Abstract: A method for packaging products, in particular oxygen-sensitive ones, in containers, each of the containers having an opening. The set-up of the controlled atmosphere is carried out in a transfer cabinet inside which the open containers progress in the direction of the closure cabinet, by the following combined actions: an action a) of injecting a process gas flow into the closure cabinet downstream of the transfer cabinet according to the progress direction of the open containers, and an action b) of vacuumising the open containers present inside the transfer cabinet.

Abstract: A method for packaging products, in particular oxygen-sensitive ones, in containers, each of the containers having an opening. The set-up of the controlled atmosphere is carried out in a transfer cabinet inside which the open containers progress in the direction of the closure cabinet, by the following combined actions: an action a) of injecting a process gas flow into the closure cabinet downstream of the transfer cabinet according to the progress direction of the open containers, and an action b) of vacuumising the open containers present inside the transfer cabinet.

Abstract: A method for coating food products with a coating substance including: a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before contacting the food products with the coating substance, and subsequently, a step b) of contacting the supercooled food products obtained in step a) with the coating substance. In step b): (i) the supercooled food products are contacted with the coating substance in a treatment chamber, (ii) the food products are stirred by a motorised mechanised system, including at least one stirring member, internal to the treatment chamber, (iii) the at least one stirring member is heated, and the intensity of the heating is adjusted, without excess heating, so as to avoid the accumulation of materials on the stirring member.

Abstract: A method for packaging non-liquid food products, particularly those sensitive to oxygen, such as vegetables, in a container with a low oxygen content, the container including an opening. The method includes the following steps: the container is filled with the products, in a non-controlled atmosphere; the air is removed from the container by filling same to capacity with a liquid; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid is fully or partially emptied from the container in a non-oxidizing atmosphere while the food products are kept in the container, such that the at least one non-oxidizing gas replaces the liquid in the container; and the above-mentioned container opening is closed in a gas-tight manner in a non-oxidizing atmosphere. A unit for carrying out the method is also described.

Abstract: The invention relates to a method for packaging a liquid product (1), such as a food product, and, in particular, a product sensitive to oxygen, in a container (2) with a low oxygen content, said container including an opening (3). The method of the invention comprises the following steps: the air is removed from the container by filling same to capacity with the liquid product in a non-controlled atmosphere; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid product is partially emptied from the container in a non-oxidizing atmosphere, such that the at least one non-oxidizing gas replaces the product discharged from the container; and the above-mentioned container opening is closed in a gas-tight manner while the container is partially full of the liquid product in a non-oxidizing atmosphere.

Abstract: A method for packaging non-liquid food products, particularly those sensitive to oxygen, such as vegetables, in a container with a low oxygen content, the container including an opening. The method includes the following steps: the container is filled with the products, in a non-controlled atmosphere; the air is removed from the container by filling same to capacity with a liquid; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid is fully or partially emptied from the container in a non-oxidizing atmosphere while the food products are kept in the container, such that the at least one non-oxidizing gas replaces the liquid in the container; and the above-mentioned container opening is closed in a gas-tight manner in a non-oxidizing atmosphere. A unit for carrying out the method is also described.

Abstract: A method for packaging a liquid product (1), such as a food product, and, in particular, a product sensitive to oxygen, in a container (2) with a low oxygen content, the container including an opening (3). The method includes the following steps: the air is removed from the container by filling same to capacity with the liquid product in a non-controlled atmosphere; the full container is placed in a non-oxidizing atmosphere formed by at least one non-oxidizing gas; the liquid product is partially emptied from the container in a non-oxidizing atmosphere, such that the at least one non-oxidizing gas replaces the product discharged from the container; and the above-mentioned container opening is closed in a gas-tight manner while the container is partially full of the liquid product in a non-oxidizing atmosphere.