EP3999434B1 - Unité de vaisselle et procédé pour sceller des aliments partiellement préparés - Google Patents

Unité de vaisselle et procédé pour sceller des aliments partiellement préparés Download PDF

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Publication number
EP3999434B1
EP3999434B1 EP20754168.1A EP20754168A EP3999434B1 EP 3999434 B1 EP3999434 B1 EP 3999434B1 EP 20754168 A EP20754168 A EP 20754168A EP 3999434 B1 EP3999434 B1 EP 3999434B1
Authority
EP
European Patent Office
Prior art keywords
unit
film
dishware
adhesive
crockery
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP20754168.1A
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German (de)
English (en)
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EP3999434A1 (fr
Inventor
Eilerts MARTIN
Hans-Konrad Heinrich
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
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Publication date
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Publication of EP3999434A1 publication Critical patent/EP3999434A1/fr
Application granted granted Critical
Publication of EP3999434B1 publication Critical patent/EP3999434B1/fr
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/34—Trays or like shallow containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10—Container closures formed after filling
    • B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2015—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in an at least partially rigid container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2076—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in an at least partially rigid container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups

Definitions

  • 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.
  • 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).
  • EVOH ethylene-vinyl alcohol copolymer
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the film consists at least partially of a plastic material and in particular has a thickness of 85 ⁇ m +/-20%. In particular, the film has a thickness of 85 ⁇ m +/-5% or +/-10%.
  • 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.
  • 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.
  • high impact resistance can be achieved.
  • a high degree of transparency and a gloss impression can be achieved for a visually pleasing impression.
  • the film comprises at least one layer which consists at least partially of ethylene-vinyl alcohol copolymer (EVOH).
  • EVOH ethylene-vinyl alcohol copolymer
  • At least one layer of the film consists at least partially of a material such as polyethylene terephthalate (PET).
  • PET polyethylene terephthalate
  • a layer of PET contributes to a high degree of transparency and thus a visually pleasant overall impression.
  • 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.
  • 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.
  • a layer structure achieves excellent mechanical properties and barrier properties.
  • At least one meal is arranged on the body and covered by the film.
  • at least one is partially prepared Food arranged on the body, which after removing the film can be finished or eaten directly.
  • 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.
  • 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.
  • 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.
  • 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.
  • the crockery unit comprises at least one sauce pan, which is positioned in particular off-centre on the body of the crockery unit.
  • the sauce pan is located closer to the edge.
  • the sauce pan is reproducibly positioned in a corner area of the body of the dish unit.
  • 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.
  • 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.
  • the gravy pan is removable and typically the gravy pan overhangs the actual body of the dish assembly.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • At least one piece of food is arranged on the body and covered and sealed by the foil.
  • 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.
  • a pressure between 50 mbar and around 600 mbar.
  • An at least partial gas exchange is preferably carried out in the intermediate space.
  • 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.
  • 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.
  • 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.
  • 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.
  • the crockery unit 1 has a crockery width 5 of approximately 17 cm and a crockery length 6 of approximately 33 cm.
  • 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 .
  • two crockery units 1 can be placed on the cooking level 102 of the cooking appliance 100 at the same time.
  • 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.
  • 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.
  • two or more dishes arranged on the crockery units can be regenerated and/or cooked to completion at the same time.
  • 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.
  • the cooking appliance 100 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.
  • FIG 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.
  • 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 .
  • 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.
  • a separate container 24 such as a sauce pan.
  • 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.
  • 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.
  • PE polyethylene
  • 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.
  • 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.
  • FIG 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.
  • 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.
  • 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.
  • FIGs 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 ).
  • 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.
  • film is unwound from a film roll and cut to size accordingly.
  • the film has a total thickness of 85 ⁇ m and is positioned with the sealing layer 15a in the direction of the crockery unit 1.
  • 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.
  • An inert gas is then introduced until a second internal pressure is reached, which is still less than the normal ambient pressure.
  • 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.
  • 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.
  • 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.
  • 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 .
  • the film 15 is pre-stretched.
  • 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.
  • 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.
  • the food 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.
  • 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.
  • 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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Ceramic Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Table Devices Or Equipment (AREA)
  • Laminated Bodies (AREA)
  • Package Closures (AREA)

Claims (22)

  1. Unité de vaisselle (1), en particulier assiette, pour l'emballage, le transport et/ou la consommation de mets (30), comportant un corps (2) recouvert d'un film (15), dans laquelle un adhésif (21) est présent entre le film (15) et le corps (2) dans une région adhésive (8), pour sceller l'unité de vaisselle (1), dans laquelle l'unité de vaisselle (1) est constituée au moins partiellement d'un matériau céramique et le film (15) comprend au moins une couche d'étanchéité (15a) à base de polyéthylène,
    caractérisée,
    en ce que l'adhésif (21) comprend au moins un adhésif thermofusible sensible à la pression et se compose au moins en partie de caoutchouc thermoplastique et la couche d'étanchéité (15a) du film (15) adhère au matériau céramique de l'unité de vaisselle (1).
  2. Unité de vaisselle (1) selon la revendication précédente, dans laquelle le film (15) est constitué au moins partiellement d'un matériau plastique et a une épaisseur de 85 µm +/- 20 %.
  3. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle le film (15) est conçu comme un film barrière multicouche.
  4. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle le film (15) comprend au moins une couche (15b) qui consiste au moins partiellement en un copolymère éthylène-alcool vinylique (EVOH).
  5. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle au moins une couche du film (15) est constituée au moins partiellement d'un matériau tel que le polyéthylène téréphtalate (PET).
  6. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle au moins un met (30) est agencé sur le corps (15) et recouvert par le film (15).
  7. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle un espace intermédiaire (16) entre le film (15) et l'unité de vaisselle (1) est placé sous vide partiel.
  8. Unité de vaisselle (1) selon la revendication précédente, dans laquelle un mélange gazeux est présent dans l'espace intermédiaire (16), qui est constitué à plus de 50 % de N2, à plus de 15 % de CO2 et à moins de 10 % d'O2.
  9. Unité de vaisselle (1) selon l'une des deux revendications précédentes, dans laquelle la proportion de N2 dans le mélange gazeux est supérieure à 70 % et dans laquelle la proportion de CO2 dans le mélange gazeux est supérieure à 15 % et dans laquelle la proportion de O2 dans le mélange gazeux est inférieure à 10 %.
  10. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle le corps (2) présente au moins une section de miroir (3) et au moins une section de bord (4) et dans laquelle la zone adhésive (8) est formée sur la section de bord (4), dans laquelle en particulier la section de bord (4) est surélevée au moins dans la zone adhésive (8) par rapport à la section de miroir (3).
  11. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle un bac à sauce est compris et positionné de manière excentrée.
  12. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle le corps (2) est constitué au moins en partie d'oxyde de magnésium.
  13. Unité de vaisselle (1) selon l'une quelconque des revendications précédentes, dans laquelle dans une zone adhésive (8) est appliquée une quantité d'adhésif de 25 à 40 mg par cm, en particulier d'environ 30 mg par cm.
  14. Procédé pour sceller des mets au moins partiellement préparés (30), dans lequel les mets (30) sont positionnés sur une unité de vaisselle (1) et recouverts d'un film (15), dans lequel l'unité de vaisselle (1) est constituée au moins partiellement d'un matériau céramique et le film (15) comprend au moins une couche d'étanchéité (15a) à base de polyéthylène, dans lequel au moins un adhésif (21) est appliqué sur une zone adhésive (8) de l'unité de vaisselle (1), caractérisé en ce que l'adhésif (21) comprend au moins un adhésif thermofusible sensible à la pression et est constitué au moins en partie de caoutchouc thermoplastique et le film (15) est collé à celui-ci.
  15. Procédé selon la revendication précédente, dans lequel un espace intermédiaire (16) entre l'unité de vaisselle (1) et le film (15) est placé sous vide partiel avant le collage.
  16. Procédé selon la revendication précédente, dans lequel une pression comprise entre 50 mbar et 600 mbar est réglée dans l'espace intermédiaire (16).
  17. Procédé selon l'une des deux revendications précédentes, dans lequel un échange gazeux au moins partiel est réalisé dans l'espace intermédiaire (16).
  18. Procédé selon la revendication précédente, dans lequel au moins un gaz inerte est alimenté.
  19. Procédé selon l'une des deux revendications précédentes, dans lequel la pression dans l'espace intermédiaire (16) est d'abord réduite à une première pression interne, puis un gaz inerte est alimenté, jusqu'à ce qu'une deuxième pression interne soit atteinte et le gaz est ensuite évacué, jusqu'à ce qu'une troisième pression interne soit atteinte.
  20. Procédé selon la revendication précédente, dans lequel la première, la deuxième et la troisième pression interne sont chacune inférieures à la pression ambiante.
  21. Procédé selon l'une des sept revendications précédentes, dans lequel l'unité de vaisselle (1) est pourvue d'un cordon d'adhésif (7) de l'adhésif, avant que les mets (30) ne soient positionnés sur l'unité de vaisselle (1) et dans lequel le film (15) et l'adhésif (21) sont tempérés pendant le collage.
  22. Procédé selon l'une des sept revendications précédentes, caractérisé en ce que le film (15) en saillie est découpé sans contact à l'extérieur du corps (2).
EP20754168.1A 2019-07-18 2020-06-30 Unité de vaisselle et procédé pour sceller des aliments partiellement préparés Active EP3999434B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102019004989.6A DE102019004989B4 (de) 2019-07-18 2019-07-18 Geschirreinheit und Verfahren zum Versiegeln von teilzubereiteten Speisen
PCT/EP2020/000124 WO2021008718A1 (fr) 2019-07-18 2020-06-30 Unité de vaisselle et procédé pour sceller des aliments partiellement préparés

Publications (2)

Publication Number Publication Date
EP3999434A1 EP3999434A1 (fr) 2022-05-25
EP3999434B1 true EP3999434B1 (fr) 2023-09-06

Family

ID=72046840

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Application Number Title Priority Date Filing Date
EP20754168.1A Active EP3999434B1 (fr) 2019-07-18 2020-06-30 Unité de vaisselle et procédé pour sceller des aliments partiellement préparés

Country Status (4)

Country Link
EP (1) EP3999434B1 (fr)
DE (1) DE102019004989B4 (fr)
ES (1) ES2955808T3 (fr)
WO (1) WO2021008718A1 (fr)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1281982C (fr) 1985-11-20 1991-03-26 Toyo Aluminium Kabushiki Kaisha Materiau en feuille multicouche pour la fabrication de contenants et de sachets
US4933193A (en) * 1987-12-11 1990-06-12 E. I. Du Pont De Nemours And Company Microwave cooking package
FR2657849B1 (fr) 1990-02-02 1992-05-22 Ono Procede de fabrication de recipients en matiere plastique obtenus par thermoformage et munis d'une fermeture pelable.
IT201700055326A1 (it) * 2017-05-22 2018-11-22 Cryovac Inc Confezione, apparecchiatura e processo di realizzazione di detta confezione
DE102017006669A1 (de) * 2017-07-14 2019-01-17 MChef GmbH & Co.KG Verfahren zum Versiegeln von teilzubereiteten Menügangbestandteilen und Versiegelungsmaschine
DE102018000407A1 (de) 2018-01-19 2019-07-25 MChef GmbH & Co.KG Geschirreinheit und Verfahren zum Versiegeln von teilzubereiteten Speisen

Also Published As

Publication number Publication date
DE102019004989A1 (de) 2021-01-21
EP3999434A1 (fr) 2022-05-25
ES2955808T3 (es) 2023-12-07
DE102019004989B4 (de) 2022-05-05
WO2021008718A1 (fr) 2021-01-21

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