EP0374071B1 - Schale für Nahrungsmittel - Google Patents

Schale für Nahrungsmittel Download PDF

Info

Publication number
EP0374071B1
EP0374071B1 EP19890460044 EP89460044A EP0374071B1 EP 0374071 B1 EP0374071 B1 EP 0374071B1 EP 19890460044 EP19890460044 EP 19890460044 EP 89460044 A EP89460044 A EP 89460044A EP 0374071 B1 EP0374071 B1 EP 0374071B1
Authority
EP
European Patent Office
Prior art keywords
tray
ribs
product
base
tray according
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 - Lifetime
Application number
EP19890460044
Other languages
English (en)
French (fr)
Other versions
EP0374071A1 (de
Inventor
Jean Roze
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VITREENNE D'ABATTAGE Ste
Original Assignee
VITREENNE D'ABATTAGE Ste
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by VITREENNE D'ABATTAGE Ste filed Critical VITREENNE D'ABATTAGE Ste
Publication of EP0374071A1 publication Critical patent/EP0374071A1/de
Application granted granted Critical
Publication of EP0374071B1 publication Critical patent/EP0374071B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/261—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for draining or collecting liquids without absorbing them
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/34—Trays or like shallow containers

Definitions

  • the present invention relates to a tray for packaging a food product, in particular a meat (for example a minced steak) or a fish, a preparation based on meat or fish.
  • a food product in particular a meat (for example a minced steak) or a fish, a preparation based on meat or fish.
  • a tray having the general shape of a small dish with a flat bottom which is intended to receive the product and to be then covered (at the same time as the product) with a thin and transparent plastic film.
  • Trays of this type are now widely used, in particular for the packaging of meats and meat products, with a view to their presentation in stores, in particular in the refrigerated butchery departments of department stores.
  • These are generally trays of light synthetic material, such as expanded polystyrene, covered with a stretch film of hot-welded plastic, for example polyethylene.
  • the tray ensures the packaging its rigidity and allows easy gripping of the article by customers; the plastic film protects the product from the outside environment.
  • Such packaging is therefore perfectly hygienic and allows good preservation of the product for several days.
  • This phenomenon is therefore a psychological brake on the sale of certain meat products in this type of tray, and in particular the sale of beef products such as minced steaks.
  • This tray has the general shape of a rectangular dish with a flat bottom having lateral edges, at least certain zones of which protrude outwards relative to the external face of the side wall of the tray, the latter being intended to receive the product - in this case the meat - and then to be covered with a thin plastic film, the latter then enveloping the tray to form opposite each of said overflowing zones an air pocket which is located outside of the tray, in the space delimited by the external face of its wall, the lower face of the projecting rim and the plastic film.
  • the flat bottom of the tray is lined with a series of fine ribs arranged to support the product at a certain distance above the bottom so that the product does not come into contact with the areas of this bottom. which are located between the ribs, and that the air trapped under the thin film can circulate freely in the free space thus formed between the product and the bottom.
  • the main objective of the invention is to improve the oxygenation capacity of the product, by supplying for this a greater quantity of available air.
  • Another objective is to improve the quality and homogeneity of this oxygenation by promoting the circulation of air around the product.
  • Document LU-A-77 581 describes a tray adapted to receive stacked flat articles, such as slides.
  • This tray has a peripheral rim projecting outwards, intended to allow its connection with a cover fitting onto the tray.
  • this rim are provided recesses which bottom communicate the inside of the tray with the outside. They form ventilation channels, preventing condensation, even if the slides enclosed in the tray are still wet.
  • a tray of this type is however not suitable for receiving certain food products, in particular meat or fish, which must be completely isolated from the outside by the plastic covering film.
  • the tray according to the invention is of the same general type as that according to FR-A-1 350 420. It has the general shape of a rectangular bowl with a flat bottom having lateral edges, at least certain zones of which project outwardly through relative to the external face of the side wall of the tray, the latter being intended to receive the product and then to be covered with a thin plastic film, the latter then enveloping the tray to form opposite each of said zones an air pocket which is located outside the tray, in the space delimited by the external face of its wall, the underside of the overflowing rim and the plastic film, the flat bottom of the tray also being lined with a series of fine ribs arranged to support the product at a certain distance above the bottom in such a way that the product does not come into contact with the areas of this bottom which are between the ribs, and that the air trapped under said thin film can circulate freely in the free space thus formed between the product and the bottom.
  • the volume of the pocket naturally depends on the height of the tray, the length of the area to be overflow, and the amplitude of the overflow. By properly determining these values, it is therefore possible to obtain a relatively large volume, which is not negligible compared to the volume of air trapped under the film inside the tray.
  • the air contained in the external pockets is added to the internal air to achieve the desired oxygenation effect.
  • the tray when - at the point of sale - the tray is placed in a refrigerated display, the air in these pockets cools faster than the indoor air, and the temperature difference generates an air movement which circulates all around the product in a particularly beneficial way.
  • the tray shown in Figures 1 to 4 is a small bowl of light synthetic material, for example polystyrene expanded obtained by molding. It has an approximately rectangular outline, with rounded corners.
  • the tray is shown roughly at scale 1; it is dimensioned so as to receive a flat-shaped hamburger with an oval outline; this steak, designated (S), is shown in strong dashed lines inside the tray in FIG. 1.
  • the tray has a bottom 16 and a side wall 15.
  • the inner face of the bottom has been designated by the reference 10, while the inner face of the side walls has been designated by the reference 11.
  • the side wall 15 has, over the entire periphery of the tray, a rim 12; the parts of the rim corresponding to the large side of the rectangle have been designated by the reference 12a and by 12b the parts of the rim corresponding to the small side.
  • the corner parts (corners of the rim) have been designated by the reference 13.
  • the parts 12a have an outer edge slightly set back, which gives them a narrower width than that of the rim 12b and the angular parts 13.
  • the rims 12b and the corner areas 13 have a relatively wide large, so that they project substantially outwardly relative to the corresponding external face of the side wall 15 (see Figure 2 in particular).
  • the side walls 11 diverge very slightly towards the opening of the tray, by an angle (u) (see FIG. 2) which is of the order of a few degrees.
  • the bottom wall 10 is provided with a series of fine ribs 2; these are arranged parallel to each other and are equidistant; they extend over the surface 10 throughout the zone which corresponds to the surface of the steak (S). In the central region of the tray, these ribs extend over the entire width of the bottom, and consequently connect the two opposite side walls 15; on the contrary, when approaching the short sides of the tray, the length of these ribs decreases progressively, and their connection with the side walls of the tray is made by means of ribs 3 which have a width and a height substantially greater than those of the ribs 2. The lengths of the ribs 3 are determined to follow the outline of the steak (S), as is clear from the observation of FIG. 1.
  • the ribs 2 - which form integral parts of the bottom 16 - have a section approximately in the form of an isosceles trapezium, the large base of which is integral with the bottom while the small base is rounded.
  • the width (l) of the rib is preferably close to its height (e), this common dimension being for example 2 mm.
  • the spacing (k) of the ribs 2 is of the order of 8 mm.
  • the ribs 3 also have a cross-section in the shape of an approximately trapezoid with a rounded apex, similar to that of the ribs 2, but of substantially larger dimensions.
  • the height (i) of these ribs 3 is for example of the order of 5 mm while their width at the base is of the order of 4 mm.
  • the series of central ribs which directly connects the two large side walls of the tray, is connected to a series of similar ribs 20 which are formed on these side walls.
  • the ribs 20 have a conical shape, and their width gradually decreases towards the opening of the tray. Between the ribs 20, recesses 4 are provided in the side walls 11.
  • the tray rim parts located at the corners and designated 13, have a thickness greater than that of the rest of the rim and, according to an essential characteristic of the invention, this additional thickness is hollowed out by a series of channels 130, the number of four in the embodiment shown; the role of these channels will be explained later.
  • the outer face of the bottom 16 has a peripheral recess 14 intended to facilitate the stacking of empty trays by nesting in one another.
  • Figures 5 and 6 show a minced steak (S) conditioned inside the tray, the whole being covered with a plastic film stretched and heat welded.
  • the steak (S) rests on the series of ribs 2 and is therefore raised relative to the areas of the bottom 10 which are located between these ribs.
  • the steak is kept in the correct position, centered in the tray, thanks to the ribs of larger dimensions 3, which act as centering blocks.
  • the tray is dimensioned in height so that the thickness of the steak is smaller than the height of free space inside the tray once the film 5 has been put in place. There is therefore a certain clearance (j) (for example of the order of 5 mm) between the film 5 and the top of the ground steak (S).
  • the air trapped inside the tray under the plastic film can circulate freely all around the chopped steak (S), and the oxygen it contains can therefore access any point on its surface.
  • the shape of the ribs, their height and their spacing is such that the bearing zones of the underside of the steak with these ribs are very fine and of negligible area, these ribs nevertheless ensuring sufficient retention of the ground steak in the raised position for that the latter cannot be supported by deformation, or as a result of the penetration of the ribs inside the steak, against the free areas of the surface 10 (areas located between the ribs 2).
  • the underside of the steak (S), the bottom 10 and the ribs 2 therefore define a series of parallel channels in which the air can circulate; these channels open freely at their ends, either between the blocks 3, or (for the central series) in the recesses 4.
  • the air passing under the steak (S) can join the space located above this steak, and vice versa.
  • the film 5 is kept spaced from the tray by spaces - or air pockets - 8 (see FIGS. 5, 6).
  • the quantity of air which is trapped under the film 5 outside the tray, in these pockets, is not negligible. Thanks to the fact that the corners 13 are raised relative to the edges of the tray, the film 5 does not come into direct contact with certain areas of the edges 12a, 12b, so that the air included in the spaces 8 can communicate with the interior of the tray; this possibility of communication is further increased by the presence of the channels 130.
  • the tray 1 ′ which is the subject of the second embodiment shown in Figures 7, 8 and 9 is intended to receive side by side two minced steaks (S1, S2).
  • S1, S2 The constituent elements of the tray identical or similar to those of the first embodiment have been given the same references.
  • the bottom 10 of the tray is lined with a series of grooves which this time are arranged longitudinally relative to the major axis of the rectangular tray (but always transversely relative to the major axis of the steaks).
  • the ribs of the central region of the tray connect to similar ribs 20 provided on the walls corresponding to the short sides of the tray.
  • the outer ribs are connected to these same walls by means of larger ribs 3 which constitute blocks for centering the steaks.
  • the tray is partially compartmentalized by two studs 6 which are arranged opposite one another. These studs form integral parts of the central zone of the walls constituting the long sides of the tray. Their height is slightly lower than the height of the side walls of the tray, which leaves a free space (h) above the studs (see Figure 9). It is however greater than the thickness of a steak.
  • the rim parts 12b and 13 with an outer overhang make it possible to provide outside the tray, without the plastic film, air pockets which communicate via the channels 130 provided in the corners, with the inside of the tray to increase the desired oxygenation effect.
  • the contact areas of the minced steaks with the tray are very fine lines, both on the underside of the steak (resting on the ribs 2) and on its edge (resting against the ribs 61 and 20); similarly the bearing zones of the lower edge of the steaks with the blocks 3 and 7 have negligible areas. The steaks are therefore perfectly ventilated.
  • the studs 6 have a height slightly less than that of the walls of the tray, but nevertheless greater than the thickness of the product contained in the tray, these studs serve as supports of nestable nature. It is indeed possible to stack one on top of the other several trays without the product coming into contact with the upper film on the one hand and having to support the weight of the trays on the other. Thus designed, the studs therefore guarantee the maintenance of air circulation on the upper face of the product, even in the case where the trays are stacked.
  • the tray 1 ⁇ which is the subject of the third embodiment illustrated in Figure 10 is dimensioned so as to receive side by side three minced steaks (S1, S2 and S3).
  • This embodiment is quite similar to that of FIG. 7, with the exception that two pairs of studs 6 are provided ensuring triple compartmenting of this tray.
  • ribs 2 and the centering elements 6, 3 which come from molding with the rest of the tray, play a non-negligible role in stiffening the tray.
  • the stud 6 is preferably lightened in order to avoid excess thicknesses of molding materials; for this purpose a recess 62 is produced by molding in the underside of the tray.
  • Such a tray is particularly suitable for packaging a minced steak, it can be used for other meat food products, in particular slices of meat, pieces of meat (roast for example) or poultry.
  • the shape of the tray will naturally be adapted to the product concerned.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Ceramic Engineering (AREA)
  • Packages (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Claims (14)

  1. Behälter zur Verpackung eines Nahrungsmittels, der die allgemeine Form einer rechteckigen Schale (1) mit flachem Boden hat und der seitliche überstehende Ränder (12a, 12b) aufweist, von denen zumindest einige Bereiche (13) bezüglich der Außenseite der Seitenwand (15) des Behälters nach außen vorstehen, wobei dieser dafür vorgesehen ist, das Produkt aufzunehmen und anschließend von einer dünnen Kunststoffolie (5) bedeckt zu werden, wobei die letztere dann den Behälter umhüllt, um bezüglich jedes der vorstehenden Bereiche (13) eine Lufttasche (8) zu bilden, die außerhalb des Behälters in dem von der Außenseite seiner Seitenwand, der inneren Seite des vorstehenden Randes und der Kunststoffolie (5) begrenzten Raum gelegen ist, der flache Boden (10) des Behälters außerdem mit einer Reihe feiner Rippen (2) versehen ist, die dafür eingerichtet sind, das Produkt (S) in einem bestimmten Abstand (e) oberhalb des Bodens (10) in der Weise zu tragen, daß das Produkt nicht mit den Bereichen des Bodens (10) in Kontakt kommt, die sich zwischen den Rippen befinden und die unter der dünnen Folie (5) eingeschlossene Luft frei in dem freien Raum zirkulieren kann, der auf diese Weise zwischen dem Produkt (S) und dem Boden (13) gebildet wird, dadurch gekennzeichnet, daß die vorstehenden Bereiche (13) von Kanälen (130) durchzogen sind, mittels derer das Innere des Behälters mit dem Inneren der Lufttasche (8) kommuniziert.
  2. Behälter nach Anspruch 1, dadurch gekennzeichnet, daß die von Kanälen (130) durchzogenen Bereiche (13) die Eckbereiche der Seitenränder (12a, 12b) sind.
  3. Behälter nach einem der Ansprüche 1 oder 2, dadurch gekennzeichnet, daß die Rippen (2) einen annähernd trapezförmigen, gleichschenkligen Abschnitt haben, dessen große Grundlinie aus einem Stück des Bodens (10) besteht und dessen kleine Grundlinie abgerundet ist und als Auflage des Produkts (S) dient.
  4. Behälter nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Höhe (e) der Rippen zwischen 1,5 und 3 mm, vorzugsweise bei ungefähr 2 mm liegt.
  5. Behälter nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß die Rippen (2) zueinander parallel angeordnet und abstandsgleich sind.
  6. Behälter nach einem der Ansprüche 2, 3, 4 und 5, zusammengenommen, dadurch gekennzeichnet, daß die Rippen an ihrer Basis eine Breite (l) von ungefähr 2 mm und einen Abstand (k) von ungefähr 8 mm haben.
  7. Behälter nach einem der Ansprüche 5 oder 6, dadurch gekennzeichnet, daß die Rippen (2) einerseits parallel zu zweien seiner überstehenden Ränder (12a) sind und daß andererseits mindestens die Gruppe von Rippen (2), die in dem zentralen Bereich des Behälters gelegen ist, an eine Gruppe von ähnlichen Rippen (20) anschließt, die an den Seitenwänden (11) des Behälters ausgebildet sind, die den zwei anderen überstehenden Rändern (12b) entsprechen, wobei diese Rippen durch Vertiefungen (4) getrennt sind, die das Passieren von Luft erlauben.
  8. Behälter nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß die Eckbereiche (13) der seitlichen überstehenden Ränder (12a, 12b) eine abgerundete Form und eine größere Höhe als die der überstehenden Ränder besitzen, und ihre überstehende Dicke von den Kanälen (130) durchzogen ist.
  9. Behälter nach einem der Ansprüche 1 oder 8, dadurch gekennzeichnet, daß wenigstens eine Gruppe von Rippen (2), die in der Nachbarschaft eines Randes des Behälters gelegen ist, an die Seitenwand anschließt, an welche sie über merklich breitere und höhere Rippen (3), die Zentrierklötze für das Produkt (S) auf dem Boden des Behälters bilden, anstößt.
  10. Behälter nach einem der Ansprüche 7 bis 9, der dazu bestimmt ist, mehrere identische Produkte (S) Seite an Seite aufzunehmen, dadurch gekennzeichnet, daß er mit Elementen (3, 6, 7) versehen ist, die in der Lage sind, die Zentrierung von Produkten auf dem Boden des Behälters zu gewährleisten, ohne dem freien Zirkulieren der Luft um die Produkte entgegenzuwirken.
  11. Behälter nach Anspruch 10, dadurch gekennzeichnet, daß die Zentrierelemente wenigstens ein Paar Kontaktstellen (6) enthalten, die einander gegenüberliegend an zwei gegenüberliegende Seitenwandungen (11) des Behälters angrenzend angeordnet sind, wobei die Höhe dieser Kontaktstellen (6) geringfügig kleiner als die des Behälters, aber größer als die Dicke des Produktes ist.
  12. Behälter nach Anspruch 11, dadurch gekennzeichnet, daß jede Kontaktstelle (6) an ihren Seiten mit Rippen (61) bestückt ist, die eine Verlängerung der Rippen (2) des Bodens (10) bilden, welche an jene Kontaktstelle anstoßen.
  13. Behälter nach einem der Ansprüche 11 oder 12, dadurch gekennzeichnet, daß in dem Bereich, der sich zwischen zwei Kontaktstellen (6) desselben Paares erstreckt, einige der Rippen (2) des Bodens (10) von merklich breiteren und höheren Rippen (7), die Zentrierklötze auf dem Boden des Behälters für zwei benachbarte Produkte bilden, unterbrochen sind.
  14. Behälter nach einem der vorangehenden Ansprüche, dadurch gekennzeichnet, daß der Behälter (1) aus einem leichten synthetischen Material, wie zum Beispiel aufgeschäumtem Polystyrol, besteht und durch Formen gewonnen wird, wobei die besagten Zentrierelemente (3, 6, 7) integrale Bestandteile bilden, die durch das Formen zusammen mit dem Rest des Behälters entstehen.
EP19890460044 1988-12-16 1989-12-15 Schale für Nahrungsmittel Expired - Lifetime EP0374071B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8816881A FR2640584B1 (fr) 1988-12-16 1988-12-16 Barquette pour le conditionnement d'un produit alimentaire
FR8816881 1988-12-16

Publications (2)

Publication Number Publication Date
EP0374071A1 EP0374071A1 (de) 1990-06-20
EP0374071B1 true EP0374071B1 (de) 1993-09-29

Family

ID=9373215

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19890460044 Expired - Lifetime EP0374071B1 (de) 1988-12-16 1989-12-15 Schale für Nahrungsmittel

Country Status (4)

Country Link
EP (1) EP0374071B1 (de)
DE (1) DE68909569D1 (de)
ES (1) ES2046523T3 (de)
FR (1) FR2640584B1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5863578A (en) * 1996-04-25 1999-01-26 Carnival Brand Seafood Company Microwaveable vacuum packed seafood package and process
US5863576A (en) * 1996-04-25 1999-01-26 Carnival Brand Seafood Company Vacuum packed microwaveable lobster package and process
US5817353A (en) * 1996-04-25 1998-10-06 Carnival Brand Seafood Company Flat pack vacuum packed seafood package and process
US5827554A (en) * 1996-04-25 1998-10-27 Carnival Brand Seafood Company Flat pack vacuum packed seafood package and process for producing microwaveable shrimp
NZ518485A (en) * 2002-04-18 2004-10-29 Vertex Pacific Ltd Thermoplastics tray with spikes inward of raised perimeter to retain meat or fish
AU2006100287B4 (en) * 2002-04-18 2006-08-17 Alto Packaging Limited Trays
IT201600122827A1 (it) * 2016-12-02 2018-06-02 Attilio Vignoni Contenitore per il confezionamento e l’esposizione in scaffali di prodotti alimentari.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH385618A (de) * 1959-03-31 1964-12-15 Akerlund & Rausing Ab Verfahren zur Herstellung eines Schichtkörpers, Einrichtung zur Durchführung des Verfahrens und nach dem Verfahren hergestellter Schichtkörper
US3151799A (en) * 1962-04-04 1964-10-06 Dow Chemical Co Packaging tray
GB974180A (en) * 1962-06-26 1964-11-04 Metal Box Co Ltd Improvements in or relating to containers of thermoplastic material
US3220631A (en) * 1964-04-23 1965-11-30 Diamond Int Corp Display tray
NL7706344A (nl) * 1976-06-22 1977-12-27 Geimuplast Mundt Kg Peter Verpakkings- en/of verzendhnuder van kunststof.
SE436490B (sv) * 1978-11-20 1984-12-17 Jorgen Vagn Jolner Anordning vid behallare, sasom trag eller kruka, med botten och sidoveggar

Also Published As

Publication number Publication date
FR2640584A1 (fr) 1990-06-22
EP0374071A1 (de) 1990-06-20
FR2640584B1 (fr) 1991-05-24
ES2046523T3 (es) 1994-02-01
DE68909569D1 (de) 1993-11-04

Similar Documents

Publication Publication Date Title
EP0732275A1 (de) Verpackung zum Verpacken und Konservieren von Frischwaren
EP0374071B1 (de) Schale für Nahrungsmittel
US20030129284A1 (en) Shrimp ring
FR2892388A1 (fr) Barquette a compatiments reglables
FR2664805A1 (fr) Assiette composite pour aliments prealablement prepares.
FR2885605A1 (fr) Ensemble de conditionnement d'une portion alimentaire
FR2755432A1 (fr) Conditionnement pour des animaux aquatiques vivants, notamment des huitres
EP1838586A2 (de) Lebensmittelpackung und mindestens zwei solche lebensmittelpackungen umfassendes lebensmittelverpackungssystem
FR2649960A1 (fr) Boite a gateaux
FR2707608A1 (fr) Emballage pour la présentation et la conservation de produits alimentaires, du genre fruits ou analogues.
FR2646407A1 (fr) Boite de conservation de produits alimentaires
EP0755876A1 (de) Verpackung zum Verpacken und Konservieren von mindestens zwei Nahrungsmittelkomponenten
FR3137669A1 (fr) Emballage de produits alimentaires et dispositif d’emballage associe
FR2584683A1 (fr) Recipient pour au moins une portion d'une preparation culinaire, notamment de patisserie.
FR2674820A1 (fr) Barquette de conditionnement de morceaux de viande presentes a plat.
FR2739758A1 (fr) Plat cuisine et son procede de fabrication
BE1003546A3 (fr) Recipients empilables.
FR2784971A1 (fr) Boite d'emballage pour confiserie
FR2856386A1 (fr) Boite d'emballage alimentaire ventilee
FR2729371A3 (fr) Emballage de conditionnement et de presentation de preparations alimentaires notamment en restauration rapide
FR2825346A1 (fr) Emaballage pour le conditionnement et la consommation de salades composees
FR2700522A1 (fr) Dispositif d'emballage de produit à exsudat.
FR2577898A1 (fr) Emballage pour produit a exsudation
FR2981244A3 (fr) Contenant pour la fermentation de patons
FR2626258A3 (fr) Emballage pour produits alimentaires en tranches, plus particulierement pour jambon cuit ou cru

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): BE DE ES GB GR IT LU NL

17P Request for examination filed

Effective date: 19901213

17Q First examination report despatched

Effective date: 19920521

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): BE DE ES GB GR IT LU NL

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Effective date: 19930929

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 19930929

Ref country code: GB

Effective date: 19930929

Ref country code: DE

Effective date: 19930929

REF Corresponds to:

Ref document number: 68909569

Country of ref document: DE

Date of ref document: 19931104

ITF It: translation for a ep patent filed

Owner name: ING. MILANI GIORGIO

EPTA Lu: last paid annual fee
REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2046523

Country of ref document: ES

Kind code of ref document: T3

NLV1 Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act
GBV Gb: ep patent (uk) treated as always having been void in accordance with gb section 77(7)/1977 [no translation filed]

Effective date: 19930929

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed
PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 19971201

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 19980115

Year of fee payment: 9

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: LU

Payment date: 19980203

Year of fee payment: 9

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 19981215

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 19981216

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 19981231

BERE Be: lapsed

Owner name: SOC. VITREENNE D'ABATTAGE

Effective date: 19981231

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20010301

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED.

Effective date: 20051215