Dippin' Dots, Inc.

Other

Curt D Jones

Stan Jones

Stanley O Jones

Thomas G Timmons

Milford D Jones

Robert Timothy Lynn

Embodiments of the present invention relate to a system and method that formulates a drink mixer according to a predetermined recipe and then flash freezing the mix into the form of small frozen pellets. The pellets are used by a person to make one drink or a batch of drinks by mixing a base beverage, or beverages, with the pellets.

Method and apparatus for flash frozen drinks mixes

A tray assembly for use in feeding liquid composition to a freezing chamber is disclosed. The tray has a plurality of projections that are designed to provide regulated discharge of the liquid composition from the tray and to feed the liquid composition into the freezing chamber in uniformly sized drops. The projections area each downwardly disposed in relation to the tray. The tray has a bottom wall with a plurality of orifices, where each orifice is associated with a corresponding projection. These projections are uniform in size and can be formed using computerized welding techniques. An alternate embodiment in which the tray is pressurized is also disclosed.

Tray for producing particulate food products

A novel frozen product and method for making the same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen produce) may be intermixed with soft-serve ice cream on an individual serving basis, or may be intermixed with ice cream manufactured on a large scale production (e.g., packaged with ice cream conventionally sold in grocery stores). With regard to individual servings, beads of ice cream may be injected at a dispensing nozzle of machine for dispensing soft-serve ice cream. Alternatively, the beaded ice cream may be introduced into a reservoir of soft-serve ice cream and intermixed through a stirring or agitation process. With regard to packaged ice cream, such as that purchased in grocery stores, beaded ice cream may be introduced into a conventional ice cream mix at a stage in the process where the non-beaded ice cream is still flowable such that the beaded ice cream may be stirred or agitated to mix and disperse relatively evenly throughout the ice-cream product. Upon final freezing, the beads of ice cream, which retain their beaded form, will be intermixed and suspended throughout the ice-cream product.

Method for making a novelty frozen food product

The present invention is generally directed to a method for modifying a vending machine to provide a vending machine for storing product at a temperature no greater than &minus;40 degrees Celsius. The method of the invention includes the steps of replacing an existing refrigeration compressor with a different compressor having a higher compression and replacing an existing refrigerant with a more efficient refrigerant. Then, the length of an existing capillary tube was increased (preferably to approximately 21 inches). Finally, a new thermostat capable of achieving a &minus;40 Celsius set point. In addition, in the preferred embodiment, the pre-existing thermostat was rewired into a safety switch, which is operable to disable the vending machine from dispensing product if the temperature exceeds the set point. A novel business method is also provided; namely a method of manufacturing and distributing ice cream. In accordance with this method, a novelty ice cream product is manufactured to take on a beaded and free-flowing form. This ice cream product is then shipped and distributed through vending machines capable of maintaining temperatures sufficiently cold to preserve the beaded and free-flowing form of the ice cream product.

Method for manufacturing a vending machine for serving extremely cold frozen product and method for distributing same

The present invention is directed to a novel method for manufacturing popcorn-shaped frozen product, such as but not limited to ice cream. Unlike prior systems that manufactured small, beaded frozen product, the method of the present invention introduces a much larger (diametrically larger) quantity of liquid composition into the liquid refrigerant. By introducing a sufficiently large quantity of liquid composition into the liquid refrigerant, the freezing processes changes substantially, to give the final product a popcorn shape.

Method and apparatus for making a popcorn-shaped frozen product

Popcorn ice cream

A cryogenic processor is provided for liquid feed preparation of a free-flowing frozen product comprising. In accordance with one aspect of the invention, the cryogenic processor includes a freezing chamber having a substantially conical shape, at least one feed tray overlying the freezing chamber arranged and adapted to receive liquid composition from a delivery source, the tray having a plurality of orifices for the discharge of uniformly sized droplets of the composition from the feed tray, whereby the droplets are delivered by gravity into the freezing chamber there-below. The cryogenic processor also includes at least one sensor associated with the feed tray for determining a depth of liquid composition in the feed tray, at least one valve associated with a liquid composition delivery line, the valve being configured to control the rate at which liquid composition is delivered from the delivery source to the feed tray, and a controller responsive to the at least one sensor for controlling a position of the valve, and therefore the rate at which liquid composition is delivered from the delivery source to the feed tray.

Control system for cryogenic processor for liquid feed preparation of free-flowing frozen product

A cryogenic processor for liquid feed preparation of a free-flowing frozen product incorporates a gas diffusion chamber that inhibits freezing of a droplet producing feed assembly and pre-cools liquid droplets during the production of the free-flowing frozen product. This is accomplished by providing a regulated flow of ambient air about the feed assembly in conjunction with a vacuum assembly which is used to remove excess refrigerant vapor from the gas diffusion chamber. The vacuum assembly is incorporated into the gas diffusion chamber between the feed assembly and a freezing chamber. The gas diffusion chamber also provides additional physical separation between the feed assembly and the freezing chamber to allow for pre-cooling of the falling liquid composition droplets prior to contacting liquid refrigerant in the freezing chamber therebelow. Additionally, the shape of the processor has been adapted to reduce refrigerant requirements and improve overall production efficiency.

Cryogenic processor for liquid feed preparation of a free-flowing frozen product and method for freezing liquid composition

The cryogenic processor comprises a tray or multiple trays that receives liquid feed composition from a delivery source. A plurality of orifices or combination of orifices and feed droppers, hereinafter feed assembly, associated with the tray are specifically arranged and adapted for discharging uniformly sized droplets of the liquid composition from the tray. In a key aspect of the improvement, a regulated flow of ambient air is provided to the feed assembly by a venturi assembly or other source of partial vacuum. The vacuum assembly allows ambient air to be pulled into the cryogenic processor and across the feed assembly which prevents liquid composition from freezing and accumulating in the flow channels of the feed assembly, thus allowing continuous formation of uniformly sized beads. Adjustable door inlets are also adapted and arranged as a means to control the flow of incoming ambient air, as well as the flow of outgoing gaseous refrigerant. Further, a filter is provided at the air inlet so that the ambient air is filtered to remove any microbiological contaminants before introducing the ambient air to the region of the feed tray. In accordance with another embodiment and aspect of the present invention, the outer structure of the cryogenic processor includes a &ldquo;vacuum jacket&rdquo; to improve the thermal characteristics of the processor. In this regard, the outer structure of the processor includes a double wall structure. The inner region is this double wall structure is evacuated to provide improved thermal conductivity properties, and thereby improves the efficiency of the cryogenic processor.

Cryogenic processor for liquid feed preparation of a free-flowing frozen product

Cryogenic processor for liquid feed preparation of a free-flowing frozen

A dropper assembly for feeding liquid composition to a freezing chamber comprises a tray having a plurality of feed elements that are designed to provide regulated discharge of the liquid composition from the tray and to feed the liquid composition into the freezing chamber in uniformly sized drops. The feed elements each comprise a projection that is downwardly disposed in relation to the tray. The tray has a bottom wall with a plurality of orifices, each orifice associated with a corresponding projection. The projection has an inlet opening associated with the corresponding orifice in the tray and an outlet opening where droplets are formed and released. The dimension of the inlet opening is greater than the dimension of the outlet opening. The narrowing taper of the flow channel that extends from the inlet opening to the outlet opening promotes regulated accumulation of liquid composition to facilitate regulated discharge and formation of uniformly sized droplets. An inventive method is also provided for feeding liquid composition to a freezing chamber to form uniformly sized beads of frozen product. The inventive method utilizes the novel dropper assembly.

Dropper assembly for liquid feed and method of feeding liquid

A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a freezing chamber. Next is rapidly freezing the dripping composition into small beads so as to minimize ice crystal formation. The method continues with the storing of the beads for extended periods of time at a temperature at least as low as -20.degree. F. This maintains the free-flowing characteristic. Consumption enjoyment of the beads is increased by bringing the beads up to a temperature above -20.degree. F., preferably within a range of -10.degree. to -20.degree. F., prior to serving.

Growing community of inventors

Brentwood, TN, United States of America

Curt D Jones