EP3569932B1 - Procédé de cuisson des denrées alimentaires à basse température - Google Patents

Procédé de cuisson des denrées alimentaires à basse température Download PDF

Info

Publication number
EP3569932B1
EP3569932B1 EP19174892.0A EP19174892A EP3569932B1 EP 3569932 B1 EP3569932 B1 EP 3569932B1 EP 19174892 A EP19174892 A EP 19174892A EP 3569932 B1 EP3569932 B1 EP 3569932B1
Authority
EP
European Patent Office
Prior art keywords
cooking
food
temperature
phase
cooked
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
EP19174892.0A
Other languages
German (de)
English (en)
Other versions
EP3569932A1 (fr
Inventor
Sabrina Bahe
Stefan Heiss
Wolfgang Schmidberger
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.)
Rational AG
Original Assignee
Rational AG
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 Rational AG filed Critical Rational AG
Publication of EP3569932A1 publication Critical patent/EP3569932A1/fr
Application granted granted Critical
Publication of EP3569932B1 publication Critical patent/EP3569932B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat

Definitions

  • the invention relates to a method for low-temperature cooking of food.
  • low-temperature cooking is that the finished food is not optimal in terms of food safety. Unlike foods that are seared, boiled or cooked in superheated steam at very high temperatures, low-temperature cooking may not completely kill off any germs. Certain important germs are killed from 49°C, but not all. In addition, a very long holding time is required for sufficient germ inactivation. Therefore, low-temperature cooked foods are not safe for risk groups (e.g. elderly or sick people and children). In addition, foods cooked at low temperatures often only have a short shelf life.
  • the EP 2 537 418 A1 discloses a method for cooking food in a cooking appliance without the cooking chamber temperature having to be very high.
  • the cooking process can be divided into a food temperature control phase and a high-temperature phase.
  • a cooking chamber temperature should not exceed a limit temperature TLIM, which is at most 20° above the final temperature of the food to be cooked.
  • the DE 10 2013 218 785 A1 describes a method of cooking food that takes place at a relatively low temperature of, for example, 55°C to 65°C.
  • a controller can use stored values or algorithms to calculate the required cooking time. After the cooking time has elapsed, the power can be reduced by at least 5% to 25%.
  • the object of the invention is to create a method for low-temperature cooking of food, with which the food can also be cooked in commercial applications (e.g. in restaurants, canteens and large catering establishments) in such a way that it is integrity in terms of food safety , have a longer shelf life and still have a high sensory quality.
  • commercial applications e.g. in restaurants, canteens and large catering establishments
  • the method according to the invention combines two measures in order to obtain a foodstuff during low-temperature cooking that is an integrity from a food-technical point of view.
  • a maximum duration of the cooking phase is specified.
  • the cooking phase is particularly critical with regard to food safety, since the food passes through a critical temperature range during cooking, in which the majority of germ multiplication takes place. According to the invention, it is ensured that the cooking phase does not last longer than can be tolerated, taking food safety requirements into account.
  • a pasteurization phase is provided according to the invention, with which any germs are reduced to such an extent that the food is safe even for risk groups and can be stored for a certain period of time.
  • a longer holding time even at comparatively low temperatures, kills germs.
  • control module calculates a minimum duration of the pasteurization phase. This minimum time may depend on the food being cooked and the core temperature of the finished food.
  • the parameters relevant to the cooking time can in particular be the diameter of the food and/or the size. These are, in particular, those parameters which, with regard to heat conduction, are relevant for when a specified core temperature is reached in the center of a specific food.
  • the possible geometric shapes can be classified into groups, with the detected geometric shape being classified into one of the groups. This reduces the effort involved in calculating the temperature profile of the cooking process.
  • the geometric shape of the food can, for example, be assigned to the groups plate, cylinder or sphere, with the cross-section of the food to be cooked being taken into account here in particular.
  • the different groups can represent a distinction between small, medium and large.
  • the method according to the invention uses a maximum temperature during the cooking phase which is no higher than 90°C.
  • the specified maximum duration is 4 hours. This value is advantageous in terms of food safety and is generally accepted.
  • the food is cooked in a steam atmosphere.
  • this has the advantage that there is a high heat input into the food to be cooked. This allows the cooking phase to be kept as short as possible.
  • a steam atmosphere has the advantage that the food does not dry out during the pasteurization phase.
  • the parameter relevant to the cooking time is determined by means of a camera and an image evaluation module. This prevents operating errors.
  • the parameter relevant to the cooking time is queried using a user interface. This can be done either in addition to recording by means of a camera and image analysis module, for example if an automated assignment is not possible with the desired level of security, or exclusively if the effort for the camera and the image analysis module is to be avoided.
  • a cooking appliance 10 is shown schematically with which the method according to the invention can be carried out. This is a cooking appliance for professional use, especially for restaurants, canteens and large catering establishments.
  • the cooking appliance has a cooking space 12 in which food can be cooked.
  • a food item 14 which is roast beef is shown here as an example.
  • the food can be cooked in a cooking chamber atmosphere, which is characterized in particular by the temperature and the humidity.
  • the cooking appliance 10 has a heating device 16 and a steam generator 18 . These are controlled by a control device 20 .
  • the control device 20 also controls the drive motor 22 of a fan wheel 24 with which the circulation speed of the cooking chamber atmosphere in the cooking chamber 12 can be controlled.
  • the cooking appliance 10 also has a device 26 for detecting at least one parameter of the foodstuff that is relevant to the cooking time. This is a camera.
  • the camera 26 is connected to the control device 20 .
  • a control module 28 is integrated into the control device 20, which can calculate a temperature profile of a cooking process on the basis of the parameter relevant to the cooking time.
  • the cooking appliance 10 also has a user interface 30, for example a touch-sensitive screen, with which an operator can select a cooking process or also directly enter parameters relevant to the cooking time.
  • a user interface 30 for example a touch-sensitive screen, with which an operator can select a cooking process or also directly enter parameters relevant to the cooking time.
  • the control module calculates the temperature profile with which the piece of roast beef 14 should be cooked best.
  • the control module calculates, for example using the formula given above, that at a cooking chamber temperature of 59° C., the desired target core temperature is reached with a cooking phase that ends at time t 1 , the cooking phase lasting 3.5 hours. This duration is below a predetermined maximum duration, which is stored in the control device 20 as 4 hours.
  • a pasteurization phase starts, during which the core temperature remains essentially unchanged, since the cooking chamber temperature is lowered to the target core temperature on average.
  • the pasteurization phase serves to reduce the contamination with any germs that may be present.
  • the duration of the pasteurization phase can be calculated using the P-value method, for example.
  • FIG 3 an exemplary embodiment is shown in which the control module 28 recognizes that when using a cooking chamber temperature which is only slightly above the target core temperature, the cooking phase would exceed the stored maximum duration. This can be due in particular to the fact that the roast beef 14 has too large a diameter. For this reason, a cooking chamber temperature that is 10 °C higher than in in is selected for the cooking phase figure 2 shown embodiment. This ensures that the core temperature of the roast beef 14 has reached the desired value of 57° C. at a point in time t 1 , which is a maximum of 4 hours after the start of the cooking process. The cooking phase is followed by a pasteurization phase, during which the cooking chamber temperature is lowered to 57 °C so that the core temperature no longer increases, or at most only increases insignificantly.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (6)

  1. Procédé de cuisson de produits alimentaires à basse température au moyen des étapes suivantes :
    - le produit alimentaire à cuire est placé dans un espace de cuisson, le produit alimentaire étant détecté et des paramètres pertinents pour le temps de cuisson, en particulier une forme géométrique du produit alimentaire, étant détectés au moyen d'une caméra et d'un module d'évaluation d'image ou étant interrogés au moyen d'une interface utilisateur,
    - un module de commande calcule, sur la base de la forme géométrique, un profil de température d'une procédure de cuisson contenant une phase de cuisson et une phase de pasteurisation, une durée maximum prédéterminée de la phase de cuisson qui est égale à quatre heures au maximum étant respectée, et la température de l'espace de cuisson étant abaissée en moyenne à la température à cœur de consigne,
    - la durée de la phase de cuisson est déterminée à l'aide de la formule suivante : t = a * ln GT − T 0 * bx 2
    Figure imgb0004
     a étant un facteur déterminé de manière empirique du temps de cuisson par différence de température et surface, GT étant la température de l'espace de cuisson, T0 étant une température initiale, b étant un facteur déterminé de manière empirique qui est représentatif d'un changement de forme du produit alimentaire à cuire pendant la procédure de cuisson, et x étant une longueur caractéristique du produit alimentaire,
    - le module de commande calcule une durée minimum de la phase de pasteurisation en fonction du produit alimentaire à cuire et de la température à cœur du produit alimentaire dont la cuisson est terminée,
    - le produit alimentaire est cuit selon le profil de température calculé,
    - un utilisateur est informé que la procédure de cuisson est terminée.
  2. Procédé selon la revendication 1, caractérisé en ce que la forme géométrique détectée est un diamètre et/ou la taille du produit alimentaire.
  3. Procédé selon la revendication 2, caractérisé en ce que des formes géométriques possibles sont classées en groupes et en ce que la forme géométrique détectée est classée dans l'un des groupes.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que la température maximum pendant la phase de cuisson n'est pas supérieure à 90°C.
  5. Procédé selon la revendication 4, caractérisé en ce que la température maximum pendant la phase de cuisson est choisie de sorte à ne pas dépasser la température à cœur cible de plus de 20°C pour ne pas excéder la durée maximum de la phase de cuisson.
  6. Procédé selon la revendication 5, caractérisé en ce que la température maximum pendant la phase de cuisson est choisie de sorte à ne pas dépasser la température à cœur cible de plus de 3°C et en particulier de plus de 2°C lorsqu'avec la durée de la phase de cuisson qui en résulte, la durée maximum prédéterminée de celle-ci n'est pas excédée.
EP19174892.0A 2018-05-16 2019-05-16 Procédé de cuisson des denrées alimentaires à basse température Active EP3569932B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102018111789.2A DE102018111789A1 (de) 2018-05-16 2018-05-16 Verfahren zum Niedertemperatur-Garen von Nahrungsmitteln

Publications (2)

Publication Number Publication Date
EP3569932A1 EP3569932A1 (fr) 2019-11-20
EP3569932B1 true EP3569932B1 (fr) 2022-06-29

Family

ID=66793749

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19174892.0A Active EP3569932B1 (fr) 2018-05-16 2019-05-16 Procédé de cuisson des denrées alimentaires à basse température

Country Status (2)

Country Link
EP (1) EP3569932B1 (fr)
DE (1) DE102018111789A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111142394B (zh) * 2019-12-25 2021-12-07 珠海格力电器股份有限公司 烹饪设备的控制方法、装置、设备及计算机可读介质

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH688396A5 (de) * 1995-01-23 1997-09-15 V Zug Ag Ofen und Verfahren zum Garen von Fleisch.
DE19609116A1 (de) * 1996-03-08 1997-09-18 Eloma Gmbh Verfahren und Vorrichtung zum Garen von Nahrungsmitteln
DE20023400U1 (de) * 1999-01-22 2004-03-04 Frima S.A. Vorrichtung zum Erhitzen oder Kochen von mehreren Nahrungsmitteln
CH702581B1 (de) * 2011-06-21 2019-09-13 V Zug Ag Verfahren zum Garen eines Garguts mittels Dampf.
DE102013218785B4 (de) * 2013-09-19 2018-07-05 E.G.O. Elektro-Gerätebau GmbH Verfahren und Vorrichtung zum Garen von Lebensmitteln
DE102014110559A1 (de) * 2014-07-25 2016-01-28 Rational Aktiengesellschaft Verfahren zur Steuerung eines Gargeräts

Also Published As

Publication number Publication date
EP3569932A1 (fr) 2019-11-20
DE102018111789A1 (de) 2019-11-21

Similar Documents

Publication Publication Date Title
EP2031306B1 (fr) Procédé et appareil de cuisson
EP2469173B1 (fr) Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
EP2910856B1 (fr) Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson
EP2688364B1 (fr) Dispositif de champ de cuisson
EP2999928B1 (fr) Procédé et appareil de cuisson
EP2189724A1 (fr) Procédé destiné à la sélection d'au moins un programme de travail d'un appareil de cuisson et appareil de cuisson correspondant
WO2018138078A1 (fr) Procédé pour faire fonctionner un appareil de cuisson et module pour la mise en oeuvre de ce procédé
DE102019107558A1 (de) Verfahren zum Betrieb einer Kochstelle eines Kochfelds, vorzugsweise eines Induktionskochfelds, mit einem Kochgeschirr
DE102012013275B4 (de) Verfahren zum Durchführen eines Garvorgangs mit einem Koch- und/oder Bratgerät
EP3858203A1 (fr) Récipient de cuisson, système de cuisson et procédé de fonctionnement
EP3569932B1 (fr) Procédé de cuisson des denrées alimentaires à basse température
DE60214214T2 (de) Vorrichtung und verfahren zum kochen von nahrungsmitteln mit mikrowellen
EP3498138A1 (fr) Appareil de préparation d'aliments à détection de surpression
EP2789918B1 (fr) Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson
WO2014124984A1 (fr) Procédé et dispositif pour calculer la durée totale de processus de fermentation d'aliments et procédé de fermentation
EP3118524A1 (fr) Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson
EP1768461B1 (fr) Méthode pour générer, traiter et évaluer un signal en correlation avec la température, et dispositif correspondant
DE20221600U1 (de) Vorrichtung zum Steuern eines Gargerätes, insbesondere Haushaltsgargerätes
EP2233016B2 (fr) Procédé de cuisson de produit de cuisson avec un appareil de cuisson ainsi qu'amortisseur à air chaud destiné à l'exécution d'un tel procédé
DE102016222313B4 (de) Verfahren zum Kochen von mindestens einem Ei
DE20023460U1 (de) Vorrichtung zum Erhitzen oder Kochen von mehreren Nahrungsmitteln
DE102011120280A1 (de) Verfahren zum Druckgaren von Lebensmitteln sowie Druckgargerät
DE102015006825A1 (de) Verfahren zur Steuerung einer Heizeinrichtung eines Gargerätes und Gargerät
EP3696623B1 (fr) Appareil de commande et procédé de fonctionnement d'un appareil électroménager pour la fabrication d'un aliment
DE1579597C3 (de) Verfahren zum Garen von Nahrungsmitteln und Einrichtungen zur Durchführung des Verfahrens

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: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20200519

RBV Designated contracting states (corrected)

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

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

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20210618

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: 20220112

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

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

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

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1501580

Country of ref document: AT

Kind code of ref document: T

Effective date: 20220715

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: 502019004774

Country of ref document: DE

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG9D

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

Ref country code: SE

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: 20220629

Ref country code: NO

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: 20220929

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: 20220629

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: 20220629

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: 20220930

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: 20220629

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: 20220929

REG Reference to a national code

Ref country code: NL

Ref legal event code: MP

Effective date: 20220629

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

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: 20220629

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: 20220629

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

Ref country code: NL

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: 20220629

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: 20220629

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: 20220629

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: 20220629

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: 20221031

Ref country code: ES

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: 20220629

Ref country code: EE

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: 20220629

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

Ref country code: PL

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: 20220629

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: 20221029

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502019004774

Country of ref document: DE

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: 20220629

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

Ref country code: DK

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: 20220629

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: 20220629

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

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

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

26N No opposition filed

Effective date: 20230330

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230522

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: 20220629

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

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: 20220629

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20230516

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20230531

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: 20220629

Ref country code: LU

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

Effective date: 20230516

Ref country code: LI

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

Effective date: 20230531

Ref country code: CH

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

Effective date: 20230531

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

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

Ref country code: IE

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

Effective date: 20230516

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

Ref country code: IE

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

Effective date: 20230516

Ref country code: GB

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

Effective date: 20230516

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

Ref country code: FR

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

Effective date: 20230531

Ref country code: BE

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

Effective date: 20230531

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

Ref country code: DE

Payment date: 20240517

Year of fee payment: 6

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

Ref country code: IT

Payment date: 20240531

Year of fee payment: 6