EP3652075A1 - Procédé de scellement de composantes de menus partiellement préparées, et machine à sceller - Google Patents

Procédé de scellement de composantes de menus partiellement préparées, et machine à sceller

Info

Publication number
EP3652075A1
EP3652075A1 EP18759549.1A EP18759549A EP3652075A1 EP 3652075 A1 EP3652075 A1 EP 3652075A1 EP 18759549 A EP18759549 A EP 18759549A EP 3652075 A1 EP3652075 A1 EP 3652075A1
Authority
EP
European Patent Office
Prior art keywords
film
geschirreinheit
sealing
components
sealing machine
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.)
Granted
Application number
EP18759549.1A
Other languages
German (de)
English (en)
Other versions
EP3652075B1 (fr
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 EP3652075A1 publication Critical patent/EP3652075A1/fr
Application granted granted Critical
Publication of EP3652075B1 publication Critical patent/EP3652075B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B11/00—Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material
    • B65B11/50—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins
    • B65B11/52—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins one sheet being rendered plastic, e.g. by heating, and forced by fluid pressure, e.g. vacuum, into engagement with the other sheet and contents, e.g. skin-, blister-, or bubble- packaging
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B25—HAND TOOLS; PORTABLE POWER-DRIVEN TOOLS; MANIPULATORS
    • B25B—TOOLS OR BENCH DEVICES NOT OTHERWISE PROVIDED FOR, FOR FASTENING, CONNECTING, DISENGAGING OR HOLDING
    • B25B25/00—Implements for fastening, connecting or tensioning of wire or strip
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/025—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for rigid or semi-rigid containers
    • B65B31/028—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for rigid or semi-rigid containers closed by a lid sealed to the upper rim of the container, e.g. tray-like container

Definitions

  • the present invention relates to a method for sealing partially prepared
  • Geschirrü is especially designed as a plate.
  • the method according to the invention has many advantages.
  • the method allows for partial vacuuming of the gap, with air being extracted from the gap to a proportion of at least 20%.
  • a proportion of 20% is understood here as meaning the volume fraction which, in comparison with the volume after the pure covering of the
  • such a volume may be indicated by the volume which is defined by a geometrically linear
  • air remains at a level of at least 20% in the gap.
  • the degree of vacuuming depends on the components to be sealed. The degree of vacuuming depends in particular on the type or on the type or state of matter (deep-frozen, cooled, tempered) of the constituents which are to be sealed.
  • Tableware positions positioned components. It is further preferred that the film is stretched at least partially or is stretched in some areas. Such an elongation occurs in particular during the vacuuming.
  • the film is heated or heated prior to covering the candy or ingredients. This facilitates stretching of the film.
  • Air is preferably blown between the tableware and the film positioned above the tableware before the film is lowered onto the tableware.
  • the film is applied to an edge portion of the Geschirranne.
  • the film is pressed against the edge portion of the Geschirrö. This can be done for example via a sealing tool of a sealing machine.
  • the edge portion of the film is also tempered by the sealing tool.
  • the film is folded around the edge of the Geschirrritt and / or created or pressed from below to an edge portion of the Geschirrritt, in particular, to connect the film with the edge of the Geschirrappel.
  • the harness has a body which is at least in the
  • Substantially consists of a ceramic-like material and / or has a body which consists at least in part of magnesium oxide.
  • the sealing machine according to the invention serves to seal one on one
  • Tableware positioned partially prepared ingredients of a menu and includes a film feeder for feeding a sheet to the tableware.
  • the sealing machine includes a suction device to draw a gap between the components and the film.
  • the sealing machine is suitable and arranged to partially vacuum the space between the components and the film. In this case, a vacuum is carried out in particular between 20% and 70%.
  • the sealing machine according to the invention has many advantages and allows a gentle sealing of partially prepared Menügang yoga matter, wherein by the
  • the sealing machine is suitable and arranged to vacuum the gap between the components and the film by more than 20%.
  • the sealing machine is suitable and adapted to the
  • a pressure measuring unit is provided with which a measure of an internal pressure in the intermediate space is detected.
  • the pressure is not detected directly in the space between the film and the Geschirrü, but it is detected a total pressure, which is representative of the internal pressure in the gap. This can be deduced on the internal pressure in the space. This allows a metered control of the vacuuming process.
  • Figure 1 is a plan view of a Geschirr. and a perspective view of a
  • Figure 2 is a highly schematic cross section through a Geschirrritt
  • Figure 3 is a highly schematic plan view of the decorative edge of the Geschirrritten after
  • Figure 4 is a highly schematic sectional view of another Geschirriens
  • Figure 5 is a schematic representation of a Geschirronia prepared with it ingredients of a menu, which are covered by a film;
  • Figure 6 is a further schematic representation of a Geschirrix with mated ingredients of a menu, which are covered by a film;
  • Figure 7 is still a schematic representation of a Geschirrander with it served
  • FIG. 8 shows a tableware with components of a menu served thereon, which are covered by a film
  • FIG. 9 shows a highly schematic representation of a sealing device for packaging a tableware with components of a menu in a first position applied thereto;
  • FIG. 10 shows the sealing device according to FIG. 9 in a second position
  • FIG. 11 shows a first transport box for transporting packaged tableware provided with components of a menu
  • FIG. 12 shows a second transport box
  • FIG. 13 shows a third transport box with an additional unit.
  • Figure 1 shows a highly schematic plan view of a Geschirranne 1, which is formed as a rectangular plate and a body 2 comprises.
  • the body has a mirror portion 3 and a rim portion 4, here at the longitudinal and transverse edges a total of four
  • the edge portion 4 limits the mirror portion 3 laterally.
  • the mirror section provides enough space for multiple components 30 of a menu so that a full menu can be placed on the display unit 1. At least some of these ingredients may be partially prepared, ie at least partially pre-cooked. In this case, all components of a plate may have the same state of matter, but the constituents on different plates different aggregate states.
  • 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. However, other dimensions are possible.
  • 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 Geschirrö and / or a cooking chamber length 106 is slightly more than twice as large as a length 6 a Geschirrvenez.
  • the dishes should fill a cooking level 102 of the Garraüms 101 as completely as possible, but also leave a small gap between them and to the cooking space walls.
  • 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 high-frequency energy is emitted by at least two antennas (not shown) and the radiated frequencies of the high-frequency heating sources 103 and their phases can be changed as a function of 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.
  • Figure 2 shows a Geschirriki 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 may also be only bevelled (see FIG. 4) or rounded (not shown).
  • a decorative edge 10 may be formed, for example, has a circumferential pattern, as shown in fragmentary form in Figure 3.
  • the decorative 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 version According to FIG. 4, the angle lies at 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 serves to create a foil 15 (see FIGS. 5 to 8) in order to seal components 30 arranged distributed thereon on the dish unit 1, ie. H. cover and partially vacuum the space between dish 1 and slide 15. For this it is important that the decorative edge 10 has at least one continuous around the entire Geschirrillon 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 removal of the film to this and therefore does not remain on the Geschirrappel 1.
  • Figure 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.
  • adapted to the size and dimensions of the Geschirrappel 1 foil elements 15 can be 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 may have a thickness of 75, 85 or 100 ⁇ .
  • 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 ingredients are taken 30 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 dishwasher unit 1 with a foliel 5, in which the intermediate space 16 has been partially vacuum-evacuated and thus air has been removed from the intermediate space 16.
  • the sealing material 21 shown in FIG. 4 is located on the upper side of the edge section 4.
  • FIG. 7 shows a further dishwashing unit 1 prepared with menu components 30 and packed by a film 15, with the film 15 adhering to the decor 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 gap volume (see Figure 5 about) remains in the space.
  • 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 foods are positioned on the dish unit 1 and then 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.
  • the angle 7 between the edge portion 4 or here between the decorative edge 10 and the mirror portion 3 has a significant influence on whether the film alone without further aids to the contact surface 8 or here the decorative edge 10 adheres 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, wherein here the dish unit 1 is positioned on a lower shell 25 and the film 15 is fastened to the lower shell 25 in order to seal the tableware unit 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. In the embodiment shown in Figure 8, 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 200 for sealing a tableware unit 1 or components 30 applied thereon.
  • the tableware unit 1 is appropriately positioned in a receiving space 206 of the sealing machine 200 or automatically moved into the receiving space 206, for example by means of a feeder ,
  • 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 dishwasher unit 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 Geschirrillon 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 Geschirriens 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 dishwasher unit 1 is surrounded by an outer packaging 40 made of cardboard, which is shown for example in FIG.
  • the carton is designed so that five units can be stacked on top of each other without being compressed.
  • Figure 1 1 shows a first concept of a transport box 50, which is designed on the Geschirröen 1 prepared, sealed and repackaged Menus and possibly.
  • 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 Limits can be divided differently by using different separating and / or insulating walls 56 to 58 or arranged at different positions These receiving spaces 61 to 64 are cooled to different temperature levels, the desired temperature levels for 24 hours to be maintained, if no Interim opening of the transport box success gt.
  • the receiving space 61 is designed as a deep-freezing space 66 and provides a deep-freezing area with a temperature level below -18 ° C.
  • 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 serves to receive one or for example 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 temperature level in the receiving chamber is in each case men 61 to 64 set exactly and dimensioned so that the predetermined temperature differences for a period of preferably at least 16 and in particular at least 24 hours are 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 types of cold storage 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 as the first cold storage type 72 for the freezer compartment 66.
  • 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 according to FIG. 11 has in the cover 54 cold storage 72 and 74. It is also possible that additional cold storage are accommodated in the bottom of the transport box or at other suitable locations.
  • FIG. 12 shows another concept of a transport box 150 for accommodating a number of outer packages 40, in each of which, for example, a tableware unit 1 with the menu components 30 located thereon is accommodated.
  • 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 freshness chamber 167 and the receiving spaces 163 and 164 may be provided for receiving a certain number of wine bottles, wherein, for example, the receiving space 163 for receiving white wine - and the receiving space 164 intended for holding 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 61 a sufficiently deep freezing temperature below 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.
  • the intermediate walls 160 which likewise 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, are shown in simplified form in FIG.
  • FIG. 13 shows the transport box 150 known from FIG. 12, which is widened by an additional unit 80 and can thus accommodate further 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 preferred used, which is achieved on the one hand less ice crystals in the frozen food and on the other hand, an increased stability of the food to be transported in, for example, finely decorated dessert varieties.
  • the Geschirrritt 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. Particularly preferred such length and width dimensions are used, in which a plurality of Geschirrvenezen ' are prepared simultaneously in a cooking appliance with a Hochfrequenzembl provoke to the end.
  • 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 intermediate space between the film and the mirror portion or the feed is partially vacuum-coated.
  • 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 "slipping" during transport
  • a partially vacuumed atmosphere is sufficient on a regular basis because it requires only a short term shelf life, the degree of vacuuming being of the type or type and / or composition and / or state of aggregation of the ingredients to be packaged 30 set.
  • the surface of the ceramic plate or the Geschirrappel has a significant impact on the success of Verêteins. Advantageous results have been achieved with rough surfaces. But even smooth surfaces can be suitable for sealing.
  • a separate plastic shell as a lower shell is possible. Then, the lower shell can for example be made of plastic and the packaging can be done conventionally on the existing plastic lower shell.
  • 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. It is also possible to use thinner or thicker film, with a thickness of 85 pm or 75 pm appearing 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).
  • EPP Exanded Polypropylene
  • a returnable transport box will be made available, providing several climate zones that take into account the particular characteristics of the food.
  • both frozen and fresh food as well as the wine suitable for the dish can be delivered well-tempered.
  • a time buffer of 24 hours is targeted.
  • the receptacles for wine bottles are designed so that they are transported and stored lying in the wine fridge. 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.
  • the transport box by an optional unit or by several additional units.
  • the auxiliary unit is then locked at the bottom of the transport box. This has the advantage that the lid of the transport box does not need to be changed.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Fluid Mechanics (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Cookers (AREA)

Abstract

La présente invention concerne un procédé de scellement de plats partiellement préparés (30), lesdits plats (30) étant positionnés sur un élément de vaisselle (1) et recouverts d'un film (15). Le vide est effectué partiellement dans un espace intermédiaire (16) situé entre l'élément de vaisselle (1) pourvu d'un met (30) et le film (15). La machine à sceller (200) destinée à sceller un met partiellement préparé (30) positionné sur un élément de vaisselle (1) comprend une alimentation en film (201) permettant d'alimenter l'élément de vaisselle (1) en film (15) ainsi qu'un dispositif d'aspiration (202) pour aspirer un espace intermédiaire (16) situé entre l'élément de vaisselle (1) pourvu d'un met (30) et le film (15). La machine de scellement (200) permet d'effectuer partiellement le vide dans l'espace intermédiaire (16) situé entre l'élément de vaisselle (1) pourvu d'un met (30) et le film (15).
EP18759549.1A 2017-07-14 2018-07-11 Procede de scellage de composants de menu partiellement prepare Active EP3652075B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
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PCT/EP2018/000352 WO2019011467A1 (fr) 2017-07-14 2018-07-11 Procédé de scellement de composantes de menus partiellement préparées, et machine à sceller

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DE102019004989B4 (de) * 2019-07-18 2022-05-05 MChef GmbH & Co.KG Geschirreinheit und Verfahren zum Versiegeln von teilzubereiteten Speisen
DE102019004991A1 (de) * 2019-07-18 2021-01-21 MChef GmbH & Co.KG Verfahren zum Versiegeln von Geschirreinheiten mit darauf positionierten teilzubereiteten Speisen mit einer Folie
USD979395S1 (en) 2020-11-17 2023-02-28 Kraft Foods Group Brands Llc Package
DE102022000533A1 (de) 2022-02-11 2023-08-17 proStruktur Management GmbH Verfahren für das Verpacken von Einzelteilen

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ES2899241T3 (es) 2022-03-10
DE102017006669A1 (de) 2019-01-17
RU2766455C2 (ru) 2022-03-15
CN110891865B (zh) 2022-04-08
WO2019011467A1 (fr) 2019-01-17
US20200140128A1 (en) 2020-05-07
EP3652075B1 (fr) 2021-11-03
RU2020100020A3 (fr) 2021-09-24
RU2020100020A (ru) 2021-08-16

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