Abstract: An ice cream product making machine includes a main body, housing a refrigerating unit, and a secondary body, removably associated with the main body, including a mixing and cooling unit having a vertical axis interacting with the refrigerating unit, a lid allowing access to an interior and inside, a stirrer. The secondary body includes a hollow space surrounding the mixing and cooling unit and integral with it, containing a coolant to cool the mixing and cooling unit when the secondary body is associated with the main body, during machine operation, and to keep the mixing and cooling unit cool when the secondary body is separated from the main body.

Abstract: A stirrer of a machine for making and dispensing ice cream products rotates about an axis inside a cylindrical mixing and freezing unit and comprises a plurality of helical scrapers extending around the axis and operating on an inside wall of the mixing and freezing unit to be scraped, a shaft for rotating the stirrer about the axis and mounting the helical scrapers at a first end of them. Each helical scraper comprises a guide and at least one scraping member which can be slidably coupled to and uncoupled from the guide.

Abstract: A machine for the homogenization and thermal treatment of liquid and semi-liquid food products includes a tank for containing the food products; an electric first heater, operating on the food product to heat it and so thermally treat it; a heating plant with a thermodynamic cycle including at least a first heat exchanger; and a second heater including the first heat exchanger, operating on the food product to heat it and so thermally treat it.

Abstract: A device for transferring liquid, semiliquid or powdered basic products including: a main body designed to form a plurality of transfer channels defining respective conveying paths which are at least partly separate from one another, each including a respective inlet for a basic product, said main body including an outlet shared by said transfer channels.

Abstract: A method for cleaning a machine for liquid or semi-liquid products, the machine includes: a first container intended to contain a liquid or semi-liquid basic mixture or finished product and also provided with related means for thermal treatment of the liquid or semi-liquid basic mixture or finished product and a mixer. The method includes, in time sequence, the following steps: a) emptying the basic mixture contained in the first container; b) washing said first container with a washing fluid; c) at least partly filling the first container with a cleaning fluid and subjecting the cleaning fluid in the first container to a pasteurizing thermal treatment.

Abstract: A method for cleaning a machine for liquid or semi-liquid food products having a container forming a processing chamber, a mixer inside the processing chamber, and a thermal treatment mechanism to exchange heat with the processing chamber. The method includes a) pasteurizing a basic mixture or finished product in the container at a first time interval; b) performing the following operations at a second time interval: emptying the basic mixture from the container, washing the container using a washing fluid, filling the container with a cleaning fluid and subjecting the cleaning fluid in the container to a heating thermal treatment; c) disassembling and cleaning at a third time interval components of the machine which make contact, in use, with the basic mixture or product, where the first time interval is less than the second time interval and the second time interval is less than the third time interval.

Abstract: A method for making liquid and semi-liquid fermented milk products, including the following steps: a) placing a milk-based mixture in a container; b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10?8 CFU/ml of basic mixture, and subjecting the basic mixture to which tic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Abstract: A machine for making and dispensing liquid and/or semi-liquid food products includes a tank for containing the product and a dispensing tap mounted on the discharging outlet of the tank. The tap has a duct connected to the discharging outlet and a piston sliding in a sealed fashion inside the duct. The duct has a first stretch extending between a first end and a branch of the duct from which a dispensing outlet of the tap extends, and a second stretch extending between the branch of the duct and a second end of the duct. The first longitudinal end is connected in a sealed fashion to the discharging outlet and the second end is closed by a plug The piston is movable between a position preventing the dispensing of the product and allowing the washing of the duct, and a position allowing dispensing of the product.

Abstract: A machine for making liquid or semi-liquid food products includes a plurality of first containers containing a liquid or semi-liquid basic mixture and having a deformable wall, such that the space occupied by each first container depends on a quantity of basic mixture in the first container. A rigid second container forming a processing chamber for the basic mixture includes a mixer and mechanism for thermal treatment to convert the basic mixture into a liquid or semi-liquid product. A sensor providing a signal representing the quantity of basic mixture at least in one of the first containers is operatively connected to the second container. A command and control unit is connected to the sensor to receive the signal and configured to infer, based on the signal, a condition of absence of mixture in one of the first containers connected to the second container.

Abstract: A machine for making and dispensing ice creams, comprises in combination: a container designed to contain a basic mixture for converting it into ice cream; a mixer and a refrigeration system, operatively associated with said container respectively for mixing said basic mixture and for cooling said basic mixture in such a way as to convert it, in the container, into ice cream; a control and operating unit, operatively associated with said refrigeration system for controlling activation and deactivation of said refrigeration system and for regulating its cooling thermal power at least between a first, production thermal power and a second, preservation thermal power which is lower than said first, production thermal power, said control and operating unit being designed to allow said refrigeration system to be activated at the second, preservation power when said container is substantially empty.

Abstract: A piston-operated dispenser unit for confectionery food products, comprising (I) a door (4) mountable on a dispensing mouth (5) of a machine (2) for making and instantaneously dispensing confectionery products; (II) at least one dispensing tap (9), in turn comprising a main body (10), extending frontally from the door (4) and forming, inside the door (4), an outflow duct (11) for the product to be dispensed, and a piston (13), slidably mounted inside the duct (11) and mobile between an open position and a closed position of the duct (11); (III) a manually operated lever (17), connected to the piston (13) for moving the piston (13) between the open position and the closed position of the duct (11), and vice versa; and (IV) a spring (24) operating on the piston (13) to apply an action for keeping the piston (13) in the closed position.

Abstract: A machine for the homogenization and thermal treatment of liquid and semi-liquid food products, for example ice creams, whipped cream, creams, chocolate, yogurt and the like, comprises a containment tank for the mixture and a centrifugal pump put in fluid communication with the bottom of the containment tank for drawing mixture from the tank and putting it back into the tank, heating and cooling means acting at the pump for heating and cooling the mixture in transit in the pump. The heating and cooling means comprise a thermal machine with reversible thermodynamic cycle and using carbon dioxide as refrigerant.

Abstract: A machine for the thermal treatment of liquid and semi-liquid food products comprises: at least two tanks (3A,3B) for containing respective products to be subjected to the thermal treatment, at least one dispenser (4) for dispensing the product contained in said tanks (3A,3B), at least one stirrer (5) mounted inside each tank (3A,3B) for mixing the product contained therein, thermal treatment means (6) operatively acting on the products contained in the containers (3A,3B); the machine (1) being characterized in that the thermal treatment means (6) comprise at least one circuit (7) for circulation of an operating fluid and at least two first heat exchangers (8A,8B) operating according to a thermodynamic cycle; each of the two first heat exchangers (8A,8B) being associated with a respective tank (3A,3B); said thermal treatment means (6) being configured in such a way as to implement at least one operating mode of removing heat from the respective tank (3A,3B) by means of one first heat exchanger (8A) and simult

Abstract: A machine for making and dispensing semiliquid and/or semisolid food products comprises a frame (2) furnished with a base (4) and an operating unit (6) for processing at least one mixture for making and dispensing the products. The operating unit (6) is movable at least between a raised position and a lowered position relative to the base (4) through the agency of a respective movement means (8).

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 machine for making and dispensing liquid, semi-liquid and/or semi-solid food products comprising a cylinder for processing a mixture of a basic product and air, a chamber for the transit of a heat exchange fluid, the chamber being located around the cylinder, a dispensing tap and means for treating the heat exchange fluid and supplying it to the transit chamber; it is equipped with a flexible container for containing the basic product and housed in a rigid container; a compressor of a flow of pressurized air being designed to send pressurized air into the rigid container in such a way that it acts on the flexible container to cause the transfer of the basic product from the container to the processing cylinder through a feed tube.

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 and dispensing chocolate, comprising: at least one chocolate processing container; a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing; at least a first mixer associated with the container for mixing the chocolate being processed; thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container; an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container; to a first, chocolate melting temperature; to a second temperature, which is lower than the first temperature; to a third temperature, which is between the second temperature and the first temperature.

Abstract: A method for making of ice cream on a stick, includes the following steps: subjecting a liquid or semiliquid base product to cooling and stirring inside a container to obtain a processed liquid or semiliquid product; drawing the processed product from the container to fill cavities of a mould; inserting sticks in the mould; cooling the mould, filled with the processed product and containing the sticks, so as to obtain ice creams on a stick.

Abstract: A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.