Abstract: A fully automatic, milk inclusive espresso coffee machine which includes coffee bean grinding and brewing apparatus and a milk aeration system which pumps a selection of milk from an internal refrigerator through a choice of aeration processes to a steaming apparatus for heating and further conditioning the milk for joining the brewed coffee liquor. With each beverage production cycle all milk is hygienically either served or returned to its refrigerated reservoir. A process is disclosed which includes pumping milk, all in a refrigerated environment, selectively along a plurality of milk lines one of which may inject air for foaming the milk to a steam delivery line for heating and steaming it and delivering it to a beverage cup. After the desired amount of milk has been delivered, the steam flow continues momentarily to cleanse the line of residual milk.

Abstract: Device for frothing and heating liquids such as milk (3) and the like, comprising a substantially cylindrical intermediate body (10) which has sealingly engaged on it an upper body (20) connected to the steam supply pipe (22a) of a machine for preparing hot drinks and provided at the bottom with a nozzle (23), the nozzle (23) being arranged above an internal constriction (10b) which is followed by a coaxial cylindrical duct (12d) in which there emerge radial holes (12a) supplying air for frothing the milk (3), wherein the intermediate body (10) has fixed to it at the bottom a cylindrical body (30) onto which there is coaxially fitted a tubular element (40), wherein said cylindrical body (30) has projections (31) extending longitudinally from its external surface and designed to be engaged with corresponding seats (41) of the tubular element (40) in order to retain the latter, and wherein the tubular element (40) has recesses (51) extending longitudinally and forming longitudinal ducts supplying the frothing a

Abstract: An improved espresso/cappuccino machine and methods which comprise a crema device downstream of the coffee filter for producing consistent and rich crema on top of the espresso and an automatic milk frothier for producing a predetermined amount of visually appealing foamy head for the milk, both in a manner that is independent of the operators' skill. The crema device comprises an expandable opening for forming a stream or jet of espresso, a crema chamber having keeping means for maintaining an amount of espresso in the chamber during the brewing process, and an arrangement that allows the jet of espresso to plunge directly into the espresso maintained in the chamber thereby producing the crema.

Abstract: An emulsifying unit, particularly for emulsifying steam, air, and milk to prepare cappuccino and the like, comprising an acceleration duct into which a steam injection nozzle leads, the acceleration duct ending with an emulsifying chamber. The acceleration duct is connected to a milk injection duct that draws from a milk container and is provided with an air injection port in a point that is spaced from the acceleration duct.

Abstract: The present invention relates to a device for a beverage brewing machine for the heating and emulsification of liquids, in particular for the preparation of the coffee with milk beverage "Cappuccino". The device comprises a pipe and a nozzle succeeding in the lower section to the bore, from the orifice of which nozzle hot steam exits during operation. The nozzle is encompassed by the pipe such that an annular chamber is formed around the nozzle, which chamber is open in the direction of flow. The open end of the annular chamber extends beyond the orifice of the nozzle. Apertures are formed at the pipe at the level of the orifice of the nozzle, through which the air, which is necessary for the emulsification, can enter the annular chamber. Further, rib structure is provided at the pipe which permits a user to keep a defined distance between the orifice of the nozzle and the liquid's surface by visual check.

Abstract: A fully automated cappuccino, latte, and espresso brewing machine which includes a refrigerated milk supply from which milk is drawn by a steam driven venturi apparatus. The venturi subcombination includes independently electrically operated valving for the driving steam, for drawing milk from its supply, and for drawing air, as desired, for foaming the milk in a vortex mixer coupled to the output of the venturi. The valving may be sequential so that with each cycle of use of the apparatus, it is hygienically steam cleaned of all milk residue.

Abstract: A milk frothing system is provided whereby milk is first frothed by controlled introduction of air, and then heated by circulation in a conduit which passes through a hot water tank. Milk initially is drawn into a milk frother from a cold milk supply, such milk supply preferably being replaceably housed in an onboard refrigerator. Once frothed, milk is directed through a frothed milk conduit, passing through an ambient pressure hot water tank so as to heat the frothed milk. An espresso water conduit similarly may be connected to a water supply, such espresso water conduit passing water through the hot water tank so as to heat the water. The heated water is passed through espresso grounds to produce espresso which is discharged through an espresso discharge nozzle. The hot frothed milk is passed directly through a milk discharge nozzle for use in making a beverage such as cappuccino or the like.

Abstract: A device for the preparation of frothed milk includes an a steam pipe arrangement including an inner pipe having one end adapted for connecting to a superheated steam generator of a coffee or espresso maker with superheated steam flowing through the inner pipe during operation, and an outer pipe arranged coaxially with the inner pipe and defining at least one air flow channel between the inner and outer pipes. The pipe arrangement includes an outlet configuration for outputting a mixture of steam and air. The outlet configuration includes at least two outlets arranged for opening directly into a container of milk, with at least one of the outlets being substantially radially-oriented with respect to a longitudinal direction of the steam pipe arrangement and being formed by approximately radial openings in the inner and outer pipes that are aligned with one another.

Abstract: A device is disclosed for the preparation of milk froth for cappuccino (milk-coffee beverage) to be employed as an accessory to coffee or espresso makers or steam preparation machines equipped with a superheated steam generator and a steam pipe. A venturi is disposed at the outlet end of the steam pipe and has an associated air intake conduit and a milk intake conduit that are arranged in such a way that the outlet opening of the air intake conduit and the outlet opening of the milk intake conduit open in the venturi in the zone of greatest subatmospheric pressure. Due to the subatmospheric pressure created in the venturi by the flowing steam, air and milk are sucked in and mixed with the superheated steam in the diffusion path of the venturi. Thus the three-component mixture of steam, air and milk required for the generation of milk froth is created already in the venturi and the desired milk froth is available at the outlet of the venturi.

Abstract: An accessory for the preparation of a creamy air-milk-steam emulsion to produce Italian cappuccino, is mounted at the end of a steam outlet pipe (2) of an espresso coffee machine. The accessory comprises an aspiration chamber (3) communicating with the steam outlet pipe, a first lateral opening (4) which communicates with a receptacle containing milk, a second lateral opening (5) in communication with the atmosphere, and a third opening (6) through which leaves a first mixture which flows into an emulsion chamber (7) having a first outlet (8). The accessory comprises a first rigid tubular member (9) having the first opening (4) and the first outlet (8) and receiving partially a second flexible tubular member (10) connected at its upper end to the steam outlet pipe (2) and comprising the aspiration chamber (3). The invention is applicable to all coffee machines with a steam outlet pipe.

Abstract: An accessory for the preparation of a creamy air-milk-steam emulsion to produce Italian cappuccino, is mounted at the end of a steam outlet pipe (2) of an espresso coffee machine. The accessory comprises an aspiration chamber (3) communicating with the steam outlet pipe, a first lateral opening (4) which communicates with a receptacle containing milk, a second lateral opening (5) in communication with the atmosphere, and a third opening (6) through which leaves a first mixture which flows into an emulsion chamber (7) having a first outlet (8). The receptacle containing the milk is integral with the accessory. The invention is applicable to a cappuccino accessory fixed on a steam outlet pipe of a coffee-making machine.

Abstract: The steam ejection nozzle comprises an elongated body which internally defines a chamber. One end of the body is open for coupling to a steam delivery duct and the other end has a plurality of steam discharge outlets. The steam ejection nozzle furthermore comprises a lamination cone which can be partially immersed within a fluid to be emulsified. The lamination cone is skimmed by the flow of steam discharged from the outlets in order to facilitate penetration of the steam into the liquid and create a vortex which increases the inclusion of air.

Abstract: A automated, milk inclusive espresso coffee machine which includes a fully automatic coffee grinding and brewing apparatus and a steam generator for driving a venturi mixing device which draws ambient air and milk from a refrigerated source for making milk inclusive espresso beverages, all milk contacting surfaces being either refrigerated or steam cleaned with each beverage made and served. A novel microprocessor controls all operations including brewing, steam generating, water heating, refrigerating, operations parameters, measuring and monitoring, many "house-keeping" functions and others.

Abstract: A device for obtaining hot drinks in solution, especially hot drinks made from a freeze-dried product. The freeze-dried product is dispensed in a predetermined dose into a treatment chamber. The treatment chamber is closed and air, liquid, and steam are injected into the treatment chamber in order to dissolve the predetermined dose and to create the hot drink. The predetermined dose is substantially mixed and dissolved in the liquid, steam and air and removed from the treatment chamber through an outlet in a cover of the treatment chamber and through a valve in the bottom of the treatment chamber. The supply of air to the treatment chamber can be interrupted if the hot drink is desired without froth.

Abstract: In order to whip liquid cream even in reduced quantities, without any effort and risk, the apparatus according to the invention comprises a piston (7) provided in its front part (7b) with holes (17) through which a mixture of cream and air is pumped by jerky motions which whip the cream progressively as it moves towards a nozzle (16) dispensing the whipped cream. The rear part (7a) of the piston (7) operates with an excentric (4) actuated by a electric motor (2) and exerts oscillations along its longitudinal axis, thus modifying constantly the empty space in a tube (8) surrounding the piston (7). This modification of volume creates a sucking action on the liquid cream to which air is mixed and, at the same time, pumps said mixture by jerky motions towards the nozzle (16) through the holes (17).

Abstract: A static whipping device and process for intermixing of a whippable liquid and a propellant gas under pressure to produce a whipped product. The device includes a pressure chamber with a top and a bottom and a valve for introducing a propellant gas and for dispensing a whipped product. The valve is adjacent the top of the container. A static mixer for intermixing the whippable liquid and the propellant gas is disposed in the chamber. It includes elongated a tubular member, preferably formed of plastic, having one end connected to the valve for dispensing the whipped product and the other end extending to near the bottom of the chamber. It further includes an internal mixer disposed within the tubular member and adjacent the top of the container. An aperture is disposed in the tublar member adjacent the internal mixer for permitting a limited amount of the propellant gas to enter the tubular member.

Abstract: Device for frothing and heating milk for beverages, consisting of a substantially tubular cylindrical body (1) connected to the steam outlet tube (3) of a machine for preparing hot beverages, the cylindrical body having within it a first nozzle (8), outside which nozzle there is, within the cylindrical body, a chamber (12) into which opens a milk intake tube (12a) from a vessel (4), the nozzle (8) being located above a constriction (10) followed by a second nozzle (11, 111) outside which, within the cylindrical body, is formed a chamber (16, 116) having one or more apertures (17) communicating with the outside and at least one aperture (18, 118) communicating with the inside of the nozzle (11, 111), beneath which there is an outlet duct (23, 22) leading to the outside, where a vessel may be placed to receive the frothed milk.

Abstract: An adapter having an elastic body with a first inlet for the discharge end of a steam-supplying conduit, a second inlet for the discharge end of an air-supplying pipe, a mixing chamber into which air drawn by pressurized steam which is supplied by the conduit, and an outlet which discharges the mixture of air and steam into a supply of milk to thereby foam the milk so that foamed milk can be used as a topping for regular coffee or espresso coffee. The discharge end of the pipe and/or the discharge end of the conduit is held in the respective inlet exclusively by friction to facilitate ready separation of the body of the adapter. The intake end of the air-supplying pipe carries an elastic cap with one or more channels which supply atmospheric air into the pipe when the conduit supplies pressurized steam. The cap is removed prior to cleaning of the pipe and of the body of the adapter if the body is cleaned jointly with the pipe.

Abstract: An automatic device for obtaining frothy milk comprises a first mixing assembly (30) which feeds a second frothing assembly (40), comprising an expansion chamber (17), a milk feeding duct (31) being provided in the first assembly (30) inside a nozzle (13) for the pressurized steam, this nozzle being coaxial to the milk duct (31), the outlet of this duct slightly projecting over the steam outlet. The milk-steam mixture which is formed, tangentially flows to the expansion chamber, which has a circular section. Preferably the diameter of the nozzle (12) of the outflowing milk is about 1.1-1.2 mm, while the clear radial span of the annular section nozzle (13) of the outflowing steam is about 0.2 mm, the milk outlet projecting about 0.2 mm with respect to the steam outlet.

Abstract: A whipping machine comprising: a mixer body provided with a motor therein; a container placed on said mixer body; and an agitator with at least a disc portion provided in close proximity to the inner bottom surface of said container, said agitator being rotatably provided in said container substantially at the central portion of the bottom surface thereof in such a manner that the center axis of said discal portion is perpendicular to said bottom surface so as to agitate and whip a material charged into said container, and said disc portion being integrally provided with an indicator rod which protrudes upward from the center of the rotation of said disc portion and has a mark for indicating the height that the upper surface of the central portion of the whipped material is to reach when said material charged into said container has been whipped to said predetermined degree by the rotation of said agitator, which is suitable for whipping ice cream materials.

Abstract: Chocolate is refined by so-called conching. This is carried out in a device whereby the mass is spread out in a thin film and exposed to the air. Among other things, the viscosity is reduced as a result. By subjecting the chocolate mass directly prior to the spreading in a thin film to high shear stresses, a further reduction in viscosity takes place. The invention provides a device wherein, directly preceding the spreading out in a film, the mass is subjected to high shear stresses by means of arranging radially directed pins on a drive shaft.

Abstract: An apparatus for producing whipped cream includes a pressureless reservoir for receiving the cream, a pump driven by means of a motor, an intake line connecting the pressureless reservoir to the pump, and a pressure line leading from the pump to a homogenizer including an outlet nozzle. The intake line is connected to an air intake duct and operation of the motor is started by means of the switch. A relieving line leading to the reservoir is connected to the pressure line. A valve is provided in the relieving line. The valve is in operative connection with the switch in such a way that the valve is closed when the pump is running and the valve is open when the pump is stopped.

Abstract: A food processor wherein a shaft which extends into the interior of a bowl is driven by an electric motor employs a whipping tool having a hub which receives torque from the shaft, either directly or through the medium of an adapter, and a disc-shaped portion. The underside of the disc-shaped portion is immediately adjacent to the upper side of the bottom wall of the bowl and has ribs separating radially extending channels each having an inlet in the region of the hub and one or more outlets at the periphery of the tool. When the tool rotates, the inlets draw air or receive air from a system of passages, and the channels discharge the thus admitted air into the material (such as cream, egg whites or mayonnaise) which gathers at the periphery of the tool so that the material is thoroughly mixed and is also whipped by admission of finely atomized air. The tool can process large or very small quantities of foodstuffs without changing its RPM.

Abstract: An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be collected at an upper portion of the tank and recirculated back into the lower portion of the tank. Pressurized air may also be introduced through the top of the tank while the gas-entrained contents are dispensed into pressurized containers, to maintain a predetermined pressure thereon.

Abstract: A device for warming up, in a bar or at home, milk taken from a container 21 and pushed by a pump 23 into a heat exchanger 1, where the milk circuit, consisting in a coil 3 or the like, is immersed into the heating liquid for leading the same, under pressure, to outlet nozzles provided with counterboring shapes 105 and 105' for the spout for the mixing with the atmospheric air taken, by depression, from a small tube 19 so as to determine the outflow of warm foamy milk.

Abstract: A cream whipping machine has an electric motor (1), a vane pump (3,9) and a whipping barrel (26) fitted closely together in axial alignment. Air and cream are sucked in to the pump chamber (14) via an intake assembly (16). A pump rotor (3) is fixed to a motor shaft (2) and a pump casing (9) together with the whipping barrel (26) and intake assembly (16), may be withdrawn from the rotor by undoing bolts (11). A space (13) to the motor side of a main pump seal (8) is vented to atmosphere through an opening (12) so that if the seal fails the liquid product is not forced into the motor.

Abstract: An improved food processor kitchen appliance is disclosed which possesses the capability of whipping cream, egg whites, and the like under relatively mild conditions that do not degrade the food product being processed. The invention resides in a modified food processor which includes: a special bowl, sometimes referred to as an air bowl, which may be readily substituted for the conventional bowl and into which low pressure air may be admitted; means to supply a source of air to be fed into the bowl through the bottom of the bowl; means for controlling the stirring whisk attachment mixing speed; and means for monitoring the admittance of air into the food product to be whipped. The act of placement of the air bowl on the base functions to control suitable electrical switches which in turn control devices which alter gear ratios between the drive motor and the drive shaft to a lower than conventional gear ratio, thereby reducing the rotational speed for the food whipping cycle.

Abstract: A machine for making an emulsified product from a mixture of a gas and a liquid milk product capable of forming a foam which comprises a fixed whipping barrel, having a substantially labyrinth passage defined therein, and to which the liquid milk product, after having sucked by and mixed with the gas in a suction pump, is supplied under pressure. The liquid milk product mixed with air is emulsified as it flows through the labyrinth passage in the fixed whipping barrel and then supplied towards a rotary whipping barrel having therein a stirring rod rotatable about its longitudinal axis. The emulsified milk product is, during its passage through the rotary whipping barrel, stirred by the rotary stirring rod so that it can be further emulsified to provide a highly homogenized emulsion which is subsequently discharged from a dispenser.

Abstract: To mix a gas with a mass flowing continuously through a conduit, the gas is caused to flow from a pressurized gas supply into the conduit by way of a nozzle in which the gas expands at a critical pressure ratio; and the pressure of the gas flowing from the nozzle is increased before the gas is introduced into the flowing mass.