EP3740440B1 - Dishware unit and method for sealing partially prepared meals - Google Patents

Description

The present invention relates to a tableware unit and more particularly to a plate for packaging, transporting and/or consuming food, the tableware unit having a body covered with a film and between the film and the body adhesive (hot-melt adhesive) for sealing of the crockery unit is present.

In the prior art, tableware units and methods for sealing tableware units with food placed thereon have become known. For example, it is from the DE 691 00 484 T2 a method is known for providing a container with a bead of thermoformable material and for welding a closure lid to this bead. From the EP 2 886 329 A1 a packaging with a tray and a cover film is known. The tray has a layer of polyester adjacent to the cover film and the cover film has a sealant layer of a polymeric matrix adjacent to the tray. The cover film can be subjected to a corona treatment.

It is the object of the present invention to provide a crockery unit and a method for sealing, with which high-quality and also very high-quality food and at least partially at least partially prepared food can be accommodated, preserved and transported and/or consumed. For example, dishes arranged on the crockery unit can be part of a menu course.

This object is achieved by a crockery unit having the features of claim 1 and by a method having the features of claim 19. Preferred developments of the invention are the subject matter of the dependent claims. Further advantages and features of the invention result from the general description and from the description of the exemplary embodiments.

A crockery unit according to the invention is designed in particular as a plate and is used for packaging, transporting and/or consuming food. Furthermore, the crockery unit can also be used for the preparation and/or preparation of food or components of a menu course, for example. The crockery unit includes a particularly temperature-resistant body. The body is covered with a foil. An adhesive is present between the film and the body in an adhesive area to seal the harness assembly. The film and the crockery unit (in particular the Plate) has such a surface tension that the adhesive adheres at least predominantly to the film when the film is removed. For this purpose, the adhesive used should have a specific adhesion. The surface tension of the underside of the film is set at least in the adhesive area on the film in such a way that the surface tension on the film is greater than the surface tension in the adhesive area on the body. In specific configurations, it is preferred that the surface tension on the underside of the film is greater than 42 mN/m (also dyn/cm) and that the surface tension in the adhesive area of the crockery unit is, for example, 41 mN/m or less.

The formulation that the adhesive at least predominantly adheres to the film when the film is removed from the crockery unit is to be understood in the context of the present invention that at least 90% or at least 95% of the mass of the adhesive adheres to the film when the film is removed foil sticks. More preferably, at least 99% of the mass of the adhesive remains attached to the film upon removal of the film. These numbers apply to the regular case. It is not excluded that, for example, in 1 in 20, 50 or 100 cases, a greater percentage of the adhesive remains on the dish assembly. As a rule, however, when the film is removed, the adhesive is largely or practically completely detached from the crockery unit, so that no further cleaning of the adhesive area of the crockery unit is necessary before the finished food is eaten.

The tableware unit according to the invention has many advantages. A significant advantage is that after the film has been removed from the crockery unit, the food can be prepared directly to the end or is directly available for consumption if further preparation is not necessary. As a result, the sealing film can be pulled off the crockery unit without any special precautionary measures or without any particular effort, without unsightly residues of the adhesive remaining on the crockery unit. As a result, a visually pleasant overall impression is also achieved.

In a preferred development, the body has at least one mirror section and at least one edge section. The adhesive area is particularly preferably formed on the edge section. In particular, the mirror section serves to accommodate at least one meal. It is also possible that not only one mirror section is formed, but that several mirror sections are provided or formed on the body. For example, a second or separate mirror portion may be provided to hold a separate container or bowl such as a jug for sauce or other food or ingredients. It is preferred that at least one edge portion extends all the way around the body and thus completely surrounds a central area of the body. It is further particularly preferred that the adhesive area or at least one adhesive area extends completely and all around the body. It is preferred that at least one mirror section is surrounded by a continuous adhesive area, so that a complete and secure sealing of the food on the crockery unit can be guaranteed. After application, the adhesive should form a closed ring on the body, since otherwise, for example, a protective gas mixture introduced under the film could escape.

The edge section is preferably raised at least in the adhesive area compared to the mirror section. Such an edge section makes it easier to grip the crockery unit or the plate and also to set it down on a table or in a cooking appliance. A raised edge section in the adhesive area can also facilitate the application of the adhesive in the adhesive area, for example when the adhesive is applied via rollers or the like.

It is possible and preferred that an application surface for the adhesive is formed on the body, which makes the adhesive area available. Such an application surface can be formed, for example, on an elevation extending along the adhesive area. The application surface preferably has defined dimensions and can in particular have a width of between 1.5 mm and 10 mm and in particular between approximately 2 and 6 mm. For example, a width of about 3 or 4 mm (+/-2 mm) is possible.

Overall, the body preferably has a width of between 10 cm and 25 cm and a length of between 20 cm and 38 cm. In preferred embodiments, there can be a width between 15 cm and 20 cm and a length between 25 cm and 35 cm. In particular, the dimensions of the body are adapted to the dimensions of the cooking appliance and in particular to the cooking chamber of the cooking appliance, so that the cooking chamber can accommodate a predetermined number of crockery units without large gaps (larger than 2 cm or 3 cm) and thus space for the crockery units are given away. With the dimensions of a food receptacle of a cooking appliance of 42.5 cm wide and 35.5 cm long, 2 items of crockery can preferably be placed next to each other on the food support, whereby on the one hand there is still enough space to maneuver the crockery units and on the other hand not too much space is wasted. Overall, the dimensions of the crockery unit should be selected so that when the maximum possible number of crockery units are placed on a food support, at least 10% or 20% and a maximum of 30% or 40% of the food support remains free.

The body particularly preferably consists at least in part and in particular at least essentially or completely of a ceramic-like material. In particularly preferred developments, the body consists at least partially or essentially or completely of magnesium oxide. Crockery units made of a ceramic-like material and/or made of magnesium oxide can be produced in different shapes and are suitable for the preparation and consumption of food due to their nature. Magnesium oxide-based tableware units are lighter than conventional porcelain and yet just as impact-resistant. As a result, such crockery units are particularly suitable for regular and also professional use, for transport and for multiple use.

The body is particularly preferably designed to be essentially rectangular or polygonal. It is possible and preferred that at least one corner is rounded. Rectangular or essentially rectangular configurations allow a high packing density.

The foil for covering (and sealing) the food on the crockery unit is preferably made of a plastic material and has a thickness of between 50 µm and 150 µm. The film particularly preferably consists at least partially or in particular entirely of a material such as polyethylene terephthalate (PET).

Preferably the underside of the foil is connected to the body of the harness unit. The surface tension on the underside of the film is particularly preferably modified by at least one surface treatment. It is possible that the upper side of the film is also subjected to a surface treatment or the like. Preferably, at least a portion of the underside of the foil is surface treated by a corona treatment. In a corona treatment, the film is usually exposed to a high-voltage electrical discharge. If only one side of the foil is treated, the foil can, for example, lie on a polished roller, while an electrode is arranged on the other side of the foil. A high-frequency generator with an AC voltage of between about 10 and 20 kV and a frequency of between 10 and 60 kHz is usually used for surface treatment. Other voltage ranges and frequency ranges are also possible for treatment. The desired surface tension of the film is set by specifically setting the type, intensity and length of the surface treatment (set, for example, by the advance speed of the film).

In preferred configurations, at least one piece of food is arranged on the body and covered by the film. The space between the body and the food is preferably partially vacuumed. In particular, a vacuum of between about 100 mbar and 400 mbar is generated. A partial vacuum of between about 200 mbar and 300 mbar is even more advantageous.

In advantageous configurations, a gas mixture is present in the intermediate space. The composition of the gas mixture depends on the sealed food, since meat components, for example, require a different oxygen content (maintaining the typical red color of meat), which is not necessary for food without meat (e.g. vegetarian dishes or desserts). In the case of meat dishes in particular, the gas mixture consists of more than 50% CO2 and preferably more than 10% N2 and in particular less than 20% and preferably less than 10% O2. The proportion of oxygen is preferably further reduced to 7%, 6% or 5%. The amount of nitrogen is preferably between 15% and 25% and the amount of carbon dioxide is preferably more than 60 or even 70%. In a specific embodiment, a gas mixture of about 75% carbon dioxide and 20% nitrogen and 5% oxygen is used.

Such configurations are very advantageous, since the high proportion of inert gases prevents or delays a reaction and aging of the food to a considerable extent. Another advantage is that the oxygen content avoids visible discoloration of, for example, beef, which tends to take on a greyish surface when there is no more oxygen in the environment. By replacing the natural air with the gas mixture just described or one of the gas mixtures just described, the shelf life of the food is significantly increased and can be doubled, for example. This improves the shelf life. In preferred configurations, the proportion of oxygen in the gas mixture is greater than 2% and in particular between 3% and 10%.

In advantageous configurations, the protruding film is cut off outside the body without contact. As a result, a so-called "out-cut method" can be used, for example, in which the film is cut off with a knife in close proximity to the body. As a result, a visually appealing impression of the sealed crockery unit is also achieved.

The adhesive is preferably applied with an adhesive application machine which comprises nozzles and/or fixed elements such as scrapers and/or rotating elements such as rollers. The crockery unit is preferably guided through the adhesive application machine via, for example, transport rollers with, in particular, a silicone coating, while the adhesive is applied during the continuous transport of the crockery unit.

In preferred developments, the adhesive is a hot-melt adhesive. The adhesive is particularly preferably a pressure-sensitive hotmelt adhesive based on polyolefin. The adhesive particularly preferably has a viscosity of greater than 1500 millipascal seconds at 160.degree. For example, the viscosity can reach or exceed about 2200 millipascal seconds at 160°C.

The method according to the invention is used for sealing at least partially prepared food, the food being positioned on a crockery unit and covered with a film. In this case, adhesive is applied to an adhesive area of the crockery unit and a film is bonded thereto. A surface tension of the film and/or the crockery unit is influenced in such a way that when the film is torn off, the adhesive remains at least predominantly stuck to the film. In particular, the adhesive adheres largely and in particular largely and particularly preferably almost completely or completely to the film.

With the method according to the invention, at least partially prepared meals can be sealed on a crockery unit in an advantageous manner.

Advantageously, the underside of the film to be bonded to the crockery unit is at least partially surface treated to increase the surface tension of the underside of the film. At least one adhesive is preferably applied to the adhesive area of the crockery unit (or the film) by rolling, wiping, squeegeeing and/or spraying.

It is preferred that an intermediate space between the crockery unit and the film is partially evacuated and/or an at least partial gas exchange is carried out in the intermediate space between the crockery unit. Such a gas exchange should take place before the film is bonded. The gas exchange is preferably carried out before the space between the crockery unit and the foil is partially evacuated. Other versions are also conceivable.

In particular, it is preferred that at least one inert gas is supplied to the space between the crockery unit and the foil. Such an inert gas can in particular contain carbon dioxide or be carbon dioxide. It is also possible that noble gases are supplied as inert gas to a lesser or greater extent.

Further advantages and features of the present invention result from the exemplary embodiments, which are described below with reference to the accompanying figures.

Figur 1

eine Draufsicht auf eine Geschirreinheit und eine perspektivische Darstellung zweier Geschirreinheiten in einem Gargerät;

Figur 2

einen stark schematischen Querschnitt durch eine Geschirreinheit;

Figur 3

eine Draufsicht auf eine andere Geschirreinheit;

Figur 4

einen schematischen Schnitt durch die Geschirreinheiten nach Figur 3;

Figur 5

eine schematische Darstellung einer Geschirreinheit in einer Klebeauftragsmaschine;

Figur 6

eine stark schematische Darstellung einer Geschirreinheit mit darauf positionierten Speisen beim Abdecken mit einer Folie;

Figur 7

eine stark schematische Darstellung einer Geschirreinheit mit darauf angerichteten Speisen, die mit einer Folie versiegelt ist;

Figur 8

eine stark schematische Darstellung einer Versiegelungsvorrichtung zum Verpacken einer Geschirreinheit mit darauf angerichteten Speisen in einer ersten Stellung; und

Figur 9

die Versiegelungsvorrichtung nach Figur 8 in einer zweiten Stellung.

In the figures show:

figure 1

a plan view of a crockery unit and a perspective view of two crockery units in a cooking appliance;

figure 2

a highly schematic cross section through a crockery unit;

figure 3

a plan view of another crockery unit;

figure 4

a schematic section through the crockery units figure 3 ;

figure 5

a schematic representation of a crockery unit in an adhesive application machine;

figure 6

a highly schematic representation of a crockery unit with food positioned thereon when covered with a film;

figure 7

a highly schematic representation of a crockery unit with food served thereon, which is sealed with a foil;

figure 8

a highly schematic representation of a sealing device for packaging a crockery unit with food served thereon in a first position; and

figure 9

the sealing device figure 8 in a second position.

figure 1 shows a highly schematic plan view of a crockery unit 1 which is designed as a rectangular plate and comprises a body 2 . The body has a mirror section 3 and an edge section 4, which here comprises a total of 4 edge segments on the longitudinal and transverse edges. The edge section 4 delimits the mirror section 3 laterally. The mirror section provides enough space for several dishes 30, which can be part of a menu course, for example. It is possible that a complete menu course can be accommodated on crockery unit 1. At least some of these dishes can be partially prepared, ie at least partially pre-cooked. All the components of a plate can have the same state of aggregation, but the components on different plates can also have different states of aggregation. For example, a first crockery unit can also contain deep-frozen food and another crockery unit can only contain chilled food.

In the specific exemplary embodiment, the crockery unit 1 has a crockery width 5 of approximately 17 cm and a crockery length 6 of approximately 33 cm. However, other dimensions are also possible. In particular, the external dimensions of the crockery unit 1 are adapted to the internal dimensions of a cooking level 102 of a cooking chamber 101 of a cooking appliance 100 . Particularly preferably, two crockery units 1 can be placed on the cooking level 102 of the cooking appliance 100 at the same time. As a result, two or preferably four crockery units 1 (on two cooking levels) can be accommodated at the same time. The cooking space width 105 is preferably slightly more than twice the width 5 of the crockery unit and/or the cooking space length 106 is slightly more than twice the length 6 of a crockery unit. The crockery units should fill a cooking level 102 of the cooking chamber 101 as completely as possible, but also leave a small gap between them and between them and the walls of the cooking chamber. This enables the operator to easily remove the individual crockery units. It is particularly advantageous if the space between and around the crockery units is 10% to 40% and in particular 20% to 40% of the surface of the cooking plane.

The cooking appliance 100 has at least one high-frequency heating source 103, the emitted frequency of which can be changed in a controlled manner during operation. The high-frequency energy is preferably radiated from 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. As a result, specific areas and/or specific components or meals 30 on the crockery units 1 can be cooked or regenerated in a targeted manner, while other meals 30 remain almost or completely unaffected by the high-frequency heat source 103 due to their composition and/or consistency. By accommodating two or more crockery units at the same time corresponding to two or more dishes served on the crockery units being regenerated and/or cooked to completion at the same time. As a result, the number of cooking devices required at the same time decreases accordingly if the final preparation of a meal is to be carried out for a group of people at the same time.

It is possible for the cooking appliance 100 to have further heating sources, as used in conventional cooking appliances, in addition to the high-frequency heating source 103 .

figure 2 shows a crockery unit 1 in a highly schematic cross section. The body 2 of the crockery unit 1 has a mirror section 3 and an edge section 4 , the edge section 4 here comprising an inclined area and an adjoining horizontal area which is aligned essentially parallel to the mirror section 3 . The inclined area has an angle 7 which is between 10 and 45°, for example. Alternatively, the edge section can also be rounded off or angled. It is possible that a decorative edge is also formed on the edge section 4, which has a circumferential pattern, for example.

Figures 3 and 4 show a concrete embodiment of a crockery unit 1 in a plan view and in a cross section. The crockery unit 1 is essentially rectangular and has rounded corners. The body 2 of the crockery unit 1 here comprises a large mirror section 3 which fills the essential part (>50% or>75%) of the area of the body 2. The mirror section 3 is surrounded by an edge section 4 which serves to grip the crockery unit 1 and also to fasten the foil 15 . Here in the exemplary embodiment, a second mirror section 23 is also formed separately on the body 2, which is used, for example, to accommodate a separate container 24. For example, sauce can be placed in the container 24 or other ingredients can be placed there.

The outer edge 9 here forms the grip edge for gripping the crockery unit.

The adhesive area 8 is made available on an application surface 18 which is formed here by an elevation 19 in the edge section 4 . The elevation 19 with the adhesive area 8 is designed to run all the way around and surrounds the mirror section 3 completely. A reliable sealing of food 30 on the crockery unit 1 can thereby be ensured.

figure 5 shows a highly schematic illustration of an adhesive application machine 20 through which crockery units 1 run through in a continuous process and are provided with a coating of adhesive. Nozzles 26 and/or scrapers 27, but preferably a rotatable roller 28, can be used to apply the adhesive. The roller has a relief structure in order to be able to take the glue with it better.

Transport rollers 32, which transport the dish assembly relative to roller 28, may have a silicone coating or the like from which any adhesive thereon is easily detached.

the Figures 6 and 7 show different crockery units 1 when the film 15 is glued to the adhesive area 8 of the crockery units 1, wherein in figure 6 the state before sealing the foil 15 and in figure 7 the state after partial vacuuming and sealing of the film 15 is shown.

In the figure 6 The crockery unit 1 shown, on which several dishes 30 are served, is in principle already covered with a film 15 . Here the foil 15 is shown before partial vacuuming. The size of the film is adapted to the dimensions of the crockery unit 1. The film consists of PET and can have a thickness of 75, 85 or 100 μm.

The space 16 between the foil and the body 2 is partially vacuumed to achieve greater durability through less oxygen in the sealed interior. In addition, protection against slipping of the individual dishes 30 on the plate 1 is achieved. Preferably, at least 20% of the air volume is removed from the gap 16, which would result if the food 30 was directly covered with the film 15. Preferably, at least 5% or at least 10% of the volume of the intermediate space is not evacuated, so that a residual amount of air or, in particular, a gas mixture remains in the intermediate space 16 . The pressure acting on the food 30 is reduced by the foil as a result of the partial vacuuming. If the vacuum is too strong, the pressure exerted by the film could lead to excessive deformation of the individual meals 30, as a result of which the served meals or the menu could suffer a loss of quality in terms of appearance and/or taste. As a result of the sealing (gluing), the components or food 30 are received in a more protected manner than without the use of a film 15, since the oxygen volume in the intermediate space 16 is limited. In addition, the dishes 30 are supported. This avoids falling over and slipping during transport or when being inserted into the cooking appliance 100 . In addition, further protection is achieved by replacing the air with a special gas mixture, which contains much less oxygen, before or after partial vacuuming. It is also important here that the packaging machine itself must contain a cleaned atmosphere before sealing and supplying the protective gas, since the atmosphere that has prevailed in the packaging machine up to that point has to be exchanged

figure 7 shows a crockery unit 1 with a film 15 in which the intermediate space 16 has been partially evacuated and thus air or gas has been partially removed from the intermediate space 16 . The sealing material or the adhesive 21 is also shown here on the surface of the edge section 4 in the adhesive area 8 .

The gas mixture is preferably modified at least in the intermediate space 16 . This can be done, for example, by supplying inert gas components. The exchange of the gas or gas mixture present in the area of the food is preferably carried out before the partial evacuation. To this end, a significant proportion of carbon dioxide is preferably supplied. A gas mixture is preferably fed in such that the partially vacuumed intermediate space 16 ultimately contains between approximately 60% and 85% carbon dioxide and between 10% and 30% nitrogen and between 3% and approximately 10% oxygen. In a specific embodiment, a composition of about 75% carbon dioxide and about 20% nitrogen and about 5% oxygen has proven to be advantageous. In all configurations, the proportion of oxygen is preferably at least 2% and in particular between 3% and 8% or 10%. Too little oxygen can lead to unsightly discoloration of the food (beef), which creates a visually unattractive impression. The quality of the food can also be affected.

In figure 7 a knife 29 is also shown, with which the film section projecting outwards over the edge of the body 2 can be removed without the knife 29 touching the body 2 of the crockery unit 1 .

In all cases, the foil 15 is first removed before the (partially prepared) food 30 is cooked or tempered in the cooking appliance 100 .

the Figures 8 and 9 show a sealing device or sealing machine 200 for sealing a crockery unit 1 or the food 30 served on it. The crockery unit is positioned appropriately in a receiving space 206 of the sealing machine 200 or, for example, is automatically moved into the receiving space 206 by a feeder. As described above, on the mirror portion 3 of the body 2 of the dish unit 1, ingredients or food 30 to be covered by the film 15 are positioned. The individual dishes 30 can form a menu course. Furthermore, the intermediate space 16 between the foil 15 and the food 30 or the mirror section 3 should be partially evacuated. The suction device 202 is used for this.

The foil 15 is fed by a foil feeder 201 and is then or has already been appropriately dimensioned. Air or another gas mixture is blown between the crockery unit 1 and the film 15 by a blowing device (not shown), and then the film 15 is lowered onto the crockery unit 1 with the food positioned thereon. The sealing tool 204 of the sealing machine 200 then moves down and presses the film 15 here in the exemplary embodiment against the adhesive area 8 of the edge section 4. The film can also be pressed against the sealing material or the adhesive in the adhesive area 8 by air pressure or gas pressure take place.

The film 15 was previously heated by a temperature control device, not shown individually, so that it can be stretched more easily.

figure 9 shows the sealing machine 200 in a second position, in which the sealing tool 204 has almost reached the edge section 4 or the adhesive area 8 of the crockery unit 1 . As a result, the film 15 lies at least in sections on the adhesive area 8 and on the tips of the food 30 and covers them. After the sealing tool 204 has reached the adhesive area 8 and presses on the foil 15 , the gas mixture is sucked out of the receiving space 206 and thus also out of the space 16 between the foil 15 and the crockery unit 1 via the suction device 202 . In this case, the pressure is checked via a pressure measuring unit 203 which, via the supply line to the suction device 202, records a measure of an interior space in the intermediate space 16. However, the pressure sensor is not in the gap 16 between the film and the body of the crockery unit 1. Partial vacuuming takes place, in which the degree of vacuuming also depends on the food to be packaged or its components. The parameters to be set on the packaging machine (including sealing time, temperature, level of pressure in mbar) are different for each dish. The fragility of the respective food requires, for example, an adapted partial vacuum.

After sealing, the crockery units 1 with the components on them are stored, cooled or even deep-frozen, depending on the requirements. It is important that deep freezing only takes place after sealing, in order to prevent the foil 15 from fogging up due to condensation. Subsequently, the crockery unit 1 can be placed in an outer packaging in which more units can also be accommodated.

In order to exchange the gas mixture in the intermediate space 16, the sealing machine 200 can, for example, first fill its interior with the desired gas mixture, so that the intermediate space 16 is also filled with the desired gas mixture. The partial vacuum can then be carried out so that the volume of the intermediate space 16 is provided with the desired gas mixture.

Overall, a crockery unit 1 is made available, which preferably consists of a magnesium oxide porcelain. The crockery unit is designed in particular as a plate and preferably has an overall length of approximately 330 mm (+/-15 mm) and an overall width of 170 mm (+/-15 mm). The crockery unit 1 is particularly suitable for inserting and transporting the plate wrapped with the film in standardized Gastronorm containers. In preferred configurations, at least one further container can be positioned on the crockery unit. For example, a jug or the like can be provided which is suitable for filling with sauces or small side dish components and the like. The exact positioning of the container is determined by a correspondingly large, separate mirror section. Such a A separate mirror section also ensures a defined distance between such a container and the edge section 4, which is advantageous for the sealing process.

A hot-melt adhesive is preferably used, which provides an adhesive area 8 in particular on an elevation 19 on or in the edge section 4 . The adhesive area 8 is circumferential and continuous and is in particular rounded at the corners, so that the adhesive can be applied evenly and sealably as the sealing material.

The adhesive used preferably has high stability and in particular a viscosity of at least 1500 millipascal seconds at an application temperature of about 180°. Furthermore, the adhesive is suitable for food contact.

It is possible that a decorative edge is provided in the edge section. However, it is also possible for the plate to be designed without a decorative edge.

A PET film is preferably provided for sealing the food and/or at least partially prepared menu components, which in particular is also suitable for food contact. Subsequent preparation of the food in a cooking appliance regularly requires the foil to be removed before preparation. In addition, it is ensured that when the film is removed, extensive and in particular extensive or complete detachment of the adhesive hotmelt adhesive is ensured. The remaining of, for example, flat residues of the adhesive on the edge of the plate would be disadvantageous and unfavorable in use.

In order to ensure that the adhesive also detaches as completely as possible from the crockery unit when the film is detached, the film has a correspondingly adapted surface tension of at least 38 mN/m and in particular of 42 or 43 or 44 mN/m.

In particular, it is very advantageous if the surface tension of the film used is greater than that of the plate. For these purposes, at least the underside of the PT film used is treated at least in sections by a surface treatment. In particular, a corona treatment is carried out. The side facing the food is subjected to the surface treatment. The dose to be introduced during corona treatment is the specific input of electrical energy into the running film web. Basically, the adhesive behaves in such a way that it always tends towards the higher surface tension. The dimensioning of the corona treatment must always be at the maximum level required in order to ensure that the food covered in this way subsequently adheres to the underside of the PET film as optimally as possible.

The adhesive is applied to the crockery unit 1 with an adhesive application machine, wherein the adhesive application machine can have both stationary elements and rotating elements as well as nozzles. In a preferred embodiment, a rotating element is taken into account in order to prevent so-called crumb formation due to the shearing effect. The hotmelt adhesive is preferably applied with a clearly specified quantity and temperature.

In the sealing process, it is preferred that the tool does not touch the crockery unit 1 when the film is pressed. The pressure can be applied, for example, by gas pressure, in which a gas mixture is blown onto the film. This will prevent the plate from being damaged.

Overall, the invention provides an advantageous tableware assembly with food placed on the body covered by a film and an advantageous method of sealing is provided.

Reference List

1

hob device

2

Crockery unit, plate

2

Body

3

mirror section

4

edge section

5

Broad

6

length

7

angle

8th

adhesive area,

9

edge of grip, edge

10

decorative edge

11

decor line

12

decor width

14

lower edge section

15

foil

16

space

17

bottom

18

application area

19

increase

20

glue application machine

21

sealing material

22

auxiliary margin

23

mirror section

24

container

25

bottom shell

26

jet

27

scraper

28

roller

29

knife

30

food, ingredient

31

container

32

transport roller

33

glue supply

100

cooking appliance

101

cooking chamber

102

cooking level

103

high frequency heating source

105

cavity width

106

cavity length

200

sealing machine

201

film feeder

202

suction device

203

pressure measurement unit

204

sealing tool

206

recording room

Claims (23)

1. A tray unit (1), particularly a dish, for the packaging, transport, and/or consumption of foods (30), with a film (15) covering a body (2) wherein an adhesive (21) for sealing the tray unit (1) is present between the film (15) and the body (2) in an adhesive region (8), characterized in that the film (15) and the tray unit (1) have a surface tension such that the adhesive (21) adheres at least predominantly on the film (15) upon removing the film (15), wherein the surface tension in the adhesive region (8) in the film (15) is greater than the surface tension in the adhesive region (8) in the body (2).
2. The tray unit (1) according to claim 1, wherein the body (2) has at least one base section (3) and at least one edge section (4) and wherein the adhesive region (8) is configured in the edge section (4).
3. The tray unit (1) according to the preceding claim, wherein the edge section (4) is raised at least in the adhesive region (8) with respect to the base section (3).
4. The tray unit (1) according to one of the preceding claims, wherein there is configured in the body (2) an application surface (18) for the adhesive (21), which is provided by the adhesive region (8).
5. The tray unit (1) according to one of the preceding claims, wherein the body (2) (the tray unit) is essentially made of at least a ceramic-type material and wherein the body (2) is particularly made at least partially of magnesium oxide.
6. The tray unit (1) according to one of the preceding claims, wherein the film (15) is made of a plastic material and has a thickness of between 50 µm and 150 µm.
7. The tray unit (1) according to one of the preceding claims, wherein the film (15) is made at least partially of a material such as polyethylene terephthalate.
8. The tray unit (1) according to one of the preceding claims, wherein the lower side (17) of the film (15) is attached to the body (2) and wherein the surface tension in the lower side (17) of the film (15) is modified by means of a surface treatment.
9. The tray unit (1) according to the preceding claim, wherein at least a part of the lower side (17) of the film (15) is surface treated by means of a corona treatment.
10. Tray unit (1) according to one of the two preceding claims, wherein the type, the intensity, and the duration of the surface treatment depend on the surface tension to be set.
11. The tray unit (1) according to one of the preceding claims, wherein at least one food (30) is arranged in the body (2) and covered by the film (15) and wherein an intermediate space (16) presents a partial vacuum.
12. The tray unit (1) according to the preceding claim, wherein a gas mixture which is made up of more than 50% CO2, more than 10% N2, and less than 10% O2 is present in the intermediate space (16).
13. The tray unit according to the preceding claim, wherein the composition of the gas mixture is adapted to the food arranged in the body.
14. The tray unit (1) according to one of the two preceding claims, wherein the percentage of O2 in the gas mixture is greater than 2% or between 3% and 10%.
15. The tray unit (1) according to one of the preceding claims, wherein the protruding film (15) is cut contactless outside the body (2).
16. The tray unit (1) according to one of the preceding claims, wherein the adhesive (21) is applied by means of an adhesive application machine (40) comprising nozzles (26) and/or stationary elements such as, for example, scrapers (27), and/or rotary elements such as, for example, rollers (28).
17. The tray unit (1) according to one of the preceding claims, wherein the adhesive (21) is a hot-melt adhesive.
18. The tray unit (1) according to the preceding claim, wherein the adhesive is a polyolefin-based adhering hot-melt adhesive and at 160°C has a viscosity greater than 1500 millipascal-seconds.
19. A method for sealing at least partially prepared foods (30), in which the foods (30) are positioned in a tray unit (1) and covered with a film (15), characterized in that an adhesive (21) is applied in an adhesive region (8) of the tray unit (1) and a film (15) is adhered thereto and in that a surface tension of the film (15) and/or of the tray unit (1) is influenced such that the adhesive (21) remains adhere at least predominantly on the film (15) when tearing the film off (15), wherein the surface tension in the adhesive region (8) in the film (15) is greater than the surface tension in the adhesive region (8) in the body (2).
20. The method according to the preceding claim, wherein the lower side (17) of the film (15) being glued to the tray unit (1) is at least partially surface treated to increase the surface tension of the film (15).
21. The method according to one of the two preceding claims, wherein the adhesive (21) is applied in the adhesive region (8) of the tray unit (1) by means of rolling, wiping, scraping, and/or spraying.
22. The method according to one of the three preceding claims, wherein the partial vacuum is generated in an intermediate space (16) between the tray unit (1) and the film (15), and/or wherein at least a partial gas exchange is carried out in the intermediate space (16).
23. The method according to the preceding claim, wherein at least one inert gas is added.

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