EP3368253B1 - Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide - Google Patents

Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide Download PDF

Info

Publication number
EP3368253B1
EP3368253B1 EP16809282.3A EP16809282A EP3368253B1 EP 3368253 B1 EP3368253 B1 EP 3368253B1 EP 16809282 A EP16809282 A EP 16809282A EP 3368253 B1 EP3368253 B1 EP 3368253B1
Authority
EP
European Patent Office
Prior art keywords
food
jet
cutting
liquid
processing area
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.)
Active
Application number
EP16809282.3A
Other languages
German (de)
English (en)
Other versions
EP3368253A1 (fr
Inventor
Jan GRONEBERG
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.)
Nienstedt GmbH
Original Assignee
Nienstedt GmbH
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 Nienstedt GmbH filed Critical Nienstedt GmbH
Priority to PL16809282T priority Critical patent/PL3368253T3/pl
Publication of EP3368253A1 publication Critical patent/EP3368253A1/fr
Application granted granted Critical
Publication of EP3368253B1 publication Critical patent/EP3368253B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26F—PERFORATING; PUNCHING; CUTTING-OUT; STAMPING-OUT; SEVERING BY MEANS OTHER THAN CUTTING
    • B26F3/00—Severing by means other than cutting; Apparatus therefor
    • B26F3/004—Severing by means other than cutting; Apparatus therefor by means of a fluid jet
    • B26F3/008—Energy dissipating devices therefor, e.g. catchers; Supporting beds therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26F—PERFORATING; PUNCHING; CUTTING-OUT; STAMPING-OUT; SEVERING BY MEANS OTHER THAN CUTTING
    • B26F3/00—Severing by means other than cutting; Apparatus therefor
    • B26F3/004—Severing by means other than cutting; Apparatus therefor by means of a fluid jet
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26F—PERFORATING; PUNCHING; CUTTING-OUT; STAMPING-OUT; SEVERING BY MEANS OTHER THAN CUTTING
    • B26F2210/00—Perforating, punching, cutting-out, stamping-out, severing by means other than cutting of specific products

Definitions

  • the invention relates to a device for dividing food according to the preamble of claim 1.
  • the device can with at least one liquid jet cut food, which are transported by a feed device in at least one feed direction through the device having a processing area.
  • the food to be divided lies on the processing area, the liquid jet being directed towards the food.
  • the cuts are then introduced via an outlet nozzle, from which, in the region of the processing area, high-pressure, bundled liquid jet emerges.
  • the processing area with the food can also be stationary and the outlet nozzle can be moved over the device.
  • EP 1 990 144 A2 Devices for cutting food of this kind are known from EP 1 990 144 A2 known.
  • food especially food from dough, cut by means of water jet cutting.
  • the famous cake pieces are cut out.
  • the outlet nozzle is moved with the water jet transversely to the feed direction of the conveyor belt, so that can be cut together with the movement of the conveyor belt in the forward and backward direction of the desired angle.
  • This device has the advantage that the jet can be collected, so that the water or the other cutting medium can be removed and reused. In addition, this can be used to reduce splashing of the cutting medium below the processing area.
  • this known device still has the disadvantage that particles which are torn away laterally next to the beam intake, do not get into the beam recording. This is particularly disadvantageous in connection with the processing of non-homogeneous foods, since here scattering effects can occur, which can solve larger amounts of the food on the underside. Furthermore, as a result, food particles may adhere to the adjacent areas of the device, which is particularly important in terms of hygiene and e.g. Salmonella can be detrimental.
  • a device for cutting workpieces which has a funnel-like catching mechanism for the emerging from the cutting material cutting jet and entrained particles of the material to be cut.
  • the funnel-like catching mechanism serves essentially as an energy killer for the flow energy of the cutting jet and has at the top of a drain over which the collected liquid can drain from the collecting mechanism. This can be supported by a negative pressure applied to the drain.
  • this device can slow down the cutting jet and capture the mixture of liquid and particles of the cut material and remove, but not suck particles and fluid components from the environment.
  • this collecting device has the disadvantage that on the one hand a mixture of media is discharged and on the other hand solid particles and moisture escape between the underside of the workpiece support and the device, in particular can also deposit on the workpiece. This is aggravated by the fact that due to the high-lying drain dynamic moving liquid is in the funnel-like catching mechanism, can spray back from the droplets against the jet inlet direction.
  • the object of the invention is therefore to provide a device for dividing food, which ensures a reliable and wear-free as possible function at the same time the least possible contamination and pollution of the environment.
  • the suction device can also suck liquid quantities, which are present either at the bottom of the cut or in the form of finely atomized liquid below the food, thereby avoiding contamination of the environment, for example Salmonella, and secondly softening of the food can be.
  • the food is usually cut in frozen, preferably in the frozen state.
  • frozen does not necessarily mean a temperature of less than minus 18 ° C, and temperatures of minus 10 ° C or warmer are to be understood here.
  • an optimization is carried out at which temperatures and pressures of the liquid jet, the best cutting result can be achieved.
  • the processing region of the device has a support which has a jet passage opening for the jet below the liquid jet.
  • the processing area can in principle be part of the feed device, that is, guided together with the conveyor belt through the device. However, preferably, the processing area will be fixed, so that the food is transferred from the feed device to the processing area and is transported away again after processing by the feed device. For this purpose, appropriate means are provided, which push the food on the stationary processing area and push it later on the way away conveyor belt.
  • An embodiment of the feed in a fixed processing area has in front of and behind the processing area in each case a conveyor belt, wherein the front conveyor belt pushes the food on the processing area, while the rear conveyor belt then takes over the cut food and supplies the further processing or packaging.
  • the food can preferably be either positioned on a workpiece carrier or an offset device can be provided, which transfers the food from the front conveyor belt into the fixed processing area and subsequently onto the rear conveyor belt.
  • an offset device may for example be a gripper arm or a sliding element.
  • a gripper arm can be arranged to be operated hydraulically, pneumatically or by a motor, for example, on the device.
  • conveyor belts are provided at the outer edges, which are the food of take over the conveyor belt arranged in front of it and transport it into the processing area. Similarly, after the food has been cut, the food can be transferred via these conveyor belts to the downstream conveyor for further processing or packaging.
  • the present invention can be used in conjunction with water jets as a cutting tool. But it can also find other liquid, possibly even gaseous media use. In particular, it may be helpful to modify the freezing point of the liquid cutting medium by adding salts or other additives.
  • a support is now preferably used below the point of the liquid jet has a beam passage opening through which the liquid jet during the entire cutting path after exiting the food without contact can escape the surrounding support in the editing area.
  • a beam passage opening is used, which is sufficiently large to pass the beam without material removal.
  • the jet can now enter below the food, possibly together with escaped particles, in the beam receiving arranged there.
  • This beam recording is designed in such a way that it is able to catch the beam without the negative effects described above occurring.
  • the jet recording thus acts as a brake and suction for the liquid jet.
  • the beam receptacle in the form of a tube or shaft is formed and geometrically designed and arranged so that even if it were removed from its wall material, this can no longer reach the food with sufficient certainty.
  • the jet velocity and the beam focusing become smaller as the distance from the outlet nozzle increases, material removal in the jet receptacle can also be avoided.
  • the lower suction device By means of the lower suction device according to the invention, not only the liquid particles but also particles and quantities of liquid accumulating around the outgoing jet can now be sucked off.
  • This not only has the advantage already mentioned above that softening of the food by drops adhering to the cutting edge can be avoided, which can also reduce or avoid discoloration of the soil when the cutting fluid is discolored by, for example, fruit pulp in the cake.
  • contamination of the food by particles which can be avoided as a result of cutting can be avoided. For example, when cutting cakes powdered sugar can be whirled up, which can settle in places where this is optically not desired. This avoids the upper suction device.
  • the suction devices can ensure that the environment of the processing area remains free from any precipitating food residues, which contributes to the improvement of hygiene.
  • a beam recording has a slightly bent wall area at a certain distance from the processing area.
  • the liquid jet can then cling to this wall region, so that it is deflected with the radius of the bend of the wall region and can be converted into a channel flow.
  • the associated flow resistances brake the jet of liquid so that the liquid can subsequently be collected and either disposed of or reprocessed.
  • Reprocessing of the liquid used to form the jet of liquid preferably includes filtering to filter out any non-food sourced material that may have entered the liquid. Of course, this also cutting residues of the food itself can be filtered out. Furthermore, the liquid can be heated in the meantime for disinfection or exposed to UV light.
  • the beam absorption can also have further measures to additionally decelerate the liquid jet.
  • a countercurrent nozzle into consideration, which directs an air flow or a liquid flow against the liquid jet.
  • the liquid jet is effectively slowed down and widened, so that it can be removed without material removal.
  • Strömungsleitprofile can be used here, these guide profiles can be protected by a small-held change in direction from wear.
  • the beam absorption itself is adapted in shape to the specific design of the cutting process. This concerns in particular the way, how the Food is moved relative to the liquid jet to bring the cut in the food. There are several alternative options for this.
  • the food can be moved through a fixed jet of liquid.
  • the processing area is designed so that it can move the food back and forth in at least one direction and possibly additionally can also rotate.
  • either the processing area can be moved together with the food relative to the liquid jet or the food is rotated by an offset device relative to the processing area and / or moved back and forth.
  • the beam passage opening can then be formed as an oval, rectangular or round opening, since the beam passage opening in this case is stationary to the liquid jet.
  • the processing area is moved relative to the liquid jet, so that the beam passage opening is then formed in the form of a slot or a long hole.
  • a further embodiment of the cutting process may comprise a moving liquid jet relative to the fixed processing area and the stationary food.
  • the beam passage opening is preferably formed in the form of a slot.
  • the liquid jet in turn can be directed at right angles to the feed direction downwards, but it is also angular positions possible. Furthermore, especially in the case of frozen foods, the liquid jet will not cut completely straight through the food, but will easily migrate counter to the feed direction.
  • the spatial position of the beam passage opening therefore preferably takes this offset into account. For this purpose, it is arranged in the feed direction to the respective distance behind the upper point of impact of the liquid jet on the upper side of the food.
  • either the position of the jet receptacle can be adjustably formed together with the beam passage opening or the outlet nozzle of the liquid jet can be provided so movably on the device that it is adjustably mounted relative to the beam passage opening and the beam receptacle in order to take account of a beam emigration due to the resistance of the material to be cut.
  • this can be positioned on a workpiece carrier or even transported without such a workpiece carrier from the feed device through the device.
  • the food can be fixed in the case of using a workpiece carrier on the workpiece carrier.
  • Such a fixation can be done via clamping means or marginal boundaries, between which the food is inserted.
  • the fixation can also be arranged as an external clamping means in the region of the processing region, which, for example, fixes the food from the side, along a circumference and / or from above shortly before the use of the cutting process.
  • the workpiece carrier must also have a jet passage.
  • a typical application of the invention is, for example, the cutting of pies.
  • the peculiarity is that pies often have different layers, which in turn have a different consistency.
  • a cream layer, fruit or fruit pulp may be included in the cake.
  • the temperature of the cake, feed rate and the jet pressure must be optimized so that the example, red Fruchtmark Mrs not smeared along the cutting edge and so an ugly result.
  • a frozen cake ie colder than -10 ° C, especially colder than minus 15 ° C or frozen in food law terms, ie between -18 ° C and preferably -25 ° C, cut.
  • This has, besides the advantage that the Fruchtmark für smeared the further advantage that the shape of the cake is stable and can be easily fixed.
  • the following sliced cake pieces are more easily separated from other pieces of cake and assembled, for example, to a mixed sorting.
  • a common application is namely to assemble sorts of different pie pieces in a package. For this, the produced pies are used, which are otherwise sold as a whole. They are then cut and sorted.
  • Cutting in the frozen state additionally prevents the cake from having to be thawed again for cutting, which is usually the case today when cutting with knives. Ready-made cakes are usually delivered deep-frozen. For the production of the mixed variety compilation, this cake, which was first frozen after production, is then thawed again for cutting in conventional cutting processes by means of ultrasonically excited knives and then frozen again for sorting and delivery. However, this intermediate thawing can lead to quality losses in addition to the time required for this. These are additionally avoided by the invention.
  • the frozen cake is cut, for example, at feed speeds of 2 m / min.
  • a typical jet pressure of the liquid jet is 3500 bar, if solids are in the cake, such as, for example, cores of raspberries or strawberries, can also be a pressure of more than 5,000 bar, preferably between 5,500 bar and 6,000 bar use.
  • a possible application of the invention is the already described processing of cakes.
  • the invention can also be applied to all other foods, in particular to meat, fish, ready meals such as baguettes, tarte or pizza or pastry.
  • the food when processing foods with different thickness along the cutting line, can either be preformed before deep freezing or it can be adapted to the feed rate to the thickness, so that at lower thickness of the feed faster and with a larger thickness of the feed rate is slower.
  • the pre-forming prior to deep freezing has the further advantage that in foods that have a cavity that is compressed before deep freezing, so that undesirable effects in the passage of the liquid jet through avoid this cavity.
  • Such a problem occurs, for example, when cutting squid tubes. If these tubes are flattened and then deep-frozen, a homogeneous, double layer of squid is obtained, which can be cut easily despite the rather rubber-elastic, for food comparatively hard meat.
  • the liquid used for cutting can be additionally cooled, for example to a temperature of a few ° C, in order to reduce the thawing of the cutting edges.
  • the temperature of the liquid may also be below 0 ° C.
  • abrasive particles can be added, which must of course be food grade. These may be, for example, sugar or salt crystals or even edible pieces of food, for example ground nuts or the like.
  • the preferred liquid is water, oil or a dispersion of water and oil.
  • FIG. 1 the essential part of a device for dividing food 1 is shown.
  • Stylized here is a feed device 2 shown, which has a fixed processing area 5 in the central region.
  • the food is transported 1 in the feed direction V first to the processing area 5 and then away from it again for further processing.
  • Via an outlet nozzle 3, a liquid jet 4 is directed to the food 1 in the processing area 5.
  • an upper suction device 8 is provided, can be sucked through the back-spraying particles of the food 1 and also liquid residues.
  • a jet receptacle 6 and a lower suction device 7 are provided, whereby also particles residues and liquid portions can be sucked off via the lower suction device 7.
  • the jet receptacle 6 receives the downwardly exiting liquid jet 4 so that the liquid is collected and either disposed of or reprocessed can be.
  • the upper suction device 8 and the lower suction device 7 have in addition to the greater cleanliness and the avoidance of contamination on the food 1 the advantage that a higher food hygiene can be created.
  • a feature of the device shown here is the transport of the food 1 to the processing area 5, which is formed separately from the transport device. Since foodstuffs 1 are usually quite soft, unlike rigid materials, they can usually only be cut with liquid jets 4 when they rest on a support. On the other hand, this condition has the disadvantage that, when it projects into the liquid jet 4 with partial regions, it brings with it reflections of the cutting fluid and material removal. The latter would not only lead to wear of the edition, but also bring problems in food processing, since of course the deposition of particles that have been removed from the support by the liquid jet 4, on the food 1 is undesirable.
  • the support within the processing area 5 has at least one beam passage opening 10. How this beam passage opening 10 is formed essentially depends on the sequence of movements with which the cut is made in the food 1. For this purpose, the food 1 is moved relative to the outlet nozzle 3. This relative movement can take place either by a movement of the food 1 or by a moving outlet nozzle 3. A combination of both movements is of course possible.
  • FIGS. 4, 5 and 6 Typical movements of the food 1 and the liquid jet 4 are in FIGS. 4, 5 and 6 shown.
  • FIG. 1 is shown schematically using the example of cutting a cake a first way of workpiece handling.
  • the frozen cake is moved lying on the processing area 5 via an offset device 11 formed by a clamp with round jaws. Since the processing area 5 is designed to be stationary, a simple hole in the processing area 5 is sufficient as the beam passage opening 10. This will of course be greater than the diameter of the liquid jet 4 to avoid scattering effects.
  • the dimension of the beam passage opening is many times, usually at least 10 times larger than the beam diameter.
  • the cake is rotated and moved within the plane of the processing area 5.
  • the jaws of the offset device 11 can engage under the cake so as not to let the radial pressure become too large, which is especially practical when there are external decorations on the edge of the cake.
  • the processing area 5 may be formed so large that the cake without laterally beyond him can be moved in the transverse direction.
  • the outlet nozzle 3 can be designed to be movable.
  • a processing area 5 for this embodiment shows FIG. 5 ,
  • the beam passage opening 10 is slot-shaped, so that the outlet nozzle 3 with the liquid jet 4 in the feed direction V can be moved back and forth.
  • a cut is first introduced through the cake parallel to the feed direction V.
  • the cake is then rotated, so that with the same movement another, offset by the desired angle section can be introduced.
  • This rotation can be achieved either by a rotatable design of the machining area 5 or, as in FIG. 4 represented by an offset device 11.
  • FIG. 6 Finally shows an embodiment of the processing area 5, in which all sections for cutting the cake without movement of the processing area 5 can be made by an exclusive movement of the outlet nozzle 3.
  • the jet receptacle 6 is tube-like with an upper, slightly funnel-like inlet region. It has the lower suction device 7 in the upper area. This has upward directed a suction nozzle surrounding the jet intake, can be sucked through the liquid jet 4 with the downwardly cracked particles and liquid quantities. At the same time, the lower suction device 7 can also prevent droplet formation on the underside of the jet passage opening 10.
  • the funnel of the jet receptacle 6 is angled backwards in the lower area and merges into a drain line.
  • the liquid jet 4 nestles against the outer wall of the angled region and is deflected gently.
  • the funnel of the jet receptacle 6 can be made correspondingly long, so that the liquid jet 4 widens and the flow slows down.
  • the diameter of the lower area of the funnel and the drain line must of course be adapted to the desired expansion.
  • FIG. 3 shows a countercurrent nozzle 9 is arranged within the inlet funnel of the jet receptacle 6, can be counter-blown through the gaseous medium, in particular air, the liquid jet 4. This results in a flow effect of the liquid jet 4, which widens the jet still in the widened region of the inlet funnel of the jet receptacle 6.
  • a negative pressure can be applied to the discharge line, which sucks the liquid contained in the jet receiver 6 around the countercurrent nozzle 9. It goes without saying that the risk of erosion should also be reduced by suitable choice of material in all designs.
  • easily exchangeable flow guidance profiles can also be provided in the jet receptacle 6. These may be, for example, lattice-shaped or rod-shaped, so as to form a vortex-inducing radiation resistance.
  • the use of the lower suction device 7 and / or the upper suction device 8 has the advantage, in particular in connection with the jet receptacle 6, that the noise emissions of the liquid cutting can be reduced, so that costly soundproofing measures or closed booths can be dispensed with and that the staff operating the device at most in the immediate vicinity of the device must wear ear protection.
  • the upper suction device 8 and the lower suction device 7, as well as the outlet nozzle 3, be mounted on the food 1 adjustable, so that the distance to the food 1 can be minimized.
  • the beam receptacle 6 is here formed by a machined (for example by milling or honing), tubular body, which consists of a metal.
  • the beam receptacle 6 preferably has a smooth surface to avoid unfavorable flow effects, which may, for example, cause erosion to occur.
  • the inside of the jet receptacle 6 may be polished or hardened. This is advantageous in particular in the upper region of the jet receptacle 6, while experience has shown that the lower regions can be formed by a normal metal tube, whereby the region which is located approximately 50 mm below the upper opening of the jet receptacle 6 can be regarded as the lower region.
  • the lower suction device 7 is formed here in the upper region oval, which in particular from the top view, the in FIG. 8 is shown, it can be seen.
  • the beam receptacle 6 is provided in the front region of the oval region, as seen in the feed direction behind the point of occurrence of the liquid jet 4 from the food 1 more particles will be located, as before this exit point. This is reinforced by the fact that due to the cutting resistance of the liquid jet, especially in frozen food 1 is slightly inclined.
  • FIG. 9 shows a further embodiment of the beam receiver 6, which is formed here substantially transversely to the feed direction narrower. This has the advantage that a back-spraying of the liquid from the jet receptacle 6 can be reduced because of the narrower drainage channel.
  • FIG. 10 shows a similar embodiment, but here with a matched to the shape of the beam receiving 6 lower suction 7th
  • FIG. 11 a further embodiment of the invention is shown, in which the jet receiving 6 is also formed as a tube. However, it has a constriction here to form a flow-accelerating nozzle. In the area of this constriction, the pressure is due to the flow compared to the lower suction device reduced, wherein by suction openings 12 in the constricted area, which short-circuit the two pressure ranges together, created by the negative pressure in the jet receiving 6 a suction effect, without the need for a pump.
  • FIGS. 12 to 15 an exemplary embodiment of the essential functional parts of the device is shown.
  • the beam receptacle 6, surrounded by a lower suction device 7 can be seen.
  • the upper part of the device has the outlet nozzle 3, via which the liquid jet 4 is directed onto the processing area 5, not shown here.
  • FIG. 13 shows this device from above, in FIG. 14 a side view is shown.
  • FIG. 15 again shows the section AA FIG. 13 ,
  • FIGS. 16 to 19 a very similar device is shown, which is not in the lower part of the in the FIGS. 12 to 15 distinguished embodiment.
  • an upper suction device 8 is provided in the upper region, which is able to suck off particles and liquid mist above the food 1.
  • This has the advantage, for example, that fluidized powdered sugar, reflected back cutting fluid or similar particles can be sucked off and thus not contaminate the food 1, or smear the surface or cause other unfavorable effects.
  • the upper part of the device with the outlet nozzle 3 and, if present, the upper suction device 8 may be adjustable in height, wherein the device may comprise a height sensor which can automatically adjust the distance of the outlet nozzle 3 from the food 1. In this way it can be avoided that the distance between the outlet nozzle 3 and the food 1 becomes too large

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Perforating, Stamping-Out Or Severing By Means Other Than Cutting (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (15)

  1. Dispositif de découpage de produits alimentaires (1) au moyen d'au moins un jet de fluide (4), avec
    - un dispositif d'avance (2) pour le transport du produit alimentaire (1) dans au moins une direction d'avance (V), qui présente une zone de traitement (5), sur laquelle le produit alimentaire (1) à découper repose et dans lequel le jet de fluide (4) est dirigé sur le produit alimentaire (1),
    - au moins une buse de sortie (3) disposée dans la zone de la zone de traitement (5), de laquelle le jet de fluide (4) en faisceau sous haute pression provient,
    - la zone de traitement (5) présentant, sous le produit alimentaire (1), une ouverture de passage de jet (10) pour le jet de fluide (4) sortant du produit alimentaire (1) et, sous l'ouverture de passage de jet (10), une admission de jet (6) étant prévue dans laquelle entre le jet de fluide (4) pour collecter le fluide de découpage et présente une évacuation, formée d'un tuyau ou d'un entonnoir, pour le fluide de découpage avec un dispositif d'évacuation par aspiration inférieur (7) pour les quantités de fluide et/ou les particules entraînées avec le jet de fluide (4), quantités qui s'accumulent notamment au niveau de l'ouverture de passage du jet ou qui se séparent du jet de fluide (4),
    caractérisé en ce que
    le dispositif d'évacuation par aspiration inférieur (7) est formé d'un canal d'aspiration dans lequel l'admission de jet (6) est disposée de telle sorte que tout autour de l'admission de jet (6) soit prévue une fente d'aspiration à travers laquelle les quantités de fluide et/ou les particules entraînées peuvent être aspirées.
  2. Dispositif de découpage de produits alimentaires (1) selon la revendication 1, caractérisé en ce qu'au moins la zone supérieure de l'admission de jet (6) présente une section transversale ovale, l'admission de jet (6) étant orientée de telle sorte qu'elle soit plus large dans la direction d'avance que perpendiculairement à la direction d'avance.
  3. Dispositif de découpage de produits alimentaires (1) selon la revendication 1, caractérisé en ce qu'au moins la zone supérieure de l'admission de jet (6) présente une section transversale en forme de goutte avec une zone avant demi-ronde, qui est située avec son centre en dessous de l'ouverture de passage de jet (10), et une zone arrière convergente dans la direction opposée à la direction d'avance.
  4. Dispositif de découpage de produits alimentaires (1) selon l'une quelconque des revendications précédentes, caractérisé en ce qu'au-dessus de la zone de traitement (5) est prévu un dispositif d'évacuation par aspiration supérieur (8) qui aspire le fluide ou les particules éclaboussés par le produit alimentaire (1).
  5. Dispositif de découpage de produits alimentaires (1) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'évacuation par aspiration supérieur (8) présente une buse annulaire avec une ouverture de passage disposée dans la zone centrale à travers laquelle le jet de fluide (4) est introduit, des ouvertures d'aspiration étant prévues sur la face inférieure de la buse annulaire.
  6. Dispositif de découpage de produits alimentaires (1) selon la revendication 2 ou l'une quelconque des revendications 3 à 5 en relation avec la revendication 2, caractérisé en ce que l'élément en forme de tuyau ou d'entonnoir formant l'admission de jet (6) présente des ouvertures d'aspiration dans la paroi latérale pour former un venturi, ces ouvertures qui sont réparties sur le pourtour et génèrent une dépression dans le canal d'aspiration pour former le dispositif d'aspiration inférieur (7).
  7. Dispositif de découpage de produits alimentaires (1) selon la revendication précédente, caractérisé en ce que l'élément en forme de tuyau ou d'entonnoir formant l'admission de jet (6) présente du point de vue de la zone de traitement (5) une coupe transversale se rétrécissant tout d'abord puis s'élargissant de nouveau, les ouvertures d'aspiration étant disposées dans la zone rétrécie de la coupe transversale.
  8. Dispositif de découpage de produits alimentaires (1) selon l'une des revendications précédentes, caractérisé en ce que le dispositif présente un dispositif d'élargissement du jet pour le jet de fluide (4) qui est disposé dans l'admission de jet (6) et traite et/ou ralentit le jet de fluide (4) traversant l'ouverture de passage du jet.
  9. Dispositif de découpage de produits alimentaires (1) selon la revendication précédente, caractérisé en ce que le dispositif d'élargissement du jet est formé d'au moins une buse de contre-courant (9) disposée dans l'admission de jet (6), une buse qui dirige un courant de fluide, notamment un courant d'air, contre le jet de fluide (4).
  10. Dispositif de découpage de produits alimentaires (1) selon l'une des deux revendications précédentes, caractérisé en ce que le dispositif d'élargissement du jet comprend une grille disposée sur le trajet de courant du jet de fluide (4) dont les lamelles sont inclinées vers l'extérieur ou l'intérieur par rapport à la direction du courant du jet de fluide (4).
  11. Dispositif de découpage de produits alimentaires (1) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'avance (2) amène de manière cadencée le produit alimentaire dans la zone de traitement (5), le dispositif d'avance (2) étant formé de telle manière que le produit alimentaire, après avoir passé la zone de traitement (5), est fixe pendant le découpage ou ne peut être déplacé qu'à l'intérieur de la zone de traitement (5) et le dispositif présente notamment un dispositif de déplacement (11) qui saisit le produit alimentaire (1), le déplace ou le fait pivoter dans la zone de traitement (5).
  12. Dispositif de découpage de produits alimentaires (1) selon la revendication 11, caractérisé en ce que la buse de sortie (3) ainsi que l'admission de jet (6) peuvent être déplacées dans la direction d'avance (V) par rapport au produit alimentaire (1) et/ou dans un angle par rapport à la direction d'avance (V).
  13. Dispositif de découpage de produits alimentaires (1) selon la revendication 11, caractérisé en ce que la buse de sortie (3) est fixe.
  14. Dispositif de découpage de produits alimentaires (1) selon la revendication 8, caractérisé en ce que l'ouverture de passage de jet (10) est réalisée en forme de fente avec un ou plusieurs trous oblongs intersectés et disposés selon un certain angle.
  15. Dispositif de découpage de produits alimentaires (1) selon l'une quelconque des revendications précédentes, caractérisé en ce que le dispositif pour générer le jet de fluide (4) est formé de telle sorte qu'il utilise une pression d'au moins 3500 bars, de préférence supérieure à 5000 bars, le dispositif étant formé de telle sorte qu'il fonctionne avec des diamètres de jet et/ou des pressions du jet de fluide (4) différents.
EP16809282.3A 2015-10-30 2016-10-31 Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide Active EP3368253B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL16809282T PL3368253T3 (pl) 2015-10-30 2016-10-31 Urządzenie do rozdzielania produktów spożywczych za pomocą strumienia wody

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102015118610.1A DE102015118610A1 (de) 2015-10-30 2015-10-30 Vorrichtung zum Zerteilen von Lebensmitteln
PCT/DE2016/100512 WO2017071697A1 (fr) 2015-10-30 2016-10-31 Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide

Publications (2)

Publication Number Publication Date
EP3368253A1 EP3368253A1 (fr) 2018-09-05
EP3368253B1 true EP3368253B1 (fr) 2019-10-09

Family

ID=57538980

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16809282.3A Active EP3368253B1 (fr) 2015-10-30 2016-10-31 Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide

Country Status (12)

Country Link
US (1) US10919174B2 (fr)
EP (1) EP3368253B1 (fr)
JP (1) JP6866366B2 (fr)
CN (1) CN108602197B (fr)
AU (1) AU2016345212A1 (fr)
BR (1) BR112018008637A2 (fr)
CA (1) CA3003307A1 (fr)
DE (2) DE102015118610A1 (fr)
DK (1) DK3368253T3 (fr)
ES (1) ES2752186T3 (fr)
PL (1) PL3368253T3 (fr)
WO (1) WO2017071697A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102015118610A1 (de) * 2015-10-30 2017-05-04 Nienstedt Gmbh Vorrichtung zum Zerteilen von Lebensmitteln
DE102017124738A1 (de) * 2017-10-23 2019-04-25 Nienstedt Gmbh Sammel- und Abfuhrvorrichtung für den Schneidmedienstrahl einer Flüssigkeitsschneidanlage und Flüssigkeitsschneidanlage
FR3103405B1 (fr) 2019-11-22 2022-08-19 Hydroprocess Dispositif ponctuel mobile pour capter un jet d'eau a haute pression sortant d'une buse d'une machine de decoupe
US11518058B2 (en) 2019-12-16 2022-12-06 Nienstedt Gmbh Collecting and discharging device for the cutting jet of a liquid cutting system

Family Cites Families (52)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4964244A (en) 1985-07-10 1990-10-23 Flow Systems, Inc. Energy dissipating receptacle for high-velocity fluid jet
US4669229A (en) * 1985-07-10 1987-06-02 Flow Systems, Inc. Energy dissipating receptacle for high-velocity fluid jet
JPH0327037Y2 (fr) 1985-07-12 1991-06-11
US4735566A (en) * 1985-10-08 1988-04-05 Nabisco Brands, Inc. Fluid jet cutting means of extruded dough
US4651476A (en) * 1986-05-07 1987-03-24 Flow Systems, Inc. Compact receptacle with automatic feed for dissipating a high-velocity fluid jet
AU2399288A (en) * 1987-11-30 1989-06-01 Flow Systems Inc. Energy-dissipating receptacle for high velocity fluid jet
DE3932850A1 (de) 1989-03-30 1991-03-07 Duerkopp System Technik Gmbh Arbeitstisch mit einer metallischen schneidgutunterlage fuer eine automatische schneidanlage
FR2647049B1 (fr) * 1989-05-18 1995-04-14 Grudzinski Richard Procede de decoupe de materiaux utilisant un jet de liquide volatil
JPH04201200A (ja) 1990-11-30 1992-07-22 Daikin Ind Ltd ウォータージェット・ノズル
US5365816A (en) 1993-06-22 1994-11-22 Design Systems, Inc. Beam cutter
US5372540A (en) * 1993-07-13 1994-12-13 The Laitram Corporation Robot cutting system
JPH0970816A (ja) * 1995-09-01 1997-03-18 Tokyu Constr Co Ltd コンクリート表面の破砕システム
JP3030172U (ja) 1996-04-16 1996-10-18 相川鉄工株式会社 ウォータージェット切断装置
US5782673A (en) * 1996-08-27 1998-07-21 Warehime; Kevin S. Fluid jet cutting and shaping system and method of using
US6001219A (en) * 1997-05-07 1999-12-14 Caspar; Roman C. Water jet edge trimming station for use in papermaking machine
US6098512A (en) * 1998-04-17 2000-08-08 Rockline Industries, Inc. Multiple nozzle fluid cutting system for cutting webbed materials
US6299510B1 (en) * 1998-04-28 2001-10-09 Flow International Corporation Abrasive removal system for use with high-pressure fluid-jet cutting device
CA2370242A1 (fr) * 2001-03-07 2002-09-07 Dieter H. Hilker Coupe-bordure a jet d'eau avec vide-bordures integre
US6854590B2 (en) * 2001-07-24 2005-02-15 Fmc Technologies, Inc. Conveyor belt assembly
US6547645B2 (en) * 2001-08-27 2003-04-15 General Electric Company Method and backer inserts for blocking backwall water jet strikes
US7025196B2 (en) * 2003-07-21 2006-04-11 Fmc Technologies, Inc. Friction drive conveyor
US6988434B1 (en) * 2003-12-03 2006-01-24 Elk Premium Building Products, Inc. Multi-axis tool positioner and related methods
US7052378B2 (en) * 2004-03-09 2006-05-30 Disco Corporation Liquid jet machining apparatus
IS8170A (is) * 2004-12-06 2006-06-07 Fmc Technologies, Inc. Kerfi til að halda aðflutningsleiðslu með háþrýsti-vatnsbunu stöðugri
CA2635222C (fr) * 2005-06-14 2013-04-30 Unifrax I Llc Procede de coupe par jet de fluide
DE102006048543A1 (de) * 2006-10-13 2008-04-17 Reinhard Diem Fangeinrichtung und Verfahren zum Auffangen des Schneidstrahls einer Wasserstrahlbearbeitungsmaschine
US7934977B2 (en) * 2007-03-09 2011-05-03 Flow International Corporation Fluid system and method for thin kerf cutting and in-situ recycling
WO2008128303A1 (fr) * 2007-04-24 2008-10-30 Techni Waterjet Pty Ltd Machine de coupe améliorée à jet d'eau
US20080276777A1 (en) 2007-05-09 2008-11-13 Fmc Technologies, Inc. Water jet portioner
US7775854B1 (en) * 2007-07-23 2010-08-17 Gemini, Inc. Water jet machining with abrasive recovery and filtration
US20100180738A1 (en) 2009-01-22 2010-07-22 Michael Tavger Liquid cutting device
AU2011203006B2 (en) * 2010-06-21 2015-10-01 Omax Corporation Systems for abrasive jet piercing and associated methods
DE102010056576B8 (de) * 2010-12-30 2015-05-07 Paprima Industries Inc. Papierherstellungsmaschine und Verfahren zum Herstellen von Papier
US9003936B2 (en) * 2011-07-29 2015-04-14 Flow International Corporation Waterjet cutting system with standoff distance control
EP2636495A1 (fr) * 2012-03-08 2013-09-11 Marel Iceland EHF Appareil de découpe permettant de couper des articles alimentaires transportés sur un convoyeur comprenant au moins une bande transporteuse ainsi que système de traitement de produits alimentaires comprenant un tel appareil
US8894468B2 (en) * 2012-05-16 2014-11-25 Flow International Corporation Fluid jet receptacle with rotatable inlet feed component and related fluid jet cutting system and method
US9358668B2 (en) * 2012-07-19 2016-06-07 Ascent Aerospace, Llc Fluid jet receiving receptacles and related fluid jet cutting systems
US20150150270A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
WO2014160415A2 (fr) 2013-03-13 2014-10-02 Flow International Corporation Réceptacles de réception de jet de fluide ayant des couvercles de réceptacle, et systèmes et procédés de coupe par jet de fluide associés
US9573289B2 (en) * 2013-10-28 2017-02-21 Flow International Corporation Fluid jet cutting systems
DE102013226818B4 (de) * 2013-12-20 2015-07-30 Trumpf Werkzeugmaschinen Gmbh + Co. Kg Maschine zum trennenden Bearbeiten von plattenförmigen Werkstücken
US9884406B2 (en) * 2014-01-15 2018-02-06 Flow International Corporation High-pressure waterjet cutting head systems, components and related methods
US9587776B2 (en) * 2014-02-03 2017-03-07 Gene G. Yie Method and apparatus for generating self rotating fluid jet
US10099397B2 (en) * 2014-02-10 2018-10-16 Par Systems, Llc Waterjet stream catcher
US10786924B2 (en) * 2014-03-07 2020-09-29 Hypertherm, Inc. Waterjet cutting head temperature sensor
GB201411508D0 (en) * 2014-06-27 2014-08-13 Ishida Europ Ltd Method and apparatus for removing foreign objects from food pieces
DE102014221276A1 (de) 2014-10-21 2015-10-29 Voith Patent Gmbh Schneidvorrichtung
US10293464B2 (en) * 2015-05-05 2019-05-21 Corning Incorporated Abrading device
JP6401683B2 (ja) * 2015-09-25 2018-10-10 株式会社スギノマシン 流体圧発生方法および流体圧発生装置
DE102015118610A1 (de) * 2015-10-30 2017-05-04 Nienstedt Gmbh Vorrichtung zum Zerteilen von Lebensmitteln
FR3093019A1 (fr) * 2019-02-25 2020-08-28 Airbus Operations outil de décapage par projection et aspiration
EP3714926A1 (fr) * 2019-03-28 2020-09-30 Erbe Elektromedizin GmbH Instrument, tête d'instrument, système d'application et procédé

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
JP6866366B2 (ja) 2021-04-28
CN108602197B (zh) 2020-01-03
ES2752186T3 (es) 2020-04-03
US10919174B2 (en) 2021-02-16
DE112016004999A5 (de) 2018-07-12
EP3368253A1 (fr) 2018-09-05
BR112018008637A2 (pt) 2018-10-30
JP2018535106A (ja) 2018-11-29
AU2016345212A1 (en) 2018-05-10
WO2017071697A1 (fr) 2017-05-04
US20180304488A1 (en) 2018-10-25
CA3003307A1 (fr) 2017-05-04
PL3368253T3 (pl) 2020-01-31
DK3368253T3 (da) 2019-11-04
DE102015118610A1 (de) 2017-05-04
CN108602197A (zh) 2018-09-28

Similar Documents

Publication Publication Date Title
EP3368253B1 (fr) Dispositif de découpage de produits alimentaires au moyen d'un jet de fluide
DE102015218650B3 (de) Vorrichtung zum Schneiden von Blechplatinen aus einem Blechband
EP2521518B1 (fr) Dispositif pour couper et aspirer des tissus
EP2456316B1 (fr) Dispositif et procédé permettant de détacher complètement des filets des arêtes de poissons vidés et étêtés en tranchant une chair laissée par d'autres outils
EP2844440B1 (fr) Dispositif de tranchage doté d'un élément de préhension de produit
EP3500110B1 (fr) Dispositifs et procede de pasteurisation et/ou de sterilisation de produits particulaires
DE102015218649A1 (de) Vorrichtung zum Schneiden von Blechplatinen aus einem Blechband
DE69224118T2 (de) Vorrichtung zur Egalisierung von zu langen Stöcken und zum Zurückweisen von zu kurzen Stöcken
DE102020215500A1 (de) Werkzeugmaschinensystem
WO2002091842A1 (fr) Dispositif permettant d'ecorcher et de depouiller un produit a traiter
EP3581374B9 (fr) Dispositif de séparation de matières mélangées les unes aux autres à fluidité variable, avec un élément de raclage
EP1912540B1 (fr) Epluche-legumes
DE112012006054B4 (de) Verfahren zum maschinellen Entfernen von Fleischgräten von Filetteilen geförderter Fische sowie Vorrichtung zum Durchführen des Verfahrens
DE102012217684B4 (de) Beschneidstation
EP3473393B1 (fr) Dispositif de collection et de décharge pour le faisceau de coupe d'une unité de coupe par liquide et unité de coupe par liquide
DE2628982A1 (de) Verfahren zum abschneiden oder formschneiden von nahrungsmitteln
EP3209470B1 (fr) Dispositif de découpe au jet d'eau
DE202016102386U1 (de) Vorrichtung zum Schneiden von Lebensmitteln
EP2298078A2 (fr) Dispositif pour le pétrissage de portions de pâte
DE20106122U1 (de) Fördervorrichtung
DE102023111538B3 (de) Trenn-Füge-Vorrichtung und Verfahren
DE202010001065U1 (de) Vorrichtung zum Zerkleinern von Lebensmitteln
DE2926753C2 (de) Vorrichtung zum Abtrennen kurzer Abschnitte von Strängen aus plastischem Material, insbesondere Füllungen von Nahrungs- und Genußmitteln
DE10302855A1 (de) Verfahren zum Bearbeiten von Fischfilets sowie Vorrichtung, insbesondere zur Durchführung des Verfahrens
WO2019011663A1 (fr) Dispositif permettant d'empêcher toute accumulation de fanes et machine de récolte associée

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

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

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

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

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

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20180530

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

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

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20190415

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAJ Information related to disapproval of communication of intention to grant by the applicant or resumption of examination proceedings by the epo deleted

Free format text: ORIGINAL CODE: EPIDOSDIGR1

GRAL Information related to payment of fee for publishing/printing deleted

Free format text: ORIGINAL CODE: EPIDOSDIGR3

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

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

GRAR Information related to intention to grant a patent recorded

Free format text: ORIGINAL CODE: EPIDOSNIGR71

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

Free format text: STATUS: GRANT OF PATENT IS INTENDED

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

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

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

INTC Intention to grant announced (deleted)
AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

INTG Intention to grant announced

Effective date: 20190902

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

Ref country code: CH

Ref legal event code: NV

Representative=s name: TR-IP CONSULTING LLC, CH

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502016007068

Country of ref document: DE

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

Effective date: 20191029

REG Reference to a national code

Ref country code: SE

Ref legal event code: TRGR

REG Reference to a national code

Ref country code: NL

Ref legal event code: FP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1188265

Country of ref document: AT

Kind code of ref document: T

Effective date: 20191115

REG Reference to a national code

Ref country code: EE

Ref legal event code: FG4A

Ref document number: E018253

Country of ref document: EE

Effective date: 20191024

REG Reference to a national code

Ref country code: NO

Ref legal event code: T2

Effective date: 20191009

REG Reference to a national code

Ref country code: CH

Ref legal event code: PCAR

Free format text: NEW ADDRESS: ROUTE DU COUTSET 18, 1485 NUVILLY (CH)

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

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

Ref country code: TR

Payment date: 20191129

Year of fee payment: 4

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

Ref country code: BG

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: 20200109

Ref country code: FI

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: 20191009

Ref country code: LV

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: 20191009

Ref country code: PT

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: 20200210

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: 20200110

Ref country code: LT

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: 20191009

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

Ref country code: IS

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: 20200224

Ref country code: HR

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: 20191009

Ref country code: RS

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: 20191009

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

Ref country code: AL

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: 20191009

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502016007068

Country of ref document: DE

PG2D Information on lapse in contracting state deleted

Ref country code: IS

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

Ref country code: MC

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: 20191009

Ref country code: CZ

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: 20191009

Ref country code: LU

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

Effective date: 20191031

Ref country code: RO

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: 20191009

Ref country code: IS

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: 20200209

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

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

Ref country code: SM

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: 20191009

Ref country code: SK

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: 20191009

26N No opposition filed

Effective date: 20200710

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

Ref country code: SI

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: 20191009

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

Ref country code: CY

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: 20191009

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

Ref country code: HU

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

Effective date: 20161031

Ref country code: MT

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: 20191009

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

Ref country code: TR

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

Effective date: 20201031

Ref country code: MK

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: 20191009

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

Ref country code: NL

Payment date: 20231023

Year of fee payment: 8

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

Ref country code: GB

Payment date: 20231025

Year of fee payment: 8

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

Ref country code: ES

Payment date: 20231117

Year of fee payment: 8

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

Ref country code: SE

Payment date: 20231025

Year of fee payment: 8

Ref country code: NO

Payment date: 20231023

Year of fee payment: 8

Ref country code: IT

Payment date: 20231031

Year of fee payment: 8

Ref country code: IE

Payment date: 20231019

Year of fee payment: 8

Ref country code: FR

Payment date: 20231023

Year of fee payment: 8

Ref country code: EE

Payment date: 20231019

Year of fee payment: 8

Ref country code: DK

Payment date: 20231025

Year of fee payment: 8

Ref country code: DE

Payment date: 20231018

Year of fee payment: 8

Ref country code: CH

Payment date: 20231101

Year of fee payment: 8

Ref country code: AT

Payment date: 20231019

Year of fee payment: 8

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

Ref country code: PL

Payment date: 20231024

Year of fee payment: 8

Ref country code: BE

Payment date: 20231023

Year of fee payment: 8