Abstract: A frozen dessert mixing machine of the type including an auger and mixing cone which has an open top, wherein the mixing cone moves toward the auger and the auger mixes a frozen desert from material contained in the mixing cone. The mixing machine further comprises means for effectively closing the open top of the mixing cone during the mixing of the desert material so that a liquid material can be included in the mixing cone to be mixed with a frozen material in the mixing cone without the liquid material or resulting mixture being ejected from or otherwise escaping from the mixing cone. A valve mechanism is associated with an opening in the bottom of the mixing cone so that the resulting mixture in the mixing cone can be dispensed from the bottom of the mixing cone when the valve mechanism is opened.

Abstract: A dessert mixing machine comprises a housing and a motor driven drive shaft associated with the housing. An auger is operably attached to the drive shaft, the auger being rotated when the motor driven shaft is rotated. A mixing cone is provided, with the mixing cone and the auger being moveable relative to one another. A drive assembly for moving the mixing cone and the auger relative to one another is also provided. A locking system is operable to restrict or limit movement of the mixing cone and the auger relative to one while the auger is being rotated by the motor driven shaft.

Abstract: A hard ice cream dispenser configured to dispense hard ice cream. The hard ice cream dispenser comprises a housing support structure; a drive assembly coupled to and supported by the housing, and having a plunger drive means configured to displace a plunger; a sleeve supportable within the housing and configured to receive an inverted container of hard ice cream therein, wherein the sleeve provides lateral and longitudinal support to the ice cream container as the plunger travels through the container; and a nozzle removably coupled to an end of the support sleeve so as to be in fluid communication with the container of ice cream, wherein the nozzle comprises a spout for controlling the volume and cross-sectional size of dispensed ice cream. The plunger is configured to be supported within the housing and removably coupled to the plunger drive means, wherein the plunger functions to displace the ice cream from the container, into and through the nozzle, and out the spout.

Abstract: A cup-shaped mold for the shaping and baking of bread, batter, cookie dough and other baking material comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. The molding members are made from materials with different coefficients of heat transfer to create a heat differential while cooking. The molding members are placed together with the baking material between them, thereby forming the baking material into a cup-shape. During heating of the mold for baking, a plurality of springs or clamps press the molding members together at between about 0.5 and 1.0 p.s.i. to prevent escape of the baking material from the mold while allowing partial escape of moisture from the mold.

Abstract: A cup-shaped mold for the shaping and baking of bread or cookie dough comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. Each molding member has a flange horizontally extending from its edge. When the molding members are placed together with the dough between them, thereby forming the dough into cup-shaped, the flanges are in continuous contact along their length. During heating of the mold for baking, a plurality of clamps press the flanges together at between 0.5 and 1 p.s.i. to prevent escape of the dough from the mold while allowing partial escape of moisture from the mold.

Abstract: A cookie having a cupped shape facilitating placement of a scoop of ice cream or other confectionary substance therein is disclosed. The cookie is prepared by applying a differential cooking environment wherein the upper mold receives a lesser quantity of cooking heat and the lower mold receives a comparative larger quantity of cooking heat to develop an appropriate balance of baking reaction wherein gas formation within the cookie batter is controlled to develop an acceptable cookie texture and quality.

Abstract: A dispensing system for dispensing a wide variety of types and flavors of a solid food, such as ice cream, in spherical-shaped balls or scoops. The dispensing system is housed in a structure that provides a plurality of drawer-like compartments that are accessible from a front side thereof. The structure may advantageously comprise the walls of a freezer or refrigeration unit when the solid food to be dispensed must be maintained at a low temperature. Each compartment is loaded by sliding it out from its compartment and placing the food to be dispensed within a barrel or holding chamber thereof. Once loaded, the compartment is slid back into the housing structure. The back side of the barrel or holding chamber is open and aligned with a movable plunger that moves forward and maintains a constant pressure on the food contained therein. The plunger is controlled by a suitable pressure source, such as a pressurized air cylinder or hydraulic unit.