Abstract: A machine for making liquid or semi-liquid products, including a first container adapted to contain a basic mixture, having an inside surface and an outside surface and equipped with a stirrer disposed inside the first container; a thermodynamic system comprising a circuit for circulating a heat exchanger fluid and a first heat exchanger associated, in use, with walls of the first container, the first heat exchanger is defined by at least one element which is fixable, in use, to the outside surface of the first container, having an open cavity, extending uninterruptedly and defining, when coupled with the outside surface, a channel for circulating heat exchanger fluid, the element also having at least one inlet and one outlet for the heat exchanger fluid.

Abstract: A machine for liquid or semi-liquid food products, including: a container for containing a liquid or semi-liquid food product; a thermal treatment system, equipped with at least one heat exchanger associated with the container for absorbing or releasing heat to the liquid or semi-liquid food product inside the container; a stirrer positioned inside the container; a dispensing device, including: a supporting element having a front wall; an outlet channel, formed in the supporting element and in fluid communication with the container; a shutter which is movable inside the channel between a closed position of the outlet channel and an open position of the outlet channel; a lever having a first end operatively connected to the shutter to allow the movement between the above-mentioned closed position of the outlet channel and the open position of the outlet channel and also having a second end configured for being gripped by a user.

Abstract: A method for making liquid and/or semi-liquid food products from liquid and/or semi-liquid base products comprising the steps of: preparing a container for supplying the base products, a container for processing the base products and a duct connecting the supplying container to the processing container and having at least one deformable portion; transferring the liquid base products through the connecting duct from the supplying container to the processing container; measuring a deformation value of said deformable portion of said connecting duct; controlling said supplying of the liquid base products through said connecting duct, from the supplying container to the processing container as a function of the measured value of deformation of the portion of the connecting duct.

Abstract: A machine for making liquid and/or semi-liquid products of the ice cream sector comprises a processing container forming a processing chamber for making an ice cream product, a stirrer mounted inside the processing chamber, a cooling system equipped with at least one heat exchanger associated with the processing container, for exchanging heat with the container and cooling the processing container and a unit for receiving and treating a capsule containing a basic preparation for an ice cream product, configured to allow the capsule to be compressed in such a way so as to deform lateral walls of the capsule and to squeeze the basic preparation out of the capsule and transfer it to the processing container.

Abstract: A unit for receiving and treating capsules containing a basic preparation for an ice cream product includes: a housing configured to receive a capsule containing a basic preparation for an ice cream product; and an unloading device adapted to trigger expulsion of the capsule from the housing. The unloading device includes an impact portion adapted to engage the capsule and a locking portion configured to lock the unloading device to the unit.

Abstract: A machine for processing liquid or semi-liquid food products including a containing element for containing the product to be dispensed; a stirrer for stirring the product to be dispensed; a heat exchanger fluid flowing in a circuit in a direction of circulation through an evaporator, a compressor, a condenser and a pressure reducing element; a fan rotating about an axis of rotation to force an air flow towards the condenser; a control unit connected to the fan to control the fan through a speed signal; a temperature sensor, located downstream of the condenser in the circulation direction to detect a condensation temperature and configured to send to the control unit a temperature signal as a function of which the control unit generates the speed signal.

Abstract: A machine for making food products in liquid or semi-liquid form, including: a container for containing a basic product; a container for processing the basic product flowing out of the containing container; a stirring element mounted inside the processing container; a thermal treatment system associated with the processing container; a unit for driving and controlling the variables correlated with the aforementioned devices and systems; a user interface provided with operator controls and connected to the drive and control unit. The user interface is configured to allow a remote service request to be sent by activating an operator control.

Abstract: A machine for making liquid or semi-liquid food products, including: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer mounted inside the first processing container; a thermal system including a heat exchanger, associated with the first processing container; a processing and control unit, including a module for receiving and transmitting data, a processing module and a memory containing processing software instructions which can be carried out by the processing module, the processing and control unit defining a storage node of a distributed architecture database.

Abstract: A base/additive product feeding unit for a machine for the production and/or distribution of ice cream, or other ice cream product, comprises a plurality of storage tanks for delivering predetermined quantities of base/additive products used to prepare ice cream in a batch freezing chamber provided with a stirrer and heat treatment means. The connection between the storage tanks and the batch freezing chamber is accomplished by an intake having a plurality of side inputs connected to respective storage tanks and an additional input made in a cover of the intake and connected to a further storage tank in such a way as to allow at least two storage tanks to be superposed on each other.

Abstract: A machine for storing and dispensing liquid or semi-liquid food products includes a refrigerated compartment internally including a supporting device for supporting at least one container of liquid or semi-liquid or semi-solid food product to be dispensed. A pump is connectable to the at least one container of liquid or semi-liquid or semi-solid food product to be dispensed. A dispensing nozzle is associated with the pump. A refrigeration system includes a refrigerating circuit associated with the refrigerated compartment to keep the compartment at a predetermined temperature. At least one door is included for closing the refrigerated compartment.

Abstract: A machine for making liquid or semi-liquid products includes a thermal system using a main heat exchanger fluid, a compressor, a first heat exchanger and a pressure reducing element, all affected by circulation of the main heat exchanger fluid. A motor includes a drive shaft rotatable about a vertical axis. A production unit includes a first container with a processing chamber for making ice cream and a stirrer insertable into the first processing container. A second container includes a cavity rotatably housing the first container and which is fixed relative to a frame. Channels for circulating the main heat exchanger fluid are associated with the second container and define for the thermal system a second heat exchanger in which the main heat exchanger fluid circulates. A coupling mechanism couples the first container and drive shaft for transmission of motion from the motor to the first container.

Abstract: A machine for making liquid or semi-liquid food products with a plurality of deformable feeding containers, each feeding container connected to a processing chamber for processing the base mixture and including a stirrer and a thermal treatment device for the base mixture, operating in conjunction with one another to convert the base mixture into a liquid or semi-liquid product. The operative connection of each feeding container to the processing chamber to transfer the base mixture from the feeding container to the processing chamber is made by a network of withdrawing ducts through an interposed pneumatically actuated valve which can be activated and deactivated independently of the remaining valves and which includes a valve body with an inlet duct and an outlet duct, and with a shutter acting to selectively interrupt or allow the connection between the inlet duct and the outlet duct.

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

Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

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

Abstract: The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera Bifidobacterium, Lactobacillus and Streptococcus, or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>106/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes.

Abstract: A method for determining the bacterial charge in a liquid or semi-liquid product, including: preparing a quantity of liquid or semi-liquid product to be analyzed; keeping that quantity of liquid or semi-liquid product at a preset measuring temperature (Tm) and deriving values (?) representing an angle of electrical impedance of the liquid or semi-liquid product at predetermined time instants; deriving an indication of the presence of a bacterial charge in the liquid or semi-liquid product as a function of the time trend of the values (?) representing the angle of the electrical impedance.

Abstract: A machine for making and dispensing cold or ice beverages, such as cool drinks, slushes, sorbets and the like, comprising at least: a containment and processing tank for the product to be dispensed which has a front wall, which is equipped at the bottom of it with a dispensing mouth for dispensing the beverage, a dispenser, located at the beverage dispensing mouth and able to be turned on or off to allow the beverage to be dispensed; a thermal treatment cylinder located inside the containment tank; a stirrer located outside an outer surface of said thermal treatment cylinder and adapted to rotate about a respective axis of rotation; a thermal treatment plant comprising a first exchanger, a second heat exchanger, a pressure reducing unit and a compressor, the first heat exchanger being located inside said thermal treatment cylinder.

Abstract: A machine for making and dispensing cold or iced products includes: an element for containing the product to be dispensed and equipped with a mouth for dispensing the food product; a dispenser located at the mouth for dispensing the food product and able to be turned on or off to allow the food product to be dispensed; a thermal treatment cylinder; a stirrer, coaxial with the thermal treatment cylinder and adapted to rotate about a respective axis of rotation; a refrigeration system in which a refrigerant fluid circulates and includes an evaporator associated with the thermal treatment cylinder, a condenser, a pressure reducing element and a compressor; wherein the evaporator includes a first tubular member and a second tubular member extending along an axial direction parallel to the axis of rotation X, the second tubular member being inserted inside the first tubular member to define an annular chamber extending uninterruptedly.

Abstract: A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.