Method for Sealing Partly Prepared Menu Constituents and Sealing Machine

The invention relates to a method for sealing partly prepared meals (30), wherein the meals (30) are positioned on a dish unit (1) and covered with a film (15). An interspace (16) between the dish unit (1) that is provided with a meal (30) and between the film (15) is partly evacuated. The sealing machine (200) for sealing a partly prepared meal (30) positioned on a dish unit (1) comprises a film feed (201) in order to feed a film (15) to the dish unit (1), and a suction apparatus (202) in order to evacuate an interspace (16) between the dish unit (1) provided with a meal (30) and between the film (15). Using the sealing machine (200), the interspace (16) between the dish unit (1) provided with a meal (30) and between the film (15) is partly evacuated.

Skip to: Description  ·  Claims  · Patent History  ·  Patent History
Description
CROSS-REFERENCE TO RELATED APPLICATIONS AND PRIORITY

This patent application claims priority from PCT/EP2018/000352 filed Jul. 11, 2018, which claims priority from DE Patent Application No. 102017006669.8 filed Jul. 14, 2017. Each of these patent applications are herein incorporated by reference in its/their entirety.

FIELD

The present invention relates to a method for sealing partly prepared menu constituents, wherein the constituents are positioned on a dish unit and covered with a film.

BACKGROUND OF THE INVENTION

Patent document WO 2016-193006 A1 discloses a device and a method for a packing product. In this respect, a film is fastened on one or more trays, on which the product is located. The space, in which the tray is located, is previously filled with a protective gas and, where applicable, previously evacuated.

SUMMARY

The objective of the present invention is to provide a method for sealing partly prepared menu constituents and a sealing machine, whereby constituents positioned on a dish unit can be reliably covered and subsequently transported.

This objective is achieved by means of a method with the features of claim 1 and by means of a sealing machine with the features of claim 14. Preferred improvements of the invention are the object of the dependent claims. Further advantages and features of the present invention result from the dependent claims as well as the general description and the description of the embodiments.

In a method according to the invention for sealing partly prepared menu constituents, the constituents are positioned on a dish unit and covered with a film. Subsequently, an interspace between the dish unit provided with the menu constituents and the film is partly evacuated.

The interspace between the dish unit provided with the constituents and the film or the dish unit can also be understood as the inner space. The dish unit is configured in particular as a plate.

The method according to the invention has many advantages. The method enables the partly evacuation of the interspace, air being suctioned in a percentage of at least 20% from the interspace. A percentage of 20% is to be understood here as the volume percentage which results compared to the volume after absolutely covering the constituents with the film. In preferred configurations, such a volume can be indicated by means of the volume which results from a geometrically linear connection of the edge of the dish unit with the highest elevations of the menu constituents.

Preferably, air remains during evacuation in the interspace in a percentage of at least 20%. In preferred configurations, the evacuation degree depends on the constituents to be sealed. In this respect, the evacuation degree depends in particular on the type or on the kind or the aggregation state (frozen, chilled, tempered) of the constituents which are to be sealed.

It is preferred for the film to rest in portions on constituents positioned on the dish unit during evacuation. It is further preferred for the film to stretch at least in portions or to be stretched in portions. Such a stretching takes place in particular during evacuation.

Preferably, the film is warmed or heated before covering the dish unit or the constituents. Stretching of the film is thereby simplified.

Between the dish unit and the film positioned above the dish unit air is preferably blown, before the film is lowered onto the dish unit.

Preferably, the film rests on an edge section of the dish unit.

In particular, the film is pressed on the edge section of the dish unit. This can take place via a sealing tool of a sealing machine, for example. Where appropriate, the edge section of the film is also tempered by means of the sealing tool.

In all the configurations it is possible for the film to be placed around the edge of the dish unit and/or to rest or be pressed from below on an edge section of the dish unit, in particular in order to connect the film with the edge of the dish unit.

It is preferred for the dish unit to have a body, which consists at least substantially of a ceramic-like material, and/or to have a body, which consists at least in part of magnesium oxide.

The sealing machine according to the invention serves for sealing partly prepared constituents of a menu positioned on a dish unit and comprises a film feed in order to feed a film or a film section to the dish unit. The sealing machine comprises a suction apparatus in order to evacuate an interspace between the constituents and the film. The sealing machine is suitable and configured to partly evacuate the interspace between the constituents and the film. In this respect, an evacuation in particular between 20% and 70% takes place.

The sealing machine according to the invention has many advantages and enables a gently sealing of partly prepared menu constituents, appealingly arranged constituents maintaining their shape by means of the partial evacuation.

Preferably, the sealing machine is suitable and configured to evacuate the interspace between the constituents and the film by more than 20%. Preferably, the sealing machine is suitable and configured to evacuate the interspace between the constituents and the film by not more than 70%.

In all the configurations, it is preferred for a pressure measuring unit to be provided, with which a measure for an inner pressure in the interspace is detected. By means of such a pressure measuring unit, the pressure is not directly detected in the interspace between the film and the dish unit, but a total pressure is detected, which is representative for the inner pressure in the interspace. It is thereby possible to deduce the inner pressure in the interspace. A regulated control of the evacuation process is thereby possible.

Further advantages and features are obtained from the description of the embodiments, which will be explained below with respect to the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a plan view of a dish unit and a perspective depiction of a device combination;

FIG. 2 shows a very schematic cross section through a dish unit;

FIG. 3 shows a very schematic plan view of the decorative edge of the dish units according to FIG. 2;

FIG. 4 shows a very schematic sectioned depiction of a further dish unit;

FIG. 5 shows a schematic depiction of a dish unit with constituents of a menu arranged thereon, which are covered by means of a film;

FIG. 6 shows a further schematic depiction of a dish unit with constituents of a menu arranged thereon, which are covered by means of a film;

FIG. 7 furthermore shows a schematic depiction of a dish unit with constituents of a menu arranged thereon, which are covered by means of a film;

FIG. 8 shows a dish unit with constituents of a menu arranged thereon, which are covered by means of a film;

FIG. 9 shows a very schematic depiction of a sealing device for packing a dish unit with constituents of a menu arranged thereon in a first position;

FIG. 10 shows the sealing device according to FIG. 9 in a second position;

FIG. 11 shows a first transport box for transporting packed dish units provided with constituents of a menu;

FIG. 12 shows a second transport box;

FIG. 13 shows a third transport box with an additional unit.

 DETAILED DESCRIPTION

FIG. 1 shows a very schematic plan view of a dish unit 1, which is configured as a rectangular plate and comprises a body 2. The body has a centre section 3 and an edge section 4, which on the longitudinal and transverse rims comprises here in total four edge segments. The edge section 4 laterally limits the centre section 3. The centre section provides enough place for several constituents 30 of a menu, such that a complete menu has space on the dish unit 1. From these constituents, at least some can be partly prepared, i.e., at least partly precooked. In this respect, all the constituents of a plate can have the same aggregation state, however the constituents on different plates can have different aggregation states. Thus, for example, a first dish unit can contain a menu with frozen constituents 30, another dish unit a menu with chilled constituents. In the specific embodiment, the dish unit has a dish width 5 of approximately 18 cm and a dish length 6 of 28 cm. However, other dimensions are also possible. In particular, the outer dimensions of the dish unit 1 are adapted to the inner dimensions of a cooking level 102 of a cooking cavity 101 of a cooking apparatus 100. In a particularly preferred manner, at least two dish units 1 can be placed at the same time on the cooking level 102 of the cooking apparatus 100. It is thereby possible to house two or preferably four dish units 1 (in two cooking levels) at the same time. Preferably, the cooking cavity width 105 is slightly more than twice the size of a width 5 of the dish unit and/or a cooking cavity length 106 is slightly more than twice the size of a length 6 of a dish unit. The dish units should occupy a cooking level 102 of the cooking cavity 101 as completely as possible, but also still leave a small interspace therebetween and with respect to the cooking cavity walls. An operator is thereby enabled to extract the individual dish units in a simple manner. It is particularly advantageous for the interspace between the dish units and around same to be about 20% to 40% of the surface of the cooking level.

The cooking apparatus 100 has at least one high-frequency heat source 103, the irradiated frequency of which can be varied in a controlled manner during operation. Preferably, the high-frequency energy is irradiated by at least two antennas (not depicted) and the irradiated frequencies of the high-frequency heat sources 103 and the phases thereof can be varied depending on measured scattering parameters. It is thereby possible to selectively cook or regenerate certain regions and/or certain constituents 30 on the dish units 1, while other constituents 30 remain almost or completely uninfluenced by the high-frequency heat source 103 due to their composition and/or consistency. Due to the simultaneous housing of two or more dish units, it is possible to regenerate and/or finally cook at the same time correspondingly two or more menus arranged on the dish units. Thereby, the number of simultaneously required cooking apparatuses correspondingly decreases, when for a group of people, the final preparation of a meal is supposed to take place at the same time.

It is possible for the cooking apparatus 100 to further have, in addition to the high-frequency heat source 103, further heat sources, as the ones used in conventional cooking apparatuses.

FIG. 2 shows a dish unit 1 in a very schematic cross section. The body 2 of the dish unit 1 has a centre section 3 and an edge section 4, the edge section 4 comprising here an oblique region and a horizontal region following same, which is oriented substantially in parallel to the centre section 3. Alternatively, the edge section can also be only bevelled (see FIG. 4) or rounded (not depicted). On the edge section 4 there can be configured, for example, a decorative edge 10, which has a circumferential pattern, for example, as reproduced in a fragment in FIG. 3.

The decorative edge 10 extending in a circumferential manner over the entire perimeter of the edge section 4 comprises here some parallel running decorative lines 11 and also decorative lines 11 running in a meandering or undulating manner, which cross regularly. The decorative edge 10 extends over a decorative width 12. The decorative width 12 is preferably at least 2 or 4 or 5 mm and can also be 10 or 15 mm. The decorative width 12 can also depend on the dimensions of the dish unit 1.

The decorative edge 10 can run on a horizontal running region of the edge section 4. However, it is also possible for the decorative edge 10 to be configured in an edge region running obliquely to the centre section 3. A preferred angle 7 between the edge section 4 and the centre section 3 is between 20 and 70° and in particular between 25 and 60° and can be in certain configurations between 30 and 60°. In the embodiment according to FIG. 4, the angle is rather 30°. In the event of a rounded edge section, the angle is defined by the orientation of the secant from the beginning of the rounding to the outer edge in relation to the centre section 3.

The decorative edge 10 forms here a support surface 8. The support surface 8 serves for supporting a film 15 (see FIGS. 5 to 8) in order to seal, i.e., to cover therewith constituents 30 arranged in a distributed manner on the dish unit 1, and partly evacuate the space between the dish unit 1 and the film 15. For that purpose, it is important for the decorative edge 10 to have at least one uninterrupted decorative line 11 running around the entire dish unit 1.

For the adhesion of the film 15, in addition to the decorative edge 10 or instead of same, it is also possible to use an exemplarily drawn sealing material 21 at the lower edge section 14 here. For that purpose, the sealing material can be applied to the lower edge section 14 in a circumferential and likewise uninterrupted manner around the centre section 3 and a film used for covering can adhere via the sealing material 21 to the lower edge section 14. Constituents 30 housed on the dish unit 1 can thereby be protected in a reliable manner. In contrast to the decorative line 11, the sealing material 21 is designed such that, when removing the film, it adheres thereto and consequently does not remain on the dish unit 1.

FIG. 5 shows a schematic depiction of a dish unit 1, on which several constituents 30 are arranged and which is covered with a film 15. Here, the film 15 is shown before the partial evacuation. In this respect, it is possible for the adhesion of the film 15, instead of a decorative edge 10 or instead of sealing material 21, to use an auxiliary edge 22, which is placed circumferentially on the edge 9 of the dish unit 1. For that purpose, film elements 15 which an auxiliary edge 22 applied thereon adapted to the size and the dimensions of the dish unit 1 can be used. It is also possible for the auxiliary edge 22 to be placed first on the edge 9 of the dish unit 1 and the film 15 to be applied subsequently, which is fixed to the auxiliary edge 22. The film consists of PET and can be 75, 85 or 100 mm thick.

After applying the auxiliary edge 22 and the film 15, the interspace 16 is partly evacuated in order to prevent the abovementioned effects (less oxygen, protection against slipping). At least 20% of the air volume is removed from the interspace 16, which is obtained directly after covering the constituents 30 with the film 15. Preferably, at least 20% of the volume of the interspace is not evacuated, such that a residual amount of air remains in the interspace 16. The pressure acting on the constituents 30 due to the film 15 is thereby reduced. In the event of a too intense evacuation, the pressure exerted by the film could lead to a to strong deformation of the individual constituents 30, whereby the arranged menu could suffer optical and/or taste quality losses. Due to the sealing, the constituents 30 are housed in a more protected manner than without the use of a film 15, since the oxygen volume in the interspace 16 is limited. In addition, the constituents 30 are supported, and hereby a falling down or slipping during transport or during introduction in the cooking apparatus 100 is prevented.

FIG. 6 shows a dish unit 1 with a film 15, in which the interspace 16 has been partly evacuated and thus air has been removed from the interspace 16. Here, the sealing material 21 shown in FIG. 4 is on the upper side of the edge section 4.

FIG. 7 shows a further dish unit 1 arranged with menu constituents 30 and packed by means of a film 15, the film 15 adhering here on the decorative edge 10 as a support surface 8. Also here, the interspace 16 is partly evacuated, wherein a percentage of the interspace of more than 20% or more than 30% has been suctioned, but wherein a percentage of more than 10 or more than 20% of the original interspace volume (see, for example, FIG. 5) remains in the interspace.

In all the configurations, it is preferred for the evacuation degree to depend on the type or the kind and/or the composition and/or the aggregation state of the constituents 30 to be packed. If pressure-sensible meals are positioned on the dish unit 1 and subsequently covered with a film, then during the partial evacuation of the interspace 16 a less intense evacuation takes place than when rather insensible constituents 30 are packed.

It has been shown that the angle 7 between the edge section 4 or here between the decorative edge 10 and the centre section 3 has a considerable influence on the fact if the film adheres by itself without further auxiliary means on the support surface 8 or here the decorative edge 10 or not. I.e., the exact angle depends on the kind of the film and the thickness of the film and is adapted thereto.

FIG. 8 shows a further variant, the dish unit 1 being positioned here on a lower shell 25 and the film 15 being fastened to the lower shell 25 in order to seal the dish unit 1 with the constituents 30 positioned thereon. In this respect, the lower shell 25 can be a returnable element or also a non-returnable element, and it consists preferably of crystalline polyethylene terephthalate (CPET), a material which can be heated up to 120° C. Also here, an auxiliary edge 22 can be used or a sealing material 21 is used, for example, in order to fasten the film 15 to the lower shell 25. Further fastening types are also possible. There is also the possibility of placing two or more dish units 1 with menus on a lower shell 25 and sealing them together. The lower shell 25 can then be used as a serving tray.

After sealing the dish units 1, they can be frozen or chilled. Before finally cooking or tempering the partly prepared constituents 30 in the cooking apparatus 100, the film 15 is first removed in all cases. In the embodiment according to FIG. 8 the film 15 is removed and the dish unit 1 is subsequently extracted from the lower shell 25 and can be positioned subsequently in the cooking cavity 101 of the cooking apparatus in order to be selectively prepared there to the end.

FIGS. 9 and 10 show a sealing device or sealing machine 200 for sealing a dish unit 1 or the constituents 30 arranged thereon. In this respect, the dish unit 1 is positioned appropriately in a housing space 206 of the sealing machine 200 or is displaced automatically by means of a feeder into the housing space 206, for example. As described above, constituents 30 of a menu are positioned on the centre section 3 of the body 2 of the dish unit 1, which are to be covered by means of the film 15. Furthermore, the interspace 16 between the film 15 and the meals or the centre section 3 is to be partly evacuated. The suction apparatus 202 is used for that purpose.

The film 15 is fed by means of a film feed 201 and dimensioned appropriately. By means of a not depicted blower device, air is blown between the dish unit 1 and the film 15 and the film 15 is subsequently lowered onto the dish unit 1 with the constituents 30 positioned thereon. Next, the sealing tool 204 of the sealing machine 200 moves downwards and presses the film 15 here in the embodiment on the decorative edge 10 of the edge section 4.

The film 15 was heated before by means of a not individually depicted tempering device, such that it can be stretched more easily.

FIG. 10 shows the sealing machine 200 in a second position, in which the sealing tool 204 has almost reached the decorative edge 10 of the dish unit 1. Thereby, the film 15 rests at least in portions on the edge section 4 and on the tips of the constituents 30 and covers the constituents 30. After the sealing tool 204 has reached the edge section 4 and the film 15 presses against the decorative section 10, air is suctioned by means of the suction apparatus 202 from the housing space 206 and thus also from the interspace 16 between the film 15 and the dish unit 1. In this respect, a pressure control takes place by means of a pressure measuring unit 203, which detects a measure for an inner pressure in the interspace 16 via the supply line of the suction apparatus 202. In this respect, the pressure sensor is however not in the interspace 16 between the film and the body of the dish unit 1. A partial evacuation takes place, in which the evacuation degree also depends on the constituents 30 to be packed.

After sealing, the dish units 1 with the constituents thereon are chilled or even frozen depending on the requirement. It is important for this to take place after sealing, in order to prevent a fogging of the film 15 due to condensation. Subsequently, the dish unit 1 is surrounded by an outer package 40 of cardboard box, which is depicted in FIG. 12, for example. The nature of the cardboard box is such that five units can be stacked one upon the other, without compressing same.

Several packed dish units 1, in particular the ones that contain different menus with different cooling grades, can be transported with a transport box. FIG. 11 shows a first concept of a transport box 50, which is designed for housing menus arranged on the dish units 1, sealed and with an outer package and, where appropriate, other menu constituents with different temperature levels (for example, deep-frozen minus 28° C., frozen minus 18° C., chilled (6° C., cooled 10° C., tempered 18° C.). The transport box 50 has in the inner space 55 several housing spaces 61 to 64, which in the intended use are configured for optimally storing the menus. In this respect, the inner space 55 can be differently divided in wide limits, by inserting different separating and/or insulating walls 56 to 58 or by arranging same at different positions. These housing spaces 61 to 64 can be cooled to different temperature levels, wherein the desired temperature levels are to be maintained for 24 hours, when no intermediate opening of the transport box takes place.

In the embodiment according to FIG. 11, the housing space 61 is configured as a freezing space 66 and provides a freezing region with a temperature level below minus 18° C. The second housing space 62 is configured as a cooling space 67 and provides a cooling region with a temperature level between 2° C. and 8° C. and preferably between 2° C. and 6° C. In addition, two further housing spaces 63 and 64 are additionally configured here, wherein the housing space 63 serves for housing one or, for example, two white wine bottles and wherein the housing space 64 is envisaged for housing one or two red wine bottles. Correspondingly, the housing space 63 is chilled to a temperature of approximately 10° C. and the housing space 64 is tempered to a temperature of approximately 18° C.

The adjustment of the temperature ranges for the housing spaces 61 to 64 and the maintenance for the predetermined period of time takes place by means of the selection and by means of the properties of different cooling devices 71 and 75. Additionally, a further diversification of the temperature levels by means of using different insulating walls 56 to 58 is possible, which insulating walls separate the housing spaces 61 to 64 from one another. By means of the selection of suitable cooling devices 71 and 75 and insulating materials, the construction structure of the insulating walls 56 to 58 and the thickness of the respective insulating walls, the temperature level in the housing spaces 61 to 64 is exactly adjusted and dimensioned in each case, such that the predetermined temperature differences are maintained for a period of time of preferably at least 16 and in particular at least 24 hours and an emission of cold to the respectively adjacent spaces is only permitted in a predetermined measure, which then generates the desired temperatures.

The temperature level of the housing spaces 61 and 62 is adjusted here by means of two different cooling devices 71 and 75, which respectively have at least one cold accumulator 72 or 76. Here, cold accumulators 72 of a first cold accumulator type 73 are used for the first cooling device 71. The second cooling device 75 is operated with cold accumulators 76 of a second cold accumulator type 77. Both cold accumulator types 73 and 77 should be configured as latent heat accumulators, i.e., be filled with liquids, which perform a phase change during cooling. A salt-containing accumulator (cold accumulator 72) can be used as a first cold accumulator type 72 for the freezing space 66. A paraffin-containing accumulator (cold accumulator 76) can be used as a second cold accumulator type 77 for the cooling space 67.

For fresh products, instead of the adapted cooling, it is also possible to use, for example, a freeze protection, which is configured as a latent heat accumulator and supplies heat, in the event that the housing space 62 configured as a cooling space 67 is cooled too intensely. This can occur in winter, for example, when the transport box lies outdoors for a long time at very cold outer temperature conditions.

In the inside of the transport box 50 there can be configured one or more housing devices 79, between which a dish unit 1 can preferably be housed in each case in order to also reliably enable the return transport of the transport box 50 with the corresponding number of dish units 1.

The transport box 50 according to FIG. 11 has cold accumulators 72 and 74 in the lid 54. It is also possible for cold accumulators to be additionally accommodated in the bottom of the transport box or in other suitable points.

FIG. 12 shows another concept of a transport box 150 for housing a series of outer packages 40, in which, for example, a dish unit 1 with the menu constituents 30 located thereon is housed in each case. This transport box 150 also has a number of housing spaces 161 to 164, which can be cooled to different temperature levels. The housing space 161 can again be configured as a freezing space 166 and provide a temperature zone of less than minus 18° C. The housing space 162 can serve again as a cooling space 167 and the housing spaces 163 and 164 can be provided for housing a certain number of wine bottles, the housing space 163 being provided, for example, for housing white wine bottles, and the housing space 164 being provided for housing red wine bottles. The bottles are depicted here in an upright position for a better recognition thereof, but in practice a lying position is preferred.

In the lid 154 there is accommodated here only one cold accumulator 172 as a cooling device 171. The cold accumulator 172 consists of a dry ice plate, which provides a sufficiently low temperature in order to also ensure in the first housing space 61 a sufficiently low freezing temperature of less than minus 18° C., where appropriate, even minus 28° C. Since a skin contact with dry ice is dangerous, the constituents of the lid 154, between which the dry ice is housed, can be sealed after introducing the cold accumulator 172 in order to protect the user or the transporter.

Here, the different temperature levels in the housing spaces 161 to 164 are adjusted only via differently designed insulating inserts 156 to 159. In a simplified manner, the insulating insert 156 is thinner than the insulating insert 157, which in turn is thinner than the insulating insert 158. The thickest one is the insulating insert 159 between the cold accumulator 172 and the housing space 163 for red wine bottles. Alternatively thereto, it is also possible for the insulating materials of the individual insulating inserts 156 to 159 to have correspondingly different heat conductivity properties, such that corresponding heat transmission coefficients are provided, which ensure the maintenance of a corresponding temperature level.

Depicted in a simplified manner in FIG. 12, the intermediate walls 160, which likewise have corresponding wall thicknesses or are made of corresponding materials in order to also provide a corresponding temperature distribution in the horizontal direction within the transport box 150.

FIG. 13 shows the transport box 150 known from FIG. 12, which is enlarged by means of an additional unit 80 and can thereby house further outer packages.

In general, a system is provided, in which partly prepared foods and meals on a dish unit are sealed in order to then be packed in a transport box to get to the consumer and be finally cooked or, where appropriate, also only tempered in a cooking apparatus after supplying thereof. In this respect, it is possible to offer high-quality meals, for example, without any preservatives. This means that the foods are produced and partly prepared for short-term consumption. The foods are sealed on dish units, provided with an outer package and supplied in a transport box; in this respect, the individual menus can be supplied on a dish unit either fresh or sufficiently frozen. For freezing, a cryogenic frosting is preferably used, whereby on one hand a lower ice segregation in the frozen foods and on the other an increased stability of the food to be transported in the event of finely decorated dessert variants, for example, is achieved.

The dish unit can be configured, for example, as a ceramic plate and preferably forms the lower part of the sealed menu. A professional arrangement of the menu in advance can thereby take place. Preferably, dish units in the form of plates are used, which are adapted individually to the measure of the cooking apparatus to be used. In a particularly preferred manner, length and width measures are used, in which a plurality of dish units is finally prepared at the same time in a cooking apparatus with a high-frequency heat source.

As working material for the dish unit, a ceramic plate of magnesium oxide is preferably provided. Such a working material is produced with a comparatively high burning temperature. Such a dish unit has, with a lower weight, a constant and high impact strength. The low weight is advantageous during transport and the impact strength positively influences the returnable use of the dish unit. For example, more than 100 or 160 uses per dish unit are sought.

For sealing there can be used a sealing machine 200, in which a vacuum skin procedure is used. Preferably, the film is directly sealed on the ceramic plate. For sealing, in addition to the height of the plate edge (edge section 4), also the angle of the plate edge or of the edge section with respect to the plate centre is important. Preferably, the interspace between the film and the centre section or the meal is partly evacuated. For that purpose, a safe adhesion of the film to the material of the dish unit (ceramic) is required. The foods are prepared, for example, by applying special glazing such that the film while removing same only adheres minimally or even nothing at all to the food.

Preferably, a specifically tempered film is used, with which also a high-quality arranged menu is not crushed. The film prevents a “slipping” during transport. A partly evacuated atmosphere is regularly enough, since only a short-term durability is required. In this respect, the evacuation degree is adjusted depending on the type or the kind and/or the compositions and/or the aggregation state of the constituents 30 to be packed.

The surface of the ceramic plate or of the dish unit has a substantial influence on the success of the sealing. Advantageous results have been achieved with raw surfaces. However, smooth surfaces can also be suitable for sealing.

Alternatively to a sealing directly on the surface of the dish unit, the use of a separate plastic shell as a lower shell is also possible. The lower shell can then be made, for example, of plastic and packing can conventionally take place on the lower shell consisting of plastic.

It is also possible to apply the sealing material directly on the dish unit in order to thus ensure a complete closure. Such a sealing material can be applied, for example, on the lower side of the edge section 4.

Preferably, a transparent film is used for sealing, which enables the user a direct view of the menu when opening the outer package.

A film with a standard thickness of, for example, 100 mm can be used for sealing. However, it is also possible to use a thinner or thicker film, wherein a thickness of 85 mm or 75 mm seeming promising.

The film is preferably tempered before evacuating and sealing.

If the film is sealed on the decorative edge of the dish unit, it is then possible, for example, to use an optical coincidence of the decoration with the package band on the outside of the outer package. Preferably, a dish unit is sealed at room temperature, since a cooled or frozen plate cannot be sealed without further ado due to the formation of humidity. The packed menu can be stored in a frozen state after sealing.

After sealing, the dish unit is packed in a cardboard box, which in addition to decorative elements also carries an identification of the menu.

For the transport of the packed menu a transport box is used, which is preferably based on the base material EPP (expanded polypropylene). A returnable transport box is provided, in which several temperature zones are provided, which consider the particular properties of the foods. Thus, both frozen and fresh foods as well as the appropriate wine for the dish can be supplied tempered in a right manner. In this respect, a time buffer of 24 hours is fixed.

The use of cold accumulators based on salts and also based on paraffin-containing cold accumulator systems is possible. It is important not to never exceed the limit of minus 18° or minus 28° C. in the freezing region and not to never be below the limit of plus 2° C. in the cooling region in order to prevent a congelation of the fresh foods. For that purpose, paraffin-containing cold accumulators can be used, for example.

Displaceable separation walls in the inner space of the transport box provide a variable use. The measures of the transport box orientate themselves on the measures of the outer package and thus also on the measures of the dish unit.

Preferably, the housing spaces for wine bottles are envisaged such that they are transported and stored in horizontally such as in a wine refrigerator. It is possible for a film to be applied on the wine bottle, which directly measures and indicates the temperature of the wine.

Dry ice can be used as cooling medium, for example, a protection against contact being then provided in order to protect the user from the low temperatures of the dry ice as a cooling medium.

A considerable advantage of the selection of dry ice as the cooling medium is the economic advantage, since dry ice is low prices and easy to manipulate. If cold accumulators are used, they must be frozen before using same in situ and be quickly used, since otherwise condensation water is deposited on the cold accumulators.

For configuring different temperature zones, it is possible to use insulating walls with different thermal conductivity coefficients, wherein the thermal conductivity coefficient describes the capacity of the working material to transport thermal energy by means of thermal conductivity. The thickness and the nature of the individual insulating walls are oriented towards a transport of the foods which last at most 24 hours. Correspondingly, also the amount of the dry ice used is oriented towards a 24-hour cycle.

Displaceable separation walls enable the use of the inner space of the transport box, for example, also exclusively for food, when no wine is to be included, for example.

It is possible to enlarge the transport box by means of an additional unit or by means of several additional units. Preferably, the additional unit is then locked at the bottom of the transport box. This has the advantage that the lid of the transport box does not have to be changed.

LIST OF REFERENCE NUMBERS

1 dish unit, plate 2 body 3 centre section 4 edge section 5 width 6 length 7 angle 8 support surface 9 edge 10 decorative edge 11 decorative line 12 decorative width 14 lower edge section 15 film 16 interspace 21 sealing material 22 auxiliary edge 25 lower shell 30 constituent 40 outer package 50 transport box 53 bottom 54 lid 55 inner space 56 insulating wall 57 insulating wall 58 insulating wall 61 housing space 61 housing space 63 housing space 64 housing space 66 freezing space 67 cooling space 68 insert 69 opening 70 carrying handle 206 housing space 71 first cooling device 72 cold accumulator 73 first cold accumulator type 74 cold accumulator 75 second cooling device 76 cold accumulator 77 second cold accumulator type 78 freeze protection 79 housing device 80 additional unit 100 cooking apparatus 101 cooking cavity 102 cooking level 103 high-frequency heat source 105 cooking cavity width 106 cooking cavity length 150 transport box 154 lid 155 inner space 156 insulating insert 157 insulating insert 158 insulating insert 159 insulating insert 160 intermediate wall 161 housing space 161 housing space 163 housing space 164 housing space 166 freezing space 167 cooling space 172 lid 200 sealing machine 201 film feed 202 suction apparatus 203 pressure measuring unit 204 sealing tool

Claims

1. A method for sealing partly prepared constituents of a menu, wherein the constituents are positioned on a dish unit and covered with a film, characterised in that an interspace between the dish unit that is provided with constituents and the film is partly evacuated, such that during evacuation air is suctioned in a percentage of at least 20% from the interspace and remains in a percentage of more than 20% in the interspace, wherein the evacuation degree depends on the constituents to be sealed.

2. The method according to the preceding claim, wherein during evacuation the film resists in portions on constituents positioned on the dish unit.

3. (canceled)

4. (canceled)

5. (canceled)

6. The method according to claim 1, wherein the film is stretched at least in portions before covering the constituents.

7. The method according to claim 1, wherein the film is heated before covering the dish unit or the constituents.

8. The method according to claim 1, wherein air is blown between the dish unit and the film positioned above the dish unit, before the film is lowered onto the dish unit.

9. The method according to claim 1, wherein the film rests on an edge section of the dish unit.

10. The method according to claim 1, wherein the film is pressed on the edge section of the dish unit.

11. The method according to claim 1, wherein the film rests during evacuation in portions on the dish unit.

12. The method according to claim 1, wherein the film is placed around the edge of the dish unit and is applied from below on an edge section of the dish unit.

13. The method according to claim 1, wherein the dish unit has a body, which consists at least substantially of a ceramic-like material, and has a body, which consists at least in part of magnesium oxide.

14. A sealing machine for sealing partly prepared constituents of a menu positioned on a dish unit, comprising a film feed in order to feed a film to the dish unit, and a suction apparatus in order to evacuate an interspace between the dish unit that is provided with constituents and the film, characterised in that the sealing machine is configured to perform the method of claim 1.

15. (canceled)

16. (canceled)

17. (canceled)

Patent History
Publication number: 20200140128
Type: Application
Filed: Jul 11, 2018
Publication Date: May 7, 2020
Inventor: Martin EILERTS (Lohne)
Application Number: 16/631,032
Classifications
International Classification: B65B 11/52 (20060101); B65B 25/00 (20060101); B65B 31/02 (20060101);