US20070125354A1 - Device for heating foodstuff with hot air - Google Patents

Device for heating foodstuff with hot air Download PDF

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Publication number
US20070125354A1
US20070125354A1 US10/595,893 US59589303A US2007125354A1 US 20070125354 A1 US20070125354 A1 US 20070125354A1 US 59589303 A US59589303 A US 59589303A US 2007125354 A1 US2007125354 A1 US 2007125354A1
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US
United States
Prior art keywords
oven
receptacle
container
heating
hot air
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.)
Abandoned
Application number
US10/595,893
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English (en)
Inventor
Patrick Boesch
Thierry Rolland
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.)
SOPARFIN SA
Original Assignee
SOPARFIN SA
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Filing date
Publication date
Application filed by SOPARFIN SA filed Critical SOPARFIN SA
Assigned to SOPARFIN SA reassignment SOPARFIN SA ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ROLLAND, THIERRY, BOESCH, PATRICK
Publication of US20070125354A1 publication Critical patent/US20070125354A1/en
Abandoned legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation

Definitions

  • the present invention relates to an oven for heating foodstuff, in particular french fries, by means of hot air circulating in a substantially closed circle, wherein circulation of the air is forced, preferably by a fan or a blower. It in particular relates to an oven which is suited for heating individual portions or a small number of portions within a very short amount of time.
  • french fries are prepared using a bath of hot oil, which leads on the one hand to a crispy surface of the french fries and which and the other hand reduces the moisture within the french fries to the desirable amount.
  • the french fries may be provided as raw potato sticks, but may also be provided as precooked potato sticks.
  • Such cooking of french fries has a number of drawbacks, one of which being that the heating of the bath of hot oil requires substantial energy and time and in particular if not used regularly, the storage of such a bath of oil is problematic. Furthermore, such a bath of hot oil gives rise to fumes, which have to be eliminated by means of expensive ventilation etc. Additionally, such a bath of hot oil has to be exchanged regularly, so only if used intensely and regularly, keeping of such a bath is economic and at the same time leads to high-quality french fries.
  • U.S. Pat. No. 5,690,018 disclosing an oven using heat radiation.
  • U.S. Pat. No. 5,445,073 discloses an oven in which the french fries are heated by a stream of hot air which is guided through the french fries from the bottom and at least partially lifts and moves the french fries during the heating process.
  • WO 97/37575 discloses an oven in which the stream of hot air moves the french fries, but in this case the movement is additionally supported by a vibration of the container in which the french fries are stored.
  • the objective problem underlying the present invention is therefore to provide an improved device for heating foodstuff, in particular french fries or some other foodstuff being formed of a limited number of individual pieces or parts. So apart from french fries also spring rolls, potato croquettes and the like shall be heatable by such device.
  • the present invention relates to the improvement of an oven for heating foodstuff, in particular french fries, by means of hot air circulating in a substantially closed circle, wherein circulation of the air is forced, preferably by a fan or a blower.
  • the present invention solves the above problem in that the foodstuff is contained in at least one receptacle at least one or two of the walls of which is at least partially penetrable to the circulating hot air, in that the receptacle is at least partially enclosed towards its penetrable wall(s) by walls of a container, wherein there is a spacing between the respective walls of the receptacle and the walls of the container, and in that hot air is entering the receptacle and/or the container substantially from an upper side.
  • the side wall of the container is inclined with respect to a horizontal plane by a first angle ⁇ and a corresponding penetrable side wall of the receptacle is inclined with respect to said horizontal plane by a second angle ⁇ , wherein the first angle ⁇ is smaller than 90° and larger than the second angle ⁇ .
  • the object of the present invention is therefore a device according to claim 1 , as well as a method according to claim 30 .
  • the key feature of the invention is therefore the fact that hot air is entering the region in which the foodstuff is to be heated from an upper side, impinges onto the tilted side wall of the container, the tilt angle of which is smaller than 90°, and is thus deviated into the receptacle through the penetrable tilted side wall of the receptacle correspondingly being guided through the foodstuff kept in the receptacle. Due to the fact that the tilt angles ⁇ and ⁇ are different from each other, and due to the fact that ⁇ is larger than ⁇ , there is provided a region between the receptacle and the container which opens up towards the bottom of the container and/or the receptacle.
  • the term vertical is used for orientation it is vertical to this horizontal plane.
  • the air may enter the interior of the container either directly into the space between the tilted side wall of the receptacle and the tilted side wall of the container, but it is also possible that at least partially the hot air enters the container by first passing through a part of the tilted side wall of the receptacle and subsequently flowing into the space between the tilted side wall of the receptacle and the tilted side wall of the container.
  • an (imagined) intersection line between the tilted side wall of the receptacle and the tilted side wall of the container is aligned substantially horizontally.
  • the receptacle as well as the container is of elongate shape, i.e. lateral side walls on the upper side of the receptacle are longer than the tilted sides and a side opposite to the tilted side.
  • the hot air entering the receptacle and/or the container first enters in the region of the space between the two tilted walls, passes through the receptacle and the foodstuff contained therein, and then exits towards the upper side of the receptacle back into a heating section of the oven.
  • the hot air enters from the top on one side in a substantially vertical direction then turns around, passes the foodstuff, and is diverted upside again to exit the receptacle in a substantially vertical direction.
  • a closed circle of the air can thus be provided, and smelly fumes can be avoided.
  • the oven according to the invention is characterised in that hot air is entering the receptacle and/or the container substantially from a vertical direction perpendicular to said horizontal plane, and preferentially that after having entered and passed through the foodstuff the air exits the receptacle and/or the container again towards the upper side, preferentially in a vertical direction.
  • the device is characterised in that said first angle ⁇ is about twice as large as said second angle ⁇ .
  • the first angle ⁇ is smaller than 80°, preferentially smaller than 75°, even more preferentially in a range between 70 and 60°.
  • the second angle ⁇ can be chosen to be smaller than 50°, preferentially smaller than 45°, even more preferentially in a range between 40 and 30°.
  • the receptacle has an opening towards its upper side, and in that preferentially all the side walls as well as the bottom wall are penetrable to the hot air. If these side walls are well spaced from the walls of the container, a very efficient flow and distribution of hot air is allowed, thus leading to a very efficient and homogeneous heating process. Particularly good results can be achieved if furthermore the receptacle has walls made of a grid or mesh, preferentially made of metal, wherein preferentially there is a horizontal bottom grid, a vertical backside grid and two vertical side grids aligned substantially parallel to each other, as well as a tilted front grid. Alternatively, the walls can be made of perforated material like perforated metal plates.
  • the receptacle furthermore comprises a horizontal grid portion adjacent to the tilted front grid substantially in the plane of the opening towards the upper side of the receptacle. This horizontal grid portion is then first penetrated prior to entering the region between the two tilted walls.
  • the bottom wall of the container is preferentially spaced from the bottom grid of the receptacle by e.g. 1 centimetre.
  • a nose for keeping its bottom grid in a defined spacing from the bottom wall of the container.
  • This nose or protrusion is preferentially made of the same material as the side walls of the receptacle, i.e. may be an extension made of metal grid or the like.
  • the container comprises a horizontal bottom wall, a vertical backside wall and two vertical side walls aligned substantially parallel to each other, as well as a tilted front wall, all of which are not penetrable to the hot air and which are preferentially made of coated or uncoated metal, but also synthetic material like heat-resistant plastic or the like is possible.
  • a slidable insert into which the receptacle is inserted, and which can be shifted into the oven and thus into the stream of hot air of the oven.
  • the slidable insert into which the container is removably incorporated is drawn out of the oven, the receptacle filled with foodstuff is inserted into the container from the top and thus into this part of the insert, and the whole insert is subsequently shifted back into the main body of the oven, thus moving it into the circulating hot air.
  • the container can be taken out of the insert and cleaned separately.
  • heating of the air takes place in a heating cavity located upstream of the fan.
  • Heating elements like heating coils may be provided in this heating cavity, either directly or in particular compartments such that transfer of heat only takes place along walls.
  • the unit for heating as well as actuating the air is located above the compartments, in which the receptacle and the container are located.
  • filtering means for the air.
  • These filtering means may be perforated or mesh-like structures made of metal or synthetic material, preferably additionally retaining condensed water present in the circulating hot air.
  • the filtering means can be a semi-permeable membrane permeable to air and steam but impermeable to condensed water. Possible is for example a GoreTex® membrane.
  • the receptacle may be designed to have a volume in the range of 1-2 litres. Preferably the volume for taking up pre-fried or precooked convenience food amounts to about 1.7 litres. Generally speaking, the receptacle is designed to take up one portion or several portions of the foodstuff, wherein typically one portion of pre-fried French fries amounts to normally less than about 400 g and may e.g. be in the range of 80-150 g. For other convenience food (e.g. rösti, spring rolls) also portions of up to 700 g may be heated in such a receptacle, whereby longer heating times may have to be put off with. Such a receptacle for one-portion can be heated up ready to eat in a time-span in the range of or less than one minute.
  • a receptacle for one-portion can be heated up ready to eat in a time-span in the range of or less than one minute.
  • the present invention furthermore relates to a method for heating foodstuff by means of hot air in a substantially closed circle, preferably using an oven as described above.
  • the method is preferentially characterised in that the circulating hot air is heated to a temperature in the range of 180-250° C., preferentially heating a portion of french fries within a time-span in the range of one minute.
  • the foodstuff is not substantially moving within the receptacle, thus avoiding (partial) destruction of the foodstuff.
  • Particularly easy operation is made possible if the heating process is initiated after having read a barcode e.g. provided on the package of the foodstuff to be heated, preferentially indicating particular heating conditions adapted to the foodstuff contained in the package.
  • FIG. 1 shows a schematic cut through an oven according to a preferred embodiment of the invention
  • FIG. 2 shows detailed perspective views of individual elements of an oven according to a preferred embodiment of the invention, wherein a) shows the basket for the foodstuff b) the container for taking up the basket, c) the sliding insert for moving the foodstuff into the oven, e) the housing part as well as the upper part of the oven without covering elements; and
  • FIG. 3 shows a schematic cut through an oven according to a preferred embodiment of the invention indicating the circulating flow of air.
  • FIG. 1 shows a schematic cut through an oven 1 according to a first preferred embodiment of the present invention.
  • the direction of the cut is parallel to the front side of the oven 1 .
  • the oven 1 comprises an upper part, in which the heating cavity 8 as well as the means for the propulsion of the stream of air is located. Propulsion of the air is achieved by a fan 20 , which is located in a housing 7 .
  • the fan 20 is energised by a motor 6 .
  • Such a motor normally has a power in the range of 195 Watt leading to an effective circulation of air of about 200 m 3 /h at a static pressure of 500 Pa In conjunction with the regulated air temperature at the exit of the blower of in the range of 195 to 205° C. this leads to heating of the food within about 2 minutes. If the machine is to be designed in other dimensions for example for taking up more portions, the power as well as the circulation have to be scaled up accordingly.
  • the axis of the motor is arranged parallel to the front side of the oven.
  • a container 4 which comprises a tilted front wall 4 a on the fan side of the oven, a bottom wall 4 b , two lateral side walls 4 c parallel to the front side of the oven, and one backside wall 4 d .
  • the bottom wall 4 b is arranged horizontally, and the tilted wall 4 a encloses an angle ca with the horizontal plane which is different from 90°. In this particular case the angle ⁇ is 66°.
  • the lateral side walls 4 c and the backside wall 4 d there is provided salient horizontal borders 4 e , allowing to fix or hold the container 4 within an insert.
  • the walls of the container are made of a heat resistant material, like for example metal, coated metal, heat resistant polymeric materials, etc. In this particular embodiment, INOX was chosen as the material for the walls of the container 4 .
  • the basket 2 comprises a tilted front wall 2 a on the fan side of the oven, a bottom wall 2 b , two lateral side walls 2 c parallel to the front side of the oven, and one backside wall 2 d .
  • the bottom wall 2 b is arranged horizontally, and the tilted wall 2 a encloses an angle ⁇ with the horizontal plane which is different from 90° and in any case smaller than the above-mentioned angle ⁇ of the container 4 . In this particular case the angle ⁇ is 35°.
  • the walls of the basket 2 are all permeable to air, and are made of a grid of metal wires (INOX) with a thickness of 0.8 mm, and with a spacing of 8 ⁇ 8 mm.
  • INOX metal wires
  • the basket 2 furthermore comprises a nose 26 , which makes sure that the basket 2 , if inserted into the container 4 does not touch the bottom of the container, i.e. that there remains an empty space 13 between the two bottom walls 2 b and 4 b .
  • This empty space 13 furthermore improves homogeneous and efficient circulation of the air around the basket and homogeneous entry into the basket and through the foodstuff located in the basket.
  • Arrows indicate the dimensions chosen for individual parts of the oven 1 , so the length a of the heating cavity 8 is 205 mm, the height b of the heating cavity is 145 mm, the width d of the channel for entry of air into the heating cavity 8 is 130 millimetre, the height e of the housing for the fan is 265 mm, the width f of this housing is 106 mm, and the width g of the room for the motor is 130 mm.
  • the two tilted walls 2 a and 4 a are not arranged adjacent to each other, but there remains a spacing in the top region. In this spacing there is provided a horizontal grid portion 3 of the basket 2 , such that if hot air is entering from the top in this region, it passes this horizontal grid portion.
  • FIG. 2 a shows the basket 2 .
  • a handle 14 made of a bent thick metal wire, and which, if the basket 2 is inserted into the container 4 and into the insert 16 in the oven 1 sticks out of the oven. It allows easy handling of the basket for filling it with foodstuff and inserting and removing the basket into and from the oven. It may be slightly bent downwards to facilitate handling, and extends approximately 15 to 20 cm away from the edge of the basket 2 .
  • the basket has a depth of 90 nun, and if for the angle ⁇ a value of 35° is chosen, the bottom part of the basket has a length of 60 mm.
  • the basket furthermore has a height of 140 mm and a length at its top edge of 160 mm.
  • the horizontal grid portion 3 has a length of approximately 35 mm.
  • FIG. 2 b shows the container 4 if removed from the insert 16 .
  • the container 4 comprises a horizontal border 4 e along the top edge, with one recess for the handle 14 of the basket.
  • FIG. 2 c shows the insert 16 , which comprises a front wall of or front plate 18 as well as two lateral track rails 17 as means for easy shifting of the insert into and out of the oven 1 . It furthermore comprises an opening 19 on the top, adapted to take up the container 4 such that its border 4 e comes to lie on top of the edge portion of the insert 16 thus supporting the container 4 in the insert 16 .
  • the lateral side walls 4 c of the container are spaced from each other by 92 mm (depth), the height of the container is 155 mm and its length on the bottom side is 230 mm.
  • the opening on the top has a size of 298 ⁇ 92 mm.
  • the angle ⁇ is chosen to be 66°.
  • the border 4 e has a width of approximately 10-15 mm.
  • FIG. 2 d shows a view of the lower housing of the oven and as well as of the top parts of it.
  • a basically rectangular box into which the insert 16 fits and can be shifted into and out of by means of movable rails 15 .
  • the heating cavity on the left side is provided with an opening 9 for entry of the air having passed the foodstuff region into the heating cavity 8 .
  • the housing 7 for the fan 20 is provided on the right side of the top portion of the oven 1 .
  • the housing 7 of the motor is adapted to take in the air from the heating cavity 8 and to blow it into the lower part via an exit 11 .
  • FIG. 3 shows the principal air flows in an oven according to another preferred embodiment.
  • the hot air gets heated by means of heating elements 21 along which or through which the hot air is flowing.
  • the surface of these heating elements may have temperatures of about 500° C., while the heating elements 21 are regulated to give rise to a temperature of the air in the range of 200° C. This choice was found to lead to an optimal heating of the foodstuff, but also for user safety reasons higher temperatures should be avoided.
  • the heating element 21 immediately downstream of the receptacle (region of arrow 23 in FIG.
  • This heating element correspondingly partially acts as a filter.
  • the heating elements 21 can be provided on the entrance side as well as on the exit side of the heating cavity 8 or both. Downstream of the heating cavity 8 there is located the fan 20 , which blows the hot air 22 through a filter 25 .
  • the length k of this opening for the filter 25 is approximately 70 mm.
  • the hot air enters the region of the foodstuff 28 on the right side of the basket 2 and/or of the container 4 and partially flows around the basket 2 entering it through all the permeable walls 2 a - 2 d from all sides. It subsequently exits as colder air 23 the region of the foodstuff vertically in another direction, first passes a second filter 24 and then enters the heating cavity 8 .
  • the length h of the second filter 24 is 127 mm.
  • the filters 25 and 724 can be metal wire meshes, wherein the metal wires (INOX) have a thickness of 0.5 mm and are spaced from each other by 1.5 mm.
  • INOX metal wires
  • filters can be substituted or supplemented by filters additionally eliminating condensed water from the circulating hot air. This is for example possible by filters with semi-permeable membranes made of polytetrafluoroethylene, like e.g. available under the trade name GoreTex®.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
  • Drying Of Solid Materials (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • General Preparation And Processing Of Foods (AREA)
US10/595,893 2003-11-21 2003-11-21 Device for heating foodstuff with hot air Abandoned US20070125354A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CH2003/000771 WO2005048796A1 (fr) 2003-11-21 2003-11-21 Dispositif pour chauffer des aliments avec de l'air chaud

Publications (1)

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US20070125354A1 true US20070125354A1 (en) 2007-06-07

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US10/595,893 Abandoned US20070125354A1 (en) 2003-11-21 2003-11-21 Device for heating foodstuff with hot air

Country Status (11)

Country Link
US (1) US20070125354A1 (fr)
EP (1) EP1686880B1 (fr)
AT (1) ATE413128T1 (fr)
AU (1) AU2003280273A1 (fr)
CA (1) CA2547789A1 (fr)
DE (1) DE60324612D1 (fr)
DK (1) DK1686880T3 (fr)
ES (1) ES2316832T3 (fr)
PT (1) PT1686880E (fr)
SI (1) SI1686880T1 (fr)
WO (1) WO2005048796A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090134140A1 (en) * 2006-06-16 2009-05-28 Kavaring Cooking Systems B.V. Apparatus for preparing food and air guide member therefor
US20160113442A1 (en) * 2013-06-04 2016-04-28 Koninklijke Philips N.V. Air fryer
US9386877B2 (en) 2007-05-18 2016-07-12 Kraft Foods R & D, Inc. Beverage preparation machines and beverage cartridges
CN113633193A (zh) * 2021-09-08 2021-11-12 广东美的厨房电器制造有限公司 壳体组件及具有其的烹饪器具

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008026907A1 (de) * 2008-06-05 2009-12-10 Rational Ag Zubehör und Gargerät mit solch einem Zubehör
ITVI20090174A1 (it) * 2009-07-14 2011-01-15 Giovanni Magnabosco Sistema di pulizia, detersione e sanificazione di contenitori ed apparecchi impiegati nella lavorazione di prodotti alimentari
US10264917B2 (en) 2013-06-04 2019-04-23 Koninklijke Philips N.V. Air-based fryer

Citations (9)

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Publication number Priority date Publication date Assignee Title
US4865864A (en) * 1985-03-27 1989-09-12 Rijswijck Willem V Air heated oven and heating method
US4961849A (en) * 1988-12-19 1990-10-09 Hull Harold L Magnetically attached filter
US5445073A (en) * 1992-04-14 1995-08-29 Gilwood; William C. Apparatus and process for cooking potatoes
US5533444A (en) * 1994-01-07 1996-07-09 Food And Agrosystems, Inc. High air velocity convection oven
US5590018A (en) * 1994-07-25 1996-12-31 Hitachi, Ltd. Arrangement of arrestors in a gas-insulated switchgear
US5676870A (en) * 1994-05-25 1997-10-14 Ultravection International, Inc. Convectively-enhanced radiant heat oven
US5762667A (en) * 1996-06-11 1998-06-09 Amway Corporation Air treatment system
US5970853A (en) * 1998-05-14 1999-10-26 Liberty Food Service Equipment, Inc. Food cooking assembly, restaurant system, and restaurant methods
US6427583B1 (en) * 1999-08-09 2002-08-06 Speed Fry Corporation Apparatus for automatically frying foodstuff

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Publication number Priority date Publication date Assignee Title
DK171668B1 (da) 1993-11-19 1997-03-10 Ejner Bjoern Hansen Apparatur til varmebehandling af et partikulært fødevareprodukt
DE4436035A1 (de) * 1994-10-10 1996-04-25 Ubert Gastrotechnik Gmbh Verfahren für die Zubereitung von Lebensmitteln in einem Heißluftofen
NL1002813C2 (nl) 1996-04-09 1997-10-14 Hoverdale N V Oven en werkwijze voor het in een dergelijke oven afbereiden van een voedingsmiddel.

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4865864A (en) * 1985-03-27 1989-09-12 Rijswijck Willem V Air heated oven and heating method
US4961849A (en) * 1988-12-19 1990-10-09 Hull Harold L Magnetically attached filter
US5445073A (en) * 1992-04-14 1995-08-29 Gilwood; William C. Apparatus and process for cooking potatoes
US5533444A (en) * 1994-01-07 1996-07-09 Food And Agrosystems, Inc. High air velocity convection oven
US5676870A (en) * 1994-05-25 1997-10-14 Ultravection International, Inc. Convectively-enhanced radiant heat oven
US5590018A (en) * 1994-07-25 1996-12-31 Hitachi, Ltd. Arrangement of arrestors in a gas-insulated switchgear
US5762667A (en) * 1996-06-11 1998-06-09 Amway Corporation Air treatment system
US5970853A (en) * 1998-05-14 1999-10-26 Liberty Food Service Equipment, Inc. Food cooking assembly, restaurant system, and restaurant methods
US6427583B1 (en) * 1999-08-09 2002-08-06 Speed Fry Corporation Apparatus for automatically frying foodstuff

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090134140A1 (en) * 2006-06-16 2009-05-28 Kavaring Cooking Systems B.V. Apparatus for preparing food and air guide member therefor
US8299404B2 (en) 2006-06-16 2012-10-30 Kavaring Cooking Systems B.V. Apparatus for preparing food and air guide member therefor
US9386877B2 (en) 2007-05-18 2016-07-12 Kraft Foods R & D, Inc. Beverage preparation machines and beverage cartridges
US10952562B2 (en) 2007-05-18 2021-03-23 Koninklijke Douwe Egberts B.V. Beverage preparation machines and beverage cartridges
US20160113442A1 (en) * 2013-06-04 2016-04-28 Koninklijke Philips N.V. Air fryer
US9980605B2 (en) * 2013-06-04 2018-05-29 Koninklijke Philips N.V. Air fryer
CN113633193A (zh) * 2021-09-08 2021-11-12 广东美的厨房电器制造有限公司 壳体组件及具有其的烹饪器具

Also Published As

Publication number Publication date
SI1686880T1 (sl) 2009-04-30
ATE413128T1 (de) 2008-11-15
AU2003280273A1 (en) 2005-06-08
EP1686880B1 (fr) 2008-11-05
DE60324612D1 (de) 2008-12-18
EP1686880A1 (fr) 2006-08-09
DK1686880T3 (da) 2009-03-16
ES2316832T3 (es) 2009-04-16
CA2547789A1 (fr) 2005-06-02
WO2005048796A1 (fr) 2005-06-02
PT1686880E (pt) 2009-02-10

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AS Assignment

Owner name: SOPARFIN SA, BELGIUM

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BOESCH, PATRICK;ROLLAND, THIERRY;REEL/FRAME:018344/0960;SIGNING DATES FROM 20060510 TO 20060710

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION