JP2020520246A - System and method for chocolate distribution and chocolate dispensing - Google Patents

Abstract

In one aspect, a substantially fluid tight outer housing having a first volume, a vertical support member, a base support member, a dispenser guide member within the first volume, and a housing extending through the housing, An extruder connection member having a first end inside and a second end outside the housing and defining a pivot axis; an extruder member connected to the first end; A lever connected to the end, at least one extruder guide member in the first volume and connected to the extruder member, and at least one extruder guide member connected to the housing in the first volume Dispensing at least one extruder guide rail capable of receiving a member, wherein manual actuation of the lever causes the extruder member to pivot in cooperation with the at least one extruder guide member. system. [Selection diagram] Figure 1

Description

[Cross-reference of related applications]
This application is co-pending US patent application Ser. No. 14/879,940 filed Oct. 9, 2015, co-pending US patent application Ser. No. 14/879 filed Oct. 9, 2015. , 984, co-pending US patent application Ser. No. 14/879,997, filed Oct. 9, 2015, co-pending PCT application No. PCT/US2015/ filed Oct. 9, 2015. No. 054968, and co-pending US patent application Ser. No. 62/472,193, filed Mar. 16, 2017, claiming benefit under 35 USC 119(e), Are all now expired US Patent Application No. 62/061,856 filed October 9, 2014, and now expired US Patent Application No. 62/115 filed February 12, 2015. , 339, and presently expired US patent application Ser. No. 62/364,142, filed July 19, 2016, all of which are hereby incorporated by reference. Fully incorporated.

The invention disclosed herein relates generally to the field of food storage and dispensing, and more specifically to systems and methods for storing and dispensing molten food contents.

Chocolate, as defined herein as a homogeneous foodstuff comprising a suspension of cocoa nibs, cocoa powder and/or cocoa butter and having a relative water content of less than 3 weight percent, has been of economic and cooking interest for many years. Is the subject of. Chocolate is typically solid at room temperature and forms or melts a liquid suspension at temperatures above the melting point of fat crystals, customarily above 93 degrees Fahrenheit (about 46 and one-tenth degree Celsius). You can Chocolate can typically be characterized by an average particle size of less than 25 micrometers and a relative water content of about 1 percent, although some coarsely ground, unconched chocolates, such as Mexican drinking chocolate, can be up to 1 millimeter. Particle sizes in the range of and relative moisture contents in excess of 2 percent.

In all cases, melted or melted chocolate is characterized by a relatively high viscosity compared to chocolate solutions such as chocolate milk or other chocolate-containing beverages. Also, unlike high water content chocolate drinks, chocolate is solid at 70 degrees Fahrenheit (about 21 and 1/10 degrees Celsius) and must be melted to achieve a reasonable working viscosity. In this sense, chocolate can be considered a composite material characterized by a fat or hydrophobic matrix rather than an aqueous solution or hydrate matrix.

While ready-to-eat chocolate traditionally contains cocoa nibs and sugar, other ingredients such as cocoa butter, vegetable oils, milk powder, soy lecithin, ground vanilla beans, and/or nuts increase sweetness and reduce viscosity, Often added to reduce flavor or stabilize the chocolate suspension.

Like many melt suspensions, chocolate melts separate over time upon standing, with a layer of high cocoa butter near the top of the melt and high cocoa and sugar particles towards the bottom. Layers are obtained. Melt separation is a factor that forces the chocolate industry to store and distribute chocolate that melts at about 93 degrees Fahrenheit (about 42 and 1/10 degrees Celsius) in a solid temperature controlled form containing beta V crystals. It was one of the To produce the tempered chocolate, the molten chocolate is heated to above 98 degrees Fahrenheit (about 36 and two-thirds degrees Celsius) to melt all crystalline forms, and about 82 degrees Fahrenheit (about 27.77 degrees Celsius). To produce Type IV and V crystals, and reheat to about 90 degrees Fahrenheit (about 32 and 11/50 degrees Celsius) to melt the Type IV crystals and spread upon rapid cooling to form a solid bar. A pure beta V seed crystal that can be formed is obtained. Rapid cooling is traditionally achieved through the use of large and expensive forced air tunnels.

Unlike chocolate melts, tempered chocolate can maintain a consistent particle distribution over months or years as long as it is stored in a cool, dry environment. When the storage temperature rises above 80 degrees Fahrenheit (about 26 and two-thirds degrees Celsius), the crystalline state of the tempered chocolate may soften, resulting in the migration and precipitation of cocoa butter on the surface of the chocolate. It gives a characteristic white, flaky appearance on the surface called bloom. Storing chocolate in a moist environment means that sugar in the chocolate is soaked with excess water from the atmosphere, and small white spots with a characteristic appearance similar to fat bloom are deposited on the surface of the chocolate. Can cause a similar problem called. The beta V crystal structure of cocoa butter has a high density when compared to amorphous chocolate or chocolate with other crystal structures, resulting in a hard composite that is moisture resistant. Traditionally, tempering processes can be used to help store chocolate for extended periods of time in a relatively moisture stable form compared to amorphous chocolate.

Sugar bloom and fat bloom are undesired features in finished chocolate products, often resulting in either returned or discarded products purchased by the consumer. Cold chain distribution systems, including refrigerated transportation and storage facilities, are traditionally used to avoid sugar blooms and fat blooms. While effective, this method greatly increases the cost and complexity of delivering chocolate products.

Pre-conditioned chocolate is traditionally melted and stored in a large heated continuous mixing vessel, such as a temperature bowl or a melting kettle. Although continuous mixing and heating can maintain a uniform distribution of cocoa butter within the molten chocolate, it also exposes the chocolate to a constant supply of ambient air, thereby promoting oxidation and degassing of valuable volatile flavors. .. As a result, chocolate manufacturers and chocolate craftsmen typically limit the length of time chocolate is maintained in the molten state to only a few days in order to preserve the flavor and freshness of the chocolate.

Non-temperature controlled molten chocolate has a number of desirable cooking characteristics. Unlike tempered chocolate, melted chocolate can release its flavor without absorbing heat from the consumer's mouth, providing a more direct and flavorful experience compared to tempered chocolate. Flavor release from solid chocolate may be further delayed if the customer consumes a cold beverage or food product before consuming the solid chocolate. Cold foods or beverages reduce the heat available in the mouth needed to melt the chocolate and release the flavor.

It should be noted that one technique for reducing the viscosity of chocolate or other substances is a process known as conching, in which the substance is heated above its melting point and crushed in a conche for up to several days in an ambient or forced air environment. Which results in an improved particle size distribution and a more desirable flavor profile. The crushing process may be responsible for reducing the average particle size and aeration may be responsible for reducing the relative water content and other volatile acids contained in the chocolate.

Natural emulsifiers in chocolate have an affinity for water and organic acids and may preferentially solubilize these compounds over less polar compounds such as sugar, resulting in a relatively viscous suspension. .. In extreme cases, excess water can rob the sugar in the melted chocolate of emulsifiers, precipitating sugar and causing the chocolate to immobilize in a cement-like form. Removing water and excess organic acid from the chocolate releases the bound emulsifier, thereby reducing the viscosity of the suspension. While industrial-scale chocolate production often utilizes conching in production, most small-scale bean-tower chocolate production uses stone grinders to achieve the desired particle size distribution in a conche-free process. Utilizes traditional shredding systems such as melanger or roller mills. Although these methods are effective in producing the desired particle size distribution, chocolate produced using the Conche-less process is typically characterized by a relatively high water content and acidic flavor profile. Can be done.

Traditional conching methods can remove water and organic acids by passing air over the chocolate to cause evaporation. Unfortunately, this method also leads to further oxidation of organic alcohols and ketones, leading to further acid dissolution. In order to significantly reduce the acid content of chocolate, the oxidation process must first be completed, which can take up to several days. Only then can venting lead to a net loss of acid content through evaporation.

Molten chocolate is a desirable food product that can deliver a good consumer experience to solid chocolate as flavors and volatile compounds are readily available. However, as the volume of the container increases, it becomes increasingly difficult to maintain the molten chocolate in a fresh and uniform state for more than a few days. As a result, melted chocolate is often converted to temperature controlled chocolate before distribution to maintain freshness. Although tempered chocolate may allow long-term storage and distribution, this requires the use of a cold chain distribution system to maintain the quality of the finished product. Therefore, there is a need for systems and methods that can allow the distribution of chocolate through a relatively uncontrolled environment. There is also a need for systems and methods that allow retailers to dispense fresh molten chocolate for extended periods of time without subjecting the chocolate to constant oxidation. The new technology addresses these needs.

1 is a diagram of a chocolate dispensing system according to one embodiment of the present invention. It is an exploded perspective view of the chocolate dispensing system of the present invention. It is an exploded side view of the chocolate dispensing system of the present invention. FIG. 3 is a sectional view of a chocolate dispensing system according to an embodiment of the present invention. It is a development view of the semi-automatic plunger valve of the present invention. It is a figure of a cylinder of one embodiment of the present invention. FIG. 5 is a diagram of a volume thrower according to one embodiment of the present invention. FIG. 6 is a diagram of a plunger according to one embodiment of the invention. FIG. 6 is a perspective view of an embodiment of a container that may be used with a chocolate dispensing system. FIG. 9B is a perspective view of a second implementation of the container embodiment of FIG. 9A including an anti-drain dispenser. FIG. 6 is a perspective view of a second embodiment of a container that may be used with the chocolate dispensing system. FIG. 6 is a cross-sectional view of a second embodiment of a container that may be used with the chocolate dispensing system. FIG. 6 is a perspective view of a third embodiment of a container that may be used with the chocolate dispensing system. It is a front perspective view of 4th Embodiment of a chocolate dispensing system. 7 is a second perspective implementation of the fourth embodiment of the chocolate dispensing system. 9 is a third perspective implementation of the fourth embodiment of the chocolate dispensing system. 9 is a fourth perspective implementation of the fourth embodiment of the chocolate dispensing system. It is a front perspective view of a fifth embodiment of the chocolate dispensing system. FIG. 11 is a first downward cross-sectional view of the fifth embodiment of the chocolate dispensing system. FIG. 9 is an exploded view of a fifth embodiment of a chocolate dispensing system having a single pressure member. It is a front perspective view of a sixth embodiment of the chocolate dispensing system. FIG. 9A is a first downward cross-sectional view of a sixth embodiment of a chocolate dispensing system having a single pressure member. FIG. 11 is a second downward cross-sectional view of the sixth embodiment of a chocolate dispensing system having multiple pressure members. FIG. 9 is a first schematic diagram of a seventh embodiment of a chocolate dispensing system including a remote delivery system. FIG. 9 is a second schematic diagram of a seventh embodiment of a chocolate dispensing system including a remote delivery system and a wall mount. FIG. 9 is a third schematic diagram of a seventh embodiment of a chocolate dispensing system that includes a remote delivery system having a single sauce and multiple outlets. FIG. 11 is a fourth schematic diagram of a seventh embodiment of a chocolate dispensing system including a daisy chain configured remote delivery system. FIG. 13 is a fifth schematic diagram of a seventh embodiment of a chocolate dispensing system including a remote heating and delivery system. It is sectional drawing of the double wall piping used by 7th Embodiment of a chocolate dispensing system. FIG. 13 is a sixth perspective view of a seventh embodiment of a chocolate dispensing system including a protective enclosure. 6 is a method of storing chocolate according to an embodiment of the present invention. It is a method of dispensing chocolate according to an embodiment of the present invention. 1 is a method for conching chocolate according to an embodiment of the present invention. It is a disassembled perspective view of 8th Embodiment of a chocolate dispensing system. It is an exploded perspective view from the front of an 8th embodiment of a chocolate dispensing system. It is an exploded perspective view from the side of an 8th embodiment of a chocolate dispensing system. It is a perspective view from the front of an 8th embodiment of a chocolate dispensing system. It is sectional drawing from the upper part of 8th Embodiment of a chocolate dispensing system. It is sectional drawing from the side of 8th Embodiment of a chocolate dispensing system. 3 is a process flow associated with a method of processing chocolate according to one embodiment of the invention. 3 is a second process flow associated with a method of processing chocolate according to one embodiment of the invention. 3 is a third process flow associated with the method of processing chocolate according to one embodiment of the present invention. It is a 1st perspective view of an 8th embodiment of a chocolate dispensing system container. FIG. 28 is a second perspective view of the eighth embodiment of the chocolate dispensing system container. FIG. 28 is a third perspective view of the eighth embodiment of the chocolate dispensing system container. It is a 1st perspective view of 9th Embodiment of a chocolate dispensing system. It is a 2nd perspective view of 9th Embodiment of a chocolate dispensing system. FIG. 13 is a third perspective view of a ninth embodiment of a chocolate dispensing system depicting extrusion of contents from a container using a lever. FIG. 14 is a fourth perspective view of the ninth embodiment depicting an interconnection member. 1 is an exemplary high level environment in which a chocolate dispensing system may be present. FIG. 31 is a first side perspective view of the tenth embodiment of the chocolate dispensing system. It is a 2nd front perspective view of a 10th embodiment of a chocolate dispensing system. It is a 3rd diagonal perspective view of a 10th embodiment of a chocolate dispensing system. It is a 4th diagonal perspective view of a 10th embodiment of a chocolate dispensing system. It is a 1st perspective view of an 11th embodiment of a chocolate dispensing system. FIG. 23 is a second perspective view of the eleventh embodiment of the chocolate dispensing system. FIG. 33 is a third perspective view of the eleventh embodiment of the chocolate dispensing system. It is a 4th perspective view of an 11th embodiment of a chocolate dispensing system. It is a 5th perspective view of an 11th embodiment of a chocolate dispensing system. FIG. 9 is a first perspective view of an alternative housing and extrusion system for use with a chocolate dispensing system. FIG. 9 is a second perspective view from the front of an alternative housing and extrusion system used with a chocolate dispensing system. FIG. 7 is a third perspective view from the back of an alternative housing and extrusion system used with a chocolate dispensing system. FIG. 9 is a fourth perspective view from the top of an alternative housing and extrusion system used with a chocolate dispensing system. FIG. 9 is a fifth perspective view of an alternative housing and extrusion system used with a chocolate dispensing system. FIG. 28 is a first side perspective view of a twelfth embodiment of a container used with a chocolate dispensing system. FIG. 28 is a second side perspective view of a twelfth embodiment of a container used with a chocolate dispensing system. FIG. 16 is a first perspective view of a thirteenth embodiment with a first alternative extruder member for use with the chocolate dispensing system in a closed forward position. FIG. 28 is a second perspective view of the thirteenth embodiment with the first alternative extruder member used with the chocolate dispensing system in the open inverted position. FIG. 28 is a third perspective view of the thirteenth embodiment including a second alternative extruder member used with a chocolate dispensing system. FIG. 14 is a fourth perspective view of the thirteenth embodiment with a second alternative extruder member for use with the chocolate dispensing system in the closed forward position. FIG. 28 is a fifth perspective view of the thirteenth embodiment with a second alternative extruder member for use with the chocolate dispensing system in the open inverted position. FIG. 16 is a sixth perspective view of the thirteenth embodiment with a third alternative extruder member for use with the chocolate dispensing system in a closed forward position. FIG. 27 is a seventh perspective view of the thirteenth embodiment with a third alternative extruder member for use with the chocolate dispensing system in the open forward position. FIG. 27 is a first perspective view of a fourteenth embodiment with the warmer chassis embodiment in a closed hinge configuration. It is a 2nd rear perspective view of 14th Embodiment. It is a 3rd side surface perspective view of 14th Embodiment. FIG. 27 is a fourth perspective view of the fourteenth embodiment with the warmer chassis embodiment in an open hinge configuration. It is a 5th front perspective view of a 14th embodiment. It is a 6th bottom perspective view of 14th Embodiment. It is a 7th rear perspective view of 14th Embodiment. FIG. 28 is an eighth perspective view of the fourteenth embodiment without the warmer door member and the hinge in the open configuration. FIG. 29 is a ninth side perspective view of the fourteenth embodiment with the hinge in a closed configuration. FIG. 28 is a tenth rear perspective view of the fourteenth embodiment with the hinge in the closed configuration. FIG. 33 is an eleventh perspective view of the fourteenth embodiment with the hinge in the open configuration. FIG. 28 is a twelfth rear perspective view of the fourteenth embodiment with the hinge in the open configuration. FIG. 33 is a thirteenth top perspective view of the fourteenth embodiment with the hinge in the open configuration.

To facilitate an understanding of the principles of the invention, reference will now be made to the embodiments illustrated in the drawings and specific language will be used to describe them. However, it will be understood that no limitation of the scope of the invention is thereby intended. Alterations and further modifications in the illustrated apparatus, and further applications of the principles of the invention illustrated therein, as would normally occur to one of ordinary skill in the art to which the present invention pertains, are contemplated.

As shown in FIGS. 1-8, the novel technique relates to a melt dispense system 5 having a housing 10 that can be operably connected to a base 15. With reference to FIGS. 1-4, the housing 10 typically includes a housing shell 30, a dispenser 35, a volume dispenser 40, a content 45, and an agitator 50. The housing shell 30 structurally defines a volume 20 of the housing 10 and operably isolates the housing volume 20 and a content 45, such as solid or molten chocolate, from an external environment 25. The content 45 of the present technology is a solid or semi-solid and/or high viscosity food or cosmetic substance at room temperature, which may be heated and stirred above room temperature to achieve a uniform low viscosity molten state. Good. Solids can typically be considered to mean that the contents 45 retain their shape in the absence of external forces applied to the contents 45. Content 45 may typically have a non-aqueous matrix and may include chocolate, nut butter, coconut butter, and the like. Some implementations may also include lotions and/or other mixtures containing such ingredients. The contents 45 in the housing 10 can be discharged to the external environment 25 via the dispenser 35.

Dispensers 35 of the present technology typically communicate housing housing 20 and external environment 25 such that operation and/or actuation of dispenser 35 may allow fluid communication from housing volume 20 to external environment 25. It is operably connected to the housing shell 30 at the interface between them. During operation of the dispenser, the melted contents 45 are typically biased from the housing shell 30 through the dispenser nozzle 75 to the external environment 25, which is a negative pressure measured against the external environment 25. Can be formed in the housing volume 20, which can be offset by the volume doser 40. Volume dispenser 40 may be placed in operative communication with housing volume 20 to introduce additional fluid, such as ambient air, an inert atmosphere, into housing volume 20 and generated during dispenser operation. The negative pressure may be at least partially offset.

In one embodiment, the volume input 40 may be located entirely within the volume 20 of the housing 10, by discharging a compressed fluid such as nitrogen dioxide or carbon dioxide from the compressed gas cylinder 55 into the housing volume 20. A portion of the negative pressure may be addressed and/or a portion of the negative pressure may be offset. In this case, the volume input 40 is typically located towards the bottom of the housing shell 30 and more typically operably connected to a pressure regulator that maintains a constant housing volume 20 pressure during operation. , Including a cylinder 55 filled with fluid.

As shown in FIGS. 1-4, it is possible for air from the external environment 25 or inert gas from the compression cylinder 55 to enter the housing volume 20 and offset the negative pressure created during operation of the dispenser 35. Thus, another embodiment of the volume input device 40 may be operably connected to the housing shell 30 and located at the boundary between the housing volume 20 and the external environment 25. In this embodiment, the volumetric injector 40 is typically near the top of the housing 10 to allow operative communication between the air above the fill level 140 and the external environment 25 or the inert gas source 55. Located above content fill level 140. The volume doser 40 may also deform the housing shell 30 itself, reducing the housing volume 20.

The stirrer 50 of the present technology may include a conventional stirring blade, paddle, whisk, magnetic stir bar, subsonic vibrator, sonic vibrator, ultrasonic vibrator, rotator, and the like. The stirrer 50 may be a mechanical device disposed within the housing shell 30 that is operatively connected and capable of mixing the melted contents 45 when driven by the stirrer drive 105. In one embodiment, the stirrer 50 may be a magnetic stir bar completely located within the housing shell 30. The stir bar 50 may be driven by a moving magnetic field projected from the stirrer drive 105 of the base 15, causing the stir bar 50 to rotate or vibrate within the housing shell 30. In other embodiments, the agitator 50 is predominantly disposed within the housing volume 20 such that a portion of the agitator 50 allows operative communication with the agitator drive 105 across the housing shell 30. A stirring blade or paddle. In some implementations where the housing shell 30 may be flexible, movable plates and/or objects external to the container shell 30 may deform the container shell 30 and indirectly the contents 45. Provide stirring.

Magnetic stir bar 50 typically comprises a suitable permanent magnetic material such as Alnico wrapped in an inert plastic material such as polytetrafluoroethylene or silicone. Stirrer blades 50 typically include stainless steel or plastic blades that rotate at relatively high speeds about an axis to induce a whirl movement within contents 45. The stir paddle and whisk 50 may also rotate about an axis. However, the paddle and whisk 50 typically provides agitation by introducing turbulent motion into the contents 45 at a much slower rate than the agitator blade 50. Respective stirring elements such as stirrer vanes, paddles, and whisks 50 may be connected to the housing shell 30 via anchors and dynamic seals, and drive mechanism 105, as is known in the art. A drive mechanism, such as a gear or drive shaft, may protrude from the housing shell 30 to allow operative communication therewith.

The housing shell 30 may serve as a boundary between the housing interior volume 20 and the external environment 25 and provide mechanical support to the housing contents 45, dispenser 35, and/or volume dispenser 40. .. The housing shell 30 may be manufactured from conventional materials such as pressed and welded steel and stainless steel cans, aluminum cans, glass or plastic bottles, flexible plastics and aluminum-coated plastic pouches. Housing shell 30 may be rigid, as in steel or aluminum, or deformable and flexible, as in plastic pouches. The housing shell 30 may be disposable after a single use as in the case of non-refillable kegs or flexible plastic pouches, or reused and distributed as in the case of kegs, barrels, glass bottles, etc. May be refillable repeatedly for. In some implementations, additional housing shells 30 may be laminated onto other housing shells 30 for aesthetic and/or functional purposes. For example, the additional housing shell 30 may include a logo, advertisement, contact information, content 45 information, and the like. Functional housing shell 30 may provide weathering, thermal insulation, and/or other similar functional benefits.

The device of volume dispenser 40 is known in the art and may typically include a plug pressure relief valve, a regulated compressed gas cylinder, an inflatable elastic bladder, and the like. The plug pressure release valve 40 brings the pressure in the housing volume 20 to the pressure of the external environment 25 via a very small hole or channel 125 that can be operably engaged after shipping and before releasing the contents 45. Adjust passively to be equal. The flexible housing shell 30 may collapse the housing volume 20 so that it functions as a volume doser 40 without introducing air into the housing 10. The volume dispenser 40 may further include an atmospheric separator (not shown), such as an air sac, or a filter, such as a micrometer or carbon air filter, to limit exposure of the contents 45 to harmful materials or contamination. Good.

Unlike traditional liquid dispensers where the contents 45 are either liquids or gases at room temperature, the dispensers 35 of the present technology typically provide warm molten contents 45 that can solidify at room temperature. It can be dispensed repeatedly without being blocked. Traditional liquid nozzles and dispensers tend to become clogged with solidified melt after only a few uses.

There are several dispensers known in the art that can dispense the melt without blockage. These may include guillotine valves, plunger valves, and internal ball valves. Guillotine valves are currently used in commercial chocolate and glass dispensing machines and can typically include large shear plates that slide along relatively wide openings to control flow. Although the guillotine valve can be effective in dispensing the melt, its relatively wide opening can make it difficult to control the melt flow rate when operating the guillotine valve.

Self-cleaning plunger valves are conventionally used to dispense chocolate melts from large chocolate temperature control systems. Unfortunately, like guillotine valves, self-cleaning plunger valves require the application of force to the container during operation, which results in the relatively lighter container being disconnected from the base. Can bring.

Ball valves may typically include plastic or metal balls that form a seal around a circular opening. Fluid pressure from the melt helps maintain a ball valve seal around the opening. Ball valves are conventionally used in confectionery funnels to dispense small amounts of chocolate melts. However, ball valves tend to occlude and remain in the open position after extended use. Unfortunately, guillotine valves, plunger valves, and ball valves can be used as dispensers, but all require applying force to the container when operating the dispenser. One aspect of the new technology addresses this issue.

As shown in FIGS. 1-6, the semi-automatic plunger valve 35 of the present technology typically includes a plunger 78 and a barrel 65. The plunger 78 further includes a piston 80 radially surrounded by a seal 85 at the end of the plunger 78, the piston 80 having a finger along the central axis at the proximal end, as shown in FIG. It may be operably connected to the flange 90. The barrel 65 further includes a port hole 75, a plunger guide 70, and an open lock 60 formed therethrough. The open lock 60 may typically maintain the system 10 in the open position to allow continuous dispensing of the contents 45. In operation, the barrel 65 having a central axis may be operably connected to the housing shell 30 (eg, via threading, adhesive, crimping, etc.), as shown in FIG. As shown in FIGS. 5-6, the seal 85, the plunger 78, and the spring 95 may be arranged along the central axis and held by the tubular cap 100.

One implementation of the technology uses a dispenser plug (not shown), such as a stopper plug or punch plate, or a low profile dispenser adapter (not shown), during packaging and shipping prior to use. The dispenser port 75 of the housing shell 30 may be temporarily sealed. This will allow for high density packing of the housing 10 during storage and shipping, and will protect the protruding dispenser 35 from potential damage during packing, shipping, and unpacking. The dispenser 35 may comprise a respective housing 10, or a reusable dispenser 35 may be fitted to and/or used with the replaceable housing 10 in the dispense position. Good.

During operation of the semi-automatic plunger valve 35, a reaction force may be applied between the barrel cap 100 and the finger flange 37, or the plunger 78 may be biased and/or advanced toward the barrel cap 100. .. This may expand the volume of the barrel chamber 130 defined by the volume created between the barrel 65, the piston 80, and the contents 45, allowing operational communication between the melt 45 and the port holes 75. You can During this time, the spring 95 is compressed. When pressure is released from the finger flange 90, the plunger 78 advances along the central axis away from the barrel cap 100 and returns to its rest position. During this time, the plunger 78 may close the working communication between the melt 45 and the port hole 75, urging and/or biasing the remaining melt 45 in the barrel chamber 130 back into the housing volume 20. Displace. This is because of the solidification of the melt 45 in the housing 10 or the cylindrical chamber 130, a portion of the melt 45 that can be repeatedly dispensed without applying a resultant force to the obstruction that naturally occurs over time. A vessel 35. The contents 45 may typically remain isolated from the external environment 25 while in the closed configuration, typically maintaining a fluid tight seal.

As shown in FIGS. 1-4, the base 15 may typically include a hot plate 110 operably connected to a heating element 115 and a heating controller 120. The hot plate 110 may be arranged to also allow operational communication with the housing 10. Unlike conventional bases, the base 15 of the present technology directly monitors and adjusts the temperature of the hot plate 110, rather than estimating or measuring the temperature of the contents 45 or adjusting the fixed power cycle of the heating element 115. May be. This prevents the contents 45 from underheating and solidifying when the housing 10 is full, or from being overheated and sticking when the housing 10 is substantially empty. The heating controller 120 controls the power provided to the heating element 115 while monitoring the temperature of the hot plate 110. The drive mechanism of the magnetic stirrer drive 105 is known in the art and can be placed under the non-ferromagnetic hot plate 110 to transfer mechanical force from the drive 105 to the stirrer 50.

The base 15 also typically includes an agitator drive 105 that can be operably connected to the agitator 50 and that can carry work from the base 15 to the agitator 50 to effect mixing of the contents 45 of the housing. During typical operation, the housing 10 may be operably connected to the hot plate 110 and the stirrer drive 105 of the base 15. The heat from the hot plate 110 may then be transferred to the housing shell 30, which may then melt the contents 45 at the optimum operating temperature. During this time, the agitator 50 may be engaged by the agitator drive 105 to mix the contents 45, thereby reducing the thermal gradient while increasing the uniformity of the contents 45 of the container.

Suitable materials for heating element 115 are known in the art and typically include resistive or inductive coils powered by a power source. A flammable gas heater 115 may also be used for portable applications. Power to the heating element 115 may be controlled by a heating controller 120 located on the base 15.

The heating controller 120 may typically include a temperature probe in operative communication with the hot plate 110, such as a thermoelectric element that sends a signal to a microprocessor, which converts the signal into temperature and then an electronic signal, such as a transistor. Adjust the power to the heating element 115 via the controlled power switch. The heating controller 120 may be calibrated to a preset temperature, or may be adjustable via a digital or analog user interface, as is known in the art. For chocolate, the heating controller 120 may be 95-110 degrees Fahrenheit (about 35 degrees-43 and one-third degrees Celsius), more preferably 100-108 degrees Fahrenheit (about 37.77-42 and 50 degrees Celsius). 11 degrees per minute), more preferably 105 degrees Fahrenheit (about 40.55 degrees Celsius).

The stirrer drive 105 may typically include an electromagnetic motor or array capable of transmitting force from the base 15 to the stirrer 50 to perform the work. The stirrer drive 105 may be in operable communication with the stirrer 50 via magnetic and/or mechanical linkages. One advantage of magnetic linkages over mechanical linkages may be that they do not require the use of dynamic seals, which are expensive and tend to leak over time, during operation. Instead, the force is transmitted directly through the housing shell 30.

The housing 10 may be used to maintain the contents 45 in an isolated hygienic environment 20 during shipping and storage. During shipping, the dispenser 35 and the volume dispenser 40 may be sealed from operating communication with the external environment 25 by a housing seal, and the contents, typically chocolate, can be up to 120 degrees Fahrenheit. It can be transported through a warm, humid environment of about 48.88 degrees) and 100 percent humidity, which allows the contents 45 to melt and re-solidify multiple times without harming the food product. When the housing 10 reaches its destination, the housing 10 can be operably connected to the base 15 and heat from the heat source 110 can be transferred from the base 15 to the housing 10 to melt the contents 45.

While commercial applications typically include a pre-sealed housing 10, the residential housing 10 is resealable so that the consumer can fill the housing 10 with their own homemade chocolate 45 combination. A lid may be included.

Housing 10 may typically be assembled, filled, and used in the following manner. The housing shell 30, volume dispenser 40, stirrer 50, and dispenser 35 may be sterilized prior to filling the housing 10 with the contents 45, which may be done prior to assembly of the components. Good or it may be done after that. Once the dispenser 35 and the housing shell 30 have been assembled, the housing 10 may be filled with the solid or melted chocolate 45, or other melted contents 45, through the holes 135 to the desired level 140. Paddles 50 or stirrers 50 may be added to assembly 5 prior to filling housing 10, and magnetic stir bar 50 may be added at any time prior to sealing housing 10. The opening 135 may then be closed with a volume doser 40 and/or an impermeable plug (depending on the desired vacuum doser 40 system) and sealed from the external environment 25. The housing seal may be formed by disengaging the vacuum doser 40, the sealed vacuum doser 40 from the environment 25, or using other conventional methods. The contents 45 can now be isolated from ambient conditions and stored at a wide range of temperatures and relative humidity.

Once the housing 10 has been shipped to its destination, the housing seal may be disengaged and the housing 10 may engage the base 15 and agitator drive 105 to melt and agitate the contents 45 prior to dispensing. May be operably connected. In one embodiment of the present technology, the dispenser port 75 of the housing shell 30 may be covered with a removable plug or dispenser adapter, without the risk of damaging the dispenser 35 during shipping. The housing 10 can be safely shipped with the dispenser plug at a higher packing density. The housing plug and/or dispenser adapter may be removably or operably connected to the dispenser 35 to allow dispensing before or after the contents 45 are thawed. Once the contents 45 have melted, the dispenser 35 may be activated, causing the chocolate 45 to flow from the dispenser port 75 to the external environment 25, creating a negative pressure within the housing volume 20. As the negative pressure progresses, the volume input 40 may offset and/or adjust the pressure to maintain consistent flow during operation of the dispenser 35. Once the contents 45 are removed, the housing 10 can be operably disconnected from the base 15 and replaced with a separate filled housing 10. The housing 10 may also be operably disconnected and reconnected multiple times so that various contents 45 can be dispensed from the base 15.

Another aspect of the novel technique is depicted in Figures 9-15F. Specifically, FIGS. 9-11 contain contents 45 (typically chocolate, but potentially cheese, beauty products, and/or any other ingredients that would benefit from the novel technology system). 2 illustrates a housing embodiment suitable for doing so. 12A-15F illustrate various additional embodiments of the novel system. These embodiments are described in more detail below.

For the content containers shown in FIGS. 9-11 (eg, twistable container 150, pressure container 190, bulk container 220, etc.), FIG. 9 shows a typical small scale with a volume of between about 187 or 375 milliliters. Although a different container 150 is depicted, the container may be of any volume. Embodiments of the container may be used, for example, with a mini-dispenser unit 145 (eg, as depicted in FIGS. 12A-12C). FIG. 9A illustrates a twistable container 150 that typically includes a container seal 155, a twist dispenser 160, a twist dispenser outlet 165, a twist closure 170, and an anchor 175 (also called a grip or neck). Is drawn. FIG. 9B depicts another implementation of a small scale container 150 such as that depicted in FIG. 9A, but substituting a twist resistant dispenser 160 with a drain resistant dispenser 177.

The twistable container 150 can typically be sealed by a container seal 155 to define an internal volume that can contain the contents 45, such as chocolate, cheese, cosmetic material, and the like. Once the contents 45 are sufficiently movable, the individual can allow the contents 45 to flow from the interior volume of the twistable container 150 through the twist closure 170 and then out through the twist dispenser outlet 165. Sufficient torque may be applied to the torsion closure 170 to Discharging the contents 45 through the twist dispenser outlet 165, either through the action of simple gravity, or by applying a positive pressure toward the contents 45 of the twistable container 150 (typically Direct external pressure to the contents 45 inside the twistable container 150 but externally to the twistable container 150 may be used) and/or the twist dispenser 160 and/or the twist dispenser. Alternatively, a negative pressure may be applied to the container outlet 165 to pull out the contents 45 from the twist-type container 150. Gripping and/or immobilizing anchors 175, which may also serve as a passageway from the interior of twistable container 150 to twister dispenser 160 (e.g., drained from a liquid bath on twist closure 170). It may allow the user to achieve sufficient torque if the components of the twistable container 150 lack sufficient friction properties (due to the contents 45 and/or liquid). Anchors 175 may also act to provide additional structural integrity to twistable container 150. The user may then re-use the anchor 175 for support, if desired, to close the twist dispenser 160 torque twist closure 170 in the direction opposite the opening direction.

Vessel sealing 155 may be accomplished, for example, through the use of heat, adhesive, chemical, vacuum, and/or other sealing techniques that can produce a sufficiently impermeable vessel. Typically, the container seal 155 maintains a fluid-tight seal of the twistable container 150 for the useful storage period (or longer) of the contents 45 of the twistable container 150. In some implementations, the twistable container 150 and/or the container seal 155 utilize one or more materials in a layered and/or semi-layered configuration, including but not limited to plastic films, metal foils, and the like, A sufficiently impermeable barrier may be maintained. The twist dispenser 160, the anchor 175, the twist closure 170, and/or the twist dispenser outlet 165 typically provide torque strain during the life of the food-safe plastic, polymer, metal, and/or product. It may be made of other suitable materials that sufficiently repel repeated applications. They also typically may be made sufficiently durable to withstand repeated application of thermal energy from the warming process that twistable container 150 and its contents 45 may undergo (ie, to a large extent for structural integrity). By maintaining). In its closed state (ie, when the twist closure 170 is torqued distally to the twist dispenser 160 such that the contents 45 cannot be discharged from the twist dispenser 160), the twist closure 170 May typically maintain a fluid tight seal so that the contents 45 of the twistable container 150 remain isolated from the external environment 25. Additional aspects for further sealing the torsion closure 170 include the use of elastic and/or flexible gaskets that can be deformed and/or seated while torque rotating the torsion closure 170 from the closed position to the open position. But it's okay. In addition, the twist closure 170 may include a self-cleaning mechanism for draining the remaining contents 45 within the twist dispenser 160, which provides a suitable seal and/or a simple closure of the twist closure 170. It may help to maintain operation.

Another implementation of the twistable container 150 of FIG. 9A, depicted in FIG. 9B, may typically replace the twistable dispenser 160 with a drain resistant dispenser 177. The anti-drain dispenser 177 is typically made of plastic, polymer, and/or any other material that can use semi-rigid inlets and/or membranes to hold the contents 45 in the twistable container 150. Can be done. The anti-drain dispenser 177 may function in a manner similar to a squeezable seasoning container with a silicone valve. The contents 45 remain inside the twistable container 150 until they reach a sufficient internal pressure, overcoming the anti-drain dispenser 177 and dispensing the contents 45. Such pressure may be provided, for example, by manual pressure by an individual (eg, by manually squeezing the twistable container 150), a pre-loaded pressure plate (eg, pressure member 315 (discussed below), a tightening device, and And/or may be applied by any other mechanism for applying a force to the exterior of the twistable container 150. The anti-drain dispenser 177 may also, in some implementations, be a pressure dispenser 200 as well as a dispenser 200. Alternatively, the pressure dispenser outlet 215 (and/or similar component) may be used in conjunction with a pressure container 190 (and/or similar container).

Similarly, while FIGS. 10A-10B depict a typical medium-sized container 190 that typically has a volume of about 750 ml, medium-sized container 190 may be made in any size as desired. Good. Embodiments of this container are depicted, for example, in medium dispenser unit 180 (eg, as depicted in FIGS. 13A-13C) and/or large dispenser unit 185 (eg, depicted in FIGS. 14A-14C). Be used). Pressable container 190 typically includes contents 45, container seal 155, container handle 195, press dispenser 200, dispenser button 205, dispenser tab 210, and press dispenser outlet 215. May be included.

Similar to the twistable container 150, the pushable container 190 may typically be sealed by a container seal 155 to define an interior volume that may contain a content 45 such as chocolate, cheese, cosmetic material, or the like. The container handle 195 is typically an opening formed in the pressable container 190 either above and/or through the pressable container 190 material (and in contact with the container seal 155). It may provide a convenient elastic point for gripping, shipping, and/or manipulating the push container 190. This may be useful, for example, when inserting and/or removing the push container 190 with the medium dispenser unit 180 and/or the large dispenser unit 185. When the contents 45 are sufficiently movable, the individual applies sufficient force to the pressure dispenser 200 to press the dispenser button 205 to cause the pressure dispenser outlet. 215 may be opened to allow the contents 45 to flow therethrough. When zero or insufficient force is applied to the dispenser button 205, the push dispenser 200 may not open, may return to a closed state, and/or a fluid tight seal. May be maintained sufficiently that the contents 45 remain well isolated from the external environment 25. The dispenser tab 210 may be used as an opposite point for holding and/or levering the dispenser button 205. The dispenser tab 210 may also be used as a physical guide for placing the pressure dispenser in the proper orientation for use in the spouted position with, for example, the lever 295 of the medium dispenser unit 180. ..

Also, like the twistable container 150, the container seal 155 on the pressure container 190 may be accomplished through the use of heat, adhesive, chemical, vacuum, and/or other sealing techniques, for example. Typically, the container seal 155 maintains a fluid-tight seal of the pressure container 190 for the effective storage period (or longer) of the contents 45 of the pressure container 190. In some implementations, the push container 190 and/or the container closure 155 utilize one or more materials in a layered and/or semi-layered configuration, including but not limited to plastic films, metal foils, and the like, A sufficiently impermeable barrier may be maintained. The pressure dispenser 200, the pressure dispenser 200, the dispenser button 205, the dispenser tab 210, and the pressure dispenser outlet 215 (such as) are typically food-safe plastics, polymers, It may be made of metal and/or other suitable material that sufficiently repels repeated application of pressure strain during the life of the product. The pressure dispenser 200, the pressure dispenser 200, the dispenser button 205, the dispenser tab 210, and the pressure dispenser outlet 215 (and the like) are also typically pressure containers 190 and their contents. Object 45 can be made to withstand the repeated application of thermal energy from the warming process that it can undergo (ie, by maintaining most of its structural integrity). Finally, in its closed state, the pressure dispenser 200 typically maintains a fluid-tight seal so that the contents 45 of the pressure container 190 remain well isolated from the external environment 25. You can An additional aspect for further sealing push dispenser 200 is the use of an elastic and/or flexible gasket that can be deformed and/or seated while pushing dispenser button 205 from the closed position to the open position. May be included. Further, the pressure dispenser 200 and/or the pressure dispenser outlet 215 may include a self-cleaning mechanism for draining the remaining contents 45 within the pressure dispenser 200, with a suitable seal and Helps maintain simple operation of the pressure dispenser 200.

In perhaps the simplest embodiment of the novel technique, an individual takes a twistable container 150 and/or a pressure container 190 filled with contents 45 and uses a container (eg, a twist container 150, a pressure container 190, The bulk container 220, etc.) is placed in a hot water bath or similar heat source at a temperature high enough to melt the contents 45 (eg, 43° C.) for a period sufficient to melt the contents 45. , Remove the container from the water bath (or similar heat source), then manually apply pressure to the outside of the container while opening the container dispenser (eg, twist dispenser 160, pressure dispenser 200, etc.) By doing so, the contents 45 can be dispensed from the container. In some other implementations, it may not be necessary to open the container dispenser. For example, when using the anti-drain dispenser 177, if an individual applies sufficient force to the exterior of the container to create a positive pressure in the container that is sufficient to overcome the resistance of the anti-drain dispenser 177. , The molten contents 45 may be dispensed. The container typically holds the contents 45 in a stable, moisture-free environment, even when submerged in water or any other heated fluid (within the temperature range to which the container is exposed). Can be maintained.

Although FIG. 11 shows a bulk-scale container 220, which typically has a volume of about 3 liters or more, the container 220 can be made in a variety of sizes. Embodiments of the container may be used, for example, in a bulk dispenser unit (eg, as depicted in FIGS. 15A-15F). Bulk container 220 may typically include an outer content container 225, an inner content container 230, a container opening 235, and a bulk dispenser 240.

The outer content container 225 can function, for example, both as a shipping and/or shipping container, while the inner container can function in much the same way that the push container 190 functions. The outer content container 225 may typically be made from cardboard, paperboard, wood, plastic, metal, and/or any other desired material. Vessel opening 235 may typically be a rigid and/or semi-rigid conduit from inner content container 230 through outer content container 225 to bulk dispenser 240. A fluid gap may typically be present between the inner content container 230 and the outer content container 225 so that heated air, water, and/or other fluids can circulate. For example, warm air may flow through the ports of the outer content container 225 and around the inner content container 230, thereby melting the contents 45 of the inner content container 230.

Also, similar to the containers described above, the inner content container 230, the outer content container 225, the container opening 235, and the bulk dispenser 240 may be made of a food-safe, heat-resistant material. The contents 45 may typically be maintained for an effective storage period (or longer) of the contents 45. In some implementations, the inner content container 230 utilizes one or more materials in a layered and/or semi-layered configuration, including but not limited to plastic films, metal foils, etc., to provide a sufficiently impermeable material. The barrier may be maintained.

In some implementations, the bulk dispenser 240, similar to the bulk dispenser unit 245 depicted in FIGS. Double walled tube capable of simultaneously delivering heated fluid to bulk container 220 (as depicted in FIG. 15E) and to melt content 45 sufficiently liquid and/or maintaining sufficiently liquid content 45. 265 (eg, as depicted in FIG. 15F). Such implementations are described in more detail below.

A small size container (eg, a twistable container 150) may typically allow the contents 45 to undergo a limited amount of mixing of the contents 45 due to capillary effects, although the contents 45 may not be desirable. Agitation may be necessary and/or desirable to prevent cohesive separation. Medium sized containers (eg, pressure vessels 190) typically allow the contents 45 to be mixed through a capillary effect and the need for agitation to prevent undesired separation of the contents 45. May be reduced and/or eliminated. Large size containers (eg, housing 10, bulk container 220, etc.) may also typically allow mixing by capillary effect, but may also benefit from mixing by stirring.

For the various embodiments of the novel system shown in FIGS. 12A-15F, FIGS. 12A-12C show a small dispenser unit 145, FIGS. 13A-13C show a medium dispenser unit 180, and FIGS. 14C shows a large dispenser unit 185 and FIGS. 15A-15F show a bulk dispenser unit 245 (also called a remote dispenser unit). Each embodiment is discussed in more detail below.

Small dispenser unit 145, as depicted in FIGS. 12A-12D, typically includes heating element 115, small pressure member(s) 255, pressure member fitting(s) 260, small stand 265, slides. The moving track 270 and/or the interface member 275 may be included. Typically, a container filled with the contents 45 (eg, a torsion container 150, a pressure container 190, etc.) may be attached to the heating element 115, which may be a power source 340 (eg, a battery, It is heated using electricity from household electrical outlets). The contents 45 melt over time due to the heat transferred from the heating element 115. The mini-dispenser unit 145 may typically reside a few inches (or centimeters) above the surface using the mini-stand 265 to allow for easier cleaning and placement. In some implementations, the mini stand 265 may include telescoping components that may allow a user to select a desired height. This can be beneficial, for example, for placing the mini-dispenser unit 145 under a kitchen cabinet.

In some implementations, the miniature pressure member 260 may apply a positive pressure to the exterior of the container attached to the heating element 115. The miniature pressure member 255 may, in some implementations, be operably connected to the heating element 115 through the use of pressure member fitting(s) 260. For example, the pressure member attachment(s) 260 may be, but is not limited to, clips, rivets, hook-and-loop fasteners, screws, and the like.

In some other implementations, such as depicted in FIG. 12B, the miniature pressure member(s) 255 do not use the pressure member fitting(s) 260, but rather heat the container to a heating element. It may be attached to 115. For example, small pressure member(s) 255 may be, but are not limited to, elastic bands (eg, rubber bands, silicone bands, etc.), surface fasteners, and the like. This implementation allows home users to easily attach a new container of contents 45 to the mini-dispenser unit 145 by simply wrapping the elastic band around both the heating element 115 and the container. The elastic band can then provide external pressure to the container to help dispense the contents 45.

Further, in another implementation depicted in FIG. 12C, mini-dispenser unit 145 may partially or completely surround the container of contents 45 with heating element(s) 115. The miniature pressure member 255 may then compress the heating element(s) 115 into the container and apply a positive pressure to the outside of the container to help dispense the contents 45. In some implementations, the heating element(s) 115 may be movably mounted on and/or positioned on the sliding track 270. For example, two heating elements 115 may be disposed opposite the container of contents 45 and a miniature pressure member 255 may be biased to compress the two heating elements 115 together, in between. Compress the sandwiched container.

In yet another implementation depicted in FIG. 12D, the mini-dispenser unit 145 may be minimally made using the heating element 115, the container, and the interface member 275 therebetween. Interface member 275 may typically be a thermally conductive material that also acts to attach the container of contents 45 to heating element 115. This may be, for example, without limitation, a thermally conductive adhesive, gel, and/or other suitable mechanism. The interface member 275 typically enables removal of the container from the heating element 115 by applying a release force between the two (ie, pulling the container away from the heating element 115). In this implementation, the user simply applies manual pressure to the outside of the container (eg, by pressing against the container with the user's palm and/or finger(s)) to create fluid pressure inside the container. And the contents 45 can be dispensed from the container.

Although the heating element 115 may typically be a thermally conductive material that warms to a predetermined temperature, the rigid block heating element 145 may also implement a variable temperature heating design (eg, power source parameters, Based on material resistance etc.). Further, in other implementations, the heating element 115 is by stacking various materials (eg, copper, nickel, steel, aluminum, oil, etc.) or by having an outer shell that is then filled with a thermally conductive fluid. , May be produced. This can help retain heat within the heating element 115 better than is possible using, for example, a single material.

Additionally, a medium dispenser unit 180 as depicted in FIGS. 13A-13C typically includes an outer housing 290, a lever 295 (also called a handle), an outer aliquot dispenser 300 (also called an outer spout), a tray. 305 (also called receiving groove and/or receiving tray), stand member 310, pressure member 315, container 320 with spout, spare container 325, heating element 330, power supply 340, lid 345, and/or lid closure 350. (Also referred to as a lid gasket).

Medium dispenser unit 180 is typically a stand such that outer housing 290, which is typically configured as a cylinder with an open top, is typically a few inches (or centimeters) above the surface. When resting and/or secured to the member 310, a lid 345 is attached to the open upper end and lever 295, external infusion so as to create a hermetic seal using the lid seal 350. The container 300 and the tray 305 may be configured to be mounted on the wall of the outer housing 290. Tray 305 may typically be mounted below outer aliquot 300 to accommodate dripping contents flowing from outer aliquot 300.

The spout-equipped container 320 is disposed inside the outer housing 290, and the spout-equipped container 320 is positioned with the outer dispenser 300 (eg, pressure dispenser 200) and/or outlet (eg, dispenser). , The dispenser outlet 215) may be positioned. Lever 295 typically actuates one or more dispenser mechanisms (eg, dispenser button 205, twist closure 170, etc.) to cause melted content 45 from spouted container 320 to external dispenser 300. It may be configured to dispense through. Lid 345 typically interfaces with lid seal 350 and may be sized to rest on outer housing 290. A pressure member 315, typically a pneumatic container such as an air bladder, typically applies a lateral pressure to the spouted container 320 to force the contents 45 of the spouted container 320 when the lever 295 is actuated. Positive pressure may be provided to assist in draining, allowing the molten contents 45 of the spout 320 to flow through the outer aliquot dispenser 300. The heating element 115 may be exposed and/or hidden within the outer housing 290 and in electrical communication with a power source 340 (eg, battery, generator, household electrical socket, etc.). A fluid (eg, water, oil, air, etc.) may be circulated around and/or by the heating element 115 within the boundaries of the outer housing 290, and the contents of the spouted container 320 and/or the spare container 325. Provide sufficient heat energy to melt 45. In some implementations, the fluid in the housing 290 may be stationary and/or stagnant and still provide sufficient thermal energy to melt the contents 45.

In some implementations, the spare container 325 may also reside within the outer housing 290 and remain liquid like the spouted container 320. When the spout 320 has drained most or all of its contents 45, the user may open the lid 345, release pressure from the pressure member 315, and then remove the spent spout 320. The user then moves the spare container 325, inserts the spout container 320 into the spout position where it was just before, reattaches the lid 345, and applies pressure to the current spout container 320. You can A new spare container 325 may be placed in the current void area if the user so desires, and the absence of the new spare container 325 serves as an inventory reminder to purchase a new content container for the dispensing system. Can work.

In some implementations, the pressure member 315 may be one or more pneumatic bladders, spring-loaded and/or similar elements. For example, air, fluid, etc. may be pumped into a variable size containment bladder, which may then apply a force to the container of contents 45 (eg, the container is a spouted container 320, a spare). The container 325, the twisting type container 150, the pressing type container 200, the internal contents container 230, etc. may be used). In some other implementations, disengaging the spring loaded pressure member 315 potentially exposes an inexperienced user to body parts that are tightened and/or otherwise physically damaged. As such, the bladder pressure member 315 may be preferable to the spring loaded pressure member 315. As the contents 45 are dispensed from the dispenser unit (eg, small dispenser unit 145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, etc.), then bladder 315. Can increase in volume and continue to apply pressure to the outside of the container. Centrifugal, diaphragm, plunger, piston, gear, roller, submersible, rotor, peristaltic, impeller, metering, and/or any other type of pneumatic pump, etc. Pneumatic pumps can be used to pressurize the bladder, while simple diaphragm pumps (eg, aquarium air pumps) apply sufficient force to pressurize the bladder 315 and expel the contents 45. Can be enough for. Such a diaphragm pump may naturally (ie, without metering, controller, etc.) pressurize bladder 315 to, for example, about 1 PSI, which may correspond to a bladder surface area of, for example, about 50 or 60 PSI. However, any pump power and/or type may be selected to achieve the desired pressure characteristics and output volume.

In some implementations, the bladder pressure member 315 may be manually (eg, when switching on or plugging in the pump, when expelling gas either directly or indirectly into the bladder, etc.) and And/or automatically (eg, a pneumatic pump may output from a dispenser (eg, small dispenser unit 145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, etc.). If reduced, it may be turned on, such as when the pressure pad exhibits insufficient force). Further, in some implementations, the bladder pressure member 315 may be directly connected to and/or integrated with the pneumatic pump. However, in other implementations, the bladder pressure member 315 may be indirectly connected by pneumatic tubing, valves, and/or other control/metering elements. Further, in some implementations, the pneumatic pump (and/or alternative pneumatic source) may continue to provide sufficient pressurization with low pneumatic output, even in the presence of a leak in the pneumatic system.

In still other implementations, a bladder pressure member 315 with automatic and/or manual valves may be used to meter pressure for pressurization and/or decompression. For example, after opening the dispenser unit (eg, by removing the lid 345 from the medium dispenser unit 180, the large dispenser unit 185, etc.) and/or the source of the contents 45 (eg, the twistable container 150). , Pushable container 200, bulk container 220, etc.) may be manipulated to release and/or maintain fluid within pneumatic bladder 315 prior to disconnection. Accordingly, the pressure of the pneumatic bladder 315 may be released to allow the user to remove the container from the dispenser 180 and/or re-engage the pneumatic source to pressurize the bladder 315. In some implementations, the pneumatic valve(s) may be automated to pressurize and/or depressurize for certain conditions. For example, upon opening lid 345 or removing power from dispenser 180 and/or pneumatic pump, bladder 315 automatically depressurizes (allows maintenance on the dispenser) and then , May be repressurized when the lid 345 is reinstalled and/or the pneumatic pump is reconnected to the power supply 340. In another example, a stretch sensor connected to the bladder 315 may cause the bladder 315 to depressurize when the bladder 315 exceeds a certain size threshold, and the pressure sensor located adjacent to the container 190 may fail. Upon sensing that sufficient pressure is being applied to the container 190, the bladder 315 may be depressurized and/or the controllable pneumatic pump output reduced and/or the pressure sensor may controllable pneumatic pressure. A signal may be sent that increases the output of the pump.

In some implementations, the bladder pressure member may be replaced with a spring-loaded and/or torsional pressure member 315. For example, such an implementation may include a torsion member 335, a lid spring 355, and/or a rod 360. Lid 345 may typically be operably connected to rod 360 and lid spring 355, which may be connected to pressure member 315 and torsion member 335. For example, the rod 360 may be threaded into the lid 345 and the lid spring 355 may secure the lid 345 to the outer housing 290 via latches, threads, and/or any other attachment mechanism. The rod 360 may slide over the exterior and apply upward pressure to the lid 345. The torsion member 335 is typically, for example, a torsion spring, a worm drive compression system, and/or any other mechanism that applies lateral pressure to the pressure member 315 by applying vertical pressure to the rod 360 while securing the lid 345. It may be. The pressure member 315 then applies a lateral pressure to the spout 320 and provides a positive pressure to help expel the contents 45 of the spout 320 when the lever 295 is actuated. It may allow the melted contents 45 of the vial 320 to flow through the outer dispenser 300.

Further, in some implementations, the agitator 50 (described above) may be used to stir the contents 45 of the spout container 320 and/or the spare container 325. This may be accomplished, for example, by the producer of the contents precipitating the magnetic stir bar agitator 50 in the container prior to sealing the container. The stirrer drive 105 is then positioned below where the spouted vessel 320 and/or the spare vessel 325 resides in the medium dispenser unit 180 and the magnetic stirrer 50 ensures consistency of the contents 45. You may be able to help keep the. In other implementations, recirculation pumps, peristaltic pumps, and/or any other mechanism for agitating to maintain a sufficiently uniform content distribution may be used. Based on each of these alternatives, each container (eg, spout container 320, spare container 325, bulk container 220, etc.) has an additional tube connection (not shown) to facilitate these mixing mechanisms. No) may be included. However, for some contents 45, the agitator 50 may not be needed to maintain the proper ingredient distribution within each container.

Note that the large dispenser unit 185 depicted in FIGS. 14A-14C typically includes an outer housing 290, a lever 295 (also referred to as a handle), a stand member 310, and an outer partial dispenser 300 (also referred to as an outer spout). , Tray 305 (also referred to as receiving groove and/or receiving tray), stand member 310, pressure member 315, one or more spouted containers 320, one or more auxiliary containers 325, heating elements 330, twisting members 335. , Power supply 340, lid spring 355 (not shown), lid 345 (not shown), lid seal 350 (also called lid gasket) (not shown), and/or rod 360. Typically, the large dispenser unit 185 can function as described above with respect to the medium dispenser unit 180. Thus, the large dispenser unit 185 can act to provide the functionality of multiple medium dispenser units 180 in a single unit. For example, FIGS. 14A-14C depict a large dispenser unit 185 having three separate outer dispensers 300, a spouted container 320, and a spare container 325. However, providing sufficient pressure from the pressure member 315 to each spout 320 can be difficult when bordered by multiple spouts 320.

In some implementations, a single pressure member 315 may be connected to a single torsion member 335 and rod 360. This single pressure member 315 may be made of a flexible and/or semi-flexible material to provide greater contouring capabilities and surround the spout 320. In other implementations, a single pressure member may be connected to multiple twist members 335 and rods 360 to provide more distributed lateral pressure points (and/or greater total pressure application). In yet another implementation, a plurality of separate pressure members 315 are individually connected to the twisting member 335 and rod 360 so that each pressure member 315 can individually address the pressure demands of each individual spout 320. May be done. This may allow, for example, better pressure control for each spout 320 and thus better dispense characteristics (eg, flow rate, etc.) as compared to a single long pressure member 315 design. .. However, if each spout 320 is dispensed at about the same rate, the design of a single pressure member 315 may reduce unnecessary components.

The bulk dispenser unit 245 depicted in FIGS. 15A-15F typically includes an outer housing 290, an outer partial dispenser 300 (also referred to as an outer spout), a tray 305 (also referred to as a dip groove and/or dip tray). Called), dispenser opening 370, stand member 310, heating element 115, power supply 340, dispenser connecting member 375, double wall tube 365, outer contents container 225, inner contents container 230, contents 45, And/or may include a source connection member 380. In some implementations, the bulk dispenser unit 245 may be wall mounted or structurally mounted on the surface 385.

Bulk dispenser unit 245 can typically be used in a manner similar to commercial soda fountains by delivering remote contents 45 to the spout. However, while soda syrup can typically flow through the tubing at room temperature, the chocolate (and other alternatives mentioned above) remains solid at room temperature and in such a state becomes bulk dispenser unit 245. Shedding is infeasible. Bulk dispenser unit 245 and/or remote heating element 390 may provide heating fluid (eg, air, water, oil, etc.) through a portion of double-walled tube 365 into source connection member 380, while Molten content 45 from a remote container (eg, bulk container 220) flows back to bulk dispenser unit 245, through dispenser connecting member 375, into outer housing 290, and through dispenser opening 370. May flow out and then out of the external sub-injector 300. As described above, the heated fluid typically enters the bulk container 220 while remaining within the outer housing 290 and flows around the inner content container 230. In some implementations, the outer housing 290 is typically fluid tight and positive within the bulk container 220 to help expel the molten content 45 through the double wall tube 365 to the bulk dispenser unit 245. The pressure can be maintained. The volume and pressure of this fluid ultimately acts as a volumetric dispenser, with the contents 45 expelled and consumed. When the contents 45 of the remote container are exhausted, the user may replace the old remote container with a new remote container. In some implementations, the double wall tube 365, the source connection member 380, and/or the dispenser connection member 375 have self-closing features to prevent contamination of the contents 45 and/or the double wall tube 365. May be included. Double-walled tube 365 may also include a shut-off valve to prevent sudden loss of constraint that may occur with heating element 115 when double-walled tube 365 is removed from bulk container 220.

It should be noted that in some implementations (eg, as depicted in FIG. 15B ), the outer aliquot dispenser 300, the tray 305, and the dispenser connecting member 375 use surface 385 instead of using the outer housing 290. May be attached to. In this configuration, the facility can provide multiple spouts without consuming too much space. This can be beneficial, for example, in small pubs, busy cafes, or when the content manufacturer wishes to provide a kind of "tasting" wall for the customer to taste the product.

Additionally, some implementations may utilize many-to-one and/or one-to-many topologies, as depicted in FIGS. 15C-15D. For example, instead of connecting one external dispenser 300 to one bulk container 220 as shown in FIG. 15A, multiple spouts can be connected to a single bulk container 220 as shown in FIG. 15C. Good. It should be noted that the bulk containers 220 may be connected in a "daisy chain" scheme, as depicted in Figure 15D. In the “daisy chain” configuration, the bulk containers 220 allow heated fluid to flow through each outer content container 225 and around each inner content container 230 to melt the contents 45 within each respective bulk container 220. May include one or more input ducts 405 and/or output ducts 410. In some implementations, the content 45 may also flow through the input duct 405 and/or the output duct 410, but typically to melt the content and/or maintain the viscosity of the content. Only heated fluid is replaced. In some additional implementations, the heated fluid may emanate from the bulk container 220 at the end of the daisy chain. In addition, some implementations may include gang valves, secondary fittings, and/or other features for combining dispenser 300 and container of contents 45 for dispensing in a non-one-to-one configuration. .. These configurations may allow the facility to reduce system downtime, reduce maintenance, increase the variety of contents of the external dispenser 300, and the like.

Note that in yet another implementation depicted in FIG. 15E, the double wall tube 365 may be connected to the remote heating element 390 to provide warmed fluid to the system. This configuration may be useful, for example, in reducing noise in the bulk dispenser unit 245, which would otherwise provide warmed fluid to the system and send it through the double-walled tube 365. The remote heating element 390 may be coupled to the double wall tube 365 (eg, only the outer portion 400 of the double wall tube 365) and provide warm air, water, oil, etc. to melt the contents 45. In some implementations, the remote heating element 390 may further include a recirculation feature to better maintain fluid flow and/or temperature. For example, in one implementation, remote heating element 390 may connect the inlet of remote heating element 390 to the dispenser side of the system and the outlet of remote heating element 390 to the bulk vessel 220 side of the system.

FIG. 15F depicts a typical flow pattern through the double wall tube 365. The heating fluid from the bulk dispenser unit 245 or the remote heating element 390 flows through the outer portion 400 of the double-walled tube 365, and the molten content from the bulk vessel 220 is the inner portion 395 of the double-walled tube 365. Through to the outer sub-injector 300 (and typically the customer). While the molten content 45 may flow through the outer portion 400, the heated fluid may alternatively flow through the inner portion 395, but in a molten state regardless of ambient environmental conditions without further insulating the double wall tube 365. It is beneficial to have the molten content 45 surrounded by warm fluid in order to maintain Some implementations may include types having triple walls, quadruple walls, or more walls to carry multiple contents and/or heated fluid streams without additional plumbing. Furthermore, in some other implementations, the tubing may be compartmentally divided sections instead of radially divided circular sections. For example, the cross-section of a pipe contains content through two channels (when a circular tube is split once through its diameter), four channels (when a circular tube is split vertically through its diameter twice), etc. The object 45 may be carried.

FIG. 15G depicts a packaging of remote heating element 390 and bulk container 220 located within defense enclosure 415 that may allow contents 45 of bulk container 220 to melt. The bulk container 220 may then be in direct and/or indirect fluid communication with the outer sub-injector 300 (eg, via a dispenser opening 370, a dispenser connecting member 375, a source connecting member 380, etc.). ). The connection may be accomplished through a double wall tube 365, although in other implementations the connection may be through a single wall tube. In other implementations, excess heat from remote heating element 390 may be dissipated from defense enclosure 415. This may be useful, for example, to prevent overheating the contents 45 and/or causing damage to the protective enclosure 415, remote heating element 390, and/or bulk container 220. Some other implementations include thermal sensing to maintain proper temperature of contents 45, ensure equipment safety, and save resources (eg, electricity, money, etc.) during off or closure periods. And/or switches are utilized to detect the temperature of the protective enclosure 415, bulk container 220, remote heating element 390, and/or contents 45 (eg, in the protective enclosure 415, tube 365, the external dispenser 300). Remote heating element 390 may be activated and deactivated.

In some implementations, the container (eg, twistable container 150, pressure container 200, bulk container 220, etc.) may additionally and/or alternatively include a dispenser unit (eg, a small dispenser unit 145, The medium-sized dispenser unit 180, the large-sized dispenser unit 185, the bulk dispenser unit 245, etc.) themselves may be heated to heat them. For example, the dispenser unit may be located inside the heat source, at the top, and/or otherwise adjacent (and in thermal communication with the heat source). In one such aspect, the dispenser unit may be located within the heated enclosure 415 (described above). In another aspect, the dispenser unit may be located on top of a heated floor structure (eg, heating mat, radiant heating floor, etc.) and heat may be transferred to the dispenser.

In yet another implementation, the container (eg, twist container 150, pressure container 200, bulk container 220, etc.) is a dispenser unit (eg, a small dispenser unit 145, a medium dispenser unit 180, a large dispenser unit 180). Warming by heating components of the injector unit 185, bulk dispenser unit 245, etc.) itself (eg, housing shell 30, hot plate 110, outer housing 290, stand member 310, pressure member 315, rod 360, etc.). May be done. For example, the housing shell 30, outer housing 290, etc. may be made with (partially or fully) integral heating elements (eg, heating element 115, etc.), double-walled structures, water jackets, and the like. For example, the entire (eg) shell 30 of the dispenser may be in thermal communication with a heat source, which provides heat to both the shell 30 and the contents 45 within the shell 30. In some implementations, the elements of the container may be made using high heat density materials such as, but not limited to, copper, brass, aluminum, iron (eg, cast iron), nickel, steel, and the like. .. These materials, in some implementations, may be layered and/or mixed to provide the desired heat, aesthetics, mass, and other properties. In some further implementations, the heated container component heating technique is additionally used in conjunction with heating direct and/or indirect areas (eg, defense enclosure 415, heating mats, etc.) and/or contents 45. May be done.

In some examples, the contents 45 of the housing 10 may have a relatively low viscosity in the molten state so that the contents 45 can exit the dispenser 35 at a reasonable rate. .. Although the conching process (discussed elsewhere herein) presents one technique to reduce viscosity, Figures 16-18 use the novel technique to store and store contents (typically The method of producing a flavor profile superior to that of conched chocolate using a conche-free system.

FIG. 16 depicts a storage method 1600 that maintains the content 45 at ambient conditions without compromising the integrity of the content 45. The storage method 1600 typically includes the steps of "filling the container with the molten content to the desired level" 1602, "sealing the container from the external environment" 1604, and "storing the container at ambient conditions" 1606. Including. Examples of filling, sealing, and storing using the novel techniques of steps 1602, 1604, and 1606 are described elsewhere in this disclosure. Using the storage method 1600, the supplier, distributor, and/or customer typically keeps the content 45 stable (ie, fluid tight) until it dispenses the content 45 using the novel technology. Containers (eg, container 10, twistable container 150, pressure container 200, bulk container 220, etc.) may be filled, packaged, distributed, and/or stored for extended periods of time while being maintained in a state.

FIG. 17 shows a dispensing method in which the content 45 is dispensed from the container of the storage method 1600 (for example, the container 10, the twisting container 150, the pressing container 200, the bulk container 220, etc.) without impairing the integrity of the content 45. A method 1700 is depicted. Dispense method 1700 typically "disengages the container seal from the container" 1702, "places the container on the base to melt and stir the contents" 1704, and "operates the dispenser and And/or activating to release the contents to the external environment” 1706. Examples of disengaging the seal, melting and stirring the contents, and operating and/or activating the dispenser using the novel techniques of steps 1702, 1704, and 1706 are each described elsewhere in this disclosure. Has been done. Using the dispense method 1700, the customer can keep the contents 45 typically stable (ie, fluid tight) until the contents 45 are dispensed using the present novel technique. 45 may be received, unpacked, assembled, melted, agitated, and dispensed from a container (eg, container 10, twistable container 150, pressure container 200, bulk container 220, etc.).

FIG. 18 illustrates aspiration of the content 45 in a concheless manner without compromising the integrity of the content 45, typically the quality of the content 45 (typically chocolate) (eg desired flavor profile, viscosity, oxygenation). , Vacuum method 1800 to improve unpleasant compound content, reduction of water content, etc.). The vacuum method 1800 typically "places the molten contents in a vacuum chamber" 1802, "reduces the pressure in the vacuum chamber to 1-20 Torr" 1804 (about 133-2666 Pascals), and "contents". Remove from Vacuum Chamber" 1806. During the placement step 1802, the molten content may be at a temperature preferably between 90 and 125 degrees Fahrenheit (about 32 and 11/50 degrees Celsius and 51 and two-thirds degrees Celsius), more preferably Fahrenheit. The temperature may be 105 degrees to 120 degrees (about 40.55 degrees Celsius to 48.88 degrees Celsius). During the depressurization step 1804, the atmospheric pressure in the vacuum chamber is typically 1-20 Torr (about 133-2666 Pascal), more preferably 1-5 Torr (about 133-666 Pascal), more preferably 2-4 Torr (about). 266 to 533 Pascals), more preferably 2 to 1/2 to 1 Torr (about 333 to 400 Pascals).

It is known that room temperature (ie, about 21 degrees Celsius) water can boil at about 18 Torr (about 2400 Pascals) and that other unwanted compounds in chocolate typically have vapor pressures greater than water. However, at these levels water and undesired compounds are removed and the desired flavor profile and viscosity produced by the method is less than 15 Torr (about 2000 Pascals) pressure, more preferably 5 Torr (about 666 Pascals). One would speculate that it cannot be achieved until it is reduced below. If the vacuum pressure is less than 1 Torr (about 133 Pascals), most of the desired flavor can be removed from the chocolate. In some implementations, processing chocolate in such a manner may help release bound cocoa butter and/or develop a flavor. Further, in some implementations, the contents 45 may be agitated to further enhance flavor development.

The vacuum method 1800 can also reduce the viscosity of chocolate by removing microscopic air bubbles that are suspended within the chocolate. Bubbles in chocolate can typically be encapsulated within a layer of cocoa butter due to the non-polar character of air and cocoa butter. Removing microbubbles typically releases cocoa butter and can typically result in a reduction in overall viscosity. Micro bubbles in chocolate typically pop at 20-100 Torr (about 2666-133 Pascals), depending on their size and specific recipe.

Additionally, the vacuum method 1800 may be enhanced by vibrating and/or mixing the contents 45 during the evacuation process, resulting in rapid migration of bubbles, gaseous water, and/or other acids. Unlike traditional conching methods, the present vacuum method 1800 prevents further oxidation during the conching process, and an equivalent chocolate flavor profile is achieved in minutes rather than days (or longer). Can be enabled.

A concheless system utilizing the vacuum method 1800 may typically include the following components: a vacuum chamber (not shown), a vacuum pump (not shown), and/or a vacuum pressure indicator (not shown). The melted contents 45 may be placed directly in the vacuum chamber, or first in a bowl or similar support and then in the vacuum chamber. A vacuum may then be applied and once the chamber reaches the desired pressure, the pressure may be returned to atmospheric pressure and the chocolate may be withdrawn.

In some implementations of the new technology, the storage method 1600, the dispensing method 1700, and/or the vacuum method 1800 may be performed continuously and/or cyclically. For example, unconched chocolate may be shipped to a supplier who then first processes the contents 45 and uses storage method 1600 to store the contents 45 in a container (eg, container 10, twisted). Formula container 150, push container 200, bulk container 220, etc.). The container may then be sent to a refiner who performs a dispense method 1700 followed by a vacuum method 1800 to purify the contents 45 to the desired profile(s). The contents may then be stored using storage method 1600 and then shipped to distributors and/or directly to customers. The customer may then dispense the contents 45 using the dispense method 1700. In other implementations, all steps of methods 1600, 1700, and 1800 may be performed by a single individual (eg, customer, supplier, etc.). In still other implementations, some steps of methods 1600, 1700, and/or 1800 may be omitted (eg, storage step 1608 may be omitted and disengagement step 1702 may be performed immediately). Good), the whole process can remain functional.

In some further implementations of the new technology, additional pressure member(s) 315 (e.g., bladder, pump, pressure member, twisting member) to apply a typically constant force to the container of contents. , Rods, lid springs, etc., or as an alternative thereto) may be used. In one implementation, a spring steel member may be attached to the spring, the spring being slidably attached to the track by a biased spring. It is attached to a rigid and/or semi-rigid wall. Thus, as the container of contents is depleted, the spring pushes the track fitting upwards, pushing the spring steel against the wall and into the container, while typically exerting a consistent force on both. It may maintain the profile and allow the contents to continue to be expelled from the dispenser at a relatively constant rate.

One of the challenges may be to design a pressure member 315 that is simple enough for the user to load and unload pouches of contents. For example, but not limiting of, the user may ideally load the contents with one hand and set the pressure member 315 with the other hand. Another issue may be space constraints of the outer container 290. For example, the base thickness of the container (eg, pressure container 190) may be about 3 inches (about 7.62 centimeters) without taking into account the valve. Further, the valve may be, for example, about 1 and 1/2 inches (about 3.81 centimeters) back and forth. If the pressure member 315 is attached to a stationary plate, the stroke may typically be at least about 4 and 1/2 inches (about 11.43 centimeters) to ensure that the contents still flow. As such, it still has compressive force at the end of the stroke.

Another such implementation may typically include a pull handle, support plate, contact plate, tension spring, spring steel, and/or pivot. The contact plate may typically be a curved plate that presses against a content pouch (eg, push container 190). In some implementations this may typically be heated. In this implementation, one may typically pull up on the pull handle. This can typically extend the two tension springs and straighten the spring steel plate. The spring steel plate can typically pull the contact plate inward when straightened. There may typically be two pivot points that allow the spring steel to straighten, but more or less may be used as desired. In the biased state, the above implementations may typically be ready to apply a force to the contents container, with the spring in a fully extended or near fully extended state.

In some implementations, dispenser clearance may typically be taken into account. Typically, the contents container is seated completely inside and at the bottom of the dispenser unit, with the contents container being pushed forward such that the container dispenser projects through the outer housing. Good. Container dispensers typically may not be ready to operate until actuated by a user, spout, and/or other mechanism. In some implementations, the handle may be pulled upwards with one hand and the container removed with the other hand. Typically, a set of diametrically opposite steps may be used to remove the contents container and bias the pressure member 315.

In a further implementation, there may be a cavity within the housing volume to store an additional content container. In one such implementation, the dispenser unit has a diameter between the legs of about 9 inches and a dimension between the legs of about 6 inches. Good. However, the dispenser unit may, of course, be sized and/or made as desired.

In an additional implementation, when the spring steel bends and straightens, the contact plate may tend to move vertically since only the upper pivot will slide. In some implementations, grooves in the contact plate may be used to help keep the contact plate at a relatively constant height.

In yet another implementation, instead of merely storing an additional content container, the dispenser unit comprises two or more functional outer parts arranged in the same dispenser unit, for example in a back-to-back orientation. It may have an injector. In some implementations, the dimensions may be modified to accommodate these orientations. Further, in some implementations, the two pressure members 315 slide to properly and/or easily fit the two content containers into and/or extend through the outer container. May be. In some other implementations where more than one outer aliquot dispenser may be desired, the dispenser unit rotates the top of the dispenser unit when one content container is empty (turntable). It may be mounted on a carousel so that the other outer sub-injector(s) may be exposed (by turning).

Note that in another implantation of the pressure member, the user may insert his or her finger into the loop and depress the handle. This can bias the pin, typically connected to the end of the rod, against the bottom of the spring steel loop.

Similar to the above, clearance may also be taken into account for the container dispenser(s). The container of contents is typically a dispenser unit with the container of contents pushed out forward such that the container dispenser passes through the outer container and projects from the dispenser unit for use. You may sit on the bottom of the. Additionally, additional voids in the outer container may be provided that may be used to store additional containers of contents. For example, the dispenser may have a diameter of 9 inches (about 22.86 centimeters) and a foot dimension of 6 inches (about 15.24 centimeters). These dimensions may, of course, be modified as desired. Similarly, this implementation may be used with multiple dispenser units including two or more outer aliquot dispensers, pressure members, and/or containers of contents.

In some implementations, the pressure member(s) has a full stroke of about 4 and 1/2 inches (about 11.43 centimeters) and a force of about 20 pounds. Can be applied at the end of the stroke. This may place the loop in a biased state, which may not be desirable in some use cases. In some other implementations, these strokes may be modified to apply more or less force throughout the stroke, such as by using energy from a spring, spring steel, bladder, or the like. In some further implementations, the pressure member(s) may typically be removable, allowing for easy cleaning of the outer container and associated components.

In yet another implementation, the pressure member typically includes a handle, pivot, spring, and/or contact plate. Typically, there may be a folded sheet metal at the bottom of the pressure member of this implementation. This extra material may have horizontal slots across its base, the purpose of these slots is to help prevent the front end of the contact plate from lifting upwards. In this implementation, a person may bias the mechanism by pulling on the handle.

In this implementation, when the spring can be repositioned on the front half of the mechanism, the bottom end of the spring can pull up on the linkage, which can bias the contact plate outward. The top of the spring may pull the top of the contact plate downward and outward. In some implementations, the mechanism is typical when wear-resistant plastic (including but not limited to ultra high molecular weight polyethylene (UHMWPE, UHMW), polyoxymethine (POM), etc.) is placed at the base of the contact plate. In fact, it can slide without the need for slots.

In another implementation, the orientation of the linkage may be reversed. In this implementation, instead of the user pulling up on the handle to bias the mechanism, the mechanism may be biased by depressing the handle. In some implementations, a handle locking mechanism may also be included. Typically, when the handle is fully depressed, the user can turn the handle 90 degrees to lock the mechanism. In some implementations, the user may slightly depress the handle and rotate it 90 degrees to disengage and unlock the locking mechanism.

In one implementation of the pressure member, the onset of displacement of about 1/2 and 1/2 inch (3.81 centimeters) results in about 25.3 pounds (about 10 and 1/2 kilograms) of force on each spring. obtain. These specifications may be modified as desired to achieve alternative displacements and/or forces. Similarly, at approximately the middle of the movement of the pressure member, the force on each spring at this point may be, for example, 16.8 pounds. Note that at the end of travel, the force at this point may be, for example, about 18.9 pounds per spring (about 8 and 1/2 kilograms). In some implementations, the movement of the handle and spring may be near vertical, for example. The force that needs to be applied to the handle may be, for example, about 50 pounds (about 22 and two-thirds kilogram) (which may be the load required at the beginning of compression).

Further, in another embodiment of the medium dispenser unit 180, such as depicted in FIGS. 19A-19F, typically the heating element 115, the heating controller 120, the outer outer housing 290, the lever 295, the outer portion dispenser. Container 300, stand member 310, pressure member 315, spout container 320, spare container 325, heating element 330, power supply 340, lid 345, lid sealing 350, dividing wall 420, bottom wall 425, pump 430, pneumatic valve ( (S) 435 and/or pneumatic system(s) 440.

The medium dispenser unit 180 typically has the outer housing 290 resting and/or secured to the stand member 310 such that the outer housing 290 is typically a few inches (or centimeters) above the floor, with the lid 345. , Attached to the top of housing 290 and lever 295 and outer dispenser 300 mounted on the outside of outer housing 290 to create a fluid tight seal using lid seal 350. It may be configured in a state.

The spout-equipped container 320 is disposed inside the outer housing 290, and the spout-equipped container 320 is positioned with the outer dispenser 300 (eg, pressure dispenser 200) and/or outlet (eg, dispenser). , The dispenser outlet 215) may be positioned. Lever 295 typically actuates one or more dispenser mechanisms (eg, dispenser button 205, twist closure 170, etc.) to cause melted content 45 from spouted container 320 to external dispenser 300. It may be configured to dispense through. Pressure member 315 may typically be a pneumatic bladder (such as a pneumatic bladder), which is filled by pump 430 through pneumatic valve(s) 435 and/or pneumatic system(s) 440. As the bladder 315 fills and thus grows laterally, the bladder 315 typically applies lateral pressure to the spout 320 and the contents of the spout 320 when the lever 295 is actuated. Positive pressure may be provided to help bias 45, allowing the melted contents 45 of spout 320 to flow through outer aliquot dispenser 300. The heating element 115 may be exposed and/or hidden within the outer housing 290, typically the heating controller 115 and/or the power supply 340 (eg, battery, generator, household electrical socket, etc.). ) May be in electrical communication with. The heating element 115 is typically a temperature sensing member (eg, thermocouple, thermometer, heat flux sensor, thermistor, etc.) and/or heating member (eg, resistive coil/wire using Joule heating, heat pump, heat exchange). Vessel, Peltier effect device, etc.). In some implementations, the heating element 115 may be one or more heating strips attached to the outer housing 290 and/or the bottom wall 425, where the thermal energy is the unit 180, the housing 290, the container(s). It is possible to radiate through (eg, spout 320, spare 325, etc.) and/or contents 45. A fluid (eg, water, oil, air, etc.) may then be circulated around and/or by the heating element 115 within the boundaries of the outer housing 290, in the spouted container 320 and/or the spare container 325. Providing sufficient thermal energy to melt the contents 45. In some implementations, stationary and/or stagnant heating fluid (eg, air), such as may result from heating housing 290 using heating strip 115, is sufficient to melt contents 45. Thermal energy may be provided to allow the pressure member 315 to bias the contents 45 out of the spout 320 and the outer dispenser 300.

In some implementations, the spare container 325 may also reside within the outer housing 290 and remain liquid like the spouted container 320. When the spout 320 has emptied most or all of its contents 45, the user opens the lid 345, deactivates the pump 430, activates the pneumatic valve 435, and/or the pneumatic system ( The pressure member 315 may be depressurized by disconnecting one or more (440) and then the spent spout 320 is removed. In some other implementations, pump 430 may reverse the inflow and outflow to remove fluid from pressure member 315 via pneumatic hose(s) 440. The user may then move the spare container 325 into the spout location where the spouted container 320 was located and re-pressurize the pressure member 315 (eg, turn pump 430 back on, pump 430 out/out). The inflow may be reversed, the pneumatic valve 435 may be actuated back to its original position, such as by reconnecting the pneumatic system(s) 440, and the lid 345 may be reattached. A new spare container 325 may be placed in the current void area if the user so desires, and the absence of the new spare container 325 serves as an inventory reminder to purchase a new content container for the dispensing system. Can work.

The pressure member 315 may be one or more pneumatic bladders, spring loaded and/or similar elements. The fluid may typically be pumped into a variable size containment bag 315, which may then apply a force to a container of contents 45 (eg, push container 190). The container may be a container 320 with a spout, a spare container 325, a twist container 150, a pressing container 200, an internal contents container 230, etc.). As the contents 45 are dispensed from the dispenser unit (eg, small dispenser unit 145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, etc.), then bladder 315. Can increase in volume and continue to apply pressure to the outside of the container 190. Centrifugal, diaphragm, plunger, piston, gear, roller, submersible, rotor, peristaltic, impeller, metering, and/or any other type of pneumatic pump 430. A pneumatic pump 430 such as can be used to pressurize bladder 315, but a simple diaphragm pump 430 (eg, aquarium air pump 430) is sufficient to pressurize bladder 315 and expel contents 45. May be sufficient to apply different forces. Such diaphragm pump 430 may naturally (ie, without metering, controller, etc.) pressurize bladder 315 to, for example, about 1 PSI, which may correspond to, for example, about 50 or 60 PSI on the surface area of bladder 315. .. However, any pump 430 output and/or type may be selected to achieve the desired pressure characteristics and output volume.

In some implementations, the bladder pressure member 315 is manually (eg, when the pump 430 is turned on, or the pump is plugged in, when gas is expelled into the bladder 315 either directly or indirectly, etc.). ) And/or automatically (eg, pneumatic pump 430 from a dispenser (eg, small dispenser unit 145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, etc.)). Output may decrease and may turn on, such as when the pressure pad exhibits insufficient force). Further, in some implementations, the bladder pressure member 315 may be directly connected to and/or integrated with the pump 430. However, in other implementations, the bladder pressure member 315 may be indirectly connected by pneumatic tubing 440, valves 435, and/or other control/metering elements. Further, in some implementations, pump 430 (and/or an alternative source of air pressure) may continue to provide sufficient pressurization with low air pressure output if there is a leak in pressure member 315 pneumatics.

In still other implementations, a bladder pressure member 315 having an automatic and/or manual valve 435 may be used to meter pressure for pressurization and/or decompression. For example, after opening dispenser unit 180 (eg, by removing lid 345 from medium dispenser unit 180, large dispenser unit 185, etc.) and/or container of contents 45 (eg, twistable container). Prior to disconnecting 150, push container 200, bulk container 220, etc.), valve 435 may be operated to release and/or maintain fluid within pneumatic bladder 315. Thus, the pressure of the pneumatic bladder 315 may be released to allow the user to remove the container from the dispenser 180 and/or re-engage the pneumatic source (eg, pump 430) to pressurize the bladder 315. .. In some implementations, the pneumatic valve(s) 435 may be automated to pressurize and/or depressurize under certain conditions. For example, upon opening lid 345 or removing power source 340 from dispenser 180 and/or pneumatic pump 430, bladder 315 automatically depressurizes (allows maintenance on the dispenser) and then the lid. Repressurization may be performed when 345 is reattached and/or pump 430 is reconnected to power source 340. In another example, a stretch sensor connected to the bladder 315 may cause the bladder 315 to depressurize when the bladder 315 exceeds a certain size threshold, and the pressure sensor located adjacent to the container 190 may fail. Upon sensing that sufficient pressure is being applied to the container 190, the bladder 315 may be depressurized and/or the controllable pneumatic pump 430 output reduced and/or the pressure sensor controllable. A signal may be sent to increase the output of pneumatic pump 430.

In some implementations, an identifier system is used to identify dispenser units (eg, small dispenser unit 145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, etc.). It may be further calibrated to the desired temperature and/or pressure of the different contents 45. The identifier system may typically include one or more identifiers, one or more user interfaces, and/or one or more interrogation devices. For example, the dispenser unit 180 may include a touch pad, a touch screen, and/or a like content 45 code for entering an identifier such as a code (eg, binary, hex, decimal, alphabet, alphanumeric, etc.). User interface. After input and/or confirmation, unit 180 may retrieve temperature and/or pressure parameters and configure unit 180 accordingly. Some implementations may utilize passive and/or active interrogation mechanisms to retrieve the identifier(s). For example, the container (eg, push container 190) includes one or more embedded identifiers (eg, barcodes, QR Codes®, active and/or passive radio frequency identification (RFID) tags, etc. Similarly, the unit 180 may include one or more interrogation devices such as code scanners, tag readers, etc. After interrogation of the identifier(s) by the interrogation device(s), Unit 180 may receive the parameters of unit 180 and configure accordingly for the particular content 45. In some further implementations, these identifiers are used to be certified and/or certified. It may allow monitoring of uncounted counterfeit content 45 containers, eg, if the unit cannot read the identifier, or if the parsed identifier does not meet certain parameters, the unit 180 may properly And/or may not operate at all.

It should be noted that the content 45 of the new technology can be characterized as a composite material having a fat or hydrophilic matrix in which partially and/or fully emulsified hydrophilic components are suspended. In the case of chocolate, cocoa butter may provide the matrix, which may typically be above 20 weight percent, which is a suspension of cocoa bean solids and ground sugar crystals. .. Natural emulsifiers that can be released during the milling process, such as cacao recitin, help provide amphipathic properties that stabilize the hydrophilic particles in the hydrophobic matrix and may also prevent aggregation. Additional emulsifiers such as soy lecithin can often be added to chocolate to further reduce complex surface tension and reduce viscosity.

Fat matrix complexes, especially those containing saturated and/or substantially saturated fatty acids, have a relatively low thermal conductivity at room temperature and are characterized as solids with a narrow liquid window before decomposition at high temperatures. Can often be taken. For example, chocolate may typically have a relatively narrow liquid window with a melting point of 80-96 degrees Fahrenheit (about 26 degrees Celsius and 2/3-35.55 degrees Fahrenheit) depending on the crystal structure. Range and thermal degradation occurs at temperatures above 120 degrees Fahrenheit (about 48.88 degrees Celsius). The narrow liquid window and low thermal conductivity of chocolate can typically require long, gentle melting cycles to preserve flavor and texture.

This novel technique of processing the contents 45 typically can process molten chocolate under vacuum. Low or crude vacuum levels are typically 25 to 760 Torr (atmospheric pressure) (about 3033 to 101325 Pascals). This pressure range can typically be characterized by a very short molecular mean free path, which can typically be about 66 nanometers to 1 and 3/4 micrometers, which is It can typically result in high levels of molecular interaction. Intermediate vacuum levels can typically be 1-25 Torr (about 133-3033 pascals). This intermediate pressure range transitions over a relatively wide range of molecular mean free paths, which can typically be about 1 and 3/4 micrometer to 10 centimeters, which is typical. Moreover, as the pressure decreases over this range, it may correlate with rapidly decreasing molecular interactions. In some implementations, this may typically be observed in a plasma discharge that may transition from the arc at 25 Torr (about 3033 Pascal) and then rapidly delocalize to a diffuse plasma at less than 1 Torr (about 133 Pascal). .. At the lowest point in this mid-range, gas molecules may typically hit the walls of a relatively small vacuum chamber rather than interacting with each other.

Processing methods typically involve manipulating atmospheric pressure to consistently remove trapped air bubbles and develop a flavor of the contents 45 prior to sealing in a container (eg, a pressure container 190). Good. The contents 45 can typically be maintained in a liquid state, preferably during the processing method 450, to allow efficient movement of the trapped gas. During the first stage of vacuum processing, the trapped bubbles can expand in size and rise to the surface of the material. This can typically be observed by the rapid expansion of the 45 volume of contents in the vacuum chamber.

At about 75-25 Torr (about 9999-3033 pascals) (depending on temperature, viscosity, and degree of agitation), the surface tension of the expanding bubbles in the contents 45 may typically not be able to contain the gas. Yes, resulting in rapid bursting of evolving bubbles and considerable release of trapped bubbles. This first stage may also be characterized by a decrease in the viscosity of the contents 45, which typically results from the release of the bound emulsifier and fat matrix components that previously encapsulated the bubbles.

During the second stage of the processing method, at pressures typically less than 25 Torr, some of the molecules in the content begin to evaporate rapidly and the reproducible evolution of the flavor profile of content 45. Bring Upon reaching the desired pressure, the contents 45 can be returned to atmospheric pressure and packaged in a container (eg, a pressure container 190).

Further, when the pressure is reduced below the desired pressure (ie, typically below 1 Torr (about 133 Pascal)), the third stage of the processing method may be reached. Typically, during this step, the flavor profile of the contents 45 typically begins to deteriorate, producing a palatable and/or undesired flavor, as the desired ingredients may typically be removed from the contents 45. Can bring. In the case of chocolate, the third step may typically be carried out at a pressure of less than 1 Torr (about 133 Pascal), which is significantly higher than the typical vacuum levels used for freeze-drying and/or vacuum processing food products. In some implementations, this may produce unwanted chocolate due to the release of the desired elements through degassing of the contents 45, but these desirable elements are still available for further processing, concentration, and/or distillation. Collecting may result in alternative products (eg, candles, fragrance oils, etc.) containing these desirable elements.

In one processing method, a liquid sample chocolate is typically heated to about 115 degrees Fahrenheit (46.11 degrees Celsius), removed from the heat source, placed in a vacuum chamber, and per cubic foot of vacuum chamber. It can be evacuated at a rate of pumping capacity of 1 cubic foot per minute (about 1.69 cubic meters per hour) until a pressure of about 5 Torr (about 666 Pascals) is reached. During heating, loading, evacuating, and/or other steps, the vacuum chamber and chocolate are typically shaken, agitated, rotated, and/or otherwise agitated using any convenient agitation mechanism, It may help break the surface tension of the chocolate foam released during the first stage and prevent the contents 45 from overflowing in the vacuum chamber. Agitation during heating may also help reduce the insulating properties of chocolate.

In a first exemplary embodiment, a content dispensing container (eg, a torsion container 150, a pressure container 190, etc.) defines a interior volume and is a deformable fluid seal that separates the interior volume from the external environment. A transparent container shell, a semi-solid content contained within the interior volume, a valve stem operably connected to the deformable container shell and disposed at least partially therethrough, and within the external environment. A valve disposed and operably connected to the valve stem. Further, the semi-solid content may be a hydrophobic matrix with the at least partially emulsified hydrophilic component suspended therein, the container shell may be substantially fluid tight, and the valve may be , At least one open and closed state, the valve may be actuated between at least one open and closed state, the valve may be self-cleaning, internal The volume may be in fluid communication with the external environment during at least one open state, and the contents of the internal volume may not be in fluid communication with the external environment during the closed state and the contents may be It may remain stable in water while it is closed.

In some further implementations of the first exemplary embodiment, the content may contain less than 3 percent water, the content may be solid at room temperature, and/or the valve may be , A twist valve, a push valve, an anti-drain valve, a bulk dispenser, an external sub-injector, and a ball valve. It should be noted that the semi-solid content may melt upon heating to a viscous fluid, the matrix may be cocoa butter, and the at least partially emulsified hydrophilic component may be solid and ground cocoa beans. Sugar crystals, the content may be solid at room temperature, and/or the semi-solid content may be selected from the group consisting of chocolate, cheese, beauty products, and combinations thereof. Good.

In a second exemplary embodiment, a housing defining a first volume and a pressure member operably connected to the inner wall, the pressure member operable to move into the first volume. An opening formed through the housing in fluid communication with the first volume; an actuator operably connected to the pressure member; a heater connected in thermal communication with the first volume; A content dispenser may be provided that typically includes a first deformable pouch disposed within a volume. The first deformable pouch further operates on a fluid tight enclosure, a dispenseable content substantially filling the fluid tight enclosure, a fluid conduit extending through the fluid tight enclosure, and a fluid conduit. Fluid valve operably connected and disposed outside the fluid tight enclosure. It should be noted that the fluid conduit may typically extend through the opening, the fluid valve may be disposed within the first volume, and the biasing of the actuator may cause the pressure member to deform the first member. The pouch may be biased against a possible pouch and actuation of the valve may allow chocolate to flow from the first deformable pouch when the actuator is biased.

In some other implementations of the second exemplary embodiment, the device may further include an inner wall disposed within the housing that bisects the first volume into separate second and third volumes. In other implementations, the device may also include a cover member 345 operably connected to the housing, the engagement of the cover member 345 with the housing substantially isolating the first volume from the outside environment. The engagement of the cover member 345 may create a substantially hermetic seal defining the pressure vessel and the disengagement of the cover member 345 from the housing may cause the deformable pouch to move in and out of the first volume. Allowed to be moved to.

Furthermore, in yet another implementation of the second exemplary embodiment, the pressure member may be a pressure vessel, the actuator may be a pump in fluid communication with the pressure vessel, and/or the pressure member. May be an inflatable bladder and the actuator may be a pump in fluid communication with the inflatable bladder.

In the exemplary method embodiment as depicted in FIGS. 20A-20C, the method of treating chocolate typically comprises: a) placing 2005 a quantity of chocolate in a pressure controllable environment; b) heating 2010 a quantity of chocolate to a temperature of about 115 degrees Fahrenheit (about 46.11 degrees Celsius); and c) reducing the pressure of the pressure controllable environment to about 25 Torr (about 3033 Pascals) 2015. And d) step 2020 of maintaining the pressure of the pressure controllable environment at about 25 Torr (about 3033 pascals) for a first predetermined time period, and e) maintaining the pressure of the pressure controllable environment at about 5 Torr (about 666 pascals). 2025 and f) maintaining the pressure of the pressure controllable environment at about 5 Torr (about 666 Pascal) for a second predetermined period of time 2030. In some other aspects, the method also includes, after step 2035, f) stopping heating a quantity of chocolate after b) and before c), increasing the pressure of the pressure controllable environment. Step 2065 of increasing to about 760 Torr (101325 Pascals), placing a quantity of chocolate in an airtight container and evacuating substantially all air from the airtight container 2070, and/or heating the airtight container to heat the chocolate. It may include the step 2075 of softening to a substantially liquid form, squeezing the airtight container and extruding the chocolate from the airtight container. Further, in some implementations, step c) may be performed at a rate of about 150 Torr per minute (about 19998 Pascals) 2040, and step e) may be performed at a rate of about 4 Torr per minute (about 533 Pascals). 2045, step b) may be performed at an average rate of about 2 degrees Fahrenheit per minute (about 1.11 degrees Celsius) 2050, and/or the first predetermined period of time is 10 seconds. 2055 may be and the second predetermined period may be 1 minute.

Another exemplary process embodiment is heating a quantity of chocolate to a temperature of about 46 degrees Celsius to obtain a quantity of heated chocolate, and placing the quantity of heated chocolate in a pressure controllable environment. And a certain amount of heated chocolate are stirred, the pressure in the pressure controllable environment is reduced to about 25 Torr (about 3033 pascals), and the pressure in the pressure controllable environment is set to a first predetermined value. Holding at about 25 Torr (about 3033 Pascal) for a period of time, reducing the pressure in the pressure controllable environment to about 5 to 15 Torr (about 666 to 2000 Pascal), and pressure in the pressure controllable environment. For about a second predetermined period of time at about 5 to 15 Torr (about 666 to 2000 Pascals) Torr to remove acetic acid from the amount of chocolate, the amount of chocolate being cocoa, cocoa. Consists of a mixture of butter and sugar.

In a further implementation, the step is to stop heating a quantity of chocolate, reducing the pressure to a first pressure range (about 25 Torr) at an average rate of about 150 Torr per minute, The second pressure range (about 5-15 Torr) is reduced at an average rate of about 4 Torr per minute and the heating of a certain amount of chocolate is performed at a rate of about 1 degree Celsius per minute. The predetermined period of time is about 10 seconds and the second predetermined period of time is about 1 minute, stopping, increasing the pressure of the pressure controllable environment to about 760 Torr (101325 Pascals), Placing the chocolate in an airtight flexible container, evacuating substantially all air from the airtight flexible container, heating a quantity of chocolate, squeezing the airtight container, and And/or extruding chocolate from an airtight container.

In yet another example, the step comprises placing an amount of heated chocolate liquor at a temperature of 40 to 50 degrees Celsius (104 to 122 degrees Fahrenheit) in a pressure-controlled container and applying an amount of chocolate liquor to the machine. Agitating, reducing the pressure in the pressure controlled container to 2-15 Torr (about 266-2000 Pascal), and reducing the pressure of the pressure controlled container over a period of 2-15 Torr (about 266 Pa). ˜2000 Pascals) to remove unwanted chemical compounds and the amount of chocolate liquor consists of cocoa, cocoa butter, and sugar.

In a further implementation, reducing the pressure may be done at an average rate of about 8 Torr per minute (1066 Pascals) and the unwanted chemical compounds are water, air (or certain sub-components thereof), carvone. It may include acids, fatty acids, flavonoids, esters, terpenes, aromatic oils, amines, alcohols, aldehydes, anhydrides, ketones, lactones, thiols, or combinations thereof.

Typically, chocolate is substantially (ie, typically greater than 85%) in the range of 5 to 50 micrometers, more typically 10 to 30 micrometers, and even more typically 12 to 25. Milled or otherwise processed to have a particle size distribution (PSD) in the micrometer, and even more typically in the 15-23 micrometer range, thus increasing the effective surface area and volumetric viscosity. The rate is reduced to increase the efficiency of the vacuum processing step.

Typically, most of the degassing may occur at about 20 Torr (about 2000-666 Pascals) or higher, and below about 15 Torr (about 2000 Pascals), the off-gas is a chemical constituent (and concomitant) of the chocolate itself. As the flavor profile) changes, the physical properties of the chocolate itself begin to change. It should be noted that some acids may be desirable for certain types of cocoa beans and chocolate as flavor is the product of complex intermolecular interactions. For example, in cocoa beans where cocoa flavonoids predominate, reducing to 4 Torr (about 433 pascals) may be desirable to eliminate extraneous flavor traits, while cocoa such as Tanzania cocoa with fruit or berry traits. Species may be enhanced and enhanced by the acid and thus only reduced to 13 Torr (approximately 1733 pascals). Moreover, substantially all flavors are less than about 1.2 Torr (about 160 Pascals).

Yet another exemplary method is heating the chocolate batch to a temperature sufficient to liquefy the chocolate batch, placing the chocolate batch in a pressure vessel, and increasing the pressure of the pressure vessel to between 25 and Reducing to a first pressure range of 75 Torr (about 3033 to 10000 Pascals), wherein trapped gas is degassed from the batch of chocolate, and the pressure in the pressure vessel is reduced to a first predetermined value. Holding the first pressure range for a period of time to substantially degas the chocolate batch, and reducing the pressure in the pressure vessel to a second pressure range of 2 Torr (about 266 Pascals) or more. , At least some of the volatile flavor components are degassed from the batch of chocolate, reducing the pressure of the pressure vessel over a second predetermined period of time of between 4 and 13 Torr (about 533-1733 pascals). It may include holding the pressure range and mechanically stirring the chocolate batch.

A further implementation is one in which the second pressure and the value of the second predetermined period of time define a flavor profile of the chocolate batch, the first predetermined period of time is about 10 seconds and the second predetermined period of time is About 1 minute, the second pressure range is about 4-9 Torr (about 533-1200 Pascal), mechanically stirring the batch of chocolate can reduce the pressure in the pressure vessel to a first predetermined time period. Held simultaneously in the first pressure range for substantially degassing the chocolate batch, mechanically stirring the chocolate batch, increasing the pressure in the pressure vessel to a second predetermined period of time. Simultaneously with holding in the second pressure range over time, reducing pressure to the first pressure range at an average rate of about 150 Torr per minute, pressure over the second Decreasing to a pressure range is done at an average rate of about 4 Torr per minute, heating a batch of chocolate at a rate of about 1 degree Celsius per minute, heating a batch of chocolate. What is done at a rate of at least one-half degree Celsius per minute, and one in which the temperature, the second pressure range, and the second period of time define one or more flavor profiles of the chocolate batch. Can be mentioned.

Other implementations may include various pressure ranges such as 2-13 Torr, 2-12 Torr, 2-10 Torr, 2-9 Torr, 2-8 Torr, 4-11 Torr, 4-9 Torr, 6-9 Torr, etc. Other temperature ranges may include 35 to 48 degrees Celsius, 37 to 46 degrees Celsius, 40 to 43 degrees Celsius, 41 to 42 degrees Celsius, and the like. Further, while the predetermined period of time may be about 1 minute, it may be increased (eg, to 3, 5, 10 minutes, etc.) or decreased (eg, 1, 5,. 10, 30 seconds, etc.). In some implementations, the initial moisture range of the chocolate is typically about 0.5-2% before degassing, and more specifically about 0. 2, as determined by evaporative gravimetry under a heated halogen environment. It may be 5 to 2.0%, more specifically about 0.75 to 1.5%.

21A-21C depict yet another novel embodiment of the novel technique: a connecting container 2100. The connection container 2100 may typically include a container seal 155, anchors 155, anti-drain dispensers 177, connection location(s) 2105, container guide structure 2110, and/or opening(s) 2115. Specifically, FIG. 21A typically depicts container 2100 from a side view, FIG. 21B typically depicts container 2100 from a height view, and FIG. 21C typically depicts a bottom view. A container 2100 is depicted.

Vessel seal 155, anchor 175, and/or anti-drain dispenser 177 may typically retain contents 45 within connecting vessel 2100, as described elsewhere herein. The connection location(s) 2105 typically connect one or more walls of the connection container 2100 to one or more adjacent and/or opposing walls of the container 2100, thereby connecting the two or more walls. It may be one or more regions and/or structures. The connection 2105 may typically be made mechanically via techniques known in the art (heat fusion, adhesives, welding, etc.), the connection typically being of the connection container 2100. At least one physical dimension may be constrained. The connections 2105 are typically discrete as shown in FIGS. 21A and 21B, but may be non-discrete and/or mixed. For example, logos and/or information may be formed by the connections 2105, variable dimensions may be achieved (eg, gradient width, etc.), and the like. Although the contents 45 typically tend to form a roughly spherical and/or oval center of gravity within a non-rigid container, the connection 2105 typically only provides the desired degree of expansion of the container (eg, container 2100). Can be enabled. Therefore, the connecting container 2105 may typically be constrained to a desired width, height, depth, etc. These constraints typically allow the container 2100 to fit within a connected container dispenser 2200 (discussed below), and/or the container 2100 may be heated and stored more easily and/or consistently, It may be able to be extruded, etc. This constraint practice is typically contrary to existing packaging and/or distribution methods and/or products that seek to minimize the materials used and maximize the contents, and the new technology typically , May increase material usage to achieve desired connection vessel 2100 properties. In some implementations, such as depicted in FIGS. 21A-21C, for example, container 2100 includes a quarter arc along the entire surface of container 2100 and a curved lower wall that directs pressure into dispenser 177. , A plurality of connection points 2105 that constrain the fill width of the container 2100 to about one and one-quarter inch (3 and one-eighth centimeters) due to the uniform biasing force from the extruding member 2225 (described below). It may be made of a sealed pouch of about 6 inches by 6 inches (about 15.24 centimeters by 15.24 centimeters).

The container guide structure 2110 may typically be integral with and/or connected to the container 2100, typically for guiding insertion and containment within a dispenser 2200 (described below). May enable. When loading the container 2100 into the dispenser 2200, the operator is typically in and around the receiving and/or guiding structure within the dispenser 2200, such as the dispenser guide member 2230 (discussed below). The guide structure 2110 can be routed therethrough. For example, structure 2110 may be a hollow tube that is inserted over the dowel/rod as member 2230. In other implementations, the structure 2110 may be positive shaped to enter the negative shaped member 2230. In a further implementation, the structure 2110 may be a flap that is laterally deflected to the rigid and/or semi-rigid member 2230. In still further implementations, various other configurations may allow structure 2110 to otherwise guide and/or retain container 2100.

In some implementations, the guide structure 2110 may allow the container 2100 to better lean against the pressure member(s), heating element(s), dispense ports, and the like. In other implementations, the guiding structure 2110 may allow for a more consistent, simple and/or safe loading and/or unloading of the container 2100. In a further implementation, the structure 2110 may facilitate more consistent and/or reliable extrusion of the contents 45 from the container 2100. Further, in some implementations, the openings 2115 may function in combination with and/or discrete from the structure 2110 to hold the container 2100 in place. In further implementations, the structure 2110 and/or the openings 2115 may typically be eliminated.

22A-22D depict yet another embodiment of the novel technology that includes a connection container 2100 and a connection container dispenser 2200. Dispenser 2200 is typically an outer housing 290, lever 295, outer partial dispenser 300, power supply 340, vertical support member 2210, base support member 2215, extruder connection member 2220, extruder member(s) 2225, Dispenser guide member 2230, septum 2240, manual identifier receiver 2245, manual identifier 2250, identifier system 2255, identifier 2257, data interface 2260, display receiver 2270, display 2275, display information 2277, power interlocking female member 2280. , Power interlocking male member 2285, and/or interlocking base member 2290.

As depicted in FIGS. 22A-22D, the outer housing 290 may typically form the outer wall of the dispenser 2200 such that an inner cavity is created, the inner cavity being one or more. It may be sized to receive the container 2100. The outer housing 290 is typically connected to and/or integral with the vertical support member 2210, which is typically connected to and/or integral with the base support member 2215. It may be an expression. The extruder connection member 2220 typically extends through the housing 290 or is pivotally formed and may be connected at each end: at the first end 2222 exterior of the housing 290. By lever 295 and by extruder member 2225 inside housing 290 at second end 2223. Pivot axis 2224 extends through the center of connecting member 2220 (depicted from left to right in FIG. 22B) and typically defines a pivot point for lever 295 and pusher member 2225. Pivot axis 2224 may typically be at an external pivot point of container 150 to bias it along the radius of container 150. However, in some implementations, the pivot axis may be above or below this point.

The extruder member 2225 is typically such that the extruder member 2225 can pivot about the extruder connecting member 2220 to traverse the surface of the container 2100 and apply pressure to the contents 45 within the container 2100. , May be arranged in the dispenser 2200 alongside the container 2100. Septum 2240 may typically be a rigid wall/plate disposed opposite extruder member 2225, which may typically be in contact with container 2100, and/or It may be close to it. Manual identifier receiver 2245 may typically be a receiver (eg, port, thread, magnetic element, etc.) that can interface with manual identifier 2250. Manual identifier 2250 may typically identify the contents 45 of one or more containers 2100 currently loaded in dispenser 2200, as well as other desired information. Digital identifier system 2255 may typically be an electronic controller and/or system that may interface with digital identifier 2257 to perform various functions (eg, temperature control, pressure regulation, inventory control, etc.). The data interface 2260 may typically wirelessly and/or physically connect the identifier system 2255 with other dispenser 2200 components (eg, heating element 115, digital identifier 2257, display 2275, etc.).

Outer housing 290, vertical support member 2210, and/or base support member 2215 may typically be discrete components that may then be connected to form a dispenser 2200, while in other implementations these Some or all of the components of the may be integral so as to form one or more single components. For example, outer housing 290, vertical support member 2210, and/or base support member 2215 may be formed from a single casting, mold, sheet, print, and/or otherwise separately integrated. May be.

Extrusion of the contents 45 from the container 2100 in the dispenser 2200 may typically be accomplished by an operator biasing a lever 295, which then pushes through the extruder connection member 2220. Device 2225. The extruder connection member 2220 may typically rotate perpendicular to the rotation of the lever 295 and/or the extruder member 2225. Therefore, pulling down lever 295 also causes pusher member 2225 to rotate about the axis of connecting member 2220. When moved from the rest/zero position, the extruder member 2225 may then contact the container 2100 and urge the contents 45 from the container 2100 to be pushed out of the dispenser 177. Releasing and/or reducing the force sufficient to rotate lever 295 may typically cause lever 295, connecting member 2220, and/or extruder member 2225 to return to a rest/zero position.

The extruder member 2225 can be configured in various ways. The simplest configuration can be, for example, a direct one-to-one linkage between the lever 295 and the extruder member 2225 through the extruder connection member 2220. Here, when the lever 295 is pulled from rest/zero of the arcuate section, the pusher member 2225 also rotates over the same degree of the arcuate section. The extruder member 2225 typically moves in an arcuate position from a rest position along the container 2100 towards the final position of the outer dispenser 300. In some implementations, the extruder member 2225 is a rolling cylinder (eg, having an outer diameter of about one-half to one-inch or about one-quarter to one-two to one-half centimeter). However, it may also be a static cylinder, an irregular shape, an array of spheres, and/or any other configuration sufficient to tamper with the contents 45.

In some implementations, the lever 295 and pusher member 2225 may be the same length (eg, 1 foot) in some implementations, while in other implementations each has a desired audience (eg, 1 ft). It may be sized for children, seniors, etc.) and/or environment (eg, crowded restaurants, open bar areas, casinos, etc.). Other implementations may use one or more, at the operator's option, using indirect drive mechanisms, transmissions, electronically and/or pneumatically actuated assemblies, servos, motors, and/or any number of other configurations. Extrusion member 2225 may bias container 2100 and/or contents 45. For example, pulling the lever 295 may include pushing the horizontally and/or vertically connected extruded member 2225 vertically, horizontally, and/or diagonally across the container 2100 while the lever 295 itself moves in an arc. Can be urged. In some further implementations, lever 295 and/or connecting member 2220 may be replaced and/or omitted. In one such example, dispenser 2200 may operate by actuating an electrical contact, which causes the servo to press against container 2100, thereby dispensing contents 45. Energized from 2200.

In some implementations, movement of lever 295 and/or extruder member 2225 may be used to measure the current volume of contents 45 in loaded container 2100. For example, the lever 295 and/or the pusher member 2225 may move over 15 percent of the full stroke of the arc, indicating that about 15 percent of the contents 45 have been extruded. In some further implementations, the arcuate reference length may be integrated with the dispenser 2200, eg, on the connecting member 2220, which determines how far the lever 295 has traveled the full stroke. It may allow an observer to make a decision. In further implementations, the reference indicator may remain temporarily and/or permanently at the apex of the stroke length for comparison purposes, and/or one or more sensing and/or communicating arc travel lengths. Of the sensor of which the reading may then be communicated to a controller such as digital identifier system 2255 and/or any other system for tracking and/or display purposes. Thus, the operator may determine when the container 2100 is low, when the replacement container 2100 needs to be pulled out of the store and/or ordered, and/or the relative consumption between several dispensers 2200. Quantity/popularity (ie, location, content 45, cost, and/or other factors) may be measured.

In some implementations, lever 295, extruder connection member 2220, and/or extruder to hold and/or return lever 295, extruder connection member 2220, and/or extruder member 2225 in a rest/zero position. The member 2225 may be tensioned. For example, one or more springs, cams, and/or similar tensioning components may be connected to one or more points on the dispenser 2200 component. Upon releasing and/or reducing the force sufficient to rotate from the rest/zero position, lever 295, connecting member 2220, and/or extruder member 2225 may return to the rest/zero position with the assistance of tensioning members. In other implementations, one or more tension members may be used to maintain the position of the extruder member 2225 inside the dispenser 2220 while the extruder member 2225 biases the contents 45 ( Ie, typically horizontal displacement).

Dispenser guide member 2230 may typically act to guide and/or retain placement of container 2100 within dispenser 2200. Further, the guide member 2230 may typically work in conjunction with the structure 2110. For example, guide member 2230 may be a dowel/rod inserted in structure 2110. In other implementations, the member 2230 may be concave shaped to receive the convex shaped structure 2110. In yet other implementations, the member 2230 may be a rigid and/or semi-rigid element that laterally deflects the structure 2110. These are just some implementations of member 2230, but, of course, other configurations may be used to guide and/or retain container 2100. Additionally, member 2230 may allow container 2100 to better lean against pressure member(s), heating element(s), dispense ports, and the like. In other implementations, the member 2230 may allow for more consistent, simple, and/or safe loading and/or unloading of the container 2100. In further implementations, the member 2230 may facilitate more consistent and/or reliable extrusion of the contents 45 from the container 2100.

Septum 2240 (also referred to as plate, separator, and/or separation wall) may typically be a rigid vertical wall that separates loaded container 2100 inside dispenser 2200 from other spare containers 2100. In some implementations, septum 2240 may be omitted and another pressure member and/or wall (eg, outer housing 290) substituted. Typically, the septum 2240 is made of a rigid plastic and/or metal and may be disposed opposite the extruder member 2225 to provide support and/or constraint to the container 2100. In some implementations, one or more additional containers 2100 may be stored on the opposite side of septum 2240 from the loaded container 2100, and in some further implementations stagnant hot air and/or Indirect contact with heating element 115 may liquefy the contents 45 of these spare vessels 2100. In some further implementations, the heating element 115 may be located on and/or inside the plate 2240. For example, heating element 115 is typically a bottom energy, high surface area mat and/or element 115 attached and/or embedded in plate 2240 (eg, but not limited to, 5 per square inch/centimeter). -10 watts, such as 2-10 watts in total), and the plate 2240 is then typically in contact with, or in close proximity to, the container 2100 to liquefy the contents 45. Good. Thus, the septum 2240 may provide structural, support, pressure, and/or heating roles.

Manual identifier receiver 2245 and manual identifier 2250 typically may move in conjunction. Manual identifier receiver 2245 may typically be formed on and/or in outer wall 290 (eg, ports, threads, magnetic elements, etc.) and manual identifier 2250 typically receiver 2245. It may be configured and/or configured to seat within. For example, the receiver 2245 may be a port open to the outer housing 290 and the manual identifier 2250 may be a flag, cone, colored indicator, and/or container(s) typically within the dispenser 2100. May be a similar identifier 2250 that may indicate the type of Therefore, the operator can see the pushed contents 45 at a glance. In some implementations, the manual identifier 2250 may arrive with each container 2100. For example, a flag indicating that the content 45 is a Peruvian chocolate having a particular taste trait and/or pairing may be removable from the container 2100 (ie, temporarily attached, printed). Once removed, it may be placed in the manual receiver 2245.

Digital identifier system 2255 and digital identifier 2257 typically function in a similar manner as manual identifier receiver 2245 and manual identifier 2250 to notify an operator of the contents 45 of one or more installed containers 2100. Good. For example, the digital identifier system 2255 may be a computer that typically has at least a processor, memory, system inputs and/or outputs, a system bus, and/or input/output devices capable of receiving and/or transmitting data. .. System 2255 may typically be powered via power supply 340 and/or heating element 115.

The digital identifier 2257 communicates with the system 2255 to inform the dispenser 2200 of various operating parameters and/or authenticate/verify the container 2100 for operation with the dispenser 2200, on the container 2100 and It may also be an internal passive and/or active identifier circuit (eg RFID, NFC, etc.). For example, the digital identifier 2257 may notify the system 2255 of the type of the contents 45, the manufacturing date of the contents 45, the expiration date, the liquefaction temperature, the burning temperature, the temperature change speed, the operating pressure, and the like. In some implementations, this information may be communicated via a wired interface (eg, wired data interface 2260) and/or a wireless interface (eg, wireless data interface 2260). In other implementations, system 2255 communicates (wired and/or wirelessly) with one or more other systems to perform scheduled maintenance work, inventory and/or usage reports, and/or other Of the desired functions may be transmitted/received.

In a further implementation, system 2255 and/or digital identifier 2257 may be interrogated by a user operated device such as a smartphone, point of sale system. The user-operated device then displays the interrogated information and queries the interrogated link mechanism for additional data and/or multimedia (eg, from a manufacturer, reviewer, etc.). ) And/or browse any other relevant information. Each system 2255 and/or identifier 2257 may typically be configured such that only the desired amount of respective container 2100 (eg, only loaded container 2100) can be interrogated by system 2255. However, in some further implementations, one-to-one, one-to-many, many-to-one, and many-to-many topologies may be used.

In some other implementations, the outer wall 290, the septum 2240, and/or other system components may be configured to damp the signal to attenuate the radio signal. Alternatively, in other implementations, signal amplification may be achieved using one or more signal repeaters and/or amplifiers.

In addition, system 2255 may also interface with display receiver 2270, display 2275, and/or display information 2277, which replace and/or supplement manual identifier receiver 2245 and/or manual identifier 2250. May be. Display 2275 may typically be a liquid crystal display (LCD), organic light emitting display (OLED), and/or similar visual monitor. Display receiver 2270 may typically function similarly to manual identifier receiver 2245 to physically receive display 2275. However, in some implementations, the display receiver 2270 may also include one or more electrical contacts and/or sockets that connect the display 2270 to the power supply 340 and/or the data interface 2260. For example, display receiver 2270 may be configured as a male USB and/or other port that interfaces with display 2275 to provide power and/or data from power source 340 and/or system 2255 to display 2275. The display 2275 then typically displays display information 2277, which includes the type of content 45, the current temperature, the taste trait of content 45, the pairing of content 45, the origin information, and the remaining. Any desired data such as volume, how many other containers 2100 are loaded into the machine, how many containers 2100 are in stock, etc. may be mentioned.

FIG. 22C depicts the operation of lever 295 to push contents 45 out of container 2100 and also depicts power interlocking female member 2280. One or more power interlocking female members 2280 may typically be formed in vertical support member 2210 and/or base support member 2215, but are also formed in outer housing 290 and dispenser 2200. It may be attached and/or otherwise located proximate to dispenser 2200. The power interlocking female member 2280 is typically in electrical communication with a power source 340 and provides one transmission of power in a serial and/or parallel configuration to other devices including, but not limited to, a downstream dispenser 2200. It may be possible via the power interlocking male member 2285 described above.

In some configurations, the interlocking female member 2280 may be a standardized female electrical outlet (eg, NEMA 1-15, 5-15, 5-20, 10-20, etc.), which is typical. And may be configured to be in electrical communication with the power interlocking male member 2285 (shown in FIG. 22D). This may allow, for example, a standard connection between dispenser 2200 to be made by an electrical extension cable. In other configurations, the interlocking female member 2280 may be a proprietary configuration, threaded, locking, and/or otherwise more specifically tailor the connection to the application. It may be configured as follows. In yet another implementation, the interlocking female member 2280 and/or the interlocking male member 2285 is configured for non-contact inductive telecommunications and/or in addition to conductive telecommunications. Good. In a further implementation, a plurality of interlocking female members 2280 and/or interlocking male members 2285 is provided such that the dispenser 2200 can be configured in a one-to-one, one-to-many, many-to-one, and/or many-to-many configuration. May be included.

FIG. 22D depicts an exemplary implementation of a power interlocking female member 2280 connected to interlocking structural member 2290 and power interlocking male member 2285. The interlocking structural member 2290 may typically be one or more convex structures and one or more concave structures configured to interlock with one or more dispensers 2200. As depicted in FIG. 22D, the structural members 2290 can be serrated and staggered, but can also be configured in any other desired interlocking configuration. For example, one side may have staggered teardrops, while the other may have negative teardrop holes to receive the teardrops. In another example, the structural member 2290 does not pass completely through the base 2215 and/or the vertical stand 2210, but rather engages at its respective peaks and/or valleys, enters a keyhole, and is horizontally disposed. The dowels may be received in holes and/or in any other desired configuration. Further, in some implementations, interlocking structural member 2290 may alternatively and/or additionally be within base 2215 and/or vertical stand 2210 to attract and join two or more dispensers 2200, respectively. There may be one or more magnetic elements disposed on the.

FIG. 23 depicts an exemplary system environment 2300 in which the new technology may operate. The environment 2300 is typically one or more dispensers 2200, queries/responses 2305, one or more networks 2310, one or more point of sale (POS) devices 2320, one or more servers 2330, one or more. Database 2340, one or more suppliers 2350, and/or supplies 2360. Such an environment 2300 may enable supply chain management for containers 2100, dispensers 2200, etc.

As depicted in FIG. 23, one or more dispensers 2200 may initiate one or more queries/replies 2305 to network 2310. These queries/replies 2305 may include, but are not limited to, container 2100 remaining in stockpile, remaining contents 45, freshness of stockpile, and the like. The network 2310 may be a local area network (LAN) and/or a wide area network (WAN). The network 2310 also includes synchronous and/or asynchronous communication (wired) with one or more point-of-sale (POS) devices 2320, one or more servers 2330, one or more databases 2340, and/or one or more suppliers 2350. And/or wireless). In some implementations, the POS device 2320 may be used to track local stockpiles, initiate orders, and/or otherwise manage inventory. In some other implementations, the dispenser and/or POS device 2330 connects to a server 2330 and/or a database 2340 to provide product information, multimedia, content 45 retention and/or dispense parameters, and the like. External data may be queried/received 2305 directly on the server 2330 and/or stored on the database 2340. Additionally, one or more suppliers 2350 may be communicated via the network 2310 to order more supplies 2360 for delivery, eg, when demand and/or schedule is reached. In other implementations, one or more sensors may be used in combination with the dispenser 2200 to determine demand (eg, a weight sensor that detects the current weight of the dispenser 2200 for loaded and unloaded conditions). ). In yet other implementations, one or more user devices may communicate with network 2310, server 2330, database 2340, and/or supplier 2350. For example, a user may use his or her smartphone to read one or more digital identifiers 2257 from the dispenser 2200, and one or more products (eg, container 2100, contents 45) corresponding to the digital identifier 2257. Etc.) when sending a query 2305 over the network 2310 to the server 2330, which then retrieves a Peruvian chocolate overview and review video from the server 2330 and/or the database 2340 and then network with the overview and video. A reply 2305 may be sent to the query source user device via 2310.

24A-24D depict another embodiment, specifically of a container 2100. This implementation of container 2100 may include container seal 155, anti-drain dispenser 177, connection location 2105, and/or container guide structure 2110. Apart from the differences in the configuration of the container 2100, the container guide structure 2110 is typically depicted as the unsealed portion of the seal 155 on the container 2100. Typically, the unsealed portion may be sized, shaped, and/or otherwise configured to receive one or more guiding objects (eg, coating, grooving, The one or more guide objects may typically be container guide structures 2110 (and/or otherwise received). Extruder member 2225 and/or lever 295 may, in some implementations, rotate along a tangent to the radius rather than along the radius itself. For example, it may be used to recess and/or otherwise modify a typical path for operation of dispenser 2200.

25A-25E depict another embodiment, specifically a dispenser 2200. This implementation of dispenser 2200 includes outer housing 290, outer dispenser 300, vertical support member 2210, base support member 2215, extruder connection member 2220, extruder member 2225, dispenser guide member 2230, septum 2240, It may include a dispenser volume 2500, a spare recess 2505, and/or a spouted recess 2510. Container 2100 may typically reside within dispenser volume 2500, which may typically be the space inside outer housing 290. The preliminary recess 2505 is typically shaped to receive the drain-back resistant dispenser(s) 177 of one or more containers 2100 that are not currently in the spouted position (ie, are currently extrudable), It may be sized and/or otherwise configured. Similarly, the spouted recess 2510 may typically receive one or more anti-drain dispensers 177 when the container 2100 is in the spouted position (ie, can be currently extruded). ..

Further, as depicted in FIGS. 26A-26E, and as described above, in some implementations, lever 295, extruder connection member 2220, and/or extruder member 2225 are held in a rest/zero position and Lever 295, extruder connection member 2220, and/or extruder member 2225 may be tensioned to return. For example, one or more springs, cams, and/or similar tensioning components may be connected to one or more points on the dispenser 2200 component. Upon releasing and/or reducing the force sufficient to rotate from the rest/zero position, lever 295, connecting member 2220, and/or extruder member 2225 may return to the rest/zero position with the assistance of tensioning members. In other implementations, one or more tension members may be used to maintain the position of the extruder member 2225 inside the dispenser 2200 while the extruder member 2225 biases the contents 45 ( Ie the preferred angular displacement).

Specifically, as depicted in FIGS. 26A and 26B, in a guided extruder implementation 2600, one or more extruder members 2225 include and/or within a dispenser volume 2500. In addition, it may be disposed around one or more containers 2100, typically within a volume 2500. Extruder member 2225 is typically shaped to contour around container 2100 and is depicted in FIG. 26A as having a generally tapered “V” shape. In some implementations, the extruder member 2225 is contoured with an arc, rectangle, and is tapered (eg, has a sharply narrowing flat tip and tapers to a more open trailing edge). Etc.), and/or otherwise configured to optimize contact and/or extrusion.

One end of the extruder member 2225 typically connects to the lever 295 (via adhesive, fasteners, interference, etc.), typically through an extruder connection member 2220. Thus, when the user pulls down lever 295, this pulling force creates and biases connecting member 2220 and extruder member(s) 2225 across the surface of container(s) 2100, typically opening container 2100. The contents 45 of the container and/or pass over the surface of the closed container 2100. In some implementations, passing over the container 2100 may further aid in mixing the contents 45 of the container 2100. The other end of the extruder member 2225 may typically be formed with one or more extruder guide members 2610 (rod 360, functionally similar to the guide force member). 2610 may typically pass into and/or along with one or more extruder guide rails 2620.

As depicted in FIG. 26B, the extruder guide rails 2620 may typically be connected and/or formed within the dispenser 2200, specifically as being secured to the outer housing 290. Depicted (where the outer housing 290 is the lid embodiment of FIGS. 25A-25E). When the outer housing 290 is in the open position (as in FIGS. 26A and 26B), the extruder guide member 2610 is typically at the rear of the container and may be removed from the extruder guide rail 2620, thus Allows simple replacement and/or maintenance of the 2100. With the housing 290 closed, the extruder guide member 2610 may typically reside within the extruder guide rail 2620, typically with a minimum of compressive force against the guide object 2610. When the lever 295 is actuated from the rest (depicted vertically in FIG. 26A) position, the extruder guide rails 2620 typically urge the extruder guide member 2610 (and the extruder member 2225) together. As such, it may be tapered and/or otherwise narrowed. The narrowed extruder member 2225 passes along the container 2100 and biases the contents 45 of the container 2100 therefrom and/or mixes the contents 45. When lever 295 is no longer actuated with sufficient force to continue pulling, or when lever 295 is at the end of the stroke of lever 295, guide member 2610 and pusher member 2225 are lever 295, connecting member 2220, And/or tension in the guide rails 2620 is biased back to the rest position.

Further, while the guided extruder 2600 described above is typically depicted as dispensing chocolate content 45 from the new dispenser 2200, other contents 45 may be dispensed in alternative shapes. Dispensed from the dispenser 2200 using an alternatively contoured extrusion member 2225 and/or using an alternatively configured extruder guide member 2610 and/or extruder guide rail 2620. May be. For example, such guided extruder 2600 may be used to dispense soap, toothpaste, other extrudable food products, building materials, and the like.

Further, in some implementations, the cover member 345 may be pivotally connected to the housing 290 using multiple pivot hinges 2630, which typically includes more than one pivot hinge 2630. Body hinge member 2640, two or more hinge intermediate members 2650, and two or more hinge cover members 2660. Although only showing finished cover outer surface 2680 and not showing unfinished cover inner surface 2670, typically cover member 345 may be pivotable from closed cover position 2520 to open cover position 2690. While in the closed cover position 2520, the hinge 2630 may typically be at a minimum of gravity, and when in the open cover position 2690, typically again at another minimum of gravity. Such multiple pivotal hinge mechanisms 2630 typically allow the dispenser 2200 to typically open even when the dispenser 2200 is fully open for maintenance, loading, and/or unloading. It may allow it to be economically and nicely finished on the exterior surface 2680 that may be presented to the user. In some implementations, movement of hinge 2630 may be set and/or modified by a stop.

Typically, the cammed extruder member 2610 will not release pressure upon the pusher member 2610 as it transitions to the open cover position 2690, even when the lever 295 is fully biased forward. It can be considerably safer than a pressure system. Thus, even when a malfunction occurs or the extruder member 2610 and/or the lever 295 is stuck, the extruder member 2610 still depressurizes and does not damage the user dispenser cover.

Further, FIGS. 27A and 27B depict a further embodiment of a container 2100 having an alternative container guiding structure 2110, which typically includes an arch/mouse shaped cutout 2700. You may have. Notches 2700 may typically allow easier, more consistent insertion, alignment, and retention of container 2100, and extrusion of contents 45. The opening 2700 may typically allow the member 2230 to more easily separate and be inserted through the guide structure 2110.

The cutout 2700 is typically a planar two-dimensional cutout 2700 (typically depicted as element 2710) and a three-dimensional tube (also depicted as container guide structure 2110 in FIG. 21C). It may be deformable between. Such a novel design allows container 2100 to be used in a wide variety of applications and dispensers without being limited to a single purpose. For example, similar to a toothpaste tube, the planar cutout 2700 configuration may allow a user to apply maximum force to the container 2100, but fold the container 2100 onto itself (applying). (Compared to being in a rigid tube configuration of opening 2700, which will reduce the amount of force that can be done and reduce the effectiveness of the dispense). Conversely, when in the three-dimensional tubing configuration, the container 2100 can be easily and consistently aligned and slid onto the guide member 2230 using a single hand (typically along a horizontal axis). , Compared to other designs that require alignment with multiple hooks). Thus, the notch 2700 may allow many different container 2100 designs to be used in multiple dispenser and/or warmer designs.

In some further implementations, the content 45 is typically maintained at a suitable temperature, viscosity, etc. without extrusion components (eg, connecting member 2220, extruder member 2225, lever 295, spouted recess 2510, etc.). As such, one or more containers 150, 190, 2100 may be housed within dispenser 2200. A warmer dispenser 2200 without such an extruder typically places one or more containers 150, 190, 2100 and contents 45 into contents 45 and one or more preferred positions depending on the environment. It may be maintained to provide uniform heating/cooling of the contents 45.

In some such implementations, the dispenser 2200 is scaled to enclose the desired number of containers 150, 190, 2100 and/or contents 45 (eg, about 2 and 1/2 inches). X 6 inches and configured to hold two mini-containers 150, etc.) and/or typically a simple gravity closure lid, magnet as described elsewhere herein. It may be enclosed using a gasket or the like. In operation, as a non-limiting example, a non-drip nozzle (eg, dispenser 177, etc.) is placed down by gravity to allow molten chocolate 45 to accumulate in the nozzle and allow air bubbles to rise from the nozzle. Two vessels 150 may be arranged to reduce gas inflow and/or outflow problems of the.

28A-28G further depict an alternative extruder member 2225 implementation (typically utilizing a cam), which includes alternative extruder member(s) 2800, first split. Member 2805, second split member 2810, split member opening(s) 2815, pivot member 2820, pivot pin 2825, and/or pivot ring 2830 may be included.

One implementation of the alternative sliding extruder member 2800 depicted in FIGS. 28A and 28B typically involves split members 2805, 2810 starting in parallel and then rotating together as lever 295 is biased. Operative to tighten and bias the container(s) 150 (or other container described above) against it. Then, when lever 295 is released, split members 2805, 2910 typically rotate back to the unclamped state, allowing alternative extruder member 2800 to more easily pass over container 150. obtain.

Another implementation of the alternative extruder member 2800, which is typically depicted in FIGS. 28C-E, operates to allow the split members 2805, 2810 to start again in parallel. Then, as the lever 295 is biased by the user and the pivot member 2820 pivots about the pivot shaft 2224, the pivot pin 2825 rotates within the split member opening 2915 to re-engage the split members 2805, 2810. As the pinching pins 2825 follow a typically cammed track in the opening 2915, the compression force increases as the lever 295 is biased by the user and decreases as the lever 295 is released. Allows a high biasing force on the container 150 when biasing the lever 295 toward the user and then allows the alternative extruder member 2800 to pass over the container 150 more easily when released by the user. ..

Yet another implementation of the alternative extruder member 2800, which is typically depicted in FIGS. 28F and 28G, operates to allow the split members 2805, 2810 to start again in parallel. The lever 295 is then biased by the user and as the pivot member 2820 pivots about the pivot shaft 2224, the pivot member 2820 also pivots within the pivot ring 2830. Pivot ring 2830 may typically be threaded and/or cammed, and as pivot member 2820 pivots, ring 2830 shifts and clamps split members 2805, 2810 together. As the lever 295 is released, the split members 2805, 2810 separate and unclamp. This configuration again increases the compression force as the lever 295 is biased by the user and decreases it as the lever 295 is released, providing a high biasing force on the container 150 when biasing the lever 295 toward the user. Enable and then allow the alternative extruder member 2800 to pass over the container 150 more easily when released by the user.

29A-29M typically show base member 2215, vertical support member 2210, first warmer door member 2910, second warmer door member 2915, first closure member 2920, second closure member. 2925, hinge assembly 2930, first interdigitated finger set 2935, second interdigitated finger set 2940, power supply opening 2945, warmer volume 2955, warmer bay(s) 2960, stand member 310, power supply 2 depicts a warmer chassis embodiment 2900 of the present novel system, including 340, base recess 2965, base cover 2970, and hinge shaft 2975. The new interdigitated non-interfering hinge assembly 2930 typically adds a new tightening safety backplane and new wide opening in the chassis 2900 while maintaining warmer 2900 for loading, unloading, and maintenance. The warmer 2900 may be allowed to advance between one or more hinged closed position(s) 2980 and one or more hinged open positions 2985. The base 2215, hinge assembly 2930, and door members 2910, 2915 may typically be made of plastic, and the vertical members 2210 and septum 2240 are typically made of metal to better facilitate thermal communication. It may be made. However, other suitable materials may be used, where appropriate.

The warmer base 2215 may typically form the basis of the warmer 2900 and is typically supported and/or lifted by one or more stand members 310. It may be configured. The power supply opening 2945 may typically extend through the base member 2215 to enable the power supply 340 (described above), which may further be located and managed within the base recess 2965. The base cover 2970 may typically cover the bottom of the base member 2215 and may be flexible to allow access to the recess 2965.

In some implementations, the base cover 2970 may also help increase friction on the surface on which the warmer 2900 is located. For example, the base cover 2970 may be rubberized, coated with a non-slip material, integrated with a suction disc, and the like.

In some other implementations, the one or more heating elements 115, the controller 120, and/or the sensor melt the contents 45 of the container 150 within the base 2215, between the base 2215 and the bay 2960, and/or. It may be housed and contained in other ways in thermal communication with the chassis 2900 to provide thermal energy to maintain the contents 45 of the molten and/or melted container 150. Typically, the temperature within volume 2955 is 100 to 115 degrees Fahrenheit (about 37 to 46 degrees Celsius), more specifically 105 to 110 degrees Fahrenheit (about 40 to 43 degrees Celsius), and more specifically. It may be about 108 degrees Fahrenheit (about 42 degrees Celsius). In yet other implementations, thermal energy may be provided by ambient radiation and/or waste energy in and/or around chassis 2900.

The vertical support member 2210 is typically connected to and/or formed in the base member 2215 and may extend vertically from the base member 2215 to form the sides of the warmer 2900. The one or more septa 2240 are typically fastened to the base 2215 and/or the vertical member 2210 to form two or more warmer bays 2960 in which the container(s) 150 can be placed. , Formed therein, attached to it, and/or otherwise connected. In some implementations, septum 2240 may not be used.

Hinge assembly 2930 is typically vertical such that hinge assembly 2930 (and corresponding first hinge finger set 2935 and second hinge finger set 2940) pivot about hinge axis 2975 without interfering with each other. It may be pivotally connected to the rear of the support member 2210 and/or the base member 2215. For example, the hinge finger sets 2935, 2940 pivot about a shaft member that extends from the hinge finger sets 2935, 2940 through the vertical support member 2210 and into/through the base member 2215 for fastening. You may. In some implementations, such fastening may aid in fastening vertical support member 2210 and base member 2215. The first hinge finger set 2935 may typically be fastened, formed, attached, and/or otherwise operably connected to the first warmer door member 2910 and the second finger hinge The set 2940 may typically be similarly connected to the second warmer door member 2915. Thus, the interlocking non-interfering hinge assembly 2930 typically includes first and second warmer door members 2910, 2915 enclosing and defining a warmer volume 2955 in the hinge closed position 2980 and vice versa. The vertical support member 2210, septum 2240, warmer bay 2960, container 150, etc. may be allowed to be opened.

The first closure member 2920 and the second closure member 2925 are typically fastened, formed, attached, and/or otherwise operably connected to corresponding door members 2910, 2915, respectively, to provide a closed hinge position. When at 2980, it may act to help secure the door members 2910, 2915 together. Closure members 2920, 2925 may typically be interferometric, magnetic, frictional, retentive, and/or other such closure mechanisms known in the art. In some implementations, the closure members 2920, 2925 may be integrated into a single member, expanded beyond the number of members 2920, 2925 depicted and/or omitted.

The hinge axis 2975 may typically be offset from the vertical axis 2952 so that wider openings than traditional hinge designs create winged openings in the top and bottom of the chassis. For example, the hinge axis 2975 may be offset from the vertical by about 1 to 45 degrees (more specifically 5 to 30 degrees, even more specifically 7 to 20 degrees, even more specifically 10 to 15 degrees). Every time). Thus, for example, the door members 2910, 2915 may be capable of opening about 5 to 45 degrees per door member 2910, 2915 to expose the volume 2955 (or more specifically about 10 to 40). Degrees, and even more specifically about 15-30 degrees). Further, while in the closed door position 2980, the lower edges of the doors 2910, 2915 may be generally parallel and aligned with the horizontal door plane 2950, and while in the open door position 2985, the doors 2910, 2915. The lower edge may typically no longer be parallel and aligned with the horizontal door plane 2950 due to the pivoting caused by the angle of the hinge pivot axis 2975.

The design of the novel hinge assembly 2930 also allows for safer operation and is much less likely to pinch the user operating the warmer 2900. The substantially hidden interdigitated design presents the user with a smooth rear wall created by finger sets 2935, 2940 transitioning to smooth corresponding door members 2910, 2915. The winged hinge assembly 2930, when in the open position 2985, also opens farther out of the vertical axis 2952 to create a larger opening with less pivoting about the chassis, so to the user is also much more. Great ease of use is given. Compared to traditional hinge designs that open about a vertical axis defined by interfering pivot pins and greatly expand the arc of a hinge load (such as a door), the new hinge assembly 2930 is much less. It results in wasted space, a substantially hidden hinge design, and a much smaller clamping area between the arcs of the hinge load.

As a non-limiting example, the warmer 2900 includes a single septum formed with a vertical member 2210 to create two warmer bays 2960 within a volume 2955, as depicted in FIGS. 29A-29M. 2240 may have a base 2215 seated thereon. The hinge axis 2975 may be about 15 degrees off the vertical axis 2952 and the volume may be substantially sealed by the container 150 in the bay 2960 when the doors 2910, 2915 are in the closed position 2980. The container 150 may be oriented such that the dispenser 160 (or the like) is in a stable position near the top of the bay 2960, which causes the container 150 to be folded over itself and to assume a folded shape. It allows it to rest as it is in the bay 2960 without loss, allowing the contents 45 to reflow into the empty container 150 volume. The user opens the doors 2910, 2915 by urging the closure members 2920, 2925 to expose the volume 2955, pivots the hinge assembly 2930 about the hinge axis 2975, and moves the door members 2910, 2915 side by side. It can be opened about 30 degrees. The created opening may be approximately 6 inches and 12 inches respectively at the top and bottom of the volume 2955 (while traditional hinge designs typically equal 4 inches along the length of the opening). With the same degree of pivoting that can only allow openings). A user may remove or insert container 150 from bay 2960, then close doors 2910, 2915 and closures 2920, 2925 to return warmer 2900 to closed position 2980.

While the novel technology has been illustrated and described in detail in the drawings and foregoing description, it should be regarded as illustrative rather than a limiting feature. It is understood that in the foregoing specification, embodiments have been shown and described in a manner that meets the best mode and practicability requirements. Those skilled in the art will readily be able to make almost infinite number of minor changes and modifications to the above embodiments, and try to describe variations of all such embodiments herein. It is understood that things will not be feasible. Therefore, it will be appreciated that all changes and modifications that come within the spirit of the new technology are desired to be protected.

Claims (19)

A contents dispensing system,
A generally fluid-tight outer housing defining a first volume;
A vertical support member operably connected to the outer housing;
A base support member operably connected to the vertical support member;
A dispenser guide member disposed within the first volume and operably connected to the outer housing;
An extruder connecting member extending through the outer housing and having a first end within the outer housing and a second end outside the outer housing and defining a pivot axis;
An extruder member disposed within the outer housing and operably connected to the first end;
A lever disposed outside the outer housing and operably connected to the second end;
At least one extruder guide member disposed within the first volume and operably connected to the extruder member;
At least one extruder guide rail operably connected to the outer housing within the first volume and capable of receiving the at least one extruder guide member;
A content dispensing system wherein manual actuation of the lever causes the extruder member to pivot in cooperation with the at least one extruder guide member. The content dispensing system of claim 1, further comprising a heating element in thermal communication with the first volume. A partition wall disposed within the housing and dividing the first volume into separate second and third volumes, wherein the extruder member is disposed within the second volume; ,
An opening formed through the housing for fluid communication with the second volume;
A first deformable pouch disposed within the second volume,
Substantially elongated fluid-tight enclosure,
An amount of chocolate that substantially fills the fluid-tight enclosure, a fluid conduit extending through the fluid-tight enclosure, and
A first deformable pouch further including a fluid valve operably connected to the fluid conduit;
The fluid conduit extends through the opening,
Pivoting of the lever provides a biasing force applied to the first deformable pouch to reduce the amount of chocolate in the first deformable pouch,
When the extruder member is biased against the first deformable pouch, the automatic actuation of the fluid valve dispenses the chocolate liquid so that it flows from the first deformable pouch. To be able to be
The content dispensing system of claim 1, wherein the deformable pouch remains substantially air-free during chocolate dispensing. The content dispensing system of claim 3, wherein the chocolate contains less than 3% water. The content dispensing system of claim 3, wherein the chocolate is solid at room temperature. The second deformable pouch disposed within the third volume, the second deformable pouch being substantially the same as the first deformable pouch. The content dispensing system described in 3. Further comprising a cover member operably connected to the housing,
Engagement of the cover member with the housing substantially isolates the first volume from an outside environment,
The content dispenser of claim 1, wherein disengagement of the cover member from the housing allows the deformable pouch to be moved in and out of the second and third volumes. system. The at least one extruder guide rail is operably connected to the cover member and engagement of the cover member biases the at least one extruder guide member and the extruder member to engage the cover member. 8. The content dispensing system of claim 7, wherein demating relieves pressure from the at least one extruder guide member and the extruder member. At least one interlocking structural member operably connected to the base support member and configured to interface with another interlocking structural member;
At least one power interlocking member capable of electrical communication and operably connected to said vertical support member, said at least one female power interlocking member, at least one power interlocking male member, The content dispensing system of claim 1, further comprising at least one power interlocking member selected from the group comprising: or a combination thereof. A digital identifier system operably connected to the housing;
At least one digital identifier in electrical communication with the digital identifier system;
The content dispensing system of claim 1, further comprising at least one data interface in electrical communication with the digital identifier system. A display receiver operably connected to the housing,
11. The content dispensing system of claim 10, further comprising a display in electrical communication with the display receiver. At least one interlocking structural member operably connected to the base support member and configured to interface with another interlocking structural member;
At least one power interlocking member capable of electrical communication and operably connected to said vertical support member, said at least one female power interlocking member, at least one power interlocking male member, The content dispensing system of claim 1, further comprising at least one power interlocking member selected from the group comprising: or a combination thereof. a) heating a flexible bag having a valve and containing a material to reduce the viscosity of said material;
b) manually squeezing the bag to pressurize the material,
A method of dispensing content, wherein pressurizing the material automatically actuates the valve. 14. The content dispensing method of claim 13, wherein the valve is a drain resistant dispenser. The flexible bag is disposed within a content dispensing system, the content dispensing system comprising:
A generally fluid-tight outer housing defining a first volume;
A vertical support member operably connected to the outer housing;
A base support member operably connected to the vertical support member;
A dispenser guide member disposed within the first volume and operably connected to the outer housing;
An extruder connecting member extending through the outer housing and having a first end within the outer housing and a second end outside the outer housing and defining a pivot axis;
An extruder member disposed within the outer housing and operably connected to the first end;
A lever disposed outside the outer housing and operably connected to the second end;
At least one extruder guide member disposed within the first volume and operably connected to the extruder member;
At least one extruder guide rail operably connected to the outer housing within the first volume and capable of receiving the at least one extruder guide member;
14. The content dispensing method of claim 13, wherein manual actuation of the lever causes the extruder member to pivot in concert with the at least one extruder guide member. A contents dispensing system,
A housing defining a container volume and surrounded by an external environment, the container volume further bounded by a bottom wall;
At least one spout disposed outside the housing and fluidly connected to the container volume;
At least one heating element disposed within the vessel volume and in thermal communication with the vessel volume;
A lid member operably connectable to the housing to partition the container volume as an upper wall,
At least one container void disposed within the container volume and capable of receiving at least one content container;
At least one pressure member operably connected to the lid member and operable to operate between a pressurized condition and a non-pressurized condition,
The housing is operable between a closed dispenser state and at least one open dispenser state;
A content dispensing system wherein the at least one housing substantially isolates the container volume from the external environment during the closed dispenser state. Further comprising a quantity of content disposed within the container volume,
Manual actuation of the lever alternates the housing between the closed dispenser state and the at least one open dispenser state to automatically dispense the quantity of content. Item 16. The content dispensing system according to Item 16. At least one content disposed within the at least one content container;
And at least one content spout that provides fluid communication of the content from the at least one content container to the external environment.
The at least one content spout operably interfaces with the at least one outer dispenser;
Said at least one content spout is operable between a closed content spout state and at least one open content spout state,
Manual actuation of the at least one outer aliquot dispenser between the closed dispenser state and the at least one open dispenser state causes the at least one content spout to be in the closed content spout state. Automatically actuating between the at least one open content spout state and the at least one content spout during the closed content spout state. Virtually isolated from the environment,
The at least one pressure member applies a force to the at least one contents container during the pressurized state;
Applying a force to the at least one contents container during the pressurization condition while the at least one contents spout is in the at least one open contents spout condition results in the at least one contents 17. The contents dispensing system of claim 16, wherein items are biased from the at least one contents container to the external environment. A stirrer disposed within the at least one contents container;
The content dispensing system of claim 16, further comprising a stirrer drive operably connected to the outer container and in electromagnetic communication with the stirrer.

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