EP3428556A1 - Boîte de transport, en particulier pour plats partiellement préparés - Google Patents

Boîte de transport, en particulier pour plats partiellement préparés Download PDF

Info

Publication number
EP3428556A1
EP3428556A1 EP18000591.0A EP18000591A EP3428556A1 EP 3428556 A1 EP3428556 A1 EP 3428556A1 EP 18000591 A EP18000591 A EP 18000591A EP 3428556 A1 EP3428556 A1 EP 3428556A1
Authority
EP
European Patent Office
Prior art keywords
transport box
receiving
receiving space
insulating
space
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.)
Withdrawn
Application number
EP18000591.0A
Other languages
German (de)
English (en)
Inventor
Martin Eilerts
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.)
MChef GmbH and Co KG
Original Assignee
MChef GmbH and Co KG
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 MChef GmbH and Co KG filed Critical MChef GmbH and Co KG
Publication of EP3428556A1 publication Critical patent/EP3428556A1/fr
Withdrawn legal-status Critical Current

Links

Images

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/003—Transport containers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/006—Self-contained movable devices, e.g. domestic refrigerators with cold storage accumulators
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2303/00—Details of devices using other cold materials; Details of devices using cold-storage bodies
    • F25D2303/08—Devices using cold storage material, i.e. ice or other freezable liquid
    • F25D2303/084—Position of the cold storage material in relationship to a product to be cooled
    • F25D2303/0844—Position of the cold storage material in relationship to a product to be cooled above the product

Definitions

  • the present invention relates to a transport box in particular for partially prepared components of a menu and food with at least one cooling at a temperature level cooling device and limited by Conceptwandungen, a bottom and a lid interior, wherein in the interior of a plurality of receiving spaces is formed.
  • a transport box according to the invention is used in particular for the transport of partially prepared food and foodstuffs and comprises at least one cooling device which cools at a temperature level.
  • the transport box comprises an interior bounded by outer walls, a floor and a lid.
  • a plurality of receiving spaces is formed in the interior.
  • At least two receiving spaces are formed with different temperature zones, namely a first receiving space and a second receiving space.
  • the cooling device is coupled via two such thermally different first and second insulating inserts with the first receiving space and the second receiving space, that in the first receiving space, a significantly lower temperature level is generated than in the second receiving space.
  • the Transpörtbox invention has many advantages.
  • a considerable advantage of the transport box according to the invention is that two differently tempered receiving spaces are cooled by a cooling device. This allows easy and reliable operation. It is possible to have a temperature zone with a freezer area below minus 18 ° C and to provide a second containment room with a freshness zone with a temperature zone between 2 ° C and 8 ° C.
  • a deep-freezing zone with a temperature zone below minus 18 ° C is provided in the first receiving space and in the second receiving room a fresh zone with a temperature zone between 2 ° C and 6 ° C is provided.
  • the first insulating insert between the cooling device and the first receiving space has a greater heat transfer coefficient than the second insulating insert between the cooling device and the second receiving space. It is possible that the first insulating insert and the second insulating insert differ in the insulating material. It is also possible that the first insulating insert and the second insulating insert differ in the internal structure and / or the structure. Particularly preferably, the first insulating insert and the second insulating insert differ in thickness. In simple embodiments, the first insulating insert and the second insulating insert basically have a similar structure and essentially differ only in their thickness. This can be done in a simple manner, a control, as a thicker insulating insert causes a higher internal temperature.
  • At least one insulating insert comprises at least one insulating layer consisting essentially of a solid material.
  • common insulating materials can be used.
  • dry ice is used as the cooling medium or cold storage. Then a corresponding cartridge is filled with dry ice and provides a sufficient amount of cold energy available. Cooling cartridges with dry ice are inexpensive. When using dry ice for a cold storage, a corresponding insulation is selected around the cold storage in order to ensure contact protection for the user.
  • an additional unit can be connected, which can be attached in particular from below.
  • the receiving spaces are separated from each other by variable insulation inserts.
  • FIG. 1 shows a highly schematic plan view of a Geschirriens 1, which is formed as a rectangular plate and a body 2 comprises.
  • the body has a mirror section 3 and an edge section 4, which here comprises a total of four edge segments at the longitudinal and transverse edges.
  • the edge portion 4 limits the mirror portion 3 laterally.
  • the mirror section provides enough space for several components 30 of a menu so that a full menu can be placed on the table 1: at least some of these components may be partially prepared, ie at least partially pre-cooked. All components of a plate can have the same physical state, however the components on different plates different states of aggregation.
  • a first dish may contain a menu of frozen ingredients 30, another dish may contain a menu of refrigerated ingredients.
  • the dish has a dish width 5 of about 18 cm and a dish length 6 of 28 cm.
  • the outer dimensions of the dishwasher unit 1 are adapted to the inner dimensions of a cooking plane 102 of a cooking chamber 101 of a cooking appliance 100.
  • at least two dishwasher units 1 can be placed on the cooking level 102 of the cooking appliance 100 at the same time.
  • two or preferably four dish units 1 (in two cooking levels) can be recorded simultaneously.
  • the cooking chamber width 105 is slightly more than twice as large as a width 5 of the Geschirrvenez and / or a cooking chamber length 106 is slightly more than twice as large as a length 6 a Geschirrvenez.
  • the dishwasher units should fill a cooking level 102 of the cooking chamber 101 as completely as possible, but also leave a small space between them and to the cooking space walls. This allows the operator to easily remove the individual dishes. It is particularly advantageous if the gap between the Geschirrritten and around them is 20% to 40% of the surface of the Garebene.
  • the cooking appliance 100 has at least one high-frequency heating source 103 whose radiated frequency can be changed in a controlled manner during operation.
  • 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 varied depending on measured scattering parameters.
  • specific areas and / or specific components 30 can be cooked or regenerated on the dish units 1, while other components 30 remain virtually or completely unaffected by the high frequency heating source 103 due to their composition and / or consistency.
  • the cooking appliance 100 in addition to the high-frequency heating source 103 still has other heating sources, as used in conventional cooking appliances.
  • FIG. 2 shows a Geschirroire 1 in a highly schematic cross-section.
  • the body 2 of the dishwasher unit 1 has a mirror section 3 and an edge section 4, the edge section 4 here comprising an oblique section and an adjoining horizontal section, which is aligned essentially parallel to the mirror section 3.
  • the edge portion also only bevelled (see FIG. 4 ) or rounded off (not shown).
  • a decorative edge 10 may be formed, for example, has a circumferential pattern, as partial in FIG. 3 is reproduced.
  • the decor edge 10 extending circumferentially over the entire circumference of the edge section 4 here comprises a number of parallel decorative lines 11 and also serpentine or wavy decorative lines 11 which intersect regularly.
  • the decorative edge 10 extends over a Dekorkereite 12.
  • the Dekore ready 12 is preferably at least 2 or 4 or 5 mm and may also be 10 or 15 mm.
  • the Dekorne 12 may also depend on the dimensions of the Geschirrappel 1.
  • the decorative edge 10 can extend on a horizontally extending region of the edge portion 4. But it is also possible that the decorative edge 10 is formed in an obliquely to the mirror portion 3 extending edge region.
  • a preferred angle 7 between the edge portion 4 and the mirror portion 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 FIG. 4 the angle is more like 30 °.
  • the angle is defined by the orientation of the secant from the beginning of the rounding to the outside edge relative to the mirror portion 3.
  • the contact surface 8 is used to create a film 15 (see FIGS. 5 to 8 ), so as to seal on the dish unit 1 arranged distributed components 30, ie cover and to vacuum the space between Geschirrritt 1 and film 15 partially.
  • the decorative edge 10 has at least one continuous around the entire Geschirrappel 1 decorative line 11.
  • a sealing material 21 shown by way of example can also be used on the here lower edge section 14.
  • the sealing material on the lower edge portion 14 circumferentially and also continuously applied to the mirror portion 3 and a foil used for covering can adhere to the lower edge portion 14 via the sealing material 21.
  • the sealing material 21 is designed so that it adheres to the film when removing it and therefore does not remain on the Geschirrappel 1.
  • FIG. 5 shows a schematic representation of a Geschirrritt 1, on which a plurality of components 30 are arranged and which are covered with a film 15.
  • the film 15 is shown before the partial vacuum.
  • an auxiliary edge 22 is used to adhere the film 15 instead of a decorative edge 10 or instead of sealing material 21, which is peripherally attached to the edge 9 of the Geschirrappel 1. This can be due to the size and the dimensions of the dish unit 1 adapted foil elements 15 are used with an auxiliary edge 22 attached thereto.
  • the auxiliary edge 22 is first attached to the edge 9 of the Geschirrvenez 1 and that subsequently the film 15 is applied, which is fixed to the auxiliary edge 22.
  • the film is made of PET and can have a thickness of 75, 85 or 100 ⁇ m.
  • 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 removed from the gap 16, which results directly after covering the components 30 with the film 15. Preferably, at least 20% of the volume of the gap is not vacuumed, leaving a residual amount of air in the gap 16. As a result, the pressure acting on the components 30 pressure is reduced by the film 15. If the vacuuming is too strong, the pressure exerted by the film could lead to excessive deformation of the individual components 30, as a result of which the menu applied could visibly and / or taste suffer quality losses. By sealing the components 30 are taken protected as without the use of a film 15, since the volume of oxygen in the space 16 is limited. In addition, the components 30 are supported, thereby avoiding falling over during transport or when inserted into the cooking appliance 100 is avoided.
  • FIG. 6 shows a Geschirrü 1 with a film 15, in which the intermediate space 16 has been partially vacuumed and thus air has been removed from the gap 16.
  • FIG. 4 shown sealing material 21 on the top of the edge portion. 4
  • FIG. 7 shows a further with Menügang beautimizing 30 presented and packaged by a film 15 Geschirriens 1, in which case the film 15 adheres to the decorative edge 10 as a contact surface 8.
  • the gap 16 is partially vacuumed, with a proportion 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 FIG. 5 ) remains in the gap.
  • the degree of vacuuming be dependent upon the type or type and / or composition and / or state of aggregation of the ingredients 30 to be packaged. If pressure-sensitive food items are positioned on the dishwasher unit 1 and subsequently covered with a film, the partial vacuuming of the intermediate space 16 is less strongly vacuum-sealed than if rather insensitive components 30 are packaged.
  • angle 7 between the edge portion 4 or here between the decorative edge 10 and the mirror portion 3 has a considerable influence on whether the film adheres alone without further aids to the contact surface 8 or here the decorative edge 10 or Not.
  • the exact angle also depends on the type of film and the thickness of the film and is adapted to this.
  • FIG. 8 shows a further variant, here the Geschirrritt 1 is positioned on a lower shell 25 and the film 15 is fixed to the lower shell 25 to seal the Geschirrritt 1 with the components 30 positioned thereon.
  • 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.
  • CPET crystalline polyethylene terephthalate
  • an auxiliary edge 22 may be used or, for example, a sealing material 21 is used to attach the film 15 to the lower shell 25.
  • other types of attachment are possible. It is also possible to place two or more dishes 1 with menus on a lower shell 25 and to seal them together. Then, the lower shell 25 can be used as a serving tray.
  • the film 15 is first removed in all cases.
  • the film 15 is removed and then the Geschirriens 1 is removed from the lower shell 25 and can then be positioned in the cooking chamber 101 of the cooking appliance to be prepared there purposefully finished.
  • FIGS. 9 and 10 show a sealing device or sealing machine 200 for sealing a Geschirrritt 1 or the effected thereon Operate 30
  • the Geschirrritt 1 is suitably positioned in a receiving space 206 of the sealing machine 200 or driven automatically, for example by a feeder in the receiving space 206.
  • components 30 of a menu are positioned on the mirror portion 3 of the body 2 of the dishwasher unit 1, which are to be covered by the film 15.
  • the gap 16 between the film 15 and the food or the mirror portion 3 is to be partially vacuumed.
  • the suction device 202 is used.
  • the film 15 is fed through a film feed 201 and dimensioned appropriately. Through a blowing device, not shown, air is blown between the Geschirrritt 1 and the film 15 and then the film 15 is lowered onto the Geschirrritt 1 with the components 30 positioned thereon. Following this, the sealing tool 204 of the sealing machine 200 moves downwards and presses the film 15 here in the exemplary embodiment against the decorative edge 10 of the edge section 4.
  • the film 15 was heated by a tempering device not shown separately, so that it can be stretched easier.
  • FIG. 10 shows the sealing machine 200 in a second position in which the sealing tool 204 has almost reached the decorative edge 10 of the Geschirrappel 1.
  • the film 15 sets at least in sections on the edge portion 4 and at the tips of the components 30 and covers the components 30 from.
  • air is sucked out of the receiving space 206 and thus also from the gap 16 between the film 15 and the Geschirrappel 1 via the suction device 202.
  • a pressure control takes place via a pressure measuring unit 203, which detects a measure of an internal pressure in the intermediate space 16 via the supply line of the suction device 202.
  • the pressure sensor is not in the gap 16 between the film and the body of the Geschirrappel 1.
  • There is a partial vacuum in which the Vakuumiergrad also depends on the components 30 to be packaged.
  • the dish units 1 with the constituents thereon are cooled or even deep-frozen as required. It is important that this is done after sealing, to prevent fogging of the film 15 by condensation.
  • the Geschirrillon 1 is surrounded by an outer package 40 made of cardboard, for example, in FIG. 12 is shown.
  • the carton is designed so that five units can be stacked on top of each other without being compressed.
  • FIG. 11 shows a first concept of a transport box 50 which is designed on the Geschirröen 1 prepared, sealed and repackaged Menus and possibly. Other Menü Strukturer with different temperature levels (for example, deep frozen minus 28 ° C, frozen minus 18 ° C, cooled (6 ° C, cool 10 ° C., tempered at 18 ° C.)
  • the transport box 50 has a plurality of receiving spaces 61 to 64 in the interior space 55, which are designed for optimal storage of the menus in the intended use can be used by different separation and / or insulating walls 56 to 58. These receiving spaces 61 to 64 are cooled to different temperature levels, the desired temperature levels are to be maintained for 24 hours, if no interim opening of the Transport box takes place.
  • the receiving space 61 is formed as a freezer compartment 66 and provides a freezer area with a temperature level below minus 18 ° C available.
  • the second receiving space 62. is formed as a freshening 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.
  • two more receiving spaces 63 and 64 are formed, wherein the receiving space 63 for receiving one or for example serves two white wine bottles and wherein the receiving space 64 is provided for receiving one or two bottles of red wine. Accordingly, the receiving space 63 is cooled to a temperature of about 10 ° C and the receiving space 64 is heated to a temperature of about 18 ° C.
  • the adjustment of the temperature ranges for the receiving spaces 61 to 64 and the maintenance for the predetermined period is made by the selection and by the properties of different cooling devices 71 and 75.
  • a further diversification of the temperature levels through the use of various insulating walls 56 to 58 is possible the receiving spaces 61 to 64 separate from each other.
  • the structure of the Isolierwall 56 to 58 and the thickness of the respective insulating walls respectively the temperature level in the receiving spaces 61 to 64 is set exactly and dimensioned so that the predetermined temperature differences for a period of preferably at least 16 and in particular at least 24 hours remain maintained 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 set by two different cooling devices 71 and 75, which each have at least one cold storage 72 and 76, respectively.
  • cold storage 72 of a first cold storage type 73 are used for the first cooling device 71.
  • the second cooling device 75 is operated with cold accumulators 76 of a second cold storage type 77.
  • Both cold storage types 73 and 77 should be designed as latent heat storage, d. H. be filled with liquids that perform a phase change when cooled.
  • a salt-containing battery (cold storage 72) can be used.
  • a paraffin-containing battery (cold storage 76) can be used as the second cold storage type 77 for the freshener room 67.
  • an antifreeze which is designed as a latent heat store and supplies heat if the receiving space 62 formed as a freshness chamber 67 cools 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.
  • one or more receiving devices 79 may be formed, between each of which preferably a dish unit 1 can be received in order to reliably enable the return transport of the transport box 50 with the corresponding number of dish units 1.
  • the transport box 50 after FIG. 11 has in the cover 54 via 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.
  • FIG. 12 shows another concept of a transport box 150 for receiving a series of outer packaging 40, in each of which, for example, a Geschirrö 1 is recorded with the thereon of Menügang suits matter 30.
  • This transport box 150 also has a number of receiving spaces 161 to 164, which can be cooled to different temperature levels.
  • the receiving space 161 may be formed again as a freezer compartment 166 and provide a temperature zone less than minus 18 ° C.
  • the receiving space 162 may again serve as a fresh room 167 and the receiving spaces 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 receiving space 164 is provided for receiving red wine bottles.
  • the bottles are shown here standing for better recognition, in practice, a lying position is preferable.
  • a cold storage 172 is housed as a cooling device 171.
  • the cold storage 172 consists of a dry ice plate, which provides a sufficiently low temperature, in order to ensure in the first receiving space 161 a sufficiently deep freezing temperature less than minus 18 ° C, if necessary. Even minus 28 ° C. Since skin contact with dry ice is hazardous, the components of the lid 154, between which the dry ice is received, may be sealed after the cold storage 172 has been inserted to protect the user or the feed dog.
  • the different temperature levels are set in the receiving spaces 161 to 164 alone on differently shaped insulating inserts 156 to 159.
  • the insulating insert 156 is thinner than the insulating insert 157, which in turn is thinner than the insulating insert 158. Thickest is the insulating insert 159 between the cold storage 172 and the receiving space 163 for red wine bottles.
  • the insulating materials of the individual insulating inserts 156 to 159 correspondingly have different thermal conduction properties, so that corresponding heat transfer coefficients are provided which ensure compliance with a corresponding temperature level.
  • intermediate walls 160 which also have corresponding wall thicknesses or are made of corresponding materials, in order to provide a corresponding temperature distribution in the horizontal direction within the transport box 150.
  • FIG. 13 shows the off FIG. 12 known transport box 150, which is extended by an additional unit 80 and thereby can accommodate additional outer packaging.
  • a system in which partially prepared food and food are sealed on a Geschirrö, 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.
  • 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 Geschirrappel either fresh or sufficiently frozen.
  • 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 Geschirrü 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.
  • dishes are used in the form of plates, which are tailored to the dimensions of the cooking appliance to be used individually. 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.
  • 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 Geschirrappel. For example, more than 100 or 160 missions per dish are desired.
  • a sealing machine 200 employing a vacuum skin method may be used.
  • the film is sealed directly on the ceramic plate.
  • the sealing is in addition to the height of the plate edge (edge portion 4) and the angle of the plate edge or the edge portion of the plate mirror important.
  • the space between the film and the mirror portion or the feed is partially vacuumed.
  • a secure adhesion of the film to the material of the Geschirrü (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.
  • 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 vacuuming of the type or type and / or the composition and / or the state of aggregation of the components 30 to be packaged is set.
  • the surface of the ceramic dish or the Geschirriens 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.
  • the lower shell can be made of plastic, for example, and the sealing can be done conventionally on the existing plastic lower shell.
  • sealing material directly on the Geschirrü so as to ensure a complete closure.
  • Such a sealing material can be applied for example on the underside of the edge portion 4.
  • a clear film is used for sealing, which allows the user when opening the outer packaging a direct view of the menu.
  • film For sealing, it is possible to use film with a standard thickness of, for example, 100 ⁇ m. But it is also possible to use thinner or thicker film, with a thickness of 85 microns or 75 microns appears promising.
  • the film Before vacuuming and sealing, the film is preferably tempered.
  • the film is sealed on the decorative edge of the Geschirrü, so for example, an optical match of the decor with the band outside of the outer packaging can be used.
  • 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.
  • the tableware unit After sealing, the tableware unit is packed in a box which, in addition to decorative elements, also bears an identification of the menu.
  • a transport box is used, which is preferably based on the base material EPP (Expanded Polypropylene). It will be a returnable transport box provided with 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. Here, a time buffer of 24 hours is targeted.
  • 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 Geschirrappel.
  • 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.
  • 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.
  • the heat conductivity describes the ability of the material to transport thermal energy by means of heat conduction.
  • the thickness and the nature of the individual insulating walls are geared to a maximum of 24 hours of food transport.
  • 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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Packages (AREA)
EP18000591.0A 2017-07-14 2018-07-11 Boîte de transport, en particulier pour plats partiellement préparés Withdrawn EP3428556A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102017006670.1A DE102017006670A1 (de) 2017-07-14 2017-07-14 Transportbox insbesondere für teilzubereitete Speisen

Publications (1)

Publication Number Publication Date
EP3428556A1 true EP3428556A1 (fr) 2019-01-16

Family

ID=62947908

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18000591.0A Withdrawn EP3428556A1 (fr) 2017-07-14 2018-07-11 Boîte de transport, en particulier pour plats partiellement préparés

Country Status (2)

Country Link
EP (1) EP3428556A1 (fr)
DE (1) DE102017006670A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022109688A1 (fr) * 2020-11-24 2022-06-02 De Castro Bozano Giulio Boîte de transport d'aliments

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5417082A (en) * 1992-07-09 1995-05-23 Utd Incorporated Constant temperature container
WO1995025253A1 (fr) * 1994-03-15 1995-09-21 Premark Feg Corporation Element a double fonction de transfert thermique pour enceintes isothermes; enceinte isothermique equipee d'un tel element
EP3090961A1 (fr) * 2015-05-07 2016-11-09 Air Liquide Deutschland GmbH Boîte de refroidissement et procédé de transport de produits sensibles à la chaleur ou périssables dans un véhicule de transport et/ou pour distribuer des produits aux clients finaux
EP3364133A1 (fr) * 2017-02-20 2018-08-22 DeltiLog GmbH Récipient

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2645332A (en) * 1951-07-12 1953-07-14 Martin Picnic box
DE3503281A1 (de) * 1985-01-31 1985-06-20 Deutsche Forschungs- und Versuchsanstalt für Luft- und Raumfahrt e.V., 5300 Bonn Kuehlbehaelter
DE102005020937B4 (de) * 2005-05-03 2008-06-19 Cool Mountain Collection Ag Tragbarer Temperierbehälter
DE102005050668B4 (de) * 2005-10-20 2007-06-28 Afroditi Tsoukalas Modular aufgebaute Vorrichtung für Transport und/oder Lagerung temperaturempfindlicher Waren
DE102014016463A1 (de) * 2014-11-07 2016-05-12 Rieber Gmbh & Co. Kg Transportbox für Gastro-Norm-Behälter

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5417082A (en) * 1992-07-09 1995-05-23 Utd Incorporated Constant temperature container
WO1995025253A1 (fr) * 1994-03-15 1995-09-21 Premark Feg Corporation Element a double fonction de transfert thermique pour enceintes isothermes; enceinte isothermique equipee d'un tel element
EP3090961A1 (fr) * 2015-05-07 2016-11-09 Air Liquide Deutschland GmbH Boîte de refroidissement et procédé de transport de produits sensibles à la chaleur ou périssables dans un véhicule de transport et/ou pour distribuer des produits aux clients finaux
EP3364133A1 (fr) * 2017-02-20 2018-08-22 DeltiLog GmbH Récipient

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022109688A1 (fr) * 2020-11-24 2022-06-02 De Castro Bozano Giulio Boîte de transport d'aliments

Also Published As

Publication number Publication date
DE102017006670A1 (de) 2019-01-17

Similar Documents

Publication Publication Date Title
EP3652075B1 (fr) Procede de scellage de composants de menu partiellement prepare
DE60202892T2 (de) Tragbarer Isolierbehälter für den Transport von gekühlten Produkten oder Gefriergut
EP1576325B1 (fr) Procede et dispositif de refrigeration rapide
DE69517397T2 (de) Verfahren zum Erwärmen von zuvor zubereiteten Fertiggerichten, Transport- und Aufwärmewagen und Tablett für Fertiggerichte sowie Tablett für zuvor zubereitete Fertiggerichte
DE102016107813B3 (de) Mehrwegfähige Transportbox
EP2988080B1 (fr) Récipient
DE102008042907A1 (de) Kältegerät mit herausnehmbarem Aufnahmefach
DE102018002009A1 (de) Vorrichtungen und verfahren zum transportieren und konditionieren von phasenwechselmaterialien enthaltenden paneelen
EP3428556A1 (fr) Boîte de transport, en particulier pour plats partiellement préparés
DE102024109616A1 (de) Isolationsbehälter für temperaturempfindliche Güter, insbesondere für eine temperaturgeführte Lagerung und/oder einen temperaturgeführten Transport von Gütern
DE4415946C2 (de) Flexible Kühlpackung
DE102017006672A1 (de) Transportbox insbesondere für teilzubereitete Bestandteile eines Menügangs
DE102017006667A1 (de) Geschirreinheit und Vorrichtungskombination mit einem Gargerät und einer Geschirreinheit
DE102017006673A1 (de) Geschirreinheit und Verfahren zum Versiegeln von wenigstens teilzubereiteten Menügangbestandteilen
DE102018000408A1 (de) Geschirreinheit und Vorrichtungskombination mit einem Gargerät und einer Geschirreinheit
DE202016001018U1 (de) Transportbox
DE202018105868U1 (de) Kühlbox mit Deckel
DE2902505A1 (de) Temperaturhaltende transporttasche
DE102014014390B4 (de) Verpackung zum Transport von temperaturempfindlicher Ware, Versandsystem mit Teilen für die Verpackung sowie Verfahren zum Verpacken und Versenden von temperaturempfindlicher Ware
WO2012130573A2 (fr) Appareil frigorifique
EP3293468B1 (fr) Récipient pour transport frigorifique
DE202009008408U1 (de) Kühlbare Frischeschale
DE10114202A1 (de) Doppelwandiger Lebensmittelbehälter
DE2322765A1 (de) Tiefkuehlverkaufstruhe
DE9417146U1 (de) Wechselbar temperierfähiges Behältnis

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

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

Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED

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

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

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20190717