Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: The present invention is directed to beverage dispensers and more specifically to a beverage dispensing nozzle that provides a short and direct beverage pathway. The nozzle is adapted for use in a self-cleaning assembly that provides for efficient cleaning of all of its surfaces that contact beverage products. The nozzle can be configured with an inlet port that provides a relatively direct product flow pathway from a beverage mixing chamber in the dispenser.

Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: The invention relates to a method and a dispensing device for rapidly and efficiently heating/cooling a flowable food product whereby removable cassettes are provided for receiving a pouch containing food; the cassettes comprising pairs of opposed thermal conductive surfaces wherein the surfaces delimit together a limited spacing adapted to contact a pouch and means for applying heat to said at least pair of cassettes.

Abstract: The present invention is directed to beverage dispensers and more specifically to a beverage dispensing nozzle that provides a short and direct beverage pathway. The nozzle is adapted for use in a self-cleaning assembly that provides for efficient cleaning of all of its surfaces that contact beverage products. The nozzle can be configured with an inlet port that provides a relatively direct product flow pathway from a beverage mixing chamber in the dispenser.

Abstract: The present invention is directed to a beverage dispenser and more specifically to an assembly within the dispenser for mixing beverage components and optionally whipping the beverage product into a foam. The assembly includes a cleaning system that provides for cleaning of the surfaces that contact the beverage product or its components.

Abstract: The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Abstract: A method and device for hygienically delivering a liquid food to or from a food or beverage dispenser by delivering a flow of liquid food through an outlet positioned at a distance of all surfaces of the dispenser and by frequently cleaning the outlet with a flow of cleaning liquid directed onto the external surfaces demarcating the outlet to eliminate the liquid and solid food residue. The device may include a connection fitment with an elongated food delivery member which is configured to connect to a cleaning chamber of the dispenser. The device can be easier and more conveniently cleaned and/or sanitized enabling the dispensing of microbial sensitive food products such as milk concentrate and the like.

Abstract: A flowable food dispenser for dispensing a flowable food product. The dispenser includes a housing with first and second bays, and a plurality of cassettes that are removably receivable within the bays. Each cassette is configured for receiving a pouch containing the flowable food. First and second thermal exchange units are associated with the first and second bays, respectively, in heat-exchanging association with the cassettes received therein. A temperature-controlled system is connected with the thermal exchange units for controlling them independently to independently heat or cool the cassettes in the bays and the food product that is disposed therein. A least one dispensing mechanism is associated with the first and second bays to selectively dispense the food from the pouches that are in the cassettes.

Abstract: The invention relates to a method for rapidly, efficiently heating and dispensing a flowable food product, using a device preferably of limited footprint whereby removable cassettes are provided for receiving a food-containing package. The cassettes at least include a direct conduction surface and an insulating coverage that substantially reduces radiant heat loss outside the cassettes. Preferably, there is provided peristaltic pumps, each one being adapted to engage a discharge tube of the food pouch wherein the pumps have their rotor plane oriented in alignment or parallel to the axial plane of the cassettes. Cassettes are heated by low power density generating heating members, such as a thin film heater or equivalent.

Abstract: The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Abstract: A merchandiser system and method for thawing, displaying, and warming previously baked dough products, such as cookies, under controlled drying conditions, including a warming compartment and a merchandiser. The merchandiser controls the drying of moisture in the thawed, baked products to maintain the organoleptic and/or texture properties of the products at essentially the same level as those of freshly baked products for a period of at least about 2 hours.

Abstract: The invention relates to a method for rapidly, efficiently heating and dispensing a flowable food product, using a device preferably of limited footprint whereby removable cassettes are provided for receiving a food-containing package. The cassettes at least include a direct conduction surface and an insulating coverage that substantially reduces radiant heat loss outside the cassettes. Preferably, there is provided peristaltic pumps, each one being adapted to engage a discharge tube of the food pouch wherein the pumps have their rotor plane oriented in alignment or parallel to the axial plane of the cassettes. Cassettes are heated by low power density generating heating members, such as a thin film heater or equivalent.

Abstract: The invention relates to a method and a dispensing device for rapidly and efficiently heating/cooling a flowable food product whereby removable cassettes are provided for receiving a pouch containing food; the cassettes comprising pairs of opposed thermal conductive surfaces wherein the surfaces delimit together a limited spacing adapted to contact a pouch and means for applying heat to said at least pair of cassettes.

Abstract: The invention relates to a pouch assembly that includes a main pouch body adapted to receive an amount of flowable food, a fitment member sealingly attached to the pouch on a lower portion of one side of the body, and an outlet demarcated by the fitment member. The lower portion is capable of flexing at substantially 90 degrees with respect to the rest of the body to orient the fitment member downward when the pouch is supported in a standing position for product delivery. Also, a spacer member is provided for at least partially engaging the fitment member to maintain a sufficient clearance between the outlet and the inside of the pouch to allow evacuation of the flowable product through the outlet. Such a pouch assembly is suitable for food delivery in a cassette-type dispenser.

Abstract: A merchandiser system and method for thawing, displaying, and warming previously baked dough products, such as cookies, under controlled drying conditions, including a warming compartment and a merchandiser. The merchandiser controls the drying of moisture in the thawed, baked products to maintain the organoleptic and/or texture properties of the products at essentially the same level as those of freshly baked products for a period of at least about 2 hours.

Abstract: The invention relates to a method and a dispensing device for rapidly and efficiently heating/cooling a flowable food product whereby removable cassettes are provided for receiving a pouch containing food; the cassettes comprising pairs of opposed thermal conductive surfaces wherein the surfaces delimit together a limited spacing adapted to contact a pouch and means for applying heat to said at least pair of cassettes.

Abstract: A merchandiser system and method for thawing, displaying, and warming previously baked dough products, such as cookies, under controlled drying conditions, including a warming compartment and a merchandiser. The merchandiser controls the drying of moisture in the thawed, baked products to maintain the organoleptic and/or texture properties of the products at essentially the same level as those of freshly baked products for a period of at least about 2 hours.

Abstract: A dispenser for dispensing a heated wet food or beverage product that includes a housing capable of receiving the product, a heating device including an electrical power supply and a magnetron configured to supply electromagnetic energy in the microwave range to a wave-guide, and a heating passage configured to supply the product on-demand and arranged to intersect the wave-guide to heat the product when electromagnetic energy is applied within the wave-guide. The invention aims to prevent degradation and microbiological contamination of the product by maintaining it at ambient temperature and then heating and dispensing it only on-demand.