Abstract: Apparatus apt to heat, emulsify, whip, harden, liquids of different types, particularly milk, chocolate, punch and the like, comprising:a turbulence tube to be immersed in the liquid to be treated the wall of which is provided with a calibrated hole, being able to act as an air inlet; anda securing block to be hermetically mounted on the top of said turbulence tube and terminating at its lower portion with a calibrated hole, said block being able to be coupled to a source of steam through coupling means.

Abstract: The present specification discloses an improved type of "Espresso" coffee machine where the means (22) for the production and distribution of hot water and steam are independent from the means (5) used for the production of the espresso coffee itself.In this way the construction of the "espresso" coffee machines is very simplified and is possible to easily assemble various type of machines to meet whatever customer's requirements.

Abstract: A household ice-cream machine has an annular container in which a blade driven by a geared motor is rotatable, the container being releasably supported within an annular vessel so as to define an interspace containing a measured quantity of a liquid with a low freezing point.The cooling system of the ice-cream machine includes an evaporator coil disposed in favorable heat-exchange relationship with the liquid in the said interspace.

Abstract: An ice-cream making machine has a container (3) for the ice cream and a motor-driven stirrer (4) located within the container (3), which is cooled by Peltier effect thermo-elements (8) each having a flat side in contact with a wall of the container (3) and an opposite flat side in contact with a heat dissipation member (9). The Peltier effect thermo-elements (8) are located between the bottom wall of the container (3) and the heat dissipation member and the lower surface of the container bottom wall has raised flat surface portions (11) in correspondence with the thermo-elements (89; the heat dissipation member has flat surface zones (9b) in contact with the thermo elements (8), and the surface area of each of the raised flat surface portions (11) and each of the said flat contact zones (9b) are at least equal to the surface area of each side of each Peltier effect thermo element (8).