Abstract: An espresso machine steam docking unit which can be connected to a milk steaming pitcher (1). The steam unit includes a steam inlet (10), a steam outlet (7) which can be pressed, by means of an activation lever (19) that can be swung out of a rest position into an operating position, against a steam inlet opening (2) of a milk steaming pitcher (1), a valve (12) which is connected to the steam inlet (10) and the steam outlet (7) and which can be activated by the activation lever (19). In addition, a switching contact (21), which is activated by the activation lever (19) to activate a steam generator in the espresso machine when the activation lever is in operating position, is provided. In addition, a steam release line (18) is provided and is connected by means of the activation lever (19) through the valve (12) to the steam inlet (10) and the steam outlet (7).

Abstract: An automatic device for heating and frothing a liquid, in particular milk, comprises a container (1) for the liquid, inside which a first tube (6) for introducing pressurised steam into the liquid is removably mounted. The first tube (6) has an inlet in correspondence of the bottom of the container (1), for receiving steam from a duct located within a support base (3) of the container (1), and is secured, for at least part of its length, to a second tube (7) for introducing air into the liquid.

Abstract: Device for preparing a coffee drink having a visually appealing crema layer comprises a container for receiving flavor-containing materials and allowing it to interact with pressurized hot water to produce a coffee drink, an orifice for converting the coffee drink into a high speed drink jet, and a cyclone channel located below the orifice and adapted to interact with the jet to generate a cyclone zone therein during preparing the coffee drink. The cyclone zone stays alive by constantly drawing air in from atmosphere to emulsify with the coffee drink within the cyclone zone and constantly driving the resulting emulsion out of the cyclone zone as a result of the momentum of the jet. The emulsion separates into a coffee drink layer and a crema layer on top of the coffee drink upon being received in a cup.

Abstract: The invention relates to a capsule for the preparation of a beverage obtained by supplying hot water within the capsule under pressure and releasing the beverage from the capsule; said capsule comprising a food substance therein, a first surface adapted to be traversed by a flow of water entering the capsule, a second surface adapted to be traversed by a flow of beverage exiting the capsule, wherein the second surface is adapted to deform outwardly upon action of the inside water pressure thereon and wherein said surface comprises at least one opening member capable of deforming inwards the capsule upon a mechanical reaction force applied from outside onto the closure member as a result of the deformation of said second surface due to the build-up of the inside pressure.

Abstract: A carbonator tank includes a liquid inlet, a gas inlet and a liquid outlet. A liquid level sensor includes a liquid level sensing portion extending along and within the interior of the carbonator and provides for determining a full and minimal liquid level therein. The level sensor includes an outer contact portion for connection to an electronic control and the contact portion is integral with the liquid inlet. Additionally, the level sensor includes a deflection plate extending from the liquid level sensing portion in a direction there from that is transverse to the direction of flow of liquid into the carbonator interior through the liquid inlet. The liquid then flows into the carbonator interior and contacts the deflection plate and is deflected thereby so that such liquid flow does not disrupt the operation of the level sensing portion of the level sensor.

Abstract: An arrangement for infusing a consumable infusable product into a customer-use container enclosing a first consumable product. The arrangement comprises a static whipping device having an internal chamber containing a pressurized gas and an amount of the first consumable product. An elongated discharge conduit is arranged in fluid communication with the internal chamber of the whipping device. The discharge conduit has a distal end with a control valve thereon. The control valve has an adaptor member to slidably receive a single-product discharge tubular member for discharge of an infusable edible product into the first consumable product. A single-product tubular member is slidably engaged onto the adaptor member for use as a straw by a consumer after the tubular member has discharged the infusable edible product into the first consumable product.

Abstract: A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and an electrical circuit operatively arranged to pass a current through the fluid to detect passage of bubbles through the airlock.

Abstract: A milk foam delivery pipe for an espresso coffee maker includes a steam delivery pipe, a milk delivery pipe, a mixing joint and a milk foam delivery pipe. Both the steam and the milk delivery pipes are connected to the mixing joint. A mixture outlet is disposed in the mixing joint to connect through the milk foam delivery pipe. The milk foam delivery pipe is continuous curving pipe including a first curving section and a second curving section. A milk foam outlet is provided to a free end of the second curving section to produce delicate and well-mixed milk foams.

Abstract: The invention relates to an apparatus for preparing a coffee extract with a fine-bubble froth layer, provided with at least one inlet (2) to which coffee extract is supplied, at least one outlet (4.1; 4.2) for dispensing the coffee extract with the fine-bubble froth layer and at least one liquid flow path (6) extending from the at least one inlet to the at least one outlet (2) and along which, in use, the coffee extract flows from the at least one inlet to the at least one outlet (4.1; 4.2), while in the at least one liquid flow path a buffer reservoir is included with an upright sidewall and a bottom, the at least one inlet being provided with at least one spout opening for generating at least one coffee extract is supplied to the at least one inlet. According to the invention, in the buffer reservoir, a liquid flow decelerating barrier located at a distance from the upright sidewalls is included.

Abstract: A steam structure for an electric coffee maker includes a throttle valve, a steam pipe, an enclosing valve, a valve seat and a backflow pipe, wherein the steam pipe is connected to one side of the throttle valve. The throttle valve is connected to the valve seat at the bottom thereof, and the valve seat then is connected to the backflow pipe. The enclosing valve is placed in the valve seat. The enclosing valve is made of flexible material and includes a valve, a thin film surrounding the valve, and a skirt with holes thereon. The outer edge of the skirt is in touch with the valve seat. The outer diameter of the valve corresponds to the inner diameter of the backflow pipe. When the skirt is pressed downward by the valve due to the steam pressure, the valve encloses the backflow pipe.

Abstract: A device for heating and frothing a beverage, the device including an elongate frothing wand includes a generally tubular external sleeve, an inner core within the external sleeve, wherein the inner core defines a steam conduit configured to pass steam from a supply end of the frothing wand to an expulsion end of the frothing wand, a steam-discharge ring in fluid communication with the steam conduit and configured to eject steam into the beverage, an annular airway defined by the external sleeve and the inner core, wherein the airway is configured to draw air from the supply end to the expulsion end of the frothing wand, and an air-discharge ring in fluid communication with the airway and concentrically aligned with the steam-discharge ring, wherein the air-discharge ring is configured to direct air into the beverage upon ejection of steam from the steam-discharge ring.

Abstract: This invention relates to an apparatus for preparing a coffee extract with a fine-bubble froth layer, provided with at least one inlet (2) to which coffee extract is supplied, at least one outlet (4.1; 4.2) for dispensing the coffee extract with the fine-bubble froth layer and at least one liquid flow path extending from the at least one inlet (2) to the at least one outlet (4.1; 4.2) and along which, in use, the coffee extract flows from the at least one inlet (2) to the at least one outlet (4.1; 4.2) while in the liquid flow path a liquid impact surface (12) is included and the at least one inlet is provided with at least one spout opening for generating at least one coffee extract jet which, in use, squirts to the liquid impact surface when the coffee extract is supplied to the at least one inlet. According to the invention, the impact surface (12) is provided with a roughened surface structure.

Abstract: The invention relates to a carbonating device for charging a liquid with a pressurized gas. Carbonating devices of this type are generally used for adding carbon dioxide or CO2 to tap water or so-called still water. According to the invention, the pivotal filling device can be locked into a so-called pivotal position in a manner that makes the inventive carbonating device easier to handle than commercially available carbonating devices. The invention provides that the pivotal filling device can be firstly brought into the pivotal position and locked in place by using one hand. Afterwards, the water bottle can be clamped or screwed onto the filling device by using both hands. Together with the water bottle, the filling device is then released from its locked position and placed into the so-called filling position.

Abstract: A fermentation apparatus is constructed to produce a known and repeatable amount of untainted fermentation product using multiple fermentation vessels. To facilitate further processing compatible with other product processing steps, the fermentation apparatus has an array of sample vessels arranged in a container frame. The container frame is configured to hold the sample vessels during fermentation and to transport the vessel array to or from another processing station. Corresponding to the number of sample vessels in the sample vessel array, a cannula array is configured such that each cannula may be placed inside a sample vessel. The cannula array is attached to a gas distributor that delivers oxygen and/or one or more other gases from a gas source through the cannula into the sample vessel. Because the fermentation volume for each individual sample vessel is smaller than a bulk fermentation apparatus, the fermentation product yields are predictable and cell growth rates can be effectively optimized.

Abstract: A coffee machine of the “espresso” type that includes a water tank, a pump, a heater unit and passages for feeding hot water and steam to a percolation nozzle. The machine includes an integrated steam delivery device having a steam inlet connected to a steam feed passage and a steam outlet. The steam delivery passages include a cylindrical body equipped with an aperture connected to the steam inlet and a cylindrical piece which can move within the body to open or close the steam circuit depending on its position in the body. A control member actuated by a control or trigger finger enables the steam outlet to be brought into contact with the aperture in the closure of a receptacle.

Abstract: An assembly for generating milk foam and for heating milk comprises a milk supply container, a steam generator and a mixing element. The mixing element includes a first steam inlet channel, a necking located downstream of the first steam inlet channel, an air inlet channel opening into the necking and a milk inlet channel. The milk is fed to the milk inlet channel of the mixing element by means of a pump. Moreover, the mixing element is provided with a main channel whose inlet communicates with the necking, whereby the milk inlet channel opens into the main channel downstream of its inlet. Between the necking and the opening of the milk inlet channel, a second steam inlet channel opens into the main channel.

Abstract: A cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, a compartment containing the beverage ingredient or ingredients and an outlet for the beverage produced from the beverage ingredients, characterized in that the cartridge incorporates in the beverage flow path, prior to or at outlet, a device for producing a jet of the beverage, at least one inlet for air and a device to generate a pressure reduction of the jet of beverage, whereby in use air from the at least one air inlet is incorporated into the beverage as a plurality of small bubbles.

Abstract: An arrangement for infusing a consumable infusable product into a customer-use container enclosing a first consumable product. The arrangement comprises a static whipping device having an internal chamber containing a pressurized gas and an amount of the first consumable product. An elongated discharge conduit is arranged in fluid communication with the internal chamber of the whipping device. The discharge conduit has a distal end with a control valve thereon. The control valve has an adaptor member to slidably receive a single-product discharge tubular member for discharge of an infusable edible product into the first consumable product. A single-product tubular member is slidably engaged onto the adaptor member for use as a straw by a consumer after the tubular member has discharged the infusable edible product into the first consumable product.

Abstract: A device for producing milk froth for cappuccino, comprising: a nozzle arrangement disposed downstream of a steam supply line, and containing mixing vacuum chamber into which a steam-nozzle opening opens, and in which an air-milk-mixture supply line, leading from a pre-mixing chamber, terminates, and with the pre-mixing chamber being connected to an air conduit and a milk supply line. The nozzle arrangement further includes a calming portion disposed at an exit of the vacuum-chamber, with one end of the calming portion forming at least one discharge opening for releasing a steam-air-milk mixture from the mixing vacuum-chamber to the outside. The calming portion comprises a plurality of calming conduits that have a parallel flow direction, and that each form a respective discharge opening at one open end for discharging a steam-air-milk-mixture partial flow to the outside.

Abstract: The hot coffee mixing device comprises one embodiment having a hollow cylindrical tube with a bottom end with liquid outlet(s) thereon which rests upon the bottom surface of the carafe when in use. The top end of the device has a liquid inlet which is located in close proximity to the center of the carafe and the lid of the carafe. The liquid inlet and outlet(s) are connected by a channel. Another embodiment of the hot coffee mixing device is suspended from the lid of the coffee carafe and comprises a hollow cylindrical tube having a bottom end with liquid outlet(s) thereon, not resting upon the bottom of the carafe, and the top end of the device has a liquid inlet and means for supporting the device on the lid of the carafe. In yet another embodiment, the hot coffee mixing device may be either free standing on the bottom of the coffee carafe or suspended from the lid of the coffee carafe or the coffee carafe itself when in use.

Abstract: A milk foaming structure adapted to a coffee maker includes a steam tube, an outer sleeve, and a leak-proof gasket, wherein, a first steam outlet at the lower end of the steam tube, a base plate to the outer sleeve, a second steam outlet on the base plate, a milk suction on the wall of the outer sleeve above the base plate and a cool air suction on the upper wall of the outer sleeve, and a leak-proof gasket in the steam tube to be inserted into the outer sleeve above the cool air suction characterized by providing a plurality of disturbance ribs on the base plate and the wall of the outer sleeve close to the milk suction to faster produce more foamed milk.

Abstract: A safety device for a steam frothing machine to form a froth beverage, which machine has a steam pipe (3) that is connected to a steam generator 1′ and has a steam discharge opening (13), and a frothing head (4), which can be pushed onto the steam pipe and surrounds the steam discharge opening (13) in the mounted state. To protect an operator from steam in the event that the steam discharge is accidentally activated when the frothing head is removed, a hollow body is pushed onto the steam pipe (3) and enable the discharge of steam essentially downward in an enabling position. In a position other than the enabling position of the hollow body, the downward discharge of steam is essentially prevented.

Abstract: A container for a sparkling beverage which includes, on its inside bottom portion or surface, a bubble generator having a bubble generating portion for generating bubbles in such a manner that an aggregation of bubbles forms substantially the same shape as a mark on the surface of a beverage.

Abstract: A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a high voltage corona like electric discharge. The method can be used, for example, to increase the oxygen content of water. It can also be used for the treatment of waste effluent. An apparatus for carrying out the process includes a fluid passageway defined between inner and outer elongated conduits with a preferably spirally configurated baffle means in the passageway and a plurality of electrode needles extending into the passageway.

Abstract: Device for cooking food directly in a dish includes a generator for producing hot gaseous fluid, an applicator having a body for covering the dish, an inlet connected to generator for receiving hot gaseous fluid, a seal plate for sealing to the rim of dish to create a closed cooking chamber and a distributor for distributing hot gaseous fluid to food, and an arrangement for allowing the applicator to move upwards and downwards from and to the rim of dish during cooking process to modulate the cooking pressure for the food. Method of use comprises forming a closed cooking chamber between the applicator and dish, increasing the pressure therein to a predetermined pressure, maintaining the predetermined pressure for a period of time and superimposing numerous pressure pulses upon the predetermined pressure for more effective cooking.

Abstract: The present invention relates to an apparatus for preserving and dispensing wine or champagne. The apparatus provides a housing having a container support for holding wine or champagne bottles, a plurality of removable stoppers for insertion in the bottles, a nitrogen generator for generating a nitrogen rich gas from air, a nitrogen storage tank for storing the generated nitrogen rich gas, a cooling system for cooling certain bottles and dispensers for providing wine or champagne from the bottles to a user. The nitrogen generator draws in ambient air, adsorbs the oxygen from the air and stores nitrogen rich gas in the nitrogen storage tank. The nitrogen storage tank supplies the nitrogen rich gas to the bottles for preserving the wine or champagne. The stoppers include a nitrogen line and a supply line. The nitrogen line communicates nitrogen rich gas into the bottles and the supply line communicates wine or champagne from the bottles to the dispensers.

Abstract: An air-decant device for the aeration and decanting of liquids stored in containers, comprising a pump which can pump air through the device to the liquid in the container and/or pump liquid from the container over an exposed surface or through a special nozzle to create a dome shaped flow of liquid to aerate the liquid before returning it to the container. In addition, the pump can pump liquid from the device via decanting attachment to decant the same to another container.

Abstract: A device for producing milk froth for cappuccino, having a nozzle arrangement (1,2) that is disposed downstream of a steam pipe (4)and has a vacuum chamber (3), into which a milk supply line (6) terminates, and with am air conduit (8) connected to the milk supply line (6) upstream of the vacuum chamber (3). An emulsifying chamber (9) is disposed downstream of the vacuum chamber (3), with the emulsifying chamber having a chamber wall, a floor with a central, flow-diverting protrusion and an outlet. A settling segment (16) adjoins the outlet. For the fine-pored emulsification of milk froth with the device, the emulsifying chamber (9,23,32), which is embodied without separate air inlets, has at least two free cross sections that widen step-wise in the primary flow direction (10).

Abstract: A product for maintaining carbonation within liquids that originally have carbonation when they are purchased is disclosed. Such liquids would include soda, beer, champagne, carbonated water, and other liquids that are commonly bought with carbonation. Usually, after bottles containing these liquids are opened once or twice, the liquid tends to rapidly go flat and lose a lot of its taste. The present invention would help to prolong the number of times such a bottle could be opened and still have the liquid maintain the carbonation.

Abstract: A wine preserving assembly which simultaneously delivers an inert-gas to the headspace of a wine bottle while simultaneously evacuating undesirable gas contained in the headspace through the action of operatively engaging an inert gas-containing vessel to the wine preserving assembly.

Abstract: A pressure container for batch gasification of liquid includes a container filling opening (9) in its upper part and has mounted therein a float arrangement (8) for closing the container filling opening when a certain liquid level (7) is reached, a beverage dispensing opening (3), and a gas nozzle (20) which discharges into the container. The container (5) is indivisible and includes a side-wall opening (27). The gas nozzle (20) is fixed in a mounting base (31) that can be inserted into the container through the side-wall opening (27) and secured firmly in a position in which the edges of the base (31) lie sealingly against the inner container surface surrounding the opening. That part of the mounting base (31) located on the inside of the container (5) is provided with a mechanism for pivotal attachment of the float arrangement.

Abstract: Method of producing compost tea is disclosed the steps of: Introducing a flow of aqueous solution over and through a basket. This flow is used to leach and wash microorganisms and nutrients from organic compost and other organisms and nutrient-rich materials from the basket into the culture tank. The culture tank collects and cultures microorganisms and nutrients, creating compost tea. Compressed air is used to power this circulation instead of mechanical pumps which injure the organisms as they pass through.

Abstract: Espresso coffee or similar drinks in manual or automatic machines is prepared by causing a forced flow of boiling water to pass through a percolation chamber containing coffee powder, in which an adjustable back pressure is created in the percolation chamber to increase the time of contact between the powder and the water. The machine includes a percolation chamber traversed by hot water and intended to contain coffee powder, a drink exit conduit, in which the conduit is in the form of a nozzle having an outlet throttled by adjustable mechanism, and a downstream emulsifying chamber having an air inlet bore.

Abstract: A method for aerating wine comprises the steps of pouring wine into a container, placing the container on top of a stir plate, placing a stir bar inside the container, and changing a magnetic field within the stir plate so as to cause the stir bar to rotate within the container. The method may be used with either a flat bottomed bottle or decanter. In a preferred method, the stir plate is provided with a rotatable magnetic arm and a variable speed controller for controlling the speed at which the rotatable arm rotates.

Abstract: A method for preparing espresso coffee or similar drinks in manual or automatic machines, by causing a forced flow of boiling water to pass through a percolation chamber containing coffee powder, in which an adjustable back pressure is created in the percolation chamber to increase the time of contact between the powder and the water.

Abstract: An apparatus for producing and dispensing whipped soft drinks, hot chocolate and beverages which does not use mechanical whipping such as rotating blades, but rather accomplishes the whipping of the mixture of syrup and water used to produce the beverage by intermixing within a vented mixing chamber intersecting streams of syrup and water that are directed toward the intersection point under pressure. The apparatus embodies solenoid valves to control the flow of syrup and water into the mixing chamber of the apparatus.

Abstract: The present invention relates to a milk frothing device with a steam pipe that extends through a base member and has at its end a nozzle, and with a container that can be placed underneath the nozzle. The base member along with the steam pipe and the nozzle is vertically displaceable within a longitudinal guide of a housing of the device. This permits immersing the nozzle into the container and frothing the milk disposed therein without needing the hand of a user to hold the container. This arrangement prevents scalds and improves ease of handling.

Abstract: A single unit milk dispenser for producing hot frothed milk or hot non-frothed milk uses milk and steam. A reservoir supplies milk via an adjustable valve to a first chamber. For supplying frothed milk, steam is issued from a first steam outlet nozzle and mixes and froths with the milk in the first chamber and in an expansion chamber before being dispensed out of a collection chamber. For non-frothed milk, steam supplied from a second steam outlet nozzle is released to mix and swirl around with cold milk fed from the reservoir into the collection chamber. The rate of flow of milk out of the reservoir is normally adjusted for the two mode of operation, which mode is simply otherwise determined by which nozzle supplies steam, by turning a steam supply selection knob.

Abstract: An emulsifying assembly comprising a milk supply duct and a mixing device for mixing at least steam and milk for preparing hot milk for cappuccino and similar beverages. The mixing device comprises at least one steam inlet, at least one milk inlet and an outlet while a first end of the milk supply duct is connected to the at least one milk inlet, a second open end of the at least one milk supply duct is situated at a height lower than the highest point of the at least one milk supply duct, while further, in use, the second open end of the milk supply duct is in fluid communication with a milk-filled milk container. The emulsifying assembly further comprises an aeration valve which is connected to the at least one milk supply duct, and with which the at least one milk supply duct can be aerated when the aeration valve is in its opened position. The milk container is placed in a cooling unit. The milk supply duct extends substantially inside the cooling unit.

Abstract: With respect to a filter with a fastening device for a coffee-making apparatus of the type where water is brought to a boil in a closed container, whereupon the water is pressed through a riser pipe into a funnel, where boiling water extracts aromas and flavour from the ground coffee, whereupon the finished coffee beverage is filtered back into the closed container through a filter placed at the outlet of the funnel, where the filter is fastened by means of a fastening device which reaches through the riser pipe, the objective is to provide a filter where the aroma and flavour of the ground coffee is exploited as well as possible and where the filter offers a comparatively large filter surface for the finished coffee, and where the filter can easily be removed from the funnel and cleaned with a view to further coffee-making. Moreover, the filter must be easily replaceable by dismantling the handle and locking clip and fitting these on a new filter.

Abstract: An automatic dispenser of frothed milk and pre-made liquid coffee received from refrigerated milk and pre-made liquid coffee containers that selectively delivers cold and hot Italian-style coffees, such as, cappuccino, latte, espresso, and other. The refrigeration mechanism is based in Peltier effect and has a chamber to store the milk and pre-made liquid containers which are accessible to a user. The heating mechanism includes a hot water tank and cone-shaped heat exchanger assemblies to heat the frothed milk and pre-made liquid coffee, respectively. The milk and pre-made liquid coffee are drawn by two separate pumps through fluid conduits from the refrigerated containers to the air valves to be frothed. If a user selects hot beverage, the flow is directed to the heat exchanger and then discharged through a nozzle to a cap. If a user selects cold beverage, the flow is directed to the nozzle to be discharged to the consumer.