WO1995028116B1 - Multi-deck clamshell cook and staging grill for pathogenic risk management process - Google Patents
Multi-deck clamshell cook and staging grill for pathogenic risk management processInfo
- Publication number
- WO1995028116B1 WO1995028116B1 PCT/US1995/005166 US9505166W WO9528116B1 WO 1995028116 B1 WO1995028116 B1 WO 1995028116B1 US 9505166 W US9505166 W US 9505166W WO 9528116 B1 WO9528116 B1 WO 9528116B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- temperature
- grill
- staging
- clamshell
- heat transfer
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 30
- 230000001717 pathogenic Effects 0.000 title claims abstract 22
- 235000013305 food Nutrition 0.000 claims abstract 60
- 238000010411 cooking Methods 0.000 claims abstract 30
- 238000011067 equilibration Methods 0.000 claims abstract 8
- 230000002035 prolonged Effects 0.000 claims abstract 7
- 231100000225 lethality Toxicity 0.000 claims abstract 4
- 244000052769 pathogens Species 0.000 claims abstract 4
- 230000000721 bacterilogical Effects 0.000 claims abstract 3
- 235000015220 hamburgers Nutrition 0.000 claims abstract 3
- 239000012530 fluid Substances 0.000 claims 27
- 238000010438 heat treatment Methods 0.000 claims 9
- 238000004891 communication Methods 0.000 claims 5
- 238000007667 floating Methods 0.000 claims 5
- 230000003134 recirculating Effects 0.000 claims 5
- 241000894006 Bacteria Species 0.000 claims 2
- 230000003213 activating Effects 0.000 claims 2
- 229910052782 aluminium Inorganic materials 0.000 claims 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 2
- 238000007789 sealing Methods 0.000 claims 2
- 238000009834 vaporization Methods 0.000 claims 2
- 230000015556 catabolic process Effects 0.000 claims 1
- 230000004059 degradation Effects 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 238000005485 electric heating Methods 0.000 claims 1
- 238000007373 indentation Methods 0.000 claims 1
- 238000009434 installation Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 230000000149 penetrating Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 241001646719 Escherichia coli O157:H7 Species 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 241000607142 Salmonella Species 0.000 abstract 1
- 206010039447 Salmonellosis Diseases 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 abstract 1
- 235000020993 ground meat Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
Abstract
An apparatus and method for ensuring bacteriological safety in the fast food production of hamburgers and other protein of farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a preferred and precise internal temperature for prolonged time periods and can be employed to initially cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of ± 2 °F, thereby assuring precision, time- and temperature-related, pathogenic risk management and food safety for public consumption. The apparatus provides a precise, uniform thermalizing process designed to achieve consistent repetition of internal temperature equilibration within the narrow internal product temperature range of ± 2 °F, in either frozen fresh, precooked or refrigerated fresh hamburger patties, and provides a means of thawing or cooking food articles at less than 212 °F and/or for holding the patties and/or other food articles (which may be encased in suitable plastic packages) for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130 and 185 °F, which temperature range is optional and maintained in order to provide bacteriological food safety by achieving 99.999 % thermal lethality of trace pathogens such as Salmonella and Escherichia coli 0157:H7 potentially present in ground meat articles such as beef or chicken patties.
Claims
1. A clamshell cook and staging grill for transferring heat to food articles sealed within a heat conducting container, comprising:
a housing frame;
a deck comprising at least one pair of stacked plates defining a first plate and a second plate spaced apart equal distance and in alignment with one another, each of said plates comprising a first sheet and a second sheet of heat transfer material bonded together forming a substantially flat heat transfer surface having fluid heat transfer passages thereinbetween for recirculation of a heat transfer fluid, said plates being mounted to said housing;
floating hinge means for connectively mounting said plates to said housing providing equal distance spacing between the plates ;
a reservoir within said housing for containing a heat transfer fluid;
means for fluid-connecting said plates and said reservoir;
means for heating said heat transfer fluid to a selected temperature in said reservoir;
means for controlling the temperature of said heat transfer fluid within said reservoir at ±2ºC;
means for recirculating said heat transfer fluid through said plates in fluid-connection with said reservoir and each of said heat transfer plates.
2. The clamshell cook and staging grill of Claim 1, wherein said means for recirculating said heat transfer fluid through said plates in fluid-connection with said reservoir and each of said heat transfer plates is a pump.
3. The clamshell cook and staging grill of Claim 1, wherein said means for fluid-connecting said plates and said reservoir is through a plurality hollow conduit for circulating heat transfer fluids between said reservoir and said heat transfer plates and returning the same to said reservoir via said hollow conduits such that heat transfer fluid is continuously circulated through said heat transfer plates in a closed loop system.
4. The clamshell cook and staging grill of Claim 1, wherein said means for heating said heat transfer fluid to a selected temperature in said reservoir comprises at least one electric heating elements submerged in said reservoir in electrical communication with a controller.
5. The clamshell cook and staging grill of claim 1, wherein said means for controlling the temperature of said heat transfer fluid within said reservoir at ±2ºC is an electronic proportionate thermocouple-sensitive means in thermal communication with said heat transfer fluid and said controller for alternately activating and deactivating said means for heating at frequencies required to effect the maintenance of specific temperatures within the narrow range of ±2°C.
6. The clamshell cook and staging grill of Claim 5, wherein said electronic proportionate thermocouple-sensitive means comprises at least one thermocouple in thermal communication with said heat transfer fluid.
7. The clamshell cook and staging grill of Claim 1, wherein said temperature sensing means is an electronic proportionate thermocouple-sensitive means for determining the temperature of at least one of the food articles sealed within a heat conducting container supported between said plates.
8. The clamshell cook and staging grill of Claim
7, wherein said electronic proportionate thermocouple-sensitive means comprises at least one thermocouple projecting from said plate forming an inflated round or rectangular protrusion having a depth of about 3/16 of an inch to about 1/4 of an inch for penetrating into the upper or lower surface and providing thermal communication with said food article sealed within a heat conducting container.
9. The clamshell cook and staging grill of Claim
8, wherein said protrusions project into said food article sealed within a heat conducting container holding said food article and said heat conducting container in position on said plate.
10. The clamshell cook and staging grill of Claim 8, wherein said protrusions extend outwardly from the bottom of said plate in a design formed integrally therein having a desired insignia or corporate logo for indentation into said food article sealed within a heat conducting container by the weight of the plate or by spring biasing of the plate upon closing two adjacent plates together.
11. The clamshell cook and staging grill of Claim 1, wherein the internal temperature of said food article sealed within a heat conducting container is controlled at ±2ºC.
12. The clamshell cook and staging grill of Claim 1, including a computerized electronic control system to direct and monitor the process and record the time and temperature variables as well as internal product temperature equilibration.
13. The clamshell cook and staging grill of Claim 1, including means of sealing said plates forming a water tight seal.
14. The clamshell cook and staging grill of Claim 1, wherein said means of sealing said plates is a gasket.
15. The clamshell cook and staging grill of claim 1, wherein the temperature of said heat transfer fluid is less than 100°C.
16. The clamshell cook and staging grill of Claim 1, wherein said means for connectively mounting said plates to said housing comprises at least one floating lever hinge attached to at least one end of each of said plates to be perpendicularly opened and realigned in horizontal condition relative to each other engagable or disengagable from contact with each other and the thermalized hot-held food article sealed within a heat conducting container.
17. The clamshell cook and staging grill of Claim 1, including a spring means for biasing said plates in an open "up" position for filling or emptying said plate.
18. The clamshell cook and staging grill of Claim 1, including a means for latching said plates together.
19. The clamshell cook and staging grill of Claim 18, whereby said means for latching are in electrical communication with a control and alarm system controlled with a process controller and digital monitor.
20. The clamshell cook and staging grill of Claim 18, wherein said means for latching are magnetic locking latches.
21. The clamshell cook and staging grill of Claim 1, wherein said means for connectively mounting said plates to said housing comprises nesting said plates one upon another.
22. The clamshell cook and staging grill of Claim 1, wherein said food articles are held in between said plates and heat is imparted to said food articles sealed within a heat conducting container through conduction heat transfer means, radiation heat transfer means, and convective heat transfer means providing maximum heat transfer from the top surface and the bottom surface of said adjacent plate.
23. The clamshell cook and staging grill of Claim 1, whereby said plates are positionable from a horizontal conductive thermalizing position to a vertically angled, conductive thermalizing position between from the horizontal plane at from about o degrees to about 6b degrees.
24. The clamshell cook and staging grill of claim 4, wherein said controller is an electronic, proportionate impulse temperature controller electronically connected to said submerged electric heater and submerged in said reservoir for effecting the elevation and maintenance of the heat transfer medium's temperature by energizing the heater at required frequencies, thereby achieving precise control within the narrow range of ±2ºC.
25, The clamshell cook and staging grill of claim 1, wherein said plate is comprised of roll bonded aluminum.
26. The clamshell cook and staging grill of Claim 25, wherein said plate is sbustantially flat and pillow expanded forming depressions therein for containing food articles sealed within a heat conducting container for circulating said heat transfer fluid through said pillowed depressions formed in said plate and around said food articles contained therein,
27. The clamshell cook and staging grill of Claim 25, wherein said plate is pillow expanded and deep-drawn forming vessels therein for containing food articles sealed within a heat conducting container having a depth of between about 1/4 inch and about 14 inches for circulating said heat transfer fluid through said deep-drawn vessels formed in said plate and around said food articles sealed within a heat conducting container.
28. The clamshell cook and staging grill of Claim 1, wherein said roll bonded plate is formed of sheets of aluminum having a thickness of from about 0.020 to about 0.060 inches in thickness.
29. The clamshell cook and staging grill of Claim 1, wherein said adjacent plates have opposing depressions formed therein conforming to a half-diameter of a food article sealed within a heat conducting container, said opposing depressions surrounding said food article sealed within a heat conducting container for high-speed thermalization.
30. The clamshell cook and staging grill of Claim 12, wherein said electronic computerized control system controls said means for heating said heat transfer fluid to a selected temperature in said reservoir at ±2ºC, said means for recirculating said heat transfer fluid through said plates, and said temperature sensing means for determining the temperature of at least one of the food articles sealed within a heat conducting container supported on said plate, said electronic computerized control system recording the time, temperature, and batch data from at least one limit switch electromechanieally linked to at least one safety lock for each individual plate for precise monitoring of the product temperature throughout the cook and staging process continuously or at specified time intervals measured in microseconds and displayed on an instrument control panel using light displays, said control panel containing at least one "in-process" and "ready" indicator lights, and at least one temperature indicator, and at least one time indicator for each individual tray and any individual thermocouple; whereby closing said plates containing a food article sealed within a heat conducting container therein between activates said lock, said "in process" indicator light, and said temperature indicator, said temperature indicator indicating when said food article sealed within a heat conducting container has reached the desired preset temperature for and desired preset time for reaching the equilibration temperature for said food article sealed within a heat conducting container, wherefore said "ready" indicator light is activated and said lock is released providing access to said food articles sealed within a heat conducting container for serving; and
an electronic computerized control system for recording the time and temperature data providing proof that said food articles sealed within a heat conducting container are processed for at least the minimum time and temperature necessary to kill the bacteria or for the desired time and temperature parameters needed to kill any other pathogen and provide a safe food product for the consumer.
31. The clamshell cook and staging grill of Claim 1 , wherein said control means connected to said means for heating controls the temperature of the heat transfer medium that is heated thereby such that no latent heat of vaporization is supplied thereto by said heater means and the temperature of the product and staging grill surface remain below 100ºC.
32. The clamshell cook and staging grill of Claim 31, wherein said grill does not require venting.
33. The clamshell cook and staging grill of Claim 31, wherein said grill does not require the installation of dedicated fire equipment, such as an ANCILL system.
34. A clamshell grill cooking and staging process for pathogenic risk management, comprising the steps of: placing at least one food article sealed within a heat conducting container between a first plate and a second plate of a clamshell cooking and staging grill, said first plate and said second plate being spaced apart equal distance and in alignment with one another, said first and second plate being hingeably mounted to a frame of said cooking and staging grill by a floating hinge; heating a heat transfer fluid contained within a reservoir of said clamshell cooking and staging grill to a selected temperature at less than 100ºC., said heat transfer fluid in said reservoir being in fluid connection with said plates;
controlling the selected temperature of said heat transfer fluid within said reservoir at ±2ºC;
recirculating said heat transfer fluid through said plates in fluid-connection with said reservoir; and
sensing the temperature of said heating fluid or said food article sealed within a heat conducting container for controlling the temperature thereof; and cooking said food article at a selected temperature for a selected period of time.
35. The clamshell grill cooking and staging process for pathogenic risk management recited in Claim 34, including the steps of recording the time, temperature, and batch data from at least one limit switch electronechanically linked to at least one safety lock for each individual plate.
36. The clamshell grill cooking and staging process for pathogenic risk management as recited in Claim 34, including the step of recording and displaying an internal product temperature of said food article on an instrument control panel using light displays with an electronic computerized control system.
37. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of providing an electronic computerized control system for recording the time and temperature data providing proof that the food articles sealed within the heat conducting containers have been processed for at least the minimum time and temperature necessary to kill the bacteria or for the desired time and temperature parameters needed to kill any other pathogen.
38- The clamshell grill cooking and staging process for patnogenic risk management of claim 34, including the step of activating at least one "ready" indicator light, at least one "in process" indicator light, at least one temperature indicator, and at least one time indicator for each individual plate.
39. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of controlling the temperature of the heat transfer fluid that is heated such that no latent heat of vaporization is supplied thereto by said heater means and the temperature of the product and staging grill surface remain below 100ºC.
40. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of holding said food article sealed within a heat conducting container at a temperature of from about 68ºC to about 85ºC.
41. The clamshell grill cooking and staging process for pathogenic risk management of claim 34, including the step of controlling the temperature of said food article sealed within a heat conducting container at a selected temperature at ±2ºC.
42. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of maintaining said food article sealed within a heat conducting container at a bacteriologically safe temperature without any moisture loss or degradation of the food articles resulting in perfect quality for prolonged time spans exceeding at least 30 to 40 minutes.
43. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of cooking and holding previously a cooked food article sealed within a heat conducting container at a precise internal temperature for prolonged time period within the narrow equilibration range of ±2"c, thereby assuring precision, time and temperature related, pathogenic risk management.
44. The clamshell grill cooking and staging process for pathogenic risk management of Claim 34, including the step of holding previously cooked food articles sealed within a heat conducting container at a precise internal temperature for prolonged time periods within the narrow equilibration range of +2ºC, thereby assuring precision, time and temperature related, pathogenic risk management.
45. The clamshell grill cooking and staging process for pathogenic risk management of claim 34, including the step of providing a precise, uniform temperature achieving consistent repetition of internal temperature equilibration within the narrow internal product temperature range of ±2ºC, in either frozen fresh, precooked or refrigerated fresh hamburger patties, and providing a means of holding said food articles sealed within a heat conducting container(s) for selected prolonged time periods at an equilibrated, safe internal temperature range, selectable between 54ºC and 85ºC, in order to guarantee bacteriological food safety by achieving 99.999% thermal lethality of trace pathogens.
46. The clamshell grill cooking and staging process for pathogenic risk management of claim 34, including the step of cooking and holding said food article sealed within a heat conducting container(s) at the same equilibrated temperature of from about 54ºC. to about 85ºC.
47. A clamshell grill cooking and staging process, comprising the steps of:
placing food articles sealed within a heat conducting container(s) in between at least two heat transfer plates hingably connected to said grill by a floating hinge and spaced apart an equal distance and in alignment with one another;
closing said heat transfer plates around said food articles sealed within a heat conducting container(s) therein;
heating a heat transfer fluid to a selected temperature at ±2ºC;
recirculating said heat transfer fluid through said heat transfer plates;
heating said food articles sealed within a heat conducting container(s) held between said plates from both sides to the center through conductive, convective, and radiant heat transfer until said food articles sealed within a heat conducting container(s) has reached a desired preset temperature for a desired preset time achieving pathogenic lethality of said food articles; and controlling the product temperature of said food articles sealed within said heat conducting container(s) for holding said food articles at a desired equilibration temperature for serving and maintaining the pathogenic lethality of said food articles.
48. The clamshell grill cooking and staging process as recited in Claim 34, wherein said food articles sealed within a heat conducting container are frozen.
49. The clamshell grill cooking and staging process as recited in claim 34, wherein said heat conducting container is a flexible pouch.
50. The clamshell grill cooking and staging process as recited in Claim 47, wherein said food articles sealed
Within a heat conducting container are frozen.
51* The clamshell grill cooking and staging process as recited in Claim 47, wherein said heat conducting container is a flexible pouch.
52. The clamshell grill cooking and staging process as recited in Claim 4V, including the step of determining the temperature of at least one of the food articles sealed within a heat conducting container.
53. The clamshell grill cooking and staging process as recited in Claim 47, including the step of monitoring of the internal product temperature of said food article sealed within a heat conducting container throughout the cook and staging process continuously or at specified time intervals.
54. The clamshell cook and staging grill of Claim 1, wherein said heat conducting container is a flexible pouch.
STATEMENT UNDER ARTICLE 19
The claims have been amended in accordance with the claims of the united States priority application. The apparatus and process as claimed include the floating hinge, and alignment features of the spaced apart thin heat transfer plates of the apparatus, and to include the step of cooking and holding the food articles hermetically sealed in heat conducting containers such as plastic pouches at a selected low temperature of less than 100ºC for a selected time period to insure pathogenically safe food products.
The claims as amended are supported by the original specification and drawings and contain no new matter.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU23648/95A AU681519B2 (en) | 1994-04-19 | 1995-04-19 | Multi-deck clamshell cook and staging grill for pathogenic risk management process |
| BR9507844A BR9507844A (en) | 1994-04-19 | 1995-04-19 | Grill and cooking and preservation process |
| EP95917701A EP0756467A1 (en) | 1994-04-19 | 1995-04-19 | Multi-deck clamshell cook and staging grill for pathogenic risk management process |
| PL95316911A PL316911A1 (en) | 1994-04-19 | 1995-04-19 | Multiple-cover jaw-type kitchen and display grill for proceeding processes with pathogenous risk |
| JP7527191A JPH10501688A (en) | 1994-04-19 | 1995-04-19 | Multi-deck clamshell cooking and staging grill for pathogen risk management processing |
| KR1019960705790A KR970702004A (en) | 1994-04-19 | 1995-04-19 | MULTI-DECK CLAMSHELL COOK AND STAGING GRILL FOR PATHOGENIC RISK MANAGEMENT PROCESS |
| NO964450A NO964450L (en) | 1994-04-19 | 1996-10-18 | Table grill with bacteriological safety equipment |
| MXPA/A/1996/004947A MXPA96004947A (en) | 1994-04-19 | 1996-10-18 | Cooking grill and maintenance of multiple tray foods in the form of a shell for the risk management process pathogen |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US23015794A | 1994-04-19 | 1994-04-19 | |
| US08/229,581 | 1994-04-19 | ||
| US08/230,157 | 1994-04-19 | ||
| US08/229,581 US5569478A (en) | 1994-04-19 | 1994-04-19 | Clamshell grill cooking and staging process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1995028116A1 WO1995028116A1 (en) | 1995-10-26 |
| WO1995028116B1 true WO1995028116B1 (en) | 1995-11-16 |
Family
ID=26923432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US1995/005166 WO1995028116A1 (en) | 1994-04-19 | 1995-04-19 | Multi-deck clamshell cook and staging grill for pathogenic risk management process |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0756467A1 (en) |
| JP (1) | JPH10501688A (en) |
| KR (1) | KR970702004A (en) |
| CN (1) | CN1151108A (en) |
| AU (1) | AU681519B2 (en) |
| BR (1) | BR9507844A (en) |
| CA (1) | CA2185527A1 (en) |
| HU (1) | HUT75234A (en) |
| IL (1) | IL113407A0 (en) |
| NO (1) | NO964450L (en) |
| NZ (1) | NZ284962A (en) |
| PL (1) | PL316911A1 (en) |
| WO (1) | WO1995028116A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5166054B2 (en) * | 2008-01-31 | 2013-03-21 | 株式会社アイホー | Cooking equipment |
| FR2985650B1 (en) * | 2012-01-16 | 2016-03-11 | Seb Sa | FOOD COOKING INFORMATION METHOD AND ASSOCIATED APPARATUS |
| FR2985649B1 (en) | 2012-01-16 | 2016-03-11 | Seb Sa | METHOD FOR COOKING FOOD AND APPARATUS USING THE SAME |
| KR101328252B1 (en) * | 2012-11-29 | 2013-11-14 | 강정환 | Apparatus for cooking pancake |
| JP2018000101A (en) * | 2016-07-01 | 2018-01-11 | 株式会社キタムラ | Manufacturing installation and manufacturing method of black garlic, black onion or black shallot |
| KR101878904B1 (en) * | 2017-03-31 | 2018-07-16 | 김영주 | An apparatus for manufacturing kelp |
| JP6909703B2 (en) * | 2017-10-23 | 2021-07-28 | エスペック株式会社 | Cooking equipment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3312161A (en) * | 1963-11-06 | 1967-04-04 | Frank S Nanna | Apparatus for grilling food |
| US4586428A (en) * | 1985-08-22 | 1986-05-06 | Special Equipment Companies, Inc., Taylor Freezer Division | Cooking apparatus for two-sided cooking |
| US5247874A (en) * | 1992-05-20 | 1993-09-28 | Gas Research Institute | High-volume cooking |
-
1995
- 1995-04-18 IL IL11340795A patent/IL113407A0/en unknown
- 1995-04-19 PL PL95316911A patent/PL316911A1/en unknown
- 1995-04-19 WO PCT/US1995/005166 patent/WO1995028116A1/en not_active Application Discontinuation
- 1995-04-19 CN CN95193663A patent/CN1151108A/en active Pending
- 1995-04-19 HU HU9602883A patent/HUT75234A/en unknown
- 1995-04-19 KR KR1019960705790A patent/KR970702004A/en not_active Application Discontinuation
- 1995-04-19 EP EP95917701A patent/EP0756467A1/en not_active Withdrawn
- 1995-04-19 BR BR9507844A patent/BR9507844A/en not_active Application Discontinuation
- 1995-04-19 NZ NZ284962A patent/NZ284962A/en unknown
- 1995-04-19 CA CA002185527A patent/CA2185527A1/en not_active Abandoned
- 1995-04-19 JP JP7527191A patent/JPH10501688A/en active Pending
- 1995-04-19 AU AU23648/95A patent/AU681519B2/en not_active Ceased
-
1996
- 1996-10-18 NO NO964450A patent/NO964450L/en unknown
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