A distribution assembly for product delivers and deposits a precise quantity of product on a support. The assembly includes a cylinder, a piston, displaced in the cylinder by an actuator, a route for taking in the product, an ejection head with a slide valve movable between a first closed position and a second open position, and an outlet nozzle, a preparation chamber, a transfer passage, connecting, selectively the preparation chamber with the outlet nozzle. When the cylinder comes towards the support, the physical contact with the support moves the slide valve from the first position to the second position and triggers delivery of the product, pushed by the piston, via the transfer passage. When the piston arrives at the forward end of range, the piston moves the slide valve from the second to the first position, closing the passage for the product via the transfer passage.
B65B 3/32 - Methods or devices for controlling the quantity of the material fed or filled by volumetric measurement by pistons co-operating with measuring chambers
B65B 37/20 - Separating measured quantities from supply by volume measurement
G01F 11/02 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers which expand or contract during measurement
G01F 11/16 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers moved during operation of the valve type, i.e. the separating being effected by fluid-tight or powder-tight movements wherein the measuring chamber reciprocates for liquid or semiliquid
B65B 3/12 - Methods of, or means for, filling the material into the containers or receptacles by application of pressure to material mechanically, e.g. by pistons or pumps
2.
CONVEYOR FOR PASSING PRODUCTS INTO A MICROWAVE OVEN
The invention relates to an endless conveyor (1) comprising a conveyor belt (2) driven and guided by rollers, and comprising one or more receiving moulds (3; 4) for receiving a product in liquid or paste form, in which the one or more receiving moulds are secured to the conveyor belt, and, at the same time, the receiving moulds and the conveyor belt are made of a material that is transparent to microwave radiation, so that the moulds filled with product (5) can pass through a microwave oven (6), the product being fully reheated in a uniform manner.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Food supplements for humans and animals. Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs, milk and dairy products; charcuterie;
crustaceans (not live); canned meat or fish; cheeses. Flour and preparations made from cereals, bread, pastry and
confectionery products, edible ices; ice for refreshment;
sandwiches, pizzas; cakes; rusks; sugar confectionery. Recycling of food by-products; Processing of all food
products by a technology that modifies the matter and its
properties.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Compléments alimentaires pour l'état général de la santé et le bien-être, compléments alimentaires pour animaux
(2) Viande, poisson, volaille et gibier; extraits de viande; fruits et légumes en conserve, congelés, séchés et cuits à l'étuvée; confitures, compotes; oeufs, lait et produits laitiers; charcuterie; crustacés (non vivants); conserves de viande ou de poisson; fromages
(3) Farine et Préparations faites de céréales, nommément céréales de déjeuner, collations à base de céréales, biscuits, pain, pâtisseries, confiseries et sucreries, nommément confiseries à base de fruits, confiseries sucrées, confiseries congelées, morceaux de sucre cristallisé pour la confiserie, glaces alimentaires; glace à rafraîchir; sandwiches, pizzas; gâteaux; biscottes (1) Recyclage de coproduits alimentaires; Transformation d'aliments pour leur donner une texture alvéolée
5.
DEVICE FOR DEPOSITING A PRECISE QUANTITY OF PRODUCT
The invention relates to an assembly (10) for the distribution of a product in a liquid, pasty or foamed form, for supplying and depositing a precise quantity of product on a support (9), the distribution assembly comprising a cylinder (1) having an axis A, a piston (2) that can move in the cylinder by means of an actuator (7;71,72), a product admission path, an ejection head (4) comprising a flap (3) that can be moved between a first, closed position (P1) and a second, open position (P2), and an outlet nozzle (46) and a preparation chamber (5), a transfer passage (41) connecting the preparation chamber to the outlet nozzle, selectively according to the position of the flap, the distribution assembly being arranged such that when the cylinder approaches the support, the physical contact with the support moves the flap from the first position towards the second position and triggers the supply of the product, pushed by the piston, via the transfer passage, and when the piston arrives first at the end of the course, the piston moves the flap from the second position towards the first position and thereby closes the passage of the product via the transfer passage.
G01F 11/02 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers which expand or contract during measurement
G01F 11/16 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers moved during operation of the valve type, i.e. the separating being effected by fluid-tight or powder-tight movements wherein the measuring chamber reciprocates for liquid or semiliquid
6.
FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD
The present invention relates to a method for texturing food and/or nutraceutical products of the "sponge cake" or "solid foam" type comprising at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to said ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, characterized in that the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.
The present invention relates to a method for texturing food and/or nutraceutical products of the "sponge cake" or "solid foam" type comprising at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to said ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, characterized in that the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.
