EP3999434B1 - Dishware unit and method for sealing partially prepared meals - Google Patents

Description

The present invention relates to a crockery unit according to the preamble of claim 1. The invention also relates to a method for sealing at least partially partially prepared food according to the preamble of claim 14.

Crockery units and also methods for sealing crockery units with food placed thereon have become known in the prior art. A crockery unit described above and a method described above are from WO 2019/011467 A1 known

The Post-Released DE 10 2018 000 407 A1 Applicant discloses a harness assembly having a film-covered body in which an adhesive for sealing the harness assembly is present in an adhesive area between the body and the film. The film and the crockery unit have such a surface tension that the adhesive at least predominantly adheres to the film when the film is removed. The crockery assembly described in this document functions satisfactorily. The adhesive mainly adheres to the foil. However, it has been found that the reproducibility can still be improved for high and highest demands.

From the DE 691 00 484 T2 a method for manufacturing a container provided with a peelable closure is known. A connecting bead for a welded closure is inserted between the container and the closure. A polyethylene, polypropylene or their copolymers with vinyl acetate, which have been modified with a carboxylic acid or their esters such as acrylate or methacrylate, an isoprene rubber, butadiene styrene, etc., are used as the connecting bead for a specific container material (polyolefin surface).

The WO 2018/215896 A2 discloses a package for a foodstuff having a container and a closure film. The sealing film can be designed as a multi-layer barrier film and contain an ethylene-vinyl alcohol copolymer (EVOH).

It is therefore the object of the present invention to provide a harness unit which has a body covered with a foil and which provides an even more reliable function.

This object is achieved by a crockery unit with the features of claim 1. The method according to the invention is the subject of claim 14. 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 in particular for the packaging, transport and/or consumption of food. In particular, the crockery unit is used for the packaging, transport, preparation and subsequent consumption of initially partially prepared dishes that are fully prepared after delivery. The harness assembly has a foil covered body with an adhesive between the foil and the body in an adhesive area to seal the harness assembly. The crockery unit can in particular also be used for the preparation and/or preparation of meals or components of a course, for example. The crockery unit includes a particularly temperature-resistant body. The film comprises at least one sealing layer based on polyethylene (PE). The crockery unit consists at least partially of a ceramic material and in particular of a porcelain material. The adhesive comprises at least one pressure-sensitive hotmelt adhesive and consists at least in part of thermoplastic rubber. The sealing layer of the film is bonded to the ceramic material of the crockery unit.

The tableware unit according to the invention has many advantages. A significant advantage is that the choice of material for the crockery unit and the film material as well as the adhesive results in a reliable sealing of the body with a film that is also effective during transport. In addition, the sealing film can be removed from 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. Altogether an even higher reliability in the sealing and in the removal of the adhesive together with the film is achieved than in the prior art mentioned above and as yet unpublished.

The adhesive is selected in such a way that when the film is torn off, the adhesive remains at least predominantly stuck to the film. For the purposes of the present invention, 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 as meaning that at least 90% or at least 95% or at least 97.5% of the mass of the adhesive sticking to the foil when removing the foil. More preferably, at least 99% or more of the mass of the adhesive remains attached to the film upon removal of the film. The figures given apply to the regular case. It is not excluded that, for example, in 1 in 10, 20, 50 or 100 cases a greater percentage of the adhesive remains on the dish assembly. However, when the film is removed, the adhesive regularly detaches largely or almost completely from the crockery unit, with the result that no further cleaning of the adhesive area of the crockery unit takes place the consumption of the ready-prepared food is necessary. In particular, no special treatment is necessary during the subsequent cleaning to remove any adhesive residues that may be present.

In a preferred development, the film consists at least partially of a plastic material and in particular has a thickness of 85 μm +/-20%. In particular, the film has a thickness of 85 μm +/-5% or +/-10%. Such a film is stretchable and yet tear-resistant and is particularly suitable for the intended purpose.

The film is particularly preferably designed as a multi-layer barrier film. A multi-layer barrier film can combine different properties with one another so that an optimal seal can be achieved. An optimal sealing can be achieved by a suitable material combination or combination of different layers of different materials. In this way, a high barrier property for gases, water vapor and aromas can be achieved, while at the same time a high resistance to fats, oils and foods with chemical reactivity is made possible. In addition, high impact resistance can be achieved. A high degree of transparency and a gloss impression can be achieved for a visually pleasing impression.

In advantageous configurations, the film comprises at least one layer which consists at least partially of ethylene-vinyl alcohol copolymer (EVOH). Such a copolymer polyvinyl alcohol enables a high barrier property against gases as a whole.

In preferred developments, at least one layer of the film consists at least partially of a material such as polyethylene terephthalate (PET). A layer of PET contributes to a high degree of transparency and thus a visually pleasant overall impression. Furthermore, a layer of PET means that the film as a whole has high impact resistance.

At least one layer preferably consists at least partially of polyethylene, as a result of which very good sealing properties and a high barrier property in the case of water vapor are achieved.

Overall, it is preferred that the film consists of several layers and that the composite layer has a layer of PET as the base material, a layer of EVOH and at least one layer of PE. Such a layer structure achieves excellent mechanical properties and barrier properties.

In all of the configurations, it is preferred that at least one meal is arranged on the body and covered by the film. In particular, at least one is partially prepared Food arranged on the body, which after removing the film can be finished or eaten directly.

It is possible and preferred that the space between the film and the crockery unit is partially vacuumed. This means in particular that in the space between the film and crockery unit there is a pressure which is in particular between 100 mbar (preferably 250 mbar) and 800 mbar (preferably 500 mbar).

A gas mixture is preferably present in the intermediate space, which consists of more than 50% N2 (nitrogen), more than 15% CO2 (carbon dioxide) and less than 10% O2 (oxygen). The proportion of N2 in the gas mixture is particularly preferably greater than 70%. The proportion of CO2 in the gas mixture is preferably greater than 15% and the proportion of O2 in the gas mixture is in particular less than 10%. Correspondingly high proportions of N2 and CO2 and correspondingly lower proportions of O2 in the gas mixture ensure a reduced reaction speed, so that partially prepared or fully prepared dishes can be kept longer than if they were exposed to normal ambient air.

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 tray such as a sauce bowl or 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. This can ensure a complete and secure sealing of the food on the crockery unit. In particular, the adhesive should form a closed ring or the like after it has been applied to the body, since otherwise, for example, a protective gas mixture introduced under the film could escape and normal outside air could penetrate.

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 prevent the application of the Adhesive facilitate in the adhesive area, for example, when the adhesive is applied over rollers or the like.

In particular, the crockery unit comprises at least one sauce pan, which is positioned in particular off-centre on the body of the crockery unit. In particular, the sauce pan is located closer to the edge. In particular, the sauce pan is reproducibly positioned in a corner area of the body of the dish unit. For this purpose, a corresponding depression or elevation can be formed on the body in order to accommodate the sauce pan in a defined manner on the body of the crockery unit. In particular, a distance of the sauce pan from the edge is less than 1/4 of the length and/or the width of the body of the dish unit. In particular, the gravy pan is removable and typically the gravy pan overhangs the actual body of the dish assembly. As a result, the area of the sauce pan presents a difficult and critical area for bonding to the film. A sauce pan that is positioned close to the edge of the body and is relatively high causes the film to rise relatively steeply from the adhesive area adjacent to the sauce pan extends. Adequate adhesive security should therefore be ensured there.

In all configurations, it is preferred that the film is cut off outside the body without contact. In particular, there is little or no lateral overhang of the film on the body.

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 approximately 1.5 mm and 10 mm and in particular between approximately 2 mm and 6 mm. For example, a width of about 3 or 4 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 a cooking appliance and in particular to the cooking chamber of the cooking appliance, with which a partially prepared meal, for example, is to be finished.

The dimensions of the body are preferably adapted to the cooking space of the cooking appliance in such a way that the cooking space can accommodate a predetermined number of crockery units without creating larger gaps (larger than 2 cm or 3 cm) and thereby wasting space for the crockery units. With dimensions one Because of the food receptacle of a cooking appliance with a width of 42.5 cm and a length of 35.5 cm, two items of crockery can preferably be placed next to each other on the food support, leaving enough space to maneuver the items of crockery and not wasting too much space in between. 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 remain free. As a result, not too much space is wasted and there is also enough space to grip and position the individual crockery units.

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.

In preferred developments, at least one piece of food is arranged on the body and covered and sealed by the foil.

Slower aging of the food is achieved by introducing inert gas or gases into the space between the body of the crockery unit and the foil. Reactions can be delayed. This increases the shelf life of food and can, for example, be doubled, which improves its ability to be stored.

In the method according to the invention for sealing crockery units with film and in particular at least partially partially prepared meals positioned on crockery units with a film, at least one adhesive is applied to an adhesive area of the crockery unit consisting at least partially of a ceramic material. The adhesive comprises at least one pressure-sensitive hotmelt adhesive and consists at least in part of thermoplastic rubber. The crockery unit is bonded to the film using the adhesive. The film has at least one sealing layer based on polyethylene.

The method according to the invention also has many advantages. It enables a particularly reliable sealing of crockery units with a film, with high mechanical stability and a high degree of tightness of the seal being achieved.

An intermediate space between the crockery unit and the film is preferably partially evacuated prior to gluing. In particular, in the space between the Crockery unit and the film set a pressure between 50 mbar and around 600 mbar. An at least partial gas exchange is preferably carried out in the intermediate space. For this purpose it is possible and preferred that at least one inert gas is supplied. Nitrogen or carbon dioxide, for example, or also a noble gas or a mixture of such gases can be used as the inert gas.

In particularly preferred developments, the pressure in the intermediate space is first reduced until a first internal pressure (first reduced internal pressure) is reached. Thereafter, an inert gas is supplied until a second internal pressure (second reduced internal pressure) is reached. Subsequently, gas is exhausted until a third internal pressure (third reduced internal pressure) is reached. The first internal pressure, the second internal pressure and the third internal pressure are preferably each smaller than the ambient pressure. The first internal pressure and the third internal pressure are particularly preferably in a pressure range below 500 mbar and the second internal pressure is greater than 500 mbar.

Preferably, the dish assembly is provided with an adhesive bead of adhesive before food is positioned on the dish assembly. The film and the adhesive are preferably tempered during the bonding. In particular to about 140°C to 160°C, preferably about 150°C. The crockery unit can also be temperature-controlled, although the crockery unit is preferably only temperature-controlled to about 15°C to 25°C.

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, nozzles or transport rollers with in particular a silicone coating, while the adhesive is applied during the continuous transport of the crockery unit. It is advantageous if the adhesive application machine is equipped with ventilation. This enables the application of a gapless and continuous adhesive bead without overlapping at the abutting ends. This ensures that the film adheres all the way around.

A bead of adhesive is preferably applied in the adhesive area covered by the adhesive applicator machine with an adhesive quantity of 25 to 40 milligrams per one centimeter bead, in particular approximately 30 milligrams per one centimeter bead. The adhesive has a density of approx. 0.95 g/cm ³ . With a bead thickness of 3 to 4 millimeters, this results in a surface application of 70 to 120 milligrams per square centimetre. Adhering to these parameters ensures, on the one hand, good and secure adhesion during the sealing process and, on the other hand, enables the film and adhesive to be detached without leaving any residue.

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

Figur 1

eine Draufsicht auf eine erfindungsgemäße Geschirreinheit und eine perspektivische Darstellung von zwei Geschirreinheiten in einem Gargerät;

Figur 2

einen stark schematischen Querschnitt durch eine Geschirreinheit;

Figur 3a

eine Draufsicht auf eine andere erfindungsgemäße Geschirreinheit;

Figur 3b

einen schematischen Schnitt durch die Geschirreinheiten nach Figur 3;

Figur 4

einen stark schematischen Querschnitt durch die Folie;

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; und

Figur 7

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

In the figures show:

figure 1

a plan view of a crockery unit according to the invention and a perspective view of two crockery units in a cooking appliance;

figure 2

a highly schematic cross section through a crockery unit;

Figure 3a

a plan view of another harness unit according to the invention;

Figure 3b

a schematic section through the crockery units figure 3 ;

figure 4

a highly schematic cross section through the film;

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; and

figure 7

a highly schematic representation of a crockery unit with dishes arranged on it, which is sealed with a foil.

figure 1 shows a highly schematic plan view of a crockery unit 1 , which is designed here as a rectangular plate and includes a body 2 . The body has a mirror section 3 and an edge section 4, which here comprises a total of four edge segments on the longitudinal and transverse edges. The edge section 4 delimits the mirror section 3 laterally. Between the actual edge section 4 and the actual mirror section 3, oblique edges can also be provided, as shown in figure 1 or in figure 2 are recognizable.

The mirror section 3 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. Others can also be raw or frozen (e.g. a dessert). 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 One crockery unit also contains frozen food and another crockery unit only contains chilled food.

The crockery unit 1 is sealed with a film 15, which cannot be seen separately here in the plan view, since it is transparent. The film 15 is adhered to the edge portion 4 of the dish unit 1 by the adhesive 21 previously applied in the form of a bead 7 of adhesive to the full periphery of the edge portion 4.

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 units 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 chamber width 105 is preferably slightly more than twice the width 5 of the crockery unit and/or the cooking chamber length 106 is slightly more than twice the length 6 of a crockery unit 1. The crockery units 1 should cover a cooking level 102 of the cooking chamber 101 as completely as possible fill in, but also leave a small space between each other and between the walls of the cooking space. This enables the operator to easily remove the individual crockery units 1 . It is particularly advantageous if the space between and around the crockery units 1 is 10% to 40% and in particular 20% to 40% of the surface of the cooking plane. A possible gap between two crockery units 1 is preferably at least 1 cm and preferably at least 2 cm.

The cooking appliance 100 has at least one high-frequency heat source 103 whose emitted frequency 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, position and/or consistency. By simultaneously receiving two or more crockery units, two or more dishes arranged on the crockery units can be 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 other heating sources in addition to the high-frequency heating source 103, such as are used in conventional cooking appliances.

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 a sloping area and an adjoining horizontal area which is aligned essentially parallel to the mirror section 3. In the horizontal area of the edge section 4 the adhesive area 8 is provided, to which a circumferential adhesive bead 7 made of an adhesive 21 is applied.

Crockery units 1 are preferably provided with an adhesive bead 7 made of an adhesive 21 in advance and stored temporarily. The crockery unit 1 provided with an adhesive bead 7 can be stored dry and in particular dust-free for a period of at least one day and optionally also of two, three or more days.

The figures 3a and 3b show a concrete embodiment of a crockery unit 1 in a plan view and in a cross section. The figures 3a and 3b show the crockery units in the unsealed state. The crockery unit 1 is essentially rectangular and has rounded corners. The body 2 of the crockery unit 1 here comprises a large and approximately trapezoidal mirror section 3 which fills up the essential part of more than 50% and in particular more than 70% 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 formed separately on the body 2, which is used, for example, to accommodate a separate container 24, such as a sauce pan. However, other components can also be positioned in the container 24 . A circumferential bead of adhesive 7 is again applied to the edge section 4 . The edge section 4 also forms the gripping edge 9 here.

In the cross section according to Figure 3b it can be seen that the adhesive area 8 with the adhesive bead 7 is made available on an application surface 18 . The adhesive area 8 can also be formed on the peripheral elevation 19 .

figure 4 shows a highly schematic cross section through the film 15, which is designed here as a multilayer barrier film and here comprises three different layers 15a, 15b and 15c. The layer 15c serves as a carrier layer and essentially consists of PET. The carrier material contributes to the high transparency and high impact resistance of the film. This ensures a high mechanical load capacity.

The layer 15a, which is oriented in particular inwards towards the intermediate space 16 and towards the adhesive 21, is provided as a sealing layer, which consists in particular of PE (polyethylene) or comprises polyethylene as an essential or most essential component. A layer of polyethylene achieves very good sealing properties and high adhesive strength. At the same time, good barrier properties are achieved, particularly with water vapour.

The layer 15b arranged here in the middle is in particular an EVOH layer and consists of a copolymer of polyvinyl alcohol, in particular of ethylene-vinyl alcohol copolymer. The layer 15b gives the film 15 overall very good barrier properties against gases.

Overall, the film 15 has high mechanical strength and high impact resistance. The film is transparent overall and gives shine. High barrier properties against gases, water vapor and aromas and thus a significantly improved shelf life are achieved.

The thickness of the individual layers 15a, 15b and 15c can vary and is figure 4 only shown in a similar way for the sake of clarity. As a rule, the carrier layer will have the greatest thickness. The individual layers 15a, 15b and 15c can have very different thicknesses. It is also possible for the film to consist of a composite of four, five or more layers, each of which can consist of different materials.

figure 5 shows a highly schematic representation 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. To apply the adhesive, nozzles 26 and/or scrapers 27 and/or rotatable rollers 28 can be used, to which adhesive or sealing material 21 is fed through a reservoir 31 with an adhesive reservoir 33 . The roller preferably has a relief structure in order to be able to take the adhesive 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. A bead of adhesive 7 with an amount of adhesive of 25 to 40 milligrams per one centimeter bead, in particular of about 30 milligrams per one centimeter bead, is preferably applied in the adhesive area 8 which is covered by the adhesive application machine 20 . The adhesive has a density of approx. 0.95 g/cm ³ . With a bead thickness of 3 to 4 millimeters, this results in a surface application of 70 to 120 milligrams per square centimetre. Adhering to these parameters ensures, on the one hand, good and secure adhesion during the sealing process and, on the other hand, enables the film 15 and adhesive 21 to be detached without leaving any residue.

The Figures 6 and 7 show different crockery units 1, which are provided with particularly partially prepared meals 30, in very highly schematic views before sealing ( figure 6 ) and after sealing ( figure 7 ).

Above the in figure 6 Crockery unit 1 shown, on which several dishes 30 are arranged, a film 15 is arranged, which is used for sealing. The film 15 is shown here before stretching and subsequent sealing. The size of the film is such that the complete crockery unit 1 can be sealed. For this purpose, in particular, film is unwound from a film roll and cut to size accordingly.

The film has a total thickness of 85 μm and is positioned with the sealing layer 15a in the direction of the crockery unit 1.

First, the foil 15 is heated and preheated. A first vacuum is created or the pressure is reduced to a first internal pressure in the intermediate space 16 and overall in the chamber in which the crockery unit 1 is accommodated. As a result, the absolute amount of oxygen in the space 16 is correspondingly reduced. An inert gas is then introduced until a second internal pressure is reached, which is still less than the normal ambient pressure. By supplying inert gas, the absolute proportion of oxygen in the gas located in the intermediate space 16 is again correspondingly reduced. The film 15 is preferably placed against the food and the crockery unit 1 in this step. In a third step, gas is sucked off until a third internal pressure is reached, which is lower than the second internal pressure and in particular is higher than the first internal pressure. The third internal pressure is also preferably lower than the ambient pressure.

This procedure ensures that in the remaining gap 16 (cf figure 7 ) there is a high proportion of inert gas and that there is only little oxygen, which is required for a chemical reaction. The low oxygen content is achieved at a relatively high internal pressure in the space 16 . Without inert gas, the evacuation would have to be stronger to achieve the same amount of oxygen. figure 7 12 shows a very schematic representation of a sealed crockery unit 1. The representation is also schematic in order to be able to show the gap 16 better. In reality, the (pre-stretched) film 15 lies practically seamlessly against the crockery unit 1 and the food 30 over a wide area. This is achieved by successively setting the pressure levels (first, second and third internal pressure) and by preheating the foil 15 . In addition, the film 15 is pre-stretched.

Finally, the film is pressed onto the crockery unit 1 and pressed at a specified pressure or force for a specific period of time. The adhesive bead 7 is heated and melted and reproducibly seals the film 15 with the crockery unit 1. As a result, the foil 15 is stuck to the crockery unit 1. Thereafter, ambient air is supplied and the crockery unit 1 is removed.

The body 2 of the crockery unit 1 consists of a ceramic material and in particular a porcelain material. A pressure-sensitive hotmelt adhesive is used as the adhesive, which consists at least partly of thermoplastic rubber and which is transported through a supply hose heated to 150° C. and applied to the edge section 4 of the crockery unit 1 with a nozzle or the like heated to 160° C . The adhesive first dries on the edge section 4 and cools down. The crockery unit 1 or the plate can be stored with the applied adhesive. For storage, a stack of plates is preferably covered with a protective film so that the plates are protected from dust and moisture. The adhesive is heated up again to stick it to the film.

Before sealing, the food is placed on the plate or crockery unit 1 and the crockery units 1 loaded with food 30 are transported to the sealing machine on a roller conveyor.

The pressure-sensitive hotmelt adhesive used has a density of approx. 0.92 +/-0.02 g/cm3 at 20 °C and has a light yellow or transparent appearance. The recommended processing temperature is 170 °C to 190 °C. Deviating from this, it has been found that applying the adhesive with a nozzle heated to 160 °C is advantageous. During the later sealing, the adhesive bead 7 is preferably heated to a temperature between approximately 140° C. and 160° C. and in particular approximately 150° C. in order to achieve optimal results.

Overall, the present invention provides tableware units sealed with film, in which the film can be detached almost without leaving any residue and in which the food taken on the tableware unit is reliably sealed.

Reference List

1

Crockery unit, plate

2

Body

3

mirror section

4

edge section

5

Width

6

length

7

glue bead

8th

adhesive area

9

edge of grip, edge

15

foil

15a

layer, sealing layer

15b

layer, EVOH layer

15c

layer, PET layer

16

space

17

bottom

18

application area

19

increase

20

glue application machine

21

Adhesive, sealing material

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

Claims (22)

1. A dishware unit (1), in particular plates, for packaging, transporting and/or consuming meals (30), with a body (2) covered with a film (15), wherein an adhesive (21) is present between the film (15) and the body (2) in an adhesive region (8) in order to seal the dishware unit (1), wherein the dishware unit (1) consists at least partially of a ceramic material and the film (15) comprises at least one sealing layer (15a) based on polyethylene,
   characterized in
   that the adhesive (21) comprises at least one pressure-sensitive hot-melt adhesive and consists at least partially of thermoplastic rubber and the sealing layer (15a) of the film (15) adheres to the ceramic material of the dishware unit (1).
2. The dishware unit (1) according to the preceding claim, wherein the film (15) consists at least partially of a plastic material and has a thickness of 85 µm +/- 20%.
3. The dishware unit (1) according to one of the preceding claims, wherein the film (15) is designed as a multi-layer barrier film.
4. The dishware unit (1) according to one of the preceding claims, wherein the film (15) comprises at least one layer (15b) which consists at least partially of ethylene-vinyl alcohol copolymer (EVOH).
5. The dishware unit (1) according to one of the preceding claims, wherein at least one layer of the film (15) consists at least partially of a material such as polyethylene terephthalate (PET).
6. The dishware unit (1) according to one of the preceding claims, wherein at least one meal (30) is arranged on the body (15) and is covered by the film (15).
7. The dishware unit (1) according to one of the preceding claims, wherein an intermediate space (16) between the film (15) and the dishware unit (1) is partially vacuumed.
8. The dishware unit (1) according to the preceding claim, wherein a gas mixture, which consists of more than 50% N2, more than 15% CO2 and less than 10% 02, is present in the intermediate space (16).
9. The dishware unit (1) according to one of the two preceding claims, wherein the proportion of N2 in the gas mixture is greater than 70% and wherein the proportion of CO2 in the gas mixture is greater than 15% and wherein the proportion of 02 in the gas mixture is less than 10%.
10. The dishware unit (1) according to one of the preceding claims, wherein the body (2) has at least one mirror section (3) and at least one edge section (4) and wherein the adhesive region (8) is formed on the edge section (4), wherein in particular the edge section (4) is raised at least in the adhesive region (8) compared to the mirror section (3).
11. The dishware unit (1) according to one of the preceding claims, wherein a sauce dish is included and is positioned off-center.
12. The dishware unit (1) according to one of the preceding claims, wherein the body (2) consists at least in part of magnesium oxide.
13. The dishware unit (1) according to one of the preceding claims, wherein an amount of adhesive of 25 to 40 mg per cm, in particular of about 30 mg per cm, is applied in an adhesive region (8).
14. A method for sealing at least partially prepared meals (30), wherein the meals (30) are positioned on a dishware unit (1) and are covered with a film (15), wherein the dishware unit (1) consists at least partially of a ceramic material and the film (15) comprises at least one sealing layer (15a) based on polyethylene, wherein at least one adhesive (21) is applied to an adhesive region (8) of the dishware unit (1), characterized in that the adhesive (21) comprises at least one pressure-sensitive hot-melt adhesive and consists at least in part of thermoplastic rubber and the film (15) is adhered thereto.
15. The method according to the preceding claim, wherein an intermediate space (16) between the dishware unit (1) and the film (15) is partially vacuumed prior to adhesion.
16. The method according to the preceding claim, wherein a pressure of between 50 mbar and 600 mbar is set in the intermediate space (16).
17. The method according to one of the two preceding claims, wherein an at least partial gas exchange is carried out in the intermediate space (16).
18. The method according to the preceding claim, wherein at least one inert gas is supplied.
19. The method according to one of the two preceding claims, wherein the pressure in the intermediate region (16) is first reduced to a first internal pressure and then an inert gas is supplied until a second internal pressure is reached and gas is then suctioned out until a third internal pressure is reached.
20. The method according to the preceding claim, wherein the first, second and third internal pressures are each less than the ambient pressure.
21. The method according to one of the seven preceding claims, wherein the dishware unit (1) is provided with an adhesive bead (7) of the adhesive before meals (30) are positioned on the dishware unit (1) and wherein the film (15) and the adhesive (21) are temperature-controlled during the adhesion.
22. The method according to one of the seven preceding claims, characterized in that protruding film (15) is cut off outside the body (2) in a contact-free manner.

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