DEVICE FOR PREPARING SOFT ICE-CREAM AND RELATED PRODUCTS

Abstract: A device is described for preparing soft ice-cream, milk shakes and related products. This device comprises at least a first space (5) for receiving and storing the soft-ice-cream or milk shake constituents, and a second space (9) coupled to the first space and substantially intended for further cooling of said constituents. The device moreover comprises temperature regulating means (16, 19) which can be controlled such that the first and the second space can be cooled respectively heated independently of each other.

Description: Device for preparing soft ice-cream and related products The present invention relates to a device for preparing soft ice-cream, milk shakes and related products, at least comprising a first space for receiving and storing the soft ice-cream or milk shake constituents and a second space coupled to the first space and substantially intended for further cooling and/or freezing of said constituents. Such a device is known and is much used in catering establishments, such as for instance so-called fast- food restaurants, for preparing soft ice-cream, milk shakes and similar products. For this purpose a mixture of the soft ice-cream constituents is carried in the form of a liquid paste into the first space where cooling of the mixture normally takes place. It is noted that the terms "mixture of soft ice-cream constituents" and "soft ice-cream constituent mixture" are understood to include mixtures of milk shake constituents and similar products. The first space can for instance comprise a bin which is situated on the top side of the device and can be closed with a cover and into which the soft ice-cream constituent mixture can be poured in simple manner. In the second space a further cooling of the mixture takes place, preferably to below 0°C. The further cooled mixture can subsequently be drawn off per portion from the second space as soft ice-cream or as a milk shake or similar product. For this purpose the second space is usually coupled to a dispensing device. Owing to the coupling of the first space to the second the soft ice-cream constituent mixture can flow from the first to the second space in a manner which may or may not be forced; this can take place for instance after a quantity of soft ice-cream has been drawn off from the second space, so that the second space is completely filled at all times. Air is moreover added to the mixture during the passage of the soft ice-cream constituent mixture from the first to the second space. Since a soft ice-cream constituent mixture is composed substantially of dairy products and sugar, such a mixture is sensitive to bacteria. This sensitivity is such that strict hygienic measures must be observed to limit the growth of bacteria as much as possible. In this respect a process has been developed wherein the soft icecream constituent mixtures situated in both the first space and in the second space are heated simultaneously to about 70°C, subsequently held at this temperature for about 30 minutes and then cooled. This process is known as pasteurization and re- cooling. This process is normally carried out at the end of each working day in order to rid the soft ice-cream constituent mixture present in the device as far as possible of the bacteria which may be present therein. A drawback to the above discussed pasteurization process is that the sugars situated in the soft ice-cream constituent mixture are to some extent caramelized, which brings about an undesired change in the taste of the end product. This change in taste is particularly noticed and perceived as disturbing when the same soft icecream constituent mixture is subjected to a pasteurization treatment a number of times. This can be the case for instance when the draw-off frequency of soft ice- cream, milk shakes or similar products is relatively low, whereby a soft ice-cream constituent mixture remains in the device for a relatively long time before being drawn off. The present invention has for its object to provide a device for preparing soft ice- cream and related products, wherein the growth of bacteria is prevented as optimally as possible, while no change occurs in the taste of the end product. To this end the present invention provides a device as according to the preamble wherein the device comprises temperature regulating means which can be controlled such that the first and the second space can be cooled respectively heated independently of each other and wherein the first space is provided with coupling means for coupling a container with soft ice-cream or milk shake constituents such that the soft ice-cream or milk shake constituents can flow out of the container, either through the first space or not, to the second space. The combination of these measures has the important advantage that an uncontrolled bacteria growth can be prevented without this resulting in a marked loss of quality of the product, even when the draw-off frequency is low. The temperature regulating means make it possible to heat for instance only the second space, while the first space is cooled or not temperature-controlled at all. The treatment of the soft ice-cream constituent mixture can in this way be regulated such that only that part of the mixture in which there is the greatest danger of excessive bacteria growth is pasteurized. This while the remaining part of the mixture, in which there are fewer bacteria for instance partly because it is still situated in the original container, is only kept cooled. Instead of the first space being filled with the constituent mixture as such, i.e. unpacked, the mixture is placed in the first space still packed in a container and coupled to the coupling means present there, so that a through- feed of the mixture can take place from the first to the second space. Because the soft ice-cream constituent mixture is situated in a container, contact with the outside air and environment, and therefore contact with bacteria, is avoided. Thus is prevented that the soft ice-cream constituent mixture is subjected too often to a pasteurization treatment, which would result in a perceptible deterioration in the taste of the end product, while at the same time the bacteria growth is adequately controlled. Using the independent control of the temperature regulating means it is also possible to subject only the first space to a pasteurization treatment. This may be useful for instance when the soft ice-cream constituent mixture present in the first space in a container has already been there for a longer period and it is feared that undesired bacteria growth is also taking place therein. It is for this reason that the two spaces can be subjected independently of each other to a forced temperature change. The temperature regulating means can comprise different heating or cooling systems, such as for instance spiral-shaped heating elements which can be placed round or in a space, a glycol bath which is placed round a space and cooled respectively heated using a cooling or heating device. The means are herein always embodied such that the first and the second space can be cooled or heated independently of each other. The invention also relates to a specific embodiment wherein the first space is placed at or close to the top of the device and can be closed with a cover. Such a device is simple to use and product transport out of the container can also be realized by the force of gravity. It will be apparent that other embodiments are also conceivable in which for instance the first space is placed more to the underside. The advantage hereof can be that the first space is more easily accessible. The container can take any form suitable for the purpose and can be embodied for instance as a bag. The coupling means can for instance be provided on the outer end with a pump which pumps the soft ice-cream constituent mixture to the second space. Because the first space is not necessarily heated during heating of the second space, the container with the soft ice-cream constituent mixture which is placed in the first space, as well as being manufactured with the usual heat-resistant materials, can also be manufactured from a non-heat-resistant material, such as for instance determined plastics. The present invention will be further elucidated by way of a non-limitative embodiment. The accompanying figure shows a cross-section through a schematic view of a device for preparing soft ice-cream and related products according to the invention. The figure shows a device 1 with a housing 2 onto which a cover 3 connects at the top. Cover 3 closes a first space 4 in which is situated a bag 5 with soft ice-cream constituents. Bag 5 is provided with a connection 6 which is connected to a coupling 7 in the form of a projecting tube which protrudes into the first space 4. Coupling 7 connects via a pump 8 onto a second space in the form of a freezing cylinder 9. The soft ice-cream constituents can be displaced out of bag 5 to freezing cylinder 9 by the pump 8. Pump 8 is situated in the first space 4 so that it is easy to clean and the bacteriological contamination of the pump is also controllable. On the outside of housing 2 is situated a draw-off tap 10 which connects onto freezing cylinder 9 for drawing off soft ice-cream. The soft ice-cream cooled in freezing cylinder 9 is urged toward draw-off tap 10 by means of a drive 1 1. When device 1 is operational, both the first space 4 and freezing cylinder 9 are generally cooled. Arranged for this purpose is a refrigeration compressor 16 which connects by means of connecting lines 12,13 to respectively a temperature control spiral 14 round the first space 4 and a temperature control spiral 15 arranged round freezing cylinder 9. Lines 12,13 are connectable via respective valves 17,18 to refrigeration compressor 16. One of the two spaces 4,9 can thus be cooled subject to the adjustment of valves 17,18. When device is non-operational, i.e. not being used for manufacturing soft icecream, bacteriological cleaning of one of the spaces 4,9 or both spaces 4,9 is possible by heating thereof. To this end the device 1 is provided with a heating 19 which is connectable, once again via lines 12,13, to respectively the first space 4 and freezing cylinder 9. Lines 12,13 are connected via respective valves 20,21 to heating 19. Valves 17,18,20,21 must be opened respectively closed depending on the desired cooling/heating. They are connected for this purpose to a control device (not shown). This control device can also be connected to pump 8 and drive 11. In practice the freezing cylinder 9 will be heated more often, for instance daily, using the heating 19 than the first space 4, since bag 5 forms a good protection against bacteriological contamination of the soft ice-cream constituents. The first space 4, and thus also bag 5, herein remain cooled, so that bacteriological contamination of the content of bag 5 is also prevented during heating of freezing cylinder 9. A non-return valve 22 is accommodated in the connecting line between pump 8 and freezing cylinder 9. This valve 22 prevents soft ice-cream constituents from freezing cylinder 9 being fed back into bag 5. This is important since the content of freezing cylinder 9 is generally under pressure and intermixing must be prevented always, and certainly when freezing cylinder 9 is being heated while the first space 4 is being cooled. Although the invention has been further elucidated above solely with reference to a single embodiment, it will be apparent that the invention is in no way limited to the given example. On the contrary, many other variations and embodiments are possible of manufacture for the average skilled person without going beyond the scope of the present invention. The mutual positions of first space 4 and freezing cylinder 9 can thus be changed, as can the manner in which they are cooled respectively heated, the refrigeration compressor 16 and the heating 19 can also be combined into a single unit, and so on.

Claims: Claims 1. Device for preparing soft ice-cream, milk shakes and related products, at least comprising a first space for receiving and storing the soft ice-cream or milk shake constituents, and a second space coupled to the first space and substantially intended for further cooling of said constituents, wherein the device comprises temperature regulating means which can be controlled such that the first and the second space can be cooled respectively heated independently of each other and wherein the first space is provided with coupling means for coupling a container with soft ice-cream or milk shake constituents such that the soft ice-cream or milk shake constituents can flow out of the container, either through the first space or not, to the second space. 2. Device as claimed in claim 1, wherein the temperature regulating means comprise elements which are placed close to or in one of the spaces. 3. Device as claimed in either of the foregoing claims, wherein the temperature regulating means comprise a glycol bath which is placed adjoining at least one of the spaces and is connected to cooling and/or heating means. 4. Device as claimed in claim 1 , wherein the first space is placed on the top side of the device and can be closed with a cover. 5. Device as claimed in any of the foregoing claims, wherein the container is a bag. 6. Device as claimed in any of the foregoing claims, wherein the coupling means form the outer end of a pump which connects to the second space. 7. Device as claimed in any of the foregoing claims, wherein the container is manufactured from a non-heat-resistant material.

Inventors: VAN DEN BOSCH WILLEM, VAN DEN BOSCH, WILLEM
Applicants: DEN BOSCH WILLEM VAN, WIN EQUIPMENT B V, VAN DEN BOSCH, WILLEM, WIN EQUIPMENT B.V.
Application year: 1998
Main classification: A23G9
IPC codes: A23G9