Abstract: An energy and water saving pasteuriser capable of maintaining a stable temperature distribution pattern even when transfer work are interrupted during the operation, or a tunnel type refrigerator (10) allowing hot work such as bottles and cans filled with the products sterilized at a high temperature of generally 75° C. to allow temperature of generally 25° C., wherein plural cooling vessels (11a, 12a, 12b, 12c, 12d, 13a, 13b) are disposed in a row from the upstream side to the downstream side so as to form a first cooling region (11), an intermediate cooling region (12), and a final cooling region (13), an adsorption freezing machine (19) is installed between the first cooling region (11) and final cooling region (13), and a cooling tower (20) is installed in the intermediate cooling region (12).

Abstract: There is provided a soft ice cream in which even materials such as a strawberry easily changed in properties and containing an acid component can be used, and the unique flavor of the material other than a soft ice cream mix, such as strawberry jam and chocolate, can sufficiently be enjoyed. In the soft ice cream obtained by charging the cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that the discharge shape is maintained as much as possible, the part formed of the strawberry jam is continuously disposed in the part formed of the soft ice cream mix along the cream flow charged into the cup.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.

Abstract: An ice cream vending machine prevents loss of cool air when the vending machine is not in vending operation by closing a passage of a guide member. The vending machine includes a cooling system, a freezing chamber cooled by the cooling system, a canister arranged within the freezing chamber, for holding a bead type ice cream, a cup supplying device arranged outside of the freezing chamber, for supplying a cup for holding the bead type ice cream, an ice cream discharging device for discharging the bead type ice cream from the canister, a guide member having a passage for guiding the ice cream discharged by the ice cream discharging device into the cup, and an opening/closing device for selectively opening and closing a passage of the guide member. An actuator device of the opening/closing device means may comprise a resilient member.

Abstract: An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.

Abstract: An ice cream vending machine prevents loss of cool air when the vending machine is not in vending operation by closing a passage of a guide member. The vending machine includes a cooling system, a freezing chamber cooled by the cooling system, a canister arranged within the freezing chamber, for holding a bead type ice cream, a cup supplying device arranged outside of the freezing chamber, for supplying a cup for holding the bead type ice cream, an ice cream discharging device for discharging the bead type ice cream from the canister, a guide member having a passage for guiding the ice cream discharged by the ice cream discharging device into the cup, and an opening/closing means for selectively opening and closing a passage of the guide member. An actuator device of the opening/closing means may comprise a resilient member.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft carries a number of cutting frames extending radially from the shaft and arranged on the shaft in staggered relation, each cutting frame having two frame girders, which extend radially from the drivable shaft and between which a lattice work is situated formed from longitudinal knives and transverse knives, the transverse knives being mounted on the frame girders by welding. The transverse knives form openings which are in line, in which the longitudinal knives are received with ample play, while means are provided for substantially preventing displacement of the longitudinal knives in the longitudinal direction.

Abstract: A cooking appliance (100) comprising a housing (10) providing a cooking chamber (12), a cooking mechanism associated with the cooking chamber (12) for cooking food therein, and a peltier unit (20) arranged to alter the temperature of the interior of the cooking chamber (12). The peltier unit (20) comprises a peltier device (30) having first and second metal parts which form a junction therebetween and are associated with the interior and exterior of the cooking chamber (12) respectively. In a cooling mode, the peltier device (30) is operable to, upon the passage of an electrical current across the junction in one direction, absorb heat by the first metal part and liberate heat by the second metal part, such that the interior temperature of the chamber (12) may be lowered to facilitate the storage of perishable food.

Abstract: A cooking apparatus has a cooking vessel (1), a bottom heater (3) for heating the bottom (13) of the cooking vessel, a heat exchanging jacket (5) for passing steam to exchange heat with the body of the cooking vessel, a fluid source (7) for supplying and draining the steam to and from the heat exchanging jacket, a weighing unit (9) for detecting the gross weight of the cooking vessel and heat exchanging jacket, a memory (11) for storing a reference weight change corresponding to a water-content change, and a controller (11) for controlling the bottom heater and fluid source to attain the reference weight change.

Abstract: A portable batch pasteurizer for pasteurization or other heat treatment of contained fluids for consumption by animals or humans provides a heat transfer coil through which hot or cold fluids are pumped to heat or cool the fluid in which it is immersed. An impeller circulates the fluid in which the fluid is contained to ensure even heating or cooling.

Abstract: Apparatus to produce ice-cream or similar cold products, comprising a cooling container, a cooling device arranged around the cooling chamber and an ice-cream making receptacle, inside the receptacle there being included a rotating whisk associated with a driven shaft, the cooling device comprising a vertical aperture, the cooling device being able to selectively assume a first widened position, or a second closed position, there being included an opening device to cooperate with the cooling device to take them selectively from the second to the first positions.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft carries a number of cutting frames extending radially from the shaft and arranged on the shaft in staggered relation, each cutting frame having two frame girders, which extend radially from the drivable shaft and between which a lattice work is situated formed from longitudinal knives and transverse knives, the transverse knives being mounted on the frame girders by welding. The transverse knives form openings which are in line, in which the longitudinal knives are received with ample play, while a device are provided for substantially preventing displacement of the longitudinal knives in the longitudinal direction.

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: An agitator for an ice cream making apparatus includes a shaft defining a vertical axis, left and right arms, a primary blade member, diametrically opposed left and right limbs, an extruding screw member, and an auxiliary blade member disposed above the primary blade member. The primary blade member is rotatable relative to the auxiliary blade member, which is held fast when the shaft rotates.

Abstract: The invention relates to a plant for producing chocolate articles, comprising at least one refrigeration section 5, 8, 12. Cold air supply to a chocolate plant is improved in that the cold air inlet 16, 17, 18 of the refrigeration section 5, 8, 12 is connected to a cold air duct of a central refrigeration system 14.

Abstract: A self-contained, continuous flow pasteurizer is herein disclosed. Such a pasteurizer comprises a first tank and a second tank interconnected by a pasteurization conduit. A single pump pumps fluids from the first tank to the second tank at a predetermined flow rate. Fluids are heated to their desired pasteurization temperature in a first section of the conduit and are held at this temperature while flowing through a second section of the conduit. Fluids not reaching the desired pasteurization temperature do not pass into the second section of the conduit but are recirculated back to the first tank by a recirculation valve and conduit connected between the first tank and the pasteurization conduit. A third section of the conduit passes through a cooling structure so that the fluid flowing in the conduit will be cooled down from its pasteurization temperature before being deposited in the second tank.

Abstract: A pasteurizing system for spraying liquids onto containers such as bottles and cans has a conveyor for conveying the containers and one or more spray tubes mounted parallel to the conveyor's plane of motion. Each of the spray tubes has outlet openings longitudinally distributed along its bottom side, and the inside cross section of the spray tube decreases along its length from a liquid inlet end of the spray tube, to an opposite end of the spray tube.

Abstract: Method and apparatus for continuously tempering a fat-containing, chocolate-like mass. The mass is subjected to a cooling creating crystals in the mass as it passes over crystal creating cooling surfaces, and a final reheating (H). For any raise or drop in the cooling medium temperature or flow, the temperature of the crystal creating cooling surfaces is controlled to be lower than, or equal to a predetermined, maximum temperature value, which creates crystals in the mass.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering column (1) including a plurality of liquid chambers (17). The liquid chambers (17) include tempering surfaces (18), and they are interconnected for the flow of a tempering medium. A plurality of mass chambers (7) is arranged between the tempering surfaces (18) of the liquid chambers (17). The liquid chambers (17) and the mass chambers (7) form a cylinder. A plurality of mixing tools (6) is provided, each mixing tool (6) being arranged in one of the mass chambers (7), and each mixing tool (6) being connected to a driving shaft (3). A plurality of mass passages (26) is provided, each mass passage (26) interconnecting two adjacent mass chambers (7) for the flow of the mass to be tempered. Each of the mass passages (26) has the shape of an annular gap being connected to and surrounding the driving shaft (3).

Abstract: A machine for dispensing a soft-serve product comprises a freezer barrel (12), a mix hopper (14) for containing soft-serve mix (16) and being in flow communication with the freezer barrel so that soft-serve mix can flow from the mix hopper into the freezer barrel, a flow passage (42, 42.1) leading from the freezer barrel to a draw spout (64), and a beater assembly (20) for expelling frozen product from the freezer barrel via the flow passage to the draw spout. A solids hopper (52) for containing a flowable solid topping is further provided, and an archimedes screw (56) for feeding the solid topping from the solids hopper into the flow stream of soft-serve product as it passes through the flow passage. A vaned rotor (44) and a rotation sensor (80) meter the flow of soft-serve product through the flow passage and control the speed of a topping motor (60) driving the archimedes screw.

Abstract: The invention concerns an apparatus for continuously tempering a fat containing chocolate mass, whereby the mass is subjected to a primary cooling, a subsequent secondary cooling creating crystals in the mass, and a final reheating.

Abstract: A temperature sensing device for a food storage container accurately detects the internal temperature of a storage chamber to achieve an accurate on/off control for heating and cooling cycles by minimizing a temperature fluctuation existing in the storage chamber. The temperature sensing device includes a temperature sensor to sense a temperature of the storage chamber and generate an electrical signal representative of the sensed temperature; a control unit, having a microprocessor, to control the cooling system based on the electrical signal generated by the temperature sensor; and a metallic fixing bracket for fixing the temperature sensor to the inner liner at a position near an inlet portion of an evaporator receiving a cooled refrigerant from a condenser, such that the temperature sensor is in close contact with the outer surface of an inner liner of the storage chamber, to establish a thermally conductive path between the inner liner and the temperature sensor.

Abstract: An ice cream making apparatus includes an inner container having a first bottom formed with a first bottom opening, and an outer container surrounding the inner container to confine a coolant storing space therebetween. The outer container has a second bottom formed with a second bottom opening, and an outer rim extending along and upwardly from the second bottom opening. The outer rim has a shoulder extending radially and inwardly therefrom adjacent to the first bottom opening and confronting the first bottom of the inner container. A sealing ring is disposed between the shoulder and the first bottom of the inner container. A hollow tightening member extends through the first and second bottom openings, and abuts against the first bottom of the inner container and the outer rim so as to press the shoulder and the first bottom of the inner container to abut tightly against the sealing ring for preventing coolant from leaking out from the coolant storing space.

Abstract: An ice cream making apparatus includes a container having a bottom opening for passage of ice cream, and a discharging mechanism mounted on the container below the bottom opening and adapted to discharge ice cream out of the container. The discharging mechanism has a hollow guide which is mounted on the container and which defines a passageway therein for communication with the bottom opening, a gate member disposed underneath the passageway and mounted slidably on the hollow guide for moving in a transverse direction across the passageway to seal the passageway, and a linkage mechanism pivotally mounted on the hollow guide for rotating about an axis to manipulate movement of the gate member in the transverse direction.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering circuit (17) for a tempering medium and a plurality of chambers (9), at least one of the chambers (9) being connected to the tempering circuit (17). The chamber (9) includes an entrance (15) for the tempering medium being arranged at the periphery of the chamber (9) and an exit (16) for the tempering medium being arranged at the periphery of the chamber (9). At least one first separating wall (29, 29') is arranged inside the chamber (9), and at least one second separating wall (30, 30') is arranged inside the chamber (9). The first and second separating walls (29, 29'; 30, 30') are arranged in the form of at least two spirals defining a spiral-like canal (32) therebetween for the flow of the tempering medium from the entrance (15) toward the exit (16). The separating walls (29, 29'; 30, 30') each extend from an outside region of the chamber (9) toward an inside region of the chamber (9).

Abstract: A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacuum evaporation of the whey to a solids content of 65-80%, crystallization of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallization, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallization of the whey concentrate and air drying the whey.

Abstract: A combined baker and ice cream maker includes a base plate, a barrel-receiving container, and a bread baking unit and an ice cream making unit which are to be selectively received in the container. Each of the bread baking unit and the ice cream making unit has a bottom mounting portion. A heater is disposed inside the container. A barrel seat is mounted on the base plate for selectively seating the bread baking unit and the ice cream making unit thereon. A shaft extends through the base plate into the barrel seat. A driving unit is mounted on the base plate, and is connected to the shaft. A switch is mounted on the base plate, and is connected to the heater. A lever is pivotally mounted on the base plate and has opposite first and second ends. The first end extends to the switch, while the second end extends to the barrel seat.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: The method and apparatus for continually molding, chilling and cutting cheese of the present invention utilizes an elongate molding tube having an inlet end and an outlet end, and a pump/movement mechanism for forcing cheese curd into the inlet end of the elongate molding tube. A cooling mechanism is disposed in communication with the elongate molding tube to chill the molding tube and thereby chill the cheese as it passes through the molding tube so that cheese passing out of the outlet end of the elongate molding tube may be cut to the desired size and packaged, aged, etc. The cooling mechanism forms a cooling gradient within the molding tube, such that warmer temperature coolant is used about the inlet end of the molding tube than about the outlet end. The cooling gradient is applied in such a manner to provide a more uniform cooling in the cheese, and thereby achieve a superior end product.

Abstract: An apparatus for continuously processing a cocoa-butter containing or similar fat-containing mass, particularly a chocolate mass, includes an outer stationary cooling cylinder, wherein the mass to be processed is pumped through the interior of the stationary cooling cylinder from one end face thereof into the area of the other end face. The apparatus further includes a driven agitating element in the interior of the cooling cylinder. A driven inner cylinder having a smaller diameter than the cooling cylinder is arranged concentrically in the cooling cylinder. The cooling cylinder and the inner cylinder form an annular interior in which a number of agitating rollers forming the agitating element are arranged. The axes of the agitating rollers extend parallel to the axis of the cylinders. The axes of the agitating rollers are located on a common circle arranged concentrically to the cylinders. The agitating rollers are driven by the cylinder.

Abstract: An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of hot food within the enclosure and in the path of the stream of chilled air. Thus, movement of the bag of hot food both agitates food within the bag and exposes surfaces of the bag to the stream of chilled air to rapidly cool the hot-bagged food. A method of processing food includes packaging and sealing a quantity of cooked hot food into a plastic bag then placing the plastic bag and hot food in an open-work basket movably mounted on a support.

Abstract: The invention concerns an apparatus having a cylindrical tempering column comprising a cooling stage and a subsequent reheating stage for continuous tempering of a fat-containing, chocolate-like mass. A plurality of interconnected mass chambers are separated by intermediary heat exchange chambers. The mass chambers comprise mixing and stirring elements (8) with radially extending, plate shaped arms (11) comprising plate shaped mixing blades (13, 14, 15, 16; 17, 18, 19, 20). According to the invention, an opening (24) for flow of the chocolate mass therethrough is arranged in the plate shaped arm (11) at a part of the arm located between the inner mixing blade (13; 17) and the hub. Hereby is provided an axial flow of the mass close to the drive shaft, so that nests and zones of no stirring in the mass are avoided around the shaft, especially where the plate shaped arm is connected with the hub.

Abstract: A device for the manufacture of a frozen aerated product which includes a freezer, a pump for introducing a frozen aerated product mix and air into the freezer, a tubular crystallizer system having upstream and downstream ends and having a longitudinal shaft within and extending beyond the ends of the crystallizer system through seals, a ram for reciprocating the longitudinal shaft upstream and downstream, the longitudinal shaft being provided with one or more scrapers in a transverse plane along its length which divide the crystallizer system into compartments, whose perimeters are adjacent to and capable of scraping the internal wall of the crystallizer system and whose bodies are provided with at least one longitudinal channel, a high pressure stuffing pump for feeding the frozen aerated product from the freezer to the crystallizer system, a jacket containing a heat transfer fluid for removing heat from the frozen aerated product within the crystallizer system, and a backpressure valve for conveying the fr

Abstract: A molder/chiller for pasta filata cheeses uses segmented water jackets each holding a plurality of mold tubes. The jackets may be separately filled with chilled water for chilling and heated water for releasing the cheese blocks as a wheel rotates made up of the jackets rotates. A central water distribution valve and manifold with radiating source and sink pipes allows simple closed loop cooling and heating fluid circulation reducing contamination and providing improved energy efficiency and elimination of the need for Teflon coatings. Rotation of the distribution manifold may provide the needed valving action without separate controllers.

Abstract: An aerated mixture of unflavored ice cream, yogurt or other food base mix is applied to one end of the interior of an elongated freezing chamber and is advanced along the chamber by a rotating screw or auger. As the mix is advanced within the chamber, it is cooled and worked to form a semi-solid product. Prior to discharge from the remote end of the chamber, flavor is injected and mixed into the product. The free volume in the system from chamber inlet to the discharge point is carefully limited to a minimum amount so that most of the product is cleared from the system during each individual serving. The result is the availability of individual servings of a fresh, high-quality frozen food product.

Abstract: An apparatus (1) for continuous tempering of cacao-butter-containing or other fat-containing, chocolate-like mass flowing therethrough. In the apparatus (1) a predetermined, controlled cooling- or heating-stage of the mass is provided. The apparatus (1) comprises a cooling zone (2) with a plurality of cooling surfaces (3), and a subsequent heating zone (4) with a plurality of heating surfaces (5) for the mass during its passage through at least two sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n). The sections comprises mass treatment chambers (6) in succession with associated cooling- or heating medium chambers (7,8). According the invention there is in relation to said sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n) of mass treatment chambers (6) arranged at least one heat transmission barrier (9). During operation of the apparatus (1) the heat transmission barrier (9) reduces the heat transmission between the sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.

Abstract: An apparatus having a cylindrical tempering column comprising a cooling stage and a subsequent reheating stage for continuous tempering of a fat-containing, chocolate-like mass. A plurality of Interconnected mass chambers are separated by intermediary heat exchange chambers. The mass chambers comprise mixing and stirring elements (8) with radially extending, plate shaped arms (11) comprising plate shaped mixing blades (13, 14, 15, 16; 17, 18, 19, 20). An upper or lower mixing blade (16; 20) arranged at the peripheral end of the mixing and stirring element (8) has a vertically extending end surface (27), thereby providing a shear gap between the end surface (27) and the cylinder wall (28). Thus the effect of a shear is provided at the comparatively large surface area at the cylinder wall and a considerable increase of the total area of the shear gaps is obtained.

Abstract: An apparatus for baking bread and making ice cram includes a housing unit, a bread baking assembly, an ice-cream making assembly and a base assembly. A selected one of the bread baking assembly and the ice-cream making assembly can be mounted into the housing unit and can be activated by a motor-driven member of the base assembly.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. A method of producing the product is also disclosed. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: A molds is filled with cheese by an apparatus that includes an extruder which injects cheese through the opening in the mold. A plunger is located adjacent to the mold and is contacted by moveable wall of the mold as cheese fills a mold cavity. An actuator may be provided to varying the position of the plunger in order to accommodate different size molds. A sensor coupled to the plunger measures the force exerted by the cheese against the moveable wall. Aa controller receives a force signal from the sensor and produces an output signal when the force reaches a predetermined level. The output signal activates a knife blade which cuts off further injection of cheese into the mold cavity.

Abstract: An air/liquid mix regulator is disclosed for use in a frozen confectionary dessert dispensing machine. The mix regulator regulates the amount of liquid and air entering the freezing chamber of the frozen dessert machine. The regulator has a single aerator tube having both an air inlet passage and a liquid inlet passage which are least partially divided. The aerator tube has different liquid inlet openings at each end so that it is invertible and usable with differing liquid viscosities. The aerator tube is engageable with a base section of the regulator and has a check valve therein to prevent the backflow of aerated mix into the storage chamber to prevent frothing and foaming in the storage hopper. The single check valve is located in an area of the base section that takes advantage of the relatively warmer liquid in the storage hopper to prevent freezing and sticking of the check valve.

Abstract: An apparatus and method for manufacturing mozzarella cheese. Cheese curd is cooked and stretched in a heated water bath (2), augers (3) mounted therein transporting the curd therethrough to an outlet (8). The outlet (8) conjoins with a conduit (7), controlled by valves (9), to provide a pressurized supply of curd to a bank of fill-heads (10). Each fill-head (10) includes two volumetric metering compartments (13) which provide a dual discharge at an outlet (12) thereof. Hoops (14) are placed at the outlets (12) to be charged from the fill-heads (10). A hoop (14) can have a divider (19) inserted therein to divide the hoop (14) into two compartments (20 and 21) corresponding to those of the fill-heads (10). Before charging plastic liner bags (50) are placed in each hoop (14) or hoop compartment (20 and 21) as appropriate. The liners (50) are subsequently vacuum sealed and then immersed while in their loops (14) in a cooling bath (32).

Abstract: A cheese processing vat of the type having a pair of interconnected wall portions each having a compound frustoconical shape, with agitator panels rotating therein to sweep volumes which correspond to the frustoconical wall portions, said agitator panels having radially inner edge portions spaced radially outwardly from the axis of panel rotation, and the axes of rotation of the two panels are spaced at a distance less than the radius of the volumes swept by the panels. In this manner, the overlap in the volumes swept by the respective panels permits the radially outer edge portion of one panel to pass through the normally quiescent space at and beyond the axis of rotation of the other panel. A unique divergent cutting blade orientation positions a framework of outwardly extending blades and intersecting longitudinally extending blades so that the blades are neither parallel to nor perpendicular to the axis of panel rotation. This provides beneficial cross cutting of the cheese mass during processing.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: A domestic appliance (1) for making ice-cream is provided, comprising a motor (8), a stirring tool (12) drivable by the motor(8), and switching means (69) for starting a first mode of operation of the domestic appliance (1), in which mode the stirring tool (12) can be driven with a speed n (21 r.p.m.) within a speed range, the switching means (69) are adapted to start a further mode of operation of the domestic appliance, in which further mode the stirring tool (12) can be driven with at least one further speed (71 r.p.m.) within a further speed range, and wherein there has been provided a time control device (66) by means of which the drive of the stirring tool (12) with the further speed n (71 r.p.m.) can be limited to a given time interval (T).

Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Abstract: In a process for sterilization and homogenization of a liquid or fluid, these operations are carried out by subjecting the liquid or fluid to ultrasonic frequency vibrations for a predetermined period of time. In a device for carrying out the process, the liquid taken in from a tank (10) is sent by a pump (11) to a chamber (1), inside of which or in proximity to which is arranged a sonotrode (5) connected to a converter-generator (14). As it travels through this chamber (1), the liquid is subjected to vibrations and is sterilized or homogenized.

Abstract: A freezer box (1) comprises a first heat exchange wall (2) which defines a main hollow interior region (7) for ice cream or other liquid material to be cooled, chilled or frozen. A jacket (10) extends around the first heat exchange wall (2) to form a first secondary hollow interior region (12) for brine (13) which is frozen for freezing the ice cream. A lid (30) which comprises a secon O ##SPC1## heat exchange wall (32) having a cylindrical portion (46) extending into the main hollow interior region (7) closes the freezer box (1). Brine (39) is also provided in a second secondary hollow interior region (38) in the lid (30) for freezing the ice cream. The dimensions of the first and second heat exchange walls (2) and (32) are such that the maximum distance between any location in the main hollow interior region (7) its nearest heat exchange wall (2) or (32) does not exceed 13 mm to promote rapid freezing of the ice cream.

Abstract: A cheese processing vat of the type having a pair of interconnected generally cylindrical wall portions with agitator panels rotating therein to sweep generally cylindrical volumes includes agitator panels which have radially inner edge portions spaced radially outwardly from the axis of panel rotation, and the axes of rotation of the two panels are spaced at a distance less than the radius of the volumes swept by the panels. In this manner, the overlap in the volumes swept by the respective panels permits the radially outer edge portion of one panel to pass through the normally quiescent space at and beyond the axis of rotation of the other panel. A unique divergent cutting blade orientation provides beneficial cross cutting of the cheese mass during processing.