DE102017006669A1 - Method of sealing partially cooked ingredients and sealing machine - Google Patents

Abstract

The present invention relates to a method of sealing partially prepared dishes (30), wherein the dishes (30) are positioned on a dish unit (1) and covered with a foil (15). An intermediate space (16) between the dish unit (1) provided with a feed (30) and the film (15) is partially vacuumed. The sealing machine (200) for sealing a partially prepared food (30) positioned on a tableware unit (1) comprises a film feeder (201) for feeding a sheet (15) to the tableware unit (1) and a suction means (202) for space (16) between the supplied with a food (30) Geschirreinheit (1) and the film (15) to suck. With the sealing machine (200), the space (16) between the provided with a feed (30) Geschirreinheit (1) and the film (15) is partially vacuumed.

Description

The present invention relates to a method for sealing partially cooked ingredients, wherein the ingredients are positioned on a dish and covered or covered with a film.

It is the object of the present invention to provide a method for sealing partially prepared gangue ingredients and a sealing machine whereby components positioned on a tableware can be reliably covered and subsequently transported.

This object is achieved by a method having the features of claim 1 and by a sealing machine having the features of claim 14. Preferred developments of the invention are subject of the dependent claims. Further advantages and features of the present invention will become apparent from the dependent claims and the general description and the description of the embodiments.

In a method according to the invention for sealing partially prepared gangue ingredients, the ingredients are positioned on a dish and covered with a foil. Subsequently, a gap between the provided with the Menügangbestandteilen Geschirreinheit and the film is partially vacuumed.

Under the space between the provided with the ingredients Geschirreinheit and the foil or the Geschirreinheit also the interior can be understood. The Geschirreinheit is especially designed as a plate.

The method according to the invention has many advantages. The method allows for partial vacuuming of the gap, with air being extracted from the gap to a proportion of at least 20%. A proportion of 20% is understood here as the volume fraction which results in comparison to the volume after the pure covering of the constituents with the film. In preferred embodiments, such a volume may be indicated by the volume resulting from a geometrically linear connection of the edge of the bowl unit with the highest elevations of the menu items.

Preferably, in the vacuuming, air remains at a level of at least 20% in the gap. In preferred embodiments, the degree of vacuuming depends on the components to be sealed. The degree of vacuuming depends in particular on the type or on the type or state of matter (deep-frozen, cooled, tempered) of the constituents which are to be sealed.

It is preferred that in vacuuming the film partially applies to positioned on the Geschirreinheit components. It is further preferred that the film is stretched at least partially or is stretched in some areas. Such an elongation occurs in particular during the vacuuming.

Preferably, the film is heated or heated prior to covering the candy or ingredients. This facilitates stretching of the film.

Air is preferably blown between the tableware and the film positioned above the tableware before the film is lowered onto the tableware.

Preferably, the film is applied to an edge portion of the Geschirreinheit. In particular, the film is pressed against the edge portion of the Geschirreinheit. This can be done for example via a sealing tool of a sealing machine. Optionally, the edge portion of the film is also tempered by the sealing tool.

In all embodiments, it is possible that the film is folded around the edge of the Geschirreinheit and / or created or pressed from below to an edge portion of the Geschirreinheit, in particular, to connect the film with the edge of the Geschirreinheit.

It is preferred that the tableware comprises a body which consists at least substantially of a ceramic-like material and / or has a body which consists at least in part of magnesium oxide.

The sealing machine according to the invention serves to seal a partially prepared component of a menu item positioned on a tableware unit and comprises a film feed in order to feed a sheet or a film section to the tableware unit. The sealing machine includes a suction device to draw a gap between the components and the film. The sealing machine is suitable and arranged to partially vacuum the space between the components and the film. In this case, a vacuum is carried out in particular between 20% and 70%.

The sealing machine according to the invention has many advantages and allows a Gentle sealing of partially prepared Menügangbestandteilen, wherein maintained by the partial vacuum attractively arranged components retain their shape.

Preferably, the sealing machine is suitable and arranged to vacuum the gap between the components and the film by more than 20%. Preferably, the sealing machine is adapted and arranged to vacuumize the gap between the components and the film by no more than 70%.

In all embodiments, it is preferred that a pressure measuring unit is provided with which a measure of an internal pressure in the intermediate space is detected. By such a pressure measuring unit, the pressure is not detected directly in the space between the film and the Geschirreinheit, but it is detected a total pressure, which is representative of the internal pressure in the gap. This can be deduced on the internal pressure in the space. This allows a metered control of the vacuuming process.

Further advantages and features will become apparent from the description of the embodiments, which are explained below with reference to the accompanying figures.

• 1 eine Draufsicht auf eine Geschirreinheit und eine perspektivische Darstellung einer Vorrichtungskombination;
• 2 einen stark schematischen Querschnitt durch eine Geschirreinheit;
• 3 eine stark schematische Draufsicht auf den Dekorrand der Geschirreinheiten nach 2;
• 4 eine stark schematische geschnittene Darstellung einer weiteren Geschirreinheit;
• 5 eine schematische Darstellung einer Geschirreinheit mit darauf angerichteten Bestandteilen eines Menügangs, die durch eine Folie abgedeckt sind;
• 6 eine weitere schematische Darstellung einer Geschirreinheit mit darauf angerichteten Bestandteilen eines Menügangs, die durch eine Folie abgedeckt sind;
• 7 noch eine schematische Darstellung einer Geschirreinheit mit darauf angerichteten Bestandteilen eines Menügangs, die durch eine Folie abgedeckt sind;
• 8 eine Geschirreinheit mit darauf angerichteten Bestandteilen eines Menügangs, die durch eine Folie abgedeckt sind;
• 9 eine stark schematische Darstellung einer Versiegelungsvorrichtung zum Verpacken einer Geschirreinheit mit darauf angerichteten Bestandteilen eines Menügangs in einer ersten Stellung;
• 10 die Versiegelungsvorrichtung nach 9 in einer zweiten Stellung;
• 11 eine erste Transportbox zum Transportieren von mit Bestandteilen eines Menügangs versehenen, verpackten Geschirreinheiten;
• 12 eine zweite Transportbox;
• 13 eine dritte Transportbox mit einer Zusatzeinheit.

In the figures show:

• 1 a plan view of a Geschirreinheit and a perspective view of a device combination;
• 2 a highly schematic cross section through a Geschirreinheit;
• 3 a highly schematic plan view of the decorative edge of the Geschirreinheiten after 2 ;
• 4 a highly schematic sectional view of another Geschirreinheit;
• 5 a schematic representation of a Geschirreinheit with mated ingredients of a Menügangs, which are covered by a foil;
• 6 a further schematic representation of a Geschirreinheit with mated ingredients of a Menügangs, which are covered by a foil;
• 7 still a schematic representation of a Geschirreinheit with arranged ingredients of a menu, which are covered by a foil;
• 8th a tableware with ingredients of a menu served thereon covered by a foil;
• 9 a highly schematic representation of a sealing device for packaging a Geschirreinheit with applied ingredients of a menu in a first position;
• 10 the sealing device after 9 in a second position;
• 11 a first transport box for transporting packaged items packed with ingredients of a meal;
• 12 a second transport box;
• 13 a third transport box with an additional unit.

1 shows a highly schematic plan view of a Geschirreinheit 1 , which is designed as a rectangular plate and a body 2 includes. The body has a mirror section 3 and a border section 4 on, which includes here at the longitudinal and transverse edges a total of four edge segments. The edge section 4 limits the mirror section 3 laterally. The mirror section provides enough space for several components 30 a menu, making a full menu on the table 1 Takes place. Of these ingredients, at least some may be partially prepared, i. h, at least partially pre-cooked. In this case, all components of a plate may have the same state of matter, but the constituents on different plates different aggregate states. For example, a first dish may have a menu of frozen ingredients 30 Another dish will contain a menu of chilled ingredients. In the specific embodiment, the Geschirreinheit a harness width 5 of about 18 cm and a harness length 6 from 28 cm up. However, other dimensions are possible. In particular, the outer dimensions of the Geschirreinheit 1 to the inner dimensions of a Garebene 102 a cooking chamber 101 a cooking appliance 100 customized. At least two dishwashing units may be particularly preferred 1 on the Garebene 102 of the cooking appliance 100 be placed simultaneously. This allows two or preferably four dishes 1 (in two garden levels) at the same time. Preferably, the cooking chamber width 105 a little more than twice the width 5 the Geschirreinheit and / or a cooking space length 106 is a bit more than twice the length 6 a tableware. The Geschirreinheiten should be a Garebene 102 of the cooking chamber 101 fill as completely as possible, but also leave a small gap between them and to the cooking space walls. This allows the operator to easily remove the individual dishes. It is particularly advantageous when the space between the Geschirreinheiten and around them amounts to 20% to 40% of the area of the Garebene.

The cooking appliance 100 has at least one high frequency heating source 103 whose radiated frequency can be changed under control during operation. Preferably, the radio frequency energy is radiated from at least two antennas (not shown) and the radiated frequencies of the radio frequency heating sources 103 and their phases can be changed depending on measured scattering parameters. This allows targeted specific areas and / or specific components 30 on the dishes 1 cooked or regenerated while other ingredients 30 due to their composition and / or consistency almost or completely unaffected by the high frequency heating source 103 stay. By the simultaneous inclusion of two or more Geschirreinheiten can be regenerated according to two or more served on the Geschirreinheiten menus simultaneously cooked and / or finished. As a result, the number of cooking devices required at the same time decreases accordingly if the final preparation of a meal is to be carried out simultaneously for a group of persons.

It is possible that the cooking appliance 100 next to the high frequency heat source 103 still has other heating sources, as used in conventional cooking appliances.

2 shows a Geschirreinheit 1 in a very schematic cross section. The body 2 the tableware 1 has a mirror section 3 and a border section 4 , where here the edge section 4 an oblique portion and an adjoining horizontal portion substantially parallel to the mirror portion 3 is aligned. Alternatively, the edge portion also only bevelled (see 4 ) or rounded off (not shown). On the edge section 4 For example, a decoration border 10 be formed, for example, has a circumferential pattern, such as in sections in 3 is reproduced.

Which extends over the complete circumference of the edge section 4 encircling decorative edge 10 includes here some parallel running decorative lines 11 and also serpentine or wavy decorative lines 11 that cut regularly. The decor section 10 extends over a Dekore ready 12 , The decore ready 12 is preferably at least 2 or 4 or 5 mm and may also be 10 or 15 mm. The decore ready 12 can also vary from the dimensions of the Geschirreinheit 1 depend.

The decor section 10 can on a horizontally extending area of the edge section 4 run. But it is also possible that the decor 10 in a diagonal to the mirror section 3 extending edge region is formed. A preferred angle 7 between the edge section 4 and the mirror section 3 is between 20 and 70 ° and in particular between 25 and 60 ° and may be in certain embodiments between 30 and 60 °. In the embodiment according to 4 the angle is more like 30 °. For a rounded edge portion, the angle through the orientation of the secant from the beginning of the rounding to the outer edge is in relation to the mirror portion 3 Are defined.

The decor section 10 , forms a contact surface here 8th , The contact surface 8th serves to create a foil 15 (please refer 5 to 8th ) to be on the table 1 distributed components arranged 30 to seal, ie to cover and the space between the dishes 1 and foil 15 partially to vacuum. For this it is important that the decor 10 at least one uninterrupted around the entire Geschirreinheit 1 circumferential decoration line 11 has.

To adhere the film 15 can next to the decor border 10 or instead a seal material drawn by way of example 21 at the lower edge section 14 be used. For this purpose, the sealing material on the lower edge portion 14 encircling and also continuously around the mirror section 3 can be applied and a foil used for covering over the sealing material 21 at the lower edge portion 14 adhere. This will be at the Geschirreinheit 1 absorbed components 30 reliably protected. In contrast to the decor line 11 is the sealing material 21 designed so that it adheres to the film when removing the film and therefore not on the Geschirreinheit 1 remains.

5 shows a schematic representation of a Geschirreinheit 1 on which several ingredients 30 are served and with a foil 15 are covered. Here is the slide 15 shown before the partial vacuuming. It is possible that to adhere the film 15 instead of a decoration border 10 or instead of sealing material 21 an auxiliary edge 22 is inserted, the circumferential to the edge 9 the tableware 1 is plugged. This can be due to the size and dimensions of the Geschirreinheit 1 adapted foil elements 15 with an auxiliary edge attached to it 22 be used. It is also possible that the auxiliary edge 22 first on the edge 9 the tableware 1 is plugged in and then the slide 15 is applied, which at the auxiliary edge 22 is fixed. The film is made of PET and can have a thickness of 75, 85 or 100 μm.

After applying the auxiliary edge 22 and the foil 15 becomes the gap 16 is partially vacuumed to prevent the aforementioned effects (less oxygen, protection against slipping). It is at least 20% of the volume of air from the gap 16 removed, which immediately after covering the ingredients 30 with the foil 15 results. Preferably, at least 20% of the volume of the gap is not vacuumed, leaving a residual amount of air in the gap 16 remains. This will affect the ingredients 30 acting pressure through the film 15 reduced. If the vacuuming is too strong, the pressure exerted by the film could lead to excessive deformation of the individual components 30 lead, which could cause the quality of the menu presented visually and / or taste. By sealing the ingredients become 30 more protected than without the use of a foil 15 because the volume of oxygen in the space 16 is limited. In addition, the ingredients 30 supported, thereby falling over a slipping during transport or when inserting into the cooking appliance 100 avoided.

6 shows a Geschirreinheit 1 with a foil 15 in which the gap 16 was partially vacuumed and thus air from the gap 16 was removed. Here is the in 4 shown sealing material 21 on the top of the edge section 4 ,

7 shows another with Menügangbestandteilen 30 presented and through a foil 15 packed tableware 1 , here the foil 15 on the decor border 10 as a contact surface 8th adheres. Again, the gap 16 partially vacuumed, wherein a portion of the gap of greater than 20% or greater than 30% was aspirated, but wherein a proportion of greater than 10 or greater than 20% of the original interspace volume (see, for example 5 ) remains in the gap.

In all embodiments, it is preferred that the degree of vacuuming be of the type or type and / or composition and / or state of aggregation of the ingredients to be packaged 30 depends. Be pressure-sensitive food on the Geschirreinheit 1 positioned and then covered with a film, so is the Teilvakuumieren the gap 16 less strongly vacuumed than if rather insensitive components 30 be packed.

It has been shown that the angle 7 between the edge section 4 or here between the decoration border 10 and the mirror section 3 has a significant influence on whether the film alone without further aids to the contact surface 8th or here the decor section 10 attached or not. The exact angle also depends on the type of film and the thickness of the film and is adapted to this.

8th shows a further variant, in which case the Geschirreinheit 1 on a lower shell 25 is positioned and the film 15 on the lower shell 25 is attached to the tableware 1 with the components positioned on it 30 to seal. The lower shell 25 may be a reusable element or a disposable element, it is preferably made of crystalline polyethylene terephthalate (CPET), a heatable up to 120 ° C material. Again, an auxiliary edge 22 be used or it is for example a sealing material 21 used to the foil 15 on the lower shell 25 to fix. Also, other types of attachment are possible. There is also the option of two or more dishes 1 with menu items on a lower tray 25 to place and seal them together. Then the lower shell 25 be used as a serving tray.

After sealing the dishes 1 These can be frozen or chilled.

Before the finished cooking or tempering of the partially prepared ingredients 30 in the cooking appliance 100 will the film 15 initially removed in all cases. In the embodiment according to 8th will the film 15 removed and then the Geschirreinheit 1 from the lower shell 25 taken and then in the oven 101 be positioned of the cooking appliance to be prepared there targeted to the end.

The 9 and 10 show a sealing device or sealing machine 200 for sealing a tableware 1 or the ingredients applied thereto 30 , This is the Geschirreinheit 1 fitting in a recording room 206 the sealing machine 200 positioned or for example by a feeder automatically into the receiving space 206 hazards. As previously described, on the mirror portion 3 of the body 2 the tableware 1 ingredients 30 positioned in a menu using the slide 15 should be covered. Furthermore, the gap should 16 between the slide 15 and the food or the mirror section 3 be partially vacuumed. For this purpose, the suction device 202 used.

The foil 15 is through a film feed 201 supplied and dimensioned appropriately. By a blowing device, not shown, air between the Geschirreinheit 1 and the foil 15 blown and then the film 15 on the table 1 with the components positioned on it 30 lowered. After that, the sealing tool moves 204 the sealing machine 200 to down and squeeze the foil 15 here in the exemplary embodiment of the decoration border 10 of the border section 4 ,

Previously, the slide 15 heated by a tempering device not shown separately, so that it can be stretched easier.

10 shows the sealing machine 200 in a second position, in which the sealing tool 204 the decoration border 10 the tableware 1 has almost reached. This will cause the film to settle 15 at least in sections at the edge portion 4 and at the tips of the ingredients 30 and covers the ingredients 30 from. After the sealing tool 204 the edge section 4 has reached and the slide 15 against the decor section 10 presses on the suction device 202 Air from the recording room 206 and thus also from the gap 16 between the slide 15 and the tableware 1 aspirated. In this case, a pressure control via a pressure measuring unit 203 passing through the supply line of the suction device 202 a measure of internal pressure in the gap 16 detected. However, the pressure sensor is not in the intermediate space 16 between the foil and the body of the bowl unit 1 , There is a partial vacuum, in which the Vakuumiergrad also from the components to be packaged 30 depends.

After sealing, the dishes become 1 cooled with the components thereon depending on the requirement or even deep-frozen. It is important that this is done after sealing, to fog up the foil 15 by preventing condensation. Subsequently, the Geschirreinheit 1 from an outer packaging 40 surrounded by cardboard, for example, in 12 is shown. The carton is designed so that five units can be stacked on top of each other without being compressed.

Several wrapped dishes 1 , in particular those that contain different menus with different degrees of cooling, can be transported with a transport box. 11 shows a first concept of a transport box 50 that is designed to be on the cupboards 1 prepared, sealed and repackaged menus and, if necessary, other ingredients of the menu with different temperature levels (for example strongly frozen minus 28 ° C, frozen minus 18 ° C, chilled (6 ° C, cool 10 ° C, tempered 18 ° C) 50 points in the interior 55 several recording rooms 61 to 64 on, which are designed in the intended use for optimal storage of the menus. It can be the interior 55 be divided differently within wide limits by different separation and / or insulating walls 56 to 58 used or arranged in different positions. These recording rooms 61 to 64 are coolable to different temperature levels, with the desired temperature levels for 24 Hours are to be maintained, if no interim opening of the transport box takes place.

In the embodiment according to 11 is the recording room 61 as a freezer room 66 trained and provides a freezer area with a temperature level below minus 18 ° C available. The second recording room 62 is as a fresh room 67 and provides a freshness range with a temperature level between 2 ° C and 8 ° C and preferably between 2 ° C and 6 ° C available. Furthermore, here are two more recording rooms 63 and 64 formed, the receiving space 63 for holding one or for example two white wine bottles and wherein the receiving space 64 intended for holding one or two bottles of red wine. Accordingly, the recording room 63 cooled to a temperature of about 10 ° C and the receiving space 64 tempered to a temperature of about 18 ° C.

The setting of the temperature ranges for the recording rooms 61 to 64 and the maintenance for the given period of time is made by the selection and by the characteristics of different cooling devices 71 and 75 , In addition, there is a further diversification of the temperature levels through the use of different insulating walls 56 to 58 possible that the recording rooms 61 to 64 separate each other. By choosing suitable cooling equipment 71 and 75 and insulating materials, the structure of the insulating walls 56 to 58 and the thickness of the respective insulating walls becomes respectively the temperature level in the receiving spaces 61 to 64 set exactly and dimensioned so that the predetermined temperature differences for a period of preferably at least 16 and in particular at least 24 Stay maintained for hours and allow a release of cooling in the respective adjacent rooms only in a predetermined amount, which then generates the desired temperatures.

The temperature level of the receiving spaces 61 and 62 is here by two different cooling devices 71 and 75 set, each with at least one cold storage 72 respectively. 76 feature. Here are the first cooling device 71 cold storage 72 a first cold storage type 73 used. The second cooling device 75 is using cold storage 76 a second cold storage type 77 operated. Both cold storage types 73 and 77 should be designed as latent heat storage, ie be filled with liquids that perform a phase change when cooled. As the first cold storage type 72 for the freezer room 66 can a saline battery (cold storage 72 ) be used. When second cold storage type 77 for the fresh room 67 can a paraffinhaltiger battery (cold storage 76 ) be used.

For fresh products, for example, an antifreeze can be used instead of the adapted cooling, which is designed as a latent heat storage and supplies heat, if the as a fresh room 67 trained recording room 62 cooled too much. This can happen, for example, in winter when the transport box is outdoors for a long time in very cold outdoor temperature conditions.

Inside the transport box 50 can have one or more recording devices 79 be formed, between each preferably a Geschirreinheit 1 is receivable to also the return transport of the transport box 50 Reliable with the appropriate number of dishes.

The transport box 50 to 11 has in the lid 54 over cold storage 72 and 74 , It is also possible that additional cold storage are housed in the bottom of the transport box or at other suitable locations.

12 shows another concept of a transport box 150 for holding a number of outer packaging 40 , in each of which, for example, a Geschirreinheit 1 with the ingredients of it on the menu 30 is included. Also this transport box 150 has a number of recording rooms 161 to 164 which can be cooled to different temperature levels. The recording room 161 can again as a freezer 166 be formed and provide a temperature zone less than minus 18 ° C. The recording room 162 can again as a fresh room 167 serve and the reception rooms 163 and 164 may be provided for receiving a certain number of wine bottles, for example, the receiving space 163 for receiving white wine - and the recording room 164 intended for holding red wine bottles. The bottles are shown here standing for better recognition, in practice, a lying position is preferable.

In the lid 154 here is just a cold storage 172 as a cooling device 171 accommodated. The cold storage 172 consists of a dry ice plate, which provides a sufficiently low temperature to even in the first receiving space 161 to ensure a sufficiently deep freezing temperature of less than minus 18 ° C, if necessary even minus 28 ° C. Since skin contact with dry ice is dangerous, the ingredients of the lid can 154 between which the dry ice is taken up, after the introduction of the cold storage 172 sealed to protect the user or the carrier.

Here are the different temperature levels in the receiving spaces 161 to 164 solely on differently designed insulating inserts 156 to 159 set. Put simply, the insulator insert is 156 thinner than the insulating insert 157 which in turn is thinner than the insulating insert 158 , The thickest is the insulating insert 159 between the cold storage 172 and the recording room 163 for red wine bottles. Alternatively, it is also possible that the insulation materials of the individual insulating inserts 156 to 159 correspondingly have different heat conduction properties, so that corresponding heat transfer coefficients are provided which ensure compliance with a corresponding temperature level.

Simplified are shown in 12 the partitions 160 , which also have corresponding wall thicknesses or are made of appropriate materials, in order to also in the horizontal direction within the transport box 150 to ensure a corresponding temperature distribution.

13 shows the off 12 known transport box 150 by an optional unit 80 is extended and thereby can accommodate additional outer packaging.

Overall, a system is provided in which partially prepared food and food are sealed on a Geschirreinheit, then packaged in a transport box to reach the consumer and cooked there in a cooking appliance after delivery to the end or possibly even just tempered. Here, high quality food can be offered, for example, produced without any preservatives. This means that the food is made and partially prepared for short-term consumption. The food is sealed on trays, repackaged and delivered in a transport box, the individual menus can be delivered to a Geschirreinheit either fresh or sufficiently frozen. For freezing cryogenic freezing is preferably used, whereby on the one hand lower ice crystal formation in the frozen food and on the other hand increased stability of the food to be transported in, for example, finely decorated dessert variants is achieved.

The Geschirreinheit may for example be formed as a ceramic plate and preferably forms the lower part of the sealed menu. This can be done professionally set up the menu in advance. Preferably dishwashing units are used in the form of plates, which on the Dimensions of the cooking appliance to be used are individually tailored. Particular preference is given to using such length and width dimensions in which a plurality of dishwashing units are finished at the same time in a cooking appliance with a high-frequency heating source.

As a material for the Geschirreinheit a ceramic plate of magnesium oxide is preferably provided. Such a material is produced with a comparatively high firing temperature. Such a dishwashing unit has a constant and high impact strength at a lower weight. The low weight is advantageous in the transport and the impact strength positively influences the multi-purpose use of the Geschirreinheit. For example, more than 100 or 160 missions per dish are desired.

For sealing, a sealing machine 200 be used, in which a vacuum skin method is used. Preferably, the film is sealed directly on the ceramic plate. For the sealing is in addition to the height of the plate edge (edge section 4 ) Also the angle of the plate edge or the edge portion of the plate mirror of importance. Preferably, the space between the film and the mirror portion or the feed is partially vacuumed. For this purpose, a secure adhesion of the film to the material of the Geschirreinheit (ceramic) is required. The foods are prepared, for example, by applying special glazes so that the film adheres only minimally or not at the food when removing.

Preferably, a specific tempered film is used with which a high-quality prepared menu is not crushed. The film prevents slippage during transport. A partially vacuumed atmosphere is sufficient on a regular basis, since only a short-term durability is required. The degree of vacuumization of the type or type and / or the composition and / or the state of aggregation of the components to be packaged 30 set.

The surface of the ceramic dish or the Geschirreinheit has a significant impact on the success of the sealing. Advantageous results have been achieved with rough surfaces. But even smooth surfaces can be suitable for sealing.

Alternatively to a seal directly on the surface of the Geschirreinheit also the use of a separate plastic shell as a lower shell is possible. Then, the lower shell can for example be made of plastic and the packaging can be done conventionally on the existing plastic lower shell.

It is also possible to apply the sealing material directly on the Geschirreinheit so as to ensure a complete closure. Such a sealing material can, for example, on the underside of the edge portion 4 be applied.

Preferably, a clear film is used for sealing, which allows the user when opening the outer packaging a direct view of the menu.

For sealing, it is possible to use film with a standard thickness of, for example, 100 μm. But it is also possible to use thinner or thicker film, with a thickness of 85 microns or 75 microns appears promising.

Before vacuuming and sealing, the film is preferably tempered.

If the film is sealed on the decorative edge of the Geschirreinheit, so for example, an optical match of the decor with the band outside of the outer packaging can be used.

Preferably, a tableware is sealed at room temperature because a chilled or frozen plate can not be readily sealed due to moisture formation. After sealing, the packaged menu can be stored frozen.

After sealing, the tableware unit is packed in a box which, in addition to decorative elements, also bears an identification of the menu.

To transport the packaged menus, a transport box is used, which is preferably based on the base material EPP (Expanded Polypropylene). A returnable transport box will be made available, providing several climate zones that take into account the particular characteristics of the food. Thus, both frozen and fresh food as well as the wine suitable for the dish can be delivered well-tempered. This is a time buffer of 24 Hours targeted.

It is possible to use cold storage based on salts and also based on paraffin-containing cooling battery systems. It is important that in the freezer area the limit of minus 18 ° or minus 28 ° C is never exceeded and in the fresh area the limit of plus 2 ° C is never exceeded, in order to avoid freezing of the fresh food. For this example, paraffin-containing cooling batteries can be used.

Sliding partitions in the interior of the transport box ensure variable use. The dimensions of the transport box are based on the dimensions of the outer packaging and thus also on the dimensions of the Geschirreinheit.

Preferably, the receiving spaces for wine bottles are designed so that they are transported as lying in the wine refrigerator and stored. It is possible that a foil is applied to the wine bottle, which directly measures and displays the temperature of the wine.

As a cooling medium, for example, dry ice can be used, in which case care is taken to protect against the user from the low temperatures of dry ice as a cooling medium.

A significant advantage of the choice of dry ice as a cooling medium is the economic advantage, since dry ice is cheap and easy to handle. If rechargeable batteries are used, they must be deep-frozen and quickly used on site before use, as otherwise condensation will build up on the rechargeable batteries.

To form different climates insulating walls can be used with different thermal conductivities, the heat conductivity describes the ability of the material to transport thermal energy by means of heat conduction. The thickness and nature of the individual insulating walls are at a maximum 24 Geared for hours of transportation of food. Similarly, the amount of dry ice used is also aligned to a 24-hour cycle.

Removable partition walls allow the use of the interior of the transport box, for example, only for food, for example, if no wine must be included.

It is possible to expand the transport box by an optional unit or by several additional units. Preferably, the auxiliary unit is then locked at the bottom of the transport box. This has the advantage that the lid of the transport box does not need to be changed.

LIST OF REFERENCE NUMBERS

1

Tableware, dishes

2

body

3

mirror section

4

edge section

5

width

6

length

7

angle

8th

contact surface

9

edge

10

decorative edge

11

decor line

12

decorative width

14

lower edge section

15

foil

16

gap

21

seal material

22

auxiliary edge

25

subshell

30

component

40

overpack

50

Pet crate

53

ground

54

cover

55

inner space

56

insulating wall

57

insulating wall

58

insulating wall

61

accommodation space

61

accommodation space

63

accommodation space

64

accommodation space

66

Freezer room

67

fresh room

68

commitment

69

opening

70

handle

71

first cooling device

72

cold storage

73

first cold storage type

74

cold storage

75

second cooling device

76

cold storage

77

second cold storage type

78

antifreeze

79

recording device

80

additional unit

100

Cooking appliance

101

oven

102

Garebene

103

Hochfrequenzheizquelle

105

Garraumbreite

106

Garraumlänge

150

Pet crate

154

cover

155

inner space

156

insulating insert

157

insulating insert

158

insulating insert

159

insulating insert

160

partition

161

accommodation space

161

accommodation space

163

accommodation space

164

accommodation space

166

Freezer room

167

fresh room

172

cover

200

sealing machine

201

film feed

202

suction

203

Pressure measuring unit

204

sealing tool

206

accommodation space

Claims (17)

Method for sealing partially prepared components (30) of a menu, wherein the components (30) are positioned on a tableware (1) and covered with a film (15), characterized in that a gap (16) between the component (30 ) and the film (15) is partially vacuumed. Method according to the preceding claim, wherein in the vacuuming air is sucked to a proportion of at least 20% from the intermediate space (16). Method according to one of the preceding claims, wherein in the vacuuming air in a proportion of greater than 20% in the intermediate space (16) remains. Method according to one of the preceding claims, wherein the degree of vacuuming depends on the components (30) to be sealed. Method according to one of the preceding claims, wherein in the vacuuming, the film (15) partially applies to on the Geschirreinheit (1) positioned components (30). Method according to one of the preceding claims, wherein the film (15) is stretched at least in regions before covering the components (30). A method according to any one of the preceding claims, wherein the film (15) is heated prior to covering the tableware (1) or components (30). Method according to one of the preceding claims, wherein between the Geschirreinheit (1) and the above the Geschirreinheit (1) positioned film (15) air is blown before the film (15) is lowered onto the Geschirreinheit (1). Method according to one of the preceding claims, wherein the film (15) is applied to an edge portion (4) of the Geschirreinheit (1). Method according to one of the preceding claims, wherein the foil (15) is pressed against the edge portion (4) of the tableware unit (1). Method according to one of the preceding claims, wherein the film (15) in the vacuuming partially applied to the Geschirreinheit (1). Method according to one of the preceding claims, wherein the film (15) around the edge (9) of the Geschirreinheit (1) folded and / or applied from below to an edge portion (14) of the Geschirreinheit (1). Method according to one of the preceding claims, wherein the harness (1) comprises a body (2) which consists at least substantially of a ceramic-like material and / or a body (2) which consists at least in part of magnesium oxide. A sealing machine (200) for sealing partially processed ingredients (30) of a menu on a tray (1), comprising a film feeder (201) for feeding a sheet (15) to the tableware (1), and a suction device (202) a gap (16) between the component (30) provided Extracting the bowl unit (1) and the foil (15), characterized in that the sealing machine (200) is suitable and arranged for separating the space (16) between the dish unit (1) provided with a feed (30) and the foil (15 ) to partially vacuum. A sealing machine (200) according to the preceding claim, wherein the sealing machine (200) is adapted and arranged to increase the gap (16) between the dish unit (1) provided with a feed (30) and the film (15) by at least 20% vacuuming. A sealing machine (200) according to any one of the preceding claims, wherein the sealing machine (200) is adapted and arranged to space the space (16) between the dish unit (1) provided with a feed (30) and the film (15) by a maximum of 70 % to vacuum. Sealing machine according to one of the three preceding claims, comprising a pressure measuring unit (203), with which a measure of an internal pressure in the intermediate space (16) is detected.

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