e.g., a soft-serve ice cream machine).

[0021] Figure 2 and Figure 3 A simplified version of this disclosure is shown schematically.

[0022] Figure 4 and Figure 5 Another version of this disclosure is illustrated schematically.

[0023] Figure 6 and Figure 7 This presents a version of a pourable frozen dessert.

[0024] Figure 8 , Figures 9A-9B and Figures 10A-10B The diagram schematically illustrates alternative arrangements for kneading frozen desserts.

[0025] Figures 11A-11B This is an illustration showing additional details of the kneader assembly;

[0026] Figure 11C It is shown Figure 11A The illustration shows a kneading assembly constructed as a belt or chain to achieve continuous kneading of the ice cream mixture;

[0027] Figure 12A A simplified view of an exemplary kneading assembly is shown, which has multiple rollers and includes a linkage mechanism, the multiple rollers being adapted for use in a frozen dessert machine manufactured according to the present disclosure;

[0028] Figure 12B It is shown Figure 12A An illustration of an additional simplified view of the kneading component;

[0029] Figure 13A An embodiment according to this disclosure is shown, wherein an oscillating kneader is used to knead an edible mixture in a frozen bag;

[0030] Figure 13B It is shown Figure 13A Additional details of the oscillating kneader are illustrated;

[0031] Figure 13C It is shown Figure 13A Another illustration showing additional details of the oscillating kneader;

[0032] Figure 14A This is a simplified side view of a roller supported on a rotatable shaft, which kneads the edible mixture in a frozen bag;

[0033] Figure 14B yes Figure 14A A simplified top view of the rollers;

[0034] Figure 15 A perspective view shows an exemplary cylindrical cold plate suitable for use in a frozen dessert machine manufactured according to the present disclosure;

[0035] Figure 16 yes Figure 15 A simplified front view of the cylindrical cold plate;

[0036] Figure 17 Is it suitable for and Figure 15 Illustration of a replaceable kneader design used with cylindrical cold plates;

[0037] Figure 18A The first step of a four-step process is shown, in which a roller moves across a frozen bag to knead its contents.

[0038] Figure 18B The image shows rollers moving across a frozen bag to knead its contents. Figure 18A The second step in the four-step process;

[0039] Figure 18C The image shows rollers moving across a frozen bag to knead its contents. Figure 18A The third step in the four-step process;

[0040] Figure 18D The image shows rollers moving across a frozen bag to knead its contents. Figure 18A The fourth step in the four-step process;

[0041] Figure 19AThe first step of a two-step process of moving a roller on a freezer bag to dispense ice cream is shown;

[0042] Figure 19B This shows moving a roller on a freezer bag to dispense ice cream. Figure 19A The second step in the two-step process;

[0043] Figure 20 Alternative embodiments of the freezer bag according to this disclosure are shown;

[0044] Figure 21 An exemplary embodiment of a frozen dessert machine manufactured according to the present disclosure is shown;

[0045] Figure 22A A frozen dessert machine manufactured according to the present disclosure is shown, which can be configured to simultaneously freeze and dispense two or more flavors;

[0046] Figure 22B It shows Figure 22A A variant of the frozen dessert machine in which a pump unit is used instead of a valve arrangement to freeze and dispense two or more flavors simultaneously;

[0047] Figure 23A An insulating housing having a refrigeration section and a freezing section is shown, the insulating housing being suitable for use with a frozen dessert machine manufactured according to the present disclosure;

[0048] Figure 23B It shows Figure 23A A variation of the insulating outer shell, wherein the freezer bag is oriented vertically rather than horizontally within the shell;

[0049] Figure 24 This is a simplified view illustration of a freezing bag system manufactured according to this disclosure;

[0050] Figure 25 An isometric view of an embodiment of a frozen dessert machine manufactured according to the present disclosure is shown;

[0051] Figure 26A It shows that it is suitable for use in Figure 25 A simplified view of the freezing bag system in a frozen dessert machine;

[0052] Figure 26B It shows that it is suitable for use in Figure 25 Another simplified view of the freezing bag system in a frozen dessert machine, wherein the bag system is supported between the first and second cold plates of the frozen dessert machine.

[0053] Figure 27 It comes from Figure 25 A front view of a frozen dessert machine, with the outer cold plate removed to show additional details of the machine;

[0054] Figure 28A Exemplary embodiments of a dispensing valve suitable for use in the freezing bag system and frozen dessert machine of this disclosure are shown;

[0055] Figure 28B It shows the relationship with Figure 28A The other components of the distribution valve embodiment are isolated from the freezer bag;

[0056] Figure 28C It shows Figure 28A Variations of the movable component parts in the embodiment of the distribution valve;

[0057] Figure 28D Showing from Figure 28C Another variation of the movable component;

[0058] Figure 28E Showing from Figure 28C Another variation of the movable component;

[0059] Figure 28F Showing from Figure 28C Another variation of the movable component;

[0060] Figure 29A An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown;

[0061] Figure 29B It is shown Figure 29A Illustrations of additional details of the freezer bag system;

[0062] Figure 29C It is shown Figure 29A Another illustration showing additional details of the freezer bag system;

[0063] Figure 30 It is used to supply air to Figure 29A A simplified view of the means of the freezing bag system;

[0064] Figure 31A This is a simplified view illustration of a freezer bag system manufactured according to the present disclosure, the freezer bag system including features for controlling liquid level and air level;

[0065] Figure 31B It is shown Figure 31A Illustrations of additional details of the freezer bag system;

[0066] Figure 31C It is shown Figure 31A Another illustration showing additional details of the freezer bag system;

[0067] Figure 32AAn embodiment of a freezer bag according to the present disclosure is shown, which does not include an associated storage bag or dispensing nozzle;

[0068] Figure 32B It is shown Figure 32A Illustrations of additional details for the freezer bag;

[0069] Figure 33 An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, wherein a rigid structure supports the storage bag;

[0070] Figure 34 This is a schematic diagram of a freezer bag system according to the present disclosure, which includes fluid communication between a reservoir and a freezer bag;

[0071] Figure 35 This is a diagram of another schematic arrangement, which is Figure 34 Variations;

[0072] Figure 36A A simplified view is shown of an exemplary embodiment of a one-way valve arrangement suitable for use in the freezing bag system and freezing dessert machine of this disclosure, the one-way valve arrangement being made of standard polymer bag material;

[0073] Figure 36B It comes from Figure 36A Another view of the one-way valve arrangement;

[0074] Figure 37 A schematic arrangement of a freezer bag system manufactured according to the present disclosure is shown, which uses a three-way valve to control the flow between the storage bag and the freezer bag;

[0075] Figure 38A It shows from Figure 37 A method for implementing a valve component in a frozen bag system is shown, illustrating a front view of the valve component;

[0076] Figure 38B It shows Figure 38A A first side view of the valve assembly, wherein the valve assembly is shown in the middle position in the central divider;

[0077] Figure 38C It shows Figure 38A A second side view of the valve component, showing the first flow channel and the second flow channel;

[0078] Figure 38D It shows Figure 38A A third side view of the valve assembly, wherein the pressure in the first flow channel has forced the separator toward the second flow channel and sealed it in place;

[0079] Figure 38EIt shows Figure 38A The fourth side view of the valve component, wherein the pressure in the second flow channel has forced the separator toward the first flow channel and sealed it in engagement;

[0080] Figure 39A An exemplary clamping mechanism suitable for use in holding frozen bags in a frozen dessert machine manufactured according to the present disclosure is shown;

[0081] Figure 39B It is shown Figure 39A Illustrations of additional details of the clamping mechanism;

[0082] Figure 40A Another exemplary clamping mechanism suitable for use in holding frozen bags in a frozen dessert machine manufactured according to this disclosure is shown;

[0083] Figure 40B It is shown Figure 40A Illustrations of additional details of the clamping mechanism;

[0084] Figure 41 An embodiment of a freezing bag according to the present disclosure is shown, wherein the freezing bag wraps around a central cold plate.

[0085] Figure 42A An exemplary roller assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the roller assembly including rollers having a dispensing shoe feature;

[0086] Figure 42B It is shown Figure 42A An illustration of additional details of the rollers with distribution boot features;

[0087] Figure 43 yes Figure 42A Another illustration of a roller with a distribution shoe feature shows a cross-sectional view of the roller;

[0088] Figure 44A An exemplary roller assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown. The roller assembly includes rollers having a dispensing boot feature that extends the entire length / width of the frozen bag.

[0089] Figure 44B It shows Figure 44A An illustration of additional details of the rollers with distribution boot features;

[0090] Figure 45A It has Figure 44A Another illustration of the distribution boot features and additional details of the rollers;

[0091] Figure 45B It is shown Figure 44A Additional illustrations showing the distribution boot features and roller details;

[0092] Figure 46 It shows the Figures 25-27 A modification to the illustrated embodiment, wherein rollers are added to the mixing bar;

[0093] Figure 47A It is shown Figure 46 Illustrations of additional details regarding the modified rollers and mixing rods;

[0094] Figure 47B It has Figure 46 Another illustration showing additional details of the modified rollers and mixing rods;

[0095] Figure 48 An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, wherein a dispensing tube is located at or adjacent to the top of the freezing bag;

[0096] Figure 49A It is shown Figure 48 A simplified side view of the freezer bag system;

[0097] Figure 49B It is shown Figure 48 A second simplified side view of the freezer bag system;

[0098] Figure 50 An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, wherein the system includes a filling pump and a dispensing pump / flow meter;

[0099] Figure 51A An exemplary embodiment is shown for stirring contents in a reservoir suitable for use in a frozen dessert machine manufactured according to this disclosure;

[0100] Figure 51B It is from stirring Figure 51A Another illustration of the contents of the storage device;

[0101] Figure 52A Another exemplary embodiment of stirring contents stored in a reservoir is shown, the reservoir being adapted for use in a frozen dessert machine manufactured according to the present disclosure;

[0102] Figure 52B It is stirred and stored in the source Figure 52A Another illustration of the design of the contents in the storage device;

[0103] Figure 53 A simplified view of an exemplary kneader assembly having multiple piezoelectric transducers / rollers is shown, which is suitable for use in a frozen dessert machine manufactured according to this disclosure;

[0104] Figure 54This is an illustration of an exemplary embodiment of a cooling system suitable for use in a frozen dessert machine manufactured according to the present disclosure;

[0105] Figure 55 This is an illustration of another exemplary embodiment of a cooling system suitable for use in a frozen dessert machine manufactured according to the present disclosure, the cooling system including heat pipes;

[0106] Figure 56A An isometric view of an exemplary embodiment of a modular frozen dessert machine manufactured according to the present disclosure is shown, the frozen dessert machine including a dispensing head and a handle for controlling the flow of frozen desserts;

[0107] Figure 56B It comes from Figure 56A Another illustration of a frozen dessert machine, which has been modified to include a second dispensing head;

[0108] Figure 56C It comes from Figure 56A Another illustration of a frozen dessert machine, which has been modified to move the dispensing head to the bottom of the cold plate;

[0109] Figure 57A An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, wherein a first freezing bag and a second freezing bag can be used on a pair of cold plates;

[0110] Figure 57B An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, wherein a single flavor is provided using a large-volume single freezing bag;

[0111] Figure 58A This is a simplified front view of an exemplary cold plate arrangement suitable for use in a frozen dessert machine manufactured according to this disclosure, the frozen dessert machine being constructed to dispense a variety of flavors;

[0112] Figure 58B It is shown Figure 58A A simplified side view of the cold plate arrangement;

[0113] Figure 59A An exemplary embodiment of a dispensing head suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the dispensing head facilitating the loading of a frozen bag nozzle;

[0114] Figure 59B It comes from Figure 59A Another illustration of the distribution head shows the clamping foot component in the raised position;

[0115] Figure 60 An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the freezing bag system including a pump;

[0116] Figure 61 An exemplary embodiment of a pressure sensor suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the pressure sensor engaging with the outside of a fluid tube of a frozen bag system;

[0117] Figure 62A An exemplary system for combining liquid tubing and air tubing is shown, such that both can be used in a peristaltic pump and are suitable for use in a frozen dessert machine manufactured according to this disclosure;

[0118] Figure 62B It is shown Figure 62A Illustrations of additional details of the system;

[0119] Figure 62C It is shown Figure 62A Another illustration of additional details of the system;

[0120] Figure 62D It shows having Figure 62A Another illustration of additional details of the system;

[0121] Figure 63 It is shown Figure 62A The illustration shows additional details of the system, in which both air and liquid can be effectively pumped when inserted into a peristaltic pump.

[0122] Figure 64A An exemplary embodiment of a frozen dessert machine manufactured according to the present disclosure is shown, the frozen dessert machine being configured to facilitate loading frozen bags into the machine, wherein the front cold plate is in an open position for loading;

[0123] Figure 64B It comes from Figure 64A Another illustration of a frozen dessert machine, in which the front cold plate is in the closed position for operating the machine;

[0124] Figure 65A An exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the kneading and dispensing assembly including segmented cold plates;

[0125] Figure 65B It is shown Figure 65A The illustration shows additional details of the segmented cold plate, which includes laterally independently movable segments.

[0126] Figure 65C yes Figure 65B The second illustration of the segmented cold plate;

[0127] Figure 65D Showing from Figure 65A Front view of the segmented cold plate;

[0128] Figure 65E Another exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the kneading and dispensing assembly including a deformable membrane attached to a first cold plate;

[0129] Figure 65F It is shown Figure 65E Illustrations of additional details of the deformable membrane and the first cold plate, including protrusions in the membrane caused by the applied magnetic field;

[0130] Figure 65G yes Figure 65F A second illustration of the deformable membrane and the first cold plate;

[0131] Figure 65H Another exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the kneading and dispensing assembly comprising a deformable membrane segmented into partitioned fluid cavities;

[0132] Figure 66A An exemplary roller assembly suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown. The roller assembly is configured for single / two flavor settings and is configured with small freezing bags.

[0133] Figure 66B It shows Figure 66A The illustration shows additional details of the roller assembly, which is constructed for single / two flavor settings and has a large freezer bag.

[0134] Figure 67 An exemplary embodiment of a stirring system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown;

[0135] Figure 68A Another exemplary embodiment of a stirring system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the stirring system including a mixing bar having a piezoelectric actuator that generates ultrasonic vibrations for stirring;

[0136] Figure 68B It shows Figure 68A Illustrations of additional details of the mixing system;

[0137] Figure 68C It shows Figure 68A Another illustration showing additional details of the mixing system;

[0138] Figure 68D It shows Figure 68A Another illustration showing additional details of the stirring system; and,

[0139] Figure 69An exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine manufactured according to the present disclosure is shown, the freezing bag system including encrypted codes associated with the freezing bag and storage bag.

[0140] Figure 70A An exemplary embodiment of the dispensing roller device is shown.

[0141] Figure 70B yes Figure 70A An end view of the embodiment, wherein the distribution roller is in a first position.

[0142] Figure 70C yes Figure 70A An end view of the embodiment, wherein the distribution roller is located in the second position.

[0143] Figure 71 A flexible bag holding system is shown.

[0144] Figures 72A-72B A flexible bag system with a bypass tube is shown. Detailed Implementation

[0145] A more complete understanding of the components, processes, and apparatus disclosed herein can be obtained by referring to the accompanying drawings. These drawings are merely illustrative representations for the convenience and ease of illustrating this disclosure and are therefore not intended to indicate the relative size and dimensions of the apparatus or components of this disclosure, and / or to define or limit the scope of the exemplary embodiments.

[0146] Although specific terms are used in the following description for clarity, these terms are intended only to indicate the particular structures chosen for the embodiments illustrated in the accompanying drawings and are not intended to limit or restrict the scope of this disclosure. In the following drawings and description, it should be understood that the same reference numerals refer to components with the same function.

[0147] This disclosure discloses embodiments of apparatus, systems, and methods related to dessert dispensing that eliminate or significantly reduce the cleaning process of machines dispensing such dessert products. The cleaning steps required by existing dessert dispensing machines (such as soft-serve ice cream machines, daiquiri machines, etc.) impose a significant maintenance burden on operators. Furthermore, inadequate cleaning represents a potential health risk to consumers of frozen products. This document discloses apparatus, systems, and methods for freezing and dispensing soft-serve ice cream without the maintenance and health risks associated with prior art machines. This is achieved by containing an edible mixture in a flexible container, package, or bag. The edible mixture is frozen and / or chilled and dispensed from the bag without contact with other parts of the machine, which could lead to contamination of the edible mixture with bacteria, viruses, chemical, or physical contaminants. Several embodiments are disclosed in which the frozen and / or chilled edible mixture is generally described as ice cream. However, it should be understood that any edible mixture can be used without departing from the scope of this disclosure.

[0148] Figure 1 shows an exploded view of a typical soft-serve ice cream machine. Prior art soft-serve ice cream machines are typically made of components known in the art, including but not limited to: hopper cover 1, feed tube 2, mixture level float 3, rear panel 4 and front panel 5, side panels 6 and 7, drip tray 8, support legs 9, low mixing indicator light 10, splash guard 11, drip tray 12, drip tray support 13, and mixing and dispensing assembly 14. Most of the components shown require cleaning and disinfection as frequently as possible, in accordance with machine specifications and local regulations.

[0149] Figure 2 A simplified view of an embodiment of this disclosure is shown. Frozen dessert machine or apparatus. 20The device includes a refrigeration system comprising a heat absorber or heat-absorbing element (e.g., cold plate 21) and a heat exhaust unit 23, both maintained at a relatively low temperature. The cold plate 21 can be any of many shapes and form factors, many of which are known in the art. The refrigeration system can be one or a combination of various refrigeration technologies known in the art, including, but not limited to, vapor compression, thermoelectric, and magnetocaloric technologies. Vapor compression technology is the most commonly used technology in frozen dessert machine applications. The cold plate may also include multiple cooling zones operating at different temperatures or cooling rates. Components of the refrigeration system can be located locally (i.e., within the machine) or remotely (outside the machine). Edible substances or mixtures (referred to herein as “mixtures”) are contained in flexible freezing containers or bags (where the terms “container” and “bag” are essentially used synonymously) 24. The freezing bag 24 may also contain a quantity of gas, such as, but not limited to, air. Antibacterial or bactericidal gases may also be used. Carbon dioxide gas may be used to convert the mixture into carbonates. The freezing bag 24 is positioned on the cold plate 21. This lowers the temperature of the edible mixture in the freezing bag to the desired temperature, typically below 0°C. Typically, the required temperature range is from approximately -5°C to -20°C. Physical elements, such as rollers 27, are operable to agitate or knead the contents of the freezer bag 24. The rollers move along the surface of the freezer bag 24 as ice crystals form at or near the inner surface of the bag. The freezer bag 24 is sandwiched between rollers 27 and a cold plate 21. This mechanically separates the ice crystals from the inner surface of the bag and may also help to break them up. The agitation performed by rollers 27 prevents the formation of large ice crystals and allows air to be incorporated into the ice cream. This mixture of air and ice cream is commonly referred to as overrun. The combination of overrun and small-sized ice crystals gives the ice cream its smooth, creamy texture. A dispensing tube 25 is used to dispense the edible mixture 26.

[0150] refer to Figure 8 The diagram shows a top view of the cold plate 21, freezing bag 24, and roller 27. Flow lines on the bag 24 depict how the ice cream flows around the edge of the roller 27. The width of the gap where the ice cream flow occurs can be controlled by the width or position of the roller 27. A relatively narrow gap will result in a relatively high-speed flow of the ice cream, which helps to increase the overrun. Therefore, the position and speed of the roller 27 can be varied to adjust the desired overrun. (Reference) Figure 9A and Figure 9B Another embodiment of the exemplary roller 46 is shown. The roller 46 has a non-circular cross-section, which provides a flow channel for the ice cream when the roller kneads the mixture.

[0151] Figure 3A top view of the kneader 28 on the freezer bag 24 is shown. For simplicity, the mechanism for controlling the movement of the kneader is not shown. However, the control mechanism is generally operable to move the kneader 28 up, down, left, and right, allowing all the mixture in the freezer bag 24 to be kneaded. The kneader 28 shown is smaller than the width of the freezer bag 24. This provides space for the ice cream mixture to flow within the freezer bag 24 as the roller 28 moves. The churning and flow of the ice cream mixture within the freezer bag 24 prevents the formation of large ice crystals and allows air to mix with the ice cream, resulting in an overrun. This results in a smooth, creamy ice cream. A dispensing tube 25 is used to dispense the edible mixture.

[0152] Figure 4 and Figure 5 Another embodiment of this disclosure is shown, which has a freezer bag 31 in fluid communication with a storage bag 35, wherein... Figure 4 A side view of this embodiment is shown. Figure 5 A top view of this embodiment is shown. The freezer bag 31 is located on the cold plate 21. A first kneader 32 and a second kneader 33 divide the freezer bag 31 into an unfrozen section (A) and a frozen section (B), respectively. Figure 5 Clamping roller 34 ( Figure 5 (Not shown) Prevents ice cream from leaving the freezer bag 31 before it is needed. The movement of the kneaders 32 and 33 is coordinated by the movement of the control mechanism (not shown) so that ice cream can be continuously frozen and dispensed through the dispensing tube 29 while a fresh, unfrozen mixture is introduced from the storage bag 35.

[0153] Figure 6 A side sectional view of a dispensing mechanism is shown, which includes a pump, such as a peristaltic pump 40, for dispensing or assisting in dispensing ice cream. Figure 7 A front view of a dispensing mechanism 40, including a dispensing nozzle 45, is shown. A dispensing tube 44 extends between a housing 41 and a peristaltic roller 42. In embodiments where a peristaltic pump 40 is used to assist in dispensing ice cream, the dispensing tube 44 may be from... Figure 2 and Figure 3 The distribution tube 25 or from Figure 4 and Figure 5 Part of the distribution pipe 29, or connected to from Figure 2 and Figure 3 The distribution tube 25 or from Figure 4 and Figure 5The dispensing tube 29 is located in the housing 41. The housing 41 is typically cooled to maintain the viscosity of the ice cream. The roller 42 has protrusions 43 that, as the roller 42 rotates clockwise, compress the ice cream along the dispensing tube 44. The ice cream exits at the nozzle 45. The roller 42 is also configured to rotate counter-clockwise to compress any undispensed product back into the freezer bag 31. A heating element (not shown) may be contained in the housing 41, the roller 42, on the surface of the dispensing tube 44, or on the nozzle 45. The heating element is used to sterilize the components it is located on (i.e., kill, prevent, or limit the growth of bacteria or other pathogens). This is necessary for ice cream or other products to be stored in the machine for extended periods (e.g., overnight).

[0154] although Figure 6 The roller 42 with protrusion 43 is shown, but it is conceivable that many other peristaltic pump mechanisms can be used without departing from the scope of this disclosure. For example, conveyor belt rollers (not shown) can be used instead of the circular roller 42. This would provide additional freedom in the design of the shape factor of the dispensing system.

[0155] Figure 10A and Figure 10B A roller assembly 50 is shown, in which a shaft 51 supports a first roller element 52 and a second roller element 53. Roller elements 52 and 53 are independently movable along the axis (X) of the shaft (i.e., horizontally movable to the left and right along the axis (X)). Figure 10A and Figure 10B The relative positions of the roller elements along axis 51. This provides flow channels 54 for the ice cream as the rollers 52, 53 move downwards and / or upwards (i.e., in a direction perpendicular to axis (X)). This provides a mechanism for thoroughly kneading the ice cream and allowing air to be incorporated into the mixture.

[0156] Figures 11A-11C An embodiment 60 of a kneader using multiple rollers is shown. Rollers 61 are spaced apart to allow the ice cream mixture to flow between them. Rollers 61, 62 are equally spaced in a fixed position along their respective axes (or may be unequally spaced), but roller 61 is offset from roller 62 on the adjacent axis. This provides a somewhat obstructed path for the flow of ice cream while ensuring that all areas of the freezing bag 24 are in contact with rollers 61, 62, thereby ensuring that the ice cream mixture is kneaded well. Rollers 61, 62 provide net movement of the ice cream toward the dispensing tube 63, while allowing the ice cream to flow through the rollers when the dispensing tube 63 is closed. Figure 11C As shown, rollers 61 and 62 can be configured as belts or chains 64, enabling continuous kneading of the ice cream mixture.

[0157] Figure 12A and Figure 12B It shows something similar to Figures 11A-11C An example using multiple rollers. In Figure 12A and Figure 12B In some embodiments, a linkage mechanism 71 is included, which is rotatably supported on the cold plate 21 for switching between one or more different types of rollers. Specifically, the linkage mechanism 71 may be configured in Figure 12A In the first position shown, one or more kneading rollers 72 are used, and Figure 12B In the second position shown, one or more distribution rollers 73 are used. Of course, other configurations of linkage mechanisms and / or rollers may be used without departing from the scope and intent of this disclosure.

[0158] Figures 13A-13C An embodiment is shown in which an oscillating kneader 81 is used to knead an ice cream mixture in a frozen bag 24 located on a cold plate 21. A guide groove 82 is used to control the oscillating movement of the kneader 81 relative to the frozen bag 24 and the cold plate 21. More specifically, the guide groove 82 accommodates a follower extending from the kneader 81 and is configured to allow the kneader 81 to... Figures 13A-13C Swing between the various positions shown and effectively knead the ice cream mixture in the freezer bag 24.

[0159] Figure 14A A side view of an embodiment is shown. Figure 14B A top view of an embodiment is shown, which has rollers 91 supported on a rotatable shaft 92. As the shaft 92 rotates about a vertical axis, the rollers 91 rotate about a horizontal axis. The rollers 91 knead the ice cream mixture in a frozen bag 24 located on top of a cold plate 21 via the rotation of the shaft 92.

[0160] Figure 15 and Figure 16 An alternative embodiment is shown, wherein the cold plate 101 is formed into a cylindrical shape. A freezer bag 102 is located within the cold plate 101. A kneader 103 rolls eccentrically within the cold plate 101 to knead the ice cream mixture in the freezer bag 102 located within the cold plate 101; that is, the freezer bag 102 is radially positioned between the inner surface of the hollow cylindrical cold plate 101 and the kneader 103, and the kneader and the cylindrical cold plate have... Figure 16 The kneader 103 is shown as a cylinder with parallel, offset axes. Various geometries or features of the kneader 103 can be designed to enhance kneading, expansion rate, or reduce the power required for kneading. For example, Figure 17 An alternative kneader design 104 is shown that can be used with a hollow cylindrical cold plate 101. The kneader 104 typically includes a support frame 105 for supporting one or more rollers 106 that move along the inner circumference of the cold plate 101 to knead the ice cream mixture in a frozen bag 102 located within the cold plate 102.

[0161] Figures 18A-18D The diagram illustrates a four-step process where roller 27 moves across a frozen bag 24 to knead the contents. Figure 18A In the middle, roller 27 is positioned or biased toward the right side of the freezer bag 24 and moves in the downward direction indicated by the arrow of the adjacent roller. Figure 18B In this process, roller 27 remains positioned / biased toward the right side of the freezer bag 24 and moves downwards until the flow direction of the mixture in the bag has been reversed to the upward direction indicated by the arrow. Therefore, the end of roller 27 is positioned such that the contents of the freezer bag 24 can be transferred around the end of roller 27. Figure 18C In the middle, the position / bias of roller 27 has been changed to or towards the left side of the freezer bag 24, and the roller is along the same path as... Figure 18A and Figure 18B It moves in the opposite direction to the direction in which it is moving. Figure 18D In the middle, roller 27 is still biased toward the left side of the freezer bag 24 and has moved upward until the flow direction of the mixture in the bag has been reversed back to the downward direction indicated by the arrow.

[0162] Figure 19A and Figure 19B This illustrates a two-step process where roller 27 moves across a freezing bag 24 to dispense ice cream. Roller 27 moves from... Figure 19A Starting from the upper position shown, move to... Figure 19B The downward position shown causes the contents of bag 24 to flow in the direction indicated by the arrow. Here, roller 27 has an axial length that extends across the entire width of the cavity of frozen bag 24 to push / dispense ice cream from the frozen bag.

[0163] Figure 20 An alternative embodiment of the freezer bag 120 is shown. A first compartment 121 holds the liquid ice cream mixture. A second compartment 122 is exposed to below the freezing point temperature by contact, for example, with a cold plate 21 (not shown, but understood to be in contact with the freezer bag in that area of ​​the second compartment). The ice cream mixture is kneaded in the second compartment 122 by one or more kneaders (not shown). A third compartment 123 has a roller mechanism (not shown) that further kneads the ice cream to produce a peristaltic pump-like action (similar to...). Figure 6 The peristaltic pump 40 shown is used. A roller mechanism (not shown) pumps ice cream from the second compartment 122 through the third compartment 123 and generates sufficient pressure to overcome the resistance generated by an optional one-way valve 124, thereby allowing the bag contents to be dispensed. Channels 125 and 126 provide fluid communication between the compartments. Optional valves or clamping mechanisms (not shown) can be used in channels 125 and 126 to control the movement of the ice cream between the compartments. Mounting hole 127 (or other alternative retaining mechanism) is used to hold the frozen bag 120 in position.

[0164] Figure 21 An exemplary embodiment of a frozen dessert machine manufactured according to this disclosure is shown. Figure 21 In this embodiment, the cold plate 21 is vertically oriented and perpendicular to the front of the machine. This vertical arrangement facilitates accommodating multiple cold plates (not shown) for multiple frozen bags (e.g., flavors) within a single machine. However, the cold plate 21 may also be oriented horizontally or at an angle without departing from the scope of this disclosure. A kneader assembly 131 is attached to a cabinet door 132. The system is contained within a cabinet 133. When the cabinet door 132 is closed, the kneader assembly 131 engages with the cold plate 21. Other components of the system (e.g., the refrigeration system) are not shown. A dispensing handle 134 is used to dispense ice cream or other edible frozen mixtures through a dispensing nozzle 135 located in a first position (open / dispensing position) of the handle, and to prevent dispensing of frozen dessert mixtures in a second position (closed / non-dispensing position).

[0165] Existing technology for freezing dessert machines using flexible containers has been constructed to freeze and dispense a single flavor of ice cream. For example... Figure 22A and Figure 22B As shown, the frozen dessert machine manufactured according to this disclosure can be advantageously configured to simultaneously freeze and dispense two or more flavors. In some cases, it may be necessary to dispense two flavors from the same or nearly the same location on the machine. Figure 22A The illustrated freezer bag system 140 shows one embodiment in which a first freezer bag 141 has a dispensing tube 142 oriented to overlap with a dispensing tube 143 from a second freezer bag 144. While the freezer bags are not required to be identical, freezer bags 141 and 144 can generally be identical to each other if one bag is flipped. A dispensing pump 145 is configured to dispense from both bags simultaneously. Valves 146 in freezer bags 141 and 145 can be used to selectively allow dispensing from one or both freezer bags. Thus, one pump 145 (e.g., a peristaltic pump) can be used to dispense one flavor or two flavors simultaneously.

[0166] Figure 22B The freezer bag system 150 shown is Figure 22A Similar to, but differing in that pump unit 151 has two independently operable pumping mechanisms 151A and 151B to selectively allow dispensing from one or both of the freezer bags. In this regard, pump 151A can be activated to dispense from the first freezer bag 141, and pump 151B can be activated to dispense from the second freezer bag 144.

[0167] Figure 23A and Figure 23B The possible arrangement of components in an ice cream machine system manufactured according to this disclosure is shown. Figure 23AEmbodiment 160 includes an insulating housing 161 having a refrigeration section 162 and a freezing section 163. Cooling for the refrigeration section 162 and the freezing section 163 can come from one or more separate cooling systems or cooling elements. Freezing of the edible mixture can come from a cooling fluid, such as, but not limited to, air, a liquid (e.g., brine), a liquid spray 163, or any combination of cooling fluid and a cold plate, via a cold plate in the freezing section. A reservoir 35 is included in the refrigeration section 162. Optionally, a fan 164 can be used to circulate air. Figures 11A-11C The roller assembly 165 of the type shown is used for kneading ice cream. However, a single roller assembly or multiple roller assemblies can be used. The roller assembly 165 pushes the ice cream toward an optional dispensing pump 166. However, as... Figure 11A As shown, due to the gap between the rollers 167, ice cream can flow through the rollers 167. As a result, a constant pressure pushes the ice cream toward the dispensing pump 166; however, the ice cream is prevented from dispensing until the dispensing pump 166 is opened. Optionally, a simple clamping valve (not shown) can be used for dispensing. The roller assembly 165 opens and closes as needed to knead the ice cream and / or assist in dispensing. The roller assembly 165 can be operated in any direction or oscillate as needed. However, during normal operation of the roller assembly 165, the rollers 167 move toward the dispensing pump 166. As the ice cream is dispensed, more space becomes available in the horizontally oriented freezing bag 31. This allows the mixture from the storage bag 35 to flow into the freezing bag 31. This flow can be caused by gravity or pressure generated by other means, such as a pump. Figure 23A The arrangement shown allows for continuous freezing and dispensing of ice cream. The storage bag 35 can be much larger than the actual size of the freezer bag 31. Figure 23A Other components of the system (e.g., refrigeration system, control electronics, and other components known in the art) are not shown.

[0168] Figure 23B Example 170 illustrates a similarity to Figure 23A The arrangement of embodiment 160 shown includes a refrigeration section 172 and a freezing section 171. Figure 23B In this configuration, the freezing bag 31 is vertically oriented. Roller assemblies 165 are arranged on both sides of the freezing bag 31, and the ice cream is cooled by the surrounding air in the freezing section 171. However, without departing from the scope of this disclosure, a cold plate can be used with the vertically oriented freezing bag.

[0169] Figure 24An embodiment 180 of an additional freezing bag system is schematically illustrated. Here, the storage bag 181 has one or more tubes 182 in fluid communication. Tubes 182 can be used to inject air, flavorings, or other ice cream mixtures. The freezing bag 183 may have one or more tubes 184 in fluid communication. This can be used to inject air, ice cream, or flavorings into the ice cream mixture. The dispensing tube 185 may have one or more other tubes 186. This can be used to inject air, ice cream, or flavorings in solid or liquid form. For example, it may not be desirable to inject flavorings such as fudge sauce, caramel, or strawberry into the freezing bag 183 because they would mix thoroughly with the ice cream, or, in the case of solids, they would liquefy or be ground into very small particles by kneading rollers. During dispensing, flavorings can be injected into the tubes 186 such that a vortex consistent with the injected flavoring can be achieved.

[0170] Figure 25 An isometric view of an embodiment of a frozen dessert machine 200 manufactured according to this disclosure is shown. For clarity, some components of the system (e.g., parts of the support frame) are not shown. Freezing bag 203 ( Figure 26A and Figure 26B It is located between the outer cold plate 201 and the inner cold plate 202. One or both of the cold plates 201 and 202 are cooled to a temperature suitable for freezing edible mixtures. Typically, the suitable freezing temperature is between approximately -5°C and -30°C.

[0171] Many methods known in the art can be used for cooling. Figure 25 The cold plate in the embodiment. One method is to attach a pipe (not shown) circulating a cooling fluid, such as refrigerant from a vapor compression refrigeration system, to the cold plate. Channels 204 on the cold plate can be used to receive the cooling pipe. Using two cold plates has several advantages. It increases the heat transfer area for freezing the edible mixture. It provides structural support for the freezer bag. Since the edible mixture is initially in a liquid state, the mixture will settle to the bottom of the freezer bag 203 ( Figure 26A The bag supports are located on cold plates 201 and 202. Figure 26B When the mixture is between 0 and 1, the shape of the bag can be controlled, and the edible mixture can maintain contact with the cold plate over a relatively large area.

[0172] In some embodiments, the freezer bag 203 may be pressurized using a liquid or a gas. However, a gas is generally preferred. Examples of suitable gases for pressurization include, but are not limited to, air, carbon dioxide, nitrogen, or nitrous oxide. Different gases have different advantages. Air is readily available from the atmosphere, nitrogen can inhibit oxidation, carbon dioxide can convert edible mixtures into carbonates, and nitrous oxide has antibacterial properties, dissolves in milk fat, and gives ice cream a light and fluffy texture. When pressurizing with a gas, the cold plates 201, 202 provide structural support, while the conveying system uses appropriately arranged roller chains 205 and wheels 206 to drive the mixing rod 207 on the freezer bag 203, such that the freezer bag is clamped between the outer cold plate 201 and the rollers 212 on the mixing rod 210. Figure 25 ).

[0173] Figure 27 Showing from Figure 25 A front view of a frozen dessert machine 200, with the outer cold plate 201 removed. Mixing rods 210 and 211 are visible in this view. Mixing rod 210 has rollers 212 typically located at the center of the mixing rod 210. As shown, rollers 212 are typically circular cylinders. However, other shapes are possible. For example, the ends may be tapered to reduce stress on the frozen bag 203 at the roller edges. Rollers 212 may have textures, grooves, or typically non-circular cross-sections. Rollers 212, 216 do not need to roll on the frozen bag 203. Other geometries would result in sliding motion. Mixing rod 210 has guide bearings 213 that mate with guide rails 214. Guide bearings 213 and guide rails 214 force rollers 212 to press against the frozen bag 203 between rollers 212 and the outer cold plate 201, leaving a small or no gap. The edible mixture is frozen on the surface of the frozen bag 203 that contacts the cold plates 201, 202.

[0174] The roller 212 provides several functions. Pressing and rolling the freezer bag 203 squeezes the frozen mixture from the surface of the bag, causing it to mix with the unfrozen mixture. This action helps to break up ice crystals and minimize their size, resulting in smooth ice cream. Because the mixing rods 210, 211 move on the freezer bag 203 at a frequency sufficient to prevent large ice crystals from forming, the ice crystals also remain small. The freezer bag 203 can be completely filled with the edible mixture or partially filled with the edible mixture. In a preferred embodiment, the freezer bag is partially filled with the edible mixture, as indicated by the liquid level 215. Gas (typically air) occupies the space above the liquid level 215. Figure 27In this embodiment, the mixing rod 210 moves from the gas side to the liquid side of the freezer bag, with the dispensing nozzle 217 located at the bottom of the freezer bag. Alternatively, the dispensing nozzle may be located at or near the top of the freezer bag, and the roller may move in an upward direction or switch directions. The roller 212 does not extend the entire width of the freezer bag 203. This allows the mixture to flow through the roller 212, which helps to generate an expansion ratio and mix the frozen and unfrozen mixtures. It is also necessary to allow the mixture to flow within the bag when not dispensing. The mixing rod 211 has rollers 216 that are generally positioned toward the edge of the bag. The rollers 212 and 216 function identically. The rollers 216 are positioned to contact areas of the bag missed by the rollers 212, such that all surfaces of the freezer bag that are contacted by the cold plate are contacted by the rollers. Preferably, there is some overlap between the rollers 212 and 216, such that no part of the freezer bag inadvertently misses a roller.

[0175] like Figure 25 and Figure 27 As shown, the mixing rod is connected to a roller chain 205. Chain 205 engages with a drive shaft 219 and a driven shaft 218. The drive shaft 219 is driven by a motor (not shown). This arrangement allows the mixing rod to run in a continuous loop. Another function of the rollers 212, 216 is to push the edible mixture toward the dispensing nozzle 217. The gap between rollers 212, 216 allows the rollers to traverse the frozen bag 203 without dispensing product and provides the necessary agitation of the mixture. While the nozzle 217 is open, the rollers provide sufficient pressure to the frozen edible mixture to dispense the mixture from the nozzle. The dispensing nozzle 217 can be sealed by many methods known in the art, for example, a clamping valve can be used. As another example, a pump, such as a peristaltic pump, can be used.

[0176] exist Figures 25-27In the illustrated embodiment, the cold plates 201, 202 are vertically oriented, and the mixing rod 211 moves downward. However, the cold plates can be oriented in any orientation without departing from the scope of this disclosure. For example, the cold plates can be horizontal or oriented at a 45-degree angle. Furthermore, the mixing rod can also be configured to move in an upward direction or change direction. For example, as the rollers 212, 216 move in an upward direction, the dispensing nozzle can be positioned at the upper end of the freezer bag 203. The advantage of this arrangement is that it separates the liquid contents of the freezer bag 203 from its frozen contents. This is important for continuous dispensing, freezing, and replenishment from the reservoir, as the mixing of the liquid and frozen edible mixture will soften the frozen edible mixture, which would otherwise be dispensable. The separation of the liquid and frozen mixture is achieved as follows: The liquid mixture preferably enters the freezer bag 203 from the lower end. Due to gravity, the liquid mixture accumulates at the bottom of the freezer bag. The liquid mixture is cooled by the cold plates. The rollers 212, 216 move upward, pushing some of the liquid mixture upward along the cold plates, which facilitates freezing. The flow path around rollers 212, 216 allows the liquid mixture to flow back to the lower end of the freezer bag. When the mixture is fully frozen, it is a semi-solid with relatively high viscosity. When this occurs, the upward movement of rollers 212, 216 pushes the mixture upward. As the rollers reach the top of the freezer bag, the frozen mixture flows through the roller gaps or flow path. The high viscosity of the frozen mixture and the relatively narrow spacing between the cold plates cause the frozen mixture to remain packed at the top of the freezer bag 203. Unfrozen liquid mixture or fresh liquid mixture from the reservoir remains at the bottom of the freezer bag. Various methods can be used to influence the separation of the liquid mixture and the frozen mixture in the freezer bag 203. For example, the cold plates 202, 204 do not need to be completely vertical. Furthermore, the cold plates may have vertical sections for freezing and upper horizontal sections for storing frozen products. The rollers may traverse the freezer bag horizontally, with the vertical positions of the rollers pushing the frozen mixture upward in stages. The rollers may also be able to move at an angle (i.e., neither vertical nor horizontal). It should be noted that even without the use of storage bags, the separation of the liquid mixture and the frozen mixture within the freezer bag is beneficial. Typically, the freezer bag 203 will contain several portions of the edible mixture. A relatively large volume of edible mixture would require an undesirable long freezing time. The upward movement of the rollers 212, 216 allows more of the frozen portion of the edible mixture to fill the top of the freezer bag 203, while a smaller portion of the frozen or liquid portion remains at the bottom. Therefore, at least a portion of the edible mixture is ready for relatively rapid dispensing. Figures 28A-28FAn embodiment of an exemplary dispensing valve 251 is shown. A freezer bag 203 has a dispensing tube 250 that mates with the dispensing valve 251. In the illustrated embodiment, the valve 251 has a fixed member 252 and a movable member 253. However, both members 252 and 253 can be configured to be movable. The dispensing tube 250 needs to be long enough to reach a dispensing point outside the machine from the freezer bag 203. When the movable member 253 is forced toward the fixed member 252, the dispensing tube 250 is squeezed shut. The dispensing valve 251 is configured to contact a significant length of the dispensing tube 250. This has the effect of emptying the contents of the tube 250, which is desirable. A portion of the dispensing tube 250 will be outside the cooling area of ​​the freezer dessert machine. Any frozen mixture remaining in the tube 250 will melt, drip, or remain in the tube until the next serving is dispensed.

[0177] The movable component 253 can move in many ways. For example... Figure 28C As shown, the movable member 253 can pivot from the top, causing the cap to expel the mixture from the tube. Figure 28D As shown, the movable member 253 can pivot from the bottom end to force the mixture toward the freezer bag 203. Figure 28E As shown, the movable member 253 can translate linearly and compress the mixture in both directions. Many inventions can be used to influence the movement of the movable member 253, such as mechanical, electromechanical, manual, or automatic options. Furthermore, as... Figure 28F As shown, an elastic member such as spring 254 can be used to bias the movable member 253 toward the fixed member 252. This will allow the movable member 253 to move automatically toward the fixed member 252 when the distribution pressure decreases or the secondary valve 255 closes.

[0178] Figures 29A-29C and Figure 30 Another embodiment of the bag system 260 is shown. The bag system 260 includes a freezing bag 203, a dispensing tube 250, a storage bag 261, an air tube 262, and a liquid tube 263, the liquid tube 203 extending in fluid communication between the storage bag 261 and the freezing bag 203. The flexible freezing bag 203 is structurally supported in a suitable manner, for example, by means of... Figure 26B The cold plate support is shown. The storage bag 261 can be deformable, rigid, or semi-rigid, located within a support structure, or have a support body. A liquid line 263 is in fluid communication with the freezing bag 203 at the liquid level between the top and bottom. Air is introduced into the air line 262 via an air compressor or other means known in the art, such that the pressure inside the bag system 260 is higher than the pressure outside the bag system. Furthermore, the pressure around the bag system 260 can be reduced to create a pressure differential. As in other embodiments disclosed herein, gases other than air can be used.

[0179] The pressure difference created by the air forced into air tube 262 causes the freezer bag 203 to expand, which has several benefits. The air pressure forces the freezer bag against the cold plates 201, 202, ensuring good thermal contact between the freezer bag 203 and the cold plates 210, 202. The air pressure also forces the liquid edible mixture above the liquid level in liquid tube 263 back into storage bag 261. This ensures cavitation above liquid tube 263. While the contents of the freezer bag are still liquid, level line 264 indicates the liquid level in freezer bag 203. Storage bag 261 is in fluid communication with freezer bag 203 via liquid line 263. As ice cream is dispensed from dispensing tube 250, the liquid level of the mixture in freezer bag 203 drops. This allows the liquid mixture from storage bag 261 to drain into freezer bag 203. This allows for continuous dispensing and freezing of edible mixtures. Dispensing tube 250 is shown at the bottom of freezer bag 203. As previously mentioned, the distribution tube 250 can also be located at the upper end of the freezer bag 203 for separating the frozen mixture and the liquid mixture. In this case, the flow of the liquid mixture from the storage bag 261 to the freezer bag 203 will operate in a manner similar to that of the frozen mixture being pushed to the top of the freezer bag 203.

[0180] Figures 29A-29C The bag system 260 is not shown to scale. Typically, the volume of the storage bag 261 is much larger than the volume of the freezer bag 203. Additionally, optionally, a pump 265 can be used in the liquid line 263, such as... Figure 29B As shown. This allows the pressure in the storage bag 261 to be lower than the pressure in the freezing bag 203. Furthermore, the use of the pump 265 eliminates the need to arrange the storage bag 261 above the freezing bag 203 for gravity feeding. Additionally, the storage bag 261 can be housed outside the freezing dessert machine, enabling the use of bags with larger volumes. Furthermore, it is desirable to prevent any reverse flow from the freezing bag 203 to the storage bag 261. In this case, an optional check valve 268 can be used in the liquid line 263, such as... Figure 29C As shown.

[0181] like Figure 30 As shown, one way or means of supplying air to the air pipe 262 is by using an air compressor 267. It is desirable to use a small compressor to minimize system cost. However, a small air compressor may not provide sufficient flow to allow the freezer bag 203 to expand rapidly. Furthermore, as the rollers 212, 216 roll over the freezer bag 203, the bag's volume decreases. This forces air out of the freezer bag through the air pipe 262. When this occurs, it is desirable for the freezer bag 203 to re-expand rapidly. To allow the use of a small compressor 267, an air reservoir 266 can be used to store a certain volume of air at the required pressure. This would allow the required volume of air to be quickly filled into the freezer bag 203 without requiring an excessively large air compressor 267.

[0182] Figures 31A-31C Another embodiment of a bag system 270 is shown, which features control of liquid and air levels in a freezer bag 271. The freezer bag 271 has an integrated air pipe 272 and an integrated liquid pipe 273. An air inlet 274 supplies air to the freezer bag 271 and a storage bag 275 via air pipes 272 and 276, respectively. The air pipe 272 extends a longer distance into the freezer bag 271 than the liquid pipe 273. In roller 277 (… Figure 31B and Figure 31C As the contents of pipes 272 and 273 pass through, they are drawn into the freezer bag 271. Because the liquid pipe 273 is shorter than the air pipe 272, roller 277 exposes the liquid pipe first. This allows for backflow from the freezer bag 271 to the storage bag 275. Therefore, when roller 277 exposes the air pipe 272, there is no pressure differential forcing liquid into the air pipe 272 and the air inlet 274. Otherwise, liquid could enter the air pipe and collapse the pressurized air source (e.g., an air compressor).

[0183] Figure 32A and Figure 32B A freezer bag 280 is shown, excluding the storage bag or dispensing nozzle associated with it. The freezer bag 280 can be used for... Figure 25 and Figure 27 In the machine of the illustrated embodiment, the freezer bag 280 can be used to make hard ice cream if desired. In this embodiment, the machine will run until a soft-serve consistency is achieved. The operation of the kneading rollers can be stopped. The bag 280 can remain between the cold plates 201, 202 in the machine for hard freezing, or it can be removed and placed in a regular freezer.

[0184] Figure 33 Showing with Figures 29A-29C A similar bag system is used, in which storage bag 261 is housed by a rigid structure 281. A lid 282 applies a force to storage bag 261. This force can come from the weight of the lid or other means. An air tube 262 can be used to initially inflate the bag system, and the force of the lid can be used to maintain pressure within the bag. This allows the freezer bag 203 to rapidly re-inflate as rollers cause flow from the freezer bag 203 to the storage bag 261.

[0185] Figure 34 A schematic arrangement of the bag system 290 is shown. Pipe 291 establishes fluid communication between the storage bag 292 and the freezer bag 293. An air pipe 294 is connected to pipe 291. A one-way valve 295 prevents fluid from flowing back into the air pipe 294, but allows fluid to pass through the air pipe 294 to pipe 291, and thus communicate with the storage bag 292 and the freezer bag 293. Flow from the storage bag 292 to the freezer bag 293 is made possible by gravity or a pump (not shown).

[0186] Figure 35 Another schematic arrangement of the bag system is shown. Figure 34 A variation of system 290 is used here. An additional one-way valve 296 is employed to prevent the liquid mixture from flowing back into the storage bag 292. An air pipe 297 communicates with an air reservoir 298 or optionally with an air pipe 294, indicated by a dotted line in the bag system. This allows the freezer bag 293 to rapidly re-inflate after some volume has been squeezed out of the bag by rollers (not shown).

[0187] Figure 36A and Figure 36B A one-way valve arrangement is shown, which can be constructed from standard plastic film materials (such as polyethylene, nylon). This type of pipe has high flexibility and low elasticity. Therefore, it will collapse unless the pressure inside the pipe is greater than the pressure outside the pipe. Pipe member 240 extends a certain distance within pipe member 241. Seal 242 is present between the outer wall of pipe 240 and the inner wall of pipe 241. Pressure drives flow in the first direction ( Figure 36A When pressure causes the flexible tube to expand, the flow continues unimpeded. When pressure drives flow in the second direction ( Figure 36B In the portion of pipe 240 inside pipe 242, the pressure on the outer wall 243 of pipe 240 is higher than the pressure on the inner wall 244. This causes pipe 240 to collapse, thereby preventing flow in the second direction.

[0188] Figure 37 A schematic arrangement of a bag system 300 is shown, which uses a three-way valve 301 to control the flow between a storage bag 302 and a freezing bag 303. When the three-way valve 305 is in the first position, air flows into the air line 304 and is directed into the storage bag 302. The liquid mixture from the storage bag 302 is forced through valve 305 into the freezing bag 303. As the roller (not shown) passes through the freezing bag 303, valve 305 allows flow back into the storage bag 302 but prevents flow into the line 306 and the three-way valve 301. This prevents contamination of the three-way valve 301, which is typically not a disposable component of the system. When the three-way valve 301 is in the second position, air flows from the air line 304 into the line 306 and through valve 305 into the freezing bag 303.

[0189] Figures 38A-38E The implementation of the above is shown Figure 37 The method for manufacturing valve 305. More specifically, a plastic film material is used to manufacture valve 305, making manufacturing inexpensive and allowing the valve to be disposable. Figure 38A A front view of valve 305 is shown, and Figures 38B-38E A side view of valve 305 is shown. Valve 305 includes a left wall 307, a right wall 308, and a divider 309, as shown. Figure 38B As shown. These components are arranged to form a first flow channel 310 and a second flow channel 311. When air enters the first flow channel 310, the pressure (P) air The pressure will exceed that in the reservoir 302, and the flexible separator 309 will be forced toward the second flow channel 311, as... Figure 38D As shown. The second flow channel 311 leads to the storage bag 302 ( Figure 37 When the three-way valve 301 is in the first position and air is directed to the storage bag 302, the pressure (P) in the storage container is... res This will push the separator 309 to seal the first flow channel 310, as... Figure 38E As shown.

[0190] Figure 39A and Figure 39B An exemplary clamping mechanism 245 is shown for holding the freezer bag 203 at its upper end. The clamping mechanism 245 holds the freezer bag 203 in position between the cold plates 201 and 202. Alternatively, pins or other holding features may be used.

[0191] Figure 40A and Figure 40B An embodiment is shown in which the freezer bag 203 is held along its edge by a side clip 246. A flexible member 311 may be included. Figure 40B This allows for some movement of the bag 203 as the rollers (not shown) roll over it. This prevents excessive stress on the bag.

[0192] Figure 41 An embodiment is shown in which a freezer bag 312 is wrapped around a central cold plate 313. A cold plate 314 is positioned at either end of the central cold plate 313. Rollers 315 move in a counter-clockwise loop as they knead the ice cream in the bag 312. A dispensing tube 316 extends from one end of the freezer bag. A reservoir tube inlet 317 extends from the other end of the freezer bag 312. This arrangement allows for a larger volume of freezer bag 312 within a compact space. It also provides separation of liquid edible mixtures and frozen edible mixtures.

[0193] Figure 42A and Figure 42B One embodiment is shown, wherein the roller assembly 320 has rollers 321 and a distribution shoe 322. When the distribution shoe 322 is in... Figure 42A In the first position shown, the shoe presses the freezer bag (not shown) against the cold plate 201. As the roller assembly 320 moves downward along the cold plate, the dispensing shoe 322 contacts the roller 321 across the entire width of the freezer bag to assist dispensing. When the dispensing shoe 322 is in the position shown... Figure 42B In the second position shown, there is a gap 323 between the rollers 321, which allows the edible mixture to flow through. Figure 43A cross-sectional view of the roller assembly 320 is shown. Thus, the roller 321 rotates as the roller assembly 320 moves upward and / or downward, while the boot 322 is positioned to slide relative to the frozen bag pressed against the cold plate 201, and in a first orientation of the boot ( Figure 42A Dispense the product from the freezer bag, and in the boot in the second orientation ( Figure 42B Edible products are allowed to flow around the rollers.

[0194] Figure 44A and Figure 44B An embodiment is shown in which the dispensing boot 324 extends the entire length of the freezer bag (not shown). The dispensing boot 324 can be in a first position for dispensing ( Figure 44A ) and the second position for kneading with roller 321 ( Figure 44B ). Figure 45A and Figure 45B Close-up detailed views of the distribution shoe 324 and roller 321 are shown respectively.

[0195] The cold plates shown in many of the exemplary embodiments disclosed herein may use one or more of several types of coatings or surface treatments known in the art. These can be used to reduce wear, reduce friction, or reduce the likelihood of icing and adhesion to the surface of the cold plate. For example, SurfTec's lcephobicr™ coating may be used to reduce frost adhesion to the surface of the cold plate.

[0196] Sometimes it may be necessary to defrost cold plates. Frosting occurs when moist air from the atmosphere leaks into the insulating space surrounding the cold plate. Many methods known in the art can be used to defrost cold plates. These include, but are not limited to, hot gas bypasses or resistance heaters on the cold plate used for vapor compressor refrigeration.

[0197] As described above Figures 25-27 The embodiments use a mechanism to knead the edible mixture. Figure 46 as well as Figure 47A and Figure 47B In, it is shown Figures 25-27 A modification of the embodiment, wherein roller 350 is added to mixing rod 210. Furthermore, mixing rod 210 typically includes cylindrical rollers 212, one end of which is tapered. As mentioned above, the rollers may be provided with tapered ends to reduce stress on the frozen bag at the roller edges. The added roller 350 is used in conjunction with a peristaltic pump 354, which pumps the edible mixture in liquid tube 263 to the frozen bag 203 adjacent to cold plate 202. The advantage is that a separate motor is not required to drive the peristaltic pump 354. Pump plates 352 and / or pump plates 353 are made movable to control the pumping action. Other engagement means utilizing the output of the mixing motor to drive the pump can be designed. For example, drive shaft 217 ( Figure 25It may include gears or other driving means for driving the pump. Optionally, a magnetic clutch may be used to start and stop the pump.

[0198] Figure 48 and Figures 49A-49B An embodiment of the bag system 360 is shown, wherein the dispensing tube 361 is at or near the top of the freezing bag 362. In this arrangement, rollers (not shown) tend to move the mixture upwards. This can be achieved by upward-moving rollers, horizontally moving rollers in a coordinated manner, or other methods obvious to those skilled in the art. Air conduit 363 pressurizes the freezing bag 362 and the storage bag 364. Liquid conduit 365 is in fluid communication with the freezing bag 362 at an intermediate distance between the top and bottom. Cavitation at the top of the freezing bag 362 causes the liquid level to be equal to the liquid level entering the freezing bag 362 through liquid conduit 365. As the edible mixture freezes, it becomes viscous. Frozen edible mixture 366 ( Figure 49B The viscosity of the mixture is high enough that it is suspended in the freezing bag 362 between the cold plates 201 and 202. This provides separation between the frozen mixture 366 and the liquid mixture 367. As the frozen mixture 366 is pushed to the top of the freezing bag by the action of the rollers, the liquid level in the freezing bag 362 drops. This allows more liquid to flow from the storage bag 364 to the freezing bag 361. This provides an automatic but passive way to move the edible mixture from the storage bag 364 to the freezing bag 362.

[0199] Figure 48 and Figures 49A-49B Another advantage of the illustrated embodiment is that the liquid mixture 367 separates from the frozen mixture 366 as it enters the freezer bag 362. As the rollers move upward, some of the liquid mixture 367 is pushed upward by the rollers and begins to freeze on the cold plate. This creates a semi-melted zone 368, which tends to float on the liquid mixture 367 but separates from the frozen mixture 366 by gravity. Therefore, the fresh liquid mixture 367 does not dilute the frozen mixture 366 to be dispensed. In this and other embodiments, the frozen mixture 366 may be unintentionally pushed into the liquid tube 365 or other tubes in the various embodiments described herein by means of the rollers or other mixing methods. This can cause tube blockage. A heating element or heating means 368 can be used to melt the frozen mixture in the tube to restore flow. For convenience, the dispensing tube 361 is shown approximately at the top center of the freezer bag 362. However, the dispensing tube may also be along either end of the freezer bag 362 or along the edge of the freezer bag. The orientation of the distribution pipe 361 relative to the cold plates 201 and 202 can also be changed. For the convenience of many design options, the position of the distribution pipe can be perpendicular to, parallel to, or in some other orientation with respect to the cold plates 201 and 202.

[0200] Figure 50 An embodiment of a bag system 370 with a filling pump 371 and a dispensing pump or flow meter 372 is shown. A communication means 373 (e.g., electronic communication such as wires) exists between the filling pump 371 and the dispensing pump / meter 372. When product is dispensed, the pump / meter 372 communicates how much has been dispensed to the filling pump 371. This allows the appropriate amount of liquid mixture to be supplied from the storage bag 374 to the freezer bag 375. The storage bag 374 may include sensors or sensing means 376 to sense a range of physical parameters, including but not limited to liquid level, pressure, temperature, weight, flow rate, color, and opacity. The freezer bag 375 may also include sensors or sensing means 377 that can sense the same or different parameters as sensing means 376. A processing unit 378 may be used to collect information from the sensors or sensing means 376, 377 to control the operation of the machine.

[0201] It may be necessary to agitate some of the edible mixture to prevent the components from separating. In conventional soft-serve ice cream machines, a motor-driven agitator is used in the reservoir hopper. This arrangement can be effective, but requires cleaning of the components. In this disclosure, an agitator or means for agitating the reservoir bag can be used to maintain the homogeneity of the mixture in the reservoir bag 381. One embodiment of such a system 380 is... Figure 51A and Figure 51B As shown in the diagram, the storage bag 381 of system 380 is placed on a surface or container 382 that can swing about a pivot point 383. Many methods known in the art are suitable for causing the container 382 to move, and thus providing the desired mixing and preventing the separation of the mixture components.

[0202] exist Figure 52A and Figure 52B The image shows a method for stirring a liquid mixture in a reservoir. A cam 390 is attached to a shaft, for example... Figure 25 Shaft 218. As cam 390 rotates, one end of storage bag platform 391 moves up and down due to the eccentric movement of the cam about the axis centerline, while the other end is attached to pivot point 392. This causes the contents to slosh within the bag, keeping the contents well mixed.

[0203] Figure 53Another exemplary embodiment of a kneading / dispensing system 400 for an edible mixture is shown. Specifically, system 400 uses multiple piezoelectric transducers 401 to generate ultrasonic vibrations, which are known in the art to facilitate stirring, mixing, homogenizing, and pumping fluids. In this case, the vibrations from the piezoelectric transducers 401 mix the edible mixture and prevent ice crystals from adhering to the walls of the freezing bag 402. Stirring also mixes air with the mixture. Typically, the transducers 401 can be controlled independently. By varying the sequence and intensity of operation of the transducers 401, a pumping action can be achieved, which moves the edible mixture toward the dispensing end 403 of the freezing bag.

[0204] Figure 25 Embodiment 200 is shown, wherein cooling channels 204 are in cooling plates 201 and 202. Cooling channels 204 are one of several methods for cooling cooling plates. Figure 54 Another cooling system 410 with certain advantages is shown. As with other embodiments disclosed herein, the cold plates are contained within a partially or completely enclosed cooling space 417 having insulating walls 411. Cooling coils 413 are used to maintain the cooling space 417 at a desired low temperature. One or more secondary cooling systems are present on one or both cold plates 414. Several types of systems can be used, but a thermoelectric cooler (TEC) 412 is shown for the present embodiment. The TEC 412 absorbs heat from the cold plates 414 and transfers the heat (Q) out The heat is exhausted into the cooling space 417. A circulating fan 418 can also be used in the cooling space 412 to enhance convective heat transfer. The cold plate 414 is typically cooled to a temperature below that of the cooling space 412. This arrangement has several advantages. The TEC 412 is a solid-state cooling device with no moving parts. The cooling capacity of the TEC 412 is infinitely adjustable between maximum cooling and no cooling. Different temperature zones can be easily created on the cold plate by using multiple independently controllable TECs. Since the TECs 412 only require electrical power to operate, they only need to be attached to the rest of the system via flexible wires. This allows the plate to be easily moved or removed from the system for purposes such as loading edible mixtures, cleaning, maintenance, etc. The temperature of the cold plate can be easily adjusted to optimize the temperature for different products. The temperature rise of the TEC 412 is only from the cold plate 414 to the cooling space temperature 412, rather than having to exhaust heat into the environment. The TEC 412 can be used to provide all the cooling for the system. However, the TEC 412 would be large and inefficient, which would negate the benefits of the previously described arrangement.

[0205] Figure 55 It shows the relationship with Figure 54Similar to embodiment 420, the cold plate 414 has a heat pipe 415 attached or embedded. Any number of heat pipe technologies known in the art can be used. The cold plate 414 itself can also be constructed as a heat pipe. A heat pipe is a passive (non-electrical) device with a very high effective thermal conductivity. A heat pipe contains a liquid that evaporates at the hot end and condenses at the cold end. Capillary action drives the liquid back to the hot end to absorb more heat. As cold air 416 moves at the heat dissipation end of the heat pipe 415, it very quickly cools the cold plate 414 to a temperature very close to that of the cold air 416. Figure 54 Similar to embodiment 410, the coolant or refrigerant flow line is not directly attached to the cold plate, which has the advantages described above. Although TEC412 ( Figure 54 ) or heat pipe 415 ( Figure 55 This is an ideal way to maintain the desired temperature on the cold plate, but the system operates by pure conduction between the cold air and the cold plate 414, which is made of a highly conductive material such as aluminum or copper. Typically, in this arrangement, fins are used on the side of the cold plate 414 facing the cooling space 417.

[0206] Conventional frozen dessert machines can typically produce one, two, or three flavors from a single machine. However, machines producing one or two flavors are the most common. Currently, very similar technologies are used in machines for making soft-serve ice cream products and frozen beverages or milkshakes. Although the technologies used to make soft-serve ice cream and frozen beverages are similar, the differences are sufficient to make each product require a different machine. Furthermore, there is no way to convert a single-flavor machine into a two-flavor machine, or vice versa. An advantage of this disclosure is that the machine is configurable. It can be configured to provide a single flavor or multiple flavors. Furthermore, it can be configured to provide soft-serve ice cream products, frozen beverages, or one or more of these. Reference Figures 56A-56C An isometric view of an exemplary embodiment of a frozen dessert machine 430 is shown. The dispensing head 431 has a handle 432 for controlling the flow of frozen desserts. The dispensing head 431 is modular and movable. The frozen dessert machine 430 can be transformed by adding a second dispensing head 433, as... Figure 56B As shown. This allows the machine to dispense and provide two flavors. A third dispensing head (not shown) can be added in the middle for dispensing a mixture of the two flavors. Figure 56C The diagram shows a configuration where the dispensing head 431 is moved to the lower end of the cold plate. This configuration may be more ideal for dispensing frozen beverages and other frozen desserts with lower viscosity, while placing the dispensing head near the top of the cold plate may be more beneficial for soft-serve ice cream products with higher viscosity. Figures 56A-56C In the diagram, the cold plate is shown generally parallel to the front of the machine. The cold plate can be positioned in other orientations. For example, it can be perpendicular to the front of the machine. This has certain advantages for machines with multiple flavors.

[0207] exist Figures 57A-57B It shows Figures 56A-56C An embodiment of the arrangement of the freezing bags in system 430. Figure 57A This illustrates how a first freezer bag 435 and a second freezer bag 436 can be used on a pair of cold plates 437. For clarity, the front cold plate has been removed. This is one option for a machine that can switch between a single flavor or multiple flavors. The freezer bags 435, 436 may have a dispensing tube 434 for dispensing a single flavor and a dispensing tube 439 for dispensing two flavors simultaneously or dispensing two flavors as a mixture. Figure 57B This demonstrates how a single frozen bag 438 can be used to serve a single flavor with a larger volume on the same machine.

[0208] Figure 58A and Figure 58B Front and side views are shown respectively of an alternative cold plate arrangement for a machine capable of providing one or more flavors. The rear cold plate 443 has a first side section 440, a second side section 441, and a middle section 442. The middle section 442 is made of insulating material, or can simply be an air gap. The temperatures of the first side section 440 and the second side section 441 can be controlled independently, which is advantageous if frozen desserts on both sides require different temperatures. Figure 58B The side view shows the front cold plate 444, which is divided in a similar manner to the rear cold plate 443.

[0209] Figure 59A and Figure 59B An embodiment of a dispensing head is shown, designed for easy loading of a freezer bag nozzle 450. The nozzle 450 is attached to the dispensing end of a second side section 441 of a freezer bag (not shown). The nozzle is a disposable plastic element permanently attached to the dispensing end 451. Remove pin 454 ( Figure 59B The upper plate 455 is allowed to pivot to one side. The nozzle 450 and dispensing end 451 are positioned as shown. The upper plate 455 is moved back to the position, and the pin 454 is reinserted. The movement of the handle 453 raises and lowers the clamping foot 452. As the clamping foot 452 lowers ( Figure 59A When the clamping foot 452 is raised, it clamps the dispensing end 451, thereby preventing the flow of the edible mixture. Figure 59B The mixture can flow.

[0210] Figure 60An embodiment of a bag system 460 with certain advantages is shown. An air conduit 462 supplies air to a liquid conduit 463 from a storage bag 461. The pressure in the storage bag 461 can be at or near the ambient pressure. It should be noted that in most embodiments, the storage bag 461 need not be a flexible container; however, it is generally desirable that the storage bag 461 be made of a disposable material such as a plastic film. It is also desirable that all tubes in contact with the edible mixture (e.g., liquid conduit 463) be made of a similar low-cost plastic film. The storage bag 461 is shown positioned above other components in the bag system, but the bag can be located anywhere above or below other components without departing from the scope of this disclosure. Furthermore, Figure 60 A sealed storage bag 461 is shown, but the bag can also be open or perforated relative to the atmosphere. A pump 470, shown as a peristaltic pump, pumps a mixture of air and edible mixture to a freezing bag 464. This pressurizes the freezing bag 464 using the desired ratio of air (or other gas) to the edible mixture. It also provides some premixing of the air and edible mixture, which can help achieve the desired expansion rate. The pump 470 can be optimized to homogenize the air and edible mixture. If the storage bag 461 is at ambient pressure, the air line 462 supplied by the air compressor 465 only needs to reach a low discharge pressure because air is injected upstream of the pump 470. An optional one-way valve 466, schematically shown, can be used to prevent backflow from the freezing bag 464. The pump 470 can also prevent backflow, thus eliminating the need for the one-way valve 466. Alternatively, the pump 470 can be reversed to pump the edible mixture from the freezing bag 464 back to the storage bag 461. This helps eliminate waste of edible mixture when the disposable freezer bag 464 should be replaced. An optional one-way valve 467 is shown in the air line 462. This prevents edible mixture from entering the compressor 465.

[0211] Figure 60 The bag system 460 shown can be used for soft-serve ice cream and slurry-like beverages. For soft-serve ice cream, a mixing roller (not shown) assists in dispensing the ice cream, and a pump 470 adds additional mixing. Typically, the pump 470 cannot apply sufficient pressure to dispense the soft-serve ice cream, or the required pressure may be high enough to rupture the tubing or some other component in the bag system 460. For slurry-like beverages, as described in some embodiments, a low-viscosity mixture can flow through the rollers, making the rollers less helpful for dispensing. In this case, the pressure from the pump 470 may be sufficient to dispense the beverage. For slushies, little or no overrun is required. In this case, the compressor 465 can be omitted. An air line 468 can be used as an alternative or combined with an air line 467. Higher pressure is required to inject air into the air line 468, but the advantage is that it allows air to be added to the freezer bag 464 without the addition of an edible mixture.

[0212] Figure 60 The bag system 460 and other embodiments of this disclosure may include surface treatments and material reinforcements to optimize the performance of the application at hand. Many surface treatments are known in the art. For example, it may be desirable to have an anti-frost coating on the inner surface of the freezer bag to assist in the removal of ice crystals from the bag surface. Antimicrobial coatings for plastics are also known in the art. These coatings can be applied to bag system components to increase the time required between bag system changes. Alternatively, the exterior of the freezer bag or other bag system components may have a surface coating of a low-friction material, such as polytetrafluoroethylene (PTFE). This reduces friction between the bag and the rollers, for the purpose of increasing bag life and reducing friction and wear on components in the machine.

[0213] It is desirable to sense pressure in liquid line 463, freezer bag inlet line 469, or other locations in the system. Pressure sensors in fluid communication with edible mixtures are not desirable because the sensors would need to be cleaned and sterilized or made disposable. Figure 61 An innovative pressure sensor 480 is shown that mates externally with a tube 481 of a bag system, the tube 481 being held between a stationary member 482 and a movable member 483. Figure 61 In this configuration, movable member 483 moves freely laterally. Force 485 is applied to movable member 483. For example, the force could come from a spring. Tube 481 is made highly flexible. Ideally, tube 481 is made of a plastic material similar to a freezer bag. Force 485 applied to movable member 483 tends to cause tube 481 to collapse, while pressure within tube 481 tends to cause it to expand. The position of movable member balanced by these forces can be calibrated to indicate the pressure within tube 481. Sensing member 484 measures the position of movable member 483. Sensing member 484 can convey the sensed pressure for display or system control.

[0214] The air compressor used for supplying compressed air in the embodiments of this disclosure can be of any type known in the art. Since the compressor itself only comes into contact with air or other relatively clean gases and not with edible mixtures, it does not require regular cleaning and sterilization. However, it can still be advantageous to make the air compressor a peristaltic pump. Conventional peristaltic pumps require tubing that is somewhat flexible but rigid enough to maintain its typically round shape. For this disclosure, using the same material as the freezer bag and storage bag has certain advantages. One advantage is that the cost of such tubing is very low. Tubing made of this material is flat unless it expands due to higher internal pressure. This makes it unsuitable for use in a peristaltic pump. If storage bag 461 ( Figure 60Positioned above pump 470, the hydrostatic pressure from the liquid edible mixture will cause the tubing to expand, allowing it to be used with the peristaltic pump. If storage bag 461 is below pump 470 and / or freezer bag 464, any of the previously discussed methods can be used to pressurize the storage bag so that the pressure inside the storage bag is higher than ambient pressure. This will cause the tubing to expand and allow the peristaltic pump to function properly.

[0215] Figures 62A-62D System 490 is shown, which combines liquid and air tubing so that both can be used in a peristaltic pump. Inner tubing 496 fits within a larger diameter outer tubing 495. When there is no pressure in the inner tubing 496, it is flat, as... Figure 62B The bottom cross-sectional view is shown. When liquid 492 pressurizes the inner tube 496, the outer tube 495 partially expands ( Figure 62C When inserted into a peristaltic pump, it can effectively pump air 491 and liquid 492. Figure 63 ). Figure 62D The front cross-sectional view illustrates a method of injecting air 491 into a liquid line 496. A seal 493 is formed at one end of the air line 495. An orifice 494 in the liquid line 496 provides a flow path for air 491 to enter the liquid line 496 from the outer tube 495. The seal end 493 and the orifice end 494 are located downstream of the pump. One or more orifices can be used to control the flow rate and premixing of the air and the edible mixture.

[0216] Figure 64A and Figure 64B An embodiment of a frozen dessert machine 500 configured to facilitate the insertion of frozen bags into the machine is shown. A front cold plate 501 pivots forward on a hinge 502. A flexible tube (not shown) connects a coolant line 503 to a cooling system (not shown). The pivoting of the front cold plate 501 provides space between the front cold plate 501 and the rear cold plate 504 for easy insertion of frozen bags (not shown). Figure 64A The front cold plate 501 is shown in the open position for loading. Figure 64B The front cold plate 501 is shown in the closed position for operating the machine.

[0217] Figures 65A-65H Several side views are shown of alternative embodiments for kneading and dispensing frozen desserts in freezer bags. Figures 65A-65D The alternative embodiment 510 shown illustrates a segmented cold plate 511. The cold plate segments 512 are independently laterally movable, as... Figure 65B and Figure 65C As shown. The coordinated movement of segment 512 is used for kneading and distributing the mixture. Figure 65DA front view of the segmented cold plate 511 is shown, illustrating one possible arrangement of the segments. A second cold plate 513 is shown without segments, but may also be segmented similarly to plate 511.

[0218] Figures 65E-65G The alternative embodiment 515 shown illustrates a deformable membrane 516 attached to a first cold plate 517. A ferrofluid 518 or magnetorheological fluid is contained between the membrane 516 and the first cold plate 517. Ferrofluids and magnetorheological fluids are known in the art and contain nanoscale or microscale ferromagnetic particles in the carrier fluid. By appropriately applying a magnetic field, the ferrofluid can be shaped, deformed, and moved. Preferably, the ferrofluid is cooled by the cold plate 517. Figure 65F and Figure 65G As shown, the application of a magnetic field (not shown) can induce bulges 519 in membrane 516. Movement of the magnetic field is used to move the bulges 519 upwards to knead and distribute the edible mixture. The bulges 519 can extend a portion of the width of the cold plates 517, 520, which is ideal for kneading. The bulges 519 can also extend the entire width of the cold plates 517, 520 for dispensing. Movement of the magnetic field can be achieved by moving a permanent magnet, using an intermediate material to distort the magnetic field, using an electromagnet, or a combination thereof.

[0219] Figure 65H It shows the relationship with Figures 65E-65G An alternative embodiment 530, similar to embodiment 515, is described. The deformable membrane 531 is segmented into separate fluid cavities 532. Each fluid cavity 532 is in fluid communication with a port 533 in a cold plate 534. The port 533 is used to fill and drain the fluid cavity 532 using a cooling fluid. The fluid can be a liquid, gas, or two-phase fluid, but is preferably a liquid. Independent control of the filling of each fluid cavity is used to form bulges 535 or other shapes in the membrane 531 for the purpose of kneading and dispensing the edible mixture.

[0220] Figures 57A-57B The arrangement illustrates an exemplary frozen dessert machine that can be converted between a single-flavor machine and a two-flavor machine. For such a machine, it is desirable that the same construction of the kneading rollers be suitable for both single-flavor and two-flavor settings. Figure 66A and Figure 66B The roller configuration is shown for both single-flavor and two-flavor setups. The inner roller 541 is used in conjunction with the outer roller 542. Figures 66A-66B The roller conveyor system shown typically includes more than two rollers 545. However, for simplicity, only two are shown. The rollers are arranged with small freezer bags 543. Figure 66A ) or large freezer bag 544 ( Figure 66BWhen used together, rollers 541 and 542 will cover all parts of the freezer bag. However, the arrangement of the rollers on each roller bar 545 will not cover the entire width of the freezer bag 543 and 544, as this arrangement will prevent the edible mixture from flowing around the rollers during kneading and freezing as needed.

[0221] Therefore, the mixing of edible mixtures in a freezer bag has so far been described in this paper as being performed on the outer surface of the freezer bag. However, it is also possible to insert low-cost components inside the freezer bag to mix the mixture in order to achieve small ice crystal size and expansion rate. Figure 67 An internal mixing system 550 of this type is shown. A storage bag 551 is attached to a freezing bag 552, which is typically tubular. The freezing bag 552 is supported by a cold pipe 555 that cools and freezes the edible mixture. A mixing rod 553 fits inside the freezing bag 552. The mixing rod 553 is made of injection-molded plastic, making it low-cost and disposable. Other low-cost materials and manufacturing methods can be used. An air conduit 554 is used to introduce air into the edible mixture. The mixing rod 553 has a spiral or other geometry such that, as the rod rotates, it mixes the edible mixture and pushes it downwards. The edible mixture exits from a dispensing end 556 of the freezing bag 552. A pump 557 may be used to assist dispensing.

[0222] Figures 68A-68D An alternative arrangement 560 is shown, in which the mixing roller is replaced by a mixing rod 561 having a piezoelectric actuator 568 that generates ultrasonic vibrations within the rod. The mixing rod 561 is fitted between cold plates 562 and 563. A freezer bag 564 is also located between the cold plates 562 and 563. The mixing rod 561 contacts the freezer bag 564, as shown... Figure 68A As shown. The edible mixture in the adjacent area 565 of the mixing rod 561 is stirred by ultrasonic vibration of the actuator 568. Stirring removes ice crystals from the freezing bag 564 and moves the uncold mixture to the surface of the freezing bag. Because the ultrasonic vibration from the actuator 568 provides the mixing action, the mixing rod 561 does not need to clamp the freezing bag 564, resulting in no gap between the two sides of the freezing bag 564. The gap 566 present in the freezing bag 564 at the location of the mixing rod 561 allows the edible mixture to flow through the mixing rod 561 as it traverses the freezing bag 564. Therefore, the mixing rod 561 can extend the entire width of the freezing plates 562, 563, as... Figure 68C As shown. When it is time to dispense the product, the mixing bar 561 is moved to one side to eliminate gaps 566, as shown. Figure 68B As shown. Figures 68A-68DThe arrangement of system 560 shown has several advantages over rollers. For example, it reduces the mixing of liquids and frozen edible mixtures, provides an active dispensing method that eliminates the need for a dispensing pump, and allows for the dispensing of both soft-serve ice cream and syrupy beverages.

[0223] End users of the frozen dessert machine embodiments of the present invention may attempt to use the bag system components beyond their recommended lifespan. This can lead to component breakage or allow pathogens sufficient time to reach unacceptable levels in the edible mixture. The use of unauthorized counterfeit bag system components in the frozen dessert machine may also occur. To avoid these situations, Figure 69 A system is shown with a storage bag 570 equipped with an encryption code 571. Similarly, a freezer bag 572 may be equipped with an encryption code 573. Other bag system components may also have similar codes. Codes 572, 573 may be physically attached to the bag system components, detachable, or pre-installed with the components. The encrypted codes may use any encryption means known in the art (or may not be encrypted), and the information may be stored by any means known in the art. Examples include, but are not limited to, visible markings (machine- or human-readable), barcodes, QR codes, and / or RFID tags. The data storage method, or the method in this embodiment, may be active or passive. The frozen dessert machine is equipped with one or more sensors 574 or a method for transmitting encrypted information to a frozen dessert machine processing unit 575. The processing unit 575 determines whether the bag system components are acceptable for use in the machine. The processing unit 575 is also configured to track other parameters in the machine, such as the total time that the various bag system components have been used. The processing unit 575 is also configured to notify the user when it is time to replace the bag system components.

[0224] Various methods known in the art can be used with the frozen dessert machine of the present invention to sense various physical parameters, such as, but not limited to, weight, temperature, pressure, speed, torque, position, orientation, volumetric or mass flow rate, current, and power. All or part of this information can be processed, applied, displayed, recorded, and transmitted. This can be achieved by electrical, mechanical, or other means known in the art. For example, a sensor measuring the weight of the storage bag can be used to determine when the storage bag is low, and this information can be transmitted to a mobile device to notify the user.

[0225] Figures 70A-70C Partial components of a roller system 580 for agitating and dispensing edible mixtures are shown. The roller system is similar to... Figure 25The operation is carried out in the manner of Embodiment 200, with added features to improve dispensing. Referring to Figure 70, the outer diameter of the dispensing roller 581 is smaller than the outer diameter of the agitating roller 582. The dispensing roller extends the entire width of the cold plate 584 and the frozen bag (not shown). The inner guide rail 585 controls the spacing between the agitating roller 582 and the cold plate 584. Typically, the agitating roller 582 is very close to the cold plate 584, and the frozen bag is sandwiched between them as previously described. The outer guide rail 583 controls the spacing between the dispensing roller 581 and the cold plate 584. When the guide rail 583 is in a first position ( Figure 70B When the dispensing roller 581 is in the second position, it is separated from the cold plate 584. For example, the space between the dispensing roller 581 and the cold plate 584 is approximately 1 / 8 inch to 2 inches. This allows the edible mixture to flow between the dispensing roller 581 and the cold plate 584. Figure 70C When the dispensing roller 581 is very close to the cold plate 584, the edible mixture is forced towards the dispensing end of the frozen bag and flows out through the dispensing nozzle as the dispensing roller 581 moves toward the dispensing end. It should be noted that although only two positions of the outer guide rail 583 and the dispensing roller 581 are shown, there are actually positions between these two positions that offer many other advantages. For example, when the frozen bag is relatively full of frozen edible mixture, it is desirable to maintain some gap between the dispensing roller 581 and the cold plate 584 so that dispensing does not occur too quickly or exceed the pressure limits of the frozen bag. Furthermore, the outer guide rail 583 may not extend the entire length of the cold plate 584, or it may be segmented in various ways so that the distance between the dispensing roller 581 and the cold plate 584 can vary along the length of the cold plate. For example, it is desirable to have the dispensing roller 581 only approach the cold plate 584 at the end of the cold plate where the frozen edible mixture is ready to be dispensed. Figures 70B-70C The outer guide rail 583 is shown to move uniformly, but optionally, it can move independently according to certain desired effects. The inner guide rail 585 is depicted as stationary, but can also be implemented as movable according to certain desired effects. Figures 70A-70C Only one dispensing roller 581 and one agitating roller 582 are depicted; however, as previously described in the previous embodiments, multiple rollers of any and other types may be included.

[0226] exist Figure 71 The image shows a method for securing a freezer bag 590. The annular upper end 591 of the freezer bag 592 receives an upper rod 593 supported by a spring 594. The annular lower end 595 of the freezer bag 592 receives a lower rod 596 supported by a restraint device 597.

[0227] Figures 72A-72BA replaceable freezer bag system 600 is described. The freezer bag 602 has a bypass pipe 601, an outlet pipe 603, an inlet pipe 604, a return pipe 605, and a distribution pipe 606. A roller 607 or any physical element of the type previously described moves upward in the current figure, forcing all or some of the edible mixture into the outlet pipe 603 and the bypass pipe 601. When the bypass valve 608 and the distribution valve 609 are in the first position, as... Figure 72A As depicted, the dispensing valve 609 is closed, and the bypass valve 608 is open. In this state, the edible mixture flows back to the freezer bag 602 from the reflux pipe 605. The reflux pipe 605 is shown entering the freezer bag above the liquid level 610 of the edible mixture. This has certain desired effects, such as preventing the frozen mixture from mixing with the liquid mixture. However, the reflux pipe 605 can be in other positions, such as below the liquid edible mixture level 610, and has certain advantages. When the bypass valve 608 and the dispensing valve 609 are in the second position, as... Figure 72B As depicted, the edible mixture exits through the dispensing tube 606 and is prevented from entering the freezer bag 602 through the return tube 605.

[0228] Although specific features of embodiments of the present disclosure are shown in some of the accompanying drawings but not in others, this is merely for convenience, and according to the present disclosure, some features may be combined with any or all other features. Other embodiments will be apparent to those skilled in the art and are within the scope of the following claims.

[0229] This written description uses examples to illustrate this disclosure, including best practices, and to enable those skilled in the art to implement and use this disclosure. Other examples that may be conceived by those skilled in the art (if they have structural elements based on the same concept, or if they include equivalent structural elements with non-substantial differences) are intended to be within the scope of this disclosure.

[0230] Exemplary embodiments have been described with reference to preferred embodiments. It will be apparent to those skilled in the art, upon reading and understanding the foregoing detailed description, that modifications and variations will occur. The exemplary embodiments are intended to be interpreted as including all such modifications and variations, provided they fall within the scope of the appended claims or their equivalents.

[0231] In order to assist the Patent Office and any reader of this application and any resulting patent in interpreting the appended claims, the applicant does not wish any appended claim or claim element to reference 35 U.SC112(f) unless “means for…” or “steps for…” is expressly used in a particular claim.

Claims

1. A frozen dessert equipment, comprising: At least one flexible freezer bag configured to receive the associated edible mixture therein; At least one physical element that acts on the outer surface of the freezer bag to agitate the associated edible mixture within the freezer bag; Cooling elements that will cool the associated edible mixture in the freezer bag, and A storage container, configured to hold an associated edible mixture, is in fluid communication with a freezer bag to allow the associated edible mixture to flow from the storage container to the freezer bag. The refrigeration system is operatively associated with the freezing bag, such that the associated edible mixture has a higher viscosity at a first end of the freezing bag than at a second end of the cooling bag, wherein the first end of the freezing bag is mounted below the second end. The first end of the freezer bag is the inlet, and the second end of the cooler bag, which is separated from the first end, is the outlet. When placed in a frozen dessert container, the freezer bag is initially empty.

2. The device of claim 1 further includes a dispensing nozzle in communication with an outlet, the dispensing nozzle having open and closed states to dispense an associated edible mixture with a higher viscosity from the dispensing nozzle.

3. The device according to claim 2, wherein at least one physical element has the feature of enabling the associated edible mixture to flow through the at least one physical element when the outlet is closed.

4. The device of claim 3, wherein at least one physical element (i) has a width less than the width of the freezer bag, such that a flow channel exists from the first end of the physical element to the last end of the physical element to allow the associated edible mixture to flow within the freezer bag; or (ii) comprises a plurality of spaced rollers to allow the associated edible mixture to flow around the plurality of rollers.

5. The apparatus of claim 1, wherein the freezing bag is configured to be pressurized with liquid or gas.

6. The device according to claim 2 further includes a support structure therein for structurally supporting the frozen bag, the support structure being (i) movable, removable or adjustable; (ii) forming a physical element; (iii) a heat-absorbing element; and (iv) a first cold plate and a second cold plate in thermal contact with the opposite surfaces of the frozen bag.

7. The device of claim 2, wherein at least one freezing bag comprises a plurality of freezing bags, each of the plurality of freezing bags being configured to contain an associated edible mixture.

8. The apparatus of claim 1, wherein the physical element is configured to move from the inlet end of the frozen bag to the outlet end of the frozen bag.

9. The device according to any one of claims 1, 2 or 3, wherein the contact pressure or displacement of the physical element to the surface of the freezer bag is controlled.

10. The apparatus of claim 1, wherein a physical element separates the first end of the freezing bag from the second end.

11. The device of claim 1, wherein the outer surface of the reservoir is configured to mechanically agitate the associated edible mixture.

12. The device of claim 2, wherein at least one of the storage container or freezer bag includes readable code, wherein the readable code of the freezer bag includes one of human-readable, machine-readable, passive and / or active, encrypted and / or unencrypted information.

13. The device according to claim 1, wherein the cooling element is divided into different cooling or temperature zones.

14. The device according to claim 2 or 4 further includes a one-way valve at the inlet of the freezer bag, so that liquid does not flow back from the freezer bag.

15. The device of claim 14, wherein the one-way valve is made of a flexible material in the form of a tube, wherein a first tube of a first expansion diameter is inserted into a second tube of a second expansion diameter by a certain distance, wherein the diameter of the second tube is larger than the diameter of the first tube, such that when a pressure differential drives fluid into the first tube, the pressure differential causes the first tube and the second tube to expand, allowing relatively unobstructed flow, and when a pressure differential drives fluid into the second tube, the pressure differential causes the portion of the first tube inserted into the second tube to collapse, thereby obstructing the flow.

16. The device of claim 2 further includes a pressure sensor comprising a movable member laterally movable to the outer surface of the freezer bag, reservoir, or any tube associated with the freezer bag or reservoir, wherein a force acting on the movable member causes the outer surface of the freezer bag, reservoir, or any tube associated with the freezer bag or reservoir to deflect, thereby calibrating the amount of deflection to measure the internal fluid pressure therein.

17. The device of claim 1, further comprising a tube assembly combining a liquid tube and a gas tube, such that the liquid tube and the gas tube can be used in a peristaltic pump to pump liquid and gas into a frozen bag, wherein the tube assembly is made of a flexible material in the form of a tube, wherein a first tube of a first expansion diameter is inserted through a second tube of a second expansion diameter, wherein the diameter of the second tube is larger than that of the first tube, the second tube is sealed at one end but allows the first tube to pass through, one or more holes in the first tube facing the sealed end of the second tube, such that fluid communication is established between the first tube and the second tube, a fluid volume is formed between the first tube and the second tube when the first tube expands, a peristaltic element clamps the first tube and the second tube, the peristaltic element moves toward the sealed end of the second tube, driving the fluid in the first tube toward and through the sealed end of the second tube, the fluid in the second tube being driven by the peristaltic element toward the sealed end of the second tube, and entering the first tube through the holes in the first tube.

18. The device according to claim 1, wherein the physical element is a deformable membrane.

19. A method for making frozen desserts using a frozen dessert apparatus that receives an edible mixture, the method comprising: Provide at least one flexible freezing bag, the at least one flexible freezing bag being configured to contain an edible mixture therein; The edible mixture in the freezer bag is stirred by at least one physical element acting on the outer surface of the freezer bag; An edible mixture in a frozen bag is cooled, wherein a refrigeration system is operatively associated with the frozen bag such that the associated edible mixture has a higher viscosity at a first end of the frozen bag than at a second end of the cooled bag; wherein the first end of the frozen bag is positioned below the second end; wherein the first end of the frozen bag is an inlet, and the second end of the cooled bag, spaced apart from the first end, is an outlet; wherein the frozen bag is initially empty when contained in a frozen dessert apparatus; and Dispensing edible mixtures with higher viscosity from the equipment. The method further includes providing a reservoir configured to contain an edible mixture, the reservoir being in fluid communication with a freezer bag, and causing the edible mixture to flow from the reservoir into the freezer bag.

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