Frozen confection machine

Abstract

To provide apparatuses, systems, and methods for eliminating or greatly reducing the cleaning process of frozen confection apparatus or machines.SOLUTION: The comestible mixture is chilled and / or frozen and dispensed from the bag without contacting other parts of the machine by having the comestible mixture contained in a flexible container or bag, thereby helping to prevent the comestible mixture from being contaminated with bacterial, viral, chemical, or physical contaminants.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001]

[0001] This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 801,194, filed February 5, 2019, U.S. Provisional Patent Application No. 62 / 854,601, filed May 30, 2019, and U.S. Provisional Patent Application No. 62 / 942,467, filed December 2, 2019, the entire disclosures of each of which are incorporated herein by reference in their entireties. [Background technology]

[0002]

[0002] This exemplary embodiment relates to an apparatus, system and method for freezing and dispensing confections such as ice cream, smoothies, sorbets, gelato, yogurt, daiquiris, margaritas, etc. This exemplary embodiment has particular application in relation to, and will be described with particular reference to, low-cost, disposable packages, typically flexible containers, packages, tubes or bags, that contain an edible mixture for two or more servings of such confections. However, it will be understood that this exemplary embodiment is also amendable to other similar applications. Generally, machines that freeze and dispense products are referred to as "frozen confectionery machines" or apparatus, and can be distinguished from "frozen confectionery dispensing machines" that only dispense a liquid mixture or substance initially, without freezing it.

[0003]

[0003] Most existing frozen confectionery machines (e.g., soft serve ice cream machines) that freeze and dispense products have a similar structure, even though they are made by different manufacturers. Typically, these machines have a reservoir of liquid edible mixture. The reservoir is often called a hopper. A tube delivers the edible mixture from the hopper to a cylindrical barrel. If the hopper is located above the barrel, gravity can deliver the liquid edible mixture to the barrel. If the hopper is located below the barrel, a pump is used to deliver the edible mixture to the barrel. Typically, for soft serve ice cream and similar products, a means is also provided to draw air into the barrel containing the edible mixture. This is not necessary for some products, such as snow cones. A refrigeration system cools the walls of the barrel. A rotatable auger assembly is located within the barrel. The auger typically rotates at about 200 RPM and performs several functions. The auger distributes the edible mixture along the walls of the barrel where freezing occurs. The auger rapidly scrapes the frozen food mixture from the walls of the barrel, thus keeping the ice crystal size small. The auger vigorously mixes the air and food mixture inside the barrel. The air mixed with the frozen product is called the overrun. The small ice crystal size and overrun give the soft serve a smooth and soft mouthfeel. The auger is typically helical in shape and forces the frozen food mixture to the front of the barrel where dispensing occurs through a user-operable dispensing nozzle. When the product is dispensed, the liquid food mixture from the hopper is passed to the back of the barrel. It is important that the design of the auger and barrel does not allow the liquid food mixture at the back of the barrel to mix with the frozen food mixture at the front of the barrel. This prevents the frozen food mixture from becoming undesirably soft when ready to be dispensed.

[0004]

[0004] A general deficiency of the above-mentioned existing technology is that the frozen confectionery machine must be periodically dismantled in order to clean and sanitize all components that come into contact with the edible mixture. The cleaning process is typically performed daily or every few days, depending on the type of machine and local hygiene standards regulations. The cleaning process is laborious, time-consuming, requires operator skill, is error-prone, and poses health risks if performed incorrectly. It would be desirable to provide an apparatus, system, and / or method relating to a frozen confectionery machine that addresses at least the above-mentioned problems of the prior art. The present invention is based on U.S. Pat. No. 5,393,433, which addresses the simple problem of dispensing an already frozen or viscous product from a flexible container. No. 10,017,371. The present invention differs from the prior art, such as U.S. Patent Application No. 9,591,865, which addresses freezing and dispensing single-serving frozen confections from flexible containers. Summary of the Invention

[0005]

[0005] A frozen confectionery device formed according to the present disclosure includes a cooling element and a flexible container containing an edible mixture or substance (herein referred to as a mixture). The flexible container is arranged such that the cooling element cools the edible mixture through the exterior surface of the flexible container. In a preferred embodiment, at least one physical element, such as a roller, shoe, pressing member, ultrasonic component, etc., is arranged to interact 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 in the area of ​​the physical element, thus forming a temporary seal. This scrapes and crushes ice crystals at or near the interior surface of the flexible container, or in other vicinity of the physical element, thereby allowing the edible mixture to flow and mix with the flexible container. At least one passageway is provided to allow a continuous flow of the edible mixture within the flexible container when the edible mixture is not being dispensed, thus preventing flow blockage. According to the present disclosure, the flexible container can be made from disposable materials such as, but not limited to, polyethylene and nylon films.

[0006] According to some embodiments of the frozen confectionery machine, the physical element / roller contacts less than the full width of the flexible container to form a flow passage within the flexible container. The less than full width contact can be affected by controlling the width of the roller, the position of the roller on the flexible container, or the physical shape of the roller.

[0007]

[0007] According to another embodiment, the flexible container of the frozen confectionery machine further includes a dispensing tube, the passage allowing the edible mixture to flow around the roller when the dispensing tube is closed.

[0008] According to additional embodiments of the frozen confectionery apparatus disclosed herein, a physical element is positioned to contact an entire width of the flexible container, the physical element having features configured to permit flow of the edible mixture through the features of the physical element. In a particular embodiment, the features of the physical element are dispensing shoes that selectively define a gap through which the edible mixture can flow.

[0009] According to some embodiments, the physical element / roller is made of a plurality of rollers spaced apart from one another to allow flow of the edible mixture through the space. In other embodiments, the frozen confectionery apparatus of the present disclosure further includes a control mechanism operable to move the rollers. According to some additional embodiments, the frozen confectionery apparatus includes a pump located adjacent to the dispensing tube of the flexible bag.

[0010]

[0010] According to some further embodiments of the frozen confectionery apparatus, the flexible container is pressurized by a liquid or gas. In some more particular embodiments, the frozen confectionery apparatus further includes a first 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.

[0011] According to other embodiments of the frozen confectionery machine, a reservoir for containing the edible mixture is also included. The reservoir is in fluid communication with the flexible container to allow flow of the edible mixture from the reservoir container to the flexible container. According to some embodiments, it is desirable for the reservoir to be flexible. According to other embodiments, the reservoir can be rigid or semi-rigid, and can be flexible. The disposable material may be made from a disposable material such as polyethylene plastic. The disposable material may include a material that provides fluid communication between the reservoir and the flexible container and the dispensing nozzle.

[0012]

[0012] According to additional embodiments of the frozen confectionery machine, the flexible container is a first flexible container containing a first edible mixture, and the machine further includes a second flexible container containing a second edible mixture. In such embodiments, a selective dispensing mechanism can be provided to enable dispensing from one or both of the first and second flexible containers. In some particular embodiments, the selective dispensing mechanism includes a valve or pump unit on the first and second flexible containers. The embodiments showing up to two flexible containers in a single frozen confectionery machine are not intended to be limiting. The frozen confectionery machine can also accommodate more than two flexible containers.

[0013]

[0013] A method of making a frozen confectionery device according to the present disclosure includes the steps of providing a flexible container containing an edible mixture or substance and at least one physical element that interacts or contacts at least a portion of the flexible container, moving the physical element to knead the edible mixture in the flexible container, and continuously freezing and dispensing the edible mixture, where the term "continuously" is understood to mean that as the product is dispensed, more liquid edible mixture or substance is introduced from the reservoir and frozen. Thus, the actual steps of dispensing, freezing, and delivery from the reservoir are typically intermittent, with the user dispensing the product as needed.

[0014]

[0014] According to some embodiments of the method of making an apparatus for frozen confectionery, the method also includes supporting the flexible container between a first support structure and a second support structure. The first support structure and the second support structure are optionally first and second cold plates. Optionally, the flexible container is pressurized by gas or liquid. In some particular embodiments, the method further includes providing a reservoir for containing the edible mixture and introducing the edible mixture from the reservoir to the flexible container, thereby enabling continuous freezing and dispensing of the edible mixture.

[0015]

[0015] According to other specific embodiments, the flexible container is provided as a first flexible container containing a first edible mixture, and the method further includes the step of providing a second flexible container containing a second edible mixture and selectively dispensing one or both of the first and second edible mixtures.

[0016]

[0016] A frozen confectionery device formed according to another embodiment of the present disclosure includes a pressurized flexible container having at least one inlet and an outlet. The pressurized flexible container contains an edible mixture. First and second cooling plates are also included, and the pressurized flexible container is structurally supported between the first and second cooling plates. In addition, one or more rollers are positioned to contact at least a portion of the flexible container to allow the edible mixture to flow within the flexible container. At least one passageway is located adjacent the physical element to allow flow of the edible mixture 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 flow of the edible mixture from the reservoir container to the flexible container.

[0017]

[0017] These and other non-limiting features of the present disclosure are disclosed in further detail below.

[0018]

[0018] The following is a brief description of the drawings, which are presented for the purposes of illustrating exemplary embodiments disclosed herein, but not for the purposes of limiting the exemplary embodiments disclosed herein. [Brief description of the drawings]

[0019] [Figure 1] 1 is a prior art exploded view of a typical frozen confectionery machine, such as a soft serve ice cream machine. [Diagram 2]

[0020] FIG. 1 shows a schematic diagram of a simplified variant of the present disclosure. [Diagram 3] FIG. 1 shows a schematic diagram of a simplified variant of the present disclosure. [Figure 4]

[0021] FIG. 13 is a schematic diagram showing another modified example of the present disclosure. [Diagram 5] FIG. 13 is a schematic diagram showing another modified example of the present disclosure. [Figure 6]

[0022] FIG. 1 illustrates one variation for dispensing a flowable frozen confection. [Figure 7] FIG. 1 illustrates one variation for dispensing a flowable frozen confection. [Figure 8]

[0023] FIG. 1 shows a schematic diagram of an alternative arrangement for kneading frozen confections; [Figure 9] Figures 9A and 9B show schematic diagrams of alternative arrangements for kneading frozen confections; [Figure 10] Figures 10A and 10B show schematic diagrams of alternative arrangements for kneading frozen confections; [Figure 11]

[0024] Figure 11A shows additional details of the kneader assembly. Figure 11B shows additional details of the kneader assembly.

[0025] FIG. 11C illustrates the kneader assembly of FIG. 11A configured as a belt or chain to provide continuous kneading of the ice cream mixture. [Figure 12]

[0026] FIG. 12A is a simplified diagram of an exemplary kneader assembly having multiple rollers suitable for use in a frozen confectionery machine made according to the present disclosure, including a linkage mechanism.

[0027] FIG. 12B is a further simplified diagram of the kneader assembly of FIG. 12A. [Figure 13]

[0028] FIG. 13A illustrates an embodiment according to the present disclosure in which a vibratory kneader is used to knead an edible mixture within a freezer bag.

[0029] FIG. 13B shows additional details of the vibratory kneader of FIG. 13A.

[0030] FIG. 13C is another view showing additional details of the vibratory kneader of FIG. 13A. [Figure 14]

[0031] FIG. 14A is a simplified side view of a roller supported on a rotatable shaft that kneads an edible mixture within a freezer bag.

[0032] FIG. 14B is a simplified top view of the roller of FIG. 14A. [Figure 15]

[0033] FIG. 1 is a perspective view of an exemplary cylindrical cooling plate suitable for use in a frozen confectionery machine made in accordance with the present disclosure; [Figure 16]

[0034] FIG. 16 is a simplified front view of the cylindrical cooling plate of FIG. [Figure 17]

[0035] FIG. 16 is a diagram of an alternative kneader design suitable for use with the cylindrical cooling plate of FIG. [Figure 18]

[0036] FIG. 18A illustrates the first step in a four-step process in which a roller moves over a freezer bag to knead its contents.

[0037] FIG. 18B illustrates the second step in the four-step process of FIG. 18A in which a roller moves over the freezer bag to knead its contents.

[0038] FIG. 18C illustrates the third step in the four-step process of FIG. 18A in which rollers move over the freezer bag to knead its contents.

[0039] FIG. 18D illustrates the fourth step in the four-step process of FIG. 18A in which rollers move over the freezer bag to knead its contents. [Figure 19]

[0040] FIG. 19A illustrates the first step in a two-step process in which a roller is moved over a freezer bag to dispense ice cream.

[0041] FIG. 19B illustrates the second step in the two-step process of FIG. 19A in which a roller is moved over the freezer bag to dispense the ice cream. [Figure 20]

[0042] 1 illustrates an alternative embodiment of a freezer bag according to the present disclosure. [Figure 21]

[0043] FIG. 1 illustrates an exemplary embodiment for a frozen confectionery machine made in accordance with the present disclosure. [Figure 22]

[0044] FIG. 22A illustrates a frozen confectionery machine made in accordance with the present disclosure that can be configured to freeze and dispense two or more flavors simultaneously.

[0045] FIG. 22B illustrates a variation of the frozen confectionery machine of FIG. 22A in which a pump unit is used instead of a valve arrangement to freeze and dispense two or more flavors simultaneously. [Figure 23]

[0046] FIG. 23A illustrates an insulated housing having refrigerated and freezer sections suitable for use with a frozen confectionery machine made in accordance with the present disclosure.

[0047] FIG. 23B illustrates a variation of the insulated housing of FIG. 23A in which the freezer bag is oriented vertically rather than horizontally within the housing. [Figure 24]

[0048] FIG. 1 is a simplified diagram of a freezer bag system made in accordance with the present disclosure. [Diagram 25]

[0049] FIG. 1 is an isometric view of one embodiment of a frozen confectionery machine made in accordance with the present disclosure. [Figure 26]

[0050] FIG. 26A is a simplified diagram of a freezer bag system suitable for use in the frozen confectionery machine of FIG.

[0051] FIG. 26B is another simplified diagram of a freezer bag system suitable for use in the frozen confectionery machine of FIG. 25, in which the bag system is supported between a first cooling plate and a second cooling plate of the frozen confectionery machine. [Figure 27]

[0052] FIG. 26 is a front view of the frozen confectionery machine from FIG. 25 with the outer cold plate removed to show additional details of the machine. [Figure 28]

[0053] FIG. 28A illustrates an exemplary embodiment of a dispensing valve suitable for use with the freezer bag system and frozen confectionery machine of the present disclosure.

[0054] FIG. 28B illustrates the freezer bag separated from the other components of the dispensing valve embodiment of FIG. 28A.

[0055] FIG. 28C illustrates a variation of the moveable member components of the dispensing valve embodiment of FIG. 28A.

[0056] FIG. 28D illustrates another variation of the moveable member components from FIG. 28C.

[0057] FIG. 28E illustrates yet another variation of the moveable member components from FIG. 28C.

[0058] FIG. 28F illustrates yet another variation of the moveable member components from FIG. 28C. [Figure 29]

[0059] FIG. 29A illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure.

[0060] FIG. 29B shows additional details of the freezer bag system of FIG. 29A.

[0061] FIG. 29C is another view showing additional details of the freezer bag system of FIG. 29A. [Diagram 30]

[0062] FIG. 29B is a simplified diagram of a means for delivering air to the freezer bag system of FIG. 29A. [Diagram 31]

[0063] FIG. 31A is a simplified diagram of a freezer bag system made in accordance with the present disclosure that includes features for controlling liquid and air levels.

[0064] FIG. 31B shows additional details of the freezer bag system of FIG. 31A.

[0065] FIG. 31C is another view showing additional details of the freezer bag system of FIG. 31A. [Diagram 32]

[0066] FIG. 32A illustrates one embodiment of a freezer bag according to the present disclosure that does not include an associated reservoir bag or dispensing nozzle.

[0067] FIG. 32B shows additional details of the freezer bag of FIG. 32A. [Diagram 33]

[0068] FIG. 1 illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, in which a rigid structure supports a reservoir bag. [Diagram 34]

[0069] FIG. 2 is a schematic layout of a freezer bag system according to the present disclosure, including fluid communication between a reservoir and the freezer bag. [Diagram 35]

[0070] FIG. 35 is a diagram of another schematic arrangement which is a variation of FIG. 34. [Diagram 36]

[0071] FIG. 36A is a simplified diagram of an exemplary embodiment of a check valve configuration suitable for use in the freezer bag system and frozen confectionery machine of the present disclosure made from standard polybag material.

[0072] FIG. 36B is another view of the check valve configuration from FIG. 36A. [Figure 37]

[0073] FIG. 1 shows a schematic layout of a freezer bag system made in accordance with the present disclosure that uses a three-way valve to control flow between a reservoir bag and a freezer bag. [Figure 38]

[0074] FIG. 38A illustrates a method of implementing the valve component from the freezer bag system of FIG. 37, showing a front view of the valve component.

[0075] FIG. 38B is a first side view of the valve component of FIG. 38A, with the centrally located partition of the valve component shown in a neutral position.

[0076] FIG. 38C is a second side view of the valve component of FIG. 38A, with the first and second flow channels shown.

[0077] FIG. 38D is a third side view of the valve component of FIG. 38A with pressure in the first flow channel urging the partition towards and into sealing engagement with the second flow channel.

[0078] FIG. 38E is a fourth side view of the valve component of FIG. 38A with pressure in the second flow channel urging the partition towards and into sealing engagement with the first flow channel. [Figure 39]

[0079] FIG. 39A illustrates an exemplary clamping mechanism suitable for holding a freezer bag in a frozen confectionery machine made in accordance with the present disclosure.

[0080] FIG. 39B shows additional details of the fastening mechanism of FIG. 39A. [Diagram 40]

[0081] FIG. 40A illustrates another exemplary clamping mechanism suitable for holding a freezer bag in a frozen confectionery machine made in accordance with the present disclosure.

[0082] FIG. 40B shows additional details of the fastening mechanism of FIG. 40A. [Diagram 41]

[0083] FIG. 1 illustrates one embodiment of a freezer bag according to the present disclosure, in which the freezer bag is wrapped around a central cooling plate. [Diagram 42]

[0084] FIG. 42A illustrates an exemplary roller assembly suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including a roller having a dispensing shoe feature.

[0085] FIG. 42B shows additional details of the roller having the dispense shoe feature of FIG. 42A. [Diagram 43]

[0086] FIG. 42B is another view of the roller with the dispense shoe features of FIG. 42A shown in cutaway. [Diagram 44]

[0087] FIG. 44A illustrates an exemplary roller assembly suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including a roller having a dispensing shoe feature that runs the full length / width of a freezer bag.

[0088] FIG. 44B shows additional details of the roller with the dispense shoe feature of FIG. 44A. [Diagram 45]

[0089] FIG. 45A is another view including additional details of the roller and dispensing shoe features of FIG. 44A.

[0090] FIG. 45B is an additional view showing details of the roller and dispensing shoe features of FIG. 44A. [Figure 46]

[0091] FIG. 28 shows a modification of the embodiment shown in FIGS. 25-27 in which a roller is added to the mixing bar. [Figure 47]

[0092] FIG. 47A shows additional details of the modified roller and mixing bar of FIG.

[0093] FIG. 47B is another view with additional details of the modified roller and mixing bar of FIG. 46. [Figure 48]

[0094] FIG. 1 illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, in which a dispensing tube is located at or near the top of the freezer bag. [Figure 49]

[0095] FIG. 49A is a simplified side view of the freezer bag system of FIG.

[0096] FIG. 49B is a second simplified side view of the freezer bag system of FIG. [Figure 50]

[0097] FIG. 1 illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, the system including a fill pump and a dispense pump / flow meter. [Figure 51]

[0098] FIG. 51A shows an exemplary embodiment intended to agitate the contents within a reservoir suitable for use in a frozen confectionery machine made according to the present disclosure.

[0099] FIG. 51B is another view of agitating the contents of the reservoir from FIG. 51A. [Figure 52]

[0100] FIG. 52A illustrates another exemplary embodiment for agitating contents stored in a reservoir suitable for use in a frozen confectionery machine made in accordance with the present disclosure.

[0101] FIG. 52B is another view of a design for agitating the contents stored within the reservoir from FIG. 52A. [Figure 53]

[0102] FIG. 1 is a simplified diagram of an exemplary kneader assembly having multiple piezoelectric transducers / rollers suitable for use in a frozen confectionery machine made in accordance with the present disclosure. [Figure 54]

[0103] FIG. 1 is a diagram of an exemplary embodiment of a cooling system suitable for use in a frozen confectionery machine made in accordance with the present disclosure. [Figure 55]

[0104] FIG. 1 is a diagram of another exemplary embodiment of a cooling system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including heat pipes. [Figure 56]

[0105] FIG. 56A is an isometric view of an exemplary embodiment of a modular frozen confectionery machine made in accordance with the present disclosure including a dispensing head and handles for controlling the flow of frozen confectionery.

[0106] FIG. 56B is another view of the frozen confectionery machine from FIG. 56A modified to include a second dispensing head.

[0107] FIG. 56C is another view of the frozen confectionery machine from FIG. 56A modified to move the dispensing head to the lower end of the cooling plate. [Figure 57]

[0108] FIG. 57A illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure that can use first and second freezer bags on a pair of cooling plates.

[0109] FIG. 57B illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, in which a single large capacity freezer bag is used to deliver a single flavor. [Figure 58]

[0110] FIG. 58A is a simplified front view of an exemplary cold plate arrangement suitable for use in a frozen confectionery machine made in accordance with the present disclosure configured to dispense multiple flavors.

[0111] FIG. 58B is a simplified side view of the cooling plate arrangement of FIG. 58A. [Figure 59]

[0112] FIG. 59A illustrates an exemplary embodiment of a dispensing head suitable for use in a frozen confectionery machine made in accordance with the present disclosure that provides easy attachment of a freezer bag nozzle.

[0113] FIG. 59B is another view of the dispensing head from FIG. 59A showing the clamping leg components in a raised position. [Figure 60]

[0114] FIG. 1 illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including a pump. [Figure 61]

[0115] FIG. 1 illustrates an exemplary embodiment of a pressure sensor suitable for use in a frozen confectionery machine made in accordance with the present disclosure that fits onto the outside of the fluid tubing of a freezer bag system. [Figure 62]

[0116] FIG. 62A illustrates an exemplary system suitable for use in a frozen confectionery machine made in accordance with the present disclosure that combines liquid and air tubing so that both can be utilized within a peristaltic pump.

[0117] FIG. 62B shows additional details of the system of FIG. 62A.

[0118] FIG. 62C is another diagram showing additional details of the system of FIG. 62A.

[0119] FIG. 62D is yet another view with additional details of the system of FIG. 62A. [Figure 63]

[0120] FIG. 62B shows additional details of the system of FIG. 62A, which can efficiently pump both air and liquid when inserted into a peristaltic pump. [Figure 64]

[0121] FIG. 64A illustrates an exemplary embodiment of a frozen confectionery machine made in accordance with the present disclosure configured to facilitate loading of freezer bags into the machine with the front cold plate in an open position for loading.

[0122] FIG. 64B is another view of the frozen confectionery machine from FIG. 64A with the front cooling plate in the closed position for operating the machine. [Figure 65]

[0123] FIG. 65A illustrates an exemplary embodiment of a kneading and dispensing assembly suitable for use in machines for frozen confectioneries made in accordance with the present disclosure that includes a split cooling plate.

[0124] FIG. 65B shows additional details of the split cooling plate of FIG. 65A, including independently movable left and right sections.

[0125] FIG. 65C is a second view of the split cooling plate of FIG. 65B.

[0126] FIG. 65D is a front view of the split cooling plate from FIG. 65A.

[0127] FIG. 65E illustrates another exemplary embodiment of a kneading and dispensing assembly suitable for use in a machine for frozen confectioneries made in accordance with the present disclosure, including a deformable film attached to a first cooling plate.

[0128] FIG. 65F shows additional details of the deformable film and first cooling plate of FIG. 65E, including bulges in the film caused by the application of a magnetic field.

[0129] FIG. 65G is a second view of the deformable film and first cooling plate of FIG. 65F.

[0130] FIG. 65H illustrates another exemplary embodiment of a kneading and dispensing assembly suitable for use in machines for frozen confectioneries made in accordance with the present disclosure, including a deformable film divided into separate fluid chambers. [Figure 66]

[0131] FIG. 66A illustrates an exemplary roller assembly suitable for use in a frozen confectionery machine made in accordance with the present disclosure configured to work with small freezer bags in both single flavor / two flavor settings.

[0132] FIG. 66B shows additional details of the roller assembly of FIG. 66A configured to work with large freezer bags in both single flavor / dual flavor settings. [Figure 67]

[0133] FIG. 1 illustrates an exemplary embodiment of an agitation system suitable for use in a frozen confectionery machine made in accordance with the present disclosure. [Figure 68]

[0134] FIG. 68A illustrates another exemplary embodiment of an agitation system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including a mixing bar having a piezoelectric actuator that produces ultrasonic vibrations for agitation.

[0135] FIG. 68B shows additional details of the agitation system of FIG. 68A.

[0136] FIG. 68C is another view showing additional details of the agitation system of FIG. 68A.

[0137] FIG. 68D is yet another view showing additional details of the agitation system of FIG. 68A. [Figure 69]

[0138] FIG. 1 illustrates an exemplary embodiment of a freezer bag system suitable for use in a frozen confectionery machine made in accordance with the present disclosure, including an encrypted code associated with the freezer bag and the reservoir bag. [Figure 70A]

[0139] FIG. 1 illustrates an exemplary embodiment of a dispensing roller device. [Figure 70B]

[0140] FIG. 70B is an end view of the embodiment of FIG. 70A, with the dispensing roller in a first position. [Figure 70C]

[0141] FIG. 70B is an end view of the embodiment of FIG. 70A, with the dispensing roller in a second position. [Figure 71]

[0142] FIG. 1 illustrates a flexible bag retention system. [Figure 72A]

[0143] FIG. 1 illustrates a flexible bag system having a bypass tube. [Fig. 72B] FIG. 1 illustrates a flexible bag system having a bypass tube. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020]

[0144] A more complete understanding of the components, processes, and apparatus disclosed herein may be obtained by reference to the accompanying drawings. This can be had by reference to the accompanying drawings, which are merely schematic diagrams based on convenience and ease of illustrating the disclosure, and are therefore not intended to illustrate relative sizes and dimensions of the devices or their components and / or to define or limit the scope of the example embodiments.

[0021]

[0145] For the sake of clarity, specific terminology is used in the following description. The terms are intended to refer only to the particular structures of the embodiments selected for illustration in the drawings, and are not intended to define or limit the scope of the present disclosure. In the drawings and the following description, it should be understood that like numerical designations refer to components of similar functionality.

[0022]

[0146] The present disclosure eliminates or significantly reduces the cleaning process of machines that dispense confectionery products. Disclosed are embodiments of devices, systems, and methods for dispensing confectioneries that reduce the maintenance burden on operators. The cleaning procedures required for existing confectionery dispensing machines (e.g., soft serve ice cream machines, daiquiri machines, etc.) impose a significant maintenance burden on operators. Additionally, improper cleaning is a potential health risk to consumers of the frozen products. Disclosed herein are devices, systems, and methods for freezing and dispensing soft serve ice cream without the maintenance and health risks of prior art machines. This is accomplished by containing the edible mixture within a flexible container, package, or bag. The edible mixture is cooled and / or frozen and dispensed from the bag without contact with other parts of the machine that could contaminate the edible mixture with bacterial, viral, chemical, or physical contaminants. Several embodiments are disclosed, including cooling and / or freezing. The frozen or refrigerated edible mixture is generally described as ice cream, however, it should be understood that any edible mixture may be used without departing from the scope of the present disclosure.

[0023]

[0147] FIG. 1 shows a prior art exploded view of a typical soft serve ice cream machine. The soft serve ice cream machine is generally made from components known in the art, including, but not limited to, a hopper cover 1, a delivery tube 2, a mix level float 3, a rear panel 4 and a front panel 5, side panels 6 and 7, a drip pan 8, feet 9, a mix low indicator light 10, a splash shield 11, a drip tray 12, a drip tray holder 13, and a mix dispensing assembly 14. Most of the components shown require daily cleaning and sanitizing based on the machine and local regulations.

[0024]

[0148] FIG. 2 shows a simplified diagram of one embodiment of the present disclosure. A frozen confectionery machine or apparatus 20 has a refrigeration system including a heat sink or heat absorbing element such as a cold plate 21 that is maintained at a relatively cool temperature, and a heat breaker 23. The cold plate 21 can be any of a number of 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. Vapor compression technology is most commonly used in frozen confectionery machine applications. The cold plate can optionally include multiple cooling sections that operate at different temperatures or cooling rates. The components of the refrigeration system can be located locally (i.e., within the machine) or remotely (external to the machine). An edible substance or mixture (referred to herein as a "mixture") is contained within a flexible freezer container or bag (the terms "container" and "bag" can be used essentially interchangeably) 24. The freezer bag 24 can also contain a certain amount of gas, such as but not limited to air. Bacteriostatic or germicidal gases can also be used. Carbon dioxide gas may also be used to carbonate the mixture. The freezer bag 24 is positioned on a cooling plate 21. This reduces the temperature of the edible mixture within the freezer bag to the desired temperature, generally below 0°C. Typically, the desired temperature is in the range of about -5°C to -20°C. A physical element such as a roller 27 operable to agitate or knead the contents of the freezer bag 24 is included. The roller moves along the surface of the freezer bag 24 as ice crystals form on or near the inner surface of the freezer bag. The freezer bag 24 is clamped between the roller 27 and the cooling plate 21. This mechanically separates the ice crystals from the inner surface of the bag and may facilitate further crushing of the ice crystals. The agitation performed by the roller 27 prevents the formation of large ice crystals and mixes air into the ice cream. The mixture of air and ice cream is commonly referred to as overrun. The overrun combined with the small size of the ice crystals gives the ice cream a smooth and soft mouthfeel. For dispensing the edible mixture 26 a dispensing tube 25 is used.

[0025]

[0149] Referring to FIG. 8, the top surfaces of the cooling plate 21, the freezer bag 24, and the roller 27 A diagram is shown. The streamlines on the bag 24 show how the ice cream flows around the edge of the roller 27. The width of the gap through which the ice cream flows can be controlled by the width or position of the roller 27. A relatively narrow gap results in a relatively fast flow of ice cream, which is useful for increasing the overrun. Thus, the position and speed of the roller 27 can be varied to adjust the desired overrun. With reference to Figures 9A and 9B, another embodiment of an exemplary roller 46 is shown. The roller 46 has a non-circular cross section, whereby the roller 46 provides a flow passage for the ice cream as it kneads the mixture.

[0026]

[0150] FIG. 3 shows a top view of the kneader 28 on the freezer bag 24. The mechanism for controlling the kneader 28 is not shown for simplicity of illustration. However, the control mechanism is generally operable to move the kneader 28 up, down, left and right so that all of the mixture within the freezer bag 24 can be kneaded. The kneader 28 shown is smaller than the width of the freezer bag 24. This allows the ice cream mixture space to flow within the freezer bag 24 as the rollers 28 move. The agitation 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, thereby causing overrun. This results in a smooth and soft ice cream. A dispensing tube 25 is used to dispense the edible mixture.

[0027]

[0151] 4 and 5 show a freezer bag 31 in fluid communication with a reservoir bag 35. FIG. 4 shows a side view of the embodiment and FIG. 5 shows a top view of the embodiment. A freezer bag 31 is positioned on the cooling plate 21. A first kneader 32 and a second kneader 33 separate the freezer bag 31 into a non-frozen section (A) and a frozen section (B), respectively (FIG. 5). A pinching roller 34 (not shown in FIG. 5) prevents the ice cream from leaving the freezer bag 31 before it is needed. The movements of the kneaders 32, 33 are coordinated by a motion control mechanism (not shown) so that the ice cream can be continuously frozen and dispensed through the dispensing tube 29 while new unfrozen mix from the reservoir bag 35 is introduced.

[0028]

[0152] FIG. 6 illustrates a peristaltic pump used for dispensing or assisting in dispensing ice cream. 4 and 5. FIG. 7 shows a side cross-sectional view of a dispensing mechanism including a pump such as pump 40. FIG. 7 shows a front view of dispensing mechanism 40 including dispensing nozzle 45. Dispensing tube 44 extends between housing 41 and peristaltic roller 42. In an embodiment in which peristaltic pump 40 is used to assist in dispensing ice cream, dispensing tube 44 can be part of dispensing tube 25 from FIGS. 2 and 3 or dispensing tube 29 from FIGS. 4 and 5 or can be connected to such a dispensing tube. Housing 41 is generally cooled to maintain the consistency of the ice cream. Roller 42 has protrusions 43 that push the ice cream along dispensing tube 44 as roller 42 rotates in a clockwise direction. The ice cream exits nozzle 45. Roller 42 is also configured to rotate in a counterclockwise direction to push undispensed product back into freezer bag 31. Heating elements (not shown) can be housed in housing 41, roller 42, on the surface of dispensing tube 44, or on nozzle 45. The heating element is used to sanitize (i.e., kill and prevent or limit the growth of bacteria or other pathogens) the components located thereon, which may be necessary for extended periods of time (e.g., overnight) if ice cream or other products are stored within the machine.

[0029]

[0153] Although FIG. 6 shows roller 42 with protrusions 43, this is not intended to depart from the scope of this disclosure. It is contemplated that numerous other peristaltic pumping mechanisms can be used instead of the circular rollers 42. For example, conveyor belt type rollers (not shown) could be used instead of the circular rollers 42. This would provide additional freedom in designing the form factor of the dispensing system.

[0030]

[0154] 10A and 10B show a shaft 51 having a first roller element 52 and a second roller element 53. 10A and 10B show a roller assembly 50 supporting roller elements 53 of 100 mm diameter, 52 mm length, 53 mm width, 54 mm height, 56 mm width, 58 mm height, 59 mm height, 60 mm width, 61 mm height, 62 mm width, 63 mm height, 64 mm width, 65 mm height, 66 mm width, 67 mm height, 68 mm width, 70 mm width, 72 mm width, 74 mm width, 76 mm width, 78 mm width, 79 mm width, 80 mm width, 81 mm width, 82 mm width, 83 mm width, 84 mm width, 85 mm width, 86 mm width, 87 mm width, 88 mm width, 89 mm width, 90 mm width, 91 mm width, 92 mm width, 93 mm width, 94 mm width, 95 mm width, 96 mm width, 97 mm width, 98 mm width, 99 mm width, 100 mm width, 101 mm width, 102 mm width, 103 mm width, 104 mm width, 105 mm width, 106 mm width, 107 mm width, 108 mm width, 109 mm width, 110 mm width, 120 mm width, 121 mm width, 122 mm width, 123 mm width, 124 mm width, 125 mm width, 126 mm width, 127 mm width, 128 mm width, 130 mm width, 131 mm width, 132 mm width, 133 mm width, 134 mm width, 135 mm width, 136 mm width, 137 mm width, 138 mm width, 140 mm width, 141 mm width, 142 mm width, 143 mm width, 144

[0031]

[0155] 11A-11C show a multi-roller kneader embodiment 60. The rollers 61 are spaced apart to allow the ice cream mixture to flow between them. The rollers 61, 62 are similarly spaced apart (or can be spaced differently) at fixed positions along their respective shafts, but the rollers 61 are offset from the rollers 62 on the adjacent shafts. This provides a somewhat rough path for the ice cream to flow and ensures that all areas of the freezer bag 24 contact the rollers 61, 62, thereby ensuring that the ice cream mixture is adequately kneaded. The rollers 61, 62 provide the final movement of the ice cream towards the dispensing tube 63, while allowing the ice cream to flow past the rollers when the dispensing tube 63 is closed. As shown in FIG. 11C, the rollers 61, 62 can also be configured as a belt or chain 64 to provide continuous kneading of the ice cream mixture.

[0032]

[0156] 12A and 12B are similar to FIGS. 11A to 11C in that multiple rollers are used. 12A and 12B, a similar embodiment is shown. The embodiment of FIG. 12A and FIG. 12B includes a linkage 71 rotatably supported on the cooling plate 21 to switch between one or more different types of rollers. In particular, the linkage 71 can be configured to use one or more kneading rollers 72 in a first position shown in FIG. 12A and to use one or more dispensing rollers 73 in a second position shown in FIG. 12B. Of course, other configurations of linkages and / or rollers can be used without departing from the scope and spirit of the present disclosure.

[0033]

[0157] 13A to 13C show ice cream being frozen in a freezer bag 24 placed on a cooling plate 21. 13A-13C illustrate one embodiment in which a vibratory kneader 81 is used to knead the cream mixture. A guide slot 82 is used to control the vibratory motion of the kneader 81 relative to the freezer bag 24 and the cooling plate 21. More specifically, the guide slot 82 is configured to receive a follower extending from the kneader 81 and allow the kneader 81 to oscillate between the various positions shown in FIGS. 13A-13C to effectively knead the ice cream mixture within the freezer bag 24.

[0034]

[0158] FIG. 14A shows an embodiment in which rollers 91 are supported on rotatable shafts 92. 14B shows a side view and FIG. 14B shows a top view. As shaft 92 rotates about a vertical axis, roller 91 rotates about a horizontal axis. The rotation of roller 91 via shaft 92 kneads the ice cream mixture in freezer bag 24 located on top of cooling plate 21.

[0035]

[0159] 15 and 16 show an alternative embodiment in which the cooling plate 101 is cylindrical. A freezer bag 102 is located within the cooling plate 101. A kneader 103 rotates eccentrically within the cooling plate 101 to knead the ice cream mixture within the freezer bag 102 located within the cooling plate 101, i.e. the freezer bag 102 is positioned radially between the inner surface of the hollow cylindrical cooling plate 101 and the kneader 103, the kneader and the cylindrical cooling plate having parallel offset axes as depicted in FIG. 16. The kneader 103 is shown as a cylinder. Various geometries or features on the kneader 103 can be devised to enhance overrun kneading or reduce the power required for kneading. For example, FIG. 17 shows an alternative kneader design 104 that can be used with the hollow cylindrical cooling plate 101. The kneader 104 generally includes a support frame 105 for supporting one or more rollers 106 that move along the inner periphery of the cooling plate 101 to knead the ice cream mixture within the freezer bags 102 located within the cooling plate 101.

[0036]

[0160] 18A-18D show rollers 27 moving over freezer bag 24 to distribute the contents. In FIG. 18A, roller 27 is positioned or biased toward the right side of freezer bag 24 and moves in a downward direction as indicated by the arrow adjacent to the roller. In FIG. 18B, roller 27 is still positioned / biased to move downwards towards the right side of freezer bag 24, after which the flow direction of the mixture within the bag reverses to the upward direction as indicated by the arrow. Thus, the end of roller 27 is positioned such that the contents of freezer bag 24 can move around the end of roller 27. In FIG. 18C, the position / bias of roller 27 changes to or towards the left side of freezer bag 24, with the roller moving in the opposite direction to FIG. 18A and FIG. 18B. In FIG. 18D, roller 27 is still biased to move upwards towards the left side of freezer bag 24, after which the flow direction of the mixture within the bag reverses again to the downward direction as indicated by the arrow.

[0037]

[0161] 19A and 19B show rollers 27 being moved over freezer bag 24. A two-step process of dispensing ice cream is shown in which rollers 27 start from an upper position shown in Fig. 19A and move to a lower position shown in Fig. 19B, thereby causing the contents of bag 24 to flow in the direction shown by the arrows, where rollers 27 have an axial length that extends across the entire width of the cavity of freezer bag 24 to release / dispense the ice cream from the freezer bag.

[0038]

[0162] FIG. 20 illustrates an alternative embodiment of a freezer bag 120. A first compartment 121 has: It holds the liquid ice cream mix. The second compartment 122 is exposed to a temperature below freezing, for example, by contact with a cold plate 21 (not shown, but understood to contact the freezer bag in that region of the second compartment). The ice cream mix is ​​kneaded in the second compartment 122 by one or more kneaders (not shown). The third compartment 123 has a roller mechanism (not shown) that further kneads the ice cream to create a peristaltic pump-like action (similar to the peristaltic pump 40 shown in FIG. 6). The roller mechanism (not shown) pumps the ice cream from the second compartment 122 through the third compartment 123, creating sufficient pressure to overcome the resistance by the optional check valve 124, thereby allowing the dispensing of the contents of the bag. Passages 125 and 126 provide fluid communication between the compartments. Optional valves or clamping mechanisms (not shown) can be used in the passages 125 and 126 to control the movement of the ice cream between the compartments. Mounting holes 127 (or other alternative retention mechanism) are used to hold the freezer bag 120 in place.

[0039]

[0163] FIG. 21 illustrates an exemplary embodiment for a frozen confectionery machine made in accordance with the present disclosure. 21 shows a vertical orientation of the cold plate 21 perpendicular to the front of the machine. The vertical orthogonal arrangement may be convenient for housing multiple cold plates (not shown) for multiple freezer bags (e.g. flavors) in a single machine. However, the cold plate 21 may also be oriented horizontally or diagonally without departing from the scope of the present disclosure. A kneader assembly 131 is attached to a cabinet door 132. The system is housed in a cabinet 133. When the cabinet door 132 is closed, the kneader assembly 131 fits onto the cold plate 21. Other parts of the system (e.g. refrigeration system) are not shown. A dispensing handle 134 is used to dispense ice cream or other edible frozen mixture through a dispensing nozzle 135 in a first position of the handle (open / dispensing position) and to prevent the frozen confectionery mixture from being dispensed when in a second position (closed / non-dispensing position).

[0040]

[0164] Prior art frozen confectionery machines utilizing flexible containers produce one flavor of ice cream. As shown in Figures 22A and 22B, frozen confectionery machines made in accordance with the present disclosure can be advantageously configured to freeze and dispense two or more flavors simultaneously. In some instances, it may be desirable to dispense two flavors from the same or nearly the same location on the machine. Freezer bag system 140 shown in Figure 22A illustrates one embodiment in which a dispensing tube 142 of a first freezer bag 141 is oriented to overlap a dispensing tube 143 from a second freezer bag 144. Freezer bags 141 and 144 can generally be identical to one another with one bag inverted. However, it is not a requirement that the freezer bags be identical. Dispense pump 145 is configured to dispense from both bags simultaneously. Valves 146 in the freezer bags 141, 145 can be used to selectively allow dispensing from one or both of the freezer bags. Thus, one pump 145 (e.g., a peristaltic pump) can be used to dispense either flavor or both flavors simultaneously.

[0041]

[0165] The freezer bag system 150 shown in FIG. 22B is similar to that shown in FIG. 22A, but A pump unit 151 has two independently operable pumping mechanisms 151A and 151B to selectively enable 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.

[0042]

[0166] 23A and 23B show an ice cream machine made in accordance with the present disclosure. A possible arrangement of components in the system is shown. The embodiment 160 of FIG. 23A includes an insulated housing 161 having a refrigerated section 162 and a freezer section 163. Cooling of the refrigerated section 162 and the freezer section 163 can come from one or more independent cooling systems or cooling elements. Freezing of the edible mix can come from a cold plate 21 with a fluid in the freezer section, such as but not limited to air, a liquid (e.g., salt water), a liquid spray 163, or any combination of cooling fluid and cold plate. The reservoir 35 is contained within the refrigerated section 162. Optionally, a fan 164 can be used to circulate the air. To knead the ice cream, a roller assembly 165 of the type shown in FIG. 11A-11C is used. However, single or multiple roller assemblies can also be used. The roller assembly 165 pushes the ice cream towards an optional dispensing pump 166. However, as shown in FIG. 11A, the space between the rollers 167 allows the ice cream to flow past the rollers 167. As a result, a constant pressure pushes the ice cream towards the dispense pump 166, but the ice cream is prevented from being dispensed until the dispense pump 166 is turned on. Optionally, a simple pinch valve (not shown) can be used for dispensing. The roller assembly 165 turns on and off as needed to knead the ice cream and / or assist in dispensing. The roller assembly 165 can move in either direction or oscillate as needed. However, during a typical operation of the roller assembly 165, the roller 167 moves towards the dispense pump 166. As the ice cream is dispensed, more space becomes available within the horizontally oriented freezer bag 31. This allows the mixture from the reservoir bag 35 to flow into the freezer bag 31. This flow can occur by gravity or pressure generated by other means such as a pump. The arrangement shown in FIG. 23A allows for continuous freezing and dispensing of the ice cream. The reservoir bag 35 can be much larger than is practical for the freezer bag 31.Other parts of the system (eg, the refrigeration system, control electronics, and other components known in the art) are not shown in FIG. 23A.

[0043]

[0167] The embodiment 170 of FIG. 23B is similar to the embodiment 160 shown in FIG. 23A. 23B shows a configuration including a refrigeration section 172 and a freezer section 171. In the configuration of FIG. 23B, the freezer bag 31 is oriented vertically. Roller assemblies 165 are positioned on either side of the freezer bag 31 and cooling of the ice cream occurs via ambient air within the freezer section 171. However, a cooling plate could also be used with a vertically oriented freezer bag without departing from the scope of this disclosure.

[0044]

[0168] An additional freezer bag system embodiment 180 is shown generally in FIG. Here, a reservoir bag 181 has one or more tubes 182 in fluid communication therewith. 182 can be used to inject air, flavorings, or more ice cream mixture. The freezer bag 183 can have one or more tubes 184 in fluid communication. It can be used to inject air, ice cream, or flavorings into the ice cream mixture. The dispensing tube 185 can have one or more other tubes 186. It can be used to inject air, ice cream, or solid or liquid flavors. For example, it may not be desirable to inject flavors such as chocolate sauce, caramel, strawberry, etc. into the freezer bag 183, because such flavors would have to be thoroughly mixed with the ice cream, or if solid, would have to be liquefied or crushed into very small particles by the kneading rollers. The injection of flavors into the tube 186 can be done during dispensing, thus achieving a swirling consistency with the flavors injected.

[0045]

[0169] FIG. 25 is an illustration of one embodiment of a frozen confectionery machine 200 made in accordance with the present disclosure. 26A and 26B show an angle view of the system. For clarity, some elements of the system (e.g., parts of the support frame) are not shown. A freezer bag 203 (FIGS. 26A and 26B) is located between the outer cold plate 201 and the inner cold plate 202. One or both of the cold plates 201, 202 are cooled to a suitable temperature for freezing the edible mixture. Generally, a suitable freezing temperature is about -5°C to -30°C.

[0046]

[0170] In the embodiment of FIG. 25, a cooling plate is cooled using a cooling device known in the art. Many methods can be used. One method is to attach pipes (not shown) to the cold plate that circulate a cooling fluid, e.g., a refrigerant, from a vapor compression refrigeration system. Channels 204 on the cold plate can be used to receive the cooling pipes. The use of two cold plates offers several advantages. The use of two cold plates increases the heat transfer area for freezing the edible mixture. The use of two cold plates provides structural support for the freezer bag. As the edible mixture is initially in a liquid state, it falls to the bottom of the freezer bag 203 (Figure 26A). When the bag is supported between the cold plates 201, 202 (Figure 26B), the shape of the bag can be controlled and the edible mixture remains in contact with the cold plates over a relatively large area.

[0047]

[0171] In certain embodiments, the freezer bag 203 may be pressurized with a liquid or gas. It is possible to use a gas such as ethanol, but generally gas is preferred. Examples of suitable gases for achieving 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 carbonate the edible mixture, and nitrous oxide is bacteriostatic and dissolves in milk to give ice cream a light and fluffy mouthfeel. When pressurized with gas, the cold plates 201, 202 provide structural support, and the conveyor system uses roller chains 205 and pulleys 206 suitably positioned to drive a mixing bar 207 over the freezer bag 203, so that the freezer bag is clamped between the outer cold plate 201 and rollers 212 on the mixing bar 210 (FIG. 25).

[0048]

[0172] FIG. 27 shows the frozen confectionery machine 2 from FIG. 25 with the outer cooling plate 201 removed. 1 shows a front view of mixing bar 200. In this view, mixing bar 210 and mixing bar 211 can be seen. Mixing bar 210 has roller 212 positioned generally centrally on mixing bar 210. The roller 212 shown is generally a right circular cylinder. However, other shapes are possible. For example, the ends can be tapered to reduce stress on the freezer bag 203 at the roller edges. Roller 212 may also be textured, grooved, or have a generally non-circular cross section. It is not a requirement that rollers 212, 216 roll on freezer bag 203. Other geometries would result in a sliding motion. Mixing bar 210 has a guide bearing 213. The rollers 212 have guide bearings 213 that fit into guide rails 214. The guide bearings 213 and guide rails 214 cause the rollers 212 to clamp the freezer bag 203 such that little or no gap remains between the rollers 212 and the outer cooling plate 201. The edible mix freezes on the surfaces of the freezer bag 203 that contact the cooling plates 201, 202.

[0049]

[0173] Rollers 212 serve several functions: The pressure and rotation push the frozen mixture out of the surface of the bag and mix with the unfrozen mixture. This action helps to crush the ice crystals and minimize their size, resulting in a smooth ice cream. The ice crystals are also kept small because the mixing wands 210, 211 move over the freezer bag 203 often enough that larger ice crystals do not have time to form. The freezer bag 203 can be completely filled with the edible mixture or can be partially filled. 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. In the embodiment of FIG. 27, the mixing wand 210 moves from the gas side to the liquid side of the freezer bag, with the dispensing nozzle 217 at the bottom of the freezer bag. Alternatively, the dispensing nozzle can be located at or near the top of the freezer bag, and the rollers can move upwards or switch directions. Roller 212 does not extend the entire width of freezer bag 203. This allows the mixture to flow over roller 212, which helps create an overrun, mixing the frozen and unfrozen mixture. It is also necessary for the mixture to flow within the bag when not dispensing. Mixing wand 211 has roller 216 positioned generally toward the edge of the bag. The functions of roller 212 and roller 216 are similar. Roller 216 is positioned to contact areas of the bag missed by roller 212, so that all surfaces of the freezer bag contacted by the cold plate are contacted by the roller. Preferably, there is some overlap between roller 212 and roller 216, so that no portion of the freezer bag inadvertently misses the roller.

[0050]

[0174] As shown in Figures 25 and 27, the mixing bar is connected to a roller chain 205. The chain 205 fits over a drive shaft 219 and an idler shaft 218. The drive shaft 219 is driven by a motor (not shown). This arrangement allows the mixing bar to operate on a continuous loop. Another function of the rollers 212, 216 is to force the edible mixture towards the dispensing nozzle 217. The gap between the rollers 212, 216 allows the rollers to move across the freezer bag 203 without dispensing product and provide the desired agitation of the mixture. As soon as the nozzle 217 is opened, 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 a number of methods known in the art, for example, a pinch valve can be used. As another example, a pump such as a peristaltic pump can be used.

[0051]

[0175] In the embodiment shown in Figures 25 to 27, the cooling plates 201, 202 are oriented vertically. 203, with the mixing bar 211 moving downwards. However, the cooling plate can be oriented in any direction without departing from the scope of this disclosure. For example, the cooling plate can be oriented horizontally or at a 45 degree angle. In addition, the mixing bar can also be configured to move or change direction upwards. For example, the dispensing nozzle can be positioned at the top end of the freezer bag 203 when the rollers 212, 216 are moving upwards. This positioning has the advantage of separating the liquid contents of the freezer bag 203 from the frozen contents. This is important to have continuous dispensing, freezing, and refilling from the reservoir because the liquid mixture and the frozen food mixture will soften when they are mixed together, otherwise the frozen food mixture will be ready to dispense. The separation of the liquid mixture and the frozen mixture is accomplished as follows: The liquid mixture enters the freezer bag 203, preferably at the bottom end. Gravity causes the liquid mixture to pool at the bottom of the freezer bag. The liquid mixture is cooled by the cold plate. The rollers 212, 216 move upwards, pushing some of the liquid mixture up along the cold plate to facilitate freezing. The flow path around the rollers 212, 216 allows the liquid mixture to return to the bottom end of the freezer bag. When the mixture is sufficiently frozen, it becomes semi-solid and has a relatively high viscosity. When this occurs, the upward movement of the rollers 212, 216 pushes the mixture upwards. When the rollers reach the top of the freezer bag, the frozen mixture flows across the gap or flow path between the rollers. If the frozen mixture is highly viscous and the spacing between the cold plates is relatively narrow, the frozen mixture will remain packed at the top of the freezer bag 203. The liquid mixture that is not yet frozen, or new liquid mixture from the reservoir, will remain at the bottom of the freezer bag. A number of methods can be used to affect the separation of the liquid and frozen mixtures in the freezer bag 203. For example, the cooling plates 202, 204 do not have to be completely vertical. They can also have a vertical section for freezing and an upper horizontal section for storage of the frozen product. The rollers can also move horizontally across the freezer bag, with the vertical position of the rollers being implemented to push the frozen mixture upwards. The rollers can also move diagonally (i.e., neither vertical nor horizontal). It should be noted that the separation of the liquid and frozen mixtures in the freezer bag is beneficial even when a reservoir bag is not used. Generally, the freezer bag 203 contains a few servings of edible mixture. A relatively large volume of edible mixture requires an undesirably long time to freeze. The upward movement of the rollers 212, 216 allows more frozen portions of the edible mixture to be packed to the top of the freezer bag 203, and less frozen or liquid portions of the edible mixture remain at the bottom of the freezer bag 203. Thus, at least a portion of the edible mixture is ready for dispensing relatively quickly. Figures 28A-28F show one embodiment of an exemplary dispense valve 251. A freezer bag 203 has a dispense tube 250 that fits into the dispense valve 251.In the embodiment shown, the valve 251 has a fixed member 252 and a movable member 253. However, both members 252, 253 can be configured to move. The dispensing tube 250 needs to be long enough to reach from the freezer bag 203 to a dispensing point outside the machine. When the movable member 253 is moved towards the fixed member 252, the dispensing tube 250 is crushed closed. The dispensing valve 251 is configured to contact a substantial 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 is located outside the cold zone of the frozen confectionery machine. Any frozen mixture trapped within the tube 250 will melt and drip or remain trapped within the tube until the next supply is dispensed.

[0052]

[0176] The movable member 253 can move in any number of ways. 28E, the movable member 253 can also translate linearly to push the mixture in both directions. A number of mechanisms can be used to affect the movement of the movable member 253, such as mechanical, electromechanical, manual, or automatic options. Additionally, a resilient member, such as a spring 254, can be used to bias the movable member 253 toward the fixed member 252, as shown in FIG. 28F. This would allow the movable member 253 to automatically move toward the fixed member 252 when the dispensing pressure is reduced or when the secondary valve 255 is closed.

[0053]

[0177] 29A-29C and 30 show another embodiment of a bag system 260. 26B. Bag system 260 contains freezer bag 203, dispense tube 250, reservoir bag 261, air tube 262, and liquid tube 263, which extends in fluid communication between reservoir bag 261 and freezer bag 203. Flexible freezer bag 203 is preferably structurally supported by, for example, a cold plate, as shown in FIG. 26B. Reservoir bag 26 1 can be deformable, rigid, or semi-rigid, and can be located in a support structure or have a support. Liquid tube 263 is in fluid communication with freezer bag 203 at a level between the top and bottom of freezer bag 203. Air enters air tube 262 via an air compressor or other means known in the art, so that the pressure within bag system 260 is higher than outside the bag system. In addition, the pressure around bag system 260 can be lowered to create a pressure differential. As with other embodiments discussed herein, gases other than air can also be used.

[0054]

[0178] The pressure difference caused by the air being forced into the air tube 262 203 expands, and this pressure differential has several benefits. The air pressure pushes the freezer bag against the cold plates 201, 202, thereby ensuring good thermal contact between the freezer bag 203 and the cold plates 210, 202. The air pressure also returns the liquid edible mixture above the level of the liquid tube 263 back into the reservoir bag 261. This ensures that an air pocket exists above the liquid tube 263. When the contents of the freezer bag are still liquid, a liquid level line 264 indicates the liquid level in the freezer bag 203. The reservoir bag 261 is in fluid communication with the freezer bag 203 through the liquid line 263. When ice cream is dispensed from the dispensing tube 250, the level of the mixture in the freezer bag 203 drops. This allows the liquid mixture from the reservoir bag 261 to be drawn into the freezer bag 203. This allows for continuous dispensing and freezing of the edible mixture. Dispense tube 250 is shown at the bottom of freezer bag 203. Dispense tube 250 could also be located at the top of freezer bag 203 as described above with respect to separation of frozen mixture and liquid mixture. In this case, the flow of liquid mixture from reservoir bag 261 into freezer bag 203 would function the same as when the frozen mixture is pushed to the top of freezer bag 203.

[0055]

[0179] The bag system 260 in Figures 29A-29C is not shown to scale. Typically, the volume of the reservoir bag 261 is much larger than the volume of the freezer bag 203. In addition, optionally, a pump 265 can be used in the liquid line 263 as shown in FIG. 29B. This would allow the reservoir bag 261 to be at a lower pressure than the freezer bag 203. In addition, the use of the pump 265 would eliminate the need to place the reservoir bag 261 above the freezer bag 203 for gravity delivery. Furthermore, the reservoir bag 261 can also be housed outside the frozen confectionery machine, which would allow the use of a bag with a larger volume. In addition, it may be desirable to prevent any backflow from the freezer bag 203 to the reservoir bag 261. In this case, an optional check valve 268 can be used in the liquid line 263 as shown in FIG. 29C.

[0056]

[0180] As shown in FIG. 30, one method or means for delivering air to the air tube 262 is , by air compressor 267. To minimize the cost of the system, it is desirable to use a small compressor. However, a small air compressor may not provide enough flow rate to quickly inflate the freezer bag 203. In addition, as the rollers 212, 216 rotate over the freezer bag 203, the volume of the bag decreases. This can force air out of the freezer bag through the air tube 262. When this occurs, it is desirable to quickly re-inflate the freezer bag 203. To allow for the use of a small compressor 267, an air tank 266 can be used to store a volume of air at the required pressure. This allows the required volume of air to quickly fill the freezer bag 203 without the need for an overly large air compressor 267.

[0057]

[0181] 31A-31C show a method for controlling the liquid and air levels in a freezer bag 271. 2 shows another embodiment of a bag system 270 having features for freezing a freezer bag 27. 1 has an integral air tube 272 and an integral liquid tube 273. An air inlet 274 pumps air into freezer bag 271 and reservoir bag 275 via air tube 272 and air tube 276, respectively. Air tube 272 extends a greater distance into freezer bag 271 than liquid tube 273. When roller 277 (FIGS. 31B and 31C) passes over tubes 272 and 273, the contents within these tubes are drawn into freezer bag 271. Because liquid tube 273 is shorter than air tube 272, roller 277 exposes it first, which allows backflow from freezer bag 271 into reservoir bag 275. Thus, when roller 277 exposes air tube 272, there is no pressure differential to force liquid into air tube 272 and air inlet 274. If not, liquid may enter the air line and damage the source of pressurized air (eg, air compressor).

[0058]

[0182] 32A and 32B show a reservoir bag or dispensing nozzle associated with 27. The freezer bag 280 is shown without a freezer. The freezer bag 280 can be used in the machine of the embodiment shown in FIG. 25 and FIG. 27. The freezer bag 280 can also be used to make hard ice cream, if desired. In such an embodiment, the machine is run until a soft serve ice cream consistency is achieved. The operation of the kneading rollers can be stopped. The bag 280 can be left in the machine between the cooling plates 201, 202 until it is hard frozen, or it can be removed and placed in a conventional freezer.

[0059]

[0183] FIG. 33 shows a bag system similar to that of FIGS. 29A-29C, with the reservoir bag 261 is contained by a rigid structure 281. A lid 282 applies a force to the reservoir bag 261. This force can be due to the weight of the lid or other means. The 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 should allow the freezer bag 203 to quickly re-inflate if the rollers cause a flow to proceed from the freezer bag 203 into the reservoir bag 261.

[0060]

[0184] FIG. 34 shows a schematic layout of the bag system 290. A tube 291 connects the reservoir Fluid communication is established between bag 292 and freezer bag 293. Air tube 294 connects to tube 291. A check valve 295 prevents flow back into air tube 294 but allows flow through air tube 294 to tube 291, thus communicating reservoir bag 292 and freezer bag 293. Flow from reservoir bag 292 to freezer bag 293 is allowed by gravity or a pump (not shown).

[0061]

[0185] FIG. 35 shows another schematic of a bag system that is a variation of the system 290 of FIG. A schematic arrangement is shown, where an additional check valve 296 is used to prevent backflow of the liquid mixture into the reservoir bag 292. An air line 297 communicates with an air reservoir 298 or optionally with air line 294, as shown by dashed lines in the bag system. This allows the freezer bag 293 to quickly re-expand after the rollers (not shown) push some volume out of the bag.

[0062]

[0186] 36A and 36B show a method for manufacturing a 3D printed circuit board using a standard plastic film material (e.g., 36A shows a check valve configuration that can be constructed from a flexible tubing (polyethylene, nylon). This type of tubing has very high flexibility and very low elasticity. Thus, such tubing will collapse unless the pressure inside the tubing is greater than the pressure outside the tubing. Tubing 240 extends some distance into tubing 241. There is a seal 242 between the outer wall of tubing 240 and the inner wall of tubing 241. When pressure pushes the flow in a first direction (FIG. 36A), the pressure expands the flexible tubing and the flow proceeds unimpeded. When pressure pushes the flow in a second direction (FIG. 36B), the portion of tubing 240 located within tubing 242 experiences a higher pressure at the outer wall 243 than at the inner wall 244 of tubing 240. This causes tubing 240 to collapse and the flow in the second direction (FIG. 36C). Prevent the flow of

[0063]

[0187] FIG. 37 shows a flow control system for controlling the flow between a reservoir bag 302 and a freezer bag 303. 3 shows a schematic layout of a bag system 300 that uses a three-way valve 301 to deliver liquid to and from the freezer bag 303. When the three-way valve 305 is in a first position, air flows into the air line 304 and is directed into the reservoir bag 302. The liquid mixture from the reservoir bag 302 is forced through the valve 305 into the freezer bag 303. When a roller (not shown) passes over the freezer bag 303, the valve 305 allows backflow into the reservoir bag 302 but prevents flow into the tube 306 and the three-way valve 301. This prevents contamination of the three-way valve 301, which is generally a non-disposable element of the system. When the three-way valve 301 is in a second position, air flows from the air line 304 into the tube 306, through the valve 305 and into the freezer bag 303.

[0064]

[0188] 38A-38E show a method of implementing the valve 305 of FIG. More specifically, a plastic film material is used to make the valve 305, so it is inexpensive to fabricate and the valve can be disposable. FIG. 38A shows a front view of the valve 305, and FIGS. 38B-E show side views of the valve 305. The valve 305 contains a left wall 307, a right wall 308, and a partition 309, as shown in FIG. 38B. 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, a pressure (P air ) exceeds the pressure in the reservoir 302, and the flexible partition 309 is pushed towards the second flow channel 311, as shown in FIG. 38D. The second flow channel 311 leads to the reservoir bag 302 (FIG. 37). When the three-way valve 301 is in the first position and air is directed into the reservoir bag 302, the pressure in the reservoir (P res ) presses against the partition 309 to seal the first flow channel 310 as shown in FIG. 38E.

[0065]

[0189] 39A and 39B show a freezer bag 203 for holding the freezer bag 203 at its top end. An exemplary clamping mechanism 245 is shown that may be used. The clamping mechanism 245 holds the freezer bag 203 in place between the cold plates 201, 202. Alternatively, pins or other retaining features may be used.

[0066]

[0190] 40A and 40B show a freezer bag 203 with side creases along its edges. One embodiment is shown held via ramp 246. Flexible members 311 (FIG. 40B) may be included to allow some movement of the bag 203 as rollers (not shown) roll over the bag, preventing the bag from being overstressed.

[0067]

[0191] FIG. 41 shows a freezer bag 312 wrapped around a central cooling plate 313. 3 shows an embodiment. At either end of the central cooling plate 313, cooling plates 314 are positioned. Rollers 315 move in a counterclockwise loop as they knead the ice cream in the bag 312. From the end of the freezer bag, a dispensing tube 316 extends. A reservoir tube inlet 317 extends from the other end of the freezer bag 312. This arrangement allows a larger capacity freezer bag 312 to be used in a small space. It also provides separation of the liquid food mix and the frozen food mix.

[0068]

[0192] 42A and 42B show roller assembly 320 including rollers 321 and 42B shows one embodiment having a dispensing shoe 322. When the dispensing shoe 322 is in a first position, shown in FIG. 42A, the shoe presses the freezer bag (not shown) against the cooling plate 201. The dispensing shoe 322, along with the rollers 321, contact the full width of the freezer bag to assist in dispensing as the roller assembly 320 moves down the cooling plate. When the dispensing shoe 322 is in a second position, shown in FIG. 42B, a gap 323 is created between the rollers 321, allowing the edible mixture to pass through the gap 323. 43 shows a cutaway view of roller assembly 320. Thus, as roller assembly 320 moves up and / or down, rollers 321 rotate and shoe 322 is positioned to slide against a freezer bag pressed against cooling plate 201 and dispense product from the freezer bag in its first orientation (FIG. 42A), allowing edible product to flow around the rollers when the shoe is in its second orientation (FIG. 42B).

[0069]

[0193] 44A and 44B show dispensing shoe 324 in a freezer bag (not shown). One embodiment is shown extending the entire length of the dispense shoe 324. The dispense shoe 324 can be in a first position (FIG. 44A) for dispensing and in a second position (FIG. 44B) for kneading with the roller 321. Figures 45A and 45B show enlarged details of the dispense shoe 324 and roller 321, respectively.

[0070]

[0194] The cooling plates shown in many of the exemplary embodiments disclosed herein are generally known in the art. One or more of several types of coatings or surface treatments available in the art can be used to reduce wear, reduce friction, or reduce the likelihood of ice forming and adhering to the cold plate surface. For example, a coating of lcephobicr™ from SurfTec can be used to reduce the adhesion of frost to the cold plate surface.

[0071]

[0195] It may be necessary to remove frost from the cooling plate. Moist air from the atmosphere Frost can form on the cold plate when it leaks into the insulating space around the cold plate. Many methods known in the art can be used to remove frost from the cold plate. These include, but are not limited to, a hot gas bypass for vapor compression refrigeration, or an electrical resistance heater on the cold plate.

[0072]

[0196] The embodiments of Figures 25 to 27 described above use a mechanism for kneading the edible mixture. 25-27. In Fig. 46 and Fig. 47A-B, a modification of the embodiment of Fig. 25-27 is shown in which a roller 350 is added to the mixing bar 210. Additionally, the mixing bar 210 includes a generally cylindrical roller 212 that is tapered at one end. As mentioned above, the roller can have a tapered end to reduce stress on the freezer bag at the roller edge. The additional roller 350 is used in conjunction with a peristaltic pump 354 that pumps the edible mixture in the liquid tube 263 to the freezer bag 203 adjacent to the cooling plate 202. The benefit of this is that a separate motor is not required to drive the peristaltic pump 354. To control the pumping action, the pump plate 352 and / or the pump plate 353 can be moveable. Other means of coordinating the drive of the pump with the output of the mixing motor can also be devised. For example, the drive shaft 217 (Fig. 25) can house gears or other drive means for driving the pump. Optionally, a magnetic clutch can be used to start and stop the pump.

[0073]

[0197] 48 and 49A-49B show a dispensing tube 361 at the top of a freezer bag 362. 49B shows an embodiment of a bag system 360 located at or near the freezer bag 362. In this arrangement, rollers (not shown) tend to move the mixture upward. This can be accomplished by rollers moving upward, by rollers moving horizontally in concert, or by other methods apparent to one skilled in the art. An air line 363 pressurizes the freezer bag 362 and the reservoir bag 364. A liquid tube 365 is in fluid communication with the freezer bag 362 at a mid-distance between the top and bottom. An air pocket located at the top of the freezer bag 362 ensures that the liquid level is equal to the level at which the liquid tube 365 enters the freezer bag 362. The edible mixture becomes viscous when frozen. The viscosity of the frozen edible mixture 366 (FIG. 49B) is high enough to suspend it within the freezer bag 362 between the cooling plates 201, 202. This provides a separation between the frozen mixture 366 and the liquid mixture 367. The action of the rollers causes the frozen mixture to flow through the freezer bag 362. As mixture 366 is pushed to the top of the freezer bag, the liquid level in freezer bag 362 drops, allowing more liquid to flow from reservoir bag 364 into freezer bag 361. This provides an automatic, yet passive, means of moving the edible mixture from reservoir bag 364 to freezer bag 362.

[0074]

[0198] Another advantage of the embodiment shown in Figures 48 and 49A-49B is that the liquid mixture 3 67 is separated from frozen mixture 366 as it enters freezer bag 362. As the rollers move up, some liquid mixture 367 is pushed up by the rollers and begins to freeze on the cooling plate. This creates a shaved ice section 368 that tends to float on top of liquid mixture 367, but is separated from frozen mixture 366 by gravity. Thus, the new liquid mixture 367 does not dilute frozen mixture 366 that is ready to be dispensed. In this and other embodiments, the action of the rollers or other mixing methods can inadvertently push frozen mixture 366 into liquid tube 365 or other tubes of the various embodiments described herein. This can cause the tube to become blocked. A heating element or heating means 368 can be used to melt the frozen mixture in the tube and restore patency. Dispensing tube 361 is shown for convenience as being approximately centered at the top of freezer bag 362. However, the dispense tubes can also be located along either end of the freezer bag 362 or along the edges of the freezer bag. The orientation of the dispense tubes 361 relative to the cold plates 201, 202 can be varied as well. The position of the dispense tubes can be perpendicular, parallel, or in some other orientation relative to the cold plates 201, 202 as convenient based on a number of design choices.

[0075]

[0199] FIG. 50 illustrates a valve having a fill pump 371 and a dispense pump or flow meter 372. 3 shows an embodiment of a freezing system 370. A communication means 373 (electronic communication, e.g., wires, etc.) exists between the fill pump 371 and the dispense pump / flow meter 372. As the product is dispensed, the pump / flow meter 372 communicates how much has been dispensed to the fill pump 371. This allows the appropriate amount of liquid mixture to be delivered from the reservoir bag 374 to the freezer bag 375. The reservoir bag 374 can include a sensor or sensing means 376 for sensing a wide range of physical parameters, including but not limited to liquid level, pressure, temperature, weight, flow rate, color, and opacity. The freezer bag 375 can also include a sensor or sensing means 377 that can sense the same or different parameters as the sensing means 376. A processing unit 378 can be used to collect information from the sensors or sensing means 376, 377 to control the operation of the machine.

[0076]

[0200] Some food mixtures must be stirred to prevent the ingredients in the mixture from separating. In conventional soft serve ice cream machines, a motor-driven stirrer is used in the reservoir hopper. Such an arrangement can be effective, but may require cleaning of components. In the present disclosure, an agitator or means for agitating the reservoir bag can be used to maintain homogeneity of the mixture in the reservoir bag 381. One embodiment of such a system 380 is shown in Figures 51A and 51B. The reservoir bag 381 of the system 380 is placed on a surface or container 382 that can be vibrated about a pivot point 383. Numerous methods are known in the art that are suitable for causing movement of the container 382, ​​thus providing the desired agitation of the mixture and preventing separation of the mixture components.

[0077]

[0201] In Figures 52A and 52B, one method of agitating the liquid mixture in the reservoir is shown. A cam 390 is attached to a shaft, such as shaft 218 in FIG. 25. As the cam 390 rotates, the eccentric motion of the cam about the shaft centerline results in a reservoir bag platform 391 moving up and down at one end, the other end of which is attached to a pivot point 392. This causes the contents to be shaken around within the bag, thoroughly mixing the contents.

[0078]

[0202] FIG. 53 illustrates one embodiment of another exemplary mixing and dispensing system 400 for an edible mixture. 4 shows a top view of the system 400. In particular, the system 400 uses multiple piezoelectric transducers 401 to produce ultrasonic vibrations known in the art to be useful for agitating, mixing, homogenizing, and pumping fluids. In this case, the vibrations from the piezoelectric transducers 401 mix the edible mixture and prevent ice crystals from sticking to the walls of the freezer bag 402. The agitation also mixes air into the mixture. Generally, the transducers 401 can be independently controlled. By varying the sequence and intensity of the transducers 401 operation, a pumping action can be achieved that moves the edible mixture toward the dispensing end 403 of the freezer bag.

[0079]

[0203] FIG. 25 shows an embodiment in which the cooling channels 204 are located in the cooling plates 201, 202. 54 shows another particularly advantageous cooling system 410. As with other embodiments disclosed herein, the cold plate is housed within a refrigerated space 417 that is partially or completely enclosed by insulating walls 411. Cooling coils 413 are used to keep the refrigerated space 417 at a desired low temperature. One or more secondary refrigeration systems are located on one or both cold plates 414. Although several types of systems can be used, a thermoelectric cooler (TEC) 412 is shown in this embodiment. The TEC 412 absorbs heat from the cold plate 414 and transfers the heat (Q out) insulates the cooling plate 414 from the heat of the cooling plate 412. Circulating fans 418 may also be used in the refrigerated space 412 to enhance convective heat transfer. The cooling plate 414 is typically cooled to a temperature below that of the refrigerated 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. The use of multiple independently controllable TECs facilitates creating different temperature zones on the cooling plate. The TEC 412 only requires power to operate and is simply attached to the rest of the system by flexible wires. This allows the plate to be easily moved or removed from the system for loading food mixes, cleaning, repairs, etc. The temperature of the cooling plate can be easily adjusted to optimize the temperature for different products. The temperature rise to the TEC 412 occurs only from the cooling plate 414 to the temperature of the refrigerated space 412, and there is no need to block heat to the surroundings. The TEC 412 can be used to provide all of the cooling for the system. However, the TEC412 may be large and potentially inefficient, which would negate the benefits of the arrangement described above.

[0080]

[0204] FIG. 55 shows an embodiment 420 similar to that of FIG. 54, in which the cooling plate 41 4 has heat pipes 415 attached or embedded therein. 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 (unpowered) device with very effective thermal conductivity. A heat pipe contains a liquid that evaporates at the warm end and condenses at the cold end. Capillary action causes the liquid to return to the warm end and absorb more heat. As the cold air 416 moves over the heat rejection end of the heat pipe 415, it very quickly lowers the cold plate 414 to nearly the same temperature as the cold air 416. As with the embodiment 410 of FIG. 54, no coolant or refrigerant streamlines are attached directly to the cold plate, which has the benefits previously mentioned. Although a TEC 412 (FIG. 54) or heat pipes 415 (FIG. 55) would be ideal to maintain the desired temperature at the cold plate, the described system should function by pure conduction between the cold air and the cold plate 414 made from a highly conductive material such as aluminum or copper. Typically, in such an arrangement, fins would be used on the side of the cooling plate 414 facing the refrigerated space 417.

[0081]

[0205] Conventional frozen confectionery machines typically consist of one, two or three machines. A machine can deliver one or more flavors. However, one and two flavor machines are most common. Currently, very similar technology is used for machines that make soft serve ice cream products and frozen drinks or shakes. The technology for making soft serve ice cream and frozen drinks is similar, but different enough that a different machine is needed for each. In addition, there is no way to convert a single flavor machine into a two flavor machine, or vice versa. An advantage of the present disclosure is that the machine is configurable. The machine can be set to deliver a single flavor or multiple flavors. In addition, the machine can be configured to deliver soft serve ice cream products, frozen drinks, or one or more of each. Referring to Figures 56A-C, an isometric view of an exemplary embodiment of a frozen confectionery machine 430 is shown. A dispensing head 431 has a handle 432 that controls the flow of the frozen confectionery. The dispensing head 431 is modular and movable. The frozen confectionery machine 430 can be converted by adding a second dispensing head 433, as shown in Figure 56B. This allows the machine to dispense and deliver two flavors. A third dispensing head (not shown) can also be added in between to dispense a mixture of the two flavors. FIG. 56C shows a configuration in which the dispensing head 431 has been moved to the lower end of the cold plate. This configuration may be more ideal for dispensing frozen beverages and other frozen treats with lower viscosity, while having the dispensing head near the top of the cold plate may be more beneficial for more viscous soft serve products. In FIGS. 56A-C, the cold plate is shown approximately parallel to the front of the machine. The cold plate can also be positioned in other orientations. For example, the cold plate can be perpendicular to the front of the machine. This would be particularly advantageous for a multi-flavor machine.

[0082]

[0206] One example of a freezer bag placement for system 430 of FIGS. 56A-56C. An embodiment is shown in Figures 57A-B. Figure 57A shows how a first freezer bag 435 and a second freezer bag 436 can be used on a pair of cooling plates 437. The front cooling plate has been removed for easier viewing. This is an option for a machine that can switch between single or multiple flavors. The freezer bags 435, 436 can have a dispensing tube 434 for dispensing a single flavor and a dispensing tube 439 for dispensing two flavors simultaneously or as a mixture. Figure 57B shows how a single freezer bag 438 can be used to provide a larger volume of a single flavor with the same machine.

[0083]

[0207] FIG. 58A and FIG. 58B each show a device capable of delivering one or more flavors. 58A and 58B show front and side views of alternative cold plate arrangements for a machine capable of cooling a frozen snack. 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 can be made from a thermally insulating material or simply an air gap. The temperatures of the first side section 440 and the second side section 441 can be controlled independently, which is beneficial when frozen snacks on both sides need to be at different temperatures. The side view of FIG. 58B shows the front cold plate 444, which is split similarly to the rear cold plate 443.

[0084]

[0208] 59A and 59B are diagrams for easy attachment of the freezer bag nozzle 450. One embodiment of the designed dispensing head is shown. The nozzle 450 is attached to the second side section 441 of the dispensing end of a freezer bag (not shown). The nozzle is a disposable plastic element permanently attached to the dispensing end 451. A rotating pin 454 (Fig. 59B) allows the top plate 455 to pivot out of the way. The nozzle 450 and dispensing end 451 are placed in the position shown. The top plate 455 is returned to its home position and the pin 454 is reinserted. Movement of the handle 453 raises and lowers the clamping legs 452. When the clamping legs 452 are lowered (Fig. 59A), they pinch and squeeze the dispensing end 451, thus releasing the edible mixture. When the clamping legs 452 are raised (FIG. 59B), the mixture is allowed to flow.

[0085]

[0209] Figure 60 illustrates one embodiment of a particularly advantageous bag system 460. Air Line 462 pumps air into the liquid line 463 coming from the reservoir bag 461. The pressure in the reservoir bag 461 can be at or near the surrounding ambient pressure. Note that in most embodiments, the reservoir bag 461 does not need to be a flexible container, but it is generally desirable that the reservoir bag 461 be made from a disposable material, such as plastic film. It is also desirable that all tubing that contacts the edible mix, such as the liquid line 463, be made from a similar low-cost plastic film. Although the reservoir bag 461 is shown as being positioned above other components in the bag system, the bag can be in any position above or below other components without departing from the scope of this disclosure. Additionally, while FIG. 60 shows the reservoir bag 461 sealed, the bag can also be open or vented to the atmosphere. Pump 470 is shown as a peristaltic pump and pumps the mixture of air and edible mix into the freezer bag 464. This allows the freezer bag 464 to be pressurized with the desired ratio of air (or other gas) to edible mixture. This also provides some premixing of the air and edible mixture, which can assist in achieving the desired overrun. The pump 470 can be optimized to homogenize the air and edible mixture. If the reservoir bag 461 is at ambient pressure, the air line 462 delivered by the air compressor 465 only needs to achieve a low charge pressure because air is pumped upstream of the pump 470. An optional check valve 466, shown diagrammatically, can be used to prevent backflow from the freezer bag 464. The pump 470 can also prevent backflow, thereby eliminating the need for the check valve 466. The pump 470 can optionally be operated in the reverse direction to pump the edible mixture back from the freezer bag 464 to the reservoir bag 461. This can be useful to eliminate waste of edible mixture when it is time to replace the disposable freezer bag 464. An optional check valve 467 is shown in the air line 462. This prevents the food mix from entering the compressor 465.

[0086]

[0210] The bag system 460 shown in FIG. 60 is used for soft serve ice cream and shaved ice type beverages. For soft serve ice cream, a mixing roller (not shown) assists in dispensing the soft serve ice cream, and a pump 470 adds additional mix. The pump 470 generally cannot apply enough pressure to dispense the soft serve ice cream, or the pressure required may be high enough to break tubing or some other component in the bag system 460. For shaved ice drinks, as shown in certain embodiments, the low viscosity mix may flow past the rollers, which is less useful for dispensing. In this case, the pressure from the pump 470 may be sufficient to dispense the drink. For shaved ice, no or little overrun is required. In this case, the compressor 465 may be omitted. An air line 468 may also be used as an alternative to or in conjunction with the air line 467. Although the pressure required to inject air with the air line 468 is higher, it has the advantage of allowing air to be added to the freezer bag 464 without adding an edible mix.

[0087]

[0211] The bag system 460 of FIG. 60 and other embodiments of the present disclosure are suitable for such applications. These can include surface treatments and material enhancements that optimize performance for the bag system. Many surface treatments are known in the art. For example, it may be desirable to have an anti-frost coating on the inside surface of a freezer bag to aid in removing ice crystals from the bag surface. Antimicrobial coatings for plastics are also known in the art. These coatings can be used on bag system components to increase the time required between bag system changes. Optionally, the exterior of the freezer bag or other bag system components can have a surface coating of a low friction material such as polytetrafluoroethylene (PTFE). This should reduce friction between the bag and the rollers in order to increase bag life and reduce friction and wear on components in the machine.

[0088]

[0212] Liquid line 463 or freezer bag inlet line 469 or in the system It may be desirable to sense pressure at other locations. A pressure sensor in fluid communication with the food mixture would be undesirable as the sensor would need to be cleaned and sanitized or disposable. FIG. 61 shows a pressure sensor 480 of the present invention that fits on the outside of the tubing of a bag system. The tubing 481 is held between a stationary member 482 and a movable member 483. The movable member 483 is free to move from side to side in FIG. 61. A force 485 is applied to the movable member 483. The force may come from a spring, for example. The tube 481 is highly flexible. In theory, the tubing 481 is made from a plastic material, like a freezer bag. The force 485 applied to the movable member 483 tends to collapse the tube 481, and the pressure in the tube 481 tends to expand it. The position of the movable member, balanced by these forces, can be calibrated to indicate the pressure in the tube 481. A sensing member 484 measures the position of the movable member 483. The sensing member 484 can communicate the sensed pressure for display or system control.

[0089]

[0213] The air compressor used to provide pressurized air in the embodiments of the present disclosure is , can be of any type known in the art. Because the compressor itself only comes into contact with air or other relatively clean gases and not with the food mixture, the compressor does not undergo periodic cleaning and sanitization. However, it may be further advantageous for the air compressor to be a peristaltic type pump. Conventional peristaltic pumps require tubing that has some elasticity but is typically rigid enough to retain a circular shape. In the present disclosure, it is particularly advantageous to have the tubing be the same material as the freezer bag and reservoir bag. One benefit is the very low cost for this tubing. Tubing made from this material will remain collapsed unless the tubing is expanded by a higher internal pressure. This may make it unsuitable for use with a peristaltic pump. If the reservoir bag 461 (FIG. 60) is placed above the pump 470, the hydrostatic pressure from the liquid food mixture will cause the tubing to expand, allowing the tubing to be used with a peristaltic pump. If the reservoir bag 461 is below the pump 470 and / or the freezer bag 464, the reservoir bag can be pressurized using any of the means discussed above such that the pressure in the reservoir bag is greater than ambient pressure. This causes the tubing to expand and allows the peristaltic pump to function properly.

[0090]

[0214] 62A-62D show a combination of liquid and air tubing and a peristaltic pump for both. 62C shows a system 490 adapted for use in a peristaltic pump. An inner tube 496 is fitted within a larger diameter outer tube 495. When there is no pressure in the inner tube 496, it remains collapsed as shown in the bottom cross-sectional view of FIG. 62B. When liquid 492 pressurizes the inner tube 496, the outer tube 495 partially expands (FIG. 62C). When inserted into a peristaltic pump, both air 491 and liquid 492 (FIG. 63) can be efficiently pumped. The front cross-sectional view of FIG. 62D shows one way to inject air 491 into the liquid line 496. A seal 496 is formed at one end of the air line 495. A hole 494 in the liquid line 496 provides a flow path for air 491 to enter the liquid line 496 from the outer tube 495. A sealed end 493 and a hole end 494 are located downstream of the pump. One or more holes can be used to control the flow rate and premixing of the air and food mixture.

[0091]

[0215] Figures 64A and 64B show a freezer bag that is designed to make it easier to load into the machine. 5 shows an embodiment of a frozen confectionery machine 500 configured for cooling. A front cold plate 501 pivots forward on hinges 502. Flexible tubing (not shown) routes coolant tubing 503 to the cooling system. (not shown). The front cold plate 501 pivots to provide space between the front cold plate 501 and the back cold plate 504 for easy insertion of freezer bags (not shown). Figure 64A shows the front cold plate 501 in the open position for installation. Figure 64B shows the front cold plate 501 in the closed position for machine operation.

[0092]

[0216] 65A to 65H are diagrams showing a method for mixing and dispensing frozen confections into a freezer bag; 65A-65D show multiple side views of an alternative embodiment of the present invention. Alternative embodiment 510 shown in Figs. 65A-65D shows a split cooling plate 511. The cooling plate sections 512 are independently movable from side to side as shown in Figs. 65B and 65C. The coordinated movement of the sections 512 is used to knead and dispense the mixture. Fig. 65D shows a front view of the split cooling plate 511 with one possible arrangement of the sections. A second cooling plate 513 is shown without sections, but could also be split similarly to plate 511.

[0093]

[0217] An alternative embodiment 515 shown in FIGS. 65E-65G is attached to a first cooling plate 517. 65F and 65G, application of a magnetic field (not shown) can induce ridges 519 in the film 516. The ridges 519 are used to move the ridges 519 upward to knead and dispense the edible mixture. The ridges 519 can extend part of the width of the cooling plates 517, 520, which is ideal for kneading. The ridges 519 can also extend the full width of the cooling plates 517, 520 for dispensing. The movement of the magnetic field can be achieved by moving a permanent magnet, by using an intermediate material to distort the magnetic field, by using electromagnets, or a combination of these.

[0094]

[0218] FIG. 65H illustrates an alternative embodiment 515 similar to embodiment 515 of FIGS. 65E-65G. 30 shows a deformable film 531 divided into separate fluid chambers 532. Each fluid chamber 532 is in fluid communication with a port 533 in a cooling plate 534. The ports 533 are used to fill and empty the fluid chambers 532 with 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 chamber is used to form ridges 535 or other shapes in the film 531 for the purpose of kneading and dispensing an edible mixture.

[0095]

[0219] The arrangement of Figures 57A-57B is a machine that can convert between a single flavor and two flavors. An exemplary frozen confectionery machine is shown. For such machines, it would be desirable for the same configuration of kneading rollers to function for both single and two flavor settings. Figures 66A and 66B show a roller configuration that functions for both single and two flavor settings. An inner roller 541 is used with an outer roller 542. The roller conveyor system shown in Figures 66A-66B would generally include three or more roller bars 545. However, for convenience, only two are shown. When the roller setup shown is used with a small freezer bag 543 (Figure 66A) or a large freezer bag 544 (Figure 66B), the rollers 541, 542 cover all parts of the freezer bag. However, the roller setup for each roller bar 545 does not cover the full width of the freezer bag 543, 544, as such an arrangement would prevent the edible mixture from flowing around the rollers during the kneading and freezing process, if necessary.

[0096]

[0220] Therefore, regarding the stirring of the food mixture in the freezer bag, It has been described herein as being carried out on the exterior surface. However, it is possible to agitate the mixture and apply small particles. Low cost, disposable elements can also be inserted into the freezer bag to achieve a good ice crystal size and overrun. FIG. 67 shows one such internal agitation system 550. A reservoir bag 551 is attached to a generally tubular freezer bag 552. The freezer bag 552 is supported by cooling tubes 555 that cool and freeze the edible mixture. A mixing wand 553 fits within the freezer bag 552. The mixing wand 553 is made from injection molded plastic and is therefore low cost and disposable. Other low cost materials and manufacturing methods can also be used. An air line 554 is used to introduce air into the edible mixture. The mixing wand 553 has a spiral or other geometry to mix and push the edible mixture downward as the wand rotates. The edible mixture exits the dispensing end 556 of the freezer bag 552. A pump 557 can be used to assist in dispensing.

[0097]

[0221] 68A-68D show a mixing roller having a piezoelectric actuator 568. 68A shows an alternative arrangement 560 in which a piezoelectric actuator 568 replaces the bar 561 and produces ultrasonic vibrations in the mixing bar. The mixing bar 561 fits between cooling plates 562, 563. A freezer bag 564 is also located between the cooling plates 562, 563. The mixing bar 561 contacts the freezer bag 564 as shown in FIG. 68A. The ultrasonic vibrations from the actuator 568 agitate the food mixture in the vicinity 565 of the mixing bar 561. This agitation dislodges ice crystals from the freezer bag 564 and moves the unfrozen mixture to the surface of the freezer bag. Because the ultrasonic vibrations from the actuator 568 are provided by the mixing action, it is not necessary for the mixing bar 561 to clamp the freezer bag 564 so that there is no gap between the two sides of the freezer bag 564. A gap 566 present at the mixing bar 561 within the freezer bag 564 allows the edible mix to flow over the mixing bar 561 as it traverses the freezer bag 564. Thus, the mixing bar 561 can extend the full width of the freezer plates 562, 563 as shown in FIG. 68C. When it is time to dispense the product, the mixing bar 561 is moved to one side to eliminate the gap 566 as shown in FIG. 68B. The arrangement of the system 560 shown in FIGS. 68A-D has several advantages over rollers. For example, mixing of the liquid mix and the frozen edible mix is ​​reduced, a reliable method of dispensing is provided that eliminates the possible need for a dispensing pump, and dispensing of both soft serve ice cream and snow cone-like beverages is possible.

[0098]

[0222] End users of the disclosed inventive frozen confectionery machine embodiments may include a bag system configuration A component may be used beyond its recommended lifespan. This may result in component breakage or enough time may pass for pathogens to reach unacceptable levels in the edible mix. Also, unauthorized counterfeit bag system components may be used in the frozen confectionery machine. To avoid these scenarios, FIG. 69 shows a system having a reservoir bag 570 with an encrypted code 571. Similarly, the freezer bag 572 may also be equipped with an encrypted code 573. Other bag system components may have similar codes. The codes 572, 573 may be physically attached to the bag system component, may be removable, or may be provided pre-installed on the component. The encrypted code may use any encryption means known in the art (or may not be encrypted) and may store information by any means known in the art. Examples include, but are not limited to, visible marks (machine or human readable), bar codes, QR codes, and / or RFID tags. In such implementations, the one or more data storage methods may be active or passive. The frozen confectionery machine includes one or more sensors 574 or methods for communicating the encrypted information to a processing unit 575 of the frozen confectionery machine. 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 within the machine, such as the total time that various bag system components have been used. The processing unit 575 may also be configured to track other parameters within the machine, such as the bag system configuration requirements. The device is further configured to notify the user that it is time to replace the element.

[0099]

[0223] Including but not limited to weight, temperature, pressure, speed, torque, position Numerous methods are known in the art that can be used with the frozen confectionery machine of the present invention to sense various physical parameters, such as position, orientation, volumetric or mass flow rate, electrical current, and power. All or part of this information can be processed, acted upon, displayed, logged, and transmitted. This can be accomplished by electrical, mechanical, or other means known in the art. For example, a sensor measuring the weight of a reservoir bag can be used to determine that the reservoir bag is insufficient, and this information can be transmitted to a mobile device to notify a user.

[0100]

[0224] 70A-70C show a roller system for mixing and dispensing an edible mixture. 70 shows a partial assembly of roller system 580. The roller system operates similarly to embodiment 200 of FIG. 25, but has additional features to improve dispensing. Referring to FIG. 70, the outer diameter of dispense roller 581 is smaller than the outer diameter of agitation roller 582. The dispense roller extends the full width of cold plate 584 and freezer bag (not shown). An inner guide rail 585 controls the spacing between agitation roller 582 and cold plate 584. Typically, agitation roller 582 is in close proximity to cold plate 584, and the freezer bag is clamped between agitation roller 582 and cold plate 584, as previously described. An outer guide rail 583 controls the spacing between dispense roller 581 and cold plate 584. When guide rail 583 is in the first dispense position (FIG. 70B), roller 581 is spaced from cold plate 584. For example, the space between dispensing roller 581 and cooling plate 584 can be about 1 / 8 inch to 2 inches. This allows the food mixture to flow between dispensing roller 581 and cooling plate 584. When guide rail 583 is in the second position (FIG. 70C), dispensing roller 581 is very close to cooling plate 584. Thus, as dispensing roller 581 moves toward the dispensing end of the freezer bag, the food mixture is pushed toward the dispensing end and out of the dispensing nozzle. Note that while only two positions of outer guide rail 583 and dispensing roller 581 are shown, in reality there can be many positions between these, which have other benefits. For example, when the freezer bag is relatively full of frozen food mixture, it may be desirable to maintain some gap between dispensing roller 581 and cooling plate 584 so that dispensing does not occur too quickly or the pressure limits of the freezer bag are not exceeded. Also, outer guide rails 583 may not extend the entire length of cooling plate 584 or may be divided in various ways, such that the distance between dispensing rollers 581 and cooling plate 584 may vary along the length of the cooling plate. For example, it may be desirable for dispensing rollers 581 to be in close proximity to cooling plate 584 only at the ends of the cooling plate when the frozen food mix is ​​ready to be dispensed.The outer guide rails 583 in Figures 70B-C are shown moving in unison, but can optionally move independently to provide a particular desired effect. The inner guide rails 585 are shown stationary, but can also be movable to provide a particular desired effect. Figures 70A-C show only one dispensing roller 581 and one agitating roller 582, but multiple rollers of either and other types can be included, as previously described in the embodiments above.

[0101]

[0225] A freezer bag fastening method 590 is shown in FIG. A looped upper end 591 receives an upper rod 593 supported by a spring 594. A looped lower end 595 of the freezer bag 592 receives a lower rod 596 supported by a restraining device 597.

[0102]

[0226] 72A-72B show an alternative freezer bag system 600. The block 602 includes a bypass pipe 601, an outlet pipe 603, an inlet pipe 604, a return pipe 605, and 72A, when the bypass valve 608 and the dispense valve 609 are in a first position, the dispense valve 609 is closed and the bypass valve 608 is open. In this case, the edible mixture flows back into the freezer bag 602 through the return tube 605. The return tube 605 is shown entering the freezer bag above the liquid level 610 of the edible mixture. This has certain desirable effects, such as preventing the frozen mixture from mixing with the liquid mixture. However, the return tube 605 can be placed in other positions, such as below the liquid edible mixture level 610, which has certain benefits. As shown in FIG. 72B, when bypass valve 608 and dispense valve 609 are in the second position, the food mix exits dispense tube 606 and is prevented from entering freezer bag 602 by return tube 605.

[0103]

[0227] Specific features of embodiments of the present disclosure are illustrated in some drawings rather than others. However, this is for convenience only, and in accordance with this disclosure, some features can be combined with any or all of the other features. Other embodiments will occur to those skilled in the art and are within the scope of the following claims.

[0104]

[0228] This description includes, but is not limited to, the following examples to explain the present disclosure, including the best mode: Examples are used to enable those skilled in the art to make and use the present disclosure. Other examples that occur to those skilled in the art are also intended to be within the scope of the present disclosure if they have structural elements that do not differ from the same concept or contain structurally equivalent elements with little difference.

[0105]

[0229] Exemplary embodiments have been described with reference to preferred embodiments. Obviously, modifications and alterations will occur to those skilled in the art upon reading and understanding the detailed description, and it is intended that the exemplary embodiments be construed as including all such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.

[0106]

[0230] The Patent Office and any reader of this application and any resulting patent, To aid in interpreting the claims appended hereto, Applicants do not intend that any of the appended claims or claim elements be subject to 35 U.S.C. 112(f) unless the phrase "means for" or "step for" is expressly used in a particular claim.

Claims

1. at least one container configured to receive an associated edible mixture; at least one physical element arranged to agitate the associated food mixture received within the container; a cooling element for cooling said associated edible mixture; 13. An apparatus for frozen confectionery comprising:

2. The device of claim 1 , wherein the at least one container is flexible.

3. The apparatus of claim 2 , wherein the at least one flexible container is sized to accommodate two or more servings of the associated edible mixture.

4. The apparatus of claim 2 or 3, wherein the flexible container comprises a dispensing tube.

5. The apparatus of claim 2 , wherein the at least one physical element interacts with at least a portion of a surface of the flexible container to provide agitation.

6. 6. The apparatus of claim 5, wherein a width of the at least one physical element is less than a width of the flexible container, such that a flow passage exists from a leading edge of the physical element to a trailing edge of the physical element to allow the associated edible mixture to flow within the flexible container.

7. 6. The apparatus of claim 1, wherein the physical element is configured to cause agitation of the associated food mixture at or near an interior surface of the container, at least partially removing the frozen food mixture.

8. 8. The apparatus of claim 7, wherein the physical element is configured to mix an associated edible mixture at or near the interior surface of the container with an associated edible mixture located away from the interior surface of the container.

9. 9. An apparatus according to claim 7 or 8, wherein the physical element is configured to change the flow direction of the associated edible mixture.

10. 7. The apparatus of claim 6, wherein the flexible container further comprises a dispensing tube, and wherein the flow passage allows the associated edible mixture to flow around the physical element when the dispensing tube is closed.

11. The apparatus of claim 5 , wherein the at least one physical element is configured to selectively contact an entire width of the flexible container or a partial width of the flexible container.

12. 6. The apparatus of claim 5, wherein the at least one physical element is configured to contact an entire width of the flexible container and has features for permitting flow of the associated edible mixture through features of the physical element.

13. 13. The device of claim 12, wherein the feature is a dispensing shoe configured to prevent flow of the associated edible mixture.

14. 6. The apparatus of claim 5, wherein the at least one physical element comprises a plurality of rollers, the plurality of rollers being in a spaced apart relationship to permit flow of the associated edible mixture around the plurality of rollers.

15. The apparatus of claim 5 , further comprising a control mechanism operable to move the physical element.

16. The apparatus of claim 15 , wherein the control mechanism includes a motor.

17. The apparatus of claim 1 , further comprising a pump located adjacent to a dispensing tube of the flexible container.

18. The apparatus of claim 2 , wherein the flexible container is configured to be pressurized with a liquid or gas.

19. 20. The apparatus of claim 2, further comprising a first support structure and a second support structure, the flexible container being structurally supported between the first support structure and the second support structure.

20. 20. The apparatus of claim 19, wherein at least one of the support structures is movable, removable, or adjustable.

21. The apparatus of claim 19 , wherein the support structure forms at least one of the physical elements.

22. 20. The apparatus of claim 19, wherein at least one of the support structures is a heat absorbing element.

23. The apparatus of claim 18 , wherein the flexible container is in thermal contact with first and second cold plates.

24. 3. The apparatus of claim 2, further comprising a reservoir configured to contain the associated edible mixture, the reservoir in fluid communication with the flexible container to enable flow of the associated edible mixture from the reservoir to the flexible container.

25. The apparatus of claim 2 , wherein the at least one flexible container comprises a plurality of flexible containers, each of the plurality of flexible containers configured to house an associated edible mixture.

26. 26. The apparatus of claim 25, further comprising a dispensing mechanism configured to allow selective dispensing from at least one of the at least one flexible container.

27. 27. The device of claim 26, wherein the dispensing mechanism comprises a valve or pump unit on one or more of the flexible containers.

28. 3. The apparatus of claim 2, wherein the refrigeration system is operatively associated with the flexible container such that the associated edible mixture has a higher viscosity (or freezes) at a first end of the flexible container and a lower viscosity (does not freeze as much) at a second end of the flexible container.

29. 6. The apparatus of claim 1, wherein the physical element is configured to move from a first end to a second end of the container.

30. 6. The apparatus of claim 1, wherein the contact pressure or displacement of the physical element to the surface of the flexible container is controlled.

31. 30. The apparatus of claim 28, wherein a first end of the flexible container is an inlet and a second end of the flexible container spaced from the first end is an outlet.

32. 30. The apparatus of claim 28, wherein the first end of the flexible container is mounted below the second end.

33. 33. The apparatus of claim 32, wherein an associated edible mixture having a high viscosity adheres to the second end of the flexible container and an associated edible mixture having a low viscosity falls by gravity towards the first end of the flexible container.

34. 30. The apparatus of claim 28, wherein a physical element separates the first end from the second end of the flexible container.

35. The device of claim 5 , wherein the flexible container is divided into separate compartments.

36. 36. The device of claim 35, wherein the separate compartments include a reservoir, a freezing chamber, a pumping chamber, and a dispensing chamber.

37. The apparatus of claim 1 , wherein the cooling element comprises a cooling fluid.

38. The apparatus of claim 1 , wherein the cooling element comprises a solid-state cooling element.

39. 40. The apparatus of claim 38, wherein the solid cooling element is frost-resistant, abrasion-resistant, or otherwise coated.

40. 40. The apparatus of claim 38, further comprising means for removing frost from the solid-state cooling element.

41. 40. The apparatus of claim 38, wherein the solid cooling element is cooled by one of a fluid, a heat pipe, or a thermoelectric cooler.

42. 25. The apparatus of claim 24, wherein the reservoir has an inlet for receiving a liquid or gas and an outlet in communication with the flexible container.

43. 25. The apparatus of claim 24, wherein the reservoir is pressurized with a liquid or gas.

44. 25. The device of claim 24, wherein the exterior surface of the reservoir is compressed.

45. The apparatus of claim 2 , wherein the flexible container comprises multiple inlets and multiple outlets.

46. 25. The device of claim 24, wherein the flexible container and the reservoir are formed from a disposable, inelastic, flexible material that can be pressurized.

47. 25. The apparatus of claim 2 or 24, further comprising a gas compressor to pressurize at least one of the reservoir and the flexible container.

48. 48. The apparatus of claim 47, further comprising a gas reservoir disposed between the compressor, the reservoir, and the flexible container.

49. 25. The apparatus of claim 24, wherein an exterior surface of the reservoir is configured to mechanically agitate the associated edible mixture.

50. 25. The apparatus of claim 24, wherein the reservoir is configured to be agitated to stir the associated edible mixture.

51. The apparatus of claim 1 , wherein the apparatus is configured to freeze and dispense one or more associated edible mixtures.

52. The device of claim 2 , wherein at least one of the reservoir or the flexible container includes a readable code.

53. 53. The apparatus of claim 52, wherein the readable code on the flexible container comprises one of human readable, machine readable, passive and / or active, encrypted and / or unencrypted information.

54. 53. The apparatus of claim 52, wherein the readable code on the storage portion comprises one of human readable, machine readable, passive and / or active, encrypted and / or unencrypted information.

55. The apparatus of claim 1 , wherein the cooling element is divided into different cooling or temperature zones.

56. 25. The apparatus of claim 24, wherein the flexible container is initially empty when received into the frozen confectionery apparatus.

57. 25. The device of claim 24, wherein the reservoir has one or more inlets for receiving an associated edible mixture or gas.

58. 25. The device of claim 24, wherein the reservoir has one or more outlets for releasing an associated edible mixture or gas.

59. The apparatus of claim 2 , wherein the flexible container has one or more inlets for receiving an associated edible mixture or gas.

60. The apparatus of claim 2 , wherein the flexible container has one or more outlets for releasing an associated edible mixture or gas.

61. The device of claim 4 , wherein the dispensing tube has one or more inlets for receiving an associated edible mixture or gas.

62. 5. The device of claim 4, wherein the dispensing tube has one or more outlets for releasing an associated edible mixture or gas.

63. 25. The apparatus of claim 24, wherein the passage for the fluid communication is disposed between an upper end and a lower end of the flexible container so as to define a liquid level within the flexible container.

64. 25. The apparatus of claim 24, wherein the passage for the fluid communication between a reservoir and a flexible container has one or more flow passages for an inlet and an outlet.

65. 46. ​​The apparatus of any one of claims 2, 4, 24, 31, 42, 43, 44, and 45, wherein the fluid passageway, inlet, or outlet contains a check valve to permit flow in a first direction and obstruct flow in a second direction.

66. 66. The apparatus of claim 65, wherein the check valve is constructed from a flexible material in a tubular shape, wherein a first tube of a first expanded diameter is inserted a distance into a second tube of a second expanded diameter, wherein the second tube diameter is larger than the first tube diameter, such that when a pressure differential forces fluid into the first tube, the pressure differential causes the first and second tubes to expand, allowing relatively unimpeded flow, and when a pressure differential forces fluid into the second tube, the pressure differential causes the portion of the first tube inserted into the second tube to collapse, thereby obstructing flow.

67. The apparatus of claim 2 , wherein a retention feature holds the flexible container in place within the frozen confectionery machine.

68. 6. The apparatus of claim 5, wherein the physical element has an associated peristaltic element for contacting at least a portion of a tube associated with the flexible container to affect a pumping action.

69. The apparatus of claim 16 , wherein the motor drives a pump.

70. 17. The apparatus of claim 16, wherein the motor drives a gas compressor.

71. The apparatus of claim 16 , wherein the motor drives a reservoir agitator.

72. The apparatus of claim 2 , wherein sensing, control, and communication are used together to automate machine operations or for other purposes.

73. The apparatus of claim 5 , wherein the physical element comprises an ultrasonic transducer.

74. The apparatus of claim 5 , wherein the physical element comprises an ultrasonic transducer.

75. The apparatus of claim 19 , wherein the support structure includes an ultrasonic transducer.

76. 3. The apparatus of claim 2, wherein a force acting on the movable member causes an exterior surface of the flexible container, reservoir, or any tubing associated with the flexible container or reservoir to deflect, whereby the amount of deflection is calibrated to measure internal fluid pressure.

77. 25. The apparatus of claim 24, further comprising a pump and a gas inlet disposed in a fluid passage between the flexible container and the reservoir, the fluid passage delivering a liquid or a gas, either together or separately, into the flexible container inlet.

78. 80. The apparatus of claim 77, wherein the flexible container inlet is located at a liquid end of the flexible container and the dispensing tube is located at a frozen end of the flexible container.

79. 78. The apparatus of claim 77, wherein the pump is a peristaltic pump.

80. 80. The apparatus of claim 79, wherein the peristaltic pump is configured to pump liquids and gases.

81. A tubular member is constructed from a flexible material in a tubular shape, a first tube of a first expanded diameter is inserted into a second tube of a second expanded diameter, said second tube diameter being larger than said first tube diameter, said second tube being sealed at one end but allowing the first tube to pass through, one or more holes in the first tube facing towards the sealed end of said second tube, thus establishing fluid communication between said first tube and said second tube, and when said first tube is expanded, fluid between said first tube and said second tube is expanded.

81. The device of claim 80, wherein a fluid volume is formed in the first tube and a peristaltic element clamps the first and second tubes, the peristaltic element moves toward the sealed end of the second tube, forcing fluid in the first tube toward and over the sealed end of the second tube, the fluid in the second tube forced by the peristaltic element moves toward the sealed end of the second tube and further through the hole in the first tube into the first tube.

82. The apparatus of claim 5 , wherein the physical element is a deformable film.

83. 20. The device of claim 19, wherein at least one support structure is constructed from movable sections for effecting simultaneous or independent stirring and dispensing of the edible mixture.

84. 26. The apparatus of claim 25, wherein the physical element is positioned to contact one or more of the flexible containers.

85. 13. The apparatus of claim 1, wherein one or more dispensing devices are modular, allowing the frozen confectionery machine to be configured for one or more flavors of frozen confectionery or one or more types of frozen confectionery.

86. 13. The apparatus of claim 1, comprising a cylindrical cooling element, a removable container fitted to the cylindrical cooling element, a reservoir in fluid communication with the removable container at an inlet end, a dispensing tube fitted to the removable container at an outlet end, and an auger positioned within the removable container to agitate the edible mixture.

87. 1. A method of making a frozen confection by a frozen confection machine receiving an edible mixture, comprising: providing at least one container configured to contain the edible mixture; agitating the edible mixture in the container; providing a cooling element for freezing the edible mixture; and dispensing said frozen food mix from said device.

88. 90. The method of claim 87, wherein the step of providing at least one container includes forming the container from a flexible material.

89. 90. The method of claim 87, further comprising dispensing multiple servings from the edible mixture.

90. 90. The method of claim 88, wherein the step of agitating the edible mixture comprises contacting at least a portion of a surface of the flexible container with at least one physical element.

91. 91. The method of claim 90, further comprising creating a flow passage from a leading edge of the physical element to a trailing edge of the physical element, thereby allowing flow of the edible mixture within the flexible container.

92. 92. The method of claim 91, further comprising providing the at least one physical element having a width that is less than a width of the flexible container.

93. 92. The method of claim 91, further comprising providing a dispensing tube on the flexible container and causing the edible mixture to flow through the flow passage and around the at least one physical element when the dispensing tube is closed.

94. 91. The method of claim 90, further comprising changing the direction of the flow of the edible mixture with the at least one physical element.

95. 91. The method of claim 90, further comprising selectively contacting a full or partial width of the flexible container with the at least one physical element.

96. 91. The method of claim 90, further comprising forming features on the at least one physical element that contact an entire width of the flexible container with the at least one physical element and allow the edible mixture to flow.

97. 97. The method of claim 96, wherein the feature formed on the at least one physical element is a dispensing shoe, further comprising the step of selectively preventing the flow of the edible mixture through the dispensing shoe.

98. 98. The method of claim 97, further comprising providing a dispensing tube on the flexible container and flowing the edible mixture through the dispensing shoe of the at least one physical element when the dispensing tube is closed.

99. 91. The method of claim 90, wherein the at least one physical element comprises a plurality of spaced apart rollers, further comprising the step of flowing the edible mixture around the plurality of spaced apart rollers.

100. 91. The method of claim 90, further comprising moving the at least one physical element from a first end to a second end of the flexible container.

101. 101. The method of claim 100, further comprising using gravity to cause a more viscous portion of the edible mixture to adhere to the second end of the flexible container and a less viscous portion of the edible mixture to fall into the first end of the flexible container.

102. 101. The method of claim 100, further comprising separating the first and second ends of the flexible container by a physical element.

103. 91. The method of claim 90, further comprising controlling a contact pressure or displacement of the at least one physical element to the flexible container.

104. 91. The method of claim 90, further comprising dividing the flexible container into separate compartments.

105. 105. The method of claim 104, wherein the separate compartments form at least one of a storage chamber, a freezing chamber, a pumping chamber, and a dispensing chamber.

106. 90. The method of claim 88, wherein agitating the edible mixture comprises removing at least partially frozen portions of the edible mixture at or near an interior surface of the flexible container.

107. 107. The method of claim 106, further comprising mixing the edible mixture disposed at or near the inner surface of the flexible container with the edible mixture disposed away from the inner surface of the flexible container.

108. 90. The method of claim 88, further comprising providing a pump located adjacent to the dispenser of the flexible container.

109. 90. The method of claim 88, further comprising pressurizing the flexible container with a liquid or gas.

110. 90. The method of claim 88, further comprising structurally supporting the flexible container between a first support structure and a second support structure.

111. 111. The method of claim 110, wherein supporting the flexible container with the first and second support structures comprises moving, removing, or adjusting at least one of the support structures.

112. 111. The method of claim 110, wherein the step of mechanically agitating the edible mixture comprises contacting at least a portion of a surface of the flexible container with the first and second support structures.

113. 111. The method of claim 110, wherein supporting the flexible container by one or both of the first and second support structures includes using a cold plate as the support structure.

114. 114. The method of claim 113, further comprising the step of: bringing the flexible container into thermal contact with the first and second cold plates.

115. 90. The method of claim 88, further comprising providing a reservoir in fluid communication with the flexible container configured to contain the edible mixture and flowing the edible mixture from the reservoir to the flexible container.

116. 116. The method of claim 115, further comprising providing the reservoir with an outlet to the flexible container and an inlet for receiving a liquid or gas.

117. 116. The method of claim 115, further comprising pressurizing the reservoir with a liquid or gas.

118. 118. The method of claim 117, further comprising pressurizing the reservoir with a gas compressor.

119. 116. The method of claim 115, further comprising compressing an outer surface of the reservoir.

120. 116. The method of claim 115, further comprising the step of mechanically agitating the edible mixture on an exterior surface of the reservoir.

121. 116. The method of claim 115, further comprising the step of stirring the edible mixture to agitate the edible mixture in the reservoir.

122. 116. The method of claim 115, further comprising providing the reservoir with a human or machine readable identifier.

123. 90. The method of claim 88, further comprising providing the flexible container with a human or machine readable identifier.

124. 90. The method of claim 88, further comprising the steps of sequentially freezing and dispensing one or more edible mixtures.

125. 88. The method of claim 87, further comprising dividing the cooling element into different cooling or temperature zones.

126. 90. The method of claim 87, further comprising providing a plurality of flexible containers configured to contain the edible mixture.

127. 127. The method of claim 126, further comprising selectively dispensing the edible mixture from one or more flexible containers.

128. 128. The method of claim 127, wherein the selectively dispensing step comprises selectively dispensing from a valve or pump unit on one or more of the flexible containers.

129. 88. The method of claim 87, wherein the cooling element is a fluid or a solid.

130. 130. The method of claim 129, wherein the cooling element is solid, further comprising the step of coating the cooling element with a frost-resistant or abrasion-resistant coating.

131. 130. The method of claim 129, wherein the cooling element is solid, further comprising the step of providing a means for removing frost from the solid cooling element.

132. 130. The method of claim 129, wherein the cooling element is solid, further comprising cooling the solid cooling element with a fluid, a heat pipe, or a thermoelectric cooler.

133. 116. The method of claim 115, further comprising providing the reservoir with one or more inlets for receiving an associated edible mixture or gas.

134. 116. The method of claim 115, further comprising providing the reservoir with one or more outlets for releasing an associated edible mixture or gas.

135. 90. The method of claim 88, further comprising providing the flexible container with one or more inlets for receiving an associated edible mixture or gas.

136. 90. The method of claim 88, further comprising providing the flexible container with one or more outlets for releasing an associated edible mixture or gas.

137. 94. The method of claim 93, further comprising providing the dispensing tube with one or more inlets for receiving an associated edible mixture or gas.

138. 94. The method of claim 93, further comprising providing the dispensing tube with one or more outlets for releasing an associated edible mixture or gas.

139. 90. The method of claim 87, further comprising positioning a passage for the fluid communication between an upper end and a lower end of the flexible container to define a liquid level within the flexible container.

140. The passage for fluid communication between the reservoir and the flexible container includes an inlet and an outlet.

140. The method of claim 139, further comprising the step of providing one or more flow passages for.

141. 141. The method of claim 140, further comprising providing the fluid passageway, inlet, or outlet with a check valve to permit flow in a first direction and obstruct flow in a second direction.

142. 142. The method of claim 141, wherein the check valve is constructed from a flexible material in a tubular shape, a first tube of a first expanded diameter is inserted into a second tube of a second expanded diameter a distance apart, the second tube diameter being larger than the first tube diameter, such that when a pressure differential forces fluid into the first tube, the pressure differential causes the first and second tubes to expand, allowing relatively unimpeded flow, and when a pressure differential forces fluid into the second tube, the pressure differential causes the portion of the first tube inserted into the second tube to collapse, thereby impeding flow.

143. 90. The method of claim 88, further comprising providing a retention feature that holds the flexible container in place within the frozen confectionery machine.

144. 90. The method of claim 88, further comprising providing the physical element with an associated peristaltic element for contacting at least a portion of a tube associated with the flexible container to affect a pumping action.

145. 88. The method of claim 87, further comprising the step of providing a motor to drive the pump.

146. 88. The method of claim 87, further comprising the step of providing a motor to drive the gas compressor.

147. 88. The method of claim 87, further comprising the step of providing a motor for driving the reservoir agitator.

148. 90. The method of claim 87, further comprising providing sensors, controls, and communications therebetween to automate machine operations.

149. 88. The method of claim 87, wherein the physical element comprises providing an ultrasonic transducer.

150. 91. The method of claim 90, wherein the physical element comprises providing an ultrasonic transducer.

151. 96. The method of claim 95, wherein the support structure comprises an ultrasonic transducer.

152. 90. The method of claim 88, further comprising providing a force acting on a movable member to deflect an exterior surface of the flexible container, reservoir, or any tubing associated with the flexible container or reservoir, whereby the amount of deflection is calibrated to measure internal fluid pressure.

153. 101. The method of claim 100, further comprising providing a pump and a gas inlet disposed in a fluid passage between the flexible container and the reservoir, the fluid passage delivering liquid or gas, either together or separately, into the flexible container inlet.

154. 154. The method of claim 153, further comprising the step of providing the flexible container inlet at a liquid end of the flexible container and providing the dispensing tube at a freezing end of the flexible container.

155. 154. The method of claim 153, further comprising providing a peristaltic pump as the pump.

156. 156. The method of claim 155, further comprising configuring the peristaltic pump to pump liquids and gases.

157. The method further includes constructing a tubular member from a flexible material in a tubular shape, wherein a first tube of a first expanded diameter is inserted into a second tube of a second expanded diameter, said second tube diameter being larger than said first tube diameter, said second tube being sealed at one end but allowing the first tube to pass through, and one or more holes in the first tube facing towards the sealed end of said second tube, thus establishing fluid communication between said first tube and said second tube, and when said first tube is expanded, fluid between said first tube and said second tube is increased.

157. The method of claim 156, wherein a fluid volume is formed in the first tube and a peristaltic element clamps the first tube and the second tube, the peristaltic element moves toward the sealed end of the second tube, forcing fluid in the first tube toward and over the sealed end of the second tube, the fluid in the second tube forced by the peristaltic element moves toward the sealed end of the second tube and further through the hole in the first tube into the first tube.

158. 91. The method of claim 90, further comprising providing a deformable film as the physical element.

159. 96. The method of claim 95, further comprising the step of providing at least one support structure constructed from movable sections for effecting simultaneous or independent stirring and dispensing of said associated edible mixtures.

160. 102. The method of claim 101, further comprising placing the physical element in contact with one or more of the flexible containers.

161. 90. The method of claim 87, further comprising configuring one or more dispensing devices to enable the frozen confectionery machine to provide one or more flavors or types of frozen confectionery.

162. 88. The method of claim 87, further comprising providing a cylindrical cooling element, a removable container fitted to the cylindrical cooling element, a reservoir in fluid communication with the removable container at an inlet end, a dispensing tube fitted to the removable container at an outlet end, and an auger positioned within the removable container to agitate the edible mixture.

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