Apparatus for batching a viscous foodstuff

Description

[0001] The invention relates to an apparatus for batching a viscous foodstuff in connection with eating, said apparatus comprising: a foodstuff container, having a stationary bottom and stationary side walls, spaced from each other respectively by a length and a width of the container, as well as a rigid cover movable in a vertical direction inside the side walls and being in contact with a top surface of said foodstuff; a pump assembly, along with its nozzle, attached to said stationary bottom, said pump assembly including a cylindrical housing locked to the foodstuff container's bottom, a hollow piston sealingly movable vertically inside this housing, and in this housing, between the foodstuff container and the piston, a first one-way valve whose first discharge direction points from the foodstuff container towards said piston, as well as an actuator for the piston.

[0002] Food is nowadays served in workplace canteens and school lunchrooms mainly by using self-service line systems for batching food portions. An essential part of these lines is the distribution of a fat spread for the bread. In addition to traditional butter, the fat spread may consist of various margarines and vegetable fat spreads. Moreover, many eateries prepare their own spreads. It would often be desirable to batch also other foodstuffs in portions of varying size. A variety of disposable single portion packages have been available a long time for the distribution of these, but such packages produce a lot of waste and, although hygienic, are very expensive.

[0003] Another batching method is to place in the line system a normal consumer container with a knife or a spoon. This way everyone has a freedom of choice in taking the amount of fat or other foodstuff. Due to various manners of people, such a container will be messy after just a few customers, causing a hygiene risk as some of the fat or the like picked by a customer shall return to the consumer container along with the knife, spoon, etc. Another method is to set the fat or the like on a plate or some other dish, which may facilitate taking it, but other than that the same problems remain.

[0004] The development of a properly functioning dispenser is substantially hindered by the viscosity of an edible table fat or another such nutrient/foodstuff, which is such that the nutrient/foodstuff is definitely solid at refrigerator temperature and thereby neither flowable the way of pastes or liquids nor conveyable in another such manner. For the sake of preservability and thereby safety, the nutrient/foodstuff to be batched should always remain at refrigerator temperature. On the other hand, at room temperature a table fat, for example, must be solid but soft, i.e. pasty. The state of fluidity is not reached by an edible table fat until clearly above room temperature, in which state it cannot be stored or batched. The same batching problems as those of table fats are or may be relevant also to other high viscosity foodstuffs such as, for example, mayonnaises, processed cheeses, yoghurts, etc., which may also have a high viscosity and which may also contain perishable ingredients, such as egg. As a point of reference, for example ketchup and often even mustard are instead relatively fluid, i.e. possess a low viscosity, although it should be kept in mind that these can also be prepared in high viscosity products as desired. In some countries, the above-described high viscosity fat is also replaced with a fluidic fat, such as olive oil, but the batching of that or other similar oil or liquid is very simple indeed, at its simplest it is carried out by pouring from a bottle, since oil, just like all other liquids of course, is naturally flowing.

[0005] US Patent 5,697,526 describes a unit with several containers for fast food condiments in a space provided with refrigeration. From this space these condiments are dispensed for service by way of a plastic pump neck, which is squeezed with rollers. Such a unit requires that the dispensed substance be sufficiently soft to be self-flowing in a refrigerated condition under its own weight. The unit cannot be used for delivering a solid table fat. GB Patent 1,032,686 discloses a dispenser for creams, viscous liquids and pastes, wherein, in view of preventing reflux and improving dosage precision, the liquid dispenser comprises a pump which includes two one-way valves, the bottom one being a ball valve. This pump is also only suitable for the conveyance of pastes and liquids which are quite flowable under their own weight, and being without refrigeration, there is no way that it could be used in dealing with perishable foodstuffs.

[0006] The Utility model DE 298 12 059 U1 describes a cartridge type of container holding a pasty product, from which the product is squeezed out by means of a compression piston movable inside the cartridge. According to the publication, the product to be dispensed is thus set in motion by compression. As drawbacks in the above-described solution, the subsequent Utility model DE 299 05 283 U1 mentions an inconvenient cartridge filling process and a high demand of compressive force. In order to solve these problems, the publication DE 299 05 283 U1 proposes a dispenser, wherein: A vertical section of the frame has lever arms articulated thereto in a way to constitute a parallelogram with a dispensing system connected to a desired container, the dispensing system thus having a vertical longitudinal axis; An upper arm extending in a substantially horizontal direction constitutes a hand lever for the apparatus; to s top arm of the parallelogram is articulated a stationary part of the dispensing system and to a bottom arm is articulated a movable part of the dispensing system; A stopper allows the bottom arm to pivot not further than to a certain point, while the top arm is able to move further; A biasing spring holds the dispensing system in its top position; A joint between the arms and the dispensing system is implemented by way of flexible dowels such that the container, along with its dispensing system, can be disengaged for filling. The dispensing system consists of a piston, which is axially hollow, as well as of a single valve, including a valve membrane with radial cuts, as well as a baseplate therefor. Thus, according to this latter publication, the product is set in motion by means of suction.

[0007] It is an object of this invention to provide a batching apparatus for a viscous foodstuff, such as an edible fat, intended for use in diners and restaurants, which is so simple to operate that it can be used in a system of self-service lines. It enables a customer to batch a desirable amount of foodstuff for him-/herself, either directly onto a piece of bread or onto a plate for subsequent use. The apparatus according to the invention provides also a substantial improvement in the level of hygiene because, in the process of taking it from the apparatus, the foodstuff need not be touched by the hand, nor does any of it return for use by people next in line. Also, the preservability of a foodstuff improves substantially, because the foodstuff is under refrigeration all the time in the apparatus without warming up during the service hours of a line system. These benefits are gained by means of a batching apparatus of the invention, wherein the pump and nozzle assemblies are structurally designed to contain just a small amount of foodstuff. The apparatus has its foodstuff container in a refrigerated condition and the pump assembly and the nozzle assembly connected thereto are at a service space temperature, i.e. at room temperature. The apparatus, along with its pump, is of such a design that for example an edible fat becomes slightly softer during its passage through the valves for easier handling. This is encouraged, among others, by the fact that a foodstuff in the supply container is at a constant cool temperature and at a slight overpressure. Each degree of overpressure is set according to the hardness and temperature desired for each fat type, enabling the use of one and the same pump assembly for different types of fat. Thus, the batching by means of two one-way valves is easy by the application of a vacuum on the intake side. The apparatus of the invention enables the use of a relatively large-size foodstuff container, thus avoiding the need of replacing or refilling it in the middle of service hours, often enabling the use of such a large-size foodstuff container that the consumption of its contents takes a long time. The apparatus of the invention also provides for a precise batching of foodstuff, i.e. the delivery of a portion begins and terminates at a readily anticipated moment as a response to the user's actions. Hence, there will be no service impeding delays or problematic runoffs.

[0008] Specifically, this invention concerns the batching of such a viscous nutrient or foodstuff, and especially an edible table fat, which has/have a high viscosity, by individual diners or the like persons, in other words the batching apparatus can be operated by anyone. In this specification, a high viscosity refers to such a condition that a foodstuff or nutrient, typically an edible fat, does not at least substantially flow under its own weight, but more or less retains its appearance. A high viscosity can be created by the fat composition, the protein composition, the starch composition or one or more other ingredients of a foodstuff. If a knife, a spoon or any other piece of cutlery is used to remove some foodstuff from a block of foodstuff with a high viscosity, a sort of distinctive dent develops in this particular spot, i.e. the stuff around the removal spot does not flow or run under its own weight to fill the resulting dent. Of course, the dent may change its shape to some extent. A common edible table fat is margarine which contains at least one or several plant oils - such as rapeseed oil, colza oil, olive oil, corn oil, palm oil, etc. - unhardened and/or hardened in various ways, water, as well as possibly one or several oils of animal origin - such as milk fat, fish oil or the like - as well as other possible ingredients. Ordinary butter may also be desirable as an edible table fat.

[0009] More specifically, an apparatus according to the invention is characterized by what is presented in the characterizing clause of claim 1 and its use by what is presented in the characterizing clause of claim 13.

[0010] The invention will now be described more closely with reference to the accompanying drawings, in which:

Fig. 1 shows schematically a combination unit, wherein an apparatus of the invention for batching a viscous foodstuff is integrated as part of an existing beverage batcher, for example a beverage batcher as disclosed in the Utility model FI 6980 / 23.2.2006. The combination unit is shown from a lateral direction, in a vertical section taken through the batching apparatus of the invention.

Fig. 2 shows a first embodiment of a pump assembly for a batching apparatus of the invention in a vertical section along a centre line of the pump and nozzle assembly.

Fig. 3 shows a second embodiment of a pump assembly for a batching apparatus of the invention in a view similar to fig. 2.

Figs. 4A and 4B show one preferred embodiment for a rigid cover vertically movable inside the foodstuff container of a batching apparatus according to the invention, from within the foodstuff container along a direction I in figs. 1 and 4B, as well as, respectively, in a longitudinal section along a plane II-II in fig. 4A. This longitudinal section is also consistent with the view of fig. 1.

Fig. 5 shows one preferred embodiment for the bottom of a foodstuff container in a batching apparatus of the invention in a longitudinal section and in a view consistent with figs. 1 and 4B.

[0011] The apparatus for batching a viscous foodstuff R in connection with eating comprises a first foodstuff container 1 with a stationary bottom 25 and stationary side walls 22. The container's side walls 2 are spaced from each other by a length L and by a width W respectively, the length L exceeding the width W, as well as a rigid cover 12 movable in a vertical direction H1 inside the side walls and in contact with a top surface of said foodstuff. The vertical direction H1 is orthogonal to the container's length L and width W and typically the direction of gravity. To the stationary bottom is secured a pump assembly 2 along with its nozzle 3. The pump assembly 2 is provided with a cylindrical housing 17 locked to the foodstuff container's bottom 25, with a hollow piston 4 moving sealingly inside this housing in a longitudinal direction H2, i.e. in a centre line direction or axial direction of the housing and the pump assembly. Typically, but not necessarily, the longitudinal direction H2 is parallel to the vertical direction H1. A hollow piston refers to the fact that the piston includes at least a channel or several channels, which extends/extend from above to below the piston, as shown in figs. 2 and 3. Between the foodstuff container and the piston, the housing features a first one-way valve 10 whose first discharge direction S1 points from the foodstuff container 1 towards said piston 4. More specifically, the first one-way valve 10 is included in a partition 9, separating the foodstuff container 1 and an intermediate space 8 from each other, and consists of a preferably rigid valve disc 27 which is biased by a spring 28 against a bottom side 29 of the partition. Hence, this first one-way valve is opened by suction resulting from a downward movement of the piston 4, thus enabling a flow of foodstuff in the first discharge direction S1. The apparatus includes an actuator 15 for the piston, which typically consist of a simple lever having one 32 of its articulations attached to the body of a batcher apparatus. Typically, the pump assembly 2 has its top end provided for example with threads 30 or some sort of bayonet coupling member, enabling the pump assembly to be engaged with complementary threads 31 in the bottom 25 of the foodstuff container 1 or with a complementary bayonet coupling member. Accordingly, the pump assembly, along with its nozzle, constitutes a component engageable with and disengageable from the foodstuff container 1. It is also conceivable that the pump assembly 2, together with its nozzle, could constitute a structural member of the foodstuff container 1.

[0012] A batching apparatus of the invention as depicted in fig. 1 is in attachment as part of a dispensing unit 21 for a beverage or beverages, which includes a refrigerator unit, not shown in the figures, for keeping a preservation volume 19 of the dispensing unit at a temperature lower than room temperature, generally within the temperature range of 2°C - 10°C or within the temperature range of 4°C - 8°C, i.e. at refrigerator temperature. Naturally, the apparatus according to the invention can also be used as an independent device, but in that case it must include its own refrigeration system as long as it is desirable to provide a long preservation time for a currently employed viscous foodstuff R or a steady temperature for a foodstuff used in the apparatus and thereby a high adjustability for the entire system. It is also conceivable that a batching apparatus of the invention be used for batching such foodstuffs/nutrients which do not require cool or cold storage, yet the most favorable results are achieved in the batching of viscous foodstuffs to be maintained in a cool/cold condition. Typically, a batching apparatus of the invention is employed for the batching of such viscous foodstuffs R which have a viscosity higher than 100 Pa·s or not lower than 200 Pa·s or not lower than 400 Pa·s. Consequently, the viscous foodstuffs have fluidity under their own weight so insignificant that it should be noticed. Typical viscosity ranges for example for edible fats of margarine type are within the range of 1000 Pa·s - 4000 Pa·s. The foodstuff container 1, for example an edible fat container, is preferably of such a volume that it is sufficient for the consumption demand of at least a single food service session or one day or possibly several days. Thus, the foodstuff container 1 is present in the same refrigerated preservation volume 19 as a refrigerated beverage. The refrigeration is provided by using for example a per se known refrigeration compressor device. The foodstuff container 1 has its bottom end fitted with a pump assembly 2, which is located at ambient room temperature and which is subsequently described in more detail. Underneath the pump assembly 2 is a nozzle member 3 for guiding an edible fat or the like pumped by the pump assembly 2 to an appropriate location for applying it on top of a piece of bread or some other object.

[0013] According to the invention, further in the apparatus the rigid cover 12 comprises a rim height B, which is at least 20% of the foodstuff container's length L, as well as a rim flange 13, protruding from an inner area A of the cover, which is the area defined by and following the rim flange towards the pump assembly 2 and has a flange height C which is at least 6% of the foodstuff container's length L. In order to improve the guidability of a cover in the foodstuff container, the rim height B of the cover 12 can be at least 30% of the foodstuff container's length L. The flange height C of the cover 12 can even exceed what was mentioned above, i.e. can be at least 9% of the foodstuff container's width W for guiding more efficiently the flows of a foodstuff present in the container 1, depending on the viscosity and other properties of each viscous foodstuff R. In the rigid cover 12, the rim flange 13 has a peak angle α which is not more than 40°. Again, depending on the viscosity and other properties of each viscous foodstuff R, the peak angle α of the rim flange 13 can also be lesser, i.e. not more than 35° and more than 20°. The cover 12 according to the invention may further comprise a central recess 26, which opens towards the pump assembly 2 and has a diameter D which is less than the foodstuff container's 1 width W. The central recess 26 has a rim angle β which is preferably within the range of 90°±15°. The diameter D of the central recess is typically less than a distance between the rim flanges' internal edges, in other words D < W - 2×T, wherein T is a thickness of the rim flanges in lateral and longitudinal directions of the cover. At the moment, it is believed that the central recess 26 should nevertheless have a diameter which is at least 30% or at least 50% of the foodstuff container's 1 width W. Thus, the cover includes at least three zones, the outermost located narrow rim flange 13 extending from an inner area, the inner area A inside the rim flange and with a proportionally large surface area, and the central recess 26 in the middle of the inner area, extending upwards or away from both the inner area and the rim flange.

[0014] Furthermore, the foodstuff container's cover 12 is provided with force device 23, 24 for generating on the cover a compression pressure P directed inwards to the foodstuff container 1 and being higher than 300 Pa. These force device consist preferably of a mass 23 of the foodstuff container's 1 cover 12, as can be appreciated from figs. 4A and 4B. Alternatively, these force device may consist of a spring mechanism applying a force to the foodstuff container's 1 cover 12 or a hydraulic mechanism or a pneumatic mechanism or an electrical mechanism 24, these alternatives being depicted in dash lines in fig. 1. The compression pressure P, generated by the force device 23, 24 coupled with the foodstuff container's cover 12 and directed by way of the cover inwards to the foodstuff container 1, is lower than a limit pressure required for pressing a particular viscous foodstuff R through the first one-way valve 10. The reason for this is to enable a user to discontinue the flow of foodstuff more precisely at a desired moment, in other words the batching precision can be improved this way. The compression pressure P directed inwards to the foodstuff container 1 is preferably higher than 800 Pa in order to prevent the development of possible air pockets. The necessary compression pressure depends at least on the viscosity of a foodstuff present in the foodstuff container 1 at its storage temperature, i.e. on the temperature existing in the preservation volume 19. In the case of a rather soft foodstuff R - whereby the viscosity is lower - the above-mentioned limits 300 Pa and 800 Pa for the compression pressure are valid, but when the viscosity is higher - for example more than 1000 Pa·s as in the case of a margarine type edible fat or the like, some mayonnaises and some sour milk products - said inward directed compression pressure P must be higher than 1500 Pa. On the other hand, if the viscosity of a foodstuff begins to exceed the above values by dozens of times, it may be advisable to effect the batching by means of a totally different technique, such as slicing, which is not an object of this application. In other words, said compression pressure P directed inwards to the foodstuff container 1 is calculated according to the viscosity of each viscous foodstuff R existing in the foodstuff container 1 to have a value, such that a lower viscosity is matched by a lower compression pressure and a higher viscosity by a higher compression pressure. According to the invention, the movable cover 12 present at the top of a foodstuff container is preferably of such a design that it will be reused in the new foodstuff container 1 as a depleted container 1 is replaced by a new full container 1.

[0015] Still, according to the invention, the hollow piston 4 includes a second one-way valve 7, having a second discharge direction S2 which points from the piston 4 towards the nozzle 3, the first discharge direction S1 and the second discharge direction S2 making up a batching flow direction V. The pump assembly 2 has an intermediate space 8 between the first one-way valve 10 and the second one-way valve 7 and the piston 4 is sealed with a seal 14 relative to the housing 17 in such a way that, as the piston 4 is displaced towards the nozzle 3, the intermediate space 8 develops a negative pressure.

[0016] According to the invention, a discharge flow opening 15 for the viscous foodstuff R, i.e. the hole delivering a foodstuff from the foodstuff container to the pump assembly, is located in the foodstuff container's 1 stationary bottom 25, in its middle region. Because, in many cases, a convenient and simple usability of the apparatus requires that at least the nozzle 3 and the operating means 15 be disposed on the side or in the vicinity of the side of a batcher apparatus, for example a combination unit, as in fig. 1, the container's stationary bottom 25 can be provided, between the discharge opening 15 and the pump assembly 2, with a flow passage 16 extending along the stationary bottom 25. Hence, one end of the passage 16 constitutes the discharge opening 15 from the container and the other end a pump assembly mounting 31 and a delivery opening for the foodstuff into the pump assembly.

[0017] The operation of an apparatus according to the invention proceeds as follows in a first embodiment of the invention. When the objective is to batch a foodstuff, such as an edible fat, for example on top of a piece of bread, the diner first pushes the hand lever 15 up, whereby the second one-way valve 7 present in the hollow piston's 4 end flange 6 - which valve consists of a rigid valve disc 37 biased against a bottom side 36 of the end flange by a spring 38 - opens and some foodstuff finds its way underneath a cavity 34 of the hollow piston 4. This is followed by the diner pressing the hand lever 15 downward, whereby the fat present inside the piston 4 flows through the nozzle 3 out of the apparatus and onto a piece of bread or a plate. The latter action generates a vacuum in the intermediate space 8, which opens the first one-way valve 10 present in the partition 9 separating the foodstuff container 1 and the intermediate space 8, causing some fresh foodstuff to flow from the foodstuff container into the intermediate space 8. For ensuring a vacuum, the piston 4 is fitted for example with seals 14 compressing against the pump assembly's housing. In this case, an action of the hand lever 15 is translated into a movement of the piston 4 by means of a dowel 16 traveling in elongated grooves 18 of the pump's 3 housing 17. Both the piston 4 and the nozzle 3 are readily disengageable and machine washable. According to the desired amounts of a batched foodstuff, it is possible to use nozzles 3 of various sizes.

[0018] The operation of an apparatus according to the invention proceeds in a second embodiment of the invention principally the same way as described above. In this case, a piston rod 32 includes a shoulder 33, against which the piston 4 - more specifically a bottom surface 39 of the piston - abuts as the rod 32 is driven upward. As a result, a passage opens for the foodstuff through between the piston and a rigid valve disc 40 of the second one-way valve 7 to holes 35 present in the hollow piston 4 and thereby underneath the piston. Along this route, a desired amount of foodstuff finds its way underneath the piston. When the piston rod 32 reverses its motion downward as the action of the lever arm 15 reverses, the hollow piston 4 first remains stationary for a moment until the valve disc 40 rigidly secured to the top end of the piston rod has compressed against the piston's top surface 41 and sealed off the holes 35. Thereafter, the hollow piston 4 conveys foodstuff underneath downward by way of the nozzle 3 onto a piece of bread, a plate or the like in a desired amount depending on the length of the lever arm's 15 movement. Simultaneously, fresh foodstuff is aspirated by the piston 4 into the space 8 above the piston through the first one-way valve 10. Due to the state of a conveyed foodstuff or a medium, the second one-way valve 7 present in the piston does not, in this case, require a return spring or the like for ensuring the tightness of the valve, but the foodstuff R serving as a medium and the action of the piston rod 32 achieve a self-sealing action of the one-way valve. In this particular exemplary case, the piston 4, along with its seals 14, makes up a single piece, which is made possible by using food-grade plastics with appropriate elastic properties as the piston material.

[0019] In an apparatus of the invention, the foodstuff container 1 can be a disposable container with no need of refilling it at the service site of the apparatus as the depletion of a container is followed by replacing it with a new full foodstuff container 1. For this purpose, the container can be manufactured in a suitable grade of board or plastics or combinations thereof. On the other hand, the rigid cover 12 movable in an apparatus of the invention remains preferably the same, i.e. will be reused in a new container as the foodstuff container 1 is replaced. This has also been found to reduce a loss of foodstuff in the replacement process.

[0020] Solutions other than those described above are conceivable within the scope of the invention. An apparatus of the invention can also be used as an independent device, without a batcher for beverages. In this case, it must be provided with its own refrigeration unit or, in a short-duration service, with a thermally insulated fat container which is refrigerated beforehand in a cold room. In addition to the above, the batcher apparatus is apt for use also elsewhere in a food preparation process, for example as a cooking fat batcher in the kitchen.

Claims

1. An apparatus for batching a viscous foodstuff (R) in connection with eating, said apparatus comprising:

- a foodstuff container (1), having stationary side walls (22), spaced from each other respectively by a length (L) and a width (W) of the container, and a stationary bottom (25) as well as a rigid cover (12) movable in a vertical direction (H1) inside the side walls and being in contact with a top surface of said foodstuff;

- a pump assembly (2), along with its nozzle (3), attached to said stationary bottom, said pump assembly including a cylindrical housing (17) locked to the foodstuff container's bottom (25), a hollow piston (4) sealingly movable in an elongated direction (H2) inside this housing, and in said housing, between the foodstuff container and the piston, a first one-way valve (10) whose first discharge direction (S1) points from the foodstuff container (1) towards said piston (4), as well as an actuator (15) for the piston,

characterized in that further in the apparatus:

- said rigid cover (12) comprises: a rim height (B) which is at least 20% of said length (L) of the foodstuff container; as well as a rim flange (13), which protrudes from the cover towards the pump assembly (2) and has a flange height (C) which is at least 6% of said length (L) of the foodstuff container; in that

- said hollow piston (4) has a second one-way valve (7), having a second discharge direction (S2) which points from the piston (4) towards said nozzle (3); and in that

- a force device (23, 24), being in connection with the foodstuff container's cover (12), generates on said cover a compression pressure (P) higher than 300 Pa and directed inwards to the foodstuff container (1).

2. An apparatus according to claim 1, characterized in that the force device is:

- a mass (23) of the foodstuff container's (1) cover (12), or

- a spring mechanism or a hydraulic mechanism or a pneumatic mechanism or an electrical mechanism (24) pressing the foodstuff container's (1) cover (12) with a force.

3. An apparatus according to claim 1, characterized in that said compression pressure (P), generated by the force device (23, 24) coupled with the foodstuff container's cover (12) and directed by way of the cover inwards to the foodstuff container (1), is lower than a limit pressure needed for pressing the viscous foodstuff (R) in question through the first one-way valve (10).

4. An apparatus according to claim 1 or 3, characterized in that said compression pressure (P), directed inwards to the foodstuff container (1), is higher than 800 Pa, or said compression pressure (P), directed inwards to the foodstuff container (1), is higher than 1500 Pa.

5. An apparatus according to claim 1, characterized in that said foodstuff container (1) lies in a preservation volume (19) having a temperature lower than room temperature, and said pump assembly (2) extends from the foodstuff container, such that the pump assembly, along with its drive means, is at room temperature.

6. An apparatus according to claim 1 or 4 or 5 characterized in that for said compression pressure (P) directed inwards to the foodstuff container (1) is given a value according to the viscosity of each viscous foodstuff (R) existing in the foodstuff container (1), such that a lower compression pressure corresponds a lower viscosity and a higher compression pressure corresponds a higher viscosity.

7. An apparatus according to claim 1, characterized in that said rim height (B) of the cover (12) is at least 30% of said length (L) of the foodstuff container.

8. An apparatus according to claim 1, characterized in that said flange height (C) of the cover (12) is at least 9% of said width (W) of the foodstuff container.

9. An apparatus according to claim 1 or 7 or 8, characterized in that, in the rigid cover (12), said rim flange (13) has a peak angle (α) which is not more than 40°, or the peak angle (α) of said rim flange (13) is not more than 35° and more than 20°.

10. An apparatus according to any of the preceding claims, characterized in that said cover (12) further comprises a central recess (26), which opens towards the pump assembly (2) and has a diameter (D) which is less than said width (W) of the foodstuff container (1).

11. An apparatus according to claim 10, characterized in that said central recess (26) has a rim angle (β) which is within the range of 90° ± 15°.

12. An apparatus as set forth in claim 1, characterized in that said pump assembly (2) has an intermediate space (8) between the first one-way valve (10) and the second one-way valve (7); and that the piston (4) is sealed with a seal (14) relative to the housing (17) in such a way that as the piston (4) is displaced towards the nozzle (3) an underpressure is developed in the intermediate space (8).

13. An apparatus according to any of the preceding claims, characterized in that a flow opening (15) for the viscous foodstuff (R) is located in the centre region of the foodstuff container's (1) stationary bottom (25); and that, if necessary, between said flow opening (15) and said pump assembly (2) lies a flow passage (16) extending along the stationary bottom (25).

14. Use of an apparatus according to claim 1, characterized in that the apparatus is arranged as part of a dispensing unit (21) for beverages, the foodstuff container (1) being located inside a refrigerated section of the dispensing unit (21) for beverages.