阅读说明：本技术 冷冻甜品机 (Frozen dessert machine ) 是由 杰森·胡根罗斯 马克斯·路易斯·莱蒙 丹尼尔·罗斯·斯蒂利 于 2020-02-04 设计创作，主要内容包括：公开了设备、系统和方法,用于通过将可食用混合物容纳在柔性容器或袋中来消除或极大地减少冷冻甜品设备或机器的清洁过程。可食用混合物被冻结和/或冷冻,并且在不接触机器的其它零件的情况下从袋中被分配,从而有助于防止可食用混合物被细菌、病毒、化学或物理污染物污染。(Devices, systems and methods are disclosed for eliminating or greatly reducing the cleaning process of frozen dessert devices or machines by containing the edible mix in a flexible container or bag. The edible mixture is frozen and/or chilled and dispensed from the bag without contacting other parts of the machine, thereby helping to prevent contamination of the edible mixture with bacteria, viruses, chemical or physical contaminants.)

1. A frozen dessert device, comprising:

at least one container configured to receive an associated edible mixture therein;

at least one physical element arranged to agitate an associated edible mixture received within the container; and the combination of (a) and (b),

a cooling element that cools the associated edible mixture.

2. The apparatus of claim 1, wherein at least one container is flexible.

3. The apparatus of claim 2, wherein at least one flexible container is sized to hold more than one portion of the associated edible mixture.

4. The apparatus of claim 2 or 3, wherein the flexible container has a dispensing tube.

5. The apparatus of claim 2, wherein at least one physical element interacts with at least a portion of a surface of the flexible container to provide agitation.

6. The apparatus of claim 5, wherein the width of the at least one physical element is less than the width of the flexible container such that there is a flow channel from a head end of the physical element to a tail end of the physical element to enable the associated edible mixture to flow within the flexible container.

7. The apparatus of any one of claims 1 or 2 or 5, wherein the physical element is configured to cause agitation of the associated edible mix such that at least partially frozen edible mix at or near the inner surface of the container is shed.

8. The apparatus of claim 7, wherein the physical element is configured to cause the associated edible mixture at or near the inner surface of the container to mix with the associated edible mixture located away from the inner surface of the container.

9. The apparatus of any one of claims 7 or 8, wherein the physical element is configured to cause the associated edible mix to change flow direction.

10. The apparatus of claim 6, wherein the flexible container further comprises a dispensing tube, and the flow channel enables the associated edible mixture to flow around the physical element when the dispensing tube is closed.

11. The apparatus of claim 5, wherein the at least one physical element is configured to selectively contact an entire width of the flexible container or a partial width of the flexible container.

12. The apparatus of claim 5, wherein at least one physical element is configured to contact an entire width of the flexible container and has a characteristic to enable the associated edible mixture to flow past the physical element.

13. The apparatus of claim 12, wherein the feature is a dispensing shoe configured to prevent the associated comestible mixture from flowing through the dispensing shoe.

14. The apparatus of claim 5, wherein at least one physical element comprises a plurality of rollers in spaced relation to enable the associated edible mixture to flow around the plurality of rollers.

15. The apparatus of claim 5, further comprising a control mechanism operable to move the physical element.

16. The apparatus of claim 15, wherein the control mechanism comprises a motor.

17. The apparatus of claim 1, further comprising a pump positioned adjacent the dispensing tube of the flexible container.

18. The apparatus of claim 2, wherein the flexible container is configured to be pressurized with a liquid or a gas.

19. The apparatus of claim 2 and 19, further comprising a first support structure and a second support structure that structurally will support the flexible container therebetween.

20. The apparatus of claim 19, wherein at least one of the support structures is movable, removable, or adjustable.

21. The apparatus of claim 19, wherein the support structure forms at least one of the physical elements.

22. The apparatus of claim 19, wherein at least one of the support structures is a heat absorbing element.

23. The apparatus of claim 18, wherein the flexible container is in thermal contact with the first cold plate and the second cold plate.

24. The apparatus of claim 2, further comprising a reservoir configured to contain an associated edible mix, the reservoir in fluid communication with the flexible container to enable the associated edible mix to flow from the reservoir to the flexible container.

25. The apparatus of claim 2, wherein the at least one flexible container comprises a plurality of flexible containers, each of the plurality of flexible containers configured to hold an associated edible mixture.

26. The apparatus of claim 25, further comprising a dispensing mechanism configured to allow selective dispensing from at least one of the at least one flexible container.

27. The apparatus of claim 26, wherein the dispensing mechanism comprises a valve or pump unit on one or more of the flexible containers.

28. The apparatus of claim 2, wherein the refrigeration system is operatively associated with the flexible container such that the associated edible mix has a lower viscosity (less freezing) at the first end of the flexible container than a higher viscosity (or freezing) at the second end of the flexible container.

29. The apparatus of any of claims 1-3 or 5, wherein the physical element is configured to move from a first end to a second end of the container.

30. The apparatus of any of claims 1-3 or 5, wherein the contact pressure or displacement of the physical element onto the surface of the flexible container is controlled.

31. The apparatus of claim 28, wherein the first end of the flexible container is an inlet and the second end of the flexible container spaced from the first end is an outlet.

32. The apparatus of claim 28, wherein the first end of the flexible container is mounted below the second end.

33. The apparatus of claim 32, wherein the associated edible mixture having a high viscosity adheres to the second end of the flexible container and the associated edible mixture having a low viscosity falls due to gravity toward the first end of the flexible container.

34. The apparatus of claim 28, wherein the physical element separates the first end from the second end of the flexible container.

35. The apparatus of claim 5, wherein the flexible container is divided into separate compartments.

36. The apparatus of claim 35, wherein the separate compartments comprise a reservoir, a freezing compartment, a pumping compartment, and a dispensing compartment.

37. The apparatus of claim 1, wherein the cooling element comprises a cooling fluid.

38. The apparatus of claim 1, wherein the cooling element comprises a solid cooling element.

39. The apparatus of claim 38, wherein the solid cooling element is frost resistant, wear resistant, or other coating.

40. The apparatus of claim 38, further comprising means for defrosting the solid cooling element.

41. The apparatus of claim 38, wherein the solid cooling element is cooled by one of a fluid, a heat pipe, or a thermoelectric cooler.

42. The apparatus of claim 24, wherein the reservoir has an inlet for receiving a liquid or gas and an outlet in communication with the flexible container.

43. The apparatus of claim 24, wherein the reservoir is pressurized with a liquid or a gas.

44. The device of claim 24, wherein an outer surface of the reservoir is compressed.

45. The apparatus of claim 2, wherein the flexible container comprises a plurality of inlets and a plurality of outlets.

46. The device of claim 24, wherein the flexible container and reservoir are formed of a pressurizable, disposable, non-elastic, flexible material.

47. The apparatus of claim 2 or 24, further comprising a gas compressor that pressurizes at least one of the reservoir and the flexible container.

48. The apparatus of claim 47, further comprising a gas reservoir disposed between the compressor, the reservoir, and the flexible container.

49. The apparatus of claim 24, wherein an outer surface of the reservoir is configured to mechanically agitate the associated edible mixture.

50. The apparatus of claim 24, wherein the reservoir is configured to be stirred and agitate the associated edible mixture.

51. The apparatus of claim 1, wherein the apparatus is configured to freeze and dispense one or more associated comestible mixes.

52. The apparatus of claim 2, wherein at least one of the memory or the flexible container comprises a readable code.

53. The apparatus of claim 52, wherein the readable code of the flexible container comprises one of human-readable, machine-readable, passive and/or active, encrypted and or unencrypted information.

54. The apparatus of claim 52, wherein the readable code of the storage comprises one of human-readable, machine-readable, passive and/or active, encrypted and or unencrypted information.

55. The apparatus of claim 1, wherein the cooling elements are divided into different cooling or temperature zones.

56. The apparatus of claim 24, wherein the flexible container is initially empty when contained in the frozen confection apparatus.

57. The apparatus of claim 24, wherein the reservoir has one or more inlets for receiving an associated edible mixture or gas.

58. The apparatus of claim 24, wherein the reservoir has one or more outlets for discharging the associated edible mixture or gas.

59. The apparatus of claim 2, wherein the flexible container has one or more inlets for receiving an associated edible mixture or gas.

60. The apparatus of claim 2, wherein the flexible container has one or more outlets for discharging the associated edible mixture or gas.

61. The apparatus of claim 4, wherein the dispensing tube has one or more inlets for receiving an associated edible mixture or gas.

62. The apparatus of claim 4, wherein the dispensing tube has one or more outlets for discharging the associated edible mixture or gas.

63. The apparatus of claim 24, wherein a passageway for fluid communication is provided between the upper end and the lower end of the flexible container to define a fluid level in the flexible container.

64. The apparatus of claim 24, wherein the channel for fluid communication between the reservoir and the flexible container has one or more flow channels for an inlet and an outlet.

65. The apparatus of any of claims 2, 4, 24, 31, 42, 43, 44, and 45, wherein the flow channel, inlet, or outlet comprises a one-way valve to allow flow in the first direction and prevent flow in the second direction.

66. The apparatus of claim 65, wherein the one-way valve is constructed of a flexible material in the form of a tube, wherein a first tube of a first expanded diameter is inserted a distance into a second tube of a second expanded diameter, wherein the second tube diameter is larger than the first tube diameter, such that when a pressure differential forces a fluid into the first tube, the pressure differential forces the first and second tubes to expand allowing relatively unobstructed flow, and when the pressure differential forces a fluid into the second tube, the pressure differential forces a portion of the first tube inserted into the second tube to collapse such that flow is obstructed.

67. The apparatus of claim 2, wherein the retention feature retains the flexible container in position in the frozen dessert machine.

68. The apparatus of claim 5, wherein the physical element has an associated peristaltic element for contacting at least a portion of a tube associated with the flexible container to affect the pumping action.

69. The apparatus of claim 16, wherein the motor drives the pump.

70. The apparatus of claim 16, wherein the motor drives the gas compressor.

71. The apparatus of claim 16, wherein the motor drives the reservoir agitator.

72. The apparatus of claim 2, wherein sensing, control and communication are used together for automating the operation of the machine or other purposes.

73. The apparatus of claim 5, wherein the physical element comprises an ultrasound transducer.

74. The apparatus of claim 5, wherein the physical element comprises an ultrasound transducer.

75. The apparatus of claim 19, wherein the support structure comprises an ultrasound transducer.

76. The apparatus of claim 2, wherein the force acting on the movable member deflects an outer surface of the flexible container, the reservoir, or any tube associated with the flexible container or the reservoir, thereby calibrating the deflection to measure the internal fluid pressure therein.

77. The apparatus of claim 24, further comprising a pump and a gas inlet disposed in a flow path between the flexible container and the reservoir, the flow path supplying the liquid or gas to the flexible container inlet together or separately.

78. The apparatus of claim 77, wherein the flexible container inlet is disposed on the liquid end of the flexible container and the dispensing tube is disposed on the freezing end of the flexible container.

79. The apparatus of claim 77, wherein the pump is a peristaltic pump.

80. The apparatus of claim 79, wherein the peristaltic pump is configured to pump liquid and gas.

81. The apparatus of claim 80, wherein the tube member is constructed of a flexible material in the form of a tube, wherein a first tubular of a first expanded diameter is inserted through a second tubular of a second expanded diameter, wherein the second tubular diameter is larger than the first tubular diameter, the second tubular is sealed at one end but allows the first tubular to pass through, the hole or holes in the first tube are directed towards the sealed end of the second tube, such that fluid communication is established between the first tube and the second tube, upon inflation of the first tube, a volume of fluid is formed between the first tube and the second tube, the peristaltic element clamps the first tube and the second tube, the peristaltic element moves toward the sealed end of the second tube, forcing fluid in the first tube toward and past the sealed end of the second tube, the fluid in the second tube is forced by the peristaltic element, moves toward the sealed end of the second tube, and enters the first tube through the aperture in the first tube.

82. The apparatus of claim 5, wherein the physical element is a deformable membrane.

83. The apparatus of claim 19, wherein at least one support structure is comprised of movable segments for affecting the blending and dispensing of the edible mixture together or separately.

84. The apparatus of claim 25, wherein the physical element is disposed to contact one or more of the flexible containers.

85. The apparatus of claim 1, wherein one or more dispensing apparatuses are modular, allowing the frozen dessert mechanism to be built for one or more flavors of frozen dessert or one or more types of frozen dessert.

86. The apparatus of claim 1, comprising a cylindrical cooling element, a removable container fitted in the cylindrical cooling element, a reservoir in fluid communication with the removable container at an inlet end, a dispensing tube fitted to the removable container at an outlet end, and a auger disposed in the removable container for agitating the edible mixture.

87. A method of making a frozen confection with a frozen confection apparatus that receives an edible mix, the method comprising:

providing at least one container configured to hold an edible mixture;

Agitating the edible mixture in the container;

providing a cooling element for freezing the edible mixture; and

dispensing the frozen edible mix from the apparatus.

88. The method of claim 87, wherein the providing at least one container step comprises forming a container of flexible material.

89. The method of claim 87, further comprising dispensing the plurality of servings from the edible mix.

90. The method of claim 88 wherein agitating the edible mixture comprises contacting at least a portion of a surface of the flexible container with at least one physical element.

91. The method of claim 90, further comprising establishing a flow channel from a head end of the physical element to a tail end of the physical element, thereby enabling the edible mixture to flow within the flexible container.

92. The method of claim 91, further comprising providing at least one physical element having a width less than a width of the flexible container.

93. The method of claim 91, further comprising providing a dispensing tube on the flexible container and causing the edible mixture to flow through the flow channel and around the at least one physical element when the dispensing tube is closed.

94. The method of claim 90, further comprising changing the direction of flow of the edible mixture with at least one physical element.

95. The method of claim 90, further comprising selectively contacting the entire width or a portion of the width of the flexible container with at least one physical element.

96. The method of claim 90, further comprising contacting the entire width of the flexible container with at least one physical element and forming a feature on the at least one physical element, the feature enabling the edible mixture to flow through the feature.

97. The method of claim 96, wherein the feature formed on the at least one physical element is a dispensing shoe, and further comprising selectively preventing the edible mixture from flowing through the dispensing shoe.

98. The method of claim 97, further comprising providing a dispensing tube on the flexible container and causing the edible mixture to flow through the dispensing shoe of the at least one physical element when the dispensing tube is closed.

99. The method of claim 90, wherein the at least one physical element comprises a plurality of rollers spaced apart, and further comprising causing the edible mixture to flow around the plurality of rollers spaced apart.

100. The method of claim 90, further comprising moving at least one physical element from a first end to a second end of the flexible container.

101. The method of claim 100, further comprising causing the high viscosity portion of the edible mixture to adhere to the second end of the flexible container and causing the low viscosity portion of the edible mixture to fall to the first end of the flexible container using gravity.

102. The method of claim 100, further comprising separating the first end and the second end of the flexible container with a physical element.

103. The method of claim 90, further comprising controlling a contact pressure or displacement of at least one physical element into the flexible container.

104. The method of claim 90, further comprising dividing the flexible container into separate compartments.

105. The method of claim 104, wherein the partitioned compartments include forming at least one of a reservoir compartment, a freezer compartment, a pumping compartment, and a dispensing compartment.

106. The method of claim 88, wherein agitating the edible mixture comprises exfoliating at least a partially frozen portion of the edible mixture at or near an inner surface of the flexible container.

107. The method of claim 106, further comprising mixing the edible mixture disposed at or near the inner surface of the flexible container with the edible mixture disposed away from the inner surface of the flexible container.

108. The method of claim 88, further comprising providing a pump positioned adjacent to the dispensing of the flexible container.

109. The method of claim 88, further comprising pressurizing the flexible container with a liquid or a gas.

110. The method of claim 88, further comprising structurally supporting the flexible container between the first support structure and the second support structure.

111. The method of claim 110, wherein supporting the flexible container with the first support structure and the second support structure comprises at least one of moving, removing, or adjusting the support structures.

112. The method of claim 110 wherein mechanically agitating the edible mixture comprises contacting at least a portion of a surface of the flexible container with the first support structure and the second support structure.

113. The method of claim 110, wherein supporting the flexible container with one or both of the first support structure and the second support structure comprises using a cold plate as the support structure.

114. The method of claim 113, further comprising thermally contacting the flexible container with the first cold plate and the second cold plate.

115. The method of claim 88, further comprising providing a reservoir configured to contain the edible mixture, the reservoir being in fluid communication with the flexible container and causing the edible mixture to flow from the reservoir to the flexible container.

116. The method of claim 115, further comprising providing the reservoir with an outlet to the flexible container and an inlet for receiving the liquid or gas.

117. The method of claim 115, further comprising pressurizing the reservoir with a liquid or gas.

118. The method of claim 117, further comprising pressurizing the reservoir with a gas compressor.

119. The method of claim 115, further comprising compressing an outer surface of the reservoir.

120. The method of claim 115, further comprising mechanically forcing an outer surface of the reservoir to agitate the edible mixture.

121. The method of claim 115, further comprising agitating the edible mixture to agitate the edible mixture in the reservoir.

122. The method of claim 115, further comprising providing a human or machine readable identifier for the storage.

123. The method of claim 88, further comprising providing the flexible container with human or machine readable indicia.

124. The method of claim 88, further comprising continuously freezing and dispensing one or more edible mixes.

125. The method of claim 87, further comprising dividing the cooling element into different cooling or temperature zones.

126. The method of claim 87, further comprising providing a plurality of flexible containers configured to hold the edible mixture.

127. The method of claim 126, further comprising selectively dispensing the edible mixture from one or more flexible containers.

128. The method of claim 127, wherein selectively dispensing comprises selectively dispensing from a valve or pump unit on one or more of the flexible containers.

129. The method of claim 87, wherein the cooling element is a fluid or a solid.

130. The method of claim 129, wherein the cooling element is a solid, and further comprising coating the cooling element with an anti-frost or wear resistant coating.

131. The method of claim 129, wherein the cooling element is solid, and further comprising providing a means for defrosting the solid cooling element.

132. The method of claim 129, wherein the cooling element is a solid, and further comprising cooling the solid cooling element with a fluid, a heat pipe, or a thermoelectric cooler.

133. The method of claim 115, further comprising providing the reservoir with one or more inlets for receiving an associated edible mixture or gas.

134. The method of claim 115, further comprising providing the reservoir with one or more outlets for discharging the associated comestible mixture or gas.

135. The method of claim 88, further comprising providing the flexible container with one or more inlets for receiving an associated edible mixture or gas.

136. The method of claim 88, further comprising providing the flexible container with one or more outlets for discharging an associated edible mixture or gas.

137. The method of claim 93, further comprising providing the distribution tube with one or more inlets for receiving an associated edible mixture or gas.

138. The method of claim 93, further comprising providing the dispensing tube with one or more outlets for discharging the associated edible mixture or gas.

139. The method of claim 87, further comprising positioning a channel for fluid communication between the upper end and the lower end of the flexible container to define a fluid level in the flexible container.

140. The method of claim 139, further comprising providing one or more flow channels for the inlet and outlet for the channel for fluid communication between the reservoir and the flexible container.

141. The method of claim 140, further comprising providing the flow passage, inlet or outlet with a one-way valve to allow flow in the first direction and prevent flow in the second direction.

142. The method of claim 141, comprising the one-way valve being constructed of a flexible material in the form of a tube, wherein a first tube of a first expanded diameter is inserted a distance into a second tube of a second expanded diameter, wherein the second tube diameter is larger than the first tube diameter, such that when a pressure differential forces a fluid into the first tube, the pressure differential forces the first and second tubes to expand allowing relatively unobstructed flow, and when the pressure differential forces a fluid into the second tube, the pressure differential forces a portion of the first tube inserted into the second tube to collapse such that flow is obstructed.

143. The method of claim 88, further comprising providing a retention feature that retains the flexible container in position in the frozen dessert machine.

144. The method of claim 88, further comprising providing the physical element with an associated peristaltic element for contacting at least a portion of a tube associated with the flexible container to affect the pumping action.

145. The method of claim 87, further comprising providing a motor to drive the pump.

146. The method of claim 87, further comprising providing a motor to drive the gas compressor.

147. The method of claim 87, further comprising providing a motor to drive the reservoir agitator.

148. The method of claim 87, further comprising providing sensors, controllers, and communications therebetween to automate operation of the machine.

149. The method of claim 87, wherein the physical element comprises providing an ultrasound transducer.

150. The method of claim 90, wherein the physical element comprises providing an ultrasound transducer.

151. The method of claim 95, wherein the support structure comprises an ultrasound transducer.

152. The method of claim 88, further comprising providing a force to act on the movable member and deflect an outer surface of the flexible container, the reservoir, or any tube associated with the flexible container or the reservoir, thereby calibrating the deflection to measure the internal fluid pressure therein.

153. The method of claim 100, further comprising providing a pump and a gas inlet disposed in a flow channel between the flexible container and the reservoir, and the flow channel supplying the liquid or gas to the flexible container inlet together or separately.

154. The method of claim 153, further comprising providing a flexible container inlet on a liquid end of the flexible container and a dispensing tube on a freezing end of the flexible container.

155. The method of claim 153, further comprising providing a peristaltic pump for use as the pump.

156. The method of claim 155, further comprising configuring a peristaltic pump to pump the liquid and the gas.

157. The method of claim 156, further comprising forming the tube member from a flexible material in the form of a tube, wherein a first tubular of a first expanded diameter is inserted through a second tubular of a second expanded diameter, wherein the second tubular diameter is larger than the first tubular diameter, the second tubular is sealed at one end but allows the first tubular to pass through, the hole or holes in the first tube are directed towards the sealed end of the second tube, such that fluid communication is established between the first tube and the second tube, upon inflation of the first tube, a volume of fluid is formed between the first tube and the second tube, the peristaltic element clamps the first tube and the second tube, the peristaltic element moves toward the sealed end of the second tube, forcing fluid in the first tube toward and through the sealed end of the second tube, the fluid in the second tube being forced by the peristaltic element, moves toward the sealed end of the second tube, and enters the first tube through the aperture in the first tube.

158. The method of claim 90, further comprising providing a deformable membrane as the physical element.

159. The method of claim 95, further comprising providing at least one support structure comprised of movable segments for affecting the agitation and dispensing of the associated edible mix together or separately.

160. The method of claim 101, further comprising providing a physical element to contact one or more of the flexible containers.

161. The method of claim 87, further comprising configuring one or more dispensing apparatuses to allow the frozen dessert machine to provide one or more flavors of frozen dessert or one or more types of frozen dessert.

162. The method of claim 87, further comprising providing a cylindrical cooling element, a removable container fitted in the cylindrical cooling element, a reservoir in fluid communication with the removable container at an inlet end, a dispensing tube fitted to the removable container at an outlet end, and a auger disposed in the removable container for agitating the edible mixture.

Technical Field

The present exemplary embodiments relate to apparatuses, systems and methods for freezing and dispensing confectionary pieces, such as ice cream, smoothies, sorbets, gels, yoghurts, cheeses, margarita, and the like. The present disclosure finds particular application in conjunction with low cost disposable packaging, typically flexible containers, packages, tubes or bags containing an edible mix for producing more than one serving of such confectionary pieces, and will be described in connection therewith. However, it should be understood that the present exemplary embodiment is amenable to other types of applications. In general, the machines that freeze and dispense products are referred to as "frozen dessert machines" or devices, as opposed to "frozen dessert dispensers" that simply dispense, but do not freeze, the initial liquid mix or substance.

Background

Most existing frozen dessert machines (e.g. soft ice cream machines) that freeze and dispense products have a similar construction, although manufactured by different manufacturers. Typically, these machines have a reservoir of edible mixture in liquid form. This reservoir is commonly referred to as a hopper. A tube feeds the edible mixture from the hopper into the cylindrical barrel. If the hopper is located above the barrel, the liquid edible mixture may be gravity fed to the barrel. If the hopper is located below the barrel, a pump is used to supply the edible mixture to the barrel. Soft ice cream and similar products are also typically provided with means for drawing air into the bucket with the edible mix. This is not necessary for certain products such as pasty foodstuffs. The refrigeration system cools the walls of the drum. A rotatable screw assembly is mounted in the barrel. A screw, typically rotating at about 200RPM, performs a variety of functions. The auger distributes the edible mixture along the wall of the barrel where freezing occurs. The auger rapidly scrapes the frozen edible mix off the walls of the barrel, thus keeping the ice crystal size small. The auger actively mixes the air and the edible mixture in the tub. The air mixed with the frozen product is called the overrun. The small ice crystal size and overrun give the soft ice cream its smooth creamy texture. The auger typically has a spiral shape that pushes the frozen edible mix to the front of the barrel where dispensing occurs through a user-operable dispensing nozzle. Liquid edible mixture from the hopper is allowed to enter the rear of the tub as the product is dispensed. It is essential that the design of the auger and the barrel is such that the liquid edible mix at the rear of the barrel does not mix with the frozen edible mix at the front of the barrel. This prevents undesirable softening of the frozen edible mix to be dispensed.

A common drawback of the above prior art is that the frozen dessert machine must be periodically disassembled to clean and sterilize all components that come into contact with the edible mix. The cleaning process is typically performed daily or every few days, depending on the type of machine and local health regulations. The cleaning process is laborious, time consuming, requires worker skill, is prone to error and presents health risks if done incorrectly. It would be desirable to provide apparatus, systems and/or methods associated with frozen dessert machines that address at least the above-mentioned problems of the prior art. The present invention differs from the prior art, for example US10017371, by solving the simple task of dispensing a frozen or thickened product from a flexible container. The present invention differs from the prior art, for example US9591865, in that it solves the problem of freezing and dispensing a serving of frozen dessert from a flexible container.

Disclosure of Invention

Frozen dessert devices formed in accordance with the present disclosure include a cooling element and a flexible container containing an edible mix or substance (referred to herein as a mix). The flexible container is configured such that the cooling element cools the edible mixture through an outer surface of the flexible container. In a preferred embodiment, at least one physical element, such as a roller, shoe, compression member, ultrasonic member, etc., is arranged to interact or contact at least a portion of the flexible container. Typically, but not in all cases, the physical elements bring the inner walls of the flexible container into contact with each other in the region of the physical elements, thereby forming a temporary seal. This may scrape ice crystals on or near the inner surface of the flexible container, or near the physical elements, causing the edible mixture to flow and mix within the flexible container. When the edible mixture is not being dispensed, at least one channel is provided to allow the edible mixture to flow continuously within the flexible container, thereby preventing flow blockage. In accordance with the present disclosure, the flexible container may be made of a consumable material, such as, but not limited to, polyethylene and nylon films.

According to some embodiments of the frozen confection apparatus, the physical element/roller contact is less than the entire width of the flexible container to form a flow channel within the flexible container. Contact less than the full width can be affected by controlling the width of the rollers, the position of the rollers on the flexible container, or the physical shape of the rollers.

According to other embodiments, the flexible container of the frozen confection apparatus further comprises a dispensing tube, and the channel enables the edible mix to flow around the roller when the dispensing tube is closed.

According to additional embodiments of the frozen dessert device disclosed herein, the physical element is disposed to contact the entire width of the flexible container and the physical element has features formed thereon to enable the edible mix to flow through the features of the physical element. In a particular embodiment, the physical element features a dispensing shoe that selectively defines a gap through which the edible mixture can flow.

According to some embodiments, the physical elements/rollers are made of a plurality of rollers spaced from one another to enable the edible mixture to flow through the spaces. In other embodiments, the frozen dessert device of the present disclosure further includes a control mechanism operable to move the roller. According to some additional embodiments, the frozen dessert device includes a pump located adjacent to the dispensing tube of the flexible bag.

According to some further embodiments of the frozen dessert device, the flexible container is pressurized with a liquid or a gas. In some more specific embodiments, the frozen dessert device additionally includes a first cold plate and a second cold plate. A pressurized flexible container is structurally supported between the first cold plate and the second cold plate. The pressurized flexible container is also in thermal contact with the first cold plate and the second cold plate.

According to other embodiments of the frozen dessert device, further comprising a reservoir containing the edible mix. The reservoir is in fluid communication with the flexible container to enable the flow of the edible mixture from the reservoir container to the flexible container. According to some embodiments, it is desirable that the reservoir is flexible. According to other embodiments, the reservoir may be rigid or semi-rigid and may be made of a consumable material such as polyethylene plastic. The consumable material may include a material that provides fluid communication between the reservoir and the flexible container and the dispensing nozzle.

According to additional embodiments of the frozen dessert device, the flexible container is a first flexible container containing a first edible mix, and the device further includes a second flexible container containing a second edible mix. In such embodiments, a selective dispensing mechanism may be provided to allow dispensing from one or both of the first flexible container and the second flexible container. In some embodiments, the selective dispensing mechanism comprises a valve or pump unit on the first flexible container and the second flexible container. The embodiments illustrating up to two flexible containers in a single frozen dessert machine are not intended to be limiting. The frozen dessert machine may contain more than two flexible containers.

A method for making a frozen confection apparatus according to the present disclosure comprises: providing a flexible container containing an edible mix or substance, and at least one physical element interacting with or contacting at least a portion of the flexible container, moving the physical element to knead the edible mix within the flexible container, and continuously freezing and dispensing the edible mix, wherein the term "continuously" is understood to mean introducing more liquid edible mix or substance from the reservoir to be frozen as the product is dispensed. Thus, the actual steps of dispensing, freezing and supplying from the reservoir are typically intermittent, with the user dispensing the product as desired.

According to some embodiments of the method for making a frozen confection apparatus, the method further comprises supporting the flexible container between a first support structure and a second support structure. Optionally, the first and second support structures are first and second cold plates. Optionally, the flexible container is pressurized with a gas or liquid. In some embodiments, the method further comprises providing a reservoir containing the edible mix, and introducing the edible mix from the reservoir into the flexible container, thereby enabling continuous freezing and dispensing of the edible mix.

According to other specific embodiments, the flexible container is provided as a first flexible container containing a first edible mixture, the method further comprises providing a second flexible container containing a second edible mixture, and selectively dispensing one or both of the first edible mixture and the second edible mixture.

A frozen dessert device formed in accordance with another embodiment of the present disclosure includes a pressurized flexible container having at least one inlet and an outlet. The pressurized flexible container contains an edible mixture. A first cold plate and a second cold plate are also included, and a pressurized flexible container is structurally supported between the first cold plate and the second cold plate. Further, one or more rollers are disposed in contact with at least a portion of the flexible container to enable the edible mixture to flow within the flexible container. At least one channel is located adjacent to the physical element to enable the edible mixture to flow around the portion of the physical element that interacts or contacts the flexible container. Finally, a reservoir containing the edible mixture is in fluid communication with an inlet of the pressurized flexible container to enable the edible mixture to flow from the reservoir container to the flexible container.

These and other non-limiting features of the disclosure are disclosed in more detail below.

Drawings

The following is a brief description of the drawings, which are intended to illustrate exemplary embodiments disclosed herein and not to limit the same.

Figure 1 shows a prior art exploded view of a typical frozen dessert machine (e.g. soft ice cream machine).

Fig. 2 and 3 schematically illustrate a simplified version of the present disclosure.

Fig. 4 and 5 schematically illustrate another version of the present disclosure.

Fig. 6 and 7 show one version of dispensing a flowable frozen dessert.

Fig. 8, 9A-9B and 10A-10B schematically illustrate alternative arrangements for kneading the frozen confection.

11A-11B are diagrams illustrating additional details of the kneader assembly;

FIG. 11C is a diagram showing the configuration of the kneader assembly of FIG. 11A as a belt or chain to achieve continuous kneading of the ice cream mix;

fig. 12A shows a simplified view of an exemplary kneader assembly having a plurality of rollers suitable for use in frozen dessert machines made in accordance with the present disclosure and including a linkage mechanism;

fig. 12B is a diagram illustrating an additional simplified view of the kneader assembly of fig. 12A;

Fig. 13A shows an embodiment according to the present disclosure in which an oscillating kneader is used to knead the edible mix in the freezer bag;

FIG. 13B is a diagram showing additional details of the oscillating kneader of FIG. 13A;

FIG. 13C is another illustration showing additional details of the oscillating kneader of FIG. 13A;

FIG. 14A is a simplified side view of rollers supported on a rotatable shaft that knead the edible mix in the freezer bag;

FIG. 14B is a simplified top view of the roller of FIG. 14A;

fig. 15 illustrates a perspective view of an exemplary cylindrical cold plate suitable for use in frozen dessert machines made in accordance with the present disclosure;

FIG. 16 is a simplified front view of the cylindrical cold plate of FIG. 15;

FIG. 17 is an illustration of an alternative kneader design suitable for use with the cylindrical cold plate of FIG. 15;

FIG. 18A shows a first step in a four-step process in which rollers move over the freezer bag to knead its contents;

FIG. 18B shows a second step in the four-step process of FIG. 18A with rollers moving over the freezer bag to knead its contents;

FIG. 18C shows a third step in the four-step process of FIG. 18A with rollers moving over the freezer bag to knead its contents;

FIG. 18D illustrates a fourth step in the four-step process of FIG. 18A with rollers moving over the freezer bag to knead its contents;

FIG. 19A shows a first step in a two-step process of moving rollers on a freezer bag to dispense ice cream;

FIG. 19B shows a second step in the two-step process of FIG. 19A moving rollers over the freezer bag to dispense ice cream;

fig. 20 shows an alternative embodiment of a freezer bag according to the present disclosure;

fig. 21 shows an exemplary embodiment of a frozen dessert machine made in accordance with the present disclosure;

fig. 22A illustrates a frozen dessert machine made in accordance with the present disclosure, which may be configured to simultaneously freeze and dispense two or more flavors;

fig. 22B shows a variation of the frozen dessert machine of fig. 22A, wherein a pump unit is used instead of a valve arrangement to simultaneously freeze and dispense two or more flavors;

fig. 23A illustrates an insulated housing having a refrigeration section and a freezing section, the insulated housing being suitable for use with frozen dessert machines made in accordance with the present disclosure;

FIG. 23B shows a variation of the insulated housing of FIG. 23A, wherein the freezer bag is oriented vertically within the housing rather than horizontally;

fig. 24 is an illustration of a simplified view of a freezing bag system made in accordance with the present disclosure;

fig. 25 shows an isometric view of an embodiment of a frozen dessert machine made in accordance with the present disclosure;

Fig. 26A shows a simplified view of a freezing bag system suitable for use in the frozen dessert machine of fig. 25;

fig. 26B shows another simplified view of a freezing bag system suitable for use in the frozen dessert machine of fig. 25, wherein the bag system is supported between a first cold plate and a second cold plate of the frozen dessert machine.

Fig. 27 is a front view of the frozen dessert machine from fig. 25, with the outer cold plate removed to show additional details of the machine;

fig. 28A illustrates an exemplary embodiment of a dispensing valve suitable for use in the freezer bag system and frozen dessert machine of the present disclosure;

FIG. 28B shows the freezer bag isolated from the other components of the dispensing valve embodiment of FIG. 28A;

FIG. 28C shows a variation of the movable member component of the dispensing valve embodiment of FIG. 28A;

FIG. 28D shows another variation of the movable member component from FIG. 28C;

FIG. 28E shows yet another variation of the movable member component from FIG. 28C;

FIG. 28F shows yet another variation of the movable member component from FIG. 28C;

fig. 29A illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure;

fig. 29B is a diagram illustrating additional details of the freezer bag system of fig. 29A;

Fig. 29C is another illustration showing additional details of the freezer bag system of fig. 29A;

FIG. 30 is a simplified view of a means for supplying air to the freezer bag system of FIG. 29A;

fig. 31A is an illustration of a simplified view of a freezer bag system made in accordance with the present disclosure, the freezer bag system including features for controlling liquid and air levels;

fig. 31B is a diagram illustrating additional details of the freezer bag system of fig. 31A;

fig. 31C is another illustration showing additional details of the freezer bag system of fig. 31A;

fig. 32A illustrates an embodiment of a freezer bag according to the present disclosure that does not include a storage bag or dispensing nozzle associated therewith;

FIG. 32B is a diagram showing additional detail of the freezer bag of FIG. 32A;

fig. 33 illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure, wherein a rigid structure supports the storage bag;

fig. 34 is an illustration of a schematic arrangement of a freezer bag system including fluid communication between a reservoir and a freezer bag according to the present disclosure;

FIG. 35 is a diagram of another exemplary arrangement, which is a variation of FIG. 34;

fig. 36A shows a simplified view of an exemplary embodiment of a one-way valve arrangement suitable for use in the freezer bag system and frozen dessert machine of the present disclosure, the one-way valve arrangement being made of standard polymer bag material;

FIG. 36B is another view of the one-way valve arrangement from FIG. 36A;

fig. 37 shows a schematic arrangement of a freezer bag system made in accordance with the present disclosure that uses a three-way valve to control flow between a storage bag and a freezer bag;

fig. 38A illustrates a method of implementing the valve member from the freezer bag system of fig. 37, showing a front view of the valve member;

FIG. 38B is a first side view showing the valve member of FIG. 38A with the disposition of the valve member in the center divider shown in an intermediate position;

FIG. 38C is a second side view showing the valve member of FIG. 38A showing a first flow passage and a second flow passage;

FIG. 38D is a third side view showing the valve member of FIG. 38A wherein pressure in the first flow passage has forced the divider toward the second flow passage and into sealing engagement therewith;

FIG. 38E is a fourth side view of the valve member of FIG. 38A showing the pressure in the second flow passage having forced the divider toward the first flow passage and into sealing engagement therewith;

fig. 39A illustrates an exemplary clamping mechanism suitable for use in holding a freezing bag in a frozen dessert machine made in accordance with the present disclosure;

FIG. 39B is a diagram illustrating additional details of the clamping mechanism of FIG. 39A;

Fig. 40A illustrates another exemplary clamping mechanism suitable for use in holding a freezing bag in a frozen dessert machine made in accordance with the present disclosure;

FIG. 40B is a diagram illustrating additional details of the clamping mechanism of FIG. 40A;

fig. 41 illustrates an embodiment of a freezer bag according to the present disclosure, wherein the freezer bag wraps around a central cold plate.

Fig. 42A illustrates an exemplary roller assembly suitable for use in frozen dessert machines made in accordance with the present disclosure, the roller assembly including a roller having a dispensing shoe feature;

FIG. 42B is a diagram showing additional detail of the roller of FIG. 42A with a dispensing shoe feature;

FIG. 43 is another illustration of the roller of FIG. 42A with the dispensing shoe feature showing a cross-sectional view of the roller;

fig. 44A illustrates an exemplary roller assembly suitable for use in frozen dessert machines made in accordance with the present disclosure, the roller assembly including rollers having a dispensing shoe feature that extends the entire length/width of the freezer pouch;

FIG. 44B is a diagram showing additional detail of the roller with the distribution shoe feature of FIG. 44A;

FIG. 45A is another illustration with additional details of the distribution shoe feature and rollers of FIG. 44A;

FIG. 45B is an additional illustration showing details of the distribution shoe features and rollers of FIG. 44A;

FIG. 46 shows a modification to the embodiment shown in FIGS. 25-27 in which rollers are added to the mixing rod;

FIG. 47A is a diagram showing additional details of the modified rollers and mixing rod of FIG. 46;

FIG. 47B is another illustration with additional details of the modified rollers and mixing rod of FIG. 46;

fig. 48 illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure, wherein a dispensing tube is located at or adjacent the top of the freezing bag;

fig. 49A is a simplified side view illustrating the freezer bag system of fig. 48;

fig. 49B is a second simplified side view illustrating the freezer bag system of fig. 48;

fig. 50 illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure, wherein the system includes a fill pump and a dispensing pump/flow meter;

fig. 51A illustrates an exemplary embodiment intended to agitate the contents in a reservoir suitable for use in a frozen dessert machine made in accordance with the present disclosure;

FIG. 51B is another illustration of stirring the contents from the reservoir of FIG. 51A;

fig. 52A illustrates another exemplary embodiment of agitating the contents stored in a reservoir suitable for use in a frozen dessert machine made in accordance with the present disclosure;

FIG. 52B is another illustration of a design to agitate the contents stored in the reservoir from FIG. 52A;

fig. 53 shows a simplified view of an exemplary kneader assembly with a plurality of piezoelectric transducers/rollers, suitable for use in frozen dessert machines made in accordance with the present disclosure;

fig. 54 is an illustration of an exemplary embodiment of a cooling system suitable for use in frozen dessert machines made in accordance with the present disclosure;

fig. 55 is an illustration of another exemplary embodiment of a cooling system suitable for use in frozen dessert machines made in accordance with the present disclosure, the cooling system including heat pipes;

fig. 56A illustrates an isometric view of an exemplary embodiment of a modular frozen dessert machine made in accordance with the present disclosure, the frozen dessert machine including a dispensing head and handle for controlling the flow of frozen dessert;

fig. 56B is another illustration of the frozen dessert machine from fig. 56A, the frozen dessert machine having been modified to include a second dispensing head;

fig. 56C is another illustration of the frozen dessert machine from fig. 56A, the frozen dessert machine having been modified to move the dispensing head to the lower end of the cold plate;

fig. 57A illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure, wherein a first freezing bag and a second freezing bag may be used on a pair of cold plates;

Fig. 57B illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made in accordance with the present disclosure, wherein a single flavor is provided using a single freezing bag of large volume;

fig. 58A is a simplified front view of an exemplary cold plate arrangement suitable for use in frozen dessert machines made in accordance with the present disclosure, the frozen dessert machine being configured to dispense multiple flavors;

FIG. 58B is a simplified side view illustrating the cold plate arrangement of FIG. 58A;

fig. 59A illustrates an exemplary embodiment of a dispensing head suitable for use in frozen dessert machines made in accordance with the present disclosure, the dispensing head facilitating loading of a freezer bag nozzle;

FIG. 59B is another illustration of the dispensing head from FIG. 59A showing the clamping foot members in a raised position;

fig. 60 illustrates an exemplary embodiment of a freezing bag system suitable for use in a frozen dessert machine made in accordance with the present disclosure, the freezing bag system including a pump;

fig. 61 illustrates an exemplary embodiment of a pressure sensor suitable for use in frozen dessert machines made in accordance with the present disclosure, the pressure sensor mated with the exterior of the fluid tube of the freezing bag system;

fig. 62A illustrates an exemplary system for combining a liquid tube and an air tube such that both may be used in a peristaltic pump and suitable for use in a frozen dessert machine made according to the present disclosure;

FIG. 62B is a diagram illustrating additional details of the system of FIG. 62A;

FIG. 62C is another diagram illustrating additional details of the system of FIG. 62A;

FIG. 62D shows yet another diagram with additional details of the system of FIG. 62A;

FIG. 63 is a diagram showing additional details of the system of FIG. 62A, wherein both air and liquid can be effectively pumped when inserted into a peristaltic pump;

fig. 64A illustrates an exemplary embodiment of a frozen dessert machine made in accordance with the present disclosure, the frozen dessert mechanism being configured to facilitate loading of the freezer bag into the machine, and wherein the front cold plate is in an open position for loading;

fig. 64B is another illustration of the frozen dessert machine from fig. 64A, with the front cold plate in a closed position for operating the machine;

fig. 65A illustrates an exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert machine made in accordance with the present disclosure, the kneading and dispensing assembly including a segmented cold plate;

FIG. 65B is a diagram illustrating additional details of the segmented cold plate of FIG. 65A, the segmented cold plate comprising laterally independently movable segments;

FIG. 65C is a second illustration of the segmented cold plate of FIG. 65B;

FIG. 65D illustrates a front view of the segmented cold plate from FIG. 65A;

Fig. 65E illustrates another exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert maker made according to the present disclosure, the kneading and dispensing assembly including a deformable membrane attached to a first cold plate;

FIG. 65F is a diagram showing additional details of the deformable membrane and the first cold plate of FIG. 65E, including protrusions in the membrane caused by the application of a magnetic field;

FIG. 65G is a second illustration of the deformable membrane and the first cold plate of FIG. 65F;

fig. 65H illustrates another exemplary embodiment of a kneading and dispensing assembly suitable for use in a frozen dessert maker made according to the present disclosure, the kneading and dispensing assembly including a deformable membrane segmented into separate fluid chambers;

fig. 66A illustrates an exemplary roller assembly suitable for use in a frozen dessert machine made in accordance with the present disclosure, the roller assembly configured for single/two flavor settings and configured with small freezing pouches;

FIG. 66B is an illustration showing additional details of the roller assembly of FIG. 66A configured for single/two flavor settings and configured with a large freezing bag;

fig. 67 illustrates an exemplary embodiment of an agitation system suitable for use in frozen dessert machines made in accordance with the present disclosure;

Fig. 68A illustrates another exemplary embodiment of a stirring system suitable for use in frozen dessert machines made in accordance with the present disclosure, the stirring system including a mixing bar having a piezoelectric actuator that generates ultrasonic vibrations for stirring;

FIG. 68B is a diagram showing additional details of the blending system of FIG. 68A;

FIG. 68C is another illustration showing additional details of the blending system of FIG. 68A;

FIG. 68D is yet another illustration showing additional details of the blending system of FIG. 68A; and the number of the first and second groups,

fig. 69 illustrates an exemplary embodiment of a freezing bag system suitable for use in frozen dessert machines made according to the present disclosure, the freezing bag system including an encryption code associated with the freezing bag and the storage bag.

Fig. 70A illustrates an exemplary embodiment of a dispensing roller apparatus.

Fig. 70B is an end view of the embodiment of fig. 70A with the dispensing roller in a first position.

Fig. 70C is an end view of the embodiment of fig. 70A with the dispensing roller in a second position.

Fig. 71 shows a flexible bag retention system.

Fig. 72A-72B illustrate a flexible bag system with a bypass tube.

Detailed Description

A more complete understanding of the components, processes, and devices disclosed herein may be obtained by reference to the accompanying drawings. These drawings are merely schematic representations based on convenience and the ease of demonstrating the present disclosure, and are, therefore, not intended to indicate relative size and dimensions of the devices or components of the present disclosure and/or to define or limit the scope of the exemplary embodiments.

Although specific terms are used in the following description for the sake of clarity, these terms are intended to refer only to the particular structure of the embodiments selected for illustration in the drawings, and are not intended to define or limit the scope of the disclosure. In the following drawings and description, it is to be understood that like reference numerals refer to like functional parts.

Embodiments of apparatus, systems, and methods related to confectionary product dispensing that eliminate or greatly reduce the cleaning process of machines that dispense such confectionary products are disclosed. The cleaning steps required by existing confectionary dispensing machines (e.g., soft ice cream machines, daidzein machines, etc.) place a significant maintenance burden on the operator. In addition, improper cleaning represents a potential health risk to consumers of frozen products. Disclosed herein are apparatuses, systems, and methods of freezing and dispensing soft ice cream without the maintenance and health risks of prior art machines. This is achieved by having the edible mixture contained in a flexible container, package or bag. The edible mixture is frozen and/or chilled and dispensed from the bag without contacting other parts of the machine, which could result in contamination of the edible mixture with bacteria, viruses, chemical or physical contaminants. Several embodiments are disclosed in which the edible mixture that is frozen and/or frozen is generally described as ice cream. However, it should be understood that any edible blend may be used without departing from the scope of the present disclosure.

Fig. 1 shows a prior art exploded view of a typical soft ice cream machine. The prior art soft ice cream machines are generally made from components known in the art, including but not limited to: a hopper lid 1, a feed tube 2, a mix level float 3, a rear panel 4 and a front panel 5, side panels 6 and 7, a drip tray 8, legs 9, a low mix indicator light 10, a splash guard 11, a drip tray 12, a drip tray support 13, and a mix dispensing assembly 14. Most of the components shown need to be cleaned and disinfected as daily as possible according to machine and local regulations.

FIG. 2 showsA simplified view of an embodiment of the present disclosure is disclosed. Frozen confectionery machines or apparatus20There is a refrigeration system that includes a heat sink or absorbing element (e.g., a cold plate 21) that is maintained at a relatively low temperature and a heat ejector 23. The cold plate 21 may be any of a number of shapes and form factors, many of which are known in the art. The refrigeration system may be one or a combination of various refrigeration technologies known in the art, including but not limited to: vapor compression, thermoelectricity, and magnetocaloric. Vapor compression techniques are the most commonly used techniques in frozen dessert machine applications. The cold plate may also include multiple cooling zones operating at different temperatures or cooling rates. The components of the refrigeration system may be located locally (i.e., within the machine) or remotely (i.e., outside the machine). The edible substance or mixture (referred to herein as "mixture") is contained in a flexible freezer container or bag (wherein the terms "container" and "bag" may be used substantially synonymously) 24. The freezer bag 24 may also contain a quantity of gas, such as, but not limited to, air. Bacteriostatic or bactericidal gases may also be used. Carbon dioxide gas may be used to convert the mixture into carbonate. The freezer bag 24 is located on the cold plate 21. This lowers the temperature of the edible mix in the freezer bag to the desired temperature, typically below 0 ℃. Generally, the desired temperature ranges from about-5 ℃ to-20 ℃. Including physical elements such as rollers 27 operable to agitate or knead the contents of the freezer bag 24. The rollers move along the surface of the freezing bag 24 as ice crystals form at or near the inner surface of the freezing bag. The freezer bag 24 is sandwiched between the roller 27 and the cold plate 21. This mechanically separates the ice crystals from the inner surface of the bag and may also assist in breaking up the ice crystals. The agitation effected by the rollers 27 prevents the formation of large ice crystals and causes air to be incorporated into the ice cream. The mixture of air and ice cream is commonly referred to as the overrun. The combination of overrun and small size ice crystals gives ice cream its smooth creamy texture. A dispensing tube 25 is used to dispense the edible mixture 26.

Referring to fig. 8, a top view of the cold plate 21, the freezer bag 24, and the rollers 27 is shown. The flow lines on the bag 24 depict how the ice cream flows around the edges of the rollers 27. The width of the gap where the ice cream flow takes place can be controlled by the width or position of the rollers 27. A relatively narrow gap will result in a relatively high flow rate of ice cream, which contributes to an increased overrun. Thus, the position and speed of the rollers 27 can be varied to adjust the desired expansion rate. Referring to fig. 9A and 9B, another embodiment of an exemplary roller 46 is shown. The rollers 46 have a non-circular cross-section that provides a flow path for the ice cream as the rollers knead the mixture.

Fig. 3 shows a top view of the kneaders 28 on the freezer bag 24. To simplify the illustration, the mechanism for controlling the movement of the kneaders is not shown. However, the control mechanism is generally operable to move the kneaders 28 up, down, left and right so that all of the mix in the freezer bag 24 can be kneaded. The illustrated kneaders 28 are smaller than the width of the freezer bag 24. This gives the ice cream mix space to flow within the freezer bag 24 as the rollers 28 move. The agitation and flow of the ice cream mix within the freezing bag 24 prevents the formation of large ice crystals and allows air to mix with the ice cream, thereby creating an overrun. This results in a smooth creamy ice cream. A dispensing tube 25 is used to dispense the edible mixture.

Fig. 4 and 5 illustrate another embodiment of the present disclosure having a freezer bag 31 in fluid communication with a storage bag 35, wherein fig. 4 illustrates a side view of the embodiment and fig. 5 illustrates a top view of the embodiment. The freezer bag 31 is located on the cold plate 21. The first and second kneaders 32 and 33 divide the freezing bag 31 into an unfrozen section (a) and a frozen section (B), respectively (fig. 5). A pinch roller 34 (not shown in fig. 5) prevents ice cream from leaving the freezer bag 31 until needed. The movement of the kneaders 32, 33 is coordinated by the movement of a control mechanism (not shown) so that while fresh unfrozen mix is introduced from the storage bag 35, the ice cream can be continuously frozen and dispensed through the dispensing tube 29.

Figure 6 shows a side cross-sectional view of a dispensing mechanism including a pump, such as a peristaltic pump 40, for dispensing or assisting in dispensing ice cream. Figure 7 shows a front view of the dispensing mechanism 40 including the dispensing nozzle 45. A distribution duct 44 extends between the housing 41 and the peristaltic rollers 42. In embodiments where peristaltic pump 40 is used to assist in dispensing ice cream, dispensing tube 44 may be a portion of dispensing tube 25 from fig. 2 and 3 or dispensing tube 29 from fig. 4 and 5, or connected to dispensing tube 25 from fig. 2 and 3 or dispensing tube 29 from fig. 4 and 5. The housing 41 is typically cooled to maintain the consistency of the ice cream. The roller 42 has a protrusion 43, and when the roller 42 rotates in a clockwise direction, the protrusion 43 presses the ice cream along the dispensing tube 44. The ice cream exits at the nozzle 45. The roller 42 is also configured to rotate in a counterclockwise direction to squeeze the undispensed product back into the freezer bag 31. Heating elements (not shown) may be contained in the housing 41, rollers 42, on the surface of the distribution pipe 44, or on the nozzle 45. The heating element is used to disinfect (i.e., kill, prevent, or limit the growth of bacteria or other pathogens) the component in which it is located. This is necessary for ice cream or other products to be stored in the machine for long periods of time (e.g., overnight).

Although fig. 6 shows rollers 42 having protrusions 43, it is contemplated that many other peristaltic pump mechanisms may be used without departing from the scope of the present disclosure. For example, conveyor-type rollers (not shown) may be used in place of the circular rollers 42. This will provide an additional degree of freedom in the design of the form factor of the dispensing system.

Fig. 10A and 10B show a roller assembly 50 in which a shaft 51 supports a first roller element 52 and a second roller element 53. The roller elements 52, 53 are independently movable along the axis (X) of the shaft (i.e., horizontally to the left and right along the axis (X)) as compared to the relative positions of the roller elements along the shaft 51 in fig. 10A and 10B. This provides a flow channel 54 for the ice cream as the rollers 52, 53 move downwards and/or upwards, i.e. in a direction perpendicular to the axis (X). This provides a mechanism to thoroughly knead the ice cream and allow air to be incorporated into the mix.

Fig. 11A-11C illustrate a kneader embodiment 60 that uses a plurality of rollers. The rollers 61 are spaced so that the ice cream mix can flow between them. The rollers 61, 62 are equally spaced (or may not be equally spaced) in a fixed position along their respective axes, but the roller 61 is offset from the roller 62 on the adjacent axis. This provides a somewhat obstructed path for the flow of ice cream while ensuring that all areas of the freezer bag 24 are in contact with the rollers 61, 62, thereby ensuring that the ice cream mix is well kneaded. The rollers 61, 62 provide a net movement of the ice cream towards the dispensing tube 63, while allowing the ice cream to flow past the rollers when the dispensing tube 63 is closed. As shown in fig. 11C, the rollers 61, 62 may be configured as belts or chains 64, such that a continuous kneading of the ice cream mix may be achieved.

Fig. 12A and 12B illustrate an embodiment similar to fig. 11A-11C using multiple rollers. In the embodiment of fig. 12A and 12B, a linkage mechanism 71 is included that is rotatably supported on the cold plate 21 for switching between one or more different types of rollers. Specifically, the linkage 71 may be configured in a first position, shown in fig. 12A, to use one or more kneading rollers 72, and a second position, shown in fig. 12B, to use one or more dispensing rollers 73. Of course, other configurations of linkages and/or rollers may be used without departing from the scope and intent of the present disclosure.

Fig. 13A-13C illustrate an embodiment in which an oscillating kneader 81 is used to knead the ice cream mix in the freezer bag 24 located on the cold plate 21. The guide slots 82 are used to control the swinging motion of the kneaders 81 relative to the freezer bag 24 and the cold plate 21. More specifically, the channel 82 accommodates a follower extending from the kneader 81 and is configured to allow the kneader 81 to oscillate between the various positions shown in fig. 13A-13C and to efficiently knead the ice cream mix in the freezer bag 24.

Fig. 14A shows a side view and fig. 14B shows a top view of an embodiment with rollers 91 supported on a rotatable shaft 92. As the shaft 92 rotates about the vertical axis, the roller 91 rotates about the horizontal axis. The rotation of the roller 91 via the shaft 92 kneads the ice cream mix in the freezer bag 24 on top of the cold plate 21.

Fig. 15 and 16 illustrate an alternative embodiment in which the cold plate 101 is cylindrically shaped. A freezer bag 102 is located within cold plate 101. Kneaders 103 roll eccentrically in cold plate 101 to knead the ice cream mix in freezer bag 102 located within cold plate 101, i.e., freezer bag 102 is positioned radially between the inner surface of hollow cylindrical cold plate 101 and kneaders 103, and the kneaders and cylindrical cold plate have parallel, offset axes as illustrated in fig. 16, with kneaders 103 shown as cylinders. Various geometries or features of the kneader 103 may be designed to enhance the kneading, expansion rate or to reduce the power required for kneading. For example, FIG. 17 illustrates an alternative kneader design 104 that may be used with a hollow cylindrical cold plate 101. The kneader 104 generally includes a support bracket 105 for supporting one or more rollers 106, the rollers 106 moving along the inner periphery of the cold plate 101 to knead the ice cream mix in the freezer bag 102 located within the cold plate 102.

Fig. 18A-18D illustrate a four-step process of moving the roller 27 over the freezer bag 24 to knead the contents. In fig. 18A, the roller 27 is positioned or biased toward the right side of the freezer bag 24 and moves in a downward direction as indicated by the arrow adjacent the roller. In fig. 18B, the roller 27 is still positioned/biased toward the right side of the freezing bag 24 and moves downward until the flow direction of the mixture in the bag has reversed to the upward direction as indicated by the arrow. Thus, the tip of the roller 27 is positioned such that the contents of the freezer bag 24 can be transferred around the end of the roller 27. In fig. 18C, the position/bias of the roller 27 has changed to or toward the left side of the freezer bag 24 and the roller is moving in a direction opposite to that in fig. 18A and 18B. In fig. 18D, the roller 27 is still biased toward the left side of the freezer bag 24 and has moved upward until the flow direction of the mixture in the bag has reversed back to the downward direction indicated by the arrow.

Fig. 19A and 19B illustrate a two-step process of moving the roller 27 over the freezer bag 24 to dispense ice cream. The roller 27 starts from the upper position shown in fig. 19A and moves to the downward position shown in fig. 19B, causing the contents of the bag 24 to flow in the direction indicated by the arrow. Here, the roller 27 has an axial length that extends across the entire width of the cavity of the freezing bag 24 to push/dispense ice cream from the freezing bag.

Fig. 20 shows an alternative embodiment of a freezer bag 120. The first compartment 121 holds a liquid ice cream mix. The second compartment 122 is exposed to below the freezing point temperature by, for example, contact with the cold plate 21 (not shown, but understood to be in contact with the freezing bag in this region of the second compartment). The ice cream mixture is kneaded in the second compartment 122 by one or more kneaders (not shown). The third compartment 123 has a roller mechanism (not shown) that further kneads the ice cream to produce a peristaltic pump-like action (similar to the peristaltic pump 40 shown in fig. 6). A roller mechanism (not shown) pumps the ice cream from the second compartment 122 through the third compartment 123 and generates sufficient pressure to overcome the resistance created by the optional one-way valve 124, allowing the bag contents to be dispensed. Channels 125 and 126 provide fluid communication between the compartments. An optional valve or clamping mechanism (not shown) may be used in the channels 125 and 126 to control the movement of the ice cream between the compartments. The mounting holes 127 (or other alternative retaining mechanism) are used to hold the freezer bag 120 in place.

Fig. 21 illustrates an exemplary embodiment of a frozen dessert machine made in accordance with the present disclosure. In the embodiment of FIG. 21, the cold plate 21 is oriented vertically and perpendicular to the front of the machine. The vertical and perpendicular arrangement may facilitate accommodating multiple cold plates (not shown) for multiple freezer bags (e.g., flavors) in a single machine. However, the cold plate 21 may also be oriented horizontally or at an angle without departing from the scope of the present disclosure. The kneader assembly 131 is attached to the cabinet door 132. The system is contained in a cabinet 133. The kneader assembly 131 engages the cold plate 21 when the cabinet door 132 is closed. Other parts of the system (e.g., the refrigeration system) are not shown. Dispensing handle 134 is used to dispense ice cream or other edible frozen mix through dispensing nozzle 135 in a first position (open/dispensing position) of the handle and to prevent dispensing of the frozen dessert mix in a second position (closed/non-dispensing position).

Prior art frozen dessert machines using flexible containers have been configured to freeze and dispense one flavor of ice cream. As shown in fig. 22A and 22B, frozen dessert machines made in accordance with the present disclosure may be advantageously configured to simultaneously freeze and dispense two or more flavors. In some cases, it may be desirable to dispense both flavors from the same or nearly the same location on the machine. The freezing bag system 140 shown in fig. 22A illustrates an embodiment in which a first freezing bag 141 has a dispensing tube 142, the dispensing tube 142 being oriented to overlap the dispensing tube 143 from a second freezing bag 144. Although it is not required that the freezing bags be identical, the freezing bags 141 and 144 may be generally identical to each other with one bag inverted. The dispensing pump 145 is configured to dispense from both bags simultaneously. Valves 146 in the freezing bags 141, 145 can be used to selectively allow dispensing from one or both of the freezing bags. Thus, one pump 145 (e.g., a peristaltic pump) may be used to dispense one flavor or two flavors simultaneously.

The freezer bag system 150 shown in fig. 22B is similar to that of fig. 22A, except that pump unit 151 has two independently operable pumping mechanisms 151A and 151B to selectively allow dispensing from one or both of the freezer bags. In this regard, pump 151A may be activated to dispense from first freezer bag 141 and pump 151B may be activated to dispense from second freezer bag 144.

Fig. 23A and 23B illustrate a possible arrangement of components in an ice cream machine system made according to the present disclosure. The embodiment 160 in fig. 23A includes an insulated housing 161 having a refrigeration section 162 and a freezing section 163. The cooling for refrigeration section 162 and freezing section 163 may come from one or more separate cooling systems or cooling elements. The freezing of the edible mix may be from the cold plate 21 in the freezing section cooling fluid, such as, but not limited to, air, a liquid (e.g., saline), a liquid spray 163, or any combination of cooling fluid and cold plate. Reservoir 35 is contained in refrigeration section 162. Alternatively, a fan 164 may be used to circulate the air. Roller assemblies 165 of the type shown in fig. 11A-11C are used to knead ice cream. However, a single roller assembly or multiple roller assemblies may be used. Roller assembly 165 pushes the ice cream towards optional dispensing pump 166. However, as shown in FIG. 11A, ice cream can flow past the rollers 167 due to the gaps between the rollers 167. As a result, the constant pressure pushes the ice cream toward the dispensing pump 166, but the ice cream is prevented from dispensing until the dispensing pump 166 is turned on. Alternatively, a simple pinch valve (not shown) may be used for dispensing. Roller assemblies 165 open and close as needed to knead the ice cream and/or to assist in dispensing. The roller assembly 165 can be operated in any direction or oscillated as desired. However, during normal operation of roller assembly 165, roller 167 is moved toward dispensing pump 166. As ice cream is dispensed, more space will become available in the horizontally oriented freezer bag 31. This will allow the mix from the storage bag 35 to flow into the freezer bag 31. This flow may be due to gravity or pressure generated by other means (e.g., a pump). The arrangement shown in figure 23A allows for continuous freezing and dispensing of ice cream. The storage bag 35 may be much larger than the actual size of the freezer bag 31. Other parts of the system (e.g., refrigeration system, control electronics, and other components known in the art) are not shown in fig. 23A.

Embodiment 170 in fig. 23B shows an arrangement similar to embodiment 160 shown in fig. 23A, including a refrigeration section 172 and a freezing section 171. In the configuration of fig. 23B, the freezer bag 31 is oriented vertically. Roller assemblies 165 are arranged on both sides of the freezing bag 31, the ice cream being cooled by the ambient air in the freezing section 171. However, the cold plate may be used with vertically oriented freezer bags without departing from the scope of the present disclosure.

Fig. 24 schematically illustrates an embodiment 180 of an additional freezer bag system. Here, the storage bag 181 has one or more tubes 182 in fluid communication. The tube 182 may be used to inject air, a flavor substance, or more ice cream mix. The freezing bag 183 may have one or more tubes 184 in fluid communication. This can be used to inject air, ice cream or a flavour substance into the ice cream mix. The distribution pipe 185 may have one or more other pipes 186. This can be used to inject air, ice cream or flavourings in solid or liquid form. For example, it may be undesirable to inject flavoring substances such as fondant pastes, caramel, strawberries, etc. into the freezing bag 183 because they may be thoroughly mixed with the ice cream or, in the case of solids, they may be liquefied or ground into very small particles by kneading rollers. During dispensing, the injection of the flavoring into the tube 186 may be carried out such that a swirling coincidence with the injected flavoring may be achieved.

Fig. 25 shows an isometric view of an embodiment of a frozen dessert machine 200 made according to the present disclosure. Certain elements of the system (e.g., parts of the support frame) are not shown for clarity. The freezer bag 203 (fig. 26A and 26B) is located between the outer cold plate 201 and the inner cold plate 202. One or both of the cold plates 201, 202 are cooled to a temperature suitable for freezing the edible mixture. Generally, suitable freezing temperatures are between about-5 ℃ and-30 ℃.

Many methods known in the art may be used to cool the cold plate in the embodiment of fig. 25. One approach is to attach tubes (not shown) to the cold plates that circulate a cooling fluid, such as refrigerant from a vapor compression refrigeration system. The passages 204 in the cold plate may be adapted to receive cooling tubes. The use of two cold plates has several advantages. It increases the heat transfer area for freezing the edible mix. It provides structural support for the freezer bag. Since the edible mix is initially in a liquid state, the mix will sink to the bottom of the freezer bag 203 (fig. 26A). The form of the pouch may be controlled while the pouch is supported between the cold plates 201, 202 (fig. 26B), and the edible mixture remains in contact with the cold plates over a relatively large area.

In certain embodiments, the freezing bag 203 may be pressurized with a liquid or gas. However, gases are generally preferred. Examples of suitable gases to achieve pressurization include, but are not limited to, air, carbon dioxide, nitrogen, or nitrous oxide. Different gases have different advantages. Air is readily available from the atmosphere, nitrogen inhibits oxidation, carbon dioxide converts the edible mix to carbonate, and nitrous oxide has a bacteriostatic effect, dissolves in milk fat, giving the ice cream a light, fluffy texture. When pressurized with gas, the cold plates 201, 202 provide structural support while the transport system uses appropriately arranged roller chains 205 and wheels 206 for driving the mixing rod 207 over the freezing bag 203 such that the freezing bag is sandwiched between rollers 212 on the outer cold plate 201 and the mixing rod 210 (fig. 25).

Fig. 27 shows a front view of the frozen dessert machine 200 from fig. 25, with the outer cold plate 201 removed. In this view, mixing rod 210 and mixing rod 211 are visible. The mixing rod 210 has a roller 212 generally centered on the mixing rod 210. The rollers 212 as shown are generally right circular cylinders. However, other shapes are possible. For example, the ends may be tapered to reduce stress on the freezing bag 203 at the edges of the roller. The rollers 212 may have a texture, grooves, or generally non-circular cross-section. The rollers 212, 216 do not need to roll on the freezing bag 203. Other geometries will result in a sliding motion. The mixing rod 210 has a guide bearing 213 that cooperates with a guide rail 214. The guide bearings 213 and the guide rails 214 force the rollers 212 to squeeze the freezing bag 203 between the rollers 212 and the outer cold plate 201 such that little or no clearance remains. The edible mix is frozen on the surface of the freezing bag 203 that is in contact with the cold plates 201, 202.

The rollers 212 provide several functions. The pressing and rolling of the freezing bag 203 squeezes the frozen mix out of the surface of the bag and causes it to mix with the unfrozen mix. This action helps to break up the ice crystals and minimize their size, resulting in a smooth ice cream. Since the frequency of movement of the mixing rods 210, 211 over the freezing bag 203 is sufficient that large ice crystals do not have time to form, the ice crystals also remain small. The freezer bag 203 may be completely filled with the edible mix or partially filled with the edible mix. In a preferred embodiment, the freezer bag is partially filled with the edible mix, as indicated by liquid level 215. Gas (typically air) occupies the space above the liquid level 215. In the embodiment of fig. 27, the mixing rod 210 is moved from the gas side to the liquid side of the freezing bag with the dispensing nozzle 217 at the bottom of the freezing bag, alternatively the dispensing nozzle may be at or adjacent the top of the freezing bag and the roller may move or switch directions in an upward direction. The rollers 212 do not extend the entire width of the freezer bag 203. This allows the mixture to flow through the rollers 212, which helps to create an expansion ratio and mix the frozen mixture with the unfrozen mixture. When not dispensing, it is also necessary to have the mixture flow within the bag. The mixing bar 211 has rollers 216 positioned generally toward the edges of the bag. The roller 212 and the roller 216 function identically. The rollers 216 are positioned to contact the missing regions of the pockets rollers 212 so that all surfaces of the freezer pockets contacted by the cold plate are contacted by the rollers. Preferably, there is some overlap between the rollers 212 and 216 so that no portion of the freezer bag may inadvertently miss a roller.

As shown in fig. 25 and 27, the mixing rod is connected to a roller chain 205. The chain 205 is engaged with a drive shaft 219 and a driven shaft 218. The drive shaft 219 is driven by a motor (not shown). This arrangement allows the mixing rod to operate in a continuous loop. Another function of the rollers 212, 216 is to urge the edible mixture toward the dispensing nozzle 217. The gap between the rollers 212, 216 allows the rollers to traverse the freezer bag 203 without dispensing product and provide the desired agitation of the mixture. While the nozzle 217 is open, the rollers provide sufficient pressure to the frozen edible mix to dispense the mix from the nozzle. The dispensing nozzle 217 may be sealed by a number of methods known in the art, for example a pinch valve may be used. As another example, a pump, such as a peristaltic pump, may be used.

In the embodiment shown in fig. 25-27, the cold plates 201, 202 are oriented vertically and the mixing rod 211 moves downward. However, the cold plates may be oriented in any orientation without departing from the scope of the present disclosure. For example, the cold plate may be oriented horizontally or at a 45 degree angle. Furthermore, the mixing rod may also be configured to move or change direction in an upward direction. For example, the dispensing nozzle may be placed at the upper end of the freezer bag 203 as the rollers 212, 216 move in an upward direction. The advantage of this arrangement is to separate the liquid content of the freezing bag 203 from the frozen content. This is important for continuous dispensing, freezing and replenishment from the reservoir, as the mixing of the liquid and frozen edible mix will soften the frozen edible mix which otherwise could be dispensed. The separation of the liquid and frozen mixture is achieved as follows. The liquid mixture preferably enters the freezing bag 203 from the lower end. The liquid mixture collects at the bottom of the freezer bag due to gravity. The liquid mixture is cooled by passing it through a cold plate. The rollers 212, 216 move upward, pushing some of the liquid mixture up the cold plate, which facilitates freezing. The flow path around the rollers 212, 216 allows the liquid mixture to flow back to the lower end of the freezing bag. When the mixture is sufficiently frozen, it is a semi-solid with a relatively high viscosity. When this occurs, the upward movement of the rollers 212, 216 pushes the mixture upward. As the rollers reach the top of the freezing bag, the frozen mixture flows through the roller gap or flow path. The high viscosity of the frozen mix and the relatively narrow spacing between the cold plates causes the frozen mix to remain packed on top of the freezing bag 203. The liquid mixture that has not been frozen or fresh liquid mixture from the reservoir remains at the bottom of the freezing bag. Various methods may be used to affect the separation of the liquid mixture and the frozen mixture in the freezing bag 203. For example, the cold plates 202, 204 need not be perfectly vertical. Further, the cold plate may have a vertical section for freezing and an upper horizontal section for storing frozen product. The rollers may traverse the freezing bag in a horizontal direction, wherein the vertical position of the rollers pushes the frozen mix up in stages. The rollers are also capable of moving at an angle (i.e., neither vertical nor horizontal). It should be noted that even if a storage bag is not used, the separation of the liquid mixture and the frozen mixture in the freezing bag is beneficial. Typically, the freezer bag 203 will contain several servings of the edible mix. Relatively large volumes of edible mix may require an undesirably long time to freeze. The upward movement of the rollers 212, 216 allows more of the frozen portion of the edible mix to pack over the top of the freezer bag 203 while less of the frozen or liquid portion of the edible mix remains at the bottom of the freezer bag 203. Thus, at least a portion of the edible mixture is ready for relatively quick dispensing. 28A-28F illustrate an embodiment of an exemplary distribution valve 251. The freezer bag 203 has a dispensing tube 250 that cooperates with a dispensing valve 251. In the illustrated embodiment, the valve 251 has a fixed member 252 and a movable member 253. However, both members 252, 253 may be configured to be movable. The dispensing tube 250 needs to be long enough to reach from the freezer bag 203 to the dispensing point outside the machine. When the movable member 253 is forced towards the fixed member 252, the dispensing tube 250 is pressed closed. The dispensing valve 251 is configured to contact a long length of the dispensing tube 250. This has the effect of emptying the contents of the tube 250, which is desirable. A portion of the dispensing tube 250 will be outside the cooling region of the frozen dessert machine. Any frozen mixture that remains in the tube 250 will melt, drip or remain in the tube until the next portion is dispensed.

The movable member 253 can move in many ways. As shown in fig. 28C, the movable member 253 can be pivoted from the top end so that the cap extrudes the mixture out of the tube. As shown in fig. 28D, the movable member 253 can be pivoted from the bottom end to force the mix toward the freezer bag 203. As shown in fig. 28E, the moveable member 253 can be linearly translated and the mixture extruded in two directions. A number of innovations may be used to affect movement of movable member 253, such as mechanical, electromechanical, manual, or automatic options. Further, as shown in fig. 28F, an elastic member such as a spring 254 may be used to bias the movable member 253 toward the fixed member 252. This will allow the moveable member 253 to automatically move towards the fixed member 252 when the dispensing pressure is reduced or the secondary valve 255 is closed.

Fig. 29A-29C and 30 illustrate another embodiment of a bag system 260. The bag system 260 includes a freezing bag 203, a dispensing tube 250, a storage bag 261, an air tube 262, and a liquid tube 263, the liquid tube 203 extending in fluid communication between the storage bag 261 and the freezing bag 203. The flexible freezer bag 203 is structurally supported in a suitable manner, for example, by a cold plate as shown in fig. 26B. The storage bag 261 may be deformable, rigid or semi-rigid, located in a support structure, or have a support. The liquid tube 263 is in fluid communication with the freezing bag 203 at a liquid level between the top and bottom of the freezing bag 203. Air enters the air tube 262 through an air compressor or other means known in the art such that the pressure in the bag system 260 is higher than the pressure outside the bag system. In addition, the pressure around the bag system 260 may be reduced to create a pressure differential. As in other embodiments disclosed herein, gases other than air may be used.

The pressure differential created by the air forced into the air tube 262 expands the freezing bag 203 and has several benefits. The gas pressure forces the freezing bag against the cold plates 201, 202, thereby ensuring good thermal contact between the freezing bag 203 and the cold plates 210, 202. The gas pressure also forces the liquid edible mix above the level of the liquid tube 263 back into the storage bag 261. This ensures that there is an air pocket above the liquid tube 263. The liquid level line 264 indicates the liquid level in the freezing bag 203 while the freezing bag contents are still liquid. The storage bag 261 is in fluid communication with the freezer bag 203 through a fluid line 263. As the ice cream is dispensed from the dispensing tube 250, the level of the mix in the freezing bag 203 drops. This allows the liquid mixture from the storage bag 261 to drain into the freezer bag 203. This allows for continuous dispensing and freezing of the edible mix. The dispensing tube 250 is shown at the bottom of the freezing bag 203. As previously mentioned, a dispensing tube 250 may also be provided at the upper end of the freezing bag 203 for separating the frozen mixture from the liquid mixture. In this case, the flow of the liquid mix from the storage bag 261 to the freezing bag 203 will work in a similar manner as the freezing mix is pushed to the top of the freezing bag 203.

The bag system 260 in fig. 29A-29C is not shown to scale. Typically, the volume of the storage bag 261 is much greater than the volume of the freezer bag 203. Further, alternatively, a pump 265 may be used in the liquid pipe 263 as shown in fig. 29B. This will allow the pressure of the storage bag 261 to be lower than the pressure of the freezer bag 203. Furthermore, the use of the pump 265 eliminates the need to place the storage bag 261 above the freezer bag 203 for gravity feeding. In addition, the storage bag 261 may also be housed outside the frozen dessert machine, enabling the use of bags having a larger volume. Further, it may be desirable to prevent any reverse flow from the freezer bag 203 into the storage bag 261. In this case, an optional check valve 268 may be used in the liquid pipe 263, as shown in fig. 29C.

As shown in fig. 30, one way or means of supplying air to air tube 262 is to use an air compressor 267. It is desirable to use a small compressor to minimize the cost of the system. However, a small air compressor may not provide sufficient flow to rapidly inflate the freezer bag 203. Furthermore, as the rollers 212, 216 roll over the freezing bag 203, the volume of the bag decreases. This forces air out of the freezer bag through air tube 262. When this occurs, it is desirable to re-inflate the freezer bag 203 quickly. To allow the use of a small compressor 267, an air reservoir 266 may be used to store some volume of air at a desired pressure. This will allow the required volume of air to quickly fill the freezer bag 203 without the need for an oversized air compressor 267.

Fig. 31A-31C illustrate another embodiment of a bag system 270, the bag system 270 having features for controlling the liquid and air levels in the freezer bag 271. The freezing bag 271 has an integral air tube 272 and an integral liquid tube 273. The air inlet 274 supplies air into the freezing bag 271 and the storage bag 275 through the air pipe 272 and the air pipe 276, respectively. The air tube 272 extends into the freezing bag 271 a longer distance than the liquid tube 273. As the rollers 277 (fig. 31B and 31C) pass through the tubes 272 and 273, the contents of these tubes are drawn into the freezer bag 271. Since the liquid tube 273 is shorter than the air tube 272, the roller 277 first exposes the liquid tube. This allows for backflow from the freezer bag 271 to the storage bag 275. Thus, when the rollers 277 expose the air tube 272, no pressure differential forces liquid into the air tube 272 and the air inlet 274. Otherwise, the liquid may enter the air tube and collapse a pressurized air source (e.g., an air compressor).

Fig. 32A and 32B illustrate a freezer bag 280 that does not include a storage bag or dispensing nozzle associated therewith. The freezer bag 280 may be used in the machine of the embodiment shown in fig. 25 and 27. The freezer bag 280 can be used to make hard ice cream, if desired. In such an embodiment, the machine would run until a consistency of soft serve was achieved. The operation of the kneading rollers may be stopped. The bag 280 may be left in the machine between the cold plates 201, 202 for hard freezing, or may be removed and placed in a conventional freezer.

Fig. 33 shows a bag system similar to fig. 29A-29C in which a storage bag 261 is housed by a rigid structure 281. The lid 282 applies a force to the storage bag 261. The force may come from the weight of the lid or other means. The air tube 262 may be used to initially inflate the bag system and the force of the cap may be used to maintain pressure in the bag. This allows the freezing bag 203 to re-expand quickly when the rollers cause flow from the freezing bag 203 to the storage bag 261.

Fig. 34 shows a schematic arrangement of a bag system 290. The tube 291 establishes fluid communication between the storage bag 292 and the freezer bag 293. The air tube 294 is connected to the tube 291. The one-way valve 295 prevents fluid from flowing back into the air tube 294, but allows fluid to pass through the air tube 294 to the tube 291 and thus communicate with the storage bag 292 and the freezer bag 293. Flow from the storage bag 292 into the freezer bag 293 is enabled by gravity or a pump (not shown).

Fig. 35 shows another schematic arrangement of a bag system, which is a variation of the system 290 in fig. 34. Here, an additional one-way valve 296 is used to prevent the liquid mixture from flowing back into the storage bag 292. Air tube 297 communicates with air reservoir 298 or alternatively air tube 294, indicated by dashed lines in the bag system. This allows the freezing bag 293 to re-expand quickly after rollers (not shown) squeeze some volume from the bag.

Fig. 36A and 36B illustrate a one-way valve arrangement that may be constructed from standard plastic film materials (e.g., polyethylene, nylon). This type of tube has a high flexibility and a low elasticity. Thus, unless the pressure inside the tube is greater than the pressure outside the tube, it will collapse. The tube member 240 extends a distance within the tube member 241. A seal 242 is present between the outer wall of tube 240 and the inner wall of tube 241. As the pressure drives flow in the first direction (fig. 36A), the pressure expands the flexible tube and flow continues unimpeded. As the pressure drives flow in the second direction (fig. 36B), the portion of the tube 240 within the tube 242 sees a higher pressure on the outer wall 243 than on the inner wall 244 of the tube 240. This causes the tube 240 to collapse, thereby preventing flow in the second direction.

Fig. 37 shows a schematic arrangement of a bag system 300, the bag system 300 using a three-way valve 301 to control flow between a storage bag 302 and a freezer bag 303. With the three-way valve 305 in the first position, air flows into the air line 304 and is directed into the reservoir bag 302. The liquid mixture from the storage bag 302 is forced through the valve 305 into the freezing bag 303. As the rollers (not shown) pass through the freezing bag 303, the valve 305 will allow flow back into the storage bag 302, but prevent flow into the tube 306 and three-way valve 301. This prevents contamination of three-way valve 301, which three-way valve 301 is typically not a disposable element of the system. With three-way valve 301 in the second position, air flows from air line 304 into tube 306 and through valve 305 into freezer bag 303.

Fig. 38A-38E illustrate a method of implementing the valve 305 of fig. 37 described above. More specifically, plastic film materials are used to make the valve 305 so that the manufacture will be cheap and the valve can be disposable. Fig. 38A shows a front view of the valve 305, and fig. 38B-38E show side views of the valve 305. The valve 305 includes a left wall 307, a right wall 308, and a divider 309, as shown in fig. 38B. These components are arranged to form a first flow channel 310 and a second flow channel 311. Pressure (P) as air enters first flow passage 310 _air) The pressure in the reservoir 302 will be exceeded and the flexible divider 309 will be forced toward the second flow passage 311 as shown in fig. 38D. The second fluid passage 311 leads to the reservoir bag 302 (fig. 37). When three-way valve 301 is in the first position and air is directed to reservoir bag 302, the pressure in the reservoir (P)_res) The divider 309 will be pushed to seal the first flow channel 310 as shown in fig. 38E.

Fig. 39A and 39B illustrate an exemplary clamping mechanism 245, the clamping mechanism 245 for holding the freezing bag 203 at the upper end of the freezing bag. The clamping mechanism 245 holds the freezer bag 203 in place between the cold plates 201, 202. Alternatively, pins or other retaining features may be used.

Fig. 40A and 40B illustrate an embodiment in which the freezer bag 203 is held along its edges by side clamps 246. A flexible member 311 (fig. 40B) may be included to allow some movement of the bag 203 as rollers (not shown) roll over the bag. This prevents the bag from being overstressed.

Fig. 41 shows an embodiment in which the freezing bag 312 is wrapped around a central cold plate 313. Cold plates 314 are positioned at either end of central cold plate 313. The rollers 315 move in a counterclockwise loop as they knead the ice cream in the bag 312. The distribution tube 316 extends from the end of the freezing bag. A reservoir tube inlet 317 extends from the other end of the freezing bag 312. This arrangement allows for a larger volume of freezing bag 312 in a compact space. It also provides separation of the liquid edible mix and the frozen edible mix.

Fig. 42A and 42B illustrate an embodiment in which the roller assembly 320 has a roller 321 and a distribution shoe 322. When the dispensing shoe 322 is in the first position shown in fig. 42A, the shoe presses the freezer bag (not shown) against the cold plate 201. As the roller assembly 320 moves down the cold plate, the distribution shoe 322 contacts the rollers 321 the full width of the freezer bag to assist in distribution. When the dispensing shoe 322 is in the second position as shown in fig. 42B, there are gaps 323 between the rollers 321, the gaps 323 allowing the edible mixture to flow therethrough. Fig. 43 shows a cross-sectional view of the roller assembly 320. Thus, the rollers 321 rotate as the roller assemblies 320 move upward and/or downward while the shoe 322 is positioned to slide relative to the freezer bag pressed against the cold plate 201 and dispense product from the freezer bag in a first orientation of the shoe (fig. 42A) and allow the edible product to flow around the rollers when the shoe is in a second orientation (fig. 42B).

Fig. 44A and 44B illustrate an embodiment in which the dispensing shoe 324 extends the entire length of the freezer bag (not shown). The dispensing shoe 324 can be in a first position for dispensing (fig. 44A) and a second position for kneading with the roller 321 (fig. 44B). Fig. 45A and 45B show close-up detailed views of the dispensing shoe 324 and roller 321, respectively.

The cold plates shown in the many exemplary embodiments disclosed herein may use one or more of several types of coatings or surface treatments known in the art. These may be used to reduce wear, reduce friction, or reduce the likelihood of icing and sticking to the cold plate surface. For example, a SurfTec lcephicr coating may be used to reduce the adherence of frost to the cold plate surface.

Defrosting of the cold plate may be required from time to time. Frosting of the cold plate occurs when humid air in the atmosphere leaks into the insulation space around the cold plate. Many methods known in the art may be used to defrost the cold plate. These include, but are not limited to, a hot gas bypass on a cold plate for vapor compressor refrigeration or a resistance heater.

The embodiment of fig. 25-27 as described above uses a mechanism to knead the edible mixture. In fig. 46, as well as fig. 47A and 47B, a modification of the embodiment of fig. 25-27 is shown, in which rollers 350 are added to the mixing rod 210. Further, the mixing rod 210 generally includes a cylindrical roller 212, wherein one end of the roller 212 is tapered. As mentioned above, the rollers may be provided with tapered ends to reduce stress on the freezing bag at the edges of the rollers. The added rollers 350 are used in conjunction with a peristaltic pump 354, the peristaltic pump 354 pumping the comestible mixture in the liquid tube 263 to the freezer bag 203 adjacent to the cold plate 202. Advantageously, a separate motor is not required to drive the peristaltic pump 354. Pump plate 352 and/or pump plate 353 are made movable to control the pumping action. Other engagement means may be devised which drive the pump with the output of the mixing motor. For example, the drive shaft 217 (FIG. 25) may contain gears or other drive means for driving the pump. Alternatively, a magnetic clutch may be used to start and stop the pump.

Fig. 48 and 49A-49B illustrate an embodiment of a bag system 360 in which a dispensing tube 361 is at or near the top of a freezing bag 362. In this arrangement, rollers (not shown) tend to move the mixture upward. This may be accomplished by upwardly moving rollers, horizontally moving rollers in a coordinated manner, or other methods apparent to those skilled in the art. Air line 363 pressurizes freezer bag 362 and reservoir bag 364. The liquid tube 365 is in fluid communication with the freezing bag 362 at an intermediate distance between the top and bottom. The air pocket at the top of the freezing bag 362 causes the liquid level to be equal to the liquid level at which the liquid tube 365 enters the freezing bag 362. As the edible mixture freezes, it becomes viscous. The viscosity of the frozen edible mix 366 (fig. 49B) is sufficiently high that it is suspended in the freezer bag 362 between the cold plates 201, 202. This provides separation between frozen mixture 366 and liquid mixture 367. As the frozen mix 366 is pushed to the top of the freezing bag by the action of the rollers, the liquid level in the freezing bag 362 drops. This allows more liquid to flow from the storage bag 364 to the freezer bag 361. This provides an automatic but passive way of moving the edible mix from the storage bag 364 to the freezer bag 362.

Another benefit of the embodiment shown in fig. 48 and fig. 49A-49B is that as liquid mixture 367 enters freezing bag 362, it separates from frozen mixture 366. As the rollers move upward, some of the liquid mixture 367 is pushed upward by the rollers, which begins to freeze on the cold plate. This creates a semi-molten zone 368, semi-molten zone 368 tending to float on liquid mixture 367, but separate from frozen mixture 366 by gravity. Thus, the fresh liquid mixture 367 does not dilute the frozen mixture 366 ready for dispensing. In this and other embodiments, the frozen mixture 366 may be inadvertently pushed into the liquid tube 365 or other tubes of the various embodiments described herein by the action of rollers or other mixing methods. This can cause the tube to become clogged. Heating elements or heating means 368 may be used to melt the frozen mixture in the tube to restore patency. For convenience, the distribution tube 361 is shown approximately at the top center of the freezing bag 362. However, the distribution tube may also be along either end of the freezing bag 362 or along the edge of the freezing bag. The orientation of the distribution tube 361 relative to the cold plates 201, 202 may also be varied. The location of the distribution tubes may be perpendicular, parallel, or in some other orientation to the cold plates 201, 202, as may be convenient for many design choices.

Fig. 50 shows an embodiment of a bag system 370 having a fill pump 371 and a dispense pump or flow meter 372. There is a communication means 373 (e.g., electronic communication such as a wire) between the fill pump 371 and the dispense pump/meter 372. As product is dispensed, the pump/meter 372 communicates how much to dispense to the fill pump 371. This allows the proper amount of liquid mixture to be supplied from the storage bag 374 to the freezer bag 375. The storage bag 374 may include sensors or sensing means 376 to sense a range of physical parameters, including but not limited to liquid level, pressure, temperature, weight, flow, color, and opacity. The freezer bag 375 may also include a sensor or sensing means 377 that may sense the same or different parameters as the sensing means 376. The processing unit 378 may be used to gather information from the sensors or sensing means 376, 377 to control the operation of the machine.

Some edible mixtures may need to be stirred to prevent separation of the components in the mixture. In conventional soft ice cream machines, a motor-driven blender is used in the reservoir hopper. This arrangement can be effective, but requires cleaning components. In the present disclosure, a stirrer or means to stir the storage bag may be used to maintain the homogeneity of the mixture in the storage bag 381. One embodiment of such a system 380 is shown in fig. 51A and 51B. The storage bag 381 of the system 380 rests on a surface or container 382 that can swing about a pivot point 383. There are many ways known in the art to be suitable for causing the container 382 to move and thereby provide the desired agitation of the mixture and prevent separation of the mixture components.

In fig. 52A and 52B, one method of agitating the liquid mixture in the reservoir is shown. The cam 390 is attached to a shaft, such as the shaft 218 in FIG. 25. As the cam 390 rotates, one end of the pouch platform 391 moves up and down due to the eccentric motion of the cam about the axis of the shaft, while the other end is attached to a pivot point 392. This causes the contents to slosh in the bag, keeping the contents well mixed.

Fig. 53 illustrates an embodiment of another exemplary kneading/dispensing system 400 for an edible mix. In particular, the system 400 uses a plurality of piezoelectric transducers 401 to generate ultrasonic vibrations known in the art to assist in stirring, mixing, homogenizing, and pumping fluids. In this case, the vibrations from the piezoelectric transducer 401 mix the edible mix and prevent ice crystals from adhering to the walls of the freezing bag 402. Stirring also mixes the air with the mixture. Typically, the transducers 401 may be independently controlled. By varying the sequence and intensity of operation of the transducer 401, a pumping action can be achieved that moves the edible mix toward the dispensing end 403 of the freezer bag.

Fig. 25 shows an embodiment 200 in which cooling channels 204 are in the cooling plates 201, 202. The cooling channels 204 are one of several methods for cooling the cooling plate. Fig. 54 illustrates another cooling system 410 having certain advantages. As with other embodiments disclosed herein, the cold plate is contained within a partially enclosed or fully enclosed refrigerated space 417 having insulated walls 411. Cooling coil 413 is used to maintain refrigerated space 417 at a desired low temperature. On one or both of the cold plates 414, there are one or more secondary refrigeration systems. Several types of systems may be used, but a thermoelectric cooler (TEC)412 is shown for the current embodiment. The TEC412 absorbs heat from the cold plate 414 and transfers the heat (Q) _out) And discharged to the refrigerating space 417. Circulation fans 418 may also be used in the refrigerated space 412 to enhance convective heat transfer. The cold plate 414 is typically cooled to a temperature below the temperature of the refrigerated space 412. This arrangement has several advantages. TEC412 is a solid state cooling device that has no moving parts. The cooling capacity of TEC412 is infinitely adjustable between maximum cooling and no cooling. By using a plurality of independently controllable TECs, different temperature zones are easily formed on the cold plate. Because the TECs 412 require only electrical power to operate, they need only be attached to the rest of the system by flexible wires. This allows the plate to be easily moved or removed from the system for purposes of loading edible mix, cleaning, maintenance, etc. The temperature of the cold plate can be easily adjusted for optimizing the temperature for different products. The temperature rise of the TEC412 is simply from the cold plate 414 to the refrigerated space temperature 412, rather than having to reject the heat to the environment. TEC412 may be used to provide all cooling for the system. However, TEC412 would be bulky and inefficient, which would negate the benefits of the previously described arrangement.

Fig. 55 shows an embodiment 420 similar to the embodiment of fig. 54, wherein the cold plate 414 has a heat pipe 415 attached or embedded. Any number of heat pipe techniques known in the art may be used. The cold plate 414 itself may also be configured as a heat pipe. Heat pipes are passive (non-electrically powered) devices with very high effective thermal conductivity. A heat pipe contains a liquid that evaporates at the hot end and condenses at the cold end. Capillary action drives the liquid back to the hot end to absorb more heat. As the cold air 416 moves at the heat dissipating end of the heat pipe 415, it very quickly lowers the cold plate 414 to very nearly the same temperature as the cold air 416. As with the embodiment 410 of fig. 54, the coolant or refrigerant flow lines are not directly attached to the cold plate, which has the benefits previously described. While the TEC412 (fig. 54) or heat pipe 415 (fig. 55) is an ideal way to maintain the desired temperature on the cold plate, the system works with pure conduction between the cold air and the cold plate 414 made of a high conductivity material like aluminum or copper. Typically, in such an arrangement, fins would be employed on the side of the cold plate 414 facing the refrigerated space 417.

Conventional frozen dessert machines may typically provide one, two or three flavors from a single machine. However, one and two flavor machines are most common. Currently, very similar techniques are used in machines for making soft ice cream products and frozen beverages or shakes. Although the techniques used to make soft ice cream and frozen beverages are similar, the differences are sufficient so that each product requires a different machine. Furthermore, there is no way to convert a single flavor machine to a two flavor machine and vice versa. An advantage of the present disclosure is that the machine is configurable. It may be configured to provide a single flavor or multiple flavors. Further, it may be configured for providing a soft serve ice cream product, a frozen beverage, or one or more thereof. Referring to fig. 56A-56C, isometric views of an exemplary embodiment of a frozen dessert machine 430 are shown. The dispensing head 431 has a handle 432 that controls the flow of the frozen confection. The dispensing head 431 is modular and movable. The frozen dessert machine 430 may be converted by adding a second dispensing head 433 as shown in fig. 56B. This allows the machine to dispense and provide two flavors. A third dispensing head may be added in the middle (not shown) for dispensing a mixture of two flavors. Fig. 56C shows a configuration in which the dispensing head 431 is moved to the lower end of the cold plate. This configuration may be more desirable for dispensing frozen beverages and other frozen confections having a lower viscosity, while placing the dispensing head adjacent the top of the cold plate may be more beneficial for higher viscosity soft ice cream products. In fig. 56A-56C, the cold plate is shown generally parallel to the front of the machine. The cold plate may be positioned in other orientations. For example, the cold plate may be perpendicular to the front of the machine. This has certain advantages for multi-flavor machines.

An embodiment of an arrangement of freezing bags of the system 430 of fig. 56A-56C is shown in fig. 57A-57B. Fig. 57A illustrates how a first cryobag 435 and a second cryobag 436 may be used on a pair of cold plates 437. The front cold plate is removed for clarity. This is an option for machines that can switch between single or multiple flavors. The freezing bags 435, 436 may have a dispensing tube 434 for dispensing a single flavor and a dispensing tube 439 for dispensing two flavors simultaneously or as a mixture. Fig. 57B shows how a single freezing bag 438 can be used to provide a single flavor with a larger volume on the same machine.

Fig. 58A and 58B show front and side views, respectively, of an alternative cold plate arrangement for a machine capable of providing one or more flavors. The aft cold plate 443 has a first side section 440, a second side section 441, and an intermediate section 442. The intermediate section 442 is made of an insulating material or may simply be an air gap. The temperature of the first side section 440 and the second side section 441 can be controlled independently, which is beneficial if the frozen confection on both sides needs to be at different temperatures. The side view in fig. 58B shows the front cold plate 444 divided similarly to the rear cold plate 443.

Fig. 59A and 59B illustrate an embodiment of a dispensing head designed for easy loading of a freezer bag nozzle 450. The nozzle 450 is attached to the dispensing end of the second side section 441 of the freezer bag (not shown). The nozzle is a disposable plastic element permanently attached to the dispensing end 451. Removal of the pin 454 (fig. 59B) allows the upper plate 455 to pivot to one side. The nozzle 450 and dispensing end 451 are placed in position as shown. The upper plate 455 is moved back into position and the pin 454 is reinserted. Movement of the handle 453 raises and lowers the clamping foot 452. When the clamping foot 452 is lowered (fig. 59A), it clamps the dispensing end 451, thereby preventing the flow of the edible mixture. As the clamping foot 452 rises (fig. 59B), the mixture can flow.

Fig. 60 illustrates an embodiment of a bag system 460 having certain advantages. The air line 462 supplies air to the liquid line 463 from the reservoir bag 461. The pressure in the reservoir bag 461 may be at or near ambient pressure. It should be noted that in most embodiments, the reservoir bag 461 need not be a flexible container, however, it is generally desirable that the reservoir bag 461 be made of a disposable material such as a plastic film. It is also desirable that all tubes that contact the edible mix (e.g., liquid line 463) be made of similar low cost plastic films. The storage bag 461 is shown positioned above the other components in the bag system, but the bag may be in any position above or below the other components without departing from the scope of the present disclosure. Further, fig. 60 shows the reservoir bag 461 sealed, but the bag may also be open or vented to the atmosphere. A pump 470, shown as a peristaltic pump, pumps the mixture of air and edible mix to the freezing bag 464. This pressurizes the freezer bag 464 with a desired ratio of air (or other gas) to edible mix. It also provides some premixing of the air and edible mix, which may assist in achieving the desired expansion rate. The pump 470 may be optimized to homogenize the air and edible mixture. If the reservoir bag 461 is at ambient pressure, the air line 462 fed by the air compressor 465 need only reach a low discharge pressure because of the air injection pump 470 upstream. An optional one-way valve 466, shown schematically, may be used to prevent backflow from the freezer bag 464. The pump 470 may also prevent backflow, thereby eliminating the need for the check valve 466. Alternatively, the pump 470 may be operated in reverse to pump the edible mix from the freezer bag 464 back to the storage bag 461. This may help eliminate waste of edible mix when the disposable freezing bag 464 should be replaced. An optional check valve 467 is shown in the air line 462. This prevents the edible mixture from entering the compressor 465.

The bag system 460 shown in fig. 60 may be used for soft serve ice cream and slush beverages. For soft ice cream, a mixing roller (not shown) assists in dispensing the soft ice cream and a pump 470 adds additional mix. Typically, the pump 470 cannot apply sufficient pressure to dispense the soft ice cream, or the required pressure may be high enough to rupture certain other components in the tube or bag system 460. For a syrup beverage, as described in some embodiments, a low viscosity mixture may flow through the rollers, which makes the rollers less conducive to dispensing. In this case, the pressure from the pump 470 may be sufficient to dispense the beverage. For slush, no or less expansion is required. In this case, the compressor 465 may be omitted. The air line 468 may be used as an alternative or in combination with the air line 467. The pressure required to inject air at the air line 468 is higher, but has the advantage of allowing air to be added to the freezer bag 464 without adding edible mix.

The bag system 460 of fig. 60 and other embodiments of the present disclosure may include surface treatments and material enhancements that optimize performance for hand-side applications. Many surface treatments are known in the art. For example, it may be desirable to have a frost resistant coating on the inner surface of the freezing bag to assist in the detachment of ice crystals from the bag surface. Antimicrobial coatings for plastics are also known in the art. These coatings may be used on bag system components to increase the time required between changes to the bag system. Alternatively, the exterior of the freezer bag or other bag system components may have a surface coating of a low friction material, such as Polytetrafluoroethylene (PTFE). This reduces friction between the pockets and rollers for the purpose of increasing pocket life and reducing friction and wear on components in the machine.

It may be desirable to sense the pressure in the liquid line 463 or the cold bag inlet line 469 or elsewhere in the system. Pressure sensors in fluid communication with the edible mix are undesirable because the sensors need to be cleaned and sterilized or made disposable. Fig. 61 shows the inventive pressure sensor 480 mated with the exterior of the tube of the bag system, the tube 481 being held between the stationary member 482 and the movable member 483. In fig. 61, the movable member 483 is free to move laterally. Force 485 is applied to movable member 483. For example, the force may come from a spring. The tube 481 is made highly flexible. Ideally, the tube 481 is made of a plastic material like a freezer bag. Force 485 applied to movable member 483 tends to collapse tube 481, while pressure in tube 481 tends to expand the tube. The position of the movable member balanced by these forces may be calibrated to indicate the pressure in the tube 481. The sensing member 484 measures the position of the moveable member 483. The sensing member 484 may communicate the sensed pressure for display or system control.

The air compressor for supplying compressed air in embodiments of the present disclosure may be of any type known in the art. Since the compressor itself is only in contact with air or other relatively clean gas, and not with the edible mixture, the compressor does not require periodic cleaning and sterilization. However, it may still be advantageous to make the air compressor a peristaltic pump. Conventional peristaltic pumps require a tube that has some elasticity but is rigid enough to maintain its typical circular shape. For the present disclosure, having the tube be the same material as the freezer and storage bags has certain advantages. One advantage is that the cost of such a tube is very low. Tubes made of this material are flat unless they are inflated by the higher internal pressure. Which makes it unsuitable for use in peristaltic pumps. If a reservoir bag 461 (fig. 60) is placed over the pump 470, the hydrostatic pressure from the liquid edible mixture will expand the tube, allowing the tube to be used with a peristaltic pump. If the storage bag 461 is below the pump 470 and/or below the freezer bag 464, any of the means previously discussed can be used to pressurize the storage bag so that the pressure in the storage bag is above ambient pressure. This will inflate the tube and allow the peristaltic pump to function properly.

Fig. 62A-62D illustrate a system 490, the system 490 being used to combine a liquid tube and an air tube so that both can be used in a peristaltic pump. The inner tube 496 fits within the larger diameter outer tube 495. In the absence of pressure in the inner tube 496, it is flat, as shown in the bottom cross-sectional view of fig. 62B. As the inner tube 496 is pressurized by the liquid 492, the outer tube 495 partially expands (fig. 62C). When inserted in a peristaltic pump, air 491 and liquid 492 (fig. 63) can be pumped efficiently. Figure 62D is a front cross-sectional view that illustrates one method of injecting air 491 into a liquid line 496. A seal 493 is formed at one end of the air conduit 495. An aperture 494 in the liquid line 496 provides a flow path for air 491 from the outer tube 495 into the liquid line 496. Seal end 493 and bore end 494 are located downstream of the pump. One or more apertures may be used to control the flow rate and premixing of the air and edible mixture.

Fig. 64A and 64B illustrate an embodiment of a frozen dessert machine 500 configured to facilitate filling of frozen bags into the machine. The front cold plate 501 pivots forward on a hinge 502. Flexible tubing (not shown) connects coolant tube 503 to a cooling system (not shown). The pivoting of the front cold plate 501 provides a space between the front cold plate 501 and the rear cold plate 504 for easy insertion of a freezer bag (not shown). Fig. 64A shows the front cold plate 501 in an open position for loading. Fig. 64B shows the front cold plate 501 in a closed position for operating the machine.

Fig. 65A-65H show various side views of alternative embodiments for kneading and dispensing frozen dessert in a freezer bag. The alternative embodiment 510 shown in fig. 65A-65D illustrates a segmented cold plate 511. The cold plate segments 512 are independently laterally movable as shown in fig. 65B and 65C. The coordinated movement of the segments 512 serves to knead and dispense the mixture. Fig. 65D shows a front view of a segmented cold plate 511 of one possible arrangement of segments. The second cold plate 513 is shown without segments, but may also be segmented similarly to plate 511.

An alternative embodiment 515, shown in fig. 65E-65G, shows a deformable membrane 516 attached to a first cold plate 517. A ferrofluid 518 or magnetorheological fluid is contained between the membrane 516 and the first cold plate 517. Ferrofluids and magnetorheological fluids are known in the art and comprise nano-scale or micro-scale ferromagnetic particles in a carrier fluid. By appropriate application of a magnetic field, the ferrofluid can be shaped, deformed and moved. Preferably, the ferrofluid is cooled by the cold plate 517. As shown in fig. 65F and 65G, application of a magnetic field (not shown) may cause a ridge 519 in the film 516. The movement of the magnetic field serves to move the ridges 519 upward to knead and dispense the edible mixture. The ridges 519 may extend a portion of the width of the cold plates 517, 520, which is desirable for kneading. The ridges 519 may also extend the entire width of the cold plates 517, 520 for dispensing. The movement of the magnetic field may be achieved by moving a permanent magnet, using an intermediate material to distort the magnetic field, using an electromagnet, or a combination thereof.

Fig. 65H shows an alternative embodiment 530 similar to embodiment 515 in fig. 65E-65G. The deformable membrane 531 is segmented into separate fluid chambers 532. Each fluid chamber 532 is in fluid communication with a port 533 in the cold plate 534. Port 533 is used to fill and evacuate fluid cavity 532 with cooling fluid. The fluid may be a liquid, gas or two-phase fluid, but is preferably a liquid. Independent control of the filling of each fluid cavity is used to form the ridges 535 or other shapes in the membrane 531 for the purpose of kneading and dispensing the edible mixture.

The arrangement of fig. 57A-57B shows an exemplary frozen dessert machine that is convertible between a single flavor machine and a two flavor machine. For such machines, it is desirable that the same configuration of kneading rollers is suitable for both single and two-flavour settings. Fig. 66A and 66B illustrate roller configurations suitable for single flavor and two flavor settings. The inner rollers 541 are used in conjunction with the outer rollers 542. The roller conveyor system shown in fig. 66A-66B generally includes more than two roller bars 545. However, for convenience, only two are shown. When the roller arrangement shown is used with a small freezer bag 543 (fig. 66A) or a large freezer bag 544 (fig. 66B), the rollers 541, 542 will cover all parts of the freezer bag. However, the provision of rollers on each roller bar 545 will not cover the entire width of the freezing bags 543, 544, as such an arrangement will prevent the edible mix from flowing around the rollers during kneading and freezing, as desired.

Thus, up to now, the stirring of the edible mix in the freezer bag has been described herein as being performed on the outer surface of the freezer bag. However, it is also possible to insert elements that are consumed at low cost into the freezing bag to agitate the mixture in order to achieve small ice crystal size and expansion rate. Fig. 67 shows one such internal stirring system 550. The storage bag 551 is attached to a generally tubular freezing bag 552. The freezing bag 552 is supported by a cold tube 555 that cools and freezes the edible mix. A mixing rod 553 is fitted within the freezing bag 552. The mixing rod 553 is made of injection molded plastic, so that it is low cost and may be disposable. Other low cost materials and manufacturing methods may be used. Air line 554 is used to introduce air into the comestible mixture. The mixing rod 553 has a spiral or other geometry such that as the rod rotates, it mixes the edible mixture and pushes the edible mixture downward. The edible mix exits the dispensing end 556 of the freezer bag 552. A pump 557 may be used to assist in dispensing.

Fig. 68A-68D show an alternative arrangement 560 in which the mixing rollers are replaced by a mixing rod 561 having piezoelectric actuators 568 that generate ultrasonic vibrations in the rod. A mixing rod 561 fits between the cold plates 562, 563. A cold bag 564 is also located between the cold plates 562, 563. The mixing rod 561 contacts the freezing bag 564 as shown in fig. 68A. The edible mixture in the vicinity 565 of the mixing rod 561 is agitated by ultrasonic vibration of the actuator 568. Agitation breaks the ice crystals away from the freezing bag 564 and moves the unfrozen mixture to the surface of the freezing bag. Because the ultrasonic vibrations from the actuator 568 provide the mixing action, the mixing rod 561 need not clamp the freezer bag 564 so that there is no gap between the sides of the freezer bag 564. The gap 566 present in the freezer bag 564 at the location of the mixing rod 561 allows the edible mix to flow through the mixing rod 561 as the mixing rod traverses the freezer bag 564. Thus, the mixing rod 561 may extend the entire width of the freezing plates 562, 563 as shown in fig. 68C. When it is time to dispense product, the mixing rod 561 is moved to one side so that the gap 566 is eliminated, as shown in fig. 68B. The arrangement of the system 560 shown in fig. 68A-68D has several advantages over rollers. For example, mixing of liquid and frozen edible mixes is reduced, an active dispensing method is provided that eliminates the need for a dispensing pump possibility, and allows for the dispensing of both soft serve ice cream and slush beverages.

End users of the disclosed frozen dessert machine embodiments of the present invention may attempt to use the bag system components beyond their recommended service life. This can result in cracking of the parts or allow sufficient time for the pathogen to reach unacceptable levels in the edible mixture. It may also happen that unauthorized counterfeit bag system components are used in the frozen dessert machine. To avoid these situations, fig. 69 shows a system with a reservoir bag 570 provided with an encryption code 571. Similarly, freezer bag 572 can be provided with an encryption code 573. Other bag system components may also have similar codes. The codes 572, 573 may be physically attached to the bag system component, detachable or pre-installed with the component. The encrypted code may use any encryption means known in the art (or may not be encrypted), and the information may be stored by any means known in the art. Examples include, but are not limited to, visible indicia (machine or human readable), bar codes, QR codes, and/or RFID tags. The data storage method or methods in such embodiments may be active or passive. The frozen dessert machine is equipped with one or more sensors 574 or means to communicate encrypted information to the frozen dessert machine processing unit 575. The processing unit 575 determines whether the bag system components are acceptable for use in the machine. The processing unit 575 is also configured to track other parameters in the machine, such as the total time that various bag system components have been used. The processing unit 575 is also configured to notify the user when it is time to replace a bag system component.

A variety of methods known in the art may be used with the frozen dessert machine of the present invention for sensing various physical parameters such as, but not limited to, weight, temperature, pressure, speed, torque, position, orientation, volume or mass flow rate, current, and power. All or a portion of this information may be processed, applied, displayed, recorded, and transmitted. This may be accomplished by electrical means, mechanical means, or other means known in the art. For example, a sensor measuring the weight of the pouch may be used to determine when the pouch is under run, which information may be transmitted to the mobile device to notify the user.

Fig. 70A-70C illustrate some of the components of a roller system 580 for agitating and dispensing an edible mixture. The roller system operates in a similar manner to the embodiment 200 in fig. 25 with added features to improve dispensing. Referring to fig. 70, the outer diameter of the distribution roller 581 is smaller than the outer diameter of the agitating roller 582. The distribution roller extends the entire width of the cold plate 584 and the cold pack (not shown). The inner guide 585 controls the spacing between the agitation rollers 582 and the cold plate 584. Typically, the agitation rollers 582 are in close proximity to the cold plate 584 with the freezing bag sandwiched therebetween as previously described. The outer guide 583 controls the spacing between the distribution roller 581 and the cold plate 584. The distribution roller 581 is spaced from the cold plate 584 when the guide rail 583 is in the first position (fig. 70B). For example, the space between the distribution roller 581 and the cold plate 584 is approximately 1/8 inches to 2 inches. This allows the edible mixture to flow between the dispensing roller 581 and the cold plate 584. When the guide 583 is in the second position (fig. 70C), the distribution rollers 581 are in close proximity to the cold plate 584. Thus, as the dispensing roller 581 moves toward the dispensing end of the freezer bag, the edible mixture is forced toward the dispensing end and out through the dispensing nozzle. It should be noted that although only two positions of the outer guide 583 and the dispensing roller 581 are shown, in practice there are positions between the two positions that have many other benefits. For example, when the freezer bag is relatively filled with frozen edible mix, it may be desirable to maintain some clearance between the dispensing roller 581 and the cold plate 584 so that dispensing does not occur too quickly or exceed the pressure limitations of the freezer bag. Further, the outer guide rails 583 may not extend the entire length of the cold plate 584, or they may be segmented in various ways such that the distance between the distribution rollers 581 and the cold plate 584 may vary along the length of the cold plate. For example, it may be desirable to have the dispensing roller 581 adjacent the cold plate 584 only at the end of the cold plate where the frozen edible mix is ready to be dispensed. The outer guide rails 583 in fig. 70B-70C are shown moving in unison, but alternatively may move independently with some desired effect. The inner rail 585 is depicted as stationary, but may be implemented as movable with some desired effect. Fig. 70A-70C depict only one dispensing roller 581 and one agitation roller 582, however, as previously described in previous embodiments, any type and other types of rollers may be included.

A freezing bag securing method 590 is shown in fig. 71. An annular upper end 591 of freezing bag 592 receives upper rod 593, which is supported by spring 594. The annular lower end 595 of the freezing bag 592 receives a lower bar 596 which is supported by a restraint 597.

Fig. 72A-72B depict an alternative freezer bag system 600. The freezer bag 602 has a bypass conduit 601, an outlet conduit 603, an inlet conduit 604, a return conduit 605 and a distribution conduit 606. The roller 607, or any previously described type of physical element, moves upward in the current figure forcing all or some of the edible mixture into the outlet pipe 603 and the bypass line 601. When the bypass valve 608 and the distribution valve 609 are in the first position, as depicted in fig. 72A, the distribution valve 609 is closed and the bypass valve 608 is open. In this case, the edible mix flows from the return line 605 back to the freezer bag 602. The return line 605 is shown entering the freezer bag above the level 610 of the edible mix. This has certain desirable effects, such as preventing the frozen mixture from mixing with the liquid mixture. However, the return line 605 may be at other locations, such as below the liquid comestible mixture level 610, and have certain benefits. When the bypass valve 608 and the dispensing valve 609 are in the second position, as depicted in fig. 72B, the edible mix exits through the dispensing tube 606 and is prevented from entering the freezer bag 602 through the return tube 605.

Although specific features of embodiments of the disclosure are shown in some drawings and not in others, this is for convenience only as some features may be combined with any or all of the other features in accordance with the disclosure. Other embodiments will occur to those skilled in the art and are within the following claims.

This written description uses examples to describe the disclosure, including the best mode, and also to enable any person skilled in the art to make and use the disclosure. Other examples that may occur to those of skill in the art, if they have structural elements based on the same concept, or if they include equivalent structural elements with insubstantial differences, are intended to be within the scope of this disclosure.

The exemplary embodiments have been described with reference to the preferred embodiments. Obviously, modifications and alterations will occur to others upon reading and understanding the preceding detailed description. It is intended that the exemplary embodiment be construed as including all such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.

To assist the patent office and any reader of this application and any patents that result therefrom in interpreting claims appended to this application, applicants do not wish to refer to any appended claims or claim elements as 35u.s.c.112(f), unless a "means for.