CA1098058A - Anti-splash creamer cup - Google Patents
Anti-splash creamer cupInfo
- Publication number
- CA1098058A CA1098058A CA319,135A CA319135A CA1098058A CA 1098058 A CA1098058 A CA 1098058A CA 319135 A CA319135 A CA 319135A CA 1098058 A CA1098058 A CA 1098058A
- Authority
- CA
- Canada
- Prior art keywords
- container
- product
- filling
- dome
- splash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B39/00—Nozzles, funnels or guides for introducing articles or materials into containers or wrappers
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Basic Packing Technique (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The specification discloses a small capacity one piece nestable thin walled container comprising a rim area for seal-ing with a lid; a tapered sidewall extending downwardly and inwardly from the interior edge of the rim; an annular ring section extending inwardly from the bottom of the sidewall and the interior edge of the annular ring section being intergal with a curved surface extending inwardly into the container.
A container of this design reduces the tendency of product to splash out of the container during the filling operation.
The specification discloses a small capacity one piece nestable thin walled container comprising a rim area for seal-ing with a lid; a tapered sidewall extending downwardly and inwardly from the interior edge of the rim; an annular ring section extending inwardly from the bottom of the sidewall and the interior edge of the annular ring section being intergal with a curved surface extending inwardly into the container.
A container of this design reduces the tendency of product to splash out of the container during the filling operation.
Description
1 FI~LD OF THE INVENTION
The present invention relates to one piece nestable thin walled containers provided with a unique sidewall and bottom configuration which allows manufacturers to fill liquid product at a slightly higher rate where the filling rate was previously limited by problems of product splashing during filling operation and causing or leading to contamination of the sealing area of the container.
BACKGROUN~ OF THE INVENTION
With the increasing costs of dairy products, it has been found that with individually packaged servings of products, such as cream, a substantial waste saving can be realized by reducing the fill quantity. This was f:irst accomplished by reducing the fill quantity in existing containers; however, the lower level of product in the contalner was readily apparen-t and negatively accepted by the consumer. It was subsequently found that a reduction in the size of the containers created a product which appeared to be much smaller than previous con-tainers. To overcome this problem, a new container design was developed which reduced the overall height of the container, increased the diameter of the container, and provided a false bottom in the container. A container of this design appears to have approximately the same volume as the original containers, and it was found previous filling problems relating to product splash were reduced.
The filling rate of individual portion-sized containers has always been limited and often imposes certain time restraints on the overall production process. The filling rate of a liquid product into a small capacity container is limited as splash 0 of the product occurs at higher rates and contaminates the seal-l ing area. To overcome this problem in stop/start conveyor systems,often two filling stations are provided to reduce the conveyor dwell time. By providing a container of reduced height, it was expec-ted that splash problems due to high speed filling would increase. However, the new container design has unexpect-antly and surprisingly reduced the problems of splash, and enabled the manufacturers to increase the filling rate.
SUMMAR~ OF THE INVENTION
The present invention provides a one piece nestable thin walled container with a unique bottom configuration which allows the product filling rate to be increased as the problems of splashed product contaminating the sealing area is not as frequent. The container comprises a rim portion integrally at-tached to a tapered sidewall portion extending downwardly and integrally attached to the bottom portion. The bottom portion comprises an annular ring portion surrollnding an inwardly extend-ing curved portion.
In the preferred filling method, liquid ~ets of product are aimed to strike the sidewall of the container such that product will 10w down the container wall across the annular ring portion and over a portion of the curved surface. The con-tact of the liquid with the container reduces the speed of the liquid and reduces the tendency of product to splash and possi bly contaminate the sealing area of the rim during the filling ~5 operation.
BRIEF DESCRIPTION OF THE DRAWINGS
Preferred embodiments of the present invention are shown in the drawings, wherein:
Figure l is a front view of a creamer container of the new design;
~ 2 l Figure 2 is a partial perspective view of a container cut across its diameter;
Figure 3 is a front view of Figure 2; and Figure 4 is a cross sectional view of the container beneath a filling head.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
-The container 2 shown in Figure l has a flat rim por-tion 6 which is used to heat seal a foil type lid to a filled container. The sidewalls 3 of the container have been provided with recessed grooves 4 which extend longitudinally down the side-wall. These recessed grooves 4 provide additional structural strength and also help reduce the speed of the product when it is introduced into the container.
As shown in Figures 2 and 3, the sidewalls of the con-tainer terminate in an annular ring portion 8 which surrounds andcenters the inwardly directed dome portion 10. This dome por-tion 10 acts as a false bottom and reduces the amount of product neces-sary to fill the container.
In Figure 4, a creamer container has been located directly beneath a filling heat 40 which has been provided with a number of nozzles 42. This would be typical of a container nested in a conveyor bed and positioned to start the filling operation.
After the filling operation has been complete, the conveyor will be indexed and the container advanced to the heat seal~ng opera-tion. In order to complete the heat sealing operation, the flange6 of the container must be free of all product and any drips or splash of product on the flange area 6 will result in improper heat sealing of the lid to the container and subse~uent spoilage of the product. The nozzles 42 have been provided with a further restriction 44, which is of reduced diameter and prevents dripping 1 of the product after the filling operation is complete. There-fore -the restrictions 44 act as a valve where the surface tension of the product at the end of restriction 44 is sufficient to prevent dripping~ Although this restriction 44 provides a very simple method of controlling flow of the product, it creates problems during the filling operation. The reduced diameter of the restriction 44 causes a very narrow jet of product to be introduced into the container. The velocity of the jet or pro-duct is a function of this diameter, and in order to reduce the velocity, the filling head 40 has been provided with a number of nozzles. However, the velocity of the product leaving-each nozzle is still quite high. In the preferred filling method, the nozzles have been placed about the circumference of the filling head and at an angle such that the jet of the product strikes the container sidewall at an oblique compound angle. This compound angle introcluces a slight swirling effect of t:he product and also ensures that the jet of product flows across a number of recessed grooves 4. The product tends to coat and flow down the sidewall to the annular ring 8 at which point it flows across this surface and subsequently coats a portion of the dome surface lO. It can be appreciated that the narrow jet of product has now dispersed considerably and widened due to the frictional losses and drag created when the product flows over these surfaces. As this initial product flows up and across the dome surface 10, the surface tension between the product and the container combined with the gravitational force exerted on the product, tend to keep the product in contact with the dome. However, the upward momentum of the product tends to counteract these forces. The filling rate is adjusted such that the point at which the product leaves the dome surface, the interaction of the product with the 4 ~
1 surface of the sidewall, -the annular rinq and the dome portion, has reduced the speed of the product such that the momentum of the product is not of sufficient magnitude to cause the product to leave the cavity of the container. Also it must be remembered that there is a number of nozzles introducing the product into the container, therefore when the product separates from the dome, there may well be a collision of product roughly directly above the center of the dome 10. This collision tends to further reduce the momentum of the product and reduces the possibility of the product leaving the container cavity.
Product that lands on the rim 6 will cause an ineffect-ive heat seal. However, it should also be noted that if the filling head 40 is splashed with product, there is a good possi-bility that this product will drip on the heat sealing area 6.
Therefore it is important to assure no product splashes on the rim 6 directly and it is also important tha-t the product does not contact the filling head ~0.
This inver,tion has been found useful with cream contalners where the ratio of overall height to base diameter of the container is approximately 1:1 and particularly useful in containers with a height and base diameter of approximately 1 inch. It has also been found in such containers that -the ratio of the width of the annular ring to the horizontal radius of the dome at the bottom of the container oE approximately 1:2 functions quite satisfactor-ily. The filling rate will have bo be considered when designingcontainers according to this invention~ and these ratios may have to change if an extremely fast filling rate is used. It is apparent that problems of splash decrease as the height of the container increases~ and therefore faster filling s~eeds are possible with larger containers.
1 As can be seen in Figure 4, the accumulation of liquid 45, at either side of the dome 10, is initially quite rapid and this accumulation of liquid further reduces the tendency of the product being introduced in the container to splash.
It is believed the accumulation of liquid 45 helps to dissipate some of the energy of the jets of product flowing down the sidewalls of the container and the dome 10 provi.des a smooth surface over which the accumulated product may ar.ise.
Although it is difficult to quantify the filling rates as these are a function of at least the size of the container, the product, and the method of filling, it has been found that the maximum filling rate with a container of this design is greater than the maximum filling rate with prior art flat bottom containers of approximately equa:L size.
To this point, the container has been described in regards to the preferred method o~ peripherally filling of the container; however, it should also be noted that the design functions satisfactorily when product is ~irst directed at the dome surface and dispersed to the sides of the container.
As in peripheral filling, the interaction of the various compo-nents of the container reduce the velocity of the product such :
that the momentum of the product is not of sufficient magnitude to allow it to leave the confines of the container.
The unique container design has reduced the problem of product splash during the filling operation and may alsopermit the filling rate to be increased.
Although various preferred embodiments of the invention have been described herein in detail, it will be appreciated by one s~illed in -the art that variations may be made thereto without departing from the spirit of the invention or the scope of the appended claims.
The present invention relates to one piece nestable thin walled containers provided with a unique sidewall and bottom configuration which allows manufacturers to fill liquid product at a slightly higher rate where the filling rate was previously limited by problems of product splashing during filling operation and causing or leading to contamination of the sealing area of the container.
BACKGROUN~ OF THE INVENTION
With the increasing costs of dairy products, it has been found that with individually packaged servings of products, such as cream, a substantial waste saving can be realized by reducing the fill quantity. This was f:irst accomplished by reducing the fill quantity in existing containers; however, the lower level of product in the contalner was readily apparen-t and negatively accepted by the consumer. It was subsequently found that a reduction in the size of the containers created a product which appeared to be much smaller than previous con-tainers. To overcome this problem, a new container design was developed which reduced the overall height of the container, increased the diameter of the container, and provided a false bottom in the container. A container of this design appears to have approximately the same volume as the original containers, and it was found previous filling problems relating to product splash were reduced.
The filling rate of individual portion-sized containers has always been limited and often imposes certain time restraints on the overall production process. The filling rate of a liquid product into a small capacity container is limited as splash 0 of the product occurs at higher rates and contaminates the seal-l ing area. To overcome this problem in stop/start conveyor systems,often two filling stations are provided to reduce the conveyor dwell time. By providing a container of reduced height, it was expec-ted that splash problems due to high speed filling would increase. However, the new container design has unexpect-antly and surprisingly reduced the problems of splash, and enabled the manufacturers to increase the filling rate.
SUMMAR~ OF THE INVENTION
The present invention provides a one piece nestable thin walled container with a unique bottom configuration which allows the product filling rate to be increased as the problems of splashed product contaminating the sealing area is not as frequent. The container comprises a rim portion integrally at-tached to a tapered sidewall portion extending downwardly and integrally attached to the bottom portion. The bottom portion comprises an annular ring portion surrollnding an inwardly extend-ing curved portion.
In the preferred filling method, liquid ~ets of product are aimed to strike the sidewall of the container such that product will 10w down the container wall across the annular ring portion and over a portion of the curved surface. The con-tact of the liquid with the container reduces the speed of the liquid and reduces the tendency of product to splash and possi bly contaminate the sealing area of the rim during the filling ~5 operation.
BRIEF DESCRIPTION OF THE DRAWINGS
Preferred embodiments of the present invention are shown in the drawings, wherein:
Figure l is a front view of a creamer container of the new design;
~ 2 l Figure 2 is a partial perspective view of a container cut across its diameter;
Figure 3 is a front view of Figure 2; and Figure 4 is a cross sectional view of the container beneath a filling head.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
-The container 2 shown in Figure l has a flat rim por-tion 6 which is used to heat seal a foil type lid to a filled container. The sidewalls 3 of the container have been provided with recessed grooves 4 which extend longitudinally down the side-wall. These recessed grooves 4 provide additional structural strength and also help reduce the speed of the product when it is introduced into the container.
As shown in Figures 2 and 3, the sidewalls of the con-tainer terminate in an annular ring portion 8 which surrounds andcenters the inwardly directed dome portion 10. This dome por-tion 10 acts as a false bottom and reduces the amount of product neces-sary to fill the container.
In Figure 4, a creamer container has been located directly beneath a filling heat 40 which has been provided with a number of nozzles 42. This would be typical of a container nested in a conveyor bed and positioned to start the filling operation.
After the filling operation has been complete, the conveyor will be indexed and the container advanced to the heat seal~ng opera-tion. In order to complete the heat sealing operation, the flange6 of the container must be free of all product and any drips or splash of product on the flange area 6 will result in improper heat sealing of the lid to the container and subse~uent spoilage of the product. The nozzles 42 have been provided with a further restriction 44, which is of reduced diameter and prevents dripping 1 of the product after the filling operation is complete. There-fore -the restrictions 44 act as a valve where the surface tension of the product at the end of restriction 44 is sufficient to prevent dripping~ Although this restriction 44 provides a very simple method of controlling flow of the product, it creates problems during the filling operation. The reduced diameter of the restriction 44 causes a very narrow jet of product to be introduced into the container. The velocity of the jet or pro-duct is a function of this diameter, and in order to reduce the velocity, the filling head 40 has been provided with a number of nozzles. However, the velocity of the product leaving-each nozzle is still quite high. In the preferred filling method, the nozzles have been placed about the circumference of the filling head and at an angle such that the jet of the product strikes the container sidewall at an oblique compound angle. This compound angle introcluces a slight swirling effect of t:he product and also ensures that the jet of product flows across a number of recessed grooves 4. The product tends to coat and flow down the sidewall to the annular ring 8 at which point it flows across this surface and subsequently coats a portion of the dome surface lO. It can be appreciated that the narrow jet of product has now dispersed considerably and widened due to the frictional losses and drag created when the product flows over these surfaces. As this initial product flows up and across the dome surface 10, the surface tension between the product and the container combined with the gravitational force exerted on the product, tend to keep the product in contact with the dome. However, the upward momentum of the product tends to counteract these forces. The filling rate is adjusted such that the point at which the product leaves the dome surface, the interaction of the product with the 4 ~
1 surface of the sidewall, -the annular rinq and the dome portion, has reduced the speed of the product such that the momentum of the product is not of sufficient magnitude to cause the product to leave the cavity of the container. Also it must be remembered that there is a number of nozzles introducing the product into the container, therefore when the product separates from the dome, there may well be a collision of product roughly directly above the center of the dome 10. This collision tends to further reduce the momentum of the product and reduces the possibility of the product leaving the container cavity.
Product that lands on the rim 6 will cause an ineffect-ive heat seal. However, it should also be noted that if the filling head 40 is splashed with product, there is a good possi-bility that this product will drip on the heat sealing area 6.
Therefore it is important to assure no product splashes on the rim 6 directly and it is also important tha-t the product does not contact the filling head ~0.
This inver,tion has been found useful with cream contalners where the ratio of overall height to base diameter of the container is approximately 1:1 and particularly useful in containers with a height and base diameter of approximately 1 inch. It has also been found in such containers that -the ratio of the width of the annular ring to the horizontal radius of the dome at the bottom of the container oE approximately 1:2 functions quite satisfactor-ily. The filling rate will have bo be considered when designingcontainers according to this invention~ and these ratios may have to change if an extremely fast filling rate is used. It is apparent that problems of splash decrease as the height of the container increases~ and therefore faster filling s~eeds are possible with larger containers.
1 As can be seen in Figure 4, the accumulation of liquid 45, at either side of the dome 10, is initially quite rapid and this accumulation of liquid further reduces the tendency of the product being introduced in the container to splash.
It is believed the accumulation of liquid 45 helps to dissipate some of the energy of the jets of product flowing down the sidewalls of the container and the dome 10 provi.des a smooth surface over which the accumulated product may ar.ise.
Although it is difficult to quantify the filling rates as these are a function of at least the size of the container, the product, and the method of filling, it has been found that the maximum filling rate with a container of this design is greater than the maximum filling rate with prior art flat bottom containers of approximately equa:L size.
To this point, the container has been described in regards to the preferred method o~ peripherally filling of the container; however, it should also be noted that the design functions satisfactorily when product is ~irst directed at the dome surface and dispersed to the sides of the container.
As in peripheral filling, the interaction of the various compo-nents of the container reduce the velocity of the product such :
that the momentum of the product is not of sufficient magnitude to allow it to leave the confines of the container.
The unique container design has reduced the problem of product splash during the filling operation and may alsopermit the filling rate to be increased.
Although various preferred embodiments of the invention have been described herein in detail, it will be appreciated by one s~illed in -the art that variations may be made thereto without departing from the spirit of the invention or the scope of the appended claims.
Claims
THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS.
l. A method of high speed filling of a small capacity one piece nestable plastic container, including aiming a plurality of small diameter nozzles whereby, the product output of said nozzles strike the vertically corrugated sidewalls of the container at an oblique compound angle at points circumferentially spaced about the container, whereby product flow is decellerated with contact with said sidewalls which direct such product to the bottom portion of the container where product is further decellerated due to interaction with an annular flange and inward extending dome portion, the dome portion concentrating product flow to provide a collision area for further dissipation of energy above the dome and within the container, whereby product splash out of the container is minimized.
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS.
l. A method of high speed filling of a small capacity one piece nestable plastic container, including aiming a plurality of small diameter nozzles whereby, the product output of said nozzles strike the vertically corrugated sidewalls of the container at an oblique compound angle at points circumferentially spaced about the container, whereby product flow is decellerated with contact with said sidewalls which direct such product to the bottom portion of the container where product is further decellerated due to interaction with an annular flange and inward extending dome portion, the dome portion concentrating product flow to provide a collision area for further dissipation of energy above the dome and within the container, whereby product splash out of the container is minimized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA319,135A CA1098058A (en) | 1979-01-04 | 1979-01-04 | Anti-splash creamer cup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA319,135A CA1098058A (en) | 1979-01-04 | 1979-01-04 | Anti-splash creamer cup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1098058A true CA1098058A (en) | 1981-03-24 |
Family
ID=4113246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA319,135A Expired CA1098058A (en) | 1979-01-04 | 1979-01-04 | Anti-splash creamer cup |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1098058A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997015493A1 (en) * | 1995-10-27 | 1997-05-01 | Upm-Kymmene Oy | Device for filling packages |
| WO2019241989A1 (en) * | 2018-06-22 | 2019-12-26 | The Procter & Gamble Company | Liquid filling system and method of using same |
| US11091359B2 (en) | 2018-06-21 | 2021-08-17 | The Procter & Gamble Company | Unitary dispensing nozzle for co-injection of two or more liquids and method of using same |
| US11975348B2 (en) | 2019-12-16 | 2024-05-07 | The Procter & Gamble Company | Liquid dispensing system comprising an unitary dispensing nozzle |
-
1979
- 1979-01-04 CA CA319,135A patent/CA1098058A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997015493A1 (en) * | 1995-10-27 | 1997-05-01 | Upm-Kymmene Oy | Device for filling packages |
| US6076750A (en) * | 1995-10-27 | 2000-06-20 | Upm-Kymmene Oyj | Device for filling packages |
| US11091359B2 (en) | 2018-06-21 | 2021-08-17 | The Procter & Gamble Company | Unitary dispensing nozzle for co-injection of two or more liquids and method of using same |
| US11524883B2 (en) | 2018-06-21 | 2022-12-13 | The Procter & Gamble Company | Unitary dispensing nozzle for co-injection of two or more liquids and method of using same |
| WO2019241989A1 (en) * | 2018-06-22 | 2019-12-26 | The Procter & Gamble Company | Liquid filling system and method of using same |
| US11267684B2 (en) | 2018-06-22 | 2022-03-08 | The Procter & Gamble Company | Liquid filling system and method of using same |
| US11975348B2 (en) | 2019-12-16 | 2024-05-07 | The Procter & Gamble Company | Liquid dispensing system comprising an unitary dispensing nozzle |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |