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1. WO1997033794 - METHOD AND INSTALLATION FOR THE PREPARATION OF MEALS AND/OR MEAL COMPONENTS

Publication Number WO/1997/033794
Publication Date 18.09.1997
International Application No. PCT/BE1997/000031
International Filing Date 11.03.1997
IPC
B65B 25/00 2006.1
BPERFORMING OPERATIONS; TRANSPORTING
65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
25Packaging other articles presenting special problems
CPC
B65B 25/001
BPERFORMING OPERATIONS; TRANSPORTING
65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
25Packaging other articles presenting special problems
001of foodstuffs, combined with their conservation
Applicants
  • HOT CUISINE TECHNOLOGIES, NAAMLOZE VENNOOTSCHAP [BE]/[BE] (AllExceptUS)
  • VAN MILDERS, Jean, Achille, Celine, Eugene [BE]/[BE] (UsOnly)
Inventors
  • VAN MILDERS, Jean, Achille, Celine, Eugene
Agents
  • DONNE, Eddy
Priority Data
960021413.03.1996BE
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) METHOD AND INSTALLATION FOR THE PREPARATION OF MEALS AND/OR MEAL COMPONENTS
(FR) PROCEDE ET INSTALLATION DE PREPARATION DE REPAS ET/OU D'ELEMENTS DE REPAS
Abstract
(EN) Method for the preparation of meals and/or meal components, characterized in that it mainly consists in, successively, the storage of base products (6) in spaces (7-8) provided therefor, the pre-treatment of the base products (6), the packing and the vacuum drawing of the obtained products (9), the vacuum boiling of the packed products (9), and the storage of the boiled products (9), in a refrigerated storage room (28), whereby the above-mentioned processes are mainly realized in a forward movement.
(FR) L'invention concerne un procédé de préparation de repas et/ou d'éléments de repas. Ce procédé consiste à placer les produits de base (6) dans des espaces (7-8) aménagés à cet effet, à effectuer un prétraitement des produits de base (6), à conditionner et à mettre sous vide les produits obtenus (9), à cuire ces produits (9) conditionnés et mis sous vide et à placer les produits bouillis (9) dans une chambre réfrigérée (28). Les opérations précitées sont réalisées l'une à la suite de l'autre.
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